METRO DINER HUNTERSVILLE

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above pre-washed carrots in walk in cooler. CDI - PIC corrected storage order 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. Observed pooled eggs stored above raw shell eggs in walk in cooler. CDI - PIC corrected storage order but separating pooled eggs from raw shell eggs on shelving. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed waffle iron and deli slicer stored as clean with build up of food debris. CDI - Both items were broken down to be washed, rinsed, and sanitized. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on inner surface of ice machine. Recommend higher frequency and more thorough cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed all sanitizer buckets in establishment reading 0ppm. A major leak at three compartment sink was preventing water from filtering through sanitizer mixing valve. CDI - Leak was corrected during inspection and service was restored to sanitizer mixing valve. Sanitizer with a concnetration of 200ppm was used to re-fill sanitizer buckets. -1.5 points- 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 coleslaw in reach in cooler with a cold holding temperature between 43F and 45F. All other TCS foods in reach in cooler were 41F or less. CDI - PIC discarded coleslaw. -0 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed feta cheese with a date mark of 10/7 in flip top cooler. Observed meatloaf with a prep date of 10/15 in walk in cooler. Prep date was actually 10/14. CDI - Feta cheese was discarded. PIC corrected meat loaf prep date with actual date of preparation. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) -0 points- 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 tube of machine lubricant stored on shelving above prep table. CDI - PIC stored item in designated chemical storage area. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two house flies in kitchen prep area and one in employee restroom. -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 boxes of raw shell eggs stored on elevated crate in walk in cooler that was less than 6 inches above the floor. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing watches and bracelets. -REPEAT- -0.5 points-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth stored on side of sanitizer bucket and not completely submerged in sanitizer. -0 points-

4-501.11 Maintain equipment in good repair. Observed gasket torn and hanging on flip top cooler. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of debris and food splash in gaskets of cold holding equipment, on cooking equipment, and shelving. Observed date marking stickers remaining on non-food contact surfaces of cleaned pans on drying rack. -REPEAT- -1 point-

5-205.15 Maintain a plumbing system in good repair. Observed major leak at three compartment sink spray arm.Spray arm was replaced during inspection but smaller leak persists. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpster. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing and bags stored on boxes of single use articles. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing bracelets while preparing food. -0 points-

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 fan stored on shelf with single use service articles above flip top cooler with abundance of dust and residue. Observed food splash and debris in gaskets of reach in coolers on prep line. Observed food splash and debris on non-food contact surfaces of cooking equipment. Recommend higher frequency and more thorough cleaning. -1 point-

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 fried jalapeno peppers being held on TPHC without start and end times. CDI - Items were discarded. PIC has been advised to follow written TPHC procedures and to mark each item with a start and discard time. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at rear flip top with heavy gouging and staining. Resurface or replace cutting board so that it can be effectively cleaned and sanitized. -REPEAT- -0.5 points-

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 fan stored on shelf with single use service articles above flip top cooler with abundance of dust and residue. -0.5 points-

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. Observed containers of raw pooled eggs stored above boxes of raw shell eggs in walk in cooler. CDI - Storage order was corrected. PIC has been advised to consult walk in cooler storage order chart located on walk in cooler door. -1.5 points- 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 one large unlabeled bin of sugar at prep line. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at flip top units with deep gouges and staining. PIC has been advised to replace or resurface cutting boards. -0 points-

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 not properly wash hands per cleaning procedures. CDI- PIC had employee rewash hands. 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 . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed 2 food employees not use barrier to turn off handsink after incorrectly washing hands. CDI- EHS discussed when to wash procedures with PIC, PIC had employee rewash hands correctly. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. EHS observed food employee contacting pooled raw shell eggs when making French toast prepping RTE foods to be sent out. CDI- EHS discussed when to wash methods with PIC, PIC had employee discard gloves, wash hands, and discarded contaminated RTE food.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed 4 handsinks throughout facility with food debris. CDI- EHS discussed handsink usage with PIC.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee wipe hands off on cloth before returning to work with food. CDI- PIC removed cloth from area and had employee change gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 mini bowls and 4 plates on cook line with food debris stored as clean. Observed blade of slicer with food debris and residue stored as clean. CDI- PIC removed items to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed food employee wipe off soiled gloved hands on cloth then use same cloth to wipe off 4 plates to be used. CDI- EHS spoke with PIC who had employee change gloves, remove cloth, discard food on contaminated plates, and remove dishes to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced tomatoes, salsa, and cut melons temping above 41F in prep top. PIC discarded sliced tomatoes due to item being in unit overnight, removed other items to be rapidly cooled in WIF. Observed sliced tomatoes and coleslaw temping above 41F in prep unit 3. Ambient temp of unit was 43F. PIC removed all TCS items to the WIC. *VERIFICATION REQUIRED* EHS will conduct follow up visit to assess unit. No TCS items shall be held in here until unit is repaired or replaced. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(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 links held on TPHC located under heat lamp on cook line with start or end time. CDI- PIC was aware of when food was prepped and had start time marked.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several wiping cloths throughout cook line with visible debris and soil.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of plates on cook line wet stacked, not inverted to allow for air drying. *REPEAT*

