TASTY BOWL, THE

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: www.mecknc.gov/foodsafety

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- *Observed - Large Plastic Bus Tub of Shredded Chicken above 70F at 2:15PM, see temp chart for details, PIC stated chicken was cooked a 12:00PM. *CDI - PIC voluntarily discarded item. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Cooked Shrimp, Top layer of portioned Chicken bags and Sliced Provolone above 41F in Small Flip Top Unit. PIC stated items are always above temperature after and during lunch rush. *CDI - PIC voluntarily discarded top layer bags of portioned chicken and placed items into the WIC to be rapidly cooled. 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 - Large Plastic Bus Tub of Shredded Chicken above 70F at 2:15PM, see temp chart for details, PIC stated chicken was cooked a 12:00PM. *CDI - PIC voluntarily discarded item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - Multiple squeeze bottles of dressings, Sauces and oils unlabeled and shakers of various seasonings without labels to easily and properly identify contents within.

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 - Plastic grocery bags of frozen food items in 2 Door Standing RIF. *CDI - PIC removed food items from grocery bags.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken and provolone cheese above 41F in the flip top next to the flat top grill as well as andouille sausage in the flip top low boy above 41F. PIC stated that they have educated items had been in there no longer than 2 hours. The ambient temperature of the unit was recorded at 40F. -CDI- PIC placed the items in the WIC with the lids off to be cooled back down to 41F. REEPAT*** (3 pts) 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 Observed 2 bottles of degreaser that were not labeled. -CDI- PIC immediately labeled the containers. (0 pts)

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed opened pack of cigarettes stored next to cans in dry storage area. PIC removed pack of cigarettes.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee that did not wash hands after changing gloves from using register and when leaving kitchen to serve food and return back to don new gloves. CDI-EHS provided education and hands were washed. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee that did not wash hands when setting sanitized equipment to dry after washing soiled dishes. CDI-EHS provided education and hands were washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked chicken, sliced provolone, and cooked shrimp above 41F in prep top unit next to grill, ambient air of lowboy section was at 46F, parm cheese above 41F in larger flip top due to being over stacked in ice. All other items in unit were 41F below, but facility was using ice to cold hold shredded cheese on top unit. EHS spoke with PIC to ensure equipment can work as intended without the overusing ice to cold hold items in unit. CDI-PIC voluntarily discarded all TCS items. VR within 3 days to check for cold holding of prep top. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed one bottle of employee medication next to steamwell. CDI-PIC removed medication.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing smart watch while handling food.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying containers with paper towels.

4-502.13 Single-use and single-service articles cannot be reused. Observed reused tzatziki containers and lids for corn salsa. Ensure all plastic containers are designed for multi-use and are NSF. REPEAT.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. - Observed cases of unwashed produced stored in the 3 door RIC, adjacent the WIC, directly over prepped single service portions of RTE condiments. CDI - Condiments moved from below unwashed produce. 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 the table mounted can opener blade to be stored as clean in its holster with food debris adhered to the blade. CDI - Can opener placed at 3 compartment sink to be W/R/S. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the solution in the sanitizer basin of the 3 compartment sink to be testing at <10ppm while dishes were observed in the basin. CDI - PIC added more bleach and solution retested at 50ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of sliced tomatoes, raw shrimp, ranch dressing, and 2 container of pico de gallo in the opentop/lowboy refrigerators adjacent the flattop grill at temperatures of 44F (sliced tomatoes), 45-48F (shrimp), 43F (ranch), and 43F (pico x2). PIC stated the unit had been accidentally raised in temperature and he readjusted the temperature lower at that time. PIC stated the sliced tomatoes, ranch, and shrimp had been in there overnight but the pico was only mixed today from ingredients pre-chilled in the WIC. CDI - PIC voluntarily discarded sliced tomatoes, ranch, and shrimp. Pico containers moved to WIC where they were observed at 41F 45mins later. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed 2 containers of diced chicken with date marks of 4/4 and 4/7. PIC stated they were incorrect and the lids were not changed when the new chicken was placed into the opentop. - Observed the wrong date marks on the insert containers of pico de gallo, with all reading 4/14. As per PIC, the date mark on the containers was for the day it is mixed together. PIC stated all vegetables are diced prior to mixing, with this batch being cut on Friday (4/11) and the mixed together this morning. Pico must be date marked with the dates that the tomatoes are first diced and not with the date of mixing. CDI - PIC corrected date marks on the diced chicken and pico de gallo containers. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed one chemical spray bottle that was not labeled as to its contents. CDI - PIC labeled chemical sprayer.

