SHOWMARS @ SOUTHPARK

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Repeat-Observed unwashed produce (grapes and mushrooms) stored above ready to eat foods. Recommend labeling shelving in walk in. Future violations may result in full credit. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Repeat-Observed slaw double stacked. See temp chart. CDI-voluntarily discarded. Points to remain at half credit due to improvement For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed soups being reheated given new date marks with today’s date. Soups (all TCS foods) once opened need to be remain date marked with the original date opened. Recommend using original date mark sticker and transfer to new pan. CDI-soups redated. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready to eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Repeat-Observed fish on ice at breading station. Ice did not surround pans or reach level with food. CDI-more ice added. Mushrooms, cooked yesterday, CDI-discarded voluntarily. TCS foods and sauces filled above notches in containers. Food below notch <41F, food above notch >41F. Do not overfill pans. CDI-overfilled pans taken to WIC. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 5 gallon bucket of pickles stored on floor of WIC. Store food 6”+ above floor

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 container used for storage of staff food stored on top of store food. Keep employees food below/separate from store’s food.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed soap dispenser not working at cook line hand sink. PIC said using hand sink in dish area. Recommend having an extra pump soap for when dispenser breaks/won’t operate correctly (like what you have at the front hand sink). Verification Required

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed active dishwashing with empty sanitizer container and sanitizer = 0 ppm. CDI-container replaced For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken in milk >41F. Make sure chicken is 41F or less before putting in breading station. CDI-chicken moved to lower prep unit and chicken in lower unit put into breading station. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed staff preparing food wearing watch/rings.

4-501.11 Maintain equipment in good repair. Observed that 3-compartment sink stoppers not working/closing properly. Repair, or provide stoppers so sink vats will retain water.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw burgers stored over slaw. CDI-burger moved to beside RTE foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cactus chili during initial heat not hit >135F before HH. CDI-chili reheated

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed staff eating on prep table, employee drinks stored above above single service. CDI-staff relocated drinks

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 staff wash hands for less than 20 seconds and turn off water with hand then proceed to cook line. CDI-through discussion with PIC, mentioned that our site has hand wash signs in Spanish. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some foods > 41F. Shrimp in full container above ice line of half filled container of ice. Make sure ice meets level of food in container. CDI-more ice added. Observed overstacked ramekins of sauces in prep top. Recommend keeping most ramekins in bottom part of prep top and refilling containers from there. Do not stack higher than the pan indentations. CDI-moved to bottom of prep top. Observed marinated chicken in perforated pan to drip off excess batter, pan is double stacked and not maintaining chicken < 41F. CDI-through discussion with PIC. 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 .

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf. Observed spray bottle of yellow cleaner without label. Keep all chemicals labeled. CDI-discarded

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed staff wearing rings and bracelets.

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. Repeat- Observed employee food on shelf above restaurant food. Observed purse and jackets stored on to-go containers.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed measuring cup on side of hand sink, staff said they used water from the hand sink to mix drinks. CDI-cup moved to 3-comp, PIC said the staff had discarded the drinks.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 2 containers wet stacked. Air dry completely before stacking

4-501.11 Maintain equipment in good repair. Observed broken handle on right prep unit lid. Needs repair. No escalation of points due to it being a different piece of equipment, and only on broken piece.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed sides of cooking equipment have a build-up of grease and need to be cleaned more frequently.

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 and walls behind shelving and equipment with grease, splatter, or build-up. More frequent deep cleaning needed.

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 employee food on shelf above restaurant food. Observed purse stored on to-go containers.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present certified.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed an employee drink stored on top of the ice machine. CDI - Item was removed.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed two employees handle raw fish and flounder, then move to handle single-service plates and ready to eat items by only changing gloves. CDI - Employees were educated and washed their hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee was a towel inside of a hand sink. CDI - Employee was educated on the proper uses of a hand sink.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods inside of Prep Cooler 1 and 2 above 41 degrees. (See Temp Chart) All items in the cooler were placed on 6-hour TPHC until the units can be repaired.

REPEAT 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed flounder and shrimp being stored in containers of water. Seafood is not shipped in ice or water.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees preparing food without hair restraints.

REPEAT 4-501.11 Maintain equipment in good repair. Observed a broken handle on a prep cooler door. Observed a broken metal panel at the bottom of the walk-in cooler. 4-101.19 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. Observed rusting walk-in cooler shelves.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build-up on several of the storage shelves and walk-in cooler shelves. Sides of cooking equipment have a build-up of grease and need to be cleaned more frequently.

