CHICKEN KING #11

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 employee rinse hands for less than 20 seconds and use bare hands to turn off the water. -CDI- EHS coached employee on proper handwashing procedures. Employee correctly washed hands before donning a new pair of gloves. (0 pts) For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken tenders being stored above raw fish in the RIC. Also observed raw chicken gizzards being stored above raw pork in the WIC. -CDI- Storage order was rearranged. (1.5 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle being stored on a prep surface and plastic cleaner bottle being stored above the waffle maker/prep surface. -CDI- Items were relocated. (1 pt)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths visibly soiled with debris/residue without being stored in a sanitizer solution. -CDI- PIC corrected the violation without correction from EHS. Due to immediate correction, points are not escalated. REPEAT*** (0.5 pts)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed nozzle attached to hose being stored in the hand sink. -CDI- Hose was removed from the sink. (1 pt)

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 PIC start to thaw raw frozen chicken under running water that was 77F. -CDI- PIC placed chicken in the WIC to thaw correctly. (0 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wiping cloths that were soiled with food debris/residue while not being stored in a sanitizer solution. Store in wiping cloths in a properly concentrated solution to help prevent the development of bacteria. (0.5 pts)

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

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 open employee water bottle being stored on top of microwave near prep station. -CDI- PIC immediately discarded the water bottle. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed residue on the non-food contact surfaces of metal insert container that were contaminating the food contact surfaces of other containers while being stacked together as clean. -CDI- Dishes were moved to the 3 compartment sink to be W/R/S. (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed drill being stored on prep table. No food was at immediate risk of contamination. -CDI- Drill was relocated and surface was sanitized. (0 pts)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed slight wet stacking with metal insert containers that were said to be clean. Separate to allow proper air drying. (0 pts)

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard being used as a means to store products on top of on surfaces like low shelves. Replace the cardboard with smooth, easily cleanable, and non-absorbent surface. (0 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed wire shelving throughout facility soiled with debris/residue. Increase cleaning frequency. REPEAT*** (0.5 pts)

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 heavy accumulation of food debris/residue on the floors next to the grill and fryer station. Increase cleaning frequency to help prevent the possibility of attracting pests. (0.5 pts)

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a can of raid bug spray being stored with other chemicals. PIC stated that he uses it to spray behind the 3 compartment sink. Label says for household use only. -CDI- PIC voluntarily discarded the can of Raid.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout the kitchen area. (1 pt)

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 accumulation of dust on the shelves over the hot holding station. Also observed slight accumulation of rust and residue on the wire racks used to store the metal insert containers. Increase cleaning frequency to help prevent the risk of possible food or equipment contamination. REPEAT*** (0.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 cutting knives stored as clean on magnet strip right of flip top with food debris and residue accumulation, and deli slicer with food debris. PIC stated slicer is cleaned daily but has not been used since yesterday. CDI- PIC removed items to 3-comp to be w/r/s. *REPEAT* 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 large bucket of raw battered shrimp located in standing RIC temping above 41F after being in cooling process for over 4 hours. CDI- PIC voluntarily discarded item. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed grilled onions stored on flat top grill, Mac & cheese and mashed potatoes in small steamwell; all temping below 135F. CDI- PIC voluntarily discarded grilled onions and mashed potatoes due to being out of 2 hour parameter, reheated Mac & cheese to above 165. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed cheese sauce originally prepped on 5/27. Observed grits dated 5/27 but prepped on 6/4. CDI- PIC voluntarily discarded cheese sauce, marked grits with correct date due to being present during cook. 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 raw shrimp fail to cool through parameters. CDI- see item #20. Observed shredded lettuce and cucumber salad in flip top, raw chicken in standing RIC, cooling at a rate of .05F/min. CDI- EHS discussed effective cooling methods with PIC, PIC had TCS items moved to shallow pans and located in RIF to rapidly cool. 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 .

4-101.19/4-202.16 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 soiled cardboard being used on the bottom shelving of prep tables on cookline. Increase frequency of removal or replacement.

