SONIC #5701

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed pasteurized liquid eggs stored under raw bacon in RIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed tomatoes stored over RTE hot dogs in WIC. 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 food debris on dishes stored as clean. Observed debris on knife magnet with clean knives stored on it. -CDI- PIC moved items to dishpit to be W/R/S. Ensure to maintain knife magnet clean. 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 . 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P- Observed food employee wash and rinse dishes and place them to dry without following a sanitizing step. -CDI- EHS educated PIC on ensuring to follow a sanitizer step and PIC placed items in sanitizer water. -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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup in interior of ice machine. Increased and more thorough cleaning frequency recommended.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed foot long hotdog and fries holding beneath 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F at prep unit and ice cream toppings unit. Refer to temperature chart. Observed ambient air of both units at 41F or below. -CDI- PIC voluntarily discarded items. **PIC to use TPHC until repairs can be made.** **3 DAY VERIFICATION REQUIRED BY 9/18/26** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles and white substance in dry storage in containers with no labels. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee engaging in food prep with no head covering. -0-

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 tong handle stored in cherry container with handle touching. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking with dishes stored as clean. -0-

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 1 shelf in WIC and 1 in dry storage in need of replacement due to rusting. 4-501.11 Maintain equipment in good repair. Observed gasket in need of replacement at ice machine. Observed LED display not functioning at warmer where fries are kept. Repair. **REPEAT** -1-

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 and exterior surfaces of equipment, knife magnet, and some shelving in need of cleaning throughout. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

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 buildup on ceilings throughout and food splash and debris on walls and floors throughout, especially in hard to reach areas, such as behind equipment. Increased and more thorough cleaning frequency recommended. 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./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. Observed missing light shields throughout. Observed some damaged floor tiles, especially near ice machine. Observed flooring starting to come up in WIF. Repair or replace. **REPEAT** -1- 6-501.114 Remove any items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Observed ice machine and some items above 3-comp sink not in use. Remove.

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed some ice buildup around compressor fan and loose flooring in WIF. Observed empty and unused ice machine beside working ice machine.

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 prep unit, reach-in coolers, reach-in freezers and low boys with buildup of food and splash debris. PIC to address cleaning frequency and thoroughness.

5-205.15 Maintain a plumbing system in good repair. Observed heavily damaged hand sink in men’s bathroom. Per PIC, work order for replacement has been submitted and employees use the women’s bathroom.

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 and damaged coping in area by walk-in cooler and walk-in freezer.

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed inoperable vent fan over grill. Per PIC, work order has been submitted for repair.

-REPEAT- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed onion dicer with dried food debris on cutting grid. Per PIC, dicer had not been used on the day of the inspection. CDI - PIC moved dicer to 3-comp sink for w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed build-up of ice on compressor fan and loose flooring in WIF. Observed ice machine empty and no longer in service. Observed rusted shelves in dry storage area. Per PIC, ice machine is slated for removal. PIC will also address repair of items in WIF and repair/replacement of rusted shelves.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed a cooperate policy that does not include non-typhoidal salmonella. CDI - EHS provided during inspection.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored above ready-to-eat butter in the walk-in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a shaker lid stored as clean with green substance on the inside. Observed hand juicers with grease residue. CDI - Items were removed to be rewashed.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 45 degree cream under the shake machine due to the door being left open. Observed 46 degree tomatoes in the prep cooler due to unknown reason. all other food products were 41 degrees or below. CDI - Items were voluntarily discarded.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees preparing food without hair restraints at the beginning of inspection.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Observed rusting shelves in the walk-in cooler. Observed several tongs with cracked and missing sections of rubber handles.

5-203.14 Provide a back flow prevention device when required. -P Observed a spray hose connected to the mop sink without a back flow prevention device. CDI - Water was turned off and hose was removed.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - 2 Containers of sliced cheese above 41F in flip top unit. Items were stored close to HH Unit which possibly caused temperatures to rise. *CDI - PIC moved items to other side of flip top unit storing them further from HH Unit to better CH temperatures. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of metal containers on clean dish rack. Dishes shall be stacked to allow for proper air drying.

