QUICK N EZ #13

REPEAT 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic containers stored inside hand washing sink. CDI - PIC voluntarily discarded plastic container.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed cut onions in low boy cooler with bacteria growth. CDI - PIC voluntarily discarded cut onions. 3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed in WIC open ziplock bag of sliced American cheese with bacteria growth. CDI - PIC voluntarily discarded ziplock bag of sliced American cheese.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed in low boy cooler open containers of sliced ham, commercial cooked chicken pieces, commercial cooked sausage, and coleslaw without any form of datemarking. CDI - PIC couldn't accuratly date mark containers and voluntarily discarded food. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and nats throughout kitchen area. Increase frequency of removal of garbage and cleaning of floor drains.

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 open boxes of single service containers stored directly on floor. CDI - PIC moved boxes off the floor.

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 damaged ceiling tiles throughout kitchen area and storage room area. Replace ceiling tiles.

REPEAT 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at hand washing sink. CDI - PIC obtained paper towels.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of beef crumbles, American cheese, sliced ham, and sausage crumbles in low boy cooler above 41F. CDI - PIC stated items were open yesterday and voluntarily discarded foods. See temp chart. 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 .

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 damaged and missing ceiling tiles throughout kitchen area and storage room area.

REPEAT 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan of coleslaw cold holding above 41F from sometime this morning. CDI - PIC voluntarily discarded. C/H unit had little to no ice water to keep TCS food cold. Future compliance food will be kept in flip top unit. See temp chart. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed open bag of hot dogs cold holding above 41F in low boy cooler with no accurate time frame of being used. CDI - PIC voluntarily discarded bag of hot dogs. See temp chart. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed container of coleslaw and chili without an form of date marking in low boy cooler. CDI - PIC was allowed to date mark items from 09/27 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment on storage racks wet stacking. CDI - PIC took equipment back to 3-comp-sink.

REPEAT 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed FRP wall coving in kitchen near storage rack and dish pit area peeling away from wall. Observed rubber baseboards not fully attached to wall allowing food debris to accumulated behind. 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 damaged and missing ceiling tiles throughout kitchen area and storage room area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection.

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 or kit for cleaning vomit/diarrheal events. CDI - PIC was given procedures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of mixed sliced cheeses (pepper jack, and American) above 41F in low boy cooler.. CDI - PIC voluntarily discarded container of mixed cheeses. 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 .

REPEAT 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 residential use only pesticide bottles under 3-comp-sink. CDI - PIC voluntarily discarded items.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and nats throughout kitchen area. Increase frequency of pest control visits. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door not fully closing leaving gaps along the sides of the door.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food while with no hair covering.

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 storage rack in WIC with rust build up in need of replacement and storage rack above 3-comp-sink.

5-205.15 Maintain a plumbing system in good repair. Observed PCV piping for prep sink stored on the floor not attach to sink. CDI -PIC was able to reattached piping for sink.

REPEAT 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed FRP wall coving in kitchen near storage rack and dish pit area peeling away from wall. Observed rubber baseboards not fully attached to wall allowing food debris to accumulated behind. 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 damaged and missing ceiling tiles throughout kitchen area and storage room area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed frozen fully cooked chicken wings being reheated and only reaching 117*F-120*F when fully reheated for hot holding. CDI - PIC placed tray of chicken wings back into the oven. Chicken wings were observed above between 188*F-193*F. PIC adjusted temperate/time panel for oven.

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 block of pepper jack cheese and bag of mixed shredded cheese with no dates or labels. CDI - PIC voluntarily discarded items. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed two residential use only pesticide bottles under 3-comp-sink. CDI - PIC voluntarily discarded both items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two small roaches crawling on wall by hand washing sink and several gnats throughout kitchen area mainly around backdoor entrance. PIC stated pest control company comes once monthly. Suggest increase of pest control visits.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed four containers of milk stored on the floor in walk in cooler. CDI - PIC relocated milks to shelve.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food while with no hair covering. REPEAT

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 3-comp-sink not sealed to walk and loose to touch. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed wooden cutting board with deep score marks. CDI - PIC voluntarily discarded cutting board.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed coving in kitchen and dish pit area peeling away from wall or missing. Repair/replace coving. 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 damaged and missing ceiling tiles throughout kitchen area.

