BANG BANG BURGER - SOUTHEND

2-301.12 (A),(B) (C) 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) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed PIC wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated PIC on using a barrier and PIC rewashed 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 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC pick items up off floor in WIC and not wash hands. -CDI- EHS educated PIC on using a barrier and PIC washed hands. **REPEAT** -4- 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed PIC handle raw burger patties and then handle burger buns without washing hands. Observed food employee handle raw burger patties and then begin to handle RTE items without washing hands. -CDI- EHS intervened, educated on when to wash and both washed hands and PIC voluntarily discarded contaminated burger patties.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean and one large cambro with sticker residue. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P- Observed in-use utensils that had been use for more than 4 hours per PIC. -CDI- PIC moved items to dishpit 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed raw marinated chicken prepared more than 4 hours ago at 44F. -CDI- Due to items being raw, PIC placed items in RIF to cool back down. -0- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 cooked veggies (squash, eggplant, and zucchini) and housemade pickles (heat-treated) with no date marks. Observed housemade pickles (heat-treated) date marked 10/15 (discard 10/21). Per PIC, vegetables were made 10/16 and pickles were made 2 days ago. -CDI- PIC properly date marked items and discarded items past date mark. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed both flip tops and fries being held on TPHC that had passed 4-hour time hold. -CDI- PIC voluntarily discarded items and replenished. 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 PIC change TPHC items without updating the time. -CDI- PIC changed times. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed raw marinated chicken prepared earlier today that did not meet cooling parameters. Items were found cooling in WIC in densely packed containers with lids stacked on top of other items cooling. -CDI- EHS educated PIC on proper cooling methods and items unstacked and placed in RIF without lids to cool back down. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed pork belly thawing at ambient air. -CDI- EHS educated PIC on proper thawing methods and items placed in WIC. -0-

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 multiple squeeze bottles missing labels and some containers containing spices with no labels. Many were labeled with date marks but not common names. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dry storage area. Recommended increased pest control. -0- 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door open throughout entire inspection. Facility does not have any fly fans or other protection at front door.

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 dented can stored with other cans. -CDI- PIC removed. -0-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle touching in sugar. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stack and some standing water with dishes stored as clean. -0- 4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. Observed some bus tubs and trays stored right-side up with no cover. -0-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in dry storage. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use only food processor. **REPEAT** -0.5-

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 dust/debris on buildup on top of dish machine and on some shelving. Increased and more thorough cleaning frequency recommended. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened doors and lids of recycling bin and trash open. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed slight dust buildup on ceilings and light shields. Increased and more thorough cleaning frequency recommended. -0-

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drinks and food stored in different cold holding units throughout the facility commingled with food items prepped for customer orders. EHS advised labeling a bin and storing all employee food inside the bin to prevent contamination.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one out of the four food employees wash her hands at the handsink, then turn faucets off without using a protective barrier. All other food employees were observed following proper handwashing procedures. CDI: PIC educated employee and employee re-washed hands to prevent contamination. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since only one employee was observed incorrectly washing her hands. If observed as a repeat violation during next routine inspection, then EHS will deduct full points.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed 2 pans of raw shell eggs stored directly behind pans of various RTE food items (caramelized onions, cooked pork belly, dips/spreads) in the cooler drawers. CDI: PIC had employee correct storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed speedrack full of multiple sheet trays of blanched fries stored inside the WIC. PIC stated these were prepared yesterday. Ensure all food items are covered when no longer in the cooling process.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two wire strainers soiled with debris, stored on clean utensil hooks at clean dish rack. Observed one metal pan with dust buildup stored on clean dish rack. CDI: Above mentioned items were moved to the 3-compartment sink to be re-washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on facility's online menu; asterisks are included in online ordering menu via toast, but are not included in menu on website. Menu at the facility has consumer advisory for their burgers cooked to temp and disclosing other animal proteins that are served raw or undercooked. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household rice cooker stored in the clean dish rack above the prep sink. Remove household rice cooker,

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips available at the facility to measure concentration levels of chemical dish machine. PIC ordered chlorine test strips from amazon immediately, due to arrive in a few hours. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one of the two food employees wash her hands at the handsink then turn faucets off without using a protective barrier. CDI: PIC educated food employee and employee re-washed her hands.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a case of raw chicken stored directly on the floor inside the WIC. PIC stated their last truck delivery was yesterday. CDI: PIC removed case of chicken off of the floor to prevent contamination. 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 accumulation of food debris on interior surfaces inside cooler drawers. Increase cleaning frequency to prevent attracting pests. REPEAT VIOLATION.

