CORNER CAFE & CATERING

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 containers of cut tomatoes, a container of tuna salad, and a container of sliced roast beef slightly over 41F. PIC stated that the items were transferred from the WIC to the flip top unit earlier in the morning. -CDI- PIC placed the necessary items in the WIF to be quickly cooled to 41F and below. (0 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed time stamp that was for 5 hours instead of the allotted 4 hours. -CDI- PIC corrected the time stamp for the items held on TPHC. (1.5 pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several German roaches in the facility under prep tables. Service facility for pests. (1 pt)

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on the flip top doors. Replace necessary gaskets. REPEAT*** (0.5 pts)

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 accumulation of white build up and chipping paint on the wire shelves in the WIC. Increase cleaning frequency. (0.5 pts)

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 heavy accumulation of debris/residue on the floor behind the grills on the cook line. Increase cleaning frequency. (0.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed black build up in between the grooves of the pusher on the deli slicer. -CDI- PIC removed that piece and had it W/R/S. REPEAT*** (1.5 pts) 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 .

3-501.14(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 several items in the main WIC that had been cooling since 1/12/26 that had not reached 41F. -CDI- PIC voluntarily discarded the necessary items. (1.5 pts) For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 several items that had been cooling since 1/12/26 that were covered with plastic wrap that did not cool correctly. -CDI- PIC voluntarily discarded the necessary items. REPEAT*** (1 pt) 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. Observed damaged gaskets on the flip top doors. The damaged gaskets did not appear to be affecting the integrity of the unit. Repair damaged gaskets. Points not taken. (0 pts)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips onsite for the chlorine dish machine. 10 day VERIFICATION REQUIRED*** (0.5 pts)

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 accumulation of debris on the wire shelves in the WIC. Increase cleaning frequency to help avoid possible contamination. (0.5 pts)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sink near front of kitchen being used to fill up buckets used to wipe down prep tables and Brillo brush stored inside handwashing sink, food debris remaining inside of handwashing sink near 3 compartment sink. CDI-PIC to clean handwashing sinks out and removed bucket. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed empty soap dispenser at handwashing sink near kitchen entrance. CDI-PIC added soap bottle to handwashing sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue remaining on several plastic and metal containers and minor residue remaining on the back of deli slicer. CDI-PIC set aside items to be cleaned again. 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 sliced provolone, sliced bologna, shredded cheddar, sliced American cheese, boiled eggs, cooked chicken, and tomato sauce above 41F (see temp chart) in top section of prep tops and in WIC. CDI-PIC stated that items were placed into units at 12 pm and were moved to WIC to cool down. Ambient air of WIC temped at 41F. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 cooked spaghetti (2F/60mins) and cooked mashed potatoes (22F/60mins) in large, covered plastic containers. CDI-PIC removed covered for items and placed into shallow, metal pans to increase cooling rate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed linens stored on top cornbread near serving line. PIC removed linens.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several single-use plastic containers that have been cleaned and reused to hold new food products. Ensure to use durable, NSF plastic/metal containers to store all food products.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed moderate, gritty build up in top corners of dishmachine and on spray nozzles on top of dishmachine. PIC had kitchen worker clean inside of dishmachine.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - observed RTE food stored with and on pan that had raw ground beef residues on pan. CDI, foods relocated for proper storage. Observed raw shell egg stored over waffle and pancake mix that did not contain any shell egg or other raw ingredient. CDI, shell eggs relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheese and bologna over stacked in prep refrigerator above 41 degrees F. CDI, Operator stated items recently placed in unit and foods relocated to rapidly 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door in need of door strip.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed buttermilk breading wash in ice bath above 41F. PIC stated that mixture is replenished often. CDI - PIC had more ice added to ice bath to cover sides of container. Item was below 41F by end of inspection. Observed multiple items in WIC above 41F. Per PIC, delivery was just made and door had been open. CDI - PIC kept door closed and items were below 41F by end of inspection. - 1.5 - For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 food/soil debris on outside of upright refrigerator/freezers, particularly around handles. - 0.5 -