*REPEAT* 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Sanitizer in sanitize compartment of 3 compartment sink at a concentration of 100ppm. *CDI - PIC refilled sanitizer compartment at a concentration of 150ppm. Sanitizer is barely in compliance no verification visit to be conducted but work order has been placed just to check sanitizer dispenser. EHS will follow up as necessary. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Sticker residue on 2 metal containers. *CDI - PIC placed items in 3 comp sink to be washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

*REPEAT* 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer bucket at a concentration of 0ppm. PIC states employees got sanitizer from 3 comp sink. *CDI - PIC refilled buckets with sanitizer from 3 comp sink with a concentration of 150ppm.

5-205.15 Maintain a plumbing system in good repair. *Observed - Mop Sink/Can Wash basin filled with standing water, unable to drain. PIC states that they have to pump it in order to drain it but there is a work order placed.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf- *Observed - Handsink with heavy leak not in use by staff. Handsink shall be repaired and available to staff. A verification visit will be conducted within 10 days to verify item has been repaired.

*REPEAT* 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - 3 compartment sink sanitizer dispenser not dispensing any sanitizer, concentration of 0ppm. Facility will distribute sanitizer by hand, train staff on proper amounts to use and test sanitizer each time before use. A verification visit will be conducted within 72 hours to verify item has been repaired. 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

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced cheese in right side of flip top unit from yesterday above 41F. *CDI - PIC voluntarily discarded product. NOTE: less points deducted due to great improvement from prior inspections. 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* 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - Squeeze bottles of different sauces and dressings without labels. *CDI - PIC labeled items.

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flying pests throughout kitchen.

*REPEAT* 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - sanitizer buckets at a concentration of 0ppm due to 3 comp sanitizer not working properly. *CDI - PIC remade sanitizer by hand and tested it at 200ppm then refilled all buckets.

*REPEAT* 5-205.15 Maintain a plumbing system in good repair. *Observed - 3 compartment sink with small leak underneath it as well as back handsink with heavy leak. These items shall be in good repair.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and use manual paper towel dispenser after hands were washed to dispense paper towel 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee adjust clothes with bare hands and then used bare hands to grab a single use cup (grabbed the lip of the cup) to make a milk shake. CDI EHS educated PIC on hand washing.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed 2 hand wash sinks without paper towels or alternative approved method for drying hands. CDI..PIC added paper towels

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several tongs with red substance on them. CDI PIC moved to 3 comp to W/R/S REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on ice machine lid. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3 comp sink at100ppm. PIC states will call out a tech to look at equipment. EHS will return to check sanitizer 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 . For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items in WIC above 41. Please see Temp Chart. CDI..PIC voluntarily discarded food and Voluntarily closed. 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 . F

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 several squeeze bottles without labels.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer reading 100ppm CDI ..PIC remade bucket REPEAT

4-501.11 Maintain equipment in good repair. Observed WIC ambient air reading 53. Facility Voluntarily closed

5-205.15 Maintain a plumbing system in good repair. Observed leak under 3 comp sink

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in women restroom. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on trays were food is placed.REPEAT

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed facility had several Priority item violations today VR needed 1-8-24 Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy at facility and PIC could not show how new employees are trained. CDI EHS educated PIC and provided employee health policy documents. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomiting or diarrheal cleanup instructions at facility. CDI EHS provided instructions For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 2 open employee drinks: one in the kitchen and one on the prep table near the 3 comp sink. CDI PIC moved drinks.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a container sitting on the hand sink. CDI PIC moved container. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at 2 handwashing sink. EHS provided signs.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer stored as clean with food debris on it. CDI PIC moved diver to 3 comp 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 , 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 chili in steam well below 135F. Cook proceeded to reheat chili after being instructed to discard it. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 Shredded cheese at cook line above 41F. Cheese was not under refrigeration. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of cleaner on front prep table. CDI PIC moved cleaner to chemical storage.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 soda refill box hoses directly on the floor. CDI PIC moved off floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee cooking without a head covering. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee cooking with jewelry on his arm.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in bucket with 0ppm Quat sanitizer. CDI PIC refreshed sanitizer bucket.

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 air vents on ice machine with large amount of buildup.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in women restroom. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on prep table near 3 comp sink.

