MR CHARLES CHICKEN AND FISH TOO

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed eggs stored over cabbage and turkey burgers stored over RTE bacon in the WIC. Ensure proper storage order. No visible contamination observed. -CDI- rearranged to reflect proper storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- Observed one plastic container of cabbage cooled from yesterday at 61F in the WIC. Cabbage was lidded. Cooling window was missed. Ensure proper cooling parameters. -CDI- Cabbage was voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 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 container of cabbage miss the cooling window. Cabbage was lidded in container in the WIC. Ensure proper cooling methods are followed. -CDI- Cabbage was voluntarily discarded. Observed large container of Mac and Cheese cooling in the WIC. Container was very large and lidded. -CDI- PIC moved the Mac and cheese to smaller metal containers unlidded and stirred. Mac and Cheese cooled by end of the 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 several flies and gnats throughout the kitchen. Specifically around the dish machine, and 3-comp sink. Flies were not in contact with food or food contact surfaces. Ensure that pest control is increased and pests are removed.

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 shelving, surfaces, and non-FCS equipment in the kitchen in need of cleaning. Ensure that non-food contact surfaces are cleaned and maintained as clean.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw fish stored over RTE ribs in the WIC. Ensure that no raw food is stored over RTE foods. -CDI- PIC rearranged storage order so that raw was no longer over RTE. No Contamination observed. 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 can opener with build up of residue and food debris on the cutting blade. -CDI- PIC moved to 3-Comp to be properly washed, rinsed, and sanitized. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine dish machine with dishes present inside. EHS ran the dish machine 3 times and after each run of the machine, the chlorine concentration was 0PPM. -CDI- Dish machine was primed using the sanitizer primer switch and then was reading at approximately 100PPM afterwards. Ensure that dish machine is properly primed and is maintains proper sanitizer concentrations. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed coleslaw and cheese slices in the Prep Unit above 41F. PIC stated that the food was added to the unit approximately 1 hour prior to the EHS arrival. -CDI- Food was added to the WIC to properly cool, food was cooling properly by the end of the inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 a tub of ambient prepared croaker fish at 50F in the fish RIC. Food employee stated that they were prepared 15 mins prior to EHSs arrival. After 30 minutes the fish were 49F. EHS notes that the fish were packed into a large bus tub. -CDI- PIC moved croaker fish into WIF to properly cool. Fish were cooling at a proper rate by the end of the inspection. Ensure proper cooling methods are followed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled water and oil squirt bottles, and an unlabeled shaker bottle. Ensure that all working containers of food are properly labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately 5 pests present in the facility throughout the inspection. EHS notes that PIC stated that the facility has commercial pest control 2 times a month. EHS states increasing the pest control in the summer months and seek out any small areas of entry. Ensure facility is free from pests.

4-501.11 Maintain equipment in good repair. Observed large Ice machine not functioning at the time of the inspection. PIC stated that the ice machine has a maintenance request in for it. Ensure equipment is maintained in good repair.

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 lidded large containers of yams and collards from the 2/9 and 2/10 above 41F in the WIC. -CDI- PIC voluntarily discarded the yams and collards that missed the cooling window. Ensure that foods that are cooling are quickly cooled using approved methods. Ensure that food is cooled from 135F to 70F in 2 hours and 135F to 41F in a total of 6 hours. Ensure lids of cooling containers are opened, ensure food is actively stirred during the cooling process and ensure that equipment such as WIF is utilized during the cooling process. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed large container of chicken wings/thighs on hot holding, 4 of the wings/thighs under the hot holding light were below 135F. -CDI- PIC stated the fried chicken was fried 30 minutes prior. PIC re-dropped chicken in the fryer reheated up to 178F and placed back onto hot holding. EHS and PIC discovered one of the hot holding light bulbs was turned off. PIC turned back on. Ensure all hot holding foods are maintained at 135F and above. -No escalation of points due to improvements in HH made since the last inspection.- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw turkey burger, raw beef patty’s, and hot dogs above 41F in the grill drawer on the cook line of the facility. Turkey burger was 44F, hamburger was 44F, and hot dogs were 47F. PIC stated that all foods in the cold drawer were placed in this morning after opening (11:00 am) PIC and EHS also noted that the grill drawer was not closed all the way. -CDI- PIC voluntarily discarded hot dogs and closed drawer all the way to ensure the raw meat cooled. Raw meats went below 41F by the end of the inspection. Ambient of grill drawer was 39F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 large container of Mac noodles cooling with Lid in the WIC, Observed large lidded container of cabbage cooling in the WIC. Observed 2 lidded large containers of yams and collards from the 2/9 and 2/10 above 41F in the WIC. -CDI- PIC voluntarily discarded the yams and collards that missed the cooling window. After doing so he decided to move the cabbage and the mac noodles into the WIF and removed the lids. Ensure to follow proper cooling methods especially when cooling large batches of food. 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 2 pests present in the facility during the inspection. Ensure that facility is free from any insects. PIC showed invoice for pest control that was completed on February 6th. Ensure that pest control frequency is continued and maintained.

