CHICKEN KING #4

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed restroom handsink without paper towel during inspection. CDI - PIC provided paper towel from readily available supply.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed four (4) portions of TCS, non date mark exempt food (Housemade coleslaw, lettuce bins in WIC, hot dogs in prep unit) with no date marks. PIC stated that these items were prepared on date of inspection and were planned to be utilized within 24 hours. CDI - PIC dated portions of TCS foods held within prep unit; date mark TCS food portions that are to be held for greater than 24 hours. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bucket of wiping cloths stored in sink at approximately 0 ppm. PIC stated that these wiping cloths were out of use and awaiting laundering. Observed two (2) in use wiping cloths (one at prep counter, one at chicken breading area) held at table. PIC stated that these wiping cloths were no longer required. CDI - EHS rotated wiping cloths to used wiping cloth bucket. Once used, hold wiping cloths in concentrated sanitizer OR rotate to point of soiled linen storage. REPEAT.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop in drink dispenser ice bin with handle contacting ice. CDI - Food employee rotated ice scoop to available storage point (metal cup) without making barehand contact with ice.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employees personal food and drinks being stored on shelving in labeled bin above food held for resale in WIC. Observed personal food (Mountain Dew, kiwi fruit bin) held above raw chicken in RIC. Observed employee produce (peppers, limes, etc.) above sanitizing bin of 3 compartment sink. Store employee food and drinks such that they can not potentially contaminate clean equipment and/or food held for resale. REPEAT.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) bag of unwashed avocados (employee food) stored over ready to eat food in WIC. CDI - PIC rotated unwashed produce to personal storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) squeeze bottle at chemical storage beneath breading station with faded labeling. CDI - PIC identified bottle as soap and labeled accordingly. REPEAT Note: Previously observed baking soda container is labeled and being used as a cleaning agent, as opposed to a food ingredient. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) can of residential use only pesticide (hot shot tick and spider killer) stored with chemicals in dry storage area. CDI - PIC voluntarily disposed of unauthorized pesticide.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one (1) fly in kitchen area. Work with contracted pest controller to prevent pest entry as needed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bucket of in use wiping cloths at approximately 200 ppm chlorine sanitizer; however, multiple wiping cloths were observed throughout kitchen at counter tops. Rotate wiping cloths to properly concentrated sanitizer as needed. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor accumulation of soils on non food contact surfaces of shelving in WIC. Clean non food contact surfaces as needed. REPEAT. Note: No escalation in point deduction due to noted improvements; in place equipment and walk in freezer storage were observed as clean during inspection.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor soils accumulation on floors and ceilings. Clean as needed. Note: EHS observed no moisture accumulation and sealing at flooring in dry storage. Continue sealing floors at points of prep and storage as required.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employees personal food and drinks being stored on shelving in labeled bin above food held for resale in WIC. Store employee food and drinks such that they can not potentially contaminate clean equipment and/or food held for resale. REPEAT. Note: No escalation in point deduction due to some improvement; fewer locations of potential contamination via employee food were observed from previous inspection.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bin of unwashed, uncut lettuce heads stored within cardboard box previously used to hold French fries in WIC. CDI - PIC rotated lettuce heads available clean bin after rinsing.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed four (4) portions of TCS food (bologna, open deli ham, open deli turkey, tomatoes in prep unit) with no date marks. PIC stated that these items were either pulled from dated portions within WIC (dated for 2/19) or prepared on date of inspection and were planned to be utilized within 24 hours. CDI - PIC dated portions of TCS foods held within prep unit; date mark TCS food portions that are to be held for greater than 24 hours. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) spray bottle at chemical storage with faded labeling. CDI - PIC identified bottle as degreaser and labeled accordingly.

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 one (1) bin of hush puppy flour mix with no label. CDI - EHS affixed label to food after identification by PIC. Provide labeling for spices, powdered food ingredients, and liquids that are not easy to visually identify.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) buckets of in use wiping cloths at approximately 0ppm chlorine sanitizer. CDI - PIC remade buckets of chlorine sanitizer to concentration of approximately 100 ppm. REPEAT. Note: No escalation in point deduction due to improvements; sanitizer buckets were available and being used to hold wiping cloths, as opposed to multiple wiping cloths being held for extended periods at prep surfaces.

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed sealed bag of clean wiping cloths held in toilet room. Rotate clean linens and food service equipment to locations separate from potential contamination.

4-502.13 Single-use and single-service articles cannot be reused. Observed one (1) commercial container of animal crackers relabeled to hold baking soda. Utilize multi-use utensils that are smooth and easily cleanable to hold food and ingredients.

