CITY BBQ GALLERIA

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. OBSERVED dish machine sanitizing at 0ppm chlorine. CDI. Solution was replaced for proper sanitization and tested at 150ppm. 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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flying insects in kitchen. Contact pest control service provider to evaluate issue. Repeat

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two (2) employees engaged in food prep (chopping and plating cooked meats for catering) with watches. Repeat

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes. Repeat

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 box stored directly on the floor.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed items in HH at temperatures below 135F. CDI. PIC voluntarily discarded. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two (2) employees engaged in food prep (chopping and plating cooked meats for catering) with watches.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in bucket of detergent with low sanitizer concentration. CDI. PIC replaced solution.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes. Repeat *** improvement from last time.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks directly stored by customer items. Cdi. Pic removed.

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 in the facility during inspection. CDI. PIC was provided one. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed sanitizer bucket stored in hand sink during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flying insects in kitchen and observed dead roach. Contact pest control service provider to evaluate issue. Repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil container stored directly on the floor on the infront of sink.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed several containers with build up being stored as clean on clean storage shelf. CDI: PIC returned all items to be W/R/S.

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: 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 . 3-501.18 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: 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 . Observed a container of wings and a container of chicken tenders being stored in prep drawer cooler missing date marks. CDI: PIC date marked items. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flying insects in kitchen. Contact pest control service provider to evaluate issue.

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 a scoop being held in a container of peach cobbler on steam table in which handle of scoop was resting in cobbler. CDI: PIC re-positioned scoop to be above the food.

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at 3 compartment sink and pre-wash wand with broken handle being held together with a wiping cloth and piece of plastic. Repair leaking faucet and pre-wash wand.

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 broken and missing floor tiles in front of 3 compartment sink and missing grout in between floor tiles in dish area and in prep area in front of ovens and vegetable prep sink. Replace missing and broken floor tiles and grout.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed inoperable paper towel dispenser adjacent to manager’s office. CDI: PIC repaired dispenser so that paper towels were accessible.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed chlorine sanitizer output from dish machine at 0ppm. PIC was unable to obtain the required concentration level after several attempts of running and priming the machine. A service request was submitted for repair. REPEAT. Points not escalated due to multiple violations on previous report. VERIFICATION REQUIRED within 3 days to ensure sanitizer for dish machine is at required concentration level. PIC has agreed not to provide multi-use utensils to customers and only provide single use articles until dish machine can be used.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed ribs, chicken quarters and sausage being held below 135F in hot box to the right of fryers, observed containers of pulled pork and brisket in warming drawer held below 135F and queso being held in hot holding unit on prep counter below 135F. See temp chart. CDI: PIC reheated all items to above 165F before returning to hot hold. REPEAT. NOTE: Observed employees leaving doors to hot box and drawers for hot holding unit open for extended periods of time and also pulling foods to portion and leaving out on cutting boards for extended periods before returning to hot hold units which most likely contributed to decrease in food temps.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of Cole slaw and provolone in prep flip top cooler and two containers of wings in prep reach in and a container of potato salad being held in another prep flip top cooler all being held above 41F. See temp chart. CDI: PIC voluntarily discarded all items. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: 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 . Observed containers of Cole slaw, peppers and onions and wings being held in prep cooler all missing date marks. CDI: PIC voluntarily discarded wings and Cole slaw and date marked peppers and onions. 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: 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 . Observed a container of swine wine pico de gallo being held in prep flip top cooler date marked 23 December, several days past its expiration. CDI: PIC voluntarily discarded pico.