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 handling raw meat at the cook line. Employee was smashing raw burger balls into pattys. Food employee then proceeded to plating RTE salmon, and prepping salad. EHS intervened to ensure that food employee took off gloves and washed hands. EHS coached food employee that glove changes and hand washes are required to prevent contamination and cross contamination when changing tasks. -CDI- Food employee removed gloves and washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw fish over RTE cabbage in WIC. Observed raw bacon over multiple RTE foods on speed rack in WIC including cooked chicken gizzards. Observed Philly meat over onion rings in stand up RIF. Ensure that proper storage order procedures are followed throughout the facility. -CDI- PIC rearranged cold hold units not following proper storage order. 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 heavy buildup present on the wall mounted potato slicer present in the facility. Ensure that food contact surfaces are maintained as clean to sight in touch when not in use. 10-DAY VR Break down and clean potato slicer 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of gray and black soil present on the interior portion of the ice machine. Ensure that the ice machine is clean and maintained as clean to avoid any contamination. 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 several foods in the HH cabinet of the facility holding below 135F, foods included Mac and cheese, Chicken thighs, and chicken wings. PIC stated that the food had been in the cabinet for 4 hours. PIC stated that no temperatures have been taken to monitor the food during this 4 hours window. -CDI- PIC voluntarily discarded out of temp foods. 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 tomatoes, lettuce, hard boiled eggs and sliced cheese out of temperature in prep top unit. Prep unit had an ambient reading of 40F. Food employee stated that food had been in prep unit since 9:00 AM this morning. -CDI- PIC voluntarily discarded all out of temperature food. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. 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). EHS observed no date marking system put in place for the date marking of TCS food in the facility. EHS observed almost all TCS foods requiring date marking in the facility without any. -CDI- EHS went through all food items requiring date marking with PIC to determine date of cook or prep. PIC then back dated all foods requiring date marking. FACILITY MUST ESTABLISH DATE MARKING PROCEDURES -10 DAY VR- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 covered and stacked cabbage and beef gravy cooling at to slow of a rate in the WIC. The cooling rate for the cabbage was 0.22 and the cooling rate on the beef gravy was 0.33. Observed covered and stacked Mac and Cheese cooling in the WIC. Only one temperature was taken of Mac and cheese before PIC decided to move Mac and cheese to WIF to cool. -CDI- PIC moved both the beef gravy and the cabbage into the WIF to cool. PIC also removed the lid on both containers of food. Ensure that proper cooling methods are used to ensure cooling food reaches proper temperatures in the proper amount of time. 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 several spice shakers present throughout the facility with no labeling present. Ensure that all working food containers are labeled.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed large amount of dead pests present in the rear of the facility. Pest were in traps as well as in back maintenance closet. Ensure that all dead insects are removed and pest control measures are increased.

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 present on the floor of the WIF. Ensure that all food is kept off of the floor in the facility. -CDI- Food boxes placed on shelving.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee cooking in the kitchen with no head/hair covering. Ensure that all food employees used hair restraints.

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 outside storage in the back of the facility. With boxes of single service articles. Single service articles were stored directly on the floor. Ensure that all single service articles are kept off of the floor.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation. -Pf- Observed 3-comp sink with a buildup of dishes and no sanitizer hooked up to the sanitizer dispensing hose of the 3-comp sink. Ensure that chemical sanitizers are present at 3-comp sink at all hours of operation in the ware washing areas of the facility. -10 DAY VR- Ensure 3-comp sanitizer dispenser is restocked with sanitizer and maintained as stocked. Facility has bleach solution and test strips to manually use for the time being.

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 buildup of dust and debris present on the external surfaces of equipment throughout the facility. Cooking equipment, shelving, and condenser fans in WIC all in need of cleaning. Ensure that non-food contact surfaces throughout the facility are cleaned and maintained as clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open in the dumpster area. Ensure that dumpster doors are closed when not in use.

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 floors in several parts of the facility such as by the dish machine exposed concrete. Ensure that facilities floors are maintained as non-absorbent and smooth/easily cleanable.

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 present in the lowboy unit stored directly above patron food. Ensure that employee food is stored in designated areas below patron food. -CDI- PIC moved food so that it was no longer above patron food.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED no employee health in the facility during inspection. CDI. PIC was provided one. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in RI, drawer, prep unit out of temp. PIC voluntarily discarded. Units placed out of service and will be back to check on the equipment. 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 .

