HARRIS FOOD MART

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed establishment unable to maintain compliance for cold holding and TPHC. EHS has sent temperature log for WIC. PIC made TPHC log for time stamps. PIC shall fill out temperature logs and TPHC logs for EHS to evaluate. EHS will arrive back on site within 10 days to verify. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed no items in WIC able to maintain 41F and below. EHS left WIC door closed for 15 min to allow for food to cool down. No items were able to cool within 15min. Ambient temperature of unit is 39F. All items above 41F were voluntarily discarded. EHS provided PIC with temperature log to maintain temperatures for walk-in cooler. PIC called maintenance for an on-site visit to assess WIC and to complete an estimate for air curtains within WIC for permanent solution to maintain compliance. EHS will arrive back on site within three days to verify. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed all items in hot bar being held on TPHC without time stamps to indicate when TPHC started. PIC stated they only sell food from 9:30am - 1:00pm. PIC stated time stamps are unnecessary. EHS talked about the importance of following TPHC procedure. CDI - PIC added correct timestamps for hot bar.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee and gas station retail items stored above and commingled with items for the restaurant. CDI - Items relocated. EHS suggested retail items and employee items are stored in designated areas including phones, glasses, etc. to prevent contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing pizzas without hair restraints.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy build up on gaskets and some build up on shelving and the flooring of the walk in cooler. Observed some build up around edges of sinks as well. Increase cleaning frequency.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls throughout and some harder to reach areas of the floor including around equipment in need of cleaning. Increase cleaning frequency.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hard boiled eggs holding below 135F out of the warmer. CDI: Product rapidly reheated to over 165F as it had been cooked at 9:30am. REPEAT VIOLATION Significant improvement from previous inspections as this was the only product held out of temperature. Ensure product remains in the warmer. 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 corn dogs, chicken and liver mush holding above 41F. PIC stated they had the door open when they were making food items about an hour ago. Additionally, the liver mush and some of the chicken pieces were pulled out for cooking. Make sure that walk in cooler door is all the way closed so that the cold air is not flowing out. EHS re-checked food temps. Food temps cooling down by end of inspection and some at 41F. Air temp of the walk in was 39F throughout inspection. EHS suggested adding the plastic flaps to the cooler door to assist in retaining some of the cold air. The cooler is extremely small and excessive in-and-out activities with high temps and humidity in the kitchen will continue to affect the cooler. 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 (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. Observed no written procedures in facility. PIC was able to describe the procedures and indicated that the items in the front display as well as the pizza were held on TPHC. CDI: Procedures written today during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 marked on food items in the display warmer. PIC stated that all items were cooked around 9-9:30. CDI: EHS had PIC reheat all items below 135F to over 165F. Items at 135F and above remained in the display. Then PIC marked the times on a chart. EHS advised that each time a new batch of food is cooked, the time shall be documented per the procedure. Items left after 4 hours must be discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed some employee and gas station retail items stored above and commingled with items for the restaurant. CDI: Items relocated. EHS suggested a place/bin for retail items held for credit as well as ensuring that all employee items are stored in designated areas including phones, glasses, etc.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy build up on gaskets and some build up on shelving and the flooring of the walk in cooler. Observed some build up around edges of sinks as well. REPEAT VIOLATION

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excess of waste stored outside the dumpster in the receptacle area. 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 walls throughout and some harder to reach areas of the floor including around equipment in need of cleaning. Observed top of mop sink half wall in need of cleaning. Some improvement made since previous inspections.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed facility out on hot holding for the 6th time. Facility was also out on dish washing. CDI- EHS educated PIC on topics. All items corrected on site. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer heavily soiled with old food debris. CDI- Slicer taken to the sink to be cleaned. 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 . 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee take soiled pans rinse in the 2nd basin, then take the pan to use for fries. EHS reviewed washing, rinsing and sanitizing with employees. Pans were washed, rinsed and sanitized before use. 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken reheated to 141F. CDI- Chicken reheated to above 165F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs holding at 84F in the hot well. Observed chicken sandwiches holding out on prep table below 135F. Sandwiches are going to be held in the hot case for service. Chicken sandwiches reheated. CDI- All items reheated and placed in the hot case for holding. 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 corn dogs, chicken and cheese holding above 41F. Observed walk in cooler door open. The door stays cracked if not completely pushed closed. Once door was closed completely, walk in cooler cooled down. Make sure that walk in cooler door is all the way closed so that the cold air is not flowing out. EHS re-checked food temps. Food temps cooling down. See temp chart. 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 bag of liver mush and cut tomatoes dated 3/20. CDI- Items discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. -P- Observed chicken flour stored in a container used to house car washing soap. -CDI- Container was discarded. EHS explained to PIC that containers used to house car wash chemicals or any other chemicals cannot be used for food.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service cups stored on the floor. Remove from the floor.

