METRO DINER

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed top of microwave cavity with food debris and in need of more frequent cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried jalapenos being held atop counter warmer (no hot holding method in place) and cooked potatoes in hot holding unit, both below 135F. PIC stated the facility does not use TPHC. CDI - PIC placed fried jalapenos in hot holding unit to bring up to 135F and voluntarily discarded cooked potatoes.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed batter (containing milk), 3 containers of tomato slices, multiple bags of shredded cheese, liquid egg, raw shrimp, cooked mushroom, French toast batter (contains egg), cut melon in fruit mix, canned peppers, and cooked mushrooms being cold held above 41F. CDI - PIC voluntarily discarded items that were not made and verified to be prepared same day of the inspection and for items that were verified to be prepped day of inspection were placed in WIF or WIC to rapidly cool below 41F. EHS advised PIC to ensure the unit isn’t holding too many items, which would preclude proper airflow throughout the unit. -3-

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed grill lowboy holding turkey and tomato bearing no date mark. CDI - PIC verified prep dates and placed stickers accordingly. REPEAT 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 1 pan of marinara in serving hot hold and 1 pan of marinara in 3 door standing RIC with prep date of 6/25, exceeding the 7 day parameter. CDI - PIC voluntarily discarded marinara pans. EHS did not escalate points due to no increase in severity. -1.5-

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 containers of unlabeled spices and products in squeeze bottles without working name. Label at earliest opportunity. (-1)

3-302.15 Wash fruits and vegetables prior to use. Observed avocado on prep line with sticker in tact. PIC indicated they were washed prior to placing items on line.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed multiple wet stacked clear and metal pans being stored as clean.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 prep top cutting boards on cook line with discoloration and deep grooving, rendering them not smooth and easily cleanable. -0.5- 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed one fryer basket with deteriorated wire coming apart from frame. EHS advised PIC to remove from service.

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 shelving in WIC rusting. PIC indicated they are in the process of replacing all racks in WIC and that they are just waiting for them to arrive.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed 1 dumpster with missing drain plug 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed both dumpsters with doors/lids open. PIC indicated they were shared with other facilities.

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 both sinks on cook line in need of re-caulking.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing on rack used for drying dishes. CDI - PIC relocated clothing to designated employee use area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw egg yolk beside diced tomato in fliptop with evidence of egg yolk spilling into RTE container. CDI- Tomatoes voluntarily disposed of. EHS advises that RTE foods should have lids to prevent any contamination from raw eggs. (-0)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken in middle RIC and coleslaw made yesterday in middle fliptop at 45F-46F. CDI- EHS verified items were temped this morning in line check at 8:30am. EHS permitted rapid cooling of items. EHS notes this is the second instance of full point deduction for cold holding. Risk Control Plan may result if not in compliance at the next inspection. (-3)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed several TCS foods (sliced cheese, deli meats, coleslaw, etc) in corner fliptop and RIC incorrectly dated. Items prepped this morning or yesterday (verified by PIC and observed condition of foods) seen with prior date marks remaining. EHS advises PIC that staff require re-training on date marking. Items should not be stored in container which no longer reflect the true date. Items which are prepped and used in 24 hours do not require date marks, but TCS foods remaining onsite overnight should be marked with the prep date. Correct date marks also allow for proper tracking of items which are cooling. CDI- All items verified with correct prep date, moved into clean containers, and accurately labeled. (-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 several items cooling (deli meats, lettuce, cheese, etc) in non-lidded fliptops directly near cook line, where temperature was not dropping at the required rate, and without correct date marks to track them as cooling. CDI- Items relocated to WIC/WIF to finish cooling, aside from items expected to be used entirely within the cooling window. Date marks also corrected. (-0.5)

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 several wiping cloths on prep counters throughout main kitchen. CDI- Cloths placed into sani-buckets 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in quat. <200ppm. EHS observed staff holding test strips for testing in solution longer than 10 seconds, when instructions say to remove from sanitizer and read result immediately. CDI- All sani-buckets refilled. EHS advises on proper testing method for this variety of Quat test strip. (-0.5)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep top cutting board in corner sandwich make-top with severe scoring, no longer cleanable. Replace at earliest opportunity. (-0)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken and fish at batter station between 45F-50F. Also observed diced chicken in overfilled RIC at 43F. PIC confirms cooling of chicken was verified and rapidly cools diced chicken in WIC. EHS advises not overfilling the RIC, so air flow is not compromised. EHS observed unit is in good repairs with many items held at 41F and below in all 3 compartments. Batter station items left in cooler overnight voluntarily disposed. Diced chicken in RIC rapidly cooled in WIC. (-3)

