CHEX GRILL

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ice dispenser on soda machine with black build, CDI.. Shot was cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 during QWT whiteboard TPHC times 10-2. EHS looked at clock it was 2:15pm. There were 3 bus tubs of chicken during QWT. Once QWT was finished the same 3 bus tubs were still there but with different times. EHS received several differed answers about what time chicken was cooked. CDI..Chicken was voluntarily discarded.

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 squeeze bottles and shakers without labels to identify content.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.Observed RIC freezer in need of cleaning, RIC in need of wiping down Also Observed outside of nozzles on soda machine in need of wiping down.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee throw out bag in waste can. Gloved hands did touch waste can and employee went back to food prep. CDI..PIC had food employee wash hands and change gloves.REPEAT

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed veggies and fruit stored over RTE house made sauces.CDI.. Items were moved For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitatio

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw steak thawing in ambient air. CDI.. Had PIC move back to WIC and explained different ways of thawing.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hand and then turn off sink without a protective barrier. CDI - Employee rewashed hands correctly.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw burger patties. CDI - PIC rearranged storage order. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken nuggets stored above RTE items in RIF. CDI - PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above washed produce in WIC. CDI - PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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). Observed cut tomatoes and cut lettuce in FT being held from previous day without a date mark. CDI - PIC added appropriate date mark. 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 cut tomatoes and cut lettuce in FT being held from previous day without a date mark. CDI - PIC added appropriate 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 . 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left opened. CDI - PIC closed 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 shelving with rust and food debris build up. Observed food thermometer with sticky handle and build up of food debris. Observed WIC with Debris and build up.

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 card board lining floors and shelving.

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 ice cream shakes being stored above food for sale in WIF. CDI - PIC moved personal items below sale items.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Observed raw chicken stored over raw beef in WIC. -CDI- PIC moved raw chicken to the bottom of shelving so that it was no longer stored over raw steak. Follow proper storage order procedures. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed multiple lids, pans, pots, bottles, and the deli slicer with food residue and buildup present. EHS spoke to PIC to increase cleaning frequency and thoroughness. -CDI- PIC moved soiled equipment back to be properly W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed chicken wings for TPHC in unmarked containers. Chicken wings containers must be marked to correspond with the whiteboard that is labeled wings 1, 2, 3. -CDI- PIC properly labeled chicken wings containers. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed household use pesticides present in the facility. -CDI- PIC removed pesticides from facility and voluntarily discarded.

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

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster door open. Observed buildup of trash attracting flies outside of the dumpster.

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 missing ceiling tiles in facility as well as bubbling paint on the wall of the facility.

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 personal drinks stored throughout the facility on or above prep tops and on shelving. -CDI- PIC removed personal drinks.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Employee health agreement does not list non-typhoidal salmonella. CDI - PIC e-mailed health agreements that include non-typhoidal salmonella. REPEAT For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Unwashed vegetables stored above ready-to-eat foods in walk-in cooler. Do not store unwashed produce or vegetables above ready-to-eat foods. CDI - PIC moved unwashed vegetables to bottom shelf. 0 pts. 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. Several tongs, pans and containers stored as clean found with food/grease residue. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items moved to 3-compartment sink 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed in establishment. Keep doors to outside closed and maintain area outside restaurant clean to prevent attracting flies. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Avocados in bottom of sandwich cooler still had stickers on husks. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Large amount of waste and unnecessary items like pallets and shopping cart in dumpster area. Maintain dumpster area clean to prevent attracting and harboring pests or rodents. 0 pts.

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 floors and walls in prep areas and behind and under cooking equipment.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed signed Employee Health Agreements with Big 5. EHS educated PIC that 2017 NC Food Code requires the Big 6 reportable illnesses. CDI - PIC emailed copy of updated form. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 TPHC form used with stamps placed on white board that are grouped by batch. Today, PIC unable to show which batch is associated with which start time. CDI - PIC amended procedure to include labeling of batches to match time stamps on white board. REPEAT -3- THIS IS THE MAXIMUM POINT DEDUCTION FOR THIS VIOLATION. CONTINUED NON-COMPLIANCE MAY RESULT IN A RISK CONTROL PLAN OR PERMIT ACTION.

