MAMA GEE'S TAKEOUT RESTAURANT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Establishment provided updated employee health agreement during previous inspection. Establishment unable to provide documentation of employees being trained on required symptoms and illnesses. CDI- EHS provided updated handout. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. PIC discarded container of water in handsink. CDI- EHS discussed handsink only being used for handwashing. PIC cleared sink during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Chicken drumsticks and plantains being held below 135F in hot case. PIC stated temp on unit is turned down so food does not dry out. CDI- after discussion, PIC to move item to TPHC due to being within parameters. Items hold held shall be maintained at or above 135F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Noodles cooling below the rate of .12F/min during second parameter after 40+ mins. CDI- EHS discussed effective cooling methods, lid was removed, and item was placed in colder part of walk in. 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Raw frozen beef being thawed in water temping over 120F. CDI- PIC added ice to sink and turned colder water on for faucet. Item was in temp and had not been temperature abused.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Repair back door to prevent opening for pests and rodents. EHS discussed acquiring screening in lieu of door repair or replacement.

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. Equipment and container lids stored in container filled with food debris. CDI- PIC removed lids to clean container.

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 areas under and behind equipment, walls on cookline, in need of cleaning. Increase cleaning frequency. *REPEAT*

6-303.11 Provide required lighting intensity. Increase lighting in walk-in cooler.

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 stews cooked and frozen to be prepped and used on separate day being held in WIF without date mark. EHS discussed ensuring items are date labeled to track TCS items within 7 day parameter. CDI- PIC had date labels made for items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 large containers in dry storage without labeling. PIC stated containers held rice, beans, and flour. Label containers.

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 trays stored on prep table with liquid food debris and residue accumulation. CDI- PIC removed item to be replaced with clean trays.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed wooden spoons being used for food prep with chips, opens seams, and not smooth. CDI- EHS discussed having items resurfaced or replaced due to their potential to contaminated food. PIC had items removed to be assessed for repair or removal.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed items throughout facility and on premises along back wall not necessary for operation or maintenance. *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 areas under and behind equipment, walls on cookline, in need of cleaning. Increase cleaning frequency. *REPEAT*

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health plan.CDI.. EHS left updated employee health plan. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back screen door with large gaps. Door is not flushed with door seal.REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints worn when EHS walked into facility. CDI.Hair restraints were placed on.

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 facility.

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 cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed handwashing sink drains slow.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter throughout facility not necessary for operation or maintenance. 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 vents throughout in need of cleaning. Also observed facility in need of clean especially hard to reach places.

2-301.15 Only wash hands in handwashing sink. -PF Observed two employees rinse gloved hands at 3-comp-sink after handling raw/RTE afoods. CDI - EHS provided education about where to wash hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee throwing out garbage and return to kitchen to handle RTE chicken at fryer station without wash hands. CDI - PIC instructed employee to wash hands after throwing away garbage or switch tasks.

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 Observe cooked spaghetti, shito, and hard boiled eggs being stored out on the counter top at temperatures below 135F. CDI- PIC stated the foods are held on 4hr time however no time was written on the dry erase board. PIC placed time stamp for 11:30AM-3:30PM.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door with moderate sized gaps on top and bottom. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies near back door and dry storage area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed employees wiping counter tops with dry papers towels instead of using sanitizer wiping cloths to properly sanitizer counter tops where raw foods were being prepared. CDI -PIC made bleach sanitizer bucket to properly use for wiping counter tops.

REPEAT 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several non food grade containers storing cooked and uncooked foods throughout kitchen. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf observed several large wooden paddles used to prepare food with deep cracks and chips. CDI - PIC voluntarily discarded wooden paddles.

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 food and grease build up in hard to reach areas for instance; behind fryer, stove, and black build up was observed on the wall underneath the 3-comp-sink. Increase frequency of cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wood panels being used for ceiling tiles. near WIF. Observed several damaged ceiling tiles throughout kitchen area. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Observed black baseboards near WIC and prep tables damaged and missing pieces.

REPEAT 4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed no oil drip tray or device to catch oil for hood system.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked pork skins under cold running water in 2-comp-sink next to raw chicken that was being prepared. CDI - PIC moved cooked pork skin to walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed blue bowl used to scoop sauce out cooking container. CDI - PIC removed and use serving spoon.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several non food grade containers storing cooked and uncooked foods. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf observed several large wooden paddles used to prepare food with deep cracks and chips. CDI - PIC voluntarily discarded wooden paddles.

