EAST COAST WINGS + GRILL

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart blocking the hand sink on the cook line. -CDI- Cart was relocated. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers soiled with stickers residue while being stacked together. -CDI- PIC placed the necessary items in the dish pit to be re-washed rinsed and sanitized. EHS observed improvements form last inspection. Points not escalated. (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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed cooked chicken wings without date marks. PIC stated that they were cooked the night before. -CDI- PIC placed correct date marks on the wings. Due to severity, points not taken. (0 pts) 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans being stored with other cans that were not damaged or dented. -CDI- PIC voluntarily discarded the damaged cans. (1 pts)

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed tongs being stored in a metal container with water that was at 110F. -CDI- Tongs were brought to the dish pit to be W/R/S. REPEAT**** (0.5 pt)

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 grime build up on the wire racks in the WIC. Increase cleaning frequency. REPEAT*** (0.5 pts)

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 a few a damaged base tiles and broken floor tiles throughout the facility. Repair/replace damaged tiles. 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 slight accumulation of dust build up on the ceiling near the air vents. Increase cleaning frequency. (0 pts)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken being stored above cooked RTE chicken wings in the WIC. No contamination of the RTE wings was observed. -CDI- Raw chicken was stored under the cooked RTE chicken wings. (1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavily soiled vegetable slicer. PIC stated that they do not use the vegetable slicer. Also observed soiled potato dicer and insert containers with sticker residue stacked together. -CDI- The necessary items were placed in the dish pit to be W/R/S. (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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings being stored in hot holding drawer at less than 135F. PIC stated that the wings were placed in the HH drawer no longer than an hour prior to the inspection. -CDI- Wings were reheated above 165F. (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 .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed tongs being held in a bucket of water less than 135F. -CDI- Tongs were removed and placed in the dish pit to be W/R/S. (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 grime on the wire racks and other equipment throughout the facility. Increase cleaning frequency. REPEAT*** (0.5 pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on the cutting board of the flip top unit. -CDI- Employee removed phone and sanitized the cutting board. (0.5 pts)

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 eating at prep station next to the 3 compartment sink. Employees shall eat in designated areas. (0.5 pts)

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed nozzle on hand soap at the hand sink on the cook line. -CDI- PIC procured sand soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed nozzle on paper towels made available at the hand sink on the cook line or at the hand sink next to the 3 compartment sink. -CDI- Paper towels were provided. (1 pt)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed no date marks for the cooked chicken wings in the WIC. Multiple food employees verified that the wings were cooked the day prior to inspection. -CDI- The wings were correctly dated marked. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple spray bottle throughout the facility without labeling. -CDI- PIC labeled the necessary spray bottles. (1 pt)

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 that were being stored on the floor. PIC stated that they had a shipment come in at 4am. Places boxes at least 6 inches off of the floor to help reduce the risk of possible contamination. (1 pt)

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 slight build up of on the gaskets of the RIF adjacent to the 3 comp sink. (0 pts)

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 FRP walling start to come undone by the mop sink. Repair walling. (0 pts)

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverages being stored on the top shelf of a dry storage rack above spices and other ingredients. -CDI- PIC voluntarily discarded the beverages. (0.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food residue on metal containers that were being stored as clean. Also observed sticker residue on containers stacked together that were said to be clean. -CDI- PIC Removed dishes and placed them in the dish pit to be rewashed and sanitized. (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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen during inspection. Service facility for pests. (1 pt)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers while being stored as clean. Separate containers to allow proper air drying. REPEAT*** (1 pt)

