CHEX GRILL & WINGS

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. CDI- CFPM arrived after a 1/3 of the inspection had been completed. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored as clean with food residue and debris accumulation. CDI- PIC removed item to be cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded lettuce and pan of cut romaine temping above 41F in flip top. CDI- PIC removed items to rapidly cool in standing reach-in. Ensure that flip top unit is maintained closed when not in use and when active cooking at the grill is taking place. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(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 chicken wings being held with incorrect time on white board. EHS arrived shortly before 2pm and observed time on board stated 230pm - 630pm. CDI- PIC adjusted time to correct start time due to temp of wings being above 135F. Ensure that food held on time is held with correct time and are discarded at end of 4 hour parameter.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects throughout establishment. PIC stated that pest control is done weekly and signs have been placed to ensure outer opening are maintained closed.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed two large plastic containers holding cut lettuce maintained in undrained ice. CDI- EHS discussed with PIC, PIC had container drained. *REPEAT*

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed can wash hose with continuous water flow without proper back flow preventer. CDI- after discussion with EHS, PIC turned off faucet and drained hose.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed food employee cook raw chicken on flat top grill below required final temp. CDI- EHS discussed with PIC and food employee, undercooked chicken was moved back to grill to complete cooking before being moved to TPHC. 3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety. SEE COMMENT ABOVE.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed two large plastic containers holding cut lettuce maintained in undrained ice. CDI- EHS discussed with PIC, PIC had container drained.

4-501.11 Maintain equipment in good repair. Observed gaskets of 3-door prep unit in disrepair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed heavily rusted shelving on lower shelves of prep tables, racks near 3-comp. Aluminum foil being maintained unclean on lower prep shelves. EHS discussed obtaining corrosion resistant paint prior to seeking new equipment.

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 floor tiles in disrepair by 3-comp. Repair area to allow for effective 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 walls in dish pit area needing cleaning.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed fried mushrooms and chicken fillet not cooling uncovered . CDI..Lids were added

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several damp wiping cloths throughout kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored under prep table where sauces are stored. CDI.. Facility does have a designated area, items were moved to area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed 2 food employee wash hands and use bare clean hands to turn off faucet then proceeded to chop up lettuce and prep ranch dressing. CDI.. EHS had employees to re-wash hands and use barrier.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed lettuce in 2 handwashing sinks in kitchen. CDI.. Sinks were cleaned out

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food in RIF being not cooling uncovered 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee put hair net on with gloved hands then continued to prep with same gloves. CDI..EHS had employee discard gloves and wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, steak, heavy whipping cream and burgers above 41F..Please see food chart.CDI food was 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 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) Observed lettuce dated incorrectly, per PIC. CDI..Correct date for lettuce was added. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed chicken and sauces with incorrect times. Dry board had all start times for 10am until 230pm, ( 4.5 hours) Facility uses alarm to tack time, the alarm never sounded.PIC started new time for wings and sauce for 230pm until 630pm. Wings were at fryer when EHS arrived. Start time for wings should have been 100pm, Per cook. Sauce time should have started at 100pm as well. CDI..PIC corrected sauce and wing times. 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 Once 4 hours for discard time was up ,no food was discarded. CDI..EHS had facility to discard TPHC foods. EHS will leave an updated policy.EHS left new policy and board will be used to track time. There will be a start and end time.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pest throughout facility

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed Chicken stored on floor during initial walk-through in WIF.CDI.. Boxes were removed

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

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in sugar. CDI.. handle was removed.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed bin with standing water where clean utensils are stored. CDI. Utensils were removed and bin was cleaned. 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed clean pans stacked as wet. CDI.. Pans were separated.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed no air gap at prep sink. EHS will return in 3 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all the chicken in one of the RI coolers at 44F. Unit temperature was 50F. PIC voluntarily discarded. Unit is placed out of service and will be back in 3 days to check on the unit. Facility has 2other WI coolers and enough space to operate. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use dishes stored directly on the floor in the dry storage area.

4-501.11 Maintain equipment in good repair. Observed WIC not properly functioning. Repair or replace.

