AMERICAN DELI

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in handwashing sink. CDI - EHS provided guidance on the limitations of handwashing only sinks. REPEAT -2-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw out of original packaging in WIF. CDI - PIC re-stored proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple squeeze bottle lids with food buildup being stored as clean. CDI - PIC voluntarily discarded all affected items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken wings being held in basket at fryer at 102F. CDI - PIC reheated chicken wings to meet 135F requirement for hot holding. EHS discussed with PIC placing wings on 4hr TPHC going forwards and provided TPHC form.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cups of Ranch and blue cheese above 41F per manufacturer product needs to stay under refrigeration. CDI moved to WIC to quickly cool. REPEAT -3-

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed 1 can of Raid not labeled for commercial food service use on shelving next to mop sink. CDI - EHS educated limitations on pesticide usage and re-located can to office. Only approved pesticides and pest control methods shall be used in the establishment.

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 stacked, large, and densely packed tubs of raw chicken wings in WIC cooling at an inadequate rate. See temperature observations. PIC stated they had been placed in WIC morning of inspection at 10 am. CDI - PIC removed lids to allow proper airflow.

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 without Lables to identify contents. REPEAT -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a damp wiping cloth on bottom shelving below juice machines.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard lining shelving and floor with visible food debris. PLEASE remove all cardboard lining shelving, prep tables, and floor. -REPEAT- -1- Observed ice machine with black buildup in areas that do not come in contact with ice. Ensure frequent cleaning to prevent accumulation of buildup. 4-501.11 Maintain equipment in good repair. Observed prep unit with door and gaskets in disrepair.

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 WIC shelving with buildup of food residue and rusting. More frequent cleaning, resurfacing, or replacing required. REPEAT -0.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster with doors ajar at time of inspection. REPEAT -1-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed facility in need of cleaning throughout due to food splash, black buildup in hard to reach areas and accumulation of dust in some areas.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed unisex bathroom without paper towels. CDI Paper towels were added. 6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign posted in employee bathroomCDI EHS left hand washing signs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cups of Ranch and blue cheese above 41F per manufacturer product needs to stay under refrigeration. REPEAT.. CDI moved to WIC to quickly cool. 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 food prepped today with the intention to be held over night( 3 day max) with Tuesday stickers on containers. PIC states facility is without Monday stickers. CDI.. Dates were hand written. EHS didn’t escalate points because facility does have a plan in place for date marking , facility was without Monday stickers. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer without Lables. CDI.. Spray bottle was labeled.

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 without Lables to identify contents.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloths stored by grill.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed clean dished stored wet.

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 single service items stored on floor.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked containers in facility stored as clean. CDI items were moved for disposal. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard lining shelving with visible food debris. PLEASE removed all cardboard lining shelving and prep tables.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving throughout facility in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid on dumpster not closed. REPEAT

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 cardboard on floor, please remove.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: employee could not be confirmed as having been informed of their reporting responsibilities. CDI- employee filled out Reporting Agreement while inspection being conducted. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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. Found white rice covered and in cooling process 61.0 F. Forty-five minutes later rice had dropped to 59.0 F. Cooling rate is not sufficient to reach 41.0 F within 4 hours. PIC voluntarily discarded rice. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P : 2-drawer protein unit has damaged door that does not close tightly. Raw fish 48.0 F. Raw wings 43.0. Facility will not use unit until repaired or replaced. CDI- fish and chicken moved to WIC. 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). Small containers of TCS food in grill prep unit are not date marked. Deli turkey in lower reach-in portion not date marked. Return visit within 10 days to see that a compliant system of date marking has been implemented. 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 : white rice cooling in dense volume and covered in WIC. PIC stated that is the way rice is usually cooled in facility. Two temperatures taken forty-five minutes apart showed a drop of only 2 degrees. PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Raw protein 2-drawer cold unit has lower drawer damaged and cannot close. Raw proteins not in proper temperature. Do not use unit until unit repaired or replaced.

