CHEX GRILL AND WINGS UNIVERSITY

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled with old food debris. CDI- Slicer broken down and cleaned. 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 items in prep top holding above 41F. CDI- Items taken to be cooled in walk in cooler. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

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 absorbent cardboard to line containers housing dressings and shelves. Remove and replace with something smooth and easily cleanable. Observed rusted shelving throughout

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 shelving throughout in need of cleaning. Observed low reach in door in need of cleaning.

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. 6-501.12 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 tile missing near mop sink. Observed standing water in missing tile area. Observed missing ceiling tile at mop sink area. Observed wall damage at soap dispenser.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed 2 large batches chicken salad (for Vavela) that was prepared 2 days ago and still at 49F and 52F. CDI chicken salad discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp and raw chicken sitting out on the counter above 41F. CDI shrimp discarded and chicken moved to fryer baskets for cooking. 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) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed facility using TPHC for wing flavors, chicken wing batches, grilled chicken, ranch and blue cheese and no time stamps recorded for anything. CDI items just prepared within an hour and time stamps added.

7-201.11 Separation - Storage (P) Observed bottle of bleach stored next to celery that was being cut for service. CDI bleach bottle discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken salad cooled while stacked in covered bus tubs. CDI product discarded. Observed lettuce that was cooling in bins at 45F. Facility added cold water from the faucet that is coming out at 67F and increased temperatures to 67F. CDI items opened and spread out to help with cooling. Suggest not adding water to lettuce to help product cool faster. 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 .

2-402.11 Effectiveness - Hair Restraints (C) Observed employees working in the kitchen with no hair restraints.

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 shelving, racks, prep units, and exterior of grill and fryers in need of cleaning.

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking Observed personal drinks, cell phones, and keys stored on prep tables with food that was actively prepped for service. CDI items relocated.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sour cream ramekin containers at 45F in RI cooler. PIC stated that the sour cream was prepped at 2:00 AM and placed into RI unit. CDI: PIC voluntarily discarded sour cream. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 covered plastic ramekins stacked inside a plastic container at 45F. PIC stated that the sour creams were portioned and stored in RI since 2:00 AM. CDI: PIC voluntarily discarded the sour creams. 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(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloth being stored on prep surface at flip top. CDI: Wiping cloth disposed.

4-501.11 Maintain equipment in good repair. Observed broken slicer machine not in use. PIC stated that another slicer is being ordered.

3-302.11(A) ready-to-eat foods and washed/unwashed fruits and vegetables. Observed unwashed whole tomatoes over washed sliced tomatoes in walk in unit. CDI items rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee rinsing lettuce at 3 comp sink where soiled dishes were soaking to be cleaned. CDI action stopped and told to use empty prep sink to rinse produce. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee double glove with clear glove to grab raw shrimp then take off glove and grab RTE (ready to eat) food for service. CDI gloves discarded and hands washed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed grilled chicken at come off grills at 142F for grilled chicken salad and on grill. CDI salad discarded and chicken on grill continue cook to 165F.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -Observed no backflow device at can wash where there was continuous pressure with sprayer head. CDI faucet turned off and pressure released from hose.

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 absorbant ceiling tile that is broken and needs to be replaced with non absorbent tile. 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 behind 3 comp sink, grill, prep area, and dry storage in need of cleaning. Repeat.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored on prep table near grill. CDI- drink was placed under prep table on shelf.

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 whiteboard that was not properly dated and had the wrong time-in stamp for items on TPHC. CDI- PIC provided proper time and labeled items.

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 containers of seasonings and sauces at prep table that were not labeled. CDI- containers were labeled. -zero-

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 edges on veggie slicer, prep unit, prep table, and exterior of grill in kitchen 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. Clean stains from ceiling tiles near hood system in kitchen area. REPEAT (half points for severity).

