GRAHAM STREET GRILL

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employees fail to discard gloves during food prep on cookline. Food employees were observed wiping soiled gloves on cloths before returning to use hands as utensils. CDI- EHS discussed with PIC, PIC had employees discard gloves, wash hands, and remove cloths. *REPEAT*

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Deli slicer needing cleaning in hard to reach and hard to see areas contacting food. CDI- PIC had employee remove slicer to 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 .

3-501.17 (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). SEE COMMENT BELOW. 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 . 3-501.18 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 TCS foods prepped on Friday 9/4 being replaced in containers with 9/8 date. CDI- PIC discussed with food employees, had correct date labeling marked on appropriate containers. Ensure dates are marked based on day of original prep, removal from packaging, or based on earliest ingredient. *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 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 TCS being cooled in defrosting units, with tight lidding, and in densely packed containers. CDI- after discussion, PIC removed items to rapidly cool in walk-in without lidding. 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 .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. CDI- PIC removed unclean dry cloths from prep table and from food employees.

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 shelving throughout establishment.

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 outside of metal pans held on dish rack needing cleaning around rim, handles of prep drawers, fan blowing over prep areas, floor of walk-in freezer, all needing cleaning. *REPEAT*

5-501.111 Keep storage areas and bins for waste in good repair. Dumpster bin with rusted holes along bottom area.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P. Observed food employee fail to wash hands after contacting face. CDI- EHS discussed with PIC, PIC had employee wash hands and don gloves. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee fail to wash hands prior to donning gloves. CDI- PIC had food employee remove gloves, and wash hands before replacing. *REPEAT*

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employees fail to discard gloves during food prep on cookline. Food employees were observed wiping soiled gloves on cloths, wiping off prep surfaces with gloved hands used as utensils. CDI- EHS discussed with PIC, PIC had employees discard gloves, wash hands, and remove cloths. *REPEAT* 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw country ham maintained above RTE foods in grill drawer. CDI- PIC adjusted storage order. *REPEAT* 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. Observed TCS foods in flip top / prep unit temping above 41F due to unit having ambient temperature of 46F. PIC placed items on emergency TPHC while within parameters and will be placing a work order. *REPEAT* VERIFICATION REQUIRED on or before 5/10 for prep unit assessment. 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). SEE COMMENT BELOW. 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 . 3-501.18 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 deli meats held in flip top without date mark, PIC stated items were prepped yesterday morning. CDI- dates marked on containers. Observed sliced bologna being held in grill drawer without date, PIC referenced container of sliced bologna prepped on 4/28 in WIC. CDI- PIC voluntarily discarded item. *REPEAT* Ensure foods requiring date labeling are marked throughout establishment to prevent foods from being held outside of 7-day parameter. 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 .

3-501.19(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 TCS foods maintained on time without 4 hour indicator. Foods include chicken wings held on front counter, raw shelled eggs, and portioned slaw and ranch. CDI- PIC had labels created and marked in correct designated areas.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front and back doors maintained open during inspection. No delivery or trash exporting was being conducted. CDI- doors closed.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed plastic and metal pans being wet nested unable to self-drain or air dry.

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 gaskets, dish rack, and walk-in cooler handle needing cleaning.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee fail to wash hands after cracking entire crate of raw shelled eggs. EHS discussed with PIC, food employee donned gloves without washing hands. CDI- PIC had employee remove gloves, wash hands properly prior to replacing. *REPEAT* 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee fail to wash hands before donning gloves. See above comment. CDI- see above.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employees fail to discard gloves during food prep on cookline. Food employees were observed wiping soiled gloves on cloths. CDI- EHS discussed with PIC, PIC had employees discard gloves, wash hands, and remove cloths. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw bacon maintained above RTE foods in WIC. CDI- PIC adjusted storage order. 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. Observed TCS foods held in glass RIC temping above 41F due to ambient temp being above 41F. PIC stated that fridge temped at beginning of shift and employees have since continuously opened and closed unit. PIC removed all items from unit to be rapidly cooled due to being prepped within parameters. PIC stated that items would be placed on TPHC until unit is repaired or replaced. Observed grilled onions and peppers in flip top being held above 41F. CDI- PIC removed items to be cooled in prep unit. Observed boiled eggs and sliced ham/turkey mix being held above 41F in flip top. PIC added ice to items to be rapidly cooled due to being within parameters. *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 .

3-501.17 (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 two pans of sliced deli meats held without dates in flip top. PIC stated items were prepped on morning prior. CDI- PIC had date labels marked on containers. *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 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 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 TCS foods held without dates label in units on cookline. CDI- PIC stated items held for more than 24hrs will be date marked moving forward. Ensure that TCS items held or intended to be held for more than 24hrs are date labeled to reflect 7-day parameters. *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 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 salads prepped in house with tightly fitted lids at end of parameter, per the PIC. CDI- EHS discussed effective cooling methods with PIC, PIC had food employee remove item to rapidly cool in WIC before replacing. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with multiple weddings on hand prepping raw shelled eggs. CDI- see item #8 *REPEAT*

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp cloths on prep top. EHS discussed removing items to buckets with PIC. *REPEAT*.

4-501.11 Maintain equipment in good repair. Observed gaskets of cold holding units in disrepair at cook/prep line. Repair or replace.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean walls in preparation areas where there is food splatter. Observed walls in Cook and prep areas with heavy residue and food accumulation. Increase cleaning frequency. *REPEAT*

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands, with clean hands turn off faucets , don gloves and start to prep food. CDI.. EHS educated PIC and had employee re-wash hands.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed sliced tomatoes and whole tomatoes with microbial growth. CDI.. Tomatoes were voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken fillet in HH drawer under 135F.. CDI.. Item was voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items in small prep over 41F. Please see food temp chart.. CDI.. Items sent to WIC to cool down. 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 .

