AMERICAN DELI-INDEPENDENCE

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed sanitizer bucket of bleach reading above 400PPM chlorine (bleached out test strip). -CDI- PIC diluted the chlorine sanitizer to approximately 200 PPM Chlorine. Ensure proper sanitizer concentrations.

3-304.12 (B) In-use utensils for food that is not TCS, must be stored with handles above the food and top of the food container. Observed scoop with no handle present in the salt container. Ensure that all scoops have handles, and that handles are stored above food. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored in the crevice of the prep top and sauce rail. Ensure that all equipment is stored on the clean portions of food prep tables.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard being used as a liner on several shelves throughout the facility. Ensure that cardboard is not used as it is not smooth and easily cleanable. PIC understood, and stated he would switch to plastic or metal.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the time of the inspection. Ensure that there is a CFPM present at the facility at all hours of operation. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed shredded lettuce in the prep top unit with no date marking present. PIC stated that the lettuce was prepared last evening and carried over in the prep unit this morning. Ensure proper date marking procedures. -CDI- PIC back dated to yesterday. -POINTS NOT ESCALATED DUE TO IMPROVEMENT IN DATE MARKING NOTED BY PICs UNDERSTANDING OF DATE-MARKING, AND LESS ITEMS LACKING DATE MARK- 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed bucket of chlorine sanitizer testing below 50 PPM. EHS did not observe the facility actively using the sanitizer at the time of the inspection, however a wet cloth was present inside. Ensure sanitizer is maintained at correct concentrations. -CDI- Bleach added to achieve proper chlorine sanitizer concentrations.

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 1 squirt bottle of oil, and 1 spice shaker with no labels present. Ensure that all working containers of food are properly labeled.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris present in the bottom of the stand up RIF, observed fryer in the rear of the facility with soil and debris present on it. Ensure that non-food contact surfaces are clean and maintained as clean.

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 ceiling with minor leak present in it in the rear hallway of the kitchen area. EHS notes that the leak was a small drip and not above any food or food contact surfaces. PIC stated that a work order has been placed and should be repaired by tomorrow. Ensure that floors, walls, and ceilings are maintained in good repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food employees present in the facility being a certified food protection manager at the time of the inspection. REPEAT VIOLATION: Ensure that there is a food employee who is a certified food protection manager at all times. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed wings in fryer basket that were recorded at 124F and 119F. PIC stated that the wings were cooked 20 minutes prior and then stay in the basket until an order comes in and are re-dropped into the fryer and then served. EHS observed this process and wings were reheated back up to 171F before being served. EHS coached the facility that there current procedures do not meet the code standards for TPHC or hot holding. EHS told food employee to have manager reach out to EHS (Card provided to discuss if the facility wants to look into TPHC options). -CDI- facility moved to cooking to order rather than pre cooking any wings. 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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed several RTE foods in make top with missing date mark and several foods in WIC with no date marking. PIC stated that some foods were prepped yesterday and some foods were prepped today. Foods included: Tomatoes, ham, turkey, lettuce, and sliced cheeses. Ensure all TCS foods are properly date marked once prepped, cooked, or removed from packaging. -CDI- PIC back dated all foods missing date labeling. 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 spray bottle of bleach in cabinet behind register with no label present. PIC stated that it was used to wipe down tables in the dining room. Ensure that all working containers of sanitizer are labeled. -CDI- PIC labeled sanitizer container.

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 squirt bottles of sauce and spices on cook line with no label present. Ensure that all working containers of food are labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed stacked onion containers stored a top a metal pan that was approximately 3 inches off of the ground. Ensure that all food is stored at least 6 inches above the floor.

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 in rice with its handle in direct contact with the food. Ensure that all food scoops handles are stored so they are not in contact with food.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility during time of the inspection. Ensure there is a CFPM present. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed a food employee actively washing celery in the "sanitize" basin of the 3-compartment sink, using water from the garden hose attached to the can wash, while wash and rinse basins were full of soiled dishes. Facility has one prep sink that is labeled with a sign that states "this prep sink to be used for meat prep ONLY." If using 3-compartment sink to prep veggies, ensure all basins of the 3-compartment sink are washed/rinsed/sanitized before starting veggie prep, and to use the water from the faucet at the 3-compartment sink; OR utilize a colander to wash the veggies at the 3-compartment sink only when sink basins are not set up for wash/rinse/sanitize to prevent contamination.

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 handle in rice bin commingled within the nonTCS food product. Keep all scoop handles stored up above the nonTCS food product to prevent contamination. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 2 knives stored in the space between the side of the make table and the side of the sauce holder. Ensure in-use utensils are not stored in spaces that do not get cleaned and sanitized every 4 hours. REPEAT VIOLATION.

4-502.13 Single-use and single-service articles cannot be reused. Observed single-serve 2 oz. portion cups stored inside the salt bin and inside the container of Spanish paprika. If using single-serve 2 oz cups to use as scoops, ensure they are being discarded after every use.

4-501.11 Maintain equipment in good repair. Observed one fryer out of order, stored next to the chest freezer towards the back of the kitchen. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting points since different equipment observed in need of repair today.

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 a hole in the wall behind the 35lb sauce bins stored in the dry storage room. Repair hole. Observed damaged countertop at handsink behind the register. Repair damaged counter. REPEAT VIOLATION.

