CHEX GRILL & WINGS MATTHEWS

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed staff wearing bracelet while working with food. Also observed employees working with food without a hair cover. 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.

5-205.15 Maintain a plumbing system in good repair. Observed one of the toilets in the female bathroom in disrepair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottle stored directly by customer items. CDI. PIC removed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee carrying water from the hand sink. Hand sinks needs to be used just for hand washing. CDI. Education was provided on the uses of hand sinks.

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

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed dish washing staff wearing bracelet while cleaning 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 cleaning needed on non food contact parts of the thermometers.

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 employee wash hands without using paper towel to turn off water. CDI Education was provided and employee rewashed hands. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken breasts being pulled off grill before meeting 165F or more FCT, held in pan by grill, put on TPHC, then fully cooked when ordered. This is not an approved procedure. If chicken is to be partially cooked, an approved written procedure must be in place first. Chicken is to be fully cooked to a minimum of 165F then can be put on TPHC. CDI-chicken cooked to >165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all the items in one fo the RI unit at temperatures above 41F. PIC voluntarily discarded. Unit was found to be unplugged. PIC plugged it to 33F. REPEAT **** ALL OTHER TEMPERATURES WERE AS INTENDED. 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 .

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all the items in one fo the RI unit at temperatures above 41F. PIC voluntarily discarded. Unit placed out of service. PIC will work from one of the RI coolers. Will be back to check on the unit temperature. 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 flying insects in kitchen. Contact pest control service provider to evaluate issue.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of frozen food in the WI cooler stored directly on the floor. Also observed oil container in the dry storage stored directly on the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two (2) employees at flattop grill with no effective hair restraints. Repeat

4-501.11 Maintain equipment in good repair. Observed one of the RI coolers in disrepair.

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 cleaning needed in RI cooler doors and inside units.

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

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed staff drinks on prep table. CDI-moved to bottom shelf.

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 chicken stored above raw beef. Store according to final cook temps. CDI-chicken moved to bottom shelf 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above fully cooked bacon. CDI-bacon moved to shelf with other RTE foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed heavy cream >41F. Item left on counter for a while before putting back in cooler. CDI-voluntarily discarded For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed cooking staff wearing bracelet and ring.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping rag stored on cutting board. Keep in sanitizer.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf. Observed prep sink being used to pre-wash wing sauce out of large bowls before going to 3-comp sink. Use 3-comp sink for all washing, rinsing and sanitizing. CDI-through discussion, moving items to 3-comp sink

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 very moldy ceiling tiles in men’s bathroom. Repair whatever is leaking, then replace tiles.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dried tomato in chopper stored as clean. CDI-returned to 3 -comp sink for cleaning 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken breasts being pulled off grill before meeting 165F or more FCT, held in pan by grill, put on TPHC, then fully cooked when ordered. This is not an approved procedure. If chicken is to be partially cooked, an approved written procedure must be in place first. Chicken is to be fully cooked to a minimum of 165F then can be put on TPHC. CDI-chicken cooked to >165F.

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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed an open box of raw burger patties being held in prep reach in cooler above a container of raw shrimp. CDI: PIC re-arranged items to proper storage order. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a carton raw shell eggs being stored on shelf in dry storage area above ready to eat dry food items. CDI: PIC stated eggs belonged to employee and removed eggs from shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed one metal container with build up being stored as clean. CDI: PIC returned item to be W/R/S.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in kitchen. Contact pest control service provider to evaluate issue. REPEAT.

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 an open bag of shredded cheese being held in RIC and individually portioned containers of blue cheese dressing, sour cream and Greek dressing being held in glass door RIC all held above 41F. See temp chart. CDI: PIC moved all items to WIC to rapidly cool.