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 flattened cardboard sheets utilized at areas with grease and ice buildup (shelving at cook line and walk in freezer, respectively.) Remove absorbent materials and/or utilize non absorbent materials at points of storage.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor accumulation of soils on surfaces of in place equipment (grill, open portion of fryer face, etc.) Observed minor frost and ice accumulation on floors and walls of WIC. Clean surfaces as needed to prevent soil accumulation. Adjust walk in freezer to prevent ice on non food contacts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed unfinished floor in rear storage area that has a can wash and a restroom. Finish floor and/or seal absorbent portions such that moisture can not accumulate or permeate flooring. REPEAT.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employees personal drinks being stored on shelving above 3-comp sink with clean dishes and in labeled bin above food held for resale in WIC. Store employee food and drinks such that they can not potentially contaminate clean equipment and/or food held for resale.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired CFPM certificate. Provide at least one person with certification during all operating hours. -1- 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 raw burgers cold holding at 44F in prep unit that had door slightly ajar. CDI - PIC adjusted cooler and raw burgers at 40F after 20 mins. -1.5- 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rain coming in back door into rear storage area under bottom of door. Seal back door from entry of water during rain events and to help avoid pests entering facility. -0-

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed oils and sauces stored under sewer line of one-comp prep sink. CDI - PIC moved product back from drain. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep table and other tables. Per PIC, these are normally stored in chlorine sanitizer between uses. CDI - PIC moved these to correct location. -.5-

4-501.11 Maintain equipment in good repair. Observed heavy buildup of ice on floor in walk in freezer and rusting shelving above 3-comp sink. Repair. -.5-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed unfinished floor in rear storage area that has a can wash and a restroom. Finish floor. -0-

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food employee handling raw chicken and then handling raw fish without handwashing between. Also, observed food employee working with raw fish and then dispense cole slaw without handwashing after handling raw foods. CDI - PIC educated food employee on when to wash hands. Hands washed, fish cooked to 201F. -2-

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed prep table used for processing raw chicken and fish without cleaning between. CDI - PIC educated food employee on when to wash prep tables and how to separate different raw foods to prevent contamination. -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on walk in cooler handles, ice buildup on ceiling and floor of walk in freezer and buildup on shelving in walk in cooler. Clean often enough to prevent buildup and find source of ice buildup in walk in freezer. -0-

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 unfinished flooring in dry storage. Repair. -1- REPEAT

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 PIC prepare sliced tomatoes for himself and eat them in front of kitchen by 3-comp sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ladle, cutting knife, and tomato scooper with food debris accumulation stored as clean. CDI- PIC removed items to be washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and cut lettuce above 41F in flip top. CDI- PIC removed items to be cooled in WIC. *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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed sliced tomatoes prepped on 12/14 without a date mark. CDI- PIC had employee add correct dates to the containers. *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 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 cut lettuce being cooled in deep pans. CDI- PIC added ice as an ingredient to assist in quicker cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several wiping cloths throughout kitchen visibly soiled.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed tiles throughout kitchen damaged and in need of repair. Observed floors, walls, and ceiling unfinished in dry storage area. Shelving was made of materials that are not non-absorbent. 6-501.16 Store mops for air drying after use. Observed mop not in use being stored on mop bucket holding used water.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employees personal drinks being stored on shelving above 3-comp sink with clean dishes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed slaw, fish, and cut lettuce above 41F. CDI- PIC added ice to items to quickly cool. 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 .

3-501.18 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- REPEAT- Observed feta cheese dated for 7/11 and should have been discarded on 7/17. CDI- PIC voluntarily discarded the item. NOTE: From last inspection an improvement has been noted. From 4 TCS foods to 1 without a date. However if the violation is noted on the next inspection full points shall be deducted. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed spray bottle stored in wic above foods. CDI- PIC moved to correct location.

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

4-501.11 Maintain equipment in good repair. - REPEAT- Observed ice build throughout walk in freezer. Observed shelving rusting throughout the facility. 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.- REPEAT- Observed several shelves to be un sealed wood. Observed shelving held together with absorbent string. Items are not easy to clean. Observed cardboard throughout facility on shelving. Observed card board being used on equipment. Card board was absorbent and wet.

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. - REPEAT- Observed hood system and shelves soiled with grease residue build.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- REPEAT- Observed back flow device installed. However it is a vacuum breaker not rated for continuous pressure. EHS had a nozzle attached with pressure built up. When PIC turned faucet of back flow occurred. CDI- PIC removed nozzle. NOTE: No point deduction occurred since violation on last inspection dealt with no back flow prevention device installed. However if the code violation is noted again point deduction will occur.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. 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. - REPEAT- Observed floors throughout kitchen with damaged and broken tile. Observed floors, walls, and ceilings all rough and unfinished in dry storage. Observed hard to reach areas in need of cleaning due to food debris and grease residue. Observed damaged and absorbent tiles throughout the kitchen and dry storage. Observed cardboard on floor in front of cookl ine.

