IHOP #492 MATTHEWS

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED FACILITY HAS AN INCOMPLETE employee health policy. CDI. PIC was given a new one and education provided on the changes. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer container stored sternly on prep table. CDI. PIC removed.

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 items prepped this morning cooling in the prep unit of cooler. CDI. PIC was advised to removed to the WI cooler. 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 .

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees on cook line not wearing hair restraints while preparing food. Repeat

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 of cleaned dishes. Repeat

4-501.11 Maintain equipment in good repair. Observed broken paper towel holder in men bathroom.

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 in coolers with food debris, also observed build up on doors of RI coolers and RI freezers and in micro wave. Needs cleaning. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at prep sink, hand sink, soda area.

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. Repeat-Observed flooring in poor repair in kitchen. 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 cleaning needed in kitchen floor, WI vents.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks being stored through out the kitchen area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in the RI at temperatures above 41F. CDI. PIC voluntarily discarded. 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 flies in different areas of the kitchen. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed kitchen back door open through out visit.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees on cook line not wearing hair restraints while preparing food.

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 of cleaned dishes.

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 in coolers with food debris, also observed build up on doors of RI coolers and RI freezers and in micro wave. Needs cleaning. Repeat

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. Repeat-Observed flooring in poor repair in kitchen. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks being stored on prep counter.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in the RI at temperatures above 41F. CDI. PIC voluntarily discarded. Repeat. **** IMPROVEMENT FROM LAST TIME. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11(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 SINGLE USE boxes stored directly on the floor in the dry storage.

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 in coolers with food debris, also observed build up on doors of RI coolers and RI freezers and in micro wave. Needs cleaning. Repeat

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered waste bin in female restroom.

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. Repeat-Observed flooring in poor repair in kitchen. Repeat 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 water dripping from the ceiling.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED FACILITY HAS AN INCOMPLETE employee health policy. CDI. PIC was given a new one and education provided on the changes. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes on prep unit at temperatures above 41F. CDI. PIC voluntarily discarded. Repeat. ****improvement from last time. 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 flies in different areas of the kitchen.

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 in coolers with food debris, also observed build up on doors of RI coolers and RI freezers. Needs cleaning. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at dish machine. Needs to be repaired. Repeat **** previous plumbing violations have been repaired.

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. Repeat-Observed flooring in poor repair in kitchen. Repeat

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed kitchen staff turning off water with hands then going directly back to the line. CDI-through discussion with PIC 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 . 2-301.15 Only wash hands in handwashing sink. -PF. Observed kitchen staff rinse hands in prep sink. CDI-discussion with PIC

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed discolored build up in juice dispenser nozzle. Clean at frequencies per manufacturer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Upon arrival I was told the WIC went down last night before closing. Repairman has been on-site for a couple hours. PIC said manager last night was to move everything to other coolers. This morning PIC discarded shell eggs because they were in the TDZ. CDI-Observed a couple TCS items in WIC, voluntarily discarded. Other items > 41F discarded or moved to WIF. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed whipped butter held on TPHC and 45 minutes past the discard time. CDI-whipped butter voluntarily discarded

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping rags sitting on cutting boards and not returned to the sanitizer bucket.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed strawberries in wait staff cooler. Wash fruit in prep sink, put in clean container then store in wait prep unit.

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 unwrapped single service splattered and disorganized left of hold holding unit on expo line

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 kitchen and expo line with build-up, needs detail cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed hot water won’t turn off at prep line hand sink. Needs repair

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed old tile covered item and old grease corral gates in dumpster area. Need discarding

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. Repeat-Observed flooring in poor repair in kitchen.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage in steam table <135F. CDI-reheated. Corrective action needed- discover why the sausage is not holding temp in a steam table with 160F water. Did not escalate points due to overall improvement of facility. 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 .

4-501.11 Maintain equipment in good repair. Observed leak at hose in coffee station.

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 in coolers with food debris. Needs cleaning

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash in dumpster corral, keep dumpster corral clean to prevent pest harborage.

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. Repeat-Observed flooring in poor repair in kitchen.