6-303.11 Provide required lighting intensity. Observed 1 lightbulb out in the hood system above fryers. Replace with new lightbulb. REPEAT VIOLATION. *Note: Although a repeat violation, facility has made repairs on providing lighting in chemical storage room.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the facility throughout the entire length of the inspection. A CFPM shall be present during all hours of operation. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two containers of sliced tomatoes without a date mark, stored inside the WIC. PIC stated these were prepped yesterday. CDI: PIC created labels with yesterday’s date for both containers. Observed a container of sauerkraut and a container of roast beef both date marked with “Sunday/Domingo” date dots, but written with yesterday’s date of 4/28. PIC stated these were prepped yesterday, but they were all out of “Monday/Lunes” date dots, so they wrote in yesterday’s date. EHS confirmed they have all the days in their roll of date dots, except Monday/Lunes. CDI: PIC scratched out “Sunday/Domingo” on the date dot stickers to avoid confusion of the date of prep for both items. Follow same date-marking procedures throughout the entire facility. If using date dots, ensure there is enough for each day. If physically writing the date of prep on the date dots, ensure it corresponds to the correct date dot sticker used. REPEAT VIOLATION. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle stored on the bottom shelf under a prep table next to the 3-compartment sink. PIC stated this spray bottle is bleach sanitizer. CDI: PIC wrote “bleach” on the spray bottle. Observed one manufactured spray bottle printed with the words “bleach sprayer” stored on the same shelf as mentioned above. PIC stated this spray bottle is actually oven/grill cleaner that they use for the grills on the line. CDI: PIC labeled the spray bottle with the correct chemical name.-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed the sanitizer bucket full of chlorine sanitizer used at the make line, stored directly on the countertop, in between the hand sink, drink machines, and single-use articles. CDI: PIC moved the sanitizer bucket to the bottom shelf to prevent contamination.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed a mesh strainer stored directly on a cart (holding employee food items) inside the WIC. PIC stated they use this strainer to strain out the water from the large lexan containers of cut lettuce in ice water. CDI: PIC removed the strainer and placed it at the 3-compartment sink to be washed/rinsed/sanitized.

4-501.11 Maintain equipment in good repair. Observed no cold water available at prep sink located next to the 3-compartment sink. PIC stated they are aware of this and they need to order a part for the cold water handle. Repair.

5-205.15 Maintain a plumbing system in good repair. Observed a water leak at the faucet from the prep sink. Same water leak from previous inspection. Repair. 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 the light shield in the chemical storage room/can wash area damaged and falling from the ceiling. PIC stated owner is aware of this. Repair light shield to prevent possible injuries.

6-303.11 Provide required lighting intensity. Observed one missing lightbulb in the hood. Replace with new lightbulb. Observed no lighting provided in the chemical storage room/can wash area. Obtain lighting intensity in chemical storage room.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a food employee dump ice from a cup into the handwashing sink in the kitchen. CDI: EHS informed PIC that handwashing sinks shall only be used for washing hands. Ice was removed from the sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a sanitizer bucket of chlorine testing to be around 10 ppm. CDI: Food employee discarded sanitizer and filled it with properly concentrated sanitizer. 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

3-501.17 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 sauerkraut that bore no date. CDI: PIC stated that it was prepared the day before, and created date label. Note: Points not deducted since only one TCS food item was not labeled. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (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 the scoop handle of the cup used to dispense dry rice submerged in the rice. All other scoop handles for non-TCS foods were above the food product. CDI: PIC removed cup from the rice bin.

5-205.15 Maintain a plumbing system in good repair. Observed a leak in the faucet of the prep sink in the dish room. PIC stated that they have contacted their repairman to get it repaired. REPEAT VIOLATION.

REPEAT VIOLATION: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during today’s inspection. -1- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed soiled can opener stored as clean on magnetic wall mount. CDI - Utensil transferred to the 3-compartment sink for washing. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. - P. Observed food employee washing two frying baskets at 3 compartment sink but not using 3 compartment sink; employee did not sanitize after washing and rinsing before placing equipment at fryers. PIC stated the frying baskets are only washed with soap and rinsed but all other foodservice containers and utensils are washed, rinsed and sanitized. CDI - Discussed proper manual ware washing with PIC and relocated container to soiled drain board to be washed. -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: 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 41 F or less. - P. Observed multiple sacks of french fries in ambient temperature stored under prep counter space > 41 F. PIC states that these were removed from temperature control for customer orders and have been out for an hour. CDI - Products were transferred to the walk-in cooler 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 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 yellow and white american cheese being held past 7 day requirement (first use dates of 9/4) and items at prep top not prepared today with today’s date label. CDI - Expired foods voluntarily discarded by PIC, remaining products traced back to their bulk containers in the walk-in cooler and labeled accordingly. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

4-501.11 Maintain equipment in good repair. Observed damaged gasket at door of standing reach-in freezer. Replace. -0-

REPEAT VIOLATION: 5-205.15 Maintain a plumbing system in good repair. Observed water leak at plumbing line underneath the front counter hand sink. PIC advised he is aware of the leak and has reported the issue. No points deducted due to different area observed and compliance with previous violation noted. -0-

REPEAT VIOLATION: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM present during today’s inspection. -1-