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 container of house made tomato salsa cooling at a rate of 0 degrees per minute in WI. CDI - PIC uncovered to allow proper air flow. Product reached 41F in 4 hrs. -.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed raw chicken slacking at room temperature at 48F next to fryer. EHS advised PIC that slacking of food requires monitoring to ensure food remains either 41F or below or frozen. -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 buildup on back sides of cooking equipment at cook line. Clean often enough to prevent buildup. REPEAT -.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster. Keep closed between uses. -0-

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P-Observed food employee not washing hands after placing raw chicken wings into the frying basket when switching task to handle the cooked chicken wings; only changed gloves. -CDI- EHS educated employee on how to wash hands; employee re-washed hands.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf- Observed a large can of pickles dented in dry storage area. -CDI-PIC removed food item from storage.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed in WIC unwashed cucumbers over cut washed lettuce. -CDI- PIC was educated and cucumbers were relocated to 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 can opener blade slightly rusted.-CDI-PIC was notified and blade was w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19(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- Food employee did not write the start and end time for the 2nd batch of cooked chicken wings once taken out of fryer and placed in holding container. -CDI-PIC wrote the correct time stamps on the white board.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked in clean storage near the 3-comp sink.-CDI- PIC removed item to the soiled area to have rewashed.

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 rack shelves lined with a hard plastic liner that was sticky to the touch and had water accumulated around drying utensils. -CDI-PIC removed utensils to get re-washed. PIC will remove plastic liners.

5-205.15 Maintain a plumbing system in good repair. Observed 3-comp sink sanitizer compartment leaking at the bottom of the equipment. PIC is using rinsing compartment as the sanitizer and washing/rinsing in washing compartment. PIC has a work order placed.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without a drain plug. PIC was notified.

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 broken floor tiles near the WIC . Observed several floor tiles broken in front of the mop sink that had visible water accumulated under the tiles (water gushed out when EHS stepped on tile.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - *Observed - No signed form documenting proper training of employees on employee health and food born illness prevention. Recommended to PIC to have current and future staff sign document stating they acknowledge and understand the parameters of employee health. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- *Observed - Employee wash their hands for less than the required 15 second time as well as turn off the running faucet with their clean hands before drying re-soiling their hands. CDI by instruction - For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . "'

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - *Observed - Cut Lettuce in flat top as well as a bucket of lettuce in WIC above the required 41F. *CDI - PIC discarded bucket of cut lettuce in WIC and put the cut lettuce in the flat top on a bed of ice while also removing 2nd plastic container keeping lettuce from staying cold. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . '

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- *Observed - 3 comp sink sanitizer and sanitizer buckets above proper concentration levels. *CDI - PIC changed out the sanitizer in all areas with a more diluted sanitizer.

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 - deep buckets of cut lettuce and deep buckets of marinated chicken breast with lids above 41F, see temp chart, items were not going to make the cooling window due to large deep containers being used in cooling. *CDI - PIC moved all containers of marinated chicken and cut lettuce to freezer and removed lids to improve cooling, instructed to PIC that a shallow container would be better suited to accomplish cooling as well as a relocation of items in cooler(moving them further from the door) 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 - Fly’s in facility around chicken wings held on time.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Flys on and around chicken wings held on time. Instructed PIC to either cover containers or find some other way to protect food from insect contamination.

4-501.11 Maintain equipment in good repair. *Observed - Shelving racks in walk in cooler that are rusted and in need of repair and maintenance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce over stacked in prep unit on both sided (3containers). CDI pic discarded over stacked portion. 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 .

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

4-501.11 Maintain equipment in good repair. Observed wire shelving in walk in cooler starting to rust. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand wash pulling away from wall and in need of resealing.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee water bottles on food prep able and on the dry foo shelving in the kitchen. Relocate to prevent contamination of equipment and food.

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 times on the dry erase board for the wings, chicken breast, ranch, blue cheese not updated wings stated discard time of 2:09PM; chicken breast discard time 2:11PM; ranch 2:07PM and blue cheese 2:21PM. PIC stated the products were new on the prep line and updated times were placed on the dry erase board.

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 two containers of just cut lettuce cooling in a deep covered food container in the walk in cooler. CDI - PIC placed cut lettuce in a shallower pan and uncovered in the walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in the kitchen. Observed the back door cracked open when I arrived. Keep back door closed to prevent pests from entering the facility.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on recycling dumpster and lids open on trash dumpster. Ensure all lids and doors are closed to prevent the harborage of pests. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste spread behind and around dumpsters. Maintain all waste inside dumpsters.

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 grease and dust buildup along the walls and floor. Increase cleaning frequency in these areas.

