METRO DINER #3005

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. OBSERVED sanitizer at 3 comp sink during use at 0ppm. System is in disrepair. Facility will manually add sanitizer for use. EHS will be back tomorrow to check on the sanitizer. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed eggs, lettuce, tomatoes in prep unit, observed eggs in WI, all cold holding at temperatures above 41F. PIC voluntarily discarded. Repeat Facility will need to come up with a risk control plan to monitor temperatures. EHS will check the plan tomorrow. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths being stored in solution at 0ppm quat. Store in use wiping cloths in properly concentrated sanitizer between use. 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. CDI. PIC rearranged the dishes. Repeat **** improvement from last time.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at hand sink beside the dish area. Repeat

6-301.14 Post a handwash sign at each handsink. Observed no hand washing signs in men’s bathroom. CDI. PIC was provided some.

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

REPEAT 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 sausage, a pan of fried potatoes all being held on TPHC without time labels. CDI: PIC indicated that they were cooked less than 5 minutes ago. Facility is advised to placed time on items immediately they are cooked.

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 potatoes cooling in the WI in tightly covered plastic dishes. CDI. PIC removed the covers. 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 working bottles of spice with no labels. Label working bottles of food.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches in the kitchen area. Treatment needs to be done.

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. CDI. PIC rearranged the dishes. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed hot water at 3 comp sink unable to operate independently without cold water mixing in. Needs to be adjusted.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed knife stored on hand sink upfront. CDI. PIC removed

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed active washing in dish machine with sanitizer at 0ppm. CDI. PIC had the unit repaired. 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. 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 with build up being stored as clean on clean storage shelf. CDI: PIC returned items to be W/R/S. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, beef in the drawer at temperatures above 41F. CDI. PIC voluntarily discarded. Repeat **** Improvement from last time. 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 employee wearing wrist chain while working with food. Repeat

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths being stored on prep counters. Store in use wiping cloths in properly concentrated sanitizer between use. 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. CDI. PIC rearranged the dishes. 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 single use dishes stored out of original container with splashes on them. CDI. PIC removed.

4-502.11(A) Maintain utensils in good repair. Observed drawer gasket in disrepair. Needs to be fixed. Also observed shelves with rust in the facility.

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 gasket of bottom left drawer of grill drawer cooler and on shelving in stand alone cooler and micro wave. Clean as needed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed active washing in dish machine with sanitizer at 0ppm. CDI. PIC had the unit repaired. 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. 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 with build up being stored as clean on clean storage shelf. CDI: PIC returned items to be W/R/S. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked chicken, lettuce, tomatoes, cabbage, veggies, Cold holding at temperatures above 41F. 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 .

REPEAT 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 sausage, a pan of fried potatoes all being held on TPHC without time labels. CDI: All items were voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths being stored on prep counters. Store in use wiping cloths in properly concentrated sanitizer between use.

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. CDI. PIC rearranged the dishes.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed sheet trays of raw bacon being stored above bags of potatoes and a container of cooked bacon in reach in cooler. CDI: PIC re-arranged items to proper storage order.

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 with build up being stored as clean on clean storage shelf. CDI: PIC returned items to be W/R/S. REPEAT.

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 Mac and cheese being held in steam table at 116F. CDI: PIC voluntarily discarded Mac and cheese.

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 one container of diced ham being held in prep flip top cooler missing a date mark. CDI: PIC date marked item as it was prepared yesterday.

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 service to go containers being stored right side up outside of their original packaging on prep counters. CDI: PIC inverted 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 on gasket of bottom left drawer of grill drawer cooler and on shelving used to store clean equipment and utensils in dish area. Clean as needed.

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe under 3 compartment sink. PIC stated a service request has been submitted to have leak repaired.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed steel wool being stored in hand sink at far end of cook line and observed employee rinsing a wiping cloth in another hand sink behind cook line. CDI: PIC removed steel wool from hand sink and provided education to employee on not using hand sink for any other purpose besides hand washing. 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 two containers with build up being stored as clean. CDI: PIC returned items to be W/R/S. REPEAT. Points reduced to half due to improvement since previous inspection and multiple violations on previous report.

