SAMOHA AFRICAN CUISINE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P Raw eggs in walk-in cooler measured 49F. Do not use walk-in cooler to store TCS foods unless it is repaired and holds below 41F. CDI - Employee moved eggs to functioning upright cooler. Improvement from last inspection so kept at half credit. REPEAT For more information, please visit: www.mecknc.gov/foodsafety

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) Some items in upright cooler were missing prep date labels. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days under refrigeration. Establishment needs to put cook/freeze date on food, and then put thaw date on food also to keep track of the 7 days allowed under refrigeration. CDI - PIC educated on date marking and she placed thaw dates on items. Improvement from last inspection so kept at half credit. REPEAT 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 roach observed on floor. Maintain premises free of pests. 0 pts.

4-501.11 Maintain equipment in good repair. Walk-in cooler is not functioning. Small sandwich cooler is not functioning and not in use. Repair or remove broken equipment. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Some floor damage outside walk-in cooler and outside walk-in freezer. Hole in door to kitchen. Some missing ceiling tiles in kitchen. Replace missing ceiling tiles, repair floors where damaged, and repair/replace door. 0 pts.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Only employee present states he is not the manager and he did not have active managerial control over foodborne illness risk factors. PIC must be present during all hours of operation to ensure rules regarding sanitation and food safety are followed. CDI - Employee educated on duties and requirements of PIC. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee must be present during all hours of operation that has active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 2 large containers of stew in upright cooler measured 60F. Employee was unsure when they were cooked today. Also, 2 pans of rice in the upright cooler had today’s date labeled on them and measured 49-50F. Employee was also unsure when the rice was cooked. Ensure TCS foods are cooled in freezer or walk-in cooler (if it is working) and not the coolers on line. Use shallow pans and leave pans uncovered to facilitate cooling. CDI - Employee educated on cooling methods and the warm foods were discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Beef patties were 100F in hot holding. TCS foods in hot holding must be held at 135F or above. CDI - Employee reheated beef patties to above 165F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in walk-in cooler were 48-57F. Air thermometer on cooler was reading above 50F. TCS foods in cold holding shall measure 41F or less. CDI - All TCS foods in walk-in cooler were discarded by employee. Establishment has elected to voluntarily close until walk-in cooler is repaired. 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 .

3-501.18 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) Pan of rice in upright cooler was labeled as being prepared on 2-1. Cooked potato greens in walk-in cooler were prepared on 1-27. Cooked cassava leaves in walk-in cooler were prepared on 2-2. TCS RTE must be used or discarded within 7 days of preparation. CDI - Employee discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 Rice cooling in pans with lids in upright cooler. Stew cooling in deep containers within tight plastic wrap in upright cooler. Use walk-in cooler or freezer to cool TCS foods after preparation. Use shallow pans that are loosely covered or uncovered. CDI - Employee educated on cooling methods and then items were discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloths observed in empty bucket. Wet wiping cloths must be stored in sanitizer solution when in between uses. 0 pts.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Several stack of metal pans on clean dish shelf were stacked while still wet. Allow utensils to air dry after washing. REPEAT

4-501.11 Maintain equipment in good repair. Walk-in cooler is holding foods above 41F. Repair walk-in cooler. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Reattach baseboard under walk-in freezer door. Replace damaged and missing floor tiles. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Only employee present does not have active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Potato greens measured 70F in upright cooler. Employee stated they began cooling 5 hours ago. Efo riro and egusi also measured 100-110F in upright cooler. Employee stated those began cooling 1 hour ago. Establishment must use walk-in freezer and shallow pans to cool TCS foods. CDI - Egusi and efo riro pans moved to walk-in freezer to continue cooling. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Pan of beef measured 100F at steam table. Beef was double-panned. CDI - Employee reheated beef in pot to 170F. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 Potato greens, egusi, and efo riro were cooling in upright cooler. Establishment must use walk-in freezer to cool TCS foods. CDI - Potato greens discarded. Other two items moved to freezer. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Roaches observed in several areas in kitchen. Establishment needs to contact pest control company to treat for insects.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of metal pans were stacked while they were still wet and were stored as clean. Allow utensils to air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. 3 coolers in establishment are broken and not in use. Walk-in freezer door does not close properly. Remove equipment if it is not going to be repaired. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Repair damaged floor tiles, baseboard under walk-in freezer door, and peeling FRP. 0 pts.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health in the facility during inspection. CDI. PIC was given another one and education provided on the changes in the employee health policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed employee actively washing dishes and rinsing and storing without sanitizer. CDI. Sanitizer solution was made ready and all the dishes rinsed and sanitized properly. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED ITEMS IN WI cooler at temperatures above 41F. CDI. PIC 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 items in the WI without dates. CDI. PIC date marked. ****IMOPROVEMENT FROM LAST ITME. 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 .

