DENNYS #7646

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Towel dispenser at prep sink area not dispensing and no readily available towels nearby. CDI- towels disposable provided.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Unwashed produce over RTE food in WIC. CDI- rearrangement and education. 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: Sliced ham in cold drawer at grill 45.0 F CDI- moved to WIC to chill. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Found ranch dressing made with milk not date marked. Found RTE portioned proteins. (Turkey, burnt ends, pot roast) not date marked in cold drawer. CDI- date marked with today’s date as indicated by PIC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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: Pancake batter containing buttermilk dropped one degree F in an hour. Batter in containers was in deep volume and covered. CDI- method correction by transferring batter to shallow pans in 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://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. Caulking at 3-comp sink deteriorating. Hand sink and prep sink at left of entrance to kitchen detaching. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning needed on floors. Brick base tile damaged in some areas. Old caulking at equipment and wall joints worn away hindering cleaning and offering potential harborage areas. Loose trash accumulating under and behind equipment. Cleaning needed in tight areas under and behind equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Cell phone stored on stack of clean plates. Phone removed

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No Certified Food Protection Manager on site today. Remember Cerified Food Handler is not accepted for this item. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Bottle of unlabeled chemical on chemical storage shelf. CDI- labeled.

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: Cut leafy greens for salads placed into salad prep unit at 43.0 F. CDI- moved to freezer for quick chill. Remember all TCS foods in prep coolers should be 41.0 F or below. Points not escalated due to significant improvement. 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 .

6-501.11 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. Caulking at 3-comp sink deteriorating. Hand sink and prep sink at left of entrance to kitchen detaching. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning needed on floors. Brick base tile damaged in some areas. Old caulking at equipment and wall joints worn away hindering cleaning and offering potential harborage areas. Loose trash accumulating under and behind equipment. Cleaning needed in tight areas under and behind equipment.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC on duty not Certified as CFPM.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P: Commercially prepared mac and cheese 116.0 F in steam well. Steam well being used to reheat. CDI- Mac and cheese moved to stove top and reached 137.0 F in an hour.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Lettuce in salad / condiment prep unit and liquid eggs in breakfast prep unit holding above 41.0 F CDI- liquid eggs voluntarily discarded, new product of 39.0 F brought out from WIC. Lettuce moved to WIF to cool quickly. Liquid eggs in top of prep unit and carton in bottom of unit were same temperature. 44.0 F. 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 : Hash browns cooling in shallower pans but covered by plastic wrap @75.0 F. Pans uncovered, dropped to 56.0 F in an hour. Sliced tomatoes 43.0 F in flip top after 3 hours. Employee had sliced then placed directly in prep top and covered with lid. CDI- moved to WIF, dropped below 41.0 F in 15 minutes. Do not attempt to cool TCS foods in prep units. 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 .

6-501.11 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. Tile floor with broken tiles, grout worn between tiles in some areas resulting in standing water accumulating. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning needed on floors. Floor tiles damaged and holding water. Grout worn between brick tiles and holding water. Brick base tile damaged in some areas. Old caulking at equipment and wall joints worn away hindering cleaning and offering potential harborage areas. Loose trash accumulating under and behind equipment. Cleaning needed especially behind and under equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found many TCS foods in cold drawers at grill and flip top prep cooler above 41.0 F. Refer to temperature chart. CDI- all voluntarily discarded. This violation has been regularly marked on previous inspections. As a result this facility must establish a Risk Control Plan (RCP) to establish long-term compliance for cold holding. REHS will send a RCP template for management to fill out and return to inspector for review and approval. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : Found multiple items in flip top prep cooler with no date marks. CDI- allowed PIC to date food in temperature with today’s date. Discarded food out of temperature. Refer to temperature chart. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Rear door to kitchen standing open for extended period of inspection. One large roach apparently entered during inspection. CDI- door closed.

3-302.15 Wash fruits and vegetables prior to use. Avocados in flip top said to have been washed still have stickers on exterior. Food is not considered to be clean if stickers still attached.

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. More frequent cleaning needed in facility. Drawer handles sticky and soiled. Exteriors of microwaves soiled. Plumbing soiled. General cleaning needed at higher frequency.

5-205.15 Maintain a plumbing system in good repair. Hand sink in kitchen has plumbing to floor drain disconnected. When used, hand sink water is running out on kitchen floor.

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. Tile floor with broken tiles, grout worn between tiles in some areas resulting in standing water accumulating. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning needed on floors. Floor tiles damaged and holding water. Grout worn between brick tiles and holding water. Brick base tile damaged in some areas. Old caulking at equipment and wall joints worn away hindering cleaning and offering potential harborage areas. Loose trash accumulating under and behind equipment. Deep cleaning needed throughout facility floors and lower walls, especially behind and under equipment.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Gloved employee handled and pressed raw ground beef onto grill then proceeded to WIC and brought out RTE food. Gloved employee working with soiled equipment and trash did not change gloves after completing task before returning to cook line. CDI- REHS discussed with PIC who corrected employee. Gloved changed and hands washed. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P : See above

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found some TCS foods in prep units and cold drawers above 41.0 F. Refer to temperature chart. some items in salad prep cooler top were double panned. CDI- discarded voluntarily. 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 : Hash browns cooling in deep pans and covered at 94.0 F. PIC moved to shallower pans and food dropped to below 70.0 F in an hour. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Rear door open at start of inspection and continued open for 15 minutes until mentioned by REHS. 6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit and drain flies observed in kitchen.

