SUNRISE RESTAURANT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw pork chops in the grill drawer at 44F. All other foods in the grill drawers were 41F or below. EHS notes that pork chops were slightly over the fill line. -CDI- PIC moved to the WIC to cool down. Observed in PT 2 potato salad, tuna salad, tzatziki, and coleslaw above 41F. -CDI- PIC voluntarily discarded. All other foods in flip and lowboy of prep unit were 41F or below. Ensure TCS foods are maintained at 41F and below. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed can of blueberries with a dent on the seam of the can intermingled with other cans. -CDI- can was voluntarily discarded. Ensure that cans are looked at upon delivery and discarded or held in a separate area away from FCS and food if stored for credit,

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed person catching clean dishes at dish machine with no head covering/hair restraint on. Ensure that all food employees working with food or food contact surfaces are wearing 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 sticker residue on several pans throughout the facility being stored as clean, and grease/soil present on handles of holding equipment in several locations throughout kitchen. Ensure that non-food contact surfaces are clean and maintained as clean. EHS notes an overall improvement of non-FCS cleanliness from last inspection. -Points maintained at half- Failure to remediate non-compliance on next inspection will result in full points taken.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed food employee filling a chlorine sanitizer bucket with water from the handsink on the cook line. Ensure hand sinks are used for handwashing only. -CDI- PIC coached food employee to use 3 comp sink to fill up small sanitizer bucket.

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 a large lidded plastic container of beans and vegetables from the day prior in the WIC at a temperature of 46F. PIC stated that the container cooled overnight in the WIC. EHS observed that the food did not meet proper cooling parameters and missed the cooling window. -CDI- PIC voluntarily discarded the food. Ensure the use of smaller un-lidded containers during the cooling process, and ensure techniques such as active stirring are used. 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 a large lidded plastic container of beans and vegetables from the day prior in the WIC at a temperature of 46F. EHS observed that the food did not meet proper cooling parameters and missed the cooling window. -CDI- PIC voluntarily discarded the food. Ensure the use of smaller un-lidded containers during the cooling process, and ensure techniques such as active stirring are used. 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 a large metal container of salt and pepper at the grill with no labeling to identify the food. Observed a squeeze bottle of honey unlabeled in the prep area of the facility. Ensure that all working containers of food are properly labeled. -CDI- PIC had food employees label the containers.

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 buildup of grease and residue present along the external portions of cooking equipment and shelving, along the cook line and sticker buildup on the external portions of plastic containers on the clean dish rack. Ensure that non-food contact surfaces are maintained as clean

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and residue present on the floors and walls throughout the facility specifically in the more difficult to reach areas such as behind cooking and holding equipment and in the corners of of the floors throughout the facility. Ensure that floors, and walls are cleaned and maintained as clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several foods in cold holding units along the cook line above 41F. Foods were Bologna in the grill drawer. Beef Tips in the grill drawer and ham and turkey deli slices in the lowboy cooler. PIC stated that turkey and ham were sliced an hour prior and put into lowboy. PIC stated that bologna and beef tips were filled 3 hours prior into grill drawers from WIC. -CDI- PIC moved all out of temperature foods into the WIC and WIF uncovered to cool down to 41F before being placed back onto the cook line. PIC was also able to provide a temperature log to show food temperature data. Ensure that all foods are maintained at 41F when in holding 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 .

3-501.18 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 several foods in holding equipment with no date marks present. Foods lacking date marks were RTE Turkey and mixed veggies in the lowboy as well as cooked spinach and cut tomatoes in the egg prep top unit. Ensure that all food being held for more than 24 Hours is labeled and date marked. -CDI- PIC was able to speak with staff and chefs and correctly date mark all non-date marked foods. Ensure proper date marking practices. 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 .

6-202.13 Properly locate mechanical insect control devices. Observed fly trap present directly over food prep surface. Ensure that all mechanical insect control devices are properly located. -CDI- PIC moved insect control device so that it was no longer above food prep surface.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle stored in direct contact with dry breading in the prep area in the back of the facility adjacent to the WIC. Ensure handles are stored above food.

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 of clean dish rack with a buildup of rust and corrosion. Ensure that non-food contact surfaces of equipment are maintained free from rust and corrosion.

