DAVIDSON SODA SHOP

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an open employee canned drink stored in the service window

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice being dumped inside of the front counter hand sink. CDI - Employees were educated and ice was removed.

REPEAT 3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage. CDI - Item was removed to be returned to the supplier. No increase in points due to improvement from last inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on prep surfaces.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed the 3-compartment sink separating from the wall with missing caulk.

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 metal flooring on the kitchen floor with dents and large seams.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone stored on the prep cooler cutting board.

REPEAT 3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed two dented cans in dry storage. CDI - Items were removed to be returned to the supplier.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready-to-eat salad dressings in the reach-in cooler.

10-DAY VERIFICATION REQUIRED 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed missing disclosure, advisory and asterisks on several pages of the menu. The following statement shall be printed on the menu with asterisks on each item that is cooked to order: *Items are served raw, undercooked or may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. -Pf

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 metal flooring on the kitchen floor with dents and large seams.

2-103.11(B) Persons unnecessary to the establishment shall not be in the kitchen or prep area. -P Observed a customer open the reach-in cooler behind the bar. He then discarded an object in the garbage can behind the bar. CDI - Manager was educated and will no longer allow customers to touch kitchen equipment.

6-301.14 Post a handwash sign at each handsink. Observed a missing hand wash signs at the ice cream bar hand sink.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed two dented cans in dry storage. CDI - Manager removed them to be returned to the supplier.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open packages of raw Philly meat stored above ready-to-eat items in the reach-in freezer. CDI - Items were moved to the bottom shelf.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed an employee washing dishes with <50ppm Quat Sanitizer in the 3-compartment sink. Manager stated that they had just switched to Steramine tablets. CDI - More tablets were added to bring it to 200ppm. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight microbial growth behind the drink machine ice chute.

REPEAT 3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods above 41 degrees in the top of the sandwich prep cooler. (See temperature chart) CDI - Prep Cooler was placed on 6 hour TPHC with a policy provided by EHS. Manager called repair technician during inspection. No escalation in points due to previous cooler being repaired.

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. Observed missing date marks for all items in the lowboy. Chef stated that items usually last for two days. CDI - Items were dated for the date they were prepared.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one spray bottle of chemical without a label. Observed Steramine stored above red pepper spice on the spice rack. CDI - Spray bottle was labeled and Steramine was moved to a lower shelf.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on the prep cooler cutting board.

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 exposed wood on the floor near the dry storage closet.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels at kitchen handsink by dish rack. *CDI - PIC provided paper towels to handsink.

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 - Chili temped at 92F in HH Steam Well at 11:00AM, item was placed into HH Steam Well at 8:30AM according to PIC. TCS Items shall be reheated to 165F within 2 hours. *CDI - PIC voluntarily discarded item.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - 2 containers of raw marinated chicken in bottom grill drawer. *CDI - PIC voluntarily discarded items. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- *Observed - Sliced turkey and diced chicken thawing in ambient temperature. PIC stated foods are normally thawed under refrigeration. *CDI - PIC placed frozen item back into freezer.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. *Observed - Flooring by clean dish rack and handsink peeling from the wood foundation below exposing absorbent wood floor below.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled eggs being held above 41F in make table. Product prepared 7/29/24. Product stored in unit overnight. Other TCS foods in unit within temperature parameters. CDI: PIC voluntarily discarded product.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with moderate-heavy scoring. 4-501.11 Maintain equipment in good repair. Observed torn gasket on 2-door freezer. REPEAT VIOLATION.

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 opened employee drink stored inside of standing reach in unit behind service counter where milk and ice cream products are stored. CDI- drink moved, EHS discussed proper storage.

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 a few products without date labels, including ham, bologna, hot dogs and veggie burgers. CDI- PIC knew date of prep for all items (prepped most last night), placed on items during inspection. 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 .

4-501.11 Maintain equipment in good repair. Observed gasket on freezer that was damaged, peeling from frame.

