NEW YORK DINER

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. 1 employee drink observed on prep table. Store employee drinks in a separate area, such as a low shelf. Do not store on prep tables.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Container of boiled eggs in sandwich cooler measured 48F. Several portions of cheese in other sandwich cooler top measured 44-48F. CDI - PIC discarded eggs and moved cheese to walk-in cooler to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet cloth observed on cutting board at sandwich cooler. Store in-use wiping cloths in sanitizer solution when in between uses. 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 bottom of sandwich cooler across from grill. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on prep table. Store personal items in separate area. Do not store personal items on prep tables.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee with gloved hands cracked raw eggs and then went to putting cooked food in box without washing hands first. Food employees must discard gloves and wash hands when switching from preparing raw animal foods to handling or preparing ready-to-eat foods. CDI - Employee educated and he washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken stored on shelf above peppers in walk-in cooler. Also bowl used to scramble raw eggs was stored directly on top of container of tomatoes in sandwich cooler top. Store raw animal foods separately from ready-to eat foods. CDI - PIC corrected storage order and moved the raw egg bowl to dish machine to be re-washed. REPEAT // 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee cracked raw eggs with gloved hands and then went to handling to-go box to put cooked food in without changing gloves. Employees must discard gloves and wash hands when switching from raw animal foods to ready-to-eat foods. CDI - Employee educated and he discarded gloves and washed hands.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Blender is labeled by manufacturer as domestic use only. Replace blender with NSF commercial blender. // 4-501.11 Maintain equipment in good repair. Replace torn gasket present on sandwich cooler door. 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. Replace missing ceiling tiles in waitress area. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Containers of raw pro stored on shelf above pasta in bottom of sandwich cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected food storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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) Container of feta cheese and container of bologna were not labeled with prep date. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed prep dates on items. 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 .

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. Bottles of sauces were missing labels. All working containers and bottles of food or ingredients that are not readily identifiable must be labeled. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Cucumber in sandwich cooler top still had stickers on it. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed container of whip cream stored on top of ham, and marker stored inside container with cut lettuce. CDI Items removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage links holding under 135F on flat top on tin foil. CDI PIC reheated quickly and changed holding method to ensure items held 135F and above. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed areas in both prep units holding ambient and or TCS items above 41F. PIC discarded some items with no known last time of 41F and below, and moved other items. VR required 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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed cut lettuce, cut yesterday, with no date marking. CDI PIC date marked item. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed in use spice shakers and squeeze bottles of oil without labels. Label items.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris in bottom of reach in freezer and prep unit. Observed build up and debris on shelves throughout prep area. Clean as needed. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food item stored amongst customer product. Designate an area for personal food.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw steak being stored over pre-cooked sausage in prep top. CDI: Steak was removed. 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 shrimp and mashed potatoes above 41F in prep top. Items were in bowls on top of containers. CDI: Items were voluntarily discarded. Overall cold holding was correct. 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 .

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed potatoes cooling at a rate of 0.02F/min inside walk in cooler in container covered in Saran Wrap. CDI: Saran Wrap was vented. 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. Observed wiping cloths being held in 0ppm chlorine.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris in bottom of reach in freezer and prep unit. Clean as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chorizo being stored above bread inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives, bowls and pot with food debris while being stored as clean. CDI: items were placed to be rewashed. 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 .

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one spray bottle with a worn off label. CDI: PIC labeled item. Points reduced due to improvement from last inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed sliced tomatoes cooling at a rate of 0F/min inside prep top covered in Saran Wrap. CDI: item was moved to walk in cooler with Saran Wrap removed. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowl being stored inside container of pasta.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle raw Philly meat then proceed to handle ready to eat foods without changing gloves. CDI: Food employee changed gloves and washed hands.

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 rice, ham, bologna, milk, and beef without dates. CDI: Items were dated during inspection. 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 .

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 2 spray bottles of degreaser without labels. CDI: Items were labeled.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in 0ppm chlorine.

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 sides of prep unit and below flat top with build up of grease and food debris. Clean as needed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed onions inside walk in cooler with white build up. CDI: Items were voluntarily discarded.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed honeydew being stored directly on prep unit shelving. CDI: PIC placed honeydew in a container. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed gyro meat inside walk in freezer on sheet trays without a covering.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled spray bottle of degreaser. CDI: PIC labeled bottle.