REPEAT VIOLATION: 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 shrimp with commercial packaging open stored above RTE vegetables, RTE rye bread and RTE tenders in reach in freezer. CDI - Foods relocated for proper storage. -3- ***Facility placed on risk control plan due to continuous non-compliance of risk factor. VERIFICATION WILL BE CONDUCTED TO VERIFY COMPLIANCE ON FOOD STORAGE ORDER.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed lighter stored on shelving directly above round bottom wok on prep counter. CDI - Lighter removed by PIC. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one small drain fly inside of ice machine. CDI - Insect eliminated. -0-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard used on metal shelving for dry storage area, on floor at fryer, in walk-in cooler. Do no use cardboard as it is not a cleanable surface. Remove. -0-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. - Pf. Observed inadequate hot water temperatures measured at 108 F for both 3-compartment and prep sinks and all hand washing stations < 100 F. All utensils observed to be visibly clean to sight and touch during today’s inspection. Facility currently utilizing two tankless Rennai water heaters. GM will request repair services for tankless equipment. ***If facility is unable to maintain food contact services visibly clean to sight and touch and/or if hot water is no longer available, establishment must voluntarily close until compliance is met. Verification will be made by no later than 3/25/24 to assess compliance. -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed slow water leak at prep sink fixture. Repair. -0-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed non-functional fryer stored in back room next to mop/maintenance sink. Remove. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC was unable to provide documentation of being certified in a food protection managers course. -REPEAT VIOLATION-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed Food employee properly wash ands and then turn off hand sink with bare hands before grabbing paper towel to dry hands off. CDI-EHS provided education on using a barrier such as paper towel to turn water off at hand sink to not recontaminate hands and food employee rewashed hands.

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 shrimp with commercial packaging open stored above RTE vegetables and RTE tenders in reach in freezer. CDI foods relocated for proper storage. -REPEAT VIOLATION- future visit for Long term compliance, next repeat will implement a risk control plan.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in use sanitizer bucket beside hand sink with low sanitizer at 10ppm chlorine sanitizer in bucket. CDI-PIC corrected sanitizer to 100ppm. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed vegetable dicer stored clean with lettuce and food residue on blades of dicer. CDI-PIC placed in 3 compartment sink to be properly cleaned and sanitized. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed roast beef, lamb, deli ham, and shredded lettuce, and cut tomatoes without date labels in flip top cooler. CDI-PIC stated items were prepared yesterday and yesterday evening and properly dated items with correct dates. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of onions stored less than 6 inches from ground in walk in cooler. -REPEAT VIOLATION- Next repeat will implement a risk control plan

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 cleaning needed on interior and exterior of all cold and hot holding units throughout facility such as inside reach in freezer on door handles of prep units.

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 two employee drinks and a purse stored at front counter near drink machines. -REPEAT VIOLATION-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC was unable to provide documentation of being certified in a food protection managers course. -REPEAT VIOLATION-

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 shrimp with commercial packaging open stored above RTE vegetables and RTE tenders in reach in freezer. CDI foods relocated for proper storage. -REPEAT VIOLATION-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed 2 in use spray bottles of cleaner without a label. CDI- PIC labeled the containers oven cleaner and was able to show the original container the toxic material comes in.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of onions stored less than 6 inches from ground in walk in cooler. -REPEAT VIOLATION-

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 measuring cup with handle submerged in rice inside of rice container.

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 two employee drinks stored at vegetable prep counter or shelf above vegetable prep counter.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. -REPEAT- PIC was unable to provide documentation of being certified in a food protection managers course. CDI by instruction. Repeat.

6-301.14 Post a handwash sign at each handsink. Observed hand washing signs missing from restroom hand washing sinks. CDI, hand washing signs provided.

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 shrimp with commercial packaging open stored above bread and RTE vegetables in reach in freezer. CDI, foods relocated for proper storage. Repeat.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 food employee washing container at 3 compartment sink but not using 3 compartment sink and did not sanitize after washing and rinsing with detergent before placing with clean equipment on rack. Discussed proper manual ware washing with PIC and relocated container to soiled drain board to be rehashed.

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 1 container of cheese over stacked in flip top prep cooler at 44 degrees F. CDI, Cheese recently placed in unit according to PIC and relocated to cool in walk in cooler. Points not escalated as much Improvement noted since last inspection.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - PIC stated that consumer can request hamburger undercooked and staff would prepare and serve undercooked if they request it. Vr to ensure consumer advisory is on menu and menu board. Did not observe a consumer advisory on menu. 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of onions stored less than 6 inches from ground in walk in cooler. Repeat

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. -REPEAT- PIC was unable to provide documentation of being certified in a food protection managers course.

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 two hand held vegetable slicers and one large vegetable slicer with food debris left on them. CDI- PIC moved items to 3-comp sink to wash prior to next use.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - Observed a basket of chicken wings and fries below 135F. CDI- PIC reheated items to at least 165F. See temp chart.

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 . 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 . - REPEAT- Observed ham, turkey, roast beef, cut tomatoes, and sauerkraut without date marks. PIC was able to proper date mark the items since he stated they were made and prep yesterday. A VR will occur within 3 days to ensure proper date marking is being implemented.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- REPEAT- Observed an in use spray bottle of cleaner without a label. CDI- PIC labeled the container. NOTE: Point deduction remains the same since violation dealt with several other code violations.

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT- Observed several small fruit flies throughout the facility. NOTE: Point deduction has remained the same since last violation dealt with live brown bugs.

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 grease build up on hood system.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - REPEAT- observed dumpster doors open during the inspection. NOTE: Points remain the same since last inspection dealt with other code violations and dumpster is shared with other non permitted facilities.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC state his certification had expired. -REPEAT-

5-202.12 Provide at least 100F water at hand sinks. Observed temperature at sink to be 87 degrees. Allowed water to run and not reach 100. CDI: Observed one of two installed water heaters to be turned off. EHS directed manager to turn back on and communicated that water heater needed to remain on as the store was permitted with both.