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 gaskets on cold holding drawers with minor buildup, in need of cleaning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility without written vomit/diarrhea clean up procedures. CDI: EHS emailed procedures. For more information please visit: http://meck.co/FoodSafety

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 hands for a total of 6 seconds and proceed to don on gloves to handle food. CDI: Food employee washed hands for over 20 seconds. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed hotdogs, marinara and chicken breasts in 2 door reach in cooler above 41F. PIC was unaware of any reason as to why the items were above temperature. CDI: PIC voluntarily 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented can being stored on shelving with other cans for facility. CDI: PIC placed item in separate area to send back for credit.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items being stored on back of door above spices and other items used for the facility. CDI: Employee moved items to designated area.

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 employee drink on prep table during inspection, directly adjacent to food and food prep. CDI- employee drink moved, EHS discussed proper drink storage.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with black buildup, in need of cleaning. EHS showed PIC area of concern on ice machine.

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 boxes stored on the floor near kitchen entrance.

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 gaskets on cold holding drawers with food debris buildup, in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed flooring underneath 3 compartment sink with buildup, near grease trap, in need of cleaning. REPEAT.

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 a few products in flip top unit with no date mark. Through discussion with PIC, date marks for these products are written on plastic wrap with sharpie, metal containers are wrapped and put into standing reach in unit. When new product is needed for flip top unit, containers are removed from standing reach in, plastic wrap is removed and container placed into unit. EHS confirmed that back up products in reach in were all properly date marked. CDI- dates located for products, placed on product during inspection. EHS discussed maintaining dates on all products in refrigeration. REPEAT. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 . EHS observed one container of bologna marked 5/12 to 5/18, had exceeded 7 day limit. PIC stated this label was incorrect, not removed from container when new product was refilled. PIC stated this product was opened yesterday. CDI- label changed during inspection. REPEAT. Note: points de-escalated due to significant improvement from previous inspections. EHS observed that products are being consistently and correctly date marked, just a few products missing dates that did not follow from larger stock in reach in units. EHS discussed using “cambro” stickers for ALL products to ensure all products have a date mark.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 3 compartment sink registering at 400ppm when tested. Facility uses tablets for sanitizer, employee stated that they will typically make in morning, use about 10 or so tablets to make. EHS observed tablets state “use 1 to 2 tablets per gallon of water”. EHS suggested to use less tablets when making sanitizer, use test strips to ensure sanitizer is at proper concentration. CDI- sanitizer diluted, made to proper concentration. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of sanitizer that was not labeled. CDI- bottle labeled. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed canned food (tuna) stored on the ground.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility with quat test strips that were not accurately testing sanitizer. Facilities test strips have expired as of 2018, when compared to inspectors test strips, test strips are inaccurately displaying concentration as lower than actual reading. VR by 6/3/22 to ensure facility has obtained accurate test strips.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.

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 underneath 3 compartment sink with buildup, near grease trap, in need of cleaning. REPEAT.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed posted employee health policy that did not include salmonella non-typhi. Facility has MCHD employee health policy with graphics, but has old version of signed policy. CDI- EHS educated PIC on updated employee health policy, provided updated employee health policy for employees to review, via email.

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 facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. EHS observed MCHD vomit cleanup poster posted on wall. CDI- EHS emailed information including an example plan.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a pitcher and metal spatula stored in the basin of the handsink behind the bar area during inspection. CDI- objects moved, EHS discussed maintaining handsink access.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed containers of egg salad, chicken salad, potato salad, hot dogs and feta cheese not marked. CDI- PIC identified products dates from larger stock in the reach in cooler. PIC properly labeled products during inspection. EHS discussed date marking requirements, explained that dates must follow products into cold holding drawers and sandwich make unit. REPEAT. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed hot dogs from 1/14, had exceeded 7 day date mark limit. Observed large stock of chicken salad and potato salad marked 1/15- 1/22. EHS explained that first day of prep/opening product counts towards 7 day limit, products should of been dated 1/15 to 1/21. CDI- hot dogs voluntarily discarded, date labels changed to reflect 7 days, including the day of prep. PIC stated she will continue to discuss date marking with employees. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a squeeze bottle filled with purple liquid that had not been labeled. CDI- PIC labeled as degreaser.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several shakers and squeeze bottles with no label on cook line. 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 a small styrofoam bowl being used as a scoop, stored inside container of sugar. Storage of this bowl has potential to contaminate, no handle on bowl to keep handle out of food.