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- EHS observed employee use bare hands to turn faucet, this actions recontaminates the hands. Education was provided. CDI- EHS observed proper hand washing by the end of the inspection. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- EHS observed meat slicer and veg slicer stored clean according to PIC with food debris left on them. CDI- PIC moved portable parts to the three comp sink to be properly cleaned. And stated the items will be properly cleaned prior to next use prioperly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed EHS observed prep salads in reach in cooler above 41F. See temp chart. CDI- PIC moved items to the walk in cooler to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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- EHS observed milk without a date PIC stated items were from Tuesday. EHS observed bologna, ham, and turkey without proper date marking after being thawed and frozen. Ensure items have dates follow each item. CDI- PIC properly date marked all items. PIC voluntarily discarded the item. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed baking soda and sugar in secondary containers without label. REPEAT

4-501.11 Maintain equipment in good repair. - REPEAT- Observed ice build throughout walk in freezer. Observed shelving rusting throughout the facility. 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.- REPEAT- Observed several shelves to be un sealed wood. Observed shelving held together with absorbent string. Items are not easy to clean. Observed cardboard throughout facility on shelving. Observed card board being used on equipment. Card board was absorbent and wet.

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 cold holding equipment, hot holding equipment and shelving throughout the kitchen in need of cleaning due food and grease residue build up.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed can washwihtout a back flow prevention device. CDI- PIC provide the device.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. 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. - REPEAT- Observed floors throughout kitchen with damaged and broken tile. Observed floors, walls, and ceilings all rough and unfinished in dry storage. Observed hard to reach areas in need of cleaning due to food debris and grease residue. Observed damaged and absorbent tiles throughout the kitchen and dry storage.

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 drink stored next good food prep and food prep area. CDI- PIC moved item.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- REPEAT- Observed employee touch sliced Rte cheese with bare hands. CDI - PIC voluntarily discarded the item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 sliced cheese, cut lettuce, and sliced tomatoes all not meet proper cooling rate. PIC stated items had been prepared an hour prior to inspection. CDI- PIC moved items and sold items within 30 mins of second temperature taken. EHS explained TPHC to PIC. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=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 cut lettuce, sliced tomatoes, and sliced cheese in flip top unit not meet proper cooling rate. CDI- PIC moved items to walk in and low boy cooler to quickly cool. PIC sold items within 30 mins of second temp taken. EHS explained TPHC to PIC. 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 secondary containers of squeeze bottles and shakers without a label.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed ice build throughout walk in freezer. Observed shelving rusting throughout the facility. 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.- REPEAT- Observed several shelves to be un sealed wood. Observed shelving held together with absorbent string. Items are not easy to clean. Observed cardboard throughout facility on shelving.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. 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. - REPEAT- Observed floors throughout kitchen with damaged and broken tile. Observed floors, walls, and ceilings all rough and unfinished in dry storage. Observed hard to reach areas in need of cleaning due to food debris and grease residue. Observed damaged and absorbent tiles throughout the kitchen and dry storage.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- EHS observed an employee use bare hands to turn faucet off after handling raw foods. This action recontaminates the hands. EHS observed an employee grab paper receipt off floor with hand wash prior to going to RTE food prep. CDI- Education was provided and ehs observed proper hand washing.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed employee bare hand bread. CDI- PIC had employee voluntarily discard the bread. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - EHS observed PIC use hand sink to wet a wiping cloth. CDI- Education was provided to PIC. EHS observed proper hand washing sink usage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - EHS observed gyro meat, sliced ham, sliced, turkey, shredded cheese, cut lettuce, and butter milk ranch made in house above 41F. CDI- PIC voluntarily discarded the items. EHS observed walk in cooler at 40F by end of the inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 - REPEAT- EHS observed slaw, sliced ham, sliced turkey, hot dogs, gyro meat, and boiled eggs without a date mark. CDI- PIC dated items since dates were within 24 hrs of prep or with a larger batch in wic. 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- EHS observed sliced cheese at 48F. In 60 mins the temp was still 48F no cooling occurred. Item was tightly sealed and in equipment not rated for cooling. EHS observed cut lettuce in sealed containers attempting to cool. PIC added ice to cool foods. CDI- EHS observed items cool after PIC corrected cooling method without direction from EHS. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. - EHS observed flies throughout the kitchen and dry storage area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - EHS observed PIC with a watch on the wrist and prepare foods. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - EHS observed pic with hair on the head without a hair restraint preparing foods.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed ice build throughout walk in freezer. Observed shelving rusting throughout the facility. 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.- REPEAT- Observed several shelves to be un sealed wood. Observed shelving held together with absorbent string. Items are not easy to clean. Observed cardboard throughout facility on shelving.

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 hood system, cooking equipment and shelving throughout the facility with food and grease residue build up. Clean as often as needed to prevent and reduce the build up. - REPEAT-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. 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. - REPEAT- Observed floors throughout kitchen with damaged and broken tile. Observed floors, walls, and ceilings all rough and unfinished in dry storage. Observed hard to reach areas in need of cleaning due to food debris and grease residue. Observed damaged and absorbent tiles throughout the kitchen and dry storage.