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 black buildup on the ceiling fan vents throughout the kitchen. Increase cleaning frequency. REPEAT VIOLATION.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a wooden rolling cart stored in front of the handsink located next to the prep sinks. CDI: Rolling cart was moved. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a garlic press and a mandolin both stored on the clean dish racks with visible food debris on food contact surfaces. PIC stated they do not use these pieces of equipment anymore. CDI: PIC moved both items to be properly washed/rinsed/sanitized, and EHS reminded PIC to remove any utensils or equipment facility no longer uses. Observed multiple plastic six pans stacked and stored on the clean dish rack with date-sticker residue intact on food-contact surfaces. PIC stated this has been an issue and EHS went over different methods of date-marking (using painter's tape, using physical paper logs, or using whiteboards for each unit) where they don't have to worry about sticker residue being a constant issue. CDI: Pans were taken to the dish machine to be re-washed/rinsed/sanitized. Observed a knife with visible food debris/residue on the blade, stored on the clean knife magnetic strip. CDI: Knife was removed to be re-washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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 one container of house-made beef and cheese eggrolls date-marked with a prep date of 7/07, stored inside lowboy cooler 3. CDI: Food employee voluntarily discarded container of cooked eggrolls. Observed a sheet tray of a couple mac & cheese balls that bore no date, stored inside lowboy cooler 3. PIC stated these were prepared on Saturday. CDI: Food employee created date label for this TCS food item. Observed an opened container of whole milk that bore no date, stored inside the WIC. PIC stated that they opened this yesterday, and do not usually go through a whole container in a day. CDI: PIC created date label for the opened container of whole 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 .

3-501.15 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 TCS food items cooling down (cut lettuce, sliced tomatoes, and raw salmon), not meeting the cooling rate; observed cut lettuce container was tightly wrapped with seran wrap, sliced tomatoes were covered with lids, and raw salmon was also covered with a lid. PIC stated that all of these items were prepped around 11:00AM this morning, so still within the 4 hour cooling window of EHS's observation. CDI: PIC removed lids off of the sliced tomato containers, and moved the container of raw salmon into the RIF to rapidly cool down, and EHS observed raw salmon dropped below 41F before report was done being typed. EHS allowed facility to keep cut lettuce since it had reached 41F within 4 hour time frame, but discussed other cooling methods to ensure that they always meet the cooling rate within the window. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a case of raw hamburger patties stored directly on the floor inside the WIC. Keep food off of the floor to prevent contamination.

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 the plastic ice scoop used to scoop ice from the ice machine, stored inside the ice machine with the handle commingled with the ice. Keep ice scoop handle stored above the ice or in a container outside of the ice machine to prevent contamination.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three stacks of single-use containers stored right-side-up on top of the make table, out of it's original protective packaging. CDI: PIC inverted all stacks of single-use containers to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed torn gaskets at both lowboy coolers attached to make table 2 and make table 3. Observed front sliding door at make table 3 (next to the fryers) falling off of the unit. Repair/replace all above mentioned items to keep cooling units maintained in good repair.

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 the interior of the microwave used to warm up the kimchi for one menu item, soiled with food debris. PIC stated that they clean the interior once a week. EHS explained interior of microwaves used for customers shall be cleaned once a day (every 24 hours). Observed soiled gaskets at all make table units. Observed accumulation of food debris on shelves inside the WIC. Observed dust buildup on shelves above the make table. Increase cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed a water leak under the handsink located next to the prep sinks. Repair water leak.

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 black buildup on the ceiling fan vents throughout the kitchen. Increase cleaning frequency.