2-101.11 (A) PIC shall be present during all hours of operation. -PF. Observed no manager on site upon arrival. CDI-Night manager showed up middle of inspection.

2-102.12 (A) Certified Food Protection Manager (C). Observed no certified food protection manager present on arrival.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed incorrect handwashing procedures multiple times by staff. Handwashing less than 10-15 seconds, turning water off with hands before gloving up to prepare food. CDI-discussed with manager about training for handwashing, who does the training, is there QA to make sure handwashing is being done correctly 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 .

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Observed bare hand contact cutting a banana into slices. CDI banana was discarded

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed strawberries being washed in hand sink. CDI-strawberries removed for rewashing.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce being stored above ready to eat produce and pancake batter. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage links HH less than 135F. CDI-Manager told staff to discard. 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 TCS foods >41F in majority of reach-ins. See temp chart.CDI-discussion with manager, TCS foods > 41F to be discarded after 4 hours. Verification Required- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

8-103.12 Conformance with Approved Procedures (P) (Pf). Observed manager said there is a written procedure for the rehydrating of hash browns. Procedure could not be located. Keep procedure onsite and available for review.

2-303.11 Prohibition - Jewelry (C). Observed cooking staff with watch. 2-402.11 Effectiveness - Hair Restraints (C). Observed cooking staff without hair net

4-501.11 Maintain equipment in good repair. Observed bulk ice machine and steam table at server station inoperable. PIC stated service requests have been submitted for both pieces of equipment. REPEAT.

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 several tiles throughout kitchen missing grout in between tiles. Replace grout. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a silicone spatula being held in hand sink next to grill. CDI: PIC removed spatula.

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 boxes of unwashed produce being stored on shelf in WIC above ready to eat foods. CDI: PIC re-arranged items to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed individually portioned containers of ranch dressing, sour cream and house made salsa being stored high above fill line in plastic containers in prep flip top cooler at server station in which containers being held above fill line measured 45F. CDI: PIC voluntarily discarded containers measuring 45F. REPEAT.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Written procedures were not available for buttermilk batter and omelette batter being held on TPHC. CDI: EHS provided form which was completed onsite. REPEAT.

4-501.11 Maintain equipment in good repair. Observed bulk ice machine and steam table at server station inoperable. PIC stated service requests have been submitted for both pieces of equipment. REPEAT.

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 several tiles throughout kitchen missing grout in between tiles. Replace grout. REPEAT. Points not escalated due to improvement since previous inspection. Several missing tiles in kitchen were observed to be replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed 2 individually portioned containers of bacon jam at 45F being stored in prep flip top cooler stacked high above fill line in container. CDI: PIC voluntarily discarded containers of bacon jam. REPEAT. Points reduced to half due to significant improvement in cold holding since previous inspection.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Written procedures were not available for grits, butter, French toast batter, buttermilk batter and omelette batter being held on TPHC. CDI: EHS provided form which was completed onsite.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed three live insects in different areas throughout the kitchen. PIC stated insect issue has improved with current pest control service provider. Recommend contacting provider to re-evaluate issue and make more frequent visits if necessary. REPEAT. Points reduced to half due to multiple violations during previous inspection.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils being held in visibly soiled hot water at server counter. CDI: PIC discarded water and returned utensils and container to be washed, rinsed and sanitized.

4-501.11 Maintain equipment in good repair. Observed reach in cooler behind serving line with a torn gasket on door. Replace gasket.

5-205.15 Maintain a plumbing system in good repair. Observed missing pipe at sink drain at prewash station for dish machine which sink was leaking into a bus tub placed below sink by staff. Replace missing pipe at prewash sink. REPEAT

