CHICKEN KING #5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS food items in the WIC above 41F. The ambient temperature of the WIC was recorded at 46F. After further evaluation, EHS noticed the temperature was set to 45F on the dial that was on the condenser. The dial was adjusted to 38F. The final ambient temperature recorded after adjusting the dial was. -CDI- PIC voluntarily discarded all of the necessary TCS food items in the WIC. (1.5 pts) 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed lightly soiled wiping cloths that were not being stored in a sanitizer solution. -CDI- PIC immediately placed the wiping cloths in a properly concentrated sanitizer solution. (0 pts)

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 sliced ham and sliced turkey without date marks. PIC stated that the deli meat was sliced on the 18th. -CDI- PIC correctly date marked the deli meat with the day that it was prepared. Facility was allowed to keep the turkey and ham. (0 pts) 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in chlorine (bleach) sanitizer at 10ppm. -CDI- Employee made new batch of sanitizer at 100 -200ppm. (0.5 pts)

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P - Observed a can of “Raid” flying insect killer stored adjacent the ice machine. Item is not approved to be used in commercial settings. CDI - PIC removed can from facility.

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 squirt bottles of various condiments stored at the cookline that were not labeled as to their contents.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the beginning of inspection. -CDI- PIC with CFPM arrived during inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed items at top portion of prep unit with no date mark; sliced tomatoes, housemade cole slaw, deli ham and potato salad. Observed sautéed onions of RIC with no date marks. Per PIC, items were prepared 2 days prior. -CDI- PIC properly date marked items. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed thin probe thermometer with no working battery. **10 DAY VERIFICATION REQUIRED** -0.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth held in 10ppm chlorine sanitizer concentration. -CDI- PIC corrected concentration to 50ppm. -0-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed PIC and food employee wash hands for less than 20 seconds. -CDI- EHS educated both on proper handwashing procedures and both properly rewashed hands. -0- 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed onions and chicken hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated onions to 174F and voluntarily discarded chicken. -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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed 2 spray bottles with no labels. Observed bleach container with missing label. -CDI- PIC voluntarily discarded items in spray bottle and labeled bleach bottle. 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 bottle of hot shot. -CDI- PIC voluntarily discarded. -1-

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed no thermometer in Coke refrigerator, which is also labeled that it is not for the storage of potentially hazardous foods. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkIOb

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping towels on counters. Keep wiping towels in clean sanitizer solution at 50ppm chlorine.

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 to-go cups without dispensers or plastic sleeves. Need to protect them from handling, sneezes, coughs, etc.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Coke refrigerator with cheesecake, dressings, etc. in it. It is labeled “not for the storage of potentially hazardous foods”. Need to discontinue the use of this cooler for anything potentially hazardous foods. If purchasing equipment, get written approval from the Mecklenburg County Health Department first.

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 rust on metal shelves, debris on shelves in walk-in. Need to clean these frequently, do not line with cloth towels or any other absorbent items.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Hot water at 115F-117F. Need 120F minimum. 5-104.11 Provide an approved water source for use. -Pf. Water heater is 4.5kW unit. Need minimum of 50 gallon capacity unit, 15kW commercial water heater. VR needed to see that proper unit is installed with a plumbing permit by a plumber.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed some vents in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. CFPM not available during start of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee turn off faucet without barrier after washing hands. EHS reminded employee to use a barrier to turn off faucet. CDI - employee rewashed hands and used a paper towel to turn off faucet.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed raw chicken cooked to 143 F before moving to hot holding. EHS reminded PIC to cook raw chicken to 165 F during the initial cooking process. CDI - employee cooked chicken above 165 F.

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 slaw, bologna, and ham in WIC without date mark. CDI - PIC added date marks. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gaps between exterior door and jamb for door exiting to side yard, beside WIC.

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 boxes of food stored under leaking condenser in WIF.

6-303.11 Provide required lighting intensity. Light intensity measured at 3 foot candles in WIC and 2 foot candles in WIF. Provide at least 10 foot candles in both areas.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed medications like pills and rubbing alcohol stored above food prep surfaces during food prep. CDI- items were removed and placed where contamination cannot occur. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed containers of sanitizer that were not labeled under prep station near fryer in kitchen area. CDI- containers were labeled. (Both violations were not repeats from last inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing hair restraint while preparing food (cutting lettuce at slicer). CDI- employee put on hair restraint.