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 in use spice shakers and squeeze bottles of oil without labels. Label items.

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 a box of single service items being stored on the floor in dry storage area.

REPEAT 4-501.11 Maintain equipment in good repair. Observed ice buildup at bottom left corner of walk in freezer door. Ice build up is making it difficult to fully shut freezer door. Repair.

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food employee wash hands at 3 compartment sink. Ensure employees are washing hands at hand sinks.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored over RTE items in the reach in part of the prep top. Observed raw pork sausage stored behind RTE livermush and ham in prep to cooler. CDI: Items were reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 date marks present on any food items in facility. VERIFICATION REQUIRED to ensure date marking system is in place. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed gyro meat stored in freezer directly on top of packaging. Store product on a washable surface.

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 scoops for dry goods such as sugar stored directly on shelf in dry storage.

4-501.11 Maintain equipment in good repair. - Observed ice buildup along the walk-in freezer door present on the bottom left corner of the door. Repair damage to prevent ice buildup. Observed walk in cooler gasket is damaged. REPEAT VIOLATION Some improvement from previous inspection as prep unit has been replaced.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Observed interiors of refrigeration units and sides of cooking equipment with food debris and build up. Observed dry storage shelves with debris including sugar on the shelves.

5-205.15 Maintain a plumbing system in good repair. Observed mop sink not graded to drain and wastewater accumulating at back of mop sink.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed various boxes, used kitchen equipment, and utensils that are not being used collected to left of prep sink and immediately outside of establishment. EHS advised PIC to remove equipment that is not being used from premises.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in prep unit across from grill (see temperature chart). Per PIC, items were placed in unit around 9AM from the WIC. - CDI - PIC voluntarily discarded all cooked TCS items holding in unit due to being out of temperature control for more than 4 hours. PIC moved all raw TCS items holding at 45F or below to WIC to quickly cool. PIC agreed to voluntarily closure due to lack of properly functioning working refrigeration in kitchen (both prep units broken). PIC agreed to contact EHS once prep unit has been repaired. Follow up visit 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 .

3-501.18 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 cooked potatoes and corn beef hash labeled 8/16-8/23 which allows for an 8 day holding period. TCS items can only be held for up to 7 days with the day of preparation/cooking counting as day 1. - CDI - Education provided. PIC corrected date mark labels to 8/16-8/22 and agreed to discard any remaining portions of these products at the end of today. 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 various working containers of oils and spices lacking labels.

4-501.11 Maintain equipment in good repair. - Observed ice buildup along the walk-in freezer entry with heavy buildup present on the bottom left corner of the door. Repair damage to prevent ice buildup. Also observed broken prep unit in kitchen (next to grill area). PIC stated replacement unit has been ordered and should be delivered by the end of this week.

5-205.15 Maintain a plumbing system in good repair. - Observed leak at left faucet of the three compartment sink. Repair leak.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Container of raw hamburgers stored on shelf above rice in sandwich cooler bottom. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved raw hamburgers to bottom shelf. Kept at half credit due to improvement from last inspection. REPEAT 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 Tray of hashbrowns measured 62F in sandwich cooler top. TCS foods in cold holding shall measure 41F or less. Do not store trays in top of sandwich cooler because they won’t hold temperature. CDI - PIC moved hashbrowns to walk-in cooler to cool. 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 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 Feta cheese in walk-in cooler was missing date label. PIC stated it was opened yesterday. Ensure TCS ready-to-eat foods are date marked and held for a maximum of 7 days from opening. CDI - PIC placed date label on container. 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. Sticker observed on cut melon in sandwich cooler bottom. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

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. Ice scoop stored in ice machine with handle submerged in the ice. Store in-use utensils with the handle not contacting the food or ice to prevent potential hand contamination. REPEAT

4-501.11 Maintain equipment in good repair. Gasket torn on walk-in cooler door. Replace torn gasket. 0 pts.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Clean interiors of refrigeration units and sides of cooking equipment.