REPEAT. 10 day VR. 4-501.11 Maintain equipment in good repair. Observed chicken batter station with fliptop and two door lowboy at far end of cook line unable to hold TCS foods at 41F and below. No escalation of points due to vast improvement of equipment condition onsite. PIC voluntarily disposes of raw chicken and fish between 46F-50F, and places work order for unit. TPHC being used at fliptop until repair can be completed. EHS will make a return visit in 10 days to reassess cooler. (-0)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed second hand sink blocked by bus tub of soiled dishes. CDI- PIC relocates dishes and restores hand sink access. (-0)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in several cold drawers and fliptops above 41F. See temperature chart. CDI- PIC voluntarily disposes of all RTE foods above 41F and raw TCS foods above 45F. Raw meats in cold drawers prepped this morning moved back to WIC for rapid cooling. PIC is advised that TCS foods must be held on TPHC or at 41F and below in cold holding. (-1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 sour cream dated for 06/28 inside lowboy. CDI- PIC disposes of sour cream. (-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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed ground beef thawing on prep rack in main kitchen area at 60F. CDI- PIC moves beef back into WIC while awaiting use. (-0.5)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen near warewashing and prep sinks. Increased frequency of pest control visits is advised. (-1)

4-501.11 Maintain equipment in good repair. Observed multiple cold drawers and fliptops not able to hold TCS foods at 41F and below. EHS will make a return visit to reassess equipment and verify TCS foods are held at 41F and below or properly on TPHC. (-0.5)

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 severe accumulation of grease on non-food contact portion of sheet pans at clean dish rack. EHS recommends increased attention to removing food debris and scrapping grease as part of the warewashing process. EHS also observed food debris and grease residue on outside of multiple coolers. Increased cleaning frequency advised. (-0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions stored on top of chemical dish machine. CDI- PIC removes personal belongings from area. (-0)

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with bare hands after washing. CDI, employee rehashed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed shrimp sauce held in holding unit at 110 degrees F. CDI, sauce reheated to 197 degrees F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed salsa over stacked in container on prep line at 50 degrees F. CDI ,salsa relocated to rapidly cool. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed fried chicken and sausage links held on TPHC per procedure but no labels provided. CDI, foods voluntarily discarded.

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 container of dry spices and food ingredients not labeled. Observed stainless steel shaker containers with no label . Repeat.

5-202.12 Provide at least 100F water at handsinks. Observed hot water in women’s restroom reaching 71 degrees F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed mashed potato Hot held on line at 124 degrees F. CDI, potato 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed 1 spray bottle of stainless steel cleaner stored with clean equipment above 3 compartment sink. CDI, cleaner relocated for proper storage. Improvement made since previous inspection. Points not escalated today.

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 some stainless steel shaker containers of food ingredients and containers of flour not labeled on line.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed cloth used to stabilize cutting board.

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

Follow TPHC Procedures. Observed TPHC procedures and foods not identified on time label. CDP, foods labeled while on-site

Vacuum packaged fish shall be removed from environment. Observed vacuum packaged fish thawing in vacuum packaged state. Repeat. CDI, operator cut package to remove from vacuum packaged state.

Observed some pans wet stacked . Observed some plates with splash / splatter stored on line . CDI equipment relocated for cleaning. Store in clean and dry area to prevent potential contamination

Observed chemicals stored over single service gloves on rack near back door

Observed 2 ceiling tiles missing near office and back door. Replace missing ceiling tiles

Observed some butters made with unsalted butter with discard date exceeding 7 days. CDI, dates corrected on label.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed dishwasher handle soiled equipment then proceed to handle clean equipment without washing their hands. CDI, employee washed hands.

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 sausage gravy cooling at 117 degrees F at 2:14pm. At 2:49 pm sausage gravy was at 99 degrees F in ice bath. Ice bath not sired. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, ice added and utensil for stirring. Proper use of ice bath methods to cool discussed with operator. 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 .