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 raw eggs above bacon in reach in cooler. CDI PIC correctly storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on inside of both ice machines. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cole slaw and cheese slices in prep top above 41F. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of liquid not labeled. REPEAT

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead bugs on floor in facility. Observed flies in kitchen.

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 tea sitting on prep table uncovered and directly under air vent. CDI PIC covered container with Saran Wrap.

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 door gaskets on reach in, low boy, WIC, and WIF with black buildup. REPEAT

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in women restroom.

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 buildup and debris on walls and floors throughout facility.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with slimy buildup on inside if lid. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open container of cole slaw not date marked. CDI PIC stated it was opened Tuesday and he put a date on container. 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 squeeze bottle of oil not labeled. CDI PIC labeled oil bottle.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans being wet stacked.

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 gasket of tall and low reach in coolers with black buildup REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up on the inside.

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 container of sliced tomatoes in prep top not labeled. CDI PIC voluntarily discarded

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 outside of reach in freezer with large amount of grease build up near fryer. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed mop sink not draining. Maintenance has been contacted.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. No CFPM on site during inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed degreaser stored next to bread, it was touching the bag of bread. CDI-PIC voluntarily discarded bread and chemical.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several dead roaches throughout facility, and some on the grade card. PIC said they had pest control 1.5 weeks ago. Facility needs more cleaning and more frequent pest control visits as well as decluttering the back room.

4-501.11 Maintain equipment in good repair. Observed milkshake machine hose leaking. Prep sink legs are bowing in. Rusted prep tops, and table legs. 3-comp sink is leaking.

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 prep unit sides/front in need of cleaning as well as: 3-comp/prep sink wall, oven handles are caked in grease. Inside of freezer has food debris.

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

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 uncooked unpackaged chicken breast and tenders stored above fries in the tall reach in freezer. CDI- Items removed.

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 slicers in need of cleaning. CDI- Items taken back to be washed.

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 cheeses in the prep top holding above 41F. Observed slaw and shredded cheese on ice holding above 41F. CDI- Items placed on TPHC.

4-501.11 Maintain equipment in good repair. Observed knife tip broken and bent on the knife rack.

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 tall reach in cooler and freezer in need of cleaning. Observed shelf under prep top in need of cleaning. General cleaning needed throughout.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in the walk in cooler and freezer in need of cleaning. Observed wall behind the 3 comp sink in need of 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 vomit plan/poster. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a whole bin of tater tots at 120F. EHS observed tater tots not being discarded every 30mins like the PIC said they would be. CDI-PIC discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese stacked way above fill line in the prep unit, at 52F. PIC said this was stacked from last night. CDI-PIC voluntarily discarded the top half of the cheese that was overfilled. They have made a sign that goes on the prep unit letting employees know about stacking to high. REPEAT. *Sidenote-WIC is ambient air is fluctuating, EHS will check when they come back for 3 day visit.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed 1 box of bread stacked on the floor in the WIF.

4-501.11 Maintain equipment in good repair. The following items are in need of repair: Stand up freezer has ice blocking the fans, Second ice machine, mop sink is backing up (See plumbing), mop sink wall has water damage and the plastic is bowing up, WIC bracket is missing and the door does not seal properly. 3-comp sink legs are broken. 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 the following items that need to be cleaned: grill area-next to, wall beside, hoods. Prep units-handles, doors, inside bottom area. Grill handles. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed the mop sink not flowing. This is a 3-day priority of a IS will be issued. PIC said they have maintenance already called for the repair. VR 1/9/2021

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

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

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed RTE onions used for onion rings, stored under unwashed limes. CDI-EHS explained if they are in large boxes and are not labeled washed they need to go below washed, RTE products. PIC moved to the bottom shelf. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, stacked double high above the fill line (8inches above container) in the new prep unit, holding at 50F. PIC said they brought this out this morning, PIC did not know cheese has to stay cold..CDI-PIC moved cheese to the WIC to cool and put new cheese out. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed coleslaw with no DM. CDI-PIC DM, no points deducted due to only one item

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observd a window cleaner with no label. CDI-PIC labeled. REPEAT.

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

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 ice scoop stored in a plastic container that had pink/black build-up on the inside. CDI-EHS set container aside for W/R/S, and scoop went into a clean container.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a knife rack next to the dirty side of the 3-comp, with clean knives on it. This could be a possible contamination hazard. No points taken today since they were not informed of this at last inspection.

