REDEYE DINER

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp being stored above pre-cooked turkey sausage inside walk in freezer. Items were removed from hermetically sealed packaging. CDI: Turkey sausage was relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple food items in reach in cooler located beside fryer above 41F. Ambient air of unit was 48F during inspection. Food items were moved to walk in cooler as they were in the unit less than 4 hours. VERIFICATION REQUIRED. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers -Pf. Spray bottle of chemical without a label. CDI: PIC labeled item.

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 lines near 3 comp sink. Observed cracked floor tiles throughout the kitchen. Repair/Replace.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee wash hands for a total of 8 seconds and turn off faucet with bare hands. CDI: Food employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes, fruit bags and french toast batter in prep top unit above 41F. PIC stated the outlet is malfunctioning. Items were voluntarily discarded. VERIFICATION REQUIRED. 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 hashbrowns cooling at a rate of 0.02F/min on counter after being rehydrated. CDI: PIC placed ice in hashbrown containers and put inside walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping being held in 0-50ppm quat. CDI: Wiping cloth buckets were changed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects at utensil shelving area across from the dish pit. Contact PCO for services. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed stagnant water inside multiple carafes on top shelf across dish pit and plastic cups at dessert/drink station wet stacking. -0.5-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed stacked boxes of single service cutlery stored on the floor at server galley. CDI - PIC removed from floor. -0-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed food strainer with broken wires stored in the facility. CDI - PIC voluntarily discarded utensil. 4-501.11 Maintain equipment in good repair. Observed bottom door of reach-in unit below flat top grill unable to fully close. Maintenance technician arrived onsite to repair. -0-

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 surfaces under the flat top grill accumulating food debris. Also observed heavy ice accumulation on condenser lines of walk-in freezer. Clean and maintain. -0.5-

REPEAT VIOLATION: 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed step ladder and stacked buckets stored in front of hand sink beside back door. CDI - Food handler removed obstructions to provide access to hand sink. -1-

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 cut fruit with a date of 8/4, exceeding the 7 days. CDI - Food handler discarded expired food. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

REPEAT VIOLATION: 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed grits, gravy and chicken wings held on 4 hour TPHC without start and end times documented. Food handler present advised that chicken wings are on TPHC. Further discussion with PIC revealed that chicken wings are longer held on TPHC. CDI - EHS discussed training food handlers on TPHC SOPs. Although chicken wings are no longer on TPHC, these and foods in the hot box were voluntarily discarded for compliance. -3- TPHC procedure template may be found at: www.mecknc.gov/foodsafety.

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 unlabeled shaker at condiments station containing powdered sugar. -0-

REPEAT VIOLATION: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles cracked at cooking areas. Repair. No escalation of points due to improvement from previous inspection. -0.5-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed stacked buckets stored in front of hand sink beside back door. CDI- PIC moved buckets to provide access to hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes and Mac and cheese below 135F, see temperature chart. CDI- PIC voluntarily discarded Mac and cheese and reheated mashed potatoes for hot holding, see 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed chicken wings in glass hot holding case on 4 hour TPHC, PIC was unable to produce written TPHC procedures upon request. CDI- PIC drafted written TPHC procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed chicken wings held on 4 hour TPHC without start and end time sticker. CDI-PIC labeled the chicken with start and end time.

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 green beans attempting to cool in walk in freezer in deep plastic container. CDI- PIC put green beans in 2 shallow metal containers out at room temperature to cool from 135F to 70F. 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 .

