PARK PLACE RESTAURANT

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked chicken in WIC from yesterday at 45F which failed to cool. CDI- Voluntarily discarded and PIC spoke to prep chef Abbott cooling method and corrective action. (-0)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed raw beef patties at 49F inside cold drawer under flattop. EHS advises use of TPHC for patties in drawer opened too frequently for cold holding to be maintained, even when unit ambient temp is proper. CDI- Patties rapid cooled in WIF. (-3)

REPEAT. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed unsliced cooked chicken wrapped in tinfoil in deep container inside WIC which failed to cool overnight. EHS discussed proper cooling methods with PIC. CDI- Failed cool chicken voluntarily disposed. Methods discussed with PIC. (-1)

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed establishment probe thermometer 5-10F degree under EHS calibrated thermometer reading. CDI- Batteries replaced in inspection. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0ppm sanitizer beneath back flattop. CDI- Re-made with proper chlorine concentration. (-0.5)

4-502.13 Single-use and single-service articles cannot be reused. Observed a squeeze bottle formerly holding syrup of dressing holding plain water on cook line, and white, single service container previously holding something else used to store cooked sausage in RIC. EHS advised not re-using single service articles, which are not manufactured to withstand ware-washing. (-0)

REPEAT. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed two fryer baskets with deteriorated wire coming apart form frame, no longer safe to use. Replace. REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 5 cutting boards with deep scoring beneath prep table in back of kitchen, no longer cleanable. Resurface or replace. (-1)

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed squash above cooked lasagna. CDI- Squash moved to bottom rack. (-0)

10 DAY VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ice machine with dark residue inside. EHS will return to verify cleanliness within 10 days. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw beef patties in back RIF at 49F and milk in front RIC at 50F. Also observed hash-browns in cook line lowboy at 45F. CDI- Raw beef rapidly cooled in WIF, milk voluntarily of, hashbrowns verified when last at 41F (8am in WIC) and added to TPHC. (-1.5)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several large plastic containers of sliced lettuce with lids cooling in WIC and no decrease in temp after 35 minutes. CDI- PIC splits batches up into multiple, smaller containers. Lettuce begins dropping in temp. (-0.5)

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 knife stored with blade between prep top counters. CDI- Knife removed and brought to ware-washing. (-0)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed one ladle in use at cook line wrapped in cellophane, not cleanable while wrapped. EHS advises Chef to remove this utensil from cook line, remove cellophane, wash/rinse/sanitize before resuming use. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed fryer baskets with deteriorated wire coming away from frame. Other usable baskets available. Damaged basket removed from service. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed fliptop prep boards with deep scoring, no longer cleanable. Replace at earliest opportunity. (-0.5) REPEAT. 4-501.11 Maintain equipment in good repair. Observed clean dish racks and dry storage racks with corrosion and rust, no longer cleanable. (-1)

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 chipped walls near WIC, repair at earliest opportunity. 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 dust on fan blades inside walk-ins. Increase cleaning frequency. (-0)

TEN DAY VR. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no verification process onsite for ensuring staff are trained in the employee health policy, and one employee express uncertainty over what symptoms require exclusion from food handling, and how long they require exclusion. EHS providing county employee health and reporting agreement for staff to read and sign, and return signed copies to EHS via email within 10 days. (-1) FORM HERE: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed baked potatoes in WIC and sliced deli meats in RIC (prepped today or yesterday according to Chefs and PIC) without date mark. CDI- EHS verifies prep dates and Chef dates items. (-1.5)

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 no time label for raw shell eggs on prep counter held on TPHC. CDI- EHS verifies raw shell eggs in original holding location are 41F and below, PIC labels eggs for 1 hour before discard. EHS reminds staff to mark all items on TPHC, even if they last only a short duration. A white board may be used instead of sticker labels. (-1.5)

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 hard boiled eggs and in undrained water. EHS advises PIC on proper methods of storage and suggests new holding method in future. 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 severely dented can on rack in dry storage. EHS provides education to employee on dangers of cans with severe dents or defects, especially near the seam. CDI- Damaged can removed from usable supply rack. (-0)

REPEAT. 4-501.11 Maintain equipment in good repair. Observed clean dish racks with corrosion and rust, no longer cleanable. No escalation of points due to owner having ordered replacements. (-0.5)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0PPM chlorine at chemical dish machine. CDI- Dish machine servicing occurred during inspection. 100ppm dispensed following successful repair. (-0)