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 container of cut lettuce cooling in RIC adjacent the chest freezers at a rate of 0 degrees/min. Cut lettuce was observed in a deep plastic container with the lid on, which does not allow for adequate air flow around the product. PIC stated it was prepared that morning at around 9am and that lettuce is prepped daily. REPEAT. CDI - Lettuce was moved to WIC where it was observed cooling at a rate of .17 degrees/hour. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the solutions to the wiping cloth buckets to be testing at <10ppm. CDI - More bleach added and retested at 50-100ppm.

4-502.13 Single-use and single-service articles cannot be reused. - Observed a single service plastic container of tzatziki sauce that was washed and stored as clean on with other clean dishes on the dish rack to be reused.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food handler continue to use gloves and almost handle RTE shrimp after handling raw philly meat. CDI-EHS provided education and gloves were discarded hands washed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed several sets of sliced provolone that were cut at 8:30 am and had not reached 41F at 1:30 PM. CDI-PIC voluntarily discarded cheese. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 stacks of provolone wrapped in plastic wrap and stacked on top of one another in a plastic container. PIC also stated that cheese had more room temperature exposure than usual after being cut due to slicer being cleaned. EHS spoke with PIC about placing cheese into WIC right after being cut and to spread out stacks of cheese in WIC in a shallow, metal container to allow for fastest cooling rate. CDI-PIC voluntarily discarded cheese. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without drain plug. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed minor buildup on the backside of slicer that was stored as clean. CDI-PIC broke down slicer to be w/r/s. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food handlers wearing smart watches while preparing food.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without drain plug. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed pico and black bean salsa prepped today cooling in WIC with lids slower than ambient cooling rate .06F/min and .07F/min, respectively. CDI-PIC removed lids to speed up cooling rate. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one container of rice stored on the floor by delivery station.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without drain plug.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked chicken. sliced tomatoes, and RTE shrimp above 41F, Shredded cheese in larger prep top above 41F. CDI-PIC moved chicken and tomatoes to WIC and shrimp to WIF to rapidly cool, ice bath to cool shredded cheese. VR within 3 days to check cold holding status of TCS foods in prep tops, low reaching area of prep top was 41F or below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed sliced provolone cooling from this morning at 45F. CDI-PIC moved sliced provolone to WIC to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn salsa, lettuce and shrimp was over 41F . Please see temp chart. CDI Shrimp was voluntarily discarded and the salsa and lettuce was put in WIC For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 Lamb prep date 9/28 in RIC 11 days held. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

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

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 3 containers with small bowls inside. CDI PIC removed bowls from items

5-205.15 Maintain a plumbing system in good repair. Observed drain near 3 comp sink overflow during inspection. PIC was able to drain the water and it didn’t overflow again once the water was drained again.

4-501.11 Maintain equipment in good repair. Observed split gaskets at reach in cooler (right and left door) Repair. - 0.5 -

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 Shrimp on steam well at 128F CDI - PIC discarded product.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 shrimp holding > 41 F in glass door refrigerator. PIC stated that food was prepared earlier. CDI - PIC placed shrimp on shallow pan in walk-in to rapidly cool down to <41F.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed lettuce holding > 41 F inside lowboy unit next to grill. Employee at cookline stated lettuce was just used for an order and placed into unit moments before EHS arrival. CDI - Product relocated to WIC to cool down towards < 41 F.*** No deduction in points due to notable improvement since previous inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed various TCS foods cooling tightly covered inside walk-in cooler. Refer to temperature chart. CDI - EHS educated and all products uncovered to facilitate adequate cooling towards < 41 F.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bucket of sanitizer registering between 0-10 ppm Chlorine. CDI - Employee remade solution and concentration now registering at 50 ppm.

4-501.11 Maintain equipment in good repair. Observed split gaskets at upright reach-in unit (right door) and lowboy unit (left door). Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees’ purses stored with single services items at shelving unit in back dry storage area.