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 several foods co-mingled with customer foods in walk in freezer and walk in cooler. CDI - PIC moved all personal items to one centralized location.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection. Repeat

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food while not wearing proper hair restraint. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors and overhead lids open on dumpsters. Repeat 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed large amounts of litter surrounding the two dumpsters. Increase cleaning frequency. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on counter tops next to hot holding equipment. Also observed multiple employee stuffs through out the facility. Needs to be removed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection. Repeat

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 pizza slicers from yesterday stored in containers with build up on them. CDI. PIC removed to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hot dogs, beef holding in reach in cooler at 47F. CDI - PIC discarded items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a open packages of hotdogs, ham, chicken in RI without dates. CDI. PIC voluntarily discarded. Repeat

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen and dishwashing area. Increase pest control. Repeat

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food while not wearing proper hair restraint.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors and overhead lids open on dumpsters. Repeat 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed large amounts of litter surrounding the two dumpsters. Increase cleaning frequency. Repeat

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shell eggs stored above produce in WIC. CDI-PIC moved eggs to bottom shelf.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a open packages of hotdogs and sliced ham. PIC stated she opened the hotdogs the day before yesterday and the ham was opened Friday. CDI-PIC added correct date marks to both items.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed foods in heated display case held on time per PIC, but items were not marked with start or end times for TPHC. PIC stated sometimes she marks the time, and sometimes she doesn’t. Observed no written procedures for TPHC. CDI-EHS provided PIC with written TPHC procedures and the foods were marked to indicate when the 4 hours is over and food use be discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a mix of Clorox and fabuloso stored in a container that was labeled as window cleaner. CDI-PIC relabeled container. 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 two types of household pesticides near mop area. CDI-PIC removed household pesticides from establishment.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed numerous items thawing at ambient room temperatures. CDI - All items were taken back to walk in cooler to thaw under refrigeration.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen and dishwashing area. Increase pest control. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to facility with no protection from outside. Door does not close properly and does not have door sweep to protect from rodent or insect entry.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for quart sanitizer at 3 comp sink. VR within 7 days to ensure establishment has obtained a test kit to measure sanitizer concentrations.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residues, dust, and splash on shelving throughout establishment and in WIF.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors and overhead lids open on dumpsters. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed large amounts of litter surrounding the two dumpsters. Increase cleaning frequency.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed coving in kitchen and dish pit area peeling away from wall or missing. Repair/replace coving. 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 abundance of food splash, residue, and dust on ceiling above pizza oven, behind equipment, around three compartment sink and walls across from the three compartment sink. Recommend higher frequency and more thorough cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection. -REPEAT- -1 point-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed outdated employee health policy in establishment. CDI - An updated employee health policy with symptoms and illnesses was given to PIC. -0 point-s

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. -REPEAT- -0 points-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed numerous items thawing at ambient room temperatures. CDI - All items were taken back to walk in cooler to thaw under refrigeration. -0.5 points-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles and shaker containers of food in kitchen area. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in kitchen. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to facility with no protection from outside. Door does not close properly and does not have door sweep to protect from rodent or insect entry. -REPEAT- -2 points

4-501.11 Maintain equipment in good repair. Observed broken shelving used to hold equipment in establishment. Repair/replace equipment. -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residues, dust, and splash on shelving throughout establishment. Observed condenser fans with build up of dust in walk in cooler. Observed surfaces of walk in freezer in need of cleaning. -0.5 points-

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed coving in kitchen and dish pit area peeling away from wall or missing. Repair/ replace coving. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed items of litter stored in dish pit area. 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 abundance of food splash, residue, and dust on ceiling above pizza oven, behind equipment, around three compartment sink. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection. -REPEAT- -1 point-