5-205.15 Maintain a plumbing system in good repair. Observed a leak in the 3-comp sink faucet.

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 peeling paint on the ceiling tiles above the cook line.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present certified.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed three live cockroaches during inspection.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed flounder and shrimp being stored in containers of water. Seafood is not shipped in ice or water.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at 0ppm quat. CDI - Buckets were dumped and refilled.

4-501.11 Maintain equipment in good repair. Observed a broken handle on a prep cooler door. Observed a broken metal panel at the bottom of the walk-in cooler. 4-101.19 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. Observed rusting walk-in cooler shelves.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build-up on several of the storage shelves and walk-in cooler shelves. Sides of cooking equipment have a build-up of grease and need to be cleaned more frequently. Repeat

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease build-up and food debris on the floors underneath cooking equipment. 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 peeling paint on the ceiling tiles above the cook line. Repeat.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy does not cover exposure. Observed Spanish translated employee health policy does not address non-typhoidal salmonella. CDI: EHS emailed PIC a copy of the English and Spanish updated employee health policies during inspection. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit and diarrhea plan on site. CDI: EHS provided an English and Spanish version of the vomit and diarrhea poster to PIC today. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on feta cheese in prep top cooler. CDI: Product dated for yesterday, when product was opened. Observed hard boiled eggs in prep top cooler with no date mark. Employee stated they were from 1/11. CDI: Product 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed portioned gyro meat in the reach in part of the prep top cooler date marked 1/12 and hard boiled eggs in reach in part of the prep top cooler date marked 1/11. CDI: Products 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked mushrooms cooling in prep top cooler. CDI: Product relocated to reach in freezer to properly cool. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between coolers. CDI: Knife removed for washing.

4-501.11 Maintain equipment in good repair. Observed walk in cooler gasket split. Observed shelving in the walk in cooler beginning to rust, particularly support poles.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and build up on shelving throughout facility including in coolers and where dry goods and paper goods are stored. Observed build up on refrigeration gaskets and on exteriors of equipment including coolers, fryers, and holding equipment. Ensure more frequent cleaning.

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 peeling ceiling tiles, particularly at front cook line. 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 heavy flour build up throughout facility particularly on walls near ice machine. Observed grease build up on wall where dry goods are stored on the cook line. Observed build up on floor around equipment throughout.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. observed no one onsite at time of inspection had the certified manager certification. At least one person on site at all times must have taken an ANSI certified managers course. - 1 - For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw fish in deep, plastic container in ice bath on cook’s line. The temperature did not change in 30 mins. Per PIC, fish had just been prepped. CDI - Fish was placed on sheet pan and moved to WIC to finish rapid cooling. - 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . ‘ Observed multiple items inside of grill drawers being held above temperature threshold of 41F. See temperature chart. Foods include:raw chicken and raw hamburger patties. . CDI- Foods were moved to reach in cooler across from grill to cool below temperature threshold. - 3 - REPEAT A VR will be conducted within 3 days to verify repair of cold holding drawers.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.Cold air must flow around product to remove the heat. - Pf. For more information please visit: 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 deep plastic container of fish on ice bath on front line. Ice did not reach all the way up on the container. Fish had been prepped prior to inspection. CDI- Foods were moved to walk in cooler to cool at a faster rate.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice scoop holder holding buildup. Recommend a higher cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . ‘ Observed multiple items inside of prep unit being held above temperature threshold of 41F. See temperature chart. Foods include:raw chicken, feta cheese, and ranch dressing . CDI- Foods were moved to walk in cooler to cool below temperature threshold. Foods above 45F were discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed chemicals placed inside of a secondary container without labels present. Ensure that chemicals placed inside of secondary containers are labeled with the common name of the containers contents. CDI- Labeled during the inspection.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.Cold air must flow around product to remove the heat. - Pf. For more information please visit: 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 tightly covered ranch dressing containing buttermilk attempting to cool inside of walk in cooler. CDI- Foods were moved to walk in cooler to cool at a faster rate.

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 a bulk container with secondary food items which looks to be flour unlabeled.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed utensil handle making direct contact with feta cheese during the inspection.