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 meal at prep sink. -CDI- EHS educated PIC on designated areas and PIC voluntarily discarded items. -0.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed two food employees wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated food employees on using a barrier to turn off faucet and both rewashed hands. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed broom and dustpan stored in front of handsink. -CDI- PIC relocated items. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in prep units and WIC above 41F. Refer to temperature chart. When EHS visited, maintenance was making repairs on WIC. -CDI- PIC voluntarily discarded items above 41F. Unit temperature started to lower before inspection was completed, however as items were being discarded, ambient air was at 53F. **3 DAY VERIFICATION REQUIRED** **REPEAT** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed time stamps on items past 4 hours that had not been discarded. Per PIC, items had just been changed out but time stamp had not been updated. -CDI- PIC updated time. -1.5-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowls used as scoops (items did not have handles). -CDI- EHS educated PIC on using items with handles and PIC removed items. -0-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee meal on prep sink. -CDI- EHS educated PIC on designated areas and PIC voluntarily discarded items. -0- 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water stored on prep table. -CDI- PIC relocated items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed housemade sauces containing TCS ingredients at cut lettuce on top of prep unit above 41F. Observed chicken nuggets above 41F due to overfilling. Refer to temperature chart. -CDI- PIC placed items on sauces and lettuce on TPHC. All other items in units were found to be in temperature. **REPEAT** -3- **OVERALL IMPROVEMENT NOTED** 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed no label on bottle. Per PIC, contents were detergent. -CDI- PIC properly labeled items. **REPEAT** -1- 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed bottle of hot shot. -CDI- PIC removed.

5-205.15 Maintain a plumbing system in good repair. Observed leak at handle at handwashing sink. Repair. -0-

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 food employee drinking from a water bottle in food prep area with no straw. -CDI- EHS educated PIC on using designated areas and only drinking from a cup with a straw and a lid if drinking in food prep areas. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes, Brussels sprouts, and peppers stored over blanched fries in WIC. -CDI- PIC corrected storage order. **REPEAT** -1.5- 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 multiple items cold holding in prep units above 41F. Refer to temperature chart. Observed multiple items in cold drawers above 41F. Refer to temperature chart. Observed ambient air of cold drawers at 52F. -CDI- PIC voluntarily discarded RTE items in cold drawers above 41F and placed raw meats back in WIC to facilitate rapid cooling. PIC placed items in prep units in freezer to cool back down. **REPEAT** **3 DAY VERIFICATION REQUIRED FOR COLD DRAWERS** **FACILITY WILL NOT USE UNIT UNTIL REPAIRS HAVE BEEN MADE** -3- **RETURN VISIT WILL BE MADE TO IMPLEMENT RCP** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed individual housemade green sriracha sauces (containing cooked jalapeño and onions) with no date marks. Observed spring mix with no date mark. Observed lettuce bags with no date mark. Observed multiple container of fries with no date marks. Per PIC, items were prepared in the last 2 days. -CDI- PIC properly date marked items. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed fries being held on time with a time stamp of 11a-3p (observation made at 4p). -CDI- PIC voluntarily discarded items. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed 2 bottles with no labels. Per PIC, items were dish detergent and pine sol. -CDI- PIC properly labeled items. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed fries cooling in WIC in plastic containers stacked on top of each other with not enough air flow. -CDI- PIC placed broccoli in freezer to facilitate rapid cooling and separated fries into smaller portions. Overall, cooling of fries has improved, continue to follow proper cooling methods. **REPEAT** -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon thawing in reach in drawer and walk in cooler without being removed from ROP environment. -CDI - Salmon removed from ROP environment. **REPEAT** -1-

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 some containers of oil, and housemade sauces- ranch, Dijon, sriracha, maple dip with no labels. -CDI- PIC properly labeled items. **REPEAT** -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dry storage area. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in quarternary sanitizer concentration at less than 50ppm. -CDI- PIC corrected concentration to 100ppm. -0-

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 food employee drinking in food prep area. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over blanched fries in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer concentration at less than 50 ppm. **3DAY VERIFICATION REQUIRED** **FACILITY TO USE 3-COMPARTMENT SINK UNTIL MACHINE HAS BEEN REPAIRED. EHS MEASURED QUAT SANI CONCENTRATION AT 3-COMPARTMENT SINK AT 200PPM AND HOT WATER TEMPERATURE AT 112F. -1.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. **REPEAT** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed housemade ranch (contains sour cream) between 38-51F, sriracha (contains cooked jalapeños) between 38-61, maple dip (contains sour cream) 38-45F in prep units. Observed cheeses between 43-46F in cold drawers. Observed brussel sprouts, broccoli and sweet potatoes fries between 38-45F in prep unit #2. -CDI- PIC voluntarily discarded. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed no date mark on spring mix and housemade sriracha sauce (containing cooked jalapeños) in prep unit #1. Observed no date on chicken nuggets, sweet potatoes fries and housemade pickles (hot pickle) in prep unit #2. Per PIC items were prepared in the last 2-3 days. -CDI- PIC properly date marked items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed fries cooling in ambient air at a slow rate. Observed spring mix and cut lettuce cooling in WIC tightly wrapped and stacked on top of one another. -CDI- EHS educated PIC on proper cooling methods and PIC moved fries to WIC and unwrapped and unstacked other items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon thawing in reach in drawer and walk in cooler without being removed from ROP environment. -CDI - Salmon removed from ROP environment. **REPEAT** -1-

