PRESSLEY PARK RESTAURANT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. REPEAT*** (1 pt)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths that were soiled with debris/residue not stored in a sanitizer bucket. -CDI- Wiping cloths were immediately placed in a properly concentrated sanitizer solution. (0 pts)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed 3 dishes that were wet stacked. Separate to allow proper air drying. Due to severity, points are not taken. (0 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy accumulation of food debris/residue on the side of the fryers and other pieces of equipment. Increase cleaning frequency. REPEAT*** (1 pt)

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 heavy accumulation of debris/residue on the floors and walls, also in some of the harder to reach areas throughout the facility such as under the fryers and behind the grill etc. Increase cleaning frequency. REPEAT*** (1 pt)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 2 knives that were stored in between the flip top and another table. -CDI- Employee removed knives and placed them to wash. (0 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy accumulation of food debris/residue on the side of the fryers and other pieces of equipment. Increase cleaning frequency. REPEAT*** (1 pt)

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 heavy accumulation of debris/residue on the floors in some of the harder to reach areas throughout the facility such as under the fryers and behind the grill etc. Increase cleaning frequency. REPEAT*** (1 pt)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 use bare hands to turn off the water. -CDI- Employee immediately rewashed hands using proper procedures without any correction from the EHS. Points not taken. (0 pts) For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw sausage links being stored above RTE shredded lettuce. Also observed frozen raw sausage thawing int he WIC being stored on the top shelf while RTE food items were being stored below. -CDI- Storage order was rearranged. (1.5 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy accumulation of food debris/residue on the sides of the fryers as well as the grill station. Increase cleaning frequency. REPEAT*** (0.5 pts)

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 heavy accumulation of food debris/residue on the floors behind the grill/fryer station. Increase cleaning frequency. REPEAT*** (0.5 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. PIC had expired ServeSafe. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed a knife being stored between a RIF and table. Also observed a knife used to cut fish being stored between a pipe and the wall. -CDI- PIC removed both knives and placed them to wash. REPEAT*** (0.5 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking with a few stacks of metal insert containers stored as clean and dried. Separate containers to allow proper air drying. (0 pts)

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed items like chemicals and ingredients being stored on pieces of cardboard. Replace cardboard with a surface that is smooth and easily cleanable. (0.5 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy grease buildup up on the edge of the hood system with potential of contaminating food below. Increase cleaning frequency. (0.5 pts)

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 heavy build up of food debris and residue underneath but not subjected to the grill line/oven area. Also observed the accumulation of debris/residue on vents and walls throughout the facility. Increase cleaning frequency to help prevent the accumulation of food debris and residue. REPEAT*** (0.5 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. PIC stated that he will be renewing his CFPM later this month. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 food employee wash hands for less than 20 seconds and not use any soap. -CDI- EHS educated food employee on proper handwashing procedures and food employee properly rewashedh ands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee wash hands at 3-comp sink. -CDI- EHS educated food employee on only washing hands at handsink and food employee rewashed hands at proper sink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed ice in handsink. -CDI- EHS educated PIC on proper use of handsink. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer spray bottle used to sanitize FCS above 200ppm. -CDI- PIC corrected to 100ppm. -0- 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 items in prep unit above 41F. Refer to temperature chart. -CDI- PIC placed items in freezer to cool back down. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 items in prep unit improperly date marked: housemade potato salad and Cole slaw, 6/16. Per PIC, items were prepared 3 days prior. Observed milk in sliding display cooler and WIC with no date marks. Observed feta cheese in prep unit with no date mark. -CDI- EHS educated PIC on ensuring that date mark matches original prep date and PIC properly date marked items. **REPEAT** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed no label on spray bottle. Per PIC, contents were degreaser. -CDI- PIC properly labeled items. -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 rice and peaches cooling at a low rate in WIC. Items were found cooling in pans full of product, and peaches were covered with plastic wrap. Observed cut chicken cooling in WIC with protective covering. -CDI- EHS educated PIC on proper cooling methods and PIC placed items on sheet tray to facilitate rapid cooling. **REPEAT** -1- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flying pests. -0-