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: 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 . Observed an open box of fully cooked gyro meat being held in prep reach in cooler with no date mark. CDI: PIC date marked box as it was opened yesterday.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in kitchen. Facility had back door open while receiving a delivery during inspection which may have allowed flies to enter. Facility has air curtain on back door.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several dented cans of mushrooms being stored amongst non dented cans of mushrooms on dry storage shelf. CDI: PIC segregated dented cans from non dented.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of containers being stored wet stacked on clean storage shelf. Allow equipment to air dry before stacking.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three stacks of single use to go containers being stored outside of their original packaging right side up on storage shelf above prep coolers. CDI: PIC inverted containers to protect against contamination.

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 5 large containers of chopped lettuce cooling with tight fitting lids on in the reach in cooler. CDI-All containers were relocated to shallower containers without tops and placed into the walk in cooler to allow for rapid cooling. -REPEAT- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 minor cleaning needed under equipment at grill area with minor dirt and food debris.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed two sanitizer buckets reading or above 200ppm of chlorine solution. CDI-PIC diluted sanitizer buckets to 150ppm

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 two containers of recently cut and prepared lettuce tightly covered with lids while cooling in the walk in cooler as well as a container of salami and a container of turkey cooling in the low boy with tight lids. CDI-PIC removed lids 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 .

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 spice containers at grill and sauce area.

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 water staining at one (1) ceiling tile within male restroom. As well as ceiling tile staining in women's restroom. Replace water damaged tiles and ceilings panels with non absorbent materials. -REPEAT VIOLATION-

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed cleaning needed on walking cooler fans with accumulation of dust and debris on cooler fans.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed one (1) container of cut celery in dry storage RIC with no cover. Note: Observed three (3) bins of frozen food items (chicken tenders, fries, mozzarella sticks) in reach in freezer with nearby lids removed. As theses items were being stored within a reach in freezer, had available lids, and were consistently being used (food removed from bins for frying for immediate service) these items did not factor into the above citation.

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 multiple food items ( packaged Raw chicken, raw marinated chicken breasts lettuce, sliced cheeses, newly cut tomato wedges) in WIC at elevated temperatures (47F to 53F) at start of inspection. Observed ambient temperature of the WIC unit fluctuating from 50F to 43F while observed within the unit. Food employee elaborated that WIC door had been left open for approximately one hour during morning food prep from 9 a.m. to 10 a.m. and that employees had continuously been in and out of the unit with the door open for extended periods of time. CDI - WIC door was closed for remainder of inspection. Food employee dialed down internal gauge of WIC to improve cooling of food items. Walk in freezer door was left open to improve cooling rate and prevent temperature abuse of food items in WIC. Effective corrective cooling was observed within WIC and a final ambient temperature of 36F was observed. EHS provided PIC with temperature indication stickers.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) bin of various chemicals (rubber cement, adhesive remover, etc.) stored over fryer oil on shelving unit. Store chemicals where they are not above any food, equipment, utensils, linens, and single-service/use items. CDI - Bin of maintenance chemical were moved to effective storage to prevent potential contamination.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) employee engaged in food preparation (chopping chicken and placing in a marinade bath) with a wrist band.

3-302.15 Wash fruits and vegetables prior to use. Observed one (1) cut avocado at prep top one with sticker still on skin. Effectively wash fruits and vegetables before use such that stickers and sticker residue are not visible on cut food items.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed one (1) metal scoop placed in sugar bin with handle making contact with the food. CDI - Handle was removed from bin and rotated to ware washing area for effective cleaning and sanitation. REPEAT.