3-302.15 Wash fruits and vegetables prior to use. Observed head of lettuce being sliced without being washed before slicing. CDI- sliced lettuce was denatured and discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed WD-40 and other containers stored above water bottles and onions on shelving between walk-in freezer and walk-in cooler. CDI- items were placed in an area were contamination could not occur. REPEAT (half points due to severity).

6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies noted in mop sink in back of kitchen area. Observed flies in dining area and near front counter. Recommendation is to place a fan near the screen opening to provide a fly curtain in area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one damp, wiping cloth that was stored near front counter without sanitizing solution. CDI- Wiping cloth was placed in sanitizer solution.

4-501.11 Maintain equipment in good repair. Heating element around walk-in freezer door is in need of replacing. Management has ordered unit. -zero-

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. Repair areas of standing water in storage area behind 3-comp sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of grilled chicken and a container of grilled onions. Per employee, both containers were moved off the flat grill for a couple minutes to be able to scrape the excess off the grill. CDI: employee moved containers back on and are temping 135F and above. -1.5- 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottles of sanitizer stored with spices. CDI: PIC removed the spray bottles and placed them at the chemical storage area. -1-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility with no written vomit and diarrhea cleanup procedure. CDI: EHS provided a copy via email. REPEAT VIOLATION -1-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup around the ice chute. Recommend to clean as often as needed. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 fresh cut lettuce tightly wrapped during the cooling process in the walk in cooler. CDI: container vented REPEAT VIOLATION -1-

4-501.11 Maintain equipment in good repair. Observed torn gaskets of prep reach in at the flip top unit. Recommend to replace. REPEAT VIOLATION -1-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility with no vomit and diarrhea clean up plan. CDI: EHS discussed and provided a copy via email. REPEAT VIOLATION -0.5-

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 a couple pans of tomatoes cut today stored in the prep reach in and tightly wrapped. CDI: EHS discussed with PIC and moved the containers to the walk in cooler to quickly cool. Observed lettuce cut today tightly wrapped in the walk in cooler. CDI: container vented. -0.5-

4-501.11 Maintain equipment in good repair. Observed torn gaskets of prep reach in doors at the flip top unit. REPEAT VIOLATION -0.5-

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 PIC with no CFPM. -1-

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 facility employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and provided a copy of the updated reporting agreement via email. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility has no written cleanup procedure for vomit and diarrheal events. CDI: EHS discussed with PIC and provided a copy of a cleanup plan via email. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean. Per PIC, meat slicer was last used yesterday. CDI: meat slicer was cleaned during inspection. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a deep metal pan of grille chicken and grilled onions at 108F and 88F. Per PIC, time onions were placed on prep table is unknown. The grilled chicken were placed on prep table for about an hour. CDI: grilled onions were voluntarily discarded and chicken was reheated to 177F before end of inspection. -1.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth in chlorine sanitizer of 10ppm. CDI: new chlorine sanitizer was made at 50ppm-100ppm. -0-

4-501.11 Maintain equipment in good repair. Observed torn gaskets throughout units in the kitchen. Recommend to replace. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chili, eggs, and ranch with tightly closed lids. CDI: PIC vented containers to allow cool air to flow through. -0.5-

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one spray bottle of degreaser that was not labeled. PIC labeled spray bottle.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloths that were not stored in sanitizing container in-between use. CDI- cloths were stored in sanitizing solution.

4-501.11 Maintain equipment in good repair. Replace torn gaskets on refrigerator doors in kitchen area. PIC stated that owner has ordered them. Repair leaking faucet at 3-comp sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from exterior edges of meat slicer.

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. Clean splash from walls behind grill and fryers in kitchen area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a container of chili (CP) stored above container of raw pork chops in refrigerator. CDI- items were reversed.

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 two packages of hotdogs that opened, but not dated. CDI- PIC voluntarily discarded hotdogs.

3-305.14 Food Preparation - C Observed fresh fish being washed at 3-comp sink in the presence of dirty dishes. CDI- dirty dishes were removed. Area at sink was properly cleaned before further food prep.