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. 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 drink stored with retail food items throughout cold holding equipment.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed gloves used to prep raw chicken. PIC did not discard gloves prior to working with other food items. CDI- Education was provided. Prior to cross contamination employee discarded gloves and washed hands properly.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -REPEAT- Observed ice machine with debris build up on ice shield.

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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . - REPEAT- Observed cooked onions, sliced ham, and sliced bologna all without dates. PIC stated items are frozen, thawed, and kept for several days. CDI- Education provided on date marking PIC properly date marked the items.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed both back doors open without protection from out door pests.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed ice build throughout walk in freezer. Observed shelving rusting throughout the facility. 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.- REPEAT- Observed several shelves to be un sealed wood. Observed shelving held together with absorbent string. Items are not easy to clean. Observed cardboard throughout facility on shelving.

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 hood system, cooking equipment and shelving throughout the facility with food and grease residue build up. Clean as often as needed to prevent and reduce the build up. - REPEAT-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. 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. - REPEAT- Observed floors throughout kitchen with damaged and broken tile. Observed floors, walls, and ceilings all rough and unfinished in dry storage. Observed hard to reach areas in need of cleaning due to food debris and grease residue. Observed damaged and absorbent tiles throughout the kitchen and dry storage.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ice machine with minor debris build up on ice shield.

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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . - Observed sliced turkey, hot dogs, sliced ham, gyro meat and cut tomatoes without date marks in prep unit. PIC stated items are freshly made each morning. EHS observed same products in the walk in cooler with dates for 11/25 and 11/27. ENSURE all TCS foods have a date. CDI- PIC was able to properly date items.

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. - REPEAT- Observed boiled eggs attempting to cool covered in a reach in cooler at 49F. PIC stated eggs were cooked and started cooling around 1PM. Also observed portioned buttermilk ranch made in house at 48F in the walk in cooler covered and densely packeted. CDI- PIC added ice to boiled pealed eggs and separated the ranch for items to quickly cool.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed ice build throughout walk in freezer. Observed shelving rusting throughout the facility. 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.- REPEAT- Observed several shelves to be un sealed wood. Observed shelving held together with absorbent string. Items are not easy to clean. Observed cardboard throughout facility on shelving.

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 hood system, cooking equipment and shelving throughout the facility with food and grease residue build up. Clean as often as needed to prevent and reduce the build up.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. 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. - REPEAT- Observed floors throughout kitchen with damaged and broken tile. Observed floors, walls, and ceilings all rough and unfinished in dry storage. Observed hard to reach areas in need of cleaning due to food debris and grease residue. Observed damaged and absorbent tiles throughout the kitchen and dry storage.

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. - Observed ground beef received at 47F. CDI- PIC voluntarily discarded the items.

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. - REPEAT- Observed cut lettuce, cut tomatoes and pre portioned salads attempting to cool and in reach in coolers. Salads were covered. CDI- PIC moved items to walk in 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.- REPEAT- Observed secondary containers of oils, salts, and sugar without a label.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the facility.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed ice build throughout walk in freezer. Observed shelving rusting throughout the facility. 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.- REPEAT- Observed several shelves to be un sealed wood. Observed shelving held together with absorbent string. Items are not easy to clean. Observed cardboard throughout facility on shelving.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. 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. - REPEAT- Observed floors throughout kitchen with damaged and broken tile. Observed floors, walls, and ceilings all rough and unfinished in dry storage. Observed hard to reach areas in need of cleaning due to food debris and grease residue. Observed damaged and absorbent tiles throughout the kitchen and dry storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. - REPEAT- Observed a few veggie slicers, knives, and small salad tossed with food debris left on them. CDI- EHS informed PIC items should be stored clean. PIC to move items to 3 comp sink prior to next use. NOTE: Point deduction has remained at half point since EHS has observed an improvement from last inspection.

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 For more information on date marking please visit: http://meck.co/FoodSafety - REPEAT- Observed hot dogs, cut lettuce, cut tomatoes, sliced turkey, sliced ham, and boiled eggs in reach in and flip top prep unit without dates. PIC stated items were prepared this morning and if items were not used today they will date items at the end of the day. CDI - PIC was able to back date the items. If violation is noted again point deduction will increase and further corrective action will occur. NOTE: Only half point deduction to occur since last inspection items were from a previous day.

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 cooked onions, sliced tomatoes, sliced cheese and prepared cut lettuce salads all in prep units, reach in equipment or walk in cooler covered. CDI- PIC moved all items to walk in 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 secondary containers of oils, salts, and sugar without a label.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door open during the inspection without protection from out door pests.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed all employees preparing RTE foods and cooking with a watch on the wrist.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed ice build throughout walk in freezer. Observed shelving rusting throughout the facility. 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.- REPEAT- Observed several shelves to be un sealed wood. Observed shelving held together with absorbent string. Items are not easy to clean. Observed cardboard throughout facility on shelving.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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. - REPEAT- Observed cooking equipment, hood system, and cold holding equipment with grease and food residue build up.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. 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. - REPEAT- Observed floors throughout kitchen with damaged and broken tile. Observed floors, walls, and ceilings all rough and unfinished in dry storage. Observed hard to reach areas in need of cleaning due to food debris and grease residue. Observed damaged and absorbent tiles throughout the kitchen and dry storage.

