LOVES TRAVEL STOPS & COUNTRY STORES #714

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic containers stored as clean with sticker residue touching the food contact surfaces of the other containers. CDI- PIC placed the dishes 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 .

3-501.19 (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 large bone-in fried chicken held on TPHC and not included on the TPHC procedure. CDI- PIC added the chicken to the procedure. Repeat. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 no TPHC start times for any of the service line items at Chesters. CDI- PIC wrote down the correct start times for the food. Repeat Following inspections if violation continues will result in discarded product. Every time a new batch is prepared and placed in display case, time needs to be immediately placed on TPHC board.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two bottles of sanitizer with no label at Chesters. CDI- PIC labeled the bottles.

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 a cut container of watermelon cooling on ice at 45F with no temperature change after 17 minutes. CDI- PIC moved the watermelon to the WIC for rapid cooling. 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 .

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed three comp sink and prep sink in Chester’s missing sealant. Reseal sinks to wall.

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 table where other prep items for resale where stationed. CDI Employee relocated.

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 food employee come in from other section of stored, holidng personal drink, then don gloves and begin to engage in food prep and service. Employees was reminded of procedures by PIC. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee touch soiled container/equipment and then pull items out of oven without hand wash. CDI Employee washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer at three comp sink on gas station side was 0 ppm quat sanitizer. Observed bottle of sanitizer empty. CDI PIC replaced and tested at 200 ppm. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers on Chester’s side with food residue and debris on the inside, food contact surface of the containers, stacked as clean. CDI Items returned for re wash. 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 cut cantaloupe and yogurt perturbed at facility, on gas station side, stored in grab in go, holding above 41F. CDI PIC voluntarily discarded. Store TCS items in grab n go closer to fans. 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 (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. Facility is holding all items in hot cabinet on time EXCEPT bone in large fried chicken. Observed no written TPHC procedures. Chester Chicken Side TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 no current times written down for items held on TPHC. CDI PIC wrote down time. Chester Chicken Side

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 in use tongs stored on door handle of sliding door of hot cabinet, food contact surface touching sliding door.

Repeat: 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 food debris on faces of equipment, handles.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed garbage compactor being repaired and multiple bags of trash stored outside of compactor. PIC stated compactor is being repaired today.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on premises during inspection. Manager or Loves and employee of loves are both working on getting certification. REPEAT (1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue on dishes stacked and stored as cleaned. CDI - Dishes were placed back in 3 compartment sink to be washed/rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pans of chicken bites (buffalo and sweet chili) that were holding below 135F. CDI - Employee voluntarily discarded both items. REPEAT (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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. On the Chester’s side observed 2 white large rolling bins without labels. Observed 2 squeeze bottles without labels. REPEAT (1)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 4 green plastic boxes containing food stored directly on the floor in the walk in freezer. Keep all items off of the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees in Loves side without hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being held in sanitizer bucket by the coffee station at 500ppm (quat.) CDI - employee emptied bucket and refilled to proper concentration.

General Comment: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one during inspection was a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed quat sanitizer in dispenser at Chester’s and fresh kitchen with container that was empty. CDI: sanitizer containers were changed out and sanitizer was dispensed at 300ppm. 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 plastic large food containers at Chester’s stored with residue film and sticker residue remaining. CDI: container removed from shelf to be cleaned.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed mashed potatoes, gravy, and Mac n cheese in warmer that did not meet proper reheating time. PIC stated that product has been reheating for > 2 hours. Company procedures states that rethermalizer should be used. CDI: products were voluntarily discarded. It appears that the warmer is not heating up properly to reheat foods. Facility will reheat products in oven at fresh kitchen until issue with warmer is resolved.

General Comment: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed cooked chicken bites, sweet and sour chicken, and honey stung chicken at Chester’s in hot holding on line < 135F (see temperature chart). All other foods hold within proper hot holding parameters. Suggested holding fried foods with less water activity on TPHC. CDI: foods were discarded and replaced with fresh product.