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. To-go single service boxes and tops stored on soiled shelf at cook line.

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. More frequent cleaning needed in 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. Tile floor with broken tiles, grout worn between tiles in some areas resulting in standing water accumulating. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning needed on floors. Floor tiles damaged and holding water. Grout worn between brick tiles and holding water. Brick base tile damaged in some areas. Old caulking at equipment and wall joints worn away hindering cleaning and offering potential harborage areas. Loose trash accumulating under and behind equipment. Deep cleaning needed throughout facility floors and lower walls, especially behind and under equipment.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF : Facility could not produce proof of training for employees. Random employee hired two months ago described training as verbal with no sign off document for employee training for reportable symptoms and illnesses. When questioned, employee could not name reportable illnesses or symptoms. CDI- sent form for sign off. It is optional to use the supplied form. Make sure employees have been informed of their reporting responsibilities as pertains to certain aspects of their health. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No readily available disposable towels at beverage station hand sink upon entry. Dispenser not readily dispensing and no alternate supply available at sink. CDI- PIC supplied paper disposable towels. No escalation due to implrovement.

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: Microwave ant end of line had interior significantly soiled with dried food debris and residue.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Cut melons were still above 41.0 F after about 4 hours cooling time in salad prep cooler. CDI- moved to freezer for rapid chill. 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: Found some TCS foods in prep units and cold drawers above 41.0 F. Refer to temperature chart. CDI- all 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 .

3-501.15 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: Cut melons from 5:00 am were 50.0 F in prep top. Cool cut melons to 41.0 F before placing in cold holding equipment. CDI- melons moved to freezer for rapid chill. 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 .

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. More frequent cleaning needed in facility. Dried raw shell egg residue on prep unit cutting surface.

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. Tile floor with broken tiles, grout worn between tiles in some areas resulting in standing water accumulating.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf : PIC not monitoring proper sanitizing of equipment and utensils in dish machine; PIC not monitoring temperatures of food in cold holding, PIC not monitoring hand sinks are properly equipped, PIC not monitoring employee’s hand washing. CDI- 3 day VR visit set. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site today. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P: Observed employee wash hands for just a few seconds. CDI- REHS corrected employee and hands washed. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No readily available disposable towels at all three hand sinks upon entry. PIC supplied paper disposable towels.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P : Low temp dish machine had no sanitizer connected for use. Machine had two types of detergent connected. No Ultra San in facility. Directed facility to cease use of dish machine until machine is sanitizing properly. Visit within 3 days to check on progress of servicing machine. PIC said sanitizer should be delivered today. 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: Interior of microwave at line held a plate of food, and the interior was significantly soiled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P : Found many TCS foods in prep coolers holding above 41.0 F. CDI- All voluntarily discarded. Refer to temperature chart. 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 . 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 Found many pans of TCS foods not date marked throughout facility. All voluntarily discarded. Return visit in 3 days to check on 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf: Written disclosure at bottom of menu for burgers indicates burgers may be ordered rare, but no asterisk on burger menu items to direct consumer to the consumer advisory. Return visit in 3 days to check on Consumer Advisory correction.

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. More frequent cleaning needed in facility.

5-205.15 Maintain a plumbing system in good repair. Center kitchen hand sink is not in use due to plumbing leak at gooseneck faucet and under-sink plumbing, according to PIC. Visit within 3 days to check on servicing of hand 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. Tile floor with broken tiles, grout worn between tiles in some areas resulting in standing water accumulating. 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. More frequent cleaning needed in facility.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw ground beef stored over RTE proteins in WIC. CDI raw ground beef moved to below RTE food. 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: Multiple pans in prep coolers at end of cook line holding food more than 41.0 F. Refer to temperature chart. CDI- PIC voluntarily discarded all. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Live German roach at hand sink near thermalizer.

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. More frequent cleaning needed in facility.

5-205.15 Maintain a plumbing system in good repair. Center kitchen hand sink does not deliver hot water by turning faucet. Hot water only supplied when turning hot water knob under handsink. Once hot water delivered, it can not be turned off except by knob under hand 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. Tile floor with broken tiles, grout worn between tiles in some areas resulting in standing water accumulating.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Unwashed squash stored over washed RTE produce. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Significant black build-up on interior of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: sliced tomatoes 43.0 F in prep top. CDI- voluntary discard. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Rear door open at start of inspection and continued open for 45 minutes. Flies observed in kitchen. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. 6-501.111 Keep the premises free of insects, rodents, and other pests. Pest control glue board with German roaches attached.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employees wearing unapproved jewelry and articles on wrists. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon entry, line cook not wearing hair restraint. Same employee switched to dish pit to handle clean equipment and utensils.

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. To-go single service boxes and tops stored in grease on shelf at cook line. Contamination observed. 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. More frequent cleaning needed in facility, especially along cook and prep line. Heavy grease build-up.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning needed on floors. Floor tiles damaged and holding water. Grout worn between brick tiles and holding water. Brick base tile damaged in some areas. Old caulking at equipment and wall joints worn away hindering cleaning and offering potential harborage areas. Loose trash accumulating behind equipment. Deep cleaning needed throughout facility floors and lower walls, especially behind and under equipment.

2-101.11 (A) PIC shall be present during all hours of operation. -PF: No PIC present at start of inspection. CDI- manager from SC region arrived to act as PIC. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: No monitoring of cold holding, date marking, hand washing at dish pit. Return visit within 10 days. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with more food safety information related to PIC Duties, Training, and managing food safety.