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 three stacks of single use to go containers being stored outside of their original packaging right side up on prep counter. CDI: Employees inverted to go containers.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up in between gaskets on fry prep cooler. Clean as needed. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up inside and outside on adjustable lights above prep counter. Clean as needed. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed chlorine concentration level at 0ppm used for sanitizing in dish machine. CDI: PIC discovered that sanitizer bucket feeding dish machine was low and changed out with a new bucket. Chlorine sanitizer concentration level reached 200ppm. REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed several metal containers being stored as clean on clean storage shelf stacked within each other in which labels were still on outside of most containers touching the inside food contact surfaces of the next container. CDI: PIC returned all items to be W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of brisket and a container of pulled chicken being held in hot holding drawer at prep counter and a container of baked beans being held in hot box all below 135F. See temp chart. CDI: PIC reheated pulled chicken and baked beans to over 165F before returning to hot hold and brisket was placed in WIC to rapidly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed individual portioned containers of ranch and chipotle ranch dressing being held in catering prep reach in cooler at 45F. CDI: PIC voluntarily discarded items. REPEAT. Points not escalated due to overall good cold holding.

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: 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 . Observed a tray of turkey cooling on speed rack in WIC and a plastic covered container of sliced grape tomatoes cooling on shelf in WIC both items were cooling at a rate insufficient to reach cooling parameters. CDI: PIC spread out grape tomatoes on a sheet tray in WIC and spread out turkey on sheet tray to rapidly cool. REPEAT.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two dented cans being stored on dry storage shelf amongst non dented cans. CDI: PIC voluntarily discarded cans. REPEAT. Points not escalated due to multiple violations on previous report.

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 a scoop being stored in a container of hush puppy mix in prep flip top cooler in which scoop handle was resting in food. CDI: Employee repositioned scoop handle to be above the food.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed two silicone spatulas with deep cracks and chips hanging from utensil storage rack. CDI: PIC voluntarily discarded spatulas. REPEAT. 4-501.11 Maintain equipment in good repair. Observed facilities only reach in freezer inoperable. PIC stated a service request has been submitted to repair unit.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on outside and inside of prep flip top cooler at prep line and handles of hot boxes and prep drawers. Clean as needed.

5-205.15 Maintain a plumbing system in good repair. Observed broken handle of cold water fixture of 3 compartment sink. PIC stated a service request has been submitted for fixture to be replaced.

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 build up on floor in corner underneath dish machine. Clean as needed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed 0ppm chlorine output from sanitizing cycle from dish machine. CDI: PIC changed out bucket which was almost empty and primed sanitizer which resulted in an output concentration level of 100ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of chicken wings being stored at 46F on top of food containers in prep flip top cooler next to fryer. CDI: Staff member stated wings were pulled from WIC approx. 2 hours prior and returned wings to WIC to rapidly cool. REPEAT. Points not escalated due to improvement in cold holding since since previous inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: 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 . Observed a large bus tub of pork stock cooling in WIC, bus tub contained 2 closed bags of ice and was uncovered. Pork stock was cooling at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC replaced bags of ice with new ice and stirred pork stock more frequently to allow rapid cooling. REPEAT

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 items being stored on floor in WIC and on floor next to catering prep area. Keep food items stored at least 6 inches above the floor. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several dented cans being stored on dry storage shelf amongst non dented cans. Dented cans were segregated from non dented cans and placed in office to be returned to distributor.

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 two stacks of to go containers and plates being stored outside of their original packaging right side up on front counter. CDI: Stacks of containers and plates were inverted to protect against contamination.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a silicone spatula with deep cracks and chips hanging from utensil storage rack. CDI: PIC voluntarily discarded spatula.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed missing tiles at floor drain in front of steam kettle. Pooled water accumulation was observed in missing portion of tiling. Replace missing tiles. REPEAT

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed 2 large containers of collard greens and 1 container of pork stock in walk in cooler not meet the 6 hour cooling rate. Items were cooling initially at 5:28am and by 12:35pm the final temperature was 60 and 49 for the 2 containers of collards and 45F for pork stock. Collards were observed stacked atop of one another. CDI-All items were discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a tray of chicken quarters hot holding at 129F in hot box beside grill. PIC stated items were placed in hot box less than 3 hours ago and could have gone out of temperature with door being left open or tray being pulled out. CDI-PIC reheated chicken above 165 in smoker. 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 41F or less. -P Observed 2 containers of collards and one container of port stock in walk in cooler as well as one container of sour cream in front flip top cooler cold holding above 41F (refer to temperature chart). Items in walk in cooler did not meet the 6 hour cooling rate and were cold holding above 41F and sour cream was double stacked in two containers which did not allow for proper air flow into the container. CDI- walk in cooler items were discarded and sour cream was allowed to cool due to recently being placed into unit less than an hour ago from walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 collards and pork stock cooling in large containers in walk in cooler while stacked and/or covered with tight fitting lids. CDI-items were discarded due to not meeting 6 hour cooling time. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal pans stacked while wet in clean dish rack. -REPEAT VIOLATION- no point escalation due to noticeable improvement