3-501.15 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 sausage gravy cooling at 117 degrees F at 2:14pm. At 2:49 pm sausage gravy was at 99 degrees F in ice bath. Ice bath not sired. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, ice added and utensil for stirring. Proper use of ice bath methods to cool discussed with operator. Observed stuffing cooling in tightly covered . CDI, cover removed and stuffing relocated to walk in cooler uncovered to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed vacuum packaged fish thawing in vacuum package state in walk in cooler. CDI, operator voluntarily discarded salmon.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket below required concentration of quart sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishwasher towel drying equipment after sending through dish machine to be washed. Observed some containers stored clean wet stacked.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee use handwashing sink to fill up a pot. -CDI- EHS educated food employee on proper use of sink and food employee stopped use. -1-

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 cloth in quarternary sanitizer solution at 50ppm. -CDI- EHS corrected concentration to 200-400ppm. **REPEAT** -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -0.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cleaned and stacked pans with intact sticker residue. Observed food residue inside cleaned pans. CDI - PIC removed pans to be re washed. 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. -P. Employee stated that they sanitized and place knife on magnetic rack after EHS observed employee cutting tomatoes and melon. EHS reminded employee to W/R/S knife before storing as clean. CDI - knife was removed to be washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed ham chub without date mark in WIC. CDI - PIC voluntarily discarded. Other date marking throughout facility was adequate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed glass polish and disinfectant stored on shelf above clean utensils. CDI - PIC removed chemicals. No contamination was observed. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf. Observed bottle of unidentified cleaning chemical without label. PIC could not identify chemical. CDI - PIC discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on 3-comp washboard. CDI - PIC placed cloth in sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned pans stacked while wet. PIC removed pans to be re washed due to sticker residue. CDI - PIC will ensure pans are fully air dried before stacking.

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 no written TPHC procedures for steam table items, slaw in prep top, or French toast mix containing raw egg. CDI - PIC completed procedures. TPHC procedure template may be found at: http://meck.co/FoodSafety

4-501.11 Maintain equipment in good repair. Observed rusted shelving holding clean dishes in need of recoating/replacing. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink on cook line no longer attached to wall and in need of recaulking.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on shelf above clean food containers. CDI - PIC removed drink.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee use bare hands to turn off faucet after washing hands. CDI - EHS directed employee to rewash hands and reminded employee to use a paper towel to turn off faucet.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several clean plates and bowls with visible food residue. REPEAT. CDI - dishes were removed to be rewashed. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed several food items at steam table between 50 F and 80 F that would not reach required temperature with 2 hours without EHS intervention. See temp chart. PIC stated that food was placed there about 80 minutes prior and that steam table was still heating up. CDI - EHS advised PIC of time and temperature requirements for reheating and food employee rapidly reheated food on stove before moving back to holding unit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed home fries and turkey sausage below 135 F at heat lamp. REPEAT. CDI - PIC voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce, sliced tomato, and sliced American cheese in prep top above 41 F. See temp chart. PIC stated that lettuce and tomato had been prepped prior to today and is placed in reach in unit to cool before being placed in prep top where it is held overnight. REPEAT. CDI - PIC voluntarily discarded. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf. Observed Caesar dressing on menu without consumer advisory. PIC stated that raw shell eggs are used as an ingredient in Caesar dressing and it is not cooked. CDI - PIC added temporary asterisk to consumer advisory until new menus are printed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee on cook line without beard guard. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three sanitizer buckets with wiping cloths at <50 ppm quat sanitizer. PIC stated that sanitizer was used for non-food contact surfaces. CDI - PIC replaced sanitizer.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top with stickers. CDI - avocados removed to be properly washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food containers and dishes stacked while not fully dry. CDI - dishes were separated and EHS reminded PIC to fully dry dishes before stacking. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed clean food container stored on wiping cloth. PIC stated that food containers are hand dried.

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 food buildup inside dish machine.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from hand sink at cook line upon arrival. CDI: Employee stocked paper towel dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several plates and 3 bowls with soil build up being stored on cart as clean. CDI: PIC returned items or W/R/S.

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 fried chicken, sausage patties, fried jalapeños, and home fries all holding below 135F under heat lamp at cook line. CDI: PIC voluntarily discarded items. EHS recommended using TPHC in the future if heat lamp cannot keep food items above 135F as PIC stated food items are normally discarded after 2 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed carrot waffle mix holding at 45F at waffle station and top layers of raw chicken and raw cod holding at 44F and 45F respectively in fry flip top cooler. CDI: PIC placed carrot waffle mix in cooler to rapidly cool to 41F or below and removed top layers of chicken that were stacked above container rim and top layer of cod and placed items in cooler to rapidly cool to 41F or below. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees on cook line handling food without beard guards. Wear beard guards while handling food.

