AMERICANA RESTAURANT

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 rice from previous day without dates. CDI. PIC 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread stored less than 6 inches above the floor in the dry storage. Observed food oil containers stored on the floor in the dry storage area.

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

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop with handle submerged in food items in the drawer. CDI-PIC removed scoop.

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 cleaning needed on non food contact parts of cleaned dishes.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees drink stored directly on prep table. Cdi. Pic removed.

6-301.14 Post a handwash sign at each handsink. Observed no hand signs at hand sink during inspection. CDI. PIC was provided one.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed liver mush in prep unit at temperatures above 41F. CDI. PIC 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 .

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

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop with handle submerged in food items in the drawer. CDI-PIC removed scoop.

4-501.11 Maintain equipment in good repair. Observed damage door handle in one of the drawers by cooking line.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with lid open.

6-301.11 Provide soap for handwashing at each handsink. -Pf. OBSERVED no soap at hand sinks during inspection. Cdi. Pic replaced soap at the sink.

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). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 multiple items from yesterday in the WI without dates. CDI. PIC dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (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 eggs held on time in the facility without time stamps on them. Cdi. Pic placed time on them.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored on prep table. Also observed in use wet wiling cloths stored in chlorine solution at 10ppm chlorine. Cdi. Pic replaced solution. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees drink stored directly in same place as customer food items. Cdi. Pic removed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple items in the RI cooler at temperatures above 41f. Cdi. Pic voluntarily discarded and indicated that the unit was mistakenly turned off. Unit was Turn on and temperature drops from 64F to 50F in 5 minutes and still going down. Repeat For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects near the dish machine

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored on prep table. ****most of the wet wiping cloths are properly stored in buckets. Repeat

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area.

4-501.11 Maintain equipment in good repair. Observed freezing and leaks in one of the RI coolers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food items in the prep unit across from the frying station holding above 41F. EHS recorded an ambient temperature of 43F. Food employee stated that everything was placed in the unit at 10:30am. PIC called a technician and temporarily placed the necessary food items on TPHC until the unit gets fixed. This is a temporary solution and a verification will be required. (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in chlorine/bleach solution at 10ppm. -CDI- Food employee made new solution of chlorine sanitizer at 100ppm. (0.5 pts)

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temp dish machine only reach 158 after 7-8 cycles. After sitting for a few minutes the dish machine was able to get up to 162F. REPEAT*** (3 pts) VERIFICATION REQUIRED*** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 2 dented cans that were being stored with canned goods that were not damaged. -CDI- PIC voluntarily discarded the necessary cans. (0pts)

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 multiple gaskets on cooling unit door soiled with buildup/debris. Increase cleaning frequency. REPEAT*** (0.5 pts)

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black biofilm build up on interior walls (catch plate) of ice machine. PIC states that the equipment is cleaned once a month. Recommend higher cleaning frequency. REPEAT VIOLATION: 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160 F as measured by a max/min thermometer. - P. Observed in use dish machine achieving temperatures between 150-155 F after four cycles. After fifth cycle, final rinse temperature was observed at 160 F. PIC has submitted a request for repairs.-3- ***Long term compliance visit will be made to verify dish machine is functional. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed sliced tomatoes and portioned house made ranch (contains buttermilk) cold holding > 41 F. Refer to temperature observation chart. TCS products were prepared this morning 1-1.5 hour prior to inspection. CDI - Foods were transferred to reach-in freezer/walk-in cooler to cool down. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed no date labels on lettuce, chili, lima beans and rice which were prepared on 9/21, according to PIC. CDI - All items date marked accordingly. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed salads cooling densely covered in large deep plastic containers in the walk-in cooler. CDI - PIC modified cooling methods by transferring foods into deep ice baths in prep sink. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths being held in 10 ppm chlorine. CDI - Solution discarded and replaced with new at a concentration of 50 ppm. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with deep cuts and grooves. Resurface or replace. -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 water pooling inside of prep unit reach-in and food debris on utensil magnetic wall mount. Keep clean. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed no paper towels at handsink in kitchen. CDI PIC replenished paper towel dispenser. -0 Points 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed employee fill sanitizer bucket in handsink. -1 Point

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine at a maximum temperature of 155F, after running two cycles. CDI: PIC reset dish machine. EHS observed a maximum temperature of 162F. Points were not escelated For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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. EHS observed ceiling tiles in need of cleaning near dish pit area. -0 Points