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 unwashed vegetables stored above buckets of celery, cheeses. 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 frozen fish outside of bags in freezer intermingled with bread products. CDI: PIC placed fish in bag and seperated from ready to eat breads. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed raw chicken wings stored in large white bin uncovered inside the walk-in cooler. PIC stated a shipment was received with extra food due to the weekend holiday on Monday. Monday and Thursday are their normal deliveries.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave oven with food debris accumulation and living insects inside. Clean microwave every 24 hours.

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 shredded lettuce, sliced tomatoes, shredded cheese, sliced American Cheese, swiss cheese, ham, turkey, cooked corn beef flounder, tilapia, raw chicken wings all measuring over 41 degrees. All items were voluntarily discarded by PIC. Sliced tomatoes were quickly cooled as PIC and food handler stated they were sliced day of inspection within four hours.

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 . 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 cut lettuce in five gallon container without date label. Staff said it had been cut Monday. CDI: PIC voluntarily discarded lettuce. Observed items in prep unit without date marking. CDI: Food handler stated that all food in prep unit was placed there that morning. PIC allowed to place dates on chubs including turkey, ham, and tomatoes.

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf Observed old windex bottle with what food handler stated to be chlorine solution. Bottle label still showed Windex.. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed working container of cleaner without label. CDI: Food handler labeled bottle. 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 two spray cans of Raid labeled for household use only. CDI: PIC discarded both cans of pesticide. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed bottle of Tylenol stored over front handwashing sink next to a bottle of mayonnaise. CDI: Food employee stated that the bottle was his and put in his pocket. 7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed wound bandages stored above food prep table. Observed tooth brush and toothpaste stored on cart next to hand wash sink. CDI: Items were removed.

3-501.11 Stored frozen foods shall be maintained frozen. Observed french fries received day of inspection with box stating keep items frozen kept at room temperature and stored in walk-in cooler. 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 sliced tomatoes, shredded lettuce, and rewrapped cheeses placed in walk-in and covered with lids or tightly wrapped with plastic wrap. PIC stated that sliced tomatoes were cut morning of. Cheeses were unpackaged and stacked for placement in prep-unit so items were quickly ready when front unit was low. Cheeses were discarded. EHS allowed PIC to reduce the volume of tomatoes into seperate plastic chubs, uncover and place ice directly on tomatoes to quickly cool. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk-in coolers stacked with food. Reach in freezer was filled to capacity. Observed walk-in temperature to be above 41 degrees due to high traffic of staff during peak service. Observed fries were stored on a shelf out of temperature control. According to staff this was because there isn't room in the walk in.

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 bottles of dressings and sauces not in original containers without labels. CDI: EHS allowed food handler to label all oils, spices, dressings, and salts. -REPEAT-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door without self-closing feature. Observed door propped open after food handler exited the building. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two living insects inside microwave.

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 the floor of the walk in. Remove food products from floor. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler upon arrival to the establishment working at the griddle preparing food with no hair net. After EHS entered kitchen food handlers all donned hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping clots not stored in sanitzer between uses. CDI: Food handler prepared solution of sanitizer.

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 ice scoop stored in ice with handle directly touching ice. If ice scoop is stored in ice, the scoop handle must be stored up to prevent contamination of the ice. -REPEAT-

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 worn wooden trim rubbed bare at food prep line.Remove all cardboard and wood. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed cardboard and wood used on metal shelving for dry storage area, on floor at fryer, in walk-in cooler, mushroom cardboard boxes re-used for storage. Remove cardboard and wood. 4-501.11 Maintain equipment in good repair. Observed chest freezer gaskets and inside of lid in poor repair.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed one of two hot water heaters turned off. Hot water less than 100F. PIC turned back on and stated that he did not know why one was turned off. Hot water still only reached 100F. Verification required.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster with open lid. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.Observed cardboard dumpster without plug. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed stacks of oil boxes/containers stored in back closet. Observed cardboard boxes stored in back closet. CDI: PIC removed boxes.

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 food and drinks, personal items stored on cart next to rice being hot held. Designate an area away from food and food contact surfaces for employee food and drinks. -REPEAT-

2-101.11 (A) PIC shall be present during all hours of operation. -PF - No PIC present during inspection. EHS communicated questions to cashier during inspection due to only employee able to speak English present. PIC arrived 30 minutes after inspection began but did not stay inside building. - VR - Verification required within 10 days to ensure PIC present during hours of operation. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. - REPEAT - No one present knew final cook temperature for chicken. EHS observed employee pull chicken out of fryer that temped at 122F for a final cook temperature. - VR - Verification required within 10 days to ensure food is being handled properly.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety - PIC present during inspection (cashier) did not hold food protection manager certification.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility with vomit and diarrhea clean-up poster, but without written procedures and clean-up kit products. CDI - EHS discussed the new requirement of having written procedures to follow when responding to a vomiting or diarrheal event in the establishment. EHS provided PIC with an example written procedures created by the state and encouraged facility to purchase a kit.