6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf. Observed customer carrying a dog that was not marked for any service. The dog was a puppy, appearing to be less than three months old. CDI- notification was made to PIC. PIC will govern accordingly to what is allowed by him. -zero-

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. Clean floor sin corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. Clean stains from ceiling tiles in kitchen area.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed a container of ground beef patties that had no change in cooling thirty minutes. CDI- items was placed in walk-in cooler and allowed to chill. -zero- 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 ground beef patties cooling in prep unit in kitchen area. CDI- items were taken to the walk-in cooler to further chill. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. There was not a designated are for dented or recalled can or products in facility. CDI- PIC labeled shelving for dented cans. -zero-

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 stacks of single-use containers that were not inverted. CDI- containers were inverted.

5-501.17 Provide a covered waste bin in female restrooms. Observed trash can in stalls of women’s rooms that were not covered. CDI- cans were removed and one covered can in restroom was used. -zero-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink blocked with head of lettuce and trash can. CDI- items were removed.

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 cups of pasta salad stored in walk-in cooler that were not dated. Employee stated that pasta salad was made on Friday, but not dated. CDI- PIC voluntarily denatured and discarded items into trash. REPEAT (half points due to improvements)., For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed both entrances propped open at start of inspection. Doors were not protected by a fan curtain or screens. CDI- doors were closed. -zero-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a wristwatch while preparing food. CDI- employee removed watch. REPEAT (half points due to no points taken at last inspection).

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed wash water in 3-comp sink during washing that was 104 F. CDI- water temperature was increased to 114 F.

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 exterior of fryers and grill located in kitchen area. -zero-

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 EHS observed employee wash hands for less than 10 seconds and turn off handle with bare hands. EHS -CDI instructed employe to rewash hands properly. 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed sanitizer concentration levels measuring at (0ppm). -CDI PIC was instructed to properly refill 3 compartment sink with bleach sanitizer and water mixture to achieve proper concentration levels. 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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. EHS observed tomato salsa out on prep table measuring at 58 degrees at 1:32PM. At 2:30PM 57 degrees. -CDI PIC voluntarily discard 1 container of tomato salsa. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 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 EHS observed 1 container of provolone cheese, one container of deli turkey and ham date marked 24th in prep unit. PIC stated the items from 11/24. EHS educated PIC on proper date marking. PIC voluntarily discard items in question. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P EHS observed roach powder (boric acid) for residential use. EHS educated PIC on items are intended for commercial use only. PIC voluntarily discard 1 bottle of roach powder. -zero-

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 EHS observed tomato salsa improperly cooling at room temperature. No change in temperature was observed from 1:32PM to 2:30PM. Tomato salsa stayed at 58 degrees. EHS educated PIC on properly cooling methods. PIC discard one container of tomato salsa. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. EHS observed two containers of white sugar with no label. EHS educated PIC on properly labeling of items. -CDI PIC labeled both containers.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. EHS observed employe with bulky watch and bracelets on. CDI- employee removed items.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed a few wet wiping cloths on prep table and container tops. EHS educated PIC on wiping cloths properly use and storage.

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. EHS observed three rows of large single use cups stored without protective sleeves. EHS educated PIC on keeping items protected. CDI -PIC placed 3 large single use cups in protective sleeves.

4-501.11 Maintain equipment in good repair. EHS observed torn gasket on low reach in cooler.

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 three circular holes in the floor with wet rags covering them. -CDI PIC removed the three wet rags from holes in the floor.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed water bottle stored in hand sink near front counter. CDI- water bottle was removed. -zero-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep cooler adjacent to grill that were stored above 41 F. PIC stated that items were placed in prep unit last not. CDI- items were denatured and discarded into trash can. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist watch while preparing food. CDI- employee removed wrist watch. -zero-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezer that were in use in facility. PIC stated that they are looking into replacing the freezer with ones that are ANSI certified. REPEAT (half points). 4-501.11 Maintain equipment in good repair. Replace torn gasket on prep cooler door adjacent to grill in kitchen area.

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 buildup from hood screens at hood area above fryers. Clean exterior of fryers, grill, and prep stations in kitchen 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. Clean floor under grill and other equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. Clean dust from A/C vents in ceiling in kitchen are and front counter. REPEAT (half points due to no points taken at last inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp over bread in the low reach in. Observed opened raw meats in the freezers stored above breads, mozzerella sticks and other ready to eat items. CDI- All items placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezers in use.

