CHARLEY'S PHILLY STEAKS

-REPEAT- 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink buildup on interior baffle surface of ice machine. PIC to address cleaning frequency and thoroughness.

-REPEAT- 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use only rated freezer chest to the left of the fryers. All restaurant equipment must be ANSI certified rated for commercial use. Replace freezer with one rated for commercial use.

-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 debris buildup on interior bottom surfaces of prep units and walk-in freezer floor. Observed food and splash debris on walk-in cooler shelves. PIC to address cleaning frequency and thoroughness.

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. 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 damaged and stained absorbent ceiling tile in kitchen area by can wash. Replace tile with one that is non-absorbent. Observed missing vent cover in ceiling area above office desk. Replace missing vent cover. Observed dark running stains on walls near ceiling in corners by can wash and office areas. PIC to work with building owner to address potential leaks and stains.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy in place in facility however the facility uses computer based training to capture employee health knowledge. PIC was unable to show EHS required signature/employee attestation to ensure employees have been trained. CDI: EHS provided PIC with a copy of the updated employee health policy and PIC began capturing signatures. REPEAT VIOLATION For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black build up on interior of ice machine. Ensure more frequent cleaning.

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

4-502.11(A) Maintain utensils in good repair. Observed handles of tongs peeling off. Once area begins to peel it is no longer smooth and easily cleanable. Ensure that tongs are replaced at a frequency that ensures they maintain in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed chest freezer next to fryers for household use only. All restaurant equipment must be ANSI certified rated for commercial use. REPEAT VIOLATION

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 significant dust build up on shelf holding paper goods. Observed food debris and build up on shelving in walk in cooler. Observed build up on exteriors of coolers, prep equipment, and on gaskets of coolers. Ensure more frequent cleaning of these areas.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed areas under and behind equipment in need of cleaning due to food and liquid debris and residue accumulation. REPEAT VIOLATION

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. PIC stated that all employees are trained on employee health procedures related to reporting symptoms and illnesses related to food borne illnesses. EHS observed employee and PIC unable to properly answer questions related to symptoms and illnesses. PIC stated employee had not yet worked through the training after working for a month. CDI- EHS discussed employee health with PIC. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 6 - 5 stack plastic pans stacked with sticker residue still intact. Observed produce slicer stored as clean with old food debris accumulated under blade. CDI- PIC removed item 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced cheese in flip top next to grill temping above 41F. Observed shredded lettuce in flip 3 temping above 41F. CDI- PIC removed items to rapidly cool in WIF. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed cooked onions out on 4/16 stored in WIC. CDI- PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed glass cleaner on frontline, per the PIC, without a label. Observed degreaser at back of establishment stored with no label. CDI- PIC had labels marked on containers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in buckets at 0ppm quat solution.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed chest freezer next to fryers for household use only. All restaurant equipment must be ANSI certified rated for commercial use. *REPEAT*

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed areas under and behind equipment in need of cleaning due to food and liquid debris and residue accumulation.

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 - Sliced tomatoes cut today according to PIC with different date stickers. PIC stated their employee mislabeled product and PIC will thoroughly train employee on date marking. *CDI - PIC date marked products correctly. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. *Observed - Sanitizer bucket stored directly on the floor underneath right register. *CDI - PIC changed out sanitizer and placed bucket on lower rack to raise item off the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of a couple plastic containers. Washed dishes shall be stacked so that they may properly air dry.

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 - 2 large boxes of single service/single use to-go boxes stored directly on the floor. *CDI - PIC removed items from boxes and placed them onto dry storage racks to raise items 6-inches from the floor.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. *Observed - small chest freezer next to fryers for household use only. All restaurant equipment must be ANSI certified rated for commercial use.

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 few foods with mislabled dates, wed 5/26, Thursday 5/29. CDI- PIC corrected all the dates. 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 .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop in standing water. CDI - PIC removed the water.

4-904.11(B) Knives, forks, and spoons in consumer self service areas shall be presented so that only the handles are touched by employees or customers. Observed single service knives with the food contact surface facing upward. Invert.

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 drink on prep top cooler cutting board. CDI - drink discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers wet stacked, in need of drying before stacking. 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 minor cleaning needed on shelving in walk in cooler. REPEAT. Note: points left at 0, improvement noted, minor cleaning on shelving needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on cutting board attached to prep unit.

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 drinks stored on top of soda tower and boxes. CDI- drinks moved to designated area.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with black buildup, in need of cleaning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1x chemical bottle not labeled. CDI- labeled as Windex.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple of containers wet stacked, in need of drying before stacking.

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 shelving in walk in cooler and shelving behind service counter with buildup, in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed splash/buildup on wall behind prep sink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on white catch plate inside ice machine.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written policy for vomit and diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two plastic insert pans of sliced tomatoes being held above 41F in make table. PIC stated product prepared yesterday 10/07/21 and no temp log for tomatoes available. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes and mushrooms over RTE pickles. CDI-PIC said they just had a delivery (EHS can verify this) and the crew member had put them there temporarily. The shelf that is low to the ground is where they normally keep produce. PIC moved produce to produce shelf. No points taken today.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed tomatoes at 46F and ranch at 51F. Tomatoes had been left next to an open gap in the prep unit, PIC said. The ranch was double stacked. CDI-PIC voluntarily discarded both items. They will move the ranch to not be double stacked.