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 hood system with liquid residue accumulation. Observed gaskets of prep unit in need of cleaning due to black residue accumulation.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility has postage for employee health but PIC could not locate signed employee health policies for employees. CDI - EHS left new copies for PIC to sign with employees and file in facility for next inspection. EHS reminded PIC to train employees on employee health and reporting frequently throughout the year. (0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee preparing RTE foods at make table with bare hands. CDI - PIC instructed employee to wash hands and don gloves. Food was voluntarily discarded. (2) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed scouring pad and debris in hand sink. CDI - PIC removed scouring pad from hand sink and cleaned out sink to be used for handwashing only. (0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous dishes soiled with food debris. CDI- PIC placed dishes at three compartment sink to be wash, rinsed, and sanitized. (1.5) REPEAT. 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 boiled eggs in make table above 41F. Eggs in bottom of container were 41F but the ones closer to the top were above 41F. EHS observed breading wash for fish above 41F. PIC stated the wash is just water and used for fish only and discarded every two hours. Facility does not have TPHC procedures for fish wash. EHS observed whole deli turkey sitting on prep table above 41F, PIC stated turkey was going to be cut soon but PIC hasn’t had time to cut it. EHS advised to keep turkey in cooler until there was time to cut it. CDI - Eggs were placed in cooler to cool down; PIC stated eggs had only been in make table for an hour. Facility will be using TPHC procedures moving forward for fish wash. EHS provided PIC with TPHC form to keep on site. Fish wash was discarded. Turkey was placed in WIC to cool back down until time to cut. 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 fish thawing in prep sink without running water. CDI - PIC ran water over fish to finish thawing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw shrimp stored on shelf above container of beans in upright cooler. Raw pork chops stored on shelf above cooked ribs in walk-in coolers. Do not store raw animal foods above ready-to-eat foods. 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. 1 stack of metal pans had visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans moved to 3-compartment sink to be re-washed. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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. Flies observed in dining room. Maintain premises free of pests. Keep doors closed to prevent flies from entering.

5-501.15 Provide dumpster, waste containers that are of sound construction. Cardboard dumpster is missing lid. Contact waste management company to replace/repair dumpster. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one with CFPM on site at beginning of inspection. CDI- PIC with CFPM certificate showed up 15 minutes after arrival. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee properly wash hands then turn off faucet with bare hands. CDI- PIC had employee rewash hands and turn off faucet with paper towel barrier.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hot dogs in flip top 50F on top portion of hot dog and 40 on bottom. CDI-PIC placed hot dogs in walk in cooler to cool before putting in low boy cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

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 hard boiled eggs stored in undrained ice and water. CDI-PIC voluntarily discarded eggs.

4-502.11(A) Maintain utensils in good repair. Observed tongs with melted plastic handle. CDI- PIC voluntarily discarded.

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 bottom of reach in coolers in need of cleaning. Clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors under cooking equipment with moderate buildup of oil and food debris. Increase cleaning frequency. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phone stored on table beside cutting board and other food items. CDI- PIC moved phone to be away from food preparation.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the kitchen handsink when I arrived. CDI - PIC provided paper towels 6-301.14 Post a handwash sign at each handsink. Observed handwash sign missing from womens restroom. CDI - Provided PIC with handwash signs.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed the cole slaw chopper and slicer had dry food debris and residue. CDI - PIC rewashed and sanitized these pieces of equipment. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings in the fryer basket at 78F. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta cheese in the prep top cooler dated 1/8, exceeding the 7 days. CDI - PIC voluntarily discarded. Observed sautéed onions prepped yesterday without a date and Mac n cheese prep yesterday in the walk in cooler without a date. CDI - PIC properly date marked. 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 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 collards greens prepped this morning with a temp of 84F @ 1035A, covered and in a deep pan. CDI - PIC removed cover and placed in a shallow pan to rapidly cool. 61F @ 1110A 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 .