3-304.12 (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 IN USE utensils stored in container with a solution of 80F. CDI. PIC removed the utensil and cleaned. Process was discontinued as well.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored by customer items.

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

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no clean up plan for Vomiting and Diarrheal Plan. CDI. Provided PIC with one.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink in men’s bathroom. -CDI- PIC replenished paper towel supply. -0-

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 multiple food items in the WI with expired dates. CDI. PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 utensils stored with it touching the wall. CDI. PIC removed and rewashed.

4-501.11 Maintain equipment in good repair. Observed multiple equipment in the facility that are broken and not in use. Needs to be removed or repaired. Repeat

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kits in the facility during inspection. PIC ordered new ones. Repeat 4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed uncleaned rinse and wash solution. 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 on cooking equipments, shelves . 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 build up on vents, under cooking line. Needs to be cleaned. REPEAT. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling missing tiles. Needs to be repaired.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED ITEMS IN RI cooler at temperatures above 41F. CDI. PIC 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area during inspection. Repeat.

4-501.11 Maintain equipment in good repair. Observed one of the unit unable to hold food at 41F. PIC has already placed the unit out of service before inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kits in the facility during inspection. PIC ordered new ones. 4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed uncleaned rinse and wash solution.

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 on cooking equipments, shelves . 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 build up on vents, under cooking line. Needs to be cleaned. REPEAT.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. OBSERVED all to be food in one of the hot holding units to be out of temperature. PIC indicated that the unit was not turn on when food was placed on it. CDI. Unit turned on and food reheated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed a bucket of soapy water stored directly by single use items. CDI. PIC removed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches in the kitchen area. PIC stated they are getting weekly treatment to handle issue. Repeat. Verification will be done to check on treatment.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility using cooking equipment that are not ANSI certified. Needs to be removed from the 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 build up on cooking equipments. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off faucet, thus recontaminating hands. Observed food employee use phone with gloves on and return to food prep. -CDI- EHS educated food employee on using a barrier to turn off the faucet and food employee properly rewashed hands. EHS intervened and educated food employee on when to wash and food employee removed gloves and washed hands. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink in men’s bathroom. -CDI- PIC replenished paper towel supply. -0-

3-306.14 After food is served or sold and in the possession of a consumer, if returned, it may not be consumed.-P- Observed food employee take consumer’s food after it had already been eaten and add more food to the plate. -CDI- EHS educated PIC on not taking food that had already been in consumer’s possession and PIC discarded of portion of food that touched serving spoon and placed serving spoon at dishpit to be W/R/S. -1-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed peas and carrots dated 11/27 (discard 12/3), house made hot sauce and boiled eggs with no date, rice dated (12/21), and Moemoe dated 12/13 in RIC. Per PIC, peas and carrots, hot sauce, eggs, rice and moemoe were prepared yesterday. Observed potatoes dated 12/14 (discard 12/20), spinach dated 12/12 (discard 12/18), stew dated 12/14 (discard 12/20) and okro dated 12/14 (discard 12/20) in WIC. Per PIC, these items were pulled from freezer yesterday and dates were not updated. -CDI- PIC properly date marked all items. -1.5- 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 barbeque, Jamaican and hot sauce in RIC with no labels. Observed sugar and flour in dry storage area with no labels. -CDI- PIC properly labeled items. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live pests throughout kitchen area. **REPEAT** **10 DAY VERIFICATION REQUIRED** PIC to send a copy of pest records to EHS. -2-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. **REPEAT** -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored with in bucket with sanitizer concentration at 0 ppm. -0-

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 in reach in units, interior of walk in unit, microwaves and on shelving. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

5-205.15 Maintain a plumbing system in good repair. Observed clogged toilet in men’s bathroom. -0-

2-101.11 (A) PIC shall be present during all hours of operation. -PF., Observed no PIC on duty during first hour of inspection. CDI PIC arrived.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap for front handsink. CDI soap provided.