3-501.17 (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 cooked food in RIF without dates.. CDI PIC dated food. 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 cooked food in RIF without dates.. CDI PIC dated food. 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 . 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working squeeze bottles and shakers without labels

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on floor in WIF.. CDI..Box was removed from floor. REPEAT

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 wearing bracelets and wrist watch. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp cloths on prep top.

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 not original package and not inverted. CDI.. PIC flipped containers over.

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

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 employee wash hands and turn the water off without using wiping cloth. CDI. Employee rewashed hands and education was provided on hand washing procedure. Facility was encouraged to keep educating employees on hand washing. Repeat ****improvement from last time. 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 chicken on prep area at 61F. CDI. PIC voluntarily discarded. Also observed tomatoes and ham in prep unit at temperatures above 41F. CDI. PIC voluntarily discarded. 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 food items stored under unwashed produce. CDI. PIC changed the storage.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Several food employees were wearing bracelets or watches on their wrists. Food employees must not wear jewelry on their hands or wrists. Repeat 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without wearing hair restraints.

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. Floor is not smooth/easily cleanable. Wall damage in several spots in kitchen. // 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean walls in preparation areas where there is food splatter. Also observed standing water on floors during inspections. Repeat

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. 1 employee drink on back cutting board. Do not personal drinks on preparation surfaces. Store in a separate area, such as a low shelf. 0 pts.

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 Employee observed placing raw bacon on grill, and then went and handled bowl used for cooked food. Employees must wash hands to prevent cross contamination. CDI - Employee educated on cross contamination and washed hands. Bowl sent to 2-compartment sink to be washed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw fish stored above chicken salad in bottom of sandwich cooler. Raw burgers stored above mushrooms and cooked chicken. Do not store raw animal foods above ready-to-eat foods. CDI - Employee moved raw foods to the bottom of cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Scrambled eggs measured 110-130F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - Employee discarded eggs. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 Chicken salad, mushrooms, and other TCS ready-to-eat foods in coolers on line missing prep dates. Also, cooked shredded chicken had prep date of 2-3. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - Shredded chicken discarded and PIC placed prep dates on other items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Several food employees were wearing bracelets or watches on their wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. Gaskets torn on several coolers and freezer in kitchen. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No chlorine test strips at establishment. VR - Verification required within 10 days that establishment acquires test strips.

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. Clean inside coolers, ventilation hood/cooking equipment, and shelves throughout. REPEAT

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. Floor is not smooth/easily cleanable. Wall damage in several spots in kitchen. // 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean walls in preparation areas where there is food splatter. 0 pts.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee peeling cooked potatoes with bare hands, CDI..Employee put on single use gloves. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hose running cross hand sink. CDI..Hose was removed. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Philly meat, and pooled eggs above temp.CDI, items were moved to WIF to cool down.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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several food items cooked/prepped previous days without dates. CDI dates were added. 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 .

3-501.19 (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 pooled eggs, raw shell eggs held on time but was not written on sheets were other food items were held on time. CDI PIC added items to sheet TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor in WIC and WIF..CDI some of the items were removed

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.Observed damp cloth on prep table.REPEAT

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 bowl and scoop handle in bin of sugar.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes stacked wet. REPEAT 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 tubs with clean utensils are being stored with debris. CDI..bins were removed to get w/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 trays stored facing up and no protective covering.

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 hood in need of clean due to build up.REPEAT

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 cardboard on floor in WIC

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink in kitchen blocked by boxes. CDI - PIC removed table.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple opened containers of food in RI coolers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cleaned dishes stored touching the walls of the kitchen with build up. CDI. PIC removed to be washed. 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 chicken, beef, burger, cold holding 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in food prep areas. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored directly on the floor of the WIF.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table and in buckets without sanitizer. CDI. CDI. PIC removed. Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. OBSERVED wet tacking of dishes in the cleaned dish area.

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 cleaning needed inside of WI.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. OBSERVED employees drinks stored on prep table.,

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 multiple food stuffs in WI without dates. CDI. PIC date marked. 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 food stuffs in WI with expired dates. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed. 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 heavy build up of oils and grease on non-food contact surfaces of cooking equipment and shelves in WI. Recommend higher frequency and more thorough cleaning. 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 build up on hood system and vents. Needs to be cleaned.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employees wear hair cover and went to food prep without washing hands. CDI. Employee washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on slicer. Also observed tape stored directly on prep table. CDI. PIC and cleaned. 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 .

3-501.19(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 all the food help on time with all expired time on it. CDI. PIC voluntarily discarded.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed. Repeat

4-501.11 Maintain equipment in good repair. Observed ripped cooker cover. Needs to be covered. 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 heavy build up of oils and grease on non-food contact surfaces of cooking equipment and shelves in kitchen. Recommend higher frequency and more thorough cleaning. 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 abundance of food splash and debris on floors under prep tables, flip top coolers, and cooking equipment. Needs to be cleaned. Repeat

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee crack raw shell eggs on the grill and then proceed to touching RTE bread, lettuce, and tomatoes. CDI-EHS provided education, gloves were removed, hands were washed, and new gloves were donned. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee dumping trash from one trash can to another and proceed to touching squeeze bottles containing condiments. CDI-EHS shared observation with PIC and hands were washed, and bottle was sanitized. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee adjust trash bag on trash can, and proceed to don gloves for food prep. EHS stopped the employee and educated them on when to wash. The employee was not going to wash hands and continued to put on gloves. EHS instructed the employee that they must wash their hands first. Employee put the gloves in their mouth and then went to wash hands. CDI-Gloves from mouth were discarded and employee washed hands. 2-301.15 Only wash hands in handwashing sink. -PF Observed employee rinse hands off at hand wash sink and proceed to donning gloves. CDI-EHS stopped employee, provided education, and employee washed hands in a handsink.