4-501.11 Maintain equipment in good repair. Observed handle missing to left door on sandwich prep unit. Observed flip top lid to omelet station prep unit loose. Repair. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles cracked and grout low throughout kitchen. Repair. REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed large grey metal box and ceiling around it above waffle station with heavy buildup of grease and dust. Clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed one hand sink with out drying provisions. CDI - Employee instructed to replenish disposable towel supply. -0-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented.- P. Observed partially used cheddar cheese blocks covered in white and blue green buildup in the reach-in unit. CDI - PIC voluntarily discarded cheeses. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed pineapples stored directly over containers of ready to eat firecracker sauce in the walk-in cooler. CDI - Food employee re-arranged storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed two knives and blade of can opener with dried food debris stored as clean. CDI - PIC moved utensils to be w/r/s. -0- For more information please visit: http://meck.co/FoodSafety 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.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed french toast mix, turkey and lettuce cold held 42-44 degrees F since previous day according to their date labels. CDI - PIC voluntarily discarded foods. Points scaled back due to notable improvement. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 24 hrs. - Pf. Observed multiple TCS applicable foods inside prep units prepped on 11/18/24 with today’s date and (1) container of cut fruit without a date label. Products traced back to their bulk containers in the walk-in cooler. CDI - Education provided and date labeling corrected for compliance. -1.5- 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.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P. Observed container of residential fire ant killer stored in the facility. CDI - PIC voluntarily discarded container. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P. Observed several personal medications stored with utensils in kitchen pull out drawer. CDI - PIC moved medications to office. -1-

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 unlabeled squeeze bottle, spray bottle and shaker. CDI - Employee instructed to label items. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed avocado with sticker present stored in prep top. CDI - PIC removed for sticker removal and washing. -0-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed small plate submerged in ingredient bins. CDI - PIC removed plate out of ingredients. -0-

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed coffee filters stored in cabinet, underneath hand sink plumbing line. Several filters observed to be contaminated by gray water. CDI - Contaminated filters discarded and remaining removed from cabinet. -0-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed handle missing to left door on prep unit. PIC states that a new handle has been ordered. No escalation of points due to different area observed and improvement on previously noted violations. -0-

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed scale build up on inner walls of dish machine. Recommended higher and thorough cleaning frequency on warewashing equipment. -0-

4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on non-food contact surfaces of slicer. Thorough cleaning needed. -0-

5-205.15 Maintain a plumbing system in good repair. Observed non-functional hand sink due to damaged faucet handle. PIC contacted upper management for repairs. Observed urinal unable to flush. Work order for repairs submitted. Observed water leaks at prep sink fixture, pre-rinse fixture, plumbing at (1) kitchen hand and at 3-compartment sink. Repair. Return visit will be made for verification of repairs to hand sink. -1-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tile broken at the small hallway to the back exit door and at cook line. Repair. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed non-functional prep unit stored in back kitchen. PIC states that it was recently removed off cook line. Remove from facility. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed fan blocking the back prep handsink. CDI - PIC removed the fan.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed small prep top cooler with an ambient air temperature of 55F, Temped all TCS foods in the unit at above 41F. CDI - PIC voluntarily discarded all TCS foods in the unit as they were placed in the unit at 630AM. Unit was temped at the end of the inspection at 47F. Discontinue using this unit until it’s maintaining 41F and below. Facility has adequate cold holding equipment. Compliance visit will be conducted to ensure compliance. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cut sausage with a date of 8/20, exceeding the 7 days. CDI - Food handler 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed egg prep top cooler with an ambient air temp of 47F. Repair. Ensure unit is maintaining 41F and below. Compliance visit required.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Obsrved two dented cans - one blueberry filling and one corned beef hash. CDI - PIC discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the large prep top cooler with an ambient air temp of 56F. Temped several TCS foods (French toast mix, sliced tomatoes, shredded lettuce, blue cheese crumbles, philly steak, raw chicken, cut fruit - All were above 41F.) PIC removed everything out of the prep top cooler and discarded all the TCS foods. PIC contacted repair. Verification visit required to ensure compliance within 3 day. Facility has another prep top cooler that is properly maintaining 41F and below and they will use this until the large prep top cooler is repaired. 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 .