4-501.11 Maintain equipment in good repair. Observed torn gasket on 2 door low boy freezer and right side door on server alley cooler would not stay shut. Replace gaskets on low boy freezer and submit service request for server alley cooler to have door repaired.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed pooled eggs registering at 48 F and leaf lettuce at 45 F inside cold holding units. Pooled eggs were transferred from walk-in cooler an hour before inspection and lettuce had not been used today. CDI - Lettuce voluntarily discarded, pooled eggs put into ice bath to cool down towards < 41 F.***No escalation in points due to significant improvement since previous inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed containers of leaf lettuce cooling covered inside upright reach-in unit. Refer to temperature chart. Products had been put inside unit to cool 1 hr prior to EHS arrival. CDI - EHS educated, products uncovered and relocated to walk-in cooler for rapid cooling towards < 41 F.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several damp cloths on prep unit counter spaces near line.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. - Pf. Observed insufficient water temperatures at hand sink left of upright reach-in unit. EHS verified all other fixtures registered at required temperatures. Refer to temperature chart. CDI - PIC discovered that the hand sink’s mixing valve had been accidentally knocked towards the cold water line. CDI - PIC repaired and hot water temperatures registered at 106 F.

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 dish machine at 0 ppm Cl after x3 attempts. PIC discovered sanitizer bucket was empty. CDI - PIC re-stocked and ran machine. Concentration now reading at 100 ppm. REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed x3 soiled plates at prep line and multiple plastic containers with sticky adhesive residue and food debris stored as clean on clean utensil shelving unit next to walk-in cooler. CDI - Utensils removed to be W/R/S.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed multiple TCS foods > 41 F inside flip top units and lowboy unit. Refer to temperature chart. Several flip top lids left uncovered; EHS advised PIC to keep lids closed while not in use. EHS noted flip top/lowboy unit right of warmer box and prep unit unable to maintain products < 41 F. PIC discovered that the circuit breaker tripped from cleaning staff having moved the units around. CDI - Circuit breaker turned back on, products from previous day voluntarily discarded, remaining items placed on emergency TPHC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed x2 small portioned containers of green bean casserole from 7/10/22. CDI - PIC voluntarily discarded items.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed no time stamps on spread at server line. PIC confirmed that the items were brought out of refrigeration at 8am. CDI - Items time stamped.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unlabeled chemical bottle on wall mounted chemical storage shelving unit above mop sink. PIC unable to determine chemical agent. CDI - PIC voluntarily discarded product.

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 fruit cooling inside tightly wrapped plastic bags inside walk-in cooler. According to date marking, products were placed into WIC at start of inspection. CDI - EHS educated, products uncovered and relocated to walk-in freezer for rapid cooling to < 41 F.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door unable to self close, leaving > “2 gap. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies present during today’s inspection.

REPEAT: 3-302.15 Wash fruits and vegetables prior to use. Observed containers of avocados with stickers present inside x2 flip top units. CDI - PIC took products to vegetable prep station for removal and washing.

REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal and plastic containers wet nested at storage shelving next to walk-in cooler. CDI - Utensils separated to allow proper air drying.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored prep counter cutting board no longer smooth and cleanable. 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. Observed active leaking out of ac vent at ceiling next to dry storage shelving unit. Leaking is not on goods but on kitchen floor. Repairs needed.

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 & drink stored inside lowboy unit, on dry storage shelving unit and on clean dish shelving unit at dish pit. CDI - Foods removed to designated area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed container of raw boneless buttermilk chicken tenders stored over ready to eat portioned broccoli on shelving unit in walk-in cooler. No physical contamination found. CDI - Product removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed 1x soiled knife stored on wall mounted knife rack. CDI - Utensil removed to be W/R/S.

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 american cheese at 46° F in make unit; item placed into unit before EHS arrival. CDI - Product taken to walk-in cooler to cool to < 41°.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed sliced honey ham without date marking. Employee present confirmed that the product was first sliced yesterday. CDI - Product date marked.

REPEAT: 3-302.15 Wash fruits and vegetables prior to use. Observed containers of avocados with stickers present at x2 make units. CDI - PIC took products to vegetable prep station for removal and washing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic containers wet nested at storage shelving next to walk-in cooler. CDI - Utensils separated to allow proper air drying.