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed cloth contacting biscuits. -CDI- EHS educated PIC on proper food contact surfaces and PIC removed items and discarded items that were contacted with cloth. -0-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use knives stored between the wall and piping. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC placed items at dishpit to be W/R/S. -0-

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 floors, walls, ceilings, and vent covers in need of cleaning throughout. Increased and more thorough cleaning frequency recommended. 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 floors in need of repair. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. PIC stated that he will be renewing his CFPM later this month. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee crack raw eggs and return to work with RTE foods without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -2-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup inside of ice machine, especially near ice chute. Increased and more thorough cleaning frequency recommended. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in WIC above 41F. Refer to temperature chart. Observed ambient air of unit at 43F. Observed milk carafes for tables at 52F in display cooler. -CDI- PIC placed items in freezer to cool back down. PIC adjusted temperature unit and ambient air was observed at 39F. **REPEAT** -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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 housemade cole slaw and potato salad in prep unit with no dates. Observed feta cheese date marked 10/31 (discard 11/6), gyro meat 10/28 (discard 11/3), cooked veggies 10/30 (discard 11/5). Observed whole milk in display cooler and RIC with no date marks. Per PIC, items without date marks were prepared prior day. -CDI- PIC voluntarily discarded items past date and properly date marked other items. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** 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 .

3-501.15 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 multiple items prepared today such as sliced cheese, deli meats, sliced tomatoes and chicken salad cooling in WIC with protective coverings. -CDI- EHS educated PIC on proper cooling methods and PIC removed protective coverings to facilitate rapid cooling. **REPEAT** -1- 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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed ice in spaghetti noodles and cut lettuce. -CDI- EHS educated PIC on proper use of undrained ice. -0-

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.- Observed several priority violations at time of inspection. Observed no CFPM present at time of inspection. -CDI- EHS coached PIC. -1- Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. PIC stated that he will be renewing his CFPM later this month. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed head chef spray down a table and wipe it down it with sanitizer water and begin to return to food prep without washing hands. Observed food employee return from outside to take out trash without washing hands. Observed 3 food employees wash hands and not use a barrier to turn off the faucet, thus recontaminating hands. -CDI- EHS educated all on when to wash and all rewashed hands. -2- 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee wash gloved hands after working with raw eggs before going back to RTE foods. -CDI- EHS educated food employee on removing gloves to wash hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC use handwashing sink to fill up a water container. Observed bucket stored in handwashing sink. -CDI- EHS educated PIC on proper use of handwashing sink and PIC removed items. -1-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee wash gloves at handwashing sink after becoming soiled from cracking raw eggs. -CDI- EHS educated food employee on discarding of gloves after they are soiled. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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 .

3-501.14(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 cabbage, turkey, stuffing (containing cooked onions) prepared yesterday above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -0- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed green beans and rice hot holding below 135F. Refer to temperature chart. Observed livermush sitting on counter at 98F. -CDI- PIC reheated rice to 188F and green beans to 186F. **REPEAT** -3- 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 items stacked too high in prep unit above 41F. Observed milks used for creamer in display cooler above 41F. -CDI- PIC voluntarily discarded items. EHS recommended PIC placed milks used for creamer on TPHC as items sit out during service. -0- 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/ 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 no date mark on potato salad and sliced deli meats in prep unit such as bologna, ham and turkey. Observed Housemade ranch containing milk with no date mark in display cooler and WIC. Observed two deli turkeys and ham in WIC with no date marks. Observed chicken salad date marked 8/20 (discard 8/26). Per PIC, items were prepared in the last two days. -CDI- PIC properly date marked items. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 eggs and sliced cheese being held on time with no time stamp. -CDI- PIC properly time stamped items. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed 3 spray bottles with no labels. Per PIC, items were bleach water and degreaser. -CDI- PIC properly labeled items. -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 items prepared yesterday that did not meet cooling parameters. Observed items cooling today at low cooling rates. Items were placed in WIC almost immediately after they were removed from hot holding. Items were cooling in metal containers, filled to the top without any active stirring. Observed cheese slices cooling stacked on top of each other with plastic covering. -CDI- EHS educated PIC on proper cooling methods and PIC removed wrapping and separated items into smaller containers to facilitate rapid cooling and removed plastic covering on cheeses. **REPEAT** -1- 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees engaging in food prep with watches and bracelets. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in chlorine sanitizer concentration at 10 ppm. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. 4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean utensils stored in metal container with heavy debris buildup. -0-

