CHARLEY'S PHILLY STEAKS

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 one container of cooked chicken wings in front RIC at 44F, which failed to cool overnight. Also observed portioned ranch in fliptop 1 cooling for approximately 1.5 hours with a two-degree increase in temp, from 45F-47F. CDI- Chicken wings voluntarily discarded. Ranch relocated to back RIF. (-1.5)

REPEAT. 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 pepperoni in front lowboy and cooked chicken wings in front RIC without date marks. PIC states chicken was cooling overnight. CDI- Pepperoni with unknown prep date voluntarily discarded, chicken with no date and failed cooling rate also discarded. (-3)

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 lidded plastic container of cooked chicken wings which failed to cool overnight. EHS discussed cooling method with PIC and advised ensuring items cooling are not lidded, and items cooling overnight complete this process in their primary cooling equipment, walk in cooler. Monitor cooling foods with probe thermometer during process and make correction actions as needed. Also observed house made aioli sauce (mayo base) in squeeze bottle on prep top at 72F, which would not cool in that location. CDI- Chicken wings voluntarily discarded, aioli brought to RIF where EHS confirmed proper rapid cooling. (-0)

REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed both sani-buckets with wiping cloths in 0ppm sanitizer. Food handler states they are changed approximately every 4 or so uses. EHS advises increasing frequency and/or larger buckets to increase available sanitizer and extend usable window. CDI- Both buckets refilled with 300ppm quat. (-1)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two green cutting boards on wall-mount rack above 3 comp sink stored as clean with severe scoring, sticky to touch, and no longer cleanable. Replace. (-0) 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 unsealed, porous wooden cabinets in front of establishment with deterioration, peeling paints, and dark staining; no longer cleanable. Repair or replace. (-0) 4-501.11 Maintain equipment in good repair. Observed broken handle at left side of RIC door in front of establishment. Repair or replace. (-0)

REPEAT. 5-205.15 Maintain a plumbing system in good repair. Observed back hand sink leaking severely from wall and onto corridor floor; sink is not usable. Staff shall use hand sink in front, approximately 10 feet away from back hand sink exclusively while awaiting repairs. NOTE: Hand sink has been in poor repair since August 2025. Repair by next inspection or permit action may result. (-2)

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 table top fan near front hand sink with dust on blade and cover, remnants of pest abatement resin which is no longer active and needs removal to left of RIC at front. Remove pest abatement substance when resin turns from translucent to dark brown, per Orkins instructions. (-1)

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed staff onsite unclear about proper manual warewashing process and hazardous chemical set up at 3 compartment sink. EHS advises the PIC to ensure all staff, especially dishwashers, are knowledgeable of how to conduct warewashing and use of test strips. EHS noted the dishwasher onsite was not demonstrating understanding of the difference between wash and sanitize steps. CDI- Education provided by EHS. Staff advised to create a sign for 3 comp sink with readable and simple instructions for staff to reference. Test strips should be stored somewhere easily accessible to the sink. All violations corrected during inspection. (-0)

REPEAT. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 3 comp sink with two sanitize basins set up; one with quat less that 50PPM, and one with Chlorine, exceeding 200ppm. CDI- Both sinks drained and refilled. EHS advises PIC and dishwasher on proper manual warewashing. The difference between wash, rinse, and sanitize steps were outlined. EHS oversaw proper set up of sanitize basins with 250ppm quat, and chlorine basin was drained. EHS advised that the strength of chlorine in sink basin originally observed was hazardous, and creating bleach fumes in the back of store. PIC must ensure all staff are trained to understand the chemicals, their uses, and the test strips to verify. (-3)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed overfilled containers of portioned ranch dressing 43F-45F in fliptop, stacked above fill line. CDI- PIC voluntarily discards top layer containers. Risk Control Plan or Permit Action may be taken if cold holding is out of compliance at the next inspection, due to pattern of violations. (-3)