4-501.11 Maintain equipment in good repair. Observed WIC door-bracket-missing the cover. Mop sink leaks when you turn it on. Overall there has been an improvement. Observed ice building up in the stand up near the grill

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 building up on the floor in the freezer, handles are greasy, sides of prep units greasy.

6-202.11 Light Bulbs, Protective Shielding - C Observed 1 light bulb without a shield over the grill. PIC has added 5-6 new light shields and replaced the ones in the WIF. One light is out. No points deducted today.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink in the women's bathroom. CDI-Facility has voluntarily closed due to temp. issues and PIC has provided soap.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed 8-9 cotnainers of frozen food, in metal containers with no lids or plastic covering. CDI-EHS explained this food needs to stay protected. EHS will check at next visit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 7 dishes with food debris. CDI-EHS told PIC and they set to the side. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed both ice machines with black build-up on the inside.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed WIC at 45F ambient air, food 46F. Observed the only prep unit at 48F, food 50F. PIC voluntarily closed and voluntarily discarded all food. EHS will allow them to reopen once these items are fixed. Cold station where they keep the shredded cheese is holding cheese at 43F-this an old hotwell that they fill with ice. EHS explained the ice needs to be surrounding the cheese. VR REQUIRED 8/28/2021.

7-201.11 Store toxic materials to avoid contamination. -P Observed disinfectant sitting next to ice cream station items (cookies, cherries etc) Chemicals need to be stored below food. *Sidenote-PIC said they are cleaning countertops with disinfectant and not W/R/S them after. This is not an approved procedure, EHS explained proper procedure and they are supposed either W/R/S or don't use disinfectant only sanitizer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and gnats in the kitchen area. Dead cockroach in the dining room.

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 the floor in the WIC. Observed a bin of flour/breading mix next to trash can, and bin was open. CDI- EHS explained this is a contamination hazard and PIC moved flour mix

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

4-501.11 Maintain equipment in good repair. EHS observed several pieces of equipment not working, priorites are: Prep unit-make station 1, WIC, are both running hot. 3-comp sink pipes on the bottom are spilt and the pipe falls out of the bottom. Non-priorites- Ice cream machines, 1/2 grill, they have turned a hotwell into a cold well, they fill it with ice-which was holding cheese above 41F (not a great place to keep items cold). WIF has ice building up on the pipes. VR required 8/28/2021.

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 preventer at the hose by the mop sink. VR REQUIRED 8/28/2021

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 low grout throughout facility.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed 4 bulbs with no shatterproof casing or no shield. Lights missing in the WIF.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored as clean with food debris on them. CDI- Utensils were moved to be recleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in top of ice machines. Needs cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes at 44 F, and sliced tomatoes and lettuce at 45 F in the prep top. CDI - Food was voluntarily discarded. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on reach in coolers. Needs 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 and floors had build up and debris. Needs cleaning. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep surface and employee jacket hanging from shelving. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes in prep top at 46 F. All other items were in temperature. CDI - Tomatoes were pulled to the WIC to cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths held in QUAT sanitizer at 50 ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in the bottom of the reach in for ice cream toppings.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep surface. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks on counter and employee drinks with food in reach in.

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 container of chicken with a discard date of 10/3. Corrected during the inspeciton (CDI) - Chicken was discarded. -0pts-

4-501.11 Maintain equipment in good repair. - Observed reach-in cooler with water puddling in the bottom. Cooler is currently not operating. -1pt-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Pbserved boxes of hot dog and chicken stored directly on the floor in the WI freezer. CDI. PIC lifted them from the floor to a designated area.

4-101.19 Nonfood-Contact Surfaces - C. Observed build up on the surface of the ice machine interior. Needs to be cleaned

5-203.12 Toilets and Urinals - C. Observed damages on toilet in the ladies restroom. Needs to be repaired.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed accumulation of litter in the waste area. Needs to be discarded.

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 cracks on the wall of front edging at the bottom and hinge of walk in unit, also observed cracked and stained ceiling tiles in kitchen and seating area. Needs to be repaired.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed no lighting in walk in cooler. Needs to provide shatter-resistant bulbs in WI.