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

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 a scoop in the sugar with handle inside. CDI-EHS moved to the outside of the sugar.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored over RTE dressings. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed greeen peppers stored over RTE dressings. CDI-PIC changed storaged order and put bacon and green peppers opn the bottom shelf.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine top in need of cleaning, and around the edges of the handle. Diet coke nozzle that black build-up, needs to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observd one prep unit by the grill getting reapired during inspection. EHS temped prep unit 2 and the ambient air was 42F. CDI-Maintenance turned unit down, unit did not come down. Maintenance will repair as well and all TCS food were voluntarily discarded. REPEAT. VR REQUIRED 10/16/2020. PIC did not sign due to Covid protocols.

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

4-501.11 Maintain equipment in good repair. Observed 2 prep units down. Rusted shelves over the 3-comp sink. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cutting boards with large grooves on the surface maing it difficult to clean properly. Observed handsink in need of resealing. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan in the front with dust build-up. Insides of prep units, outside of prep units, handle on ice machine is greasy, need to be cleaned. Rollers on the oven need 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 walls behind grill, above the mop drying area in need of cleaning. Edges around prep units are building up grease, need to remain clean.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed drink uncovered on shelf over single use items. CDI-PIC voluntarily discarded drink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tea urn holder covered with sugar and food debris. Observed 1 soiled plastic container that was stored clean. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink build-up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey, ham, pepperoni, chicken tenders all above 41F. Temp may be warm due to the placement of items in prep unit and next to grill. CDI-PIC voluntarily discarded items since they have been there since 9am and has rearranged items to a different location on unit to be better held cold. VR REQUIRED 1/12/2019.

7-201.11 Store toxic materials to avoid contamination. -P Observed stainless steel cleaner stored over to-go cups and lids. CDI-PIC moved to a bottom shelf.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce on the counter in prep at 46F, PIC took back to walk-in and left container covered. CDI-Explained to PIC things will cool better if left unopened, PIC uncovered. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in dish drying area. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed several utensils stored on a magnet which is located over a trash can. CDI-PIC took utensils back to be re-washed and is considering moving the magnet to prevent this in the future. REPEAT.

4-501.11 Maintain equipment in good repair. Observed handsink in need of re-sealing. Two broken shelves in kitchen area.

4-602.13 Nonfood Contact Surfaces - C Observed bread roller with a build-up of food debris. Needs cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Obsevered wall underneath 3-comp sink soiled. Floors, walls ceiling have much improved since last inspection.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee phoe sitting on prep line. CDI-Employee put phone in pocket, washed hands, and put on gloves. REPEAT.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 3 spatulas that were stored clean that were soiled. CDI-Manager took to be washed/rinsed/sanitized

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 6 cheeses, chicken, in pre unit 1 that were above 41F, were left in prep unit overnight. Obserevd fries slacking at 53F on counter, brought out 30mins ago. CDI-Manager voluntarily discarded the cheeses above 41F and moved the cheeses and fries that were in temp. REPEAT VIOLATION. Suggest adding metal thermometers inside units and a cooling log.

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 tomatoes, ham, turkey, lettuce all made the previous night on prep line with no datemark. CDI-Manager datemarked. REPEAT VIOLATION.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes, lettuce made this morning in plastic containers, covered and above 41F. CDI-Manager opened lids to allow for air flow. Observed cheeses that were removed from prep unit 1 that were put in the WIC covered. CDI-Manager opened lids to allow for air flow

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large container of sugar with no labeling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live cockroach move across the floor in kitchen area.

2-302.11 Maintenance-Fingernails - PF Observed both the manager and food employee with long fingernails.

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 tongs sitting on prep unit lid and prep unit lid was in need of cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacking in the dish drying area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed stacks of cups and lids exposed to the public with no plastic boundry for protection.

4-501.11 Maintain equipment in good repair. Observed both prep unit lids broken and prep unit 1 ( the one that is out of service) has tubes that turn upright and blow cold air. This unit needs to be fixed to where is is holding cold air at 41F or below. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cutting boards in need of replacing or resurfacing, heavily scratched, hard to clean. Observed cabinet door broken next to fryer. Observed 3-comp and handsink in need of re-sealing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ALL kitchen equipment in need of cleaning such as: shelves, countertops, cervices, top of ovens, rollers on bread oven, prep unit metal bars, doors and inside, WIC shelves. Whole kitchen is in need of cleaning. Will verify when EHS returns for verification.

5-205.15 Maintain a plumbing system in good repair. Observed the handsink leaking in the kitchen area. VR required 12/27/2019.

