COOK OUT #38

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed torn gasket at bottom outer corner of walk-in freezer door. Tear is allowing for periodic build-up of ice around door preventing proper closure. Replace gasket.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed metal shelving unit and compressor stored in dumpster enclosure. PIC working with maintenance and dumpster company to have items removed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing cover on electrical panel in bathroom. Observed hole along bottom of wall across from toilet. Both uncovered panel and hole are in wall adjacent to walk-in cooler. Replace cover on electrical panel and repair hole in wall.

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 one pan of opened package of hotdogs that bore no date label, stored inside the WIC. CDI: PIC created date label with opened date. 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 .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed multiple stacks of single-use containers stored out of it's original packaging, right-side up, along the make line. CDI: PIC inverted all stacks of single-use articles to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed rusted shelves above produce prep sink. Repair/replace rusted shelves so that they are smooth and easily cleanable. REPEAT VIOLATION. *Note: Although a repeat violation, much improvement has been made since previous inspection. EHS reducing to half point deduction today.

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 ice buildup on interior non-food contact surfaces and floors of WIF. PIC stated work order in to have freezer checked on. REPEAT VIOLATION.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee handle raw bacon with gloves, then change gloves with no hand wash to work with ready to eat food. CDI EHS redirected employee to wash hands before donning new gloves. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee handle and move items into WIC, then change gloves without hand wash in between to work with ready to eat food. CDI EHS redirected employee to wash hands and don new gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal containers stacked clean with sticker residue, touching the food contact surface of the next container. CDI Containers returned to dish area for re wash. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items and the equipment ambient holding above 41F. Items over 4 hours in units were voluntarily discarded. Other items placed back in WIC. Facility voluntarily closed until three prep units are repaired and properly functioning. VR 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed multiple tcs foods on TPHC with no time stamp (sour cream, coleslaw), that PIC stated were on TPHC and paperwork stated was on TPHC. Other items just placed out and no new time stamp. VR required Repeat 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed multiple items (tomatoes, coleslaw, sour cream). Items discarded VR required

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple bins and pans stored as clean and wet stacked at dish area.

4-501.11 Maintain equipment in good repair. Observed three prep units holding ambient and TCS items above 41F. Pooling water in large prep unit. Repair. Observed lids on prep units broken at hinges. Repair.

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 and residue in all prep units, along surfaces of equipment like ice cream dispenser. Clean with more frequency.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing grout in many floor tiles throughout facility. Re grout 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 debris and residue on floor throughout facility. Clean with more frequency.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside of the ice machine with large amount of buildup. REPEAT

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed multiple tcs foods on TPHC and time label is incorrect. CDI PIC corrected labels.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 2 dented cans in dry storage and not labeled ‘do not use’. CDI PIC voluntarily discarded dented cans.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside of the ice machine with large amount of buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese slices on ice at grill above 41F. PIC stated that they were taken out of refrigeration at 10 am this morning. CDI PIC put cheese in WIC to cool down and ice completely around pan that hold the slices. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed that facility’s written procedures is not in compliance with the 2017 Food Code. It does not state to label the food with the discard time. CDI PIC printed an approved updated copy of procedures from another location. Facility will keep the updated copy on file. REPEAT TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bucket on the same shelf as food. CDI PIC moved the food.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scooper handle buried in the ice bin. CDI PIC removed scooper. REPEAT

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed hotdogs put on time with initial temperature 46F CDI PIC voluntarily discarded. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed food being held on time with no discard time marked on labels. CDI PIC stated that the food usually only last a couple of hours at the most and PIC corrected labels 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed that facility TPHC procedures are not in compliance with 2017 Food code. VR needed 9-29-24 TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scooper buried in the ice machine. CDI PIC removed scooper from ice machine and w/r/s it and the holding container.

