MOOYAH BURGERS FRIES AND SHAKES

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. OBSERVED build up on onion cutter. CDI. PIC removed to the washed. Repeat *** improvement from last time. 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 .

3-501.15 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 the WI in tightly covered containers. CDI. PIC removed the covers. 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 several working containers of condiments being held in prep flip top cooler unlabeled. CDI: Employee labeled bottles.

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

4-501.11 Maintain equipment in good repair. Observed a torn gasket on door of prep reach in cooler. Replace torn gasket. 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 on top of drawer, RI cooler, prep top cover in the cooking line. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at 3 comp sink and also at hank sink in male bathroom.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste on the floor in the dumpster area. Needs to be cleaned.

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 a hole on the wall under hand sink. Also observed missing tile in the ceiling. PIC indicated that repairs are going on.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED an incomplete employee health policy in the facility during inspection. CDI. PIC was provided one. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 3 comp sink at 0ppm. CDI. PIC replaced the solution. 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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer bucket without label. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer bucket stored directly by single use napkins. CDI. PIC removed

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in solution at 0ppm. CDI. PIC replaced solution.

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 top of drawer in the cooking line. Repeat

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed hand sink at the back with no waste bin.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed a dented can of diced green chiles being stored on dry storage shelf amongst non dented cans. CDI: PIC placed dented can of chiles in managers office.

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 container of raw turkey burgers being stored behind a container of hot dogs in grill drawer cooler. CDI: PIC re-arranged items to proper storage order.

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: 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 a container of house made Cole slaw being stored in prep reach in cooler date marked 6/8, 2 days past its expiration. CDI: PIC voluntarily discarded Cole slaw.

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 blanched French fries being held on prep counter next to fryers without a time marked to indicate when 4 hour period has elapsed. CDI: PIC marked fries with start time as they were placed on counter 10 minutes prior. REPEAT.

3-302.15 Wash fruits and vegetables prior to use. Observed a container of avocado’s cut in half in prep flip top cooler in which avocado’s still had sticker on skin. CDI: PIC voluntarily discarded avocados

4-501.11 Maintain equipment in good repair. Observed a torn gasket on door of prep reach in cooler. Replace torn gasket. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility using sink and surface sanitizer as their means to sanitize equipment, utensils and prep counters, however no sink and surface test strips were available. VERIFICATION REQUIRED within 10 days to ensure facility obtains sink and surface test strips.

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 shelving used for storing clean equipment. Clean as needed. REPEAT.

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC could not demonstrate knowledge of holding temperatures, TPHC procedures and reheating temperatures. CDI: EHS provided education.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed No Certified Food Protection Manager was onsite at time of inspection. A CFPM shall be onsite during all hours of operation.

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 an open employee beverage being stored on dry storage shelf above single use food articles. CDI: Employee relocated beverage.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee dump liquids from soda machine grate in hand sink at front counter. CDI: EHS provided education that hand sink can only be used for hand washing.

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 top shelf in WIC above ready to eat foods. Store unwashed produce away from ready to eat foods.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed quat sanitizer with a concentration level of 0ppm in sanitizer bucket at front counter. CDI: PIC refilled bucket with fresh sanitizer measuring 400ppm. 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 several metal containers with build up and sticker residue being stored as clean on clean storage shelf. CDI: Employee returned all items to be W/R/S.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed containers of chili and queso with commercial reheat temperatures below 135F. See temp chart. CDI: PIC reheated items to above 135F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 all TCS foods being held in steam hot hold unit below 135F. See temp chart. CDI: PIC voluntarily discarded all items.

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 blanched French fries being held on rack in front of fryers without a time marked to indicate when 4 hour period has elapsed. CDI: PIC voluntarily discarded fries. REPEAT.

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 several working containers of condiments being held in prep flip top cooler unlabeled. CDI: Employee labeled bottles.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects near back storage area. Contact pest control service provider to address issue. REPEAT.

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 food being stored on floor in WIC. Store food at least 6 inches above the floor.

