COOK OUT #39

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted/corroded shelving in walk-in cooler. Observed rusted/corroded support brackets and shelving throughout kitchen area. Replace/recondition rusted/corroded support brackets and shelves. 4-501.11 Maintain equipment in good repair. Observed ice build-up on compressor fan in walk-in freezer. Repair compressor fan to preclude build-up of ice.

-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 food debris accumulation on interior surfaces and gaskets of prep units. Observed shelving in need of cleaning in WIC and WIF. Increased and more thorough cleaning frequency recommended.

-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 multiple small holes in walls in and around dish pit area. Observed damaged floor tiles near facility entrance door, in WIC and in area near fryers. Observed low floor tile grout throughout facility. Repair or replace damaged tiles and floor 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 floors throughout facility in need of cleaning, especially in hard to reach areas such as corners and under/behind equipment. Observed debris accumulation on floor of WIF. Increased and more thorough cleaning frequency recommended.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf./5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed items stored on top of hand sink blocking access. -CDI- EHS educated PIC on proper use of hand sink and maintaining it accessible and items were removed. -1-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lettuce stored over hush puppies, mayo, a cut cabbage for Cole slaw. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 that had been heating for more than 2 hours at 144F. -CDI- PIC voluntarily discarded items. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep units and cold drawers above 41F. Refer to temperature chart. Observed ambient temperatures of units between 41-45F. -CDI- PIC voluntarily discarded items. PIC to hold units on TPHC until repairs can be made. **REPEAT** -3- 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)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed cut cabbage (for Cole slaw), hot dogs, barbecue, quesadillas and cut lettuce with no date marks. Per PIC, items were prepared prior date. -CDI- PIC properly date marked items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing./4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed some wet stacking and items not stored in a self-draining position. -CDI- PIC unstacked items. -0-

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 accumulation in interior surfaces of prep units. Observed food and liquid debris on bottle of shelf over TCS foods at the cook line. Observed shelving in need of cleaning in WIC. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./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 floor tile near door. Repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceilings and floors in need of cleaning, especially in hard to reach areas. Observed debris accumulation on floors of WIF. Increased and more thorough cleaning frequency recommended. -0-

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed 3 different employees recontaminate hands by not using barrier to turn off handsink. CDI- EHS educated PIC on procedures for when to wash to share with employees. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed an employee handling RTE, TCS, and cooked foods at multiple stations while also handling single service items, working containers, and contaminated equipment without a glove change or hand wash. CDI- PIC and EHS discussed the situation and when a handwash or glove change would be necessary. PIC also had employee discard gloves and wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 tongs with heavy food residue stored as clean. CDI- PIC removed items to be w/r/s. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed pan of shredded chicken temping at 61F after cooling in WIC overnight. PIC stated that the shredded chicken was repurposed from chicken used the previous day and had been put in WIC at end of night shift. CDI- PIC voluntarily discarded. *REPEAT* For more information, please visit: www.meckncgov/foodsafety 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. Observed 2 plastic pans of prepped cheese quesadillas in flip top unit temping at 50F. PIC stated the items had been prepped around 10am. CDI- PIC removed items to cool. *REPEAT* For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 shredded chicken fail to clear cooling parameters. Observed cheese quesadillas being cooled in flip top unit. CDI- see item #20, cheese quesadillas were moved to WIC, and EHS educated PIC on effective cooling methods. *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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 heavy debris accumulation in WIF. Observed food and liquid debris on bottle of shelf over TCS foods at the cook line.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw chicken stored above RTE pork and raw beef. *CDI - PIC moved item to lower shelf correcting storage order. For more information on food storage order 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 - cooling cooked ground beef and shredded chicken moved from WIC to small flip top not meeting cooling parameters. *CDI - PIC voluntarily discarded items. NOTE: Items should fully reach 41F or less before being moved from WIC and placed into cold holding equipment. 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- *Observed - Raw beef patties, Cut lettuce and shredded cheese above 41F. *CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 Ground beef and Shredded chicken cooling in small flip top after being removed from WIC. Items did not reach 41F before being removed from WIC and being placed into cold holding equipment. Cooling rate was not being met and cooling parameters were missed. *CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in the facility during inspection. Needs to have one at all times during food preparation. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee cleaning equipment in the hand sink. CDI. Education was provided on the uses of hand sink. Equipment was taking to the 3 comp sink for proper cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed corn dogs and hot dogs in the RI, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. ***improvement from last time For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without hair cover. CDI. Employee wore one from PIC. Repeat.

