ADAMS MART

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at BOH hand washing sink. CDI - PIC obtain paper napkins.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamps for 4-hour TPHC. CDI - PIC placed 9:00AM time stamps for buffalo, sweet/sour chicken wings, potato wedges, and chicken tenders.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling insects near drain by 3-comp-sink. CDI - PIC removed insects.

REPEAT 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between counter and prep table. -CDI- PIC removed items and placed to be W/R/S.

REPEAT 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 unfolded pizza boxes stored on the floor near mop sink. CDI - PIC removed boxes off the floor.

4-501.11 Maintain equipment in good repair. Observed some gaskets in need of replacement at lowboy coolers and freezers. 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 metal railing for pizza oven conveyor rusted in need of replacement. **REPEAT** -1-

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food buildup and debris in interior/exterior surfaces of lowboy coolers, freezers and prep units. Observed NFCS of pizza oven with heavy debris. Increased and more thorough cleaning frequency recommended. 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 prep top table chipping and broken being held with black tape. PIC is in the process of buying new prep table.

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 Heavy grease and food built up on baseboard around kitchen equipment. Observed debris and trash on floors especially beneath and behind equipment in hard to reach areas. Observed walls in need of detailed cleaning, especially in hard to reach areas behind equipment like ice machine. Observed dust build up on ceilings, vent covers, and light fixtures. Observed general deep cleaning needed throughout kitchen area. Increased and more thorough cleaning frequency recommended. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed kitchen equipment and utensils BOH area no longer being used. Remove items no longer in use. 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 floors not smooth and easily cleanable throughout FOH kitchen area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** -1- 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 food employee eating in food area. -CDI- EHS educated food employee on designated areas and food employee relocated. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee pick up something off the floor and begin to return to food prep without washing hands. Observed same food employee touch personal phone and begin to return to food prep without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed visible food debris in handsink, as if it had been used for dumping. -CDI- EHS educated PIC on proper use of handsink and handsink was cleaned out. -0- 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink in restroom. -CDI- EHS provided signage.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee pick something up off the floor with gloved hands and then begin to return to food prep without washing hands. Observed same food employee touch personal phone with gloved hands and then begin to return to food prep without changing gloves. -CDI- EHS educated food employee on when to change gloves and food employee changed gloves. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed visible food debris on dishes stored as clean. Per PIC, items not in use. -CDI- EHS educated PIC on ensuring that items not in use are stored or clean or removed from facility and items were moved to dishpit to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P- Observed tongs that had been in use for more than 4 hours. Per PIC, facility prepared food as early as 6a, at time of visit, it was after 12p. -CDI- EHS educated PIC on cleaning frequency PIC moved items to dishpit to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed buildup inside of microwave. Increased and more thorough cleaning frequency recommended. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed pepperonis and sausages in prep unit above 41F. Refer to temperature chart. Bag of pepperonis were found on top of containers, not submerged in the holding containers and per PIC, sausages had been out for prep. -CDI- PIC placed items in lowboy freezer to cool back down. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed no date marks on sausage and beef in prep unit. Per PIC, items had been opened today or prior day. -CDI- PIC properly date marked items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 squeeze bottles in prep unit with no labels. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests at BOH near dishpit and dry storage area. **REPEAT** -2-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of chicken breader stored on floor in dry storage area. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employee with no protective head covering. -0-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between counter and prep table. -CDI- PIC removed items and placed to be W/R/S. **REPEAT** -1-

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 employee coat stored on top of single-use and single-service items. -0-

4-501.11 Maintain equipment in good repair. Observed some gaskets in need of replacement at lowboy coolers and freezers. Observed damaged door handle on one of the lowboy freezers. 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 metal railing for pizza oven conveyor rusted in need of replacement. **REPEAT** -1-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food buildup and debris in interior and exterior surfaces of lowboy coolers, freezers and prep units. Observed NFCS of pizza oven with heavy debris. Observed grease buildup on hood (except panels). Observed NFCS of cappuccino maker in need of cleaning. Observed interior surfaces of storage cabinets in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