6-301.14 Post a handwash sign at each handsink. Observed register area handsink without posted handwashing signage. CDI - EHS provided establishment with handwashing signs in both English and Spanish. No other availability or handwashing violations were observed during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed packaged ground beef patties stored above bread on WIC shelving. CDI - Ground beef patties were rotated to readily available proper storage shelving. EHS provided establishment with storage order document. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed rewrapped pork chops, steak, and packaged ground beef stored in the same plastic tub in the WIC. CDI - Pork chops and steak were moved to a separate, readily available bin. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed three (3) packages of ready to eat cheese stored below unwashed produce in the WIC. CDI - EHS and PIC reorganized storage of WIC to prevent potential contamination. For more information on food storage order please visit: http://meck.co/FoodSafety

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 approximately seven (7) containers, including oil bottles and salt shakers, throughout kitchen area without effective labeling. PIC and EHS discussed usage of station labels and direct labeling to identify working container contents.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored on prep table during inspection. CDI - Wiping cloth was rotated to readily available labeled sanitizer bucket.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) bin of gravy in grill side prep unit underside with spoon handle close to contacting the food and plastic to go cup stored within. CDI - Spoon was elevated out of the gravy to prevent any potential contamination. PIC voluntarily disposed of plastic to go scoop.

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 two (2) cardboard sheets stored on the floor of the WIC. Remove and, if necessary, replace with non absorbent non slip floor covers.

5-501.17 Provide a covered waste bin in female restrooms. Observed multiple trash bins in female restroom, but no covered trash receptacle. Provide at least one covered waste bin in female restroom.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed pancake mix cold down 1 degree after one hour. Observed pancake mix cooling in packed covered container. CDI, item placed in shallow pan to cool.

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 soiled handles on prep coolers and debris on storage shelves. Need cleaning.

Repeat: 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed various boxes, used kitchen equipment, and utensils that are not being used. PIC advised owner to remove equipment that is not being used from premises.

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 soiled slicer stored as clean. CDI, item removed for Wash/Rinse/Sanitize.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed pork chop cooked to 98F. CDI, items cooked to 180F.

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 potatoes hot holding below 135F. CDI, item reheated to 165F.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed corn beef hash, Livermush, diced tomatoes, and French toast batter cold holding above 41F. Employee states corn beef hash, livermush, and batter prepared at 12 and tomatoes at 8. CDI, tomatoes discarded by PIC and corn beef hash, liver mush and toast batter moved to walk in.

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 no date mark on French toast batter, waffle batter, livermush, penne pasta, diced tomato, and corn beef hash. CDI, tomatoes discarded, all other items date marked.

7-207.11 (A) Only medications that are necessary for the health of the employees shall be in a food establishment. -Pf Observed bottle of NyQuil and cough drops stored on dishwashing machine. CDI, items removed by PIC. PIC states medicine was for owner who had a soar throat. PIC states owner left for the day. EHS advised PIC to ensure employees stay home if they are experiencing symptoms or illnesses associated with food borne disease.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bottles of ranch stored on floor in back storage area. Items shall be stored at least 6 inches above the the floor.

4-501.11 Maintain equipment in good repair. Observed ice build up along condenser lines of fans at walk in freezer. Need 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 soiled shelving where plates are stored. Need cleaning.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed various equipment and tools stored near prep sink and in dry storage area. Need cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer at dish machine at 0 ppm. Service request made to company. CDI, technician arrived during inspection, observed concentration at 100 ppm.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed seasoned potatoes cold holding above 41F after cooling overnight. CDI, item discarded by PIC.

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 and penne pasta cold holding above 41F. PIC states lettuce was prepared this morning. Observed date marl of 5/26 on penne pasta. PIC states pasta was in walk in cooler before relocating to prep cooler. CDI, lettuce placed in walk in to cool and pasta discarded by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed seasoned potatoes cooling in container covered in Saran Wrap. CDI, item discarded by PIC.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at 0 ppm. CDI, sanitizer bucket refilled, concentration at 50 ppm.

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 grease build at vent hood. Need cleaning.

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. CDI, documents printed.

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 soiled nozzles at soda dispenser. CDI, items removed for Wash/Rinse/sanitized.

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 shelve racks at walk in cooler. Need cleaning.