REPEAT: 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 underneath grill station and on metal catch plate of ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. -P. Observed mashed potatoes and macaroni & cheese < 135 F at hot well. Refer to temperature log records. PIC stated that these were recently put on hot holding. CDI - Products were re-heated to > 165 F.

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 unlabeled seasoning and squeeze bottles throughout facility.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers present at make unit. CDI - PIC took products to vegetable prep station for proper removal/washing.

REPEAT: 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 2x scoops stored inside container of stagnant water at spread station. CDI - PIC removed scoops. Utensils take to be re-washed/rinsed/sanitized at dish pit.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed leak at server station hand wash sink. Repairs needed. PIC stated that a work order for repairs has been made. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting board no longer smooth and cleanable. CDI - Cutting board discarded and replaced.

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 underneath grill station, on reach-in unit gaskets, doors and interior of units.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed empty soap dispenser at hand sink across from waffle station. CDI - Employee re-stocked hand dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-. Observed multiple food contact surfaces with sticky adhesive residue. CDI - EHS had PIC and an employee move items to dish machine area to be properly washed rinsed and sanitized. REPEAT: Observed brown and black build-up inside walls of ice machine. PIC stated that this equipment is cleaned 1x/month. EHS recommended thorough and higher cleaning frequency. 10-day VR REQUIRED.

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 portioned bags of roasted turkey (10/17) at 44 F inside lowboy reach-in cooler. PIC stated that the item was not used for today’s services. CDI - PIC voluntarily discarded.

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 sour cream and roast beef with prep dates of 10/13 and 10/10, respectively. PIC explained that the roast beef was incorrectly date marked. CDI - PIC voluntarily discarded the sour cream and corrected date marking on roast beef. No escalation in points to due significant improvements since previous inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled bottle of degreaser. CDI - PIC placed label on bottle.

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 small cups being used for scooping salsa and coleslaw; also observed scoop handle submerged inside flour bin. CDI - Small cups discarded, handle positioned up away from dry goods.

4-501.11 Maintain equipment in good repair. Observed split gasket at server reach-in unit. Observed leak at hand wash sink at server station. Repairs needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed black build-up inside ice machine. CDI - PIC had inside of ice machine cleaned during today’s inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed containers of cheese, roasted mushrooms, diced sausages, diced ham, shrimp, diced sausage links, eggs, diced tomatoes & pooled eggs at make unit/lowboy RIC left of cook line with temperatures between 64-67 F. These products were all from 8/10. Make unit thermometer read 65 F. Repairman has been contacted to assess the unit. CDI - PIC voluntarily discarded items. VR REQUIRED. Observed cut fruit, cole slaw, sliced tomatoes & cut lettuce holding between 45-52 F in make unit/low boy RIC across from cook line. CDI - Items were placed in ice baths & taken to WIC to cool down. Unit temperature reading 45 F. PIC manually changed the unit’s temperature settings to <41 F. After 30 minutes temperature remained unchanged. Repairman has been contacted to assess this unit. VR REQUIRED.

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 sliced turkey, 2x cartons of opened buttermilk, whole milk & a small salad without date mark. PIC states that these products were opened yesterday. CDI - PIC dated items. 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 1x bus tub of Tex Mex Mix past 7 day date marking (prepped on 8/2). CDI - PIC voluntarily discarded.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly closed plastic bags of cut fruit cooling in WIC. CDI - All items uncovered and placed on sheet pan to facilitate cooling.

3-302.15 Washing Fruits and Vegetables - C. Observed stickers on washed avocados in make unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food build-up/debris behind make unit left of cook line and on 1x low boy unit gasket. Recommend higher frequency and more thorough cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed community dumpster lid open; recycle sliding door is broken, a work order is in place for replacement.

6-403.11 Designated Areas-Employee Accommodations for eating/drinking/smoking - C. Observed one employee drink stored with retail foods inside lowboy RIC. Observed a pack of cigarettes stored with clean utensils in back dish room. Store employee drinks and other items in areas designated as such.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed spatula stored in hand sink on cook line. CDI - Spatula removed and taken to dish machine to be W/R/S. - 0 -

3-302.11(A) Separate the different types of raw animal foods. -P Observed pasteurized egg product stored below raw shell eggs. CDI - PIC rearranged items so pasteurized eggs are stored on top. - REPEAT - 1.5 - * Points not escalated due to significant improvement *

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed few dishes with food debris present. Observed several plastic containers stored with sticker debris present. CDI - PIC began moving dishes to dish machine to be W/R/S. - 1.5 -

