J BIRDS BURGER JOINTE AT PENNYS PLACE

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed food employee filling up the 3-comp sink from the QUAT sanitizer dispenser. QUAT sanitizer was dispensing from the chemical tree at 0 PPM. Facility stated that the dispenser was serviced after most recent inspection. Food employee stated that the sanitizer has been testing correctly around 200 PPM. Facility stated that they have called a tech to have the tree serviced. -CDI- facility properly manually mixed the sanitizer using manufactures instructions. 2 Oz of sanitizer per 4 gallons of water. This achieved 200 PPM concentration. EHS will make a return visit tomorrow to ensure that dispensing try is fixed. 3-DAY VERIFICATION 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)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed sausage under the heat lamp below 135F at 118F. PIC stated that the sausage was cooked 1 hour earlier. -CDI- Sausage was reheated to 165F before being placed back on HH. After further discussion pertaining to hot holding, facility determined that they are going to start doing sausage on TPHC for a 4 hour time hold just like they do there eggs. Sausage will be placed back on the grill prior to immediate service. Facility will use existing white board to measure the time for the sausage. 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 a lidded container of corned beef hash cooling at a rate of 0.05. Ensure that all foods are cooling at a proper rate and proper methods such as those listed above are followed. EHS and PIC discussed and the corned beef is opened from a can. The can is stored at ambient room temperature. EHS and PIC discussed on best methods to ensure that the foods cool quickly. PIC determined that she will keep the corned beef can in the cooler un-opened so that once opened and prepped the corned beef is already cold. -CDI- PIC moved corned beef into the RIF to properly cool, food was properly cooling by the end of the inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed French fries in the low drawer in the facility in bags. French fries were soiled and unsafe for consumption. PIC stated that the French fries were likely put in that low cabinet by mistake by a delivery person and have gone unnoticed by staff. -CDI- French Fries were voluntarily discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer dispenser non-functioning properly at the 3-Comp sink. The sanitizer dispenser was dispensing at 0PPM. The solution in the sanitize basin of the 3-comp sink was at 0 PPM. EHS and food employee looked at the dispenser, and food employee adjusted the dispenser line. There was a bubble in the line that was removed by the food employee adjusting the line. -CDI- The dispenser started dispensing at 200PPM QUAT. Dishes were rewashed, rinsed 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed sausage chunks in the hot lamp HH at 78F. PIC stated that the sausage were just added to the lamps just prior to EHS arrival. EHS explained to the PIC that the sausage should be heated on the stove top prior to being added under the lamp, even if it will be added to the grill prior to service. -CDI- PIC reheated to sausage to 165F prior to going back onto HH. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed liver mush out of temperature at 58F in the lowboy of the facility. PIC stated that the liver mush was out for approximately 15-20 minutes during the breakfast rush. -CDI- PIC moved the liver mush to the RIF to rapidly cool. Liver mush cooled by the end of the inspection. Ensure that cold holding food is maintained at 41F or below. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 3 bottles unlabeled at the cook line of the facility. EHS notes an improvement in overall labeling at the facility. EHS stated to PIC to label all working containers of food. -NO POINT ESCALATION DUE TO IMPROVEMENT-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed open case of raw sausage patties above tater tots in the stand up RIF. Ensure that raw animal foods are stored below RTE foods. Storage order applies even under freezer when packaging is opened or food is removed from original packaging. -CDI- PIC moved raw sausage below RTE foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 hard boiled eggs and mushrooms at 8 days in the lowboy RIC -CDI- Food past 7 day window was voluntarily discarded by PIC. Observed containers of chicken salad and tomatoes with no date marking present. PIC stated that containers were opened and food was prepped the day prior. -CDI- PIC backdated foods so that proper date marking reflected. 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 containers of squirt bottles present on the cook line with no labelling present. Ensure that all working containers of food are labelled.

3-302.15 Wash fruits and vegetables prior to use. Observed washed tomatoes with stickers still present on them. Ensure that during the washing process of produce all stickers are removed.

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 present over patron food. Ensure that employee food is kept in designated areas below patron food to prevent contamination. -CDI- PIC moved employee food so that it was no longer over Patron food.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED an incomplete employee health policy in the facility during inspection. CDI. PIC was provided another. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed liver mush in RI at temperatures above 41F. CDI. PIC voluntarily discarded. Repeat For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread stored on rusted shelves. CDI. PIC removed.