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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee touch a cooked, peeled potato with their bare hand. CDI-EHS provided education and the potato was voluntarily discarded by employee.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in food prep area or in women’s restroom. CDI-PIC provided paper towels at both sinks.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures for items held on TPHC. Items held on time include TCS foods held in the prep tops, as well as sandwiches that are then distributed to food trucks. CDI-EHS provided a printed copy of template from Mecklenburg County Health Department

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled large sprayer. PIC stated it contained degreaser. CDI-PIC labeled toxic materials. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed antacid stored over prep table and commingled with single-use spoons. CDI-Antacid was moved to a designated location to prevent contamination.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a tightly sealed container of cooked eggs, a large quantity of cooked potatoes in a deep bin, and cooked peppers and onions in deep, tightly packed containers actively in the cooling process. CDI-When there was only 30 minutes left of the first cooling window, EHS recommended a change in cooling methods. PIC moved peppers and onions to sheet tray to quickly cool in the WIC and the potatoes were moved to sheet pans and placed in the WIF. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled shakers near the stovetop.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of fruit flies near salad flip top, near the sink, prep tables, and ice machine. Increase pest control.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored directly on the floor of the WIF.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed moist in-use wiping clothes stored on top of prep tables and inside the hand sink. Observed a bucket that was labeled sanitizer but at a sanitizer concentration of 0 ppm. Employee stated that what was labeled as a sanitizer bucket is used to store dirty wiping clothes.

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 tongs stored on handles on cooking equipment and making contact with unsanitized non-food contact surfaces. Observed knives stored on shelving that is not cleaned or sanitized on a regular basis.

4-502.13 Single-use and single-service articles cannot be reused. Observed takeout single-use trays that were washed and placed on a shelf to dry for reuse.

4-501.11 Maintain equipment in good repair. Observed ripped gaskets on cooler drawer holding raw meat and fish.

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 build up of oils and grease on non-food contact surfaces of cooking equipment in kitchen. Recommend higher frequency and more thorough 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 abundance of food splash and debris on floors under prep tables, flip top coolers, and cooking equipment. Observed grease buildup on trim surrounding doors. Recommend higher frequency and more thorough cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cellphone in contact with single-use articles. Employee drinks were stored on food prep surfaces.

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 tightly wrapped containers of cooked eggs in walk in cooler. CDI - Wrappings were removed to allow cold air to circulate in and around food items. -REPEAT- -0.5 points- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of fruit flies near salad flip top cooler. -REPEAT- -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without wearing hair restraints. -REPEAT- -1 point-

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 tongs stored on handles on cooking equipment and making contact with unsanitized non-food contact surfaces. -0 points-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use food containers stored open and without protection from contamination. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy build up of oils and grease on non-food contact surfaces of cooking equipment in kitchen. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed abundance of food splash and debris on floors under prep tables, flip top coolers, and cooking equipment. Recommend higher frequency and more thorough cleaning. -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink near prep line. CDI - Paper towels were provided. -0 points-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of chlorine sanitizer with a chlorine concentration in excess of 200ppm. CDI - Water was added to spray bottle until a 200ppm concentration of chlorine was achieved. -1 point-

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 wrapped container of cooked potato wedges cooling in walk in cooler. CDI - Plastic wrapping was removed from container to allow cold air to circulate in and around food product. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in food prep areas. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee cooking food while wearing a watch and bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees cooking and preparing food without wearing hair restraints. CDI - Hair restraints were put on during inspection. -REPEAT- -1 point-

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 build up of oils and grease on non-food contact surfaces of cooking equipment in kitchen and on hood system. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids and sliding doors open on dumpster. Recommend keeping lids and sliding doors closed when not in use to prevent rodent and insect infestation. -0 points-

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing bracelets and watches. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food while not wearing hair restraints. -REPEAT- -1 point-

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 tongs stored on handle of oven and food contact surfaces making contact with unsanitized oven door. Store utensils in a manner that prevents contamination. -REPEAT- -0.5 points-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use food containers stored open and without protection on shelving throughout facility. Store single use items in a manner that prevents potential contamination. -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy build up of oils and grease on non-food contact surfaces of cooking equipment in kitchen. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed automatic paper towel dispenser at front handwashing sink unable to dispense paper towels. CDI - PIC was able to adjust paper towel dispenser during inspection. Maintain paper towel dispenser at handwashing sinks in good repair to promote as much handwashing as possible. -0 points-

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 chlorine sanitizer in sanitizer bucket to be 0ppm. CDI - Sanitizer buckets were taken to two compartment sink to be refilled. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of black residues on inside of ice machine. Recommend higher frequency and more thorough cleaning. -REPEAT- -3 points-

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 wrapped containers of sliced tomatoes and liver mush cooling in walk in cooler. CDI - Wrappings were removed to allow cold air to circulate in and around food product. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing watches and bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food while not wearing hair restraints. -REPEAT- -1 point-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths being stored on counter top instead of sanitizer. -0 points-

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 tongs stored on handle of oven and food contact surfaces making contact with unsanitized oven door. Store utensils in a manner that prevents contamination. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed fans in kitchen area with abundance of dust. Recommend higher frequency and more thorough cleaning. -0 points-

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 build up of grease on hood system. Recommend cleaning. -0 points-

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 employees storing open drinks on top of handwashing sink in kitchen area. Designate an area for the storage of employee drinks away from clean equipment, food, and utensils. -0.5 points-

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 chlorine sanitizer bucket with a sanitizer concentration greater than 200ppm. Chlorine sanitizer concentration bleached sanitizer testing strip. CDI - PIC added water to dilute sanitizer concentration. New chlorine sanitizer concentration was 50ppm. -REPEAT- -3 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches and bracelets while preparing food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food while not wearing hair restraints. -0.5 points-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use food containers stored open, upright, and unprotected on shelving throughout kitchen. Stored single use food containers in a manner that prevents contamination. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer testing strips in establishment. A verification is scheduled for March 11th, 2022 to determine if establishment is in compliance. -0.5 points-

