SMASHBURGER 1349

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 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P EHS observed food employee incorrectly remove meat mitt while cooking burgers. Employee used clean gloved hand to remove the meat mitt and touching the surface of the glove that touched raw meat. Employee then attempted to handle cooked bacon. EHS observed employee pick trash off the ground and attempt to continue cooking without changing gloves and washing hands. CDI- EHS provided education on proper use of meat mitts and hand washing policies. PIC instructed food employee to discard gloves and wash hands before continuing food prep. Employee washed hands properly and donned new gloves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed dish machine in use while chlorine sanitizer concentration was at 0ppm. CDI- PIC replaced chlorine sanitizer, primmed unit and got a concentration of 50ppm. Dishes were ran back through the dish machine to allow for proper sanitization. -0- 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

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. EHS observed that facility did not have a written TPHC procedure for garlic oil being held on time. CDI- EHS provided facility with form and assisted manager completion. 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 EHS observed garlic oil holding on the counter at 70F, PIC stated that the item is being held on time. There was no time stamp placed on the product. CDI- PIC voluntarily discarded the garlic oil. PIC placed a garlic oil at 41F from the WIC on the counter and placed a time stamp on the product.

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. EHS observed damage to the floor on the cook line. EHS observed wall/basebaord damage under table at 3-compartment sink. Repair as soon as possible. **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. EHS observed a vape stored on prep surface while active prep was taking place. CDI- Item was removed an placed in a designated area. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed unsalted butter holding on the stove below 135F. CDI- PIC reheated the butter to 165F. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed garlic oil being held at room temperature (68F). See comments section for additional details. CDI- PIc voluntarily discarded the garlic oil. Facility will be utilizing TPHC for the garlic oil. -0- 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(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed a few metal pans in clean dish storage that were stacked wet. -0-

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. EHS observed damage to the floor on the cook line. Repair as soon as possible. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes that were stored as clean on dry storage rack with visible food debris present. Items were in a black bus tub with visibly soiled rubber gloves and a ‘plunge it’ device from drains. EHS advised that if items are not used frequently they can be w/r/s and covered/protected to keep them clean while not in use. CDI- Items taken 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 two containers of cut lettuce and one container of cut tomatoes holding above 41F. See temperature chart. CDI- PIC placed items in cold drawers to cool as PIC stated they had the lid open for an extended amount of time. **REPEAT** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 clean dish storage rack with rusting shelves. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions sorted with single use item for facility use. Designate a separate area for employee belongings so that contamination does not occur. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee use bare hands to turn off faucet. CDI- EHS provided education and employee rewashed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple stacks of dishes with visible food debris and sticker residue present. The containers were stacked so that the stickers residue was touching the food contact surface. CDI- Items were taken to dish area to be washed/rinsed/sanitzed. 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 two containers of cut lettuce and once container of cut tomatoes holding above 41F. See temperature chart. CDI- PIC voluntarily discarded the items. 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 cheese sauce being held past the 4 hour time limit. CDI- Cheese sauce was discarded. EHS observed cheese sauce was given a sticker with 5 hour TPHC. PIC stated they will correct the time stamp.

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 minor food debris inside prep tops throughout. **REPEAT**

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee wash hands for less than 15 seconds, then started putting on gloves. CDI: Food employee rewashed hands for 20 seconds. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink by kitchen door without paper towels. CDI: PIC placed paper towels at sink.

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 minor food debris inside prep top/unit near fryers.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine with 0ppm chlorine after running multiple cycles and priming line. VERIFICATION REQUIRED. Until unit is repaired facility will be using 3 compartment sink. 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 170 ppm lactic acid.

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 small plastic containers being stored in spice containers. Remove.

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 dust build up on ceiling and walls near dish machine. 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 bacon being stored above onions inside walk in cooler. CDI: onions were relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemicals being stored above linens and toilet paper. CDI: Items were relocated.

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 debris build up in bottom of reach in freezer. Clean as needed.

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 build up on wall above 3 compartment sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed mens bathroom hand sink without paper towels. CDI: Paper towels were placed at hand sink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed hamburger bun with blue/green build up. Observed cup of ice cream used for milkshakes with two dead flying insects inside. CDI: PIC voluntarily discarded items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed vegetable dicer, slicer, metal pan and plastic lid 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken wings hot holding under heat lamps below 135F. CDI: PIC voluntarily discarded item. 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(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced tomatoes at 44F in prep top. All other items were 41F or below. CDI: PIC voluntarily discarded item. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic and metal containers with minor wet stacking. Ensure items are properly air dried.

