ALL-HRS

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 6 packages of chicken wings to be at temperatures of 115-125F in the hot box. PIC stated not knowing how long they have been in the hotbox. REPEAT. CDI - PIC voluntarily discarded. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . - Observed the only thermometer on site to not be functional with a dead battery. 10 day VR to observe new battery acquired.

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 a large build up of food debris on the interior base of the RIF. PIC stated it gets cleaned out weekly. EHS recommended to increase the cleaning frequency. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty. REPEAT*** (1 pts) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink upon arrival. -CDI- Paper towels were immediately provided. (0 pts)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken wings at 120F while said to be hot holding. Employee stated that they had been put out at 12pm. -CDI- Employee voluntarily discarded the chicken wings. (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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed expired test strips for QUAT sanitizer. PIC has test strips for chlorine sanitizer solution. Facility will use chlorine sanitizer solution until the facility procures new QUAT test strips. Points not taken due to having another means to test solution. (0 pts)

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 accumulation of food debris in the bottom of the RIF. PIC stated that they clean the RIF once a week. (0 pts)

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

5-501.17 Provide a covered waste bin in female restrooms. Observed waste bin without a cover in female restroom. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager during inspection. PIC stated that ownership is working on getting managers to take class. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed quaternary dispensing system dispensing sanitizer at 50 ppm. EHS tested sanitizer manually and quart sanitizer is working as intended. PIC to request maintenance for lines of dispensing system and to manually mix quat sanitizer until lines are repaired. EHS spoke with PIC about scheduling preventative maintenance for sanitizing lines to prevent blockages or anything to affect the concentration of the dispensing system. VR within 3 days to check for repair of dispensing system. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed mozzarella in new working container that did not have a date mark. CDI-PIC added date mark. 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 .

4-903.11(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 unopened boxes of single use food containers stored on the floor underneath prep table. PIC moved boxes above cabinet. REPEAT.

5-501.17 Provide a covered waste bin in female restrooms. Observed trash can in female restroom without a lid. REPEAT.

5-501.111 Keep storage areas and bins for waste in good repair. Observed trash dumpster with rusting and holes opened on the ends that are lifted by the garbage truck. 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 peeling/missing baseboard underneath handwash sink in mens’s restroom. REPEAT but points not escalated due to repair made to paper towel dispenser by 3 compartment sink.

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

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed multiple food workers working at the cash register that donned gloves to work wings and pizza before/after going through the oven without a hand wash before. CDI-EHS provided education and hands were rewashed and new gloves donned.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed empty quat sanitizer bottle for 3 compartment sink dispensing system. CDI-PIC filled up basin and used bleach backup and tested at 100 ppm with establishments test strips. 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 unopened boxes of pizza boxes stored on the floor underneath prep table.

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered trash can in female restroom.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with moderate rusting and open holes along the sides of the dumpster where it gets picked up by the garbage truck.

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 towel dispenser at hand wash sink by 3 compartment sink.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC that was not a CFPM and could not properly demostrate proper handwashing and cleaning procedure in 3 compartment sink. VR within 10 days. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM in the establishment during inspection. Repeat. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed multiple handwashes that food employees did not use a clean barrier to turn off faucet. 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 food employee working cash register that donned gloves and proceeded to place a pizza in the oven without a handwash first. CDI-EHS provided education and hands were rewashed.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed cutting board not receiving proper contact time when being sanitized in 3 comp sink. PIC demonstrated cleaning procedure and fills up a medium sized plastic container inside of sanitizing basin for sanitizing step. CDI- EHS provided education of proper sanitizing procedures and contact time using establishments 3 comp sink cleaning placard which calls for 1 minute of contact time. Cutting board was set aside to be rewashed and an unused cutting board was placed out. 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 .

6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf. Observed fish bowl placed on top of fridge used to store employee food and raw peppers and onions used for pizza toppings. CDI- Fish bowl moved towards registers.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf. Observed no test strips for quat sanitizer that the establishment uses at 3 comp sink. Establishment has chlorine test strips. VR within 10 days.

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 buildup on hoods of pizza oven.