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 in use ice scoop stored on surface with build up. CDI. PIC removed and cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on all the pans and containers stored as cleaned above the 3 comp sink. Keep dishes dry before stacking them up.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired test kits in the facility during inspection. CDI. PIC ordered new ones.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left opened when not in used. Keep doors/lids closed to prevent insects/rodents harborage. -

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 water on the floors and food debris behind cooking lines. Also build up on the hood system. Needs to be cleaned. 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 drink on food prep area. CDI PIC voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 pork, chili temperature below 135F. CDI- PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed hush puppies in WI, CH at temperatures above 41F. CDI. PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 container of spice without label. CDI. PIC labeled.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without hair cover. CDI. Employee wore one from PIC.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths in sanitizer at concentrations above requirements. CDI.PIC changed solution.

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 the sides of prep units with grease. Insides of prep units with food debris. Shelves have food build-up.

5-205.15 Maintain a plumbing system in good repair. Observed clogged sink under 3 comp

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 water and food debris through out the floor. Needs to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed quesadilla mix and lettuce in prep cooler above 41F. PIC stated that it was just made at 10 am. EHS educated PIC on cooling TCS foods down to 41F before putting in prep unit cooler. CDI PIC put foods in freezer to quickly cool down. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 food employees with watches on arm. CDI Employees removed watches 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee with no head covering. CDI employee put a hat on.

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 trays stored facing up and cups stacked to ceiling outside of plastic. CDI PIC inverted trays and unshackled cups and put them in plastic.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed wall near WIF door with large amount of chipping paint. 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 vent cover in ceiling above prep station. CDI PIC put cover back on

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 in WIC on shelf with customer food. Observed employee drink on rack with clean dishes. CDI PIC moved employee items.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. Observed employee washed hands and turn off the faucet handle with bare hands. CDI- PIC corrected the employee to wash hand properly, education provided. Hands washing signs provided at the time of inspection. -2 pts-

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one of the two hand sinks with broken soap dispenser and no paper towel available for employee to wash their hands. CDI- PIC fixed and provide the supplies-1 pts-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw bacon stored above cooked pork BBQ, and unwashed produces stored above RTE foods in WIC. CDI- PIC re-arranged the order of items. Education provided at the time of inspection. -1.5 pts-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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. Observed sanitizer solution was too strong, CDI- PIC corrected the solution into the proper concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed uncleaned and broken pans stored as cleaned. CDI- PIC took items down to rewash, rinse and sanitize. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up around outside and inside the ice bins/ and ice machine. NEED Clean. -1.5 pts-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 2 pans of pork, chili temperature below 135F. CDI- PIC reheat items to 165F and keep hot at least 135F for hot holding. -1.5 pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on all the pans and containers stored as cleaned above the 3 comp sink. Keep dishes dry before stacking them up. -0.5 pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left opened when not in used. Keep doors/lids closed to prevent insects/rodents harborage. -0 pts-

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 missing vent hood covers above stoves. Greases and build up on the hood vents. In need of cleaning. -0 pts-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no vomit kit on site, CDI-PIC printed it on site,

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 a prep unit holding half the food above 41F.The left side was holding hamburgers, chicken, hotdogs above 41F, the other side was 40F. CDI-Maintenance was on site and observed the unit was frozen at the fans, maintenance was fixing when EHS left and PIC said they will not use until it is fixed. PIC moved food to the WIC because they brought it out around 9am.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed grill bricks in the bathroom, PIC said they use it for cleaning the oven (they were in packages in a box) CDI-PIC voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed 2 prep units not working, frozen fans-maintenance was on site and repairing. No TCS foods left inside when EHS left. WIF door has no latch on the front and an unapproved door knob. Rusted shelves throughout facility. 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 floor tiles broken and low grout throughout kitchen. Wall cove by the mopsink with broken tiles and low grout. REPEAT.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed PIC and 2 food employees wash hands and turn off faucet with bare hands. CDI-PIC took charge and taught them how to do it with the paper towel.

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee BHC lettuce and putting it out for use. CDI-EHS stopped employee and they voluntarily discarded food.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed tomatoes over pickles. All other storage was correct. No points taken today.