4-502.11(A) Maintain utensils in good repair. Observed frying baskets for fried chicken heavily dented.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for QUAT sanitizer at 3 comp sink. VERIFICATION REQUIRED WITHIN 10 DAYS

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 prep top cooler lid in need of cleaning. Improvement observed in facility.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excess of waste stored outside the dumpster in the receptacle area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning at fryers. Observed walls throughout in need of cleaning. observed ceiling vents above prep area in need of cleaning.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf- Observed 8 risk factor violations and PIC unable to correctly show proper demonstration of knowledge on the operation of a food establishment. -10 DAY VR- EHS will return to assess progress on repeated risk factor violations. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- Observed food employee working register and proceed to serve food from hot bar without a handwash in between. -CDI- EHS coached food employee on when to wash and ensured that hands were properly washed prior to serving food.

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap present at hand wash sink at the start of inspection. -CDI- PIC placed a bottle of hand soap at the hand wash sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw marinating chicken in stand up reach in cooler stored above bell peppers and other produce. Observed raw chicken stored over hard shell eggs in the WIC. -CDI- PIC rearranged storage order to prevent potential contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed multiple pans, lids, and containers being stored as clean with visible soil and residue present in the clean rack of warewashing area, as well as the clean rack adjacent to the fryer. Observed slicer with food debris and residue stored as clean. -CDI- PIC moved soiled FCS to be properly W/R/S. Must increase cleaning frequency and thoroughness. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed wings and chicken tenders stored at 120F and 121F in the hot holding display case. Observed hard boiled eggs at 94F stored on top of steam well. -CDI- PIC stated that the chicken was cooked an hour prior, PIC re-dropped the wings and tenders into the fryer to properly heat back up tot 165F before going back into hot holding. Holding case temperature was also turned up for proper hot holding. PIC placed hard boiled eggs into WIF to properly cool. 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 marinated chicken in beverage cooler at 64F. PIC stated that the chicken was prepped 2 hours earlier, PIC put chicken into WIC to properly cool down. Observed Raw chicken, cooked chicken, and liver mush above 41F in WIC. -CDI- PIC moved raw chicken to WIF to properly cool down to 41F, PIC discarded cooked chicken and open liver mush. PIC moved liver mush that was delivered today in WIF to properly cool. 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 opened liver mush improperly date marked in the WIC with date marking reflecting 12/1/25 -CDI- Liver mush was also out of temperature, discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed windex bottle that was refilled with surface cleaner, no label placed on the bottle to reference chemical change. -CDI- Bottle was correctly labeled. 7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. -P- Observed fried chicken flour stored in an old container of car washing soap. -CDI- All the flour was discarded from the container, and what was being used on the chicken breading station was discarded. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed dust remover and insect repellant candle stored directly next to bread. -CDI- PIC moved bread away from dust remover and insect repellant candle.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies present in the facility in the prep/kitchen area. Increase frequency of pest control was recommended by EHS.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed water dripping from the condenser in the WIC on top of boxed chicken. -CDI- Chicken was moved away from the drip in the WIC. PIC stated that maintenance would be performed today to stop the drip from occurring.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked on clean rack of warewashing area.

4-501.11 Maintain equipment in good repair. Observed dripping from condenser in WIC. PIC stated that maintenance would be performed today stop the dripping condenser. 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 cardboard lining the shelving housing food items and cardboard present underneath the fryer. Cardboard is not easily cleanable and absorbent do not use.

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 build up and debris present on shelving of WIC dry storage shelving prep surfaces and shelving on the bottom of prep surfaces all through the facility. As well as on the back side of cooking equipment such as the pizza oven. Cleaning frequency and thoroughness must be increase throughout the facility.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excess of waste stored outside the dumpster in the receptacle area. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door of the dumpster open. Must keep closed unless in immediate 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 food splatter and grease buildup present on the walls of the kitchen, observed residue and buildup present in the WIC. Observed vents of WIC with excess buildup of dust. Observed floors throughout the facility in need of cleaning. CLEANING FREQUENCY AND THOROGHNESS MUST BE INCREASED.