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 buildup of grease and residue present along the external portions of cooking equipment and shelving, along the cook line and sticker buildup on the external portions of plastic containers on the clean dish rack. Ensure that non-food contact surfaces are maintained as clean.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee food commingled with retail food in the small RIC. CDI PIC moved employee food.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee washing a cloth towel in the handwashing sink. CDI EHS educated employee and PIC had employee clean and sanitize the sink.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 1 dented can stored with other cans on the rack. CDI PIC stated that dented cans are usually put in the office. PIC moved dented cans to the office.

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 French toast mix stored on the same shelf as cheese slices and an open bag of shredded cheese. CDI PIC put the cheese in a container. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 tzatziki sauce and cooked pot roast with expired date marks in the WIC. Also observed sliced turkey with the wrong date mark in the WIF. CDI PIC discarded the tzatziki sauce and the pot roast and corrected the date mark on the sliced turkey. 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 (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 the facility does not have written TPHC procedures for eggs being held at the grill. CDI EHS Completed form today with PIC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 salad cooling in deep pans with the lids on and stacked at least 3 pans deep in the WIC. CDI PIC removed lids and staggered pans. 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 one bottle of hot sauce not labeled. CDI PIC labeled bottle.

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

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 the inside of the WIC door panel detached on the bottom.

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 the wall next to the 3 comp sink with peeling paint.

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 multiple items in prep units lacking a date mark, after being held open for over 24 hours. Items include coleslaw, sliced turkey, chicken wings, Alfredo sauce, barbecue pork, pasta, spanakopita, sauerkraut, roast beef, hot dogs, bologna, and hard boiled eggs. All items in prep units lacking a date mark were originally retrieved from large batches in WIC with proper date marking. -CDI- PIC cross-referenced batches in WIC and properly added date marks to food in prep units. EHS and PIC discussed proper date marking methods by carrying over the original prepare/cook/open date to the food in all other prep units. 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 . 3-501.18 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 cooked pasta in WIC held past its 7-day timeframe, with a cook date of 2/28. -CDI- PIC voluntarily discarded the item. 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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. -Observed all raw seafood (flounder, shrimp) and raw pork chops stored in containers of undrained ice in the raw food prep top unit. PIC and EHS discussed possibility of using perforated pans to store fish with ice, to allow for proper draining.

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 behind dish machine, wall behind 3-compartment sink, and wall underneath vegetable prep top with visible dark buildup, in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee jacket hanging on roller cart storing customer food (bacon and biscuits). -CDI- PIC removed employee jacket.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. -Observed three containers of cut lettuce not meeting cooling parameters after being prepped at room temperature. Cut lettuce was prepped yesterday and soaked in water. Observed lettuce at 43F - 46F today. -CDI- PIC voluntarily discarded the lettuce. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed cooked chicken wings and bbq pulled pork in lowboy by raw fish prep area above 41F. Both items above 41F were stored on bottom shelf of unit for over one day. All other items in unit (on top shelf) were 41F or below. Ambient temperature on bottom shelf was 44F. PIC voluntarily discarded the items and called for repair on unit. PIC stated repairman will come today. -3 day verification visit required- 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 dressing (stuffing) stored in WIC without a date mark. -CDI- PIC verified dressing was prepared Sunday and properly added a 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 .

3-501.15 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 three containers of cut lettuce not meeting cooling parameters after being prepped at room temperature. Cut lettuce was prepped yesterday and soaked in water in a large plastic bin, covered tightly with a lid. PIC stated employees typically soak lettuce in ice water, but they may have forgotten. Observed lettuce at 43F - 46F today. -CDI- PIC voluntarily discarded the lettuce. 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 .

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 on plastic containers holding food in dry storage. Observed lowboy and reach-in units with buildup of food residue and 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 wall behind dish machine with visible dark buildup, in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage holding below 135F in the hot box. CDI- Sausage reheated to 197F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 Observed steak without a consumer advisory.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken and sausage covered/ wrapped while cooling. CDI- Items vented to 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 flies in kitchen area.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried squash under the heat lamp holding under 135F. CDI- Squash 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of cleaner without label. CDI- Labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fish stored on the floor at the prep sink. CDI- Removed from floor

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 in need of cleaning. Clean cart