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 bbq chip seasoning, salt, sugar, 3 containers of oil, and housemade sauces- ranch, Dijon, sriracha, maple dip and other items with no labels. -CDI- PIC properly labeled items. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed thin housemade potato chips next to handwashing sink with no lid. High possibility of contamination during active handwashing. -CDI- PIC covered items with a lid. **REPEAT** -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaging in food prep with wrist watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with no protective head coverings. -0-

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed two containers used to store clean utensils with heavy food debris. -CDI- PIC placed items at dish pit to be W/R/S. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal orange juice and muffins stored above retail items in WIC. Observed personal items stored above retail items in RIF. -CDI- PIC relocated items. -0-

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee grab raw burgers with gloves and change gloves to continue handling RTE foods without a handwash in between. CDI hands washed and education.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink with empty soap dispenser. CDI refill replaced.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed ground beef stored above raw salmon inside the WIC. CDI - Storage order was rearranged. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic and metal containers with leftover sticker residue stored as clean. CDI dishes placed at the dish machine to be rewashed. 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 sandwich prep unit with ambient air of 45F and TCS items in unit above 41F. CDI items held in unit for over 4 hours discarded and other items placed in walk in for cooling. Facility will use temporary TPHC until unit fixed. Verification required. Repeat. Observed brussel sprouts, tomatoes, portioned cups of bang sauce, ranch, green sriracha, maple sauce, and boiled eggs overstacked in prep tops and holding foods between 51-41F. CDI top portions discarded of food items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon thawing in reach in drawer and walk in cooler without being removed from ROP environment. CDI - Salmon removed from ROP environment. Repeat.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box raw sweet potatoes stored on floor and rack of raw onions stored near garbage bins in the dining room.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowls in brussel sprouts, chicken nuggets and sweet potato fries as scoops. Repeat.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed walk in vents covered with dust.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed ground beef stored above raw salmon inside the WIC. CDI - Storage order was rearranged. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed produce stored above RTE foods inside the WIC. CDI - Storage order was rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 2 containers of fried chicken bites, boiled eggs, and cooked Brussel sprouts held above 41F inside prep unit. CDI - Chicken and boiled eggs were voluntarily discarded. Brussel sprouts placed inside freezer for rapid cooling.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed boiled eggs with incorrect date label (07/07). CDI - Date label corrected. Observed pimento cheese held longer than 7 days (10/03). CDI - Voluntarily discarded.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon thawing in RIC without being removed from ROP environment. CDI - Salmon removed from ROP environment.

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 large containers of salt and seasoning salt with no label.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowls used as scoops stored directly in brussel sprouts and sweet potato fries. CDI - Both items removed.

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 multiple employee drinks stored on prep table. Observed employee cell phone stored on prep unit cutting board. CDI - Both items were removed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink at the entrance of the kitchen with equipment/utensils stored inside. CDI - Items were removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes with food residue stored as clean. CDI: dishes placed at the dish machine to be rewashed. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed blanched fries cooling inside the WIC (1:50 PM) at 76F. PIC stated that fries were prepared at 9 AM this morning. CDI - The fries were voluntarily discarded. EHS 3 day VR for cooling time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed Sliced tomatoes, guacamole, fried chicken bites (x2) above 41F. PIC stated that the guacamole and tomatoes were placed in the prep unit at 11AM. CDI - both items were moved to RIC to be cooled properly. Chicken bites were voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed large pan of blanched fries did not cool to 70F within a 2 hour time frame. CDI - Items were discarded.

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 bowls used to scoop food items stored inside the food. CDI - Bowls were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. CDI - Dishes were separated.