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 bent ceiling tile above pizza oven. 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 dust build up on ceiling tiles above pizza oven and A/C vent by 3 comp sink and dark build up on multiple ceiling tiles on right side of kitchen area towards 3 comp sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety . Observed no certified food protection manager at facility during time of inspection. Food employee's certificate has expired-1

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed multiple containers of portioned breaded wings and hot wings hot held below 135F. PIC discarded the chicken wings below 135F.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety . Observed no certified food protection manager at facility during time of inspection. Food employee's certificate has expired-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 not written procedures for vomiting or diarrheal events cleanup. CDI. EHS Provided PIC with copy of written instructions. REPEAT -.5

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed food employee wash hands for less than 10 seconds and then turn faucet off with clean hands. CDI EHS Educated Food employee -0

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. Quat sanitizer testing at 50ppm. Air bubbles in line. PIC could not get sanitizer to dispense 200-400ppm. PIC will notify chemical company. REPEAT -1.5

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee handling food without a hair restraint. REPEAT-1

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed not sanitizer test kit at establishment during time of inspection. REPEAT -1 Verification visit needed 12/19/22

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed drain pipe plumbed directly into floor drain. -0 Verification visit needed 12/12/22

2-201.11(A - C) & (E). Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee Health Policy does not include Salmonella nontyphoidal. CDI: educated and provided the PIC with website link to obtain updated Employee Health acknowledgment form to properly inform employees.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI: educated and provided the PIC with website link to obtain template plan to have implemented.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed sanitizer could not be located. Quat sanitizer coming out of dispenser had air bubble in line and was dispensing sanitizer out at 50ppm. After running through the line sanitizer became more concentrated. CDI: sanitizer had to be manually prepared to proper concentration. PIC will notify chemical company to change out bottle and hose.

REPEAT VIOLATION: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hot and spicy wings in individually packaged boxes in hot holding < 135F (see temp chart). CDI: wings were reheated to proper temperature.

REPEAT VIOLATION: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without hair restraint.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed current quat test strips had gotten wet and no longer able to measure sanitizer concentration properly. CDI: test strips were provided by EHS until more can be purchased.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P OBSERVED wings hot holding under 135F. CDI. Wings were reheated.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf OBSERVED no thin probe thermometer on site. VR within 10 days

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

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C OBSERVED utensils for customers to grab with splashed liquid on the handles of the utensils.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED the inside of the reach in freezer in need of cleaning at the bottom. REPEAT.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C OBSERVED employees drink and candy by prep station.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Small container of peppers and banana peppers not covered. CDI- PIC Jessica Caulder put lids on containers. 0pts

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Visible mold like build up on three beverage nozzles at the self service beverage station. CDI- PIC removed and cleaned all nozzles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Two bags of pre- cooked chicken wings out on the prep surface across from the pizza oven. Both at 55F. PIC advised that they were out for lunch service. CDI- PIC voluntarily discarded both

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC not wearing hair restraint during active food preparation. Provide hair restraint. 0pts

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris in prep cooler bottom. Cleaning needed. 0pts

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 chicken wings opened and in walk in cooler with no date label. CDI discarded.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid broken .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed many packages of drinks stored on the floor of the walk in cooler. Ensure to store off the floor to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed flip top unit not functioning. PIC stated unit will be replaced and all food is being held in the tall reach in freezer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed faded QUAT test strips that was unable to accurately test the sanitizer concentrations. Ensure to replace QUAT test strips. Verification required in 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surface of tall reach in freezer with food debris build up. Ensure to increase cleaning frequency.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed heavy litter build up around dumpster. Repeat violation.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed broken handsoap dispenser and soap mixed with water in soap dispenser. Ensure soap is provided at handsinks. CDI PIC replaced soap during the inspection. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at restrooms that employees use as well. CDI EHS provided handwash signs.

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 chicken wings in reach in unit without a date mark. PIC could not determine when chicken wings were made. CDI PIC voluntarily discarded chicken wings during the inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster side doors open and litter around dumpster area. Repeat violation.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food and drinks stored with food for public in reach in unit and 2 door freezer. Ensure to designate an area.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. 1 pt - Observed bottled drink stored above flip top cooler and another bottled drink stored on prep table. CDI: drinks relocated.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P 1.5 pts - Observed buffalo wings inside flip top cooler at 63F. CDI: wings were discarded.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 1 pt - Observed cleaning needed inside cabinets at drink and coffee station.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash on ground behind dumpster and side door open.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. 1 pt. Observed employee food and drinks stored on prep table at pizza station and inside prep cooler. CDI: items discarded/relocated.

General Comment: Repeat: 0 pts. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed chopper stored as clean on drainboard of 3-compartment sink with dried food debris remaining. CDI: set aside for recleaning.