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 boxes stored on the floor next to kitchen entry door. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed cardboard containers used for French fries stored upright on shelving, no protective packaging.

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 underneath 3 compartment sink and underneath cook line equipment with food debris buildup, in need of cleaning. REPEAT. Note: points de-escalated due to improvement from previous inspection.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee cooking a philly steak using frozen raw philly meat. Employee handled frozen raw meat with gloved hand, removed gloves and donned new gloves without a handwash in between. CDI- EHS intervened, explained the need for handwashing in between glove uses. Employee removed gloves and properly washed hands. Proper handwashing was observed by the end of the inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple products (feta, corned beef, ham and chili) without a date mark in cold holding drawers and standing reach in. Through discussion with PIC, main chef did not work yesterday and some items may of been missed in date marking process. PIC able to identify feta, corned beef and ham as opened yesterday. Chili was made and frozen on Saturday. CDI- items properly marked during inspection. EHS explained date marking process when freezing and thawing out products to PIC and main chef. 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 a container of bologna labeled 8-20 to 8-27 during inspection. EHS explained that day of prep counts as first day, should of been labeled 8-20 to 8-26. CDI- PIC voluntarily discarded bologna that had exceeded the 7 day limit.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles and shakers on the cook line with no label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bucket of pickles on the floor next to handsink. Observed a bag of onions and a bag of potatoes stored on bottom shelf of utensil drying rack (utensils air drying directly above), store in a location where food will remain dry and not exposed to contamination.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping rags stored on cook line equipment, in front of flat top and grill.

4-501.11 Maintain equipment in good repair. Observed handle on reach in freezer in need of repair. Observed gaskets in standing reach in unit beginning to peel, in need of replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hood system with significant grease buildup. Observed gaskets in reach in units and drawers with food debris, in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls near cooking equipment with significant buildup, in need of cleaning. Observed walls behind steam table in need of cleaning. Observed soap dispenser next to handsink with yellow buildup. Observed vents directly above cook line with dust buildup, ensure cleaning. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed eggs cold holding in the prep unit at temperatures above 41F. CDI. PIC indicated that it was just removed from the cooler about few minutes ago and took it back to be cold.

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 potatoes salad cooling in the RI in a deep covered container. CDI. PIC removed the cover and changed the dish.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. Needs to be rewashed.

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. REPEAT. Observed multiple build ups around the walls in the kitchen area. Needs to be cleaned. 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 build up on all the vents in the kitchen area. Needs 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 pork bbq, ham in RI with expired date mark on them. CDI. PIC voluntarily discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed milk in RI without a date mark on it. CDI. PIC date marked.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed build up in the micro wave. Needs to be cleaned to avoid build up.

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. REPEAT. Observed multiple build ups around the floor in the kitchen area. Needs to be cleaned.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink can in the 2 door refrigerator over food. CDI by relocating drink to the bottom shelf of the prep cooler.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed pitcher of water being filled at hand sink to put in the steamer. CDI (corrected during inspection) Advised facility to use the 3 comp sink as the hand sink should be for hand washing only. The 3 comp sink has a spray arm only so the PIC (person in charge) is going to get a faucet for the sink. 6-301.14 Handwashing Signage - C Observed no hand wash signs at both hand sinks in the facility. CDI a hand wash sign was provided for the kitchen and for the ice cream counter the PIC will get a plastic sign. 1 pt