4-501.11 Maintain equipment in good repair. Observed prep units on cook line with still water pooling at bottom of unit. PIC contacted management to have units looked out and had employees clean out units until issue is identified.

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink in dish pit unable to reach a water temperature of at least 100F. Water temperatures were measured between 76F and 92F. All other handwashing sinks had a water temperature of 100F or greater. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes in hot box holding at 126F. PIC stated that items are initially reheated to 190F and then held at 130F. Procedures on hot box stat that food is to be held at 130F. PIC has been advised that hot holding temperatures of TCS foods must be 135F or above. CDI - Mashed potatoes were reheated to 149F. -1.5 points- 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked together in a manner that will not allow for air drying (wet stacking). -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test kit for measuring quat sanitizer at three compartment sink. Establishment uses chlorine sanitizer at mechanical dish machine and quat sanitizer at three compartment sink. A verification will be conducted by February 13th, 2025 to determine if establishment is in compliance. -0.5 points-

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 soap and paper towel dispensers in establishment with abundance of splash and residues. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spring mix, turkey, and tomatoes in flip top cooler holding at 59F. Observed tomatoes in reach in holding at 54F. Items were placed in flip top cooler and reach in at start of lunch service. CDI - Items were placed on TPHC and will discarded after time/temperature window expires. PIC has been advised to conduct frequent temperature checks on all cold holding equipment. -REPEAT- -3 points- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies and fruit flies in pre areas. Control insects to prevent infestation. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers with sticker residue stacked together in clean dish storage area. Also observed several dishes with food debris in clean dish storage area. CDI- all items moved to dishwasher area to be rewashed, rinsed, and sanitized. Ensure that stickers are fully removed before air drying. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine testing at 0ppm. PIC contacted Ecolab to repair dish machine. Facility will use 3 comp sink to sanitize until dish machine is repaired. VERIFICATION REQUIRED by tomorrow, 3/8. 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 multiple TCS foods in prep top holding above 41F. See temperature chart. Ambient temperature of unit 41F. CDI- PIC voluntarily discarded all items and contacted refrigeration company to get unit serviced. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at 0ppm quat sanitizer. Other sanitizer buckets and sanitizer from 3 comp sink tested at proper concentration. CDI- sanitizer bucket refilled and tested at proper concentration.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoops used for whipped butter stored in water below 135F. CDI- scoops removed from water

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple dishes wet stacked in clean dish storage area. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris buildup on equipment throughout facility. Also observed areas of WIC shelving in need of cleaning. REPEAT

5-203.14 A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached. -P Observed can wash faucet with hose attached with no proper backflow device. CDI- hose detached from faucet

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 buildup on walls and baseboards throughout facility. Increase cleaning frequency. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored on prep table, directly adjacent to products cooling in ice baths. CDI- PIC discarded drink, EHS discussed proper storage. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed outside of clean dishes with sticker residue, stacked together so the inside surfaces (food contact surfaces) are contacting outsides of container with sticky residue, causing dishes to be stored not fully clean. EHS discussed wash/rinse/sanitize process with PIC Brittney, suggest looking into labels and making sure they are dissolvable, make sure employees are getting sticker fully removed before wash/rinse/sanitize/air dry. CDI- dishes removed with sticker residue, rewashed and air dried. 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket on the floor near cook line, near salad prep station.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some dishes that were wet stacked. EHS discussed air drying before stacking.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed to-go containers (for catering) stored on shelving directly next to handsink. EHS discussed that when washing hands then getting paper towels, potential to contaminate adjacent containers with water from washing hands. EHS discussed installing splash guard to prevent contamination or moving paper towels.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility with no chlorine test strips, PIC Brittney stated she believes they were moved, cannot locate but believes they have in facility. EHS will follow up with 10 day VR to ensure facility has test strips for chlorine (use a chlorine dish machine).

