THE SANDWICH SHOP

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed PIC fail to inform all employees of responsibility to report required symptoms and illnesses. CDI- EHS discussed with PIC, went over employee health plan to be signed and dated. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee fail to wash hands prior to donning gloves for food prep. CDI- PIC had employee stop task, remove gloves and wash hands prior to replacing. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee fail to wash hands after handling soiled equipment, including standing reach-in and sink faucets. CDI- EHS discussed with PIC, PIC had employee properly wash hands.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. REPEAT, see comment below. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed raw pork being stored directly on box in reach-in. CDI- PIC removed item to clean pan.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer with heavy residue accumulation in multiple areas. PIC stated item was used to slice on previous day and had not been fully cleaned due to a loose screw. CDI- EHS pointed out areas of concern and PIC removed item to be clean and sanitized properly. 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 .

4-501.11 Maintain equipment in good repair. Observed gaskets needing replacement. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusting shelving throughout facility. Cloths being used in areas of high activity visibly soiled, remove items prior to extreme soilage and seek to ensure areas of equipment are corrosion-resistant, nonabsorbent, and smooth. *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 outside of RIC’s and prep units in need or wiping down. 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 needing to be cleaned, areas throughout establishment on floors and walls needing cleaning.

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

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food stored in freezer without proper wrapping or lids. Food was not cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items above 41, please see temp chart.. CDI. Food sent to RIF to quickly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles and shakers in use without proper labeling to identify their contents.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusting shelving throughout facility.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed outside of RIC’s and prep units in need or wiping down. REPEAT

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter and miscellaneous items in facility that are not necessary to operate and maintain facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone on prep table.

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 the RI from yesterday without dates. CDI. PIC date marked. Repeat 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 .

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

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 residue and grease buildup on cooking equipment and inside reachin units. Increase cleaning frequency in these areas. **REPEAT** -1-

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed unemptied waste containers in the kitchen area and at the back. REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open lid on dumpster. Per PIC, it is a shared dumpster. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one in the facility with food manager certification. Repeat For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit and RIC below prep unit above 41F. Refer to temperature chart. Per PIC, some items had just been prepared and temperatures rise due to constant opening and closing of unit. -CDI- PIC moved items to RIC to cool down. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 the RI from yesterday without dates. CDI. PIC date marked. ****MOST OF THE ITMES ARE DATED. 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 .

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 residue and grease buildup on cooking equipment and inside reachin units. Increase cleaning frequency in these areas. **REPEAT** -1-

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed unemptied waste containers in the kitchen area and at the back. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed stuffs stored on prep table. Repeat.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one in the facility with food manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed PIC provide and incomplete employee health policy. CDI. Education was provided and a new one sent to the facility.

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 containers of salt without label. Repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed slices of pork stored directly on the boxes. Needs to be removed.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in solution at 0ppm chlorine. CDI. PIC changed solution.

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 residue and grease buildup on cooking equipment and inside reachin units. Increase cleaning frequency in these areas. **REPEAT** -1-

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed unemptied waste containers in the kitchen area and at the back.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed stuffs stored on prep table. Repeat.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and turn off faucet without using a barrier. -CDI- EHS educated on proper handwashing technique and food employee rewashed hands. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at bathroom handsink. -CDI- PIC replenished paper towel supply. -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed hot and chili holding below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit and RIC below prep unit above 41F. Refer to temperature chart. Per PIC, some items had just been prepared and temperatures rise due to constant opening and closing of unit. -CDI- PIC moved items to RIC to cool down. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bbq and A1 sauce with no labels. **REPEAT** -1-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rust on food storage shelving. Repair or replace. **REPEAT** -0.5-

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 food residue and grease buildup on cooking equipment and inside reachin units. Increase cleaning frequency in these areas. **REPEAT** -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open lid on dumpster. Per PIC, it is a shared dumpster. -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 grease and buildup on walls near grill and prep areas. Increase cleaning frequency. **REPEAT** -0.5- 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 over stand alone RIC. Observed broken ceiling tiles near back stand alone RIC.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone, glasses and headphones stored on prep table. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed pork and chicken uncovered while not cooling in reachin. Cover items that are not actively cooling.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed sanitizer at 10 ppm. PIC stated the sanitizer was made yesterday and he had not changed it today. CDI-PIC remade sanitizer to at least 50 ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed multiple food contact surfaces with visible debris and buildup. For example, there were two containers that had been “washed” and placed on a towel to air dry. Dried lettuce and other food were on the inside of both. CDI-Items were moved to 3 comp sink to be W/R/S.