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 employee health policy missing information referring to non-typhoidal salmonella. A updated employee health policy was e-mailed to and reviewed with PIC. -0 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for vomit/diarrheal events. Written procedures were e-mailed to and reviewed with PIC. Post procedures in establishment. -0 points-

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink in kitchen blocked by table holding commercial dressings. CDI - PIC removed table. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink in kitchen. CDI - PIC provided soap for handwashing. -1 point-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed sanitizer bucket in kitchen with a chlorine sanitizer concentration of 0ppm. CDI - PIC added an additional cap full of chlorine bleach to sanitizer and a chlorine sanitizer concentration of 50ppm was achieved. Use sanitizer test strips to test sanitizer concentrations. -1.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on floor in walk in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food splash, debris, and residues in reach in coolers and on shelving. Recommend higher frequency and more thorough cleaning. -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids and sliding doors open on dumpsters. Keep sliding doors and lids closed when not in use to prevent rodent or insect infestation. -0.5 points-

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee change gloves without conducting a hand wash. CDI - Employee was asked to wash hands. Proper hand washing procedures were discussed with PIC. -0 points-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above ground beef, bacon, and pork. CDI - Store order was corrected. Recommend reviewing proper storage order procedures. -REPEAT- -3 points-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up of black residues and debris. Recommend higher frequency and more thorough cleaning. -0 points-

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 cooked potatoes, shredded beef, chicken patties, and eggs on counter top next to grill being kept on TPHC. Establishment did not have written procedures for keeping food on TPHC and food items lacked begin and end times. CDI - Correct TPHC procedures were discussed with PIC. A TPHC procedural template and TPHC guidelines have been e-mailed to PIC. -1 point-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies around food prep area and in rear of establishment. Recommend controlling insects to prevent infestation or cross contamination. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food while not wearing hair restraints. CDI - Hair restraints were provided to employees. -0.5 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep tables. -0 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinking cups stored on flip top cooler cutting board. Designate an area for the storage of employee drinks away from clean equipment, customer food, and utensils. CDI - Drinks were moved to designated area. -0.5 points-

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken wings stored above raw fish. CDI: Education provided and PIC rearranged storage order. REPEAT VIOLATION.

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 eggs cooling in walk-in cooler not meet cooling parameters. Eggs prepared between 7:30am-8am. At 10am, product temped 75F. CDI: Education provided and PIC voluntarily discarded product.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed insert pan of white gravy being held below 135F in hot hold cabinet. Food employee stated product was prepared @7am. CDI: Education provided and food employee rapidly reheated product to above 165F. Product reached 174F. Observed home fries being held on counter at approx. 95F-100F with no temperature control. PIC stated product was prepared @7:30am. Facility regularly places home fries on counter so PIC opting to use TPHC going forward. CDI: Education provided and PIC placed home fries on TPHC. REPEAT VIOLATION.

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 chopped chicken with incorrect date label- PIC stated product cooked yesterday, 03/23/21, and pulled from WIC this morning for chopping. Food employee re-labeled product for 03/24/21. CDI: Education provided and PIC re-labeled product with correct date. **Going forward, incorrect date labeling can result in discarding of food.

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 eggs cooling covered in plastic wrap and stacked 3-4 inches deep inside metal insert pan in walk-in cooler. See violation #20 for more details. Observed chopped chicken cooling covered in plastic wrap inside deep plastic containers inside walk-in cooler. PIC stated product prepared @8am. CDI: Education provided and PIC moved plastic containers to walk-in freezer for rapid cooling. Observed chopped sausage cooling inside make table covered in plastic wrap. CDI: PIC vented product to aid in rapid cooling. REPEAT VIOLATION.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed "dips" in concrete flooring near front hand sink causing standing water. REPEAT VIOLATION.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands, turn off faucet without a barrier, and dry hands on wet wiping cloth. CDI - Employee properly washed and dried hands. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee don hands and change tasks without washing hands. CDI - Hands washed.

3-304.15 (A) Gloves, Use Limitation - P Observed employee handling food, wipe gloves off on wiping cloth, and continue with food prep. CDI - Employee washed hands, changed gloves. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored above ready-to-eat foods. CDI - Storage order rearranged.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili hot holding at 97F in steamwell. CDI - Chili reheated to 165F.

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 house-made ranch dressing, prepped yesterday, without date marked. CDI - Date was marked.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed foods held on time not discarded at the end of the 4 hour time frame. CDI - Items discarded. New items properly time stamped.

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 boiled eggs cooling tightly covered in plastic wrap. CDI- Plastic wrap peeled back to allow for proper air flow.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door propped open during inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout facility. - REPEAT -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread stored on the floor. Observed two boxes of food stored on floor in freezer. Observed dry goods stored on floor in back-storage container.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in container without sanitizer. Obsrved soiled wiping cloth stored on prep surface. - REPEAT -

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cardboard being used as flooring in walk in cooler. Observed wood grate being used to stand on in kitchen area. - REPEAT - ** Points not escalated due to nature of violation. No sticky buildup found throughout facility flooring.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored above ready-to-eat foods in front cooler. CDI - PIC voluntarily discarded

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Obseved several pans stored as clean on the dish rack with slight food debris on them. CDI-Moved to 3 compartment sink to be wash, rinse, and sanitized.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf-Observed a bottle of bleach without a label.CDI-PIC labeled bottle.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed several wet wiping cloths stored on the prep table during inspection.REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed metal and plastic pans stacked wet above the 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed along storage racks throughout the kitchen and outside/underneath equipment.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.-Observed food build up and residue on the floors and walls in the facility.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee not washing hands between glove change and donning gloves without washing hands before. CDI EHS asked employee to wash hands before donning gloves and when changing gloves. After instruction was provided EHS observed proper hand washing and glove use.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- REPEAT-3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed employee double gloving. Observed employee handling raw egg with gloved hands. Discarded one pair of gloves and went to preparing RTE foods without discarding gloves and washing hands. CDI - EHS educated employee on proper handwashing and glove use and RTE food discarded. After education was provided EHS observed proper glove use and separation of raw to RTE foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hot dogs, chili, chicken, gyro, diced tomatoes, sliced ham and turkey, boiled eggs, cheese, and cut lettuce in the walk in cooler between 42-45F, see temp chart. Walk in cooler was maintaining at 47F. PIC turned down temperature in walk in cooler. EHS observed cooler at 36F. PIC will use all TCS foods before 4 days. Verification no later than 11/24/2019.