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 areas of walk in cooler shelving in need of cleaning. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed significant buildup underneath 3 comp sink, buildup on walls and baseboards, in need of cleaning.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee shaker bottle stored on prep countertop, directly next to cut lemons for customers waters. CDI- drink moved to designated area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large rolling cart with cardboard stored in front of handsink near walk in cooler, blocking access. CDI- rolling cart moved, access cleared, EHS discussed with PIC.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed portioned pooled raw eggs stored in cambros, stored directly above boxes of margarine in the walk in cooler. PIC stated this is not the typical storage location for margarine. CDI- margarine moved to adjacent shelf, no longer below eggs. REPEAT. Note: EHS provided MCHD storage order graphic handout during inspection, suggested to post on walk in cooler for reminder to employees. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Obseved 2x sanitizer buckets registering 0ppm quat sanitizer. EHS tested other buckets, at proper concentration. PIC believes that employee may of not waited enough time for chemical to go through line, filled buckets up with mostly water. CDI- buckets refilled at 3 comp to proper quat sanitizer range.

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 gaskets on main reach in/prep unit with buildup, in need of cleaning. Observed areas of shelving in walk in cooler in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed vegetables stored over washed vegetables. Observed raw eggs stored above vegetables. CDI- Storage order re-arranged. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese in the salad prep top holding above 41F. Observed chicken salad and cole slaw in prep top 3 holding above 41F. CDI- Items placed in the cooler for cooling. Observed french toast batter (with eggs) holding above 41F in the cold well near the grill area. French toast mix had 8 minutes left before 4 hour time limit was exceeded. Mix discarded. Observed butter held out without in unit for an extended period. Butter was out of temp. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several insert pans stored as clean soiled with sticker residue. CDI: PIC sent to be W/R/S. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed country potatoes being held below 135F under heat lamp. CDI: PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed leaf lettuce being held above 41F in 2-door reach-in cooler. Product prepared 11/9/22. CDI: PIC voluntarily discarded product. Observed cut melon and sliced tomatoes being held above 41F in front make table. Product prepared 11/9/22. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

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 standing water inside bottom egg make table. Observed gaskets on 2-door reach-in freezer soiled with food waste. CDI: Food employee cleaned. REPEAT VIOLATION. **Points not assessed due to correction during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. REPEAT VIOLATION. **Points de-escalated due to improvements in cleaning and sanitizing of utensils and equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in egg make table. Ambient temp of unit between 55F-60F. PIC stated products placed into cooler @8am. CDI: Education provided, PIC contacted maintenance during inspection, and PIC opted to use less product and place on TPHC until repaired. Observed Mellon and tomatoes being held above 41F in front make table. PIC stated melon prepared 07/13/22 and tomatoes 07/14/22(@9am). CDI: Education provided, PIC voluntarily discarded melon, and PIC moved tomatoes to walk-in cooler for rapid cooling(40F).

4-501.11 Maintain equipment in good repair. Observed hand sink next to dish machine separating from wall. Observed torn gasket on fry cooler.

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 insides of make tables soiled with food waste. REPEAT VIOLATION.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed scrub brush and stainless steel scrub pad stored in hand sink next to dish machine. CDI: PIC removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal and plastic insert pans stored as clean soiled with stickers/sticker residue. CDI: PIC sent to be re-W/R/S. Observed can dicer and knife stored as clean soiled with food waste. CDI: PIC sent to be re-W/R/S. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed insert pan of mashed potatoes being held below 135F in hot box. Product prepared between 8am-9am. CDI: PIC rapidly reheated product on stove to above 165F.

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 gaskets throughout facility with slight-moderate food waste buildup. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer level at three compartment sink- 50ppm. CDI: PIC contacted service company during inspection and facility will make solution by hand until repaired/corrected. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal and plastic insert pans stored as clean soiled with stickers/sticker residue. CDI: PIC sent to be re-W/R/S. Observed can opener, lemon slicer, and diced stored as clean soiled with food waste. CDI: PIC sent to be re-W/R/S. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed hand sink next to dish machine separating from wall.

