SANDWICH HOUSE

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored unclean. CDI- EHS discussed with PIC, PIC removed to be cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded lettuce temping above 41F in flip top. CDI- PIC removed item to be rapidly cooled due to being within parameters. Pan was over fill rim. *REPEAT* points not escalated due to overall status of cold holding. 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 .

7-208.11 Store labeled, first aid supplies to prevent contamination.-P. 7-208.11 Storage (B) Stored in a kit or a container that is located to prevent the contamination of FOOD, EQUIPMENT, and SINGLE-SERVICE ARTICLES. CDI- PIC removed item to designated area.

4-501.11 Maintain equipment in good repair. Observed gaskets in disrepair on ice chest and glass reach-in.

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 walls and ceiling tiles needing cleaning.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes over 41F.. CDI.. Tomatoes put in RIC to cool down 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles and shakers without labels

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 emomplyee health policy in the facility during inspection. CDI. PIC was given a new one.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed items in the RI without dates. CDI. PIC date marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoops stored directly on top of ice machine. CDI. PIC removed.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of single-use dishes stored directly on the floor. Move to an elevated surface at least 6 inches above the floor.

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 grease splashes on hood down cover. 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 broken floor tiles. 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 grease buildup on walls and ceiling throughout kitchen. Increase cleaning frequency. **REPEAT** -1-

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

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed food held on time without a written procedure. CDI. Education was provided and PIC had time on the food.

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 an in use container of salt in prep area without label.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee cooking food while wearing a wrist watch. -0 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed waste bin in the female restroom without cover.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with both lids open.

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 broken floor tiles. 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 grease buildup on walls and ceiling throughout kitchen. Increase cleaning frequency. **REPEAT** -1-

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

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. PIC’s servsafe expired earlier this month and she is in the process of renewal. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw hamburger stored over RTE livermush in RIC near grill. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over RTE hot dogs. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed 4-5 plastic containers of chili in RIC near grill prepared yesterday with no date mark. -CDI- PIC properly date marked items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 tomatoes, sliced cheese and Cole slaw prepared this morning cooling in RIC below prep unit with tightly covered lids and packed to the top. -CDI- PIC vented lids. -0- 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 .

6-501.11 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 broken ceiling tiles that had been damaged by water. Repair or replace. 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 grease buildup on walls and ceiling throughout kitchen. Increase cleaning frequency. **REPEAT** -1-

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 measuring cup stored in sugar with handle in direct contact with sugar. Place scoop upright so it is not in contact with food.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of single-use cups stored directly on the floor. Move to an elevated surface at least 6 inches above the floor.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with both lids open. CDI-EHS closed dumpster lids. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed kitchen equipment, a booster seat, and other trash stored around the dumpster. Discard items.

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 broken ceiling tiles that had been damaged by water. Repair or replace. 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 grease buildup on walls and ceiling throughout kitchen. Increase cleaning frequency.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -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 two spray bottles of chlorine bleach with a sanitizer concentration of 0ppm. CDI - PIC remade bottles with 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 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 hot dogs and cheese cold holding in reach in cooler at temperatures between 46F and 47F. Observed coleslaw in flip top cooler holding at 44F. Items are used quickly in establishment and were placed on TPHC. PIC stated that TPHC is used for TCS foods in cold holding in the warmer months. PIC has been advised to use TPHC procedures for TCS foods going forward. A TPHC procedural template has been e-mailed to PIC. -1.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle of unknown substance stored in chemical storage area. PIC identified contents to be chlorine bleach. CDI - PIC labeled spray bottle with name of contents. -0 points-

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in cooler next to grill. Repair or replace gasket. -0 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 responding to vomit/diarrheal events. CDI - Written procedures were e-mailed to and reviewed PIC. -0 points-

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 ground beef stored above ready to eat hot dogs in reach in cooler. CDI - PIC corrected storage order. -1.5 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 hot dogs hot holding in warmer at 122F. PIC stated that hot dogs last in warmer for approximately 30 minutes before they are sold. CDI - Hot dogs were placed on TPHC. A TPHC procedural template was given to and reviewed with PIC. Recommend frequent temperature checks of hot holding equipment in order to maintain correct hot holding temperatures of 135F or above. -1.5 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 cooking food while wearing a wrist watch. -0 points-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing and falling ceiling tiles in dry storage area and above grill. Repair/replace ceiling tiles. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and coleslaw in flip top cooler at temperatures between 49F and 51F. PIC stated that items will be used and then replaced with refrigerated tomatoes and coleslaw approximately every 30 minutes. CDI - Items were placed on TPHC and TPHC procedures were discussed with PIC. -1.5 points-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bottle with 10PPM. CDI-PIC added bleach and sanitizer read 100PPM.

