NICK'S CAFE

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee crack raw shell eggs, doff gloves, and don clean gloves to work with RTE foods without washing hands in between. Observed various employees wash hands for less than 20 seconds during inspection. CDI - REHS educated staff and PIC on proper handwashing. Employee cracking eggs began washing hands before handling RTE foods and clean utensils. 0 pts. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked sausage holding below 135F during inspection. See temperature chart. CDI - Sausage voluntarily discarded. 0 pts. 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 various foods throughout facility holding above 41F during inspection. See temperature chart. Foods in omelette prep had been in unit less than four hours and allowed to cool back down. Ambient in server prep and server lowboy out of compliance. All foods stored in units for longer than four hours voluntarily discarded. Maintenance contacted during inspection. 72 hour VR required. 1.5 pts. 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 container of milk in RIC with no date label identifying the date it was opened. CDI - PIC confirmed they had opened it on 9/30/26 and labeled. Repeat. 1.5 pts. Points not escalated due to vast improvement from previous inspection. 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 cooked potatoes being held on time void of label identifying the time which they were placed on time control. CDI - PIC began labeling time potatoes are placed on time. REHS observed at least three batches of potatoes sold during inspection, indicating that batches are never held for longer than four hours at a time. REHS recommended switching to utilizing a timer to track TPHC to make the process more efficient for staff during peak volume times. Repeat. 1.5 pts.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. 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 sliced cheese being stored in contact with hand towels in omelette prep during inspection. Observed various dented cans being stored in conjunction with unadulterated cans during inspection. CDI - Rags removed. Dented cans segregated. Repeat. 1 pt.

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 various cracks in flooring, warped FRP, holes in walls, and warped ceiling tiles throughout entire kitchen. Repair or replacement necessary. Observed debris build up on walls and ceiling throughout entire kitchen during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 0 pts.

6-303.11 Provide required lighting intensity. 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 lighting in dry storage area in disrepair and unable to provide 10 foot candles during inspection. Repair necessary. Observed various employee belongings being stored above, on, and in conjunction with customer foods and food prep areas during inspection. Ensure employee belongings are stored in a manner that does not promote the contamination of customer foods and food prep areas. 0 pts.

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 various items throughout kitchen void of label identifying the date which it was opened or prepared. Observed multiple gallons of milk baring a best by date of 6/9/26 during inspection. Observed container of cottage cheese baring open date of 5/28/26 in WIC. CDI - Items verified to have been opened or prepared on 6/9/26 labeled. Items opened or prepared before 6/9/26 voluntarily discarded. Milks and cottage cheese voluntarily discarded. 1.5 pts. 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 home fries being held on time with no time stamp. Potatoes were still above 135F upon REHS discovery. CDI - PIC labeled with time. 0 pts.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed various egg dishes on menu void of asterisk leading customer to consumer advisory. CDI - PIC added asterisks to all menus during inspection. 0 pts.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut melon cooling while sealed in plastic containers stored in top of salad prep unit. Melons did not drop temperature while being assessed. See temperature chart. CDI - Melons uncovered and moved to WIC. Cooling rate hastened. 0.5 pts. 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 .

6-404.11 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 multiple dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC placed in designated area. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Observed various avocados being stored in prep unit for use while still baring produce sticker. CDI - PIC removed avocados and washed before placing back in unit. Repeat. 0.5 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw bacon being stored on shelving over onions inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various TCS items in walk in cooler above 41F. Ambient air of unit was 47-50F. Temperatures of items in walk in cooler were not taken this morning. Raw meats at 45F and under were moved to freezer, eggs received today were moved to other refrigeration. PIC voluntarily discarded all other TCS food items. Product disposition form was filled out. Facility has voluntarily closed for the remainder of the day. CDI: Repair tech arrived onsite during inspection and repaired unit. EHS observed an ambient air temperature of 39F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados in prep unit. Ensure stickers are removed when items are washed before use.