2-301.15 Only wash hands in handwashing sink. -PF Observed employees wash hands in prep sink. CDI-PIC instructed all employees that hand washing can only occur at hand sink and no other hand wash violations were observed during inspection.

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 TCS foods stored inside the prep top cooler and inside the RIC being held at temperatures exceeding 41F. PIC stated all TCS foods were 41F or below at time of opening. CDI - PIC moved items to WIF for rapid cooling. VR required within 3 days to ensure cold holding units are able to maintain TCS foods at 41F or below.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on recycling dumpster and lids open on trash dumpster. Ensure all lids and doors are closed to prevent the harborage of pests. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste spread behind and around dumpsters. Maintain all waste inside dumpsters.

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 grease and dust buildup on walls of kitchen and vents. Increase cleaning frequency in these areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food residue in pans stored as clean on the shelf above the 3-comp sink. CDI - Dishes were moved to 3-comp sink to be properly cleaned.

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 TCS foods stored inside the prep top cooler and inside the RIC being held at temperatures exceeding 41F. CDI - PIC moved items to WIC for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on counter tops and not stored in sanitizer solution between uses.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food in the freezer that was not covered with a lid.

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 potato salad and pasta salad in the reach in cooler that were not date marked. PIC stated that foods were portioned into containers yesterday. CDI-foods were labeled.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer with a concentration above 200ppm. CDI-sanitizer was dumped and new concentration was 100ppm.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of oils and sauces that were not labeled.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee use pen out of her hair and then don gloves without washing hands. CDI-employee was directed to wash hands. EHS explained to PIC that if the pen is going to be used then it does not need to be in the hair. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed chicken being held below 135F. Chicken was cooked during the lunch rush and was on the counter. PIC stated that they cooked the chicken and will go back and reheat it once an order has been made. EHS explained that if the chicken is cooked and not being held on time then it has to remain at 135F or higher. CDI-chicken was reheated

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 in use tomatoes and lettuce in the flip unit that were above 41F. Observed in use romaine lettuce in the reach in that was above 41F. CDI-foods were placed into the WIC to rapidly cool back down. EHS advised PIC that foods should cool down in the WIC and not flip units or reach ins.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths not being held in sanitizer.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employees not aware of the employee health policy or when to report food borne illnesses. EHS provided additional employee health policies to PIC and educated on what the illnesses and symptoms are and when to report. VR will be done by 12-24-21

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 procedure for vomiting or diarrheal events. EHS educated PIC and provided documents.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee pick up a spatula off the floor, wash it off at the 3-comp sink and then return to cooking without changing gloves or washing hands. CDI-EHS instructed employee to re wash hands before returning to cooking. Observed an employee wash spatula at the sink after cooking chicken and then return to the grill without washing hands. CDI-EHS instructed employee to wash hands. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P Observe employee wash hands and turn off faucet without using a barrier. CDI-EHS instructed employee to rewash hands. Explained that a barrier (such as paper towel) must be used to turn the faucet off instead of with bare hands.

3-201.11(A) Use food from approved sources only.-P Observed banana pudding in display on counter that are being made in an unapproved establishment. CDI- banana pudding was taken out.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed grilled chicken with a final cook time of 147F. CDI-employee was instructed to continue cooking the chicken until it reaches a temperature of 165F or higher. EHS explained to PIC that a thermometer should be used to ensure that the meat is reaching the correct temperature during the cooking process.

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 on date marking please visit: http://meck.co/FoodSafety Observed turkey, ham and tuna in the flip unit that were not date marked. PIC stated that the foods were prepped on 12-13-21. CDI-foods were correctly dated. 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 turkey and ham in the WIC that contained the wrong date label. Foods were dated for 11-30. PIC stated that the meats were opened yesterday and the label was left on. CDI-meats were dated for the correct date. EHS explained to PIC that old labels need to be fully removed from containers before food is placed into them.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety observed no written procedures for chicken wings being held on Time. CDI-PIC has a template that he will fill out. VR will be done by 12-24-21.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of oils, seasonings, and flour that were not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the kitchen. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee making sandwiches not wearing a head covering. CDI-PIC provided head covering for employee 2-303.11 Prohibition - Jewelry (C) Observed employees with jewelry and watches on.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers that were wet stacked in the dish area. CDI-dishes were taken to be re washed .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a refrigerator being used that is for household use only. EHS advised PIC to find a fridge that is ANSI certified. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards that need to be replaced.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for sanitizer. VR will be done by 12-17-21.