General Comment: 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 large rolling dry goods bins on front line at Chester’s not labeled.

Repeat: 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 food debris on faces of equipment especially at Chester’s .

General Comment: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed trash compactor down at the moment. In the process of being replaced. Currently bags of trash are properly covered and in a neat pile outside until pick up and compactor.

Repeat: 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 walls in Chesters at back prep area with build-up and black residue in need of more cleaning. Improvement noted on floors.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee pouring tea down hand sink. CDI PIC corrected and tea tacked elsewhere to pour down prep sink.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut cantaloupe, cut at 5 am, observed at temps at 9:30 am above 41F. Cut cantaloupe was in large quantity, deep well, plastic container with lid tightly secured. CDI PIC voluntarily discarded and discussed placing container, without lid on cart in front of fans in WIC. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items throughout facility holding above 41F. Many items in small grab n go cooler and near door of WIC. CDI All items voluntarily discarded. Small grab n go was repaired during inspection, and PIC stated they will store TCS items that are in the WIC further back away from door which is constantly opening due to use. 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 cut cantaloupe that was cut at 5 am holding above 41F more than 4 hours later. Items were in large, plastic, deep well container with tightly secured lid. CDI PIC voluntarily discarded and will store items cooling on a cart that will be placed in front of the WIC fans, with no lid. 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 employee doing food prep without 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. Observed build up of food debris on faces of equipment .

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 in Chester’s area with dust and debris and in need of more frequent cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed garbage can blocking hand sink in back deli kitchen. CDI can relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed buffalo bourbon bites, Mac and cheese, chili sauce bites, and regular bites holding below 135F. CDI items moved to heater to reheat. Suggest using TPHC 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage and egg taco, chicken taco, Mac and cheese bowl, sausage breakfast bowl at front case above 41F. PIC stated products were just prepped this morning and placed up front for customers. CDI items moved from front and items in back area spread out and placed in reach in freezer for a quick chill. Observed watermelon cups and cantaloupe cups on top of ice near front register holding above 41F. CDI items moved back to reach to cool down. Ensure products are fully submerged in ice to maintain 41F and below. 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 .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket near drink and hot dog area with 0ppm sanitizer. CDI refilled with proper concentration.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed one container of raw chicken over RTE food items ( packaged mashed potatoes and mac and cheese in restaurant WIC). -CDI- PIC was educated and raw chicken was relocated in proper storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in restaurant WIC with black soiled build-up inside the interior portion of ice machine and ice bag chute for filling ice for customers. 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 in deli back kitchen, RTE diced al pastor, chorizo, cut steak fajita and diced ham in flip-top cooler measuring above 41F. PIC commented that food items in the flip-top are kept over night -CDI- PIC was educated, and advised to monitor temperatures in these new contianers; RTE food items were voluntary 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 . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 RTE chicken in restaurant WIC with a date mark of 8/26/2024, when it was previously made the day before.-CDI- PIC was educated and food item was 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed condenser with a frozen icicle in WI freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cantaloupe, watermelon, mac n cheese, and breakfast burritos at greater than 41 degrees. CDI discarded products. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two boxes of hot dogs in prep unit opened without date markings CDI PIC added date markings. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-602.12 (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 insides of microwaves on Chester’s side and in hot dog area in need of cleaning.

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

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed mashed potatoes, green beans , buffalo and mac n cheese on hot holding line not meeting proper reheating temperatures. CDI PIC reheated products and placed back on line.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed burritos on tphc held 1.5 hours past marked discard time.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one during inspection was certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Handles on RIC and front of coolers observed with build up. Need more frequent cleaning.

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 closed employee beverages in reach in cooler mingled with facility food. CDI PIC discarded advised that labeled bin for employee items would suffice for this rule to be in compliance.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed jewelry on food prep employees while prepping food (bracelets). Repeat violation.

