WAFFLE HOUSE

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a stack of napkins and a clipboard inside of the prep area handwashing sink at the beginning of the inspection. CDI- PIC removed items from the sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a metal container of sliced tomatoes at 45F in the flip top. CDI- PIC placed the tomatoes in the WIC to rapidly cool. Repeat- points not escalated due to improvement from last inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 a basket of raw shelled eggs stored above the cookline with a time stamp indicating previous shift time. PIC stated that the basket of eggs observed at the time of the inspection was not the same one from the previous time stamp and that the one observed was only placed out prior to the beginning of the inspection (10:30 am). -CDI- PIC updated TPHC label to reflect proper time.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple (approximately five (5)) flies in kitchen and prep area during inspection. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed chlorine sanitizer concentration in all wiping cloth buckets below 50 ppm. CDI- PIC refilled the buckets.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed one stack of wet nested metal containers stored as clean.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no chlorine test strips during time of inspection. Both the dish machine and sanitizing buckets utilize chlorine sanitizer. PIC stated that the last strip was used a few days prior and a new box is coming on the next delivery truck. 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 buildup of food residue and debris under the shelving on the cookline. Observed dried waffle mix surrounding the waffle makers. Observed food debris under cookline equipment. Repeat.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed one (1) food employee crack raw shell eggs bare handed before proceeding with remainder of food preparation task (plating cooked food, etc.) CDI - PIC directed employee to wash hand between food preparation tasks (I.E. cracking raw shell eggs and work with clean 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 high temp dish machine with a final temperature of 138.4F. CDI- PIC contacted maintenance to service machine; final temperature of high temperature dish machine was observed at 161.9F. 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 two (2) portions of TCS foods (sliced cheese in make table and chicken breasts in raw animal food RIC) above 41F. PIC confirmed that items had been opened and/or held in cold holding for greater than 4 hours. CDI - PIC voluntarily disposed of out of temperature TCS food. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed two (2) portions of TCS, non date mark exempt food (milk and chocolate milk in RIC 1) with no date marks. Per conversation with PIC, items had been opened the day prior. CDI - PIC attached date marks to recently opened TCS foods that had been held for greater than 24 hours. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed approximately three (3) flies at rear of kitchen.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. *Observed two (2) employees engaged in food tasks (plating and cooking food, etc.) with bracelets on wrists.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 two (2) knives stored at points of storage (between two cardboard packages at soda syrup shelf, on top of unopened country ham packages in WIC.) Place used utensils at ware washing area for cleaning once used and retain clean, unused utensils in clean dish storage. CDI - EHS rotated knives to ware washing area for corrective cleaning.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup of food residue and debris under the shelving on the cookline. Observed approximately four (4) dishes (bins and bin lids) with stickers and labels on non food contact surfaces. Keep non-food contact surfaces clean and free of debris and buildup. Clean non food contact surfaces of utensils and containers prior to storing as clean. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster sliding doors left open. Keep the dumpster doors closed as required. CDI - EHS closed doors prior to returning to interior premises.

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 one (1) bottle of water stored on a shelf in the RIC, directly above RTE food products. CDI - PIC rotated bottle to lower point in RIC to prevent potential contamination.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed employee soil gloves while cracking eggs, take gloves off, and put on a new fresh pair of gloves with no hand wash before returning to the cook line. -CDI- Food employee was coached by EHS and PIC on when to wash. Food employee washed hands and put on new pair of gloves. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee wash hands and turn faucet of sink off with no barrier. -CDI- EHS and PIC coached food employee on proper how to wash methods. Food employee washed hands correctly and returned to work.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed a coffee urn in the hand wash sink in back of facility by 3-comp sink, and a coffee urn in the hand sink at front of facility close to dish machine. -CDI- Coffee urns removed and EHS coached PIC that hand sinks are for hand washing only.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed employee soil gloves by cracking raw eggs, food employee then began to work with RTE cheese slices with soiled gloves. -CDI- PIC coached food employee, food employee discarded gloves, washed hands, and put on fresh gloves before going to work with RTE food. RTE cheese slices were voluntarily discarded by PIC.