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 equipment throughout facility such as internal and external areas of cold and hot units, cleaning to remove red/brown spillage in reach in freezer, cleaning on mixer, and cleaning needed on kettle.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed missing tiles at floor drain in front of steam kettle. Pooled water accumulation was observed in missing portion of tiling. REPEAT VIOLATION

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in use dish machine with zero ppm chlorine solution. PIC observed dish machine out of chlorine in bucket so a new chlorine bucket was put in place of empty bucket. CDI-after priming dish machine with new bucket chlorine sanitizer read 100ppm. Also observed zero chlorine in in use sanitizer buckets on the lines. CDI-PIC emptied sani buckets and replaced with 150ppm Quat solution. 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 two thin probe thermometers stored with food debris on food contact surface of thermometer as well as clean metal pans and plastic container tops with sticker residue on food contact surfaces of pans and tops. -CDI-PIC relocated items to dish machine to be scrubbed clean 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed small ice machine at soda machine with build up and in need of cleaning and sanitizing.

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 two (2) containers in walk in cooler containing pork stock and chicken stock cooling while lids were over top of stocks. Neither stocks were cooling at the appropriate rate (refer to temperature chart). Items still had 2.5 hours left to cool. CDI-PIC removed lids to allow for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two (2) unlabeled salt and seasoning shakers at fryer area, (2) unlabeled spice shakers at the smoker area prep table, (1) unlabeled water bottle at the grill area and two (2) large containers of working spices at the dry storage area. EHS and PIC discussed effective labeling methods for difficult to label items, including labeling stations where working containers were placed. REPEAT VIOLATION-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout kitchen. PIC stated they use Eco lab as their monthly pest control service and they have contacted Eco lab to come back sooner to eliminate flies.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bins and plastic container tops stacked while wet in clean dish rack. -REPEAT VIOLATION-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed two (2) loose tiles at floor drain in front of steam kettle. Pooled water accumulation was observed in loose portion of tiling. REPEAT VIOLATION

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed three (3) hand sinks (fryer area hand sink station, ware washing area hand sink station, and ice standing hot cabinet hand sink station) with no paper towel and/or inaccessible paper towels (dispensers not functioning) at start of inspection. No other hand washing or hand sink supply citations were observed at time of inspection. CDI - PIC provided paper towel from readily available supply. Paper towels were placed adjacent to each handsink or reloaded into functioning dispensers. REPEAT.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bin of cooked ribs in fryer area prep top contacting one bottle of horseradish sauce (bottle stored within plastic bin) CDI - Bottle was removed from container and placed in dessert area RIC.

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 two (2) unlabeled salt and seasoning shakers at fryer area, as well as two (2) unlabeled spice shakers at the smoker area prep table and one (1) unlabeled water bottle at the grill area. EHS and PIC discussed effective labeling methods for difficult to label items, including labeling stations where working containers were placed. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three (3) packaged food items (box of shredded cheese blend, boxed jalapeño peppers, pickle bin) stored on the floor of WIC. CDI - Prior to end of inspection, items had either been fully used (in the case of the pickles) or elevated to proper storage.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two (2) employees engaged in food prep (chopping and plating cooked meats for catering) with watches and wristbands.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately eight (8) recently washed rinsed and sanitized metal bins wet nesting. CDI - Bins were separated out to allow for effective air drying.

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 approximately two (2) stacks of single service fry baskets and three (3) stacks of to-go boxes stored with exposed food contact surfaces to the fryer area and prep table, respectively. CDI - Single service articles were reoriented to prevent contamination. REPEAT 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 four (4) boxes of single service articles (lids, plastic cups) stored directly on the floor of outdoor storage shed.