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 floor tiles on cook line and several tiles throughout kitchen missing grout in between tiles. Replace tiles and grout. REPEAT. Points reduced to half due to multiple violations on previous inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on prep counter. CDI: Employee removed cell phone.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bucket at grill area with low quat sanitizer. CDI-PIC adjusted sanitizer to 150ppm quat 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed PIC use thin probe thermometer to check food temperatures without properly sanitizing thermometer before use. CDI- Informed PIC to sanitize thermometer before and after use and PIC grabbed a thin probe wipe for use. 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed PIC use thin probe thermometer to check raw liquid eggs and then began checking other cooked food items such as cooked pork sausage links without sanitizing the thermometer. Also observed small bug crawling on left side cutting board and may have been killed on cutting board. CDI-PIC informed PIC to sanitize thermometer between uses of raw and ready to eat items and PIC sanitized thermometer before probing sausage. PIC had employee properly sanitize cutting board attached to left side flip unit. 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 . 4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed a waffle maker stored with cooked waffle still on waffle maker. PIC stated waffle maker is inoperable and not in use. Insure waffle maker is cleaned at least every 24 hours. Store clean even if not in use or remove.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observe cut lettuce cold holding in right side flip top unit at 49F, liquid egg whites cold holding in left 2 door reach in cooler at 44F, a can of cool whip and vanilla cream partially submerged in ice at expo station cold holding at 49F and 44F, and a container of chipotle mayo cold holding on counter top at 68F. PIC stated cut lettuce was placed in unit 30 minutes prior from prep and should be cooling in walk in cooler. The bottom door on the left RIC was observed left open. CDI-PIC had food employee place recently prepared lettuce in walk in cooler to continue cooling and closed reach in cooler door to allow for proper cooling. All other items were voluntarily discarded due to being there since morning. -REPEAT VIOLATION- Long term compliance visit for cold holding 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 .

3-501.15 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 lettuce cooling in walk in cooler with tight fitting lid. CDI-food employee removed lid to allow for rapid cooling. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and ive roaches in kitchen, mainly at dish machine area and crawling on dirty dishes. Contact pest control for removal of pests. -REPEAT VIOLATION- long term compliance visit 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed kitchen back door with a gap when fully closed. Repair. -REPEAT VIOLATION-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked wet at clean dish area. -REPEAT VIOLATION- 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed various plates stored clean on shelving under grill with food spatter and dried food debris. -REPEAT VIOLATION-

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 inside and out side of reach in coolers, walk in cooler as well as gaskets and cooler shelving, and inside hot holding well containing stagnant water, and inside and outside of microwave with grease and build up of food debris and in need of cleaning. -REPEAT VIOLATION-

5-205.15 Maintain a plumbing system in good repair. Observed steady flowing leak at 3 compartment sink. PIC stated leak has been going on for over a month. Repair leak.

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 cleaning needed for fans in walk in cooler and ceiling tiles in various parts of the kitchen with dust build up as well as remove large puddles of stagnant water from dry storage area and various areas around back kitchen. -REPEAT VIOLATION- 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 cracked floor tiles and low grout lines throughout facility and in need of regrouting throughout kitchen area. -repair -REPEAT VIOLATION-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at back hand sink in kitchen area and inoperable paper towel dispenser at bussing station hand sink. CDI-PIC replaced paper towel and fixed towel dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two thin probe thermometers stored clean with food debris and grease on food contact surface of thermometer. CDI-PIC sanitized food contact surface of thermometers. 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 TCS foods in cold holding units throughout facility out of cold holding temperature such as in four (4) flip coolers containing white cheese sauce, hollandaise sauce, turkey gravy, beef gravy, bacon jam, salsa, sour cream and diced ham, (2) cold drawers containing TCS foods such as T-bone steaks, beef patties, and chicken breast, and TCS food in one (1) reach in cooler containing TCS food such as sausage links, mozzarella cheese, and diced potatoes. CDI-All TCS food items in all flip top coolers, cold drawers, and reach in cooler was discarded. Note: immediate suspension issued For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed grilled chicken and smoked sausage in walk in cooler without date marking. PIC stated items were prepared yesterday evening. CDI-PIC dated items with yesterdays date. 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 . 3-501.18 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 an opened gallon of milk in walk in cooler without a date marking. PIC stated they could not remember when milk was opened. CDI-PIC discarded milk. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observe two (2) spray bottles of sanitizer stored on counter top at bussing station. CDI-PIC relocated spray bottles to chemical storage area.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Did not observe thermometers in flip top coolers or reach in coolers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies and a few live roaches in kitchen. Contact pest control for removal of pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed kitchen back door with a gap when fully closed. Repair. -REPEAT VIOLATION-

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed opened case of sliced cheese with part of plastic removed and cheese stored directly touching shelving in walk in cooler. CDI-PIC placed case of sliced cheese in plastic container with plastic wrap over top.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked wet at clean dish area. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed various plates stored clean on shelving under grill with food spatter and dried food debris.

