SHOWMARS

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 - Metal Container of portioned containers of Chipotle Ranch containing buttermilk above 41F made yesterday in 2 Door Standing RIC. *CDI - PIC voluntarily discarded item. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Chili below proper hot holding temperatures. *CDI - Employee turned up units temperature setting. Food item re-temped above 135F. Points deducted remain the same due to severity. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Metal Container of portioned containers of Chipotle Ranch containing buttermilk above 41F made yesterday in 2 Door Standing RIC. *CDI - PIC voluntarily discarded item. *Observed - Raw marinated chicken cooling in WIC with no change in temperature after 25min. *CDI - PIC opened lid to allow more airflow and assist with 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 .

*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 - Baseboard tiles and FRP walls of can wash damaged in need or repair.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee drinks on dry storage shelf near and above restaurant products. *CDI - PIC removed drinks and placed them onto lower shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cactus chili hot holding in steam well below 135F. See temp chart. CDI - PIC was allowed to reheat chili to 165F for H/H. EHS educated PIC on reheating for hot holding. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several portioned cups of tzatziki sauce and ranch dressing above 41F in flip top unit. See temp chart. CDI - PIC voluntarily discarded both pans of sauces. 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 .

4-101.19/4-202.16 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 several wire storage racks with rusted build up throughout the kitchen. Repair or replace. REPEAT 4-501.11 Maintain equipment in good repair. Observed warped and torn gaskets on cold drawers/low boy coolers. Replace items. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed three cutting boards with deep groves and score marks along with discoloration stored clean. CDi - PIC voluntarily discarded cutting boards.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and build up on shelves throughout kitchen were clean equipment and utensils are stored. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and build up on non food contact surfaces of plastic and metal containers stored clean. CDI - PIC moved items back to 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 walls of can wash area with FRP panels coving outward and floor tile loose to touch. PIC will have work order placed for repairs.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed probe thermometer soiled with grease and food debris. CDI- Thermometer cleaned and sanitized. (-0)

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 portioned, RTE salads cooling in cold drawer with temperature increase during cooling window. CDI- EHS discusses cooling methods with PIC, who brought salads to finish cooling in WIC. Salads will be cooled in WIC going forward. No failed cooling rate noted- salads still have 4 hours to reach 41F. (-0.5) 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 .

REPEAT. 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 Observed raw tilapia thawing under 81F water at prep sink. CDI- Ice added for thawing with ground water not capable of running below 70F. (-1)

4-501.11 Maintain equipment in good repair. Observed warped and torn gaskets on several lowboys. Replace at earliest opportunity. (-0)

REPEAT. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors open at dumpster. (-1) 5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed many boxes stacked to side of dumpster already full to capacity. EHS discussed ongoing compliance issues at the dumpster due to shared space and non-employee trash dumping. EHS advises the PIC secure an exclusive dumpster which they keep fenced and locked, if the shared dumpster space is not able to be maintained in compliance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed overfilled container of boiled eggs in main prep top unit, salads in lowboy section and lettuce in cold drawer of main prep top unit, and raw shrimp, raw flounder in raw fish prep top unit all above 41F (see temp chart). CDI-PIC voluntarily discarded all items except salads/lettuce which were moved to WIC to rapidly cool. REPEAT. VR within 3 days to check status of raw fish unit. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed several bags of frozen gyro meat thawing with room temperature air and not under running water, in refrigeration, or as a cook step and had not reached above 41F. CDI-PIC moved gyro meat to WIC.

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

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 drying racks above 3 compartment sink and shelf to the left of dishmachine with moderate build up on the metal grates. Ensure racks are cleaned frequently enough with clean equipment being stored in these areas.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed broken top, left side lid of right side dumpster. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed right side dumpster with missing drain plug. 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 moderate dust build up on WIC air vent covers and on WIC walls above door.

5-202.12 Provide at least 100F water at handsinks. Observed 58F hot water in men's and women's restroom. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a knife stored in handwash sink basin upon arrival. CDI-PIC removed knife.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed top sections of raw fish prep unit with pollock, flounder, and shrimp and cooked rice and cooked mushrooms in prep unit near grill above 41F (see temp chart). PIC moved items to WIC to cool and will hold replacements from WIC in ice baths to ensure items are below 41F at all times. VR within 3 days to check cold holding status of units. REPEAT. 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 .