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- Observed RIC 3 with multiple containers of cooked chili, cooked sausage gravy, and an open container of milk with no date marking labels. PIC was unable to provide knowledge of when food was prepared or opened. -CDI- PIC voluntarily discarded all food with no date marking. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed a basket of raw shelled eggs stored above the cookline with a time stamp indicating 6:30am-10:30am. PIC stated that the basket of eggs observed at the time of the inspection was not the same one from the original 6:30am-10:30am time stamp and that the one observed was only placed out prior to the beginning of the inspection (11:48am). -REPEAT- -CDI- PIC updated TPHC label to reflect proper time.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no chlorine sanitizer test strips present in the facility at the time of inspection. -10-DAY VR- Facility must provide chlorine sanitizer test strips. EHS will return to confirm compliance.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup of food residue and debris under the shelving on the cookline. Keep non-food contact surfaces clean and free of debris and buildup.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a basket of raw shelled eggs stored on a shelf directly above opened boxes of rehydrated hash browns in the RIC adjacent to the 2 tabletop steam wells. CDI - PIC moved basket of eggs to another RIC with only raw shelled eggs stored inside. 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 white buckets, stored as clean, on the racks above the 3 compartment sink with old date labels still adhered to the outside of the containers. CDI - PIC removed containers and placed at dishwasher to be rewashed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of cut tomatoes and American cheese in the opentop refrigerator at 48F and 51F. Observed packages of diced ham and sliced ham in the refrigerated drawer at temperatures of 49F and 47F. Observed multiple containers of waffle mix in the lowboy at temperatures of 45F (All the same unit). PIC stated that the items were out of temperature because prior to EHS arrival she had just cleaned and sanitized the interiors of all refrigerators and that this unit was the last one cleaned. REPEAT. CDI - Tomatoes voluntarily discarded. American cheese, diced ham, sliced ham, and waffle mix containers all moved to WIC/WIF for rapid cooling. All items moved observed below 41F at the end of the inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 a basket of raw shelled eggs stored above the flattop grill with a time stamp indicating 7:30am-11:30am. PIC stated that the basket of eggs observed at the time of the inspection was not the same one from the original 7:30am-11:30am time stamp and that the one observed was only placed out prior to the beginning of the inspection (11:45am). CDI - PIC updated time stamp.

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 an opened bottle of soda stored on a shelf in the RIC, directly next to and above RTE food products. REPEAT. CDI - PIC voluntarily discarded opened soda.

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 open canned drink stored in low boy cooler above RTE butter. CDI- PIC had employee voluntarily discard all items.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no soap and no paper towels at back hand sink. CDI- PIC provided items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed waffle mix, cut tomatoes, american cheese, diced ham and sliced ham above 41F in the flip top and low boy unit. CDI- PIC moved items to walk in cooler and freezer to quickly cool. PIC voluntarily discarded the cut tomatoes. Items that were placed in walk in cooler and freezer cooled properly. Cooling was allowed since item had not passed 4hrs out of temp according 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 REPEAT- 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- REPEAT- Observed all sanitizer buckets without a label. Observed sanitizer well above 200 ppm bleaching out the strip. CDI- PIC corrected violations.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food and personal items stored above Rte foods and dry storage items.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No serve safe certified manager/employee on site during time of inspection. PIC unable to answer all questions related to facility operations to demonstrate knowledge. For more information on becoming a certified food protection manager 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 - Food employee wash their hands properly but then turn off faucets using paper towel to avoid recontamination. *CDI - EHS educated Food employee on mistake, food employee then rewashed hands correctly. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. *Observed - bucket inside of handwashing sink leaving it inaccessible for use by employees. *CDI - PIC removed bucket from inside of handsink