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 residue and build-up on the shelving inside the WIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes with food residue stored as clean. CDI: dishes placed at the dish machine to be rewashed. 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 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with heavy buildup behind ice chute. Recommend to clean as often as needed. REPEAT VIOLATION -3-

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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup behind the ice shield. REPEAT VIOLATION 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish machine dispensing 0ppm chlorine sanitizer. PIC called maintenance and were able to fix it during the inspection. Dish machine is now dispensing at 50ppm-100ppm chlorine sanitizer. REPEAT VIOLATION -3-

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamped for the end of the 4 hours for potato fries that are on TPHC. CDI: voluntarily discarded. -1.5-

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC during inspection. -1-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no PIC with a CFPM. -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish machine not dispensing chlorine sanitizer. CDI: during inspection, PIC was able to fix it and is now dispensing at 50ppm-100ppm. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor black buildup in the ice machine. No points escalated due to improvement from last inspection. REPEAT VIOLATION -1.5-

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 a container of pork dated 10/24 in the walk in cooler. CDI: voluntarily discarded. -1.5-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed dead lights in the hood. Recommend to replace. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink by the prep sink with food debris. CDI: EHS informed PIC Daniel and cleaned out the hand sink during the inspection. -1-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black buildup behind the ice shield in the ice machine. Recommend to clean as often as needed. -1.5-

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 written procedures for facility’s blanched fries. CDI: EHS provided a copy of the TPHC procedure to be filled out during inspection. -1.5-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working red squeeze bottle of water at the grill unlabeled. CDI: bottle labeled. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink inaccessible by a trashcan. CDI: trashcan removed 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap by hand sink beside 3 comp sink. CDI: soap provided. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed bus tubs for fries and a couple plastic containers stored as clean with oily and food residue. CDI: items brought to dish machine and 3 comp sink to be w/r/s. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored with food residue. CDI: thermometer was sanitized -1.5-

4-501.11 Maintain equipment in good repair. Observed torn gasket by the prep reach in by the fryers. REPEAT VIOLATION -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mayo based sauces in the flip top around 50F. PIC stated sauces are brought out from the walk in cooler around 11AM. CDI: sauces brought into the walk in cooler to quickly cool. Sauces reached 41F and below by end of inspection. REPEAT VIOLATION -3-

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 written procedures on TPHC for the fries. CDI: a copy of TPHC template has been provided via email. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamped for when the fries were taken out of the walk in cooler to be on TPHC. Per PIC, fries were brought out about 15 mins before inspection started. PIC time stamped fries. -1.5-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed guacamole made today tightly covered in the prep reach in. CDI: container vented and placed in the walk in cooler to quickly cool. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth bucket in front house at a quat sanitizer concentration below 50ppm. CDI: bucket was changed to new quat sanitizer with a concentration of 150ppm. -0-

4-501.11 Maintain equipment in good repair. Observed gasket at prep reach in beside fryers with torn gasket. Recommend to replace. REPEAT VIOLATION -0.5-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed two nonworking light bulbs at the hood. Recommend to replace. -0-

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility does not have a vomit or diarrhea clean up plan in place. A copy of a clean up plan has been emailed to the PIC. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing 0ppm chlorine sanitizer. EHS noticed the container of sanitizer was empty and PIC changed it. CDI: PIC primed sanitizer until it registered and ran the dish machine again. Sanitizer concentration is now reading 50ppm. REPEAT VIOLATION -3-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed individually packaged containers of ranch and bang bang sauce in the refrigeration at the server station at 45F-47F. PIC stated the sauces were taken out an placed there about an hour ago. CDI: sauces were brought into the walk in cooler to quickly cool down -1.5-

4-501.11 Maintain equipment in good repair. Observed torn gaskets of prep units. PIC stated gaskets have been ordered. -0- 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed reach in unit used for sauces in the server station not ANSI/NSF certified. Sauces in unit couldn't maintain 41F and ambient air temperature was 48F. PIC stated a new prep unit has been purchased and will replace this reach in unit soon. -0-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice shield in ice machine with black buildup. Clean as frequently as needed to avoid contamination. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing sanitizer at 0ppm. Observed sanitizer at 3 comp sink dispensing at 100ppm. Instructions to use sanitizer for food contact surfaces are to be at 200-400ppm. PIC has called in technician to fix dispenser during inspection and is now reading at 400ppm. PIC has called a technician to look at the dish machine during inspection and is now reading 100ppm. REPEAT VIOLATION -3-