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

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

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

4-502.11(A) Maintain utensils in good repair. Observed two cold holding equipment in disrepair. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinking bottle stored on prep table. Repeat

6-301.14 Post a handwash sign at each handsink. -Observed no handwashing signs at the hand sinks in both restrooms. -CDI- EHS provided two handwashing signs to be posted at hand sinks.

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 hot dogs, cooked chicken gizzards, grits, and opened can of bell peppers without date mark. -CDI- PIC verified with the chefs when all items were prepared and properly added date marks. -REPEAT- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (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 fish thawed in WIC, still in reduced oxygen environment. -CDI- PIC cut holes in ROP bag. -REPEAT-

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

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. -Observed in-use utensil for collards stored in water at 70F. -CDI- Food employee drained water.

4-501.11 Maintain equipment in good repair. -Observed WIC door unable to properly close. All food inside WIC was observed at or below 41F. Repair door.

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 buildup of food debris and residue on shelves holding clean utensils and single-service items, and on shelving in WIC. Increase frequency of cleaning. -REPEAT-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed floors holding and absorbing standing water. - 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 floors with exposed concrete, absorbing water, and not easily cleanable. Seal or resurface floors. -REPEAT-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in the low reach-in-cooler and tall reach-in-freezer. Store employee items below customer food to prevent contamination.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw bacon stored above cheese in prep unit lowboy. -CDI- PIC corrected storage order and moved bacon to lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 hot dogs without date mark. Observed cooked chicken gizzards in WIC without date mark. Observed garlic and oil mixture in WIC without date mark. -CDI- PIC knew when all items were prepared and properly added date mark. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(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 food held on TPHC lacking a discard time. -CDI- PIC knew when items were removed from temperature control and properly added discard time.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf -Observed consumer advisory reminder at bottom of menu, without an asterisk or disclosure. PIC stated burger can be cooked to order and served undercooked. Burger is missing an asterisk. -10 day verification visit required-

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P- Observed employee headache medicine stored with clean dishes and above prep top. -CDI- PIC removed item.

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 fish thawed in RIC, still in reduced oxygen environment. -CDI- PIC cut holes in ROP bag.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . -Observed no functioning thermometer on premises at start of inspection. -CDI- PIC acquired a calibrated thin-probe thermometer during inspection.

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 buildup of food debris and residue on shelves holding clean utensils and on shelving in WIC.

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 floors with concrete exposed. 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 holding and absorbing standing water. 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. Floors are absorbing water.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, lettuce, cheese, slaw and mushrooms in the prep top holding above 41F. Observed cheese in the low reach in holding above 41F 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 seasoning containers without labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches under shelf. Observed live roach under prep sink. Observed flies in kitchen area. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed fly trap with flies stored near potatoes. Removed from food.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bin of chicken stored on the floor at the prep sink. EHS has spoken the PICs before about food being stored on the floor. Floors CANNOT be cleaned because the floor is concrete.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk in cooler. Observed prep top unit holding below 41F.

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 dry storage rack in need of cleaning.

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 floors with concrete exposed. 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 holding and absorbing standing water. 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. Floors are absorbing water.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink. CDI- Soap placed at sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink. CDI- Paper towels placed at sink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can in front of hand sink. CDI- Removed.

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 Prpcedures written for items in the prep top on TPHC (tomatoes, lettuce, mushroom, cheese...). TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of powdered sugar without a label. CDI- Labeled.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed sugar stored in regular household bin. Use food safe containers for food items. 4-501.11 Maintain equipment in good repair. Observed shelves rusted in walk in cooler.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed tall reach in freezer in need of cleaning. Observed fryers and heat lamp area in need of cleaning. Observed shelves in walk in cooler in need of cleaning

5-205.15 Maintain a plumbing system in good repair. Observed prep sink pipe leading to drain missing. Get repaired.