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 buildup of dirt/debris and heat/ac vent covers on front line ceiling. 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 some damage in kitchen - 1 - REPEAT

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed employee crack raw shell eggs with gloves then proceed to handle clean plates without washing hands and observed employee handle soiled towels then clean utensils without washing their hands in between. CDI, glove use discussed with PIC. Repeat

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee crack raw shell eggs with gloves then proceed to handle clean plates without washing hands and observed employee handle soiled towels then clean utensils without washing their hands in between. CDI, glove use discussed with PIC.

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 mashed potato cooling in deep covered container at 120 degrees F at 10:18 and cabbage cooling in deep container at 110 degrees F. At 10:44 potato was at 111 degrees F and cabbage was at 106 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, items placed on uncovered sheet pans and relocated to WIF to rapidly 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf - Observed ribeye on menu not identified with asterisk for consumer advisory. CDI, menu’s updated while on-0site.

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 mashed potato cooling in deep covered container at 120 degrees F at 10:18 and cabbage cooling in deep container at 110 degrees F. At 10:44 potato was at 111 degrees F and cabbage was at 106 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, items placed on uncovered sheet pans and relocated to WIF to rapidly cool. 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 - Observed fish thawing on prep table. CDI, fish relocated to refrigerator to thaw.

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 containers used as scoop in mashed potato.

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 some ceiling damage. Observed some floor tile and baseboard tile damage in kitchen and office area.

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 uncovered employee beverage stored next to clean equipment.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee crack raw shell eggs then handle RTE foods such as bacon without removing gloves and washing hands. CDI, gloves removed and employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 2 food employees turn faucet off with bare hands after washing. CDI, employee rehashed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed okra hot held at 119 degrees under heat lamps CDI, item 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 .

3-501.18 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 baked potatoes, 2 pans of soup not date marked in walk in cooler. Observed turkey and ham with date of preparation of 4/2. Observed pan of roast beef not date marked. Observed chicken salad with date of preparation of 4/3. CDI, 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed TPHC procedures not followed for shell eggs. CDI, time identified per procedures.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed sanitizer bucket testing greater than 200ppm chlorine. CDI, sanitizer bucket diluted to required concentration.

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 portioned container used as scoop in multiple containers.

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 some ceiling damage

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cleaner stored inside the Hand sink. CDI - Items was removed. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by cart. CDI - Cart was moved.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on the interior surface of the ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed pans and utensils stored as clean with food debris on them. CDI - Items were moved to dish pit to be w/r/s properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed buttermilk batter on prep table at 57F. CDI - Buttermilk batter was placed inside the standing RIC for rapid cooling.

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: 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 . Observed tightly wrapped lettuce cooling at a rate of 0F/min. CDI - Lettuce was unwrapped and placed inside the WIC for rapid cooling. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer below the proper concentration. CDI - Sanitizer was replaced with sanitizer at the proper minimum strength.

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 pan with no handle, used as scoop, submerged in rice. CDI - Pan was removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed empty raw shell egg tray stored on top of package of buns. Observed open pan of raw steak stored over fries and lasagna in RIF. CDI - PIC discarded tray and rearranged food storage. No contamination was observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 pot roast cooling at an insufficient rate in WIC. CDI - PIC uncovered and moved pot roast to WIF to rapidly cool. 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 .

3-501.18 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 stuffing with 7-13 date mark and corned beef with 7-14 date mark in WIC. CDI - PIC voluntarily discarded food. 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed potatoes and peppers/onions held on TPHC at cook line without written procedures. CDI - PIC added items to existing TPHC procedures for shell eggs. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 covered pan of pot roast cooling at an insufficient rate in WIC. CDI - PIC uncovered and moved pot roast to WIF. PIC will adjust methods to include uncovering food and using the WIF to rapidly cool food.. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back screen door with torn screen. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen. PIC stated that pest control was last here 6 months ago. PIC will repair torn screen and schedule pest control appointment.