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 2 containers of brussel sprouts in the walk in cooler at 44F that was made on 8/19/2021. Observed hash at 43F today (8/20/2021) that was made on 8/19/2021. Observed container of tomato in the walk in cooler sliced from yesterday at 43F. CDI: PIC voluntarily discarded -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of brussel sprout made on 8/16/2021 at 44F. CDI: PIC voluntarily discarded -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed diced tomatoes stored in the prep reach in unit across from the grill station tightly covered. Observed sliced tomatoes from today tightly covered. CDI: PIC brought tomatoes from the prep reach in unit to the walk in cooler. PIC vented tomatoes in the walk in cooler. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oil and water at the grill station unlabeled. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies in the kitchen. Have pest control come more frequently if insect issue continues. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. In-use wiping cloths in sanitizer bucket at concentration of 100ppm. Sanitizer manufacture instructions stated sanitizer is to be 200-400ppm. CDI: PIC replaced sanitizer bucket with sanitizer at 400ppm. -0-

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a quat sanitizer concentration of 0ppm at three compartment sink. The container of quat sanitizer was empty. CDI - PIC replaced quat sanitizer and at three compartment sink with a concentration of 200ppm. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in ice chute at drink station. Recommend higher frequency and more thorough cleaning. -1.5 points-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed blanched French fries stored on shelving without marked begin and end times. The PIC stated that TPHC procedures were taped on wall next to French fry holding area but procedures had been removed. CDI - Beginning and end times were marked on container of fries and a new TPHC template was e-mailed to PIC. -1 point-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up of dust and black residues on shelving, around gaskets of reach in coolers, and underside of food prep areas. Recommend higher frequency and more thorough cleaning. -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 heavy food splash on wall around flip top cooler and on door of walk in cooler. Observed vent in men's restroom in need of cleaning. -0 points-

6-303.11 Intensity-Lighting - C Observed burned out light bulbs under hood system. Replace bulbs to ensure a light intensity of at least 50 food candles. -0 points-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands for less than 15 seconds and then turn off faucet without using a barrier, such as a paper towel. Recommend reviewing correct handwashing procedures with employees. CDI - Employee was asked to rewash hands using correct hand washing procedures. -2 points-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink closest to three compartment sink. CDI - PIC replaced soap. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without hair restraint in the act of food preparation. CDI - PIC provided employee with a hair net. -0.5 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of plastic cups stored on floor behind cashier area. -0 points-

4-501.11 Maintain equipment in good repair. Observed gaskets on refrigerated drawers below grill damaged and in need of replacing. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on cutting board at prep line. CDI - Employee removed phone. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks on top of two flip top coolers in kitchen area. Recommend designating an area for the storage of employee food, drinks, and possessions away from equipment, food, or utensils. CDI - Employee drinks were removed. -REPEAT- -0.5 points-

2-101.11 PIC shall be present during all hours of operation. -PF Observed no designated person in charge during first half of inspection. A PIC arrived at establishment approximately 45 minutes after inspection began. Establishment must designate a person in charge at all hours of operation. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one with a CFPM certificate during first half of inspection while cooking, cold holding, and cooling were taking place. -2 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of sliced tomatoes stored in flip top cooler at 60F. Sliced tomatoes were prepared prior to lunch service. CDI - Sliced tomatoes were moved to walk in cooler to rapidly cool to 41F or less. -0 points

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed numerous squeeze bottles and shaker containers of spices without labels. - REPEAT- -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee phone, connected to a wall charger, that had fallen into a plastic storage container of bagged salad mix at flip top cooler. Phone only made direct contact with plastic storage container. CDI - Employee removed phone from flip top cooler and stored item. -1 point-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed metal scoop stored in salt with the handle making contact with food product. Observed ice scoop stored in ice machine with handle making contact with ice. CDI - Scoops were repositioned in food product so that handles no longer made contact with food. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan close to cook top with build up of oil, food residue, and dust. Recommend cleaning fan to prevent contamination of food. -0 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee phone, connected to wall charger, stored on flip top cooler. Recommend employees storing personal items in designated area where food contamination is avoided. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed stickers on clean plastic containers at the dish rack.CDI-Containers were wash, rinse, and sanitized at the 3 compartment sink.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed seasonings out of its origninal container not labeled.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two out of three handwash sinks in kitchen blocked with prep table and broom, dustpan, and stepping stool. CDI - All items were removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed box of raw shell eggs stored above boxes of brussel sprouts in WIC. CDI - Eggs were properly stored on the bottom 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 REPEAT. Observed two containers of sliced tomatoes in WIC prepped this morning in the cooling process, but tightly wrapped with plastic wrap. CDI - Items were uncovered to allow for air flow. PIC instructed on cooling items uncovered as they do for their fries.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled rag stored on middle shelf of drying rack.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning needingto be done on walls, especially behind the grill and fryers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a small number of plastic pans with sticker residue on them while stored as clean. CDI: Pans with residue removed from storage to be properly cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed butter holding at 83F on shelf above grill. PIC stated that butter is melted and kept in bottles for service. EHS informed PIC that product must either be helf hot, cold, or using TPHC. CDI: Butter voluntarily discarded. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items (see temp chart) in both flip top units overstacked and holding above 41F (and 45F). CDI: Top portion of all overstacked items were removed and sent to the walk in unit to rapidly cool to 41F. PIC instructed not to fill pans in flip top unit past fill line on container.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed fries on TPHC with no recorded time. The time sheet had not been updated since the 11-3 interval. CDI: PIC recorded correct time for the new batch of fries. (3-7 PM)