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 prep top/unit and on shelving of prep table. Clean as needed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed produce stored above guacamole packages in WIC. CDI - PIC relocated unwashed tomatoes to readily available unwashed produce shelving. EHS provided WIC storage order guide. 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 two (2) recently opened TCS food items ( one gallon of milk and one opened bag of spring mix) not date marked on date opened. Items were held adjacent to properly date marked portions of the same food (bins of spring mix, etc.) CDI - EHS and PIC discussed expectation of items being date marked unless portioned to be used within 24 hours. EHS date marked milk with marker and PIC produce identical date mark for spring mix. REPEAT. Note: No escalation in point deduction due to noted improvement; all items at points of service were properly date marked, and items in WIC were able to be properly dated due to improved date marking in WIC in general. 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 .

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 food items held under hot lamps, including wings and French fries, with some portions falling below 135F (122F for wings, and 118 for fries). Per conversation with PIC, items are to be put on time via adjacent timer. (Wings for 60 minutes, fries for 20, etc.) EHS observed timers without having been started. CDI - PIC disposed of out of temperature portions of food and started timers for food.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical containers stored above bags of clean linens and apron bin in office. CDI - PIC rotated clean linens to proper storage shelf to prevent potential contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in bucket of sanitizer at approximately 50 ppm QAC. CDI - PIC gathered buckets during preparation of three compartment sink sanitizer basin and refilled with 200 ppm QAC.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed six (6) stacks of single service articles (fry cups, to go boxes) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. EHS discussed proper storage of single service articles. REPEAT. 4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service ice cream spoons at milk shake station stored in cups with lip contact surface exposed. CDI - PIC and food employee donned gloves and inverted spoons to prevent potential contamination.

4-501.11 Maintain equipment in good repair. Observed warewashing machine not properly producing sanitizer. Per conversation with PIC, machine is scheduled to be serviced. Note: Current process for washing rinsing, and sanitizing utensils involves rinsing excess soil with three compartment nozzle, placing them into ware washing machine for washing via detergent and hot water, and transferring cleaned utensils to 3 compartment sanitizer basin to sanitize. So long as employees who handle soiled portions of equipment and utensils properly wash hand before removing them from sanitizer, this shall be sufficient as a means for properly washing, rinsing and sanitizing utensils.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed WIC at ambient temperature of 45F at time of inspection, with TCS foods registering above 41F. Assistant manager stated that food items were observed as properly cold holding during morning checks at 9:30 a.m. Observed all TCS food items in prep top cooler above temperature. Cooler was observed as being nonfunctional at time of inspection. EHS rotated items in WIC to walk in freezer for immediate corrective cooling. Freezer door was opened to allow for ambient temperature of WIC to improve. All food in prep top unit was voluntarily disposed of by PIC; new portions of food were placed in prep top with ice baths to properly cold hold items. Repair personnel were called to establishment to service and repair WIC. A final ambient temperature of 38F was observed in WIC at end of inspection. REPEAT. A verification of WIC and prep unit will occur no later than 08/05/2023 For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed one (1) recently opened gallon of milk in ice cream RIC not date marked on date opened. Per conversation with PIC, milk was opened earlier on day of inspection. CDI - EHS and PIC discussed expectation of items being date marked unless portioned to be used within 24 hours. EHS date marked milk with marker. REPEAT. 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 .

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 one (1) bottle of water at grill shelving without effective labeling. All other working containers effectively labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) stack of frozen burger boxes stored on floor in walk in freezer, and one (1) bin of sugar stored on the floor at back area prep table.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC engaging in food prep (making shakes, pre-rinsing soiled utensils, placing portions of food in ice baths, etc.) with no hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with multiple watches and bangles.

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 marked plastic bin, used for measuring and dispensing portions of fries into the fryer, stored in contact with fries. CDI - Plastic bin was removed from fries.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed five (5) stacks of single service articles (fry cups, to go boxes) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

4-501.11 (B) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Observed self closure latch at WIC door failing to seal door when closed from the inside; latch can be closed from outside the WIC manually by hand. Repair/readjust latch to form proper closure.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed facility dumpster without drain plug in place.Contact waste management company to replace drain plug.