REPEAT. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage in warmer across from cook line below 135F. PIC states sausage is re-heated to order. EHS explains that cooked sausage must be held either above 135F or properly on TPHC. CDI- Sausage added to TPHC list and marked for time. (-3)

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 raw shell eggs on prep counter at cook line on TPHC without time label. No points taken due to presence of log to track when eggs were last at 41F. PIC directed to utilize time label going forward, and continue to ensure items start at 41F or below. CDI- Eggs labeled for time. (-0)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies on back of kitchen near 3 compartment sink. EHS notes regular pest management services occupy monthly. Increased frequency advised to achieve full abatement. (-1)

4-502.13 Single-use and single-service articles cannot be reused. Observed tomato sauce inside container originally for cottage cheese. EHS advises PIC to dispose of container and non re-use single service packaging. (-0.5)

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 several knives with wooden handles still wet in knife box; material not cleanable and non-absorbent. CDI- Knives voluntarily disposed of. 4-501.11 Maintain equipment in good repair. Observed deteriorated and rusted rack throughout establishment- dry storage, chemical racks, clean dish racks. Repair or replace so they are smooth, cleanable, not flaking, or re-contaminating clean equipment. (-0.5)

5-205.15 Maintain a plumbing system in good repair. Observed minor leak at plumbing beneath 3 compartment sink. Repair at earliest opportunity. (-0)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage on the cookline under the heat lamp at 115F. CDI- Food employees placed item on stove for reheat. See temperature chart **REPEAT** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a pan of sliced ham and sliced turkey that was not date marked. CDI- Food employee dated the product with yesterday’s date as it was prep yesterday and could be tacked to the larger portion in the walk in cooler. Points not escalated due to significant overall improvement with date marking. **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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 cooked noodles in the reach in cooler to the left of the prep line that were stored in a container with direct contact to ice with no drainage. EHS informed employees and PIC that they can store the noodles with ice if they place it in a perforated pan that allows for drainage.

6-303.11 Provide required lighting intensity. Observed the hood lighting in the back kitchen is in disrepair. Repair/replace as soon as possible.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed multiple employee beverages stored on and above prep surfaces.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed three employees touch the paper towel dispenser with their freshly washed hands. Observed an employee use their bare hands to turn off the facet at the hand washing sink. CDI- Food employees were instructed to wash hands properly.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink in the employee restroom. CDI- PIC replaced the paper towels. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC use hand washing sink to dump sanitizer bucket and refill. CDI- EHS provided education and PIC refilled sanitizer bucket in the back kitchen sink.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food stored in the lowboy on the line that were not covered. Items were not cooling.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple pans with encrusted food debris. Observed multiple pans stacked with sticker residue touching the food contact surface of the pans. CDI- PIC moved items to dish area to be washed, rinsed, and sanitized. **REPEAT** 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 diced chicken, cooked chicken breast, cooked rice in the WIC that had been prepared the day prior and missed the window for cooling. CDI- PIC voluntarily discarded the items. **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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked sausage hot holding on the line at 115F. CDI- Food employees reheated the sausage to 167F. 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 cut lettuce, hard boiled eggs, potato salad, Cole slaw, shredded cheese, feta cheese, cottage cheese, sausage, raw salmon, raw steak, and shredded cheese in the salad prep unit holding temperatures above 41F. See temperature chart. CDI- PIC voluntarily discarded all products. **REPEAT** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut tomatoes, house made ranch, spaghetti noddles with no date marks. CDI- PIC labeled items with yesterday’s date as they were all prepped yesterday as PIC asked employee who prepped the items. **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 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 Observed Taziki sauce and cooked pasta with a date mark of 05/20. When EHS asked if food was prepared today, food employee stated no that it was brought to the line today. EHS informed PIC and food employees that the date must travel with the food from the day it was prepared, not the day it is put on the line. CDI-EHS provided education on proper date marking policies. Food was marked with original date as original container was in the back WIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a container of degreaser at the wait station with no label. CDI- PIC labeled the container of degreaser.