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 strawberry butter stored without date mark. CDI - PIC dated items. 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 buffalo sauce containing unsalted butter stored past 7 day date marking. CDI - PIC voluntarily discarded. - 0 -

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 various butters, lettuce, tomato, and cheeses held on TPHC without times marked. CDI - PIC marked times. All beginning and end times must be marked when items are taken out and when they shall be discarded. - 1 -

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 roast beef cooling tightly covered in plastic bags while cooling in WIC. CDI - All items uncovered and placed on sheet pan to facilitate cooling. - REPEAT - 1 -

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

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 several plastic to-go condiment bowls being used as scoops in various sauces throughout facility. Scoops being stored inside of food items. CDI - All scoops removed. - 0.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers being wet stacked throughout facility. - REPEAT - 1 - * Facility has greatly improved with wet stacking *

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed several melted spatulas throughout facility. Observed cracked pan lid. CDI - PIC voluntarily discarded all items. - 0 -

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed sink faucet at dish area in need of being tightened. Loose cold-water knob making it difficult for water to be fully turned off. - 0 -

3-302.11(A) Separate the different types of raw animal foods. -P Observed several containers of pooled eggs stored above raw shell eggs. CDI - PIC rearranged storage order. - 1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of cheese and turkey at prep top 1 reading 45-50F. All other temperatures in unit 41F or below. CDI - PIC moved items to walk in cooler to be rapidly cooled. - 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 several items cooling while tightly covered in walk in cooler and reach in coolers. Observed bagged pasta cooling tightly wrapped in reach in cooler. CDI - All items uncovered. Pasta moved to walk in freezer to rapidly cool. - 0.5 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on prep surface. CDI - Wiping cloth moved to sanitizer bucket. - 0 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans and plastic containers wet stacking at dish drying area. CDI - Items separated by PIC. - REPEAT - 1 -

4-502.13 Single-use and single-service articles may not be reused. Observed single-use spoon being used as coleslaw scoop. CDI - Spoon discarded. - 0 -

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open. PIC stated facility shares dumpster with two other restaurants. - 0 -

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handle raw beef and move to handling RTE food without washing hands and changing gloves. CDI - Employee washed hands. - 0 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several ladels, knives, and glasses throughout facility stored as clean with food debris present. CDI - Items moved to dish machine to W/R/S. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer concentration in dish machine at 0ppm. CDI - PIC provided new container of sanitizer. Santizer concentration now reading 200ppm. - 1.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers wet stacked on dish-drying rack. CDI - Containers separated to allow proper air flow. - 0.5 -

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of walk in freezer in need of sweeping. - REPEAT - - 0.5 -

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on facility dumpster. Dumpster shared with two other restaurants. PIC noted they have had trouble with dumpster company providing needed services when needed. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed blanched green beans, slaw, cut melons, provel cheese, American cheese, Swiss cheese, sausages, and prepped lettuce maintaining temperatures above 41F. See chart above. CDI - Green beans, sausages, lettuce were voluntarily discarded. All other items either taken to WIC for cooling or placed on TPHC and added to the TPHC template.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed cooked mushrooms, sausage links, and roasted turkey without date marking. CDI - Roasted turkey voluntarily discarded. Mushrooms and sausage links dated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done inside reach-in units.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed several plastic containers soiled with food debris and sticker residue but stored as clean. CDI - Items sent back for rewashing. This is the 5th consecutive violation for food contact surfaces. RCP issued.

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 cooked corned beef in cooling process but has only cooled 10F in 33 minutes (rate of 0.30 degrees per minute). CDI - Items were placed in freezer for quicker cooling and have cooled down to 75F in 27 minutes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed cut lettuce, diced chicken, sliced turkey, cinnamon butter, stawberry butter, noodles, and 5 containers of lettuce maintaining temperatures above 41F. See chart above. CDI - The cut lettuce, cinnamon butter, strawberry butter, and noodles were voluntarily discarded. All other items taken to WIC 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 cut lettuce, grit cakes, corned beef, cooked mushrooms, cooked green peppers, and Canadian bacon without date marking. CDI - Items labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic and metal containers wetstacking on drying rack.