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored in crevice between prep top and prep counter. REPEAT. CDI - PIC removed knives to be re washed.

6-303.11 Provide required lighting intensity. WIC measured at 2 foot candles. Dry storage measured at 4 foot candles. Provide at least 10 foot candles of light intensity.

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, with no lid, stored on cutting board at the prep top unit. CDI - Employee drink was discarded.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lemons and tomatoes stored above RTE diced potatoes. CDI - Storage order was rearranged by PIC inside the RIC and the WIC. 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. 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 . Observed pans stored as clean with food debris still present on the food contact surfaces. CDI - All pans were moved to the 3- compartment sink to be washed again. REPEAT. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 . Dish machine was observed at 0 PPM, dish washer was observed actively washing and restocking dishes for use. All previously washed dishes were pulled and moved to 3 compartment sink to be manually washed. Establishment could not provide more sanitizer for dish machine. EHS 3 day VR required.

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: 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 . Observed grilled peppers and sauerkraut stored inside the RIC with no date marking. CDI - Both were prepared the previous day and date markings were added.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed multiple knives stored in the crevice between the prep top cooler and the prep table.

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 inside the WIC with build-up of debris and residue. Observed gasket of RIC with dark residue. Observed stickers from date labels on the outer portion of multiple pans. Observed equipment in kitchen in need of cleaning. CDI - Pans were moved to 3 compartment sink to be washed properly.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. CDI - PIC closed dumpster door.

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 large amounts of food and debris under equipment throughout the kitchen, especially around dish machine.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food, not cooling, stored with no lids inside the WIC and the RIC. CDI - All items were covered

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed a slicer attachment with food debris stored as clean. Observed pans stored as clean with food debris still present on the food contact surfaces. CDI - All equipment and pans were moved to the 3- compartment sink to be washed again.

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 . Observed tomato puree in the WIC held past 7 day time/temperature window. CDI - PIC discarded tomato puree.

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 sliced tomatoes inside the RIC, cooing with tightly wrapped plastic preventing air flow for proper cooling. CDI - The PIC removed plastic for proper cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sugar stored on the floor inside the dry storage area. CDI - Sugar was removed from the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths left on counter top/prep area, not stored in sanitizer between use.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle in direct contact with rice inside the HH Box.

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

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 exterior of cooking equipment and shelving throughout the kitchen in need of cleaning.

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed garbage stacked above the rim of the dumpster and on the ground around the dumpster do to insufficient dumpster capacity. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excessive amounts of garbage on the ground around the dumpster area. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids and doors of dumpster left open.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee rinse gloved hands at hand sink and return to handling food. CDI PIC educated employee on changing gloves and properly washing hands before donning new gloves.-0

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 4 large containers of raw chicken being stored above ground beef in the WIC. CDI PIC moved raw chicken to bottom shelf.-1.5

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 1 large pan of cooling cooked potatoes date marked with wrong date. CDI PIC corrected date mark.-0

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dish washer drying clean containers with a cloth. CDI PIC educated employee and had dishes washed again. -.5

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 used to store clean dishes with large amount of dust build up. -.5

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 under equipment on cook line and prep tables and sinks with large amount of debris. -0

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 2 bottles of dish washer employee medicine and purse on table with clean dishes. Observed employee drink in Reach in on shelf with food. CDI PIC moved all employee items-.5

6-301.14 Post a handwash sign at each handsink. No hand wash signs at handsinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Slicer wheel had dry debris on it. CDI - Cleaned during inspection. REPEAT. Improvement noted.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Mashed potatoes from yesterday recorded at 44F. After discussion with PIC, determined that produced failed cooling. Product was place in pan to deep. Use shallow pans and WIF for cooling mashed pots.

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 . Alfredo sauce on day 8. CDI- Discarded.

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 . Diced tomatoes cooling in container with wrap tightly covering. CDI- Uncovered. Mashed potatoes failed cooling (see # 20).