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 several food containers with sticker and sticker residue still attached store clean. CDI - PIC moved containers to 3-comp-sink.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed cooking equipment in lobby of facility not in use fore example; fryer, steam table, and table top grill. 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 food and grease build up in hard to reach areas for instance; behind fryer, stove, and black build up was observed on the wall underneath the 3-comp-sink. Increase frequency of cleaning.

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed no oil drip tray or device to catch oil in hood system.

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 no written documentation for 4 hour-TPHC. CDI - PIC was given TPHC form again and filled out with EHS. Food on 4 hour-TPHC were cooked one hour before inspection started. Spaghetti, boiled eggs, shito, and rice. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 completely covered container of cook eggs still in the first phase of cooling in the walk in cooler. CDI - PIC removed cover and placed at the top shelf to cool quickly. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two secondary squeeze bottles not easily identifiable without any labels and clear container of flour mix on top shelf without any label in walk in cooler. CDI - PIC was able to label all three items.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed stand up residential freezer near register with customer and employee food co-mingled inside. PIC was unaware of the difference between commercial and residential equipment. CDI- PIC removed all establishment food into walk in freezer and only left personal items inside reach in freezer. 4-501.11 Maintain equipment in good repair. Observed heavy ice build up inside walk in freezer behind A/C unit. PIC is aware of the issues and has a repairs scheduled.

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 grease and food build up on fryer unit back splash and stove back splash.

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 food and grease build up in hard to reach areas for instance; behind fryer, stove, and black build up was observed on the wall underneath the 3-comp-sink. Increase frequency of cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged and missing ceiling tiles throughout kitchen area. Observed ceiling in bathroom missing cover for extractor and in office room. PIC stated land owner refuses to make the necessary repairs to building.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood system filters with heavy grease build up. CDI - PIC stated cleaning company should be coming soon. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal food co-mingled inside walk in cooler with establishment foods. CDI - PIC moved all personal foods to lower shelf into a container labeled "Personal Only"

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 no written documentation on TPHC for items held on 4 hour time. CDI - PIC was given TPHC form and filled out with EHS. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door with moderate sized gaps on top and bottom

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on counter top. CDI - PIC discard cloths

4-501.11 Maintain equipment in good repair. Observed fryer in lobby of establishment in disrepair.

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 absorbent style ceiling tile throughout kitchen 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 bent, discolored and damaged ceiling tiles throughout kitchen. REPEAT

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood filters with heavy grease build up. CDI - PIC stated cleaning company should be coming this week.

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 the 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 .

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without a beard guard while portioning and preparing food. Repeat

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

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 paints chipping off the walls by the 3 comp sink. Needs to be repaired. Also observed opened ceiling up front. Needs to be fixed.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.15 Only wash hands in handwashing sink. -PF Observed employee rinse hands in three comp sink and then proceed to don gloves to move to food prep. CDI-EHS provided all employees with education on when to wash hands and demonstrated a correct hand wash, explaining the importance of a barrier when turning off the faucet.

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 in the WI freezer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without a beard guard while portioning and preparing food. Repeat

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling in the kitchen in disrepair. Needs to be fixed.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.15 Only wash hands in handwashing sink. -PF Observed employee shake raw fish to season, rinse hands in three comp sink and then proceed to don gloves to move RTE rice from a large pot to a hot holding unit. Observed two employees wash hands and then turn off faucet prior to washing and without a barrier, recontaminating hands. CDI-EHS provided all employees with education on when to wash hands and demonstrated a correct hand wash, explaining the importance of a barrier when turning off the faucet.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed cooked spinach, and tomato stew in WIC at 44F. The ambient air temperature was 48F. Other items currently in WIC were in process of thawing or non TCS items. CDI-PIC adjusted temperature and the ambient temperature of the WIC dropped to 36F. PIC voluntarily discarded TCS foods that were above 41F.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without a beard guard while portioning and preparing food.