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 PIC using time on all items in both flip tops. PIC had time logs but did not have procedures. EHS provided PIC with procedures. Verification no later than 11/24/2019.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - REPEAT- Observed wipping cloths stored on counters throughout. Ensure to hold in use wipping cloths in sanitizer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed hood system, cooking equipment, and cold holding equipment on front line in need of cleaning due to food debris and grease residue. Clean as often as needed to prevent and reduce the build up.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P - Observed front hose bib and hose attached without a back flow prevention device. A VR will occur no later than 11/24/19 to ensure a back flow device is provided.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lids open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter and trash around the dumpster and dumpster area. NOTE: Dumpster is a shared area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed slight damage to the floor in the rear areas. Repeat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a sign and ketchup packets stored in a handsink, items removed/discarded respectively.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken product stored over raw pork in a reach in cooler, items rearranged.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed numerous unlabelled chemical spray bottles, all items labelled by PIC during inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two large containers of dry goods not labelled. Labelled during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee beverages and items stored over top of food products in storage areas. Keep employee beverages and food items on the lowest shelving, where contamination of customer items may not occur.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth left out of a sanitizer bucket in the front prep area. Item returned to bucket by staff at EHS behest.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of plastic containers wet nested. CDI by pyramid stacking.

4-501.11 Maintain equipment in good repair. Observed pull out cooler drawer in the grill area with a torn 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. Observed slight damage to the floor in the rear areas.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw vacuum packed beef stored on top of RTE packaged ham and above buckets of pickles. CDI- Raw meat separated and stored on bottom of shelf below RTE foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few dishes with some greasy residue on outsides. CDI- Dishes placed in dish sink for re-washing.

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 very deep and sealed plastic container of prepped chicken salad cooling approx. 1 hr at 65 degrees. CDI- Reviewed proper cooling methods with PIC, chicken salad moved to shallow vented pan and observed cooling a proper rate to reach 45 in total 4 hrs as food had cooeld to 50 degrees by 2 hrs of cooling time. the

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two cooks on cook line not wearing hair restraints. CDI- Workers put on hats.

4-501.11 Maintain equipment in good repair. Main prep cooler door has a torn gasket.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow prevention device on outside canwash. Will follow up that backflow device is installed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee crack a raw egg then touch a whisk, a spatula and bowl with the same gloves. Observed an employee touch raw chicken with gloves touch the oven handle, a cutting board and then a prep table cutting board with the same gloves. Observed an employee touch raw chicken with gloves then touch a container of chicken livers and then a wiping cloth with the same gloves. CDI - explained the violations to the employees and PIC. Employees discarded gloves, washed hands and got new gloves. All surfaces that were touched were sanitized. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw pooled eggs stored above hard boiled eggs in the walk in cooler. CDI - items were rearranged correctly. 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored above raw fish and raw pork in the drawer cooler. CDI -items were rearranged correctly.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottle drink stored directly on containers of food in reach in cooler. CDI- Drink removed.

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 an employee wearing one glove attempt to handle cheese with non gloved hand for RTE sandwich. CDI- Employee corrected, disposed of slice of cheese. Washed hands and put gloves on both hands for handling RTE foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer not used today with food debris left on the blade guard. CDI- Slicer cleaned. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few dishes with some food debris on them. CDI- Dishes placed in dish sink for re-washing. As facility has 2 comp sink variance, be sure dishes are properly washed per variance procedure. Points not doubled as improvement observed to overall number of clean dishes. k

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of white gravy hot holding in drawer warmer at 119 degrees. PIC voluntarily disposed of the gravy.

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 whole cooked potatoes initially cooled in an ice bath 1 hr ago, but placed in 5 gallon bucket with a lid observed at 71 degrees and not likely to cool to 45 degrees or below in deep and covered bucket. CDI- Potatoes moved to shallow pan and observed at 60 degrees 30 min later, cooling at proper rate to cool properly. Allow foods to fully cool using proper cooling methods before combining in deep amounts and/ or tighly covered containers. GENERAL COMMENT: Observed 2 comp sink variance being properly followed and documented.

3-302.11(A) Separate the different types of raw animal foods. -Pf 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken livers stored above raw pork chops and raw chicken stored above raw fish in drawer cooler unit. Observed raw chorizo stored above deli meats in walk in cooler. CDI- Foods arranged by final cook temperature.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of pans stored as clean with grease and food residue on them. CDI- Items moved to dish sink for re-washing. As facility has 2 comp sink variance, be sure dishes are properly washed per variance procedure.