5-501.116 (A) Receptacles and waste handling units for refuse, recyclables, and returnables waste water shall be disposed of as specified under 5-402.13. Observed food employee dump dirty wastewater from the bottom of the trash can into spray sink/pre rinse. EHS educated PIC on proper disposal of wastewater. -0.5-

6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed cardboard “mats” on floor to help keep employees from slipping. -CDI- EHS educated PIC on not using cardboard as it is not an easily cleanable material. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. PIC stated that he will be renewing his CFPM later this month. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed hamburger patties and chicken breasts hot holding on grill below 135F. -CDI- PIC reheated items to above 165F. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 housemade Cole slaw and potato salad, sliced turkey, diced ham, tuna salad and gyro meat in prep unit with no date marks. Observed housemade ranch (containing milk) in display cooler with no date mark. Per PIC, items were prepared on Saturday. -CDI- PIC properly date marked items. -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 .

3-501.15 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 some rice, noodles and chicken noodle soup cooling in WIC with no active stirring with minimal change in temperature. Refer to temperature chart. -CDI- EHS educated PIC on cooling methods and PIC placed items on sheet tray in freezer to facilitate rapid cooling. **REPEAT** -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 raw bacon on sheet trays stored above prepped lettuce and cabbage. CDI - Storage order was rearranged.

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 can opener blade with build-up and food debris. CDI - Can opener moved to 3 compartment sink to be w/r/s.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: 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 Fried chicken tenders in hot box held below 135F. CDI- Tenders placed in fryer to reheat to 165F.

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 plastic wrapped green beans cool at rate of 0.04F per minute. CDI - Green Beans were unwrapped and placed inside the WIF for rapid cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw shell eggs stored on the floor inside the WIC. PIC stated that the delivery was just made. CDI - Eggs were removed from the floor.

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 Fried chicken tenders in hot box held below 135F. CDI- Tenders reheated to 165F. Tenders will be added to 4 TPHC 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 slaw, chicken salad, tuna salad in Prep unit RIC, and egg wash in ice bath held above 41F. Items were placed on line at 10 AM, PIC stated that no items are left on the line overnight and Prep unit is filled at 10 AM daily, establishment was allowed to use 4 hour TPHC on items. Chicken salad prepared today was moved to the WIC for rapid 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 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 feta cheese with no date marking. CDI - PIC stated that feta was prepared today and the corrects label was added.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical spray bottles with no labels. CDI - Spray bottles were labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee prepping food with no head covering. CDI - Head covering was added.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed expired CFPM during today’s inspection. -1- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed wiping cloths stored inside hand washing sink at server galley. CDI - Wiping cloths removed. -1-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed fried chicken placed onto soiled cotton wiping cloth at cook line. CDI - EHS intervened, educated and product voluntarily discarded. -1.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths on prep counters throughout the facility. -0-

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored in between spaces of prep counter. CDI - EHS educated and utensils removed. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked on top of each other on shelving unit. CDI - Utensils separated to allow for proper air drying. -0-

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 utensils stored as clean with food residue. CDI: PIC placed at the dish machine to wash and sanitize. REPEAT VIOLATION -1.5- points deescalated due to improvements from last inspection.

