BOTIWALLA OPTIMIST

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

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed multiple food employees wiping off soiled gloved hands on cloths held on prep table and on apron belt. Employees were observed using hands as utensils. CDI- EHS discussed with PIC to ensure food employees using hands as utensils change gloves as necessary to prevent potential contamination, discarding cloths after soilage, and training employees to their maintain stations and change gloves when moving from cookside to prep side.

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 4 metal pans of house slaw, 4 pitchers of mango lasi fail to have a change in temperature after a period of time. CDI- see item #33. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed slaw holding in ice bath, slaw and portioned cups of yogurt in flip top, all temping above 41F. CDI- ice bath slaw was removed to TPHC, slaw removed to rapidly cool, yogurt 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 .

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 house slaw being held in densely packed containers while lidded. Mango lasi containing dairy, milk per the PIC, held in deep densely packed pitcher. Both items failed to have a change in temperature after 35+ minutes. EHS discussed cooling methods including the use of ice bags, ice wands, freezer unit, and having items without lid until cooled to 41F or below within 4 hour parameter. CDI- PIC had lids removed and items moved to freezer unit. Lasi had stir step added to allow for a uniform temp distribution while 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple dishes on rack in front of dish machine being wet nested. EHS demonstrated pyramid stacking during inspection.

4-501.11 Maintain equipment in good repair. Observed gasket on prep unit across from fryer, gaskets on walk-in cooler door, both needing replacement. *REPEAT* Ensure gaskets are in good repair to prevent potential ambient air leaks. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards needing resurfacing or replacement.

6-303.11 Provide required lighting intensity. Observed lighting low in walk-in. Increase lighting to above 10 foot-candles. *REPEAT* PIC stated unit has work order for light but have been awaiting response.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken wings not cooked to minimum 165F requirement per temp log. CDI- PIC opted to complete cooking process due to item being within parameters. Chicken wings are cooked and cooled to be reheated later.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed house sauces in portioned cups being held in ice bath above 41F. CDI- PIC removed item to TPHC. 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 several small flying insects in kitchen area, mainly in dish pit area. PIC stated pest control is routinely done monthly.

4-501.11 Maintain equipment in good repair. Observed gaskets in disrepair on prep unit of cookline. Repair or replace. *REPEAT* 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed heavily rusted prep shelf on cookline. EHS discussed seeking corrosion resistant paint in lieu of replacing.

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 rust buildup on ceiling vents due to water condensation. EHS discussed speaking with management and cleaning vents.

6-303.11 Provide required lighting intensity. Observed lighting low in walk-in. Increase lighting to above 10 foot-candles.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employees using unclean wiping cloth to wipe off soiled gloved hands and prep surfaces. CDI- PIC had food employees discard gloves and remove towel from area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried potatoes in fryer basket, grilled tomatoes on prep table, paneer skewer in hot drawer temping below 135F. CDI- PIC voluntarily discarded skewer, and reheated fried potatoes and grilled tomatoes due to being with parameters. 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 .

6-202.13 Properly locate mechanical insect control devices. Observed two separate fly glue traps located above prep areas in kitchen. Ensure traps are located to prevent potential contamination of food and equipment.

4-501.11 Maintain equipment in good repair. Observed gaskets in disrepair on cold holding units of cookline. Repair or replace.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on dishes stored as clean.CDI..Items were sent dishwasher to be cleaned For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-304.12 (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 plastic bowl in bin of cut raw cauliflower. CDI.. Bowl was removed

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 cleaned dishes stored in bin with debris.

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 single service bowls and containers not in protective covering facing upwards. CDI Items were turned face down.

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 area behind cook line in need of cleaning. Grease build up.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies and gnats near clean dish storage. Facility needs to clean dirty dishes after use to avoid fruit flies. Repeat

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

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 if cleaned dishes. CDI. PIC restocked the dishes.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees drinks stored in same place as customer food. CDI. PIC removed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. OBSERVED no certified FPM in the facility during inspection. Repeat For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a new version and education provided as well on the changes.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies and gnats near clean dish storage. Facility needs to clean dirty dishes after use to avoid fruit flies.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloth stored on the side of sanitizer bucket and on prep tables. CDI - PIC placed wet wiping cloth back in sanitizer. Repeat Also observed in use wiping cloths in sanitizer at 30ppm quart sanitizer. CDI. PIC replaced the solution to 200ppm quart sanitizer.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored in WI with water leaking from the unit to the food top. CDI. PIC removed

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloth stored on the side of sanitizer bucket and on prep tables. CDI - PIC placed wet wiping cloth back in sanitizer. Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic and stainless steel food storage containers on both drying cracks. Consider pyramid stacking to facilitate air drying. -0 points-

4-502.11(A) Maintain utensils in good repair. Observed repairs needed in the WI AC unit. Unit temperature is 35F. But there is water leaks.