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 ceiling and flooring throughout facility in need of cleaning.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee wash hands for 5 seconds without using soap. CDI: Food employee washed hands for 20 seconds using soap. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food employee handling toast with bare hands. CDI: Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed home fries hot holding beside grill below 135F. CDI: Items were reheated to 165F. Points remain the same due to improvement from last inspection. 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 (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. Observed cut melon cups in lowboy at registers without a date. According to PIC melon was cut yesterday morning. CDI: PIC dated 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.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of degreaser without a label. CDI: Item was labeled.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and keys on top of cloth on shelving above prep top. Remove items.

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. Observed employee drinks stored on top of the steam well.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage. CDI - Item was voluntarily discarded.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one open package of raw meat stored above cooked sausages in the walk-in freezer. CDI - Item was moved to the bottom shelf. Improvements made from previous inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed collard greens, chicken and rice soup and mashed potatoes cooling in the walk-in cooler. None of the items met the required cooling rate after 25 minutes due to them being in deep, thick plastic containers. CDI - Items were brought to the walk-in freezer to rapidly cool.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked peppers and onions beside the grill from 73-104 degrees. CDI - Items will be discarded within 4 hours of their cook time due to restaurant closing after lunch.

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 quiche in the walk-in cooler from 3/19. CDI - Item was voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed dish machine cleaner stored above single service gloves. CDI - Chemicals were removed from the shelf.

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 collard greens, chicken and rice soup and mashed potatoes attempting to cool in deep, thick plastic containers. CDI - Items were brought to the walk-in freezer to rapidly cool.

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

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 ramekins being used to scoop spices.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusting shelves in the reach-in cooler and walk-in cooler. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “household use only” blender.

5-205.15 Maintain a plumbing system in good repair. Observed tape on the 3-compartment sink faucet handle. Faucet was dripping.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee food and drink stored on top of a box of single-service napkins. CDI - Items were removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open containers of raw shrimp and fish stored on top of a box of potatoes in the walk-in freezer. CDI - Items were moved to the lower shelf.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed Eggs Benedict / Poached Eggs on the menu without an asterisk. CDI - Owner added asterisks during inspection.

REPEAT 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed missing place of business and amount for self-service muffins. Improvements from previous inspection.

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 two cans with dents in dry storage. CDI - Items were removed to be returned to the supplier. REPEAT 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 raw shrimp and fish stored in water buckets.

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

4-501.11 Maintain equipment in good repair. Observed rusting shelves in the reach-in cooler and walk-in cooler.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausages under a heat lamp at 125 degrees. CDI - Sausages were reheated to 165. Improvements made from previous inspection.

3-DAY VERIFICATION REQUIRED REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in the second prep cooler from 45-49 degrees. Observed fruit cups in the low counter cooler at 48 degrees. Items were temporarily placed on 6-hour TPHC until coolers can be repaired.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced deli meats in the walk-in freezer without a date from when they were prepared. CDI - Items were date marked for day 1.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a bottle of Tylenol stored on a shelf above a prep surface. CDI - Item was removed.

10-DAY VERIFICATION FOR ALLERGENS REPEAT 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed rice puddings for self service without labeling. Observed muffins for self-service without labeling. Rice Pudding shall say "Contains Milk" and muffins shall say "Contains Wheat"

REPEAT 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 eggs stored in water. Improvements made from previous inspection.

REPEAT 4-101.19 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. Observed rusting shelves in the walk-in cooler and freezer.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the back kitchen hand sink at the beginning of inspection. CDI - Employee was in the process of bringing more. No points taken.

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 open packages of raw ground beef and sausages stored above frozen seafood in the walk-in freezer. CDI - Items were moved to the correct order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris underneath and behind the deli slicer blade. CDI - Item was taken apart to be rewashed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken breasts in a container on the grill at 115 degrees. Observed sausages next to the grill at 110 degrees. Observed peppers and onions beside the grill at 90-94 degrees. CDI - Sausages, onions, and peppers were voluntarily discarded. Chicken breasts were reheated to 165.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 44 degree fruit cups in the self-service refrigerator. CDI - Items were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed Pace salsa bottles with sanitizer and no labels. Observed several spray bottles of chemicals with no labels. CDI - All containers were labeled.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed self-service fruit cups with no labels. CDI - Owner moved fruit cups to a cooler behind the check-out counter.