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 unlabeled shakers and squeeze bottles surrounding grill.

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

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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rust on food storage shelving. Repair or replace.

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 residue and grease buildup on cooking equipment and inside reachin units. Increase cleaning frequency in these areas.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a large amount of trash and material surrounding dumpster. Remove unnecessary items.

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 grease and buildup on walls near grill and prep areas. Increase cleaning frequency.

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed heavy grease buildup near grill and fryers. PIC stated the hood vent system was not strong enough and they are trying to get it replaced. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items, like headphones, cell phone, and glasses on prep table where lettuce was being sliced. Observed deodorant, electrolyte powder, and advil stored on a rack above drinks.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks stored on food prep surfaces. Designate an area for the storage of employee drinks away from equipment, customer food, and utensils. -0.5 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. -0.5 points-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths stored on food prep surfaces. -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed reach in cooler with food debris, residues, and spillage. Recommend higher frequency and more thorough cleaning. -1 point-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were given to and reviewed with PIC. -0 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed open packages of okra and chicken tenders in reach in freezer. Provide coverings or containers for opened packages. -REPEAT- -1.5 points-

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed sticky traps under prep sink in establishment needing to be replaced. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food build up, residues, and debris on prep tables in kitchen area and prep area. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed containers of raw pork stored in reach in cooler without coverings. -0 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large plastic container of coleslaw in reach in cooler covered with tight fitting lid. CDI - Lid was removed to allow for cold air to circulate in and around food product. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food splash and residues on lid of flip top cooler, on fryers at cook station, and in gaskets of reach in coolers. Recommend higher frequency and more thorough cleaning -REPEAT- -1 point-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash and residues on walls and floors behind food prep area and around three compartment sink. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer with food debris. Observed a pot and pan with grease build-up, knife soiled-all stored as clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unti holdign food above 45F. CDI-PIC volunatrily discarded and called maintenance person while EHS was on site. VR REQUIRED 2/7/2021

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser with no label. CDI_PIC labeled. REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no working thermometer on site during inspection. VR REQUIRED 2/7/2021. PIC did not sign due to Covid protocols.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit handles soiled, inside of prep unit building up mold, grease building up on oven and near fryers. Observed several coolers and ovens lined with soiled towels.

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. Floors, walls and ceiling in need of cleaning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf 7-207.11 Restriction and Storage-Medicines - P,PF Observed chemical bottle of sanitizer with no label on shelf above sodas. Also observed personal medications on same shelf above sodas. CDI- chemical bottle was labeled and medications were removed. - 1 point.

4-502.13 Single-use and single-service articles may not be reused. Observed powdered sugar being stored on container previously used for chili. 0 points.

4-101.19 Nonfood-Contact Surfaces - C Observed several coolers and ovens lined with soiled towels. Ensure that non food contact surfaces are smooth, maintained and easily cleanable. No Signature due to Covid19

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the small flip top cooler, the glass freezer, and to the inside of the low 2-door reach in. Have cleaned. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a burned out light bulb in the ceiling near the hood vent. Have replaced.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the meat slicer. CDI-The slicer will be properly cleaned and sanitized.

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 incorrectly dated bologna, turkey, and slaw in the back 2-door RI cooler. The wrong month had been written on the labels. CDI-The owner properly re-labeled them.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup along door frame of the glass reach in freezer. Have cleaned. REPEAT. *Huge improvement on cleaning from the last inspection. All items noted on last inspection has been addressed and were properly cleaned. Zero points taken today.

4-501.11 Maintain equipment in good repair. Observed two torn gaskets to the tall reach in cooler doors, and a torn gasket to the door of the flip top cooler. Have replaced. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the inside of the small 2-door reach in cooler, and to the shelves holding the clean equipment. Have cleaned. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Scoops stored as clean with food residue build up on back of scoop where handle joins. CDI - Scoops sent to dish area for reprocessing.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One food employee with no hair restraint. ensure all food employee use hair restrain when working with or near exposed food.

4-501.11 Maintain equipment in good repair. Replace split gaskets on cooler doors throughout. Also, repair or replace shelves with peeling paint and/or rust in coolers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from wire shelves used to stored clean utensils.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on low prep cooler next to slicer. CDI - Discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Chef not wearing hair restraint upon entry to facility. CDI - Hat donned without prompting.

lX3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on base of slicer. CDI - Relocated into sanitizer bucket.