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 food items (drinks, ranch bottle, etc.) stored above food held for resale in WIC. Store employee goods such that facility food, clean equipment, single service articles, and linens are protected from potential contamination (at a lower elevation than food held for resale, ideally in a single, labeled area.)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed food employee not able to demonstrate verbally or written employee health policy followed and aware of some but not all reportable symptoms and illnesses. CDI, sample health policy emailed to establishment. For more information on employee health policy, please visit: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed facility not able to locate vomiting and diarrhea cleanup procedures. CDI, procedures emailed to establishment. For more information please visit: http://meck.co/FoodSafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing. Observed another food employee pick item up off of the ground and proceed to handle clean single-service articles without removing gloves and washing hands. CDI, employees washed hands. Observed food employee turn faucet off with hands after hand washing. Repeat. Risk Control Plan to be requested if handwashing / personal hygiene is out of compliance next visit/ inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed egg double panned in flip top prep cooler. Observed unit functioning with ambient air temperature of 39 degrees F. CDI, egg relocated to walk in cooler to cool. Improvement made, points not escalated as improvement made. Ensure all TCS foods cold held at 41 degrees F and below. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed a gallon of milk open but not date marked on date opened. CDI, milk voluntarily discarded. 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 .

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 couple container of Tomatoe cooling in covered containers between 43-44 degrees F. CDI, covers removed to facilitate heat transfer. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on top of counter surfaces in contact with utensil.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing. Observed another food employee pick item up off of the ground and proceed to handle clean single-service articles without removing gloves and washing hands. CDI, employees washed hands. Repeat.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle soiled item dropped from ground and with same gloves proceed to handle clean single-service articles.

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 sauce prepared with unsalted butter hot held on tray at 102 degrees F. CDI, butter sauce reheated to 172 degrees F.

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 egg and milk wash stored in breading prep cooler at 52 degrees F. CDI, container voluntarily discarded and facility to use TPHC until unit calibrated. TPHC procedure provided and completed during inspection. Long term compliance visit needed to ensure calibration of refrigerator.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with no hair restraint. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled towels stored on cabinet shelving behind front counter and wet cloth stored at hand washing sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some plastic containers wet stacked on drying rack.

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 - PIC unable to show written procedures for vomit and diarrhea clean up plan. - CDI - EHS emailed PIC written procedures. PIC printed written procedures while EHS present. Maintain written procedures in facility.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed employee handle raw burger patty with gloved hands and then handle sliced American cheese without washing hands and changing gloves. - CDI - EHS discussed when to wash hands and change gloves with PIC and employee. EHS recommends using tongs to place raw burger patty on grill instead of using gloved hands. PIC provided employee with tongs and employee washed hands and changed gloves.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed employee in kitchen handling fries without hair restraint.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and debris on the inside and outside of multiple refrigeration units as well as under cutting boards. Increase cleaning frequency to prevent accumulation.

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 accumulation of dirt and food debris in mop sink area. Clean area and maintain clean.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed tomatoes stored above butter and washed produce. CDI item relocated.

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, tomatoes, spring mix, pepper jack cheese, cheddar cheese, black bean burger, raw chicken, blue cheeses, milk, and reach in drawers by fridge egg wash in all prep tops holding above 41F. Units reading at 41F. PIC stated HVAC unit is not operational and has not worked for the past few days. CDI placed items on prep top on emergency TPHC procedures. and left procedures onsite. Remaining items discarded or placed in walk in to cool. Verification required. **Facility must check food temperatures regularly to ensure proper holding methods

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front and back doors open to help with heat inside facility. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen and dead fly on butter box in walk in unit.

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 on floor in walk in freezer and in dry storage.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed ice scream and shake utensils stored in utensil water without the faucet turned on. PIC stated that bottom of unit floods floor when left on. Item must be repaired in order to store utensils in area.

4-501.11 Maintain equipment in good repair. Observed HVAC system and cold holding equipment on serving lines not able to maintain TCS foods at 41F or below. Observed reach in freezer that leaks a puddle on the floor while in defrost mode. Observed utensil water bin leaking water into bottom storage while operating.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed buildup in prep units, racks in walk in, and vents in facility in need of cleaning. Repeat.