4-501.11 Maintain equipment in good repair. Observed one (1) torn gasket at fryer prep drawer. Repair and replace equipment components as needed.

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 approximately three (3) metallic bins on drying racks with dried label residue on non food contact surfaces. CDI - Bins were pulled and placed in three compartment sink for corrective cleaning. Clean utensils and equipment such that residue is effectively removed.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed two (2) loose tiles at floor drain in front of steam kettle. Minor water accumulation was observed at loose portion of tiling. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed fryer area hand sink station with no paper towel at start of inspection. No other hand washing or hand sink supply citations were observed at time of inspection. CDI - PIC provided paper towel from readily available supply.

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 two (2) unlabeled salt and seasoning shakers at fryer area. EHS and PIC discussed effective labeling methods for difficult to label items, including labeling stations where working containers were placed. EHS noted improvements in station labeling, included labeled water bottle at grill station, and labeled sauce bottle at prep table. REPEAT. Note: No escalation in point deduction due to noted improvements from previous inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in bucket of detergent at smoker area. CDI - PIC and EHS discussed holding of in use wiping cloths in sanitizer buckets during service hours. Bucket was dumped and wiping cloths were stored in soiled linen storage. 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 approximately two (2) stacks of single service fry baskets and two (2) stacks of to-go boxes stored with exposed food contact surfaces to the fryer area and prep table, respectively. CDI - Single service articles were reoriented to prevent contamination.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed two (2) loose tiles at floor drain in front of steam kettle. Minor water accumulation was observed at loose portion of tiling. Note: Previous line item citation noted cracked and damaged tiling adjacent to ice machine. Ice machine floor tiling has since been repaired. Citation was marked incorrectly as 6-101.1/6-201.11 (installation). Proper notation would have been 6-501.11 (maintained in good repair). Due to notation error in previous inspection, loose tiling noted in this inspection will not be marked as a repeat citation.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed three (3) boxes of unwashed produce (1 box of peppers, 2 boxes of cucumbers) stored over ready-to-eat foods in the WIC. CDI - PIC and regulatory authority reoriented storage order of the WIC to prevent potential contamination. EHS provided WIC storage order guide to establishment. REPEAT Note: No escalation in point deduction due to noted improvement from previous inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed chemical sanitizing dish machine not producing properly concentrated sanitizer. CDI - Machine was serviced by machine repair staff prior to EHS departure. Serviced machine was able to produce properly concentrated sanitizer.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bin of cleaning materials (silver shine, dish soap) stored above clean equipment and utensils on drying racks. CDI - Cleaning supplies were relocated to lower shelving with other properly stored cleaning materials to prevent potential contamination.

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 four (4) containers of potato salad cooling with lids on in the WIC. CDI - Lids were removed from the containers to better facilitate cooling of TCS foods. When this did not initially yield effective cooling rate, PIC prepared ice baths to place containers of potato salad in to better aid cooling rate. Potato salads displayed improved cooling rate under these improved methods. EHS provided facility with cooling methods charts.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled water squirt bottle and butter pan at fryer area. CDI - EHS and PIC discussed effective labeling methods for difficult to label items, including labeling stations where working containers were placed. Stations were labeled to properly identify working containers. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately five (5) flies during the inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in dining area stored in buckets of unconcentrated sanitizer. CDI - PIC remade buckets with fresh sanitizer and placed fresh wiping cloths.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open at the time of inspection. CDI - Dumpster door was closed prior to returning to interior premises.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cracked floor tiling in central kitchen area in front of ice machine.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed several boxes of unwashed produce, including peppers, celery, and cucumbers, stored over ready-to-eat foods in the WIC. CDI - PIC and regulatory authority reoriented storage order of the WIC to prevent potential contamination.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled spice shakers stored next to fryer side prep top. Observed unlabeled sauce bottles on prep table.