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed 2x food employees turn water faucets off with their bare hands after hand washing. CDI - Proper handwashing procedures reviewed with employees and hands re-washed. -2-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed evidence of hand washing sink being used to dump ice. CDI - Discussion with PIC took place concerning handwashing sink uses and no other purposes besides handwashing were observed afterwards. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance on hot holding with exception of cooked pork and turkey sausage in hot box holding below 135 F. Refer to temperature chart. PIC stated items had been put into hot holding at 6:00 AM. CDI - PIC voluntarily discarded sausage. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed large quantities of sliced ham, sliced turkey and pork sausage in the walk-in cooler holding above 41 F. Refer to temperature chart. PIC advised that the items had not been used for today’s services and had been inside the WIC since the previous day. CDI - PIC voluntarily discarded items. -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. For more information on date marking please visit: http://meck.co/FoodSafety. Observed diced ham and tomatoes being held past 7 days (11/8-11/14) in prep cooler. CDI - Foods voluntarily discarded by PIC. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed large quantities of TCS foods all cooling wrapped in plastic/covered with lids in the walk-in cooler. Refer to temperature chart. CDI - Products placed into smaller containers, left vented and transferred to walk-in freezer to achieve effective cooling rate towards 41 F within 4 hours. -0.5- 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.

REPEAT: 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. - Pf. Observed dented canned good stored with intact products at can rack. CDI - PIC transferred dented product to office.***No points deducted to due improvement observed. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed line cook wearing dangling bracelet while preparing foods. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth being stored on prep table surfaces. CDI - Wiping cloth removed. -0-

4-501.11 Maintain equipment in good repair. Observed ice building up around walk-in freezer ventilation and condenser fans emitting a loud rattling noise. Repair. -0-

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 accumulation of food residues on non-food contact surfaces of boiler hot holding area above cook line. -0.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee turn faucet off with their bare hands after washing. Other employees observed practicing good hand washing procedures. CDI - Proper handwashing procedures reviewed with employee and hands re-washed. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw shelled eggs stored above unwashed cabbage in the walk-in cooler. CDI - Storage order corrected to prevent cross-contamination from occurring. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed diced ham + turkey mix, diced tomatoes and flounder in prep units holding above 41 F. Refer to temperature chart. Items were prepared and placed into unit an hour prior to inspection. Other foods stored inside were > 41 F. CDI - PIC relocated foods to walk-in cooler to cool down.***Points scaled back due to notable improvement since previous inspection. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 24 hrs. - Pf. Observed chicken wings without a date mark sticker inside of the walk-in cooler. PIC confirmed yesterday as prep date. CDI - PIC date marked item. -0- 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.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. - Pf. Observed dented canned goods stored with intact products at can rack. CDI - PIC removed dented products to office. -0-

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 food debris on several utensils stored at magnetic wall mount in back prep area. CDI - Utensils transferred to dish pit to be W/R/S. -0-

4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residue on non-food contact surfaces of slicing machine in back prep counter. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a cell phone and a set of keys on a shelf above a food prep counter in the kitchen. CDI - Personal belongings removed. Designate additional space for employee belongings. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed lid in sink blocking hand wash sink from use. CDI Lid was removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked sausage and rice in hot boxes holding below 135F. PIC stated items had been cooked the hour prior. CDI. PIC facilitated the items to be reheated to 165F quickly. EHS checked temperatures to ensure compliance. 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 prep unit to have many items holding above 41F. Items that were kept in unit over night were holding above 41F. Unit thermometer read and EHS thermometer read unit was holding above 41F. CDI. PIC removed and voluntarily discarded all TCS items. PIC called in repairman who showed up and repaired during 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee place bucket in hand sink and begin to fill it up with water. Observed PIC get ice in container for thermometer testing and then fill with water at hand sink. CDI: Discussion with PIC took place concerning handwashing sink uses and no other purposes besides handwashing were observed afterwards.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chopped lettuce that was prepared the day prior in WIC with a temperature higher than 41F. Observed raw fish in fliptop cooler with temperature higher than 41F. PIC stated the flounder was placed there not too long ago. REPEAT CDI: PIC placed ice on top of raw fish to cool back down quickly and chopped lettuce was 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 multiple items in fliptop unit beside grill without a date mark sticker. PIC stated that the containers are filled up from bulk batches in the WIC. CDI: PIC was informed of bulk date marking not being sufficient and that the date needs to carry over where the food is stored. PIC date marked all items to match bulk date marking in WIC. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple soiled wiping cloths being stored on prep table surfaces. CDI: Towels discarded.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed food waste and debris outside of dumpster. Keep area clean to avoid pests. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open on receptacle. Keep closed when not in use.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed chicken raw chicken and shrimp in the WIC that was not actively cooling without any lids. Items were date marked from Sunday. CDI-Employee covered containers with lids to prevent contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F 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 potato salad at 42F and TCS tzatziki sauce at 44F in sever grab and go cooler. PIC said items had been prepared today. CDI-PIC moved items to WIC to quickly cool. Observed cooked potatoes stored in WIC that had been prepared yesterday at 42F. CDI-PIC voluntarily discarded potatoes.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bucket without an label. CDI-PIC added label to bucket.