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 bbq sitting in the hotwell, food employee explained they put it in around 8:15 at 42-67-112F. (3 batches) EHS explained they must reheat it on the grill, not on the hotwell. Sicne it was before the 2 hours mark they were allowed to reheat. CDI-PIC reheated to 175F on the grill, one was only 107F and since they did not make the 2 hr mark 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 cheese stacked too high at 44F, and ground beef in the cold drawer at 48F. PIC explained they had recently prepped it and put in there. Cheesecake at 56F from last night in the cooler. CDI-PIC put back in the WIC to cool. Voluntarily discarded cheesecake (cooler cooled back down to 40F)

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility using TPHC for lettuce, tomatoes, cheese, shredded cheese, coleslaw, quesadillas all on time. They only had procedures for slaw, tomatoes, lettuce. CDI-EHS and PIC made procedures for cheese, shredded cheese, quesadillas.

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

4-501.11 Maintain equipment in good repair. Observed 3-comp sink overflowing, it overflowed 3 times since EHS was in the building. They can control the flow but the employees are not watching it and causing backsplash issues. The prep cooler with the cheesecakes flips at night and was holding cheesecake at 56F. Ppre pcoolers have water int he bottom of them. Cold drawers are hard to close and slightly off track. VR REQUIRED 6/27/2022.

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 the sides of prep units with grease. Insides of prep units with food debris. Shelves have food build-up.

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 tile and grout broken throughout the kitchen

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 containers of bbq and cheese sauce below 135F in the hotwell. PIC said they were holding it there until it is to be used. CDI-EHS explained for items to be HH (unless on TPHC) they need to be cooked and then held at 135F or above. PIC reheated to 177F

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hushpuppies at 45F in the prep unit and cold drawers, all other food in both units were in temp. Cheese stacked to high in the prep unit which could cause future temp issues and hotdogs were 49F. CDI-PIC unstacked cheese and moved it and the hotdogs to the WIC since they were in time allowance.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black build-up in the cold drawers (beside the pans) Backsplash on the soda machine needs cleaning. Sides and underneath of prep units.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken floor tiles and low grout throughout facility. Observed wall cove next to the mopsink missing-they have the piece and they are going to re-chalk it 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, ceilings in need of cleaning.

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 chopped lettuce prepared on 06/27/21 being held above 41F in walk-in cooler. CDI: Education provided and PIC voluntarily discarded product.

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 chopped lettuce cooled overnight in deep plastic insert pans covered with lids and stacked 2-3 deep. CDI: Education provided and PIC voluntarily discarded product.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee put on gloves without washing hands. Spoke to employee about proper handwashing procedures. CDI- Employee washed hands, then put on gloves.

3-304.15 (A) Gloves, Use Limitation - P Observed employee work with frozen breaded chicken tenders, then begin to work with ready to eat food without glove change. Frozen breaded chicken tenders and breasts are undercooked as stated on the boxes. Items are not cooked. Nuggets are fully cooked. CDI- Spoke to employee about when to change gloves and washed hands. Employee did very well washing hands and changing gloves after education. No other issues we seen afterwards.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bucket stored on top of the prep top above food items. CDI- Sanitizer bucket moved.

4-502.11(A) Maintain utensils in good repair. Observed spatulas torn. Replace to make easily cleanable.

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 one employee wash hands properly but did not use a barrier to turn off faucet and wash hands for less than 15 seconds. CDI Instructed PIC and hands rewashed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans that were greasy to the touch. CDI items moved to be rewashed.

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 lettuce prepared at 10:30AM in walk in cooler at a temperature of 48-54F. The current time was 3:00PM. CDI - PIC voluntarily discarded lettuce.

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 that had been prepared 5 hours earlier that were covered and stacked in plastic containers. CDI - Talked to PIC about proper cooling methods and changes to procedures that could aid in cooling lettuce to 41F or below in 4 hours or less. PIC voluntarily discarded lettuce. Repeat.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C Observed single service cups stored upright and unprotected and interior exposed to potential contamination.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster with lids open. Dumpster was full and began to overflow

4-202.18 Ventilation Hood Systems, Filters - C REPEAT Observed missing hood filter in hood system.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

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 chopped chicken stored in prep cooler, cooling with lid on. CDI moved to walk-in uncovered. observed quesadillas in walk-in cooling with plastic wrap cover. CDI removed cover.

4-202.18 Ventilation Hood Systems, Filters - C observed missing hood filter in hood system.

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 sliced cheese and chicken quesadillas being held with TPHC procedures but no written procedures available for these items. Emailed TPHC form to PIC to complete. Will follow up that form is completed for these items.

4-202.18 Ventilation Hood Systems, Filters - C Observed hood system missing one hood filter. Need to operate hood with all hood filters in place.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed presence of flies in kitchen, need to use pest control measures to eliminate fly problem. Will follow up that fly problem is addressed.