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 that missed cooling window stored in deep containers and covered with lids or plastic wrap. CDI- Education was provided and all items were voluntarily discarded. **REPEAT** 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff preparing salads (portioning out lettuce, adding toppings and dressing), portioning soups, toasting breads, and boxing to-go meals without the use of hair restraints. EHS advised PIC that when employees are engaged in food preparation that they should be utilizing a hair restraint.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed utensil with handle stored in a container of beans, flour, onion power. CDI- Utensil storage was corrected the scoop so that the handle was no longer in the product. **REPEAT**

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several stacks of metal pans that were stored as clean and stacked wet on the shelves. CDI- Items were relocated to dish to wash, rinse, and sanitize. **REPEAT**

4-501.11 Maintain equipment in good repair. Observed the lowboy next to the standing reach in cooler and freezer leaking water during the inspection. *REPEAT*

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug in the dumpster. Replace as soon as possible.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged tiles on the cook line, at the wait station, in the dish pit and at the entrance of the WIF. Replace/repair as soon as possible. **REPEAT**

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food in lowboy on prep line. Label a designated area for employee to store food or drinks, if allowed by the facility. **REPEAT** 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed ac intakes in need to cleaning to prevent contamination in food prep areas. **REPEAT**

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 7 left side violations noted during the inspection. PIC was unsure about processes in the kitchen and could not answer all of the EHS’ questions. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the handwashing sink near the WIC. PIC stated they will be ordering a new dispenser. CDI- PIC replaced the soap dispenser.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked chicken stored below raw beef in the WIC. CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed items in the prep line low boy and the WIC that were not covered and the items were not cooling. CDI- PIC covered all uncovered items, that were not cooling.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a sanitizer bucket with over 200ppm chlorine sanitizer. CDI- PIC corrected the concentration to bring it down to correct levels. EHS verified it was 100ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a cabbage shredder and deli slicers with a small amount of food debris present. The items are stored clean. EHS observed metal and plastic containers stored as clean with visible sticker residue. CDI- PIC took items to dish area to be washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , 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 two containers of dressing cooling in the WIC since 02/16. EHS temped the items as 44F and 49F. These items have missed the window for cooling. CDI- PIC voluntarily discarded the items. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, halved tomatoes, and cut lettuce in cook line prep unit that were above 41F. See temperature chart. CDI- PIC voluntarily discarded the items. 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 Observed cooked BBQ, cooked liver mush and meatballs stored in the cook line prep unit without date marks. CDI- PIC voluntarily discarded the items. 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 Observed lasagna, cooked sausage and feta cheese in a prep unit with a date mark that exceeds the 7-day period. CDI- PIC voluntarily discarded the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed insect killer and comet stored below a prep surface next to facility food and cutting boards. PIC stated that the insect killer is used outside the back door to help with pests. CDI- PIC moved all items to chemical storage area.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two containers of dressing cooling in the WIC in deep tubs with tight fitting lids. CDI- Items were voluntarily discarded and EHS provided education on proper cooling methods. 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 unlabeled containers of sugar in the wait-staff area. CDI- PIC labeled the sugar.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle stored in a container of dry batter in the storage area. CDI- PIC corrected the scoop so that the handle was no longer in the product.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed metal pans and plastic pans stored in the clean dish storage area wet stacked. CDI- PIC removed all wet stacked items and took them to the dish pit to be W/R/S.

4-501.11 Maintain equipment in good repair. Observed a leak in the low boy on the cook line and leaking in the WIC. REPEAT.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed dust and debris accumulation on the shelves in the WIC. Clean.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents.5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed debris and grease outside of the dumpster area. EHS noted a small amount of food debris and trash surrounding the dumpster 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. Observed tile damage in the prep area and at the entrance of the WIF and the wait station.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food in lowboy on prep line and in the WIC. Label a designated area for employee to store food or drinks, if allowed by the facility. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed broken light shield in the prep area. There is also no shielding in the light in the WIF. Replace shielding for lights. REPEAT. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed ac intakes in need to cleaning to prevent contamination in food prep areas.

Wash hands after activities that contaminate them. Observed food employee turn faucet off with hands after washing. Improvements made since previous inspection. Points not escalated today. CDI , staff rewashwd hands

Food contact surfaces shall be clean to site and touch. Observed spec of food debris on back of blade. CDI, employee reached and sanitized back of blade.

Observed eggs held on TPHC with log but operator could not locate written procesdures. CDI, procedures emailed and completed on site.