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 water staining at one (1) ceiling tile within male restroom. Replace water damaged tiles and ceilings panels with non absorbent materials.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one (1) employee wash hands before engaging in non-food handling tasks effectively, but turn off faucet with bare hands. All other employees, including PIC, were observed effectively washing hands effectively. CDI - EHS and PIC effectively coached employee on proper hand washing. EHS observed effective hand washing from this employee for the remainder of the inspection. Note: EHS previously marked similar line item citation incorrectly in report. This line item citation is therefore not to be marked as a repeat. EHS has observed considerable improvement in facility hand washing procedures.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed two (2) boxes of unwashed produce (tomatoes and eggplant) stored above ready to eat food items in the WIC. CDI - EHS and PIC relocated unwashed produce to shelving containing only unwashed produce. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 one (1) container of potato salad, approximately half full, in the WIC with no discernible date mark. PIC elaborated that this container had been opened in the morning to fill to go containers of potato salad. CDI - EHS discussed labeling system with PIC. Container was labeled with effective date mark. Note: EHS observed marinated raw chicken in the WIC date marked as having been prepared on 01/10. EHS discussed date marking with PIC. These items, as raw animal protein, were not subject to date marking violations. EHS changed date marks on marinated chicken to meet establishment system.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed metal scoop placed in sugar bin with handle making contact with the food. CDI - Handle was removed from bin and rotated to ware washing area for effective cleaning and sanitation. REPEAT.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed employee engaged in manual ware washing with water at the 3 compartment sink using water that was used to soak dishes. EHS observed soaking water at a temperature approximately 74F. CDI - EHS discussed proper manual ware washing temperatures with food employee and PIC. Excess cold wash water was drained from the wash basin; soap and warm water were added to the wash basin until a temperature of 112F was observed.

2-301.12 (C) To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. At beginning of inspection, EHS observed multiple employees wash hands, turn off faucets bare handed, then dry their hands and clean off excess splash and moisture at the handwashing sinks using paper towel. CDI - EHS coached PIC and food employees as to the proper usage of a handsink, including when and how to wash, limitations on its usage, and how to turn off the handsink without recontaminating hands. Observed corrective handwashing before the beginning of food prep, and throughout inspection. Note - EHS has observed considerable improvement in handwashing since previous inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw beef patties thawing above pickles in corner prep unit underside. 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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed chicken breasts stored above beef burger patties in WIC. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed peppers and lettuce stored above ranch and blue cheese dressings in WIC. CDI - WIC and corner prep unit underside were reorganized to prevent potential contamination. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed various containers of frozen food items in reach in freezer without any lids. Cover to prevent contamination. 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 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 three (3) bins of sliced provolone chees in the WIC date marked for 09/13. CDI - PIC voluntarily disposed.

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf Observed working spray bottle of pink fluid with no distinct label. Ware washing employee verified that it was sanitizer. CDI - Sanitizer bottle was effectively labeled. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed household pesticide with spray wand stored on chemical storage shelf. PIC elaborated that it was being used on the outer perimeter of the facility. CDI - Pesticides were removed from chemical shelving and placed outside to be taken away by PIC.

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 numerous unlabeled spice shakers and sugar bin without effective labeling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately two (2) flies present in kitchen area. PIC has stated that facility does not currently have a contracted pest controller. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of unwashed lettuce stored directly on WIC floor. CDI - Lettuce was elevated to proper shelving to prevent potential contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two (2) employees at flattop grill with no effective hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on prep surface. Maintain wet wiping cloths in sanitizer containers when not in use. REPEAT.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed metal scoop placed in sugar bin with handle making contact with the food. CDI - Handle was elevated out of bin to prevent potential contamination.

4-502.13 Single-use and single-service articles cannot be reused. Observed single serving Styrofoam cup stored in sugar bin. CDI - Cup was removed from bin.

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 numerous nonfood contact surfaces, including prep table undersides, equipment gaskets, and prep unit cooler inner surfaces, with excess debris and food soils. Clean as needed to preclude the build up of soil and debris.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed overall lack of managerial control over kitchen as evidenced by hand washing, use of hand sinks, cold holding, not sanitizing food contact surfaces, and glove usage. - 1 -

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 persons with serve safe on site during inspection. - 1 -

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee coming in from outside, don gloves and move to food prep without washing hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee dumping chicken juice outside in can wash, returning to kitchen and rinse container, go to walk in cooler, then don gloves for food prep without washing hands. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee handle raw chicken wings, then switch gloves for food prep without washing hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee use paper towel to wipe face, then don gloves for food prep without washing hands. Observed multiple employees turn off faucet with bare hands after washing hands. CDI - ALL HANDS WASHED. Training needed for hand washing procedures. - 2 -