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat slicer and can opener both stored clean with food debris on blades and food contact surfaces of equipment. CDI-Items placed at 3 compartment sink to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 2 in use sanitizer buckets with zero chlorine solution in buckets. CDI-PIC corrected sanitizer to 100ppm chlorine solution. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed in use dish machine with a utensil surface temperature of 155F. After running the dish machine 4 additional times the dish machine finally reached 160F. CDI-All items at dish area were rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled eggs cold holding in flip top unit at 47F, raw shrimp in water cold holding at 45F in low boy and noodles cold holding at 47F in walk in cooler. CDI-PIC discarded eggs and noodles and placed shrimp in freezer to rapidly cool considering it was pulled from cooler 20 minutes prior and may have gone out of temperature when water was added to shrimp. -REPEAT VIOLATION- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 2% milk and chocolate milk in expo cooler and whole milk in walk in cooler without date marks. CDI-PIC placed today’s date on 2% milk in walk in and expo cooler and discarded chocolate milk due to not knowing when it was opened. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed raw flounder, raw shrimp, and boiled eggs stored in water in flip top cooler and low boy. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 5 boxes of oil stored directly on floor of dry storage area.

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 cleaning needed on the following; toaster with food debris and grease build up on outside of toaster, Observed minor food debris on interior walls of microwave, and observed shelving of dry storage area with dirt and grease build up on shelving. -REPEAT VIOLATION-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed metal container of boiled eggs in flip top cooler at 49F and diced ham and turkey in flip top cooler at 43F. PIC stated eggs and other items in flip top were recently placed into flip top cooler an hour and a half ago and may have sat out for a moment in transfer raising the temperature. CDI-PIC placed ice on boiled eggs and placed diced ham and turkey in walk in cooler to rapidly cool. -REPEAT VIOLATION- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop with handle submerged in flour in large flour container. CDI-PIC removed scoop and placed in dish machine area to be cleaned and sanitized.

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 several boxes of single service items such as napkins, tops, and other single service facility items stored directly on floor of dry storage area.

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 cleaning needed on the following; toaster with food debris and grease build up on outside of toaster, Observed minor food debris on interior walls of microwave, and observed shelving of dry storage area with dirt and grease build up on shelving.

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 front of house and back of house kitchen floor with dirt and food debris as well as behind and under equipment.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine at a maximum temperature of 155F, after running multiple cycles. CDI: Repair tech arrived during inspection and fixed dish machine. EHS observed a maximum temperature of 164F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed commercially processed lasagna reheating in hot box at 116F, with 10 mins left in the 2 hour window. CDI: PIC reheated item in oven to above 165F.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed turkey at 87F after more than 2 hours of cooling. CDI: PIC voluntarily discarded item. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw shell eggs and milk sitting on counter above 41F. CDI: PIC voluntarily discarded eggs and added ice to milk. Milk was 39F before end of inspection. Points remain same due to improvement from last inspection. PIC and EHS discussed placing milk and eggs on TPHC, procedures were provided. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 3-501.15 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 turkey cooling in walk in cooler covered in Saran Wrap. CDI: PIC and EHS discussed cooling methods. 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 .

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths being held in 10ppm chlorine. CDI: bucket was changed new concentration is 50ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken hot holding in hot box below 135F. PIC stated item was in the hot box less than 2 hours. CDI: Chicken was reheated to above 165F. All other hot holding was in compliance. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple items in prep unit (top and bottom) above 41F. See temperature chart. PIC stated all items were in the unit for less than 4 hours. Maintenance person expected today or tomorrow. CDI: Items were moved to walk in cooler to quickly cool. Compliance visit will be made. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sausage gravy cooling in a large pan at a rate of 0.06F/min. CDI: PIC placed item in walk in freezer to quickly cool.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths being held in 10ppm chlorine. CDI: bucket was changed new concentration is 50ppm.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles near dry storage area.

REPEAT 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC with a food protection manager certification that expired in 2021.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up. Clean as needed.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed Mac and cheese from yesterday, still reheating after 2 hours below 165F. CDI: PIC voluntarily discarded. No points taken today due to only being one item.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf. Observed consumer advisory on breakfast menu that does not have the reminder statement. VR required within 10 days.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cups at the wait station wet stacked.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with deep cuts and grooves. Resurface or replace.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility without a max/min thermometer for the dish machine. VR required within 10 days.