5-501.111 Keep storage areas and bins for waste in good repair. Observed broken top-left side of dumpster lid of the right side dumpster. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed broken drain plug in right side dumpster.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed multiple food employees turn off handwashing sink handles without a clean barrier. CDI-EHS spoke with food employees and hands were rewashed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark build up on the inside walls of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS foods out in prep unit to the right of the grill (see temp chart). PIC voluntarily discarded food and called for repair during inspection. VR within 3 days to check cold holding status of prep unit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

5-203.13 Provide at least one service sink or curbed cleaning facility for cleaning of mops and disposing of mop water. Observed food employee rinsing out fry baskets in mop sink area. Food employee moved items to 3 compartment sink and dish machine to be w/r/s.

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 dust buildup on air vents inside WIC and WIF.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle raw pollock to drop into fryer and proceeded to handle onion rings without changing gloves. CDI-PIC provided education to food employee and hands were washed and new gloves donned.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed shrimp that was not completely submerged while thawing under running water. CDI-PIC moved shrimp into WIC to thaw under refrigeration.

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 large working container of breading without label.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed dish machine drain pipe without an air gap above the floor drain. VR within 3 days to check status of air gap of dish machine drain above floor gap.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with left, topside lid in need of repair.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed leafy greens in handwash sink by dry storage area upon arrival. CDI-PIC removed leafy greens. 6-301.14 Post a handwash sign at each handsink. Observed handwash sink by registers without a handwash sign. EHS provided sign.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed salad mix and coleslaw prepped before 10 am that had not reached 41F within 4 hours. CDI-PIC voluntarily discarded foods. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut cantaloupe, cooked rice, sliced tomatoes, boiled eggs, cut lettuce leaves, and pre-portioned salads above 41F. CDI-Sliced tomatoes and rice were moved to WIC to rapidly cool, other TCS foods were voluntarily discarded. Repeat. 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 .

3-501.15 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 salad mix and coleslaw cooling in deep, metal pans that on top of each other with covered lids during cooling process. CDI-PIC voluntarily discarded salad mix and coleslaw. EHS discussed with PIC about leaving prepped salads and coleslaws uncovered in shallow, metal containers on top of shelf on the furthest part of the WIC as a cooling shelf along with the speed rack in the WIC. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy dust build up on shelf grates with in-use plates stored on top of and underneath, moderate food buildup in space between fryers, and grease buildup along on back wheels of fryer. 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 majority of ceiling panels above the cookline with discoloration in need of cleaning. Repeat.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.Observed open can of monster drink over food items. Also Observed several personal cups throughout the facility. Observed open bottles in WIF above food items. CDI.. PIC discarded cups and bottles

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few pans with debris. CDI. PIC moved to be w/r/s 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed a pan of lettuce cooling down no temp change after and hour. CDI .PIC moved to WIC For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, gyro meat,shredded cheese and lettuce above 41f see temp chart. CDI. PIC TOSSED. Lettuce and cheese move gyro to WIC. REPEAT 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 Observed pans of Mac and Cheese and hotdogs held from previous day with out date marking. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several pans of lettuce just prepped with tight fitting lids. CDI. PIC REMOVED LIDS AND MOVED SEVERAL PANS TO WIF. REPEAT 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.Observed several squeeze bottles without labels. CDI. PIC lables bottles.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.Observed damp wiping clothes hanging off the side of sanitizer buckets, NO sanitizer in bucket. CDI. PIC removed damp wiping clothes.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean lids stored in bins with food debris in bottom of bins. CDI.PIC removed items to W/r/s.

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 To go lids stored on countertop with debris on them. CDI ..PIC Threw lids out

4-501.11 Maintain equipment in good repair. Observed RIC at salad prep with standing water on bottom shelf.

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 build up on shelves where clean dishes are stored. 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 large amount of dust on fan in kitchen

6-303.11 Provide required lighting intensity. Observed 2 bulbs burnt out underneath hood. CDI PIC replaced bulbs

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee wearing multiple pairs of gloves. After handling raw flounder the employee peeled off the top pair of gloves and put another pair over the base pair. CDI - EHS educated PIC and employee on proper glove use. Employee washed hands before donning gloves. Anytime a glove change is made hands must be washed prior to putting on new pair and only one pair can be worn at a time.