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 multiple single service to-go boxes and fry baskets stored with exposed food contact surfaces next to the fryer area and register. CDI - Single service articles were reoriented to prevent contamination.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of residue and food soil of an unutilized deli paper roll holder attached to the prep table. Clean fixtures and equipment at a frequency necessary to maintain clean.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. EHS observed no vomit and diarrheal plan available inside of facility. CDI - EHS emailed PIC copies of 2017 food code documentation. - 0 -

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can stored in front of hand sink near oven. CDI - Trash can removed. - 1 -

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 Au Jus hot holding at 134F. No water was present in steam well. CDI - Water added. Au Jus reheated at 147F before being placed into hot holding. All other hot holding was good. - 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 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 Mac and cheese cooling tightly covered and stacked at 52F in walk in cooler. Items had been cooling from room temperature ingredients for 3 hours. CDI - Items were spread out, uncovered and unstacked to facilitate cooling. Items cooling per required parameters. - REPEAT - 1 -

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one scoop stored with handle touching food items in prep unit. CDI - Scoop removed. - 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 pans of potato salad, baked beans, and corn pudding cooling tightly covered and stacked in walk in cooler. CDI - PIC up stacked and uncovered all items to allow proper air flow for cooling. - 0.5 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in back of kitchen near dish area. PIC stated the back door was left open during delivery and caused many of the flies. EHS recommends calling PCO. Keep all doors shut when not in use. - REPEAT - 1 -

4-603.12 Precleaning - C Facility has added new dish washer without prior approval. Dish washer does not have prewash station other than the prewash connected to the 3 comp sink. The order of the 3 comp sink poses risk of cross contamination with the dish washer drain board. Order of 3 comp sink reversed. Follow up visit by senior will occur to discuss requirements surrounding added equipment that need to be completed and/or potential SOP. Photos attached. - 0 -

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needed to shelving throughout facility, paying special attention to underneath serving line. - 0 -

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout limes, broken tiles on the floors, and base boards throughout kitchen. Repair. - REPEAT - 1 -

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink at 0ppm. Dispenser not operating. PIC to manually mix quat to be able to sanitize prep surfaces until dispenser repaired. All dishes and utensils must go through dish machine until sanitizer at 3 comp is fixed. Verification Required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS food items above 41F. Delivery driver propped WIC door open for an extended time resulting in elevated temperature throughout the WIC. CDI: PIC rearranged food items directly in front of fan units to allow cool air flow. EHS verified at end of inspection all items are 41F and below and ambient air temperature of cooler recovered to 36F. NOTE: no air curtain in WIC door which allows warm air to flow in. Do not prop WIC door open for extended periods of time.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled floor cleaning stored in quat sanitizer spray bottle. CDI: PIC poured out floor cleaning.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the back kitchen. Insect light was off when inspection started. PIC stated it was from delivery propping back door open. Contact pest control.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloths in the buckets at 0ppm. CDI: PIC refilled buckets at correct sanitation concentration. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. CDI: PIC closed doors.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout lines, broken tiles on the floor, and base board throughout kitchen. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel dispenser at front cook line hand sink not dispensing towels and no other source of paper towels available at sink. CDI - PIC placed towels at sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed portioned containers of pulled pork and pulled chicken in heated cabinet holding at less than 135f. See chart. CDI - PIC reheated to above 165f as containers in heated cabinet less than 2 hours. Ensure TCS foods in hot holding are maintained at 135f or higher.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Observed cooked turkey breast in cook line reach in cooler with date mark prepared 1/26. CDI - PIC discarded. Discard TCS foods once the date mark is expired.

7-206.11 Restricted Use Pesticides, Criteria - P. Observed household spray insecticide in back of house. CDI - PIC discarded. Do not use pesticides that are not approved for commercial food service use. Contact the PCO for pest control needs.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloth laying on cook line work surface. Once used, place soiled wiping cloths in sanitizer between uses or remove to soiled linen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stored stacked together wet on clean utensil rack. Air dry pans before stacking together. REPEAT 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean food container lids stored in unclean container on clean utensil rack. Store clean utensils in clean containers.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Wooden finish cutting boards in use at cook line with damaged/peeling corners and edges. Repair or replace.