REPEAT. 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 package of deli turkey stated to be opened yesterday without date mark. CDI- EHS confirms prep date with PIC/GM and allows dating of turkey. No escalation of points for single item. (-1.5)

REPEAT. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lowest shelf in WIC with foods stored is <6” above the floor. EHS advises PIC to raise shelf to the next rung above so foods are not stored so near to the ground. Points not escalated due to improvement onsite. (-2)

REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed >200ppm chlorine in sani-buckets with wiping cloths. CDI- Buckets remixed to lower concentration. EHS advises proper strength should be between 50-100ppm. (-0.5)

REPEAT. 5-205.15 Maintain a plumbing system in good repair. Observed back hand sink unusable due to plumbing issue. PIC states that a work order has been placed but no estimation for completion available. EHS notes this hand sink has been unusable since August 2025 and should be urgently repaired. (-1)

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 wet cardboard on floor beneath 3 comp sink and meat slicer area. Increased cleaning frequency and removal of refuse is advised. (-0.5)

TEN DAY VR. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Noted employee stating that standard training of new staff for food borne illness reporting. Employee can identify EHP poster, but states they were not specifically trained on such. EHS provides EHP for all staff to sign here: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement Return visit to me made for verification of employee signatures within ten days. PIC is encouraged to reach out with any questions. (-1)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0PPM quat in 3 comp sink sanitize basin. CDI- EHS notes that automatic dispenser is presently not functioning. Quat is drained and manual mixture of chlorine bleach is created at 100ppm. EHS provides some chlorine test strips for employee use while awaiting quat dispenser repairs. If repairs are not conducted prior to running out of strips, PIC shall obtain their own test strips. EHS will ensure strips are present or repairs have been conducted at upcoming VR for EHP and Food Contact Surfaces. TEN DAY VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many dishes stored as clean with date mark sticker remaining. Too many dishes fort adequate CDI. EHS advises use of rubbing alcohol or alcohol swabs to aid in removal of date mark sticker residue. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS dressings (ranch, chipotle ranch) in fliptop above 41F. CDI- PIC voluntarily disposes of sauces and states they will be stored in RIC behind fliptop going forward. (-3) **Cold holding violation at next inspection may lead to permit action or risk control plan, based on pattern of long term non-compliance with proper cold holding.**

REPEAT. 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 cooling onions prepped today dated for yesterday and sliced tomatoes also prepped today dated for tomorrow. CDI- EHS verifies both items are prepped today and cooling. Date mark labels corrected. (-1.5)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two containers of lemonade on ground in WIC. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed wet cardboard on ground on lower racks of equipment in multiple locations. EHS advises PIC to use only non-absorbent, smooth, and cleanable materials as barrier on non-food contact surfaces. Cardboard should be removed by end of service today and not used going forward. (-1)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0PPM quat inside sani-bucket. CDI- Bucket refilled manually with bleach at 100ppm. (-0)

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensils in soiled water at cook line. PIC states they are cleaned every 4 hours. CDI- Container replaced with new water. EHS advises cleaning whenever water becomes soiled with food debris, even if it’s been less than 4 hours. (-0)

4-501.11 Maintain equipment in good repair. Observed standing water inside lowboy at front of store which PIC states is broken and not used. Bring unit into good repair at earliest opportunity. (-0.5)

5-205.15 Maintain a plumbing system in good repair. Observed hand sink 1 not usable in back of store; extremely slow to drain, and cold water mixer side disabled, allowing only hot water, >140F to dispense. Front hand sink remains operational. PIC states that repairs to hand sink 1 have been ongoing, and they will alert repair person of cold water mixer issue. (-0)

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 Orkin resin pesticide on walls and non-food contact equipment in various parts of kitchen. Once resin has been exposed to air for 48 hours and turned form light amber to dark brown, substance is no longer active or providing pest abatement. Remove resin from walls when no longer effective for use. (-0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 employee coffee stored on storage rack above equipment and items for consumer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed tall reach in refrigerator not maintaining TCS foods at 41 degrees F and below. Observed several cheeses cold held between 52-53 degrees F. TCS foods such as cheeses in unit over 4 hours voluntarily discarded and recently prepared lettuce and tomato relocated to walk in cooler to rapidly cool . 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 - Observed open package of turkey not date marked. CDI, turkey 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 .