4-501.11 Maintain equipment in good repair. Observed large prep top cooler with an ambient air temp of 56F. Repair. Ensure unit is maintaining 41F and below. Compliance visit required.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones, aprons on shelving on supplies in kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rehydrated hash browns in the Entree 3-door cooler at 45-48F, prepped on 1/9. 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles in ingredient bins. CDI - PIC removed handles out of ingredient’s

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 corners of coving tile broken at the small hallway to the back exit door and next to the back prep area handsink. Repair.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a measuring cup in the handsink (back) CDI - PIC removed the cup and explained that the handsink is for handwashing only.

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 prepped today preportioned sliced turkey stacked in the a deep pan in the walk in cooler. Observed cut romaine lettuce prepped today in a covered deep pan. CDI - PIC uncovered the romaine lettuce. Turkey was placed on a sheet pan to cool rapidly. 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. Observed daylight can be seen under the back door. Provide weather stripping to prevent pest from entering the facility.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee personal drink on the top shelf on the reach in cooler. CDI- PIC removed and discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back handsink next to the food prep sinks. CDI - Paper towels provided.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in the cooler drawers at the cookline (hash browns, burgers, cheeses) above 41F. Temped the unit at 59F. CDI -PIC placed ALL Foods were placed back into the walk in cooler since they were placed in the unit this morning. Discontinue using until the unit can maintain 41F or below. Compliance visit to ensure compliance. 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 .

6-501.11 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 cracked and broken tiles in kitchen. Observed floor tiles broken/cracked in front of the upright refrigeration units. Replace/repair. Observed 3 missing ceiling panels in the kitchen and over the walk in freezer. 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 vents in the warewashing room accumulating dust. Clean and maintain.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken in the warmer at 126. CDI - PIC reheated the chicken to 165F 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in the small prep top cooler at the cookline (feta, lettuce, tomatoes, etc) above 41F. Temped the unit at 72F. CDI -PIC placed ALL Foods were placed back into the walk in cooler since they were placed in the unit this morning. Discontinue using until the unit can maintain 41F or below. Compliance visit to ensure compliance. 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 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 . Observed feta date marked 2/3 and ham not date marked. CDI - PIC voluntarily discarded the feta and dice ham.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility utilizes TPHC for sliced tomatoes and shredded/cut lettuce at the prep top cooler, however no times were placed on the foods. PIC stated they were placed at the beginning of the shift. Allowed to time the products.

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 mashed potatoes cooling in ice but ice was not completely surrounding the containers. Observed cooked greens and stock cooling the the food prep sink in standing water. Ice had melted. CDI - PIC removed water and placed more ice. Discussion and education on proper cooling and actively stirring.

4-501.11 Maintain equipment in good repair. Observed rusted shelving and plastic peeling in the 2-door reach in cooler. Replace the the damaged shelving.

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 the interior of the dessert display case in need of cleaning. Observed gaskets on all refrigeration and freezer units in need of cleaning. Observed wheels of cookline equipment in need of cleaning. Observed refrigeration unit handles throughout are in need of cleaning.

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 cracked and broken tiles in kitchen. Tiles around floor drain are broken and pieces are loose. Needs 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 vents in the warewashing room accumulating dust. Clean. O Observed floors along the walls in need of cleaning, under equipment in need of cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed front handsink with a metal pan with ice scoop. CDI - equipment was removed.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shelled eggs stored over ready to eat dressings. CDI - eggs were relocated. -REPEAT-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information 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 . Observed feta and diced tomatoes not date marked. CDI - PIC date marked. PIC was able to determine the date prepped. Within 24 hours.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed purple liquid in unlabeled spray bottle. CDI - PIC 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 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 mashed potatoes cooling in standing water, ice had already melted. CDI - PIC removed water and placed more ice.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket with 0 ppm. CDI - PIC remade and is now at 100 ppm of chlorine.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service lids stored under the front service handsink.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 chopper with food debris in it. CDI - PIC moved chopper to be cleaned.