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee not wearing a hair restraint.

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. Shelves in WIC and fans need cleaning. REPEAT.

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 raw flounder and shrimp on shelf above squash in reach in. CDI - Storage order was rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed cutting boards stored as clean with food debris on them. Observed knives, scoops, and other utensils in drawers with food debris on them. PIC stated items in drawers are no longer used. CDI - All items were moved to be cleaned. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 sausage patties at 91 and sausage links at 123 under hot holding. CDI- Sausage was reheated. Cook stated he was aware the temperature may have dropped and needed to be reheated. After reheating sausage was placed in hot box instead of being kept under lamps. REPEAT.

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 foods cold holding in sandwich prep unit all above 41 F. CDI - PIC stated foods had been pulled from other coolers and placed in the unit this morning so food was moved to other units to cool and technician was called to repair sandwich prep unit. REPEAT.

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

4-501.11 Maintain equipment in good repair. Observed sandwich prep cooler not holding temperature. Ambient temperature was 45F.

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 build up of debris on shelving. Needs cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter and waste in dumpster area. Needs cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall to floor edging missing near back door.

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. Observed facility missing updated Employee Health Agreements with nontyphoidal salmonella. CDI - EHS discussed updated with PIC and training employees. EHS provided PIC with updated documentation 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 does not have a vomiting or diarrheal cleaning procedure. CDI - EHS discussed requirement with PIC and provided link to state plan.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed food debris on plate and bowl stored as clean. CDI - Utensils were moved to be cleaned at dish area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 sausage patties at 91 and sausage links at 123 under hot holding. CDI- Sausage was removed.

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 sausage at 49 F, lettuce at 46 F, hot dogs at 48 F, and livermush at 48 F in RIC. Observed garlic in margerine stored next to grill at 68 F. CDI - PIC stated cooler had been having issues since yesterday. All food had been moved into the cooler this morning and PIC stated he was going to keep it in there for only a few hours during rush. All TCS food was removed from the cooler and placed in WIC. Garlic in oil was voluntarily discarded. Garlic treated with phosphoric acid or citric acid would be safe from growth. Garlic could not be proven to be treated with either.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on sanitizer bucket that contained soap. CDI - Label was added and EHS discussed labeling requirements with PIC.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 potatoes cooling drop only 26 degrees in 1.5 hours. Potatoes were moved to WIF to cool more rapidly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans. 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 cutting boards stored leaning against container holding old plastic bucket lids that were had debris on them as well as in container. CDI - Container of bucket lids were removed to be cleaned.

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-use cutlery stored in box on the floor. CDI - Box was move off the floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed keys and phone stored on buckets used for food or utensils. CDI - Phone and keys were removed.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. OBSERVED items in reach in units and turkey in walk in cooler uncovered. CDI. Employee placed plastic wrap on all items. REPEAT.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. OBSERVED containers of sausage and other meat in the freezer without a covering. CDI. Employee covered items.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P OBSERVED employee washing hands and did not use barrier to turn off the faucet. CDI. PIC redirected employee to properly wash hands and turn off faucet.

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 salmon pattie mix in the reach in without a date on it that was prepared on the 24th of February. CDI. PIC had employee place correct date on it. OBSERVED items such as deli meat in the lowboy, lettuce, chopped tomatoes, ground beef, shredded cheese in the flip top without a date on it. PIC showed EHS where food was pulled from the walk in cooler with correct date. CDI. PIC had employee place dates on the items that were in the flip top unit.

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 employee use a cup as a scoop to get ice instead of using the ice scooper.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw burgers stored over pancake batter. CDI reordered storage.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer with build up of food debris. CDI PIC had employee clean and sanitize slicer.

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 cooling in walk in 2 cooling in too great of volume and covered tightly at insufficient rate to meet cooling parameters. CDI moved to sheet pans and proper cooling achieved.