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 given to and reviewed with PIC. -REPEAT- -0 points-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed open packages of hot dogs in reach in cooler and open containers of coleslaw and chili in walk in cooler without date marking. CDI - PIC labeled containers with date of opening. -REPEAT- -3 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance. CDI - PIC labeled bottle with name of contents. -0 points-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no working thermometer in establishment during inspection. Available thermometer did not have working battery. A VR is schedule for March 10th, 2022 to determine if establishment is in compliance. -0.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area around handwashing sink. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to facility with no protection from outside. Door does not close properly and does not have door sweep to protect from rodent or insect entry. -REPEAT- -2 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food while not wearing proper hair restraint. -REPEAT- -0.5 points-

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 box of hinged lid food containers stored on floor in kitchen area. -REPEAT- -0.5 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/broken vent cover in restroom 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Obseved abundance of clutter and items not necessary for food service stored in dry storage and dish washing area. 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 abundance of food splash, residue, and dust on ceiling above pizza oven, behind equipment, around three compartment sink. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-303.11 Provide required lighting intensity. Observed no lights in walk in freezer. Light intensity shall be at least 10 food candles at a distance of 30 inches above the floor in walk in refrigeration units. Recommend replacing bulb.-REPEAT- -1 point-

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. PIC did not know correct cold holding temperatures for TCS foods or correct storage order of raw and ready to eat foods. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point-

2-102.12 (A) Certified Food Protection Manager Observed no CFPM in establishment during inspection. -REPEAT- -1 point-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC was unable to recall food borne illnesses or symptoms associated with food borne illness. CDI - Employee health policy, food borne illnesses, and symptoms of food borne illnesses were reviewed with PIC. Employee health signage was given to PIC to post in establishment. -REPEAT- -2 points-

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written procedures were clean up of vomit or diarrheal events. CDI - A written procedure was given to and reviewed with PIC. -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink in kitchen. CDI - PIC provided paper towels. -1 point-

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed moldy onions stored in walk in cooler. CDI - Onions were discarded. -0 points-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above ready to eat hot dogs, cheeses, and sauces in walk in cooler. CDI - PIC corrected storage order. -1.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hot dogs and jack cheese holding in walk in cooler at 47F. CDI - PIC discarded items. -REPEAT- -1.5 points-

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 an open package of hot dogs and cooked burgers stored in low boy cooler without date marking. CDI - PIC stated that items were opened two days prior and date marked items. -1.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of live roaches in establishment around hot water heater. PIC stated he has regular pest control. PIC has been advised to discontinue food service if roaches are in contact with equipment, food, or utensils. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to facility with no protection from outside. Door does not close properly and does not have door sweep to protect from rodent or insect entry. -REPEAT- -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bottled ketchup stored on floor in dry storage area. Observed ready to eat chicken tenders stored on drain board of prep sink in kitchen. -1 point-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food while not wearing hair restraint. -0 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single use coffee cups stored on floor in dry storage area. -0 points-

4-501.11 Maintain equipment in good repair. Observed warmer used to hot hold hot dogs with a missing door. Establishment is using a plastic lid and paper towels to retain heat in hot holding equipment. Recommend replacing or repair. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris, dust, and residues on shelving above three compartment sink. Observed food splash and residues in kitchen area. Observed shelving in walk in cooler in need of cleaning. -REPEAT- -1 point-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in restroom 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handwashing sink in kitchen with build up of food splash and residues. Recommend higher frequency and more thorough cleaning. -0.5 points- .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with sliding doors open. Keep sliding doors and lids closed when not in use to prevent rodent or insect infestation. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed abundance of trash on premises. Recommend removing. -0.5 points-

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed coving falling off and detached from wall near three compartment sink. Recommend repair. 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 broken tiles in can wash area. Observed missing vent cover in restroom. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed an abundance of litter and garbage stored in three compartment sink area. Discard litter in establishment and around food preparation areas. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on counter tops next to hot holding equipment. 6-303.11 Intensity - Lighting Observed no lights in walk in freezer. Light intensity shall be at least 10 food candles at a distance of 30 inches above the floor in walk in refrigeration units. Recommend replacing bulb. -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed kitchen employee unable to recall any illnesses or symptoms associated with foodborne illness. CDI: Education provided and EHS provided copy of EH poster.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed meatballs and philly cheese steak being reheated in steam well designed for hot holding. Product placed in unit approx. 1.5-2 hours prior to EHS. EHS recommended use of oven for reheating product, then place in steam well for hot holding. CDI: PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chili being held above 41F in walk-in cooler. Product prepared 05/26/21. CDI: PIC voluntarily discarded product.