4-602.13 Nonfood Contact Surfaces - C Observed dust and some grease on the exposed duct work and other hard to reach areas in the kitchen. Also noted some of the wire shelving, drain pipes under the sink and sides of cooking equipment with the same. 0.5 pt

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed duct tape covering an ice cream freezer cord at the entrance to the ice cream bar. Remove the tape and use a floor mat to cover the cord. 0 pt

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 tomatoes cooling in the sandwich prep top cooler at 48F from 10 am this morning. Temperature was checked at 3:10pm with cooling time exceeding parameter of 4 hours to 41F. CDI. The tomatoes were voluntarily discarded. Explained cooling parameters to the PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed macaroni salad, potato salad, lettuce, chicken salad, slaw, and pimento cheese in the sandwich prep unit holding above 41F (see temp chart). Lids were closed in the sandwich prep unit and the temperatures dropped to 44F. PIC to have maintenance look at issue tomorrow. Foods not voluntarily discarded as cooled to 44F however I will return within ten (10) days to verify compliance of 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; 3-501.18 Discard the food requiring date labels if it is not been labeled- Pf COMMENT: Date mark all containers of food for tracking purposes. It is very difficult to tell when things were made as you have to go back and forth between the reach in cooler and the holding units. Observed feta and goat cheese with no date marks. Observed BBQ with no date mark. These items were voluntarily discarded. Date mark all containers in the future or provide a date tracking mechanism that is more reliable.

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 COMMENT: Observed French onion soup cooling in lexan container covered with lid in the reach in cooler. Observed sliced tomatoes cooling inside the top portion of the sandwich prep cooler. CDI. Cool French onion soup using an ice bath, placing in smaller portions and placing in reach in cooler or freezer uncovered or place directly in freezer to cool after ice bath. The French onion soup was placed into the reach in freezer to cool and meet first cooling parameter.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thin probe thermometer in house. Observed no ambient air thermometers in cold holding equipment. I will return within ten (10) days to verify a thin probe thermometer is provided.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. COMMENT: Observed no labels on powdered sugar shaker, seasoned salt shaker, and cinnamon sugar. Label all dry ingredients.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. COMMENT: Do not store cleaned items on washcloths. They shall be stored on a clean surface that is easily cleanable.

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-502.11(A) Maintain utensils in good repair. COMMENT: Remove the wooden spoon from facility as it is no longer easily cleanable. Remove wooden particle board shelving to the right of the sandwich prep cooler (covered in foil). Repair the sandwich prep cooler to provide 41F or less for ambient air to ensure that internal food temperatures are maintained safely. Thermometer was placed in unit and was closed for a long period of time and temperature did not drop past 43F. PIC to place work order and have repaired. Resurface the cutting board on the sandwich prep cooler unit as it is beginning to wear.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. COMMENT: Observed slight debris on shelving by the sandwich prep unit and the shelving above the hot holding equipment. Observed cardboard on shelving above hot holding equipment that needs to be moved due to possible harborage conditions. Maintain these areas clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. 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 debris on vents on the outside of the grill hood unit. Observed debris on several walls. Observed debris underneath the three compartment sink on the walls and floors. Observed debris underneath equipment on floors in need of cleaning. Observed light out above the three compartment sink. Repeat.

6-303.11 Provide 50 foot candles of light over food preparation surfaces. Provide 20 foot candles of light over warewashing areas. COMMENT: Measured lights at grill hood area at 2.8 foot candles, above sandwich prep cooler at 14 foot candles, and above the three compartment at 17 foot candles of light (should be easily corrected once light is replaced). Please address lighting issue before next inspection or half points will result.

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. - Observed one container of au jus made in house held past 7 days. CDI-voluntarily discarded.

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. Cleaning and straightening of clutter needed in dry storage areas.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse and clothing stored on dry storage food/utensils.