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 a bucket of sanitizer being stored on floor behind front counter. CDI: PIC placed bucket on shelf.

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 use to go containers being stored outside of their original packaging right side up on counter. CDI: Employee inverted containers to protect against contamination.

4-501.11 Maintain equipment in good repair. Observed broken handle of grill drawer cooler, broken milk shake machine and broken cooler not in use in back storage area. Replace broken handle and repair or replace broken cooler and milk shake machine.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed employee washing utensils and equipment and sanitizing without rinsing first. CDI: Employee changed process and began to rinse after washing prior to sanitizing.

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 outside surfaces of fryers, grill drawers and inside coolers. Clean as needed.

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 turkey burgers, several stacks of various cheese slices and veggie burgers being held in grill drawer cooler above 41F. See temp chart. CDI: PIC voluntarily discarded items. REPEAT.

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 blanched fries being held in fry baskets at fryers on TPHC with no time marked to indicate when 4 hour period has elapsed. CDI: PIC marked both baskets with time of expiration. REPEAT.

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: 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 . Observed fries cooling in fry baskets in WIC at a rate insufficient to reach cooling parameters. CDI: PIC spread out fries on sheet trays to rapidly cool in WIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in kitchen. Contact pest control service provider to address flies.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage with lid being stored on storage shelf above clean equipment and utensils. CDI: PIC removed employee beverage.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed equipment and utensils being sanitized in sanitizing compartment of 3 comp sink in which concentration level of quat sanitizer measured 0ppm. PIC discovered sanitizer supply container was empty. CDI: Quat sanitizer supply container was restocked and sanitizer basin of 3 comp sink was refilled with 400ppm concentration level. 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 container with food debris and build up being stored as clean on a clean storage shelf. CDI: PIC returned to 3 comp sink to be W/R/S.

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 a container of hot dogs and a container of veggie burgers being stored in WIC above 41F. See temp chart. CDI: PIC voluntarily discarded items. REPEAT. Points not escalated due to improvement in cold holding since previous inspection.

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 blanched fries being held on TPHC at cook line with no time to indicate when 4 hour period has elapsed. CDI: PIC stated fries were placed on TPHC 2 hours ago and marked fries with time.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a bottle of ibuprofen belonging to employee being stored on shelf amongst clean equipment and utensils. CDI: Employee removed bottle.

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 several working bottles of condiments being stored in prep flip top cooler unlabeled. Label all working containers of food items.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash solution in 3 comp sink at 75F. Packaging of Scout detergent did not list a water temperature that should be maintained with detergent in sink. PIC contacted ecolab during inspection who stated water should be kept hot. CDI: PIC drained wash solution.

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 soil build up onside surfaces of reach in freezer at cook line and on top of grill drawers. Clean as needed. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe under wash basin of 3 compartment sink. Repair sink. REPEAT

REPEAT 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 facility without a certified food protection manager during inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee dump cup of ice in hand sink at grill line. CDI: Item was removed.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P. Observed 2 containers of cheese received at 45F. CDI: PIC sent cheese back with company. 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 .

3-501.14(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 9 baskets of blanched fries above 70F after more than 2 hours of cooling. CDI: Items were 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw hamburger meat, sliced cheese in cold drawers above 41F. According to PIC the drawers had stopped working roughly 30 mins before inspection started. Observed cut lettuce, tomatoes, slaw and milk in prep unit above 41F. Ambient air of unit was 48F. These are the only 2 refrigeration units in the grill/serving area. All food items were voluntarily discarded. Facility has decided to voluntarily close due to insufficient refrigeration for working food items. Repair company was contacted during inspection. VERIFICATION REQUIRED. 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 .

REPEAT 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 9 baskets full of fries cooling at room temperature. CDI: PIC and EHS discussed cooling methods. 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris in bottom of cold drawers and reach in freezer. Clean as needed.

REPEAT 5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet and pipe at 3 compartment sink.

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 facility without a certified food protection manager.