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. Flooring in back of house with low grout lines in various areas needs repair.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over cooked pasta in the walk in cooler (WIC). CDI- produce was relocated below the ready to foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced provolone cheese, hushpuppy mix and grilled onions above 41F in the reach in refrigerator at the cookline. Observed chicken tenders in the top prop cooler at cookline at 52F. Observed ranch dressing inside flip top cooler above 41F. CDI- Food were voluntarily discarded. -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 chicken cooled from the day before in the walk-in cooler datemarked with todays date (9/2). CDI - Food items were properly dated marked with the date they were prepared. (9/1).

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shakers with rub unlabeled on the prep table.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach crawl out from under the cabinet under the customer beverage station. Observed an abundance of flies at the dumpster. Contact your pest control company to assistance in resolving these issues. -REPEAT-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean bus tubs and plastic lexan containers wet stacked.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed trash accumulating around the dumpster. Keep clean to prevent attracting pests.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee phone on shelving with dry ingredients.

4-501.114 Manual and Mechanical Ware washing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P No sanitizer dispensing in dish machine. Supply line for cl sanitizer clogged with crystallized buildup such that no product is passing from source bucket into machine. Manager called for emergency service. 3 part sink set up with quat sanitizer at proper concentration in order to sanitize dishes. Return Visit required within 10 days to ensure dish machine properly sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken tenders, sliced provolone, coleslaw all at temperatures above 41f in front line flip top. Prep employee indicated items just placed in unit from walk in. Additional chicken tenders and pasta identified just inside walk in door where items stored overnight also above 41f. All other items temped in walk in below 41f and ambient air temperature of cooler 38f. CDI - All items above 41f from both the flip top cooler and walk in cooler voluntarily discarded. Manager reorganized cooler storage to ensure proper air flow around door area and removed TCS items from area near the door.

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 pans of collard greens inside walk in cooler cooked and cooled previous day that had been pulled out for preparation today with elevated temperatures. Pans were filled and lidded and placed back into cooler tightly covered and stacked with internal temperatures at 51f. CDI - pan lids removed and product placed into freezer to quickly chill. Temperatures reached 41 during inspection and items lidded and returned to cooler for storage.

6-501.111 Keep the premises free of insects, rodents, and other pests. House flies and small flies noted in back of house especially around dish area. Contact PCO for service.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple soiled wet wiping cloths observed laying on various surfaces in front line area. Place used wiping cloths in sanitizer solution between uses. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Dried splatter and buildup present on back of house wall surfaces. Buildup is especially prevalent on black colored FRP.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Smoker racks and fry punch blade observed with caked on food debris. Inspector will return to ensure smoker racks are cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pulled chicken and pulled pork bbq observed in hot holding units below 135F. CDI. Items were discarded by manager.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Pork brisket, cooked onions/peppers, and potato salad observed with no date marking. CDI. Foods dated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One bottle of unknown liquid found at mop sink. CDI. Bottle discarded by manager.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wet/soiled wiping cloths observed on prep counters throughout kitchen.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace torn gaskets on salad/sides reach-in cooler doors.

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 Chicken tenders and peppers/onions cooling in flip top cooler. CDI - Relocated to walk in cooler to finish cooling before service.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One wet wiping cloth stored on prep counter in between uses. CDI - Relocated to sanitizing solution.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of food debris on walk in cooler shelves.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed food debris on blades of knives stored on a magnetic holding in kitchen area. CDI- Blades were taken to dish machine were they were properly cleaned. Partially point will be taken due to the nature of the violation.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed a package of boiled eggs and fully cooked sauasge links that were not dated once opened CDI- Items correctly back dated during the inspection.

2-402.11 Effectiveness-Hair Restraints - C Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a food employee not wearing a beard net while preparing food. Points not elevated as all staff wearing hair restraints today

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lips, utensils with eating surface exposed rather than handle for selection (not inverted).