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 wall beside can wash area. Continue to work on repairs.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan. CDI- Guidance has been provided via email.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink with a scraper stored inside. Ensure that hand washing sink is available at all times to carry out handwashing and used for the sole purpose of hand washing only. CDI- Scraper removed during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .Observed multiple items inside of prep unit being held above temperature threshold of 41F. See temperature chart. Foods include: lettuce, gyro meat and cheese. Some foods were observed stored over the fill line in units. CDI- Foods were moved to walk in cooler to cool below temperature threshold.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed chemicals placed inside of a secondary container without labels present. Ensure that chemicals placed inside of secondary containers are labeled with the common name of the containers contents. CDI- Labeled during the inspection.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.Cold air must flow around product to remove the heat. - Pf. For more information please visit: 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 tightly covered bags of gyro meat attempting to cool inside of walk in cooler. Bags were opened up to vent food and allow food to cool at a faster rate. Observed previously prepared foods placed inside of prep unit to cool. Foods cannot cool in open air environments such as prep unit due exposure to ambient air temperatures. CD- Foods were removed from prep unit and placed inside of walk in cooler.

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 oil in squeeze bottle without label present. Ensure that foods placed inside of secondary containers are labeled with the common name of its contents.

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

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 wall beside can wash area.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee canned drink stored on the bottom shelf underneath prep station. Ensure that all drinks are stored with a lid and straw to prevent possible contamination when drinking.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign present at handwashing sink in back entrance area. CDI- Handwash sign attached with inspection report by REHS.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed multiple items including cut fruit, ranch dressing containing buttermilk, and sliced lettuce not meeting cooling parameters. Ranch with buttermilk dropped at total of 1.2F. In order to meet cooling parameters ranch had to drop a total of 2.76F. Observed cut melon only drop .4F in 21 minutes. In order to meet cooling cut melons had to drop a total of 2.52F. Chopped lettuce was observed without temperature change in 22 minutes. In order for chopped lettuce to meet cooling, lettuce should have a dropped a total of 2.64F. CDI- Foods were vented and broken down in to smaller portions inside of walk in unit to cool at a faster rate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .Observed multiple items inside of prep unit being held above temperature threshold of 41F. See temperature chart. Foods include: ranch, lettuce, gyro meat, sliced tomatoes, coleslaw, and ground beef. Some foods were observed stored over the fill line in units. CDI- Foods were moved to reach in freezer to cool below temperature threshold.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.Cold air must flow around product to remove the heat. - Pf. For more information please visit: 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 tightly covered containers of lettuce and ranch dressing containing buttermilk attempting to cool inside of walk in cooler. Lids were removed and foods were broken down in to smaller portions to cool at a faster rate. Observed previously prepared foods placed inside of prep unit to cool. Foods cannot cool in open air environments such as prep unit due exposure to ambient air temperatures.

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 oil in squeeze bottle without label present. Observed bulk container of flour unlabeled. Ensure that foods placed inside of secondary containers are labeled with the common name of its contents.

REPEAT: 3-305.11 Store food in a clean, dry location, not exposed to contamination.Keep at least 6 inches above the floor. Observed 1x container of clear liquid fry shortening on floor next to can wash. CDI - Item relocated to nearby shelving unit.

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1x damp cloth stored on countertop during the inspection. CDI- Wet wiping cloth was discarded during the inspection.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls throughout in need of additional cleaning.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed small metal bowl containing tooth picks stored on top of cut lettuce inside flip top unit. CDI - Container removed & product discarded.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build-up on white catch plate inside of ice machine. Recommend higher and thorough cleaning frequency.

REPEAT: 3-501.16 (A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed pre-cooked mushrooms and gyro meat > 41 F inside flip top units. All other products recorded 41 F or less. Refer to temperature chart. PIC confirmed that the products were actively in use and immediately placed inside units. CDI - Products taken to upright reach-in freezer and cooled down to < 41 F during inspection.***Points scaled back due to significant improvement since previous inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed x3 unlabeled spray bottles throughout the facility. PIC unable to determine chemical agents. CDI - Product voluntarily discarded.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.Cold air must flow around product to remove the heat. - Pf. For more information please visit: 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 tightly covered containers of chili cooling inside walk-in cooler. Refer to temperature log for details. CDI - PIC uncovered to facilitate proper air flow.

REPEAT: 3-305.11 Store food in a clean, dry location, not exposed to contamination.Keep at least 6 inches above the floor. Observed 1x container of clear liquid fry shortening on floor next to can wash. CDI - Item relocated to nearby shelving unit.

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1x damp cloth stored inside empty sanitizer bucket. CDI - Cloth removed and sanitizer solution remade.

4-502.11(A) Maintain utensils in good repair. Observed leak under grill station, reach-in unit across for ice bath station missing it’s handle and far right flip top handle and lid in need of repairs.