4-202.11 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 REPEAT. Observed several plastic lids heavily melted or with heavy burn damage. CDI - Lids voluntarily discarded.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and turn off faucet with bare hands. CDI - Educated employee on proper handwashing. Employee rewashed hands and turned off faucet with paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed metal container, ladle, and robo coupe soiled with food debris but stored as clean. CDI - Items sent back for rewashing. Repeat, but much improvement since last inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside ice chute of soda machine and pink buildup inside ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed overstacked cooked chicken, roast beef, provolone cheese, sliced tomatoes, strawberry butter, cinnabutter, salsa, chicken chunks, churrizo, noodles, lettuce, and linguini all maintaining temperatures above 41F. See chart above. CDI - The cooked chicken, provolone cheese, chicken chunks, churrizo, lettuce, and linguini were voluntarily discarded. All other items were taken to freezer for quick cooling. Avoid overstacking above fill line.

4-202.11 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 several plastic lids heavily melted or with heavy burn damage. CDI - Items voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needing to be done on freezer floor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled plates stored as clean. Also, observed employee pick lid off of floor and store in clean container. CDI- Items were taken to dish machine area to be cleaned. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meatloaf, relish slaw w/ shredded lettuce, grilled onions, sausage links, and corned beef that were stored above 41 F. Appears that the cooler under stove has a block of ice frozen to the condenser. CDI- Items wer discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping clothes stored in sanitizing solution that registered less than 100 ppm. CDI- sanitizing solution was brought up to at least 200 ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- Containers were unstacked and allowed to air dry. REPEAT on previous inspections before the last one.

4-501.11 Maintain equipment in good repair. Observed a block of ice on back of ice machine. Facility has removed items and will repair equipment.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed one employee drink stored on food prep surface but not during food prep. Store employee drinks and other items in areas designated as such.

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 Dishwasher handled soiled silverware and placed in dish machine and then proceeded to put away clean plates without washing hands. CDI- Stopped and discussed proper handwashing pratice with employee. Plates re-washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled plates and a knife stored as clean. Plates are stored in splatter zone near prep area. Consider a barrier. CDI- Plates and knife taken to dishwasher. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitier dispensing at <50ppm Quat. Facility will have distributors on site later to look at dispener. Will make sanitzer manually in meantime. VR.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal backpack stored on dry shelf area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some plates, bowls, and plastic containers soiled with debris. CDI- Taken to dishwasher. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Ice machine had some black build up on interior walls. CDI- Cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Queso recorded less than 135F (see chart). CDI- Re-heated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Grit cakes recorded between 42-45F (see chart). Overstacked. Brought to WIC to cool down. No points deducted because of first violation in 2019.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed. REPEAT. Facility has implemented a shelf for air drying but may need more.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Prep table cutting board in need of repair. Facility is reparing next week.

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 dishwasher handle dirty dishes at dishwasher and proceed to put away clean dishes without washing hands. CDI- Stopped dishwashed and informed him on proper handwashing. Dishes were re-washed. REPEAT. Points not escalted due to slightly different nature of last violation.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Worker cracked raw egg into pan, then handled the handle of pan before discarding gloves and washing hands. CDI by instruction/education. Assure that after an egg is cracked, gloves are immediatley discarded and hands are washed before any other action is taken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple items were held/recorded above 45F. All items were overstacked in containers. CDI- Items discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Flour and sugar containers not labeled. CDI- Label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed. REPEAT.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Interior of microwave in need of cleaning. REPEAT

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 employee crack eggs, then immediately handle bread. CDI-Stopped the employee and instructed that hand washing is needed. The employee properly washed their hands. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the hand sink next to the salad station. CDI-Paper towels were brought out.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the chopper, lemon slicer, egg cracker, and several metals pans stored on the clean equipment rack with food buildup. CDI-All items were brought back to the dish machine for proper washing, rinsing, and sanitizing. REPEAT. *More training is needed on proper cleaning procedures.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling on the outside cooling rack below 135F. CDI-The chicken was placed into the walk in cooler to finish the cooling process.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the bottom of the lowboy cooler underneath the drawers. Have cleaned.

2-301.12 Cleaning Procedure - P - Observed a food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. CDI by instruction. 2-301.14 Wash hands after activities that contaminate them. -P - Observed food employee crack shell egg then utensil without washing their hands in between.CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed cucumber stored over cut fruit and RTE foods in walk in unit. Observed open box of raw fish and raw beef patties removed from commercial packaging stored over fries in walk in freezer. CDI. repeat.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chemical dish machine not sanitizing equipment and low on chlorine. CDI, operator installed new chlorine and primed equipment to calibrate dish machine. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several metal pans and plates stored as clean but soiled with food residues. CDI, equipment relocated for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 2 containers of sausage gravy, mac and cheese, and beans hot held below 135 degrees F. CDI, foods reheated to required temperature.