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 need of cleaning near chemicals.

4-501.11 Maintain equipment in good repair. Observed rusted shelves throughout facility.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed oven hood in need of cleaning. Observed food debris accumulating in bottom of tall reach in freezer.

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 under and around equipment in need of cleaning.

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 slicer in need of cleaning. CDI- Broken down and cleaned.

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 provolone cheese, American cheese, lettuce and burgers in the prep top holding above 41F. Observed lettuce and deli meet in the low reach in holding above 41F. CDI- Items were within time temp parameters and were placed in the walk in cooler to cool.

4-502.11(B) Provide accurately calibrated thermometers. Pf. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no thermometer at facility.

4-501.11 Maintain equipment in good repair. Observed prep top/ low reach in unit holding above 41F. Ambient air temp was 46F. All TCS food items removed from unit and placed in the walk in cooler to cool. Unit will not be used until fixed.

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 via email.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored over celery sticks. CDI- Removed.

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. 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 sauce bowls used to sauce the chicken wings held out for over 4 hours. Chicken wings are dipped directly in the sauce in the bowls. Sauces are held on the prep table shelf. EHS has spoken to PIC several times prior about keeping track of the time sauces are used and only holding items for 4 hours. The first orders came in at 10:30am. The same sauces were still there at 3:20pm. EHS asked how long items are held out. PIC stated they usually hold the sauces out for 5-6 hours. PIC also has no way of tracking which sauces are used at which time. Keep a tracking method or take all items back at the same time. CDI- All sauces removed and discarded. New sauces put out.

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 wrong time stamp on the board for the wings on TPHC. CDI- Correct time stamp placed on board.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of pine sol hanging on the shelf where the sauces are housed. Spray nozzle was close to and facing the open sauce bowls. CDI- Removed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelf housing sauces in need of cleaning.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no vomit/ diarrhea plan. CDI- Emailed plan to facility

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer at facility.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for sanitizer.

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 freezer in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket and shirt stored on the dry storage rack with customer items. Observed employee drinks stored on the prep tables. Drinks removed.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC without knowledge of employee health policy. Left copies of the policy.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer heavily soiled with old food and debris. EHS advised PIC to keep logs to ensure dishes remain clean. write time/ date and name of individual washing dishes. Also have signature of PIC who will check the ensure dishes are clean. GENERAL COMMENT 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Went over cleaning frequency of the sauce and fry bowls with PIC. PIC has no system for tracking how often bowls get cleaned. Wings were tossed in some of the bowls at 11:30 this morning. EHS advised PIC to come up with a tracking system to keep track of the 4 hour time hold for sauce bowls. Since PIC did not know what time the first bowls were used, all sauce bowls used will be taken back to be washed at 3:30 pm today. Times for bowls will be tracked after 3:30pm today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce sitting on top of the prep top and beef in the prep top holding above 41F. CDI- lettuce placed in the low reach in and beef was placed in the walk in cooler. Observed several containers of potato salad holding above 41 in the tall reach in cooler. CDI- Discarded

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no procedures for TPHC procedures for wings held on time. CDI- EHS printed out procedures and went through them with PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of fabuloso without a label. CDI- Labeled. Observed spray bottle of unknown substance without a label. CDI- Contents dumped.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxed of single service items stored on the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior and exterior of tall reach in freezer in need of cleaning.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed opened employee drinks stored on prep table and with chicken sauce bowls. CDI- Drinks placed under the prep tables in designated area.