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed food debris on wiping cloth stored on prep top cutting board. CDI - Wiping cloth removed.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. OBSERVED single use dishes stored directly on the floor. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed low 2 door reach in cooler not in working order and not being used. Staff stated waiting to be repaired.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee wash hands at the handsink, then turn faucets off without a protective barrier. CDI: PIC reminded employee of correct procedures for handwashing, and the employee re-washed their hands and used paper towels to turn faucets off to prevent re-contaminating their hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed containers of unwashed produce stored above RTE hotdogs, bologna, and corn dogs in the reach-in cooler. CDI: PIC corrected storage order to prevent contamination; EHS provided physical handout of storage order guide for facility to use as a reminder. REPEAT VIOLATION. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS food items cold holding above 41F at the make table. Food employee stated that they prepped these food items at 10:00AM and stored directly into the make table. Observed TCS food items in the lowboy cooler of the make table also cold holding above 41F. EHS observed ambient air temp of the unit was reading 49 degrees, with no temperature drop even after another food employee manually adjusted the temperature to less than 40F. After EHS' discussion with Senior Advisor, EHS allowed facility to continue operating with lunch service since EHS observed a separate lowboy cooler that could be used temporarily to hold all TCS food items that were kept in the make table used for service, a standing reach-in cooler with room for the raw shell eggs that were stored in the lowboy cooler, and plenty of counter space on top of two lowboy coolers to move the prep station used to fulfill orders. PIC also stated they do daily temperature checks, and the temperatures were cold holding fine at this unit this morning. PIC moved all TCS food items that were prepared this morning at 10:00AM into the reach-in freezer to rapidly cool, since they still had time left in the cooling window, and EHS observed these food items cooled at the appropriate rate (see temp chart). EHS explained to PIC and food employees that this is a temporary fix only until the make table is checked out by a professional. PIC contacted repairman and he stated he would visit the facility ASAP. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed food thermometer reading a difference of 3-4 degrees from EHS's food thermometer. CDI: PIC calibrated thermometer right away and EHS observed thermometer was accurate and within 2 degrees. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 heavy buildup of oil on the hood system. PIC stated they are due for their next routine maintenance by their hood cleaning company soon. Increase cleaning frequency to prevent contamination. REPEAT VIOLATION.

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

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed packages of unwashed tomatoes stored above sauces in the reach-in cooler. CDI: PIC corrected storage order since there were no signs of physical contamination. 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 a mesh strainer with visible food debris stored in the clean dish hook. CDI: Strainer was removed to be properly washed/rinsed/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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink slime buildup and black residue in the interior of the ice machine. PIC stated that they clean the ice machine once a week. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of hard boiled eggs cold holding above 41 degrees F. Date label showed that they were prepared yesterday. All other TCS foods were cold holding at 41 degrees F or below. CDI: PIC voluntarily discarded eggs. 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 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 a container of corned beef that was date labeled with a prep date of 12/19. CDI: PIC voluntarily discarded food item since the time/temperature window has expired. REPEAT VIOLATION. 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 bottles of sauces stored in the make table without labels. Label all working containers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a sanitizer bucket holding wiping cloths with QUAT sanitizer testing below 50 ppm. CDI: PIC dumped out the sanitizer bucket and refilled with properly concentrated sanitizer.

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 interior of cold holdings accumulating food debris. Observed handles of cold holding units soiled with food residue. Increase cleaning frequency. REPEAT VIOLATION. Note: Repeat violation, but in different area from the previous inspection report.

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 damaged ceiling tile above the 3-compartment sink in the dish room. Repair ceiling tile.

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

REPEAT VIOLATION: 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed gloved food employee handle vaping device and immediately transition into preparing customer foods at cookline. CDI - Employee coached, gloves discarded and hands washed. -4-

REPEAT VIOLATION: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed tater tots and french fries hot holding between 108-114 degrees F under heat lamp. CDI - Product voluntarily discarded. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed american cheese and diced ham colding between 43-47 degrees F in prep top. Ham had been cold holding since early morning and american cheese transferred from reach-in to prep top 1.5 hours prior to inspection. CDI - Ham voluntarily discarded and cheese transferred to reach-in freezer to cool down. -0- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.18 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 corned beef and country ham with prep dates of 7/18 and 7/19, respectively. CDI - Products voluntarily discarded by PIC. -0- For more information on date marking please visit: http://meck.co/FoodSafety.

