IACOFANO'S CATERING AND FOODSERVICE

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed delivery driver exit and enter kitchen several times engaged in preparing exposed food for food order without washing hands. CDI - Hand washed and employee reminded when to wash hands. -2-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed couscous cooling uncovered in whale in cooler under unwashed apples and other produce. CDI - Produce moved to lower shelf with other unwashed produce. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer in dish machine at 10ppm. CDI - PIC primed dish machine and tested again to ensure reading over 50 ppm. Dishes that had been washed were re-washed with correct sanitizer concentration. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed cooked potatoes, cut tomatoes and other TCS foods in the facility, in use that were more than 7 days past date marking. CDI - Products voluntarily discarded and PIC aware that more line checks and cooler checks are needed to identify and handle expired foods. Observed singular dates, two date (receiving and date opened) and HACCP dates with date and time stamp. Revise system to ensure clarity for all food employee for meaning of dates on TCS foods. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed lox on menu without notification that product is cold smoke without cooking step prior to freezing. VR no later than 11/01/2026 to ensure all menus have been updated to reflect raw or undercooked ingredients. -.5-

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed lobster claw, cooked shrimp and other TCS foods thawing under cold running water at 71F for a time period that was long enough for internal temperatures of food to rise above 41F. Monitor foods while thawing and maintain cold if intent is for food to cold hold. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed foods stored under leaking condenser in walk in freezer in kitchen with ice buildup on outer packaging. Move food away from condenser drip until repaired. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee packaging to go orders and working with exposed food without wearing an effective hair restraint. -0-

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 rolling cart with gloves and other food equipment stored directly under bug zapper, stored knives and ice wand with buildup on outside and quart containers used to scoop dry goods stored on lids that are not clean. Keep items in a clean, dry location. -0-

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed buildup inside dish machine with more than 24 hours between cleaning. Clean at least every 24 hours. -.5-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the gaskets to the cookline and handles on oven and other cooling equipment. Also buildup on hood system. Clean. -0-

6-302.11 Supply toilet tissue at each toilet. -Pf Observed one toilet without tissue. CDI - PIC placed tissue at each toilet. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed cleaning needed in bathroom in kitchen. Clean. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed pallets and other debris on concrete pad for dumpster. Discard items so dumpster and cardboard container can be placed back on concrete pad. -0-

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 with pasteboard used to cover walls in laundry room. Replace with cleanable nonabsorbent material. -0-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed molded ricotta cheese in a glass RIC. -CDI- PIC voluntarily discarded the ricotta immediately. (1 pt)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tile in the clean dish storage room causing the exposure of insulation. Also observed damaged/missing ceiling tile over the hand sink adjacent to the 3 comp sink. Repair/replace missing tiles. REPEAT*** (1 pt)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the deli slicer and several dishes/utensils soiled with food debris/residue while being stored as clean. -CDI- PIC placed the soiled item in the dish pit to be W/R/S. REPEAT*** (3 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in the flip top unit above 41F while said to be cold holding. EHS recorded an ambient temperature of 43F in the unit. This unit was also non-compliant during the previous inspection. -CDI- PIC voluntarily discarded the necessary items that had been in the unit for over 4 hours and relocated any TCS foods that were 41F or below. REPEAT*** (3 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 a very large amount of TCS foods that were out of date or did not have a date mark. -CDI- PIC voluntarily discarded the necessary items. REPEAT*** (3 pts) 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 oil and margarine squeeze bottles without labeling. Label the necessary containers. (0 pts)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food being stored on the floor in the WIF. Place items at least 6 inches above the floor. REPEAT*** (2 pts)

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-use containers being stored without being inverted. -CDI- PIC inverted the containers. (0 pts)

4-501.11 Maintain equipment in good repair. Observed torn gaskets on the WIF in the kitchen area. Repair gasket. REPEAT*** (0.5 pts)

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 tile in the clean dish storage room causing the exposure of insulation. Also observed damaged/missing ceiling tile over the hand sink adjacent to the 3 comp sink. Repair/replace missing tiles. REPEAT*** (1 pt)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed nozzle attached to paper towels at the hand sink adjacent to the 3 compartment sink. -CDI- PIC provided paper towels for the hand sink. (0 pts)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer testing at 0ppm while actively being used. VERIFICATION REQUIRED*** 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several utensils soiled with food debris/residue while stored as clean. Also observed the deli slicer soiled with food debris/residue. -CDI- PIC Placed all soiled utensils and equipment in the dish pit to be W/R/S. If food contact surfaces continue to be non-compliant, a risk control plan may be issued. REPEAT*** (3 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hard boiled eggs, mozzarella balls, fest cheese, and blue cheese all above 41F while said to be cold holding. EHS recorded a temperature of 45F as the ambient temperature of the top layer of the unit. PIC voluntarily discarded all of the TCS items that had been sitting int he top of the unit for longer than 4 hours. VERIFICATION REQUIRED*** (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 several items without date marks and one expired container of pico de gallo marked 8/13/2025. -CDI- PIC voluntarily discarded the pico and correctly date marked the other items. REPEAT*** (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food in the freezer stored directly on the floor. Also observed cans of food being stored directly on the floor in the dry storage area. REPEAT*** (1 pt)