4-501.11 Maintain equipment in good repair. Observed hot holding drawer unable to close properly without adjustments. PIC stated that they have placed an order for a new unit and it should be delivered next week. REPEAT*** (0.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed hose with nozzle attached that was not able to be turned off. PIC stated that they have order the parts to have the faucet fixed. REPEAT*** (2 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. Certified Food Protection manager must be present during all hours of operation. (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee return from the WIC and attempted to don gloves without a hand wash. After EHS intervened, employee washed hands but turned off the faucet using bare hands. -CDI- EHS provided education on proper handwashing. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed for employee work with raw chicken then proceeded to dawn new gloves without a hand wash. -CDI- EHS intervened and educated food employee when to wash hands. Employee washed hands. REPEAT*** (4 pts)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine being actively used while producing 0ppm. Food employee found a cap lodged in the bottom of the machine preventing any water from coming through. -CDI- cap was a removed and the dish washer was functioning correctly the following cycle with a chlorine concentration of 150-200ppm. The previously washed dishes were rewashed and sanitized. (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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Upon arrival EHS observed cooked chicken wings holding at 95F. Food employee stated that they had just been taken out of the fryer 10 minutes prior. -CDI- Employee re-fried the wings with a reheat temperature of 200F. Employee then decided to voluntarily discard the wings and use the hot holding drawer for the wings. REPEAT*** (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers that were said to be stacked as clean. Separate containers to allow proper air drying. REPEAT*** (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed hot holding drawer unable to close properly without proper adjustments. PIC stated that they have ordered a new unit to replace the damaged unit. Also observed dish machine unable to operate correctly. PIC contacted EcoLab to have it serviced. 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 heavy residue build up on the paper towel dispenser next to the fryers and residue build up on the walls in the kitchen. Increase cleaning frequency. REPEAT*** (1 pt)

5-205.15 Maintain a plumbing system in good repair. Observed handsink next to the 3 comp sink with its drain pipe disconnected and a plug in the sink to prevent water from leaking on to the floor. Also observed a hose with a nozzle attached unable to be turned off. Repair all necessary plumbing. REPEAT*** (2 pts)

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee smoothie being stored over RTE food items in the WIC. -CDI- PIC voluntarily discarded the smoothie. (0.5 pts)

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 a lidless employee beverage stored on the cookline cutting board and on the shelf above the cookline opentop refrigerator. CDI - Moved to designated area where contamination cannot occur.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed a cookline employee wash their hands for approx 3-5 seconds. CDI - EHS intervened and PIC provided education on proper handwashing procedures. Hands rewashed. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed a cookline employee wash their hands and then turn off the faucet without a barrier. CDI - EHS intervened and PIC provided education on proper handwashing procedures. Hands rewashed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the cookline handwash sink to be obstructed from use by a sanitizer bucket stored directly in the basin. CDI - Sink unobstructed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed metal insert containers stored as clean on the rack adjacent the dishwasher that had food debris on their surfaces. - Observed the blade to the table mounted can opener at the 3 compartment sink to have an accumulation of food debris. CDI - Items placed at dishpit to be W/R/S. 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 an insert container of mac and cheese at the tabletop steamtable to be at temperatures between 89-108. Cookline employee stated he was unaware of how long it had been in the unit. CDI - Mac & cheese voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 an insert container of whole leaf lettuce to not be provided with a date mark in the cookline opentop refrigerator across from the flattop grill. Cookline employee stated he was not working yesterday and was not aware of when it was prepped. CDI - Container of lettuce voiluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed a container of romaine lettuce in the WIC with a date label stating it was prepped on 3/26. Item was on day 9 at the time of the inspection. CDI - PIC voluntarily discarded container of lettuce. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed spice shakers at the cookline that were not labeled as to their contents.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth bucket at the cookline with a sanitizer solution concentration of <10ppm. CDI - PIC changed solution and restested at 150ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed stacks of plastic insert containers wet nested on the rack adjacent the dishwasher. REPEAT.

4-501.11 Maintain equipment in good repair. - Observed the top drawer of the chicken wing hot holding drawers to not fully close/close properly. - Observed the wires to the fryer baskets starting to bend at the corners, creating large gaps between some sections of wire. REPEAT. - Observed numerous multi-use plastic buckets, that are used to hold chicken wings in the WIC once they have cooled down, to have large holes in their sides.

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 a buildup of food debris along the tops of the cookline refrigerator doors and the cookline chicken wing hot holding drawers. REPEAT.

5-205.15 Maintain a plumbing system in good repair. - Observed the handwash sink adjacent the cookline to not be functioning at the time of the inspection, with the water not on to the sink. REPEAT. - Observed the handwash sink adjacent the 3 compartment sink to have the drain pipe disconnected from the sink. PIC stated a plumber has been there to look at the handwash sinks and they are awaiting parts to come in for repairs.