6-402.11 Toilet rooms shall be conveniently located and accessible to employees during all hours of operation. Toilet room door locked and cannot be unlocked, due to key locked in room. 5-203.12 At least one toilet, and not fewer than what is required by law, shall be provided. No accessible toilet available. See above.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning needed in tight areas.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Employee recontaminated hands at hand sink after washing. CDI- corrected employees and hands washed.

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handwashing sink near 3-compartment sink. -CDI- PIC placed new soap in soap dispenser. REPEAT for same violation at same equipment.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Gloved employee rinsing off squirt bottles at 3-comp sink then returned to working with food at grill and loading up orders into to-go boxes. REHS pointed out to PIC Tory Lee, who corrected employee by directing to change gloves and wash hands. CDI- discussion with PIC about proper use of gloves as a single-use utensil. Gloves removed, hands washed, new gloves put on to work with food.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine beginning to support black growth on top of shield shield. Clean more frequently.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken wings in fryer basket at 112.0 F CDI- wings were reheated to 200F. 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 Observed multiple TCS items in prep top holding above 41F. CDI- all items voluntarily discarded. Refer to temperature chart. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P: Found Hot Shot Flying Insect spray can in facility. Can was voluntarily discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Facility food thermometer does not work. Battery likely dead. Return visit within 10 days to verify thermometer is functional.

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. Oils at grill not labeled.

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 visible accumulation of food debris and dark buildup in hard-to-reach places behind equipment and underneath lowboy/flip top unit.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed employee switch tasks from cleaning with broom and dustpan to touching food-contact utensils in dish area without washing hands in between tasks. Employee had gloves on while cleaning with broom, then removed and donned new gloves before touching food-contact utensils, without washing hands between tasks. -CDI- PIC removed gloves and properly washed hands before working with food-contact utensils.

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handwashing sink near 3-compartment sink. -CDI- PIC placed new soap in soap dispenser.

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed multiple flies throughout kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed oil in dry storage area directly on floor. Observed multiple boxes of food in freezer directly on floor.

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 no food employees wearing hair restraints. Observed food employee wearing watch.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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 visible buildup of food debris on shelves of reach-in freezer. Observed visible buildup of food debris on edges of lowboy drawer coolers. Increase frequency 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 visible accumulation of food debris and dark buildup in hard-to-reach places behind equipment and underneath lowboy/flip top unit.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee drink stored on prep table above and next to food. -CDI- PIC moved drink to separate area below food.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager in facility during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink with no soap. CDI- PIC restocked soap

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple utensils with food debris stored as clean. CDI- utensils moved to 3 comp 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken wings in fryer basket at 90F. CDI- wings were reheated to 200F. 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 Observed multiple TCS items in prep top holding above 41F. PIC stated items had been in prep unit for more than 4 hours. CDI- all items voluntarily discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of lettuce and box of peppers stored on floor in WIC and box of onions stored on floor in 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 food employee with no hair restraint.

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 boxes of single service items stored on floor upon entry. Boxes were still on floor an hour and a half into inspection.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food debris and grease buildup in doors and bottom of RIC.

5-205.15 Maintain a plumbing system in good repair. Observed only toilet in facility to be out of order.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on dry storage shelf. Also observed purse stored on box of single service items and jacket stored on dry storage shelf.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice bin at beverage station with significant black build-up. Ice machine beginning to support black growth on shield. Clean both frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Items in small prep unit above 41.0 F. Refer to temperature chart. CDI- moved food back to walk-in freezer to quickly chill. Food items dropped to 40.0 F within 30 min. 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 .

3-501.15 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: Lettuce cooling tightly covered in WIC, 45.0 F. Freshly thawed fish cooling in cold drawer 48.0 F. Lettuce uncovered. Fish moved to WIC. Fish dropped to 44.0 within 40 min. Lettuce dropped to 41.0 in 40 min. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Through discussion with PIC discovered fish was thawed in pan of stagnant water at room temperature, then moved to cold drawer to continue thawing. Fish was 48.0 F in drawer. CDI- discussion on thawing approved methods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of food on floor of freezer and walk-in cooler. REPEAT.