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. - Observed 4 continers of waffle mix with raw egg cooled over night per pic covered and in reach in at 42-44F. CDI- PIC voluntarily discarded the items. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Sanitizer in use without label. CDI- PIC labled items. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- Observed sanitizer buckets with in use sanitizing cloths above 200 ppm cl and bleaching out test strip. CDI- PIC 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 - Waffle batter in plastic container with tight fitting lid from yesterday in reach in cooler above 41F. *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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. *Observed - Bracelet on food employees wrist while engaged in food prep. REPEAT-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - wet stacking with metal containers located in lower cabinets. *CDI - PIC has begun really efficient pyramid stacking method for air drying and rewashed wet stacked containers.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. - Observed several employee drinks stored above retail food.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- Observed an employee change gloves after handling raw foods to prep RTE foods. Employee did not wash hands. CDI- PIC educated employee on when to wash. EHS observed proper hand washing when required by end of inspection.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed a pot in the hand sink. CDI- PIC removed pot. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed female restroom hand drying device non functional. CDI- PIC provided paper towels.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. - Observed unwashed onions, unwashed lettuce, unwashed lemons, unwashed tomatoes stored above cheese, juice and margarine. CDI - PIC corrected the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 functioning at 155F and in use. CDI- PIC had WH maintenance make adjustments to the dish machine and EHS observed dish disk read 168F. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- EHS Observed gravy, chili, and grits above 135F. See temp chart. CDI- PIC voluntarily discarded chili and grits. PIC reheated gravy to 170F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- EHS observed waffle batter mix, chili, and cut tomatoes above 41F. See temp chart. CDI- PIC was able to quickly cool foods. Cut tomatoes sold in 5 mins. TPHC implemented for cut tomatoes as a quick cdi. NOTE: Point deduction remains the same since improvement was noted from last inspection and all other TCS foods were at 41F and below however if the violation occurs again point deduction will increase. 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 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 gravy and chili without a date mark and PIC stated the item was from yesterday. CDI- PIC properly dated the item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed chemical cleaner stored on box of juice in a bag. CDI- PIC removed toxic materials to chemical storage area.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .- EHS observed thin probe thermometer non functioning. CDI- PIC sent GM to store to purchase a new thermometer. CDI- EHS observed functions thermometer prior to end of inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies and small ants in dining area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed employees with long hair on head without a cover. Observed several employees preparing foods with bracelets or watch’s on the wrist.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed thermometer with dried food debris stored on shelf. Utensils should be wash/rinse/sanitized after use. CDI - PIC cleaned thermometer. - 1.5 - REPEAT 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili and sausage gravy in steam well at 99.2F and 93.8F respectively. PIC checked and found that breaker had kicked. CDI - PIC discarded items. 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 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 sliced tomato, diced ham and sliced cheese in prep top unit holding above 41F in shallow prep pans. PIC stated food was placed in unit within 2 hours prior to inspection. CDI - PIC moved ham and tomatoes to WIC to cool down. EHS recommends using deeper prep pans with small amounts of ham and tomatoes. PIC called for service during inspection. A VR will occur within 3 days to verify unit is holding foods at 41F or below. - 1.5 -

4-903.11 (A) Store cleaned equipment, utensils, linens 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 laundry bag of towels stored on floor under shelf. PIC stated they were clean. CDI - PIC placed towels on shelf off floor.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster’s sliding doors left open. Keep the dumpster doors closed. - 0.5 - REPEAT

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed employee move from working with raw bacon to working with hash browns by only changing gloves. CDI, advised employee on procedure to wash hands after glove change. Employee washed their hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed clean plates collecting residue above the grill area. CDI, PIC move the plates to the dishwashing area. Ensure plates ready for use are maintained clean. 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 .

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 chili and gravy prepared and cooled from last night per the PIC that were still above 41 F. CDI PIC discarded both products. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed hash browns rehydrated from last night above 41 F. CDI, PIC discarded the hash browns. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of milk with no date mark, PIC advised it was opened yesterday. CDI, PIC date marked the product. PIC allowed to date mark the product this time, but in the future items requiring date marking that are missing the required dating must be discarded. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-204.120 Equipment compartments that are subject to accumulation of moisture shall be sloped to an outlet that allows complete draining. Observed interior of refrigerator near the 3 compartment sink collecting water. Most likely the liquid is from draining hash brown containers. Recommend placing the hash browns in a shallow pan to collect draining water. 4-501.11 Maintain equipment in good repair. Observed interior of refrigerator near the 3 compartment sink with a damaged gasket. Repair the damaged gasket.

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 non food contact surfaces throughout the front line kitchen area collecting residue. Clean all surfaces.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster’s sliding doors left open. Keep the dumpster doors 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. Observed flooring in the kitchen area collecting debris and residue.

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 PIC was unable to locate procedures for cleaning vomit/diarrhea events. CDI - EHS provided educational documents and written procedures to PIC. REPEAT -0.5 points

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed mop bucket blocking hand sink near office. CDI - PIC relocated mop bucket. -0 points

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 sliced tomato and diced ham in prep top unit holding at 44F in shallow prep pans. Observed cut lettuce with the top holding at 44F and the bottom holding at 41F. PIC stated food was placed in unit within ~1 hour and 15 minutes prior to inspection. CDI - PIC moved ham and tomatoes to WIC to cool down. EHS recommends using deeper prep pans with small amounts of ham and tomatoes. PIC placed top portion of lettuce in separate pan and placed in WIC to cool down. REPEAT -3 points

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 overstacked lettuce in prep top unit. CDI - PIC split lettuce into 2 pans and took top portion to RIC to cool down. -0 points

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 Facility has no procedures for cleaning vomit/diarrhea events. CDI - EHS provided educational documents and written procedures to PIC. -0 points

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shelled eggs on the top 2 shelves of RIC over top of raw pork sausage. CDI - PIC moved eggs to bottom shelf. EHS provided poster on proper storage order. -1.5 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomato in prep top unit holding at 50F. CDI - PIC discarded. EHS provided TPHC form to PIC and recommended tomatoes be kept on time with eggs. -1.5 points

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. -c Observed several coffee mugs on bottom shelf of storage rack near coffee machines with coffee splatter. PIC will have cups washed at next shift change. -0 points

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean mold and mildew from top interior of ice machine. PIC will have someone clean it soon.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce, sliced tomatoes, and diced ham stored in prep cooler above 41 F. PIC did not know when items were prepared. CDI- items were denatured and discarded into trash.