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 written vomiting and diarrhea plan . CDI provided required information. -REPEAT- -1.0-

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food handler exit the walk-in cooler, push the kitchen door and enter the food preparation area and start to place gloves on hands without washing hands. CDI: EHS stopped food handler from donning gloves and had her wash hands. 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 two food handlers wash hands and not use paper towel barrier to turn off faucet. -0-

3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Observed food handler prepare BBQ chicken sandwiches from chicken prepped from raw this morning. Food handler wrapped sandwiches and put into service in the hot holding below temperature (see temperature chart) and onto floor for sale. Food handler stated she microwaves two times until it reaches 165. CDI: PIC removed from floor and voluntarily discarded.

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 . 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed ham sandwiches, tacos, and tomales held in hot holding box out of temperature. PIC stated that they do not intend to hold below 135 but for quality assurance throw the items away after four hours. CDI placed on temporary tphc until repairs to unit can be made. 3 day verification required. PIC voluntarily discarded items. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed grab and go containers of melon prepped in house greater than 41 degrees. Items were dated from previous days. CDI PIC voluntarily discarded products. Cold unit was temping at 44.0. PIC stated he would put in work order. VR required in 3 days. -0-

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 hot dogs in low boy to restock rollers opened with no date labels . CDI PIC able to show when products were opened so date labels were put in place. 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 boxes of cheddar beer hot dogs held in low boy to restock rollers opened with date mark of July 8. PIC stated this date represents the day of delivery. PIC stated the product was also opened and held since that date. Observed no other date on box. CDI: PIC voluntarily discarded. -REPEAT-3-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottles of motor oil stored directly over canned goods and box of combos in dry storage. CDI: PIC moved oils to different shelf. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed Raid hornet spray on shelf in Chester’s labeled for residential use only. PIC stated this was used for hornets at the dumpster. CDI: PIC removed can from food establishment.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 tacos freshly prepared and cooling in the reach-in in deep chub tightly individually wrapped in aluminum. CDI: food handler removed from layers and placed on cooking sheet in single layer. Observed BBQ chicken and fried chicken freshly prepped and cooling in walk-in at Chesters with tightly fitting lid. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats and flies in rear kitchen area of Chester’s chicken side and throughout establishment. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of sweetener stored directly on the floor. CDI: PIC removed items from the floor. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handlers in Chesters wearing watch, bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers preparing, cooking, and serving food without head coverings or hair restraints. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored on prep tops and not in sanitizer. Store wiping cloths in sanitizer between use. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed freshly washed dishes wet nested pans in clean dish area. CDI: PIC separated items. -REPEAT- -1-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service sandwich bags stored directly on floor. CDI: PIC removed box from floor and placed on shelf. -0-

4-501.11 Maintain equipment in good repair. Observed numerous heat lamps out or flickering in hot holding unit. 4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement in prep unit deli kitchen.

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 residue and debris in bottom of reach in on prep line at Chester’s. Observed food accumulation in cracks and crevices around equipment. Observed buildup of chicken breading on box in back storage. Clean frequently to avoid food build-up. -0-

5-501.111 Keep storage areas and bins for waste in good repair. Observed piles of trash at building outside of McDonald’s. PIC stated the trash compactor had been broken since Monday. Observed trash accumulation behind fencing at dumpster area. PIC emailed during inspection to verify delivery of new unit. Unit is shared between gas station, McDonald’s, and Chester’s. -0-

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 written vomiting and diarrhea plan . CDI provided required information.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

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 hot dogs in low boy to restock rollers opened with no date labels . CDI PIC able to show when products were opened so date labels were put in place.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility using tphc for numerous items with no written procedure. CDI provided tphc template. Verification required to ensure procedure is filled out. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed sausage biscuts labeled 10:30 and 1:00 discard times, sausage egg and cheese waffles , sausage egg and cheese tacos, steak egg and cheese tacos , chorizo egg and cheese tacos labeled for 2:00 discard time all items still available for sale. CDI discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed three compartment sink on deli side not reaching 110 degree minimum to wash utensils . Verification required.