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 containers of pimento cheese and coleslaw cooling densely covered inside of reach-in units. Foods prepared this morning between 9:35-9:45 AM according to PIC. CDI - PIC removed containers to reach-in freezer and left vented to facilitate cooling towards < 41 F degrees. -1- 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.

3-501.12 Food that is being slacked shall be held in refrigeration at 41 F and below or at any temperature if the food remains frozen. Observed tater tots and french fries slacked on counter top next to fryer. CDI - Foods transferred to reach-in freezer. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multi-use plastic cups wet nesting on small shelving unit behind front counter. CDI - Utensils separated to air dry. -0-

4-501.11 Maintain equipment in good repair. Observed 1 of 2 non-functional heat lamps. PIC states that the lamp malfunctioned as of yesterday. Functional heat lamp observed to reach > 140 degrees F. Products found under non-functional lamp temping < 135 degrees F were voluntarily discarded by PIC. Repair. -0-

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

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed utensils and other materials being stored at facility’s dry storage shelving and clean utensil storage shelving area. Remove. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on floors underneath and behind cooking equipment. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purses stored on top of packaged single service condiment cups and alongside single service alumnium trays at dry storage shelving unit. Also observed a personal cell phone stored on food prep table with retail foods, vaping device and carton of cigarettes stored on expo shelving with clean plates. -0.5-

REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no person onsite being a CFPM. -1- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee preparing foods at the cook line, wipe down bare hands on wiping cloth, place cloth into back pocket and transition into other task (opening canned goods). CDI - Employee coached, wiping cloth removed and hands washed. -2-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance with exception of sausage patties hot holding 123 F at steamwell. According to PIC, the items had been hot holding since 5:30 am. Upon further observation, it was discovered that the well did not contain barely any water. CDI - Sausage patties voluntarily discarded. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed sliced tomatoes recently prepared according to PIC at 49 degrees F inside the prep top unit. PIC stated that they were intending to cool the product. CDI - PIC removed container to reach-in unit and left vented to facilitate cooling towards < 41 F degrees. -0.5- 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.

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed food debris on wiping cloth stored on prep top cutting board. CDI - Wiping cloth removed. -0.5-

REPEAT: 4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed large to-go containers faced upwards under prep table left of fryers/cookline. -0.5-

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 ceiling tiles peeling above cook line. Repair/replace. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall vent cover above microwave in need of cleaning. Keep and maintain clean. -0-

REPEAT: 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 beverages stored on expo shelving unit (above prep top) beside clean utensils. CDI - Beverages removed. -0.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no person on staff being a CFPM. -1- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed containers of uncooked sausage links stored over commercial made dressings and condiments inside of lowboy unit. No physical evidence of contamination observed. CDI - Storage order re-arranged to prevent cross-contamination. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

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 compliance with cold holding with exception of cut lettuce and swiss cheese in prep top with temperatures above 41 F. Products stored above the brim. CDI - Items held on emergency TPHC until 11 am. -0-

REPEAT: 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed windex and multi-purpose cleaner spray bottles stored on food prep table alongside trays of raw shelled eggs (on TPHC). No physical evidence of contamination observed. CDI - PIC relocated chemicals to another area. -2-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer spray bottles registering at 0 P.P.M. Chlorine. CDI - Solution discarded and fresh sanitizer remade reading at 50 P.P.M. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed food employee remove whole lettuce from its plastic packaging, cut and place unwashed lettuce into prep top. Observed instructions “wash before use” on packaging. CDI - Lettuce removed to be washed. -0-

4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed small and large to-go containers faced up on unit below prep table. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored prep top cutting board. CDI - Cutting board flipped. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed purses store with/on top of packaged single service styrofoam cups and directly on top of dry wax papers used for foods. Also observed personal cell phone stored on food prep table with retail foods. CDI - All personal items removed to designated area. Dry wax paper which came into contact with purse discarded. -0- 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 beverages stored on prep counter and above prep top with food present. CDI - Beverages removed. -0.5-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw shell eggs being stored over raw ground beef in standing RIC. CDI: PIC rearranged storage order to be in compliance. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed shredded cheese being held on counter out of temperature control. PIC stated that the cheese is held on time but could not produce procedures for this item or a time stamp. Cheese was put out an hour prior. CDI: PIC labeled shredded cheese and procedures were filled out on site with EHS. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two spray bottles of chemicals and cleaning solutions being stored with single-service to go boxes. CDI: PIC relocated chemicals to another area. 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 RAID insecticide can being stored in back storage area of kitchen. CDI: PIC removed can from premises.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 4 kitchen employees without hair restraints. REPEAT

4-501.11 Maintain equipment in good repair. Observed standing RIC with a substantial leak underneath. PIC stated that a work order has been placed and that the leak started yesterday.