6-303.11 Provide required lighting intensity. Observed lighting in WIC at 1.12 foot candles. Must increase lighting in WIC.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed facility having 8 priority violation and PIC unable to correctly answer questions related to the operation of the food establishment. EHS will conduct follow up visit to assess corrections to be made. VERIFICATION REQUIRED. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee fail to wash hands before donning gloves to work with pizza. CDI- PIC had employee properly wash hands. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee fail to wash hands before preparing fried chicken in Togo box after working with customers behind cash register. CDI- EHS discussed when to wash methods with PIC.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed bell peppers with black buildup and white buildup stored in standing RIC by grill. CDI- PIC voluntarily discarded items. *REPEAT*

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs stored over RTE food in WIC. CDI- PIC adjusted storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 raw chicken stored over raw shelled eggs in WIC. CDI- PIC adjusted storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 PIC using hand sanitizer on a paper towel to clean thermometer. CDI- EHS discusses proper cleaning methods with PIC and had PIC sanitize thermometer with quat sani bucket.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausages egg and cheese breakfast sandwiches below 135 under heat lamp. CDI- items were voluntarily discarded. *REPEAT* For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 marked on liver mush out of original packaging in WIC. CDI- PIC marked date package was opened. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 bologna opened in standing RIC without a date stored between unopened packages of bologna. CDI- PIC stated package was opened on yesterday and marked date. 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 with purple liquid inside stored at 3-comp. PIC stated it was Fabuloso. CDI- PIC spray bottle was labeled. *REPEAT*

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of biscuit dough on floor of WIF. Observed box of ranch cups stored on floor of WIC with heavy liquid and food debris.

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 shelving throughout facility rusted. *REPEAT*

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed floor of WIC with heavy food and liquid debris accumulation. Observed shelf above grill with food debris accumulation. *REPEAT*

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored outside of receptacles. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed all doors and lids of receptacles maintained open.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors of facility under and behind equipment in need of cleaning. Observed ceiling vents with heavy dust build up by WIC. Observed walls of facility by grill with food splatter. *REPEAT*

6-303.11 Provide required lighting intensity. Observed lighting in WIC at 1.2 foot candles. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees personal food and possessions stored with items for sale in establishment located in standing RIC and prep unit.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed container of Mayo with black build up on jar and inside container. Mayo was in the WIC.. CDI Item was voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausages egg and cheese breakfast sandwiches below 135. See temp chart. CDI.. items were voluntarily discarded.Repeat For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several RTE items without dates opened/prepped on Saturday 1/25.Items were voluntarily discarded 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 several RTE items without dates that had been prepped or opened on Saturday 1/25 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 . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle with purple liquid inside, per PIC it was Fabuloso. CDI spray bottle was labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth on prep table

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 shelving throughout facility rusted.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy black build up behind soda nozzles, REPEAT . Also observed debris on container lids were food is stored.

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 facility in need of cleaning throughout. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings, corn dogs, chicken tenders, all below 135..CDI.Items were reheated and bought back to temp. 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 is not been labeled, or if the label is incorrect. -P Observed 2 containers of chicken in WIC dated 9/24-9/30, today’s date 10/2. CDI.. Items were discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed boiled eggs 56F tightly sealed with a little under an hour to cool to 41 and below. CDI..Boiled eggs were moved to WIC to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout kitchen

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy black build up behind soda nozzles, REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and wall in needed of clean throughout facility. REPEAT 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed lots of clutter not necessary to operation and maintenance

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. PIC was unaware of food borne illnesses although signs were posted in facility. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed PIC couldn’t provide or tell EHS how employees were trained on FBI. EHS left Food employee reporting agreement.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee pick raw chicken off floor and tried to continue flouring chicken. CDI PIC hand employee discard gloves and wash hands. REPEAT

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 blocking hand sink. CDI. Items were moved.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above RTE food in WIC.REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Bacon, egg and cheese sandwich at 119F. CDI ..PIC discarded sandwich For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Chicken , cooked sausage ,bologna, liver mush all above 41F..CDI PIC discarded 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed Gas Treatment(for cars) stored on shelf with hand soap, bleach, and coffee filters. CDI..PIC removed item

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 peanuts stored on floor in kitchen. Also observed boxes stored on floor in WIC..CDI PIC moved items

4-501.11 Maintain equipment in good repair. Observed WIF with large amounts of ice on floors. REPEAT 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 rusting in WIC, WIF and shelving throughout facility

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy black build up behind soda nozzles, REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed urial in male bathroom taped off. REPEAT

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilets and urinals in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and wall in needed of clean throughout facility. REPEAT

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

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands for less that 20 sec. CDI PIC hand employee re-wash hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee turn off sink without barrier. CDI PIC hand employee re-wash hands and use paper towel to turn sink off. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked bologna and sausage in WIF cooling on top of Raw beef burgers. CDI. PIC moved food items. 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 quart sanitizer low 100ppm per manufacturer should read 150ppm to 400ppm. CDI..PIC used bleach sanitizer. Will call ecolab for more sanitizer. EHS will return in 3 days 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on nozzles of soda fountain. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese at 48F CDI. PIC moved cheese to WIC. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked bologna, sausage patties that was prepped around 630 Items were put in WIF to cool down. Items in RIC were above 41F see temp chart. CDI.. PIC Placed in WIF to cool. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles without labels.