4-501.11 Maintain equipment in good repair. Observed facility putting items in the cold drawer on ice to assist with keeping it 41F or below. PIC stated that the equipment goes out often.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no omitting/diarrheal event cleanup instructions at facility. CDI EHS provided instructions For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at 3 comp sink and in buckets at 500 ppm. CDI PIC educated employee and she refreshed the sanitizer solution to 100 ppm chlorine. 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 2 bags of raw chicken breast in cold drawer above 41F. PIC stated that they were thawed out yesterday. CDI PIC voluntarily discarded chicken breast. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed scooper used for peanut butter stored unprotected on top of the container. CDI PIC moved scooper to 3 comp sink to be washed/r/s

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service tray and cup stored unprotected directly under ceiling air vents. CDI PIC moved cups and inverted trays.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors throughout facility with buildup and residue. Also observed ceiling vent covers with large amount of dust buildup. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers with sticker residue stacked clean so that sticker residue is touching food contact surface of next container. CDI PIC moved all items to be re cleaned to 3 comp sink. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn dogs holding below 135F. Items are placed on 30 minute hold per policy and then discarded. CDI Discussed placing hot dogs on TPHC and filled out paperwork during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hotdogs in bag in prep top to right of cook top holding above 41F. CDI EHS discussed importance of holding cold items stored below line on containers in prep top. Removed all hotdogs holding above 41F. Repeat but improvement throughout facility. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 black residue buildup on soda white handles at soda machine. Clean and increase cleaning frequency to maintain clean. Observed build up and debris on freezer floor. Increase frequency of 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. Cracked tiles and grout missing from tiles throughout facility. Require repair. 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 floors and walls with residue and build up. More frequent cleaning required. Repeat

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - Observed no paper towels stocked at handsink in bathroom and handsink next to ice machine. - CDI - PIC stocked paper towels at both sinks. 6-301.14 Post a handwash sign at each handsink. - Observed handsink in bathroom lacking required signage. - CDI - EHS provided PIC with signage; PIC posted signage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed raw burgers and raw chicken holding above 41F in cooler drawers next to grill. Also observed watermelon holding above 41F in milkshake flip top unit near walk up window. - CDI - PIC placed burgers and chicken on TPHC. PIC stated unit was stuck in defrost mode; PIC turned unit down which turned off defrost mode. EHS observed ambient temperatures to recover. EHS recommends having someone service unit to ensure it is properly functioning. PIC moved watermelon to WIC to quickly cool. Lid to flip top had been left open; PIC closed lid and instructed employees to keep lid closed when not in use. - *NOTE: Risk control plan may be implemented or permit action may be taken at next inspection if cold holding violations persist. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed chlorine sanitizer at a concentration above 150ppm in sanitizer bucket for wiping cloths. - CDI - PIC replaced sanitizer to a correct concentration of 100ppm.

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 black residue buildup on soda nozzles at soda machine. Clean and increase cleaning frequency to maintain clean. - CDI - PIC cleaned and sanitized soda nozzles.

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/cracked/missing floor tiles along cook line and wall tiles at mop sink area. Repair all damaged tiles and replace missing tiles. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed floors and walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

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 not able to verify a certification for food protection manager. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer solution in 3-comp sink with a concentration of 10 ppm. CDI: Employee added more chlorine and concentration reached 50 ppm. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed a final cook temperature of a raw beef patty to be 133F. CDI: Employee continued to cook beef patty until 155F or above was reached.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili hot holding in hot well that had been reheated a little over an hour prior with temperature of 110. PIC stated that the chili is typically reheated on the burners before being moved to the hot well. CDI: PIC reheated chili to 165F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken and raw hamburger patties with temperatures above 41F in flip top/RI unit beside grill station. PIC stated that the amount of time the chicken had been there and out of temperature is not clear. PIC stated raw burgers were stocked in the unit around an hour and a half prior. REPEAT CDI: PIC voluntarily discarded chicken and raw burgers were moved to WIC to quickly cool. Ambient air temperature of unit was 17F. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed RAID insecticide being stored in facility. CDI: PIC removed product from facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple bins and pans stored as clean and wet stacked at dish area.

