AMERICAN DELI #4

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee with active certification must be present during all hours of operation. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee water bottle observed on table where food is prepared. Do not store employee drinks where food is prepared.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee observed rinsing rag off in hand washing sink. Do not use hand washing sinks for any other purpose. CDI - Employee educated on hand sink use. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 roach observed near rice cooker. Pests must be precluded from the premises.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Domestic chest freezer in establishment. Replace with NSF commercial equipment. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. REPEAT

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw shrimp in the RIF. Also observed bread stored commingled with raw meat in the chest freezer. CDI PIC removed bread from chest freezer and corrected the storage order in the RIF. 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 dicer stored as clean with food debris on it. CDI PIC washed rinsed and sanitized the dicer. 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 .

3-501.17 (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 deli ham and slice tomatoes in the WIC, shredded lettuce in the prep top not date marked. CDI PIC stated that they were prepped yesterday and he put the date on the tcs foods. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap under the back door. REPEAT

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 Observed scoopers in multiple non tcs food bins with the handle touching the food. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed knives stored in the crack on the side of the prep unit. CDI PIC removed knives

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility using a household chest freezer for both raw proteins and and pita bread. PIC removed pita bread from the chest freezer. REPEAT 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 bottom shelf of small prep table (holding the rice cooker) and bottom of grill stand with large amount of rust.

5-205.15 Maintain a plumbing system in good repair. Observed front handwashing sink broken and not able to be used. PIC stated that it is scheduled to be repaired tomorrow.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in the female restroom.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gaps around the back door. Door does not completely close.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility using a household chest freezer for both raw proteins and precooked chicken tenders and pita bread. CDI PIC removed tortillas from the chest freezer. REPEAT

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC is not CFPM and had multiple repeat priority violation today. VR needed 4-3-25 Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp in a bowl above RTE vegetables in the reach in freezer. CDI PIC moved shrimp. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee wash and rinse a dish and then store as clean. CDI EHS educated PIC set up 3 comp sink for wash, rinse, and sanitize. Dishes were rewashed. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods in the prep top above 41F. See temperature chart. PIC stated that the unit was filled at 10 am. CDI PIC put foods in the WIC and cooled back down to 41F. Facility will hold prep top unit on 4 hour TPHC until repaired. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 scoopers being stored in bins with dry ingredients and are touching the food.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service cups stored at cash register unprotected.

4-501.11 Maintain equipment in good repair. Observed prep top not holding tcs foods at 41F or below. The ambient air is 62F. PIC removed tcs foods that were above 41F to the WIC. And put in fresh food that will be held on time for 4 hours until the unit is repaired. VR needed 4-27-25 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility using a household chest freezer for both raw proteins and precooked chicken tenders and pita bread. REPEAT

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf Observed facility using enlarge flour bin for chicken wings. This bin can not fit into their 3 comp sink. Facility must discontinue using this enlarge bin. REPEAT VR needed 4-3-25

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in the front handwashing sink. CDI EHS educated PIC and he cleaned the sink

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp in a bowl above RTE vegetables in the reach in freezer. CDI PIC moved shrimp. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee wash and rinse a dish and then use for food without sanitizing. CDI EHS educated PIC and employee discarded food and washed, rinsed, and sanitized the dish 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 multiple tcs foods in the prep top above 41F. Most of the containers were filled past the fill line. CDI PIC discarded the top portion of the containers. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with deep grooves that can no longer be effectively cleaned and sanitized. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility using a household freezer for both raw proteins and precooked chicken tenders and pita bread.

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf Observed facility using enlarge flour bin for chicken wings. This bin can not fit into their 3 comp sink. Facility must discontinue using this enlarge bin. VR needed 9-15-24