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 flooring under equipment and prep tables accumulating food debris and in need of cleaning. Observed dust accumulating on ceiling fan in the kitchen area. Clean and maintain.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee wash hands and did not turn off the faucet using a paper towel barrier. CDI - Employee washed hands properly. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee working with raw chicken, remove gloves, and put on new gloves to return to RTE food prep with no hand wash. CDI - Employee removed gloves and washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC fill sanitizer bottle with water at the hand sink. CDI - EHS intervened.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw sausage above shredded potatoes inside the WIC. Observed raw beef stored above shredded potatoes inside the WIC. 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 stored above raw fish and shrimp inside standing RIC. CDI - Storage order was rearranged.

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. 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 . Observed grits placed inside the WIC to cool at 11 AM, grits were observed at 78F at 3:20 PM. CDI - Grits were voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed Cole slaw (10/09) held longer than 7 days. Always count prep day plus 6 when figuring out discard date. CDI - Cole slaw was discarded.

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: 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 . Observed grits completely/tightly wrapped with plastic covering while cooling preventing grits from reaching 70F within 2 hour window. CDI - Grits were discarded.

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 seasoning shakers with no label.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed chemical spray bottle used with wiping cloths to clean food contact surfaces at 0 PPM of chlorine sanitizer. CDI - Sanitizer was replaced at proper strength.

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 shelving throughout the kitchen area in need of cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed water hose spray nozzle end hanging on faucet of hand sink. CDI PIC moved hose.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed dented can stored on can storage rack. CDI PIC voluntarily discarded.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken above pork in WIC. CDI PIC moved chicken to bottom shelf For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 deep containers of collard greens above 41F in WIC and lettuce, shredded cheese, and hotdogs in prep top above 41F. Collards were cooked yesterday and prep top was filled yesterday. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 mashed potatoes cooked yesterday not DM in WIC. CDI PIC DM mashed potatoes 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle on prep table. CDI PIC moved sanitizer bottle to chemical storage area.

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 3 large/deep containers of cooked collards in WIC at 50F. Collards were cooked yesterday and were not cooled down properly. CDI PIC voluntarily discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 hood with large amount of grease buildup. Tag implies that it was scheduled to be cleaned in Feb 2023. PIC stated that he cleans it himself.

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 cardboard sheets on WIC floor. CDI PIC removed cardboard.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys on prep table. CDI PIC moved keys 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 groceries commingled with customer food in WIC. CDI PIC moved items to bottom shelf.

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 mac and cheese made yesterday with no date labeled. Per PIC, item was made yesterday. CDI: EHS allowed PIC to label. 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 . 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 pan of mac and cheese made yesterday with today’s date. EHS discussed with PIC on date labeling. CDI: voluntarily discarded. 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 . -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser unlabeled. CDI: bottle labeled. -1-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a bucket of shrimp and a container of raw shrimp thawing in running cold water of 84F and stagnant water at the prep sink. CDI: items moved to the walk in cooler and PIC educated on different cooling methods. -0.5-

4-501.11 Maintain equipment in good repair. Observed torn gaskets of tall reach in units near the hot holding unit and flour breading station. Recommend to replace. REPEAT VIOLATION -0.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with no CFPM. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw beef and ground meat stored behind ready to eat foods in the lowboy. CDI: items rearranged to raw meats are at the front to avoid contamination. 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 pork stored in between raw chicken in the lowboy. CDI: items rearranged and raw pork is now stored in the front and raw chicken in the back of the lowboy. -1.5-

4-501.11 Maintain equipment in good repair. Observed torn gaskets of both tall reach in units by the hot holding unit and the prep reach in doors of the flip top unit. Recommend to replace. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed facility employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and provided a copy of the updated reporting agreement via email. -0-

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed women's restroom with no paper towel. CDI: paper towels provided during inspection. -1-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine chemical spray bottles with a concentration of 200ppm and over. CDI: spray bottles were diluted to 50-100ppm during inspection. -1-