Observed 1 dead cockroach on floor in dry storage room. Improvements made since previous inspection. Operator stated pest company scheduled to come back out next week

Keep equipment in good repair. Observed slight condensation leak in WIC

Observed damaged floor tile at dish machine area and area leading to WIF

Provide light shields or shatter- resistant bulbs. Observed light shield missing on ceiling lighting at line

Observed uncovered employee beverage above prep table.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee handle soiled linen then proceed to food preparation without removing gloves and washing hands. Observed 2 employees turn faucet off with hands and not use barrier after washing. CDI, employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a food employee rinsing towel at handwashing sink. CDI by instruction.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle soiled linen with gloves then use same gloves for food preparation. CDI, employee removed gloves and washed hands. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed unwashed produce stored over RTE food in walk in cooler. Observed raw pork stored over squash in tall reach in and cooked potatoes sorted on box of raw shell eggs in walk in cooler. Observed raw shell eggs stored over pork in flip top prep refrigerator. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 sweet potato cooling in deep container at 113 degrees F at 2:34. At 2:54 sweet potato was at 112 degrees F. CDI, sweet potato transferred to shallow uncovered container to rapidly coo.. 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 meatloaf held on grill at 126 degrees F. CDI, meat loaf reheated to 182 degrees F. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut Tomatoe, cut lettuce and house made dressing cold held between 43-45 degrees F. CDI, items prepared recently relocated to WIC to rapidly cool and dressing voluntarily discarded. Vr to follow up on salad cooler as refrigerator had ambient air temperature of 43 degrees F./ For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sweet potato cooling in deep container at 113 degrees F at 2:34. At 2:54 sweet potato was at 112 degrees F. CDI, sweet potato transferred to shallow uncovered container to rapidly coo.. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 2 dead cockroaches on floor in dry storage room. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left open for duration of inspection .

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 and chicken boxes stored on ground in WIF

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 general cleaning needed on floor under equipment and hard to reach areas. Observed soiled linen stored on ground near grill in back of kitchen.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed sanitizer bucket stored in hw sink behind counter. CDIk bucket removed. 6-301.14 Post a handwash sign at each handsink. Observed no Hw signs in restroom. CDI, hw sign provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed flat of eggs stored with bread on top of eggs and over vegetables. Observed raw pork stored over rte food in reach in tall reach in refrigerator. CDI, foods relocated for proper storage . For more information on food storage order 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 sausage and green beans held below 135 degrees F. CDI, foods reheated to greater than 165 degrees F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed power accidentally turned off on low reach in drawer refrigerator and some foods in unit measured 42-49 degrees F. Foods in unit over 4 hours voluntarily discarded and recent items relocated to rapidly cool. Power turned on unit while on-site. 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 .

3-501.18 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 container of feta cheese not date marked and Cole slaw not date marked from previous batch but not date marked. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 flat of eggs held on TPHC but time not identified per written procedures. CDI, time identified while on-site.

4-501.11 Maintain equipment in good repair. Observed switch accidentally turned off per employee on low reach in refrigerator. Observed several lights out in back of kitchen near office. Replace to provide proper lighting.

2-101.11 (A) PIC shall be present during all hours of operation. -PF - Observed no PIC present at time of inspection. PIC arrived after inspection started.

General Comment: 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Posted employee health policy did not include non typhoid Al salmonella. CDI, updated employee health policy agreement emailed to PIC. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed no written employee health policy. CDI, written employee health policy and poster emailed to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee return to kitchen from outdoors and then proceed to handle clean plates. CDI, employee removed gloves and washed hands. Observed another food employee crack raw shell egg then proceed to handle clean plates. CDI, employee washed hands. Repeat. Risk Control Plan to be requested of same violation next inspection.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation ' 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw salmon stored over cottage cheese in flip top prep refrigerator. Observed raw chicken stored over raw shrimp in tall reach in refrigerator. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 metal storage bans with flour and sugar not labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple pans being wet stacked on rack.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed a few damaged floor tiles leading to walk in freezer. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored on prep table at prep station.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed no written procedures for vomiting and diarrhea cleanup. CDI, sample procedures and poster emailed to PIC. For more information 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 2 food employees turn faucet off with hands before proceeding to next task. CDI, employee rehashed hands. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee crack raw shell eggs then handle RTE cheese and clean plates. CDI, employee rehashed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed container of raw pork stored over sauce and RTE food in tall reach in refrigerator. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee use same gloves to crack and handle raw shell eggs to handle RTE cheese and clean plates.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed cooked steak cooling on shelf in deep container at 122 degrees F at 9:12. At 9:42 steak was at 111 degrees F. CDI, operator transferred steak to multiple shallow containers to rapidly cool in walk in unit. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed stand up freezer not working and holding foods above 41 degrees F such as steak and sausage. Ambient air temperature of unit was 60 degrees F. Visit needed to ensure long term compliance and calibration of tall reach in freezer. Facility not using unit and had out of order sign placed on unit. 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 .