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 under dry storage area in need of cleaning. Observed hoods in need of cleaning. 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. Areas of floor still showing concrete that is not smooth and easily cleanable. Much improvement on the floors noted. Continue to work towards compliance in this area.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC without knowledge of food temperatures. Observed several violations noted on inspections that were not managed by PIC (handwashing, cross contamination, storage order). PIC stated that they do not take temperatures throughout the day. CDI- Explained all items in detail. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee go to pull down someone else's shirt then go to continue preparing food. CDI- Hands washed before engaging in prep.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soaps at front and back handwashing sink. CDI- Soap placed at sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked meat, thawing raw salmon and box of raw turkey stored at basin 1 a the 3 comp sink. Separate item, raw meats may not be stored with cooked food. CDI- All items removes. 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 can opener soiled with old food debris. CDI- Can opener taken back to be washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed rice cooling a rate of .03. CDI- Bin of rice placed in the walk in freezer, Pts not escalated based on severity. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large bins of chicken in tall reach in 1 holding above 41F. Observed 2 containers of fish in tall RI 2 holding above 41F. Observed lettuce, tomatoes, cheese, and mushrooms holding above 41F. Observed cheese and BBQ pork in low reach in unit holding above 41F. Observed burgers, beef and hotdogs holding above 41F. 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 several containers of macaroni wrapped and stacked while cooling in the walk in freezer. CDI- Items wrapped, unstacked and placed in the freezer. Observed rice bin covered while cooling. CDI- Lid removed and bin placed in freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead roaches at dry dish storage area. Remove roaches.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bin of turkey wings on the floor. CDI- Removed.

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

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on handwashing sink barrier screen. CDI- Tongs taken back to be washed. 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 scoop stored in ice. Remove

4-501.11 Maintain equipment in good repair. Observed rusted shelves in coolers. Observed broken gasket at fish tall reach in. Observed walk in cooler door not properly closing. Observed cold drawers under grill, prep top unit, low reach in and both tall reach in units holding above 41F. All equipment housing TCS food within the kitchen area is not functioning properly. If cooleres do not cool to 41F or below FACILITY WILL HAVE TO CLOSE. FACILITY CANNOT SAFELY PREPARE FOOD WITHOUT THE PROPER COLD HOLDING EQUIPMENT. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed sugar stored in regular household bin. Use food safe containers for food items.

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 roller cart, tall reach in coolers and freezer in need of cleaning.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor completely absorbent concrete. EHS saw areas on the floor wet (near large ice machine) Area water was soaked into the floor. There is an small area of painted floor space near dish machine where the floor had been sealed with non absorbent sealant. Get floors fixed. 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 at dish pit in need of cleaning. Observed ceiling vents in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw bacon stored above sauce in sandwich cooler bottom. Raw fish stored on shelf above pickles in walk-in cooler. Raw beef stored above pre-cooked sausage. Raw eggs stored above salad dressing. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Bus tub of yams in walk-in cooler measured 54F and began cooling yesterday. Use shallow pans or smaller containers to cool large batches of TCS foods. CDI - Yam discarded during 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 .

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. No written procedures at establishment for using time as a public health control. Also, employees were placing TPHC stickers on all TCS foods on the line. Conversation with PIC had and agreed to only use TPHC for buttermilk held on prep table, TCS foods in drawer cooler, and raw TCS foods in upright cooler. CDI - Blank TPHC form sent to PIC. 0 pts. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Yams were cooled in large bus tub overnight and did not reach 41F within 6 hours of preparation. Use shallow pans or smaller containers to cool TCS foods within the required time/temperature parameters. CDI - PIC educated on cooling methods and yams were discarded. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employees observed wearing watches on wrists while preparing food. Food employees must not wear jewelry on their hands or wrists. 0 pts.

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. Ice scoop handle observed laying in ice in ice machine. 0 pts.

4-501.11 Maintain equipment in good repair. Replace rusted shelves in walk-in cooler and in both upright coolers. Large crack in the top of the prep sink basin. Walk-in cooler door does not properly close. Repair/replace listed equipment. 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. Clean sides of cooking and holding equipment, shelves in refrigeration throughout, and clean utensil shelves. Clean these areas more frequently. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Pipe below 3-compartment sink is taped together and held up by cinderblock. Repair pipe so it is easily cleanable. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw fish stored on shelf above sauces in sandwich cooler bottom. Raw animal foods must not be stored above ready-to-eat foods. CDI - Raw fish moved to bottom of cooler. REPEAT 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 5 containers of raw fish measured 50-55F in upright cooler. 1 pan of gravy measured 45-46F at entrance of walk-in cooler. Door was slightly left open and doesn't close properly. TCS foods in cold holding shall measure 41F or less. PIC stated that upright cooler was unplugged while they were cleaning it 30 minutes ago and didn't drop back down yet. CDI - Raw fish moved to walk-in cooler to cool. Gravy was discarded. Kept at half credit due to improvement from last inspection. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Pans of mac and cheese, chili, ribs, and gravy in walk-in cooler were missing date labels. Opened pork in sandwich cooler bottom missing date label. TCS ready-to-eat foods must be labeled with prep date, and held for no longer than 7 days from prep. CDI - PIC placed date labels on items. REPEAT. Risk control plan will be implemented next inspection if date marking is still out. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Continue working to reduce small flies in establishment. Pests shall be precluded from premises. 0 pts.