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

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 soiled bag stored over and next to clean equipment on storage rack above 3 compartment and prep sink. Observed clean tongs stored in room temperature water.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freestanding refrigerator in facility. 4-501.11 Maintain equipment in good repair. Observed leak at faucet of 3 compartment sink.

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 FRP wall damage at can wash and several damaged baseboard tiles near back door and can wash

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 food employee not vigorously rub hands for 20 seconds when washing and proceed to turn faucet off with hands after washing. CDI, employee rehashed hands. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink slow draining in kitchen near office.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee handle raw chicken sleeves to prep on grill before proceeding to handling clean equipment and utensils for RTE food. CDI, employee removed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed ambient air temperature of 2 door stand up reach in at 50 degrees F and cheese and tomato cold held at 49 degrees F. Operator stated items were brought up from WIC early afternoon and were relocated to WIC to rapidly cool. Vr needed to ensure refrigerator calibrated to maintain TCS food at 41 degrees F and 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several working containers including shaker containers of spices and sauces not labeled. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers wet stacked.

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 general cleaning needed in shelving throughout.

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 FRP wall damage at can wash and several damaged baseboard tiles near back door and can wash.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures or educational poster for vomit and diarrheal events. -CDI educated PIC/staff and gave educational poster.

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 three containers of sliced tomatoes and shredded lettuce dated for 02/13/24 but were prepared the day before. -CDI educated PIC/staff when to start date marking. -PIC placed proper dates on items.

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 several in-use secondary bottles in reach in cooler and prep unit without labels. -CDI PIC placed labels on all items.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop holder soil with food debris/residue.-CDI PIC w/r/s scoop & scoop holder.

4-502.11(A) Maintain utensils in good repair. Observed reach on cooler with torn gasket and no handle to properly open sliding doors. -CDI PIC will order new gaskets and repair handles.

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 under cooking grill heavy grease spillage and food debris/residue. -CDI PIC has added cleaning to be completed on schedule.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knife with residue on knife rack. CDI - PIC removed knife to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut tomatoes cooling at an insufficient rate. PIC moved tomatoes to large, open container in WIC to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 tomatoes cooling at an insufficient rate in covered plastic containers in RIC. CDI - PIC moved tomatoes to large, open container in WIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-101.11 (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 spatula with missing chunk in scoop. Observed plastic food containers with cracks throughout facility. PIC voluntarily discarded spatula and has new plastic containers on order to replace broken containers.

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 residue on soda fountain behind nozzles.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf. Observed employee fill container of water used for cleaning grill top from front hand sink. CDI - EHS reminded employee and PIC that hand washing sinks are for hand washing only.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items such as cut tomato, cut lettuce, and sliced cheeses in prep top above 41 F. Unit was functioning. Food at the bottom of the containers was 41 F or below. REPEAT. CDI - PIC placed items on TPHC and completed procedures during inspection since items had been placed out two hours prior. PIC will use smaller portions and incorporate TPHC as needed to maintain food safely. 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 .

6-403.11 (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 bag of employee food stored on shelf above dry goods. CDI - PIC moved food to designated employee area.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and brown build-up on plastic catch plate inside ice machine. CDI - Employee thoroughly cleaned equipment during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed several TCS foods > 41 F inside flip top and upright reach-in units. Refer to temperature chart. Several foods were from early morning and others were prepped prior to EHS arrival. EHS noted upright reach-in unit is unable to maintain temperatures < 41 F. PIC stated that the unit was leaking water from the front side last week. An a/c technician came in at that time and serviced the unit. EHS observed active leak behind upright reach-in unit (behind dry storage shelving and employee lockers). CDI - All products relocated to walk-in cooler for rapid cooling to < 41 F. Facility will discontinue use of refrigeration until repairs are made.***3-DAY VERIFICATION REQUIRED.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed x1 large cockroach during today’s inspection. PIC provided evidence that an Orkin treatment specialist came in and serviced the facility last week. Recommend that PCO return for re-treatment services.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with out hair restraints.