3-501.18 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 cooked hash, several containers of chicken salad not date marked in prep cooler and cheese not date marked. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 cooked steak cooling on shelf in deep container at 122 degrees F at 9:12. At 9:42 steak was at 111 degrees F. CDI, operator transferred steak to multiple shallow containers to rapidly cool in walk in unit. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed raw bacon and boxes of food removed from freezer to thaw on sink. CDI, foods relocated to thaw under refrigeration.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in facility. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left open for duration of inspection.

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed soiled linen stored inside refrigeration unit along prep line and on floor.

4-501.11 Maintain equipment in good repair. Observed several lights not on in kitchen. Observed stand up freezer not calibrated to maintain TCS foods at required temperature .

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor tile damage leading to walk in freezer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed patty sausage at a temperature of 125F. CDI- Patty sausage was reheated during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P. Observed foods inside of prep unit above 41F. See temperature chart. Some items were being held above the prep unit fill line.

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 pasta recently prepared placed inside the reach in unit to cool. Ensure that foods are being properly cooled using rapid cooling equipment. Gyro meat was recently chopped and placed directly inside of the reach in unit.

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 corn meal inside of secondary bus containers without label present. CDI- Foods were labeled during the inspection. No escalation of points due to improvement.

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 table and warmer unit during the inspection. Ensure that knives are stored in a manner that prevents contamination.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Serve safe certified food protection manager arrived during the inspection. Serve safe certified food protection manger must be present and accredited by an ANSI accredited food protection course.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed two food employee unable to tell EHS the six reportable foodborne illnesses and symptoms. CDI-PIC was able to show posted employee health poster with reportable illnesses and symptoms. EHS educated PIC on the poster and recommended training for all employees. EHS will email employee health policy acknowledgement form to PIC.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed an employee go inside of the walk in cooler and return to working on the main line without washing hands and changing gloves in between. Observed a team member handling cracked eggs and continue to work on the line without the changing of gloves. Team member also handle bread and ready to eat bacon. CDI- Employees were asked to rewash hands during the inspection.

6-301.14 Post a handwash sign at each handsink. Observed hand washing sink in the front of house without handwashing sign present. Hand washing sign provided during the inspection.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed freezer burned food(beef tips)(meat loaf) inside of the walk in cooler. Foods discarded during the inspection.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed shelled eggs stored over pancake batter inside of reach in refrigerator. Foods were reorganized according to the final cook temperature during the inspection. Pancake batter did not contain eggs. No escalation in points due to improvement.

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 team members actively washing dishes in dish machine without santizing due to the dish machine sanitizer bucket not being changed when empty. Person in charge switched the bucket during the inspection and primed dish machine. 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 build up attached to metal pans from previous uses. Ensure that dishes are being thoroughly washed, rinsed, and sanitized to remove debris, labels, and label residue from previous uses. CDI- Dishes moved to 3 comp sink to be washed, rinsed, and sanitized.

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 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 lettuce in walk in cooler without any degree of change in between two readings over a time period of 41 mins. In order for food to meet cooling over 41 mins, food would have to drop a total of 5F. Observed potatoes with only 3F temperature change over 40 minutes. CDI- Foods were placed on sheet pans to allow better air flow to properly meet cooling parameters.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P. Observed foods inside of reach in unit and prep unit above temperature threshold of 41F. See temperature chart. CDI- Foods in between 42-45F where cooled during the inspection. Foods above 45F were discarded during the inspection.

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 foods prepared days prior without date markings present. Foods include BBQ pork and tuna. CDI- Pork was made the day prior and was dated during the inspection. Tuna’s make date was unknown and discarded during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed lettuce inside of walk in cooler with plastic wrap attached and food tightly packed inside of pan. Observed potatoes stored in metals pan tightly packed. Ensure that foods have proper air flow by uncovering and spreading foods out thinly. CDI- Foods were broken down in to smaller portions and properly vented during the inspection.

Observed salmon thawing at room temperature on cooling rack. Ensure that salmon is thawed with packaging open under refrigeration. 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.

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 corn meal inside of secondary bus containers without label present. CDI- Foods were labeled during the inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed foods stored in walk in cooler/freezer stored on the ground during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee actively preparing foods on the main cook line without a beard guard present.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle buried inside of corn starch during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed large white containers stacked tightly while wet. Food establishment shall implement pyramid stacking method.