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

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 bowl in flour. CDI.. PIC removed bowl

4-501.11 Maintain equipment in good repair. Observed WIF with large amounts of ice build up. PIC states that repairs have been called in. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed a lot of black build behind nozzles of soda fountain. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed urinal in men’s room taped up not for use.REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors need to be swept throughout facility walls need to be wiped down from splatter. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep table. REPEAT 6-303.11 Provide required lighting intensity. Observed Light intensity of 1.2 foot candles in WIC REPEAT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy reference poster on wall but no exclusion agreement observed. CDI: EHS gave PIC a paper copy of full employee health agreement. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 open can of coconut water in flip top unit commingled with food service ingredients. PIC stated that the coconut water is an employee beverage. CDI: PIC voluntarily discarded can.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee go from washing dishes to handling clean utensils and beginning to don gloves without a hand wash. CDI: EHS had employee wash her hands. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple containers, pans, and utensils with food debris and residue stored as clean. CDI PIC moved soiled items to 3 comp sink to be W/R/S. REPEAT 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shell eggs sitting beside grill at ambient temperature. PIC stated that the eggs had been out since around 7AM. CDI: PIC voluntarily discarded shell eggs. REPEAT. Points not escalated due to one item being out of compliance during visit. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quaternary ammonia sanitizer solution in a spray bottle with concentration over 400ppm. CDI: PIC diluted sanitizer to 200 ppm. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of degreaser without a label. CDI: PIC labeled degreaser bottle.

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 bologna, sausage patties and boiled eggs that were prepared around 6:30AM. Items were put in flip top to cool and items were above 41F in temperature and still cooling. Items had 30 minutes left to cool to 41F. CDI: PIC moved items to WIF to quickly cool to 41F or below. EHS observed 41F or below before end of 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in food prep area. PIC stated that facility has a pest control company and EHS verified this.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of frozen food items being stored on floor in WIF. CDI: PIC moved items to a shelf.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple soiled wiping cloths on prep surfaces in kitchen. CDI: employee voluntarily discarded wiping cloths.

4-501.11 Maintain equipment in good repair. Observed condenser in WIF leaking and accumulating a substantial amount of ice. Repair. Observed tall RIC not being used due to disrepair. Repair, replace or discard. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed inside and outside of WIC and WIF doors with buildup. Observed gaskets and inside/outside areas in flip top unit heavily soiled and in need of cleaning. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed one urinal taped off and not functioning. PIC stated that they are working on getting it repaired but certain parts are out of stock to repair item.

6-302.11 Supply toilet tissue at each toilet. -Pf Observed no toilet tissue available in women’s restroom. REPEAT. CDI: PIC supplied toilet tissue in restroom.

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 wall and floors, and floors underneath equipment throughout kitchen with grease and debris buildup. Observed ceiling vents accumulating debris. REPEAT

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food and drink commingled with customer food and clean dishes throughout facility. REPEAT 6-303.11 Provide required lighting intensity. Observed a light intensity of 1.2 foot candles in WIC. Increase light intensity to required 10 foot candles. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cellphone being stored on cutting surface of flip top unit. CDI: Employee put cellphone in pocket.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee go from washing dishes to handling food without washing her hands. CDI EHS had employee wash her hands. REPEAT 2-301.15 Only wash hands in handwashing sink. -PF Observed prep sink with hair and debris. When asking what it is used for the PIC stated that employee sometimes washes her hands in the prep sink. CDI EHS educated PIC and employee. Prep sink was cleaned. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. CDI PIC provided sign. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no sign, soap, or paper towels at remodeled women restroom hand sink VR Needed 4-27-23

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken on shelf with corn. CDI Employee moved corn in tall reach in. Observed pooled eggs on shelf with lunch meat and cheese slices. CDI Employee voluntarily discarded eggs. Eggs where 44F. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers, pans, and utensils with food debris and residue stored as clean. CDI PIC moved some of the unclean dishes to 3 comp sink. VR needed 4-27-23 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders, fries, and fried eggs in Hot Box at 120F. PIC stated they were put in 30 minutes ago. CDI Food employee reheated to 185F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pooled raw eggs in low prep unit cooler at 44F. CDI PIC voluntarily discarded. 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 .