4-501.11 Maintain equipment in good repair. Observed active leak from upright reach-in unit (back of unit, behind dry storage shelving and employee lockers). Repairs needed.

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 dark brown build-up on non-food contact surfaces of ice machine. CDI - Employee thoroughly cleaned equipment during inspection.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed x2 missing lower floor/joint tiles at left of mop sink and damaged floor tile located near prep station. Repairs needed.

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 V&D clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. For more information please visit: http://meck.co/FoodSafety. Observed Quat sanitizer dispenser at 3-compartment sink reading at 0-50 ppm. After 3x attempts, sanitizer concentration read 100 ppm. CDI - PIC manually made sanitizer solution and achieved 200 ppm of Quat. PIC to contact Ecolab technician to service quat dispensing system. 3-day VR REQUIRED. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic containers with sticker adhesive residue present stored as clean. CDI - All utensils taken to 3-compartment sink to be re-washed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed brown & pink build up on ice machine catch plate and heavy brown build up on non-food contact surfaces of soft drink machine. Recommend thorough and higher frequency in cleaning.

REPEAT: 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 several unlabeled squeeze bottles inside upright reach-in unit.

4-501.11 Maintain equipment in good repair. Observed split gasket at lowboy reach-in unit. Repairs needed.

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 inside and outside of lowboy and upright reach-in units in need of thorough cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on top of ice machine lid. CDI - Drink removed. - 0 -

6-301.11 Provide soap for handwashing at each hand sink. -Pf Observed no soap provided at hand sink next to ice machine. PIC stated they have run out, but will be receiving more in their delivery tomorrow. Facility has enough soap at front hand sink to supply both hand sinks. CDI - PIC split soap between front and back hand sinks. - 1 -

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed sliced ham and sliced turkey in prep top without dates marked. CDI - PIC marked dates. - 1.5 -

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no times marked for lettuce, tomatoes, mayo, and cheese held on TPHC. CDI - Times marked on white board attached to lockers. - 1 -

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed metal canisters of seasoning without labels. CDI - PIC labeled items. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on prep surfaces throughout facility. CDI - Items moved to sanitizer buckets. - 0 -

5-202.13 Backflow Prevention, Air Gap - P Observed no air gap between 3 comp sink discharge pipe and floor drain. A VR will occur by 2/28/2021 to ensure air gap is provided. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Cut lettuce (2 containers) 45-46F in prep unit. CDI- lettuce prepped at 9:30-9:45 and placed directly in prep table. Spoke about cold holding and cooling. CDI- placed in freezer (final temp 37F)

3-501.15 Cooling Methods - PF: Observed cut lettuce 45F in cold case. Manager stated lettuce was cut at 9:30-9:45 and placed in prep table for use. Spoke about proper cooling. Suggest placing in walk in cooler, vented prior to placing in prep table. CDI-placed in freezer for 15 minutes, 37F---REPEAT

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

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Observed build up on area under grill, bread warmer, and drink machine. 4-602.13 Nonfood Contact Surfaces - C: Observed black residue on side of lemonade container.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors under equipment throughout.