4-501.11 Maintain equipment in good repair. Walk-in cooler door does not close properly. Shelves chipping in upright cooler. Rusted shelves in walk-in cooler. Large crack in prep sink needs to be repaired. Equipment shall be maintained in good repair. REPEAT

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. Continue cleaning wall behind dish machine. 0 pts.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Numerous cold holding violations, cooling, hot holding, cold holding, date marking, and time as a public health control were all out. PIC must ensure the rules regarding food safety and preventing foodborne illness are followed. CDI - PIC educated on duties. 0 pts. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 1 employee observed handling cell phone and then donned gloves to handle food without washing hands. Another employee was observed putting raw hamburger on the grill and did not wash hands before handling RTE foods in sandwich cooler. Employees must wash hands when switching from handling raw animal foods to ready-to-eat foods. CDI - Both employees educated and washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Container in hand washing sink beside line. Rag in hand washing sink beside soda machine. Only use hand washing sinks for hand washing and no other purpose. CDI - Items removed. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored directly on top of bag of limes in walk-in cooler. Raw bacon stored on shelf above sauces in sandwich cooler bottom. Raw bacon stored on speed rack above cooked potatoes in walk-in cooler. Raw animal foods must not be stored above ready-to-eat foods or unwashed vegetables/produce. CDI - Food storage order corrected during inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Potato dicer had multi-day buildup on it. Both ice machines had moldy buildup in them. Clean potato dicer each day and clean both ice machines more frequently. 0 pts.

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. Pasta measured 83F after cooling for 2 hours. CDI - PIC discarded pasta. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 1 pan of mac and cheese measured 119F in hot holding unit. 1 pan of chicken wings measured 95F and was sitting out on prep table. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded mac and cheese. PIC placed chicken wings on temporary TPHC and they were used by end of inspection. Kept at half credit due to no increase in severity from last inspection. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in sandwich cooler was 48-62F. The raw hamburgers and hot dogs in drawer cooler were 48-52F. All the pans of raw fish in the upright cooler were 44-48F. Raw pork chops, raw chicken and cooked chicken livers in other upright cooler were 52-66F. TCS foods in cold holding shall measure 41F or less. Items in sandwich cooler were placed on TPHC and will be held on TPHC until AC is repaired and coolers are looked at. Ice added to raw fish and raw chicken. Chicken livers moved to walk-in cooler to cool. Follow-up visit will be done tomorrow to check coolers. 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 Chicken livers, cooked potatoes, cooked turkey wings, and cooked pork were not labeled with date. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed date labels on items. 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 .

3-501.19(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 Fried chicken, potato salad and cole slaw held on TPHC were missing time labels. CDI - PIC placed time labels on containers.

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 2 bus tubs of cooked pasta were left out to cool for the first 2 hours and did not reach 70F within 2 hours of beginning cooling. TCS foods must be cooled using proper methods. Ensure employees place cooling TCS foods in ice baths or the walk-in cooler to cool the food in time. CDI - Pasta was discarded. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Lobster and fish were thawing at prep sink and both measured above 70F and were thawing in room temperature water. Use cold running water that measures 70F and 78F or less, or thaw under refrigeration for TCS foods. CDI - Both items moved to walk-in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Heavy fly presence in kitchen. Flies landing on clean dishes and pans of food. Contact pest control and clean to prevent attracting pests.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Sugar bin was stored on floor throughout the whole inspection. Food must be stored at least 6 inches off the floor. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Sweet potatoes were being peeled straight out of the box. Fruits and vegetables must be washed before use. 0 pts.

4-501.11 Maintain equipment in good repair. Sandwich cooler, drawer cooler, and raw fish cooler were holding above 41F. Gasket on upright cooler door was torn and the shelves are rusted/chipping. Walk-in cooler door does not close properly. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts.

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. Shelves throughout need to be cleaned. Sides of cooking equipment need to be cleaned. 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. Clean wall behind dish machine. Heavy mold buildup. 0 pts.

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 build up on a thermometer used to measure food temperatures. CDI. PIC cleaned it.

3-501.16 (A)(1) Maintain TCS foods in hot holding at 135 F 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 cabbage, beans at temperatures below 135F inside hot box. All other products registered at > 135 F inside hot holding unit. PIC confirmed that the product had been made and placed into hot holding just before EHS arrival. CDI - Food re-heated and temperature recorded at 165 F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed MC and cheese, gizard in the WI without dates, CDI. PIC date marked. Repeat.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of spices without labels in the kitchen. CDI. PIC labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food on the floor, PIC stated that delivery had just arrived this morning, did not have time to put up. Observed boxes of frozen food stored on the floor in WI. Repeat.