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 boxes of single-use containers stored directly on the floor during inspection. (0 pts)

4-501.11 Maintain equipment in good repair. Observed damaged gasket on the WIF door. Repair/replace damaged gasket. (0 pts)

5-205.15 Maintain a plumbing system in good repair. Observed pipes leaking at the hand sink in the kitchen causing water to leak onto the floor. Repair leaking pipes. (1 pt)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tile in the clean dish storage room causing the exposure of insulation. Also observed damaged/missing ceiling tile over the hand sink adjacent to the 3 comp sink. Repair/replace missing tiles. 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 a half eaten sandwich on a prep table in the kitchen at the beginning of the inspection. CDI - PIC voluntarily discarded sandwich and sanitized counter.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed a sealed package of cheddar cheese slices with visible microbial growth on the slices of cheese inside. CDI - PIC voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the deli slicer to have visible food debris and grime on the back surfaces of the blade. PIC stated he had not used the deli slicer during his shift and that it only gets used once every other day during prep. REPEAT. - Observed multiple stacks of plastic insert containers, of all sizes, that were stored as clean in the dish storage room with visible sticker residue and food debris. REPEAT. CDI - PIC took apart deli slicer and placed at dishwashing area to be W/R/S. Dishes removed from storage and placed at dishwashing area to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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 2 plastic containers of marinara sauce in the 3 door RIC opposite of the chemical storage rack with date marks of 5/13 and 5/29. No proof was on site that the product is non-TCS. - An insert container of cooked penne was in the 3 door RIC opposite the chemical storage rack with a date mark of 5/29. CDI - PIC voluntarily discarded all items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed bulk storage bins of sugar, flour, and panko in the dry storage room that were not labeled as to their contents. CDI - PIC labeled bins.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed soiled wiping clothes stored on the prep counter and not in a sanitizer solution between uses. No sanitizer buckets were observed set up at the time of the inspection. PIC stated they usually use the sanitizer spray bottles and then the cloths to wipe down. CDI - PIC filled up a sanitizer bucket to store in use wiping cloths.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the gaskets to the cookline refrigerated drawers and the gaskets to the WIC in the single service storage area to be covered in an accumulation of food debris and black grime.

5-205.15 Maintain a plumbing system in good repair. - Observed a leak in the faucet of the dishwashing area handwash sink when the sink is in use.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed a missing ceiling tile in the clean dish storage room. PIC stated they are still in the process of trying to fix the root of the problem before they put new ceiling tiles in as they have an issue with a pipe freezing and then leaking, causing the pipe brackets to rust/break. REPEAT.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the handwash sink adjacent the 3 compartment sink to not be provided with soap. CDI - PIC refilled soap dispenser.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed multiple boxes of raw chicken stored directly above packages of pre-cooked/RTE short rib, birria, brisket, and sausage in the WIF. REPEAT. CDI - PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the deli slicer, robot coupe blade, several stacks of plastic insert containers and 2 stacks of metal insert containers stored as clean to have food debris, sticker residue, and other contaminants on the food contact surfaces. REPEAT. CDI - PIC cleaned deli slicer immediately. All other contaminated dishes placed in dirty dish pile 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer solution in the mechanical dishwasher to be at 0ppm at the time of the inspection. PIC was unaware of the issue as they just had the repairman out the week prior for a separate issue on the dish machine. PIC contacted the repairman at the time of the inspection but was unable to get an exact time/date for the appointment at the time of the inspection. PIC stated they will switch to manual ware washing until the repair can be made. EHS observed the 3 compartment sink filled up properly at the time of the inspection. 3 day VR to observe repaired mechanical dishwasher and continued compliance on 3 compartment sink sanitizing. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 a case of single service to go trays stored directly on the ground, adjacent to the storage racks by the WIR. CDI - Moved onto storage rack.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no chlorine test strips on site at the time of the inspection to test the sanitizer concentration of the mechanical dishwasher. 10 day VR to observe compliance.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed a missing ceiling tile in the clean dish storage room. PIC stated the tile was missing due to them repairing a pipe bracket the day prior. PIC stated they are still in the process of repairing the pipe bracket but will reinstall the ceiling tile once the repair is done.