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 flounder in top of seafood flip top above 41F. Flounder in bottom of unit was 35.5F CDI - PIC divided the pans in half and placed in WIC to cool below 41F. PIC will instruct employees to only fill pan halfway from now on. Observed sliced tomatoes, shredded cheese, and pre made salads in middle prep unit above 41F. CDI - Items were discarded and fresh brought from back up cooler. Observed proportioned rice, onions/peppers, and macaroni and cheese above 41F. CDI - Per PIC items had just been prepped. Items were moved to WIC to finish cooling. All units have a service request in per PIC. VR will be conducted within 3 days to check status of units. - 3 - 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 several foods cooling in walk-in cooler with lids tightly fastened. Rice pilaf, sliced tomatoes, and salad mix in walk-in cooler were 44.0-50.3F. CDI-Items vented and continued cooling in walk-in cooler. -1- REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -C Observed heavy build -up of flour/breading on motor and wall above breading station. Clean a frequency necessary to avoid build up.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no towels at back handwash sink. CDI - PIC restocked towel dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sliced/diced tomatoes, cole slaw, cut lettuce, proportioned gyro meat temping above 41F. CDI - PIC discarded all TCS foods in unit. separate unit will be used until unit is repaired. Observed Shrimp and tilapia in top of seafood flip top above 41F. Flounder in bottom of unit was 39.8F. CDI - PIC closed lid on flip top to allow items to cool back down. After thirty minutes items were below 41F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Items labeled in WIC from today had an 8 day discard date( prepped 2/10, discard stated 2/17). CDI - PIC relabeled all items with correct discard date. Email sent to have label maker changed to give 7 day date going forward.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three spray bottles of sanitizer unlabeled. Observed one spray bottle of sanitizer labeled Windex. CDI - PIC labeled/relabeled all bottles. - 1- 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 several foods cooling from prep in prep top and walk-in cooler. Cole slaw in walk-in cooler was 47-48F with lids fastened after prep. CDI-Items vented and cooled in walk-in cooler.

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 rice and seasoning in plain containers without labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans in clean dish area that had been wet nested.

4-501.11 Maintain equipment in good repair. Observed left end flip top with an ambient air temp of 54F. PIC called to have unit repaired. Verification visit will be conducted within 10 days to check operation of the unit. CDI - All TCS food was discarded and unit use was discontinued until repairs are made.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed splitter valve on mop sink faucet with shut off downstream of vacuum breaker. Hose with sprayer was connected without supplemental vacuum breaker downstream of valve shut off. CDI - PIC removed splitter and hooked chemical dispenser directly into faucet.

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom waste receptacles do not have lids.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No staff on site during inspection has CFPM certificate.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed sanitizer/cleaner spray bottles stored at handwashing sink in front. CDI-Items moved. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed back handwashing sink without hand drying provision or paper towels available. CDI-Paper towels replaced.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of sanitizer unlabeled. CDI-Labeled during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 several foods cooling from prep in prep top and walk-in cooler. Slaw, raw shrimp and fish in walk-in cooler was 47-48F with lids fastened after prep. Raw seafood prep top was above 41F due to improper cooling before items were placed in prep unit. CDI-Items vented and cooled in walk-in cooler.

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 in food in sugar bin and cracker meal bin.

5-501.17 Provide a covered waste bin in female restrooms. Female restroom waste receptacles do not have lids.

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 facilities employee health policy without Salmonella non-typhoidal. CDI - EHS provided PIC with updated employee health agreement and educational posters. EHS recommends PIC review the information regarding the responsibility to report and having all employe sign the reporting agreement. -0 points

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 Facility has no procedures for cleaning vomit/diarrhea events. CDI - EHS provided example procedures and education posters in English and Spanish. Keep written procedures available upon request. -0.5 points