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. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Priority violations observed during the inspection with no PIC able to demonstrate knowledge by being a CFPM. REPEAT CDI by instruction

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no person on staff being a CFPM. REPEAT.For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

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 hot dogs in standing reach-in cooler with temperatures above 41F. CDI: PIC voluntarily discarded.

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

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. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. PIC not able to answer correctly to questions regarding to food safety and operation.

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 not certified. CDI by instruction.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee remove gloves after handling bowl when preparing raw egg and change gloves but not wash hands when changing tasks before proceeding to handle RTE cheese. CDI, employee washed hands. Repeat.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed egg omelet cooked to 122 degrees F. CDI, omelet placed back on grill to continue cooking to 158 degrees F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut Tomatoe recently prepared according to PIC at 49 degrees F at 10:16am. At 10:43 Tomatoe was at 49 degrees F. Cooling methods indicate method not effective to reach cooling parameters. Observed egg salad recently prepared and cooling in prep table in deep container. CDI, foods relocated to shallow uncovered containers to rapidly cool.

4-501.11 Maintain equipment in good repair. Observed low 2 door reach in cooler not in working order and not being used. Staff stated waiting on compressor. Facility using other freezers and refrigerators.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal keys and phones stored on prep tables.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf - Observed PIC on site not certified and did not answer correctly to inspector's questions related to establishment. CDI by instruction.

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 not certified. CDI by instruction.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed energy drink stored on prep table near warewashing area and employee beverage stored above supplies such as aluminum foil.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed employee crack raw shell eggs and container containing raw egg with hands then handle RTE cheese and clean equipment without washing their hands. CDI, employee washed hands.

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 on date marking please visit: http://meck.co/FoodSafety. Observed open container of hot dogs with prep date of 12/3/21. CDI, hot dogs voluntarily discarded by PIC.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed new menu recently reprinted according to PIC but menu did not include asterisk to identify hamburgers that cooked be "cooked to order" according to PIC. Repeat. Vr required.

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items Observed soiled / stained linen on ice machine. Observed some soiled cloths stored on prep tables.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC not certified. CDI by instruction. 2-102.11 (A), (B) and (C) (1), (4) - (16) - 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 not certified unable to demonstrate understanding of final cook temperatures of hamburger during inspection. CDI by instruction.

2-102.12 (A) Certified Food Protection Manager - Observed no certified PIC on-site with inspection.

2-501.11 Clean-up of Vomiting and Diarrheal Event - Observed no written procedures available. CDI by instruction, handouts provided. Provide written procedures by next inspection.

2-401.11 Eating, Drinking, or Using Tobacco - Observed employee eating in back of kitchen on food prep table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheeses, eggs, RTE deli meats, ham, cut lettuce and cut tomatoe, potatoe salad cold held in flip top prep refrigerator over 41 degrees F. Operator contacted maintenance person when arrived and all TCS foods voluntarily discarded as foods in unit over 4 hours per PIC. TPHC to be used in unit until equipment fixed. Visit needed to ensure long term compliance and repair of flip top prep cooler.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed no written procedures for shell eggs held using TPHC. CDI, TPHC procedures completed while on-site.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Consumer advisory asterisk on menu includes asterisk on omelette but omelette fully cooked according to PIC. CDI menu updated during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed Lysol cleaner labeled as sanitizer. CDI, label corrected.

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 cole slaw recently prepared and cooling in deep covered container in tall reach in prep cooler. CDI, operator transferred slaw to shallow uncovered pan and relocated to low reach in freezer to rapidly cool.

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 tongs for lemons stored in standing water below 135 degrees F in container.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present at time of inspection with valid CFPM certification. Repeat violation.

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 Ready-to-eat burger observed handled with bare hands by employee. CDI. Burgers discarded and remade properly.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer observed at 0 ppm. CDI. Remade to 100 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Hot dogs observed on counter above 41F not in use. CDI. Hot dogs returned to refrigeration to cool.

3-501.13 Use approved thawing methods. Fries and tater tots thawing at room temperature on counter.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. A few soiled wiping cloths observed on prep counter.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present at time of inspection with valid CFPM certification. Repeat violation.