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 an employee drink on a prep surface.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open packages of raw beef stored above ready-to-eat products in the walk-in freezer. CDI - Items were moved to the correct order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on the areas under and behind the deli slicer blade. CDI - Items will be taken apart to clean.

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 cooked vegetables cool 2 degrees in 31 minutes. CDI - Items was brought to the walk-in cooler to rapidly cool.

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 cooked vegetables, deli meats, chicken, ham, soup and blue cheese with missing date marks. CDI - Items were date marked for when they were prepared. Observed Alfredo, artichokes, sausage, tuna salad, cucumber salad, and stuffed grapes past the 7-day date mark. CDI - All items were voluntarily discarded.

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 vegetables cooling in a deep plastic pan in a drawer cooler. CDI - Item was moved to the walk-in cooler to rapidly cool.

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

4-501.11 Maintain equipment in good repair. Observed a leaking walk-in freezer compressor and rusting shelves in the walk-in cooler.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored in cold drawer above drawer containing cut melon with no barrier between top and bottom drawers. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 heavy residue buildup inside microwave.

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 cooked beef in cold drawer from 1/9 with no date mark. Observed beef stroganoff and cooked fish from yesterday in WIC with no date mark. Observed thawed BBQ with 9/30 cook/freeze date but no thaw date in RIC. Observed opened containers of pico and humus in RIC with no date mark. PIC did not know when pico and humus were opened. REPEAT. CDI - PIC dated or discarded all items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P. Observed spray bottles of quat sanitizer over 400 ppm. CDI - employee diluted sanitizer to adequate concentration.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open during start of inspection. Keep exterior doors closed or protect opening with screen door.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed commercially sealed bags of food with heavy ice accumulation stored under leaking condenser in WIF.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on coolers throughout facility. REPEAT. Points not escalated due to different item observed from previous inspection. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential-use fryer and griddle. Replace with ANSI certified or equivalent equipment.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed heavy buildup inside dish machine.

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 boiled eggs and salmon with no date mark in WIC. Observed melons, pasta salad, chicken salad, potato salad, egg salad, and various other items in prep and reach in cooler with no date labels. CDI - Dates were applied correctly. 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 .

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 utensils stored in dusty bins in storage room. Bins need to be cleaned.

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 boxes of portioning cups and lids on the floor. CDI - PIC moved boxes off the floor.

4-501.11 Maintain equipment in good repair. Observed lid of flip top cooler damaged and separating. Needs repair.

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 stand for large stand mixer and on heat sealer. Needs cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged ceiling from A/C unit above dish cleaning area. Needs repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no CFPM. -1- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some tongs and lid stored as clean with food residue. CDI: items placed at the dish pit to be rewashed. REPEAT VIOLATION -3- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 grilled chicken made today tightly covered and cooling in the tall reach in. EHS discussed with PIC on venting/uncovering when cooling and placing in the walk in cooler for quicker cooling. CDI: container of grilled chicken placed in the walk in cooler and uncovered. -0- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed meat slicer stored as clean with food residue on the black of the blade. Per PIC, slicer hasn’t been used for over a week and are currently waiting on parts. CDI: slicer was broken down to be cleaned. -1.5-

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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed Cole slaw (11/7), pork (11/8), chicken salad (11/10), black eye peas, sliced tomatoes, marinara sauce, green bean, and corn beef hash stored in the tall reach in dated past 7 days and/or no date labels. CDI: all items voluntarily discarded. REPEAT VIOLATION -3-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing in stagnant water. -0.5-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic cup with no handles used as a scoop in the panko container. REPEAT VIOLATION -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish machine dispensing chlorine sanitizer at 0ppm. Facility is to use the 3 comp sink until dish machine is properly working again. VR within 3 days. -1.5-

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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed white gravy (7/25), turkey gravy (7/25), and scrambled eggs (7/19) stored in the tall reach in past 7 days. CDI: items voluntarily discarded. -1.5-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic cup used as a scoop in the panko container. CDI: cup removed 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a plastic cup used as a scoop in the sautéed vegetable container in the lowboy. CDI: cup removed -0.5-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips for the dish machine. VR within 10 days. -0.5-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several TCS items in the lowboy and walk in cooler uncovered. CDI: all items covered with wrapping. -1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed several food items made yesterday with no date labeled. CDI: dated during inspection. -1.5-

5-205.15 Maintain a plumbing system in good repair. Observed water leak at 3 comp sink faucet. Recommend to repair. -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 hood panels with heavy dust and grease buildup. Recommend to clean as often as needed. 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 lights at back storage for dishes and utensils not working. Recommend to replace. REPEAT VIOLATION -1-