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

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf. Observed sanitizer no feeding in the dish machine during inspection. CDI. PIC called for 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 build up in micro wave, shelves through out the facility, prep unit cover. Needs to be cleaned.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on walls and floors, through out the kitchen.

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed no soap at hand sink in the kitchen. CDI. PIC added soap.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed milk, cheese, mush room in the WI without dates, CDI. PIC date marked. Repeat.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed chicken held using time without TPHC. CDI. PIC provided TPHC.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed beef and fish in prep sink thawing without running water. CDI. PIC ran water on it.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food on the floor, PIC stated that delivery had just arrived this morning, did not have time to put up. Observed a container of chicken that had just been cleaned stored on the floor WI, observed canned products stored directly on the floor in the kitchen area. ALSO observed box’s of frozen food on the floor in the WI.

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 in use ice scoop stored with hand directly on the ice. CDI., PIC removed.

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 ceilings, through out the kitchen.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed sanitizer bucket stored inside bar hand sink. CDI - Bucket removed.

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 raw ground beef stored over ready-to-eat foods on speed rack inside walk-in cooler. CDI - EHS educated and storage order corrected.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed yellow build-up on ice machine’s metal catch plate. Recommend higher cleaning frequency.

3-501.16 (A)(1) Maintain TCS foods in hot holding at 135 F 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 macaroni & cheese at 125 F inside hot box. All other products registered at > 135 F inside hot holding unit. PIC confirmed that the product had been made and placed into hot holding just before EHS arrival. CDI - Food re-heated and temperature recorded at 165 F.

3-501.16 (A)(2) Maintain TCS foods in cold holding at 41 F or less. - 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 several TCS foods > 41 F, x1 inside prep unit and others in upright reach-in unit. Prep unit lid found left open and in use. Upon further investigation, upright reach-in unit unable to maintain adequate temperatures < 41 F. CDI - All products relocated to walk-in cooler/freezer for rapid cooling to < 41 F. Facility will discontinue use of unit until repairs made.***3-DAY VERIFICATION REQUIRED.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed opened bag of romaine lettuce and commercially made pulled pork without dates. PIC and employee confirmed yesterday as first use date. CDI - Products date marked.

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in between crevice of prep units. CDI - Utensil relocated to dish pit for proper W/R/S.

4-501.11 Maintain equipment in good repair. Observed gasket on standing reach in unit (right of fryer station), ripping and peeling from frame; same standing reach in unit no longer upright, unit leaning on it’s left. Observed split gasket at lowboy unit. Also observed heavy ice build-up on 2nd standing reach in unit. Repairs needed.

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 inside men’s restroom in need of repairs.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed ribs, sauce, beans in the WI without dates. CDI. PIC date marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tomatoes cooling in the prep unit from early this morning. CDI. PIC removed to the cooler.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed mc in prep sink thawing without running water. CDI. PIC ran water on it.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed. REPEAT.

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 use cups cover stored directly on the floor in the kitchen, CDI. PIC removed. repeat.

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed PIC using a prep sink for hand washing. 4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf. Observed no soap dispensing at the dish machine. CDI. PIC called for a recheck.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up in micro wave, shelves through out the facility, prep unit cover. Needs to be cleaned. 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 build up on ceilings, through out the kitchen. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink to begin inspection. Observed malfunctioning paper towel dispenser at cook line, unable to dispense. CDI- paper towels provided at both handsinks during inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior metal shield of ice machine with black buildup, in need of cleaning.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed facility using TPHC for coleslaw and potato salad at cook line, putting into a container and nesting with ice. Observed facility not marking begin and ends times. CDI- products voluntarily discarded as PIC stated that slaw and potato salad were put out around 12pm, set to discard at 4pm. Ensure written TPHC procedures are followed.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed multiple boxes of food on the floor, PIC stated that delivery had just arrived this morning, did not have time to put up. Observed a container of chicken that had just been cleaned stored on the floor in the kitchen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at bar area registering around 10ppm chlorine. REPEAT. Note: points not escalated due to different nature of violation compared to previous inspection, previous inspections reference wet cloths on surfaces, not improper concentrations.

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

4-501.11 Maintain equipment in good repair. Observed gasket on standing reach in unit with damage, ripping and peeling from frame. 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 facility using aluminum foil to cover shelving, not easily cleanable.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on reach in units with food debris buildup, in need of cleaning. Observed top of dish machine with buildup, in need of cleaning. Observed hood system with buildup, in need of cleaning. REPEAT.