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 written vomiting and diarrhea plan . CDI provided information on vomiting and diarrhea plan.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken breasts in front display at 124 degrees. CDI placed on temporary tphc until repairs to unit can be made. 3 day verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two containers of chicken at greater than 41 degrees greater than 4 hours after processing. CDI PIC voluntarily discarded products.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats and flies in rear kitchen area of Chester’s chicken side.

4-501.11 Maintain equipment in good repair. Observed numerous heat lamps out or flickering in hot holding unit.

5-205.15 Maintain a plumbing system in good repair. Observed mop sink on Chester’s chicken side clogged. Chesters to use store side mop sink until repairs can be made.

2-102.11 Demonstration-C- There was no certified food protection manager present today during the inspection. A CFPM shall be present during all hours of foodservice and the inspection.

2-201.11 (A) Responsibility of PIC- P- The PIC was not able to demonstrate knowledge of the employee health policy as it relates diseases that are transmissible through food. All food employees shall be informed of their responsibility to report certain illnesses & diseases. CDI- A sample copy of an employee health policy was given to the PIC.

2-301.12 Cleaning Procedure-P- A food employee washed her hands for less than 10 seconds. Hands shall be washed for at least 20 secs. CDI- Food employee re-washed hands properly.//2-301.14 When to wash-P- Food employee touched the faucet handles with bare hands after washing. Hands shall not be re-contaminated after washing. CDI- The food employee used a paper towel to turn off faucet when she re-washed.

4-601.11 (A) Equipment, Food Contact Surfaces-P- Several plastic containers, an entire stack of stainless pans, and a few scoops were stored as clean with food debris build up. Food Contact surfaces shall be clean to sight and touch. CDI-all were sent for cleaning & sanitizing -602.11 Frequency-C- The ice machine in Chester's had mold/mildew growth on the interior. Ice machines shall be cleaned at a frequency to preclude the accumulation of mold or other soil.

-501.14 Cooling-P- Large quantities of cut watermelon, cantaloupe, honeydew melon were prepared before 4:30am. At 11am, it all measured 46-53F. Foods cooling from ambient temperature shall cool to 41F or below within 4 hours. CDI- All cut melons were discarded.

3-501.16(A)(1)- Hot holding-P- REPEAT- Chester's chicken bites measured 109F-126F, chicken tenders measured 131F, fried okra 130F, mac n cheese 131F. Hot foods shall be held at 135F or above at all times. CDI- chicken bites & mac n cheese discarded, okra & tender reheated >165F. *Chester's uses time for quality on their hot holding items. It is recommended to use TPHC for holding these foods since this has been observed on the last few inspections.

3-501.16(A)(2) Cold holding-P- Boiled eggs and parfaits in the WIC measured 46-47F. Cold foods shall be held at 41F or below at all times. CDI-Eggs and parfaits were discarded. *The cooler temp measured 43.8F today. Repair technician has been contacted for repair.

7-202.12 Conditions of Use-P- There was a can Raid insect killer stored in the kitchen and a bottle of labeled as sanitizer was actually degreaser. Raid is not an approved pesticide to use in the establishment. Labels on bottles shall identify the product inside. CDI- Raid was removed from the premises and Sanitizer bottle was emptied and will be cleaned before putting sanitizer in the bottle.

3-501.15 Cooling Methods- PF- Large quantities of cut melons were placed in the walk in cooler in deep plastic containers with tight covers. Use approved cooling methods to cool foods such as, shallow pans, loose covers, ice baths, etc. CDI-all cut melons were discarded

3-501.13 Thawing-C- 4-5 bags of chicken, steak were thawing on the drainboard of the prep sink. Thaw foods in the refrigerator or as part of the cooking process. *Under running water is not an option at this time due to water temperatures exceeding 70F.

3-306.11 Food Display-Preventing Contamination by Consumers-P- Apples are displayed in the self service cold case and a basket in the deli area. Apples are not protected from contamination. The intent is for the customer to wash the apples before consuming but there is no sign present at either location. Foods shall be protected from contamination by consumers or provide signage to indicate the foods are not ready to eat. CDI- The PIC made signage to indicate the apples needed to be washed before consuming and placed at both locations.