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

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Employee working at dish machine did not wash hands before handling cleaned utensils after handling soiled utensils. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P: employee working with trash cans, taking out trash, did not wash hands before resuming work in dish pit. Discussion, education with PIC and hands washed correctly.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Unwashed produce stored over washed onions and RTE cheese. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Observed some TCS food in cold drawers at cook line with no date marking, CDI- allowed to date with today’s date. 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 .

3-501.15 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: Facility cooling raw thawed steaks and thawed RTE red skin potatoes in cold drawer at front line. CDI- moved to WIC for rapid cooling. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: RTE proteins being thawed in 2-comp prep sink were not submerged.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Dish pit employee wearing wristwatch while working at pre-rinse and taking out trash then returning to work with clean utensils.

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. More frequent cleaning needed in facility, especially on hidden surfaces of equipment.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning needed on floors. Brick base tile damaged in some areas. Old caulking at equipment and wall joints worn away hindering cleaning and offering potential harborage areas. Loose trash accumulating behind equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Ham in cold drawer 43.0 F. Cooked vegs 42.0 one area of pan. food was piled up in that area. CDI- Food smoothed out to cover bottom of pan. CDI- moved back to WIC for cooling. 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 .

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning needed on floors. Brick base tile damaged in some areas. Old caulking at equipment and wall joints worn away hindering cleaning and offering potential harborage areas.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf : PIC not monitoring equipment for cold holding and cold holding temperatures. PIC not monitoring date marking. PIC not monitoring pst control. Live and dead German roaches on interiors of prep coolers. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with more food safety information related to PIC Duties, Training, and managing food safety.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf: Hand sink at dish pit with no hand soap. CDI- soap provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Mashed potatoes on hot line holding 114 F. CDI- discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Walk-in cooler holding TCS food above 55.0 F. Management stated unit has been problematic and a work order has been in for about a week. TCS food voluntarily discarded. Permit suspended. 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 .

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 TCS food in cold drawers at cook line with no date marking, prep top TCS foods at end of cook line with no date marking. 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 .

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: facility using WIC that is holding food above 41.0 F to cool. CDI- food discarded and permit suspended. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Live German roaches seen in interiors of prep units and dead insects in food pans in prep coolers.

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

4-501.11 Maintain equipment in good repair. Walk-in cooler not holding food at required temperatures. Management has been aware of problematic nature of equipment.

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. More frequent cleaning needed in facility, especially on hidden surfaces of equipment.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning needed under equipment.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf : Management not monitoring date marking, insect control in facility, cooling/ A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

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

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee storing and drinking from open cup of ice tea in dish pit. Cup stored on top of dish machine exposing cleaned utensils to potential contamination.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P: employee at dish pit drinking from uncovered cup of iced tea did not wash hands after drinking. CDI- stopped employee and discussed more frequent hand washing. discussion with acting PIC.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Hand sink at beverage station being used for storage of soiled blender. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. See above.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P: Live German roach found in vanilla filling for crepes. Filling discarded.

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: 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 . Rehydrated cartons of hash browns 47.0 F after 10 hours, according to staff. CDI- Voluntarily discarded all cartons.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Salad mix in front salad cooler top 48.0 F. Voluntarily discarded. Boiled eggs in kitchen prep top 44.0 F. Brisket in kitchen prep top 50.0 f. All 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 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 TCS food in cold drawers at cook line with no date marking, prep top TCS foods at end of cook line with no date marking. 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 .

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: See #20 above. Rehydrated hash browns being cooled in closed cartons with tightly packed product. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Live German roaches seen in food and behind small prep cooler used for making crepes.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Spoon handles laying in cooked vegetables and mushrooms.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Pre-rinse assembly at dish pit with absorbent towels tied around assembly to control leaking equipment.

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. More frequent cleaning needed in facility, especially behind on hidden surfaces of equipment.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tile near walk in cooler. 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 and walls in need of cleaning, especially behind and under equipment.

6-301.14 Post a hand wash sign at each hand sink. Observed no available hand wash sign posted at hand sink in men's restroom. CDI: Hand wash sign was provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chili and queso on hot line below 135 degrees. CDI: PIC reheated chili to above 165F, PIC voluntarily discarded queso.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed lettuce in prep top, mac and cheese in low boy above 41 degrees F. CDI: PIC voluntarily discarded lettuce and mac and cheese was placed in the walk in cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths stored in a sanitizer bucket at 50 ppm. CDI: PIC dumped sanitizer bucket and refilled to the proper concentration.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed small single use cup being stored in the cheese in the serving area. Informed PIC food employees shall use utensils with handles.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed a spatula, multiple multi-use container lids with cracks and chips. CDI: PIC voluntarily discarded items.

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 fryers, and equipment on the cook line. Clean as necessary to keep equipment clean and prevent build up.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tile near walk in cooler. 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 and walls in need of cleaning.

6-303.11 Provide required lighting intensity. Observed light burnt out in walk in freezer. PIC stated work order was put in to get it fixed.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf: PIC is not certified as a Food Safety Manager, inspection had several Priority violations, and could not answer questions about operation of kitchen. Manager is off today, CDI- will return tomorrow.

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: Acting PIC not a certified food protection manager.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Employee working at dish machine did not wash hands before handling cleaned utensils after handling soiled utensils. CDI- EHS stopped employee and discussed proper procedure when working with soiled and clean utensils. Employee re-washed hands.