4-501.11 Maintain equipment in good repair. Observed reach in coolers, cold drawers, and flip top coolers not maintaining TCS foods (temperature control for safety) at 41F or below. -Repair or replace units. Note:Immediate suspension issued. Also observed walk in cooler not fully latching leaving a slight air gap. CDI-PIC closed walk in cooler but latch needs to be repaired to keep from leaving air gap. 4-502.11(C ) Maintain air thermometers in good repair and accurate. Observed inoperable air thermometers in walk in cooler and “wheel” low boy. -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 inside and out side of reach in coolers, walk in cooler as well as gaskets and cooler shelving, and inside hot holding well containing stagnant water, and inside and outside of microwave with grease and build up of food debris and in need of cleaning. -REPEAT VIOLATION-

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 cleaning needed for fans in walk in cooler and ceiling tiles in various parts of the kitchen with dust build up as well as remove large puddles of stagnant water from dry storage area and various areas around back kitchen. -REPEAT VIOLATION- 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 cracked floor tiles holding pooled water throughout kitchen area. Also observed inoperable ac unit in kitchen with ambient air temperature in mid 90F nearest grills, flip top coolers and reach in coolers. -repair

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sausage links and raw shell eggs in reach in cooler above 41F. Ambient air temperature was 48F. CDI: PIC voluntarily discarded eggs and placed sausage into walk in cooler. EHS will conduct long term compliance visit. 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility holding cooked hash browns on TPHC according to PIC. PIC was unable to locate TPHC procedures. VR required within 10 days. TPHC procedure template may be found at: http://meck.co/FoodSafety 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 facility holding cooked hash browns on TPHC without time labels. CDI: PIC voluntarily discarded items.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed kitchen back door with a gap when fully closed. Repair. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small crawling insects in kitchen area. Especially near flat top and prep unit furthest from back door. PIC stated pest control visited facility this week.

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 reach in coolers with food debris. Clean as needed.

5-205.15 Maintain a plumbing system in good repair. Observed mop sink leaking. Repair item.

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 fans in walk in cooler and ceiling tiles in various parts of the kitchen with dust build up. Clean as needed.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee putting on new gloves without washing his hands. CDI- PIC corrected employee, hands washed and put on new gloves before cooking. -2pts-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at the hand sink in the prep room next to customer dinning room. CDI- paper towels provided. -0 pt-

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 dirty, food debris on the milkshake machine, per PIC, the machine gets clean at the at of the day. Per Food Code- food contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours during hours of operation. REPEAT -3pts-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed items (individually portioned cheese, buttermilk pancake mix) above 41F, cooling from a day before in WIC. CDI- PIC volunteer to discard items at the time of inspection.-1.5 pts-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed in WIC, buttermilk pancake mix in the plastic containers with tightly closed lid trying to cool from a day before, the temperature ranged from 43F-44F. Observed individually portioned cheese in plastic bags, put in the plastic containers, stacked them up on top each other. items were prepared a day before trying to cool and temperature ranged from 43F-46F. CDI- PIC volunteer to discard items at the time of inspection. -0.5 pts-

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 pancake oil stored in a spray container labeled as a cleaner solution. CDI- PIC made aware about all food storage containers/spray bottles should be food grade, and properly labeled, PIC discarded the bottles. Observed spice/sauces containers without label as to identify the item. -1 pt-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on some of the plastic pans on the drying rack. -0 pt-

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed waffles maker with grease and debris, needed to be cleaned. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris and buildup in a prep unit at the end of the cookline storing raw bacons, needed to be cleaned. REPEAT -1 pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left opened when not in used. CDI-PIC closed the doors, REPEAT- point was not taken due to dumpster pick up this morning. -0 pts-

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 damaged and missing tiles in cook line 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 and walls in need of cleaning. REPEAT- 1pts-

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 per statement of PIC that shake mixer cleaned every night. CDI advised that food contact surfaces must be washed rinsed and sanitized every 4 hours. PIC to clean shake mixer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies in food prep area. Repeat violation.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees on cook line not wearing hair restraints while preparing food.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container that hot holds scoops at 99 degrees. CDI PIC had utensils replaced and turned heating unit up.