2-301.15 Only wash hands in handwashing sink. -PF - Observed employee wash hands in prep sink. CDI - EHS educated employee on where to wash hands and employee rewashed their hands. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). - P - Observed multiple employees use their bare hands to turn off the faucet after washing their hands. Use a paper towel to turn off faucet after washing hands. CDI - EHS educated all employees on proper handwashing procedure. Each employee properly washed their hands.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing. - Pf - Observed employee dump out soda in handsink and also observed employee fill sanitizer bucket in handsink. Do not use hand sinks for anything other than handwashing. - VR - Verification required within 10 days to ensure handsinks are only being used for handwashing.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. - P - Observed raw chicken wings temp at 122F after being pulled from fryer. Per employee, the wings were done cooking and could be served. Fryers do not have timers on them, and employees were not observed to be temping food items upon cooking completion. No employee present knew final cook temperature for chicken. EHS educated employees on proper cooking temperatures and instructed employees to use thermometer to temp foods when cooking process is complete. - VR - Verification required within 3 days to ensure proper cooking temperatures are being met.

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 deli turkey, ham, shredded lettuce, and sliced tomatoes in top of deli prep cooler without a date mark. Per employee, the tomatoes had been sliced the day before and all other items had been opened and placed in cooler today. EHS educated employees on proper date marking requirements and allowed employee to date items. - VR - Verification required within 10 days to ensure proper date marking procedures are being followed.

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 bottles of dressings and sauces not in original containers without labels.

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 ice scoop stored in ice with handle directly touching ice. If ice scoop is stored in ice, the scoop handle must be stored up to prevent contamination of the ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed dishes stacked wet. Allow dishes to air dry prior to stacking.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed cardboard and wood used on metal shelving for dry storage area. Remove cardboard and wood.

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 food and drinks stored on cart next to rice being hot held. Designate an area away from food and food contact surfaces for employee food and drinks.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf PIC present during inspection was unable to meet requirements A, B, and C mentioned above. CDI- EHS explained the above requirement to PIC and provided them with the states Demonstration of Knowledge document for a second time. REPEAT 2-103.11(N) The establishment’s certified food protection manager has failed to ensure employees are properly trained in food safety. PIC stated the final cook temperature for raw chicken (chicken wings and chicken philly meat) and raw ground ground beef is 135F. CDI-EHS educated PIC on proper final cook temperatures for al food items sold at establishment. EHS will also email PIC a final cook temperature document for training of all staff members. Please note EHS did not observe any improper final cook temperatures during inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC present during inspection not a certified food protection manager per food code. REPEAT. Establishment is required to have a certified food protection manager present at all hours of operation. CFPM arrived after EHS exited the establishment to write up the inspection.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed individual plastic containers used to mix sauces and fried chicken wings dirty at 3:10 p.m. The containers were observed with piece of fried chicken and sauce is not being maintained at 41F or below or 135F or above. Per PIC and posted cleaning schedule, the sauce containers were first used at 11:00 a.m. on 10/15/2021 and were to be cleaned and sanitized no later than 3:00 p.m. on 10/15/2021. This item was specifically discussed during the establishment’s previous routine inspection. CDI- PIC was coached on cleaning frequency parameters for this particular food contact surface and observed PIC setup 3-compartment sink to wash, rinse, and sanitize the containers prior to reuse. EHS recommends they purchase additional containers to meet cleaning frequency requirement and prevent stoppage in production. Repeat. EHS kept points at half due to different observation under the same code section, but different subparagraph.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes in prep top unit cold holding above 41F. Per food employee, items were placed in unit at 12:30 from the WIC which is properly working. EHS observed product stacked above container height in prep top unit. All other TCS food items were measured below 41F. CDI- PIC divided the products into two plastic containers and cooled them to 41F in reach-in freezer within 15 mins. EHS recommends facility continue to divide products into smaller quantities and not overfilling containers. EHS also mentioned PIC that food items shall be cooled to 41F or below prior to being placed in cold hold units. Establishment has the option of using Time as a Public Health Control on items such as sliced tomatoes. If you are interested in discussing this option, please contact me. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two green buckets used to store chlorine sanitizer. CDI-PIC labeled both buckets sanitizer.

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 in-use wash solution with a temperature of 107F. CDI-PIC emptied wash solution and provided hot water exceeding 110F.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf PIC present during the first 40 mins of the inspection was unable to meet requirements A, B, and C mentioned above. CDI- EHS explained the above requirement to the facility’s Certified Food Protection Manager and provided them with the states Demonstration of Knowledge document and Summary of Changes document. The facility’s manager and certified food protection manager arrived 40 mins after inspection started.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC present during the first 40 minutes of the inspection was not a certified food protection manager per food code. REPEAT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility has posted the Mecklenburg County employee health poster, but all three staff members were unaware of the five (now 6) reportable illnesses, five symptoms, and reporting requirements. CDI - EHS took all employees to poster and reviewed the document in English and Spanish. EHS also provided PIC with the updated employee health reporting agreement form. 2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees PIC and staff members unaware of the updated BIG 6 reportable illnesses. CDI - EHS discussed the 6th reportable illness with PIC and staff. EHS provided PIC with updated employee health reporting agreement form to training staff.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility with vomit and diarrhea clean-up poster, but without written procedures and clean-up kit products. CDI - EHS discussed the new requirement of having written procedures to follow when responding to a vomiting or diarrheal event in the establishment. EHS provided PIC with an example written procedures created by the state and encouraged facility to purchase a kit.