4-501.11 Maintain equipment in good repair. Observed refrigerated drawer unit used to thaw frozen fryer foods such as chicken fingers and corn dogs that appears to not be cooling properly, thermometer inside reading 63 degrees. All foods that were thawing were observed at 45 or below. Have drawer cooler repaired to properly operate. Will follow up within 10 days that drawer cooler is properly cold holding. GENERAL COMMENT: Investigated SR# 76712 during inspection, follow up for fly problem is related to the service request.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken breast cooked on flat grill t o a final cook temperature of 140 before placing in pan on flat grill for hot holding. Be sure poultry reaches required 165 degree final cook temperature for 15 seconds min. CDI- Chicken reheated on grill above 165 then hot held on flat grill.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC handling food not wearing a hat or hair restraint.

4-501.11 Maintain equipment in good repair. Observed main prep cooler with damage on inside of door, needs repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one onion slicer stored as clean with some onion debris on blade guard. CDI- Slicer placed in dish area for cleaning.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Observed cheese quesadillas being time marked and held with TPHC procedures but no written TPHC procedures available for quesadillas. Emailed PIC a TPHC form to fill out.

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 ground beef cooling in make table. Observed procedure involving cooked hot ground beef being placed on top of the still cooling ground beef which re-warms the cooling beef and slows the cooling process, pan stays in make table up to 8 hrs. CDI- PIC will revise cooling procedure to only keep the pan in make table for 4 hrs and then place the pan of meat in the walk in cooler to rapidly cool and meet 6 hour required cooling window. GENERAL COMMENT: #48 Observed hot water at 3 comp sink not exceeding 115 degrees, this is borderline hot enough to handle proper dish washing. Recommend having water heater adjusted to be sure proper temperature hot water is always available.

3-302.12 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 mixture not labeled in kitchen area.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (inside reach-in units, sides of cooking equipment, shelving, kitchen equipment)

6-202.11 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 fixture in kitchen food prep area with light bulbs that are not shielded.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee change gloves without washing hands. CDI by instructing employee to wash hands before changing gloves.

.3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced tomatoes stored on top of prep cooler > 45F. TPHC procedure is in place for tomatoes. See item #22. Observed chicken quesidilla stored in container partially on ice bath > 45F. CDI by discard by PIC. (PIC > 4hrs) Observed raw hamburger in small prep cooler > 45F. CDI by moving to walk-in cooler for rapid cooling. (PIC < 2hrs).

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 Obserevd sliced tomatoes on TPHC wihout time mark. PIC stated that tomatoes were just sliced. CDI by marking tomatoes with time.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled bulk container of salt. Label

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 container with soiled water.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC not certified.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed towel dispenser at front service area not working. CDI by repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tape residue on metal pans stored as clean on the drying rack. CDI by wash, rinse, sanitize.4-501.114 Maintain sanitizer at correct concentrations. -P Observed utensils stored as clean on the drying rack testing 0ppm chlorine sanitizer. CDI by wash, rinse, and sanitize.

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 ground beef in walk-in cooler without date mark. CDI by date marking.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Remove trapped or dead insects. Observed fly glue trap stored above drainboard of 3 comp sink. Observed fly traps full of flies. Replace traps when full.

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 foam cup stored inside sugar bin.

4-703.11 Hot Water and Chemical-Methods- Sanitizing solutions must be maintained at 50-200ppm chlorine. Observed sanitizer buckets with 0ppm chlorine according to test strip. CDI by refilling and testing at 200ppm.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Maintain all cold held TCS food items at 45F or below. Observed diced chicken at quesadilla station cooler stored > 45F. CDI by sending chicken to freezer for rapid cooling. Observed raw hamburger stored in flip top prep cooler > 45F. CDI by removing and sending to walk-in cooler for rapid cooling.

3-304.12 In-Use Utensils, Between-Use Storage- Store in -use utensils on a clean surface. Observed ice scoop at drive thru window stored in standing/dirty water. CDI by sending scoop and holder to wash.

3-501.15 Cooling Methods- Foods in cooling process must be cooled in walk-in cooler or on ice bath. Observed ground beef, chopped chicken on line ready for service and still cooling (50-55F). CDI by moving foods to ice bath, cooling to 45F, and then returning to line cooler.

3-304.12 In-Use Utensils, Between-Use Storage- Observed ice scoop for large ice machine at drive thru window stored in dirty standing water. Clean and sanitizer scoop holder.

3-304.15 (B)-(D) Gloves, Use Limitations- Observed employee touching pants and not changing gloves before touching ready to eat food. CDI by instruction with PIC.