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 flounder stored on undrained ice. Observed shrimp and cooked eggs stored in water.

4-101.19 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. Observed rusting shelves in the walk-in cooler and freezer.

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 open container of milk in server’s prep cooler without a date of open or discard. CDI - Date placed on milk. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed large pieces of frozen meat being thawed in prep sink. No water was running. Thaw foods under refrigeration or under running water that is not more than 70F. CDI - Cook moved items to WIC to continue cooling. - 0.5 -

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 closed beverage cup stored on dry goods container. CDI - Cup was moved away from food and potential contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes, diced turkey/ham mixture, chicken salad,and sliced cheese inside of prep unit at temperature of 44F or above due to recent preparation. Ensure that foods are cooled before placing inside of prep unit. CDI - Items were moved to upright refrigerator to finish cooling. - 1.5 - REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser with out label attached. CDI- Labeled during the inspection. - 2 - 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 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 covered tomatoes placed directly inside of prep unit drawers without properly cooling the foods first. CDI - Food uncovered and moved to upright cooler to finish cooling. - 0.5 - REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked. EHS suggested pyramid stacking to facilitate air drying. - 0.5 -

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 Observed team member make direct contact with lettuce during the inspection. CDI- Lettuce was discarded during the inspection. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes and lettuce inside of prep unit at temperature of 50F due to recent preparation. Ensure that foods are cooled before placing inside of prep unit.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles of degreaser with out labels attached placed in a secondary spray bottle. CDI- Labeled 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 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 and tomatoes placed directly inside of prep unit without properly cooling the foods first.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a squeeze bottle not labeled with what looks to be soy sauce inside. Ensure that secondary containers are properly labeled with the common name of contents.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 wet wiping cloths stored on multiple prep stations. Ensure that sanitizer is making it back to sanitizer buckets. REHS moved to bucket by 3 comp sink.

3-302.11 (A)(5) Clean hermetically sealed containers of food of visible soil before opening. Observed opened sausage inside of the walk in cooler without coverage or protection. Sausage was protected during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sausage patties under heat lamp at temperatures of 123F. CDI- Sausage was discarded during the inspection.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no procedures for TPHC onsite during inspection. CDI-EHS provided PIC with template. Advised PIC to make copies for the facility and to put procedures up where TPHC will be used. Time standup chart observed but no time stamps were marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser with out labeling attached placed in a secondary spray bottle. CDI- Labeled during the inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on salad bar prep station. Ensure that sanitizer is making it back to sanitizer buckets. REHS moved to bucket by 3 comp sink.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados inside of prep station with labels attached. .Ensure that avocados are being washed prior to being cut to ensure that no bacteria is entering foods when cutting. CDI- Avocados washed and labels removed during the inspection.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service to go trays stored open-ended during the inspection. Ensure that single service trays are inverted to prevent possible environmental contamination. CDI- Inverted during the inspection.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed an employee cracking shelled eggs and reaching inside of the prep unit with the same gloves to grab shredded cheese. Ensure that team members washing hands and changing gloves in between going from raw to ready to eat foods. CDI- Employee washed hands and changed gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped inside of the hand washing sink. Ensure that hand washing sink is used for the sole purpose of handwashing only.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 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 chopped lettuce only drop a total of .5F in 26 mins. In order to meet cooling, lettuce had to drop a total of 3.12F according to calculations. Observed rice only drop 2.6F into meeting cooling parameters. CDI- Rice was broken down in to multiple pans. Lettuce was placed in and ice bath to cool at a faster rate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ranch dressing containing buttermilk inside of prep unit at 64F. Ranch was recently made and sent to walk in cooler to cool below temperature threshold.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no procedures for TPHC onsite during inspection. CDI-EHS provided PIC with template. Advised PIC to make copies for the facility and to put procedures up where TPHC will be used.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser with out labeling attached placed in a secondary spray bottle. CDI- Labeled 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 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 salad mix and yellow rice in bulk amounts inside of the walk in cooler with lid/plastic cling wrap tightly attached while in the cooling phase.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of fries on the floor in walk in freezer. Observed avocados inside of the walk in freezer on the ground. CDI, PIC placed boxes on shelving in walk in cooler freezer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed convection oven labeled for household use only. Replace with commercial use product to ensure equipment is used for intended use.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed Lima beans and black eyed peas that were past the 7 day date mark. CDI-foods were discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed salads in the reach in cooler that were cooling while in closed styrofoam containers. CDI-salads were uncovered and moved to the WIC to rapidly cool back down. REPEAT

