CRU

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee fail to wash hands before donning gloves after working with unclean equipment, after entering kitchen. CDI- EHS discussed with PIC, PIC had employee discard gloves and properly wash hands before replacing. *REPEAT*

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink. CDI- PIC provided soap to area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chemical dish machine at 0ppm during inspection. EHS and PIC were unable to prime machine after attaching unit to container of bleach. PIC stated that a work order would be placed for item. Establishment to use 3-comp sink to w/r/s dishes. VERIFICATION REQUIRED on or before 10/25 to assess dish machine is function properly. *REPEAT* 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 flip top / prep unit in disrepair, ambient temp above 50F. All TCS food removed from WIC were replaced to rapidly cool. EHS provided TPHC procedures to be used during such emergencies and busier operating hours. PIC stated repairs have been scheduled but no updates have been provided. VERIFICATION REQUIRED on or before 10/25 to assess status of unit. 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 rusted shelving throughout facility, mainly in walk-in and on prep shelf by fryers. *REPEAT* repair or replace, seek corrosion resistant paint or coating approved for commercial kitchen use. 4-501.11 Maintain equipment in good repair. Observed gaskets on cold holding units needing to be repaired or replaced on 3-door prep unit and 2-door standing reach-in. *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 gaskets unclean on walk-in door, prep unit doors. Observed top of dish machine needing cleaning. *REPEAT*

5-402.13 Maintain sanitary sewage system according to Law.-P. Observed sewage backed up from drain onto floor. IMMEDIATE SUSPENSION item. EHS provided business card to be contacted after item is corrected.

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 areas under and behind equipment throughout facility needing cleaning, specifically in water heater corner, can wash area. Ceiling vent covers needing cleaning. Increase cleaning frequency. *REPEAT*

6-303.11 Provide required lighting intensity. Observed lighting in walk-in cooler low. Increase lighting.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed employee health form unsigned hanging on wall. PIC stated employees are trained and refreshed on topics including employee health monthly. CDI- EHS discussed with PIC and food employees reason for employee health policy, employees to sign document as proof of training. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P. Observed food employee contact face and fail to wash hands. CDI- EHS discussed with PIC, PIC had employee stop task and properly wash hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee fail to wash hands before donning gloves after working with unclean equipment. CDI- EHS discussed with PIC, PIC had employee discard gloves and properly wash hands before replacing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shelled eggs being stored directly over unwashed potatoes in walk-in cooler. CDI- PIC adjusted storage order during inspection. Ensure raw foods are stored away from or under ready-to-eat foods and produce. *REPEAT* points not escalated due to overall improvement and less severity as seen during last inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chemical dish machine at 0ppm during inspection. EHS and PIC were unable to prime machine. PIC stated that a work order would be placed for item. Establishment to use 3-comp sink to w/r/s dishes. VERIFICATION REQUIRED on or before 5/14 to assess dish machine is function properly. *REPEAT* 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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door damaged on bottom needing repair. Outside light can be seen through damaged areas.

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 rusted shelving throughout facility, mainly in walk-in and on prep shelf by fryers. *REPEAT* repair or replace, seek corrosion resistant paint or coating approved for commercial kitchen use. 4-501.11 Maintain equipment in good repair. Observed gaskets on cold holding units needing to be repaired or replaced on 3-door prep unit and 2-door standing reach-in. *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 gaskets unclean on walk-in door, prep unit doors. Observed area under flip top lid needing cleaning. Observed pole and fan blowing over prep areas needing 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 areas under and behind equipment throughout facility needing cleaning, specifically in water heater corner, can wash area. Ceiling vent covers needing cleaning. Increase cleaning frequency. *REPEAT*

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee fail to wash hands after using prep surface cloth to wipe off hands. CDI- PIC had employee wash hands properly.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap for handwashing at handsink. CDI- PIC had soap placed at handsink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shelled egg stored in container of shredded cheese in flip top. CDI- PIC voluntarily discarded container. *REPEAT* For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee fail to discard gloves after cracking raw shelled egg, before engaging in prepping orders. CDI- PIC had food employee discard gloves, wash hands properly before replacing.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chemical dish machine at 0ppm during inspection. EHS and PIC were unable to prime machine. PIC stated that a work order would be placed for item. Establishment to use 3-comp sink to w/r/s dishes. VERIFICATION REQUIRED on or before 2/12 to assess dish machine is function properly. 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 TCS foods in flip top temping above 41F due to lid being maintained open and hotel pan used for lifting pans blocking airflow from fans. CDI- PIC removed items to rapidly cool due to being within parameters. *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 .