2-301.14 When to Wash P - Observed food employee, twice, handle a raw beef patty with gloved hands then replaced gloves without a hand wash before handling ready-to-eat food items (verified through discussion with food employee) Observed the same food employee wash his hands in handsink then turn off faucet without a clean barrier, thus, recontaminating his hands. CDI- EHS educated employee on when to wash and properly washing procedures. EHS observed employee properly wash his hands during both events.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black growth on enclosed ice catch plate/baffle. Increase cleaning frequency of the enclosed components of the ice machine to avoid build up. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham, sliced turkey, slices of American and cheddar cheese, and sliced tomatoes in prep top unit cold holding above 41F. Per food employee, items were placed in unit at 10:30 from the WIC which is properly working. EHS observed these products stacked too high in prep top unit. All other TCS food items were measured at 41F or below. CDI- PIC divided the products into smaller quantities and quickly cooled them to 41F in walk-in cooler and chest freezer. EHS recommended to continue dividing products into smaller quantities and not overfilling containers. REPEAT

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 bottles of dressings and sauces not in original containers without labels.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed the facility’s only in-use wiping cloth bucket with a concentration of 0 ppm chlorine. EHS explained to PIC the minimum chlorine levels for wiping cloth buckets. CDI-PIC emptied bucket and properly refilled to correct concentration.

4-101.19 Nonfood-Contact Surfaces Observed shelving throughout establishment lined with cardboard. Remove cardboard or replace cardboard with a product (e.g. plastic, plexiglass) that is corrosion-resistant, nonaborbent, easily cleanable, and smooth.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM certification.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled plastic containers stacked and stored as clean. CDI, items removed for Wash/Rinse/Sanitize. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on white catch plate in ice machine. Need cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, ham, gyro sauce, lettuce, and roast beef cold holding above 41F at prep cooler. PIC states foods are refilled from walk in cooler every two hours. Observed foods at 41F at walk in cooler. Observed internal temperature of unit at 44F. PIC adjusted temperature of cooler. Observed internal temperature drop to 37F. CDI, foods replaced by PIC.

Repeat: 2-102.12 PICA shall demonstrate knowledge by being a certified food protection manager. Observed PICA without CFPM certification.

3-302.11(A) Separate the different types of raw animal foods. -P Observed chicken stored over beef and shrimp in tall reach in freezer. CID, chicken relocated to the bottom.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled tomato slicer. CID, item removed for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings hot holding below 135F. CDI, item reheated to 165F.

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 gyro sauce without date mark. PIC states sauce was made on 1/10/21. EHS explained foods that are prepared and held for more than 24 hours shall be date marked. CDI, item date marked.

7.202.11 Restriction-Presence and Use - PF Observed chemical sprayer in facility. PIC states they do not know if its for commercial use. CDI, item removed.

Repeat: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of sauces on prep table with no labels.

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 mayonnaise stored on floor at walk in cooler.

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 utensils stored on floor.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certifed food protection manager in facility. REPEAT VIOLATION.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee restock raw chicken wing pan, remove gloves, put on new gloves, and begin working with ready-to-eat(RTE) foods. CDI: Education provided and food employee washed their hands and re-gloved.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer towels being stored hanging over splash guard and down into hand sink close to walk-in cooler(WIC). CDI: PIC moved sanitizer towel. Observed food employee empty sanitizer bucket into hand sink and add more water at front counter hand sink. CDI: Education provided and red sanitizer bucket moved to approved location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean soiled with food waste. CDI: PIC sent slicer to be W/R/S. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on white catch plate inside ice machine. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration in red bucket at 200+ppm- sanitizer bleached test strip. CDI: Education provided and food employee adjusted sanitizer to correct concentration.

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 ham, turkey, sliced tomato, chopped lettuce, and various other TCS foods not cooling or cooling to slowly in make table. Food employee stated all TCS foods are prepared fresh daily. Ambient air temperature in make table is 37F. PIC placed ice bags on TCS foods. Foods re-temped at 22 min. mark and 50 min. mark and remained between 47F-51F. CDI: Education provided and TCS foods moved to WIC. EHS will return in 10 days to verify cooling procedures to ensure long-term compliance. VERIFICATION REQUIRED.

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 plastic containers of chopped lettuce, one plastic container of housemade gyro sauce, and several plastic wrapped packages of American cheese with no date labels. CDI: PIC labeled product with correct prep dates.

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 ham, turkey, sliced tomato, chopped lettuce, and various other TCS foods not cooling or cooling to slowly in make table. Food employee stated all TCS foods are prepared fresh daily. Ambient air temperature in make table is 37F; however, make table equipment is not designed for cooling foods. CDI: Education provided and PIC placed ice bags on TCS foods.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thin-tip thermometer with dead battery in facility. EHS will return within 10 days to verify battery for thermometer was obtained. VERIFICATION REQUIRED.

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 bottles of sauces throughout facility with no labels.

3-302.15 Wash fruits and vegetables prior to use. Observed PIC chop onions without washing product first.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed facility missing their employee health policy. CDI-The employee health policy was provided in English and Spanish today.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a raw eggs stored above ready to eat foods in the walk in cooler. CDI-The eggs were moved to a different location.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled bottles of sauces. Have labeled. REPEAT. *Huge improvement on labeling of food items. Points kept the same. Great Job!

