ADAMS MART #4

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM certification. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed pizza, chicken wings, and chicken bites in HH display case using TPHC without time marking or labeling. PIC stated that the items started TPHC at 11:30 AM and will be thrown out at 3:30pm. EHS observed TPHC procedures in facility. CDI: PIC labeled display case 11:30-3:30.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in 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 ice build up around WIF door.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed garbage around outdoor dumpster. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC on-site not able to proivde certification. CDI by instruction . For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - observed pizza hot held at 121 degrees F. CDI, pizza voluntarily discarded . For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster lid open and garbage around outdoor dumpster.

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 debris and soil accumulating on floors in walk in cooler and prep area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. CDI by instruction. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed mold on pepperoni. CDI , pepperoni voluntarily discarded.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed mold accumulating on ice machine. 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed tongs not properly manually washed at 3 compartment sink and tongs washed, rinsed but not satirized . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed open package of pepperoni not date marked. CDI, pepperoni voluntarily discarded . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roach on floor near back handwashing sink.

4-501.11 Maintain equipment in good repair. Observed rusty shelving in WIC and need professional resurfacing or replacement. Repeat.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no chlorine test strips available for chlorine sanitizer .Vr required.

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 soil residues accumulation on shelving throughout.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from outdoor dumpster and lids open.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris and soil accumulating on floors in walk in cooler and prep area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all times of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. Observed rusting on shelves in WIC during inspection. Replacement or resurfacing necessary. 0 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bins at either handsink during inspection. Ensure waste bins are stored at every handsink. Repeat. 1 pt.

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 on floor in WIC. More frequent or thorough cleaning needed to preclude pest harborage. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all times of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed breaded chicken patties in WIF outside of the original packaging being stored directly on plastic shelving. CDI - PIC voluntarily discarded. 0 pts.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed hose at mop sink below the flood level rim during inspection. CDI - PIC removed hose. 0 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash receptacle at handsink in dish pit during inspection. CDI - PIC placed trash can at handsink. 0.5 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. PIC is not certified. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC was unable to provide sanitizer test kit during inspection. Repeat. 10 day VR required.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy rust and food debris buildup on shelves in WIC. More thorough or frequent cleaning needed.

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 littered on floor in WIC and WIF. More thorough or frequent cleaning needed to preclude pest harborage. Repeat.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC did not have food protection manager certification. -Repeat- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw uncooked chicken stored with RTE foods in walk in cooler. CDI, foods relocated for proper storage. -REPEAT- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside of ice machine with black and brown build up and in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed pupusas and pizza hot holding below 135F in warmer (refer to temperature chart). EHS asked PIC if items were held on TPHC procedures in which were posted on the wall and PIC stated no the items are meant to be held hot. CDI-PIC discarded items. EHS informed PIC to consider utilizing TPHC procedures posted if items cannot maintain 135F. A risk control plan will be put in place following repeat hot holding violations. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed boric acid roach powder that was not commercial use in back of house kitchen area. CDI-PIC removed roach powder from facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of buns and a box of wedges stored directly on walk in freezer floor.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted walk in cooler shelving.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC could not locate sanitizing test strips for use at 3 compartment sink and sanitizer bottles. VR-a visit will be conducted within 10 days to verify that a sanitizing test kit is on premises for 3 compartment sink and sanitizer spray bottles.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on walk in cooler and walk in freezer floors, under ice machine, and around and under fry area with food debris, grease, and dirt on floors.

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 soiled employee pocket knife stored at dry storage rack.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC did not have certification. CDI by instruction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed facility did not have vomiting and diarrhea cleanup procedures. CDI, procedures emailed to PIC. Repeat. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. - Observed food employee touch trash can then proceed to handle clean equipment. CDI, employee removed gloves and washed hands. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed breaded uncooked chicken stored with RTE foods in walk in cooler. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed fried chicken, pupusa and chicken wings hot held below 135 degrees F. CDI, chicken reheated above 165 degrees F and pupusa voluntarily discarded. TPHC discussed as option with PIC and sample procedures emailed to PIC. 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 chlorine sanitizer not labeled. CDI, bottle labeled.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed some trash accumulating around outdoor dumpster. Repeat.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC not certified. CDI by instruction. Repeat. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - PIC could not provide written procedures for vomiting and diarrhea cleanup. CDI, procedures emailed during inspection. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed pupusa, chicken wings, pizza hot held below 135 degrees F. See temperature observation chart. TPHC discussed as option and form emailed to operator. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed antifreeze and tide stored on prep sink. CDI, chemicals relocated for proper storage.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . - Observed PIC not able to locate small diameter probe thermometer. VR REQUIRED.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed some trash accumulating around outdoor dumpster.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on walk in cooler and walk in freezer floors and shelving with mild food debris and dirt on floors. -REPEAT VIOLATION-