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

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed two employess set phobe down on prep counters. CDI-Food employees removed phone and cleaned area.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee changing gloves between placing raw meat on flat top grill and handling RTE foods without handwashing between. CDI - PIC educated food employees today that beef and chicken are raw and handwashing shall follow handling these products before handling RTE foods. -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on green cutting board, slicer and on the food contact surfaces of bus tubs used for storing RTE vegetables. -3- REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce and shredded cheese cold holding at 45F. CDI - PIC voluntarily discarded. Points not deducted today per State memo. -0-

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 sliced ham and turkey in walk in cooler without date marking. CDI - PIC back dated these foods during inspection. -1.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled sugar bin on dry storage shelf and shaker at fry station. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested bust tubs on drain board of prep sink. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed overstacked drinking cups at front counter exposed to customer coughs and sneezes. Observed to-go trays for food order stored with food contact surface facing up. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged green cutting board on prep table. -0- 4-501.11 Maintain equipment in good repair. Observed shelving over 3-comp sink pitting and broken hand sanitizer dispenser on wall at front counter handsink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on keyboards stored on food prep tables that are used for orders while employees wearing food service gloves that have heavy food and grease buildup present. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food debris on tomato slicer stored as clean. observed food residue on spatula stored as clean. CDI by sending back to 3 comp for wash, rinse, sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed container of pepperoni slices stored in flip top cooler > 45F. CDI voluntary discard by PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed german cockroach in front service area on box of cooking oil. observed invoice for monthly pest control services with last service on 8-6-18. continue to use approved pest control methods increasing frequency as needed. /

3-305.11 Food Storage-Preventing Contamination from the Premises - observed boxes stored on prep table in contact with lettuce on cutting board. CDI lettuce discarded.

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 grill tongs/utensils being stored in water 79F. CDI utensils stored in container without water. These need to be changed out with clean utensils at least every 4 hours.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Obseved cooked potatoes stored below raw steak in the flip top cooler. CDI-product relocated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build-up on the deflector panel in the ice machine and on the dispensing nozzle for the lemonade. VERIFICATION REQUIRED.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed french fries sitting out without temperature control. Discussed TPHC protocol with PIC and provided the TPHC form for completion.

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 needed to the floors underneath the grill.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0PPM sanitizer at 3 comp sink. CDI-sanitizer made to correct concentration

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on drying rack. CDI-dishes rearranged to air dry properly

4-501.11 Maintain equipment in good repair. Observed splash guard at handsink coming away from the wall. Resecure splash guard. Observed front line drink station drain in disrepair. Repair immediately

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ranch dressing holding out of temperature control. See temperature chart for temperature observations. CDI ranch voluntarily discarded. PIC stated facility wants to hold ranch on TPHC. Documentation emailed to PIC. Documentation reviewed with PIC.

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 several bracelets.

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 soiled water. CDI water changed.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed 1 handsink without hand towels. CDI by adding hand towels.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed micobial build-up in ice machine on ice deflector.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. observed employee chopping lettuce and cooking at grill while wearing a watch, bracelets, and non-solid ban ring.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet tight-stacked containers on the drying rack.

2-101.11 PIC shall be present during all hours of operation.-PF. Observed no certified food protection manager on site during inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored above single-service cups. CDI beverage discarded.

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

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 available for use. VERIFICATION REQUIRED.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked throughout clean dish storage.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic coffee maker.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing and purses stored on shelves in direct contact with dry storage items.

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

5-202.12 Provide at least 100F water at handsinks.-Pf No water was on at the back handsink today- turned on for temperary use but a VR in 10 days will be made. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a tool stored in the back handsink today- moved to correct.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored over cucumbers and carrots today. Bacon moved to the bottom shelf to correct today.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at 50ppm today in the buckets. Remade in the 3 comp. sink so that it was 200-400ppm and buckets were refilled.

Observed a food service worker with a bracelet on today. limit food service workers to a single wedding band on their hands and wrists.

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 soiled blue holder today- sent to be washed.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cup lips stored where they were too high and exposed to customer contamination. Observed to go wraps stored on the customer self sernice line today. Wraps moved back to be protected and cup height lessened during inspection. Observed to go boxes stored outside of the sneeze guard shield-moved today.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep gouges in the front line cutting board today- replace or resurface. 4-502.11(A) Maintain utensils in good repair. Observed ceran wrap on the ice scoop holder today.

5-402.13 Maintain sanitary sewage system.-P Observed piping undone from back handsink. VR in 10 days.

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

4-501.114 Maintain sanitizer at correct concentrations. -PObserved >400ppm in the buckets today. Keep quat. sanitizer maintained at 200-400ppm. Recommend making in 3 compartment sink and filling buckets up out of that bulk mixture. Remade today to correct.

.3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed leftover cheese at <135F today. Reheat quicker when it is leftover cheese.Reheated properly today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved turkey stacked to high in the pan today at >45F. Top of product moved today to quickly chill.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreasor in a bottle labeled sanitizer. Relabeled during inspection to correct.

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed flies and gnats today. Provide a covered receptacle for dirty linen and clean drains.

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