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 shelled eggs in carton stored over unwashed tomatoes in cardboard box. CDI - PIC corrected storage order. EHS educated PIC on proper storage order of raw shelled eggs. -0 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed lettuce, shredded cheese and shrimp holding above 41F in RIC near register. PIC stated lettuce was prepared this morning and shrimp and cheese were removed from WIC prior to opening. CDI - PIC placed items in WIC to cool down. REPEAT -3 points

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 shredded lettuce w with incorrect date mark of 5/31. PIC stated lettuce is prepped every morning. CDI - PIC placed correct label on lettuce container. Lettuce was only item found with incorrect date. -0 points

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. -C Observed minor black buildup on wall behind 3-comp sink. Increase frequency of cleaning. -0 points

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. -C Observed employee food stored with customer food in 2-door RIC in rear of kitchen. CDI - Employee food was placed in designated area. EHS educated PIC on storing employee food away form customer food. -0 points

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 Facility has no written procedures for cleaning vomit/diarrhea events. -0 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico de gallo in prep top unit holding at 48F. CDI - PIC moved pico to RIC to cool down. -1.5 points

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above veggies in glass door refrigerator in back of facility. CDI- Eggs were placed on the bottom shelf.

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 white rice, and chicken cooling in deep, plastic containers. CDI- rice and chicken was placed in shallow containers and allowed to further chill.

4-501.11 Maintain equipment in good repair. Replace torn gasket on reach-in freezer door.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water solution temping at 89 F during manual warewashing. CDI- Water was dumped and replaced with wash solution temping at 118 F.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in three compartment sink at less than required concentration. CDI drained and refilled with sanitizer at appropriate concentration.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer at less than required concentration . CDI emptied and refilled with sanitizer at appropriate concentration.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed eggs stored over ready to eat sauces and salsa . CDI reordered storage.

4-501.11 Maintain equipment in good repair. Observed one torn gasket on reach in freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed gyro meat held at 44 degrees. CDI discarded since product had been in the unit since last night.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on prep unit 1 and reach in unit.

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 two containers of rice dated 01/30 and 01/31 still on site . CDI discarded.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on lower make line door, reach in freezer, and reach in 1.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed facility has two water heaters the one serving the front is out . Facility has rear handwash and is able to wash dishes . Facility uses single service utensils . Front water heater to be repaired today. verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes and turkey held at greater than 41 degrees . Repeat violation . CDI discarded.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit 2 and reach in freezer in need of replacement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lamb, cooked shrimp, and hot dogs cold holding above 41F (see temp chart). PIC stated that reach in unit was not functioning in the morning and emptied unit. Unit was not currently in use during the inspection. CDI PIC voluntarily discarded TCS foods above 41F and stated that unit will not be used until repaired. Repeat violation. Points were not escalated due to an overall improvement seen in cold holding.

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 2 containers of brown rice (4/2) and pico (4/3) held past 7 days. CDI PIC voluntarily discarded containers of TCS foods held past 7 days. Repeat violation.

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 bottled drinks stored on the floor of the dry storage area. Repeat violation.

4-501.11 Maintain equipment in good repair. Observed reach in unit of facility not in use due to improper cold holding temperatures. Ensure to repair or replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored with food for public throughout the facility. Ensure to store employee food in a designated area. Repeat violation.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed 4 large stacked containers of pico prepped at 10 AM above 41F (see temp chart). EHS determined that pico failed to cool properly within 4 hours. CDI PIC voluntarily discarded containers of pico during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico, shredded cheese, and cut lettuce above 41F (see temp chart). CDI PIC voluntarily discarded containers of pico, cheese, and cut lettuce.

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 container of chicken and chili without the thaw date from the freezer and only the date prepped. Ensure to label the (1) DATE OF COOK, (2) DATE OF FREEZE, (3) AND PULL/THAW DATE. CDI PIC voluntarily discarded container of chicken and chili. Repeat violation.

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 4 large covered plastic containers of pico stacked and 2 large plastic containers of cut lettuce that failed to cool properly (see violation #18). EHS discussed proper cooling methods with the PIC. CDI PIC voluntarily discarded all pico and cut lettuce. Repeat violation.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of bottled drinks stored on the floor of the dry storage area. Ensure to keep off the floor.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purses stored on dry storage shelf and employee food stored with food for public. Ensure to designate an area for employee food and personal items.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Observed some personal drinks stored on back shelf. Keep in low areas to prevent possible contamination.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed two employees wash hands and turn faucet off without using a barrier. Use a barrier (paper towels) when turning faucets off after washing hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored on top shelf above RTE foods. CDI- Eggs moved to bottom.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of rice sitting on counter recorded below 135F (see chart). CDI- Discarded. REPEAT. Points not escalated due to improvement in hot holding.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Facility is not dating correctly for cooking/freezing/thawing food. Facility must date for (1) DATE OF COOK, (2) DATE OF FREEZE, (3) AND PULL/THAW DATE. CDI- Dating fixed,

7-207.11 Store labeled, employee medications to prevent contamination. -P Personal vitamins stored on prep table. CDI- Vitamins moved. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bleach disinfectant not labeled. CDI- Labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Improper cooling methods observed. Shrimp was cooling in a plastic tub on counter. Prepped pico was

3-602.11(A) Food packaged on premises shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens(PF). Baklava stored on counter in a self serve manner. Remove from self serve manner or label with above information. VR.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee not wearing a hair restraint.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. One wet cloth stored on prep table.