4-501.11 Maintain equipment in good repair. Observed flat top grill with right side not functioning properly and unable to cook burgers throughly. Facility has put in a maintenance request and will only use the left side of the grill to cook raw products efficiently. Verification required within 10 days to ensure equipment is functioning properly.

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 WIF floor with debris and food present. WIF floor in need of cleaning. Observed build up on ceiling vent covers accumulating. Keep clean.

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 not certified as food protection manager. REPEAT

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chili on burners that had been reheating for over two hours with temperatures not reaching 165F. CDI: PIC voluntarily discarded. 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 pulled pork from a commercially sealed package reheating for over two hours with temperatures not reaching 135F. CDI: PIC voluntarily discarded.

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 plastic bin of quesadillas in RI cooler with temperatures above 41F. PIC stated that the bin was out of temperature control for a limited amount of time after being pulled from the WIC. CDI: PIC took bin of quesadillas to WIC to cool down quickly. REPEAT. points not escalated due to improvements from last inspection.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed lettuce, cheese, sliced tomatoes, and quesadillas with a start time of 9:59 am for TPHC hold. EHS made this observation at 2:15 pm. time had expired for 4 hour TPHC and were still in use for service. CDI: PIC discarded products and started new batches on TPHC.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in 3 comp sink and two sanitizer buckets with concentration of 200 ppm or more according to test kit. CDI: PIC diluted sanitizer in all locations. REPEAT

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from outdoor dumpster. 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 water leaks coming from ceiling in hallway towards dry storage area. PIC stated that he will call in a repair for the ceiling leak.

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 not certified. CDI by instruction.

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 beverage store on prep table.

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 cooked meat, raw beef patties, hot dog recently placed in flip top prep cooler near grill but unit not maintaining TCS foods at 41 degrees F and below. PIC stated items recently placed in unit. Unit had ambient air temperature of 48 degrees F. Items place on TPHC. Work order placed during inspection. PIC stated they are going to replace unit. Visit needed to ensure long term compliance and replacement / repair of cooler to ensure TCS food are maintained at 41 degrees F and below.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed several sanitizer buckets testing greater than 100ppm chlorine. CDI, sanitizer diluted to required concentration.

4-501.11 Maintain equipment in good repair. Observed 2 lights out under hood ventilation system and 2 fryer basket with some damage.

5-205.15 Maintain a plumbing system in good repair. Observed a drain stopped up below prep sink. CDI, drain unclogged during inspection.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from outdoor dumpster. Repeat.

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 open coffee cup stored on food preparation surface. CDI.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee handle soiled equipment at 3 compartment sink then change gloves before food preparation and handling of clean equipment but not wash hands after changing tasks before doning gloves. CDI employee washed hands. Improvement made since last inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed windex stored over straws at to-go window. CDI, chemical relocated for proper storage .

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed recently prepared cabbage cooling in tightly covered container. Cooling temperature 1 was 47 degrees F and cooling temperature 2 remained47 degrees F at 10:49am. CDI, cabbage relocated to shallow uncovered pan in walk in cooler.

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

4-501.11 Maintain equipment in good repair. Observed ceiling leak in hallway leading towards dry storage room. Observed split gasket on door of walk in cooler. Observed 2 heavily damaged fryer baskets.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug in place in outdoor dumpster.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light shield missing at ceiling light over bread.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed manager PIC recently informed of nonfunctioning prep cooler. Several items held above 41 degrees F and below. Observed some staff turn faucet off with their bare hands after handwashing. CDI by instruction. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

2-102.12 (A) Certified Food Protection Manager. PIC not able to demonstrate that they had ANSI accredited certified food protection manager certification. CDI by instruction.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P - Observed written signed employee health policy did not include nontyphoidal salmonella. CDI, updated written employee health policy handout provided.