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 tomatoes in the prep unit at 46F. PIC explaiend they got a truckin this morning and had to prep early and use them. PIC said they will go through these by the end of the day CDI-EHS explained they need to be cooled before use, or do a small portion and cool the rest. PIC put them in the stand up cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 1 food employee without a hair restraint. PIC did not sign due to Covid protocols

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Obsevred single use cup sstored on the floor in the dry storage area.

4-501.11 Maintain equipment in good repair. Observed handsink nozzle broken, it does still turn on.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed slaw, lettuce, sliced cheese, and tomatoes inside prep cooler > 41F (see temp chart). Suggested using TPHC for prep cooler items. Service call will be placed for cooler. CDI: items placed on ice temporarily. VR by 6/12/20

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed no log sheet available for recording daily concentration of sanitizer for 2-comp sink. CDI: log sheet was e-mailed to operator.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on sugar containers and salt shaker.

General Comment: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food service workers not wearing hair restraints. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food service workers wearing bracelets.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed foil throughout kitchen lining prep tables, inside top of prep cooler, etc. Remove and replace with material that can be easily cleaned and non absorbent.

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 grease build-up and dust throughout facility on walls, ceilings, and hood system.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bologna, and sausage hot holding below 135F. CDI-The items were placed back onto the stove. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw sitting on the counter above 41F. CDI-The slaw was placed back into the reach in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies inside the facility. Increase pest control methods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of hamburger being stored on the ground. CDI-The box was placed onto a shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving underneath the cookline. Have cleaned. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage links and hotdogs hot holding below 135F on the right side of the grill. CDI-The products were placed onto the grill for reheating. *Even though the items are reheated for an order, hot holding foods must maintain minimum temperatures of at least 135F.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean knives stored in a container with debris in it. Have the container cleaned.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves below the cookline and in the hood vents. Have cleaned.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors of the facility. Have cleaned. REPEAT.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF REPEAT VIOLATION. Observed no certified food protection manager on site during inspection. Manager, Lauren, has paid for the course and will be a certified food protection manager in the near future.

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 product on TIME control (slaw, lettuce, and tomato ) with no TPHC procedures. Lettuce and tomato are in new flip top prep unit at the proper temperature. PIC, Lauren states that the slaw will go on ice. No more TIME control for any product in facility. Raw meat patties will be stored in the stand up refrigerator.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer too strong; bleach out test strip. CDI - educated about using test strips and creating a solution. Diluted solution and currently at 100 ppm.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed ice scooper stored on towel. CDI - educated to not store food contact surfaces on absorbent materials.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed food debris on floors. Advised to clean floors.

Repeat non-compliance: Observed no PIC certified as a food protection manager. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Repeat non-compliance: Observed raw neese product over hot dogs in 2 door refrigerator. CDI - reorganized.3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate the different types of raw animal foods. -P **Improvement from previous inspection

Observed chili cooked at 151 degrees on counter. PIC stated that chili sits on counter until it is cool enough to be put in plastic containers then lidded and put in 2 door reach in. CDI - educated on proper cooling procedures. 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 45F. -P

Repeat non-compliance: Observed hamburgers on counter top at 56 degrees. Recommend using time as a public health control for raw hamburgers that are stored on flip top during lunch time. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

2 compartment sink variance under review.

Observed pack of hot dogs on drain board. PIC stated that they would be thawed under running water. 3-501.13 Use approved thawing methods. Thawing under running water must not exceed 70 degrees.

Observed freezer chest damage on underside lid. Observed flip top cutting board damaged and stained. 4-501.11 Maintain equipment in good repair.