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 take out trays left open ended inside of dry storage. Ensure that single service items are stored inverted and protected from forms of contamination.

4-501.11 Maintain equipment in good repair. Observed torn gaskets in reach in freezer unit.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed no food contact surfaces in need of additional cleaning throughout in areas such as shelving in walk in cooler, wire shelving beside main cook line, sides of equipment,

5-205.15 Maintain a plumbing system in good repair. Observed the hand washing sink in back of house by stove area not in working condition.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed grease trap left open. Ensure that grease trap prevents accessibility of insects and rodents. Ensure that grease trap is maintained to prevent possible attraction of pests.

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. 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 walls with build up left attached throughout. Observed damaged floors inside of walk in freezer.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed container of raw chicken stored over ground burgers inside of reach in drawer. CDI - Food was reorganized according to their final cook temperature during the inspection. No contamination observed during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P. Observed foods inside of reach in unit and prep unit above temperature threshold of 41F. See temperature chart. CDI- Foods in between 42-45F where cooled during the inspection. Foods above 45F were discarded during the inspection. No escalation of points due to improvement.

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 flour and corn meal inside of secondary bus containers without label present. CDI- Foods were labeled during the inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed foods stored in walk in cooler/freezer stored on the ground during the inspection.

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth on prep table not being held in sanitizer. CDI - Wiping cloth removed. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on the ground during the inspection.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed the handle of tongs making direct contact with lettuce inside of the prep unit. CDI- Tongs was removed from the lettuce during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed large white containers stacked tightly while wet. Food establishment shall implement pyramid stacking method.

5-205.15 Maintain a plumbing system in good repair. Observed leak underneath the hand washing sink in back of house by stove area.

REPEAT: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed paper towel jammed in dispenser inside employee restroom. CDI - PIC unjammed towel dispenser.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed container of raw chicken stored over raw shrimp inside upright reach-in across from cook line. CDI - Storage order corrected. No physical evidence of contamination observed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P. Observed foods inside flip top, lowboy and cold drawer units at cook line to be > 41 F. Refer to temperature chart for details. All foods had been placed inside these units 30-45 minutes prior to EHS arrival. CDI - Several items from flip top and lowboy taken to walk-in cooler and freezer to cool to < 41 F. Other items needed during the brunch rush placed on emergency TPHC and time stamped. PIC contacted specialist for repairs and instructed employees to discontinue usage of the units. EHS discussed about temporary TPHC for sandwich unit and cold drawer products with PIC and TPHC form filled out onsite. A 3-DAY VERIFICATION WILL BE CONDUCTED TO ASSESS COLD HOLDING AT UNITS.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insect on lighting panel. CDI - PIC removed.

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth on prep table not being held in sanitizer. CDI - Wiping cloth removed.

4-501.11 Maintain equipment in good repair. Observed active leak at bottom of sandwich unit across from cook line and split gasket at cold drawer unit. Repairs needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack stored with retail goods in dry storage shelving and cell phones on prep table and on single service foil wrapping. CDI - Items removed. Foil wrapping that came into contact with cell phone discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near back of facility. CDI-paper towels provided .

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 salads, tomatoes and sausages cooling in the WIC that were tightly wrapped with plastic wrap. CDI-plastic wrap was removed from the tops of the containers so that the foods would be allowed to rapidly cool down. Cool foods in a way that the air flows around the product to remove the heat. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes not being held in sanitizer.

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 not procedure for vomiting and diarrheal events. EHS educated and provided documents for the facility.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in the warmer that was below 135F. Rice was reheated on the stove to 165F, before being placed back into the warmer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in the reach in cooler on front line to be above 41F. Spaghetti, sandwiches, raw meats were all moved to the fridge before EHS arrival. CDI-TCS foods were moved back into the WIC to quickly cool down. Observed salad in flip unit in server station that was above 41F. Salad was just prepared. CDI-salad placed on ice to quickly get it down to 41F and below. REPEAT

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed salads, tomatoes and sausages cooling in the WIC that were tightly wrapped with plastic wrap. CDI-plastic wrap was removed from the tops of the containers so that the foods would be allowed to rapidly cool down. Cool foods in a way that the air flows around the product to remove the heat.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed brisket that was sitting on a rack thawing in the kitchen. CDI-brisket moved to WIC where it could properly thaw out. EHS explained proper thawing procedures to PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal containers stored clean with large amounts of old food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit to be properly washed, rinsed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw meats stored inside lowboy measuring 45F; meat is pulled from walk-in with ambient 38F and placed into lowboy before service. Facility will use ice and TPHC as corrective measure until maintenance can be performed. VR required to ensure cold holding unit is holding prroperly.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (surfaces in between cooking equipment throughout cook line).