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 - Vomit and diarrhea clean up kit available, but no written procedures for responding to vomiting and diarrheal events available at time of inspection. Since this is the establishments first inspection since the new food code was adopted, no point deduction. CDI - EHS educated PIC on need for such a plan and provided copies of written procedures and educational poster.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - REPEAT - Observed label and/or residue on an entire stack of clear plastic containers (10-15) stored clean. CDI - EHS educated PIC and food employee washing dishes on need for scrubbing dishes prior to sending them through the dish machine. PIC placed containers by the 3 compartment sink to be cleaned and sanitized again. - VR - Verification required within 10 days. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. - PIC stated in use utensils and transfer bowls were only cleaned and sanitized twice a day during operating hours of 11am-9pm. CDI - EHS educated PIC on need to clean these surfaces at least every 4 hours. PIC stated they would increase cleaning frequency to three times a day to be within the required 4 hour time frame. All utensils were exchanged for new, clean utensils.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed employee hand drying plastic container lids with cloth. CDI - EHS educated PIC and employee on need to air dry dishes after being cleaned and sanitized. Employee placed lids by 3 compartment sink to be cleaned and sanitized again. 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 utensils (serving spoons, spatula, scoops, etc.) stored food contact surface up. Store utensils with handle up to prevent contamination to food contact surface. CDI - PIC inverted all utensils.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed single service items (bowls and lids) stored outside of their original protective package and not inverted or covered. CDI - EHS educated PIC on need to have these inverted or covered to prevent contamination. PIC inverted 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 buildup of food residue and debris in reach in freezer and pull out coolers under prep area. Increase cleaning frequency to prevent buildup.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink with lid and straw stored above active prep table. CDI-PIC moved employee drink to designated drink shelf.

2-301.14 When to Wash - P Observed one food employee wash their hands then turn off faucet handles without a clean barrier. CDI-EHS explained when to wash requirement and employee properly rewashed their hands. Observed another food employee handle a frozen raw breaded chicken patty with gloved hands then exit kitchen to begin handing customers their food orders. EHS prior to cross contamination in lobby had food employee remove gloves and wash their hands. EHS discussed when to wash with PIC and recommended handwashing education with all staff members.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed over 15 plastic containers stacked with labels and/or label residue intact. EHS also observed plastic containers and bins with soil build up. All items were stored clean. CDI-Food employee removed items to dish machine to be thoroughly cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken improperly cold holding on prep table. PIC at the time stated he was preparing the chicken for a catering order. CDI-EHS instructed PIC and food employee to either cook product immediately or place in walk-in cooler to quickly cool. Food employee placed the product in the walk-in cooler to quickly cool. Observed two raw beef patties cold holding in griller cooler drawer. CDI-PIC stated product was out during bulk cooking of burgers for large order. PIC immediately cooked and served both patties. EHS discussed proper cold holding procedures.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee handling and preparing food items without a head covering. Observed a second food employee with a long beard without a beard guard or effective hair restraint. Provide proper hair restraints for all employees that may handle or prepare food items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers wet stacked on both drying racks. No delivers reported today.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed shake lids, plastic dome lids, drink carriers, and napkins stored directly on floor in both dry storage areas.

3-304.14 Wiping Cloths, Use Limitation - C Observed a wiping cloth in sanitizer that had a low concentration (concentration was at 50ppm). CDI- sanitizer was dumped and new concentration of sanitizer was 150ppm.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Knife soiled with blue debris. CDI- Taken to dishwasher.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one fly in back prep area.

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. Ice cream scoo stored in water fountain but faucet was not on to allow for running water. CDI- Turned on

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Metal knife strip soiled, in need of cleaning. CDI- Cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat dispenser not dispensing correctly. CDI- Air gaps adjusted. REPEAT.

4-602.13 Nonfood Contact Surfaces - C NFCS areas in need of cleaning (gaskets, crevices of drawers, etc).

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee touch glasses with gloves on and continue to operate. CDI- Educated with PIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine recording bleach sanitizer at 0ppm. CDI- Primed multiple times, recorded at 50ppm.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer buckets recorded low at <50ppm Quat.

4-602.13 Nonfood Contact Surfaces - C Gaskets, bottom of reach in freezer needs cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Cell phone stored on back prep table.