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 facility does not have written cleanup procedures for vomit and diarrhea. CDI: EHS provided a copy via email. REPEAT VIOLATION -0.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several plastic quart cups stored as clean with oily residue. Observed whisk stored as clean in the back room with food debris at the tip. CDI: all items stored in the dish machine to be washed. REPEAT VIOLATION -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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed grilled chicken and chicken tenders cooked today tightly closed. CDI: all items vented during inspection. REPEAT VIOLATION -0.5-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a plastic quart cup used as a scoop. CDI: PIC removed. -0-

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 lights at the dish and utensils storage room dead. Recommend to replace bulbs. REPEAT VIOLATION -1-

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility with no written procedures for a vomit and diarrhea clean up plan. EHS has emailed a copy of a clean up plan to PIC. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine was dispensing chlorine sanitizer at 0ppm. EHS noticed that the sanitizer container was empty. CDI: PIC replaced the sanitizer, primed sanitizer, and ran the dish machine during inspection and is now dispensing at 100ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener with food debris. PIC stated it has not been used today and was most likely from yesterday. CDI: PIC took can opener to the dish pit to be cleaned. -1.5-

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 a container of grilled chicken made this morning at around 4AM and has been cooling since. EHS temped chicken around 11:30AM and chicken was at 44F. CDI: PIC voluntarily discarded container of chicken. -1.5-

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 a container of canned diced tomatoes and sliced turkey deli meat dated 10/5 in the reach in. CDI: PIC voluntarily discarded items REPEAT VIOLATION -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 chicken, chicken pasta, and collard greens tightly sealed and closed. CDI: PIC vented out containers. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine sanitizer test strips. VR within 10 days to ensure facility has chlorine test strips. -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed water leaking at the pre-rinse spray nozzle by the dish machine. -0-

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. PIC stated new tiles will be coming in by next week. Observed lights in the back room used for storing pans and kitchen utensils still not working. REPEAT VIOLATION -1-

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 potato salad (8/1), corn (8/1), green beans (7/28), and pasta salad (7/28) date labeled past 7 days in the walk in cooler. CDI: PIC voluntarily discarded -1.5-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility with no testable test strips for sanitizer. PIC stated he will put in an order for some. VR within 10 days. -0.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build up on the hood screens in the kitchen. Clean as often as needed to avoid contamination. REPEAT VIOLATION -1-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed piles of stacked boxes outside by the building. PIC stated that their cardboard dumpster was taken by their provider and will be given one by tomorrow (8/10/2021). -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged and missing tiles throughout facility. Recommend to repair and/or replace. REPEAT VIOLATION -0.5- Observed no working lights in the back room for storing clean pans and kitchen utensils.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in flip top cooler and refrigerator that were stored above 41 F. PIC stated that items were prepared yesterday. Some items were dated for 5/6. CDI- items were denatured and discarded into trash can.

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 containers of sliced turkey, and roast beef cooling while tightly covered. CDI- Items were vented to allowed for proper cooling. REPEAT (full points).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust and grease from hood screens in kitchen area. Clean exterior of fryers, grill, and refrigeration units in kitchen area.

5-203.12 Toilets and Urinals - C Repair broken urinal in men’s restroom.

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. Repair damaged ares of ceiling outline that are rusty in kitchen area.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed that the dish machine is not registering any sanitizing strength. The container of sanitizer is about half full, but none is being dispensed into the machine. VR- facility has up to ten days to fix the issue. REPEAT (full points).

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 in-house potato salad, and cooked vegetables that were dated for 1/05/2021. PIC stated that employee may have missed some containers of product in need of discarding. CDI- Containers of product were discarded. REPEAT (full points).

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed containers of chicken salad and tuna salad, cooling in prep cooler in a deep, plastic, covered container. CDI- both products were placed in shallow (uncovered) containers, placed in walk-in cooler and allowed to chill. Repeat (full points)

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine did not have any sanitizer strength at time of cycle. Inspector noticed that the sanitizer container was empty. PIC stated that they would have to go to another location to get another bucket of sanitizer. CDI- facility will use the 3-comp sink for washing and sanitizing.

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 date on tuna salad container (made in house) was for 9/24. Also, observed steak with out a date on it. CDI- product was discarded.