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 cleaning vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -REPEAT- -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of cleaner with label that was no longer legible. CDI - PIC relabeled spray bottle of cleaner. -0 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 Observed tightly covered container of cooked noodles cooling in walk in cooler. CDI - Lid was removed from container to allow cold air to circulate in and around food product. -REPEAT- -1 point- 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed container of cooked rice with rice paddle stored inside food container. CDI - Rice paddle was removed from container and stored. -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 abundance of residues and food debris on cooking equipment and shelving. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 missing, water damaged, and peeling ceiling tiles above dry storage area and above cooking area. Repair/replace ceiling tiles. -REPEAT- -1 point-

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 cleaning vomit/diarrheal events. CDI - Written procedures were given to and reviewed with PIC. -REPEAT- -0 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 covered plastic container of cooked noodles cooling in walk in cooler. CDI - Cover was removed to allow cold air to circulate in and around food product. -REPEAT- -1 point-

4-501.11 Maintain equipment in good repair. Observed shelving with build up of rust in walk in cooler and dry storage area. -0.5 points-

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 missing, water damaged, and peeling ceiling tiles above dry storage area and above cooking area. Repair/replace ceiling tiles. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of residues and food splash on flooring in equipment storage area behind freezer. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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 cleaning vomit/diarrheal events. CDI - Written procedures were e-mailed to and reviewed with PIC. -REPEAT- -0 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed can of spray paint stored on shelving above dry goods. CDI - Paint was moved to designated chemical storage area. -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 covered containers of cooked greens and cooked rice cooling in walk in cooler. CDI - Wrappings were removed from containers to allow cold air to circulate in and around food. -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 ceiling tiles with dust build up and residues. Observed vent covers in cooking area with build up of dust. Recommend higher frequency and more thorough cleaning. 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 missing, water damaged, and peeling ceiling tiles above dry storage area and above cooking area. Repair/replace ceiling tiles. -REPEAT- -1 point-

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 responding to vomit/diarrheal events. CDI - Written procedures were emailed to and reviewed with PIC. -0 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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed tightly covered containers of hardboiled eggs cooling in walk in freezer. CDI - Covers were removed from hardboiled eggs to allow cold air to circulate in and around food product. -REPEAT- -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed cooking oil stored on floor in dry storage area. Observed pot of cooked food stored on floor of kitchen. PIC stated that food was being added to prepared food on prep table. CDI - PIC removed pot from floor and began food preparation. -REPEAT- -2 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 bag of paper towels stored on floor in dry storage area. -0 points-

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 missing and water damaged ceiling tiles in above handwashing sink and in dry storage area. Recommend repair/replace. -REPEAT- -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 Observed tightly covered container of rice and covered container of beans cooling in walk in cooler. Items were uncovered to allow cold air to circulate in and around food items. -REPEAT- -0.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of cooking oil below prep sink and in dry storage area stored on floor. -REPEAT- -2 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy dust and debris on fans in walk in cooler. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing and damaged ceiling tiles in kitchen area. Recommend repair/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. Observed vents in kitchen area with heavy build up of dust and debris. Recommend higher frequency and more thorough cleaning. -0.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance near three compartment sink. PIC identified contents to be cleanser. CDI - PIC labeled spray bottle with name of contents. -0 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 Observed plastic container of noodles cooling in walk in cooler covered tightly by a plastic lid. CDI - Plastic lid was removed so that cold air can flow around an into food product. -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 containers of cooking oil and a plastic container of garri flour stored on floor in dry goods area. -1 point-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy dust and debris on fans inside walk in cooler and debris and residues on shelving. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes over RTE waakey dishes. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed food employee preparing okra next to raw chickrn in the 2-comp sink. CDI-PIC moved okra away from chicken and EHS explained there needs to be a barrier, either physically or due to time. PIC put tomatoes on the bottom shelf below RTE foods.

4-702.11 Before Use After Cleaning - P Observed dishes being sanitized but the sanitizer water was low and not covering dishes. CDI-Food employee added water to fill sink and added more bleach, bleach was at 200PPM.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in HH at 123F, cooked bananas at 120F. PIC explained the chicken was made at 1pm and will go in 1 hr. They also explaiend they normally turn on HH unit sooner than they did and it has more time to warm up. CDI-Chicken was gone within 30mins and the HH unit did increase in temp, explaiend it needs to be turned on sooner to hold food in temp. PIC did not sign due to Covid protocols

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit shelves, WIC shelves in need of cleaning.

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

6-303.11 Intensity-Lighting - C Observed no light in the dry storage area, below 10FC recommendation.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.-Observed rice scoop handle stored in direct contact with rice. Ensure to place scoops with handles out.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed food build up on the storage racks in the dry storage room and on the dish rack.Cleaning is also needed underneath storage and dish racks.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-Observed the dumpster doors open during the time of inspection. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.-Remove all unnecessary items outside the facilty.