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 bologna, cheese, and liver mush in reach in with no DM. PIC stated bologna is dated at the end of the day. CDI PIC put DM on RTE foods. 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 .

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 to squeeze bottles unlabeled.

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

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single-service articles on floor throughout kitchen. PIOC stated that they had no deliveries today or yesterday.

4-501.11 Maintain equipment in good repair. Observed condenser in WIF leaking. A bucket is being used to catch water. Bucket was full of water. Observed WIC door not latching closed. REPEAT

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed wash water with large amount of debris and cloudy. CDI PIC changed wash water. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash water temperature at 100F during active warewashing. CDI PIC changed wash water

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 inside and outside of WIC and WIF doors with buildup.

5-501.17 Provide a covered waste bin in female restrooms. 6-302.11 Supply toilet tissue at each toilet. -Pf REPEAT Observed no toilet paper or covered trash in restroom. Only one restroom available. The other one is still being remodeled

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 wall and floors throughout kitchen with grease and debris buildup REPEAT 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several soiled towels on floor near fryer. PIC stated they are there to catch grease.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food and drink commingled with customer food and clean dishes throughout facility. REPEAT

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food employee working with food, then changing task in between to sweep the floor, and answer the phone. Then was going back to handling food. DIC- EHE stopped the employee to properly washed hands before putting glove, Hands Washing education provided, handwashing signs provided at the time of inspection. -2 pts-

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed Ice chute has residue on the inside. Need cleaning. 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 with build up on the handle. CDI- Cleaned and sanitized before storing. -1.5 pts-

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 saran wrap store on the floor. CDI- item removed and stored properly. -1 pts-

4-501.11 Maintain equipment in good repair. Observed frozen standing water in WIF. Ensure equipment is working properly to prevent leaks.-0 pts-

6-302.11 Toilet Tissue, Availability (Pf). Observed no toilet tissue in the men's room. CDI- item provided. -0.5 pts-

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed Floors, Walls, ceilings need cleaning. -1 pts-

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C). Observed employee's drinks uncovered, bottle water, sandwich stored/mixed with facility's foods. NEED an employee items designated area to prevent cross contamination. -0.5 pts-

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed nobody on site with food knowledge, the FE knows a little bit. The normal manager is not there but they have only had 1 grade that was an A. They do not have strong food knowledge or leadership.

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 CFPM on site during inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at HS. CDI-PIC provided paper towels. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed eggs over bologna in the prep unit and eggs over RTE sauce in the WIC., CDI-PIC moved eggs to the bottom. EHS has explained eggs have to stay on the bottom,

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice chute has residue on the inside. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed FE (main kitchen person) wash dish without a full basin of soapy water, then set aside as clean. No sanitizing process involved. CDI-EHS filled up both basins and showed them how to do it properly and how to test. REPEAT.

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 mac/cheese beans and two other items in the hotwell at 89F. FE explained they keep the temp on low and hold it here. They sometimes reheat it at the oven first or they heat it at the steamwell on high. FE voluntarily discarded. EHS wants to confirm process. VR REQUIRED 7/17/2022

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two bottles without labels. CDI-FE labeled. REPEAT. 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 Talked with FE and they said they use raid for pests, they use it on corners and not on FCS. EHS said this is not an approved source of pest control. EHS recommends either a pest control company or an approved spray. FACILITY HAS BEEN GIVEN AN ITS FOR PEST.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches on the walls, flies flying around. FE explained they spray roach/ant killer (raid, not approved) around the corners at night to help with this. EHS has told them this spray is not approved and due to the high amount of disease carrying insects in facility is requiring them to get a pest control service OR another alternative. VR REQUIRED 7/17/2022. REPEAT. ITS GIVEN.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooking oil stored on the floor . repeat.

4-501.11 Maintain equipment in good repair. Observed HH not holding, water in the bottom of prep unit 1 (sandwich station) WIC/WIF has ice building up. Rusted shelves. REPEAT.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed no soapy water

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 drains building up black build-up, black build-up in the WIC walls. Grease next to the fryer. Inside of prep units, shelves have debris build-up and handles on coolers need cleaning; REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors, Walls, ceilings need cleaning. REPEAT.