6-301.14 Post a handwash sign at each handsink. -C Observed no hand wash sign at hand sink in front near register. CDI - EHS provided hand wash sign to PIC. -0 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sliced tomato, slaw, salad mix and fruit salad w/o cantaloupe holding in prep top units above 41F. Fruit salad was 40F at the bottom of the container and 47F at the top. Observed sliced tomato in RIC holding above 41F. Ambient air temperature on RIC was 50F. CDI - PIC split the container of fruit salad and placed top half in WIC to cool down. EHS placed TCS items prepared today and held in prep units 1 & 2 on EMERGENCY TPHC. Back up containers for prep units will be kept in RIC near dry storage until units are repaired. An updated TPHC form was filled out during the inspection. Form to be kept available upon request. PIC placed work order for 2 prep units. A VR is REQUIRED no later than 06/09/2022 to check status of repairs to pre units and to verify if TPHC is being used that procedures are available and items have proper time stamps. -1.5 points

3-501.13 (B)(1) Use approved thawing methods. At a water temperature of 70F or below. Pf Observed flounder thawing in water that read 78F. CDI - PIC removed flounder from water and placed in prep bins to be cooled down in WIC. -0 points

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. -C Observed minor dust on ceiling tiles and AC vents in kitchen area. Observed cracked floor tile at mop sink. REPEAT -0.5 points

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC at facility when inspection started does not have a certified food protection manager (ANSI) certificate. Another manager who does have certification showed up ~20 minutes after inspection started. -1 points

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. -C Observed food debris in several gaskets of prep units. Clean a frequency necessary to avoid build up. -0.5 points

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. -C Observed minor dust on ceiling tiles and AC vents in kitchen area. Observed cracked floor tile at mop sink. -0.5 points

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above cooked rice and sliced tomatoes in walk-in cooler. CDI- raw chicken was placed in an area where no cross-contamination could occur. Rice was reheated to aboVE 165 F. Sliced tomatoes were discarded.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine was not registering any sanitizer strength at Time of inspection. CDI- Unit was repaired during inspection. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew in top interior of ice machine. PIC will have someone clean unit soon.

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 shredded lettuce and coleslaw cooling in prep unit. CDI- Items were placed in walk-inn cooler and allowed to chill.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing food not wearing hair restraints at the start of inspection. CDI- employees put on hair restraints.

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 a/c vents and fan screens in the ceiling of kitchen area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw, fruit, roasted vegetables, and pasta salad at greater than 41 degrees in prep unit 1 ambient temperature of unit 60 degrees. CDI products discarded and unit taken out of service until repairs can be made. 10 day verification required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.11 Maintain equipment in good repair. Observed prep unit 1 in need of repair to maintain proper temperatures and prep unit 2 in need of gasket replacement.

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 dishwasher handle dirty dishes and then go to handle clean dishes without handwash. CDI PIC instructed employee to wash hands and compliance achieved.

4-501.11 Maintain equipment in good repair. Observed gasket on prep unit 2 in need of replacement.

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 tiles at can wash.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in different prep units overstacked above chill line holding at greater than 41 degrees. CDI discarded all items above chill line.

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

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed gyro meat reheated for hot holding at 97 degrees. CDI reheated to 189 degrees.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed numerous rings and bracelets on numerous employees. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employees with painted fingernails working with exposed food (making drinks).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in dish area in need of cleaning.

2-301.14 When to Wash - P Observed employee handle raw chicken and go back to working with other processes without handwash between glove change. CDI PIC instructed employee and hands were washed and new gloves donned.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken cooked for hot holding only reached 156 degrees F. CDI placed back on grill and final cook temperature of 174 reached.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed metal scrubber in handsink. CDI PIC removed scrubber from handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food-contact surface of a scoop, plate, and plastic container with food debris. Ensure to increase cleaning frequency. CDI PIC removed items and placed at dishwasher to be washed properly. Repeat violation. Points were not escalated due to improvement seen in cleaning FCS.

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 soup, chili, and potato soup above 41F (see temp chart). PIC stated that items were pulled from the steam table around 10PM and placed in the walk in cooler to cool. EHS determined that items failed to cool properly due to improper cooling methods. CDI PIC voluntarily discarded soups and chili.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes, and several containers of raw fish and raw shrimp cold holding above 41F (see temp chart). Ambient temp of seafood reach in unit was 61F. CDI PIC voluntarily discarded raw fish, raw shrimp, and cut tomatoes. Repeat violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chili, potato soup, and chicken soup cooling in covered plastic containers and failed to cool properly (see violation #18). Observed large plastic covered containers of cut lettuce and spring mix cooling in the reach in unit and pull drawers. Observed gryo meat cooling in large covered plastic container. CDI PIC removed lids on containers and placed in the walk in cooler to cool and PIC volutarily discarded soups and chili. Repeat violation.