6-301.14 Post a handwash sign at each handsink. No hand washing signs at men’s restroom,. CDI- posted hand wash signs.

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Black build-up beginning in ice machine internal shield.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Re-hydrated hash browns 47.0 F in cold drawer. Garden green mix 45.0F in front salad prep unit. CDI- all voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Freeze-dried strawberries stored on dry-storage floor.

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. Disposable gloves stored on floor of dry storage. Cardboard boxes in contact with floor had absorbed grease / moisture.

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. Greasy build-up thick on front line cooking equipment, cold drawers, etc. Exteriors of prep units. More frequent cleaning needed.

, 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning needed. 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. Broken and missing floor tiles Low grout levels between tiles in kitchen.

6-303.11 Provide required lighting intensity. Front light in walk-in freezer has no bulbs. Lighting is below required 10.0 foot candles of light. 0.00 foot candles registered on light meter reading.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. PIC could not provide document of training or policy for reporting employee illnesses and symptoms. CDI-EHS provided PIC with forms via email.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee wash hands and then turn faucet off with bare hands. Informed PIC that employee needs to wash hands, dry them with paper towel, and then turn the faucet off with the paper towel instead of bare hands. CDI-PIC had employee rewash hands, dry them, and then properly turn off faucet with paper towel.

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 next to reach in freezer and pancake make table with an accumulation of food debris and splatter. Clean. -REPEAT- 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed Low temperature mechanical dish machine reading below 0 ppm bleach solution. CDI- Inspector primed dish machine and ran it again a few times and sanitizer levels began testing properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked vegetables and chopped spinach in the flip top cooler and buttermilk pancake mix in the low boy all held above 41F (see temp chart). CDI-PIC voluntarily discarded cooked vegetables and chopped spinach from the flip top cooler due to them being held in the unit over night. The Buttermilk pancake mix from the low boy was prepped an hour prior to the start of the inspection and was placed in the walk in cooler for rapid cooling. -REPEAT-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed many TCS foods requiring date marking lacking date marking in prep top coolers, cold drawers, and walk-in without date labels. PIC Stated that these items were prepared the day before. CDI-PIC voluntarily discarded items. 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. Did not observe any items requiring date marking in the facility with date markings. CDI- items voluntarily discarded by PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout the facility. Contact pest control to eliminate presence of small flies. -REPEAT- 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests. Observed dead roach carcasses in cabinets under beverage station. Clean interiors of cabinets to remove dead insects.

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 utensils stored in items in cooler drawers such as shredded cheese, hash browns, and cooked vegetables with the handles directly touching food. CDI-PIC removed utensils and placed in 3 compartment sink for cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers in the clean dish area with lid on and water inside containers. CDI-PIC placed containers in dirty side of 3 comp sink to be cleaned.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Coffee filters exposed and not inverted at coffee station. Cups stored at coffee station with lip contact surfaces exposed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. More frequent cleaning of surfaces in kitchen needed. -REPEAT-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed dirt and debris build up on floors, walls, and ceilings throughout the facility. Observed low grout throughout kitchen and missing tiles near walk in freezer and dish area. Correct -REPEAT-

GENERAL COMMENT: UPON ARRIVAL FOR INSPECTION, EHS UNABLE TO LOCATE GRADE CARD AT CUSTOMER ENTRANCE- FACILITY REMOVED GRADE CARD FROM CUSTOMER LINE OF SIGHT. FAILURE TO POST GRADE CARD CAN RESULT IN BEING REPORTED TO CMPD AND CITATIONS ISSUED.

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 inside of microwave next to pancake make table soiled with food waste/splash inside.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage links being held below 135F in steam well. CDI: Education provided and PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese, sliced cheeses, cubed ham, and bacon being held above 41F in low boy across from salad make table. Ambient temp of unit approx. 38F. EHS will return within 10 days to verify facility repaired unit. Unit is not to be used until repaired. REPEAT VIOLATION. VERIFICATION REQUIRED. **FAILURE TO CORRECT COLD HOLDING ISSUES CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION BEING TAKEN AT NEXT INSPECTION.

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 mixed veggies, diced tomatoes, and unsalted butter with no date labels. CDI: Education provided and PIC voluntarily discarded products. REPEAT VIOLATION. **FAILURE TO CORRECT DATE LABELING ISSUES CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION BEING TAKEN AT NEXT 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 Observed diced tomatoes, sliced tomatoes, and leaf lettuce cooling in make table. Unit designed to cold hold, not cool. CDI: Education provided and PIC moved products to walk-in cooler for rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach in cabinet next to soda machine by service window. Observed HEAVY roach and mice poop throughout cabinets in wait staff area. PIC stated pest control currently comes biweekly- EHS encouraged a deep clean of store and more frequent pest control. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed low boy unable to hold foods at or below 41F. Ambient temp of unit approx. 38F, but unit on far left side holding foods warm. See violation #20 for more details. REPEAT VIOLATION.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several dirty gaskets throughout kitchen. Observed inside of several cold holding units with food waste buildup/food splash. REPEAT VIOLATION.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed low grout throughout entire kitchen. Observed several cracked/missing tiles near dish area and at walk-in freezer door. REPEAT VIOLATION. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed moderate food splash buildup on wall behind pre-rinse sink in dish area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed low battery/bad sensor at hand sink next to dish area- unable to dispense paper towels. Roll of paper towels placed on top of dispenser until repaired. EHS will return within 10 days to verify dispenser repaired. VERIFICATION REQUIRED.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic and metal insert pans stored as clean soiled with food waste or stickers/sticker residue. CDI: PIC sent dishes to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and shredded cheese being held above 41F in salad make table. PIC stated unit was restocked @12pm. CDI: PIC closed lid on unit and products reached 41F. Observed several TCS foods being held above 41F in low boy across from sandwich make table. See temperature chart for details. Unit is not to be used until repaired. EHS will return within 10 days to verify unit properly holding temperature. PIC voluntarily discarded all product past 4 hour time limit. Product within 4 hour time frame moved to walk-in freezer for rapid cooling. REPEAT VIOLATION. VERIFICATION REQUIRED.