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 tomato base sauce for cooked meats and chicken that was at 94F. Employee stated they started cooling at 9am. CDI product discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed plantains and fish that was holding below 135F at steam table. CDI items moved for reheating For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P Observed raw egg shells in walk in unit that was at 47F ambient air. CDI items moved to reach in to cool down. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items in walk in unit above 41F. CDI items leftover from yesterday or over 4 hours discarded and items that were cooling moved to reach in and walk in freezer and raw meats and chicken moved to reach in. Observed soup base that was thawing over night where the center was 34F and exterior was 47F. CDI items discarded. Verification required. Facility is not allowed to use refrigeration. Facility sells hot foods and are able to maintain operation. But can not reopen until refrigeration is repaired. Verification required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomato base for meats and chicken that was cooling in deep plastic container. CDi items discarded. Observed tomato sauce cooling in deep plastic containers and covered while in walk in. CDI items moved to walk in freezer to chill. Observed doro wat, egusi stew, spinach, and tomato paste from a can cooling in covered containers from the walk in. CDI items uncovered and moved to freezer to cool. DO not cool large batches of food in large containers. Use shallow containers to accelerate 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live pests throughout the kitchen area. PIC stated they are getting weekly treatment to handle issue.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers. Repeat.

4-102.11 Characteristics-Single-Service and Single-Use P, C. Observed plastic shopping bags used to store raw meats and cooked foods. CDI items removed from bags and placed in containers.

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 in reach in units, interior of walk in unit, microwaves and on shelving. REPEAT.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed discarded boxes of food and oil bottles that were stored on the ground next to dumpster that can be an attractant for pests and rodents. Suggest facility get a receptacle for recyclables.

6-303.11 Provide required lighting intensity. Observed no lights available at walk in cooler and walk in freezer where drug storage is located.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager in the facility at the time of inspection.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no clean up plan for Vomiting and Diarrheal Plan. CDI. Provided PIC with one.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at the hand sink during inspection. CDI. PIC provided one.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches in the facility during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored directly in hand sinK. CDI. PIC removed. Needs.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers. REPEAT

4-501.11 Maintain equipment in good repair. Observed water leaks in the WI freezer. Also observed cooler in disrepair. Needs to be repaired.

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 in and out of Ri, micro waves, shelves. Needs to be cleaned . 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 build up on vents, under cooking line. Needs to be cleaned. REPEAT.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights without shield in the kitchen area. Needs to be covered.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager in the facility at the time of inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep unit and also in sanitizer bucket with no sanitizer in it. CDI. PIC removed and replaced solution.

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 in and out of Ri, Prep table sides. Needs to be cleaned . 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 build up on vents, under cooking line. Needs to be cleaned. REPEAT.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no clean up plan for Vomiting and Diarrheal Plan. CDI. Provided PIC with one.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing signs in the facility during inspection. CDI. Provided PIC with some.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered food stuffs in the WI cooler with water from the AC dripping on it. CDI. PIC covered the food stuffs.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed.

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 in and out of micro wave, WI shelves. Prep table sides. Needs to be repaired. 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 build up on floors under cooking line. Needs to be cleaned. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager in the facility at the time of inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at the hand sink during inspection. CDI. PIC provided one. Repeat.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thermometer in the facility during inspection. CDI. PIC ordered one.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stuffs stored under rusty shelves with the rust dropping around the food. Needs to be removed. REPEAT Improvement from last time.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep unit. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed water leaks in the WI freezer. Also observed broken shelves in the facility. Needs to be repaired. 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 in and out of micro wave, WI shelves. Needs to be repaired. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed drains missing in the floors at the back area. Also observed water unable to drain by the sink. Needs to be fixed. 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 build up on ceilings and vents. Needs to be cleaned. REPEAT. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walls falling apart in the kitchen area. Needs to be repaired.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager in the facility at the time of inspection.

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 no vomit plan onsite, they had the poster and they employee health poster. CDI-EHS sent over the information. No points taken today. Repeat.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap in the hand sink at the female restroom. CDI. PIC provided one. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at the hand sink in type kitchen. CDI. PIC got it replaced.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered food stuffs in the WI cooler with water from the AC dripping on it. CDI. PIC voluntarily discarded.

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety. Observed all containers of rice in the RI holding at 41F. CDI. PIC indicated that they were prepared in the morning. Rice was removed to the cooler and temperature dropping.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemicals stored directly by food Saturns. CDI. PIC removed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed no working thermometer in the facility during inspection. CDI. PIC replaced.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stuffs stored under rusty shelves with the rust dropping around the food. Needs to be removed. REPEAT Improvement from last time.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers.

4-501.11 Maintain equipment in good repair. Observed water leaks in the WI freezer. Needs to be repaired. Repeati

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 in and out of micro wave, WI shelves. Needs to be repaired. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed drains missing in the floors at the back area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on ceilings and vents. Needs to be cleaned. REPEAT. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walls falling apart in the kitchen area. Needs to be repaired.