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 grease and food built up on baseboard around kitchen equipment. Observed debris and trash on floors especially beneath and behind equipment in hard to reach areas. Observed walls in need of cleaning, especially in hard to reach areas behind equipment like ice machine. Observed dust build up on ceilings, vent covers, and light fixtures. Observed general deep cleaning need throughout kitchen area. Increased and more thorough cleaning frequency recommended. 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 and what appeared to be water damage above dry storage area. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed kitchen equipment and utensils near dish washing area no longer being used according to PIC. Remove items no longer in use. **REPEAT** -1- 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 floors not smooth and easily cleanable throughout, primarily at FOH.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on cutting surface of prep unit and employee food stored above retail items in bottom portion of prep unit. Observed employee coat stored on top of single-use items. -CDI- PIC relocated items. **REPEAT** -0.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside ice machine walls and flip lid. Increase frequency of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of chicken tenders, spicy and buffalo chicken wings in H/H unit below 135F. CDI - PIC voluntarily discarded al three pans. 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 .

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen area and nats near 3-comp-sink. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests.Observed several dead insects under prep cooler and around cooking equipment. Increase pest control visits and general cleaning to minimize the presents of insects.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several in-use green wet wiping cloths stored directly on prep counters and underneath cutting board. CDi - PIC placed wiping cloths in discard bin.

REPEAT 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed three metal tongs stored directly on soiled counter top and cutting knife stored between prep unit and hot holding unit. CDI - PIC moved items to 3-comp-sink. 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 metal ice scoop stored in soiled blue bucket with pool water fill debris. CDI - EHS educated PIC on how to stored ice scoops. PIC moved bucket to 3-comp-sink.

REPEAT 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 metal railing for pizza oven conveyor rusted in need of replacement.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food build up on lower shelfs of low boy coolers and food debris. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food build up and debris scattered under and around 3-comp-sink area. Increase frequency of cleaning and discarding of items that are no longer being used.

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 Heavy grease and food built up on baseboard around kitchen equipment. Observed general deep cleaning need 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 stained and broken ceiling tiles near 3-comp-sink and above H/H unit. 6-501.16 Store mops for air drying after use. Observed wet mop heads co-mingled with beer and soda cans on the floor near utility sink. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed kitchen equipment and utensils near dish washing area no longer being used according to PIC. EHS suggested removing items from establishment such as mixing bowls and vegetable smashers.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food and drinks co-mingled in low boy cooler with customer food. CDI - PIC voluntarily discarded personal food items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand washing sink near 3-comp-sink with no paper towels. CDI - PIC went and obtained a roll of paper towels for dispenser.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed no written procedures for items held on time. PIC stated items that are held on four hour time are chicken tenders, chicken wings, and personal pan pizza. CDI - PIC voluntarily discard food. EHS e-mail copy of TPHC form to PIC and filled it out.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bleach bottles on dry storage rack stored above single service items and clean equipment near 3-comp-sink. CDI - PIC rearranged shelf and moved bleach bottles to chemical rack.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several nats throughout kitchen area mainly by 3-comp-sink area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use a few wet wiping cloths stored directly on prep counters and underneath cutting board. CDi - PIC placed wiping cloths in discard bin.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed three metal tongs stored directly on soiled counter top and cutting knife stored between prep unit and hot holding unit. CDI - PIC moved items to 3-comp-sink.

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 metal railing inside low boy cooler with built up food debris and rust.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food built up on lower shelf of low boy coolers and food debris scattered throughout low boy coolers #1 #2. EHS suggested frequent cleaning of units.

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 grease and food built up on baseboard around kitchen equipment. Observed general deep cleaning need 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 stained and broken ceiling tiles near 3-comp-sink. PIC stated they had a water leak in ceiling and repairs were completed ceiling have been ordered. 6-501.16 Store mops for air drying after use. Observed wet mop heads co-mingled with beer and soda cans on the floor near utility sink. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed kitchen equipment and utensils near dish washing area no longer being used according to PIC. EHS suggested removing items from establishment such as mixing bowls and vegetable smashers.