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. Boxes of To-go containers on floor.

4-501.11 Maintain equipment in good repair. Door gaskets in some reach in coolers splitting badly.

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. Door gaskets of some prep coolers accumulating build-up.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. No drain plug in dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. One top cover of dumpster flipped open

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal drink on shelf above prep sinks.

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: PIC does not currently have certification as a Food Protection Manager.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Employees recontaminating hands at hand sink after washing. Employees not washing hands prior to putting on gloves to work with food. CDI- corrected employees and hands washed.

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. Oils at grill not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of food on floor of freezer and walk-in cooler. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Some employees not wearing hair restraints in facility while working with food.

5-205.15 Maintain a plumbing system in good repair. Only restroom in facility “Out of Order” .Facility voluntarily closed today. Placed sign on door indicating facility closed. Call made to plumbing company that has been working on issue. Facility will notify REHS at 704-621-0336 when issue is resolved. Facility may re-open once issue resolved. REHS will follow up to confirm once notified.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. No drain plug in dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. One top cover of dumpster flipped open

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Cell phone and personal drink on cart with bread and sauces.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: PIC not ensuring proper hand hygiene and glove use is being practiced. Not ensuring date marking is being practiced for some WIC items and in prep top of small prep unit. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

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: PIC does not currently have certification as a Food Protection Manager.

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: Designated PIC could not produce clean up procedures. Verification visit within 10 days to see posted procedures. Sent approved procedures to facility.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P: Employee left cooking at flat top, removed gloves, and put on new gloves to work with raw peppers and onions. No hand wash preceded the putting on of new gloves. CDI- discussion about proper times to wash hands, hands washed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Gloved employees leaving work stations, entering WIC, contacting door handles, handling stored items, then returning to station to work with food without changing gloves. CDI- discussion with PIC about proper use of gloves as a single-use utensil. Gloves removed, hands washed, new gloves put on to work with food.

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: Chili in WIC not date marked. Opened hot dogs in WIC not date marked. Voluntarily discarded. Small pans in prep top not date marked. REPEAT. 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 .

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: Raw chicken wings tightly packed in cambros and covered at 45.0 F. Forty minutes later temperature had not changed. Cooked rice placed in deep containers in dense volume then covered for cooling. CDI- discussion with designated PIC about proper cooling. CDI- PIC placed rice in shallower pans and stirred and placed in freezer. Chicken placed in freezer after rotating chicken in container. Facility should obtain more shallow pans for cooling large volume of rice and chicken. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of food on floor of freezer. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees not wearing hair restraints in facility.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. No drain plug in dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. One top cover of dumpster flipped open

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning of floors and lower walls under equipment needed.

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: PIC does not currently have certification as a Food Protection Manager.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: New employee has not been informed of responsibility of reporting certain symptoms or illnesses. Verification within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: TCS foods in small prep unit to right of grill holding above 41.0F. Refer to temperature chart. Verification within 10 days. 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 .

3-501.18 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: Chili in WIC dated 4/25. Voluntarily discarded. Small pans in prep top not date marked. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Unlabeled bottle of disinfectant. CDI- discarded. Unlabeled bottle of bleach. CDI-labeled as bleach

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thin probe thermometer available in facility. Verification within 10 days. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee with multiple unapproved rings on hands. Employee with watch on wrist.

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

4-501.11 Maintain equipment in good repair. Door gaskets in some reach in coolers splitting badly.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning of floors and lower walls under equipment needed.

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: PIC does not currently have certification as a Food Protection Manager.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety: updated Employee Health Reporting Agreement not present in facility. CDI- sent to facility.