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. Vent dusty in womens restroom.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink. CDI- Paper towels provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Multiple rice bowls observed on dining room tables recorded below 135F. Items were to be delivered. In proccess of prepping an holding items before delivery, temp. is coming down from required 135F. Facility will acquire a hot holding unit to store products in to maintain temp. VR. CDI- All rice bowls placed on TPHC.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Multiple employees not using a hair restraint. Use a hair restraint.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Scoop in sugar stored with handles in product. CDI- Handle removed from product.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal food stored in reach in cooler above employee food. Personal cell phone stored on prep table.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when ' touching surfaces such as manually operating handsink faucets or touching the handle of a door. One employee did not use a barrier when washing hands to turn faucet off. CDI- Explained to staff the need to use a barrier. Employee re-washed hands.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Raw shrimp stored over RTE tomatos and cooked chicken in WIF. CDI- Storage order rearranged. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Tomatos and cheese recorded above 45F (see chart). CDI- Discarded.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee not using a hair restraint. Use a hair restraint.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. One wet cloth stored on cutting board. Keep in sani. buckets.

2-301.14 When to Wash - P Observed food employee put on gloves without washing hands, after handling raw chicken. CDI, food employee was corrected by instruction. Food employee washed hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods in walk in cooler. CDI, PIC re-arranged food storage order. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored directly above ready to eat foods, such as pico, in reach in cooler. Repeat

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration of 0ppm at sanitizer bucket used to sanitize tables. CDI, PIC refreshed sanitizer to appropriate concentration.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken cooked at 9:30 am, at 74F at 2:50 pm. Chicken did not reach 70F within the first 2 hours. CDI, PIC voluntarily dispose of chicken.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut tomatoes in the walk in cooler, prepared more than 24 hours prior to inspection, without date mark. PIC stated tomatoes were cut on Monday. Observed container of coleslaw, opened Monday, without a date mark. CID, PIC date marked foods with correct date.

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 chicken in large tightly covered bus tub cooling. Chicken was cooked at 9:30am, and set in walk in cooler. PIC stated chicken was not monitored for cooling. CDI, PIC voluntarily discarded chicken. Ensure approved cooling methods are used to ensure food reaches 45F within a total of 6 hours from 135F.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rice, and mayonnaise containers stored on the floor. Observed a container of sugar, and sweeteners stored directly under a drain line under drink machine.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service articles, as well as paper napkins stored under air freshners, and other chemicals in dry storage. PIC re-located chemicals.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored amongst establishment food in coolers. Observed employee backpack stored amongst establishment food in dry storage re-located food.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Two new employees not yet informed and signed a copy of health policy. CDI- Health policy explained to employees.

3-302.11(A) Separate the different types of raw animal foods. -P Raw shrimp stored below raw comminuted beef and chicken. CDI- Storage order re-arranged according to final cook temp. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods (see chart) holding above 45F. CDI- Food products moved to WIC to cool down.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Some water bottle and spice shakers not labeled.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Raw chicken, shrimp, and burger patties were stored above fully cooked RTE gyro meat in freezer. Store raw food below RTE foods. CDI- Storage order reversed.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed come cooked rice not dated. CDI- PIC dated product. REPEAT 3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed an open bottle of milk and bag of salami and peppeoroni not labeled. CDI- Items dated.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed a wet cloth stored on table. Store all cloths in sanitizer.

General Comment - 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink in kitchen blocked by hand sink. CDI - trash can relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Hot dogs and gyro meat in cooler drawer > 45F (see temp chart). According to PIC items have been in cooler for ~3 hours. All items moved to walk-in to cool down. Verification required on cooler.

, General Comment - 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Hot dogs opened in cooler drawer and held for 3 days not dated. CDI - dated during inspection.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer in spray bottle too strong for FCS - 200ppm. Maintain between 50-100ppm. CDI - diluted to 100ppm.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No food thermometer available for use. Verification required.