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 several TCS foods throughout kitchen(salad make table, walk-in cooler, low boys, etc.) with no date labels. EHS provided education that going forward, failure to date label upon prepping can result in food being discarded. PIC provided date labels. EHS will follow-up within 10 days to check on date labeling progress. REPEAT VIOLATION. VERIFICATION REQUIRED.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two roach casings inside dry storage shelving next to front biscuit warmer. PIC stated pest control treats area heavily currently. Previous leak from soda machine caused damage to wood shelving in area. EHS recommended removing damaged wood shelving and replacing with new to prevent pest harborage. Observed two fruit flies in dish area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three wiping cloths throughout facility being held on prep surfaces. CDI: PIC moved wiping cloths to approved location.

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 ice cream scoops being stored in equipment designed for running water, but no water running. CDI: Education provided and PIC sent scoops to be W/R/S. Observed pancake scoop being held in water on flat top stove @80F. CDI: PIC sent scoop to be W/R/S. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed low boy across from sandwich table unable to keep food below 41F. Ambient air temperature 57F. See violation #20 for more details. Observed battery/sensor on paper towels dispenser at dish area unable to properly dispense. See violation #8 for more detail. REPEAT VIOLATION.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of pancake cooler and sandwich cooler soiled with food waste. Observed several pieces of equipment throughout kitchen with greasy film/residue on external surfaces. EHS recommended cleaning. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed three compartment sink faucet handles inoperable. EHS recommended repair of faucet handles to make dispensing QAC sanitizer easier. Staff currently have to crawl under sink to turn water on and off.

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 low grout, missing tiles, and cracked tiles throughout entire facility. Missing/cracked tiles causing standing water in dish area. REPEAT VIOLATION.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. REPEAT. Observed raw steak stored directly above and beside pre cooked chicken. CDI. PIC changed the storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. REPEAT. Observed ham, turkey, cheese, steak, eggs, grill tomatoes, cold holding in RI and prep unit at temperatures above 41F. PIC voluntarily discarded. Will be back in 10days to check on the holding temperatures.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed milk, cheese in RI with no date mark on them. CDI. PIC date marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of fries stored directly on the floor in the WI FREEZER. CDI. PIC removed.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use ice scoop stored directly on the juice dispenser top. CDI. PIC removed.

REPEAT. 4-501.11 Maintain equipment in good repair.-REPEAT. Observed the grill drawers across the waffle makers unable to hold food at right temperatures. PIC placed the unit out of service and will be back in 10days to check on the unit. The unit should not be used without a confirmation from the Health inspector. All other food in the unit voluntarily discarded. Repair all equipment that is damage in the facility.

REPEAT. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-REPEAT. Thorough cleaning is needed outside and inside of ALL equipment including micro wave as build up was observed in them.

REPEAT. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.-Cleaning is needed along the walls, where splash and discoloration is occuring. Cleaning is needed in the corners of floor, behind and underneath all equipment. Deep cleaning is needed throughout the entire 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 missing floor tiles, ceiling covers around the facility. Needs to be repaired.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-Observed no paper towels at the handsink near the drink station. CDI-PIC provided paper towels.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.-Observed waffle mix, bacon tots, and mash potatoes in the reach in uncovered. CDI-PIC put lids on containers.

REPEAT. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P-Observed the dish machine sanitizer concentration reading 0ppm. CDI-PIC called ecolab and will wash dishes at the 3 compartment sink until fix. Will come back in 10 days to verify the dish machine is working. VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed stickers on containers on the dish rack. CDI-Moved to 3 compartment sink.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed fish, pico de gallo, chicken breast holding above 41F in the grill drawer. CDI-Voluntarly discard.

6-501.111 Keep the premises free of insects, rodents, and other pests.-Observed fruit flies all throughout the kitchen and dining area.

REPEAT. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of silver pans on the dish rack.

REPEAT. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.-Observed to-go containers and napkins stored on the floor in the dry storage room.

REPEAT. 4-501.11 Maintain equipment in good repair.-The grill drawers across the waffle makers not functioning. Drawers have standing water inside and can barely open. Repair all equipment that is damage in the facility. Observed the dish machine not dispensing sanitizer and torn gaskets in most of the reach-in units.

REPEAT. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Thorough cleaning is needed outside and inside of ALL equipment.

REPEAT. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-Observed the dumpsters door open during inspection.

REPEAT. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.-Cleaning is needed along the walls, where splash and discoloration is occuring. Cleaning is needed in the corners of floor, behind and underneath all equipment. Deep cleaning is needed throughout the entire facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed food debris on dishes and utensils stored as clean.CDI-DISHES MOVED TO 3 COMPARTMENT SINK TO BE WASH, RINSE, AND SANITIZED. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Low temp dish machine was not sanitizing. CDI- primed machine. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Build-up in ice machine noted. Build-up in microwaves.