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 rusted shelving throughout facility. *REPEAT* repair or replace, seek corrosion resistant paint or coating approved for commercial kitchen use. 4-501.11 Maintain equipment in good repair. Observed gaskets on cold holding units needing to be repaired or replaced throughout establishment.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed dish machine interior needing cleaning, accumulation of residues, debris, and lime.

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 areas under and behind equipment throughout facility needing cleaning. Increase cleaning frequency. *REPEAT*

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink blocked by chair, preventing employee access..CDI.. Chair was removed during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed veggies stored over RTE food in WIC.. CDI..Unwashed produce was relocated below RTE food at time of inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.Observed interior cavity of Microwave contained food debris

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in Prep top above 41F..CDI food was moved to WIC to quickly cool. Food was replenished using food from WIC which was in temp. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed TCS food held over from previous days in Prep unit without dates. CDI..PIC added prep dates to items.REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed TCS food held over from previous days in Prep unit without dates. CDI..PIC added prep dates to 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 bottles and shakers without labels to identify content.

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 rusted shelving 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 door and inside of RIC with visible debris. 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 facility is in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. -0- For more information on becoming a certified food protection manager 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 items without dates in the prep unit. CDI. PIC date marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover.

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 gaskets, handles, interior of reach in units, racks in facility, shelving, and equipment in need of cleaning. Increase cleaning frequency and thoroughness.

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 ceiling tiles missing pieces/in need of repair. -REPEAT- -1 point-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed muenster cheese with mold in walk in cooler. CDI - Cheese was discarded -0 points-

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 ground beef stored above raw salmon in walk in cooler. CDI - Storage order was corrected. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 rusting of shelves in kitchen. These non food contact surfaces are no longer smooth, corrosion-resistant and easily cleanable. Repair or replace.-REPEAT -1 point-

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 ceiling tiles missing pieces/in need of repair. -REPEAT- -1 point-

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. -CDI- PIC moved items to dishpit to be W/R/S. -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 inside of ice machine. Increased and more thorough cleaning frequency recommended.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. Per PIC, item was quarternanry sanitizer. -CDI- PIC properly labeled item. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 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 rusting of shelves in kitchen. These non food contact surfaces are no longer smooth, corrosion-resistant and easily cleanable. Repair or replace. **REPEAT** -1- 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed waffle maker and fish and shrimp fryer not for commercial use.

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 damage to ceiling tile in kitchen from previous leak. Observed holes and cracks in floor tiles. Observed ceiling tiles missing pieces/in need of 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 food splash and buildup on walls and vent covers in kitchen. Increase cleaning frequency. **REPEAT** -1-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. -0- For more information on becoming a certified food protection manager 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-/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 chicken and corn in WIC with no date marks. Per PIC, these items were prepared previous day. -CDI- PIC properly date marked these items. -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: 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 water, ketchup and butter in WIC with no labels. **REPEAT** -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frying oil stored on the floor in dry storage area. -CDI- PIC removed items from floor. -0-

4-502.13 Single-use and single-service articles cannot be reused. Observed single-use cups stored with clean dishes. -CDI- PIC discarded items. -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 rusting of shelves in kitchen. These non food contact surfaces are no longer smooth, corrosion-resistant and easily cleanable. Repair or replace. **REPEAT** -0.5- 4-501.11 Maintain equipment in good repair. Observed standing waiter under prep unit due to prep unit leaking. Repair or replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of replacement. -CDI- PIC discarded. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed waffle maker and fish and shrimp fryer not for commercial use.

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 gaskets, handles, interior of reach in units, racks in facility, shelving, and equipment in need of cleaning. Increase cleaning frequency and thoroughness. **REPEAT** -1-

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 damage to ceiling tile in kitchen from previous leak. Observed bucket stored on floor to catch dripping water from ceiling. Observed leak in ceiling over prep sink. 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 splash and buildup on walls and vent covers in kitchen. Increase cleaning frequency. **REPEAT** -0.5-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed produced (broccoli and potatoes) stored over washed produce. Ensure unwashed produced is stored below RTE foods.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black build up on interior panel. Suggest checking unit once a week and cleaning as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in unit door that was not fully closed in the beginning of the inspection and all food items were holding at 43-46F. CDI-Door fully closed and items dropped in temperature during inspection. Suggested to PIC to get a self closing mechanism to ensure door doesn’t stay open and prevent temperature loss. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 TCS food held on TPHC without any marking to denote start or end time for 4 hr TPHC. Employee stated all items were pulled from the WIC at 7:10-7:20. CDI-Employee correctly labeled food held on TPHC to indicate 4 hr window, start and end time.