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 beef and raw chicken beside each other on bottom lowboy shelf. CDI- PIC stores chicken in tall bucket to prevent dripping and maintain segregation. Staff affirms beef will reach a final cook temperature of >165F. When equipment repairs have been made, raw proteins will return to their separate cold drawers. 165F final cook maintained for all proteins until such time. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sour cream in front RIC above 41F, top later of sliced provolone in fliptop above 41F, and TCS dressings (mayo, ranch, garlic) on prep top at room temperature. CDI- PIC voluntarily disposes of sour cream, and instructs staff on how to hold TCS dressings on service line using TPHC. EHS provided TPHC template, temporary procedures, and ensured understanding with PIC. Sliced cheese and sour cream voluntarily disposed of. TCS dressing disposed of and reset with time labels under TPHC. REPEAT. (-3)

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed chicken wings held on time without label. CDI- PIC voluntarily disposes wings and demonstrates proper labeling for staff to be used with time going forward. (-1.5)

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed facility holding final product of par-cooked wings on 1 hour TPHC, despite state approved procedures stipulating the final product should be served immediately. CDI- items to be labeled and disposed of properly for TPHC going forward. Wings without label during inspection voluntarily discarded. PIC states wings will be held hot at 135F and above when warmer box is repaired, and TPHC is temporary. (-0)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of sheet pans on clean dish rack. (-0)

4-501.11 Maintain equipment in good repair. Observed several pieces of cold holding equipment in poor repair and not being used. PIC states work order for replacements have been made. No TCS foods are stored inside equipment in poor repair. Also observed deteriorating fryer baskets with wire beginning to separate from frame. Repair or replace baskets with compromised structural integrity. (-0.5)

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 debris on top of chemical dish machines, outside sources of lowboys, and shelving of clean dish racks. Increased cleaning frequency is recommended. ( 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed grease accumulation at fryer baskets. Please deep degrease and deep clean, or replace at earliest opportunity. (-0.5)

5-205.15 Maintain a plumbing system in good repair. Observed second hand sink unusable due to broken valves which cannot be spurned off once turned on. PIC states work order has been placed. Hand sink at front of kitchen remains fully usable. (-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 need for cleaning on floors, walls, and in corners throughout facility. (-0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coat on prep counter where final orders are placed, and employee cellphone at fliptop across from cook line. CDI- Employee possessions moved. (-0.5)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cutting boards stored as clean with seasonings falling onto them. CDI- PIC re-washes cutting boards, relocates seasoning salt away from clean dish storage. REPEAT. No escalation of points due to improvement from last inspection. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hard boiled eggs in countertop ice bath, shredded and sliced cheeses in the left fliptop, Cesar dressing in front lowboy, roasted corn sauce, shredded lettuce, and sliced tomatoes in cold drawers above 41F. CDI- PIC moves items prepped or placed in the unit this morning back into WIC for rapid cooling, where they reached 41F within 30 minutes. PIC shall monitor items carefully in the left side cooling equipment, and deploy TPHC if needed. EHS recommends placing a work order for fliptop unit and cold drawer not able to hold at 41F and lower. (-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 .

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 roasted corn sauce in cold drawer without date mark and blue cheese dressing inside WIC with inaccurate date mark. CDI- PIC discards corn sauce, labels dressing prepped last night with accurate date mark. (-1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed multiple cooling units out of commission, WIC sensor gauge not functioning, and several door handles at lowboys coming detached from their units. EHS also observed sensor alarm at CO2 monitor; no gas detected, alarm should be assessed by a technician at earliest opportunity. (-.05)

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed garbage bag left outside dumpster attracting scavengers. EHS recommends contacting the property manager to add additional dumpsters if compliance cannot be maintained in the shared dumpster. (-0)

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple dishes with food debris stored in clean dish storage area. CDI- dishes rewashed, rinsed, and sanitized. REPEAT -3 points- 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 .

3-501.15 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 multiple buckets of wings cooling in WIC tightly covered. CDI - Wings uncovered to allow for rapid cooling. REPEAT -0.5 points- 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans wet stacked in clean dish storage area. REPEAT -1 point-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no test strips in facility for quat sanitizer. Verification visit will occur by 4/1 to ensure that facility has quat test strips. -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and grease buildup on equipment throughout grill area. Increase cleaning frequency to avoid accumulation of food debris. -0 points-

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 severely cracked/missing floor tiles in can wash area. Repair/replace. REPEAT -1 point-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Food contact surfaces had build up attached from previous uses. Ensure that dishes are getting thoroughly cleaned to sight and touch. Dishes were moved to 3 comp sink to be washed,rinsed, and sanitized again. -1.5- Repeat 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a chemical stored among clean foods contact dishes on the air drying shelf. CDI- Removed by REHS.