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 in the women's restroom, baseboard peeled off. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a bucket of wiping cloths and clear solution poured into the hand wash sink. EHS explained to PIC that hand sinks are only for handwashing. -0-

3-302.11(A) Separate the different types of raw animal foods. -P Observed a couple containers of raw chicken stored above several containers of fish in the reach in near the flip top. CDI: PIC rearranged storage order. -1.5-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black/pink buildup around the ice chute. Clean as frequently as needed to avoid buildup. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked onions sitting on the grill at 119F. CDI: PIC turned on the stove top and heated it back up. Onions were 170F by end of inspection. -0-

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 all TCS items on the flip top with no date labels. PIC stated they are all made from the previous day or this morning. EHS allowed PIC to date marked. CDI: all TCS items on the flip top was dated. -1.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working squeeze bottles at the grill line not labeled. CDI: all bottles were labeled. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths submerged in 0ppm chlorine sanitizer. CDI: PIC poured out old sanitizer and made new batch between 50ppm - 100ppm. -0-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the women's restroom. -0-

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P OBSERVED employee wash hands and turn off the nozzles without using a barrier. CDI. PIC instructed employee to rewash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf OBSERVED no paper towels at the handwashing sink in the bathroom. CDI. PIC replaced with new paper towels.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. OBSERVED a container of uncovered beans in the walk in cooler that were prepared yesterday. CDI. PIC instructed employee to place a lid on top of the container. REPEAT VIOLATION.

6-501.111 Keep the premises free of insects, rodents, and other pests. OBSERVED a few flies in the kitchen. 6-202.15 Protect outer openings of establishment from insect or rodent entry. OBSERVED a gap between the screen door and the wall.

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 cleaning needing to be done to the floor in the walk in cooler.

3-302.11(A) Separate the different types of raw animal foods. -P Observed in stand up freezer raw chicken fillets being stored on first and second rack above fish and beef. CDI. PIC rearranged order of raw meets placing raw chicken on bottom shelf. -1.5 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, raw shrimp, and raw flounder in refrigerated doors under grill reaching above 41F. CDI. PIC placed items in WIC to decrease temperature rapidly due to the items being in the unit for under 4 hours. VR needed by 2/4/2021. REPEAT. - 3 pts.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed a thermometer on site. However, was not a thin probe thermometer. PIC will purchase new thermometer. - 0.5 pts. VR needed by 2/4/2021

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 dry wiping cloth with debris. Observed wet wiping cloth being stored in container of water. PIC stated they spray the counters with bleach solution, ring out the wiping cloth, and wipe counter with cloth. -0 pts.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle raw food and go back to working with ready to eat foods without handwash between glove change. CDI instructed employee and hands were washed and gloves changed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in refrigerated drawer bank , prep unit, and front reach ins holding foods at greater than 41 degrees. CDI foods taken to alternate refrigeration since they had been in units less than 4 hours.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen doors at back door to have holes screens in need of replacement. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed beer bottles stored in ice machine . CDI ice discarded and machine to be sanitized.

4-501.11 Maintain equipment in good repair. Observed gaskets on numerous pieces of equipment in need of replacement and refrigerated drawer bank in need of adjustment as well as front reach ins all three unable to maintain proper temperature.

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 floor tiles in rear kitchen.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer in need of cleaning due to build up of food debris. CDI PIC to break down and clean.

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 potato salad dated for 8 days and should have been discarded previous day. Observed mac n cheese dated 10/30 still on site. CDI both products discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed collard greens without date labels. CDI product labeled.

4-501.11 Maintain equipment in good repair. Observed gaskets on both reach in freezers and low boy drawers in need of replacement and shelving walk in rusted.

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 damage in rear 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 floors in need of cleaning under and around equipment. Repeat

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks stored on counter on cook line. CDI: drinks were discarded.