2-101.11 PIC shall be present during all hours of operation. -PF REPEAT. Observed no certified food protection manager present upon arrival. Food preparation occurs at 8am but PIC arrived around 10:45am. PIC stated one of the morning shift employees will be starting the ServSafe class next week.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black buildup inside ice bin of soda machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed all items in frontline reach-in fridge maintaining temperatures of 48F-50F. See chart above. Placed thermometer inside fridge for 5-10 minutes and it read an ambient air temperature of 53F. PIC stated all items in fridge were either taken out of the WIC at 9am or were prepared at 9am. CDI - All TCS items taken to WIC for cooling. Items cooled to 37F. PIC placed a work order for unit. VR to be done by 2/1/20. Also observed two containers of cut lettuce, sliced swiss cheese, and sliced American cheese in prep unit maintaining temperatures of 44F-49F. Unit has an ambient air temperature of 37F. Items not cooled properly after preparation. CDI - Items placed on time control and time stamped. TPHC template provided.

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 REPEAT. Observed 8 containers of cut tomatoes, cut lettuce, sliced deli meat, chicken, and sliced cheese cooling inside reach-in fridge and covered. CDI - Items uncovered and taken to WIC and freezer for cooling. REMEMBER, your reach-in fridge unit is not made for cooling, but made to maintain temperature. Use your walk-in cooler and freezers for cooling. Uncover items in cooling process.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets sanitizing solutions reading less than 50ppm. CDI - All buckets refilled with fresh sanitizer.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF No CFPM on site.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Drink stored on shelf above other foods.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap observed at handsink. CDI- Provided. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Food overstacked in flip top (see chart). REPEAT. CDI- Discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Two cleaning bottles not labeled. CDI- Labeled. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Tomatos cooling improperly in reach in units. CDI- Moved to WIC. REPEAT

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands at front handsink that had no soap. Soap must be used during a handwash. CDI (Corrected during inspection)- Employee re-washed hands with soap. Repeat violation.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no soap or paper towels at front handsink. Soap and paper towels must be accessible at each handsink at all times. CDI- Soap and paper towels placed at handsink.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercially processed cheese at 110F. Employee stated cheese began reheating at 8:00 AM. Cheese did not reach 135F within 2 hours. Ensure cheese reaches 135F within 2 hours. CDI- Cheese voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese in the prep top cooler at 54F. Cheese was overstacked in the container. Do not overstack TCS foods in prep top coolers, when product is overstacked it is difficult to maintain top portion at 45F or below. As of January 1, 2019 all TCS foods in cold holding must be maintained at 41F or below. CDI- Top portion of cheese removed and placed in reach in cooler. Repeat violation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of chicken with no date mark. Chicken was thawed yesterday. Ensure the date chicken is thawed is placed on container. CDI- Chicken properly dated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two sanitizer buckets with no label. Be sure to re-label sanitizer buckets when label is no longer legible. CDI- Sanitizer buckets 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 lettuce that was cut then placed directly in the prep top cooler. Lettuce was 52F. TCS foods must be cooled before placing in a prep top cooler. These units are designed for holding temperatures and will not properly cool. CDI- Lettuce moved to reach in freezer for rapid cooling. Lettuce reached 41F then was placed back in prep top cooler.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed one box of single service cups and lids stored on the floor. Move box to an area at least 6 inches off the floor.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed significant food debris/residue on racks, shelves, and the interior and exterior of equipment throughout facility. Detailed cleaning needed and cleaning frequency increased. Repeat violation.

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 tiles. Repair needed. Repeat violation. 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 significant food debris/residue on floors and walls throughout facility. Detailed cleaning needed and cleaning frequency increased.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food protection manager certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on prep surface with active prepping of cheese.

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 with less than a 15 sec scrub. CDI-PIC educated on proper hand wash and employee was instructed to re wash hands. 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 food employee handle cell phone and put on gloves without a hand wash. CDI-PIC educated on when to wash hands and employee was instructed to re wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in prep unit in front area above 45F. See chart. PIC stated that items regularly are above 45F when they come in, in the mornings. CDI-PIC educated on proper cold holding and items were discarded. EHS encouraged PIC to have unit serviced.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site during visit. VR

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and fruit flies throughout the facility.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets at 50 ppm quat. Observed wet wiping cloths on prep surfaces.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips for quat expired on 10/15/14 and test kit had water damage. VR 4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizer solution with food debris.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled gaskets on front prep unit. Observed dust build up on shelving.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged tile in facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and drink on shelf above dry storage.