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 cooling taking place with lids attached inside of the walk in cooler. Food included was pico de gallo and sliced tomatoes. CDI- Lids were vented by REHS to allow heat to escape from containers. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a team member preparing food without hat or hairnet present.

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 utensil’s handles making direct contact with sugar inside of plastic bin. CDI- Removed utensils handle from sugar. -0.5-Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic bulk size container. -1-Repeat

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 damaged bulk size containers with cracks, melted areas, and holes. Discard as necessary once dishes get worn.

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. -C Observed several cracked floor tiles in can wash areas.. Repair/replace. -1- repeat

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed walk in cooler vents with dust build up attached. Recommend a higher cleaning frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager having completed an ANSI accredited food protection class for managers present during the inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(M) Food employees and conditional employees shall be informed of their responsibility to report their health and activities as they related to disease that are transmissible through food. Pf- Observed PIC and food employee unable to tell EHS the six reportable foodborne illnesses and symptoms. CDI-REHS gave PIC employee health poster with reportable illnesses and symptoms. EHS educated PIC on the poster and recommended training for all employees. EHS will email employee health policy acknowledgement form to PIC. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Facility has no procedures for cleaning vomit/diarrhea events. CDI - EHS provided educational poster for dealing with these matters.

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 drinks stored above prep station. Ensure that employee drinks are stored with lid and straw and are below food preparation areas.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink with bucket stored inside in the back of house. CDI- Removed bucket and educated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Food contact surfaces had build up attached from previous uses. Ensure that dishes are getting thoroughly cleaned to sought and touch. Dishes were moved to 3 comp sink to be washed,rinsed, and sanitized 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 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 cheese, chicken breast, and burgers all above temperature threshold. These items were moved to walk in cooler to be brought down below temperature threshold -3.0 REPEAT

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 seasonings without labels left attached.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored inside of water on the main prep station. Water temperature was 80F. CDI- Water discarded. 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 utensil’s handles making direct contact with sugar inside of plastic bin. CDI- Removed utensils handle and sent to 3 comp sink .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic pans and other dishes. - 1.0 - REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -C Observed several cracked floor tiles along the cook’s line. Repair/replace. - 1.0 - Repeat

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed interior of microwave across from three compartment sink was soiled.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety Observed no prior approval from the health department for non continuous cooking of bone in wings. CDI - Application was filled out and procedures reviewed at time of inspection. Copy was left with facility and copy was retained by EHS to be scanned to file. - 1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sliced and shredded cheese, raw chicken breast, and raw hamburger in cold holding drawers at >41F. (See temperature chart) PIC stated items were placed in unit prior to start of inspection. CDI - Items were moved to WIC to cool down below 41F. PIC called to have the unit serviced. A visit will be conducted

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic pans and other dishes. - 1.0 - REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -C Observed several cracked floor tiles along the cook’s line. Repair/replace. - 1.0 - Repeat

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 Observed employee on phone while putting up dishes. CDI-employee instructed to wash hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee leave dish area and start filling orders for customers without washing hands. CDI-employee instructed to wash hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine not properly sanitizing. Concentration was 0ppm. CDI-sanitzer was changed out and new concentration was 100ppm.

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 working bottles of sauces and seasonings and oils not labeled.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine sanitizer strips onsite during inspection. VR to be done by 02-10-23

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. -C Observed several cracked floor tiles at the mop sink. Repair/replace. Repeat

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed mop bucket stored in front of hand sink by 3-comp sink. CDI - PIC moved mop bucket to provide access. -1 points

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -C Observed 2 containers of oil in boxes stored on the floor near the dry storage by mop sink. Store items a minimum of 6 inches off of the floor. -1 points

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -C Observed food debris on the exterior of prep containers stored clean my dish machine. CDI - PIC placed dishes at dish machine to be W/R/S. -0.5 points

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. -C Observed several cracked floor tiles at the mop sink. Repair/replace. -0.5 points

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Facility has no procedures for cleaning vomit/diarrhea events. CDI - EHS provided educational poster, written procedures and education on the updates to the 2017 Food Code. -0 points

2-301.14 (B) Wash hands after using the toilet room.- P Observed food employee leave restroom without washing hands. CDI - EHS informed PIC and went over when food employees must wash their hands. PIC had employee wash hands before returning to cook line. - 2 points

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed 0 ppm chlorine sanitizer at dish machine. PIC placed service call during inspection and dish machine was serviced. Chlorine sanitizer was min 50 ppm by end of inspection. -1.5 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico de gallo, lettuce and boiled eggs holding in prep unit near cheese melting oven holding between 44F - 47F. Date marks showed food was prepared prior to the inspection. CDI - PIC placed items in WIC to cool quickly. EHS recommended having unit serviced to ensure proper holding temperatures. -1.5 points Note: EHS provided PIC with TPHC form to determine if it may be useful for TCS items in prep unit near cheese melting oven.