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed flooring underneath cooking equipment in need of cleaning).

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 tomatoes, pasta, squash, French toast batter, lettuce, pork that were not date marked. Foods were prepared on 04-04-2021. CDI-foods were labeled with the correct date. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sausages cooling in the WIC that were made today and that were tightly wrapped. CDI-sausages were unwrapped to allow for rapid cooling. REPEAT

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P observed pot roast and pasta in the WIC that were above 41F. Both foods had been prepared on 01-04-2021. CDI-foods were voluntarily discarded.

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 spinach pie, mushrooms, spinach and hushpuppies in the reach in that were not date marked. Cut tomatoes in the prep unit were date marked. PIC states that foods were prepared yesterday. CDI-correct dates were put onto food.

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 pasta in the WIC that were above 41F. Pot roast was prepared 01-04-2021 at 11am and the pasta was prepared 01-04-2021. Foods were tightly wrapped in plastic wrap. EHS explained to PIC that to quickly cool foods the foods do not need to be wrapped. CDI-foods were discarded.

4-602.13 Nonfood Contact Surfaces - C Observed dishes labled as clean that had sticker residue on the outside of pans. CDI-dishes put into dirty dish area to have sticker residue removed and to be rewashed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. One employee cup stored on top shelf. CDI- Moved

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf One employee filled bucket with water at handsink. Other sink had sanitizer bucket in sink. REPEAT. CDI- Bucket moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some foods recorded above 41F (see chart). CDI- 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 Observe improper cooling methods for some foods (tomatos and lettuce cooling in flip top, onion/celery base in large pot). CDI- Moved to WIC for cooling.

4-501.11 Maintain equipment in good repair. One fryer basket had loose wire, CDI- Discarded

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed opened cup of coffee stored on the cutting board near the prep line. Cup was removed from prep surface. 0 points.

6-301.14 Handwashing Signage - C/5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed no hand washing signage in employee bathrooms. Also observed front hand sink with condiments and sanitizer buckets in the proximity and in the sink basin. CDI- educated employee on proper use of hand sink. Items were removed from proximity of hand sink. 0 points.

3-302.11(A) Separate the different types of raw animal foods. -P /3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging./ 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P/3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed raw chicken gizzards over raw shrimp and raw fish in 1 door. Observed uncovered foods throughout refrigeration. Observed unwashed produce over RTE salads in walk in. Food employee cracked eggs with gloved hands and then proceeded to conduct food prep without changing gloves or washing hands. Observed raw egg bowl being stored over clean plates. CDI- Foods/utensils were rearranged, covered, hands were washed and gloves were changed. REPEAT - 3 points.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Some mild buildup in interior of ice machine. Clean frequently. REPEAT -1.5 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cabbage and rice hot holding below 135 in hot box. Observed liver loaf, string beans and cabbage hot holding <135 on top of the exterior of the oven. Liver loaf and sausage patties were hot holding <135 on the steam table. CDI- foods were placed in freezer to aggressively cool. Ensure that foods are not being held on top of exterior of the oven for these foods will lose temperature based on observation. -1.5 points.

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 no dates on BBQ, cheese, liver loaf and several other foods in walk in and 2 door tall unit. Also observed no dates on frozen spinach pockets not dated. Foods were back dated for compliance. -1.5 points.

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 cooked noodles cooling in 1 door reach in at high capacity. CDI- foods were moved to freezer/walk in cooler for better cooling methods. -.5 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair damaged cold hold unit along the waiter/waitress area. Ambient air of the unit was reading >41F. Foods that were just prepped were moved to walk in cooler and work order has been placed on the unit. VR 0 points,

4-302.14 Sanitizing Solutions, Testing Devices - PF Facility did not have quat strips for premade quat sanitizer onsite. VR- 0 points.