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 build up[ on non food contact parts of clean dishes and ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed grilled chicken HH at temperatures below 135F. CDI. PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 food being held on time without start and discard times. PIC stated that foods were prepared at 11AM and would be discarded at 3PM. CDI - PIC added time on them and also will be working on a new tracking system for timing.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies and gnats near clean dish storage.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloth stored on the side of sanitizer bucket and on prep tables. CDI - PIC placed wet wiping cloth back in sanitizer. -0 points-

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed build up in wash and rinse solutions at the 3 comp sink. CDI. PIC replaced the solution.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed dishes stored as clean with food debris. -CDI- PIC moved items to dish pit to be W/R/S. -0- 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed two containers of fingerling potatoes prepared yesterday above 41F in WIC. Observed mashed potatoes and Cole slaw cooling at a rate of more than .12. Refer to temperature chart. -CDI- PIC moved Cole slaw to freezer to rapidly cool. PIC actively stirred mashed potatoes. PIC voluntarily discarded of potatoes. -1.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed Cole slaw prepared today cooling in a container tightly packed with a lid on. Observed mashed potatoes prepared today cooling on ice with no active stirring. Observed fingerling potatoes prepared yesterday that didn’t properly cool down. -CDI- PIC moved Cole slaw to freezer to facilitate rapid cooling. PIC actively stirred mashed potatoes. PIC voluntarily discarded fingerling potatoes. **REPEAT** -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-301.12 (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 PIC wash hands for less than 20 seconds and did not use a barrier to turn off faucet. -CDI- PIC educated PIC on proper handwashing methods and PIC properly re-washed hands. -2- 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC wash thermometer in handwashing sink. -CDI- PIC educated on proper use of handwashing sink. -0-

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 cabbage prepared this morning cooling in WIC with a tightly packed and with a tightly covered lid. -CDI- PIC educated on proper cooling methods and PIC vented lid. **REPEAT** -1- 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 spices on prep line. -CDI- PIC properly labeled these items. **REPEAT** **NO POINT ESCALATION DUE TO IMPROVEMENT** -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies and gnats near clean dish storage. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed spices, sesame seeds and beans stored on prep line with no protective covering. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 TCS potatoes holding in fry basket at 109F. There were no orders to be filled. Employee stated they cook extra potatoes and wait to refry them when they are needed. CDI-TCS potatoes were put on TPHC.

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 yogurt sauces prepared this morning stored in large squeeze bottles in prep top and reachin. Sauces were 51-47F. Slaw was actively cooling, but placed in prep top unit at 45F. CDI-All sauce bottles and slaw were moved to freezer to quickly cool.

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 squeeze bottle and seasoning shakers stored over the cook line.

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 tilapia stored on shelf directly above cauliflower in reachin cooler. Observed raw shell eggs stored directly over RTE dairy products in WIC. CDI-PIC relocated raw tilapia and eggs to bottom shelves of respective units. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed in use warewashing machine sanitizer level below required ppm. CDI-PIC primed the machine and sanitizer reached 200 ppm. -0 points-

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 sweet yogurt sauce and slaw in prep top unit, as well as mozzarella cheese in the reachin above 41F. Cold holding temperatures were observed between 42-63F. Reference temp chart. CDI- PIC voluntarily discarded items that had been held in cold holding overnight. -REPEAT-3 points-

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 slaw that was still in the cooling process in a tightly covered bin, stacked underneath other items in WIC. CDI-PIC moved bin to top of stack and removed lid to quickly cool with increased cold air flow. -REPEAT-1 point-

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 two unlabeled squeeze bottles stored over the cook line. CDI-PIC added labels indicating bottles contained clarified butter. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic and stainless steel food storage containers on both drying cracks. Consider pyramid stacking to facilitate air drying. -0 points-

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee wash hands and then turn off faucets without using a barrier, such as a paper towel. CDI - Employee was corrected through instruction. -0 points-

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 slaw, cut cabbage, and potatoes in flip top cooler holding at temperatures between 51F and 56F. Observed fish and chicken wings holing in reach in cooler at temperatures between 45F and 47F. CDI - Items were discarded. PIC has been advised to repair or replace reach in unit and conduct frequent temperature checks on flip top unit. -1.5 points-

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 cooked peppers being held on time without start and discard times. PIC stated that foods were prepared at 11AM and would be discarded at 3PM. CDI - Cooked peppers were discarded. Cooked peppers have been added to TPHC procedural template and will have start and discard times indicated on dry erase board. -0 points-