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 can opener that contained build up and rust.

5-501.17 Provide a covered waste bin in female restrooms.Observed trash can in women’s room to not have a lid.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid for dumpster to be broken. One of the doors was taken off of the dumpster and was sitting beside the fence. 5-501.115 Maintaining Refuse Areas and Enclosures (C)Observed trash in the dumpster area. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions on shelving that contained single service items. CDI-possessions were removed. EHS advised PIC to designate a place strictly for employee items.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in men's room sink . Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings left sitting out after initial cook observed at 89 degrees. CDI placed on temporary tphc. Repeat

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed facility has fly problem in kitchen .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooked wings left on counter top exposed to flies . CDI moved to shallow containers and covered with lids to prevent contamination from flies.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee mixing pasta salad with numerous articles of jewelry and bracelets on wrists.

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

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 damaged tiles in can wash. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black build up at caulk line at three compartment sink.

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

2-301.14 When to Wash - P Observed employee turn off faucet with hands after washing them. CDI - EHS instructed employee to rewash hands and use a paper towel to turn off faucet.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink. CDI - Employee supplied paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on utensils and on tomato slicer. CDI - Utensils and tomato slicer were moved to be recleaned. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holding in a container on the grill at 115. CDI - Chicken was reheated to 165.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of sauces next to grill without labels. CDI - PIC put labels on the bottles. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in sanitizer bucket at 0 ppm bleach sanitizer. CDI - Bucket was refilled.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter and debris around dumpster area and outside back door.

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees washing hands for less than 15 seconds and recontaminating hands by turning faucet with bare hand after washing them. CDI- EHS discussed proper procedure with PIC. PIC had employees rewash hands properly. 2-301.15 Only wash hands in handwashing sink. -PF Observed employee begin to wash hands at 3-comp sink. CDI - EHS had PIC redirect them to wash hands in the handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored as clean above 3-comp sink with food debris on them. CDI - Utensils were moved to be rewashed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed food employee cleaning lemonade containers in prep sink. EHS instructed employees that the 3-comp sink should be used for cleaning utenils.

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 tuna in reach in dated 12/13. PIC stated it was prepared two days ago and that the date was an old one that was left on the container. CDI - PIC removed the old date and changed the date on the tuna to the appropriate date.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of sauces by grill not labeled. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed of raw chicken on the floor. Employee set them on the floor while reorganizing WIC. CDI- PIC had employee place them on a small stool while reorganizing.

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 not wearing a head covering. CDI - PIC had employee put on a hat.

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 handles stored in sugar with handle in the sugar.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service trays stored above wing prep table had food debris on the edges. Single-service items should be stored in protective sleeves to prevent contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on prep tables. shelving units, and non-food contact surface of deli slicers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep surface and employee jacket hanging from dry storage rack. REPEAT. CDI - Both items were moved to the office.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw chicken stored above raw vegetables in the tall reach-in cooler. Corrected during the inspection (CDI) - Chicken was removed and stored properly. -1.5pts-

7-201.11 Store toxic materials to avoid contamination. -P- Observed cleaning chemicals stored with spices near the grill. CDI - Chemical bottle was removed. REPEAT. -2pts-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed bottles of sauces not labeled in the reach-in cooler and near the grill. CDI - Labels were added. REPEAT. -1pt-

4-501.11 Maintain equipment in good repair. - Observed handle to reach in cooler broken. Needs to be repaired. -0pts-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed cell phones on prep area. CDI - Phones were removed and relocated. -0pts-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee cutting onions with no gloves. Asked PIC if they will be cooking them and he explained that not all will be cooked. CDI: Explained to PIC that he needs to be wearing gloves when cutting onions that are RTE.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed facility had no sanitizer available for use. CDI- Employee ran to the store and picked up some bleach - made up at proper strength.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings, Cheese, tomatoes, hamburger meat, raw steak, lettuce, and other TCS foods above 41F (see temp chart). CDI- Some foods were placed in freezer to cool and others were discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of spray without a label. CDI- had PIC label container. 7-201.11 Store toxic materials to avoid contamination. -P Observed chemicals such as Raid, degresser, and other chemicals stored above foods or prep areas. CDI: relocated to proper area.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sugar, sqeeze bottles of clear liquid and other seasonings with no common name on them. CDI- Label all working containers of foods.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of fruit flys around three comp sink. CDI: informed PIC to contact pest control company for treatment.