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 - PIC was unable to provided written procedures for cleaning up vomit and diarrheal events. CDI- Per state guidance education was provided and PIC was provided with a MCPHD written procedure form.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed large and small salad tossed with food debris left inside. Observed meat and veggie slicer stored with food debris left on them. CDI - Items moved to 3-comp sink to be properly clean prior to next use.

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 on date marking please visit: http://meck.co/FoodSafety 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 on date marking please visit: http://meck.co/FoodSafety - Observed hot dogs, cut lettuce, cut tomatoes, and boiled eggs in reach in and flip top prep unit without dates. PIC stated items were all from yesterday. CDI - PIC was able to back date the items. If violation is noted again point deduction will increase and further corrective action will occur.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed ice build throughout walk in freezer. Observed shelving rusting throughout the facility. 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.- REPEAT- Observed several shelves to be un sealed wood. Observed shelving held together with absorbent string. Items are not easy to clean.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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. - REPEAT- Observed cooking equipment, hood system, and cold holding equipment with grease and food residue build up.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. 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. - REPEAT- Observed floors throughout kitchen with damaged and broken tile. Observed floors, walls, and ceilings all rough and unfinished in dry storage. Observed hard to reach areas in need of cleaning due to food debris and grease residue. Observed damaged and absorbent tiles throughout the kitchen and dry storage.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - REPEAT- Observed employee items stored throughout the facility near food prep and utensils. Observed employee items stored above retail food in the walk in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed employee drinks stored above RTE foods.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- Observed employee wash hands for only 5 secs. CDI- PIC was made aware of the violation and had employee re wash hands. After instruction was provided EHS observed proper hand washing.

3-302.11Separate unwashed produce from ready-to-eat foods. - Observed unwashed produce stored above RTE foods in the WIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed salad tosser, meat slicer, cheese grader all stored clean according to PIC with food debris left on them. CDI- PIC moved all items to 3 comp sink to be properly cleaned.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed cut tomatoes, boiled eggs, and prepared salads all did not meet proper cooling parameters. See temp chart. CDI- PIC voluntarily discarded the items.

7-207.11 Store labeled, employee medications to prevent contamination. -P- Observed several medications stored near ice machine. CDI- PIC moved items away from food and utensils.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed cut lettuce, cut tomatoes, boiled eggs, and prepared salads all attempting to cool and wrapped either in flip top or WIC. CDI- PIC split items that were attempting to cool in the flip top and EHS encouraged PIC to leave all TCS foods un opened to quickly cool. See temp chart.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door and wholes in back storage area walls. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the facility.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed several in use wiping cloths stored on prep services.

4-501.11 Maintain equipment in good repair. - Observed ice build up in walk in cooler. Observed walk in cooler functioning at 49F. 4-101.19 Nonfood-Contact Surfaces - Observed several shelves to be un sealed wood. Items are not easy to clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed hood system and cooking equipment in need of cleaning due to food debris and grease residue build up.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P- Observed can wash hose in use without a back flow prevention device. A VR will occur no later than 8/29/21 to ensure a proper device is installed.

5-501.17 Provide a covered waste bin in female restrooms. - Observed no covered trash can in shared restroom.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors throughout kitchen with damaged and broken tile. Observed floors, walls, and ceilings all rough and unfinished in dry storage. Observed hard to reach areas in need of cleaning due to food debris and grease residue. Observed damaged and absorbent tiles throughout the kitchen and dry storage.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee items stored throughout the facility near food prep and utensils.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser without a label. CDI- Degreaser labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sugar bin without label

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed stand up fan shelf for dry storage, outside of the toaster in need of cleaning.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shell eggs stored above raw fish in walk-in cooler. CDI: PIC rearranged storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean soiled with food waste. CDI: PIC W/R/S slicer. Observed two collanders stored as clean soiled with food waste. CDI: PIC sent collanders to be W/R/S. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight brown buildup on white catch plate inside ice machine.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken and tomatoes stored on floor inside walk-in cooler. CDI: Food employee placed products on shelves.

4-501.11 Maintain equipment in good repair. Observed handle to back storage area missing. Facility cuttently using cloth strap to open door. REPEAT VIOLTION.

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 back door in dry storage room with light showing under door. EHS recommended door sweep.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection. CFPM had just left and came back during inspection. PIC was a knowledgable manager.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce in large plastic container at 51F, PIC explaiend it had been cut less than 1 hr ago. CDI-PIC added ice into container and lettuce went down to 41F before EHS left. PIC did not sign due to Covid protocols.