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of celery stored on the ground in the walk in cooler. CDI-The box was placed onto shelving.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility using card board overtop the metal shelves in the dry storage room, where the extra sauce bottles are kept and in the room with the extra containers of oil. Cardboard is an unapproved piece of equipment due to its ability to absorb product easily. Must be smooth and easily cleanable.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification today. REPEAT -2-

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee hand dispensing raw meat onto flat top grill and then hand dispense RTE buns onto same flat top with same gloves without handwashing. Observed one food employee handing payments and then resume food service without handwashing. CDI - PIC voluntarily discarded buns, instructed employee to remove off gloves and hands were washed. -2-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced deli meats, tzatziki and other sauces in prep unit and sauerkraut and 1000 island dressing in dry storage on shelf that all state refrigeration is necessary on packaging above 41F. These items were voluntarily discarded, sauerkraut placed in walk in cooler (opened today) and 1000 island voluntarily discarded. TPHC procedure in use temporarily. VR no later than 09/07/2019 to ensure TCS foods are cold holding at or below 41F. REPEAT -3-

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 washed lettuce and tomatoes cooling in prep unit that is not cold holding TCS foods at or below 41F. CDI - PIC voluntarily discarded and remaining products from this morning were already cooling in walk in cooler. -.5-

3-501.13 Use approved thawing methods. Observed 10 bags of fries slacking at room temperature. Per PIC, at the end of the night, remaining bags of fries are placed back in freezer. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed seasoning shakers and oil bottles stored beside cook line without labels. -0-

4-501.11 Maintain equipment in good repair. Observed broken paper towel dispenser in women's restroom held together with tape. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone charger, cell phone and other personal items stored over prep table in rear of facility. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. REPEAT -2-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings hot holding in fryer basket at 126F. CDI - PIC dropped wings in fryer until over 165F. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch dressing with KEEP REFRIGERATED stamp cold holding at 63F on counter across from cook line and ranch dressing in prep unit at 53F that PIC declared as cold holding. CDI - PIC placed these temporarily on TPHC. Ice bath or other effective cold holding methods shall be used to maintain temperatures at or below 41F or use TPHC. -3- REPEAT VR no later than 04/26/2019 to ensure TCS foods are cold holding or held using TPHC.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cutting boards identified as clean stored behind 3-comp sink faucet, subject to moisture. -.5-

4-603.16 Rinsing Procedures - C A rinsing solution shall immediately follow a washing solution and immediately precede a sanitizing solution in 3-comp setup. Observed dishwasher using small bucket as washing solution and no solution for rinsing and sanitizing. -1- REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed slow drain at handsink nearest rice cooker and leak at the side of 3-comp sink faucet. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification today. -2- REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front handsink used as a tea urn dump sink. CDI - PIC instructed dumping in 3-comp sink. Handsink cleaned. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, mayonnaise, tzatziki sauce, raw ground beef, thousand island dressing and cut deli meats cld holding at 56-59F at beginning of inspection without PIC knowledge. CDI - TCS foods voluntarily discarded and cooler taken out of service until PIC sure that temperature will hold TCS foods at or below 41F. -3- 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 cooked rice, sliced tomatoes, sliced deli meats and other TCS foods in walk in cooler and prep without date marking. CDI - PIC date marked these foods from prep date. -1.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insect at rear of reach in freezer gasket. -0-

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Food shall not contact undrained ice and water. Observed cut lettuce and salad dressing packets stored in direct contact with undrained water. REPEAT -1-

4-603.16 Rinsing Procedures - C A rinsing solution shall immediately follow a washing solution and immediately precede a sanitizing solution in 3-comp setup. Observed dishwasher using small bucket as washing solution and no solution for rinsing and sanitizing. -.5-

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 cracks in back side of door where self-closure was located. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification today. -2- REPEAT

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 one food employee rinsing hands without using soap and another food employee washing hands and touching faucet handle without using a barrier. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees placing raw meats on grill to cook and then attempt to place new gloves on hands to handle RTE foods. CDI - PIC instructed handwashing. FACILITY IS REQUIRED TO SUBMIT DETAILED RISK CONTROL PLAN ON HANDWASHING. THIS IS THE SECOND NON-COMPLIANT INSPECTION REGARDING WHEN TO WASH HANDS. -4-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par cooked wings hot holding at 92F in fryer basket. CDI - PIC educated that non-continuous cooking requires an approved procedure. Wings cooked to 199F. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed thousand island dressing, cocktail sauce, tartar sauce, and other package condiments stating KEEP REFRIGERATED stored on prep table and dry storage shelf at room temperature at 50F. Observed fries at room temperature at 47F. CDI - PIC placed packaged condiments on time and voluntarily discarded thousand island. Fries placed in refrigeration. -1.5-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in use that is more than 200 ppm chlorine concentration. CDI - PIC diluted to below 200 ppm. -1-

3-501.13 Use approved thawing methods. Observed 8 bags of fries thawing at room temp that are 46F. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on spices and oils to the left at the cook line. -0-

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Food shall not contact undrained ice or water. Observed lettuce stored in standing water in walk in cooler. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned dishes towel dried at beginning of inspection. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-commercial chest freezer in use in kitchen. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observe buildup on the walk in cooler door gasket and on the back side of fryer and other cooking equipment at cook line. -0-

5-304.12 Using a Pump and Hoses, Backflow Prevention - C Use a hose in a manner to prevent backflow. Observed spring loaded hose in the ON position when not in use stored inside the basin of the 3-comp sink. -1-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2-