3-502.12 Reduced Oxygen Packaging, Criteria - P,PF I observed a machine used for Reduced Oxygen Packaging in the facility. I begin to ask questions on how long have you had this and what it is used for. PIC stated that the machine has been used for the last 3 weeks for sealing cooked food such as shrimp and pork ribs. Facility was performing this process without written approval. I observed product in the walk-in freezer that have underwent this process. The bags that were used were 3 mil and 4 mil. I called the plan review senior who stated that the product cannont be used. I, in turn, was instructed to call my supervisor. My supervisor stated that the facility can voluntarily discard the product, or we will embargo the product. CDI- PIC chose to discarded product. Facility was provided with a variance application to be submitted to the state of NC. Bacon wrapped pork- 4.0 lbs, pork chops- 3.5 lbs, shrimp- 2 lbs, pork ribs- 2 lbs, crab cakes- 5 lbs were denatured and discarded into garbage dumpster.

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 containers of cut cantaloupe, cut honeydew melons, and cut watermelon that were tightly covered and stacked high in prep cooler to cool. Also, observed a pan of srambled eggs that were sitting on a counter at room temperature to cool. CDI- Fruit was uncovered, placed in shallow pans, and put in walk-in cooler to chill. Eggs were placed in a container and put in walk-in cooler to chill. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observe a mixture of salt and pepper in a container that was not labeled. CDI- container was labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observe a container of raw meat sitting on the floor of walk-in cooler. Observed several packages of food sitting on the floor of walk-in freezer. CDI- All items were placed on shelves.

6-301.11 Handwashing Cleanser, Availability - PF There was no soap present at hand sink near 3-comp sink. CDI- soap was provided.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Cut cantaloupe and honeydew melons had no change in temperature in 35 minutes of cooling. Observed that the items were cooling in prep cooler in a deep, covered, plastic container. CDI- PIC removed items from container, placed them in a shallow pan (uncovered) in the walk-in cooler.

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 There was no date present on container of chicken salad in walk-in cooler. CDI- PIC discarded container of chicken salad.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of sanitizer that were not labeled. CDI- PIC labeled spray bottles.

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 that containers of cut cantaloupe and honeydew melons were cooling in prep cooler in a deep, covered, plastic container. CDI- PIC removed items from container, placed them in a shallow pan (uncovered) in the walk-in cooler. REPEAT (full points)

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed fruit pastries in walk-in freezer that were uncovered during storage. PIC stated that items were left in freezer yesterday to cool. CDI- items were covered.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee preparing sandwiches with bare hands. CDI- Five sandwiches were discarded. Employee washed hands and put on gloves to continue food prep.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a large container of cooked pork that was 52 F. PIC stated that pork was cooked yesterday. Container was not removed from walk-in cooler since yesterday. CDI- Cooked pork was discarded.

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 containers of food that were tightly covered while cooling. Also, observed items stacked into deep plastic, covered containers while cooling. CDI- Items were uncovered and placed into shallow pans. REPEAT (.5 pts).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean grease buildup from exterior of hood screens in kitchen area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open, employee coffee stored on shelf above food prep area during food prep. CDI- Drink was moved to shelf where no cross-contamination can occur.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observec stickers left on several stacks of containers in clean area. Stickers were on exterior of containers, but containers were stacked so that the interior was now touching the stickers. CDI- Stickers were removed. Containers were cleaned at dish machine. REPEAT. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Observed mildew on interior of tea urn nozzles stored in clean section. CDI- Nozzles were properly cleaned.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked noodles cooling at prep sink in a deep, plastic containers. CDI- Cooked noodles were placed in shallow pans in walk-in cooler where they were allowed to further cool.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed frozen condensation on bags of food product and directly on food product in walk-in freezer. CDI- Items were discarded. Instruction were given to place a sheet trays to create a barrier for food product. Also, keep bags of food product cold.

2-402.11 Effectiveness-Hair Restraints - C Observed food employees not wearing hair restraints while preparing food. CDI- Employees put on hair restraints.

3-302.15 Wash fruits and vegetables prior to use. Observed food employee sliced directly into an unwashed honeydew melon. CDI- Instructions were given to wash fruits and vegetables before cutting, slicing, or peeling them. Honeydew melon was discarded.

5-501.17 Provide a covered waste bin in female restrooms. Containers in women's room do not have lids on them. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed container of utensils in hand sink near dish machine. CDI- Container was removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf There was not any paper towels at hand sink in kitchen area. CDI- Paper towels were provided.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Equipment shall be cleaned to sight and touch. Observed stickers located on exterior of containers that were stacked which contaminated interior of other containers. CDI- Stickers were removed. Containers were washed, rinsed, and sanitized. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked noodles that were cooling in tightly covered containers. CDI- Cover was vented to allow product to cool.

4-501.11 Maintain equipment in good repair. Replace torn gaskets at reach-in refrigerator near entrance.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Clean exterior of ovens, fryers, and refrigeration units in kitchen area. Clean dust and grease from hood system in kitchen area.