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 hake fish and raw chicken being stored above 41F in fry prep cooler in flip top and reach in portions of cooler. See temp chart. CDI: PIC voluntarily discarded all items except one container of hake fish that was placed in WIC to rapidly cool. REPEAT. Due to several consecutive repeat violations, EHS and PIC have agreed to implement a risk control plan for cold holding.

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 one dented can being stored on can storage rack amongst non dented cans in prep area. CDI: PIC separated dented can from others.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in hand sink to the far right of the cook line. PIC stated he dumped out ice in hand sink. CDI: EHS provided education on not using hand sink for any other purpose other than hand washing.

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 with build up being stored as clean. CDI: PIC returned items to be W/R/S. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on inside surfaces of bulk ice machine. Clean as needed. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 potatoes being held under heat lamp and a container of mashed potatoes being held in hot box both items were below 135F. See temp chart. CDI: PIC voluntarily discarded both items.

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 several items being held in both top portion and reach in portion of prep cooler in center of cook line, containers of wings, Cole slaw, diced ham in 3 door RIC, a container of liquid eggs in prep flip top cooler and a container of raw beef in grill drawer cooler all being held above 41F. See temp chart. PIC placed items in prep top cooler on TPHC starting at 7:30am. A service technician was onsite to evaluate cooler. Items in reach in portion of cooler were voluntarily discarded. Wings, Cole slaw, diced ham from 3 door RIC and liquid eggs from prep flip top cooler were voluntarily discarded. REPEAT. VERIFICATION REQUIRED within 3 days. NOTE: Due to three consecutive inspections with cold holding violations future repeated violations of cold holding may result in a risk control plan.

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: 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 an open package of cooked sausage in WIC with no date mark. CDI: PIC voluntarily discarded sausage. REPEAT.

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 working bottles of teriyaki sauce and honey mustard being held in prep top cooler with no labels. Label working bottles of food.

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 single use to go containers being stored on shelf in cook line outside of their original packaging right side up. CDI: PIC inverted containers to protect against contamination.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink at server alley missing paper towels. CDI: PIC restocked hand sink with paper towels.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on upper surface inside bulk ice machine. Clean as needed. REPEAT. Points reduced to half due to multiple violations under same line item on previous report.

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 2 containers of raw chicken, a container of raw steak being held above 41F in fry prep RI cooler and a container of sliced tomatoes in prep top on cook line above 41F. See temp chart. CDI: PIC placed containers of steak and chicken in WIC to rapidly cool and voluntarily discarded tomatoes. 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: 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 an open package of cooked sausage in WIC with no date mark. CDI: PIC voluntarily discarded sausage.

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 covered plastic container of Cole slaw cooling in RIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC uncovered container of Cole slaw to allow for rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers being stored wet nested on clean storage shelf. Allow equipment and utensils to air dry before stacking within each other. 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 boxes of to go containers being stored on floor in back storage room. CDI: PIC placed boxes on shelves.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a box of raw shell eggs being stored on shelf in WIC above cartons of pasteurized liquid eggs. CDI: PIC re-arranged items to proper storage order.

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 storage shelf. CDI: PIC returned items to be W/R/S. REPEAT. Due to multiple repeated violations, a risk control plan may be implemented for future repeat violations. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on inside top surface of bulk ice machine. Clean as needed.

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 cut honey dew and cut cantaloupe and a container of sliced tomatoes being held above 41F in cold holding table at cook line. See temp chart. CDI: PIC placed items in RIC to rapidly cool to 41F or below.

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 a large container of beer batter powder being stored in prep area with no label. Label all working containers of food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 2 stacks of containers wet nested. CDI: PIC returned all pans to be W/R/S.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn faucet off with bare hands before returning to handle food. CDI: EHS instructed employee on how to use paper towel as a barrier to turn off faucet. Employee re-washed hands correctly.

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 items to be W/R/S. REPEAT

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 containers of mashed potatoes at 120F, Mac and cheese at 120F and stuffing at 94F being held in hot box. PIC stated items were prepared yesterday and placed in unit at 7:30am. PIC stated items were not reheated prior. Items would not have been reheated within 2 hours without EHS intervention. CDI: PIC reheated items to above 165F before hot holding.