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 in large plastic container at 51F, PIC explaiend it had been cut less than 1 hr ago. CDI-PIC added ice into container and lettuce went down to 41F before EHS left.

4-501.11 Maintain equipment in good repair. Observed door handle missing to back storage order. Observed rusted shelving in WIC, freezer, prep units. Ice machine lid is broken.

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 tiles in dining room and in the kitchen area. Observed cement broken on the door way to the dry goods area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed the slicer and cheese grader stored as clean with food debris on them. CDI-Items rewashed. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT-Observed black buildup along the shield and sides of ice machine.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf-Bottle of degreasor was not labeled. CDI-PIC labeled degreasor.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed sauce bottles out of its original container without a label.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-At the beginning of the inspection, several wet wiping cloths were out on the prep table and prep sink.

4-501.11 Maintain equipment in good repair.-Observed containers used to hold food chipped/cracked and replace the rusted shelving in the walk in cooler, walk in freezer, kitchen, and dry storage room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed underneath storage racks and food equipment (oven, fryers). Cleaning is needed in between gaskets in coolers and inside the walk in coolers and freezer.

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 chipped/missing tiles outside the walk in cooler/freezer door. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.-Observed wall and ceiling discolaration throughout the kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drink on food prep surface and open half and half for personal use stored among prepared food in walk in cooler. Corrected during inspection.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee washing hands then using clean hands to turn off water faucet before drying. CDI - Spoke with employee about proper hand washing procedure.

4-602.11(E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed an abundance of mold in the interior of ice machine. Suggested cleaning the ice machine regularly to prevent mold growth.

7-201.11 Store toxic materials to avoid contamination. -P Observed hairspray and shampoo stored above RTE Italian dressing CDI - Asked PIC to place items in a secure location

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed split gasket on walk in freezer. PIC was informed and is in the process of ordering new gasket for walk in freezer.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Temperature of foods that were cooling down did not change. *See temperature chart above* Tomatoes, cole slaw, lettuce, bologna, and turkey were all placed inside of flip top after lunch. Facility is placing foods into flip top immediately after prepping instead of allowing them to properly cool. Establishment does not have AC currently which is causing the temperature of foods to rise during prepping. CDI- Items were placed inside of walk in cooler to properly cool.

General Comment-0 pts- 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For cooling lettuce facility is using tightly covered 5 gallon buckets filled with ice, water and lettuce. There is no active stirring done during the process. Also observed items cooling down covered up. CDI- Educated PIC to uncover items during the cooling process, items were uncovered. Also educated PIC that active stirring needs to be done when ice baths are used, PIC started stirring ice baths.

Repeat Violation-0.5 pts- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor and wall damage in multiple areas of the facility such as the kitchen prep area and rear storage areas.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored above prep areas. Items were moved. Do not store drinks in any areas where a spill or leak will contaminate food or utensils.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser without a label stating the contents. Labelled by PIC during inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees with rubber bracelets present. Items must be removed before handling food.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single use items on the floor of the walk in freezer.

4-501.11 Maintain equipment in good repair. Observed shelving and other equipment throughout establishment with signs of rust/damage.

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 floor and wall damage in multiple areas of the facility such as the kitchen prep area and rear storage areas.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 5 gallon bucket, tightly covered, of lettuce cooling in walk in. PIC stated lettuce had been cooling since 1 pm. Lettuce was also placed in flip top. Ensure adequate equipment is used to cool. Lettuce was found at 54F. CDI, PIC placed lettuce in ice water and placed in walk in to rapidly cool to 45F or below.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open during inspection. No screen was provided.

4-501.11 Maintain equipment in good repair. Observed shelving throughout establishment with signs of rust.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed half of floor in walk in cooler covered in ice. (possibly compressor issue) Observed build up on shelving throughout establishment.

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 build up under equipment. Observed floors in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items such as a purse stored on chest freezer. Observed a cell phones stored on prep counter.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed containers stacked wet in kitchen area.

REPEAT 4-501.11 Maintain equipment in good repair. Observed split/torn gasket on walk-in cooler Observed chipped damaged plastic containers and lids in need of replacing. (possible compressor leak inside walk-in freezer' abundance of ice build up).

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (large amounts of ice build up inside walk-in freezer in need of removal). (points not increased due to large improvement in this area).

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C 6-305.11 6-501.110 Designate and use an area for the orderly storage of employees possessions. Observed employee's personal items (food) stored on large dry food bins in back kitchen area.

REPEAT 4-501.11 Maintain equipment in good repair. Observed condensation leak inside walk-in freezer causing ice build up; Observed split/torn gaskets on walk-in cooler/freezer.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (handles on dry food containers, shelving, ice inside walk-in freezer).

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed entire back storage area unfinished with absorbent walls and ceiling with damaged flooring throughout. 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 issues to PHYSICAL FACILITIES. (Observed floors underneath fryers in need of cleaning)

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build-up on inside lip of ice machine. (REPEAT)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed squeeze bottle of cleaner at prep sink not labeled as required. CDI-PIC Labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of oils and sauces not labeled as required. CDI-PIC labeled.