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 cooler doors corroding.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee cracking raw shell eggs and going back to working with clean plates and ready to eat food without handwash between glove changes. Repeat . CDI PIC had employee wash hands and change gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in prep unit 2 at greater than 41 degrees. Repeat CDI moved to walk in cooler to maintain proper temperatures . 10 day verification required to insure unit is repaired.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed numerous items on menu without asterisk linking to consumer advisory. 10 day verification required.

4-501.11 Maintain equipment in good repair. Observed prep unit two unable to maintain proper temperatures and in need of repair.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed metals doors corroding . -0 points-

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee crack shell eggs with gloved hands and used same gloved hands to touch other RTE foods without washing hands or changing gloves in between. CDI- education was given, hands were washed and gloves where changed often. Contaminated foods were discarded - 0 points.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employees not changing gloves after switching task. Observed several food employees going from the walk in cooler with gloved hands to prepping without changing gloves in between. Also observed food employee crack shelled eggs with gloved hands and work RTE without changing gloves. CDI- education was given and gloves where changed. - 1.5 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Gravy and Salisbury steak was hot holding in hot box at 126-130F. Sausage patties and bologna were hot holding at 130-132F under heat lamp. CDI-Gravy steak was reheated to 165, other items were placed on time and was said to be on time moving forward. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P American Cheese, Raw ham, tomatoes and other tcs foods were cold holding >41F on flip top unit. Also observed sausage patties and other items cold holding in 2 door tall unit. CDI- food items were moved to the walk in cooler/freezer to aggressively cool. -1.5 points.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Eggs were being held on time but lacking time stamps. Also did not observe TPHC documentation that backs this process. CDI/Vr- Time stamp was added to raw eggs. PIC is to email completed TPHC form to EHS within 10 days - 1 point. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large container of lettuce cooling in dense container in reach in 2 door. Observed sausage patties cooling in dense amounts while fully wrapped in WIC. CDI- Food items were ventilated and placed in freezer for aggressive cooling and proper cooling methods. -.5 points.

3-501.13 Use approved thawing methods. Observed raw pork chops thawing outside of refrigeration without water flow. 0 points.

4-501.11 Maintain equipment in good repair. Replace all torn door gaskets for breakfast and lunch prep coolers, reach-in, walk-in freezer, and under counter cooler at wait station Repair damaged condenser that is allowing for heavy ice buildup in walk in freezer. Replace rusted shelving throughout. REPEAT - 1 point. General Note: Facility is to work on, Hand washing, cooling methods, glove changing and temperature control. Also observed employee spray fryer while food was in proximity of the fryer. Education was given to food employee and wings were trashed. Good training is needed.

General Comment: 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce inside walk-in cooler stored above ready to eat foods i.e. cooked potatoes. CDI: storage order rearranged. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed bagels stored in direct contact with grocery bags inside 2-door reach-in.

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 incorrect date on ranch dressing inside walk-in cooler #2. Observed no date on lasagna and dumplings made yesterday inside walk-in cooler. CDI: all items were properly date marked.

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 time had not been changed on time card for shell eggs held on TPHC at flat top grill area. CDI: time was changed.

General Comment: 4-501.11 Maintain equipment in good repair. Replace all torn door gaskets for breakfast and lunch prep coolers, reach-in, walk-in freezer, and undercounter cooler at wait station. Replace any damaged fryer baskets. Replace broken/damaged strainers. Repair walk-in freezer defrost cycle causing heavy ice build-up around seal of door. Replace any chipped plates. Replace dish racks if heavy build-up cannot be removed.

General Comment: 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. Replace stained /peeling ceiling tiles throughout kitchen. Replace broken/missing baseboard tiles. Repair cracked areas in concrete flooring to make smooth and easily cleanable.

General Comment: 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Shield/provide shatterproof bulbs on lights above wait station area. General Comment: Tracked transitional permit. Observed non- compliant items #6, 7, 11, and 17 have been completed. Reminded owner the need to have all items completed by expiration date of 10/22/19