REPEAT: 6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee foods stored in between retail foods inside walk-in cooler. CDI - Personal foods relocated to designated area.

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 PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated PIC and provided information via email regarding 2017 Employee Health Policy changes.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided and posted onsite.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee wash hands, re-contaminate on handles and proceed to put on gloves. CDI - EHS educated and employee rewashed hands.

3-501.16 (A)(2) Maintain TCS foods in cold holding at 41 F or less. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed various products > 41 F inside make units. All other products recorded 41 F or less. EHS observed that the make unit lids are kept open. PIC confirmed that the products had been brought out from walk-in cooler 20-30 minutes prior, and put inside units. CDI - Products taken to upright reach-in freezer and cooled down to < 41 F during inspection. EHS instructed facility to not leave lids open if not in use.***This is the 3rd consecutive inspection with full point deduction for cold holding. Continued non-compliance may result in a risk control plan or permit action.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed 1x container of potato soup with out date marking inside walk-in cooler. PIC unable to determine prep date. CDI - Product voluntarily discarded.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. For more information please visit: 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 1x tightly covered container of coleslaw cooling inside walk-in cooler. Refer to temperature log for details. CDI - PIC uncovered to facilitate proper air flow.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1x container of clear liquid fry shortening on floor; item being used as a door stopper. CDI - Item picked up from floor.

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2x wet clothes stored on prep tables. Also observed 0-50 ppm Quat concentration in sanitizer bucket. PIC stated that water is added to dilute the solution. EHS educated on maintaining proper sanitizer concentration. CDI - Both cloths removed and sanitizer solution remade.

REPEAT: 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between crevices of prep tables. EHS educated on utensil storage. CDI - PIC took utensil to be re-W/R/S.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed at ice machine air filter.

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 employee drink stored on containers of flour. CDI - Drink relocated to designated area.

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

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food empoloyee handle raw beef then handle RTE foods with same gloves. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut tomatoe cold held above 41 degrees F and taziki sauce overstacked in prep coolers above 41 degrees F. CDI, foods recently placed in unit according to PIC and relocated to cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cut tomatoe prepared in morning cooling in covered containers in walk in cooler. CDI, covers removed to facilitate heat transfer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed couple wet wiping cloths on prep surfaces and sanitizer bucket testing low.

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 in soiled holster. Observed knives wedged between prep tables.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Observed hot water at 83 degrees F at handwashing sinks and 3 compartment sink. PIC stated facility is aware and looking to repair. Facility has water, however, verification required to ensure sufficient hot water is provided to meet peak hot water demands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Ice machine had yellow build up on wall. CDI- Cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Items recorded out of temp. (See chart). CDI- Discarded. 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. Flour bin stored with handle touching product.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal swearer stored on rack next to food storage items.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Employee filled up sanitizer in handsink. CDI- Corrected via education. Use handsinks for handwashing only.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two food items recorded above 41F (see chart). CDI- Discarded. REPEAT. Improvement noted on cold holding from last inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One sanitizer bucket recorded at 0ppm bleach. CDI- Re filled.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed an employee on cook line put on new set of gloves before washing hands. CDI - EHS instructed employee to wash hands before putting on new gloves after changing tasks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit 2 holding foods such as cooked beef, melon and mixed vegatables above at 47 F. CDI - EHS instructed PIC to swich to TPHC procedures for prep unit 2. VR.

3-501.15 Cooling Methods - PF Observed tomatoes cooling in reach in at 61 F, with lid on container. CDI- PIC moved tomatoes to a reach in freezer and removed lid.

6-303.11 Intensity-Lighting - C Observed lights flickering on and off in WIC. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sweater hanging from dry storage racks.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ladder blocking hand sink near grill area. CDI- ladder was removed. REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf There was not any paper towels at hand sink near grill area. CDI- Paper towels were placed at hand sink.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed food that was prepped that did not meat the cooling parameters. PIC stated that food was prepped 1 hour before inspection. CDI- Food was placed in walk-in cooler (uncovered) and allowed to further chill.

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

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 sliced lettuce in walk-in cooler, cooling tightly covered. CDI- Lid was partially removed to allowed for proper cooling.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. personal drinks stored on top of ice machine. CDI- Moved.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Wet rag observed in handsink. CDI- Keep rag out of sink, sink cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple cold-holding violations; food was overstacked, cooling in prep units and in flip top 3; unit is placed in between a grill and a fryer. CDI- Foods discarded. Facility must hold 41F for cold-holding. This is 4th cold-holding violation in a row. Must meet compliance or face an ITS.