2-501.11 Clean-up of Vomiting and Diarrheal Event - PIC not able to provide written procedures for vomiting and diarrheal cleanup. CDI, handout provided.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed employee turn faucet off with their bare hands. 2-301.14 When to Wash - Observed food employee enter prep area from outside of establishment and proceed to prep line without removing gloves and washing hands. CDI, employee washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed quesadilla, shredded cheese, beef cold held above 41 degrees F and below. Observed flip top prep unit on left side not maintaining TCS foods at required temperature and ambient air temperature of unit measured 56 degrees F and below. Quesadilla, ground beef and shredded cheese in unit over 4 hours according to PIC voluntarily discarded by PIC. Lettuce relocated to walk in cooler to rapidly cool. Visit needed to ensure long term compliance and flip top prep cooler repaired and maintaining TCS foods at 41 degrees F and below.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed several items held using TPHC but not written procedures available. CDI, operator had written procedures faxed to facility. New TPHC form provided and completed on-site. Observed no time stamp on cheese. Visit needed to ensure facility following TPHC procedures. Repeat.

7-201.11 Store toxic materials to avoid contamination. -P - Observed cleaner stored over napkins on back chemical storage rack. CDI, chemicals relocated.

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

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamp for tomatoes cheese and slaw on time. Items were placed on time at 9:10am. CDI- Time stamp written for items. Observed no TPHC written procedures for items on time. Sent TPHC form to PIC to fill out.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items with debris near the hot wells.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC touch tomatoes with bare hands while moving transporting container of tomatoes to walk in cooler. CDI- Tomaotes discarded.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed lettuce and slaw cooling at a rate of 0. CDI- Placed items in the walk in freezer for rapid cooling. NOTE: All other items will make time/ temp parameters.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in sanitizer bucket too strong. Sanitizer bleached out the test strip. CDI- Water was added to dilute the salution. Sanitizer was made at proper concentration

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed salt stored in a container with a wet lid. CDI- Lid removed and replaced with a dry one

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in the handsink. CDI- Explained to PIC that ice should be dumped in three compartment sink

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes in the prep top unit at 50F. CDI- PIC placed tomatoes in the walk in cooler for more rapid cooling. REPEAT *Points not escalated due to improvements from last improvements*

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dish drying area.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal drinks on prep surfaces in the kitchen.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in both ice machines located in facility.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken tenders hot holding at 129F. CDI, PIC voluntarily discarded chicken tenders.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F, refer to temperature chart above. Per State Memo this is facilities first inspection of 2019 thus points not taken for items cold holding between 42 and 45F. Points taken for items cold holding above 45F. Corndogs, raw beef patties, raw chicken, and hot dogs cold holding above 45F were placed in walk in cooler to rapidly chill. PIC was educated on new cold holding requirement and understands the expectation for all TCS foods to be held at or below 41F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed rusting on shelves in walk in cooler. Observed build up of food debris on cold holding equipment located on prep 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 slight build up of residue on floors, walls, and ceilings throughout facility. Cleaning frequency needs increasing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed raw chicken at 50F in the drawer cooler on the cook line. CDI - chicken was voluntarily discarded.

General comment 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed unshielded lights in front of the walk in cooler. Shield lights or replace with shatterproof bulbs.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed tomatoes stored above prepped, washed lettuce in walk in cooler. CDI - Unwashed tomatoes relocated to low shelf below prepped lettuce.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean food debris from walk in cooler shelves and dark build up from walk in freezer door gasket.

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 floors with missing grout and damaged tiles.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer at 0ppm in three comp sink. CDI - Chlorine added; rechecked at 100ppm chlorine.

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. Spoon handle in contact with slaw in flip top. CDI - Spoon removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean minor build up from walk in cooler shelves. Improvement noted from last inspection.

5-402.13 Maintain sanitary sewage system.-P Floor drain clogged under three comp sink. CDI - Drain unclogged during the inspection. Recommended using a removable strainer basket to prevent future clogs.