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 a large bin of rice, tightly covered in the WIC cooling at 65F. Upon observation, the cooling rate was 0.05 degrees/min, below necessary cooling rate to reach 41F within 4 hours. CDI-Employee transferred rice to smaller containers and added ice to quickly cool rice.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a sugar bin and squeeze bottles of salt and pepper used for refilling of table side condiments unlabeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a bucket of moist wiping clothes stored under the cook line with no sanitizer in bucket. CDI-PIC added properly concentrated sanitizer to bucket. A sanitizer bucket was observed to have sanitizer at a concentration below 50ppm. CDI-PIC remade sanitizer bucket with properly concentrated sanitizer.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on non food contact surface of meat slicer. Food debris was also observed on non food contact surfaces of food storage containers stored as clean on a drying rack in front of 3 comp sink. CDI-PIC moved items with debris to be W/R/S.

5-403.12 Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Observed a milky gray colored liquid draining from the dumpster to the storm drain in parking lot.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed socks on food prep cart, on chemical storage, and on a shelf above a food prep counter in the kitchen as well as an employee’s personal pastry open on the food cart. Designate additional space for employee belongings.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed yams cooling in deep covered container from night before at 46 degrees F. CDI, multiple containers of yams voluntarily discarded.

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 Cole slaw being date marked with different date from original batch / container and re-dated when placed in prep unit. CDI by instruction. Proper date placed on container.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed 2 sanitizer buckets testing over 100ppm chlorine sanitizer. CDI, solution diluted during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed yams cooling in deep covered container from night before and only reached 46 degrees F. CDI, yams voluntarily discarded. Observed cut Tomatoe recently prepared and cooling in prep cooler. Observed pork cooling at 95 degrees F at 10:51. At 11:16 pork roast was at 85 degrees F. Cooling rate calculation indicated methods not effective to reach cooling parameters. CDI, proper cooling methods discussed with PIC and pork including use of shallow portions / containers and relocated pork roast to walk in freezer. Tomatoe relocated to shallow uncovered container in walk in cooler. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans being wet stacked on storage shelf.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed fryer basket in poor repair with broken metal edge. CDI, fryer basket removed from use. 4-501.11 Maintain equipment in good repair. Observed some lights out under back hood system and defrosting needed on shelving in walk in freezer.