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no procedures for TPHC onsite during inspection. CDI-EHS provided PIC with template. Advised PIC to make copies for the facility and to put procedures up where TPHC will be used.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed salad, and pico cooling in the WIC and observed lettuce and French toast batter cooling in the reach in while tightly covered.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no vomit or diarrheal event procedure plan. EHS emailed facility a guidance document on creating a vomit and diarrhea plan.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS foods on main prep line prep cooler cold holding above 41F, refer to temperature chart. Per conversation with PIC unit had been opened for lunch rush. CDI, EHS advised facility to use time as a public health control for TCS foods in unit and to discard food items after lunch rush. Per conversation with PIC, facility is going to move to TPHC on that unit going forward. EHS emailed facility TPHC template guidance document.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed paper menus stating "Two Eggs Any Style", without a consumer advisory Per conversation with PIC, new menu's have been ordered that have the consumer advisory printed. EHS will make a verification visit within 10 days to ensure violation has been corrected.

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 deli meat and rice cooling in walk in cooler tightly covered and stacked. CDI, EHS educated facility on proper cooling methods, plastic was vented, and deli meats were unstacked to allow quick cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food on the floor in walk in freezer. CDI, PIC placed boxes on shelving in walk in cooler freezer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility with Qac QR test strips to measure the concentration of chlorine based dish machine. CDI, EHS supplied facility with chlorine test strips and PIC stated that he would purchase the correct strips immediately.

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 stained ceiling tile over rear reach in cooler that appear to be from an old leak. EHS advises facility to ensure no active leak is occurring and to repaint/resurface over stained ceiling.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed book bag stored on dry storage rack. EHS advises facility to designate an employee area for clothing and possessions.

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 not properly wash hands after handling raw chicken. Employee took contaminated gloves off and then began to put on new gloves with no hand wash. CDI-Stopped the employee and instructed to wash hands. Employee washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee washing a wiping cloth and a bottle in the hand wash sink. CDI-Discussed using a prep sink or 3-comp sink to rinse items out instead of the hand wash sink. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed home fries hot holding below 135F next to the grill. CDI-The fries were moved to the cooler to begin the cooling process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coke glass cooler with an ambient air temperature between 45F and 46F. The cooler does hold cut fruit and sauces. CDI-The cooler had a setting of 2 and was moved to a setting of 7. The items were moved until unit has cooled down. 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 chicken, and potatoes sitting on the counter cooling below 135F. CDI-Both items were moved to the walk in cooler to finish cooling.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed large drop pans and some catering stands stored underneath the hot hold line with considerable debris buildup. The pans are not longer used and discussed having the items removed.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the plumbing underneath the 3-compartment sink. Have repaired.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee rinse off bowl in handsink. CDI - Educated employee on using handsinks ONLY for handwashing. Employee rinsed bowl at prep sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed cut honeydew half, cut melon cups, and slaw maintaining temperatures above 41F. CDI - Slaw voluntarily discarded. Honeydew and melon cups taken to WIC for cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed mashed potatoes, hard boiled eggs, cut lettuce, taziki sauce, grilled vegetables, roast beef, and cooked chicken not date marked. CDI - Items dated.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several cases of drinks stored on floor near dry storage area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked potatoes and salad mix maintaining temperatures above 41F. See chart above. CDI - Items taken to WIC for cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed feta cheese, cut ham, shredded mozzarella, camelized onions, sliced roast beef, cooked potatoes, opened gallon of milk, and cut melons not date marked. CDI - All items dated.