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 instructions. CDI, EHS educated PIC on new requirement.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed Waffle mix batter cooling at slow rate. CDI, item uncovered and placed closer to fan.

Repeat: 3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed batter mix cooling in covered container. CDI, item uncovered. EHS discussed monitoring temperature while cooling with PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage patties, diced tomato, and spinach cold holding above 41F. Observed smeared date mark on sausage patties. PIC states spinach and diced tomato were prepared this morning around 9AM and the sausage is from yesterday. PIC states items are not stored in prep unit overnight. CDI, sausage discarded. Spinach and diced tomato moved to walk in to cool. EHS advised PIC that foods shall be 41F when placed in prep cooler.

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 seasoned potatoes cooling at slow rate. Observed potatoes cooling in packed containers covered in Saran Wrap. PIC states potatoes were cooked yesterday and were seasoned this morning around 9am. Observed unseasoned potatoes cold holding at 38F. PIC states he waits to season them due to high temperature of potatoes. CDI, items uncovered and moved to freezer. EHS advised PIC to monitor temperature when cooling foods.

4-602.13 Nonfood Contact Surfaces - C Observed grease build up between grill and equipment at kitchen. Need cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink at kitchen draining slowly. Observed possible clog at hand sink. Need repaired.

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

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed random tools stored at prep sink area. Need cleaning.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled metal containers and slicer. CDI, items removed for Wash/Rinse/Sanitize.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee quickly rinse hands without scrubbing with soap. EHS explained to employee that hands should be scrubbed with soap for 15 seconds, rinsed, then dried. CDI, employee re-washed hands and followed procedure.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build behind blade on slicer. CDI, item to be W/R/S.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hashbrowns and sliced tomato cold holding above 41F. PIC states foods were prepared earlier that morning. CDI, items moved to walk in cooler. Foods reached 41 by end of inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of sauces in prep top with no label. Need labels.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build up on hood vents. Need cleaning.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on dumpster.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled plates and utensils stored as clean near grill line. CDI, items removed for re-wash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed American cheese, pancake and toast milk batter, ham, and milk cold holding above 41F. PIC states all items are cooled before being placed in units. Milk from front is kept cool using blocks of ice. PIC states milk was opened in the morning, around 8. CDI, all items moved to walk in cooler to cool. Batter, milk, and ham reached 41F by end of inspection.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handles for sugar and flour not out.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed containers of peppers and onions; and pico stored down in food below it. CDI: Top containers removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk and orange juice held in cooler with blocks of ice above 41F. PIC stated that cooler is broken. CDI: Milk and orange juice were relocated to reach in cooler for holding. Equipment must not be used for TCS foods. Observed hashbrowns stored on tray above chill line in prep top cooler. CDI: Hashbrowns voluntarily discarded.

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 no date mark on several items in reach in coolers including but not limited to pico, tomatoes, potatoes, and bologna. CDI: Items date marked. Observed gravy from 7/27. CDI: Gravy voluntarily discarded. 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 tomatoes and cut melon that was prepared yesterday with no date mark. CDI: Items date marked.

4-501.11 Maintain equipment in good repair. Observed front cooler for juice and milk not working. PIC was placing blocks of ice in it to maintain temperature. See #20. Observed damaged gaskets on some reach in cooler doors.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black and pink build up on gaskets of refrigerators. Ensure more frequent cleaning.

5-501.13 Receptacles - C Observed no recycling bin for large amount of cardboard generated by facility on delivery/shopping days. EHS discussed with PIC different options for recycling.

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 some debris on floor in dry storage area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed homefries hot holding below 135F in a container on the griddle. CDI-The product was reheated.

7-201.11 Store toxic materials to avoid contamination. -P Observed an opened bottle of caulk stored on top of the main flip top cooler. CDI-The caulk was moved to a more appropriate location.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed potatoes cooling in tightly wrapped coverings in the walk in cooler. CDI-The plastic wrap was removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of ice being stored on the dirty dish side of the 3-compartment sink. CDI-The ice was moved to the prep counter to protect from splash back and cross contamination.

3-304.14 Wiping Cloths, Use Limitation - C Observed cleaned equipment drying on top of cloths on the clean equipment counter. Explained that cloths should not be used in this manner.