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 near dish machine area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC with expired food protection manager certification.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee dip hands in sanitizer when changing from dirty dishes to clean dishes. CDI: EHS educated employee on when to wash hands, employee washed hands.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked chicken in walk in cooler with a cooling rate of 0.05. CDI: Chicken placed on sheet pan to quickly cool.

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 multiple items in prep top, prep unit and cold drawers above 41F. CDI: PIC voluntarily discarded items. Items used for dinner are being placed temporarily on time as a public health. maintenance person expected tomorrow.

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 cooked sausage patties in walk in cooler without date. CDI: PIC placed date on sausage patties. No points taken due to it only being one item with out a date.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed Chicken being cooled in a container with a tight lid. CDI: PIC placed chicken on sheet pan to cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects near the fryer.

4-501.11 Maintain equipment in good repair. Observed prep unit with an ambient air temperature of 50F. maintenance person expected tomorrow.

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 hot cabinet with debris in the bottom. Cleaning needed.

5-501.17 Provide a covered waste bin in female restrooms. Observed employee only bathroom without a covered trash can.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster with lid open.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no I hand soap at hand sink by grill and hand sink near ice machine. CDI, soap provided.

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

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 coving under walk in cooler door in the back. Need repaired.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed a food employee cracking and handling raw eggs then changing gloves/attempting to touch other food without washing hands in between. CDI. Employee educated on when to wash. Repeat violation.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw eggs observed above ready to eat coleslaw, raw fish observed above ready to eat hashbrowns, and raw pooled eggs observed above ready to eat ham and mushrooms. CDI. Foods rearranged. Full points will be deducted if repeated on next inspection. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Food employee observed cracking raw eggs then attempting to proceed with other activities without changing gloves. CDI. Employee educated and gloves changed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf A stack of clean bowls observed with food debris on inside. CDI. Taken to dish machine machine to be rewashed. All other clean dishes checked were clean.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Vegetable soup, macaroni salad, tuna salad, and chicken salad observed cooling in WIC overnight above 41F. CDI. Discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Two sausage patties observed hot holding below 135F. CDI. Discarded. All other hot holding observed sufficient.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All food items checked in prep flip top unit observed cold holding above 41F. Food that had been in unit for 4 hours or more were voluntary discarded by PIC. Other food items moved to adequate refrigeration. Repeat violation. Full points taken due to second consecutive 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 A few food items in walk-in cooler and reach-in coolers observed without date marking. One pan of food observed with expired date marking. CDI. Items discarded voluntarily by PIC. Repeat violation.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Menu observed with proper consumer advisory reminder & properly denoted items such as hamburgers, eggs, and London broil, but also observed items such as chicken, shrimp, and fish denoted as undercooked on menu that are not offered under final cook temperature upon request. EHS will verify no later than 8/26/21 that menu has been corrected.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One bottle of degreaser observed without proper label. CDI. Labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf A few food items observed cooling with tight lids in large portions in walk-in cooler overnight. PIC educated about proper cooling methods. CDI. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Flip top cooler and reach in cooler observed not adequately cold holding food items. EHS will verify

3-501.13 Use approved thawing methods. Country ham observed thawing on prep counter.

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. Scoop handles observed submerged in dry ingredients.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean pans and cups observed wet stacked.

2-301.14 When to Wash - P - Observed employee adjust mask on face then proceed to handle clean beverage cup. CDI by instruction.

6-301.11 Handwashing Cleanser, Availability - PF - Observed no hand soap available at handwashing sink at prep line. Employee stated using sanitizer. CDI, soap provided. Ensure hand sanitizer is not used in lieu of handwashing. Using hand sanitizing may be used in addition to.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw turkey removed from commercial packaging and stored over vegetables in freezer. Observed raw shrimp and fish stored over feta cheese / RTE food in walk in cooler. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed all TCS foods cold held in walk in cooler between 43-45 degrees F. PIC suspected due to being in and out of cooler. Foods remained beetween 43-45 degrees F while on-site. See temperature observations above. Vr to ensure calibration of WIC to ensure all TCS foods remain cold held at 41 degrees F and below. Observed milk and breading held above 41 degrees F at breading station. TPHC discussed as option and handout provided and completed while on-site.