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 REPEAT. Observed cut lettuce, cooked turkey, cooked potatoes, and salad mix in cooling process but items were all covered with plastic wrap. Cooked potatoes and salad mix were also placed in prep unit and reach in fridge without cooling first. CDI - All items uncovered. Potatoes and salad mix taken to WIC for cooling.

3-501.13 Use approved thawing methods. Observed frozen spinach thawing in prep sink but not submerged in water under running water. No signature needed due to COVID-19 guidelines.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee coffee cup stored on the prep counter with facility items. CDI-The drink was moved to a more approved location.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink residue buildup to the inside of the ice machine. CDI-The shield inside the machine was removed and properly washed, rinsed, and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice hot holding below 135F in the hot hold well. CDI-The rice was reheated.

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 baked potatoes, and home fries cooling below 135F on the prep counter. CDI-Both items were moved to the walk in cooler to finish the cooling process. REPEAT. Observed sliced turkey and potato salad that was cooling in the top portion of the flip top cooler. CDI-The two items were moved to the walk in cooler for rapid cooling.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed dead batteries to their thin probed thermometer. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT A WORKING THIN PROBED THERMOMETER IS AVAILABLE.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths being stored on the prep counters. Ensure wet cloths are stored in sanitizer buckets when not in use or put into laundry. Clean, dry cloths are approved to being stored on prep counters.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the counters of the reach in drawers underneath the stove top. Have cleaned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed employee use hand sink to rinse off knives. Also observed soap bottle for hand sink located on prep surface cutting board along the make line. CDI- knives were taken back to 3 comp sink for washing and soap was moved. - -1 point.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tomatoes, lettuce,cheese,ham, turkey and tomatoes in the cold hold unit reach in was >41 degrees. some cut melons inside of grab and go container was also greater than 41 degrees in temp. Lettuce in 1 door display unit and on prep surface was >50 degrees while cold holding. CDI- Foods were placed in cooler and freezer to aggressively cool and thermostat was adjusted to cold hold foods at 41 or less during the inspection. Other foods were placed on TPHC for corrective steps. REPEAT - 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 potatoes cooling at room temperature while cooling food was less than 135 degrees F. Also observed large container of lettuce cooling in a dense amount. CDI- foods were made in to more shallow amounts and placed in freezer for aggressive cooling. - 1 point. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food containers being stored in direct contact with the walk in cooler floor. Observed food employee dump chicken soup juice in container that was in direct contact with the floor. Employees were educated. - 1 point.

4-502.13 Single-use and single-service articles may not be reused. Observed single service containers being used to store other food products in refrigerator units. Repeat - 1 point.

6-501.12 Cleaning, Frequency and Restrictions - C Cleaning is needed on ceiling tiles and walls throughout facility. Remove buildup from exterior of cooing and holding equipment. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P House made buttermilk ranch, sliced tomatoes and cut melons were cold holding >41 degrees. CDI- PIC placed items in walk in cooler to properly cool. 0 points due to first cold hold violation since the new 41 degrees and below rule took effect.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P/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 cheddar and mozzarella dated passed 7 days. Observed spinach pies dated at 2-12-19. Today is 2-27-19. Also observed several foods in the walk in cooler such as black eye peas, cole slaw etc. foods not dated and were prepped from the day before. CDI- Necessary foods were voluntarily discarded and other foods were dated. REPEAT -3 points. Also datemark ranch bottles seperately if they are not stored with the dated whole batch of ranch that is made the day of.