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 grease and food built up on hood filters

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present. repeat

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinking coffee while prepping food.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at hand sink during inspection. CDI. PIC provided one. Repeat

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed chicken, fries, fries, held on time without a written procedure. CDI. PIC voluntarily discarded. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer in spray bottle stored directly on prep area. CDI. PIC removed

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on equipment through out the facility, Needs to be cleaned. Repeat.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present. repeat

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel unable to dispense. CDI. PIC fixed it.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken in the RI, cold holding at temperatures above 41F. CDI. PIC removed to the cooler and indicated that the chicken was just brought out. PIC was also advised to avoid over stacking of chicken. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed chicken, fries, fries, held on time without a written procedure. CDI. PIC voluntarily discarded. REPEAT

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

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed utensils for mixing chicken, stored in dirty container. CDI. PIC removed. Repeat.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on equipment through out the facility, Needs to be cleaned. Repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present. repeat

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed chicken, fries, fries, held on time without a written procedure. CDI. PIC voluntarily discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no batteries in thermometers. CDI. PIC ordered new ones.

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

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 without hair covers. Repeat

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed utensils for mixing chicken, stored in dirty container. CDI. PIC removed. Repeat.

4-501.11 Maintain equipment in good repair. Observed one of the food heaters unable to heat food. Needs to be repaired.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on equipment through out the facility, Needs to be cleaned. Repeat.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present. repeat

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed chicken, fries, fries, held on time without a written procedure. CDI. PIC voluntarily discarded.

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

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed utensils for holding chicken, stored on dirty surfaces. CDI. PIC removed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on equipment through out the facility, Needs to be cleaned. Repeat.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present. repeat

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee carrying water from the hand sink in a jar. CDI. Employee educated on the uses of hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed a container of fries and chicken at HH with temperatures below 135F. CDI. PIC voluntarily discarded. PIC decided to be doing HH on time. Gave PIC a TPHC.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on equipment through out the facility, Needs to be cleaned.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster at the back of the building. Needs to be covered.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present. repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed a container of fries at HH with temperatures below 135F. CDI. PIC voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P. Observed a container of sanitizer stored directly on prep table. CDI. PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food in the kitchen without a hair cover.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present.

2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed employee went from prepping and cooking raw chicken to serving cooked chicken without washing hands. Employee just changed the gloves without hand washing. CDI. Employee rewashed hands.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food in the kitchen without a hair cover.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up inside reach-in coolers. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up in vents, floors, and ceilings in the kitchen area and WI. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on food prep surfaces at front cook area. CDI PIC removed

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled onion chopper on drainboard of 3-comp sink. CDI: chopper will be cleaned before use. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed bleach sanitizer in spray bottle at 0ppm. CDI: bleach sanitizer was corrected to proper concentration.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a squeeze bottle of honey butter at room temperature. Packet says to “Keep Refrigerated”. CDI: bottle was stored back into the reach-in cooler.

General Comment: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical bottles not labeled. CDI: bottles labeled on site.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach at back dish area. Facility has improved on pest control since last inspection. Pest control company Burnside Pest Control, Inc. comes once a month for pest treatment unless activity is seen then pest treatment is conducted every 15 days.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket of chlorine sanitizer at 0ppm. CDI: sanitizer was changed out to proper concentration.

General Comment: 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 scissors stored in bucket of sanitizer.

General Comment: 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 containers stored on the of back room.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up inside reach-in coolers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on food prep surfaces at front cook area and back storage shelf.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified persons present.

6-501.111 Keep the premises free of insects, rodents, and other pests Observed presence of cockroaches in various areas of the facility. Roaches observed to be in the nymph stage. Facility is undergoing pest treatment and was able to provide documentation of such, no contamination of food supplies observed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed flour bags stored adjacent to an employee drink. Drink moved by employee.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons present.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice scoop stored in a bucket directly on the floor. Item moved.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in the bathroom in need of cleaning, as well as frp in the

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no handtowels at handsink next to 3 comp sink. CDI- Handtowels provided.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed mislabeled spray bottles of various chemicals. CDI- Bottles properly labeled.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed veggie slicer left un-clean since last use. Slicer is only used to slice raw non TCS veggies so it needs to be cleaned min. once a day and stored clean for next use. CDI- Slicer placed in dish area for re-cleaning. (repeat)