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 no vomit plan onsite, they had the poster and they employee health poster. CDI-EHS sent over the information. No points taken today.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 2 trays of food below 135F in the hotbox, the hotbox was set at 139F, this is probably not hot enough to hold food. CDI-PIC voluntarily discarded food and turned up unit, they also made a sign that says unit needs to be at 150-155F.

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 10 items with old dates, PIC explained they were items that had been pulled from the WIF to thaw, no thaw date. Other items had no DM-PIC said they made them today. PIC DM.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed 1 container of tomatoe puree stored on the floor while the food employee was blending the rest. CDI-EHS explained it needs to be up off the floor, PIC moved to a shelf.

4-501.11 Maintain equipment in good repair. WIF had large amounts of ice on the shelves and floor. Shelf broken over the 3-comp. The 3-comp sink has to drain slowly to prevent the water from coming up (it is not stopped up, just has to go at a slow pace) Microwave handle is broken. Rust in the WIC floor. 1 cold holding unit not working..

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed food employees using CL in the 3-comp sink and no test strips. PIC arrived and brought QAT and they had the test strips. PIC said they use CL when they run out. EHS will verify they have CL test strips

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 oven, prep tops, counters, shelves, all in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors, walls, ceilings in need of cleaning.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no clean up plan for Vomiting and Diarrheal Plan. CDI. Provided PIC with one.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at the hand sink during inspection. CDI. PIC provided one.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a lot of food in the WI without covers. CDI. PIC covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up in cleaned dishes at the cleaned dish area. CDI. PIC removed to be cleaned. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no single food in the WI with a date mark. CDI. PIC date marked. 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 food with expired dates in the RI. CDI. PIC voluntarily discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thermometer in the facility during inspection. CDI. PIC provided one.

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 produce stored directly on the floor in the dry area. CDI. PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use drink covers, dishes stored directly on the floor. REPEAT.

4-501.11 Maintain equipment in good repair. Observed cold holding units at the cooking line not working. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food build-up around the prep units, micro waves, on the doors, on the shelves. Needs to remain clean to prevent pest. REPEAT

3-302.11(A) Separate the different types of raw animal foods. -Pf. Observed raw chicken stored directly above raw beef. CDI. PIC removed. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up in cleaned dishes at the cleaned dish area. CDI. PIC removed to be cleaned.

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 beef, chicken, rice in multiple locations from previous day without date marks. CDI. PIC date marked. REPEAT.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use drink covers stored on surface with build up.

4-501.11 Maintain equipment in good repair. Observed cold holding units at the cooking line not working. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food build-up around the prep units, micro waves, on the doors, on the shelves. Needs to remain clean to prevent pest. 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 whole kitchen in need of cleaning. The floors, walls, ceiling, with food build-up or dust: such as vent fan, floor tiles behind the lines, needs to be cleaned. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee touch several different things, paperwork, utensils, food, sanitizer towels, all without a handwash. Observed them touch the food end of a spatula with their bare hand, EHS intervened. CDI-EHS made food employee wash hands and use a different spatula.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink. CDI-PIC provided paper towels. REPEAT.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw eggs over beef, in two different shelves in the WIC. CDI-PIC moved eggs to the bottom 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed okra stored over RTE rice in the stand up cooler. CDI-PIC moved okra to the bottom

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 4-5 items in the hotbox below 135F. This is a new hotbox, they are not using the old one that wasn't working. PIC noticed the dial had been turned down, they made the food at 10am. They said sometimes the unit burns the food. EHS suggested testing out where nod needs to be and marking that place. CDI-PIC reheated whole hotbox to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold drawers and prep unit in the front both holding around 50F. CDI-PIC voluntarily discarded and will not use units until they are fixed. REPEAT. *sidenote-not a cooling issue this time, but an equipment issue.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed windex and fabuloso with no label. CDI-PIC labeled. 7-201.11 Store toxic materials to avoid contamination. -P Observed oven cleaner stored over rice.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no digital, thin probe thermeter on site. VR REQUIRED 7/3/2021

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches, fruitflies, and flies in the kitchen area.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle in the rice, observed a bowl stored in the flour. Observed scissors stored in the tripe.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use bowls stored on the floor next to the handsink.

4-501.11 Maintain equipment in good repair. Observed 2 cold holding units not working. Observed another not in use, but doesn't work. Observed HH (old unit) not working.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food build-up around the prep units, on the doors, on the shelves. Needs to remain clean to prevent pest.