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. - - Observed employee relocate garbage can with gloves then handle clean pan with same gloves. Observed food employee turn faucet off with their bare hands after washing then proceed to handle clean gloves. CDI, proper handwashing procedures reviewed with PIC.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - PIC could not locate parasite destruction letter for salmon. CDI, letter provided from supplier, Sysco, during inspection.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee handle and relocate garbage can with gloves and proceed to handle clean equipment without removing their gloves and washing their hands. CDI, employee removed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed house made dressing and whip cream stored in cooler at serving line between 50-51 degrees F. Ambient air temperature measured 55 degrees F. PIC stated foods have recently been placed in unit and items relocated to cool. Maintenance call placed during inspection and expected to arrive within the hour. Observed lettuce overstacked in prep cooler above 41 degrees F. Long term compliance visit needed to ensure cooler calibrated to maintain TCS foods at 41 degrees F and below.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed bleach disinfectant stored in spray bottle of quaternary ammonium. CDI, bottle voluntarily discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed cheese cooling in deep container in tightly covered packaging at 46 degrees F at 10:39am. At 11:29 cheese was at 45 degrees F. Observed pot roast cooling in deep container at 89 degrees F at 11:03. At 11:29 pot roast was at 86 degrees F. Cooling rate calculation indicated that method not effective to reach cooling parameters. CDI, foods relocated to shallow uncovered pans in walk in unit to facilitate heat transfer. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed prep unit out on line. Vr needed to ensure calibration of cooler. Foods in unit less than 4 hours according to PIC and TCS foods relocated to rapidly cool.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing below 50ppm chlorine and some wet wiping cloths used to stabilize cutting boards on prep table and surfaces.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed written employee health policy staff provided did not include nontyhpoidal salmonella. CDI by instruction. Updated employee health agreement emailed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedures for vomiting and diarrheal cleanup. CDI, handout emailed.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed food employee washing equipment at handwashing sink. CDI by instruction.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed seafood breading used for other meats. CDI to provide separate containers to prevent potential cross contamination of allergen. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed lettuce and cheese uncovered and unprotected in flip top prep coolers. CDI, cheese relocated to plastic wrapping and lettuce voluntarily discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed chemical dish machine not provding required concentration to sanitize. CDI, chlorine container changed during inspection and low temperature dish machine tested 50-100ppm as required.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed spinach pie not date marked in prep cooler and date marked with date of preparation of 10/27. CDI, foods voluntarily discarded by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of bleach not labeled. CDI, bottle labeled during inspection.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed cooked potatoe cooling in low reach in drawer at 62 degrees F, recently prepared tomatoe and lettuce cooling in prep cooler above 41 degrees F. Observed sliced ham and turkey prepared and cooling in deep container in walk in cooler above 41 degrees F. CDI, operator transferred to shallow container to facilitate heat transfer.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed salmon identified on menu with consumer advisory asterisk and parasite destruction letter not available. CDI, parasite destruction letter emailed from supplier during inspection.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - Observed slicer stored as clean but soiled with food debris / particles. CDI, for cleaning.

Observed spinach dip prepared, frozen, thawed and placed in prep unit on line not date marked. Observed pasta and bbq not date marked. CDI, foods voluntarily discarded. Ensure up to 3 dates are used to include date of preparation, froze date and thaw date. Repeat. 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

7-201.11 Store toxic materials to avoid contamination. -P - Observed 3 in 1 oil stored over prep table. CDI, oil relocated. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed sanitizer bucket over 100ppm bleach. CDI, sanitizer diluted to required concentration.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths on prep surfaces and sanitizer bucket below 50ppm. Repeat.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use knives stored in soiled area of flip top prep units.

4-501.11 Maintain equipment in good repair. Observed 4 lights out under hood ventilation system near walk in cooler.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C - Observed buildup of black soil behind beverage ice chutes on soda machine and some residues accumulating on top of dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Salads intended to cold hold in display case near wait station, raw shrimp in low boy and hashbrowns in back of kitchen observed above 41F (see chart). CDI. Items were only out for an hour and moved to walk-in cooler to rapidly cool.

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 Foods in reach-in cooler on make line observed without date marking from larger batches in walk-in cooler. Ensure to back-date items that are moved from walk-in cooler to multiple flip top/RIC units. All other date marking was sufficient and items immediately dated appropriately.

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 Sausage patties and liver mush cooling in walk-in cooler cooling tightly covered in plastic wrapping. CDI. Product vented.