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 chili prepared on 05/26/21 with no date label. CDI: PIC voluntarily discarded product.

7-201.11 Store toxic materials to avoid contamination. -P Observed two spray bottles of chemicals stored hanging above clean drain board on three compartment sink. CDI: Chemicals relocated to approved area.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door not vermin proof- light shining on 3 sides.

GENERAL COMMENT: 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential crockpots being used for employee food with heavy grease buildup. EHS recommended thorough cleaning and relocating from under electrical panels, or removing from store completely.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelves above three compartment sink for clean dishes. REPEAT VIOLATION. **Points not escalated due to nature of the violation.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.-Manager did not have ANSI accredited food certification. Servsafe.com

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed metal pans stored on the dish rack with food debris inside them.CDI-Moved to 3 compartment sink to be rewashed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-Hot dogs and chilli sauce stored in the reach in of flip top, open without a date mark.CDI-PIC date marked items.

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 biscuits, wings, hot dogs, and pizza held on time without procedures, and without the beginning and end times labeled.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the reach in unit of flip top.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed along the storage racks throughout the kitchen. Observed build up and residue on the racks next to the fliptop and above the 3 compartment sink.

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

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 baseboard and wall damage in the kitchen area. 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 wall discoloration above the 3 compartment sink and in the kitchen area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed manager without ANSI accredited food certification. Repeat.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed manager and employees that were not aware of major reportable illnesses and symptoms. CDI EHP poster provided and educated manager on policy and need to go over policy with food employees.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed Cole slaw in ice bin at 65F. Ice bin did not have ice near product to maintain 41F or below. Employee stated product was prepared at 11am. CDI item moved to walk in for cooling. Repeat.

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 facility state they use time on pizzas, taquitos, subs, wings, and pizza rolls in hot display case and say they mentally remember when to discard product. PIC was unaware of written procedures on wall. CDI items prepared within 2 hours and items labeled with time stamps and showed PIC where written procedures are located.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in facility during inspection. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked on drying rack.

6-201.16 Wall and Ceiling Coverings and Coatings - C. Nonabsorbant tiles required in ware washing and food prep areas. Observed absorbent tiles in ware washing area. 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 baseboards throughout facility in need of repair. Repeat.

Repeat Violation-2 pts- 2-101.11 PIC shall be present during all hours of operation. -PF Observed no one on site during inspection with a food protection manager certificate.

General Comment. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cole slaw in an ice bath that wasn't touching the container and also observed ground beef above 41F and PIC could not tell EHS how long ground beef had been in flip top reach in.

Repeat Violation-2 pts- 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in establishment. Pest control needs to increase.

Repeat Violation-1 pt-6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Acoustic ceiling tiles over warewashing/food preparation areas, damaged tiles and cove base throughout. Half wall at can wash is damaged and missing tiles. Replace/ repair all.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one on site with verification of training as a food safety manager. PIC Nagi Saeed advised that he was new to managing the location and could not provide certification. Provide certified food safety manager. 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. Hot dogs in prep cooler not marked as required, chili and hot dogs in walk in cooler not marked as required. Employee advised chili was opened today and hot dogs opened two days ago from thawing. CDI- both were labeled with the days of opening by employee. repeat

7-201.11 Store toxic materials to avoid contamination. -P. Two bottles of spray cleaner used to clean the restrooms stored hanging over the clean drainboard of the three comp sink. CDI- storage corrected