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.-Continue repairing the roof to prevent leaks. 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.-Cleaning is needed underneath and behind the fryer, and grill area.

4-202.18 Ventilation Hood Systems, Filters - Cleaning is needed along the grease hoods above the fryer and stove.

5-205.11 Handsinks may only be used for handwashing.-Pf Observed two employees washing hands in three compartment sink. CDI- Corrected during inspection

3-501.13(A) Use approved thawing methods. Observed pot of peanut butter soup thawing at room temperature at 61F and 37F. No part shall exceed 41F. CDI- Soup was placed on cooktop for reheating.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container of Accent and one container of chicken bouillon that were being reused for storing tomato paste. Containers were not labeled.

3-305.11(A)(3) Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed roof leaking near dry rice and packaged items.

4-903.11(A)(3) Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed serving dishes stored in box with water damage.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed food and debris accumulating on storage racks, food and debris at the bottom of reach in freezer, and soiled gasket on walk in freezer door.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water leaks throughout facility on ceiling. Roof leak has been repaired ceiling tile needs replacing.

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 boiled eggs-104F, noodles-74F and waakye(black eye peas with rice)-180F all holding on counter top. PIC stated these items are discarded after 2 hours. A TPHC procedure was provided but only boiled eggs were on the documentation. Items did not have begin and end times on them. CDI- PIC stated items were done cooking at noon and expiration times were added to the foods. Noodles and waakye were also added to TPHC document.

General Comment. 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 items cooling covered up. CDI- Items were uncovered.

Repeat Violation-1 pt- 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 baseboards underneath three compartment sink in disrepair. Observed ceiling tiles with significant water damage. 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 buildup on AC unit in kitchen. Observed build up underneath three compartment sink on walls and floor.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed the only handsink turned off since Saturday, October 20, 2018. Food employees are on phone, preparing food, working with raw chicken. CDI - turned handsink on and educated to wash hands when needed. Employees washed their hands.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed substantial build up on hood system, pipes underneath three compartment sink, cooking equipment, and gaskets. Advised to keep equipment clean.

6-101.11 Materials for indoor floors, walls, and ceilings surfaces shall be smooth, durable, easily cleanable, nonabsorbent, and closely woven carpet for carpeted areas. Observed absorbent ceiling tile throughout facility. 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. REPEAT VIOLATION. Observed baseboards underneath three compartment sink in disrepair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed build up on AC unit in kitchen. Observed build up underneath three compartment sink on walls and floor. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed ice machine in front of kitchen is not being used.

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 beef stock prepared 2 days ago not date marked. CDI- PIC voluntarily disposed of beef stock.

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 pot of soup with a tight lid in walk in cooler at 56 degrees cooling approx. 4 hrs. May be difficult to reach cooling requirement in deep and tightly covered pot. CDI- Soup separated into two shallow pans and observed at 48 degrees 15 minutes later, cooling at a fast enough rate to reach 45 degrees in the next 2 hrs.

4-501.11 Maintain equipment in good repair. Pot hanging metal rack above 3 comp sink is starting to peel, needs repainting.

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. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling tiles replaced with wood and particle board tiles. Ceiling tiles need to be smooth and easily cleanable, replace or paint or coat the ceiling tiles to make durable/ cleanable.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink stored in freezer above foods. (repeat) CDI- Drink removed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one label of glass cleaner not labeled. CDI- Bottle labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed boiled eggs cooling in melted ice bath, be sure when using ice bath to cool foods that the ice is replenished to continue properly cooling. CDI- More ice added to boiled eggs to properly cool. Observed large pot of stew with a tight lid in walk in cooler at 58 degrees cooling approx. 3 hrs. May be difficult to reach cooling requirement in deep and tightly covered pots. CDI- Stew removed from cooling, reheated above 165 to then be hot held.

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 a large hole in celing tile next to hood made for ventilation, hole needs a proper ventilation cover. Observed two unapproved acoustic ceiling tiles next to hood system, and large holes in celing tiles for ventilation, need approved ceiling tile.(repeat)

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottle drink on prep table next to pots of food in prep. CDI- Drink moved to low shelf of prep table.

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 beef and fish broth cooling approx. 4.5 hrs at 74 degrees in large covered pot in walk in cooler. CDI- Broth voluntarily disposed of by PIC.