4-501.11 Maintain equipment in good repair. Observed heavy ice build-up inside walk-in freezer. Pic states he has contacted several repair companies for repairs. Repair immediately.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed an unfinished concrete floor and unfiinished walls and ceiling in dry storage area.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build-up on inside lip of ice machine. (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 Observed feta cheese not datemarked as required. CDI-PIC datemarked. (REPEAT)

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed liquid bandaid, bandaids and q- tips stored on shelf with supplies and utensils. CDI-PIC relocated.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths lying around on counter tops throughout facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty build up on fan grate and ceiling inside walk-in cooler. Observed soiled and rusted shelves inside walk-in cooler.

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 the floor of the walk-in freezer in need of cleaning. 6-501.114 Observed facility in need of better organization to eliminate clutter in dry storage areas and walk-in freezer. In particular remove items in the facility that are not necessary to the operation.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup in icemachine. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed bottle of sanitizer reading about 0ppm chlorine. CDI- Sanitizer remixed to proper concentration.

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 deli meats and hotdogs in prep cooler, opend Saturday night not date labeled. CDI- Items were date marked.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed sugar scoop stored on top of sugar lid that was collecting debris.

.4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed dirty linen wiping cloths stored on handle of table. Store linens in a separate closed container.

4-502.11(A) Maintain utensils in good repair. Observed plastic container on drying rack cracked and chipped. 4-501.11 Maintain equipment in good repair. Observed split gasket on walk-in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food debris collecting in lid of freezer box. Observed black build up on gaskets of walk-in cooler and freezer.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cracked and chipped floor tiles throughout kitchen.

3-302.11 - Separate raw animal foods from ready-to-eat foods in storage so as to protect from cross-cotamination. - P Observed raw stuffed crab over pita bread in walk-in. Observed bag of raw meat hanging on rack over fish. CDI - crab was moved to lower shelf in WIC. Bags of meat belonged to employee and were moved to designated area away from food by PIC.

4-601.11 - Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buffalo chopper stored as clean with food debris in crevices near blade. CDI - PIC informed EHS, chopper would be rewashed and sanitized.

3-501.16 (A)(2) - TCS foods held cold shall be maintained at a temperature of 45F or below. - P. Observed upon arrival, eggs stored on floor in kitchen at 54F. PIC indicated eggs had been out since 9:30 a.m. that morning. CDI Eggs were placed in walk-in cooler. Eggs were 48F by 12:45. Cooler temp was adequate to cool eggs to

3-501.17 - TCS foods held over 24 hours shall be labeled to indicated date product was prepared. -Pf. Observed containers of ranch sauce mixed in house, containing buttermilk, with no date label. Package details indicate 3-4 week use by dated. Product assessment information to be researched to determine if date markig is required.

3-305.11 - Contamination of food in storage shall be prevented by protecting it from splash and dust and by storing food off the floor in a clean, dry location. Observed boxed of chicken stored on floor in walk-in. Observed sausage stored on containers holding ice water on floor of walk-in.

3-304.12 - In-use utensils shall be stored in food with handles above food, or on a cleaned and sanitized surface. Observed flour scoop stored on lid (not clean) of flour bin.

4-601.11(B)(C) - Nonfood-contact surfaces of equipment shall be clean to sight and touch. Observed cleaninig needed on sides and in between equipment. Observed debris around corners of racks in back area.

6-201.11 - Floors, walls and ceilings shall be constructed to be easily cleanable. Observed cracked floor tiles throughout kitchen area. 6-501.114 - Keep the premises free of items that are not necessary to the operation of the facility and litter. Observed back storage area needing organization of items. Observed several card board boxes and chemicals stored in restroom.

2-102.12 Certified Food Protection Manager - C At least one person on site at all times shall be an ANSI accredited certified food protection manager. Observed nobody on site upon arrival and PIC stated that his son was running late. The son arrived at end of inspection and stated that prep being around 9am. Ensure that a certified PIC is on site at all times. CDI by instruction.

3-301.11 Preventing Contamination from Hands - P,PF No barehand contact with ready to eat food. Observed food employee touch american cheese with their bare hands. CDI, operator voluntarily discarded cheese.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Store raw animal food so that cross contamination is prevented. Observed raw chicken stored in container in contact with a box of ground beef. Observed a container of chicken wings stored over beef in walk-in cooler. Observed bacon uncovered/unprotected in walk-in freezer. CDI, operator relocated foods for proper storage. Improvement made since previous inspection.

7-201.11 Separation-Storage - P Store toxic substances so that contamination of equipment is prevented. Observed bleach and cleaner stored over pots in storage room. CDI, operator relocated chemicals for proper storage. Improvement made since last inspection.