5-501.17 Toilet Room Receptacle, Covered - C No covers provided for sanitary napkin containers in women's restroom.

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 employees who washed hands for 5 seconds, then cut of the faucet with bare hands. CDI- Education was done with employees on correct handwashing procedure. Employees rewashed hands.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee touch fruits and other food items with bare hands. CDI- Food items were discarded.

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 baked chicken and potato salad that had no temperature change in a span of 10 minutes. CDI- Chicken was placed in oven and allowed to reheated to 165 F. Potato salad was placed in a shallow, metal, uncovered pan and allowed to cool.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer spray bottle that was not labeled. CDI- Spray bottle was labeled correctly.

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 two pans of baked chicken cooling on counter at room temperature. Observed a plastic, covered container of potato salad cooling walk-in cooler. CDI- Potato salad was uncovered and placed in a shallow, metal pan. Chicken was reheat to 165 F.

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

4-501.11 Good Repair and Proper Adjustment-Equipment - C Replaced torn gasket on refrigeration unit near entrance of kitchen area.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Remove old date sticker from exterior of containers before cleaning. Observed clean containers with sticker on them. Containers were not stacked in a way to contaminate interior of other containers.

5-501.17 Provide a covered waste bin in female restrooms. All containers in women's restroom were uncovered. Provide a cover for each container in each stall, or one container in central location in restroom shall be covered.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed Spoons and tongs in hand sinks near dish machine and in kitchen areas. CDI- Items were removed from hand sinks.

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 chopped steak and macaroni and cheese were prepared over 24 hour ago, but not dated. Also, observed commerically processed sliced turkey that was prepared yesterday but not dated. CDI- Items were properly dated.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed frozen condensation from walk-in freezer that was on food in walk-in cooler. Open packages were stored underneath the main condenser. CDI- Product was voluntarily discarded into trash.

4-302.14 Sanitizing Solutions, Testing Devices - PF Facility does not have any chlorine test stripes to test sanitizer in dish machine. VR- provide test stripes within ten days. Call to notify inspector once they have been purchased.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup debris on working shelving and in coolers. Ensure equipment is cleaned to avoid contamination.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor in walk-in cooler not easily cleanable. Flood not secured to foundation.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -P Observed food employee re-contaminate hands by closing faucet with bare hands, without using barrier. CDI, food employee corrected by instruction and washed hands without re-contaminating.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink near 3 compartment sink. CDI, paper towels provided by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS items such as milk, and salsa held in 2 door reach in cooler cold holding above 45F. CDI, items moved to walk in cooler. Cooler will be not be used for tcs foods until cooler is fixed.

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 several TCS foods in walk in cooler with expired date mark, including tuna salad, coleslaw pimento cheese and other sauces made on premises. CDI, items voluntarily discarded. Less items observed held past expiration date. Improvement noted. Repeat Risk Control Plan

3-501.13 Use approved thawing methods. Observed humus, and beef thawing on counter, out of temperature control.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers without identifying label. Observed two squeeze bottles.

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

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

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 to go boxes, and other articles stored on the floor.

4-502.11(A) Maintain utensils in good repair. Observed 2 door reach in cooler not able to hold temperature below 45F. Observed torn gaskets at walk in freezer in kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up debris on working counters, shelving and in coolers. Ensure equipment is cleaned to avoid contamination.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster without lids. PIC provided proof that company responsible for dumpster have been notified, but have not yet replaced nor repaired dumpster(per last inspection, still no lids provided for cardboard dumpster, but a smaller dumpster has been provided with lids for garbage).

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor in walk in cooler not easily cleanable. Floor not secured to foundation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade with heavy build up. CDI, can opener return top dish area for cleaning. Repeat

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 several TCS foods in walk in cooler with expired date mark, including feta, chicken salad and coleslaw. CDI, items voluntarily discarded. Improvement noted. Repeat 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 cheese, and rice in walk in cooler made more than 24 hour prior to inspection without date mark. CDI, items marked. Improvement noted.

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 containers of grilled chicken at temperatures above 45F. PIC stated chicken was made at 10:45 am. Chicken was in tightly covered containers in under counter cooler, at 80F. Establishment is equipped with blast chiller, but was not used according to normal procedures. CDI, chicken was placed in sheet pan, and returned to blast chiller to rapidly cool. Repeat, improvement noted. 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 working containers without identifying label. Observed improvement.