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 One employee at server area hadling biscuits with bare hands. CDI- Discarded. Employee washed hands and donned gloves.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee cracked raw egg onto grill and proceeded to operate without glove change. CDI- Stopped employee, washed hands, donned new pair of gloves. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw beef stored above RTE biscuits in freezer. Raw eggs stored over lemons and lettuce in reach in. CDI- Storage order fixed.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Some mild buildup in interior of ice machine. Clean frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some items recorded above 41F (see chart). CDI- Discarded, convert eggs to TPHC.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P One bleach sanitizer bucket recorded too strong at >200ppm. CDI- 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 Liver mush cooling incorrectly with tight wrap around it. CDI- Wrap removed. Cooling improved from last inspection. REPEAT.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf One fryer basket wires damaged and not in order. CDI- Discarded.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors were open 5-501.114 Using Drain Plugs - C Drain plug missing from dumpster. Obtain.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal phone stored on shelf.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Sanitizer bucket stored inside front handsink. CDI- Moved. Keep handsink clear so employees can wash hands.

3-401.11(D) Raw communited meat may be not offered on a children's menu Pf Menu has a "*" on children's hamburger meal. Facility cannot offer a hamburger undercooked on a kid's menu. Must remove from menu.

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 Observe employee peeling boiled potatos at 10:15am, potatos recorded at 90. PIC stated facility peels and clean potatos while warm because of ease. PIC stated potatos were done boiling at 8:30 and likely stated cooling at 8:45am. Noted that two hours later (10:45am) potatos failed to cool down to 70F. CDI- Discarded. Discussed proper cooling of boiled potatos, including active cooling on a sheet tray in WIC to 70F and then peeling, as facility has the remaining 4 hours to cool to 41F. REPEAT. Cooling chart given.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some foods recorded between 42-45F (see chart). Foods were overstacked. CDI- Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Improper cooling methods of potatos (see # 18), chicken; cooked chicken was cooling in WIC with tin foile wrapped over, and diced tomatos cooling in flip top

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 not segregated. CDI- Discarded.

4-501.11 Maintain equipment in good repair. Observed gasket damaged in bottom reach in coolers on cook line.

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

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two personal drinks; one on top shelf in freezer and one on counter. REPEAT.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Raw chicken stored over raw shrimp and burger patties. CDI- Storage order re-arranged. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Some foods in reach in coolers not protected. REPEAT. 3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observe employee crack raw egg and continue to operate without discarding gloves and washing hands. CDI- Stopped employee and insructed to discard gloves and wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dry debris on slicer. CDI- Slicer broken down and cleaned. 4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine recorded at 0ppm bleach. CDI- Carolina chemicals came out and repaired machine on site and bleach tested correctly.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed roasted recorded at 87F in WIC. PIC stated he finished cooking product at 8:30am, thus failing to cool in 2 hours. CDI- Product discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed improper cooling of roasted turkey (see # 18)

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Knife stored in crevice of two units.

4-501.11 Maintain equipment in good repair. Hot holding unit missing rubber to hold door in place. Repair.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered employee beverage stored on prep table.

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 2 food employees not vigorously rub hands for 10 to 15 seconds when washing hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed shell eggs stored over ready to eat food in tall reach in refrigerator. Observed corn bread mix with raw egg as ingredient stored over RTE food in walk in unit. CDI, foods relocated for proper storage.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed ice machine accumulating soil and in need of cleaning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed a container of bbq not date marked and operator stated it was prepared, frozen, thawed and held in unit. CDI, operator voluntarily discarded bbq and informed PIC to include 3 dates if necessary such as prep date, froze date, and date of thaw.

2-402.11 Effectiveness-Hair Restraints - C - Observed a food employee preparing food and not wearing a hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 sanitizer buckets below required concentration and wiping cloths around waist of food employees.

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 ice scoop stored in container that was collecting soil residue. Utensil and holster relocated for cleaning.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed 2 fryer baskets in poor repair with broken wires. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed shelving inside 2 reach in refrigerators with rust.

2-301.14 When to Wash - P - Observed food employee crack raw shell eggs and handle utensil without washing their hands in between.CDI by instruction.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed cut lettuce container stored on eggs in walk in unit. Observed unwashed produce stored over ready to eat food in WIC. CDI to arrange for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed slicer and can opener stored as clean but soiled with food debris. CDI by instruction to clean while on-site. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed 1 bottle of quat sanitizer below required concentration. CDI, operator voluntarily discarded bottle.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed sweet potatoes cooling in deep container from night before at 48 degrees F. CDI, operator voluntarily discarded potatoes.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces and throughout kitchen.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed rusty shelving in walk in freezer and coolers. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed 3 fryer baskets in poor repair and in need of replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease and residue accumulating in fryer unit doors and between cooking equipment at front line.