6-301.11 Provide soap for hand washing at each hand sink. -Pf Observed no soap at hand washing sink in prep area. CDI, PIC provided soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no drying device or paper towels at hand washing sink at prep area. CDI, PIC provided paper towels.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat produce, in walk in cooler. CDI, PIC placed ready to eat produce above unwashed produce.

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 French fries stored in plastic tubs, out of temperature control. Product was noted on previous inspections, PIC at the time stated no TPHC procedure was in place. During inspection 10/13, PIC stated French fries were left out of temperature control for 4 hours, and discarded at the end of the 4 hour period. PIC could not produce TPHC procedure at the time of inspection. CDI, TPHC procedure template provided via email.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some working containers at main cook line without identifying label. Repeat

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wipping cloths stored in sanitizer with concentration less than 50ppm quat.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with lip section exposed to contamination.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC was present during inspection. CDI by instruction. Repeat

2-301.14 When to Wash - P Observed food employee handle raw meat using gloves and used tongs. Food employee handled part of the meat with one hand while using the tongs on another hand to help the meat to the grill. Food employee later handled bread with same gloves used to handle raw meat. CDI, by instruction, food employee changed gloves and washed hands. Repeat

5-205.11 Maintain access to hands inks. Hands inks may only be used for hand washing .-Pf Observed hand sink at main line blocked by cooling cart used to store food. CDI, food employee re-located cart.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed lettuce cooling, PIC stated lettuce had been cooling for 3 hours. Lettuce was holding temperature at 56F. Lettuce was placed in plastic, covered, container in up right cooler stacked 3 levels high. CDI, food employee placed lettuce in walk in cooler to rapidly cool to 45f. Lettuce reached 45 within an hour.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sausage, and potato tots stored in containers on a rolling cart out of temperature control. Product was holding temperature above 45F. CDI, PIC voluntarily discarded food. Repeat

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers of food not easily identified without label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed evidence of roaches in the establishment. Ensure proper pest control plan is in place and followed to prevent infestation.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items and soft drink syrup stored on the floor.

6-305.11 Designation-Dressing Areas and Lockers - C Observed employee back pack stored above reach in cooler. Repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction. Repeat.

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 2 food employees not vigorously rub hands for 10 to 15 seconds when washing their hands. 2-301.14 When to Wash - P - Observed food employee handle soiled towel with gloved hand and then proceed to handle clean single-service articles without washing their hands in between.

5-202.12 Provide at least 100F water at handsinks. -Pf - Observed hot water at handwashing sink turned off below handwashing sink due to leak at pipe below sink. Observed facility not able to provide hot water at 100 degrees F at handwashing sink near office area. Verification required by 3/23.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken stored above steak in prep unit behind front counter. CDI, chicken voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - TCS foods shall be cold held at 45 degrees F and below. Observed raw chicken in top of prep unit at 63 degrees F. CDI ,operator voluntarily discarded chicken.

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 1 container of turkey not date marked in prep unit. CDI, turkey voluntarily discarded by PIC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - PIC not able to provide a small diameter probe thermometer to measure thin foods while on-site. Verification return to ensure that proper thermometer is provided. 3/23/17.

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 in-use spatulas stored in soiled area below cook top. Repeat. Observed scoop handle stored in white food ingredient container in kitchen.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed clean containers being wet stacked above 3 compartment sink. 4-803.11 Storage of Soiled Linens - C Store soiled linen in cleanable container or washable laundry bag. Observed soiled linen on storage rack near handwashing sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed hot water faucet handle not working on right hand side faucet at 3 compartment sink.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Observed no hot water in facility and hot water at 66 degrees F. Verification required to ensure that hot water is provided at required temperature.