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. Clean doors of coolers, sides of cooking equipment, and shelves in kitchen. Clean these areas more frequently. 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 hood vents and needs. To be cleaned. Repeat

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Employee health posters posted in kitchen but not proof of employees signing it at establishment. PIC states it is kept offsite at office. CDI - PIC sent blank copy and will have everyone re-sign forms if they can’t get them from corporate office to keep on site. 0 pts. 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 Sanitizer solution in 3-compartment sink measured less than 50 ppm chlorine. Chlorine sanitizer must be 50-200 ppm. CDI - PIC added bleach until the solution was 50 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

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 Cut tomatoes had prep date of 1-26. PIC stated that they were actually prepared yesterday. TCS ready-to-eat foods must be labeled with accurate prep date. Discard TCS ready-to-eat foods within 7 days of preparation, with day 1 being the date of prep. CDI - PIC corrected date label. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.15 Wash fruits and vegetables prior to use. Avocados in upright cooler were washed but still had stickers on husk. Fruits and vegetables must be washed thoroughly before use. Remove stickers during wash process. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean doors of coolers, sides of cooking equipment, and shelves in kitchen. Clean these areas more frequently. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Some broken/missing floor tiles in kitchen. Repair/replace floor tiles where needed. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area. 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 doors of RI coolers and cooking equipment. Repeat

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

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 hood vents and 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 missing single tiles in the kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in the WI, RI prep unit cooler at temperatures above 41F. CDI.PIC voluntarily 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed opened door to outside area where WIC and freezer are located throughout the majority of inspection. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in solution of 0ppm chlorine. -CDI- PIC replaced sanitizing solution to read between 50-100ppm chlorine. Repeat Improvement from last time.

4-501.11 Maintain equipment in good repair. Observed WIC and RIC not properly functioning. Repair or replace. 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 doors of RI cooler.

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 hood vents and needs. To be cleaned. Repeat

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

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 food employee eating in food prep area. -CDI- PIC instructed employee to leave. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee use handwashing sink to fill a cup with water to calibrate thermometer. -CDI- PIC educated food employee on proper use of handwashing sink. -1-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over RTE bread in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit and RIC below prep unit above 41F. Observed ambient air of prep unit 46F. Observed raw shrimp in RIC above 41F. Refer to temperature chart. -CDI- PIC moved items to freezer to rapidly cool and facility will not use unit until it has been repaired. **REPEAT** -3- **3DAY 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed opened door to outside area where WIC and freezer are located throughout the majority of inspection. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in solution of 0ppm chlorine. -CDI- PIC replaced sanitizing solution to read between 50-100ppm chlorine. -0-

4-501.11 Maintain equipment in good repair. Observed prep unit not properly functioning. **REPEAT** **3DAY VERIFICATION REQUIRED** -0.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open lid on dumpster. -CDI- PIC closed lid. -0-

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 food backsplash on walls behind dry storage shelving. Increase cleaning frequency. **REPEAT** -0.5-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee eating at food prep area. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored on reach in units and above dry storage items. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed dishes stored as clean with food and grease residue. Observed metal and plastic containers stored as clean and stacked with stickers. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -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: 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 American cheese, sliced tomatoes and sliced lettuce above 41F in prep top. Observed sliced turkey, raw steak and sliced ham in RIC below prep top above 41F. Observed ambient temperature of RIC below prep unit above 41F. Observed raw marinated chicken breasts in stand alone RIC above 41F. Observed raw chicken breasts, raw chicken wings, cut lettuce, provolone cheese, potato salad, liquid margarine and sour cream above 41F in WIC. Observed ambient temperature of WIC above 41F. Refer to temperature chart. -CDI- PIC moved items in prep top to stand alone RIC to cool down. PIC discarded of sliced turkey, raw steak and sliced ham. PIC discarded of all TCS items in WIC. Facility to voluntarily close down until WIC is repaired. **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 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-/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 cut tomatoes dated 8/4 and cut lettuce dated 8/5 in prep unit that per PIC were prepared yesterday. Observed salami dated 7/30. Per PIC item was sliced and frozen on 7/30 and pulled 8/5. -CDI- PIC properly date marked these items. **REPEAT** -3- 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 .