4-702.11 Before Use After Cleaning - P Observed dishes taken to the 3 comp sink and actively being washed and put away (stored as clean) without sanitizer. CDI- Went over cleaning procedure with PIC. Made sanitizer in third compartment. Dishes stored as clean were taken back to be washed, rinsed and sanitized. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed greasy dishes stored as clean in the clean dish storage area. CDI- Dishes taken back to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of potato salad and pasta salad in the front beverage cooler holding above 41F. CDI- All items were discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no procedures or time stamp for wings placed on time. -VR

4-302.14 Sanitizing Solutions, Testing Devices - PF Observed no test strips. -VR

5-205.15 Maintain a plumbing system in good repair. Observed very large leak under the 3 comp sink. Get fixed to properly wash dishes.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC without proper active managerial control over the kitchen. Several risk factors were caught by EHS during the inspection. Employees did not know the cook temperatures for raw food items ie: Chicken. PIC did not know cold holding temperatures for food items. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM.

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 PIC wash hands for three seconds. CDI- Discussed proper handwashing procedure. PIC re-washed hands. 2-301.14 When to Wash - P Observed PIC wash hands again, then turn faucets off with bare hands. CDI- PIC re-washed hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce over ready to eat celery and containers. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger in prep to stored behind ready to eat peppers and onions. Meat is close enough to contaminate ready to eat items. CDI- Meat moved to the front side of the prep top. Observed raw philly steak juices fall on cutting board used to make sandwiches at the prep top. PIC did not clean board after. CDI- Board cleaned and flipped to use other side. 3-304.15 (A) Gloves, Use Limitation - P Observed PIC touch raw philly steak with gloved hands, then touch ready to eat cheese in the cheese container with the same gloves to place on the grill. CDI- Cheese discarded and PIC changed gloves and washed hands. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed chicken tenders, nuggets mozzarella sticks and other items uncovered in the reach in freezer.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Spoke with employee about cleaning frequency. Employee stated the sauce bowls used to toss wings are cleaned when the sauce runs out (either at the end of the day or 1-2 times a day). Fry bowl is also cleaned at the end of the day or when spice residue covers bowl. Dishes may not be until the end of the day. Advised PIC to wash all utensils and equipment in contact with TCS foods every 4 hours. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener in need of cleaning. CDI- Taken back to be re-washed.

3-401.11 Raw Animal Foods-Cooking - P,PF Observed par cooked chicken on the grill holding at 87-131F. Chicken was not fully cooked throughout. Asked PIC about cooking process. PIC stated he half cooks the chicken, then holds it on the grill (under 165F) until an order comes in. The chicken is then fully cooked to order. Observed partially raw chicken on the grill holding at 87F-131F. PIC stated the chicken usually sits for 45 minutes to an hour before it is used for orders. Some chicken was left at the end of the 3 hour inspection. Cook chicken to 165F uninteruped. Chicken can then be held at 135F on the grill. CDI- Chicken cooked all the way through to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top portion of philly steak holding above 41F. CDI- Item discarded

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed wrong time stamp on wings held on TPHC. Observed no written procedures for items on TPHC

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed Spray bottle of bleach too strong. Test strip was bleached out. PIC stated the bleach is used on food contact surfaces. CDI- concentrations corrected. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several bottles of cleaner and bleach without labels. CDI- Labeled. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed in use spray bottle of fabuloso. Asked PIC about what bottle is used for. PIC stated chemical is used on food contact surfaces for cleaning. Advised PIC to NOT USE on food contact surfaces. Chemical is not EPA registered for use.

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 philly steak overstaked. CDI- Top portions taken off

2-401.11 Eating, Drinking, or Using Tobacco - C Observed open employee beverage stored on prep table. Observed tobacco product on prep table. CDI- items moved to personal storage area. 2-401.11 Eating, Drinking, or Using Tobacco - C

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken wings stored in fryer baskets in fryer < 135F. Instructed PIC to make wings cooked to order or utilize TPHC for cooked wings. Gave PIC copy of TPHC template. CDI- wings reheated to 165F.

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 pasta salad and potato salad stored in small portioned containers in merch cooler behind front counter, date marked for July 5th. CDI- discarded by PIC as food was beyond 7 day hold time.

7-201.11 Store toxic materials to avoid contamination. -P Observed deodorizer chemical stored above single service containers on storage shelf. CDI- rearranged storage order.