2-402.11 Effectiveness-Hair Restraints - C Observed food employee with no hair restraint. CDI-Employee put a hair net on.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups stored on the floor of kitchen. CDI- PIC placed them off the floor.

4-501.11 Maintain equipment in good repair. Observed gasket torn and in need of repair on reach in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in kitchen with food debris and build up. Needs cleaning.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed several employee drinks stored improperly throughout the kitchen. CDI- Employees discarded drinks.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed the ice machine with black residue. More frequent cleaning needed to avoid accumulation. CDI- Advised PIC to have ice machine broken down and cleaned. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of tuna and a container of tomatoes with a temperature above 41F. CDI- PIC voluntarily discarded items and replaced with items 41F or below. REPEAT **Points not escalated due to improvements from last inspection. Reach in unit holding temperature and items were 41F or below.**

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a container of unknown blue cleaning solution near the can wash. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service sauce cups stored on the ground in the back storage area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in the bottom of reach in units in the back storage area. More frequent cleaning needed.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employoee drinks stored on top shelves of prep surfaces above sauces used for wings. Suggests placing drinks on the bottom shelves.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored over top of food storage areas and prep areas. Items were moved by PIC and EHS. Store such beverages in areas where spills/leaks will not contaminate food storage, utensils or prep areas.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine shield with heavy residue accumulation. Surfaces such as this must be regularly cleaned to prevent such accumulation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items stored in a reach in cooler above 41F. Items ranged from 50-60F and were voluntarily discarded. Reach in unit was not properly functioning, and is used primarily for storage of to-go packages of dressings and potato/pasta salad. Reach in unit was repaired during inspection, observed 38F ambient temperature, allowed facility to resume storing TCS foods in the unit. Facility must monitor cold holding units for proper function as part of active managerial control of the facility.

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 multiple instances of TCS foods such as cut lettuce/tomato and deli meats such as turkey not labelled for the day of preparation. Items were voluntarily discarded. Once items such as lettuce and tomato are cut/sliced, they must be date marked and held for a maximum of 7 days. Once deli meats are cut from the large chub or container, the large container/chub must be date marked, as do any other storage containers for the cuts of meat. These items also have a maximum storage time of 7 days

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple spray bottles of chemicals in the facility not correctly labelled as to their contents. Items labelled during inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed numerous working containers of sauces not labelled in the prep area.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed hole in the rear entry door large enough for pest species to enter the facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed emplyoee items stored above foods stored in the rear coolers. Items moved by EHS to the lowest possible shelving to prevent any spills or leaks from contaminating food products.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without beard guards. Observed no contamination of equipment, food or utensils from hair.

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 damage to rear hallway wall, and numerous ceiling tiles with water damage present in the rear storage area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed spray bottle of degreaser stored inside the kitchen handsink basin. Item moved by EHS. Do not store items in or otherwise block access to handsinks.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple degreaser spray bottles not labelled. Items were labelled by PIC during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees with facial hair not wearing beard guards. Repeat Violation, but as EHS did not note any contamination of food products, has not received any customer complaints of hair in food, and was also not wearing a beard guard, no points deducted.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic containers in the clean dish area. Most of the dishes were pyramid stacked for proper air drying, only a small amount of containers were stacked as wet. No points deducted.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of napkins and other single use articles stored directly on the floor of the rear dry storage 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 paper towel debris present on the floor of the mens restroom. Waste container in the bathroom was full. EHS recommended to PIC that they either up the frequency of emptying the waste container or buy a larger bin.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets stored on top of restaurant products in the dry storage area. Such employee items may not be stored in contact with any utensils, food products, food storage, etc. 6-303.11 Intensity-Lighting - C Lights in the mens restroom observed to be below the required foot candles. Recommend adding additional light fixure or providing higher watt bulbs.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed rear slicer blade soiled with dried on lettuce debris. Item must be cleaned after each use, or after every 4 hours of continuous use. Item set aside for re-processing by PIC during inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine surfaces soiled with black residue accumulation.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no employees wearing beard or hair restraints during inspection. Did not note any hair contamination during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease residue accumulation on storage racks above the grill area. Clean equipment when accumulation is observed.

5-205.15 Maintain a plumbing system in good repair. Observed kitchen handsink faucet handle broken, but still usable. Observed slow draining water in the handsink as well.

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 multiple water damaged ceiling tiles in the rear storage area.