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

4-501.11 Maintain equipment in good repair. Observed walk in freezer with broken door closing device. PIC received wrong item, EHS was able to see the replacement still in place. PIC has requested correct part for delivery. Improvement

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster without lids. PIC provided proof that company responsible for dumpster have been notified, but have not yet replaced nor repaired dumpster.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor in walk in coolers and freezer not easily cleanable. Floor not secured to foundation. 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 non-functional lights in storage areas and in bathrooms. Observed vast improvement.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored above establishment containers, and other utensils. Ensure a designated are is provided and used. Repeat

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC was not a certified food protection manager. Certification was expired since November, 2017.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink with cap stored neared working station. Ensure a covered container is used with a straw.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handle hard boiled eggs after handling personal phone, without removing gloves or hand washing. CDI, Corrected by instruction, food employee removed gloves and washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink near 3 compartment sink. CDI, paper towels provided by PIC. 6-301.11 Provide soap for hand washing at each handsink. -Pf Observed no soap provided at hand washing sink near 3 compartment sink. CDI, PIC provided soap.

3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above raw fish, and ready to eat foods such as mashed potatoes, and greens. CDI, chicken moved to speed rack designated for raw chicken storage. **3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods in walk in, in the kitchen. CDI, produce moved to bottom shelf. **3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee not remove, or discard gloves after handling cell phone, and personal items. CDI, corrected by instruction. Food employee removed gloves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 compartment sink at a concentration less than 200ppm quat. CDI, sanitizer refreshed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade with heavy build up. CDI, can opener return top dish area for cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed significant dark build up in ice machine.

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 several TCS foods in walk in cooler with expired date mark. Foods were dated back to January. Foods such as chicken salad. CDI, PIC voluntarily discarded items. Ensure TCS foods are only held for the item and temperature parameters allowed. 4 days, the day prepared plus 3, if food is always between 42F and 45F. For 7 days, the day prepared plus 6 days, if items are always held at 41F and under. **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 foods prepared more than 24 hour prior to inspection, without date mark. CDI, PIC dated with correct mark, foods prepared with in the time and temperature frame.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer spray bottles without identifying label. CDI, spray bottles labeled. 7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottles stored on working prep counters. CDI, bottles placed on bottom shelves.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads cooling in tightly covered plastic containers. CDI, PIC opened salad containers to allow for removal of heat. Salads would have not made cooling parameters without adjustment.

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 produced. VR

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry foods such as rice, exposed to contamination, not covered. Observed dry goods stored on floor. Observed food stored on the floor in walk in cooler. Ensure tightly covered containers are used to store dry foods once opened.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer containers with in use cloths with oily residue and debris. Sanitizer refreshed.

4-502.13 Single-use and single-service articles may not be reused. Observed Styrofoam coolers re-used. Observed cardboard boxes re-used to transport single service articles for catering. 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 boxes, and other articles stored on the floor. Items removed from floor during inspection.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed can opener with screw not in original device. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. Observed non-stick pans with peeling taflon. Observed containers not food grade used to store food. 4-501.11 Maintain equipment in good repair. Observed walk in freezer with broken door closing device.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strip provided were expired. CDI, EHS provided some test strips to use while more are provided. VR 4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed rinsing compartment with debris and suds.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up debris on working counters, shelving and in coolers. Ensure equipment is cleaned to avoid contamination.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster without lids.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor in walk in coolers and freezer not easily cleanable. Floor not secured to foundation. Observed damaged FRP in 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 non-functional lights in storage areas and in bathrooms.**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 establishment in need of cleaning. **6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed old/broken equipment behind building.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored on counters, and shelving also used for food prep. 6-303.11 Intensity-Lighting - C Observed build up throughout establishment, especially under equipment.

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 numerous containers of RTE PHF products not date marked prepared prior to 24hrs from time of inspection; CDI all RTE PHF products in question date marked.

7-102.11 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottles not labeled. CDI all working containers labeled.

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 cleaning issues to PHYSICAL FACILITIES. (Observed storage on floor throughout).

6-305.11 6-501.110 Designate and use an area for the orderly storage of employees possessions. Observed employee's personal items not properly stored (Cell phone stored on shelf above food prep area).

REPEAT 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above case of milk inside walk-in cooler; CDI raw shell eggs properly stored.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris / stickers and residue stuck to surfaces; CDI containers pulled and placed into dirty dish pit. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at 3 compartment sink measuring 0ppm quat. CDI sanitizier corrected. VR to ensure all stickers have been removed from containers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed both stand up cooler and prep cooler not functioning properly holding cheese, hummus and cut melon above 45F. (see temp chart). CDI all TCS foods moved to walk-ins (4 available). VR to ensure prep cooler and stand up is repaired.

REPEAT NO POINTS DEDUCTED 4-501.11 Maintain equipment in good repair. Observed split/torn gasket on stand-up cooler unit in need of repair.(may be causing unit to function improperly).