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 CFPM on site during inspection. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels and the HS. CDI-PIC provided PT. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed cheese sitting on top of a raw chicken box, cheese was in the package. Chili was below raw chicken. CDI-EHS showed food employee and PIC, and EHS moved to the top. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 bottle of cleaner without a label, all other bottles were labeled. No points taken today due to improvement. CDI-PIC labeled.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples with no packaging and no sign. CDI-PIC added a sign that read "Please wash before eating"

4-501.11 Maintain equipment in good repair. Observed HH case with a cracked lid, water in the bottom of prep unit 1 (sandwich station) WIC/WIF has ice building up. Rusted shelves. Observed only 1 bathroom working currently (PIC explained the women's was backed up) The men's work and PIC added a Unisex bathroom sign. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Prep unit handles, inside of units, mold on the shelves of WIC cooler. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Floors, walls, ceiling need cleaning. repeat.

2-102.12 (A) Certified Food Protection Manager. Observed no CFPM on site during inspection.

2-201.11 (D) and (F) Responsibility of Permit Holder, Person in Charge, and Conditional Employees Responsibility of the PIC to Exclude or Restrict. Observed the old employee health in site, only 5 illnesses. CDI-EHS explained they need the new one with 6 illnesses, EHS provided link and email with info. No points taken today since the new 2017 food code adoption was in October. Points may be taken at next inspection.

2-501.11 Clean-up of Vomiting and Diarrheal Event. EHS observed no vomit clean up kit on site. EHS explained they need a vomit kit, EHS provided link and email with info. No points taken today since the new 2017 food code adoption was in October. Points may be taken at next inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs over RTE bologna. CDI-PIC moved bologna to the top shelf where the eggs where (three was water in the bottom of cooler)

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed white and black build-up (it appears to be mold) on the inside of the soda nozzles. CDI-PIC took them off while EHS was on site to clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice and beans at 126F in the hotwell. Hotwell had very low water. Observed chicken strips at 107F, PIC said they made them 30-45mins ago, they were gone by the end of inspection (the strips seem to be lower in temp because the door has a large crack in it and is letting hot air out) CDI-PIC voluntarily discarded rice, strips were sold by the end of inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed livermush, rice, mac and cheese, mashed potatoes, gravy all without DM. PIC voluntarily discarded all food without dates. EHS and PIC made a RCP, where the manager is now responsible for checking and making the DM. VR REQUIRED 11/12/2021 REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches throughout facility and inside of the prep units.

4-501.11 Maintain equipment in good repair. Observed HH case with a cracked lid, water in the bottom of prep unit 1 (sandwich station) WIC/WIF has ice building up. Rusted shelves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dead roaches on the inside of the prep unit. Prep unit handles, inside of units, mold on the shelves of coolers.

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. Floors, walls, ceiling need cleaning.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink in the bathroom, hand dryer doesn't work. CDI-PIC provided paper towels. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed quat sanitizer in a bottle with a label fabuloso. Incorrect label. CDI-PIC properly labeled. REPEAT.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed mold growing in the WIC, on the walls, shelfs etc.. This is causing mold to build up on boxes, paper, and plastic items in the WIC. PIC discarded and cleaned some of the items in the WIC while EHS was on site.

4-501.11 Maintain equipment in good repair. Observed damaged door on the stand up freezer. WIF has ice coming out of the pipes and causing mounds of ice to build-up on the floor. PIC said they have called maintenance. Rusted shelves throughout facility. REPEAT.

5-402.13 Maintain sanitary sewage system.-P PIC said they currently only have 1 toilet working in facility (they have 3) the other two are backed up and leaking onto th floor when anyone flushes. They currently have these blocked off so no one can use and PIC has maintenance coming on Friday. No CDI needed as long as they are not using those toilets because they have 1 that functions.

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 tiles, floor near 3-comp, drains near 3-comp need cleaning. REPEAT.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink. CDI-PIC provided paper towels. REPEAT.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw eggs above raw bacon. CDI-PIC changed storage order. REPEAT. PIC did not sign due to Covid protocols

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 5 pieces of chicken below temp in the HH. Have discussed about TPHC for chicken because they only serve from 9am-1pm. Food will be discussed by the 4 hour mark. EHS observed 2 bulbs were out in the hotbox which is where the cold chicken was. CDI-EHS knows it will be discussed by the end of 4hrs and they have already made a second batch in that amount of time. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on the floor in the WIC, and WIF.