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 one large covered pot of beef and fish broth improperly cooling 74 degrees for 4.5 hrs and a smaller pot with tight lid cooling 5.5 hrs at 50 degrees, not likely to reach 45 in the next 30 min. CDI- Reviewed proper cooling methods with PIC, large pot of broth disposed of, smaller pot of broth separated into 3 shallow pans in walk in cooler and observed at 44 degrees 30 min later.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food not wearing hats or hair restraints.

205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed portable non approved propane burners in kitchen, This non approved equipment needs to be removed ASAP. Observed non approved non NSF plastic shelving in walk in cooler and in kitchen across from prep sink, these shelves do not meet rules as they are not easily cleanable, need to be replaced with approved equipment.

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. PIC said there is a leak in celing near walk in cooelr, making the ceiling tiles fall out of ceiling. Have leak repaired and re-place missing ceiling tiles. Observed two unapproved acoustic ceiling tiles next to hood system, and large holes in celing tiles for ventilation, need approved ceiling tile. Have all un-approved, missing, or damaged ceiling corrected.

4-202.18 Ventilation Hood Systems, Filters - C Maintain hood filters clean. Observed hood with dust build up needing cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed emplyee drink bottles stored at prep table while food being prepped. CDI- Drinks removed.

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 tubs of TCS stew gravy made with tomato sauce and cooked onions that have been cooled in large pots overnight, could not determine if foods had cooled properly in 6 hrs of cooling, all cooled foods from last night were borderline cold at 45 degrees. Foods will cool faster in shallow amounts and/ or well vented pans or other effective quick cooling methods.

3-306.11 Protect food from contamination, observed beans being cooked directly under 3 comp sink drain board using non approved propane burner. CDI- Beans covered and will be moved under hood and propane burner to be removed.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed portable non approved propane burners in kitchen, also burners not under hood system. This non approved equipment needs to be removed ASAP. Observed non approved non NSF plastic shelving in walk in cooler and in kitchen, these shelves do not meet rules as they are not easily cleanable, need to be replaced with approved equipment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Painted walls inside walk in cooler need cleaning of significant food build up.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Ceilings above walk in cooler and next to walk in freezer are missing several tiles and clean dishes are stored under these missing ceiling tiles. Observed two Unapproved acoustic ceiling tiles next to hood system, Need approved ceiling tile. Have all un-approved, missing, or damaged ceiling corrected. 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 several walls throughout needing cleaning of dust and food build up.

4-202.18 Ventilation Hood Systems, Filters - C Maintain hood filters clean. Observed hood with dust build up needing cleaning.

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 tripe from yesterday not cooled to 45F yet. CDI: Tripe discarded.

3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed ground, smoked shrimp with no label.

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 with no hair restraint. CDI: Restraints donned.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop with no handle in spice bucket. CDI: Scoop replaced with one that has a handle.

4-502.13 Single-use and single-service articles may not be reused. Observed animal crackers container being used for ground pepper. Observed plastic SS container being reused for a sauce.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed all fans with excessive dust.

|6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles near WIC. Replace ceiling tiles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pasta at room temperature on counter. PIC stated that this dish is meant to be served at room temperature. CDI: Item placed on TPHC from now on. Paperwork provided with inspection report in email. Observed items in WIC above 45F. Cooler was not holding temperature properly. All items had been prepared within 2 hours or were thawing from frozen. Cooler was turned down. VERIFICATION REQUIRED

4-501.11 Maintain equipment in good repair. Observed WIC unable to maintain proper temeperature during high cooking times (hot air moving into cooler from opening and closing door). VERIFICATION REQUIRED

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed peeling ceiling tiles near WIC. Observed damaged ceiling tiles in dry storage area and near stove top.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed spinach stew in WIC at 48F. Spinach had been in cooler overnight. WIC holding at 48F. CDI: WIC turned down to appropriate temperature, and spinach stew discarded. All other products in the WIC were either prepared this morning, or were frozen and thawing out after having been moved from the WIF to the WIC.

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 noodles, eggs, and gravy cooling in WIC with lids. CDI: All lids moved to vent product. REPEAT VIOLATION

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food with no hair restraints.

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 dust on all vent covers, some pipes and some areas of walls. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles in food prep area as well as the washable part of the ceiling tile wearing on one of them near the WIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabelled degreaser bottle during inspection. CDI by PIC labelling.