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 dust build up on wires hanging over prep units in kitchen area. Increase frequency of cleaning. -0.5 points

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on food prep surfaces. CDI- drinks were removed and placed on bottom shelving.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed food employee wash hands for 5 seconds, then touch faucet with bare hands. CDI- employee was educated on proper hand washing. Employee rehashed hands. 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 touch dirty dishes, then touch clean ones without washing hands. CDI- employee was educated on “dirty to clean, wash in-between”. Employee washed hands and dishes were cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several items in flip top #1 that were stored above 41 F. CDI- items were placed in walk-in cooler to chill.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles of degreaser the were not labeled. CDI- spray bottles were labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed sliced lettuce cooling in walk-in cooler while covered and stacked. CDI- Containers were vented and placed on one level.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT. (Full points).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of fryers, refrigeration units, and shelving in kitchen area . Clean debris from shelving in walk-in cooler. REPEAT (full points)

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. Clean dust from fan screens and ceiling tiles in ceiling above drink stations in kitchen area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a cart blocking the hand sinks next to the fryers. Observed a mop bucket blocking the hand sink near the 3-comp sink. Observed 3 large sink stoppers stored in hand sink in bar area. CDI- Cart, sink stoppers, and mop buckets were removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers used to mix sauces onto chicken wings were stored with debris on them. CDI- items were placed at dish machine to be properly washed, rinsed, and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed three grilled chicken breast stored below 135 F. Employee stated that items were cooked 30 minutes ago. CDI- PIC voluntarily denatured and discarded product. (0 points)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed spring mix and sliced lettuce stored in prep cooler above 41 F. Items were over stacked in prep cooler basin. Employee stated items were placed in prep cooler and hour ago. CDI- Items were placed in walk-in cooler and allowed to chill.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT

4-501.11 Maintain equipment in good repair. Observed several refrigeration doors with torn gaskets in need of replacing in the kitchen area.

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

2-301.14 Wash hands after activities that contaminate them. -P Observed two employee return into the kitchen from disposing of garbage. One employee washed hands for 4 seconds before returning to work station. The other employee used sanitizer instead of washing hands before putting on gloves to return to work station. CDI- Inspector educated both employees on proper handwashing.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine was not registering any sanitizer strength. The container of sanitizer being utilized by the dish machine was empty. CDI- PIC change the container to one that had a sufficient amount. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed dried food debris in interior of microwave. PIC stated that the unit is suppose to be cleaned everyday. CDI- interior of microwave was cleaned.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bucket of chicken wings stored on the floor in walk-in cooler. CDI- buckets of wings were placed on the bottom shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet at dish machine area. CDI- containers were seperated and allowed to air dry. REPEAT (full points)

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored near buffalo sauce table in kitchen area. CDI- Drinks were removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed black foodcart stored in front of hand sink in kitchen area. CDI- Cart was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris on laddle stored in clean area near dish machine. CDI- Laddle was placed at dish machine area. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- Facility has up to ten days to clean unit. 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Hot water peaked at 109 F at 3-comp sink and 98 F at dish machine. CDI- Facility is now serving on single-use plates and cups.

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 There was little change in temperature in 15 minutes of chicken wings stored in walk-in cooler. Wings were stored in deep, plastic buckets in walk-in cooler. CDI- PIC placed chicken wings in shallow trays to allowed for better cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of spring mix and sliced lettuce that were stored above 41 F in prep cooler. PIC stated that item were placed in prep cooler from walk-in cooler this morning. CDI- Items were placed in walk-in cooler and allowed to chill. REPEAT (1.5 pts).

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 chicken wings cooling in deep plastic containers in walk-in cooler. CDI- PIC placed chicken wings in shallow trays to allowed for better cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of seasoning that was not labeled. CDI- Container was labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees not wearing hair restraints while preparing food. CDI- Employee put on hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- Containers were seperated and allowed to air-dry. REPEAT

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water at 3-comp sink peaked at 109 F. Hot water at dish machine peaked at 98 F. VR- facility has up to ten days to increase temperature of hot water in these areas.