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 unlabeled shaker with what appeared to be powdered sugar over prep table.

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 rusting of shelves in kitchen. These non food contact surfaces are no longer smooth, corrosion-resistant and easily cleanable. Repair or replace.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets, handles, interior of reach in units, racks in facility, shelving, and equipment in need of cleaning. Increase cleaning frequency and thoroughness.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed litter and waste stored outside of dumpster on surrounding ground. Ensure all waste is stored inside the dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door and overhead lid of dumpster open and accessible to surrounding flying insects.

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 damage to ceiling tile in kitchen from previous leak. Observed bucket stored on floor to catch dripping water from ceiling. 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 splash and buildup on walls and vent covers in kitchen. Increase cleaning frequency.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with knowledge of food safety but no one on staff with ANSI ACCREDITED certification. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw sausage stored in same ziploc bag as precooked sliced turkey bacon and raw bacon stored above pico in walk in cooler. CDI items relocated. For more information on food storage order please visit: http://meck.co/FoodSafety 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees use gloves to handle raw items and continue to handle RTE food product. CDI hands washed and gloves changed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink build up on interior panel. Suggest checking unit once a week and cleaning as needed.

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 mash potatoes made from the night before at 58F from the night before. CDI mash potatoes 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit that was not maintaining temperature. Items in bottom unit were above 50F. CDI items discarded or moved to back reach in freezer to drop temperature. PIC will not store TCS items in bottom unit and only use prep top for TPHC until unit repaired. Verification required. Observed walk in unit door that was not fully closed in the beginning of the inspection and all food items were holding at 42F. CDI door fully closed and items dropped. Suggested to PIC to get a self closing mechanism to ensure door doesn’t stay open and prevent temperature loss. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 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. 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 facility without written procedures for items in prep top held on TPHC or hot items on stove used during brunch service. CDI provided written procedures will follow up to check on completion. Observed cold and hot products from the 12pm, that did not have visible time stamps, that were continued to be used after 4pm. CDI items discarded and fresh product added with time stamps. TPHC procedure template may be found at: http://meck.co/FoodSafety

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 mash potatoes in deep metal container that was covered and cooled from the night before. Suggest facility spread out product in shallow container and place in reach in freezer to quickly cool prior to storage. CDI item 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Pf or (B) Completely submerged under running water: (1) At a water temperature of 21oC (70oF) or below, Pf (2) With sufficient water velocity to agitate and float off loose particles in an overflow, Pf and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF), Pf or (4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as specified under 3-401.11(A) or (B) to be above 5oC (41oF), for more than 4 hours including: Pf (a) The time the FOOD is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the FOOD temperature to 5oC (41oF); Observed raw chicken tenders that was sitting in prep sink while thawing. CDI items moved to be cooked.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household waffle makers and fryer that was used in facility. 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 gaskets, handles, interior of reach in units, racks in facility, shelving, and equipment in need of cleaning. Repeat.

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 and phones stored on prep surface where food and equipment for the facility stored.

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 cooked chicken and corn in flip top cooler holding at 45F. CDI - Flip top lid was closed allowing for TCS food to cool to 41F by end of inspection. -0 points-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use only fryers in kitchen area. PIC stated that fryers are used to fry shrimp. Replace with ANSI certified equipment. -0.5 points-

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 residues and build up on inside of flip top cooler and inside of reach in coolers. Observed heavy build up of grease deposits on cooking equipment including grill and stove top. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point

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 fry baskets with encrusted food debris and French fries from prior day's service. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave with build up of food residues and food splatter. Clean microwave oven at least every 24 hours. -REPEAT- -1.5 points-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of food containers and drinking cups stored on floor in dry storage area. -0 points-

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 residues and build up on inside of flip top cooler and inside of reach in coolers. Observed heavy build up of grease deposits on cooking equipment including grill and stove top. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave with build up of food residues and food splatter. Clean microwave oven at least every 24 hours. -0 points-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cooked chicken breast, potato salad, and chopped chicken in walk in cooler without date marks. PIC stated that items were prepared two days prior. CDI - PIC date marked items. -1.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of unknown substance stored at bar area. PIC identified contents to be sanitizer. CDI - Spray bottle was labeled with name of contents. -0 points-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed waffle makers listed as "household use only" stored in kitchen area. Remove waffle makers and replace with ANSI certified equipment. 4-501.11 Maintain equipment in good repair. Observed mixing valve above three compartment sink unable to dispense quat sanitizer. Establishment also has a mechanical dish machine in kitchen. PIC has been advised to repair mixing valve or hand mix sanitizer at three compartment sink. -0.5 points-