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

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no Vomiting and Diarrheal clean up plan in the facility. CDI. PIC was provided with one.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, green beans in WI and RI cold holding at temperatures above 41F. CDI. PIC removed to be cold in the Freezer.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths stored directly on prep tables. CDI. PIC removed. REPEAT

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on ceiling in the kitchen area and floors around cookers. Needs to be cleaned.REPEAT

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed multiple food containers in the RI coolers without covers on them. CDI. PIC covered.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine with chlorine sanitizer observed dispensing at 0 ppm. EHS will verify no later than 8/12/21 that dish machine is properly sanitizing. Three compartment sink with quat sanitizer being used until dish machine functioning. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes, lettuce, mushrooms, slaw, cold holding in the prep unit and RI at temperatures above 41F. PIC indicated the food was placed in the unit not long agot and removed to the WI cooler to be cold down. Will be back with 10 days to check on the unit.

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 while prepping food. Needs to be removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths stored directly on prep tables. CDI. PIC removed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups stored by hand washing sink with water splashes. CDI. PIC removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Handles of multiple refrigeration units, microwaves, breading station, and inside of refrigeration units observed with food accumulation.

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 vents in the kitchen area and WI. Needs to be cleaned.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employees drinks stored in same place with customer food. Needs to be removed.

2-301.14 Wash hands after activities that contaminate them. -P Employees observed breading raw fish and changing gloves without washing hands in between. Some employees leaving kitchen to go outside and returning without washing hands. CDI. Employees educated and washed hands properly.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink observed blocked by large equipment on make line. CDI. Handsink unblocked.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine with chlorine sanitizer observed dispensing at 0 ppm. EHS will verify no later than 3/19/21 that dish machine is properly sanitizing. Three compartment sink with quat sanitizer being used until dish machine functioning. Repeat violation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Two pans of broccoli casserole observed hot holding in warmer below 135F. CDI. Reheated in oven properly above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken wings, raw pork chops, and raw chicken livers observed cold holding above 41F in reach-in cooler (see chart above). CDI. Pork chops and livers were moved to rapidly cool and wings that had been cold holding for more than 4 hours were voluntarily discarded by person in charge. Repeat violation. Points not escalated due to mass improvement.

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 Baked beans and gravy observed without date marking prepped a couple days before inspection. CDI. Discarded voluntarily by person in charge. Repeat violation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf A few bottles of sanitizer observed missing labels. CDI. Bottles discarded. Repeat violation.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Cook observed wearing watch on wrist.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Handles of multiple refrigeration units, breading station, and inside of refrigeration units observed with food accumulation.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine not dispensing chlorine above 0 ppm. EHS will return no later than 9/3/2020 to verify dish machine is properly dispensing sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods in flip top unit observed above 41F. When asked, owner reported foods had been in unit this earlier that morning. CDI. TCS foods voluntarily discarded. Owner will have unit serviced to endure properly functioning.

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 Ensure a more consistent date marking system is in place for foods held in facility for than 24 hours. Some foods marked with sticker label and other marked with multiple dates by marker. CDI. Dates fixed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Two bottles of clear chemicals observed in bottles with no labeling. CDI. Labeled.

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 Cut corn that had been recently prepped and placed in walk-in observed with lids tightly on. Rice also prepped observed cooling with lid on. CDI. Vented.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification today. -2-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding fried chicken and okra hot holding under heat lamps at 110F-122F. CDI - PIC declared these items will be placed on TPHC. TPHC procedure completed and left with the facility today. -1.5-

4-501.11 Maintain equipment in good repair. Observed split gasket on seafood reach in cooler. Observed handles missing on handsink near hot box. REPEAT -1-

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee wiping hands on soiled apron while cooking. CDI - Hands washed and food employee reminded to wash hands after activities that soil hands. -2-

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 TCS foods from previous day without date marking present. CDI - PIC stated these foods were made in the evening, not quite 24 hours ago. PIC date marked these items. -1.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lemonade, raw fish and raw chicken stored on the floor in wlalk in cooler not a part of food delivery that came in prior to inspection. -1-

4-501.11 Maintain equipment in good repair. Observed split gasket on seafood reach in cooler. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the outside of reach in freezer on handles and facing and around cooling grid of prep unit. REPEAT -.5-

5-205.15 Maintain a plumbing system in good repair. Observed leak at pre-rinse sink held together by wiping cloth and glove and missing faucet handles on handsink near prep sinks. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed drinking cup in handsink located behind in bar area. CDI, cup was removed and EHS reinterated that handwashing sinks are for handwashing only.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken stored on top of Idaho Potato boxes in walk in cooler. Observed raw shell eggs stored on top of Idaho Potato box. CDI, both chicken and raw shell eggs were rearranged to not cause cross contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed several TCS foods hot holding below 135F, refer to temperature chart above. CDI, items were reheated to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F, refer to temperature chart above. CDI, items placed in walk in cooler to rapidly chill.

