CHICKEN KING 14

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Fish stored above Vegetables in WIC. *CDI - Employee moved item to seafood section of WIC correcting storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- *Observed - Individually portioned containers of Coleslaw prepped yesterday in WIC above 41F. *CDI - PIC voluntarily discarded items. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.17 (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). *Observed - Coleslaw, Sliced Ham and Sliced Turkey in the WIC, Pasta Salad, Potato Salad and coleslaw in main Flip Top Unit and Opened pack of hot dogs in Grill Drawer all prepped yesteryear without proper date marking. *CDI - PIC date marked items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

*REPEAT* 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Individually portioned to-go containers of coleslaw prepped yesterday above 41F. *CDI - PIC voluntarily discarded items. NOTE: Points deducted reduced due to level of severity and improvement from previous inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed one plastic container of thawing commercially sealed perch above unwashed boxes of whole tomatoes and cucumbers. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food handler rinse off container with 3 compartment sink sprayer and left container at 3 compartment sink and headed to cook line without discarding gloves. CDI-EHS informed PIC and PIC provided education. Gloves discarded and hands were washed prior to donning new gloves.

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 three containers of cooked chicken slowly cooling in wrapped tightly in plastic in metal containers in RIC next to grill at 65F, 57F that was placed into reach in cooler 2 hours prior to recording temperature. CDI-PIC moved items to WIF and items dropped 20F/80mins and reached temperature of 47F, 39F. Ensure all items are cooling in walk in cooler or walk in freezer and are in vented containers. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple scoops with coleslaw residue stored in container with clean utensils. CDI-PIC removed container for all utensils to be cleaned again. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one stack of provolone above 41F in cold drawer. CDI-PIC moved stack to WIC to cool. All other items in cold drawers and cold holding equipment were 41F or below. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed grilled chicken dropping 19F/46mins that was in covered metal containers in WIC. CDI-PIC removed cover and added chicken into another shallow, metal container to increase cooling rate. 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 .

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 multiple food handlers scrub hands for less than 10 seconds during handwash due to high volume of orders. CDI-EHS provided education and spoke with PIC about the proper duration of handwashing. 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 . 2-301.15 Only wash hands in handwashing sink. -PF. Observed multiple food handlers rinse hands off at prep sink prior to going to handwashing sink to wash hands. CDI-EHS spoke with food handlers and provided education, hands washed properly at handwashing sink.

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 container of boiled eggs without a date label in lowboy unit by grill. CDI-PIC added date label. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of plastic containers that were wet stacked above 3 compartment sink.

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 cooked chicken in wrapped in aluminum foil cooling in the WIC and sliced tomatoes covered in plastic wrap cooling in lowboy unit (see temp chart). CDI-PIC removed wrappings for chicken and cooled at the proper rate and moved sliced tomatoes to the WIC, uncovered. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed multiple RICs and a fryer not in use by the establishment in the dumpster enclosure.

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, dark build up on walls above dry storage rack with to go cups and wall behind seafood breading, ceiling tiles above kitchen handwash sink and prep table near seafood breading, and right wall of mop sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed RI cooler holding raw fish and raw chicken prepped today and above 41F with an ambient air temperature of 54F. PIC moved foods to WIF to rapidly cool and maintenance will be performed tomorrow morning. VR within 3 days to check cold holding status of RI. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed raw ribeye at 47F wrapped in plastic in cold drawer. Per PIC, steak was delivered today and wrapped in the facility at room temperature with a few cuts being stored in cold drawer with the majority in the WIF. CDI-PIC moved container to WIF to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed cutting knife stored in between prep unit and bread table and hushpuppy scoop stored on RI shelf. PIC moved both utensils to 3 comp sink to be washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed grilled onions with a temperature of 122F. CDI-PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced tomatoes, shredded lettuce, coleslaw and other TCS foods above 41F in both prep tops. CDI-PIC moved foods to WIF to rapidly cool. EHS suggested to PIC to use metal containers in prep top. 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 .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard being used at breading station underneath breading equipment. PIC voluntarily discarded cardboard.

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 rusted shelving in WIC and buildup on grates of shelving in dry storage area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee several times working with raw food go to WIC to store food with same gloves as well as drop food and touch grill basket handles with same gloves. CDI PIC had employee wash hands

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Cholrine Sanitizer at 10PPM PIC correct to 200ppm, CDI For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed chicken batter at 76F, Raw chicken wings, Raw gizzards all above 45 F See temp Chart. CDI added aice to batter and other items to WIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed Sliced Tomatoes and lettuce in WIC tightly wrapped. CDI PIC unwrapped items to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with braclet on 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees without hair restraints

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food contact surface (blade) of the can opener with food residue and build-up. CDI - PIC washed, rinsed and sanitized can opener immediately.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed grilled chicken covered with foil while cooling inside the RIC. Grilled Chicken observed cooling (-1F) within a 40 minute window. CDI - Grilled chicken was uncovered and stirred.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on the floor. CDI - The sanitizer bucket was removed from the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. CDI - Pans were separated.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw fish stored above onion rings inside the RIC.CDI - PIC rearranged storage order. No point escalation, improvement noted.