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: 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 sliced cherry tomatoes in salad prep top without a date mark and a container of chicken salad in prep top cooler without a date mark. CDI: PIC stated tomatoes were prepped yesterday and chicken salad was prepared on Sunday. Both items were date marked.

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 one dented can being stored on can rack amongst non dented cans. CDI: PIC discarded dented can.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two soiled wiping cloths being stored on prep counters. Store in use wiping cloths in properly concentrated sanitizer between use.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s purse being stored hanging off of dry food storage shelf, purse was also blocking soap dispenser at hand sink. CDI: PIC instructed employee to move purse to designated area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple small bowls, plates, metal pan, and lids with food debris while being stored as clean. CDI: PIC placed items to W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple items such as cut lettuce, sliced cheese, diced tomatoes, pooled eggs and salsa above 41F. These items were in various pieces of cold holding equipment. CDI: All items were voluntarily discarded by PIC. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two spray bottles of peroxide cleaner not labeled. CDI: PIC dumped out spray bottles

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 mushrooms cooling at a rate of 0.03F/min in 3 door reach in cooler with lid on. CDI: PIC moved mushrooms to walk in cooler and removed lid. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep unit for use with stickers still on. PIC stated they were unsure it they were washed.

5-205.15 Maintain a plumbing system in good repair. Observed leak at chicken prep sink faucet. Repair.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed 2 knives being stored in hand sink by toasting station. CDI: knives were removed.

REPEAT 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 3 pans of sausage, a pan of fried potatoes and container of pooled eggs all being held on TPHC without time labels. CDI: All items were voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths being held in 50ppm quat. CDI: Sanitizer buckets were changed, new concentration is 200ppm.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on two of the prep units with deep cuts and grooves. Replace/resurface.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed multiple items above 41F in different cold holding units throughout the facility. PIC stated temperatures are checked in the mornings but not throughout the rest of the day. Temperatures are not documented. VR required within 10 days.

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 raw fish, raw chicken, grit cakes, par cooked potatoes, sliced tomatoes, sliced cheese, sausage, raw shrimp, shepherds pie, shredded cheese, pooled eggs, slaw, cut melon, turkey throughout multiple prep units above 41F. PIC voluntarily discarded items that were in the units more than 4 hours. The omelet station unit, all items were in the unit less than 4 hours therefore items were placed in walk in cooler to quickly cool. VR Required within 3 days. PIC stated they are going to not use the prep unit 1 near fryer and omelet prep unit until they are repaired. Make line unit temperature was adjusted, items were cooled down by end of inspection.

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 pooled eggs near grill with time sticker of 8:30 am. CDI: Eggs were voluntarily 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 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 deli ham cooling in prep top at a rate of 0.06. CDI: PIC moved item to walk in cooler to quickly cool.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic containers, metal containers and some dishes near cook line wet stacked.

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 inside of prep units in need of cleaning.

REPEAT 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed employee wash hands for a total of 10 seconds and put on single service gloves. CDI: Employee rewashed hands for 20 seconds.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee crack raw shell eggs and handle clean plates without removing gloves. CDI: food employee removed gloves and washed hands.

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 several metal lids, plastic cups and plastic containers with food debris still on them when being stored as clean. CDI: PIC placed items to be rewashed.

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 ham and turkey that were without a date that were opened yesterday. CDI: PIC dated items

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed fish thawing under running water which was 83F. the fish itself was 71F. CDI: PIC moved fish to the walk in cooler.

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 being stored on the floor in walk in freezer.

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

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 slicer with food debris on nonfood contact surfaces and cleaning needed inside reach in units.

REPEAT 5-205.15 Maintain a plumbing system in good repair. Observed three comp sink leaking.