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 food in drawer cooler above 41 F ( See temperature log). CDI - Food was moved to freezer to cool. PIC stated drawer is left open to clean and unit recently ran through defrost.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility using TPHC for hot box with no written procedure and food had not yet been time marked when it had been placed in at 7 am. CDI - PIC labeled time on hot box and temporary TPHC procedures were written. Facility does not typically use TPHC but has been doing so since hot box is not working properly. PIC stated a part to repair hot box was ordered and will be repaired in the next day or so.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service napkins and containers on floor in storage area. Needs to be off the 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. Observed cracked and broken tiles in kitchen. Tiles around floor drain are broken and pieces are loose. Needs repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on dry storage shelf. CDI - Phone was moved.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: 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 . Observed 3 plastic containers of cooked wings inside walk-in cooler that had expired past 7 days. CDI: by discarding.

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 plastic bins of sugar, chicken mix, and flour not labeled on shelf.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer buckets in kitchen and at wait station at 50ppm - 100ppm. CDI: buckets were dumped and refilled to proper concentration.

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 corn beef hash stored above chicken soup inside walk-in cooler. CDI: storage order was corrected.

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 2 pans of macaroni and cheese and a pan of mashed potatoes inside hot box ranging from 122F - 126F. CDI: items were reheated in oven to 183F.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw shrimp and swai thawing in water at room temperature inside prep sink. CDI: products were moved to the walk-in cooler until needed.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P). Observed current Employee Health Policy does not contain Salmonella nontyphoidal. CDI: educated and provided the PIC with an updated Employee Health acknowledgment form to properly inform employees.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI: educated and provided PIC with a template plan to be implemented.

REPEAT VIOLATION: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed containers of wings inside WIC and 2-dr reach-in on cook line not dated; diced ham in walk-in and hot dogs inside bottom drawer of salad prep cooler made yesterday without a date. CDI: items discarded. Facility has shown improvement since last inspection therefore points were scaled back. Continue to work on date marking to avoid implementing risk control plan/permit action. Did not observe any items expired past 7 days on this inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed container of breading used for onions rings stored directly on the floor at back prep area. CDI: breading moved off of the floor.

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer in buckets on cook line at 50ppm concentration. CDI: buckets changed out to proper concentration.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle stored down in fry seasoning.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed some 12qt containers frayed and with stains. 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 shelving inside walk-in freezer starting to rust. Observed bottom of prep table at back area where mixer is stored in rusted. Observed torn gaskets on cooler drawers at grill. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts and frayed.

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 ion shelving inside walk-in cooler and dish storage area. Observed cleaning needed inside reach-in and prep coolers.

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 some areas on floors inside the kitchen with low grout especially on cook line. 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 on cook line with food debris build-up. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P . Observed temperatures inside low boy cooler including diced sausage, sausage patties, and diced ham > 41F (see temp chart). CDI: items removed and placed inside reach-in freezer. Observed romaine lettuce, shredded cheese, diced tomatoes, chicken salad, and potato salad inside salad flip top cooler > 41F (see temp chart). CDI: items moved to reach-in freezer. Observed dark chicken, swai, and raw shrimp inside seafood reach-in cooler > 41F (see temp chart). CDI: ice put on items that were out of temperature. Work order has been placed for coolers. Complaince visit will be conducted in 10 days to ensure coolers are working properly and maintaining temperatures 41F/below.

REPEAT VIOLATION: 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 inside walk-in cooler hot dogs, baked chicken, cut fruit, and deli turkey without a date mark. CDI: dated properly. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed a container of chili dated 9/2 expired past 7 days. CDI: 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 a large container of chicken wings inside walk-in cooler at 90F and 3 pans of lettuce at 49F cooling while covered. CDI: chicken wings were transferred to a sheet pan and lettuce was separated and uncovered.

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wet cloths stored on counter. Observed several sanitizer buckets with quat sanitizer reading 0 - 50ppm. CDI: all were changed out to the proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on dish shelf.

REPEAT: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered employee drink on back shelf above food service items. CDI: drink was discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw steak stored above ready to eat foods inside back 3-door upright cooler. CDI: storage order was rearranged.

REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed a pan of mashed potatoes inside back hot box ranging between 118F -126F. CDI: reheated to 206F in oven.

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 a pan of corn beef inside walk-in cooler with no date mark and ham, hot dogs, and potato salad inside salad cooler without a date mark. Observed a pan of lettuce with 2 dates. One date was removed to reflect proper date lettuce was prepared. CDI: all products properly labeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one bottle of Windex not labeled. CDI: bottle labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 sanitizer buckets of quat solution at 50ppm. CDI: buckets dumped and refilled to proper concentration.

4-501.11 Maintain equipment in good repair. Observed paper towels dispenser at handsink next to dish area not working properly. Observed torn gasket on grill cooler , 1 door stand-up cooler on cook line, and 3-door upright cooler. Observed bottom of sandwich prep cooler with rusted shelving. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards stored on back shelf that were worn and with deep cuts.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored above single service condiment cups. CDI: drink was discarded.

General Comment: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed gravy inside hot box at 131F. CDI: gravy was discarded. All other foods inside hot box and other hot hold units were in compliance.

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 wings and cut fruit inside walk-in cooler that were made yesterday not bearing a date. CDI: products were date marked. 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 pico and cheese sandwiches inside 2 door cooler that had expired 7 days. CDI: products were discarded.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles at cook area and a few bins of flour and onion ring breading not labeled.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes coming out of the dishmachine.

Repeat: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee supplement pills stored on dry storage shelf above and next to dry goods.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on prep unit. CDI- discarded

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee ercontaminate hands on handles. CDI- coached; hands re-washed

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3 comp sink tested at 10 ppm Chlorine. CDI- remade to 100 ppm Chlorine

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed red bucket labeled sani in excess of 400 ppm CH. CDI- relabeled disinfectant

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed white wet wiping cloths stored on cutting board at onset of inspection. CDI- removed to soiled laundry

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

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed dietary suplements on prep unit. CDI- removed

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site, in facility, until approximately 10 min into inspection. CDI: Manager with serv safe arrived.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat food in walk in cooler. CDI: Produce relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili holding below 125F. CDI: Product voluntarily discarded. All other hot items in facility were properly hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp in reach in cooler above 45F. All other items in cooler were 41F and below. CDI: Shrimp voluntarily discarded. Observed reach in cooler with TCS dressings holding above 41F. CDI: Dressings relocated to walk in cooler for rapid cooling. REPEAT VIOLATION

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 grits held on TPHC with no procedure. CDI: Grits added to procedure for sausage.

4-501.11 Maintain equipment in good repair. Observed gasket split on reach in door of prep top cooler in kitchen. PIC stated that the gasket has been ordered. REPEAT VIOLATION 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 2 cracked containers stored as clean. CDI: Containers voluntarily discarded.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top cooler holding items above 41F. CDI: Items voluntarily discarded or rapidly cooled down. Cooler emptied and worked on by maintenance person at end of inspection. VERIFICATION REQUIRED to ensure that cooler is holding temperatures properly.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory with no disclosure for steak or egg on burger on menu. Observed no asterisk on menu board for egg special. CDI: Asterisk added to board VERIFICATION REQUIRED

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups at server station.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on milkshake area reach in cooler. CDI: Gasket ordered during inspection. Observed shelving in reach in cooler by fryers starting to chip and rust.

3-304.11 Food Contact with Equipment and Utensils - P Observed tortillas in contact with reach-in shelving. CDI-voluntarily disposed of 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed double stacked items where bottom of container touched food. Several items in WIC uncovered or partially covered with evidence of other foods falling into containers CDI-voluntarily disposed of

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed a lot of containers stored as clean with sticky residue from tape, food debris, or greasy. Clean side tray board of dishmachine with food debris. Keep this area clean. CDI-dirty items sent back to dish area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage gravy in hot box 130F Sausage patties in with bacon without temperature control and burgers in au jus on stove top at 90F. CDI-all items voluntarily disposed of.