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

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

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build-up on the floor inside the WIF, floors in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety - Observed raw shell egg stored above slaw, cut lettuce, and tomatoes. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed several in use squeeze bottles and metal shakers without a label.

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

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 food contact surface block on meat slicer heavily damaged with cracks, pits, and sharp internal rusted edges. CDI- PIC voluntarily discarded the item.

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

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut tomatoes, prepped this morning, wrapped completely in walk in cooler. Tomatoes 48F. CDI- vented

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 debris build up on handles of reach in coolers and freezer (cook line). Observed black residue on gaskets of walk in cooler and walk in freezer.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed dust build up on front vents. Observed low grout in various areas.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC Theo with no CFPM, had expired in 2020. PIC stated that he was unable to find classes due to COVID pandemic, will look into and take class asap. EHS provided contact information for servsafe, as well as online website to assist in finding a class.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility with outdated employee health policy, PIC provided updated EHP information with the adoption of the 2017 Food code. CDI - EHS provided PIC with the new Employee Health policy handout during inspection.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed facility did not have a vomiting and diarrheal event plan. CDI - EHS informed PIC of new requirement with the adoption of the 2017 food code. EHS sent PIC state created procedures. EHS provided physical poster in English and Spanish during inspection.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed tomatoes stored directly above a bus tub of washed ready to eat salad mix. Ensure unwashed produce is separated from ready to eat foods.

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 a few products on flat top hot holding below 135F, see temperature chart. Through conversation with PIC, employees had added cold product on top of hot holding product on flat top, causing the drop in temperature. CDI- products properly reheated on flat top to >165F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical bottles during inspection. CDI- bottles labeled during inspection. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed red sanitizer bucket registering at 200ppm chlorine sanitizer. CDI- bucket diluted to proper concentration during inspection.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a bag of frozen shrimp thawing in a bucket of water. Use approved thawing methods such as cold (<70F) running water, refrigeration or cooking as apart of thawing process. CDI- shrimp moved to prep sink, run under cold water during inspection.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on prep surface during inspection. REPEAT. Note: points de-escalated as EHS observed only one wet cloth during inspection.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hood system in need of cleaning.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed flooring in areas of the kitchen near cook line in need of grouting, no longer smooth and easily cleanable.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf OBSERVED lettuce and tomatoes held on time without having time stamps. EHS is emailing PIC an updated time control sheet due to one on file stating temperature should be at refrigerated to 45F before holding on time. PIC stated employees just know when to discard. EHS recommended to develop a habit of labeling items with a time stamp.

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 not cooling properly. Coleslaw in covered containers and chicken cooling in a covered container with foil. CDI. All items were vented.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.OBSERVED employees operating without a beard guard.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. OBSERVED damped wiping cloths not being held in sanitizer. REPEAT.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. OBSERVED butterfly shrimp and other items in the reach in next to the fryer in containers without a lid.

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 in the reach in cooler next to grill BBQ and shredded chicken prepared yesterday without a date. CDI. Employee placed date on items.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. OBSERVED multiple wet wiping cloths on the prep surfaces throughout facility. Ensure wiping cloths remain in sanitizer containers. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED build up on the shelves in the walk in cooler. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. OBSERVED floor in the walk in cooler in need of cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed single flat of raw eggs stored above RTE lettuce. CDI - PIC rearranged storage order. - 0 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce, tomatoes, and sliced ham cooling tightly covered in walk in cooler. Observed hard boiled eggs prepped and placed directly into prep top to cool. CDI - PIC uncovered all items to facilitate cooling. PIC moved eggs to WIC to rapidly cool. - 0.5 -

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed few bottles of sauces without labels. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed few wet wiping cloths stored on prep surfaces throughout facility. CDI - PIC moved wiping cloths to sanitizer bucket. - REPEAT - 0.5 -

4-101.19 Nonfood-Contact Surfaces - C Observed cardboard used to cover flooring in walk in cooler. - 0 -

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needed inside of reach in coolers and shelving units throughout facility. - 0.5 -

2-301.15 Only wash hands in handwashing sink. -PF Observed employee start to wash hands in 3 comp. sink and PIC stopped employee and had him wash hands in handsink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of cooked chicken on flat top at 109F. PIC stated cooked chicken was still being processed at 109F. CDI, Temperature of chicken was brought up to 135F @ 3PM.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles with no label. CDI, PIC labeled one bottle and discarded other.