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tile in storage area due to HVAC system not working properly. Facility is running a hose from the ceiling to the floor drain to drain water off the system.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw fish stored on cart shelf above boxes of condiments and ham. Do not store raw animal foods above ready-to-eat foods. CDI - Raw fish moved to bottom shelf. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 small roach observed on employee break table. Contact pest control to treat for pests.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee preparing foods with bracelets on wrists. Food employees shall not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gasket present on walk-in cooler door and shelves beginning to rust in walk-in cooler. REPEAT// 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. Establishment is using cardboard to line shelves throughout establishment. Do not use cardboard to line shelves. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee went from handling raw beef to handling to-go trays without switching gloves or washing hands. Employees must wash hands when switching from handling raw animal foods to handling trays that cooked food will go in. CDI - Employee instructed to discard gloves and wash hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw fish stored on shelf above boxes of condiments in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw fish moved to bottom shelf. //3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee used same pair of gloves to handle raw beef and to-go trays. Employees must discard gloves when switching tasks to avoid cross contamination. CDI - Employee educated on glove use and hand washing. 0 pts.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Containers used to toss cooked chicken wings in were in use since 11AM and had still not been washed at 3:30PM. In-use utensils must be washed, rinsed and sanitized at least every 4 hours. CDI - Containers washed, rinsed and sanitized during inspection. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 2 buckets of celery observed on floor at beginning of inspection. Store food at least 6 inches off the floor. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee was not wearing a hair restraint at start of inspection. Food employees must wear a hair restraint, such as a hat or hair net. CDI - Employee donned hair net. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gasket present on walk-in cooler door and shelves beginning to rust in walk-in cooler. // 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. Establishment is using cardboard to line shelves throughout establishment. Do not use cardboard to line shelves.

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. Reseal hand washing sink to wall in men's restroom. Also re-caulk 3-compartment sink as old caulk is moldy. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee water bottle observed on cook line. Do not store employee drinks where food is stored. Store in a separate area. REPEAT

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. - REPEAT - Observed posted employee health policy lacking nontyphoidal salmonella. - CDI - EHS provided copy of updated employee health policy to PIC.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed two dead insects in facility.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - REPEAT - Observed sanitizer concentration of sanitizer bucket holding wiping cloths to be 10 ppm chlorine. - CDI - Employee changed sanitizer bucket and concentration reached 100 ppm.

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 beverage being stored on counter next to celery for food service. CDI: PIC moved employee beverage to designated area.

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. - REPEAT - Observed posted employee health policy lacking nontyphoidal salmonella. - CDI - EHS provided copy of updated employee health policy to PIC.

6-301.14 Post a handwash sign at each handsink. - REPEAT - Observed signage missing from handwashing sinks in both restrooms. - CDI - Two copies of required signage provided.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed two containers uncovered shrimp stored in reach-in freezer. Cover food while in storage.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. - P - Observed employee pull basket of chicken wings up before the chicken wings reached 165F. Chicken wings temped at 125-130F when pulled up from the grease. Observed blood run out of chicken wing after being stuck with thermometer. Wings are dropped multiple times and held in the basket above the fryer before being served by order to customers. - CDI - Education provided. Wings cooked to at least 165F. Do not pull wings up until they have reached 165F.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - REPEAT - Observed sanitizer concentration of sanitizer bucket holding wiping cloths to be 0ppm chlorine. - CDI - Employee changed sanitizer bucket.

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. Posted employee health policy in kitchen did not include nontyphoidal salmonella. CDI, updated employee health agreement emailed to PIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomiting and diarrhea cleanup procedures. CDI, sample procedures handout emailed to PIC.

2-301.14 (H) Wash hands before donning gloves. Observed employees change gloves but did not wash hands after handling raw animal food such as hamburger and before handling bread. Ensure staff wash hands between gloves changes when changing tasks such as handling raw animal food and before handling ready to eat food.

6-301.14 Post a handwash sign at each handsink. Observed signage missing from handwashing sinks in restrooms. CDI, signage provided. 5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf - Observed handwashing sink behind front counter not accessible or providing water. PIC stated PVC leak. Vr needed to ensure handwashing sink functioning and accessible for convenient use by food employees.

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 and bacon with commercial packaging open stored over ready to eat bread in white freezer. Observed raw shrimp with commercial packaging open stored over vegetables. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheese overstacked above chill line and at 51 degrees F. CDI, cheese recently placed in unit according to PIC and relocated to rapidly cool.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed chlorine sanitizer in bucket testing over 100ppm. CDI, sanitizer diluted to required concentration.

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed the vegetable chopper stored as clean with leftover food debris on the blades. Observed plastic containers stored as clean with sticker labels on them and slight food debris inside. CDI-PIC removed the stickers from containers & moved items to 3 compartment sink to be wash. ***NO SIGNATURE DUE TO COVID-19***

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

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

4-501.11 Maintain equipment in good repair.-Observed a torn gasket in the bottom reach in unit of flip top.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM (certified food protection manager) on site. www.servsafe.com

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-Observed no paper towels at the handsink across from the flip top.CDI-Paper towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed left over food debris on the vegetable chopper.CDI-Move to 3 comp to be rewash, rinse, and sanitized.