3-501.13 Use approved thawing methods. Observed raw shrimp and raw fish thawing in 3 comp sink filled with water. Ensure to use proper thawing methods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked. Ensure to allow air drying before stacking. Repeat violation.

4-501.11 Maintain equipment in good repair. Observed seafood reach in/flip top unit with an ambient temp of 61F. PIC stated they will discontinue use until unit is fixed. Verification required in 10 days.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF PIC was not a CFPM

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cheese and tomatos recorded greater than 45F (see chart). CDI- Taken to WIF for rapid cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Gyro meat cooling in large tub with lid on. CDI- Dumped onto sheet tray for proper cooling

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of plates/metal bins observed.

4-501.11 Maintain equipment in good repair. Damaged gasket on door to WIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken was recorded below 135F (see chart). CDI- Chicken discarded.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed pre cooked BBQ with a date of 12/27. CDI- Product discarded.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf No thin probe thermometers for food such as thin gyro meat, hamburgers, etc. Obtain thin probe thermometer. VR.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Multiple wet cloths out on prep tables/cutting boards. Keep in sani. buckets.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Cardboard dumpster missing top lid. Obtain lid for cardboard dumpster.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer bottle not labeled. CDI- Bottle labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Prepped lettuce was cooling in drawers at prep cooler. CDI- Moved to WIC. When cooling prepped items (lettuce, tomatos, etc), cool in WIC before transferring to prep cooler. REPEAT.

3-501.13 Use approved thawing methods. Observed salmon thawing in package. CDI- Salmons discarded. REPEAT. Points not escalated because PIC showed EHS that facility had indeed been removing salmon out of packages to thaw and suspected that employee did not remove those two specific salmons because the instruction was not on package though it is on the box. Thus, facility has improved in this practice.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed one wet cloth on table.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Soup held below 135F (see chart). CDI- Soup re-heated to 165F.

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 Sliced tomatos in reach in cooler recorded above 45F (see chart). PIC stated products were just prepped and placed in coolers. CDI- Tomatos brought back to WIC with lid off to finish properly cooling. REPEAT

3-501.13 Use approved thawing methods. Thawing instructions on salmon read "remove from packaging". Observed salmon thawing while in package. CDI- Salmon removed from package to finish thawing. Facility will do so in thawing salom in future

5-501.15 Provide dumpster, waste containers that are of sound construction. Flip lid to cardboard dumpster missing. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors to dumpster was open. CDI- Doors closed.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf One bag of hot dogs was open in reach in cooler and was not dated. CDI- Date added. Facility had every other food item dated. No points deducted.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Prepped lettuce in reach in drawer recorded at 55F. PIC stated lettuce was prepped earlier. CDI- Lettuce moved to a shallow pan and placed in WIC to cool down

4-501.11 Maintain equipment in good repair. Observed two damaged gaskets as well as wires on gyron cooker.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal drink stored on shelf above facility food.

3-301.11(B) Food Employess shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee cutting cucumbers with bare hands. CDI- Cucumbers were discarded and employee washed hands and put gloves on.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Gyro meat in hot box was recorded at 115F. CDI- Meat was placed on grill to be re-heated.

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 alongside non-dented cans on shelf. CDI- Cans moved to segregated area. No points deducted.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Sanitizer bucket was stored on the floor. No points deducted.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed shaved gyro meat with a final cook temperature of 135F. PIC suspected machine was turned off during the cooking proccess. CDI- Meat voluntarily discarded.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observe facility re-heating gyro meat in hot holding box and on order place gyro meat in a steamer. Observed gyro meat in steamer re-heat to 150F. CDI- PIC placed all gyro meat in hot box on the grill to re-heat to 165F. PIC will do this in the future as opposed to re-heating meat in hot box.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed house made ranch cups holding at 49F. CDI- PIC voluntarily discarded.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed to go-boxed unprotected. Protect to go boxes.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed some spray bottles and sanitizer buckets (with no wiping cloths) with sanitizer reading at 50 or less ppm. Specs at facility require a concentration of 150-400ppm. CDI-- Bottles and buckets were re-made and tested for proper concentration.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of chicken salad with a prep date of 11/23. CDI- Product was voluntarily discarded. Facility had very thorough and accurate date-marking overall.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of multi-glass cleaner that was incorrectly labeled as sanitizer. CDI-- A new bottle was used for the multi glass cleaner and was labeled correctly.