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. 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 a deep plastic container of chicken and rice soup made yesterday at 44F today. Per PIC, soup was made and immediately poured into the plastic containers to cool in the walk in cooler with no constant stirring and then covered when cooled. EHS discussed with PIC on different cooling methods. CDI: voluntarily discarded. -1.5-

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 dispensing 0ppm chlorine sanitizer. Facility is to use the 3 comp sink until the dish machine is working properly and dispensing at 50ppm-100ppm. VR within 3 days. 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 meat slicer with food debris at back of blade. CDI: meat slicer was taken apart to clean. REPEAT VIOLATION -3-

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 sausages stored over ready-to-eat foods in the salad/sandwich prep reach in. CDI: items reorganized -1.5-

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 can opener stored as clean with food residue. CDI: placed in 3 comp sink to w/r/s. REPEAT VIOLATION 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed can opener, per PIC, has not been used since yesterday. CDI: EHS discussed with PIC and placed can opener at 3 comp sink to be w/r/s -3-

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 tuna salad (5/31) and Cole slaw (6/7) stored in the salad prep reach in and walk in cooler past 7 days. CDI: voluntarily discarded. -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 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 TCS foods made today tightly wrapped in the walk in cooler. CDI: containers vented and EHS discussed with PIC on cooling methods. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility does not have written cleanup procedures for vomit and diarrhea. CDI: EHS provided another copy via email. REPEAT VIOLATION -0.5-

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed towels and metal cup stored in the hand sink at the front. CDI: items removed. -0-

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 meat slicer with dried food debris on the chub holding part. CDI: meat slicer broken down to be cleaned during inspection. -1.5-

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 steak dish hot holding at 117F. CDI: reheated to 198F during inspection. -0-

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 patties on TPHC with no time stamped. Per PIC, sausage patties were made at the same time as hash browns at 8:30 AM. CDI: time was written on the white board for sausage. REPEAT VIOLATION -3-

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 heavy buildup of the hood panel on the flat grill side. Recommend to clean. -0-

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written cleanup plan procedures for vomit and diarrheal events. EHS has emailed PIC a copy of a cleanup plan. -0-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several containers in the reach in freezer uncovered. CDI: all containers were saran wrap during inspection. -0-

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 some red sauce, tomato paste, and beans with no date labeled. PIC stated items were opened and made on 10/22. CDI: items dated. REPEAT VIOLATION -3-

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 hash browns on TPHC, but no time stamped. PIC stated hash browns were made at 10:30AM. CDI: hash browns were time stamped for 4 hours to be discarded after the 4 hour mark. -1.5-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed all chlorine sanitizer buckets in with a concentration of 200ppm or over. EHS explained to PIC that it being too strong is too toxic. CDI: all sanitizer buckets were diluted to a concentration of 100ppm -0-

4-501.11 Maintain equipment in good repair. Observed torn gaskets in need of replacement at the prep reach in. REPEAT VIOLATION -1-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above ground beef in the walk in cooler. CDI: storage order was rearranged. No points due to shelving is solid metal and has less chance of dripping through onto the ground beef.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean with food debris. PIC stated it was used this morning and should be clean. CDI: PIC took apart to dish machine to be cleaned. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed turkey and white gravy on hot holding unit at 126F and 112F. CDI: turkey and white gravy was reheated to 171F and 158F. REPEAT VIOLATION -3-

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 several TCS foods in the walk in cooler with no labeled date. PIC stated that they were made yesterday, therefore EHS allowed PIC to label dates for this time. CDI: tcs foods were date marked -1.5-

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 whisk at the hot holding unit stored in 128F water. Observed scoop used for sugar stored on top of soiled lid. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked. -0-

4-501.11 Maintain equipment in good repair. Observed torn gaskets at prep reach in at the flip top in need of replacement. REPEAT VIOLATION No points escalated due to flip top unit working correctly. -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open. Maintain all doors and lids closed to prevent harborage of rodents and/or insects. -0-