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 There was not any time in-time out stamp on raw shell eggs held for TPHC. CDI- items were properly marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical that was not labeled. CDI- spray bottle was properly labeled. (0 points).

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp, wiping cloths stored in water and not sanitizing solution in-between use. CDI- Cloths were stored in sanitizing solution.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both doors open on trash dumpster. CDI- doors were closed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed bags of unwashed onions stored above sliced mushrooms in walk-in cooler. CDI- items were reversed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced lettuce and sliced tomatoes that had no change in temperature in 25 minutes. Items were sliced and placed in prep cooler to chill at the beginning of shift. CDI- items were placed in walk-in freezer to further chill.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed sliced lettuce and sliced tomatoes cooling in prep cooler. Prep coolers are not used to cool product. CDI- Items were placed in walk-in cooler to properly cool. (0 point)

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink being used to refill detergent buckets and sanitizing buckets. CDI- Educated staff on handwash sinks are for handwashing only.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce, diced ham, and diced tomatoes stored in prep cooler above 41 F. CDI- all items were voluntarily discarded. REPEAT. (full points)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in dining room and kitchen areas. PIC will consult with pest control. Last treatment on facility was last month per management.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open at start of inspection. Dumpster was half full at the time. CDI- dumpster door was closed.

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 employee wash hands and cut off nozzle with bare hands. Observed one employee wash hands for 5 seconds. CDI- employees were retrained on proper handwashing. Employees rewashed hands properly. REPEAT (half points)

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed onions stored over diced ham and ready-to-eat items in walk-in cooler. CDI- Items were reversed. REPEAT (half points)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce and diced ham that were stored above 41 F. PIC stated that the cold holding unit was cleaned during 3rd shift. It may have caused the temperature of product to increase. CDI- Items were placed in walk-in cooler and allowed to chill.

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 wash hand and cut off faucet with bare hands. CDI- Employees were trained on proper handwashing. Employees rewashed hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a bag of unwashed onions stored above diced ham in walk-in cooler. CDI- Items were reversed.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Temperature of hot water at dish machine is reaching 157 F. Lolllipop thermometer that facility uses to test temperature reached 154 F. CDI- PIC called maintenance person to adjust machine. Until then, facility will use single-service products. Maintenance adjusted the machine. Hot water is now 165 F.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee scoop ice with exposed fingernails. CDI- Employee was instructed to wear gloves scooping nails.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed dish machine at 157 F. PIC stated that another sanitizer (acid) is used as a back up. There is not anyway to test this acid to show it is dispensing at the proper strength. Facility will use 3 comp sink during the slow period and single-service items until unit is repair. VR- facility has ten days to repair unit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of grits that were held at 124 F. Grits were in hot-holding unit for less than two hours. CDI- Grits were reheated to 182 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and diced ham in prep cooler that were held above 41 F. CDI- Items were placed in walk-in cooler and allowed to chill.

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 containers of commercially processed diced ham, and tossed salad that were not dated once opened. CDI- Items were discarded into trash can.

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 eggs on top shelf that were not marked with time in, time out. CDI- Eggs were correctly labeled with the correct time according to management.

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 sliced lettuce and sliced tomatoes that were cooling in prep cooler. Observed two containers of hydrated hashbrowns. Prep cooler is not made for cooling products. CDI- Items were placed in walk-in cooler and allowed to chill.

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 single-service cups on the floor in storage room. CDI- Items were placed on the shelf.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed that dumpster door was open on arrival to facility. Keep dumpster doors closed.

3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw shell eggs stored over raw bacon and tomatoes in reach in cooler and raw shell eggs stored over hydrated hashbrowns in reach in cooler. Raw country ham stored over tomatoes and bacon in walk in cooler. CDI- PIC Krystal Johnson corrected line storage order, and started correction in walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Two cartons of hydrated hashbrowns in reach in cooler at front held at 43F. Two containers of hydrated hasbrowns in walk in cooler at 47F and 48F. All other cold holding temperatures at 40F or below. CDI- Two cartons at 43F opened and allowed to cool down. Two cartons above 45F voluntarily discarded by PIC. (0pts)

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single Service cups at front counter not protected during storage. Provide covers for dispensers. (0pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee coats, luggage, purses and other personal items stored comingled on and with facility equipment and foods. CDI- Storage corrected.