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Clean food debris from exxterior of mixer located near smokers and prep tables.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine testing at 0ppm chlorine. CDI - Sanitizer line was primed; machine testing at 100ppm. Also, observed plastic food pan stored as clean with sticker residue. Points not escalated as only one pans found with sticker residue.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Mixed greens cooling from last night and still 48F in center in walk in cooler. CDI - Greens discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Mixed greens cooling in large portion with lid on and corn pudding cooling in container with lid on. CDI - Lids removed from corn pudding for rapid cooling; greens discarded due to cooling time violation (see 18).

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Couple of kitchen staff not wearing hair restraints in kitchen at start of inspection. CDI - All donned hats without being asked.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. A few plastic and metal food pans wet stacked on drying rack. Separate to allow air drying.

4-501.11 Maintain equipment in good repair. Dish machine missing two bolts by the door on the left side; water coming out of holes and dripping on floor during cleaning cycles. Replace missing bolts.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed 2 thermometer probes not in use with food debris on the probes. CDI- items were cleaned during inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 containers with datemarking sticker residue on them while stored clean. CDI- items were set aside for recleaning. Major improvements made since last inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stored clean and stacked while wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on handles to hot holding equipment along the prep. line and on the inside of some paper tray 'cubby holes.'

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 2 hand sinks being blocked by food products that were delivered earlier in the day. CDI- items were relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed datemarking sticker residue on metal and plastic pans that were stored clean. CDI- items were set aside for recleaning. Improvements made since last inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers stored clean and stacked while wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the inside of a reach in freezer, on the canned good dispensing rack, and on 2 speed racks in the walk in cooler.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one container of uncooked ribs stored above lettuce containers in the walk in cooler. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed datemarking sticker residue on metal pans that were stored clean. Observed 2 metal pans stacked clean with food residue on them. CDI- items were set aside for recleaning. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC indicated equipment door handles are cleaned once daily. CDI- instructed to clean every 4 hours.

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 blanched French fries cooling in a flip top cooler drawer. CDI- product was placed onto TPHC and will be discarded if not sold within 4 hours.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on some shelving in the walk in cooler. Improvements made since last inspection.

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 facility declare time during the inspection today without written procedure. CDI - Written procedure emailed today to PIC. -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 tightly lidded corn pudding and salad mix cooling in the flip top. CDI - PIC vented lids on corn pudding and placed salad in walk in to cool. -.5- REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelets on arms of employees plating. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed loose hair restraint with swinging while employee is plating food. -.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked large mixing bowls in the dish area on the drying rack. -.5- REPEAT

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed food debris and grease on exposed food trays. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on drying shelf with dishes drying directly on the surface, on equipment handles on the hot holding equipment at the front, inside the tool boxes with sugar and other condiment storage and on the touch screen label maker in the prep area. Clean these areas. -0-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed covered coffe cup stored over ready to eat foods in walk in cooler. 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 dishwahser handling soiled then clean utensils with disposable gloves and not washing hands. CDI- isntruction provided to PIC

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed multiple hand sinks blocked with speed rack food , garbage cans and stacked boxes. Observed sanitizer bucket in hand sink. CDI- removed obstacles

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple soiled utensils and pans stored as clean. CDI- removed to re-clean

3-403.11 (C ) Quickly Reheat facility prepared, ready-to-eat TCS foods, to 165F within 2 hours in equipment designed for reheating if food is to be hot held until service. -P Observed facility reheat of yesterdays bbq to 123 F. CDi- reheated to 195F

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked tenders and onions an peppers cold held at 49 F in rpep unit. CDI- discarded voluntarily

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf Observed blanched fries cooling on speed rack in kitchen. CDI- removed to walk in cooler

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one house fly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Observed paper bags of sugar stored on wet floor. CDI- removed

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 soiled sanitizer solution and swiping clothes.

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 ice scoop handle down in ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed improper air drying; multple stackes of tight stacked wet pans.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed boxes on single use items on walkway outside facility.

4-501.11 Maintain equipment in good repair. Observed blanched fry prep unit not cold holding. Ambient temp in bottom of top unit with lid closed was 48 F. VR for repair