5-205.15 Maintain a plumbing system in good repair. Observed PVC pipe leak below handwashing sink in kitchen and PIC stating that employees are using the handwashing sink behind front counter to wash hands. PIC stated that maintenance was scheduled for handwashing sink and repair leak this week.

6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee belongings. Observed cell phone stored above prep table in kitchen.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction. Repeat.

5-205.11 Maintain access to hand sinks. Handsinks may only be used for handwashing.-Pf - Observed cart stored in front of handwashing sink behind front counter and ice dumped in handwashing sink as well. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed several knives and container stored clean but soiled with debris. CDI, equipment relocated for cleaning.

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 1 container of chili not date marked in walk in cooler and employees were not sure of when food was prepared. CDI, employees voluntarily discarded 1 container of chili.

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 several spatulas stored in soiled area on shelf below flat top grill.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Single-service articles shall be stored in original protective packaging and 6 inches from the ground. Observed box of to-go trays stored on ground in kitchen and cups with lip contact area exposed and uncovered / unprotected on front counter.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed hot water valve at hand washing sink and 3 compartment sink not completely shutting off when turned off. Calibrate.

2-102.12 Certified Food Protection Manager - C - Observed no certified PIC on site upon arrival. PIC, Evelia Rojas, identified herself as PIC and stated that she does not have ANSI accredited certified food proction certification. PIC, Korey McGert, arrived after start of inspection. Repeat.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P - Observed food employee not able to demonstrate verbally that employee health policy was being followed. CDI, handout provided to operator.

2-401.11 Eating, Drinking, or Using Tobacco - C - Employees may drink from a closed beverage container if handled to prevent contamination of food and equipment. Observed uncovered employee beverage stored on prep table.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall be easily accessible for employee use. Observed cart and disposable gloves stored in front of handwashing sink behind front counter. CDI, operator removed items from area.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Clean food contact surfaces at proper frequency. Observed soda beverage nozzles accumulating black soil residues. CDI, equipment removed by PIC to start for cleaning process.

3-501.16 Hot and Cold Holding - P - TCS foods shall be maintained at 45 degrees F and below. Observed several containers of cheese, container of cut tomatoe, pepperoni, ham and turkey above 45 degrees F pulled from standing 2 door reach in refrigerator and held in unit overnight according to food employees. Ambient air temperature of 54 degrees F measured by thermocouple. Observed turkey and ham above 45 degrees F at prep unit near grill and with an ambient air temperature of 51 degrees F. CDI, operator stated foods were recently placed in unit and relocated foods to walk in cooler to rapidly cool. Operators instructed to not store TCS foods in unit until equipment repaired. Operator stated Whaley's was contacted and scheduled to arrive. VR by 6/23/16

7-201.11 Separation-Storage - P - Store toxic substances so that contamination of clean linen and equipment is prevented. Observed degreaser stored over clean aprons next to handwashing sink. Observed spray bottles located on shelf above clean linens. CDI, operator relcoated equipment for proper storage.

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed a wet / soiled cloth stored on prep table.

3-304.12 In-Use Utensils, Between-Use Storage - C - Store in-use utensils properly. Observed portion container used to dispense salt and pepper in container. Observed

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed clean plastic containers and bins wet stacked above 3 compartment sink. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean, dry area. Observed disposable gloves stored next to handwashing sink behind front counter.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed tall prep reach in refrigerator not working and prep unit near grill not working and with an ambient air temperature of 51 degrees F as measured by thermocouple. Repeat.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed debris and soil accumulating on shelf where tongs were stored below grill. Observed food debris and boxes on floor of facility

5-205.15 System Maintained in Good Repair - P - Plumbingh system shall be maintained in good repair. Observed PVC pipe below prep sink with leak.

6-501.113 Storing Maintenance Tools - C - Observed caulk gun stored on top of drink beverages.

6-305.11 Designation-Dressing Areas and Lockers - C - Provided a designated area for employee belongings. Observed cell phone stored on equipment at prep table.