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed cardboard dumpster overflowing and cardboard boxes on the ground surrounding the dumpster.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed employee beverages stored on shelf with single service items and gloves. CDI - Beverages moved.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P ' Observed food employees breading raw chicken remove gloves and wear new gloves without a hand wash in between. Observed food employee wash hands for 10 seconds total. Observed food employee remove one glove after touching raw burger and wash one hand. - CDI - all food employees rewashed hands. Recommended that PIC retrain staff on proper handwashing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety - Observed raw ground beef stored over pickles and other ready to eat items in reach in unit. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed several containers of salsa uncovered. CDI - Items covered. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee not removing both gloves after working with raw animal foods. CDI - Food employee removed gloves and washed hands.

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 slicer and dicer with debris build up. Observed several lexan and stainless steal pans with food debris and sticker residue. Ensure that all utensils are properly cleaned. CDI - Items taken to dish machine for wash, rinse, sanitize.

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 meatloaf (45F), grit cakes (43F), romaine (43F), cantaloupe (50F) and cheese (48F) throughout the facility. CDI - Items discarded. Observed shredded lettuce, lettuce leafs, salsa, and tarter sauces out of temperature in unit under heat lamp. Unit is leaking and requires repair. Verification required for unit repair. Recommend adding lids to unit if possible.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P - Observed turkey links with time of 8AM. CDI - Links discarded. Ensure the proper times are on the product.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed glade spray and WD 40 in dish pit area. Items moved.

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 chicken stored in deep containers with lids. Chicken within parameters but methods should be adjusted to ensure compliance. Observed chicken salad mixed and cooling with lids. Observed foods prepared today stored on prep tops. Foods shall be properly cooled to ensure compliance with cold holding temperatures. Discussed several methods of cooling with PIC to ensure compliance. CDI - All methods changed.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed some flies in the back door area and beverage area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed fruits stored in bin with some build up. Ensure foods are stored in containers that are clean.

4-501.11 Maintain equipment in good repair. - Observed unit under heat lamp severely leaking from unit doors. Observed foods on left side at 50F. Repair unit to maintain proper temperatures.

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 exterior of equipment and inner components of unit. Cleaning needed on shelving in walk in cooler.

5-205.15 Maintain a plumbing system in good repair. - Observed leaking at three comp sink and handsink at the prep table.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster doors open and food debris on ground. Clean as often as necessary and maintain doors closed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink at the end of the cook line. CDI: Paper towels provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack raw shell eggs with gloved hands and then handle plateware and grits that were sent to a customer. CDI: Employee washed hands and donned new gloves.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed brined and seasoned raw chicken pieces that were done yesterday cooling in tightly covered plastic bus tubs and plastic half pans above 41F. CDI: Chicken was rapidly cooled in walk in cooler due to NCDA guidance that raw chicken would not be discarded at 45F and below. 1/3 of the chicken bins were below 41F by the time EHS left. Facility was rotating bins to properly cool. PIC stated that they just got new tumblers for brining and seasoning chicken. The process now takes 30 min in the tumbler. EHS and PIC believe that the product got warmer based on this time increase as well as using vinegar instead of chilled water. EHS recommending pre-chilling the vinegar as well.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheeses in cooler on the main line, sliced tomatoes, sliced turkey, and sliced ham in the prep top coolers holding above 41F. Items were either double panned or panned up with a lift in the bottom. CDI: All items voluntarily discarded. EHS strongly recommends using TPHC for the sliced cheeses if facility will continue using lifts in the pans. The other items should not be double panned. Observed unsalted butters with cinnamon and strawberry stored at room temperature on server side of expo. CDI: These items were permanently added to TPHC. TPHC procedure filled out today during inspection. REPEAT VIOLATION Further cold holding non-compliance will result in a Risk Control Plan and/or permit action.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed chicken salad in coolers date marked with the date the chicken salad was mixed/made when PIC stated that the chicken for the chicken salad is made the day before. Ensure that the date of the chicken (oldest TCS ingredient) is used when date marking. CDI: Per facility, product shelf life is 4 days. Food was marked as such with the prep and print label. Time did not exceed 7 days, even with the next day prep date. No items were over 7 days today from preparation. Labels corrected today manually. REPEAT VIOLATION Previous violation corrected.