6-202.15 Protect outer openings of establishment from insect or rodent entry Minor flies present in kitchen

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One wet and soiled rag stored on prep table.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed shelving in walk in cooler rusted. REPEAT.

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

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in freezer reach in cooler, and walk in cooler in need of replacement. Observed shelving in walk in cooler rusting.

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 BBQ that was said to be prepped and frozen from this past weekend going through a thaw step without a frozen day date mark or a thaw date mark. CDI- educated PIC and BBQ was dated correctly. -1.5 points.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed batter that is used for raw fish and raw chicken being on time but lacking time stamps Also observed water containers used to dip raw fish and raw chicken in without a time stamp after being informed its stored on time also. PIC also was unable to produce TPHC template needed for completion of holding foods on time. - 1 point.

7-102.11 Common Name-Working Containers - PF Observed a couple of chemical bottles without legible labeling. CDI- bottles were labeled during the inspection. - 0 points.

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 large containers of lettuce cooling with platic on and while stacked on top of eachohter. CDI- lettuce was moved to freezer for aggressive cooling after made into more shallow amounts. -.5 points REPEAT

4-502.13 Single-use and single-service articles may not be reused. Observed shucked oyster containers and other single use plastic cotnainers being used to house and store foods in refrigerators. -.5 points

4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair damaged freezer that contains heavy buildup of ice around PVC jacketing near compresser unit. Also repair leaking fixture in 2 door tall unit near grill. Remove acess pooled water that facility iws using wiping cloths to abosorb. 0 points.

6-303.11 Intensity-Lighting - C Install lighting in walk in freezer. Freezer light was bulb. All equipment need at least 10 ftcd. 0 points

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shelled eggs stored above RTE sauces in the walk in cooler. PIC stated raw eggs was an employee item. Ensure to designate an area for employee food to prevent contamination and store properly. CDI PIC placed container of raw eggs on the bottom shelf. Repeat violation. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee grab ticket off the floor with gloved hands and proceed to prep food without discarding gloves and washing hands. CDI employee discarded gloves and washed hands.

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 large covered plastic container of cut lettuce cooling in the reach in unit. Observed cut tomatoes and coleslaw cooling in covered plastic containers. Ensure to use proper cooling methods when ambient cooling. CDI EHS discussed proper cooling methods and uncovered containers.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths on prep tables. Ensure to store in sanitizer bucket. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed one container of QUAT sanitizer cloudy and at 0ppm. Observed employee with soiled cloth hanging from apron.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (handles of equipment, shelves, gaskets, etc.) with debris build up. Ensure to increase cleaning frequency. Repeat violation.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on dumpster. Ensure to replace. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter/debris and non-functioning equipment stored in dumpster area. Ensure to discard items.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above RTE grilled onions in the tall reach in unit. CDI PIC rearranged item in reach in. Repeat violation. Points were not escalated due to one item found and improvement in facility seen.

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 multiple containers of coleslaw, cut lettuce, hot dogs, and chili that were opened/prepped the day prior with no date labels. CDI PIC added date marks by the end of the inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large containers of flour and bottles sauce/oil by the grill not labeled.

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

4-501.11 Maintain equipment in good repair. Observed split gaskets in the 2 door raw cooler. Ensure to repair or replace. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed facility with food debris build up on all handles of tall reach in units and several gaskets. Ensure to increase cleaning frequency. Repeat violation.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored on dry storage shelf and apron on single use articles.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Multiple food beverages stored in high-shelved areas. CDI- Moved to lower shelved areas to prevent possible contamination.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Raw chicken stored over raw rib-eye beef in WIF. CDI- Chicken moved. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Raw chicken stored over tea urn in WIC. CDI- Chicken moved.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Water bottles stored on floor in dry storage area. Keep off floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed of plastic bins and large tubs. Assure that all equipment is fully air dryed before stacking. REPEAT

4-501.11 Maintain equipment in good repair. Gasket damaged in reach in cooler of raw fish.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Some general cleaning needed in gasket areas, flip top doors, etc.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese overstacked and not holding at 45F or less. CDI- Discarded.

3-501.13 Use approved thawing methods. Observed beef thawing out at room temp. CDI- Moved into WIC.

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

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed one employee wash hands at handsink and not turn faucet off with a paper towel barrier. REPEAT. Assure all employees are using a paper towel barrier to turn faucet off. Points not escalated because there was improvement from last inspection. 2-301.15 Only wash hands in handwashing sink.-PF Observed employee was hands in 3 comp. sink. CDI- Re-directed to wash hands in handsink.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Some brown grime build-up on interior wall of ice machine. Clean.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P One sanitizer bottle recorded too strong (bleach strip bleached out). CDI - Diluted.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Sliced tomatos and prepped salad was cooling in flip top. CDI- Taken to WIC to cool down (see chart).