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 slight food accumulation around manufacturers label/plate on meat slicer.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee dump leftover brown liquid in hand sink next to salad make table. CDI: Education provided and PIC cleaned sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lemon slicer, dicer, and meat slicer stored as clean soiled with food waste. CDI: Food employee W/R/S equipment. REPEAT VIOLATION.

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 sliced ham cooling wrapped in individual plastic bags inside plastic insert pan just inside entrance to walk-in cooler. Product prepared @9:30am. EHS discussed placing freshly prepared products in need of cooling further back in cooler. CDI: Education provided and PIC placed product on sheet tray for rapid cooling. Product began cooling within minutes. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to prep table. CDI: PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer and immersion blender stored as clean soiled with food waste. CDI: PIC sent items to be W/R/S. Observed a few metal insert pans stored as clean soiled with sticker residue. EHS recommended use of stainless steel scrub brush for removal. CDI: PIC sent pans to be W/R/S. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 50ppm. CDI: PIC provided sanitizer and primed- 150ppm.

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 noodles cooled overnight in 2-door refrigerator being held above 41F. CDI: Education provided and PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in several make tables- units warm in flip top portion, within temperature parameters in bottom reach-in portion. PIC contacted maintenance for immediate service request(approx. 3-4 hour wait time). Facility keeps cold holding logs and all foods within temperature at 7:45am this morning. Facility using ice bags on top of TCS products to cool foods down and cold hold. EHS will return tomorrow, 07/22/21 to verify all units holding temperature. VERIFICATION REQUIRED.

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 noodles cooled overnight in 2-door refrigerator in plastic insert pan covered with lid. PIC stated process is to cook noodles, drop into ice bath, then portion into small containers, and place into 2-door refrigerator. EHS recommended more time in ice bath and finishing cooling process in walk-in cooler. 2-door refrigerator designed to cold hold, not to cool. CDI: Education provided and PIC voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed insides of make tables and gaskets of make tables with food waste/debris buildup. REPEAT VIOLATION.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed heater stored directly in front of the hand sink. CDI. PIC removed

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken stored directly in same place as hash browns. CDI. PIC changed the storage

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air dry

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in and out of RI coolers, grills, hand sinks. Needs to be cleaned.

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. Clean splash from wall behind grill in kitchen area.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one of the bulbs out in the kitchen hood. Needs to be replaced.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew in top interior of ice machine. PIC will have management clean unit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air dry

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed one box of single-service trays stored on the floor near back office. CDI- box was placed on the shelf by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of grill, oven, fryers, and refrigeration units in kitchen area.

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. Clean splash from wall behind grill in kitchen area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up in dishes and meet slicer in the cleaned dish area. CDI. PIC Removed to be cleaned.

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 milk, cheese, noodles, chicken in the RI cooler without date marks on them. CDI. PIC date marked.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of spices in food prep area with no label on them. Needs to be labelled.

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 frozen food in the WI and oil container in the food prep area. Stored directly on the floor. Needs to be reomved to prevent contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in the kitchen without a hair cover. Needs to wear one at all time when working with food. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed to be rewashed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in microwave, and RI coolers. Needs to be cleaned.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed three employee drinks stored (with no straw or lid) on food prep surfaces. CDI- drinks were removed.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the back door propped open during a delivery. Fan curtain was not turned on while door was propped open. CDI- Fan curtain was turned on.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee scooping ice with exposed fingernail polish. CDI- Employee was instructed to put on gloves while scooping ice.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed three cutting boards at two different prep stations that were stained and have deep grooves. Replace or resurface cutting boards. 4-501.11 Maintain equipment in good repair. Adjust storage of door on cold-holding unit located at wait station.

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; 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Employees observed not washing hands switching between raw to ready to eat foods (see violation #13). Employee observed washing hands for less than required time and not using a paper towel to turn off faucet. CDI. PIC instructed the employees on how to correctly wash hands and when to wash hands. Employees observed washing hands. Provided the PIC with Spanish hand washing signs for teaching aid.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee observed handling raw sausage then switching to handle ready to eat bacon with same gloved hands. Employee observed handling raw chicken then plating ready to eat waffle with same gloved hands. CDI. Informed PIC of violation; PIC informed both employees to change their gloves (and perform a hand wash) between working with raw to ready to eat foods. Suggestion to PIC to perform training on glove changing.