4-501.11 Maintain equipment in good repair. Observed WIC and RIC not properly functioning. Repair or replace. -0-

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 food backsplash on walls behind dry storage shelving. Increase cleaning frequency. -0-

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 For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee wash hands and turn off faucet with barehands and then dry hands. Hands were contaminated. CDI-EHS demonstrated proper hand washing and explained the importance of using a barrier to turn off faucet. Employee correctly rewashed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken stored over RTE, fully cooked turkey bacon. Employee stated the chicken is not normally stored there. CDI-PIC moved raw chicken to bottom shelf. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed produce (lettuce and avocados) stored over RTE foods in WIC.

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 3 sets of tongs and three large bowls used to sauce large amounts of wings stored as clean with visible grease and food residue. CDI-PIC moved items to 3 comp sink to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cut lettuce and cheeses at 43-45F. Items are removed from a reachin at the beginning of each shift. Employee stated temperatures rise during busy periods when the lid is left open. CDI-TCS items above 41F were moved to TPHC to be discarded at 2:30pm.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed sliced turkey that was frozen on 4/18 with no pull date. Employee stated the turkey was pulled from the freezer yesterday. Observed opened heavy cream that had no open date mark. Employee stated it was opened 4 days ago. CDI-Employee added accurate date mark with a discard date 6 days from pull date for turkey and added a correct open date mark to the heavy cream.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados that PIC stated had been washed with produce stickers still attached. CDI-PIC moved avocados to be rewashed and stickers removed.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed multiple pieces of kitchen equipment, a broken tv, and other items that are not necessary to operation stored around the exterior of the building. Remove all unnecessary items.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were e-mailed to and reviewed with PIC. -REPEAT- -0 points- For more information please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, cheese, lettuce, and tuna salad holding in flip top with temperatures between 43F and 45F. PIC has been advised to conduct frequent temperature checks of equipment. CDI - Flip top cooler was closed and all food items cooled to 41F by end of inspection. -REPEAT- -3 points- 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 .

4-501.11 Maintain equipment in good repair. Observed reach in freezer displaying high temperature warning. Ambient temperature inside freezer was measured at 55F. Chicken wings inside reach in freezer were previously frozen but now holding at 35F and thawing. CDI - Chicken wings were moved to walk in cooler to continue cold holding. Reach in freezer has been taken out of service. -0.5 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -REPEAT- -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee fill water bottle to be used at grill at handwashing sink. CDI - Employee was corrected via instruction and PIC has been advised that handwashing sinks are for handwashing only. -1 point-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shell eggs stored above ready to eat celery sticks in reach in cooler. CDI - Storage order was corrected. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed lettuce, cheese, provolone, steak, and turkey holding in flip top cooler between 43F and 48F. CDI - All items were cooled to 41F or less by end of inspection. PIC has been advised to perform frequent temperature checks of cold holding equipment. -1.5 points-

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 tuna salad in flip top cooler with a date mark of 9/23. CDI - PIC discarded tuna salad. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. -0.5 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine sanitizer test strips in establishment. Establishment uses chlorine sanitizer at three compartment sink. A verification has been scheduled for October 14th, 2022 to determine if establishment is in compliance. -0.5 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were e-mailed to and reviewed with PIC. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed blade of slicer stored on shelf with build up of food residues. CDI - Slicer will be broken down and sent to three compartment sink to be washed, rinsed, and sanitized. -1.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids left open. Keep sliding doors and lids closed when not in use to prevent rodent or insect infestation. -REPEAT- -1 point-

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 written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were given to and reviewed with PIC. -0 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on top of food prep surface next to chicken wing sauce station. CDI - Sanitizer bucket was moved to bottom shelf of food prep table. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed handles broken on hand washing sink. Hand sink is still operable but replacement of handles is necessary to encourage as much hand washing as possible. -REPEAT- -1 point-

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 interior of reach in coolers and shelving with build up of food debris and residues. Recommend higher frequency and more thorough cleaning. -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open on dumpster. Keep lids and sliding doors closed on dumpster to prevent rodent or insect infestation. -0.5 points-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed soap dispenser at rear handwashing sink missing a lid/covering. Repair or replace soap dispenser. -0 points-

2-301.14 Wash hands after activities that contaminate them. -P Observed employee using personal phone at prep line and then return to food preparation. CDI - Employee was instructed to wash hands and follow proper hand washing procedures. -2 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of oil stored on floor in dry storage area. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees in the act of food preparation while not wearing hair restraints. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed gasket on walk in freezer broken and hanging on ground. Replace walk in freezer gasket. Observed handles broken on hand washing sink. Hand sink is still operable but replacement of handles is necessary to encourage as much hand washing as possible. -REPEAT- -1 point-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy oil residues on hood system above fryers. Recommend higher frequency and more thorough cleaning. -0 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored on shelving along with condiments for customer use. Designate an area for the storage of employee food/drinks away from equipment, customer food, or utensils. -0 points-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 2 soda nozzles with black build-up on the outside rim. CDI-PIC took back to be cleaned.