6-302.11 Supply toilet tissue at each toilet. Observed no toilet paper in the women's bathroom. CDI-PIC provided toilet paper.

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 whole kitchen in need of cleaning. The floors, walls, ceiling, with food build-up or dust: such as vent fan, floor tiles, walls, needs to be cleaned.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC with no knowledge of employee health, said if they don't feel well don't come in. Does not have nay literature. CDI-EHS explained FBI and gave a poster.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink with food debris on the inside. CDI-PIC washed out sink and EHS explained handsink is only for handwashing. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink. CDI-PIC provided soap.

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 white rice in the stand up cooler, covered with saran wrap and tin foil. Rice was at 90F at 2:00pm-rice was at 88f AT 3:00PM, not an approved cooling method. Observed large 5 gal plastic container of cooked peppers and onions at 198F in the WIC. PIC was cooling product in large amounts. CDI-PIC separated product into 2 smaller containers and EHS and PIC discussed using ice baths as well. VR REQUIRED 2/14/2021

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed HH box (proofer) holding all food below 135F. Oven was turned to it's maximum. EHS suggested it be fixed. PIC put food on temporary time and called maintenance while EHS was there. VR REQUIRED 2/14/2021.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 large containers of yellow rice, one container of white rice double layered with wrap in the stand up cooler. All were above 90F. VR REQUIRED 2/14/2021

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 containers of chemicals with no labels. CDI-PIC 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 3 containers of rice in the stand up, in large metal containers covered, white rice was double layered with wrap. Observed large 5 gallon plastic container of cooked peppers and onions. EHS made PIC portion all these items into smaller portions, and leave uncovered. VR REQUIRED 2/1/4/2021.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the kitchen area.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knife stored between prep sink and a prep unit (down between both surfaces) EHS explained the contamination risk. CDI-PIC took to be washed/rinsed/sanitized

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit handles, doors, and around cutting boards in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust building up on the wall beside grill and vent fan covers.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels placed at the back handsink. CDI- Paper towels placed at the handsink.

3-304.15 (A) Gloves, Use Limitation - P Observed food employee touch phone with gloves then handle food without removing gloves and washing hands. CDI- Gloves removed and hands washed. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a large bowl of dried beans in the storage area near the 3 comp sink without a covering. CDI- Beans covered with plastic wrap. Observed several bags of seasonings stored opened in the dry storage area. CDI- Items covered.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several containers of flour without a label.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single service items (forks, spoons, knives, food containers). 4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed several cups and lids stored under the front handsink. CDI- Lids removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed walk in cooler in need of cleaning. Observed exterior of drink machine in need of cleaning.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF Observed child walking through kitchen during. Ensure people who do not pertain to the establishment.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw eggs over blue cheese dressings. CDI items relocated. 3-304.15 (A) Gloves, Use Limitation - P. Gloves shall be changed when damaged, soiled, or a change of task. Observed employee drink from personal cup and went to handling RTE food. CDI gloves changed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed fryer baskets from night before, tea urn and nozzle, and two bowls soiled with food debris. CDI items moved to sink for cleaning. 4-703.11 Hot Water and Chemical-Methods - P. Observed employee only dunk utensils in santizer then store on drainboard. Manufacturer requires dishes to sit in santizer for 5 minutes. CDI items placed back in santizer for a longer period of time.

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 jollof rice, fried rice, white rice, fish, and goat meat cooling from the night before and at 50F and above. CDI items discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed jollof rice in hot box at 129F. CDI item moved for reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed batches of melon soup, oxtails, chicken, ewa, meat pies, and other TCS products that are out of temperature. Walk in at an ambient air of 50F. CDI items discarded. Facility will voluntarily close for the day to get repairs completed. 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 facility dating all foods with 8 day shelf life. CDI dates changed or food 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 goat, fish, and different types of rice that were cooling in covered plastic containers overnight. No one checked temperatures to verify is cooling parameters met. CDI items discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed toaster that was stored next to handsink. Facility

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food, handling equipment and utensils without wearing hair restraints.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer with food debris and at 100ppm. When manufacturer requires 200-400ppm.

4-501.11 Maintain equipment in good repair. Observed thermostat on walk in unit not operable and unable to maintain temperature.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of microwave and reach in drawers covered with debris.

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered trash bin in womens restroom.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks stored on dry storage rack, purse stored on rack with cleaners, and personal drink and phone stored on cart with food for the facility.