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 large chunks of roast beef cooling from 630am in the walk in cooler at 71F and 83F not meeting the first portion of the cooling parameter (should have been below 70F at 930 am). CDI. PIC voluntarily discarded the roast beef. Discussed cooling methods and time/temp parameters with the PIC as this is a repeat violation and in need of addressing. Suggestion to utilize more effective cooling method i.e. placing in smaller portions, using the walk in freezer, etc. Repeat; full points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P COMMENT: Observed mashed potatoes and hollandaise sauce below 135F (see temperature chart). CDI. Food employee reheated the foods to 165F and placed back on the line. No points; first violation noted for hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, chicken, slaw, chicken salad, tomatoes and ham all above 41F (see temperature chart). CDI. Lettuce was placed in the walk in cooler to cool. Chicken was iced down with ice bags. Chicken salad, tomatoes and ham were voluntarily discarded. Full points; repeat violation.

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 COMMENT: Observed tomatoes, chicken salad, and sliced roast beef with discard date of 7/8 held in prep coolers; food was prepped and still within our regulatory 7 day time frame but for quality standards of this restaurant are supposed to be discarded within shorter time frame. Follow standards. CDI. PIC voluntarily discarded the foods. No 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 thick portions of roast beef cooling in the walk in cooler from 6:30 AM not meeting time/temp parameters. Observed lettuce cooling in the bottom of salad prep cooler tightly wrapped. CDI. The roasts were voluntarily discarded. The lettuce was moved to the walk in cooler to properly cool as prep units are not made to cool TCS foods; lettuce should also be cooling uncovered. Repeat; half points.

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. COMMENT: Observed pooled water in the bottom of the salad prep cooler. Observed middle of egg cooler not holding TCS foods at proper temp; could be circulation problem as same temps were out from previous inspection. Observed cutting board on salad prep cooler in need of resurfacing or sanding due to deep grooves from cutting. No points.

6-301.12 Hand Drying Provision - PF Observed one hand sink in the kitchen with no paper towels. CDI (corrected during inspection) towels restocked

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 4 whole beef roasts cooling on a sheet pan in the walk-in cooler at a rate of 0.25 degrees per minute. See temp chart. Cooling rate should be 0.52 degrees per minute. Also noted cooked onions cooling on the prep table upon arrival. The onions were put into 3- 1/6 pans but covered when they were put into the walk-in cooler so they cooled at a rate of 0.25 degrees per minute. This is acceptable when cooling from 70 to 41F, but food should be uncovered. CDI by cutting the roasts in half and uncovering the onions.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the prep cooler >41F, see temp chart. This is the egg station 2 door prep cooler between cooking equipment. Thermostat was turned down, it may have been accidently hit when food pans are put inside. PIC will try to tape in place so it can't be accidently turned up. All foods in the temp chart were discarded. VR (verification required) to ensure cooler maintains food at 41F or below. Ensure only cold items 41F are placed into the cooler and the lid is kept closed when possible.

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 Ensure roasts are cut in half when cooling, food is in uncovered pans and once food temps are 135F or below, the food is actively cooled such as the onions.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food debris in the bottoms of prep coolers and grease build up on areas of cooking equipment.

6-501.12 Cleaning, Frequency and Restrictions - C Observed some debris on the walk-in freezer floor

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed one product over stacked in the flip top. Refer to the temperature chart. Facility is doing a batter job at managing refrigeration temperatures. CDI - voluntarily discarded excess product. All product in temperature compliance.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer bucket at 50 ppm. CDI - refilled with new solution at 200 ppm.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed open package of corn in walk-in freezer not covered/protected. CDI corn placed in covered container.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed homemade home fries in hot hold below 135F. CDI home fries voluntarily discarded. PIC stated home fries will be made to order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in flip top coolers above 45F. See temperature chart for temperatuer observations. CDI all items voluntarily discarded. VERIFICATION REQUIRED.

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

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

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle raw beef and raw chicken with gloves on, place them on the grill and change her gloves without washing her hands. . CDI (corrected during inspection) Instruction provided and suggested using utensils to place raw items on the grill. Two other employees were observed just changing gloves without first washing their hands. Instruction provided.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a spoon in one handsink and a wiping cloth in another. CDI items removed from sinks.

3-501.15 Cooling Methods - PF Observed 8-10 lb corned beef loin cooling on a sheet tray in the WIC (walk-in cooler) Items need to be quarter for cooling to meet cooling parameters. Instruction provided to quarter both corned beef loins.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed food debris, and trash on the ground around the dumspter. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumspter door open.