7-201.11 Store toxic materials to avoid contamination. -P - Observed stainless steel polish stored on dish machine. CDI, polish relocated for proper storage.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Observed several boxes of food stored on ground in facility and in walk in unit. Operator stated was from recent delivery.

2-402.11 Effectiveness-Hair Restraints - C - Observed food employees with beards not wearing beard restraints.

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 in-use knives wedged in soiled area of flip top prep refrigerator door. Knives relocated for cleaning.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed several metal pans being wet stacked. Repeat. 4-803.11 Storage of Soiled Linens - C - Observed soiled towel stored on dish machine.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed several burnt out bulbs under hood ventilation system. Replace.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed broken shell egg on ground in walk in unit. Staff stated box had fell on ground from delivery.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sweater hanging from equipment drying rack at dish area and small single-service container of chili stored over clean container.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed open box of raw pork removed from commercial packaging and stored over ready to eat food in walk in freezer. Observed commercial packaging of turkey link stored with pork link in open boxes in low reach in prep unit. Observed ground turkey patties stored over whole muscle beef in walk in cooler. Observed shell eggs placed on prep unit over leafy greens. Repeat. CDI items relocated for proper storage.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed soda nozzles accumulating black soil residues and 1 cutting board stored as clean but soiled. CDI, equipment relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed cut lettuce, sliced turkey, ham and spinach overstacked in prep unit above 45 degrees F. CDI, operator voluntarily discarded foods.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed some metal and plastic pans being wet stacked on storage rack. Repeat. 4-803.11 Storage of Soiled Linens - C - Observed soiled linen stored on ground in kitchen.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C- Single-service articles intended for food or lip contact shall be furnished for consumer self service with the original individual wrapper intact or from an approved dispenser. Observed single-service cups stacked with lip contact surface exposed and unprotected. Repeat

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Observed hot water drop on occasion to below 120 degrees F when 3 compartment sink was run but would climb to 124 degrees F and maintained if running. Operator reset tankless heaters in back and 149 degrees F was provided at tap. Facility sustaining required temperatures to wash rinse and sanitize equipment but verification return to be completed to ensure that system working as intended. PIC stated preventive maintance to be scheduled by installer.

2-401.11 Eating, Drinking, or Using Tobacco - C - Employees shall eat only in designated areas. Observed employee consuming food in kitchen upon arrival.

5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF - Observed hand washing sink near ware washing machine blocked with pans stored in hand sink. CDI, operator removed containers.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw turkey sausage with commercial packaging open and stored in pans above fries in low reach in refrigerator. Observed raw sausage with commercial packaging open and stored over pork sausage in walk in freezer. CDI, foods relocated for proper storage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 1 pan of fried jalapeno hot held at 88 degrees F. CDI, operator reheated jalapeno. Time as a public health control discussed with operator. Improvement made since previous inspection.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed plastic containers, metal pans and baking sheets being wet stacked on storage rack.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C- Single-service articles intended for food or lip contact shall be furnished for consumer self service with the original individual wrapper intact or from an approved dispenser. Observed single-service cups stacked with lip contact surface exposed and unprotected. 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed coffee filters uncovered / unprotected and stored with scissors.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 1 heat lamp not working at cook line. Observed 6 lights out under hood ventilation system.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no quat test strips available for sanitizer solution at 3 compartment sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried jalepenos under heat lamp at 92F. Discarded. Observed mashed potatoes filled too high in steam table and double panned temping at 106F. Removed from table and reheated to 172+F. Observed grits sitting out (at proper temps) - keep in hot holding instead of sitting out.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced cheese in top of make unit at 47F. Observed tomatoes at 51F in top of make unit. Pulled, placed in refrigerator to chill to 45F. Observed dressing at 48F, french toast batter at 47F in ice bath. Reduced product and added more ice/water to bath. Temped at 39F by end of inspection. Observed half in half containers and butter at 55F in server station ice bath. Added more ice/water to bath.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked. Separate to air dry.

4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed stacks of cups stored without protection of the lip of the cup at the customer drink station. Shield/protect lip of cups.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water throughout was sufficient at 120F+ except the 3 compartment sink only reached 97F. Plumber is coming in tomorrow. All utensils go through dish machine which is chemical based and rinsing above 160F.