NO POINTS DEDUCTED 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (shelving inside walk-in cooler)

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one hand sink missing soap, CDI soap provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored on top of containers of goat cheese. CDI eggs moved to approved location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with old sticker residue stuck to pans; observed numerous containers used to hold clean utensils having old food collected in basin. CDI all pans and containers pulled and placed into dirty dish pit.

NO POINTS DEDUCTED 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottle not labeled. CDI all working containers labeled.

NO POINTS DEDUCTED 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in dry storage room.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed numerous containers of food stored directly on floor of walk-in cooler (raw chicken, raw turkey, raw beef). CDI all food products stored in approved location at least 6inches off floor.

4-501.11 Maintain equipment in good repair. Observed split/torn gasket on stand up cooler door (dressing storage cooler) held together by tape in need of repair.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. Observed numerous blocks of cheddar cheese that has large amounts of mold growth on surfaces; Observed swollen containers of cottage and ricotta cheese all stored in walk-in cooler. CDI all items discarded by staff.

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 numerous containers of vegetable soup cooling in very large plastic containers measuring 121F and 93F inside walk-in cooler. Soup transferred into shallow pans and placed into walk-in freezer to rapidly cool.

4-501.11 Maintain equipment in good repair. Observed broken pipe on back side of hand sink in need of repair. Observed shelving inside walk-in in need of resurfacing. Observed split /torn gaskets on reach-in cooler unit doors.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken , damaged baseboard tile in kitchen area in need of repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed storage on floor throughout to facilitate cleaning).

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light fixtures in kitchen prep area with light bulbs that are not shielded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed roast beef, cooked, stored under containers of pork and chicken on speed rack in walkin refrigerator not in kitchen. Observed uncooked sausage over cooked bacon in walkin in kitchen.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0 ppm quat during active time of washing utensils. No quat product in dispenser. CDI - Facility switched to bleach, bleach test strips present, previously washed utensils sanitized.

a 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 items in walking refrigerator not date marked: ricotta cheese, opened today. Observe mozzarella cheese with no date in sandwich unit, discarded. Observed tuna in sandwich unit not dated, made today not to be used within 24 hours.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies present in facility.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed scoops stored in chicken salad with handle in contact with food product.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed hot water at 108 degrees F in wash water. Facility not using test strips to determine concentration of sanitizer in 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue collecting on can opener bracket. Improvement from previous 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. 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 excess caulk on walls in areas throughout. Observed missing baseboard tile in kitchen near hand sink. Observed residue collecting on wall near slicer. Observed 3 compartment sink not secured to wall. Observed residue collecting on floor tiles under dry storage in kitchen.

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

Repeat - 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a container of broccoli salad and several deli meats that were opened without a date. According to PIC these items will be held for a couple of days. CDI - date marked properly. 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 2 containers of pinto beans in walk-in cooler with a date of 5/25 that exceeded 7 day date mark. CDI - by discarding product.

General COmment - 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in spray bottles too strong - 200ppm. CDI - by diluting to proper concentration. Observed a few spray bottles not labeled. CDI - by properly labeling on site.

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

Repeat - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans and plastic containers wet stacked in kitchen.

Repeat - 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single service items stored on the floor at dry storage area.

Repeat - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hood system filters with grease accumulation

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

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at 3-comp sink < 150ppm. CDI - more sanitizer tablets added to water to make 200-300ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed build-up on interior of ice machine around chute area. Observed some metal pans stored with food debris and plastic wrap film. Observed slicer with food debris. PIC indicated that slicer is not used very often. Suggested to cover with food grade bag.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed egg noodles and pork inside walk-in cooler at 49F that was cooling from yesterday. Out edge of product was 47F. CDI - food was voluntarily discarded.

Repeat - 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a pan of marinara sauce, cream sauce, egg noodles, and pork in walk-in cooler without a date. Products will be held for more than 24 hours. CDI - date provided. 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 a small container of mushroom sauce inside walk-in cooler dated 12/31. CDI - product discarded.

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 pans of egg noodles and pork inside walk-in cooler cooling from overnight > 45F stacked and with plastic wrap still on. CDI by correcting cooling method.

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 a few dry good containers not labeled.

Repeat - 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of cream sauce in walk-in cooler and a box of chips on the floor in walk-in freezer. Improvement has been noted.

General Comment - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on dish shelf.

Repeat - 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single service items stored on the floor at dry storage area.

General Comment - 4-501.11 Maintain equipment in good repair. Observed rusted shelving inside walk-in cooler.

General Comment - 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no chlorine strips available to test sanitizer in buckets. CDI - strips provided.

Repeat - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hood system filters with grease accumulation.

General Comment - 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a few missing/cracked baseboard tiles in kitchen.