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: No written procedures for clean-up of such an event. CDI- sent sample written procedures to facility.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety: Observed employee handle raw philly steak, then touch bread with same gloves. CDI- discussion.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Disinfectant in bottle labeled as degreaser. CDI- relabeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P: Quat sanitizer concentrate in bottle stored over cleaned utensils. CDI- Concentrate moved to where contamination can not occur.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Boxes of food on floor of freezer. Bottled water stored on floor in WIC.

4-501.11 Maintain equipment in good repair. Door gaskets in some reach in coolers splitting badly.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: No test strips for quaternary sanitizer in facility. Facility switched to bleach sanitizer for short term. Return visit within 10 days to confirm facility has obtained test strips for quat sanitizer.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning of floors and lower walls under equipment needed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front kitchen hand sink. CDI: PIC provided soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in restroom. CDI: PIC provided paper towels.

Repeat. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.-PIC is not a certified food protection manager.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-During walk through, observed the back handsink blocked by trash can. CDI-Trash can removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed pink build up on the shield of the ice machine.CDI-PIC cleaned shield.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed rice in rice cooker holding at 100F.CDI- Rice cooker was off, PIC recooked rice to above 135F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta-Observed oil and sauce bottle without labels. Also label containers holding flour, sugar, and other items out of its orignal container.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.-Observed handle stored in direct contact of flour and bowl being used a scoop in container of rice.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-Observed dumpster doors open during the time of inspection. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.-REMOVE all empty oil containers behind the dumpster area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a certified food protection manager.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed raw shrimp, rice, hot dogs stored in prep cooler > 41F. CDI by discard.

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 hot dogs with date mark beyond 7 day hold time. CDI by discard. 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 deli meat stored in prep cooler without date mark. CDI by discard.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed spray bottled labeled as sanitizer containing disinfectant cleaner. CDI- emptied container, rinsed and add sanitizer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed cooking oil stored on the floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf no QAC test strips provided during inspection. VR required within 10 days.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not certified as a food safety manager.

2-301.14 Wash hands before donning gloves and between gloves uses. -P observed cook handle raw steak with gloved hands and continued working at grill without washing hands and changing gloves. observed cook change gloves without washing hands between change. CDI- cook washed hands and put on new gloves.

5-202.12 Handwashing Sinks, Installation - observed hot water at restroom hand sink only staying on for 2-3 seconds.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P observed raw chicken and raw steak stored in upright freezer over french fries. CDI by rearranging storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed multiple TCS foods in drawer cooler > 41F. See item # 45. CDI- food items moved to walk-in cooler and cooled to 41F prior to departure.

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 opened package of hot dogs and container of chili without date marks. overall date marking of food items observed so full points not taken. CDI by voluntary discard.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed unlabeled spray bottle of window cleaner. CDI by labeling. 7-201.11 Store toxic materials to avoid contamination. -P observed spray bottle of window cleaner stored on drainboard of 3 comp sink. CDI moved to chemical storage area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed bags of sugar stored on the floor.

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

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. observed red sani bucket stored on the floor.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. observed ice scoop stored directly on top of ice machine.

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

4-501.11 Maintain equipment in good repair. observed reach-in drawer cooler operating at 60F. unit had turned off due to apparent electrical issue (electrical outlet tripped).

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. observed multiple utensils soaking in wash compartment of 3 comp sink 88F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up inside coolers/freezer.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed two kitchen employees attempt glove changes without a hand wash. CDI (corrected during inspection) Employees washed their hands as instructed.

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 no date mark system in place. Facility has been open for one week. VR (verification required) Facility shall date mark all required TCS food once opened or prepared. All food containers need the prep date on them.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of disinfectant cleaner unlabeled. CDI by labeling.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed a dial thermometer without a thin probe in the office. VR to ensure a thin probe thermometer is available and used.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the walk-in freezer floor. PIC is going to order another dunnage rack.

5-402.13 Conveying Sewage - P Observed the sewage line for the single toilet in the facility backed up. Plumbers were on site and working to clear the back up. Toilet will be reset once the back up is cleared.