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling up squeeze bottle of water in hand sink. CDI - Employee was instructed to use prep sink or 3 comp sink to fill bottles. Only use hand sink for hand washing. - 1 -

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed various containers of frozen food items in reach in freezer without any lids. Cover to prevent contamination. - 0 -

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. 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 employee take container that held raw chicken and dump juice in can wash outside. Employee then brought container inside and washed it with soap and water only, then moved container to walk in cooler for use with new batch of raw chicken. CDI - Container was moved to 3 comp sink to be rewashed, rinsed, and sanitized. Be sure to sanitize all food contact surfaces. - 1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed lettuce, cheese, and tomatoes in prep top holding at 44F. Observed ranch and blue cheese cold holding in front reach in unit at 44F. All ambient temperature reading 40-41F. CDI - All items were placed on TPHC for remaining lunch services. Items added to TPHC list. - 1.5 -

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 containers of potato salad and pasta salad cooling tightly covered inside of front reach in unit. Items at 53F. Be sure to cool items in walk in cooler and leave uncovered so hot air can escape. CDI - PIC was instructed to move items to walk in cooler for rapid cooling. - 0.5 -

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on prep surface. Maintain wet wiping cloths in sanitizer containers when not in use. - 0 -

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 hole in ceiling above walk in cooler entrance. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on cutting board. Observed employee air pods stored on prep surface in kitchen area. - 0.5 -

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed various chemicals stored over fryer oil on shelving unit. Store chemicals where they are not above any food, equipment, utensils, linens, and single-service/use items. - 0 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few stainless steel pans and plastic bus tubs wet nested. Separate to allow for air flow while drying. - 0.5 -

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 vomit and diarrhea plan present in facility. CDI by education. EHS emailed PIC vomit and diarrhea plan. - 0 -

2-301.14 When to Wash. Observed food employee touch handles of 3 comp sink faucet to fill wash basin, then move to cutting lettuce without washing hands or changing gloves. CDI - Employee’s hands were washed and gloves were changed. Discussed need for washing hands and changing gloves whenever tasks change. - 2 -

3-304.15 (A) Gloves, Use Limitation. Observed food employee touch handles of 3 comp sink faucet to fill wash basin, then move to cutting lettuce without washing hands or changing gloves. CDI - Employee’s hands were washed and gloves were changed. - 0 -

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 turkey (10/11), and containers of blue cheese dressing (10/10) held past 7 day date marking requirement. CDI - Items voluntarily discarded. - 1.5 -

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 tightly covered in prep unit. CDI - Items uncovered to allow air flow. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking. Observed employee phone stored on prep top. Observed employee food items stored above facility food items in reach in cooler. - REPEAT - 0.5 -

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw beef patties stored above cut lettuce in the line reach in cooler. CDI - PIC reorganized so that raw beef is on one side of cooler only. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed multiple cases of unclean produce stored above ready to eat food items in walk in cooler. Do not store unwashed produce above other foods that are washed and/or are ready to eat including cheeses and condiments. CDI- PIC reorganized cooler. 1.5 point deduction

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with dried food residue on blade assembly and buildup on can opener blade and mechanism. CDI - PIC returned to dish for recleaning.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P. Observed large bus tub of cooked chicken wings at room temperature double stacked with in use wings in container nested above. Both tubs of wings on same shelf in kitchen adjacent to fryers. PIC noted that the wings were from previous day and that they held them in the kitchen so they could take a picture for credit and send to above store leadership. Wings no longer wholesome or safe for consumption should have been discarded or removed from service area before placing in use food with them today. CDI - EHS directed employee to discard. Wings placed into dumpster. 1.0 point deduction

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed bulk containers of portion cups filled with house made ranch and blue cheese dressings sitting at room temperature holding at 66f - 67f. PIC noted that they allow the bulk containers of cups to sit out for lunch and then return to cooler before removing again for dinner. TPHC not in use for these items. CDI - cups discarded. Do not allow TCS foods to sit at room temperature unless using TPHC procedures. When using temperature control, maintain TCS foods at 41f or lower or at 135f or higher. 1.5 point deduction