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 hot food under warmer stored on TPHC with no time marked. Observed flash fried home fries stored on top of chicken cooler near fryer with no time marked. CDI: Times added. REPEAT VIOLATION Unmarked foods on next inspection will be 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed raw chicken in walk in cooling from prep while tightly covered. CDI: Items were vented and properly cooled.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for high temp dish machine. CDI: EHS explained new requirement to PIC.

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 several prep coolers with food debris and build up in need of cleaning; particularly in top part of chicken/fish/breading cooler.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall behind 3-comp sink with heavy build up. Ensure deep cleaning of area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed tongs stored in handwashing sink. CDI, tongs removed.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed low temperature dish machine not providing required chlorine concentration to sanitize utensils. PIC contacted service company, Ecolab, to calibrate machine and scheduled to arrive within the hour. Facility will wash, rinse but sanitize / or use 3 compartment sink until dish machine working properly. Visit needed to ensure long term compliance and calibration of dish machine. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some metal pans and plates at prep line stored as clean but soiled with food debris. Observed some plastic lids stored as clean but soiled with food debris. CDI, equipment relocated for cleaning. Repeat.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed far flip top prep cooler on end of line not maintaining TCS foods at 41 degrees F and below. All TCS foods in unit were held over 4 hours according to PIC and voluntarily discarded. PIC adjusted themostat but to will use TPHC until unit calibrated and ensure that they can hold TCS foods at 41 degrees F and below. Visit needed to ensure calibration of cooler.

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 pot roast al jus with date of preparation of 9/17. CDI, items voluntarily discarded by PIC.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed no time stamp or label identifying time foods to be discarded per written procedures. CDI items held on TPHC voluntarily discarded by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans being wet stacked on rack near warewashing area.

4-501.11 Maintain equipment in good repair. Observed dish machine not calibrated, flip top prep cooler on front line not maintaining TCS foods at required temperature and low reach in cooler below grill not working. PIC stated unit waiting on compressor for unit.

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 use bare hands to turn faucet off after washing hands. CDI by instruction.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed cook crack raw shell eggs with gloved hands but proceed to handle clean plate and utensil without changing gloves / washing hands. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed slier stored as clean but back of slicer had food residues. Observed plastic containers stored as clean at warewashing area but soiled. CDI, equipment relocated for cleaning.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed sausage patties, sausage link and potatoes hot held below 135 degrees F. CDI, foods reheated during inspection. See temperature observations above. TPHC as holding option discussed and reviewed procedures with PIC.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C - Observed sticker residues on outside of clean plastic containers on dry storage rack.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster lid left open.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed chicken stored over box of crussant and raw shell egg stored over pasteurized eggs in walk in cooler. CDI, foods relocated for proper storage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed potatoe and stuffing hot held below 135 degrees F. See temperature observations above. CDI, foods relocated to reheat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed turkey, yogurt, tomatoe, lettuce above 41 degrees F on upper right side of flip top prep cooler and cheese above 41 degrees F. See temperature observations above. CDI, cheese relocated to rapidly cool and other foods voluntarily discarded by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans being wet stacked. Repeat.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed dust accumulating on ventilation system in restrooms.

2-301.14 When to Wash - P - Observed food employee crack raw shell eggs but not wash their hands before handling clean single-service articles. Observed food employee pick item up off of the ground but not wash their hands. Repeat. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed scoop stored in handwashing sink near dish machine. CDI, scoop removed from handwashing sink.

3-307.11 Miscellaneous Sources of Contamination - C - Observed flour / sugar scoops hanging from rack and stored next to garbage can.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed metal containers being wet stacked on rack near dish machine. Repeat.

2-301.14 When to Wash - Observed 1 food employee handle raw egg in preparation but not wash hands when removing gloves and putting on new gloves to handle clean equipment when changing tasks. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed box of unwashed produce stored over pre-prepared produce. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some pans, utensils and vegetable press stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheese, ham, turkey, cut lettuce cold held above 41 degrees F in flip top prep unit. See temperature observations above. Ambient air temperature measured 37 degrees F after thermostat adjustment made by PIC. CDI, foods in unit overnight voluntrily discarded by PIC. Observed chicken cold held at 43 degrees F and lettuce overstacked voluntarily discarded by PIC. Montior and ensure all units calibrated to maintain TCS foods at required temperature. All TCS foods shall be cold held at 41 degrees F and below.