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 potatoes cooling in a deep 5 gallon bucket in walk in cooler for approx. 1 hr at 70 degrees. Potatoes moved to shallow flat pans, observed to be cooling at a rate fast enough to reach 45 or below in the next 5 hrs. Observed onions and peppers cooling in deep containers in prep cooler reach in for approx 1 hour at 113 degrees. Workers time labeled onions and peppers with time of cooking as facility has approved TPHC procedure for these items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in facility, especially in prep area of NCDA permitted wrapped sandwiches. Observed flies landing on foods for these sandwiches. CDI- PIC voluntarily disposed of these NCDA permitted foods for sandwiches. Be sure to keep foods covered in this prep area and treat for presence of flies.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow prevention device on outside can wash hose bib. Will follow up that backflow device is installed.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several areas of missing baseboards in kitchen with gaps between walls and floors that need sealing to facilitate cleaning. GENERAL COMMENT: NCDA permitted sandwiches made today stored in fridge unit reading 51-52 degrees ambient temperature on stem thermometer. These foods and fridge are not MCHD juridiction. PIC removed foods and will have fridge repaired, replaced ASAP.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap or paper towels in employee restrooms at handsinks. CDI- Soap and towels provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork roast stored above RTE deli meats, hot dogs, etc. in walk in cooler (repeat) CDI- Food arranged by final cook temperature. As one item out of compliance points not doubled at this time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two partially filled 5 gallon buckets of chili at 48-49 degrees in 3 door fridge unit. Thermometer placed in unit for 30 minutes observed at 52 degrees. Appears unit not properly cold holding. CDI- PIC voluntarily disposed of chili. NCDA permitted TCS sandwiches in fridge unit made today were moved to walk in cooler to cool. This fridge unit has a history of not properly cold holding, will follow up in 10 days that unit is repaired/ replaced. If not corrected in 10 days an ITS will be issued.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a number of foods thawed 2 or more days ago that were not date marked with a date of thaw. Only had date of prep which was over 7 days ago which causes food shelf life confusion. CDI- Foods properly date marked with a date of thaw. 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 container of bologna in WIC with a 1 month old date marking, unknown when it was thawed or how long it had been in cooler. CDI- Bologna voluntarily disposed of.

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 chicken wings in front counter hot box, a flat of shell eggs on cook line, and onions and peppers in make table held with TPHC that were not being time marked per written TPHC procedures in place. CDI- Eggs that had been out 1 hr were moved to reach in cooler to chill back to 45 or belwo and wings were disposed of, replaced with fresh cooked wings, and time marked.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Facility has a 2 compartment sink variance and is not keeping daily log as last log entry for dish washing was 1 month ago. CDI- PIC completed daily log for the day, will follow up that log is being completed daily.

4-502.11(A) Maintain utensils in good repair. Observed walk in cooler condensation drain pipe near back door, needs repair. GENERAL COMMENT: Will follow up that fridge unit is repaired or replaced, foods are properly date marked, TPHC is properly followed and variance is being followed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger meat stored in same pan with pre-packaged french toast. CDI- Toast disposed of.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of chicken wings in front counter hot holding cabinet at 125-128 degrees. (repeat) PIC said they will begin using TPHC for fried chicken. Out of temp chicken voluntarily disposed of. Temperature increased to unit, hot chicken placed in unit. Will follow up that TPHC form is competed for chicken wings.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a few items in WIC prepped more than 24 hrs ago not date marked or incorrectly date marked with old date including chopped chicken from 2 days ago and hot dogs from 1 day ago. CDI- Foods properly date marked. 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 sliced ham in prep cooler date marked for 8 days ago. Date mark required foods are allowed a 7 day shelf life at 41 or below. CDI- Worker disposed of ham.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a number of instances of foods being cooled in deep amounts and covered containers, too deep and not vented to cool in required time eg: cole slaw from room temp prep cooling 20 minutes in fridge unit at 63 degrees in a very deep and covered container, 2 containers of freshly diced ham prepped 1.5 hrs ago at 56 degrees in deep covered container, cooked and cooling potatoes in a 5 gallon bucket with tight lid in WIC at 70 degrees cooling 1.5 hrs. CDI- Foods moved to separate shallow containers, observed slaw at 50 ham at 45 and potatoes 50 all at proper cooling rate 1 hr later (see temp chart) In addition: observed onions and peppers cooling in deep containers in make table at 83 degrees cooling for 30 minutes. Make table is not made for cooling foods. PIC said they will use TPHC for cooked onions and peppers from now on, Observed peppers and onions sold before 2 hr cooling requirement. Emailed PIC TPHC form for onions and peppers and will follow up that form is completed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in kitchen on cook line, maintain pest control efforts.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a few employee drinks stored above steam table in kitchen and above tub of flour in back prep area. CDI- Drinks removed.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed stringy towels in contact with foods in drawer cooler. CDI- Towels removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few wings in front counter wing warmer at 130-133 degrees for appox. 1 hrs according to PIC. Properly hot hold at 135 min or use TPHC procedure. CDI- PIC- Disposed of wings.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods 5 gallon bucket of chili and container of cole slaw cold holding in 2 door cooler at 53 degrees, all other non TCS foods inside also at 53 degrees, PIC maintained that the cooler was in defrost mode that typically lasts one hour, he adjusted cooler and it was observed reading 40 degrees 1 hr later. May be a problem with this cooler as defrost mode should not take food out of temperature for such an extended time. PIC moved TCS foods to walk in freezer to rapidly chill and said he will no longer store TCS foods in this cooler.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed the last 3 days missing from 2 comp sink variance log. CDI- PIC had log completed for today and instructed workers to maintain the daily log.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC could not provide proof of food safe certification at time of inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean with a lot of older meat debris in the blade sharpener. CDI- Slicer broken down and cleaned.

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 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 potato salad and sliced turkey made approx. a day ago in prep cooler that were not date marked and several foods date marked for 8 or more days held past their 7 day shelf life including several tubs of sliced turkey and ham, and chopped chicken in walk in cooler and refrigerator. CDI- Out of date food items disposed of.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large tub of sausage patties cooling in too deep amount to cool quickly in walk in cooler. CDI- Sausages separated into two shallow pans and quickly cooler. Observed deep and covered container of gravy cooling in fridge, CDI- Gravy placed in walk in freezer to properly cool rapidly.

4-602.13 Nonfood Contact Surfaces - C Observed base of buffalo chopper needing cleaning of food debris.