3-501.13 Use approved thawing methods. A few packages of whole beef observed thawing at room temperature on speed rack in back of kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of rice observed on floor in dry storage.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. A couple sanitizer buckets observed with sanitizer less than 50 ppm chlorine. Buckets remade. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. A few wet/soiled wiping cloths observed on prep counter.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove old sticker residue from exterior of pans and containers. Repeat violation.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lid on dumpster observed bent and damaged. Replace lid.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink near wait station observed with a stack of bus pans in front of it. CDI. Stack of pans moved. Repeat violation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple plates near main cook line observed with food debris on them. CDI. Soiled plates sent to be washed. Repeat violation. If repeated on next inspection, full points will be deducted.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Plates near cook line observed with chipped edges. Discard food contact surfaces that are chipped or cracked. CDI. Discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove old sticker residue from exterior of containers and pans.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Employees observed touching or moving face masks then proceeded to prepare food. Employees also observed washing hands then turning off faucet handles without paper towel or proper barrier. CDI. Employees washed hands properly with education.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Sanitizer bucket observed inside handsink upon entry of inspection. CDI. Moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple stacked pans and fryer basket deemed clean observed with residue and food debris. CDI. Taken to dish machine to be washed.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Rice and sausage patties were observed hot holding below 135F (see temperature chart). CDI. Foods reheated on flattop.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw shrimp, shell eggs, shredded cheese, hashbrowns, raw flounder, and multiple other foods observed cold holding above 41F. When assessed, foods are mostly being left out too long on countertops at breakfast service or over stacked in units. CDI. All foods placed in walk-in cooler uncovered to cool quickly.

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 Date marking observed incomplete and inconsistent throughout kitchen. Some foods held in facility were not back-dated from the walk-in cooler held in flip top and reach in units, some were dated with color/day stickers, and some with numbers. When questioned, PIC stated some foods were not prepared for sticker placed on them. CDI. Dates were corrected during inspection.

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 Shell eggs were observed on prep counter on time control with no time stamp. CDI. Discarded. Procedures for eggs on time control could not be located during inspection. CDI. New procedures emailed to PIC.

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 Several foods including potato salad, hashbrowns, sausage patties, and chicken noodle soup observed cooling either on prep counters or tightly wrapped in plastic wrap below 135F. Hashbrowns being stored out on prep sink then placed in cold holding unit in large portions. CDI. All foods sent to speed rack in shallow pans in walk-in cooler to cool and loosely covered/uncovered. Repeat violation.

3-501.13 Use approved thawing methods. Hashbrowns being thawed on top of prep sink in standing water of 80F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Salt seasoning mixture observed on cook line with no labeling and sugar observed with no label.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Clean drinking cups observed beside handsink with no effective splash guard or barrier. Provide barrier or move cups.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Several wet/soiled cloths dispersed throughout kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several pans and other dishes being stacked together wet.

3-304.15 (B)-(D) Gloves, Use Limitations - C Employee observed cracking eggs with gloved hand then proceeding to plate foods and contaminate other items. CDI. Food discarded and plates to be washed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Gaskets and sides of equipment observed heavily soiled. Repeat violation.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Ceiling tiles observed missing over dish machine area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drinks and phones observed on prep counter and on ice machine when conducting walkthrough.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef liver stored over raw shrimp in seafood low boy cooler. CDI - PIC moved raw shrimp to top shelf in low boy. -3- REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut lettuce cooling in deep plastic bins at beginning of inspection with lids snapped in place while cooling. CDI - PIC educated staff to use shallow portions, vent lids and to use walk in freezer. -1-

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 back sides of cooking equipment. -0-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee handling sub in RTE form with bare hands. CDI - PIC voluntarily discarded. -1.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed small pre table stored in front of handsink blocking access. CDI - PIC moved small prep table and reminded that handsinks shall be accessible at all times. -2- REPEAT

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef on walk in shelf. CDI - PIC rearranged storage order during inspection. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in prep unit between flat top and grill cold holding at 49-53F. CDI - PIC placed these foods temporarily on TPHC. Below these foods was cooked sausage from morning service that was cooling in prep. -1.5-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed in-use chlorine sanitizer stored in spray bottles used for quat sanitizer. CDI - PIC voluntarily discarded these bottles and reminded staff to use spray bottles for the intended materials. Surfaces cleaned and sanitized with quat sanitizer. -1-

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 pork and turkey sausage cooling in prep unit. Turkey sausages were tightly wrapped. CDI - PIC moved these to walk in cooler and loosened wrapping. -1- REPEAT

3-501.13 Use approved thawing methods. Observed shrimp thawing in standing water at room temperature. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelets on arms of food employees while plating and cooking food. REPEAT -.5-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep table during inspection. -0-