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 boiled eggs in reach-in cooler with expired date marking. CDI. Discarded voluntarily by PIC.

2-102.12 Certified Food Protection Manager - C Observed PIC with no CFPM certification. Repeat violation.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF No employee health policy observed in facility. CDI. New copies to sign were emailed to PIC and poster to hang in kitchen for quick review was provided.

2-301.14 Wash hands after activities that contaminate them. -P Employee observed cracking raw shell egg then continuing to work with flipping pancakes and other foods on grill after wiping gloves on wiping cloth. CDI. Wiping cloth was laundered and spatula washed. Employee washed hands and donned new gloves before working. 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 Employee observed washing hands then turning off faucet handles with no proper barrier. CDI. Employee rewashed hands and used paper towel to turn off handles.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Ground beef patties observed above ready to eat hot dogs in back reach-in cooler and raw sausage links observed above ready to eat foods in flip top reach-in cooler. CDI. Foods rearranged. Repeat violation.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer observed in three compartment sink below 50 ppm. CDI. PIC reported they wish to use chlorine as their sanitizer from now on and was properly made to 100 ppm.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Shell eggs being held on TPHC are being properly time stamped but no procedures observed in place. CDI. Procedures were written and emailed to PIC. Keep procedures in facility at all times.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thermometer onsite observed with no thin probe. Inspector will return no later than 2/26/2020 to verify thermometer has been obtained.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Soiled wiping cloths observed on counter.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips or chlorine test strips observed in facility. Inspector will return no later than 2/26/2020 to verify proper test strips are obtained.

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

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed raw sausage stored over ready to eat condiment packages that are open. CDI - PIC reversed storage order. -1.5-

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 tight wrapping and lids in place during cooling of raw hamburgers and lids loosened. -0-

4-603.16 Rinsing Procedures - C A risning solution shall immediately follow a washing solution and immediately precede a sanitizing solution when manually warewashing. Observed wash, sanitize and then rinsing solutions in 3-comp setup while manually washing dishes. -0-

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

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 bare hand contact with cheese as an ingredient in omelet and bare hand contact with washed lettuce for sandwiches. CDI - PIC cooked all parts of omelet to over 165F and re-washed lettuce for sandwiches. -1.5-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef in reach in cooler. CDI - PIC moved raw chicken to bottom shelf for storage. -1.5-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed one inch gap in back door with self-closure today. Bottom of door is sweeping concrete and not completely closing. -0-

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 on food employee cooking and plating food. -0-

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

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed raw shelled eggs stored on prep table without start time stamp or written procedure for TPHC. CDI - PIC filled out procedure and emailed copy of completed form today for future inspections. -0- Is

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 tomatoes cooling in flip top cooler that are overstacked. CDI - PIC educated about proper cooling methods and portion split for better cooling. Reach in cooler used. PIC educated that reach in freezer is also an option for proper cooling. -1- REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed towel drying at 3-comp sink on sanitized dishes. CDI - PIC instructed re-sanitizing and air drying. -.5- REPEAT

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler. -1- REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged wall border between cook line and dish pit. Observed holes in back of women's restroom door. 6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in restroom. REPEAT -1-

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

6-301.14 Post a handwash sign at each handsink. Observed handwashing signs still not posted. EHS left signs with PIC during last inspection for posting at handsinks in restrooms. CDI - PIC given two more signs for posting at restroom handsinks. -1- REPEAT

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 ranch dressing in portion cups in beer cooler with date mark 6/6. CDI - PIC stated one food employee made the mistake this morning and dates should have been 7/6. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed freshly boiled eggs cooling with snapped on lid and freshly made tuna salad cooling with lid in place, both in the reach in cooler. CDI - PIC loosened lids and educated staff on proper cooling methods. -.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 squeeze bottles and shakers at the cook line. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans under prep table near 3-comp sink. -0-

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler and missing vent cover on ceiling near hood. -0-

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 employee manually washing dishes in water at 101F. CDI - Employee put more hot water in wash solution. -0-

6-101.11(A)(3) Surface Characteristics-Indoor Areas - C Floors, walls and ceiling in areas subject to moisture or used for food prep shall be nonabsorbent. Observed carpet used at the cook line and absorbent ceiling tiles in restrooms. REPEAT -.5-

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

2-301.14 Wash hands after activities that contaminate them. -P Observed food employees with soiled wiping cloths around the waist using these cloths to wipe hands between orders. CDI - PIC educated that soiled hands require a handwash. -2-