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 hood system with dust and grease buildup. Clean as often as needed to prevent food contamination. -0-

6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage at handsinks in kitchen and in drink area. CDI - Handwashing signs were provided by regulator. -0 points-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed knife used to slice sandwiches making contact with employee phone. CDI - Knife was taken to dishwashing machine to be washed, rinsed, and sanitized. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of ground beef at 95F and a container of chicken breast at 111F. PIC cooks ground beef and chicken to final cook temperatures and then holds at room temperature until time of service. CDI - PIC reheated ground beef to 174F and chicken breast to 171F. PIC was advised to hold TCS foods at 135F or above or place items on TPHC. PIC was provided with a TPHC form and form was reviewed with regulator. A VR is scheduled by June 2nd, 2021 to ensure compliance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes at 50F, chicken salad at 48F, and slaw at 48F in flip top cooler. PIC stated that flip top cooler was not able to maintain food at 41F or less and a technician has been called. PIC stated that items were placed in flip top for lunch service. CDI - PIC was advised to hold items on TPHC, discard remaining food after four hours, and taken flip top out of service until repairs can be made. TPHC documents were left with PIC. A VR is scheduled for June 2nd, 2021 to determine compliance.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in kitchen. Recommend controlling flies and protecting outer openings to prevent infestation. -0 points-

4-501.11 Maintain equipment in good repair. Observed flip top cooler maintaining temperatures of 44F. Items in flip top cooler were above 41F. PIC was aware of malfunctioning flip top cooler and was advised to take out of service. PIC has called a technician for repair. -1 point-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of unknown liquid stored in dish pit area. PIC identified them as chlorine bleach and degreaser. CDI - PIC labeled spray bottles with name of contents. -1 point-

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 metal pans of cooling green beans that were tightly wrapped with plastic. Recommend leaving cooling foods uncovered to allow for cold air to circulate in and around food item. CDI - PIC uncovered metal pans to allow rapid cooling to 41F or less. -0.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice bin left open at drink station. Ice must be protected from splash, dust, and sources of contamination. Keep ice bin closed when not in use. CDI - PIC closed ice bin. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy black build up on interior of ice machine. Recommend removing interior metal divider when cleaning to reach area around ice chute. Observed dust and food residues on shelving used to store clean equipment and utensils. Recommend more frequent and thorough cleaning. -REPEAT- -1 point-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with sliding door open. Keeping lids and sliding doors closed when not in use to prevent insect or rodent infestation. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and keys stored on cutting board surface. Recommend designating an area for the storage of employee possessions that will not contaminate equipment, food, or utensils. -0.5 points-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed tomatoes stored above ready to eat coleslaw, cheese, deli meats, and sliced tomatoes. CDI - PIC placed unwashed produced on lower shelf below ready to eat foods. -REPEAT- -1.5 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed metal pan of cooked chicken breast being held on griddle with a temperature of 104F. CDI - PIC reheated chicken breast on griddle to 183F. -0 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on prep table near walk in freezer. -REPEAT- -1 point-

4-501.11 Maintain equipment in good repair. Observed flip top cooler holding at a temperature of 53F. PIC was aware of issue prior to inspection, food normally stored in prep top cooler was stored in walk in cooler, and a technician has been called. A VR has been scheduled for no later than 8/14/2020 to determine if flip top cooler has been repaired. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed floor fan being used in kitchen area with heavy build up of dust. Recommend cleaning floor fan to prevent contamination of food. -0.5 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee phone and keys stored on prep surface near flip top cooler. Recommend keeping employee possessions in a designated area away from food. -0 points-