4-501.11 Maintain equipment in good repair. Observed pooling of condensate on floors of lower prep unit . 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of replacement or resurfacing on prep unit.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup of grease and food residue on faces of equipment.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids for dumpster damaged and in need of replacement.

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 damaged and missing tiles in cook line 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 and walls in need of cleaning.

2-103.11 (D, I) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. Observed PIC not ensuring rules in code for food safety regarding hand washing and cold holding standards. EHS observed multiple hand washing violations requiring correction and cold holding violations involving line cooler equipment with known issues. CDI - by education - EHS discussed with PIC the requirements of the person in charge as outlined in the code.

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 multiple open/uncovered in use personal employee beverages sitting adjacent to food items throughout the line area and in dish area.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P. Observed employees consuming personal employee beverages and then proceed to don gloves and handle food with no hand washing. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed employee handle raw beef and raw shell eggs change gloves and change tasks to handle cooked and ready to eat food with no hand washing. CDI - EHS discussed with employees hand washing and glove usage procedures. Hands washed. EHS recommends PIC re-train employees on when to wash hands with regard to handling personal beverages, raw animal foods, and glove changes. REPEAT

5-202.12 Provide at least 100F water at handsinks. Observed hand sink at manager’s office door/dish area with no hot water during inspection. Water temperature varying between 56f - 79f but never going above 79f. Repair to achieve at least 100f for hand washing. Verification required within 10 days.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed metal container of liquid egg in use at line with unknown black particles floating inside. Black particles also observed in ice bath surrounding the eggs. Employee noted they had just cleaned/wiped down area and that debris may have splattered into product during cleaning. CDI - product discarded. Protect food in use when performing cleaning duties.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed pans of prepared hash brown patties on sheet pans in WIF prepared previous day uncovered/unprotected/exposed. Cover food when in storage. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees handling raw beef and raw shell eggs and then proceeding to handle ready to eat food and clean utensils with same soiled gloves. Observed employees consuming personal beverages with food handler gloves and then proceed to handle food with same soiled gloves. CDI - gloves changed and hands washed. EHS discussed glove usage procedures with PIC and with various line employees. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed both upright cooler units at line area holding TCS foods above 41f. See chart. CDI - foods discarded as they had been in cooler overnight. PIC noted no temperature checks had been completed today although both units have had cold holding issues. PIC to again request service. Do not store TCS foods in either unit until repaired and holding TCS foods at 41f or lower. Use alternate flip top unit and WIC for storage and in use TCS foods until cold holding repaired. REPEAT Observed raw shell eggs with internal temperature of 61f. Eggs had been out of refrigeration and returned to ice bin at beginning of inspection. Do not allow raw shell eggs to sit out of temperature control. CDI - eggs placed back into cold holding to chill back to 41f. Observed liquid egg white in carton with internal temperature of 49f. Egg white carton torn open on side so not fully submerged into ice bath. CDI - egg whites placed into cooler to chill back to 41f.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle containing pink liquid hanging in server alley. CDI - chemical labeled.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed both upright cooler units at line holding TCS foods above 41f (see #22). PIC noted they have had service performed on units since previous inspection, however, both units found to have elevated ambient air temperatures during inspection today. In addition, one flip top unit is not in use due to mechanical failure. All three cooler units are integral to the operation of the establishment and must be repaired. Verification required within 10 days.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live insect on countertop in server alley. Contact PCO for service.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed line employees handling food wearing bracelets on wrists. Remove watches and bracelets from wrists when handling food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket holding wiping cloths at 0ppm sanitizer concentration at line area.