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 facility with no written procedures. CDI: EHS provided written procedures.

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 blanched fries in walk in cooler without date marks. Fries were from yesterday and this morning. PIC stated they can be held for more than 24 hours. CDI: PIC dated fries.

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: http://meck.co/FoodSafety. Observed facility holding blanched fries on TPHC for 4 hours, with no written procedures. CDI: PIC filled out procedures. 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 blanched fries sitting out near the fryer with no time stamps/labels for when they were removed from temperature control. CDI: PIC voluntarily discarded fries.

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 cut lettuce cooling at a rate of 0, stacked in walk in cooler with lids on. CDI: PIC unstacked lettuce and removed lids to allow for quicker cooling.

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3 compartment sink faucet. Repair.

5-501.17 Provide a covered waste bin in female restrooms. Observed women’s restroom with an uncovered trash can.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. REPEAT 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter throughout the dumpster area.

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. Employee drink stored on dry storage shelf above food at start of inspection. Store employee drinks in a separate area where they can not potentially spill and contaminate food. CDI - Drink discarded by PIC. 0 pts.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F 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 . 2 boxes of lettuce, and 1 box each of pepper jack, Swiss and American cheeses from delivery measured 44-46F. PIC shall verify that TCS foods are received at correct temperature. CDI - Items sent back with food company. 0 pts.

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 . Cut lettuce and sliced tomatoes that were prepared at 11AM measured 45-46F at 3PM. TCS foods must cool to 41F within 4 hours. CDI - Lettuce and tomatoes discarded.

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 . 4 containers of tomatoes (45F), 37 pounds of cheese (45F), 4 containers of lettuce (45F), bus tub of raw hamburgers (45F), 10 pounds of veggie burgers (48F), large pan of hot dogs (52F), Cole slaw mix (48F), 54 fryer baskets of fries (50-60F), 2 boxes of queso dip (48F) and 3 half gallon jugs of chili (51F) in walk-in cooler were above 41F. Bean burgers and raw hamburgers in drawer cooler measured 45F and 46F. Lettuce (45F), tomatoes (45F), and cole slaw (46F) in sandwich cooler measured above 41F. Sandwich cooler measured 45F on EHS thermometer. Walk-in cooler measured on 44F on EHS thermometer. CDI - All TCS foods in walk-in cooler and sandwich cooler were discarded. VR - Verification required within 3 days that walk-in cooler and sandwich cooler has been repaired. Establishment has voluntarily closed until the refrigeration can be repaired.

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 . Cole slaw in sandwich cooler was not date marked. CDI - PIC dated Cole slaw. 0 pts.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Establishment only has 1 working cooler (drawer cooler). Establishment must remain closed until adequate refrigeration is provided to store all TCS foods. VR - Verification required before establishment re-opens.

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 Employee with painted nails was portioning cookies in to sleeves without wearing gloves. Employees with artificial nails or painted nails must wear gloves any time working with exposed food. CDI - Employee donned gloves for remainder of inspection. // 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee wearing wristband/watch on wrist while cooking hamburgers.

3-302.15 Wash fruits and vegetables prior to use. Onions were being cut straight out of the bag. Fruits and vegetables must be washed thoroughly before use. Wash vegetables and fruits before doing any cutting or processing.

4-501.11 Maintain equipment in good repair. Torn gasket present on door of walk-in cooler. Replace torn gasket. 0 pts.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Grease receptacle lid opened. Keep outside receptacles covered. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee bag stored on top of syrup box. Do not store employee personal items where they can potentially contaminate food, clean utensils, or single-use/single-service articles. 0 pts.

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. CDI, EHS educated PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hot dogs and veggie burgers cold holding above 41F. PIC states items were placed in cooler at 1PM. CDI, items relocated to walk in.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer onsite. PIC states facility had 2 but they are broken. Verification required.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few shaker containers of dry spices and container of peppermint ingredient not labeled by common name. CDI, employee labled containers while on-site.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed soiled grill cleaning supplies stored on clean single-service cups in kitchen.