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 without a hair restraint. CDI- Employee properly put on hair restraint.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water at 3-comp sink peaked at 115 F. PIC called maintenance to increase temperature of hot water heater. VR- facility has up to ten days to increase the temperature of hot water to at least 120 F.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink with no lid or straw sitting on cutting board at prep station. CDI- drink was removed.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee touching sandwich bread and other items with bare hands. CDI- Employee was instructed to wash hands, and put on gloves. REPEAT. Risk control plan was written at last inspection. PIC will hold employe responsible to further issues.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled eggs stored at 47 F in prep cooler and 42 F in refrigerator. Eggs in prep cooler are stored very high in compartment. Eggs in refrigerator were taken out earlier for prep according to management. CDI- eggs were placed in smaller container and taken to walk-in cooler to cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp, wiping cloths stored on surfaces in-between use. CDI- Cloths were placed in sanitizing solution. REPEAT

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee touching fried shrimp with bare hands on a togo order. CDI- Fried shrimp and french fries were discarded. REPEAT. Risk Control plan will be written for facility.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Coleslaw had no change in 14 minutes of cooling. CDI- item were placed in shallow pans to better promote cooling.

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 food items (coleslaw, sliced lettuce, boiled eggs) that were cooling in deep containers with lids. CDI- Lids were partially removed. Items were placed in shallow containers to cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp, wiping cloths stored on surface in-between use. CDI- Cloths were placed in sanitizing solution.

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. Remove grease from walls near frying prep station. Clean debris from floor in-between tiles in kitchen area.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employees touching fried fish and chicken with bare hands. CDI- Items were placed back in oil to cook further. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep cooler and refrigerator that were not held above 41 F. CDI- items were placed in walk-in cooler and allowed to chill.

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 commercially processed items such as hotdogs, chili, and tossed salad that were not dated once opened. CDI- Items were discarded into trash.

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 a container of boiled eggs that were cooling in a deep, plastic, covered container. Eggs were cooling in correct parameters, but the methods needed improving. CDI- Eggs were placed in a shallow, metal (uncovered) container in the walk-in cooler and allowed to further cool.

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 food employee re-contaminate hand by turninig off faucet without using barrier. CDI- Food employee correcte by instruction, food employee washed hands per rule. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees in kitchen not washing hands before putting on gloves. CDI- Employees washed hands .

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employees not wearing gloves, touching TCS foods in kitchen area. CDI- Instructions were given on bare hands contact. Food items were discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an unwashed chili container sitting in hand sink in kitchen area. CDI- Container was removed and placed in 3-comp sink.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths not stored in sanitizer when not in use.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF Observed young child in kitchen during inspection. CDI, PIC relocated child outside of kitchen.

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 food employee recontaminated hands by closing faucet without using barrier. CDI, food employee corrected by instruction, food employee washed hands per rules.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings hot holding below 135F under lamp. CDI, PIC voluntarily discarded chicken wings. Repeat EHS suggested using TPHC.

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 hot dogs in under counter cooler without date mark. PIC stated hot dog container was opened more than 24 hours prior to inspection. CDI, item marked with correct date it was opened.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths not stored in sanitizer when not in use.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine. Ensure Ice machine is cleaned as often as necessary to avoid build up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holding at 127F under heat lamp. CDI, PIC voluntarily discarded chicken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food in reach in cooler near fryer cold holding at temperatures above 45F. CDI, PIC placed all TCS foods in walk in to rapidly cool. Observed lettuce, cut tomatoes and cut deli meat at flip top with top portion of product holding temperature above 45F and lower portion of product cold holding at 45F or below. Observed products over filled in flip top. Ensure containers are not filled past the fill line. CDI, PIC removed top portion of product and placed in walk in to rapidly cool to 45.

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 large bus stub of lettuce cooling in walk in. Lettuce was tightly covered. CDI, PIC uncovered to help the removal of heat.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed side door near walk in cooler missing a seal. Ensure all openings are sealed as to prevent access for pests. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead roaches, and other live bugs on premise.

4-501.11 Maintain equipment in good repair. Observed reach in cooler not able to maintain cold holding temperatures of 45F or below. Technition arrived on site and resolved issue.

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

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 areas of flooring in back kitchen area with sections of missing concrete making floor not smooth nor easily cleanable. 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, walls, ceilings throughout in need of cleaning especially behind equipment.