6-501.111 Keep the premises free of insects, rodents, and other pests. Cardboard box of single service knives in lower cabinet at front missing bottom corner; appears to have been chewed or clawed off. Shredded pieces of card board on shelving around it as well as droppings of pest. CDI- Pest management was onsite today for routine treatment of facility. Employee cleaned area, and pest management treated area and put out bait boxes. Continue treatment until issue resolved. repeat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils Employee working in food prep area not wearing a hair restraint. Provide hair restraint. (0pts)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Door on large dumpster open. Large mattress and couch discarded and left at the back of the facility. Close door on dumpster and clean / remove all excess litter behind the building. (0pts)

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Acoustic type ceiling tiles over warewashing/ food preparation areas, damaged tiles and cove base throughout. Half wall at can wash is damaged and missing tiles. Replace/ repair all. repeat

6-303.11 Intensity-Lighting - C. Minimum of 50Ft candles is required in food preparation areas. Lighting over prep sink area is out/ damaged. Repair/ replace lighting. (0pts)

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site during 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 Observed no date marking on open bags of TCS foods such as cooked chicken pieces, hot dogs, breaded chicken cutlets. CDI-dated.

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 TPHC paperwork filled out but hot items not labeled with time. Items above 135F were labeled with time and those under 135F were discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large amount of flies and drain flies.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout.

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 can wash wall missing sections of FRP, needing repair. Half wall from ceiling in front of pizza oven has gaps of FRP sections and missing FRP trim. Need repair. Observed floor baseboard trim needing re-fastening to wall. 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. Cleaning needed on floors, walls, and ceilings. Reduce clutter. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbant ceiling tiles over 3 compartment sink.

2-101.11 PIC shall be present during all hours of operation. -PF Present PIC not food safe certified.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw in non effective ice bath at 55 degrees for approx. 2 hrs. (repeat) CDI- PIC moved cole slaw to prep cooler. Observed slaw chilled to 41 by end of inspection. .

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 foods being held off temperature with TPHC, with no written procedure available. Have sent PIC TPHC form to complete after last inspection that has not been completed. Have TPHC form completed and keep available. Will follow up that form is completed.

4-502.11(A) Maintain utensils in good repair. Observed several (10 or more) pizza pans that were in poor condition, cracked and damaged, that need to be removed/ replaced.

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 can wash wall missing sections of FRP, needing repair. Half wall from ceiling in front of pizza oven has gaps of FRP sections and missing FRP trim. Need repair. Observed floor baseboard trim needing re-fastening to wall.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored on shelf with food stand items in walk in cooler. Need to separate personal items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on site with an ANSI approved food protection manager certification. (REPEAT).

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employees not knowledgeable of employee health policy despite the policy posted on the kitchen wall. CDI- PIC reviewed employee health policy with employees.

l3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed ham and cheese and beef and cheese at room temp in hot hold steam unit not in use since the morning that was not for use and shoud have been disposed of when no longer needed. CDI- Food disposed of.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed coleslaw holding in an in-adequate ice bath over 4 hrs at 65 degrees. (see temperature chart) CDI- product discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed foods out of temp held with TPHC but no times being labeled on the food and no written procedure available. CDI- Foods disposed of, sent PIC copy of TPHC form, will follow up that TPHC form is available and being properly followed.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Thermometer inside reach in cooler is a meat thermometer that does not register below 120, CDI- PIC found a stem thermometer to place in cooler.

4-502.11(A) Maintain utensils in good repair. Observed several (10 or more) pizza pans that were in poor condition, cracked and damaged, that need to be removed/ replaced. Observed a few baking pans with such carbon build up that they are no longer cleanable, have build up cleaned from them or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed drink walk in that is used to stored foods for food stand with significant mold build up on various racks and dust build up on walls, have area cleaned.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged and missing tiles around mop sink. (REPEAT) Baseboard trim needs refastening to wall across from handsink. GENERAL COMMENT: Investigated SR# 71502 during visit, will follow up that item 47 is corrected from service request complaint.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on site with an ANSI approved food protection manager certification. (REPEAT)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed coleslaw holding above 45F. (see temperature chart) CDI- product discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed hamburger and pizza holding with no times marked as required. EHS emailed copy of TPHC form for PIC to maintain.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed restroom in need of cleaning.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged and missing tiles around mop sink. (REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on site with an ANSI approved food protection manager certification. (REPEAT)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed commercially prepared hamburger and chicken sandwiches hot holding below 135F (see temperature chart). CDI-hamburgers and chicken sandwiches were reheated to correct temp (see temperature chart) (REPEAT)

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 equipment stored on a shelf that needs to have the shelf liner cleaned or changed.