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 lettuce made today in a 2 large plastic containers at 55F and 58F at 12:15. In 1 hr they cooled to 52F and 56F . CDI-EHS explained cooling process and they moved the lettuce into freezer for 30mins and added ice.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken sitting in a container on a shelf at 126F. Food employee explained they had just cooked and it sits there for about an hr, if any is left they discard. CDI-PIC is already using TPHC with wings, and using it correctly with timer and TPHC form, grilled chicken was added and PIC will add a new timer. These are the only items they leave out like this PIC said.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed food employee using chlorox bleach spray being used for prep top surface. PIC said they use this for cleaning since Covid. CDI-EHS read label, it is not approved for FCS, explaiend they need to use their bleach water out of the sink for cleaning these surfaces. PIC labeled bottle "for cleaning dining only" PIC did nto sign due to Covid protocols.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce made today in a 2 large plastic containers at 55F and 58F at 12:15. In 1 hr they cooled to 52F and 56F . CDI-EHS explained cooling process and they moved the lettuce into freezer for 30mins and added ice.

4-501.11 Maintain equipment in good repair. Observed gasket on WIF hanging and in need of repair. Observed handsink nozzles in need of replacing, can turn it on but not easy. Prep unit is not working but they are using only for dry goods.

2-103.11 (M) Person in Charge-Duties - PF Observed no employee health policy. PIC could not verbally communicate signs, symptoms and/ or diseases.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food in the reach in freezer open and not covered. Observed mozzarella sticks in the reach in freezer without packaging. Food was sitting directly on the shelf. PIC voluntarily discarded.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P PIC stated they wash chicken mixing bowls every 2-5 hours. Notified PIC that all utensils in contact with TCS items need to be cleaned every 4 hours. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer soiled with food and debris. CDI- Slicer broken down and washed at 3 comp sink. Cover slicer if not in use.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed PIC holding chicken wings on time without proper procedures. Had a discussion with PIC about how and when to use time. Wings are held in a frying basket above the fryer until used within 1-3 hours. Several wings were holding below 135F. Heat cannot be maintained sitting above fryer unit. Will send PIC written procedures to fill out. -VR

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large bin of sugar without a label. CDI- label placed on item.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in sanitizer bucket with sanitizer at 0ppm. CDI- Sanitizer bucket taken back and dumped

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic containers in dish drying area.

4-501.11 Maintain equipment in good repair. Observed prep top unit not working. PIC stated he has already put in an order to get unit fixed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food over customer food items. CDI- Employee food placed on the bottom shelf of reach in.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle stored above foods in walk in cooler. CDI- Employee personal drink removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed employee freshly prep lettuce and place on prep cooler make table at 47 degrees. Be sure foods are chilled after prep to 41 or below before cold holding at make tables are not designed to chill foods. CDI- Lettuce moved to fridge unit to chill.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed various spray bottles of degreaser, fabuloso, and glass cleaners not properly labeled. CDI- Spray bottles 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 freshly prepped lettuce placed in a deep and sealed container to chill, lettuce observed at 75 degrees. Foods cooling from room temp prep have 4 hours to chill to 41, need to use proper cooling methods with these foods to ensure they cool within 4 hrs. CDI- Reviewed proper cooling methods with PIC, PIC rapidly chilled lettuce with an ice bath to 41 degrees.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping towels being stored in sanitizer buckets reading 0 ppm sanitizer. CDI- Chlorine sanitizer placed in buckets at 100 ppm.

4-501.11 Maintain equipment in good repair. Observed door on two door fridge loose, needing repair and handle on stand up freezer loose, needing repair. - Transitional items.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow device on outside canwash (transitional item)

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a lot of un-used equipment and various refuse stored behind restaurant and litter accumulating around dumpsters.