Repeat non-compliance: Observed floor damaged throughout. Observed wall collecting residue near hot holding area for fries. Observed vent over flip top collecting dust and residue. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed ANSI accredited food handler certification. PIC must have an ANSI accredited food safety manager class. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Observed employee use same gloves to crack eggs and handle ready to eat items. Verification required 2-301.14 Wash hands after activities that contaminate them. -P

Observed eggs stored over sliced tomatoes. Eggs sitting on top of flip top, not in refrigerated portion. Verification Required. 3-302.11(A) Separate the different types of raw animal foods. -Pf

Observed raw hamburger in pot for chili at 54 degrees, sitting on butcher block during length of inspection. Improvement from previous inspection. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed degreaser not labeled throughout facility. CDI - labeled. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed no variance for 2 compartment sink. PIC stated that the form was sent off. 8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf

Observed chili cooling in refrigerator with lid on for pickup today. 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 oil not in labeled container. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

Observed wiping cloth used for cleaning raw egg from counter kept dry. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed floor damage throughout facility. Observed ceiling return vent collecting dust and duct work and supply collecting dust. 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.

General comment 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC has the certificate for the online food handler course. Need to take the course that has a test given in person and it needs to be the food manager course.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee touch raw sausage, raw eggs and other raw items then proceed to touch buns and lettuce multiple times. Stopped employee, explained that gloves need to be changed between tasks. CDI - contaminated items were discarded and gloves were changed. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw sausage above ready to eat sausage in the reach in cooler. Observed raw bacon stored above hot dogs and milk in the prep unit. CDI - all raw items were placed in the correct location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cut tomato, cheese and shell eggs above 45F (see temp chart). CDI - all items were placed in the reach in and the freezer to cool. Suggested TPHC. Explained TPHC to them and facility wants to do TPHC; will email the procedure sheet for them to fill out.

General comment 8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf - Facility has a 2 comp sink. PIC stated they have ordered a new sink but it is another 2 comp sink. Variance paperwork has been supplied to the PIC.

3-501.13 Use approved thawing methods. - Observed hot dogs thawing at room temp. CDI - explained proper thawing methods. PIC put hot dogs under cold running water.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a box of eggs stored on the floor under the butcher block. CDI - explained proper storage and moved eggs to the freezer to cool because they were out of temp.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the prep unit and reach in. Replace gaskets. Observed duct tape on the freezer lid. Remove duct tape. If lid is broken, repair/replace.

8-103.11 Documentation of Proposed Variance and Justification - PF; Provide variance for processes not in compliance with food code; Observed 2 compartment sink used for warewashing in need of variance. CDI another variance form emailed to owners for submittal.

4-501.12 Cutting Surfaces - C; Keeop cutting surfaces in good repair; Observed gouged/stained cutting boards in use in kitchen area in need of resurfacing.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors, walls and ceilings clean and in good repair; Observed walls and floors throughout in need of cleaning. Keep storage off floor; Observed storage on floor throughout.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P; properly store raw meat products; Observed raw ground beef stored above RTE food products in stand up cooler; CDI raw meats properly stored according to final cooking temperatures.

8-103.11 Documentation of Proposed Variance and Justification - PF; Obtain variance for two compartment sink setup; Observed two compartment sink setup for ware washing without variance for the state; CDI another printout given to staff.

4-501.12 Cutting Surfaces - C; Keep cutting surfaces in good repair; Observed stained/gouged cutting boards in use in kitchen area.

4-602.13 Nonfood Contact Surfaces - C; Keep non-food contact surfaces clean; Observed surfaces of cooking equipment and kitchen equipment collecting debris in need of cleaning.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors, walls and ceiling clean; Observed flooring underneath cooking equipment collecting debris in need of cleaning.

(general comment) 8-103.11 Documentation of Proposed Variance and Justification; variance needed for use of two compartment sink.

6-501.111 Controlling Pests; keep facility free of pest; Observed numerous flies in kitchen area.

3-305.11 Food Storage-Preventing Contamination from the Premises; Observed case of eggs stored directly on floor in kitchen area. CDI eggs properly stored.

4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed surfaces of cooking equipment collecting debris in need of cleaning.

6-201.11 Floors, Walls and Ceilings-Cleanability; Observed storage on floor throughout facility; Observed damaged tiles on floor in need of repair.

Provide sanitizer during operation hours; Observed sanitizer available in spray bottles measuring 0ppm; sanitizer corrected during inspection.

(general comment) 8-103.11 Documentation of Proposed Variance and Justification; facility is operating with a two compartment sink and does not need variance due to single service items used for serving guest; (written procedures needed for operation of two compartment sink).

Keep facili|ty free of pest; Observed flies throughout establishment.

Keep equipment in good repair; Observed gouged / stained cutting boards in use in kitchen area in need of resurfacing.

Keep flooring clean and in good repair; Observed flooring underneath equipment in need of general cleaning.