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 TPHC procedures for TCS foods such as cut melon, cut tomattoe and cheeses but procedures not followed. CDI by instruction.

7-201.11 Store toxic materials to avoid contamination. -P - Observed stainless steele cleaner stored over dish machine and next to single-service gloves. CDI, cleaner relocated for proper storage.

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 cut tomatoe recently prepared cooling in covered containers in tall prep cooler. Cooling temperature 1 measured 56 degrees F and cooling temperature 2 measured 55 degrees F. Cooling rate calculation showed will not cool at parameter rate required and foods relocated to walk in cooler partially covered to cool.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee with watch. 2-402.11 Effectiveness-Hair Restraints - C - Observed hair restraint not worn on food prep employee.

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 stored in soiled area between holster and wall and knives wedged in soiled areas between prep units.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers being wet stacked. Repeat.

5-205.15 (B) System maintained in good repair - C - Observed floor drain stopped up under equipment at prep line. CDI, PIC corrected block drain while on-site. Ensure floor drains regularly monitored / maintained.

5-501.114 Using Drain Plugs - C - Observed dumpster drain plug with hole in it. Replace drain plug in cardboard dumpster to ensure it is rodent / pest resistant and leak proof as it has a hole in it.

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 handler handling raw chicken then remove gloves on 1 hand but not slash resistant gloves and not vigoroulsy rub hands when washing hands. CDI, to ensure gloves removed to ensure proper handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed breading station refrigerator not holding TCS foods at required temperature. Refrigerator had ambient air temperature of 52 degrees F and TCS foods observed between 47-55 degrees F. Foods in unit such as breading, raw chicken and raw fish voluntarily discarded by PIC. Ensure unit calibrated to maintain required temperature. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below.

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 at prep line. Observed ice scoop stored in soiled ice scoop holster. Scoop and holster relcated for cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Obsered several stacks of metal pans being wet stacked. Repeat.

5-501.114 Using Drain Plugs - C - Observed dumpster drain plug with hole in it. Replace drain plug in cardboard dumpster to ensure it is rodent / pest resistant and leak proof.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Sticker residue on plastic pans stored as clean. CDI - Pans with residue pulled for cleaning. Points lowered as ice machine was clean today.

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

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

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Sweep crumbs and debris from walk in freezer floors.

3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken stored above raw fish and raw beef in low prep cooler next to fryers. CDI - Cooler rearranged with raw chicken on bottom.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Plastic and metal food pans stored as clean with sticker residue. CDI - Pans with sticker residue pulled for cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Clean pink build up inside ice machine.

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 Sausage cooling in container with lid on in reach in cooler. CDI - Lids removed and product moved to walk in cooler for rapid cool down.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on prep counter. CDI - Relocated.

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 2-301.14 Wash hands before donning gloves and between gloves uses.-P Employee recontaminated hands after washing by touching faucet handle with no barrier. CDI - Verbal correction; employee rewashed. Observed employee change gloves but no hand wash after touching raw eggs. CDI - PIC instructed employee to wash hands and change gloves.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed strawberries and blueberries stored above ready to eat lettuce in walk in cooler. CDI- PIC started rearranging cooler with unwashed produce below ready to eat items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Metal food pans stored as clean with food debris and sticker residue; build up on back of slicer blade. CDI - Pans sent to dish area; employees began breaking down slicer to clean.

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 Butter in walk in cooler and au jus in reach in with past expiration dates. CDI - Both discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One spray bottle with no label. CDI - Bottle dumped.

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 Tomatoes cooling in container with lid on in reach in cooler. CDI- Lid removed to allow rapid cooling.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Boxes of paper place mats stored on floor in dry storage room. Move to shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from low prep cooler door gaskets.

5-205.15 Maintain a plumbing system in good repair. Repair leaking faucet at can wash.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. No drain plug on dumpster. Contact solid waste service provider and request replacement plug.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Sweep floor in walk in freezer. Replace absorbent ceiling tiles in restrooms with non-absorbent tiles.