4-502.13 Single-use and single-service articles may not be reused. Observed soiled cardboard boxed reused for cleaned and wrapped potatoes for baking. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at pre-rinse connection and hot water faucet handle at 3-comp sink. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on ceiling vents in restrooms. -.5- REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in handsink in prep area, food employee filling bucket with water out of handsink in cook line to the far right and a spoon and hose stored in the handsink to the far left in the cook line. CDI - PIC educated food employees about maintaining access to handsink. -2- REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored as clean on magnet over rear prep sink with food debris present on food contact surfaces. CDI - PIC sent these to dish pit for cleaning. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut tomatoes, cut lettuce and fish in flip top units cooling in standing water and cooling while overstacked in prep units. Observed overstacked food in flip top unit cooling. REPEAT -1-

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

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed four buckets used for sanitizer and wiping cloths stored on the floor. -0-

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 ramekins stored on table at wait station with food contact surface facing up. -0-

5-304.12 Using a Pump and Hoses, Backflow Prevention - C Use a hose in a manner that prevents backflow. Observed hose stored in the basin of handsink that was used several times throughout the inspection. This is a potential cross-connection. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on the vent in women's restroom, on the ceiling in the women's restroom and on the wall at the line. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in handsink at the cook line to the far left at beginning of inspection. Observed table and deli paper pack blocking handsink in the rear kitchen area. CDI - Items removed and handsinks cleaned. -1-

3-401.11(D)(2) Raw Animal Foods-Cooking - P,PF Comminuted meat on a children's menu shall be fully cooked. Observed undercooked hamburger on children's menu. VR no later than 10/12/2018. -1.5-

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 facility holding eggs on counter for no more than four hours without written time procedure. CDI - PIC sent TPHC form today. Time stamp will be placed near the eggs with a dry erase marker, per PIC. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked sausages cooling at room temperature in pasta boats deeply packed and covered at 119F. Observed tuna salad made this morning cooling in flip top. CDI - PIC educated food employees about proper cooling methods and sausages moved to walk in to cool. -1-REPEAT

3-501.13 Use approved thawing methods. Observed shrimp thawing in standing water in walk in cooler. -0-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash bin in women's restroom. -0-

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 one large bucket of brown gravy marked 07/04/2018 and one container of cut lettuce and one gallon of milk open without date marking from two days prior. CDI - Products were date marked. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tight wrapping, lids in place, overstacking and using prep units to cool. CDI - PIC re-educated that cold air must flow for rapid cooling of foods. Lids vented, wrapping loosened and amount reduced. -1- 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 facility reusing small cottage cheese containers for other foods without marking what is inside. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff at beginning of inspection cupping dressing without hair restraint and wait staff plating food at front line with watch and bracelet on arm. -.5- REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths stored on prep table between uses at the cook line. -0-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed one scoop handle touching hash brown in low boy drawer at cook line and another touching flour in bin in prep area. -.5- REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans under prep table near rear handsink and one dish washer towel drying baskets for bread. -.5- REPEAT

5-304.12 Using a Pump and Hoses, Backflow Prevention - C Use a hose in a manner that prevents backflow. Observed spring loaded hose in the on position while not in use. -0-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed dark orange buildup under basin of urinal. -0-

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee cracking aw shelled eggs and then touching clean plates and taking RTE eggs off the flat top. CDI - PIC educated food employee when to wash hands. Hands were washed. -2-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw salmon, pork and beef in low boy. CDI - PIC placed raw chicken at the front, salmon at the back and beef and pork in the middle. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked link sausages and livermush hot holding at 117F and 133F in fryer basket. CDI - PIC reheated food to over 165F before serving. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped sausages cooling in the walk in cooler and cut lettuce cooling above the cooling grid of the flip top. Observed cooked potatoes at room tempertaure until below 100F. CDI - PIC educated food employees to use large pieces of equipment to cool or ice baths to cool foods as quickly as possible. Foods moved to walk in to cool. -.5-

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Exposed food shall not be stored in direct contact with standing water. Observed raw seafood at the cook line in direct contact with melted ice in a flip top and cut salad lettuce in direct contact with standing water. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food expediters plating food without hair restraint. -0-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed hash brown scoop handle stored submerged in potatoes in low boy at coook line. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans in the rear kitchen under prep tables and plastic cups at the wait station.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cleaned serving utensils stored in dry storage in an area where flour is depositing on them. Observed clean cups directly under paper towel dispenser at handsink subject to hand drips. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on cardboard dumpster at the beginning of the inspection. -0-