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 floors with missing grout, damaged tiles, and missing tiles near the cook line and dish areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed stickers an tape left on utensils-CDI-Utensils removed and rewashed and santized

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P-Only observed some corndogs reading 50-CDI-Thrown out. All other cold foods were in temperature

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 one pan of lettuce date marked for 8 days-CDI-Correct date was placed on teetuce. Explained to employee to count prep day as day 1.

7-201.11 Store toxic materials to avoid contamination. -P-Observed fly bait stored in ceiling in the path of food-CDI-Fly bait was removed

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed utensils stacked wet-CDI-Utensils removed

4-501.11 Maintain equipment in good repair.-Observed some chipping of shelving in dishwashing area, Broken gaskets on reachin to left of fryer and on walkin, door to reachin that holds raw chicken and beef off track(top door) repair leaks on prep sink and 3 comp sink (right side) and ice buildup in walkin freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed buildup of mold ondoor of walkin freezer, clean all reachin refrigerator units including tops inside and out.

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.-Some areas of floors and walls need cleaning, not bad

4-501.11 Maintain equipment in good repair. Observed chipping on grey shelving in dish area.

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 debris on shelving in walk in cooler.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of debris on vent covers in walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chopped chicken on prep cooler line and raw uncooked bacon stored at room temperature above 45F. CDI-voluntarily discarded. Chicken out of temperature due to being double panned. Observed sliced cheese above 45F on ice due to ice not completely surrounding pan. Explained concept to PIC. PIC stated sliced cheese was just placed out on ice. CDI-ice filled around pan. 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 Observed just chopped burger used for chili cooling in flip top unit above 45F. CDI-taken to walk in cooler to rapidly chill.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up inside ice machine. Observed build-up on soda fountain nozzles. CDI wash, rinse, and sanitize. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed pans on drainboard of 3 compartment sink (just washed per PIC) testing 0 ppm chlorine. CDI by sanitizing at 50 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed corn dogs stored in line drawer freezer > 45F. CDI by voluntary discard by PIC. Observed chopped chicken on line prep cooler > 45F. CDI by moving to walk-in cooler for rapid cooling. Observed temp at 43 F prior to departure.

4-501.11 Maintain equipment in good repair. Observed line drawer freezer with ambient air temperature of 55F. Repair.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Employee restroom needs better cleaning.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. observed solution in sanitizizer buckets to be soiled.

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 areas of floor in need of better cleaning (under storage shelf units).

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice being dumped in handwash sink. CDI by instructing employees to not use hand sink as a dump sink.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer in buckets to be cloudy/soiled.

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

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: HVAC vent above prep table paint chipping. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Shelving above 3 comp starting to rust.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Observed a bucket used for ice was dropped on floor. Employee rinsed bucket. Did not wash, rinse, and sanitize. CDI-different employee cleaned and sanitized the bucket.

6-202.13 Insect Control Devices, Design and Installation - C: Discontinue hanging fly strips near or above food. Stored above/near ketchup holder.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: HVAC vent above prep table paint chipping. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Shelving above 3 comp starting to rust.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean around ice chute in ice machine. CDI-cleaned

4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF: Repair leak inside small prep cooler at make station.

6-501.111 Controlling Pests - PF: Eliminate flies.6-202.13 Insect Control Devices, Design and Installation - C: Discontinue hanging fly stips from ceiling. Creates a potential for flies to drop off in food.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean bun holder at make line, gaskets in lowboy near frying area, and shelving/counters throughout.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors up against baseboards. Clean wall at fry area and where needed. Clean around freezer door.6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Observed shelving near 3 comp behinning to rust. Repair or replace.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Sanitizer less than 50ppm in 3 comp setup. CDI- dishes re-sasnitized and sanitizer remade.

All handwashing sinks shall be supplied with a handwashing sign. Observed no handwashing signs at the handwashing sinks in the kitchen. CDI- handwashing stickers were given to PIC.

All food employees shall wear an effective hair restraint. Observed a food employee working with food without a hair restraint. CDI- food employee put on a hair net.