3-302.11(A) Separate the different types of raw animal foods. -P Raw turkey stored above raw ground beef in walk in cooler. CDI - Cooler rearranged with correct storage order.

4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine chlorine concentrate bottle empty; machine testing at 0ppm. CDI - Concentrate replaced and machine testing within acceptable range.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans wet stacked. CDI - Separated to allow air drying.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and build up from low prep cooler door gaskets and dust from walk in cooler fan guards.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Sweep floors in walk in freezer.

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 cracking eggs and then handling cooked items and plates without properly removing soiled gloves and washing hands. CDI-Stopped the employee and instructed to wash their hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the tomato dicer and the lemon wedger. CDI-All items were brought back to the dish machine for proper cleaning and sanitizing. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheddar cheese, shredded cheese, and tomatoes in the salad flip top cooler holding above 45F. Also observed the strawberry butter holding above 45F in the board cooler. CDI-The items in the salad flip top cooler were placed into the reach in cooler, and the butter was 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 Observed onions cooked earlier this morning being placed into the saute station flip top unit for use. The product was not fully cooled prior to putting into the unit. CDI-The onions were placed into the walk in cooler for rapid cooling. REPEAT. *No items were actively cooling at room temperature during the inspection.*

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed the sanitizer bucket being stored on the ground next to the salad flip top cooler. CDI-The bucket was placed onto a shelf.

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 prior to stacking. Do not towel dry. REPEAT.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed small buildup on the ground around the outside dumpster. CDI-The area was cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the potato chopper and several pans on the clean equipment rack. CDI-All items were sent back to the dish machine for proper cleaning and sanitizing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili hot holding below 135F in the CVAP. CDI-The chili was reheated to 165F. All other items in the unit were hot holding correctly. The minimum hot hold temperature 135F.

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 pot roast and carrots and onions cooling in room temperature. The products had dropped below 135F. CDI-The items were 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 prior to stacking. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several containers of single service items stored on the floor in the dry storage room. CDI-The items were picked up off of the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor cleaning needed to the shelves in the walk in cooler, the fry reach in cooler, and the floors in the walk in freezer. Have cleaned. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans with buildup on the clean equipment rack. CDI-The pans were brought back to the dish machine for cleaning and sanitizing. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in the salad flip top cooler holding above 45F. CDI-The turkey was overstacked in the pan, and a portion of them went into the reach in coolers, and the tomatoes were not fully cooled down prior to placing into the unit and they were placed into the reach in as well. HUGE IMPROVEMENT.

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 roasts cooling in thick portions and were not cooling rapidly enough to meet the correct time/temperature cooling parameters. CDI-The roasts were sliced into thinner portions, bagged, and placed into an ice bath.

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 0ppm of QUAT sanitizer at two of the red sanitizer buckets. It was found that the autochlor unit was not properly dispensing the product. CDI-The unit was fixed and a correct concentration of sanitizer was made.

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 prior to stacking. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a container of cups stored near the hand washing sink at the dish machine. They are not stored in a protected location to prevent cross contamination. CDI-The cups were moved to the waitress station.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dirt buildup on the racks in the walk in cooler where it appears people are stepping onto the bottom shelves to reach the top shelves. Also observed buildup on the floors in the walk in freezer. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed the autochlor unit leaking water when turned on. The facility had a plumber out this morning to repair the unit, but it hasn't been fixed. Have repaired.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed food buildup on the ground around the dumpster area outside. CDI-The area was properly cleaned.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple food employees fail to change gloves when changing tasks. CD I through instruction

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one soiled slicer and only one plastic pan stored as clean. CDI- removed to clean

l3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked, cream based shrimp sauce cooling from yesterday on speed rack in walk in at 47-53F. CDI- discarded FAILED TO COOL IN TIME DUE TO LOW SURFACE AREA/VOLUME RATIO.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple cold hold violations of TCS foods(see temp chart). CDI- removed to cool

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple unlabeled foods online.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed open coffee and tea pot accessible to customers. CDIremoved

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 scoops stored in contact with outside of equipment surfaces.