General Comment: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Oberved inside walk-in cooler slaw that was made on Monday without a date; bologna, ham, cornbeef and potato salad that was made yesterday without a date. CDI: proper dates were placed on products.

Repeat: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor inside walk-in cooler including raw chicken and shrimp. CDI: moved off of the floor.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bleach sanitizer in buckets with wiping cloths inside used for wiping food contact surfaces well above 100ppm. CDI: diluted by EHS to 50ppm.

Repeat: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach-in freezer and cold hold drawer unit. Observed shelving inside walk-in cooler rusted.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non food contact surfaces including outside of dry good containers, fryers at cook line, shelving inside walk-in cooler, cold hold drawer, and flat top grill surfaces.

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 dust on ceiling tiles at cook and prep area. Build-up observed on walls at cook area.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks on top of microwave and cooler drawer in kitchen. CDI: drinks discarded.

Repeat: 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several foods inside walk-in cooler not covered. CDI: by covering

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside prep cooler tomato at 44F; slaw at 44F; provolone cheese at 45F, and shredded cheddar cheese at 45F. Observed inside cooler drawer raw shrimp at 42F. All other foods in compliance with the cold hold change of 41F/below. CDI: education provided; cooler lid closed; discussed TPHC or other ways to keep TCS foods cold.

General Comment: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several foods on the floor inside the walk-in cooler.

Repeat: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on cooler drawer. 4-501.11 Maintain equipment in good repair. Observed shelving inside walk-in cooler rusted.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up of grease, build-up and residue on non food contact/cooking surfaces inside kitchen including gaskets, reach-in coolers/prep units, hood filters, outside of dry good containers, and fryers. Continue to work on cleaning in these areas.

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 build-up of grease and residue on walls at especially at cook area. Some improvement noted.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed drinks stored on shelf above food in walk-in cooler. Observed personal drink stored on cart next to bread and above can food in kitchen. CDI: by relocating.

General Comment: 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several foods inside walk-in cooler not covered. CDI: by covering

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed boiled eggs inside bottom of flip top cooler at 81 deg F. CDI: by discarding. Observed several foods inside prep cooler that were brought out from walk-in cooler about 9:30a above 45 deg F (see temp chart). These foods are used frequently during lunch rush. Discussed TPHC for TCS foods inside cooler. CDI: items were placed on time during inspection and will be discarded if not used in 4 hours. TPHC form reviewed with operator and emailed. Return visit needed by 7/20/18

7-201.11 Store toxic materials to avoid contamination. -P. Observed windex bottle stored next to food on back prep table. CDI: by removing. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach sanitizer in bucket too strong for FCS. CDI: by diluting by REHS to proper concentration 50 -100ppm.

General Comment: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards worn and with deep cuts. 4-501.11 Maintain equipment in good repair. Observed shelving inside walk-in cooler rusted.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up of grease, build-up and residue on non food contact/cooking surfaces inside kitchen including gaskets, reach-in coolers/prep units, hood filters, outside of dry good containers, and fryers.

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 build-up of grease and residue on walls and floors throughout kitchen.

REPEAT: 1 pt. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep surfaces on cook line. CDI: drinks were relocated.

General Comment: 0 pts. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels at kitchen handsink. CDI: napkins provided.

1.5 pts. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed mutiple food items inside prep cooler recorded 45F/above (see temp chart for details). It was determined that there was a piece of plastic stuck behind cooler blocking air flow to fan. CDI: plastic was removed and thermostat was turned down; cooler temp dropped and recorded at 40F.

REPEAT: 1.5 pts. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed macaroni and cheese, potato salad, ham, and turkey prepared yesterday without a date inside walk-in cooler. CDI: items were properly dated.

REPEAT: 1 pt. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of shrimp, chicken, and onions stored on the walk-in cooler floor. CDI: items were removed

General Comment: 0 pts. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers not wearing hair restraints.

General Comment: 0 pts. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths wet/dry stored on prep surfaces not in use.

General Comment: 0 pts. 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed single service cups being used as scoops stored inside macaroni noodles and rice.