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

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handwash sink. CDI-- PIC provided a waste bucket at handwash sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an apron stored on prep table of breading area and a cell phone stored on shelf next to dishwasher. CDI-- Both items were removed.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employees changing gloves between tasks without washing hands before donning clean gloves. CDI by instructing employees to wash hands in between glove changing. Employees began washing hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle raw fish with gloved hands for frying, then handle utensils, dry wiping cloths and cutting board. CDI by cleaning cutting board, sending wiping cloth to dirty linen storage, and having employee wash hands and acquire new gloves.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed knives stored as clean with greasy residue in the produce prep area. Observed pans with sticker and food debris stored as clean. Observed several slicers and food container lids with flies present on them. CDI by sending items back for rewashing, rinsing and sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items such as sour cream and pita sauce in the prep flip tops at 65 degrees. Items were stacked too high to maintain cold holding temperature. CDI sour cream discarded by PIC, pita sauce was sent to the walk in cooler for rapid cooling.

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 gyro meat in the prep area in a container cooling under no temperature control. Meat had been cut 30 minutes prior and was observed to be 90 degrees. Per the PIC, the meat was meant to cool down for later use. CDI Informed PIC of acceptable cooling method such as leaving the meat in a shallow pan in the walk in to cool, which was then done to cool the meat. -Observed spring salad mix and sliced tomatoes cooling in closed containers. CDI by PIC opening the containers to allow air flow.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed considerable fly presence in the back storage area, the customer area, and the bathrooms. PIC states that pest control company has set up new lights, and is returning soon for further treatment.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several male workers with facial hair not wearing beard guards. CDI by instructing PIC of need.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee washing dishes proceed to dry dishes after washing with a dry wiping cloth. CDI by informing PIC of proper air drying procedure and air drying dishes.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. PIC not able to provide test kit at time of inspection for 3 comp sink quat sanitizing agent.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one dumpster door open. REPORT EMAILED TO mquerry704@gmail.com

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.OBSERVED AN EMPLOYEE DRINK WITH LID AND STRAW STORED ON CLEAN DISH RACK ABOVE CLEAN DISHES.EMPLOYEE DRINKS MUST BE STORED IN A WAY THAT DOES NOT POTENTIALLY CONTAMINATE CLEAN UTENSILS, EQUIPMENT OR FOOD.CDI BY PIC PROPERLY RELOCATING DRINKS

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. FACILITY WISHES TO LEAVE OUT BUTTER TO USE FOR PITA BREAD. I AM PROVIDING REQUIRED DOCUMENTATION TO PIC FOR TPHC FOR HOLDING BUTTER OUT OF TEMPERATURE CONTROL FOR EXTENDED PERIODS OF TIME.

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 SUGAR AND SALT CONTAINERS UNLABELED.CDI BY INSTRUCTING STAFF TO LABEL ALL FOOD CONTAINERS ACCORDING TO CONTENTS.

GENERAL COMMENT***ALWAYS USE 2 STEP PROCESS WHEN WIPING FOOD CONTACT SURFACES. 1ST USE SOAPY WATER AND CLOTH THE CLEAN AND REMOVE ALL DEBRIS FROM FOOD CONTACT SURFACE. 2ND APPLY SANITIZER TO SURFACE FOR 2MINUTE CONTACT TIME TO EFFECTIVELY SANITIZE SURFACE.

GENERAL COMMENTREMEMBER TO ALWAYS WASH HANDS IN BETWEEN GLOVE CHANGES

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. GENERAL COMMENTENSURE THAT ALL BULBS IN ABOVE SAID AREAS ARE SHATTERPROOF OR COVERED WITH A SHIELD. IF LIGHTBULBS ARE SHATTERPROOF PROVIDE DOCUMENTATION SHOWING GURANTEE STATEMENT