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 gravy in WIC without a date mark. CDI-voluntarily disposed of

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed some unlabeled spices. Keep labeled if not obvious what they are.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed container of sanitizer stored on floor. CDI put on low shelf

3-304.12 In-Use Utensils, Between-Use Storage - C Observed spoon handles and scoop plungers in food. Keep handles out of product. One scoop had debris on it.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed spoons in container at soda shop not stored with handles up.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed sleeve of to-go cups with very soiled packaging. Protect from contamination

4-602.13 Nonfood Contact Surfaces - C Observed equipment throughout needs detail cleaning.

3-501.15 Cooling Methods - PF Observed brown gravy cooling in ice bath. Cooling rate of .46F/min. CDI-PIC calculated cooling rate of brown gravy and broke the batch into 2 containers in the ice bath.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bottled water stored on floor (bar). Observed opened bin of flour under 3-comp drainboard while dishes were being done.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C Observed clean dishes and glassware overlapping into dirty areas like hand sink splashzone and dirty drainboard. Need splashguards.

4-602.13 Nonfood Contact Surfaces - C Observed sink handles need some detail cleaning of grease.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed very cracked floor tiles in kitchen.

6-501.110 Using Dressing Rooms and Lockers - C Observed phone sitting on slicer. Protect clean equipment

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks stored over cook line. Store on bottom shelves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed case of pasteurized eggs stored below raw shrimp/fish. CDI-eggs moved to top shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS food in "egg cooler" 47-50F. Cooler had been restocked from walk-in previous hour. CDI-Food relocated to WIC

3-501.15 Cooling Methods - PF Observed mashed potatoes cooling too slowing. Ice had melted in ice bath. CDI-More ice added and cooling rate increased

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed vinegar in unlabeled container. CDI-container labeled

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups getting splashed with hand wash water. Keep cups in full sleeves or out of splash zone. CDI-cups disposed of

4-501.11 Maintain equipment in good repair. Observed "egg cooler" not maintaining TCS foods below 45F. Repair equipment. Verification required

6-501.12 Cleaning, Frequency and Restrictions - C Observed floor in bar needs more frequent cleaning under and behind crates.

2-301.14 Wash hands after activities that contaminate them. -P Observed employees handle raw foods and then ready to eat foods with no handwash in between changing gloves. CDI: Employees educated on when to wash hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over ready to eat turkey and ham. CDI: eggs relocated to the bottom shelf of reach in. REPEAT VIOLATION Significant improvement from previous inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items in hotbox below 135F. Observed sausage links in steam table below 135F. CDI: Hot box items voluntarily discarded and sausage permanently placed on time. TPHC form provided via email along with inspeciton today.

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 foods in prep top that were prepared yesterday with no date marking. CDI: Items dated.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw, pooled eggs stored over raw steak. CDI: Steak moved to top shelf. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs in shredded cheese. It appeared eggs were overstacked and fell into the next container. CDI: Eggs removed from cheese. Cheese is cooked in omelets. Omelets are fully cooked. Observed raw sausage over veggie patty in reach in cooler. CDI: Items switched. Observed raw chicken over ready to eat chicken wings in reach in cooler. CDI: Items rearranged.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ice build up on inside of reach in freezer. PIC stated that there was a leak and it has been fixed, they just need to get in and get rid of the ice. REPEAT VIOLATION Significant improvement from last inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed some items in hot box to be holding below 135F. CDI: Items rapidly reheated and hot box turned up. REPEAT VIOLATION Improvement from last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in right side of cooler drawers held above 45F. CDI: Items taken to walk in to be rapidly cooled. Observed items in reach in part of prep unit to be above 45F. CDI: Some items discarded. All items from within 4 hours were sent to the walk in for rapid cooling. Maintenance called. REPEAT VIOLATION

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 one container of deli turkey and one container of slaw with no date mark in the prep unit. All other items throughout facility were properly dated.