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sanitizer in place of soap in men’s and women's restrooms. CDI- Food employee provided soap in restrooms.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle of chemical stored next to grill on prep counter. Food employee stated spray bottle has chlorine sanitizer in it. -REPEAT VIOLATION-

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on ledge of 3 compartment sink.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on walk in cooler and walk in freezer floors with mild food debris and dirt on floors. -REPEAT VIOLATION-

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle of chemical stored next to grill. CDI-Food employee labeled as sanitizer.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on walk in cooler and walk in freezer floors with mild food debris and dirt on floors. Major improvement overall of cleaning of floors and walls throughout the kitchen area. -REPEAT VIOLATION-

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 BBQ sauce, cereal, and drinks stored at dry storage areas and mixed with facility items. Place employee food items in designated employee areas.

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink nearest walk in cooler and prep sink blocked by large fry master oil reservoir stored on floor in front of hand sink. CDI-Food employee relocated fry master equipment.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several large flies near foods in hot holding as well as throughout kitchen area. Contact pest control for removal of flies.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food boxes containing potato wedges, pot stickers, and chicken patties on floor of walk in freezer. -REPEAT VIOLATION-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dirt and food debris on Walk-in cooler gaskets, equipment handles and doors including walk in coolers and walk in freezers , cooler shelving, and Walk in cooler plastic curtains. -REPEAT VIOLATION-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on floors throughout kitchen area, specifically behind and under equipment as well as Clean splash from walls and food debris from floor boards in kitchen area. -REPEAT VIOLATION-

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees. -REPEAT VIOLATION-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented. -REPEAT VIOLATION-

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed box of chicken stored on floor of walk in cooler. CDI-PIC placed box on shelf. -REPEAT VIOLATION-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dirt and food debris on gaskets, equipment handles and doors, cooler shelving, and WIC plastic curtains. -REPEAT VIOLATION-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. clean floors throughout kitchen area, specifically behind and under equipment. Clean splash from walls and food debris from floor boards in kitchen area. -REPEAT VIOLATION-

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Employee health policy doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed two boxes of food stored on floor of walk in freezer. CDI-PIC placed boxes on shelfs. -REPEAT VIOLATION-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint. CDI-food employee put on hair net.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean hood, exterior of fryers, vat sinks, and shelving throughout kitchen. -REPEAT VIOLATION-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash on floor around enclosed dumpster 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. clean floors throughout kitchen area, specifically behind and under equipment. Clean splash from walls in kitchen area. -REPEAT VIOLATION-

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light bulb in walk in cooler missing protective shield. -REPEAT VIOLATION-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed mildew buildup on drink nozzles at drink machine. CDI- PIC removed nozzles and properly cleaned them. REPEAT (full points)

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no time in-time out stamp or documentation for chicken tenders and potato wedges at display station. CDI- PIC labeled items with the time they were placed at station.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food product stored on the floor of walk-in freezer. CDI- items were placed on the shelf.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Hot plate stored near fryers is not commercial. Remove item from facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of fryers, vat sinks, and shelving in kitchen area. REPEAT (full points)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at shared dumpster in back of facility. CDI- dumpster doors were closed.

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 in corners and under equipment in kitchen area. Clean splash from walls in kitchen area near walk-in freezer.

6-202.11 Light Bulbs, Protective Shielding - C. Observed light bulb in walk-in cooler that does not have a protective shield. REPEAT (half points).