2-402.11 Hair restraints-C- Two food employees in Chester's were not wearing hair restraints today. Effective hair restraints shall be worn by food employees.//2-302.11 Maintenance-Fingernails-PF- Two food employees in Chester's had fingernails that extended >1 inch from ends of fingers. Food employees shall keep their fingernails trimmed, filed and maintained so the edges and surfaces are cleanable and not rough. VR-Verification required by 8/27/21 for compliance.

3-304.12 In-Use Utensils-REPEAT- Observed the scoop with the handle in contact with breader. Store scoops with handles above the food.

4-501.11 Equipment-Good Repair-C- The walk in cooler was operating at 43.8F today. Refrigeration shall maintain foods at 41F or below. TCS foods were moved from this cooler until repaired. Service request made.

4-601.11 (C) Non-Food contact-C- The front counter at Chester's needs additional cleaning. Nonfood contact surfaces shall be maintained clean.

5-202.14 Backflow prevention device, Design Standard-P- There was only an atmospheric vacuum breaker on the canwash faucet but had a hose with a spray nozzle attached. This device is not approved for continuous pressure. Provide an approved backflow prevention device designed to operate under continuous pressure (ASSE 1012 or 1024). CDI- Today the spray nozzle was removed from the end of the hose.

6-403.11 Designated Area-Employee Items- Several employee beverages and foods were stored above foods intended for customers in the WIC-Chester's. Store employee personal foods and drinks on the lower shelf in a designated area to prevent contamination of other foods.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed boneless wings hot holding at 126F. Boneless wings are hot held for 3 hours, cooled, and then shredded to make another food product. CDI - PIC reheated boneless wings. -REPEAT- -3 points-

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 potatoes stored less than 6 inches above the floor in dry storage area. CDI - PIC stored potatoes 6 inches above the floor. -0 points-

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 scoop stored in container of flour with handle making contact with food product. CDI - Scoop was repositioned in flour so that handle no longer made contact. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 20 to 30 dishes and containers stored as clean with flour debris all over them. PIC said they don't bread chicken in the kitchen they only bread them in the front. CDI-PIC took dishes to be washed/rinsed/sanitized. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed HH unit in the front holding food below 135F, ambient air was set 130F. CDI-PIC voluntarily discarded food and turned unit up to 150F. PIC did not sign due to Covid protocols.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed utensils and plastic containers stored as clean with food and grease residue on them.CDI-Items moved to three compartment sink to be rewashed, rinse, and sanitized.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Effectiveness-Hair Restraints - C-Observed PIC prepping food with watch on.

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

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the bottom reach in coolers at service station holding hot dogs and tornados.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed food employee's drink next to containers of food in walk-in cooler. CDI-PIC discarded item

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee in the melon prep area that touched her phone and was going back to fruit prepping. CDI-PIC stopped the employee and explained they needed to remove gloves and hand-wash. Employee complied.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed opened biscuits and chicken in walk-in freezer not properly covered. Explained correction to PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed potato slicer with food debris inside blades. Needs to be kept clean. CDI-PIC took to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of cut melon holding at 53F on top of cup. Items were sitting on display in ice bin, tops were not covered casuing temp to rise. Melon was cut yesterday. CDI-PIC voluntarily discarded and will keep ice higher up.

7.202.11 Restriction-Presence and Use - PF Observed a food employee spraying degreaser on FCS (food contact surface) and saw visible spray residue on top of food containers. CDI-PIC removed degreaser bottle and explained they should be using soap/water and sanitizer. Food employee implemented wash/rinse/sanitize methods afterwards.

5-205.15 Maintain a plumbing system in good repair. Observed the 3-comp sink leaking in the burrito prep area.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed food employees phone sitting on utensil drying area, next to food prep area. It was relocated.