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 (Hood system and attachments dripping grease in need of general cleaning).

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 areas of flooring in back kitchen area with sections of missing concrete that collect old water and debris. 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, walls, ceilings throughout in need of cleaning)

6-305.11 6-501.110 Designate and use an area for the orderly storage of employees possessions. Observed employee's personal items not properly stored (Cell phone stored on prep table left of prep cooler).

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

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 utensils stored in dirty bins that need to stay in wash rotation.

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 piping and wall behind fryers and breading station in need of general cleaning).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

REPEAT 4-501.11 Maintain equipment in good repair. Observed broken, damaged handles on stand up cooler in need of replacing. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

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 walls throughout with many areas in need of paint. 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, walls throughout in need of general cleaning)

REPEAT 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 scoop handles stored down in dry food products.

REPEAT 4-501.11 Maintain equipment in good repair. Observed split / torn gaskets on stand up reach-in unit doors; Observed condensation leak inside walk-in freezer in need of repair; Observed broken handle on stand-up cooler door in need of repair; Observed broken lid to chest freezer in need of repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed shelving attached to wall above breader station collecting debris in need of general cleaning)

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 ice scoop stored with handle in the ice. OBserved scoop in okra with no handle. CDI: Ice scoop positioned out of the ice and okra scoop removed.

4-502.13 Single-use and single-service articles may not be reused. Observed SS tubs being reused to hold items such as chili and vegetables.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on reach in cooler near hand sink and chest freezer near handsink.

Observed just cut tomatoes cooling in prep cooler at 50F. CDI: PIC got tomatoes from walk in and properly cooled newly sliced tomatoes.

3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed two metal shakers with a white dry good in them. PIC stated that the dry good was salt.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet wiping cloths on counters. CDI: Cloths moved to dirty laundry.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked dishes on drying rack above 3 comp sink. CDI: Items separated and returned for proper W/R/S and air dry.

4-501.11 Maintain equipment in good repair. Observed 2 split gaskets on prep cooler. PIC stated that gaskets had already been ordered.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several personal items stored together, but directly adjacent and over customer food. CDI: Products moved as to not contaminate consumer items.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Observed employees not informed of responsibilities. CDI-left new Employee Health policy forms in English and Spanish.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Observed no hand towels at handsink. CDI- supplied. 6-301.11 Provide soap for handwashing at each handsink. -Pf: Observed no soap readily accessible at handsink. Soap supplied.

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 ham said to be in volume to last four days not date marked. CDI-ham sliced same day. Allowed to mark.

4-502.13 Single-use and single-service articles may not be reused. Observed sliced ham wrapped in Saran Wrap in cardboard box that contained hamburger previously. Do not re-use cardboard boxes that previously contained raw meats.

4-501.11 Maintain equipment in good repair. Observed badly splitting door gaskets in several coolers. Replace splitting gaskets.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf . Bottle of ready to use Quat sanitizer with chlorine sanitizer in it. CDI- Operator, Tina corrected/ emptied bottle. Operator was advised to ensure all bottles are labeled correctly.

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 . Containers of salad in prep cooler and walk in cooler tightly covered during cooling process, chicken marinated today also tightly covered during the cooling process in the walk in cooler. CDI- all methods corrected.

.3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Two containers of in use dry mix not labeled per rule. CDI- verbal correction to label per rule.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two persons restocking dry mix, washing utensils, assisting with prep of food not wearing hair restraint. CDI- verbal correction.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on books at front service area. CDI- verbal correction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods cold at 45 F or below. Found boiled eggs and chopped lettuce 65 F. CDI- ice added to eggs. Lettuce moved to walk-in cooler.

3-304.14 Wiping Cloths, Use Limitation - C: Wiping cloths shall be stored in a sanitizer of approved concentration between uses. Found bucket of cloths 0 ppm Chlorine. Observed wet cloths on surfaces in kitchen, being used to wipe cutting utensils. Cloths for wiping shall be maintained clean. Employee wiping utensils with soiled cloth.

6-501.12 Cleaning, Frequency and Restrictions - C: Clean floors and walls with a frequency sufficient to prevent build-up of soils and splatter. Observed walls at cook line with splatter.