4-501.11 Maintain equipment in good repair. Observed light in freezer not working. 4-502.11(A) Maintain utensils in good repair. Observed cracked and broken pizza pans that need to be discarded or replaced. (REPEAT)

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged and missing tiles around mop sink. (REPEAT)

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no persons on-site with food protection manager certification.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over bread and coleslaw in walk-in cooler. CDI- Eggs were relocated.

.3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork and ham and cheese in hot holder at 119F. Observed chicken filet sandwich in display hot holder at 131F. CDI-Items were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sausage, cheese, beef, and coleslaw in flip-top cooler above 45F. CDI- Items were voluntarily discarded.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed thermometer not working. Verification required by 12/11.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pizza dishes being wet stacked on drainboard of 3-compartment sink.

4-501.11 Maintain equipment in good repair. Observed light in freezer not working. 4-502.11(A) Maintain utensils in good repair. Observed plastic pizza pans on storage rack with cracks and chips. PIC stated dishes were not used. Discard.

.6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed broken and missing tiles at mop sink in rear of kitchen. Observed missing wall board at column.

2-102.12 Certified Food Protection Manager - C - A certified food protection manager shall be on site at all times. Observed no certified PIC on site during inspection. CDI by instruction. Repeat.

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 food employee touch onion with their bare hands. CDI, operator voluntarily discarded onion.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a Red Bull stored on handwashing sink. CDI, operator relocated Red Bull. 6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at handwashing sink at beverage area. CDI, operator provided soap. 6-301.12 Hand Drying Provision - PF - Observed no disposable towels at handwashing sink at beverage station. CDI, operator provided towels.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw chicken stored in walk in cooler over onions and ready to eat foods. CDI, operator relocated foods for proper storage. Repeat.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed sausage biscuit and hot wings hot held in display unit below 135 degrees F. CDI, operator voluntarily discarded food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P -Observed ham and cheese, pulled pork in holding unit above 45 degrees F. Observed steak in flip top prep unit at 52 degrees F and unit holding an ambient air temperature of 54 degrees F. CDI, foods voluntarily discarded and operator stated a replacement unit was on order. 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 a container of ham and cheese and pork not date marked in hoilding unit from a prior day. CDI, operator voluntarily discarded food. Repeat.

2-402.11 Effectiveness-Hair Restraints - C - Employees shall wear hair restraints. Observed food employee not wearing a hair restraint upon arrival.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed flip top prep unit not holding required temperature. Repeat. Observed light out in walk in freezer.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces of equipment shall be free of an accumulation of soil. Observed some soil debris in cabinets at beverage area and outside of equipment in kitchen.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster drainplug missing. Ensure drain plug is provided. Observed dumpster lids open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash stored around outdoor dumpsters. Remove.

6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed back storage room in need of organizing and cleaning. Improvement made since previous inspection.

2-102.12 Certified Food Protection Manager - C At least one person on site shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification. CDI by instruction. Repeat.

6-301.14 Handwashing Signage - C A handwashing sign shall be provided at each handwashing sink used by food employees. Observed no handwashing sign at handwashing sink behind front counter. CDI, handwashing sign provided to operator.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Store raw animal food so that cross contamination is prevented. Observed raw shell eggs stored over vegetables and ready-to-eat foods in walk-in cooler. Observed raw chicken that operator stated was for personal use stored over produce in walk-in cooler. CDI, operator relocated foods. Repeat.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Potentially hazardous food shall be stored at 45 degrees F or below. Observed open box of hot dogs at 52 degrees F and operator stated that hot dogs were in walk in cooler overnight. CDI, operator voluntarily discarded 1 box of hot dogs.