3-501.13 Thawing - C Use proper methods to thaw food. Observed chicken gizzards thawing in prep sink. CDI, operator turned water on to thaw under running water.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Store foods 6 inches off of the ground. Observed canola oil stored on ground below shelving in walk-in cooler.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean linen in a clean, dry area. Observed clean linen stored on shelf below prep table next to soiled shoes. 4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed soiled towels stored on handle of oven. 4-903.12 Prohibitions - C - Clean equipment shall not be stored in restrooms. Observed fryer baskets stored in employee restroom.

4-602.13 Nonfood Contact Surfaces - C Nonfood contact surfaces shall be free from an accumulation of soil. Observed food debris, soil and ground beef stored on shelf above 3 compartment sink that operator stated was from day before.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed floor tile damage in kitchen floors and near walk-in freezer. Observed some cracked tile in emplolyee restroom. 6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed some ice accumulating on floor of walk-in cooler. Repeat. Observed extra equipment and storage of cardboard boxes in storage room and employee restroom. Clean and organize to facilitate cleaning of facility.

. 2-102.12 Certified Food Protection Manager - CAt least one person in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification. CDI by instruction.

2-401.11 Eating, Drinking, or Using Tobacco - CGeneral Comment: Employees may drink from a closed beverage container if handled to prevent contamination of equipment. Observed employee beverage located on drain board of 3 compartment sink.

5-205.11 Using a Hand washing Sink-Operation and Maintenance - PFGeneral Comment: Hand washing sinks shall be easily accessible at all times for employee use. Observed knife stored on hand washing sink in kitchen. CDI, operator removed knife.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore raw animal food so that cross contamination is prevented. Observed raw chicken stored over raw fish in walk-in cooler. Observed raw ground beef stored next to hot dogs in flip top prep cooler. Observed raw beef removed from commercial packaging and stored in package located above ready to eat foods in walk-in cooler. CDI, operator relocated foods.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PFood contact surfaces shall be cleaned to site and touch. Observed blade of slicer soiled with dried meat debris and stored as clean. CDI by instruction repeat.

7-201.11 Separation-Storage - P Store toxic substances so that contamination of equipment and single-service articles is prevented. Observed grill cleaners stored in storage room overtop of clean aprons. Observed spray bottle of glass cleaner stored over single-service cups. CDI by instruction, operator relocated cleaners.7-207.11 Restriction and Storage-Medicines - P,PF Medicines that are in a food establishment shall be located to prevent contamination of food, equipment and single-service items. Observed Ibuprofien and other medications stored over single-service articles

3-304.14 Wiping Cloths, Use Limitation - CStore wet wiping cltohs in sanitizer in between uses. Observed wiping cloths stored in container of water in 3 compartment sink. Observed wet wiping cloths stored on counter in kitchen.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CGeneral Comment: Clean equipment shall be stored in a clean, dry area. Observed clean scoops stored in soiled drawer and clean containers stored on soiled shelf.

4-501.11 Good Repair and Proper Adjustment-Equipment - CGeneral Comment: Keep equipment in good repair. Observed walk-in freezer with condensation leak according to operator and ice accumulating on floor. Repair.

4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces shall be free from accumulation of soil. Observed shelves throughout kitchen accumulating debris and in need of cleaning. Observed rack above prep sink accumulating sticky residue. Observed grease accumulating inside and around fryer units.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed floor tile and wall damage in kitchen. Repeat.6-501.12 Cleaning, Frequency and Restrictions - C Physical facilities shall be cleaned as often as necessary to keep them clean. Observed ice accumulating on floor of walk-in cooler and no longer easily cleanable.6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Physical facilities shall be free from unnecessary items and litter. Observed several unused cardboard boxes, fryer pans and unused container lids stored in storage area and restroom.Remove unnecessary items.

6-202.11 Light Bulbs, Protective Shielding - CGeneral Comment: Light bulbs shall be shielded, shatterproof-or shatter resistant. Observed uncovered/unprotected light bulb in storage area.

2-102.12 A certified food protection manager must be on site at all times the facility is in operation. Person in charge not certified.

3.301.11 (B) Employees may not contact ready-to-eat foods with bare hands. Observed employee placing lettuce in shell containers with exposed hands.

4-601.11(A) Food contact surfaces must be clean to sight and touch. Observed food residue on slicer and mixer, both stored as clean.

3-501.13 Potentially hazardous food must be thawed under refrigeration, cool running water, or as part of the cooking process. Observed chicken thawing at room temperature in prep sink.. CDI chicken was placed under cool running water.

4-502.11 (B) Thermometer must be calibrated. Observed thermometer reading 18F in ice water bath. CDI I calibrated thermometer during inspection.

2-402.11 Provide effective hair restraint. Observed employees not wearing hair restrains upon arrival.

6-501.12 Physical facilites shall be cleaned as often as necessary to precent the accumulation of debris. Observed floors, walls, and ceiling soiled throughout facility.6-501.114 All nonfunctional/unnecessary equipjment shall be removed. Observed unnecessary equipment.