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

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

Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed eggs over top of RTE foods. CDI- PIC moved eggs.

General comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed lettuce, ham, turkey and cheese holding at 46F. CDI- PIC voluntarily discarded.

3-501.13 Use approved thawing methods. Observed 8 bags of frys slacking under counter top in front of fryer. CDI- PIC placed frys back in WIC. Discussed made with PIC stating not to place frys out to thaw at ambient temp.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on floor in WIC. CDI- Had PIC place up off the floor.

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

4-501.11 Maintain equipment in good repair. Observed flip top/ reach in ready 46F ambient air. CDI- Had PIC turn down cooler.

Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager.

General comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed lettuce and tomato at 44F and ham at 45F in the prep top. CDI - items were placed in the walk in cooler; see temperature chart. Reminded the PIC of the temperature change to 41F. Since this is the first inspection since the change in January 2019, points were not deducted. Any TCS items found holding above 41F (that is not cooling) in the next inspection will result in points being deducted.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the walk in cooler door and the right door of the prep unit; replace gaskets.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of yellow liquid with no label near dish area. CDI - Discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two kitchen staff members working with food with no hair restraints. Ensure all employee wear hair protection while working with exposed food.

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. Scoop stored with handle down touching raw chicken wings. CDI - Scoop sent to dish area for processing.

4-501.11 Maintain equipment in good repair. Replace damaged gasket on walk in cooler door. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Paper goods stored on shelves constructed of unsealed wood. Paint or seal these.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from low prep cooler door gasket, build up from equipment handles, and dark build up from walk in cooler door. Improvement noted from last inspection.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Sliced ham stored on shelf below raw shrimp and raw fish in walk in cooler. CDI - Rearranged with raw shrimp and raw fish on bottom.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of degreaser with no label under veggie prep sink. CDI - Labeled during the inspection.

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. Scoop stored with handle contacting salt in salt bin. CDI - Scoop reinserted with handle up.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Visible food debris on clean drain board of three comp sink. Clean.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Tomatoes overstocked in flip top; top portion holding above 45F. CDI - Out of temp portion discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few house flys in facility. Work with pest control service provider to eliminate pests.

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. Raw chicken wing scoop stored with handle contacting raw chicken in walk in cooler bin. CDI - Removed and sent to dish area for processing.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. Reminded PIC that the grace period is expiring and the facility will lose 2 points on subsequent inspections without a certified food protection manager on site.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Pan of water stored in the front handsink while employees are cleaning. CDI - Pan removed from handsink.

3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken stored above ground beef pattys in low prep cooler. CDI - Rearranged with raw chicken on the bottom.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink build up at the seem where the ice deflector and in ice machine meet. Clean.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of bleach with no label. CDI - Labeled during the inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Solution in buckets used to stored wet wiping cloths testing at 0ppm chlorine. CDI - Chlorine added until solution tested at 100ppm.

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. One scoop stored with handle buried in flour. CDI - Scoop reinserted with handle up.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean food debris from shelves in dry goods area.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC not certified. 2 point deduction not taken until 210 days from date permit was issued.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employees not made aware of employee health policy. CDI by instruction; copy of policy in English and spanish given to PIC and posted during inspection.

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 use bare hands to turn off faucet. CDI by instruction.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee get raw chicken wings out of container in walk in cooler and then continue on to handle single service items without changing gloves/washing hands. CDI by instruction; employee discarded gloves, washed hands and put on new gloves. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed open box of raw burgers and raw fish stored on shelf above produce in walk in cooler. CDI by relocating raw items.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. Discussion with PIC indicated that buckets used to shake wings in sauce are washed once per day. CDI by instruction; buckets must be washed at least every 4 hours.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings in fryer basket 105-110F. CDI by reheating to 165F. Be sure not to cook too many wings in advance in order to maintain proper temperatures.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two large containers of cut lettuce in walk in cooler without dates. Lettuce was chopped yesterday. CDI by labeling with yesterdays date.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in red buckets well over 200ppm chlorine (test strip bleached out). CDI by emptying; instruction and demonstration given to PIC on how to properly mix chlorine sanitizer. 7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of chemical stored on shelf with dry goods.

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 rice spatula in container of room temperature water. CDI by emptying container.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no chlorine test strips available. Verification required.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees belongings including food, drinks, purses etc. stored in several areas throughout facility.