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 lettuce prepared earlier today (03/21) cooling in walk in unit while tightly wrapped in a plastic container. CDI: Container vented to facilitate more effective cooling.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored handle down into ice. CDI: Scoop handle elevated out of ice.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed unsealed wood used to anchor employee drink storage to the wall. REPEAT.

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 employee touch leaf lettuce with bare hands during inspection. CDI: Lettuce voluntarily discarded.

3-201.11 Use food from approved sources only. -P Observed Kimchee from Korea Kimchee (previously recognized as an unapproved source if the product does not have a HACCP label) in a 7.5 container in walk in unit. EHS informed PIC that the product was unapproved, and PIC stated that he would get the Kimchee from an approved facility (PePeRo) instead. CDI: All kimchee was voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed butter holding at 83F on shelf above grill. PIC stated that butter is melted and kept in bottles for service. EHS informed PIC that product must either be helf hot, cold, or using TPHC. CDI: Butter placed on TPHC to be discarded within 4 hours.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabelled degreaser stored on rack adjacent to dish machine. CDI: Chemical labelled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabelled spice shakers and squeeze bottles along cook line. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored on flip top unit closest to walk in unit.

4-202.16 Nonfood-Contact Surfaces - C Observed splash guard on shelving to the left of dish machine damaged and in need of repair.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed unsealed wood used to anchor employee drink storage to the wall.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage posted in either men's or women's restroom. CDI: EHS emailed sign template to be printed and posted at each hand sink.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed brussels sprouts at 81F in walk in unit more than 2 hours after cooling began (9-10 AM). CDI: Brussels sprouts were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed most items in walk in unit holding between 45F and 46F in walk in unit. Ambient air from fans was 46F as well. PIC adjusted thermostat from 42F to 35F during inspection and air from fan immediately decreased in temperature. Products in the cooling process were placed on ice to facilitate rapid cooing below 45F. VERIFICATION REQUIRED within 10 days to determine long term compliance.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed blanched fries on TPHC with no time stamp to indicate when products left temperature control. Observed that facility has no written procedures for TPHC on site. EHS emailed TPHC procedures to PIC and fries marked to be discarded in 2 hours. VERIFICATION REQUIRED within 10 days to determine long term compliance.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed weekly special (Elvis Burger) with no disclosure asterisk, and PIC stated that burger is offered cooked to order. CDI: Asterisk placed on menu screens during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several unlabelled or faded labels on sanitizer bottles throughout facility. CDI: Bottles properly labelled.

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 blanched fries and brussels sprouts cooling in deep plstic containers while tightly covered. CDI: Brussels sprouts voluntarily discarded and fries placed on ice to facilitate rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled spice shakers and squeeze bottles along cook line. REPEAT.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored on shelving adjacent to dish machine with utensils for restaurant. CDI: Purse moved.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bucket stored in hand washing sink near walk in. CDI, Sanitizer was removed, corrected by instruction.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef stored above fish in walk in cooler. Observed raw chicken stored above ready to eat foods in under counter cooler. CDI, PIC re-organized food storage to have chicken stored at bottom shelf.

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 without date mark. CDI, items marked by PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few squeeze bottles, and shakers without identifying label.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restrain while working in the kitchen, handling food, and utensils.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored on the floor. Observed single service cups stored with lip portion exposed to contamination at register.