4-501.11 Maintain equipment in good repair. Observed bottom of prep cooler holding food above 45F. Observed right side of cooler drawers holding food above 45. CDI: Maintenance called.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee adding water to a sanitizer bucket at handsink. CDI: PIC directed employee to only use the handsink for handwashing. All other things shall be done at the 3-comp.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of grits and one pan of gravy in hot box below 135F. CDI: Items reheated. PIC reminded to ensure that a covering is placed on the food before it goes in the hot box to help retain heat, as well as moisture. VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooler #3 holding food items above 45F. CDI: All items that had been in the cooler for more than 2 hours were discarded. Those that were in the cooler for less than 2 hours, were rapidly cooled in the walk in. REPEAT VIOLATION VERIFICATION REQUIRED

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in buckets with wet rags to be above 400ppm quat. CDI: buckets diluted as required. Wet cloths had not yet been used, so there was no possibility of chemical contamination.

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 a bowl being used to scoop potatoes out of cooler drawer. CDI: PIC educated employee on which utensil should be used. Bowl replaced with a scoop with a handle.

4-501.11 Maintain equipment in good repair. Observed cooler #3 not functioning properly. PIC stated that a part had been ordered at the beginning of the inspection. Observed that some gaskets are damaged throughout kitchen. PIC stated that gaskets have been ordered. Observed handles of cooler drawers damaged. REPEAT VIOLATION 4-502.11(A) Maintain utensils in good repair. Observed some sets of tongs where the grip is chipped and peeling. PIC advised to remove the grip part or replace tongs.

4-603.16 Rinsing Procedures - C Observed employee setting up 3-comp sink for dish washing. Employee described the procedure for cleaning dishes. She stated that she washes with soap, puts the dishes into sanitizer, and then rinses them and lets them air dry. CDI: PIC corrected employee and instructed her on how to properly wash, rinse, then sanitize dishes. Dishes were not being washed when this was observed. All dishes were washed properly after the educational moment.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at handsink for bar. CDI: Handwash sticker provided today during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers remaining on containers stacked. CDI: Containers separated for wash/rinse/sanitize. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on soda nozzle at bar.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken wings stored in cooler that was currently not on. CDI: Product discarded. Observed chicken in marinade stored in cooler drawer at 46F. CDI: Item taken to walk in for proper cooling.

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 no written procedures for holding food items on time. VERIFICATION REQUIRED

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of pink cleaner unlabeled. PIC stated that it was sanitizer. CDI: Item labeled.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of scoop down in hashbrowns. CDI: handle removed from product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers. CDI: Items separated for proper air drying. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed handles on cooler drawers damaged. Observed damaged gasket on reach in cooler. 4-501.11 Maintain equipment in good repair. Observed reach in cooler for chicken wings not functioning properly. Maintenance VERIFICATION REQUIRED 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 severely cracked containers stored as clean. CDI: Items discarded.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed 6 cans dented at seams on storage shelves. CDI discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans soiled with food debris stored as clean . CDI moved to dishwasher to rewash.

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

2-301.14 Wash hands after activities that contaminate them.-P Observed employee handle raw chicken and go to work with ready to eat food without washing hands between glove changes. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans soiled with food debris stored as clean in dish rack. CDI took to rewash . Ice machine in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, broccoli, boiled eggs, pooled eggs, sausage, shrimp all above 45 degrees in prep unit. CDI products discarded.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed prep unit without thermometers and one thermometer broken. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee turn faucets off with clean hands instead of with paper towel. CDI corrected by instruction . -0 points-

6-301.14 Post a handwash sign at each handsink. Observed several handsinks including restrooms with no handwash signs posted. CDI provided handwash signs.

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 feta chees and milk opened with no date marks . CDI by instruction. -0 points-

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

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employe clothes and purses stored in rear prep area on top of flour and sugar and purse stored on clean dish reack for plastics.