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 in use knife stored in sanitizer solution bucket at line area. Do not store utensils in sanitizer. Store in use utensils in a sanitary manner.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various clean metal pans stored stacked together wet on utensil storage rack. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed significant food debris and other splatter on sides of clean plates stored stacked as clean ready for use on bottom prep table shelf at line. Store utensils in a sanitary manner and protect from contamination. 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 heavy buildup on non food surfaces of waffle makers, splatter and other buildup on shelving and equipment at line area. REPEAT

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 multiple damaged/missing floor tiles holding water and other debris in line area. Observed damaged baseboard/wall surfaces in back of house areas.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. PIC showed copy of written employee health agreement staff receives but current employee health policy did not include nontyhpoidal salmonella. CDI by instruction. New employee health policy agreement document emailed to PIC.

2-301.14 When to Wash. Ensure gloves changed and hands are washed after handling raw animal food and before handling RTE Food. Observed food employee handle raw beef with gloves then proceed to handle RTE foods such as vegetables without removing their gloves and washing hands. CDI by instruction.

3-304.15 (A) Gloves, Use Limitation -2-301.14 . Ensure gloves changed and hands are washed after handling raw animal food and before handling RTE Food when changing tasks. Observed food employee handle raw beef with gloves then proceed to handle RTE foods such as vegetables without removing their gloves and washing hands. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut tomatoe, cheese and batter cold held in middle flip top prep unit against far wall on line. Ambient air temperature on top measured 53 degrees F and on bottom measured 46 degrees F. CDI, tomatoes in unit over 4 hours according to PIC and voluntarily discarded. Foods recently placed in unit relocated to cool. Visit needed to ensure long term compliance and calibration of prep cooler.

3-304.12 In-Use Utensils, Between-Use Storage. Observed ice scoop stored in soiled container at front wait area.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed some clean plates stored on line in soiled area and exposed to food debris / splatter.

4-602.13 Nonfood Contact Surfaces - Observed some food residues / splatter on shelving throughout prep area and shelving next to clean plates.

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 broken floor tile on prep line and baseboard wall tile in corner near handwashing sink at office area.

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 multiple food employees wash hand then recontaminate on handles. CDI- coached PIC

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 individually packaged butter at 67F. PIC stated on TPHC but not labeled, voluntary discard

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed 3 thin diameter probes. Two in calibration and one off 5F. CDI- Discarded

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions on floor in dry storage room.

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 service cups on floor.

4-501.11 Maintain equipment in good repair. Observed reach in freezer with excessive ice build up.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed single partially used cigarette laying atop a box next to chair beside coke in bag rack

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, turn off sink using clean hands and not dry hands. EHS instructed the employee to wash hands and dry hands with a paper towel and then use the paper towel to turn off water. CDI - Employee rewashed hands following appropriate procedure. 2-301.14 When to Wash - P Observed employees not washing hands after bringing dirty dishes to the dishwashing area, observed employees on the cook line moving in and out of the WIC and dish areas without washing hands when returning to the cook line. CDI - EHS had a discussion with employees and PIC about when to wash hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in the kitchen next to the office blocked by the office door and a step ladder. CDI- The step ladder was moved for access. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Papertowel dispenser needs to be moved closer to the handsink and not above utensils.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed pinapple over ready to eat food. CDI- Reorganized storage. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employees not changing gloves between tasks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed butter in a bucket at waitstaff line holding at the top at 53 and getting colder as the thermometer was moved deeper into the food. The temperature deeper in the food did reach 41. All other food throughout was cold holding appropriately. CDI - EHS discussed with PIC that butter should be scooped into a smaller container for holding instead of being held in the large bucket in order to maintain temperature.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service and single-use articles stored on the floor of the kitchen outside managers office and in the dry storage room. PIC stated the items had been delivered the previous day.

4-501.11 Maintain equipment in good repair. Observed a cooler on the cook line and a cooler on in the waitstaff area were not working. The WIC had a drip and the floor inside had accumulated water as well. PIC stated that service requests were put in for all units. The mixer had a hole in it.

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

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 some damage to floors, walls, and celings throughout.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket on mixer. CDI- Jacket was moved to appropriate location. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee beverage on prep table. CDI - Employee beverage was moved.