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 chicken salad, feta cheese, mixed shredded cheese with no date marking in line coolers. CDI- PIC applied date marks. REPEAT - 1.5 point deduction

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 dry erase boards with wings, grilled chicken and sauces marked with times but no procedures available for TPHC timing process in use. Timing system states products discard time 2:30 pm - only wings discarded. EHS directed PIC to discard grilled chicken and sauces after timing was expired. Items discarded. When using TPHC, maintain written procedures describing the process in use and a list of foods using the process in addition to time marking the items. Discard all food using TPHC once the time expires. REPEAT - 1.0 point deduction Verification Required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle marked sanitizer holding what appears to be soapy water. Observed chemical in spray bottle hanging beside hand sink with no identification. CDI - PIC applied labels. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer in spray bottle not diluted as instructed per manufacturers instructions testing at grater than 400ppm. Test strip reading off the scale. CDI - PIC diluted to proper concentration. Use test strips to ensure sanitizers are mixed at proper concentrations and are not at toxic levels. 7-201.11 Store toxic materials to avoid contamination. -P. Observed spray bottle of grill cleaner stored immediately adjacent to open bags of fish and chip breader under flat top grill. CDI - cleaner moved. Do not store chemicals with food items. REPEAT - 1.0 point deduction

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple squirt bottles of liquids at grill area with no identification. Label all food items that are not easily identifiable.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed grill/line employee handling food wearing watch and bracelet. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed front employee with long unrestrained hair and long painted fingernails handling open packaged foods, checking orders, and adding condiments. CDI - PIC to re-assigned order checking duties to back of house staff instead of front of house employee. EHS instructed PIC that all employees who handle exposed food must adhere to same personal hygiene standards as back of house food employees. 0.5 point deduction

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple used soiled wiping cloths laying on equipment surfaces in back of house. Once a wiping cloth has been used, either remove it to soiled linen for cleaning or place it into sanitizer at the proper concentration if the cloth will be used again. Do not leave soiled cloths laying on equipment. 0.5 point deduction

3-302.15 Wash fruits and vegetables prior to use. Observed heads of lettuce cut for use without washing. PIC noted that since the lettuce was in plastic wrap that it was already clean. EHS directed employee to read packaging on product to determine if lettuce was pre-washed as plastic may be used on both clean and unclean items. Wash all produce that is not received in ready to eat form.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bowl used to portion frozen fries laying in the fries. Store in use utensils in a sanitary manner and not in the food.

4-501.11 Maintain equipment in good repair. Observed food contact press plate on slicer in poor repair with cracked/broken areas no longer cleanable. Repair/replace.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. No test kit available for quat sanitizer in use. Provide test kits for all sanitizers in use in the facility. Verification Required. 0.5 point deduction

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with both side doors open and exposed waste and flies present. Dumpster is not shared.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee cell phone laying on prep table at grill area. Observed cell phones, chargers, etc laying on top of prep unit above food items. Designate an area away from food or food contact items for the storage of personal items.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open red bull in reach in refrigerator. CDI- moved to bottom shelf in bus tub labeled employee food

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf OBserved multiple cleaners and soiled cloth stored on hand sink. CDi- removed

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut romaine cooling, 66F in bottom of prep unit in closed plastic container. immediately removed to walk in cooler. after 30 min still 64F. CDI- removed and placed into shallow open metal pan

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 tomatoes sliced yesterday(PIC) with no date mark. CDI- date marked; advised to date mark all applicable items at proper time 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 but tub of ranch in ramikens date marked 11/14- CDI- discarded

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed large amounts of cooked chicken held at room temp on TPHC- procedure calls for timer which had not been started 30 minutes in. CDI timer set for 330 til discard. new procedure implemented with all chicken and sauces in bowls recorded as TPHC 4 hours start and discard on dry erase board at hand sink

7-201.11 Store toxic materials to avoid contamination. -P Observed toxic chenmicals store on hand sink. CDI- 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 cut lettuce cooling in bottom of prep unit in closed plastic container. CDI- immediately removed to open pan