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 hashbrowns prep the day before at 70F in the bottom reach in. PIC states they add hot water into a carton of hashbrowns and put them in the bottom reach in to cool. CDI-Hashbrowns discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed lettuce (45F), Fajita mix(44), prime rib(52), raw chicken breast(46), and sliced turkey(45) all above 41F in cold drawers under grill. CDI-Items moved to a 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 small containers in tops of prep coolers not date marked. CDI-Items 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-Rehydrated Hashbrowns were being cooled sealed in a carton with 130F water added. Cooling parameters not met. See #18 above. CDI-Educated. Discussed cooling alternatives.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed sauces used for sandwhiches in the bottom of the reach in with out a label. Shakers at grill not labeled.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.-Observed single use cups, plates, and utensils stored on the floor in the dry storage room.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets at the reach in near the pancake flip top. Repair all equipment that is damage throughout the facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Deep cleaning is needed on ALL equipment and surfaces in kitchen.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-Observed the garbage and cardboard dumpsters open during the time of inspection.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.-A deep cleaning is needed throughout the whole facility. Floors need to be regrouted and walls need to be cleaned. Observed mold build up near the dish area and in the corners of the facility.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.-Observed a missing shield in the kitchen area above the grill. Replace cover.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed no paper towels in hand sink near dish area. CDI- Paper towels were put at hand sink. REPEAT

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- Facility has up to ten days to clean unit.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies near drains and drink stations. PIC stated that they are working with pest control to reduce the amount.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of containers that were stacked wet. CDI- Containers were seperated and allowed to air-dry.

4-501.12 Cutting Surfaces - C Replace/resurface cutting board at salad station (deep grooves present). REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of fryers, grills, ovens, refrigeration units, and shelving in kitchen area. Clean exterior of dish machine in dish room. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Keep dumpster lids closed. Dumpster lid was closed.

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 floors in corners and under equipment in kitchen area. Clean splash from walls in kitchen and dish area. Clean dust from ceiling tile in kitchen area. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink next to dish area in kitchen. CDI, paper towels supplied to handsink. REPEAT VIOLATION.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up inside ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS food items cold holding above 41F, refer to temperature chart above. CDI, TCS foods cold holding above 41F were moved to walk in cooler to rapidly chill.

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 cut spinach, cut lettuce, cut melons, opened packaged of shredded American cheese, and an open package of sausage with no date mark. CDI, food employee date marked foods for the date the items were opened.

4-501.12 Cutting Surfaces - C. Observed scored cutting board located on kitchen prep line. 4-501.11 Maintain equipment in good repair. Observed broken handle on microwave oven located near drink station.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food residue accumulation on the bottoms and sides of equipment throughout facility. Observed food residue build up within gaskets of all cold holding equipment on prep line.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken soap dispenser located at handsink near drink station. Observed broken paper towel dispenser located at handsink near dish 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 food residue accumulation on floor and walls on prep line. Cleaning frequency needs increasing for floors, walls, and ceiling throughout facility in kitchen area.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels present at any handsinks in the facility. Supplied during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple metal pans and containers in the clean dish area soiled with accumulated food residue that had not been removed during the wash/rinse/sanitize process. Dish staff must manually remove stuck on debris and verify that items are clear of any residue before sanitization. Items cannot be simply ran through a dish machine and then placed on the clean rack, verification that the dish machine has fully cleaned and sanitized the items is needed. PIC took the dirty dishes back to the washing area for re-processing.

3-501.13 Use approved thawing methods. Observed frozen packaged meats such as ham and bacon thawing in the prep area under no temperature controls or monitoring. Items must be thawed using approved methods, such as under refrigeration, during the cooking process, or with cold (less than 70F) water running over the product and allowed to drain. These methods ensure that the items do not thaw unevenly and do not overheat.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a single box of packaged goods that had fallen on the floor of the walk in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet nested metal containers in the clean dish area, many with food residue still present as mentioned under violation 14. Items must be thoroughly cleaned, sanitized and then allowed to dry before stacking.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple boxes of packaged single use items such as cups and sanitizer cloths stored on the floor of various areas such as the chemical storage room, and dry goods area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food residue accumulation on the bottoms and sides of equipment throughout 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 only slight damage to floors in the prep area, and small holes/areas of damage to walls in the dish machine 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 food residue accumulation on floors and walls in the prep area, as well as sticker and other debris present on the walls of the dish machine area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored improperly.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored over ready to eat foods in reach in. CDI-rearranged to proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on slicer stored as clean. Observed build up on interior of ice machine. Observed dishes run through dish machine with heavy build up still visible. CDI-items re-washed.

3-501.13 Use approved thawing methods. Observed steaks thawing in prep sink without running water.

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4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on equipment throughout. 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. Floors and walls in need of repair in kitchen. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce overstacked in pan in prep unit above 45F. CDI-removed and taken to walk in cooler to cool down.

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 items cooling in flip top units. Cool in walk in cooler until 45F and below before placing in prep units. CDI-cooled down to 45F in walk in.

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 dipper well not working sufficiently enough to keep food particles off of scoops.

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

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. Floors and walls in need of repair in kitchen.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser was not working on cook line. CDI- Dispenser fixed to operate.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato slicer stored as clean with food debris on it. Observed a couple plates that were stored as clean that had food debris stuck to them. CDI- Dirty items re-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 a few foods thawed or prepped more than 24 hrs ago that were not date marked including: bacon potato bites, pre-cooked onions and peppers, sliced tukey, and cut prim rib. CDI- Items voluntarily disposed of by PIC.