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 large pans of macroni and cheese and brocoli casserole cooling in walk in cooler tightly covered and stacked. CDI, items were unstacked and vented to allow air to flow rapidly throughout food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the otusides and insidesof cold holding equipment with food residue build up.

General comment 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a sanitizer bucket stored in the hand sink by the walk in cooler. CDI - bucket was removed.

REPEAT VIOLATION 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw ground beef stored above fish in the walk in cooler. CDI - items were rearranged correctly. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw cube steak stored above cooked bacon in the walk in cooler. CDI - items were rearranged correctly. A storage order chart was given to the PIC.

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 rice cooling in the walk in cooler with a lid. Rice was 118F at 2:45 PM and the PIC stated it started to cool at 11 AM. CDI - rice was discarded; a cooling poster was given to the PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 2 containers of cabbage and a container of mashed potatoes holding below 135F. CDI - items were reheated to at least 165F; see temperature chart.

General comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed lettuce, tomato and cheese holding between 42F and 45F. Reminded the PIC of the temperature change to 41F. PIC voluntarily discarded the items. Any TCS items found holding above 41F (that is not cooling) in the next inspection will result in points being deducted.

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 rice, greens and mac & cheese cooling while covered in the walk in cooler. CDI - items were uncovered and the greens and mac were placed in the freezer to rapidly cool. Explained proper cooling methods.

General comment 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee with beard working with food without a beard guard. CDI - employee put on a beard guard.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed several employee jackets and purses hanging on dry storage shelves throughout the facility.

General comment 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee drink stored on the dry storage shelves. CDI - drink was removed.

Repeat violation 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw ground beef stored above raw pork chops in the walk in cooler. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw ground beef stored above cooked bacon in the walk in cooler. Observed raw turkey sausage stored above waffle batter in the prep unit. CDI - items were rearranged correctly. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee touch raw fish with gloves then touch the reach in cooler handle with the same gloves. Observed the employee then touch raw chicken (with new gloves) then touch the other reach in cooler handle with the same gloves. CDI - stopped the employee and explained the violation.

Repeat violation 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 cole slaw and potato salad held on TPHC but the time was not marked. PIC knew the items were placed out at 12 PM; time was allowed to be marked.

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 inside and outside of equipment. Cleaning also needed on the shelf under the breading station.

Repeat violation 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee drink stored on a prep table next to food. Observed an employee drink stored above facility food in the walk in cooler. CDI - both drinks were removed.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw ground beef stored above raw fish in the walk in cooler. CDI -items were rearranged correctly.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed macaroni in the walk in cooler at 88F at 2:30 PM. Employee stated she made the macaroni around 11 AM or 12 PM today. CDI - macaroni was discarded.

General comment 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 cole slaw and potato salad held on TPHC but the PIC did not have a procedure sheet for it. CDI - procedure sheet was emailed to the PIC.

Repeat violation 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed multiple pans of macaroni cooling in the walk in cooler while covered with tin foil. CDI - PIC voluntarily discarded the items. Explained proper cooling methods.

General comment 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed gnats in the back room around the 3 compartment sink.

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 reach in cooler shelves, the outside of equipment and the tables on the cook line.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Pf Observed failure of PIC to provide active managerial control with regard to general food safety as evidenced by failure to observe many common, multiple violations of hand washing, proper glove use and sanitizing as well as a lack of sufficient food safety training program.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage over food prep area. CDi removed

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple glove changes after leaving workstation with no hand wash. CDI through isntruction with staff and PIC2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed hot cold knobs turned of with clean hands post hand wash. CDI- through isntruction

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels at bar hans sink and both hand sinks run out during inspection and not immediately refilled. CDi- through instruction

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw liver over cooked hotdogs and raw chicken over ready to eat bologna in walk in cooler. CDI re-organized by final cook temperature3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple food employees fail to change gloves or wash hands when tasks were changed. CDI staff corrected real time, demonstration for PIC

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in spray bottle in kitchen and in 3 comps sink at 0 ppm QAC and bleach after employee just washed, rinsed and santized utensils. CDI remade above 200 ppm QAC

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all but cooked rice(127F) hot held above 135 F. CDI- reheated above 165F

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 container of ribs with no date mark in walk in cooler. CDI- vol discard

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked rice cooling in tightly closed plastic container in walk in cooler. CDI- removed to reheat

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled working containers of foods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of food on floor upon entering kitchen. CDI removed

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet santizing cloths on prep board not submerged in sanitizer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food residue accumulation on equipment.

6-502.12 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 excessive soilage accumulation on floors.