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 items cooling in containers while the lids were tightly fastened upon them. When cooling items, leave them vented until cooling is complete. REPEAT VIOLATION

3-501.13 Use approved thawing methods. Observed meats thawing in a bus tub of non-running, non-draining water. Insure that when thawing items in the prep sink that the cold water is left running on the product, that the water is able to drain, and that the water is less than 70F.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed knife with handle that had been taped together. Tape is not a cleanable surface and should not be used to repair items. Also observed several damaged bus tubs. Items discarded by PIC. 4-501.11 Maintain equipment in good repair. Gaskets on freezer and walk in cooler are in disrepair and need to be replaced or repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Insure that all sticker residue is removed from items when washed.

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 paper towel dispenser at the handsink near the prep area broken at time of inspection.

3-302.11(A) Separate the different types of raw animal foods. -P: Observed 2-compartment prep sink in use with raw fish on one side and raw chicken on other. Inadequate separation noted. CDI- discussion with PIC about separation. Chicken removed and moved to cooler.

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 : Found ground beef cooked previous day in walk-in cooler 51 F. CDI- discarded.

Found noodles and eggs holding at room temperature in kitchen. CDI- moved to freezer for rapid cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Facility could not produce a thin probe thermometer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Found employee food on shelves of walk-=in cooler. Provide a designated area for staff food that is clearly marked in aseparate cooler or on alower shelf of walk-in cooler.

7-201.11 Store toxic materials to avoid contamination. -P. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -Pf. 7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P. Residential pesticide spray stored on shelving above dry foods and dry seasonings. CDI- storage corrected, advised pesticide spray that is indicated as safe for use for food service areas is needed. Operator only had bottle of concentrated chlorine, but no sanitizer prepared. Operator was advised that prepared sanitizer is needed during food preparation and cleaning. CDI- Operator, Gifty Ofori had sanitizer prepared.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf . Large pan of fish on prep table being cooled at room temperature, portioned fish, beef, black eye peas tightly covered and stacked in the walk in cooler during the cooling process. CDI- Discussed approved methods for cooling with operator Gifty Ofori, all corrected

.3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some packaged dry seasonings, mixes and foods stored open, dried herbs stored in direct contact with shelving and packaged single service items in dry storage room. CDI- verbal correction.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. No one wearing hair restraints while preparing food or assisting with food prep. CDI- verbal correction; hair restraints put on.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Dust build up on large fan shields near walk in cooling units. Cleaning is needed.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Raw shell eggs stored over produce in walk in cooler. CDI- storage corrected; provided handouts on storage order to operator Gifty Ofori.

3-501.15 Cooling Methods - PF. Fish being cooled on prep table; beef and boiled eggs tightly covered and stacked in large amounts in containers in walk in cooler. CDI- cooling methods corrected.

4-302.12 Food Temperature Measuring Devices - PF. Operator provided a stem thermometer only. CDI- verbal correction that thermometer with a thin probe is needed for the better accuracy when checking thin massed foods.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. In use dry mixes and seasonings at prep area and at storage area not labeled per the rule. CDI- verbal correction.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Operator has added shelving in walk in freezer, but lower shelving is not at the required minimum of 6 inches of the floor. Bottom shelving is 2 inches off the floor. CDI- verbal correction.

2-402.11 Effectiveness-Hair Restraints - C. Employee washing utensils, but did not have on hair restraint. CDI- verbal correction, all persons preparing foods and utensil washing must wear a hair restraint.

Ensure that PIC has food safety certificate by 1/1/14 to avoid 2pt deduction.

Maintain proper storage of raw meats in walk in cooler. Observed raw chicken stored on shelf above whole tomatoes. Ensure that raw chicken is always stored on the bottom and under any ready to eat foods or other raw meats. Chicken removed and cooked during inspection. **Repeat Violation.

Maintain proper cold holding temperatures. Observed bowl of noodles on table top at 86F degrees. PIC stated that they are to be cold and mixed with sauce. PIC placed back under refrigeration.

General Comment- Maintain proper date marking of any ready to eat foods held over night in walk in cooler. Observed no date marking, must be in place by next inspection.

General Comment- Ensure proper thawing methods are used. Observed whole fish thawing in prep sink in standing water. Thaw under cool running water to ensure water circulation.

General Comment- Maintain food storage off of the floor in the walk in freezer. Observed some boxes stored on the floor.