4-501.11 Maintain equipment in good repair. Observed a lot of ice build up from walk in freezer fan, indicating a leak, needs repair.

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 old food and water build up in drawer cooler under grill. Observed build up on outside of main prep cooler and food debris needing cleaning out of reach ins. Observed non used dishes and pans on clean dish rack collecting dust and food debris. Need to keep them clean or if no longer needed they should be removed.

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 metal frame of walk in cooler door loose, needing repair.

| 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at dish machine reading 0 ppm, machine not sanitizing properly. Will follow up that machine is operating properly, be sure to use test strips to verify sanitizer strength. Hand sanitize dishes and 3 comp sink until machine is repaired.

3-501.13 Use approved thawing methods. Observed pre-packaged roast thawing at prep sink with no thawing methods. Roast was observed at 41 degrees, placed in walk in cooler to continue thawing.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of shell eggs stored on the floor, PIC said they were delivered earlier in the day. CDI- Eggs stored off the floor. Observed no divider from handsink and prep sink drain board, food is frequently prepped and stored at this prep sink. Need to install a splash guard divider to prevent cross contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several pans tight stacked while wet.

4-501.11 Maintain equipment in good repair. Walk in cooler fan missing a fan guard, needs replacing.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall at prep cooler across from grill with a hole near floor needing repair. (repeat) Observed metal frame of walk in cooler door loose, needing repair. GENERAL COMMENT: Will follow up within 10 days that dish machine is sanitizing propery

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at either handsink in kitchen. CDI- Towels provided to handsinks.

U3-302.11(A) Separate the different types of raw animal foods. -P Observed raw sausages and raw steak meat stored above pancake mix and pancake fruit toppings in prep cooler. CDI- Foods arranged by final cook temperature.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer buckets in prep and cook areas at 0 ppm. Buckets replaced with proper strength sanitizer. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some dishes stored as clean with dried food particles and debris on them. Observed a tomato slicer with food on blades.bCDI- All dirty items re-washed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pre-packaged bag of roast ckn left on prep sink counter for unknown amount of time, chicken observed at 80 degrees. Workers could not determine how long chkn had been left at room temp. CDI- Chicken voluntarily disposed of by worker.

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 portioned grilled chicken strips in WIC with no date marking. PIC said it was likley prepped yesterday but could not determine specific date of prep. CDI- Chicken disposed of voluntarily by PIC.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed one in-accurate thermometer and one missing thermometer in reach in/ prep coolers. CDI- Thermometers placed in coolers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans and containers tight stacked while wet.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single service items stored on the floor in storage room, items had been on the floor for several days. CDI- Boxes stored off the floor.

5-205.15 Maintain a plumbing system in good repair. Observed pipe from kitchen handwash sink leading behind freezer badly leaking, needs repair ASAP. 5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow prevention device on can was hose bib, need to install one ASAP (repeat). Will follow up within 10 days that backflow prevention device has been installed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tile on cook line and a loose ceiling tile in dish area, tiles need replacing. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall at prep cooler across from grill with a hole near floor needing repair. (repeat) GENERAL COMMENT: Will follow up within 10 days that dishes are being properly cleaned, sanitizer maintained at proper strength, and a backflow prevention device has been installed on hose bib. Call 980-314-1643 to request a re-grade.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 3 comp sink sanitizer and sanitizer buckets in prep and cook areas at 0 ppm. Saniitzer had run out and no quat test strips available to check sanitizer strength. CDI- Sanitizer in dispener replaced, sink and buckets replaced with proper strength sanitizer. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of dishes stored as clean with dried food particles and debris on them. Observed a tomato slicer and lemon wedger with food on blades. CDI- All dirty items re-washed and sanitized. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine has some build up aorund ice guard.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in ktichen, maintain pest control measures.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips available. CDI- Gave PIC some quat test strips until some can be acquired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several pieces of equipment on cook line needing better cleaning eg. outsides and between fryers, gaskets and areas around door frames and hinges of prep coolers, cooler handles, etc.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow prevention device on can was hose bib, need to install one ASAP.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged wall at prep cooler across from grill, no baseboard at this wall with a hole in wall near floor needing repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors throughout needing better cleaning in general.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open cup of coffee stored on prep sink drain board next to food in prep. CDI- Drink removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced tomatoes and pico de gallo being left out for extended amount of time while not being worked with, items observed at 66 degrees over 30 minutes with no temp control awaiting further prep. CDI- Items placed in fridge unit to chill. Observed pre-packaged TCS boiled eggs at 60 degrees in make table, likely left out extended time during prep. CDI- Eggs disposed of by PIC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P Observed pre-cooked peppers and carrots in drawer cooler with an incorrect date label from another product. CDI- PIC disposed of the item.

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 mashed potatoes in a deep pan cooling in make table at 50 degrees approx. 4.5 hrs since cooling began. Foods should not be cooled in make table as make table is for cold holding, and mashed potatoes not likely to properly cool in a deep pan. CDI- Mashed potatoes moved to shallow pan and placed in walk in cooler to rapidly cool.