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed container of raw chicken stored above container of ground beef in walk in cooler. CDI - PIC corrected storage order by placing raw chicken below ground beef. - 0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pan of hash browns resting on top of microwave close to bucket of unwashed dishes waiting to be washed. Observed plastic bag of uncooked ziti noodles, cans of food, and boxes of rice on shelving stored under plastic storage bins that were in the process of air drying. Observed box of crinkle cut potatoes on floor of walk in freezer. CDI - Pan of hash browns moved to heat lamp area for hot holding and new location was chosen for plastic storage bins to continue air drying. Crinkle cut potatoes were moved to shelf in walk in freezer. - 1 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observe wet wiping cloth being kept on prep surface near flip top cooler. CDI - Wet wiping cloth was moved to sanitizing bucket. -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top lids left open on dumpster. 5-501.114 Using Drain Plugs - C Observed drain plug missing from dumpster. PIC stated he would call waste management company for replacement.

General Comment: 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed staff with inadequate knowledge of the Employee Health Policy. Observed a policy posted on wall but it was covered up. CDI: reviewed and discussed EHP with employees present. Reiterated the importance of retraining employees on policy.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Meatsauce at 132F and gravy at 112F observed inside steam table. CDI: reheated to 165F/above on stove. Hamburger steak hot held on flat top grill at 125F. Ensure steak is not stacked in pans. CDI: reheated on stove to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - TCS foods including boiled eggs, american cheese, cut turkey, cut ham, slaw, chicken salad, etc. recorded > 41F (see temp chart) inside cook line prep cooler. CDI: foods were removed and transferred to walk-in freezer/put on ice. Service call was placed. VR by 8/31/19

General Comment: 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 meatloaf that was made on Monday not dated inside walk-in cooler. CDI: properly dated. 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. Potato salad dated 8/12/19 inside walk-in cooler that expired 7 days. CDI: by discard

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. Sausage patties held on TPHC observed with no time. CDI: proper time added. Okra and squash were said to be held on time without procedure sheet. Added to current procedure sheet on site.

General comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Bleach sanitizer bucket held at front wait station measured 0ppm. CDI: Corrected to 50ppm. Wiping cloths that were wet and not in use found to be stored on counter.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Continue to work on cleaning of non food contact surfaces. Observed build-up on hood system, fryer, grill, etc.

General Comment: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build-up on floors at cooking area. 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. Damaged flooring observed a cooking area.

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 employee wash hands and recontaminate by turning off faucet with bare hands. CDI by intervention and education.

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

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell egg stored over ready to eat foods in reach in cooler. Observed sheet trays of raw bacon stored over veggies in walk in cooler. CDI by correcting storage order.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw frozen sausage links stored over ready to eat foods such as french fries. Commercial packaging has been opened. CDI by correcting storage order and educating staff as to proper storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in dish machine measuring ~0ppm. CDI by having maintenance person fix machine to dispense sanitizer at proper concentration.

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 package of ham past 7 day window. CDI by voluntary discard.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy debris build up on sides of equipment such as flat top and fryers.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored over hand sink. CDI by removal to proper storage location.

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 employee wash hands and recontaminate by turning off faucet with bare hands. CDI by intervention and education by EHS. Several instances of proper handwashing observed from other employees.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage stored under heat lamp measuring at 114F. CDI by placing the sausage on TPHC and modifying the TPHC template for sausage going forward.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep, discolored scoring.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored improperly on food prep surface.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - 2 pts - Observed PIC or any other employees did not have food manager's certification.

General Comment: 0 pts. - 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed rolls in walk-in cooler stored inside grocery bags. CDI: discussion with PIC to store food in containers that can be cleaned and sanitized. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed open bags of flour in dry storage room and shelf by back door. Observed salads uncovered in walk-in cooler. CDI: covered on site.

Repeat: 3 pts. - 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 several foods inside walk-in cooler not dated including turkey, country style steak, macaroni and cheese, and ranch made yesterday and meatloaf and veggie soup made Monday. CDI: products dated by PIC. 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 meat sauce dated 1/20/18 with expired date. CDI: discarded.