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed open uncovered packages of chicken fillets and biscuit dough in walk in freezer. Cover food when in storage to prevent contamination. REPEAT - 1.5 points

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on customer beverage area soda nozzles. Clean frequently to prevent buildup. REPEAT - 1.5 points

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed spray bottle of cl sanitizer with concentration too strong testing at potentially toxic levels. Sanitizer bleaching out test strip indicator. CDI - PIC diluted to 100ppm cl.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service cups stored stacked high out of plastic sleeve and out of in dispenser at customer beverage station. Keep the plastic sleeve pulled up to protect the cups on display when in low dispenser.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility unable to locate tests strips to check cl sanitizer concentration. Verification required within 10 days.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Shelving in walk in cooler with heavy buildup needs cleaning. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed broken drain cover no longer in place covering floor drain in men’s restroom. Repair.

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. 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 flooring in walk in cooler with buildup and residue needs cleaning. Baseboards in walk in cooler detached with missing grout/caulking need repair. General flooring areas under/behind equipment need cleaning. Wall surfaces in back of house areas with splatter need cleaning. REPEAT

6-202.11 Light Bulbs, Protective Shielding - C. Missing protecive shielding on fluorescent light fixture in walk in cooler. REPEAT.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed open uncovered packages of chicken fillets and biscuit dough in walk in freezer. Cover food when in storage to prevent contamination.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black organic buildup in customer beverage area soda nozzles. Clean frequently to prevent buildup. REPEAT

3-305.12 Food Storage, Prohibited Areas - C. Observed cases of buns stored directly under condensation drip in walk in freezer with frozen liquid present on exterior of food packaging. Do not store food under condensation drips.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC serving food with no hair restraint. REPEAT

4-501.11 Maintain equipment in good repair. Freezer door handle and safety release latch broken not functional and prohibiting complete closure of walk in freezer. Repair.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed label adhesive and tape residue present on exterior surfaces of clean pans. Shelving in walk in cooler with heavy buildup needs cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 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 flooring in walk in cooler with heavy organic buildup and residue needs cleaning. Baseboards in walk in cooler detached with missing grout/caulking need repair.

6-202.11 Light Bulbs, Protective Shielding - C. Missing protecive shielding on fluorescent light fixture in walk in cooler. Replace. 6-305.11 Designation-Dressing Areas and Lockers - C. Observed employee food mixed with restaurant food items in dry storage area. Separate employee items from restaurant items to prevent contamination.

4-602.11 Clean the equipment and utensils used with non TCS foods as required to avoid contamination. Organic buildup visible on customer beverage station soda nozzles. Clean soda nozzles regularly to prevent buildup.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of window cleaner hanging on shelf immediately adjacent to and above clean food utensils near dish area. CDI - manager removed to chemical storage area. Observed in use sanitizer bottle holding cl sanitizer at greater than 200ppm concentration. CDI - manager removed bottle and diluted to proper concentration - REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Open / uncovered / exposed cases of biscuits and pizza dough observed in walk in freezer. Cover all open containers of food to protect it from contamination in storage.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC preparing and cooking chicken with no hair restraint.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service cups stored stacked high out of plastic sleeve and not in dispenser at customer beverage station. Keep the plastic sleeve pulled up to protect the cups on display or place in protective dispenser.

4-602.13 Nonfood Contact Surfaces - C Buildup of residue and food debris present on metro shelving inside walk in cooler needs cleaning.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Discard mattress, toilet and storage tank and remove excess litter inside dumpster enclosure.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw fish ( cod ) removed from commercial packaging and stored over buns in walk in freezer. CDI, items relocated for proper storage.

7-201.11 Store toxic materials to avoid contamination. -P - Observed 2 bottles of chlorine sanitizer testing over 200ppm. CDI, sanitizer diluted to required concentration.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed single-service coffee filters uncovered / unprotected in cabinet. Keep in protective plastic packaging or transfer to covered container when removed from packagin. 4-803.11 Storage of Soiled Linens - C - Observed soiled cloths on prep area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soil / debris accumulaing on shelving throughout facility. Observed shelving in walk in cooler accumulating residues. Observed sticker residues accumulating on outside of clean containers on storage rack.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed some personal food stored over food for consumer in walk in freezer.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Employee health policy taped on wall, but new employee that does majority of cooking/kitchen work was not aware of employee health policy. Ensure all employees are informed of when to report. CDI. Education provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple dishes at dish area deemed clean observed with food accumulation and grease on inside. Operator claimed most dishes were not used anymore. Dishes were sent to sink to be washed and others were discarded voluntarily by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Potato wedges and chicken tenders under hot lamp measured below 135F (see chart above). CDI. Foods were discarded voluntarily by PIC. Repeat violation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf One container of cooked peas and carrots in walk-in cooler found with no date marking. CDI. Food discarded voluntarily by PIC.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Multiple shelves observed rusted. Remove aluminum foil from grill so that it is easily cleanable.