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 portioned lasagna and meatball not date marked in prep cooler and employees did not know when prepared. CDI foods voluntarily discarded by PIC.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed WIC not maintaining TCS foods at 41 degrees F and below. Foods found between 43-45 degrees F. Will return to ensure calibration of WIC.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site upon arrival did not have ANSI accredited certified food protection manager certification. CDI by instruction.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee touch container to mix raw shell eggs and handle raw egg with gloved hand then proceed to handle clean single-service articles without removing their gloves and washing their hands. CDI by instruction.

7-201.11 Store toxic materials to avoid contamination. -P - Observed 1 chemical bottle stored over clean linen on storage rack. CDI, chemical relocated for proper storage.

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 recently prepared cut sausage cooling in covered container in prep unit, cut lettuce and cut tomatoe cooling in prep coolers on line. CDI, foods relocated to shallow uncovered container in walk in cooler.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed ice wand uncovered / unprotected stored on low shelf in WIC. Store in area to prevent potential contamintaion.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed flat top grill stored in front of handwashing sink along from line. CDI, flat top grill removed from in front of handwashing sink. Ensure handwashing sinks accessible at all times.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed country steak, pasta, chicken cooling in tightly covered containers from day before. CDI, foods voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed house made dressings and milk stored in tall reach in prep refrigerator cold held between 42-44 degrees F. See temperature chart above. Ambient air temperature on unit measured 44 degrees F. Much improvement made since previous inspection. Visit requried to ensure long term compliance of cold holding for standing tall True refrigerator.

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 meatball not date marked in walk in cooler. CDI, meatball voluntarily discarded by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed country steak, chicken, pasta cooling in tightly covered containers and broccoli, cut tomatoes cooling in tightly covered containers which were recently prepared. CDI, foods cooling from day prior, including country steak, chicken and pasta voluntarily discarded by PIC. Recently prepared items placed in shalow uncovered containers to rapidly cool.

4-803.11 Storage of Soiled Linens - C - Observed towel used to stabilize cutting board.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed light switch broken on rear hood ventilation that operator stated was scheduled for repair.

2-301.14 When to Wash - P - Observed food employee crack raw shell egg then handle clean plates without washing their hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready food in walk in cooler 2. Observed raw chicken stored over raw pork in walk in cooler. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed TCS foods in tall True refrigerator, low drawer refrigerator and flip top prep unit held at 42-45 degrees F. See temperature observations above. Vr required to ensure units calibrated to ensure equipment maintaining TCS foods at required temperature. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf - Observed a menu missing Disclosure statement and no asterisk on some items such as eggs that could be cooked to order. Observed asterisks on several menu items, including fully cooked items. Vr to follow up on menus.

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 mac anc cheese, cut tomatoes recently prepared and cooling in tightly covered containers. CDI, covers partially removed to facilitate heat transfer.

7-204.11 Sanitizers, Criteria-Chemicals - P - Observed 2 chlorine sanitizer buckets above 100 ppm as registered on test kit. CDI, sanitizer diluted to concentration of quat sanitizer as PIC stated staff should be using quat for wiping cloth sanitizer buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal plans and plastic containers being wet stacked.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 3 prep refrigerators not calibrated to hold TCS foods at 41 degrees F and below. Follow up required to ensure long term compliance.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed quat test kit held on-site expired. Vr to ensure non-expired test kit provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ham, raw pooled eggs, and polish sausage holding above 41F in cold drawer. CDI - Products placed on TPHC fro today. Facility will call for service of cold drawer cooler to adjust temp setting, clean coils, and check freon levels. VR- Will return within 10 days to verify.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean minor dust build up on fan guards in walk in cooler. Points not increased as walk in cooler shelves and faucet handles clean today.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on shelf above prep table during active food prep. CDI - Drink relocated.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Shell eggs, hash brown, and home fries held off temperature control using TPHC but facility has no written procedure. CDI - TPHC procedure form left with PIC to fill out and retain on file.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on drain board at dish area. CDI - Wiping cloth relocated to sanitizer bucket without being asked.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Clean ice paddles stored in direct contact with walk in freezer shelves. Keep these wrapped after cleaning to prevent cross contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from three comp sink faucet handles and walk in cooler shelves.