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 Large plastic tubs of ranch cooling in WIC covered. CDI- Portioned out.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer bucket recorded at 0ppm bleach. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified manager was onsite during food operations. A certified manager shall be present at all hours of operations. - 2 points.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat foods in walk in cooler. CDI- Foods were rearranged during the inspection. 0 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed lamb in hot hold cabinet hot holding <135 degrees. F. CDI- some of the lamb was reheated for hot holding to >165. Other lamb was placed on a 3 hour time discard. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Housemade sauces, cheese, blanched vegetables, lettuce and other foods in the walk in cooler were cold holding greater than 41 degrees(see temp grid). Ambient air of the unit was also cold holding >50-60 degrees. PIC called a repair operator is set to show up onsite ASAP. All foods that were less than 45 degrees were placed in ice baths,freezer units and cold hold units to cool/properly cold hold foods until walk in cooler condensers are addressed. Facility has until the end of the business day to have walk in cooler able to properly cold hold all foods at 41degrees and below or will have to be closed until unit is addressed. VR - 3 points.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Quat sanitizer bucket was reading < 200 ppm when checked. Ensure that all quat sanitizer is 200-400 ppm. CDI- sanitizer was changed to adequate concentration. -.5 points.

6-303.11 Intensity-Lighting - C Lightning in walk in cooler is not at least 10 ftcd. Illuminate walk in cooler with better lighting. 0 points.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Soiled containers and utensils were being stored on the back prep hand sinks. Ensure that hand washing sinks are accessible at all times. Also remove buildup from along the exterior portions of both the hand sinks located in the prep area. CDI- utensils were removed from hand sink. -1 point.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Pre cooked gyro located in the reach in 2 door, raw shrimp located in the ice bath and lettuce located in refrigerator drawers were all cold holding > 45 degrees. This is an repeat item. CDI- out of temp foods were placed in the freezer and on time for corrective actions. -3 points. Adjust cold holding violation or risk being placed on a risk control plan moving forward to better reach compliance with this violation.

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 Facility was cooling freshly prepped cole-slaw located in the walk in cooler in a dense container while being fully wrapped. CDI- cole slaw was placed in the freezer unit and unwrapped for caressive and proper cooling methods. REPEAT but no escalation of points based on overall cooling improving. -.5 points.

3-304.14 Wiping Cloths, Use Limitation - C One quat sanitizer bucket was registering below 200 ppm when checked. CDI- Adequate sanitizer was mixed and placed in sanitizer bucket. 0 points.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishes in 3 comp sink in water that was less than 110 degrees. CDI- dish water was dumped and hot water was added to the 3 comp sink to raise the temperature. -.5 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut lettuce was being stored out at room temperature unattended too following prep, cheese in walk in cooler was 46 degrees. Lettuce at cold hold unit was also greater than 45 degrees. CDI- All out of temp foods were placed in walk in cooler for cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Several foods left in the flip top cold hold unit overnight lacked dates, several tcs foods such as hosuemade sauces and cheese were lacking dates in walk in cooler and reach in 1 door. CDI- PIC started date marking foods as needed during the course of the inspection.

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 Cut melons, tomatoes and lettuce were cooling in dense plastic containers with lids stacked on top of each other. This caused for cooling complications. CDI- PIC moved foods to shallow metal container and placed inside the freezer for maximum air flow.

3-307.11 Protect food from contamination sources not specifically noted by code. Food employees were prepping raw shrimp in 3 comp sink that contained dirty dishes in the adjacent basin. Ensure that food is protected from all sources of possible contamination and that the 3 comp sink is free of soiled dishes, is washed, rinsed and sanitized prior to being used for food prepping.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove grease buildup from exterior of the fryer. General Comment: Facility recieves cut melons from another showmars location. EHS did not see melons being transported in proper equipment that would keep them cold. Ensure that food is handled so temperatures are not compromised when enroute to this location. Have walk in cooler adjusted so that it is cold enough to propelry cool and cold hold. Walk in cooler is being heavily used and contained foods right atr 45 degrees.

4-501.11 Maintain equipment in good repair. Observed numerous gasket throughout the facility in need of replacement.

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 walks in prep area near grill in need of cleaning.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed cook at grill handle raw burger and change gloves to work with ready to eat food without handwash between glove changes. CDI instructed employee to wash hands and change gloves and he complied.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed coleslaw, mac n cheese, fruit, and ranch dressing at greater than 45 degrees. CDI since food stocked in prep unit at 9:30 this morning all items discarded.