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 speed rack of cooked potatoes cooling at ambient room temperature. Temperatures were between 63F and 66F. CDI - Cooked potatoes were taken to walk in cooler to rapidly cool to 41F or less. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed handle/latch broken on low reach in cooler. Observed damaged gasket in same cooler. Chicken wings and fish were found to be above 41F and were discarded. Other items were found to be 41F or less. Recommend repair or replace of door latch and gasket to help maintain foods at 41F or less. -REPEAT- -0.5 points

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 container of cooked vegetable kabobs stored on top of steam table out of temperature control. Vegetable kabobs were 91F. CDI - PIC discarded vegetable kabobs. -1.5 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed in use sanitizer bucket stored on floor next to flip top cooler. CDI - Sanitizer bucket was moved to nearby shelf. -0 points-

4-501.11 Maintain equipment in good repair. Observed handle/latch broken on low reach in cooler. Items in reach in were maintaining correct cold holding temperatures but door was not able to latch resulting in refrigeration loss. Repair or replace door latch. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed container of cooking oil stored on floor near fryer. CDI - Cooking oil was moved to nearby shelving. -0 points-

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 table. Designate an area for the storage of employee possessions away from clean equipment, customer food, and utensils. CDI - Phone was moved to designated area. -0.5 points-

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a large plastic bus tub stored as clean on drying rack with build up of food residues and food splash. CDI - Bus tub was taken to three compartment sink to be washed rinsed, and sanitized. -0 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloth stored on the side of sanitizer bucket. CDI - PIC placed wet wiping cloth back in sanitizer. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bus tubs stored flat on drying rack with pooled water along surfaces (wet stacking). Store drying equipment and utensils in a manner that facilitates air drying. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed floor fan being used in kitchen area with build up of dust and debris. Recommend higher frequency of cleaning to prevent contamination of ready to eat foods. -0.5 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with a chlorine sanitizer concentration of 0ppm. The container of chlorine sanitizer was empty. CDI - PIC replaced container of chlorine sanitizer, primed the machine, and was able to reach a chlorine sanitizer concentration of 50ppm. -1.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw and cooked potatoes in flip top cooler with temperatures between 46F and 52F. Items were cooked prior to opening and placed in flip top cooler without proper cooling step. Coleslaw and potatoes were placed in ice bath to rapidly cool to 41F or less. -0 points-

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 containers of coleslaw and cooked potatoes in flip top cooler with temperatures between 46F and 52F. Items were cooked prior to opening and placed in flip top cooler without proper cooling step. Use approved cooling methods to quickly cool foods before placing in cold holding unit such as a flip top. CDI - Items were placed in ice bath to rapidly cool to 41F or less. -0.5 points-

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed missing thermometer in lower portion of flip top cooler. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wristwatch while in the act of cooking and food preparation. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some dried food debris and sticker residue remaining on some containers and pans stacked on dish shelf. CDI: dishes were removed and set aside at dish sink to be cleaned.

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 only 1 container of sweet yogurt that was made on 4/22 that had expired past 7 days. CDI: yogurt was discarded. Company policy was to discard in 3 days if not used.

Repeat: 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer coming out of dispenser at 3-compartment sink and mop sink at toxic levels well above 400ppm. Chemical company was notified to come out for service. CDI: sanitizer was diluted to proper concentration.

Repeat: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed butter in squeeze bottles not labeled at grill.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in buckets at strong concentration levels well above 400ppm. CDI: sanitizer was diluted to proper concentration. Keep wiping cloths in sanitizer buckets when not in use. Observed 2 cloths that were soiled on counter at cook area.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC unaware of cooling parameters, staff untrained of cooling methods, and another PIC unaware of time an employee may return to work. PIC and staff coached

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed in conversation PIC unaware staff may return from illness 24 hours after symtoms abate.

2-301.14 Wash hands after activities that contaminate them. -P Observed dish washer employee move from soiled to claen utensil handling with soiled gloves; CDI- PIC coached , PIC did not ask for correction ; hand washed

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed some unwashed produce stored above and over ready to eat foods.- CDI Reoganized

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked potatos and cole slaw cold held above 41 in multiple units. CDI- removed to walk in cooler to cool or discarded

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of "Only Bleach" stored with containers of food on bottom shelf. 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 cold hold foods held aboce 41F removed to walk in cooler to cool; placed in cooler in covered plastic conatiners. CDI- uncovered

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 aqueous food solutions unlabeled.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverages stored with to go containers. CDI- removed