4-501.11 Maintain equipment in good repair. Observed 1 handsink that has no water to it. PIC explained they may be taking out out, for this size facility EHS thinks this is ok because they have another that is close. WIF has ice building up on the floor and on the pipes, this is causing ice to build-up in the WIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit handles sticky. Fronts of prep units need to be cleaned. WIC has black build-up on the walls.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no knowledge of FBI's, symptoms or illnesses known by the PIC or food employee, no poster on site. CDI-EHS educated them both and gave a poster.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored over RTE food in the reach in. CDI-PIC moved drink PIC did not sign due to Covid protocols

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw eggs stored over raw bacon. CDI-PIC moved eggs to the prep unit under RTE foods. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice chute with black build up. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed bologna and bacon in a bag that was dated from 11/25-11/30. Bologna was 54F-PIC said they made it this morning and put it in same bag. CDI-PIC put it in a metal container.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed HH, holding chicken tenders and potatoes wedges below 135F. PIC explained they took 3 bulbs out of the unit because it was burning their biscuits. CDI-PIC added bulbs and it increased the holding temp. PIC said they stop serving at 1pm which will make the food less than 4hrs holding.

4-501.11 Maintain equipment in good repair. Observed WIF with a leak in the pipe, bucket sitting below it. Ice building up in the freezer. Rust on prep unit shelves and in WIC shelves. Prep sink needs to be resealed and re-attached. Prep unit handle broken. Oven is not working, PIC said it will be fixed soon.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the bottom of prep units with food debris, prep unit handles with food debris. Shelves in the WIC with food debris, mold growing on shelves and starting to contaminate boxes of food-mold on butter and bucket of pickles.

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. Floors, walls and ceiling with debris build-up. Cleaning has not improved. Build-up around drains, underneath prep units and sinks.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks stored over RTE food in the reach in, and a carton of milk in the stand up that was an employees. CDI-PIC voluntarily discarded or moved items.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee dump drink down the handsink. CDI-Employee knew they were not supposed to do that, sanitized sink and will dump drinks down 3-comp. PIC did not sign due to COvid protocols.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored over raw bacon. CDI-Food employee changed storage order. REPEAT.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed a container of beans in the WIC that were datemarked from 6/12. CDI-PIC voluntarily discarded. REPEAT.

4-501.11 Maintain equipment in good repair. Observed WIC with a leak in the pipe, bucket sitting below it. Ice building up in the freezer. Rust on prep unit shelves and in WIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the bottom of prep units with food debris. Shelves in the WIC with food debris.

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. Floors, walls and ceiling with debris build-up. Cleaning has not improved. Build-up around drains, underneath prep units and sinks.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink. CDI-PIC provided paper towels. 5-202.12 Provide at least 100F water at handsinks. -Pf Observed handsink in womens restroom only reaching 92F. VR REQUIRED 2/3/2020/

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed moldly lime stored in prep unit. CDI-PIC voluntarily discarded then said it was a food employees.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored over RTE flour and mac &cheese. CDI-PIC moved bacon to the bottom shelf. REPEAT VIOLATION. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed tomatoe sitting on plastic container with no wrapping. CDI-PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eggs sitting on counter at 64F, pIC said they were preparing sandwhiches at 6am. Cheese in prep unit was at 45F. CDI-PIC voluntarily discarded eggs, and put cheese in reach in to cool down.

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 2 containers of beans, mac and cheese, livermush all without dates and prepared more than 1 day ago. CDI-PIC added proper dates. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P PIC explained livermush was opened the 16th and was going to be used today, this would have put food at a 9day shelf life. Observed turkey stored in WIC with mold on box, with manufactuers date expired. Explained datemarking is date of opening +6days. CDI-Livermush and turkey was voluntarily discarded. VR REQUIRED 2/3/2020.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 5 bottles of degreaser, windex, and fabulouso in containers with no labels. Observed stainless steel cleaner on a top shelf above to-go boxes, observed full gas can sitting next to powerades. CDI-PIC put chemicals on bottom shelf where this is the new designated area for this. REPEAT VIOLATION.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of hamburger buns sitting on floor in freezer. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed freezer with ice build-up, observed 2 ice cream freezers sitting in store front, both are broken. PIC explaindE these are going to their families store. REPEAT VIOLATION.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed side of grill covered in grease and flour, observed drains with black build-up, observed food debris inside prep units/stand ups, on the top and bottom of counters, and in the WIC (walk-in cooler), shelves in the WIC need cleaning. WHOLE KITCHEN NEEDS CLEANING. VR REQUIRED 2/3/2020. REPEAT VIOLATION.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed mop sink seal falling off. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. observed floors, around prep units, walls, and ceiling tiles in need of cleaning. VR REQUIRED 2/2/2020. REPEAT VIOLATION.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food and drinks stored above customers. REPEAT VIOLATION.

REPEAT VIOLATION 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - No certified food protection manager onsite.

General comment 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee's drink stored on a prep table with utensils. CDI - drink was removed.