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 45F. -P Observed several deep containers of chopped chicken in walk in cooler at 75-80 degrees. PIC said they had just been taken out while cooling less than an hour ago to be chopped and that they started cooling process approx. 4 hrs earlier. Could not determine if chicken ever met 2 hr cooling requirement from 135-70 but appears un-likely chicken can reach 45 degrees in the next two hrs based on the cooling methods in use. Also observed a deep tub of baked potatoes at 70 degrees that PIC said started cooling 5 hrs earlier that would likely not reach 45 in the next hour. CDI- Items placed in shallow un-covered pans and stored in walk in freeezer, observed at 48-55 30 minutes later and cooling at a rate to meet 6 hr cooling requirement.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure on the menu to connect the disclosure statement for cooked to order eggs. Recommend placing an asterisked statement on posted and paper menu "*Eggs may be served raw or under cooked" in front of the advisory and asterisk all egg items that can be served under-cooked. Call health dept. for other approved consumer advisory options.

to 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed un-labled spray bottles of sanitizer. CDI- Bottles labeled.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed no Haccp procedure available and no daily logs being taken as required by 2 compartment sink variance approval. CDI- Emailed PIC copy of HACCP procedure and log sheets. Will follow up within 10 days that HACCP is being followed and log sheets are being maintained.

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 baked potatoes stored in a deep and covered container and chopped chicken stored in deep containers that are slowing the cooling process. CDI- Items placed in shallow containers and rapidly chillled in walk in freezer to proper temp in required time.

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. Can wash on outside of building has damaged concrete and can wash wall has gap allowing water to run onto back patio. Needs repair.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw burgers stored above shredded cheese and biscuits in the reach in cooler. 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored above raw beef. CDI -all items were moved to a correct location.

General comment 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 45F. -P - Observed chili in the reach in at 52F. PIC stated it was made yesterday morning. CDI - chili was voluntarily discarded.

I 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed items in a prep unit holding above 45F. PIC stated he is not using the cooler until it is fixed. All items were either cooled down or discarded. See temp chart.

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 - PIC did not have the time marked on their eggs or hash browns. CDI - time was marked.

4-501.11 Maintain equipment in good repair. - Observed a prep unit holding items above 45F. PIC is not using the cooler until it is fixed. Verification required 6/4/2016 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed an non NSF freezer in use.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage on the counter at 112F. CDI - sausage was reheated to 172F and placed in the cooler to cool. Observed chicken in the front hot box at 127F. CDI - chicken was discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - PIC holds shell eggs on time, but did not have the procedure sheet on file. CDI - a copy was emailed with 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 - Observed 3 containers of cut tomatoes cooling tightly covered in saran wrap in the reach in cooler. CDI - saran wrap was removed to facilitate cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 5 wet wiping cloths on prep surfaces.

General comment 4-501.11 Maintain equipment in good repair. - Observed a missing lid on the ice bin by the walk in freezer. Replace lid. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a non NSF freezer in use by the cooler with drawers. Replace with an NSF approved one.

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

Repeat violation 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed 2 unshielded lights in the back prep area and by the back door.

.2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored on work surfaces, one uncovered. CDI by storing below work surfaces or discarding.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed food employee touching ready-to-eat foods (french fries, eggs) with bare hands. CDI by hand washing, donning gloves and discard of food items.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf PIC could not provide information confirming that a variance has been submitted to the state for 2 compartment sink. PIC was first notified of the need for a variance on 5-12-14 during an inspection. 30 day ITS issued (A. Michelone). PIC must provide an approved variance from the state, or provide proof of variance submittal prior to 30 day expiration of ITS or the permit will be suspended by MCHD. Verification of progress required within 10 days. REHS will return within 10 days.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed packaged desserts stored in merchandise cooler located in front of counter without label containing major food allergens. Desserts must be served from behind the counter, or contain a food label that list major allergens. PIC was first informed of labeling requirements during inspection on 10-21-13. 30 day ITS issued (A. Michelone). Verification required within 10 days. REHS will return within 10 days to verify compliance.

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

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed 2 compartment sink in-use for manually washing utensils. See item #30.ITS issued. VR required within 10 days. PIC stated that he has paperwork to submit for variance.

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 floors in kitchen to be in poor repair. Floor needs to be re-surfaced.

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 light bulbs over warewashing sink and food prep area. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on food prep table, observed employee coats stored with food items on storage shelves.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P; Properly cold hold PHF products; Observed raw ground beef stored in cooler measuring 55 F; CDI raw gound beef placed into another (functioning unit).

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF; Provide approved consumer advisory for raw meats served raw or under cooked; Observed eggs and beef on menu that are cooked to order that require advisory; Observed consumer advisory posted missing asterisks by the menu items and (*these items cooked to order) statement. CDI all items fully cooked until advisory is corrected.

8-103.11 Documentation of Proposed Variance and Justification - PF; Provide variance for processes that do not meet standards set forth by Food Code; Observed 2 compartment setup for dish washing that needs variance; variance forms have not been sent to state for approval. CDI another set of variance forms emailed to owners during inspection.

3-602.11 Food Labels - PF; Properly label all packaged food products that are offered for customer self service; Observed numerous pies and other desserts offered for customer self service having no ingredient label on packaging. Observed facility selling packaged food products to food trucks having no ingredient labels on packaging. Products at store will be handed to customer and food for trucks will have labels updated to show ingredients.

(general comment) 6-202.11 Light Bulbs, Protective Shielding - C; Properly shield light bulbs; Observed light bulbs in kitchen area not shielded.

3-502.11 Variance Requirement - PF; Obtain variance for special procedure (2 compartment sink setup) Observed utensils washing setup using 2 comparment sink ; variance form has not been submitted . CDI Variance form is on site pending submittal.

8-103.11 Documentation of Proposed Variance and Justification - PF; Provide a approved varinace document from the state for 2 compartment wash setup. CDI variance form is on site pending sudmittal.

3-501.15 Cooling Methods - PF; Properly cool using approved methods; Observed numerous PHF products cooling inside large containers, (onions, sausage patties) measuring 118-120 F; CDI all items cooling placed into shallow pans and left uncovered until properly cooled.