4-501.11 Maintain equipment in good repair. Replace split gaskets on cooler doors throughout. Also, repair or replace shelves with peeling paint and/or rust in coolers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from shelves in reach in cooler and crumbs from door gasket of low prep cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee can drink stored in fridge. CDI- Drink removed.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat slicer used over 4 hrs earlier with food debris on the blade guard, slicer had not been properly cleaned. CDI- Slicer cleaned. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few containers and utesils stored as clean that were dirty with food particles stuck to them.

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 . Cole slaw actively cooling in a deep and covered container, CDI- PIC moved slaw to shallow vented pans to properly complete cooling.

Repeat violation 4-205.10, 4-101.19 Keep equipment in good repair; Ensure all equipment is NSF - ANSI listed. Observed lid to chest freezer damaged in need of repair. Observed reach in cooler across from chest freezer that has damage inside at bottom and a condensation leak needing repair. Bottom of prep table is rusted, needs replacing.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no back flow prevention device on can wash.

Observed broken/ mssing wall tile needing replacing near floor by fridge unit.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw bacon stored above lemons and hot dogs in the reach in cooler. CDI - bacon was moved to the bottom shelf.

General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed 2 shakers unlabeled.

lRepeat violation 4-501.11 Maintain equipment in good repair. - Observed damaged lid on the white chest freezer in the back. Replace. Observed split gaskets on the reach in cooler in the back and the prep unit at the front. Replace gaskets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the reach in cooler shelves and general cleaning on equipment.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed non food approved bags that were frayed, in use to line food containers holding frozen foods in chest freezer. CDI- PIC removed bags.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat slicer used over 4 hrs earlier with food debris on the blade guard, slicer had not been properly cleaned. CDI- Slicer cleaned. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some containers and utesils stored as clean that were dirty with food particles stuck to them.

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 deli ham and turkey thawed and refrigerated two days ago that were not date marked. CDI- Items date marked.

4-205.10, 4-101.19 Keep equipment in good repair; Ensure all equipment is NSF - ANSI listed. Observed lid to chest freezer damaged in need of repair.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no back flow prevention device on can wash.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors under grill and cooking equipment needing cleaning of grease build up.

4-601.11 (A) Food contact surfaces; Properly wash, rinse and sanitize food contact surfaces; Observed numerous containers stored clean with food debris stuck to surfaces. CDI all containers pulled and placed into dirty dish pit.

4-302.12 Thermometers; Provide thermometers that are in good repair for checking food temps; Observed one dial thermometer not in working order.

(general comment) 4-205.10, 4-101.19 Keep equipment in good repair; Ensure all equipment is NSF - ANSI listed. Observed lid to chest freezer damaged in need of repair; Observed new chest freezer placed in kitchen that is not NSF grade.

4-602.13 non-food contact surfaces; Keep non-food contact surfaces clean; Observed shelving underneath cooking equipment collecting heavy grease debris in need of cleaning. Observed inside surfaces of stand up cooler and chest freezer collecting debris in need of cleaning.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; properly wash, rinse and sanitize food contact surfaces; Observed numerous large plastic containers stored clean with food debris/ sticker residue stuck to surfaces. CDI containers pulled and properly washed , rinsed and sanitized.

(general comment)8-103.11 Documentation of Proposed Variance and Justification - PF; Obtain variance for two compartment sinks; Observed two compartment sink used for ware washing in need of variance from the state.

(general comment)4-204-112 Temperature Measuring Devices-Functionality - PF; Provide thermometers that are thin probed to ensure accurate temperature recordings; Observed only dial thermometers used during inspection.

4-602.13 Nonfood Contact Surfaces - C; Keep non-food contact surfaces clean; Observed inside bottom surfaces of stand up cooler collecting debris in need of cleaning; Observed shelving throughout collecting debris in need of cleaning.

5-103.11 Capacity-Quantity and Availability - PF; Provide cold and hot water at employee hand sinks; Observed only hot water available wash sink in kitchen area, (repair cold water handle to facilitate washing hands).

6-201.11 Floors, Walls and Ceilings-Cleanability - C Ensure that floors, walls and ceiling are constructed properly; Observed absorbent ceiling tiles throughout all prep areas.