4-501.11 Maintain equipment in good repair. Gasket on main drawer cooler under flat grill is badly damaged, needs replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several pieces of equipment on cook line needing better cleaning eg. outsides and between fryers, gaskets and areas around door frames and hinges of prep coolers, cooler handles, etc.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged wall at prep cooler across from grill, no baseboard at this wall with a hole in wall near floor needing repair. Observed a couple broken and/ or missing wall tiles at wall by flat grill and at dish machine.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a trash can blocking the handsink beside the reach in freezer. CDI -trash can was removed. 5-202.12 Provide at least 100F water at handsinks.-Pf - Observed the handsink beside the reach in freezer only reaching 83F. CDI - PIC corrected to reach 108F.

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 rehydrated hash browns cooling with the vent closed and in the reach in cooler. CDI - explained to leave the vents open and cool in the walk in freezer or cooler. PIC stated he will use cold water to rehydrate them from now on.

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 2 scoops stored in 102F water on the grill. Observed 3 handles down in food in the drawer cooler under the stove top.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage links stored in steam well measuring 122-127F; CDI links reheated and placed into deeper pan to maintain uniform temp.

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

4-501.11 Maintain equipment in good repair. Observed damaged utensils in need of replacing in kitchen area.

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

(REPEAT) 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers / utensils stored clean with food residue stuck to surfaces. CDI containers / utensils placed into dirty dish pit.

(REPEAT) 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pooled raw eggs and pooled raw egg whites stored in prep cooler that was not functioning properly measuring 50 F. CDI both egg products discarded and work order placed to repair unit. (facility will use other coolers until repair is made)

3-305.11 (A) (2) Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor; Where it is not exposed to splash, dust, or other contamination. Observed food prep table butted up against hand washing sink without partition exposing food and food contact surfaces to splash contamination.

(NO POINTS DEDUCTED) 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet in kitchen area.

4-501.11 Maintain equipment in good repair. Observed broken faucet / not functioning at one of three hand washing sinks in need of repair; Observed numerous coolers not functioning properly in need of repair. Work orders placed during inspection.

(NO POINTS DEDUCTED) 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. ( surfaces of cooking equipment, inside surfaces of stand up freezer units)

(NO POINTS DEDUCTED) 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 repair issues to PHYSICAL FACILITIES (floors, walls throughout in need of repair).

6-301.12 Hand Drying Provision - PF - A means to dry hands shall be supplied at each handwashing sink used by food employees. Observed no disposable towels left at 1 handwashing sink near kitchen walkway. CDI, operator provided disposable towels during inspection.

. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Ice machines shall be cleaned at manufacturers recommendations or at least enough to prevent accumulation of soil. Observed white ice shield inside ice machine accumulating black soil residues. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be stored clean to site and touch. Observed vegetable press stored as clean but soiled with food debris. CDI, operator relocated vegetable slicer for cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed 2 prep refrigerators out at front prep line and potatoe salad, pasta salad, cut lettuce, 2 bags of cheese, sliced turkey and beef was cold held above 45 degrees F and operator stated foods were left in unit overnight. CDI, operator voluntarily discarded foods and called in work order on prep refrigerators. Verification required to ensure that refrigerators are repaired and holding pro9per temperatures.

7-102.11 Common Name-Working Containers - PF - Observed glass cleaner and degreaser not labeled as required. CDI, operator relocated toxic substance to be labeled. 7-201.11 Separation-Storage - P - Store toxic substances so that contamination of equipment is prevented. Observed degreaser stored over low reach in refrigerator below grill. CDI, operator relocated toxic substance.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C - Dead insects and other pests shall be removed from the premises at a requency that prevents decomposition or attracktion of pests. Observed 2 dead insects in light fixtures over front prep line. Facility had a problem with cockroaches in past according to PIC. PIC showed invoice of treatment from pest control company on 10/13, 9/14, 9/7, and 9/1. Operator stated he was requesting additional treatment. Verification required by 11/7/15

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths on counter surfaces and at 3 compartment sink upon arrival.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 2 prep refrigerators not holding proper temperatures and with ambient air temperatures above 45 degrees F as measured by thermocouple. Observed low reach in prep refrigerator behind front prep counter not holding required temperatures. Operator stated maintenance was called in. Verification required. Observed split gasket on reach in unit in kitchen.

4-602.13 Nonfood Contact Surfaces - C - Observed build up of debris and soil accumulating in reach in prep units along grill and sides of equipment at front prep line. Repeat. Observed some food soil on bottom of equipment along prep line.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed some chipped floor baseboard tiles in facility near office and warewashing area.

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 Observe two half gallon jugs of chocolate milk and one dispenser filled with chocolate expired and still in use. CDI - Items were voluntarily discarded by PIC. -1.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed items on drying shelf wet stacked. Use another stacking method, such as pyramid stacking to aid air flow and prevent microbial growth. -.5- 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 in-use utensils stored in water below 135F. CDI - In-use utensils moved to hot holding unit to stay above 135F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up debris inside front line reach in and the bottom of reach ins in the grill area. Clean equipment often enough to prevent build up. -.5- REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed handsink in grill area with pipe joint disconnected. Have plumber reattach sink. PIC has scheduled repair for later today. -1-

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed standing water in corner to the right of can wash where mop buckets are inverted. Flood should be sloped to drain to prevent standing water. 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 door seal detached leading into walk in cooler. Reattach seal to wall. -.5-

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing light shield over the dish room. Replace light shield. -GC-

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in 3 compartment sink testing at 100ppm. Use test strips to test sanitizer strength. CDI refilled and tested 200-400 ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed link sausage on grill hot held at 118F. CDI reheated and stored on grill.

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