5-501.15 Outside Receptacles - C Observed trash and debris on shared garbage pad in outside storage area. CDI- Facility had someone to clean area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large trash can blocking hand sink near entrance of kitchen. CDI- Trash can was moved.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed chips and cooked chicken wings stored below unwashed vegetables in walk-in cooler. CDI- Chips and cooked chicken wings were moved to a placed were no cross-contamination coud occur. REPEAT. (Full points)

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed dried debris on slicer that was used yesterday according to management. Dried food debris was found on areas that come in contact with food. CDI- Slicer was taken apart and cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a containers of sliced lettuce in prep cooler that was 43 F. CDI- Container was discarded.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air dry. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean grease from hood screens and exterior of hood in kitchen area. Clean edges of slicer in back area of kitchen.

5-501.17 Provide a covered waste bin in female restrooms. Observed that trash can in women's room is not covered. Provided covering for main trash can, or placed covered containers in each stall in women's room.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks stored above food prep surfaces. CDI- drinks were removed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed and cut celery and carrots in walk-in cooler. CDI- Items were reversed. REPEAT 1.5 pts taken

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 chicken wings on racks at room temperature that did not have any temperature change in 13 minutes (71 F). CDI- Chicken wings were reheated and allowed to begin cooling process again. Procedure for wings has the wings placed in deep, plastics buckets and allowed to cool in walk-in cooler. Changes may need to be made to this procedure.

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 two containers of sliced turkey and sliced roast beed that were not labeled and stored in cooler under stove. CDI- Items were 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 Observed chicken wings near back af facility cooling at room temperture. Use items such as ice baths to help products cool. CDI- items were placed in walk-in cooler and allowed to chill.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies near 3-comp sink in facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air-dry.

4-501.12 Cutting Surfaces - C Replace cutting board at prep station #2 (stained and has deep grooves in them).

5-501.17 Toilet Room Receptacle, Covered - C Provide covered containers in women's room for sanitary napkins.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed no managerial control over cold holding, reheat temperatures, and handwashing.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees washing hands for less than 10 seconds and not using barrier to turn off faucet. CDI hands rewashed. 2-301.14 When to Wash - P. Observed employee handle raw chicken and put on gloves to handle RTE food, employee use glove to handle raw chicken, take off one glove and switch to new ones without washing hands. CDI hands washed.

3-304.15 (A) Gloves, Use Limitation - P. Gloves shall be changed when damaged, soiled, or task changes. Observed all employees working with torn gloves, use gloves to touch phone, clothes, personal drink, and garbag bin and return to food prep. CDI gloves changed and hands washed. Observed employee cleaning and leave line to grab boxes and continue to use same gloves. CDI gloves changed and hands washed. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken box stored on top of box of potatoes in back prep area. CDI box moved.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean thermometer before use and before storage. Observed thermometer used to check food temperatures without cleaning. CDI item cleaned.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed chili (110), buffalo chicken dip (123), and beer cheese (84) in two separate wells that was not at 135F after 2 hours. CDI items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in unit ambient air at 50F and holding food items at 42-54F. Unit did not drop in temperature during visit. CDI prepared items above 45F voluntarily discarded and items 45F or below changed to 4 day shelf life. Temps in temp chart. Refrigeration repair person on site to check unit and fix unit. Observed multiple items on prep line above 45F and two boxes of raw chicken sitting out on a milk crate during service. CDI items moved to walk in unit or voluntarily discarded. Verification required.

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 slice beef with a 10 day shelf life. CDI items discarded. Follow up to ensure dates changed. Observed pepperoni in freezer with 30 day shelf life. Told PIC once pulled from freezer only allowed 7 days or can get a product information to prove item is nonTCS. Observed lettuce, pico, corn and black bean salsa, cheese, 6 containers of leftover hot food from yesterday, and boiled eggs that were not date marked. CDI items labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce and diced tomatoes that was covered and cooling in plastic containers in walk in unit that was not fully functional. CDI

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed dial thermometer used to check all food items including thin pieces of lettuce. Verification required.

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 mayo containers on floor in dry storage.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers and metal serving trays that were wet stacked.

4-501.11 Maintain equipment in good repair. Observed walk in unit that was inoperable and unable to maintain temperature. Had repair person on site to fix issue.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee phone stored on rack with multi use utensil, employee food stored with dry storage items, and personal drink placed on counter top.