2-301.14 Wash hands before donning gloves and between gloves uses. -P - Observed an employee put on gloves without washing hands prior throughout the inspection, including switching from working with raw to ready to eat foods. 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 an employee wash hands and then turn off the faucet with bare hands. CDI - explained the proper procedure for glove use and handwashing; employee agreed to this procedure.

REPEAT VIOLATION 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the hand sink in the kitchen. CDI - paper towels were provided. 6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at the hand sink in the kitchen and women's restroom. CDI - soap was provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw eggs stored above pickles and cheese in the walk in cooler. CDI - eggs were moved to a correct location.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage and fried bologna holding below 135F in front hot box. CDI - items were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 4 bottles of chemicals unlabeled. CDI - PIC (person in charge) labeled the bottles.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Facility using a non-thin probe thermometer. Verification required 9/6/2019.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the facility.

General comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a bag of onions stored on the floor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed 2 boxes of cups stored on the floor and a box of to-go boxes stored on the floor.

General comment 4-501.11 Maintain equipment in good repair. - Observed a leak in the walk in freezer causing a large amount of ice build up. Repair the leak and remove ice build up.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - No test kit for QUAT sanitizer onsite. Verification required 9/6/2019.

REPEAT VIOLATION 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves and the handles of the reach in cooler and walk in cooler.

REPEAT VIOLATION 6-501.12 Floors, walls, ceilings shall be clean. Caution should be used to minimize food exposure. - Observed food and grease build up under the fryers. Observed splash on the walls beside the reach in coolers.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee's wallet, lunch box and keys stored on a prep table.

REPEAT 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from hand sink. CDI towels provided. 5-205.11 Maintain access to handsinks. Observed hand washing sink access blocked by misc storage stored inside hand sink basin, CDI items removed.

REPEAT 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw bacon in front stand up cooler unit; Observed raw chicken stored above RTE products inside walk-in cooler. CDI all raw meats properly stored.

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

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors / lids open to dumpster container. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a lot of old trash collected on ground around dumpster area. (VIOLATION GENERAL COMMENTED PRIOR INSPECTION)

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager (CFPM). Observed no CFPM on site. Recommended taking a course such as Servsafe.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no verbal or written health policy. CDI by providing a health policy poster.

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 use hand sanitzer and not wash her hands after handling money and then using the tongs to dispense food. Observed another employee rinsing off her hands at the 3 comp sink. Use the hand sink for hand washing. CDI by education and instructions for proper hand washing.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at both kitchen hand sinks. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at both kitchen hand sinks. CDI by restocking both sinks with soap and towels. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one of the kitchen hand sinks with chairs in front of the sink. CDI by moving chairs.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed chicken over apples and in the refrigerator. 3-302.11(A) Separate the different types of raw animal foods. -P Observed shelled eggs and whipped butter in the walk-in cooler and chicken over bacon in the refrigerator. Also noted frozen sausage and frozen fish over biscuits in the stand up freezer. CDI by correcting storage order and handouts provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potato wedges 108F in the hot hold unit. CDI by reheating to 180F in the fryer.

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 package of bologna without a date in the prep cooler. CDI by dating it as it was opened today

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 Observed packaged salads made in house with no labels in a grab and go case. VR (verification required) facility shall provide labels with all information listed above on the label or pull the salads and keep them behind the counter so customers order or ask for the salads.

3-306.11 Food Display-Preventing Contamination by Consumers - P Observed unwrapped apples and nectarines in a basket next to the register for grab and go. VR Apples and nectarines may be washed in the prep sink and wrapped in plastic or facility can post a sign to "please wash apples before eating".

4-602.13 Nonfood Contact Surfaces - C Observed side of fryers, gas piping, floor sink drains, shelving and refrigerator door handles. More detailed cleaning needed throughout.

5-205.15 Maintain a plumbing system in good repair. Observed brown water at kitchen hand sink on the left when entering the kitchen and in the Men's room. Water was discolored for about 20-30 seconds.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed dumpster area with excess clutter and garbage.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on the floors and walls. More detailed cleaning needed. Also noted large ice build up on the walk-in freezer floor.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed coffee pot placed into a handsink basin during inspection. Item was removed. Handsinks must be kept accessible at all times for handwashing, no storage may take place in a handsink.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottle of fabuloso liquid not labelled. Item was labelled by PIC during inspection.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of paper towels stored directly on the floor of the kitchen prep area, near the drive through window.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC did not have test strips available for the quat sanitizer present in the facility. EHS will revisit on 3/29/18 to verify that facility has acquired such test strips.

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 baseboard damage present in the mop sink area of the kitchen.