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee change gloves and wipe off hands with wiping cloth without handwashing. CDI - PIC instructed handwashing. 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee hand dispensing raw steak for sandwiches and then attempt to hand dispense RTE tomatoes and lettuce without handwashing. CDI - PIC instructed handwshing. -4- REPEAT. THIS IS A FULL-POINT DEDUCTION FOR HANDWASHING TODAY. FURTHER NON-COMPLIANCE MAY RESULT IN A RISK CONTROL PLAN OR PERMIT ACTION.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee drink dumped in rear handsink and ice dumped in front counter handsink. CDI - Handsinks celaned and employees reminded that handsinks are ONLY for handwashing. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door to kitchen propped open during entire inspection. Back door has self-closure, but no air curtain. -0-

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 for raw chicken in didrect contact with chicken. -.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. REPEAT -2-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open cup of drink without lid stored on top of rice warmer at the beginning of inspection. CDI - PIC voluntarily discarded. -1-

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee at griddle hand dispensing filling for philly cheese steak after handling and adjusting clothing. Observed food employee come into walk in cooler and use gloved hands and scoop to guide raw chicken wings into scoop for frying. CDI - PIC stopped employee and instructed handwashing. Employee re-educated on when to wash hands. All foods touched were cooked to over 165F. -2-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 1000 Island dressing held on the counter during service. CDI - PIC voluntarily discarded and filled up new container to be held in prep unit. -1.5- REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one unlabeled oil squeeze bottle at the cook line. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed hand dispensing of RTE veggies in the flip top unit. CDI - PIC educated food employee about making sure hands are clean and gloves are changed when hand dispensing topping after handling raw foods. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint of cooks at the cook line. -0-

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed soiled squeeze bottle manually washed with debris present in the 3-comp sink and without using the correct concentrations of sanitizer or the correct contact times. -0-

6-101.11 (A)Surface Characteristics-Indoor Areas - C Floors, walls and ceiling over water using fixtures shall be nonabsorbent. Observed absorbent ceiling tiles over mop wash. -0-

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no PIC on site with managers ANSI food safety certification.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Employees were not familiar with the employee health policy. CDI- provided employee health policy in English and Spanish. Instructed PIC to review information with staff.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee not changes his gloves after handling raw beef then proceed to other tasks on 2 separate occasions. CDI by instructions, employee changed gloves and washed hands. VR within 10 days.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside of the ice machine and on the inner portion of the soda nozzles.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings hot holding in a fryer basket below 135F (see chart). CDI- instructed PIC to discontinue this practice, wings were reheated to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of sliced tomatoes cold holding above 45F in a flip top cooler. CDI- tomatoes were transferred to the walk in cooler for cooling.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no chlorine sanitizer test kit on site. VR within 10 days.

6-502.12 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 debris accumulation on the caulking at the junction between the 3 compartment sink and the wall.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers food safety certification. Points will begin being deducted for this violation on the next health inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an opened energy drink stored above dry goods in the back of the kitchen.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above hamburger patties in a flip top reach in cooler and uncooked fish stored above deli meats in the walk in cooler. CDI- storage rearranged. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee placing raw sliced chicken on to the grill then proceed to other tasks without changing his gloves. CDI by instruction, gloves were changed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside walls of the ice machine and on soda nozzles.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings hot holding in a fryer basket at ~121F. CDI- Instructed PIC to reheat chicken wings to above 165F in fryer.

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 scoop being stored in a container of uncooked chicken wings with the scoop handle in direct contact with the chicken.

5-205.15 Maintain a plumbing system in good repair. Observed an inoperable hot water faucet at the 3 compartment sink. Faucet was fixed during inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a pair of headphones stored in a bin where clean utensils were being stored.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have the managers ANSI food safety certification. No points will be deducted until 210 days after the permit issue date (12/21/2016).

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 1 employee beverage stored on top of an unopened box of disposable gloves in the dry storage area and another employee beverage stored in a clean utensil storage bin. CDI- beverages were relocated.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the handsink nearest the 3 compartment sink without any paper towels. CDI- dispenser was refilled. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employees rinsing cleaning cloths in handsinks. CDI by instruction. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink nearest the 3 compartment sink. CDI- dispenser was refilled.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked chicken wings stored in fryer baskets in direct contact with raw chicken wing boxes. Observed shell eggs stored over cheese slices in the walk in cooler. CDI- storage rearranged.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle. CDI- bottle labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of produce stored on the floor in the walk in cooler and bags of sugar stored on the floor in the dry storage area of the kitchen.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed one sanitizer bucket with 0ppm chlorine concentration.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no sanitizer testing kit on site today. VR within 10 days.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed no staff present able to explain employee health policy, proper sanitization of utensils nor how to test sanitizer. VR

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PFObserved no staff understanding of employee health policy. VR

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one uncovered and one covered employee beverage stored on food preparation surface. CDI-removed

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed cook handle raw wrapper then return to food preparation before washin hands. CDI-instruction provided

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed food employee bare hand cutting lettuce. CDI- stopped;hands washed, glvoes donned

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed staff present failure to understand sanitization;though they did not have any, and food contact surfaces have not been dsanitized since this morning. VR

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple containers of sliced deli mmeat not date marked. VR

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed oven cleaner solution in spray bottle not labeled. CDI- removed to label

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 containers of granular substances unlabeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Observedcase of wrapped head lettuce and bag of onions stored on floor. CDI- removed from floor

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping clothes in solution at 0 ppm concentration for chlorine and quat.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no test strips for sanitizer.