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Sweater stored on a box of dry good items.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Employee washed hands and turned faucet off without using a barrier. Use paper towels when turning faucets off for sink, especially because of all the raw chicken prep in that area.

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

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Multiple foods boxes on ground. CDI- Facility just got a delivery and moved all the food. -0-

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer dispensing into sink. When tested, Quat sanitizer was recorded at 0ppm. PIC adjusted tubes to allow sanitizer to flow properly. CDI- Sink was drained and re-filled with proper concentration. PIC stated that concentration is always checked with strips after sink is filled.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Sliced deli meat did not have a date mark on flip top cooler. CDI- Item was made 5-6 and dated. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Hot dogs recorded above 45F (see chart). Product was just opened and not cooled down. CDI-Brought to WIC to cool. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Conatainers of teriyaki sauce not labeled.

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

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Crevices of gaskets, interior of coolers and shelves of WIC fridges in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Boiled eggs and cut lettuce in flip top cooler recorded above 45F (see chart). CDI- PIC suspected lettuce had not cooled down properly. Lettuce cooled down. Do not stack boiled eggs to high in flip top unit. REPEAT

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed sliced roast beef in freezer without a date. CDI- Product dated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce cooling in flip top cooler and wrapped in silan wrap in WIC. CDI- Lettuce unwrapped and active stirring instructed. When cooling foods, leave product unwrapped, use shallow trays and active stirring to properly cool.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Container of raw chicken stored on floor. Keep off floor.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -Cut tomatos, prepped lettuce, and sliced meat at flip top unit were all recorded above 45F. CDI- Products were brought to WIC unwrapped to cool down.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Some flies in kitchen. Monitor situation.

4-501.11 Maintain equipment in good repair. Damaged gasket in reach in unit.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer was not dispensing quat sanitizer at correct concentration. Sanitizer was reading 0ppm. Sanitizer did not seem to be dispesning through tubes properly. CDI- Sink drained and re-filled with bleach sanitizer. VR to check sanitizer dispenser.

3-501.13 Use approved thawing methods. Observed meat thawing in sitting water.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed some wet wiping cloths stored on prep tables as well as some sanitizer buckets not in correct concentration.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Some scoops stored in products with handle touching food.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and cheese holding at temps above 45F (see chart). CDI- Items were taken to walk in cooler to cool down. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled chemical bottle. CDI- Bottle was thrown away.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed chemical buckets with chemical reading 0ppm bleach.

4-501.11 Maintain equipment in good repair. Observed gaskets damaged.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed dirty gaksets and dirty reach in fridge.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light bulb with no shield in reach in unit.

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 employees washing hands using cold water, for less than 15 seconds, and turning faucet off with no barrier, thus, recontaminating hands. CDI- PIC explained proper handwashing and instructed PIC to explain to staff proper handwashing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some utensils soiled with food debris as well as slicer wheel soiled with food debris. CDI- All items taken to 3-compartment sink to be washed, rinsed, and sanitized. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in bucket with no reading. CDI- Bucket exchanged for a fresh batch.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken holding at less than 45F (see chart). PIC stated this was because the buckets had been taken out and exposed to room temperature when chicken was being prepped and put back in reach in coolers. Temperature will not cool down in reach in coolers. CDI- Chicken brought back to walk in cooler to cool down.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed soy sauce and salt and pepper mix that was unlabeled. Label all food not easily identifiable. No points deducted.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster door open. Keep dumpster door closed. No points deducted.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee bread raw chicken, remove her gloves and proceed to don a new pair of gloves. CDI-- Instructed employee she must wash hands between every glove change and especially when handling raw chicken. No points deducted.

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 sliced ham that was dated with a date of 12/10. CDI-- Ham was discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed some prepped items such as tomatos and lettuce with a recorded temperature of about 50F in reach in cooler. PIC explained they had been prepped and immediatley brought to reach in cooler. CDI-- Explained that food products must be cooled down before being brought to cold holding. Both items brought to walk in cooler for cooling down.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two bins of onions stored with no protective covering. No points deducted.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloth stored in soapy water. 3-304.14(B) Hold in-use wiping cloths in sanitizer maintained at the correct concentration. Observed in-use wiping cloths stored in sanitizer that was weak in concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic bins.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed one stack of cup lids that were unprotected and exposed to contamination. The rest of the stacks of cup lids were protected. No points deducted.

4-202.11 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 the food contact surface of the meat slicer was chipped, torn, and damaged. CDI-- PIC removed that specific compartment and stated he was able to use the machine without it.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverages and personal items stored on prep tables throughout facility.