REPEAT: 1 pt. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cbuild-up on the following items in need of cleaning: Outside of dry good containers, shelving walk-in cooler, inside microwaves on cook line, cook line equipment, cooler handles, and inside all prep coolers.

General Comment: Repeat: 0 pts. 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. Improvement has been noted on floor cleaning. Observed some build-up on floors and ceiling tiles at cook area.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored on top of microwave. CDI: drink discarded.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer and food pans under heat lamp that had left over food debris from the night prior. CDI: set aside to be cleaned.

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 slaw, hot dogs, and sliced meats that were not dated inside flip top that were prepared/opened a few days ago. CDI: by adding proper date, Observed several food items including corn beef, ham, turkey opened a few days ago; slaw, beans, macaroni and cheese, greens, potato salad, etc. inside walk-in cooler prepared/cooked a few days ago without a date. CDI: by placing proper date on products.

General Comment: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of food stored on the walk-in cooler floor. CDI: boxes removed off of the floor.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed thorough cleaning needed to remove excessive build-up on the following items inside kitchen: table where heat lamps are, inside all prep coolers, sides of cooking equipment, outside of all dry good containers, shelving above microwave, and shelving inside walk-in cooler.

Repeat: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on ceiling tiles inside kitchen, walls at on cook line, and hood vents above grill and fry 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. Repair damaged cracked floor at back of kitchen and replace missing baseboard tile under entrance to walk-in cooler.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of raw chicken and bucket of thawing shrimp on floor in walk in cooler. Relocate to shleves.

4-501.11 Maintain equipment in good repair. Split gaskets on cold drawers and low prep cooler doors. Also chipping paint and rust accumulation on shleves in walk in cooler. Replace damaged gaskets; repair or replace shleves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of food debris on shleves throughout, on cooler door gaskets, and inside cold drawers. Also, build up of dust on walk in cooler fan guards. Clean all.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean dust from ceiling above cook line and fom fan blades at cook line.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed bucket of fish in the freezer with no lid/covering. Observed pan of bacon with no covering/protection. Insure that all food in storage is covered and protected. CDI by PIC covering items with plastic wrap.

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 soiled dry wiping cloths in use below the chicken/fish breading stations. Insure rags are rotated when dirty.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces of microwaves, grill, lower shelves of tables all collected food residue/flour. Insure items are cleaned at such a frequency that debris does not accumulate.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored over RTE items such as chili in the walk in cooler. Store raw items below ready to eat items. Food storage handout emailed to PIC. CDI by PIC moving items to lower shelf.

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 non-datemarked deli meat slices in the walk in cooler, non-marked provolone cheese in walk in cooler, and tzatziki sauce in the reach in unit. CDI by PIC datemark.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed container of vitamins and medications stored next to the chicken breading station. CDI by PIC moving items to a rear storage area, away from food/single service articles.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled containers of spices in the prep 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 hole in dry wall near the mens bathroom. PIC stated that customer kicked hole in wall recently and it will be repaired ASAP.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed several food packages not tightly sealed on shelf above prep table.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue in ice machine. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave soiled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door not self closing.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces soiled throughout facility.

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 papertowel dispenser broken. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food and grease residue buildup under equipment throughout facility.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy on site. CDI emailed employee health policy to operator.

6-301.14 Post a handwash sign at each handsink. Observed 3 handsinks without handwashing signs. CDI gave operator signs.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed microwave soiled. 4-702.11 Before Use After Cleaning - P. Observed no sanitizer prepared. CDI chlorine sanitizer prepared and tested at proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 3 hot dogs above 45F. CDI hot dogs moved to walk-in cooler to cool.

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 green beans, beans, homemade dressings and salads not labeled. CDI items labeled.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one sanitizer spray bottle >200ppm. CDI bottle refilled at proper concentration.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer. Verification on 1/9/15.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic can opener used in facility. CDI can opener was discarded. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board scored.

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