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 Spinach pies and whole cooked turkey were cooling at room temperature. Also observed chicken broth cooling in high density in walk in cooler. Observed chicken cooling with lids on. CDI- lid was removed from chicken, turkey was placed on time, spinach pies were placed in the cooler to properly cool. REPEAT- 1 point.

4-502.13 Single-use and single-service articles may not be reused. Observed single service articles stored with cleaned dishes and utensils. -.5 points.

5-205.15 (B) System maintained in good repair - C Hot water faucet sink constantly leaks even when not in use. Have plumbing fixture repaired so that plumbing it is in good repair. 0 points. General Comment: PIC has elected to put several tcs foods on Time instead of temperature. Ensure that times are always placed on the product being held at time and have TPHC template properly filled out and onsite at all times.

3-302.11(A) Separate the different types of raw animal foods. -P/3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed raw pork bacon being stored over produce in walk in cooler. Also observed uncovered foods in walk in cooler and 1 door freezer unit. CDI-foods were rearranged and covered during the course of the inspection. Observed a box of cabbage in direct contact with the walk in cooler floor. CDI- produce was uplifted off the floor. REPEAT 3 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Mashed potatoes were hot holding on steam table below `135 degrees. Hash browns were hot holding below 135 degrees on grill unit. CDI- Foods were reheated to > 165 degrees. REPEAT. No escalation of points due to improvement with hot holding throughout. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw eggs were being stored on prep surface at >50 degrees. Buttermilk ranch was being cold held in ice bath >45 due to ice not fully submerging the product. CDI- eggs were placed in walk in cooler to cool and buttermilk ranch was placed on a 3 hour discard time. PIC stated that he wants to use TPHC instead of temperature moving forward. Will supply PIC info on how to adequately do this process. 0 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 tcs foods such as cooked chicken and onions that were prepped last night lacking date marks. CDI- date marks were added to products as needed. REPEAT -1.5 points

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Menus are missing the asterisk beside of foods that can be made cooked to order. Install asterisks next to products on the menu. VR- Will return to check the compliance on this matter. -.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 Soups were cooling in large dense containers in dense amounts with lids still on. CDI- Foods were shallow into multiple containers and lids were removed for adequacy. Cooling times were achieved during the inspection. -.5 points.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Muffins were stored individually wrapped for customer pick up without ingredients or allergens listed. CDI/VR The product was pulled from servicing until ingredient list is placed on the product for the patron to see. 0 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove soiled buildup along walk in cooler racks. Remove rust buildup from walk in cooler racks. 0 points.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employees used gloved hands to prep raw eggs and pork. Food employees changed gloves prior to prepping ready to eat foods without hand washing occurring in between. Ensure that hands are being washed when working from raw to ready to eat foods and before donning new gloves. REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork and eggs being stored over ready to eat foods in refrigeration throughout. Also observed uncovered foods in refrigeration throughout. CDI-foods were rearranged during the course of the inspection. Refrain from storing sweet tea containers on the floor. CDI- tea bucket up was uplifted off the floor. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee using gloves to do multiple activities without changing them in between task. CDI- food employee changed gloves after being educated on proper glove changing procedure.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Grits, sausage and mushroom soup was being hot held below 135. CDI Foods were discarded and reheated to 165 degrees.

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 tcs foods that were prepped overnight lacking date marks. CDI- date marks were added to products as needed.

4-502.13 Single-use and single-service articles may not be reused. Observed mushroom soup being stored inside of single service sour cream container. Also observed single service articles being washed with cleaned dishes.

4-501.16 Do not use a warewashing sink for handwashing. Food employee was using 3 comp sink to wash hands. Ensure that hand washing is occurring at hand washing sink. General Comment: Remove black mold from caulking associated with the 3 comp sink.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee cracking raw eggs and going back to working with bread and biscuits and other ready to eat foods without glove change or handwash in one instance and without handwash between glove change in another. CDI instructed employee and PIC on proper handwashing and employee washed hands and donned new gloves.

4-501.11 Maintain equipment in good repair. Observed one torn gasket for prep unit . -0 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 food debris on ceiling tiles and wall in rear prep area.