3-602.11 Food Labels - PF 3-602.12 Other Forms of Information - C; Properly label packaged food products that are offered for customer self service with required labeling; Observed numerosu desserts packaged and offered for customers self service missing required labeling. CDI products served to customers by staff until labels are generated.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF; Provide consumer advisory for raw meats served raw or undercooked; Observed consumer advisory posted missing required verbage. CDI advisory corrected during inspection. (menu is on wall)

. 3-502.11 Variance Requirement - PF; Establishment is in need of variance for two compartment wash setup; variance has not been submitted; CDI variance form has been filled out and will be submitted week of 10/6/2014.

8-103.11 Documentation of Proposed Variance and Justification - PF(general comment) Variance pending approval.

3-501.15 Cooling Methods - PF; Properly cool using approved methods; Observed numerous cooked food items cooleing in large containers sealed; (bolagna, boiled eggs) both measuring 90-100 degrees F; CDI coveres removed and items placed into shallow pans.

3-602.11 Food Labels - PF; Provide food labels with requirement info on package food products displayed for customer self service.

(general comment)4-602.13 Nonfood Contact Surfaces - C; Keep non-food contact surfaces clean; Observed cooking equipment collecting debris in need of cleaning; Observed cardboard covering on hood system in back kitchen area; ensure that this covering is not absorbent.

5-204.11 Handwashing Sinks-Location and Placement; Ensure that all hand washing sinks are accessible; Observed dry storage shelving blocking access to hand washing sink.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens; Provide consumer advisory for raw meats served raw or under cooked; Observed eggs on menu served to order; Observed advisory posted missing required information. Print out given to staff regarding required information.

6-501.111 Controlling Pests; Keep facility free of pest; Observed numerous flies throughout establishment.

3-304.12 In-Use Utensils, Between-Use Storage; Properly stored in use utensil properly; Observed knives stored between prep unit and prep table touching dirty surfaces.

6-202.11 Light Bulbs, Protective Shielding; Properly shield light bulbs; Observed two large light fixtures missing shileds on bulbs in kitchen prep areas.

5-204.11 Handwashing Sinks-Location and Placement; Ensure that hand washing sinks are accessible; Observed storage rack blocking access to hand washing sink in back kitchen area.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Properly wash, rinse and sanitize; Observed numerous containers stored clean with food debris stuck to surfaces; containers pulled and placed into dirty dish pit; (discontinue using plastic containers with surfaces that are hard clean)

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding; Properly cold hodl PHF products; Observed numerous containers of PHF products (hotdogs, raw meats, cooked proteins) all stored in cold holding unit that has a frozen conpressor; all items measuring 50-55 degrees F; all items moved to functioning unit until repair can be made. VR to ensure unit is frozen.

(general comment) 8-103.11 Documentation of Proposed Variance and Justification; Establishment has a two compartment sink that will need a variance; variance form given to owners for submitting.

3-602.11 Food Labels; Ensure that all customer self service packaged food products are properly labeled with proper information; Observed containers of desserts (pie slices) displayed for customer self service not labeled with any information.

(general comment)4-205.10 Food Equipment, Certification and Classification; Ensure that all equipment is food grade and can be easily cleaned; Observed large plastic containers with un-approved snapping handles that can not be easily cleaned.

3-301.11 Preventing Contamination from Hands; Ensure that no RTE food products are touched with bare hands; Observed employee touch RTE food products bread and cooked proteins with bare hands during inspection; CDI products were re-heated to 165 or discarded.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness; Provide sanitizer during operation hours at proper concentration level; Observed spray bottle of sanitizer measuring 0ppm. CDI sanitizer made during inspection at proper concentration level.

3-501.15 Cooling Methods; Properly cool using proper methods; Observed cooked sausage cooling in a tight wrapped container stored on prep table; CDI container un-wrapped and placed into refrigeration.

(general comment)3-302.12 Food Storage Containers Identified with Common Name of Food; Observed dry food bins not labeled.

3-307.11 Miscellaneous Sources of Contamination; Properly store food products during preparation to prevent contamination; Observed fries and onions rings stored in dirty card board box top after cooking; CDI box and food discarded.

Properly wash, rinse and sanitize; Observed dishes stored clean with food debris stuck to surfaces; dishes pulled and placed into dirty dish pit. (establishment is operating with a two compartment sink and will provide written procedures and apply for variance for setup).

3-602.11 Food Labels;3-602.12 Other Forms of Information;Provide proper labels on all pre-packaged self-service food products; Observed numerous pre-packaged food products offered for self-service not properly labeled with required information. (establishment management states that labels are pending)

(general comment)6-202.13 Insect Control Devices, Design and Installation; Observed fly strips stored in kitchen area in a non-approved location.

3-305.11 Food Storage-Preventing Contamination from the Premises; Observed pancake mix stored exposed - not sealed to contamination; Observed food boxes stored on floor in walk-in cooler.

(general comment)2-402.11 Effectiveness-Hair Restraints; Observed all employees preparing without hair restraints.

4-205.10 Food Equipment, Certification and Classification; Ensure that all equipment is NSF-ANSI listed; Observed (house hold only) grill in use in kitchen area;Keep equipment in good repair; Observed broken handle on reach-in refrigerator unit held together with tape.

Properly store employee drinks; Observed employee drink stored on prep table in kitchen area.

Protect food from contamination by practicing no bare hand contact; Observed employee bare handing sandwiches in kitchen area; sandwiches discarded. employee put on gloves and properly handled food items.

Properly cool PHF products; Observed cooked sausage patties cooling at room temperature measuring 80 degrees; sausages placed into refrigerator.

(general comment) Properly thaw PHF products; Observed raw shrimp thawing at room temperature in standing water. Shrimp placed under running cold water.

Keep facility free of pest; Observed flies throughout kitchen area.

3-304.12 In-Use Utensils, Between-Use Storage; Observed numerous knives stored between prep table and holding unit on surfaces that are no easily cleaned.