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 residues and build up on inside of flip top cooler and inside of reach in coolers. Observed food debris on shelving and under prep tables. Observed heavy build up of grease deposits on cooking equipment and hood. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handwashing sink in kitchen. -0 points-

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 Observed no CFPM in establishment during inspection. -REPEAT- -1 point-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth stored on side of sanitizer bucket. CDI - Wiping cloth was submerged in sanitizer bucket. -0 points-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed ice scoop stored on top of ice machine which is not sanitized. -0.5 points-

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 residues and build up on inside of flip top cooler and inside of reach in coolers. Observed food debris on shelving and under prep tables. Observed heavy build up of grease deposits on cooking equipment. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handwashing sink in kitchen with food splash and residues. Handwashing sinks are for handwashing only. -0 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of residues and soil on paper towel dispenser at handwashing sink, build up of dust on vents above prep sink, and debris on flooring throughout. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 Observed no CFPM in establishment during inspection. -REPEAT- -1 point-

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, mashed potatoes, raw beef, cooked noodles, and cooked corn holding in walk in cooler at temperatures between 42F and 43F. Ambient air temperature in walk in cooler was 41F. CDI - Items were unwrapped and allowed to cool to 41F. Walk in cooler door was open at start of inspection. Recommend keeping walk in cooler door closed when not in use and to conduct frequent temperature checks. -1.5 points-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed opened carton of heavy cream in walk in cooler. PIC stated that carton was opened day prior. CDI - PIC labeled carton with date of opening. -0 points-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service cups stored on floor in dry storage area. -REPEAT- -0.5 points-

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 residues and build up on inside of flip top cooler and inside of reach in coolers. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -0 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection. -REPEAT- -2 points-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands then turn off faucet without using a barrier, such as a paper towel. CDI - Employee corrected through education. Correct handwashing procedure was reviewed with employees. -0 points-

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single use plastic cups stored on floor in dry storage area. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of reach in cooler with build up of food residues and debris. Recommend higher frequency and more thorough cleaning. -0.5 points-

General Comment: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one present. With food manager certification. Facility has 180 days from when permit was written to comply.

Repeat: 3-302.11(A) Separate the different types of raw animal foods. -Pf. Observed raw frozen burger patties stored outside of its original package(zip lock bag) above bagged raw shrimp inside reach-in freezer. CDI: storage order was corrected. Improvement noted. Only 1 storage order issue.

Repeat: 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 ranch in squeeze bottles and ranch cups inside walk-in that had expired 7 days. Label was not as legible and could barely read dates. CDI: product was discarded.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shelf stable sauces inside stored in squeeze bottles inside bottom of prep cooler not labeled.

General Comment: 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to facility not self closing and observed no fly fan or nothing to protect against pest from entering (non complaint item).

Repeat: 4-501.11 Maintain equipment in good repair. Observed gaskets torn on 2-door freezer and ice machine. Observed 2 door Truslen reach-in cooler not functioning. Owner scheduled to replace/remove unit(non complaint item).

General Comment: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one present with food manager certification. Facility has 180 days from when permit was written to comply.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed staff with incomplete knowledge of the Employee Health Policy and what illnesses and symptoms to report. CDI: gave owner Employee Health Policy. Reviewed Employee Health Policy on site with staff present.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw ground beef stored above raw shrimp inside walk-in cooler. CDI: storage order was corrected. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed ground beef patties stored above unpackaged cooked chicken and raw lamb stored above unpackaged RTE chicken inside 2-door freezer. CDI: storage order was corrected.

General Comment: 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 ranch and salsa cups not dated inside walk-in cooler from yesterday. CDI: properly dated.

General Comment: 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 provided for dressings/sauces and items on ice inside steam table held on TPHC. CDI: e-mailed owner comply of TPHC template; reviewed on site.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked on back dish shelf.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic fryer being used due to current commercial fryer not working properly. 4-501.11 Maintain equipment in good repair. Observed gaskets torn on 2-door freezer. Observed 2-door Traulsen reach-in cooler not functioning. Work order has been placed for cooler. Observed steam table currently not working. Items are being held on ice currently and on TPHC when needed. Observed bottom of reach-in flip top cooler not functioning properly. Currently no food is being stored inside cooler. Work order was placed for unit.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up of dust on hood filters above cook station and food debris inside reach-in units.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open to dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed lots of trash and leaves accumulating around dumpster inside dumpster enclosure. Trash observed overflowing.