2-102.12 Certified Food Protection Manager - C - At least one person in a managerial capacity shall be on site at all times and be an ANSI accredited certified food protection manager. Observed PIC upon arrival not certified. Certified PIC arrived on site after start of inspection.

6-301.12 Hand Drying Provision - PF - Disposable towels or another means to dry hands shall be at each handwashing sink. Observed no disposable towels available at handwashing sink behind front counter. 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall be easily accessible for employee use. Observed handwashing sink with hot well located next to sink. and blocking faucet handles. CDI, hot well relocated away from sink. Provide splash guard to protect food and equipment such as gloves to be contaminated during the handwashing process.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P - Observed a lettuce slicer soiled with food debris. CDI, unit relocated for cleaning. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed vegetable press stored as clean but soiled with food debris. CDI, vegetable press relocated for cleaning.t

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P - Observed chili and cheese hot held below 135 degrees F in 2 hot well units that operator stated placed in unit to reheat from the morning. CDI, cheese and chili voluntarily discarded by operator.

3-501.14 Cooling - P - Observed cut lettuce cooling in walk in cooler in covered container over 4 hours according to PIC. Lettuce was over 45 degrees and voluntarily discarded by PIC.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed 1 container of cheese cold held at 50 degrees F and overstacked. CDI, operator removed overstacked cheese to relocate to walk in cooler and rapidly cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cut lettuce cooling in tightly covered container in walk in cooler. CDI, operator voluntarily discarded lettuce. Repeat.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed 1 container of sugar not labeled.

- Store single-service in original plastic packaging to protect lip contact surface of cups. Observed single-service cups with lip contact area exposed. 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C 4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Invert clean utensils so handling of mouth or food contact surface is prevented by employees. Observed single-service utensils not properly inverted.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed tall 2 door reach in refrigerator not working. PIC stated unit needed a new compressor. Repair.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed floor damage near canwash.

2-101.11 PIC shall be present during all hours of operation.-PF - PIC with certification was not present upon arrival. Repeat violation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on the can opener. CDI - PIC set it aside to be rewashed. Repeat violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed salad mix cooling tightly covered in the reach in cooler at the front of the store. Salad was 50F. CDI - Lids were removed to facilitate cooling. Repeat violation.

General Comment 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed a sanitizer bucket on the floor by the soda machine. CDI - bucket was placed on the bottom shelf of the prep table.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple plastic containers and trays stacked wet. Repeat violation. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed clean utensils and a slicer stored on the drainboard of the vegetable prep sink. Do not store clean items on the prep sink.

General Comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the prep unit by the toaster. Replace gasket.

General Comment 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Replace the burnt out bulb in the hood system and in the walk in cooler.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified manager on site during inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink in serving/prep area with no papertowels. CDI papertowels were provided.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lettuce and tomatoes stored above ready-to-eat foods. CDI items rearraged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener soiled. CDI can opener moved to dish area to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut tomatoes in prep/display unit at 51F. CDI all tomatoes freshly prepared moved to reach-in freezer to rapidly cool.

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 facility holding fries using Time as a Public Health Control Procedure. Fries were not labeled with time removed from temperature control and facility could not provide documentation. REPEAT VIOLATION. Verification required on 12/24/14.

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 tomatoes cooling covered in white reach-in cooler. CDI tomatoes moved to reach-in freezer to rapidly cool. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed tomatoes cooling in prep/display unit.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed prep/diplay unit without ambient air thermometer. REPEAT VIOLATION.

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

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 bowl used as scoop in sugar container. Bowl removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers wet stacked. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed several boxes stored on the floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 scored cuttingboards. 4-502.11(A) Maintain utensils in good repair. Observed utensils in disrepair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outside of containers with sticker residue. Observed ventilation in large white reach-in collecting debris.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris on floor throughout kitchen and under equipment. Observed ventilation vent collecting debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored on shelving directly touching customer items.