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

G6-501.11 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 baseboard trim missing from restroom wall. 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 restroom was needing better ceaning. Observed a lot of merchandise on floor in dish area, need to better arrange to facilitate cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food stored on top of food stand food. CDI- Food removed.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at dish area hand sink. CDI- Paper towels supplied.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed veggie slicer left un-clean since last use. Slicer is only used to slice raw non TCS veggies so it needs to be cleaned min. once a day and stored clean for next use. CDI- Slicer placed in dish area for re-cleaning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed canister of paint at chemical storage area with no labeling on it. CDI- Paint labeled.

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 restroom baseboard trim missing from wall, needing replacing. GENERAL COMMENT: Observed TPHC written procedure for wings, PIC completed a TPHC written procedure for pizzas as well.

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee wash hands for less than 15 seconds and recontaminate hands when turning off faucet. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dirty utensils stored in handsink. Observed employee filling up bucket for holding in-use utensil in handsink. Observed box of cups stored on floor blocking handsink in back storage room. CDI all items relocated; instruction on adequate access to handsinks.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris on inside surfaces.

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

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 utensils stored in cold standing water.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cup lip pieces exposed in customer service area.

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by large soiled cloth container. CDI container moved.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed pepperonis and chicken in reach-in cooler without being covered/protected. CDI items placed in closed container. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed apples and oranges stored on absorbent cloth in display unit. CDI cloth removed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thermometer on site not working.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. PIC only able to provide QAC based test strips. Facility using chlorine based sanitizer.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today. 2-103.11 (A)-(L)Person-In-Charge-Duties Observed two customers come behind the counter today- one turned away by staff and the other was going to scoop his own ice out of the ice machine- this customer was turned away by EHS to correct. No customers are allowed behind counter as they are not trained staff.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored in the ice machine today- discarded to correct.

g5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the pizza slicer being rinsed off in the front handsink today- changed out for a clean slicer today to correct.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed two bottles of sanitizer at >200ppm today. Maintain at 50-100ppm. Corrected through diluting solutions today.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a sanitizer bottle in the back today that was not labeled- labeled during inspection.

Protect food from contamination sources not specifically noted by code. Observed an employee drink stored in ice machine today- ice discarded to correct.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloths being used to wipe cutting board and food utensils today and they were not stored in sanitizer. Bucket made today to stored towels to correct.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a lot of trash and extra supplies stored around and behind dumpsters today- discard properly.

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 dust on ceiling vents today.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager.Observed no certified PIC onsite today.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.Observed build up on 3 of the drink nozzles today. Sent to be properly washed today to correct. These must be washed, rinsed, and sanitized daily.

.3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved TCS foods in the display unit holding at >45 F today. Moved to a lower shelf to chill down today.

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed gnats in the facility around the front handsink. Recommend better cleaning to reduce this issue.

Clean linen shall not be stored under sewer lines. Observed clean linen stored under the handsink today- moved to correct.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.Clean sugar pack storage containers- soiled today.

Remove debris from around the dumpster as observed today.

Clean floors under counters and ice machine. Clean under handsink up front.

PIC must have passed an ANSI approved, proctored manager's food safety training exam. Observed no certified PIC today onsite. Points will not be deducted until 210 days past the date the food service permit was issued.2-102.12

Observed employees who did not know about the big five illnesses today and when to report them. Employee health sheet given today. Have all employees sign this for a verifircation in 10 days. Recommend posting this policy.2-103.11

Observed bleach sanitizer at >200ppm today. Maintain chlorine/bleach santiizer at 50-100ppm. Dilluted today and spoke with PIC about the recipe and testing.4-501.114

Observed open chicken wings date marked today and given 14 days- none had been open more than 4 days today. TCS foods can only be held for 7 days if storing them at 41F or below and only 4 days if storing them between 45-41F. Date marking sheet provided to PIC today.3-501.18

Observed wings being timed today but no procedures on how to time them were available. TILT sheet given and gone over with PIC today to correct.Wings had not been out more than 3 hours.3-501.19