•3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Potentially hazardous food that is ready to eat and held over 24 hours shall be date marked. Observed open container of hot dogs, ready to eat sausage not date marked in walk-in cooler that operator stated was open last night. CDI by instruction.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Food shall be stored 6 inches from the ground. Observed 1 open bag of ice stored on ground in walk in freezer.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store single-service articles in a clean, dry area. Observed single-service cups stored in a soiled holster in consumer self service in grocery area. Improvement made since previous inspection.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Keep equipment in good repair. Observed rusty shelving in walk-in cooler. Observed low compartment of flip top prep unit holding 58 degrees F as indicated by thermocouple. Repeat.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster drainplug missing. Ensure drain plug is provided. Observed dumpster lids open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash stored around outdoor dumpsters. Remove.

6-501.12 Cleaning, Frequency and Restrictions - CPhysical faciltiies shall be cleaned as often as necessary to keep them clean. Observed trash and accumulation of debris stored on floor of storage room. Observed accumulation of soil in storage rack behind front counter. Observed some debris accumulating on holsters storing single-service beverage containers and on shelves at consumer self-service area. Repeat. 6-201.11 Floors, Walls and Ceilings-Cleanability - CFloors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed FRP board peeling away from

6-305.11 Designation-Dressing Areas and Lockers - C Provide designated areas for employee belongings. Observed employee food stored on prep area. Observed employee purse stored with single-service articles.

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, repeat.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - PImplement and follow an employee health policy. Observed no written or verbal employee health policy. CDI, handout given.

.2-401.11 Eating, Drinking, or Using Tobacco - CEmployees shall drink from a closed beverage container if handled to prevent contamination of equipment and hands. Observed 2 employee beverage stored in reach-in cooler over food. CDI, operator relocated beverage

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore raw animal food so that cross contamination is prevented. Observed raw shell egg stored over ready-to-eat food in walk in cooler. CDI, operator relocated shell eggs for proper storage.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PGeneral Comment: Potentially hazardous food shall be hot held at 135 degrees F or above. Observed 2 chicken sandwich hot held below 135 degrees F. CDI, operator voluntarily discarded 2 chicken sandwiches.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F or below. Observed sausage, pepperoni, and cheeses cold held above 45 degrees F in flip top pizza prep refrigerator. CDI, operator stated items were recently placed in unit and were relocated to walk-in cooler. Repeat.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFDate mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. Observed container of chili that operator stated was prepared several days ago not date marked in walk-in cooler. Observed no date marking in facility. CDI, operator voluntarily discarded chili.

3-501.15 Cooling Methods - PFUse proper methods to cool food. Observed steak recently cooked and cooling in a covered container in walk-in cooler. CDI

2-402.11 Effectiveness-Hair Restraints - CFood employees shall wear effective hair restraints. Observed food employee not wearing a hair restraint.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CSingle-service articles shall be stored in a clean, dry area. Observed clean single-service spoons stored in soiled cup. Observed single-service cups stored in cabinet that had soil and other debris. Observed single-service lids for coffee cups stored on soiled holster in self service area.

4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed flip top prep cooler frozen and not holding proper temperature. The unit had an ambient air temperature of 48 degrees F as indicated by thermocouple. Observed condensation leak in walk-in freezer. Observed rusty shelving in walk-in cooler.

4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces of equipment shall be free from accumulation of soil. Observed soil accumulating on shelves throughout facility.

6-201.11 Floors, Walls and Ceilings-Cleanability - CFloors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed floor near warewashing sink with damage and had water collecting.6-501.12 Cleaning, Frequency and Restrictions - CPhysical facilities shall be cleaned as often as necessary to keep them clean. Observed food and soil accumulating on floor inside kitchen, dry storage room and on floor of walk-in cooler.

6-303.11 Intensity-Lighting - CProvide correct lighting intensity. Observed light out in walk-in cooler. Observed low lighting above 3 compartment sink and warewashing area.