3-501.13 Use approved thawing methods. Per discussion with PIC it was determined that fish is thawed in morning under running water . Advised that this was not possible since water currently coming out of cold tap measures 82 degrees and can't exceed 70 degrees. No points taken since proper cooling occuring and was not direct observation. -0 - points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths for trays in front service area being held in bucket with no measurable QAC sanitizer. CDI too many towels observed in sanitizer bucket . Excess towels removed from bucket and bucket refilled with QAC sanitizer at proper concentration.

4-501.11 Maintain equipment in good repair. Observed ambient temperature of prep unit 3 was at 60 degrees on lower prep unit . CDI discarded all tcs foods and advised PIC not to put cooler back in service until technician services unit. 10 day verification required.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee handle raw burger and then went to work with ready to eat foods without washing hands or changing gloves. CDI corrected by instruction and employee washed hands and changed gloves.

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 on faces of equipment and gaskets.

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Observed lettuce stored in ice/water which was undrained. CdI by instruction.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walk in and dish storage area with build up of debris and in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in prep area in need of cleaning.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed gyro meat on the cooking spit with the flame turned off while the outer portion of the meat was at ~110F. CDI- instructed PIC to cook product to completion before turning off the flame.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed rice in a flip top cooler cold holding above 45F (see chart). CDI- the rice portion bags on the top of the container were relocated to the walk in cooler and ice was placed on top of the rice that remained in the flip top cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce cooling in the walk in cooler at 58F while in a high volume container with the lid on. CDI- ice was added to the product to allow for faster cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 2 dry good storage containers not labeled.

6-502.12 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 residue accumulation on the wall behind a flip top cooler and in some areas along the cook/prep. line. Improvements made since last inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce cardboard boxes stored over ready-to-eat foods in the walk in cooler. CDI- storage rearranged.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P An employee informed me that the chicken filet on the grill was fully cooked. When checked, the temperature of the filet was ~157F. CDI- chicken was held on grill until it was above 165F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust accumulation on the walk in cooler fan coverings.

6-502.12 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 debris accumulation along the walls of the cook line.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods such as chicken salad, macaroni cheese, and pasta salad in the walk in cooler. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic buckets stacked clean with dried food debris on them. Some of the buckets also had sticker residue on them. CDI- items set aside for recleaning.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed a large rubbermaid storage container full of leaf lettuce in the walk in cooler. The lettuce was at 51F at 3:20PM and was made and set in the walk in cooler for cooling at 10:00AM. CDI- lettuce discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheeses above 45F in a flip top cooler (see chart). CDI- cheese was relocated to walk in cooler for 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 lettuce in a rubbermaid storage container at 51F after cooling for more than 4 hours. The lettuce was cooling in a high volume container with the lid affixed. CDI- product discarded. Instructed facility to use ice layers between salad layers or to divide salad into smaller containers for more rapid cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the compressor unit in the walk in cooler with dust accumulation on it and the shelving above the 3 compartment sink with large amounts of grease residue on them. Minor improvements made since last inspection.

6-502.12 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 residue accumulation on the walls along the cook line in the kitchen.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 7 soda nozzles with debris accumulation on them. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed a sanitizer bucket and one sanitizer spray bottle both with 0ppm quat concentration. CDI- items emptied and refilled to proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in a flip top cooler cold holding above 45F (see chart). CDI- items placed into walk in cooler for cooling.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed vegetable dicer with missing plastic 'teeth.' VR required in 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed 4 gaskets with soil accumulation and a dry good storage shelf near the 3 compartment sink with debris accumulation on it.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease accumulation on walls along the cook line.

2-101.11 PIC shall be present during all hours of operation.-PF Observed PIC entering facility at 845 as inspector entered. Staff, already prepping TCS foods had been working since 8am.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some slight debris on utenisl or two but three slicers stored yesterday without proper cleaning. CDI- removed to clean; Repeat Violation

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed reheated n, shaved gyro meat at 155 F from yesterdays cooled log. CDI- removed and reheated above 165 F. OBSERVED SLOW GRADUAL REHEAT PROCESS UPON ENTERING; REHEATING TO 165 F MUST BE DONE WITHIN 2 HOURS OF REMOVAL FROM COLD HOLDING

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 better date marking with the exception of yesterday's cole slaw and feta spread not date marked in prep unit. CDI- date marked

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed excessive grease residue accumulation on parts of vent and outsides of some equipment.