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. Floor in walk-in cooler, floor behind grill/fryers, and walls near dish area and mop area need more frequent cleaning. Repeat violation.

2-101.11 PIC shall be present during all hours of operation. -PF - Spoke to employee Bassam Aljaboree on-site. Bassam stated that there was not a designated person on-site upon arrival and that person in charge were the manager and owner whom was not physically present during inspection. Bassam stated nobody was been designated as a person in charge or had assigned PIC duties during operational hours when the others were not present. CDI by instruction to ensure that permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed boxes of chicken with commercial packaging open stored over ready to eat food in walk in freezer. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed some potatoe wedges hot held below 135 degrees F. See temperature observations above. CDI, potatoe wedges reheated to 182 degrees f.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken, cheese and mashed potatoes in walk in cooler above 41 degrees F. Unit not working and maintenance was currently on-site working on repairing unit while on-site and according to employee they were checking for leak. CDI, mashed potatoes and cheese voluntarily discarded by PIC. Chicken recently placed in unit according to PIC and relocated to freezer to rapidly cool. Facility using beverage walk in cooler until repair completed. Visit to ensure long term compliance of walk in cooler and repaired to hold TCS foods at required temperature.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of bleach cleaner used for restrooms according to employee not labeled. CDI, spray bottle labeled while on-site.

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

2-402.11 Effectiveness-Hair Restraints - C - Observed food handler with large beard. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler with watch on wrist.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service cups furnished for consumer self-service stacked with lip contact area exposed / unprotected.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed walk in cooler not working.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed some trash bags and cardboard stored on ground near back exit door and grease / soil accumulating on floor below cooking equipment.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed rice stored over consumer items on dry storage rack in kitchen. Rice was held at 68 degrees F and employees stated it was for personal use. CDI, rice voluntarily discarded by PIC.

6-301.14 Hand washing Signage - C - Observed no hand washing sign posted in men's restroom. CDI, handwashing sign provided. 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed equipment stored in front of handwashing sink in kitchen. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed paper towel dispenser not properly discharging towels in kitchen. CDI, towels placed on top of dispenser for accessibility.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken stored over ready to eat foods removed from commercial packaging in walk in freezer. CDI, foods relocated for proper storage.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed chicken toss containers not soiled and not cleaned within 4 hours as communicated by staff. CDI, equipment relocated to 3 compartment sink to be cleaned.

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 package of mozzarella cheese, sausage and pepperoni not date marked in prep refrigerator. CDI, foods voluntarily discarded by PIC.

7-201.11 Store toxic materials to avoid contamination. -P - Observed paint and spray bottle of cleaner stored over clean equipment. CDI, cHEMIcals relocated for proper storage.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small diameter probe thermometer on-site and available for use. VR required by 1/14/19.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored on table and 1 sanitizer bucket below required concentration. Repeat.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single-service lids stored in soiled area on top of ice machine.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed baseboard tile damage on floor / wall juncture between 3 compartment sink and prep sink. 6-501.12 Cleaning, Frequency and Restrictions - C - Observed general cleaning needed on floors of facility.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC unable to answer Food Bourne Illness questions about illnesses and symptoms. CDI- remailed handout

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 CDI- Hands washed

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no towels at hand sink. Dispenser empty.CDI- towels supplied 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-PfObserved hand sink to have misc equipment, cleaners and utensils on/in it. CDI- removed

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in bucket at 0 ppm for Ch and QAC. CDI- discarded to be remade

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -PObserved wedge fries hot held below 130 F. CDI voluntarily discarded

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed gallon of chemical, believed to be bleach with no label. CDI- not to be used for food contact surfaces

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. . -P Observed wet wiping cloth on table.

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 scissors held in water at room temperature. CDI- removed

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed facility with QAC sanitizer and no QAC test strips.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed facility to be excessively soiled including equipment , especially walk in cooler doors and handles

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed facility to be excessivile soiled including but not limited to floors and walls.

6-303.11 Facility shall provide a minimum of 10 ft candles in walk in refrigeration. Observed no functional lighting in walk in freezer.