Repeat: 1 pt - 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 times recorded on eggs and hashbrowns held on TPHC. CDI: times were put on items by PIC. Assisted PIC in filling out procedure sheet correctly.

General Comment: 0 pts. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Facility still does not have a certified food manager. Facility has until 12/23/17 or by next regular quarterly inspection to comply.

Repeat: 2 pts. 2-301.14 Wash hands after activities that contaminate them. -P. Observed cook crack raw eggs then change gloves without washing hands in between before handling ready to eat foods. Observed another worker sweeping/mopping floor then proceed with other duties including handling clean dishes without washing hands. 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 dish washer employee handling soiled dishes then handle clean dishes without washing hands in between. 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 several employees using bare hands to turn off handsink faucet handle. *****CDI: all handwashing issues addressed with PIC; training provided and had all employees stop and wash hands properly.

Repeat: 1.5 pts. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chemical dishmachine not sanitizing properly. Observed bleach concentration at 0ppm. Ecolab was notified immediately by PIC and will be out to facility today to check machine. Directed facility to discontinue using dish machine. 3-compartment sink was set up for wash, rinse, and sanitizing dishes until Ecolab arrives to repair dishmachine. Verification required by 11/5/17

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. 1.5 pts. Observed in walk-in cooler ranch and spaghetti sauce made Monday 10/23/17 without a date; potato salad, slaw, and spaghetti noodles made on Tuesday 10/24 without a date. CDI: all items were provided with correct date Observed sliced turkey in walk-in cooler dated 10/18 with expired date

General Comment: 0 pts. 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 procedures provided for shell eggs and lettuce and tomato held on TPHC. CDI: TPHC form was sent again to PIC via e-mail to be filled out and submitted.

Repeat: 1 pt. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed several containers of raw fish uncovered inside walk-in cooler. CDI: covered with plastic. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of raw chicken tenders stored on the floor at back of kitchen.

Repeat: 1 pt. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces throughout kitchen. Observed cloths hanging from aprons.

General Comment: 0 pts. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present. Facility has 180 days from when transitional permit was issued to comply.

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 2-301.14 Wash hands after activities that contaminate them. -P 1.5 pts. Observed several handwashing violations including employee crack raw eggs then grab ready to eat ingredients for omelet and grab ready to eat bacon without removing soiled gloves and washing hands. Observed dish washer employee load dirty dishes into machine then wipe hands with wiping cloth and then touch clean dishes without washing hands in between. CDI: education provided to PIC; handwashing violations addressed; employees were directed to properly wash hands and change gloves.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - 1.5pts Observed PIC touch toast with bare hand that was not gloved; other hand had glove on it. CDI: directed PIC to discard toast that was touched with bare hands, wash hands, and don glove.

General Comment: 0 pts. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer available for use. PIC informed me that they were using a disinfectant muti purpose cleaner for sanitizer. CDI: had facility discontinue use of disinfectant; bleach sanitizer made available for use at 50 -100ppm.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P 1.5 pts. Observed final cooking temperatures of thick peices of chicken off the grill only reaching 145F and 150F. CDI: chicken reheated on grill to 168F.

General Comment: 0 pts. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and tomato being held on sheet tray on cook line prep table at 80F. According to PIC lettuce and tomato is used up quickly for lunch rush burgers. CDI: switched to TPHC; informed facility to add lettuce and tomato to list of foods being held on TPHC; PIC will fill out another form.

General Comment: 0 pts. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed 2 pans of stuffing and a pan of side salads not covered in walk-in cooler. CDI: covered during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 0.5 pts. Observed several wiping cloths not in use laying on counter surfaces including cutting boards and shelf above back prep table.

General Comment: 0 pts. 4-501.11 Maintain equipment in good repair. Observed torn walk-in cooler gaskets. Invoice shown by PIC for installation; gasket has been ordered. This is the last item left to be completed on non-compliant item list for transitional.