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 using bare hands to hold eggs in place on spatula while plating. CDI - EHS discussed options to prevent bare hand contact, such as using deli paper, aluminum foil sheets and gloves. -3- REPEAT

6-301.14 Post a handwash sign at each handsink. Observed missing handwash sign in women's restroom. CDI - PIC give two handwash signd today during inspection. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed three slats of raw shelled eggse stored on the prep table for Saturday service. CDI - PIC placed eggs temporarily on time and educated about 45F requirement for cold holding and the change to 41F on January 1, 2019. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee not wearing an effective hair restraint while cooking and plating food. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two food employees wearing arm jewelry. -0-

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths around apron waistbands of food employees that are visibly soiled. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cleaned utensils stored in rack with handles down, leaving the food contact surface up for selection. -0-

4-603.16 Rinsing Procedures - C A rinsing solution shall immediately follow a washing solution and immediately precede a sanitizing solution when manually warewashing. Observed pre-soak, washing and sanitizing solution in use in the 3-comp sink while manually warewashing. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in restroom. -0-

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 opened carbonated beverage cans stored on a shelf directly above a flip top cooler. REPEAT.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee crack a raw shell egg then change gloves without washing her hands in-between. CDI- discussion with PIC about when handwashing is necessary. REPEAT.

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 employee place buns onto the stove top with bare hands. CDI- discussion with PIC about when gloves are required. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot sausage and regular sausage patties hot holding under a heat lamp below 135F (see chart). CDI- products were discarded. REPEAT. Recommended using TPHC for sausage patties or placing patties into steam table to hold temperature.

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 smoked sausage with a prep. date of 12/21 in a flip top reach in cooler. CDI- product discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle. CDI- bottle labeled. REPEAT. Improvements made since last inspection. 7-201.11 Store toxic materials to avoid contamination. -P Observed chemical spray canisters stored above single-use items on the dry storage shelving. CDI- storage rearranged.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying coffee mugs. REPEAT.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water exiting faucet at 3 compartment sink and kitchen hand sink at ~70F. PIC indicated the pilot light on the water heater had blown out. PIC indicated he was able to get pilot light re-lit on water heater during inspection. VR to ensure hot water is restored to facility.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored on the top shelf of a reach in cooler above foods. Beverage was relocated during inspection.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee crack raw shell egg then proceed to handle clean plate without changing gloves or washing hands. CDI by instruction, hands were cleaned.

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 employee handling toast without gloves on. CDI by instruction; informed PIC that gloves must be worn when handling ready-to-eat foods or a utensil must be used such as tongs.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed a thermometer probe not in use with visible food debris on it. CDI- probe was cleaned during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties hot holding below 135F under a heat lamp (see chart). CDI- product reheated to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed diced ham in a flip top cooler cold holding above 45F and shell eggs being stored at room temperature (see chart). CDI- provided and filled out TPHC sheet for eggs, ham was transferred to cooler for cooling.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 unlabeled chemical spray bottles. CDI- bottles were labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed an employee towel drying cleaned dishes.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed debris accumulation in the rinse water at the 3 compartment sink.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have ANSI food safety certification today. Points will begin being deducted for this violation after 6/13/2017 (180 days after permit was issued).

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground beef stored above butter packets in a reach in cooler. CDI- storage rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheddar cheese and lettuce stored above the fill lines of containers in a flip top cooler and cold holding above 45F (see chart). CDI- top portions of food were relocated to a reach in cooler for cooling.

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 hot dogs, an opened gallon of milk, and an opened container of pulled pork without datemarks. CDI- dates were added to containers.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed 2 dry wiping cloths with visible debris on them being stord on counter tops.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed debris accumulation in the wash water of the 3 compartment sink.

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 PIC handling hamburger buns without gloves on. CDI by instruction.

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 tuna salad, chicken salad, egg salad, and an opened container of deli turkey not dated. CDI- datemarks added to product containers.

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 chili at 60F at 11:20AM and at 55F at 12:20PM cooling in a reach in cooler. CDI- product transferred to reach in freezer for rapid cooling.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed a non-functional thermometer on site. VR within 10 days.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a 'household use only' crockpot being used for hot holding chili and a 'household use only' mechanical can opener on site.

5-501.17 Provide a covered waste bin in female restrooms. Observed no lid on the trash can in the women's restroom.