Repeat: 3 pts. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed buffalo wings in hot box at 118F and 128F. CDI: wings were discarded. Address this issue to avoid submitting risk control plan on next inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. 1.5 pts. Observed items inside prep cooler measuring > 45F (see temp chart). CDI: all items discarded and repair company was notified. Verification required by 10/1/17.

General Comment: 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 containers of coffee creamer stored on the floor of kitchen.

Repeat: 0.5 pts. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed current quat test strips faded and not accurately testing sanitizer. Verification required 10/1/17

Repeat: 0.5 pts. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed vents at pizza oven with build-up.

General Comment: 0 pts. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Relocate employee belongings including purses, jackets, bookbags, etc. to designated area away from food, single service, and food service items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager. Directed PIC to information on where to take the class.

General Comment: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at handsink in kitchen. CDI: by restocking towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer in spray bottle at 50ppm. CDI: sanitizer dumped and refilled with 200ppm quat sanitizer.

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings inside hot hold unit being held at 116F-119F. CDI: wings discarded.

General Comment: 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Current test strips observed faded and not accurately testing sanitizer. CDI: by instruction to provide new strips.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed filters at pizza oven with build-up.

General Comment: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one side door open.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Food employees were not aware of illnesses and symptoms in which to be excluded from work. CDI- Employee health policy was discussed and poster was given to facility.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P All wings in hot holding were recorded below 135F. PIC stated wings had been there for a while because the volume was slow for the day. CDI- Products voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed many drinks stored on floor. Keep drinks off the floor.

2-102.12C Ensure the Person In Charge (PIC) is a certified food protection manager (CFPM) PIC present was not a CFPM. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken wings holding in reach in cooler at 60F. Employee stated she pulled chicken out of freezer an hour ago to thaw. PIC suspected chicken had been left out to cook. Thermometer in unit read 55F. Unit was not holding temperature. CDI- Chicken was moved to freezer to cool. VR- To check flip top/reach in unit.

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

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed water bottles and gatorade bottles stored on floor in WIC. Keep all food/drinks off the floor.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC present during inspection did not have certified training. REPEAT

2-301.15 Only wash hands in handwashing sink.-PF Observed PIC wash hands in 3-compartment sink. CDI-- Informed PIC she is only to wash hands in handwash sink and told her to re-wash hands in handwash sink. No points deducted.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a box of chicken wings stored in hot holding at 129F. CDI-- PIC discarded wings.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed plastic spoons with mouth contact surfaces in contact with hand contact surfaces. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food and drinks stored in reach in fridge along with facility food as well as personal food and drink stored on prep table. REPEAT.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Observed PIC had blank Employee Health Policy forms but no documentation that of communication to employees.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed partially consumed orange juice with screw top storedon shelf over retail food. CDI- moved drink.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P: Observed employees cleaning and equipment without sanitizing. CDI- all itemspulled from clean drainboard and placed in wash bay of 3-compartment sink.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Observed degreaser unlabeled: CDI- labeled. Observed bottle labeled as sanitizer to contain pine sol. CDI- relabeled correctly. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P: Observed bottle labeled as sanitizer to contain undiluted quat sanitizer. CDI- discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Observed no functioning thermometer in facility. Verification needed.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed plastic spoons with mouth contact surfaces in contact with hand hand contact surfaces.

4-501.11 Maintain equipment in good repair. Observed dispenser at 3-compartment sink non functional. CDI- PIC repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed handbags, employee food on shelves with retail items.

2-102.11 PIC demonstrates knowledge by being a certified food protection managerGENERAL COMMENTOBSERVED NO CERTIFICATE OF CERTIFIED FOOD PROTECTION MANAGER. FACILITY IS GIVEN 180 DAYS, STARTING WITH DAY ONE ON THE DAY TRANSITIONAL PERMIT IS ISSUED, TO OBTAIN FOOD SAFETY TRAINING.

3-306.11 Protect food on display using shields, packaging, or other effective means. -POBSERVED UNWRAPPED APPLES ON SALE IN DISPLAY AND FREE FOR CUSTOMERS TO GRAB.CDI BY INSTRUCTING PIC TO HAVE APPLES WRAPPED INDIVIDUALLY TO PROTECT CONTAMINATION OF EDIBLE SKIN.

4-501.11 Maintain equipment in good repair.OBSERVED BLOWN LIGHT BULB IN 2 DOOR REACH-IN FREEZER. OBSERVED LARGE FLIP TOP PREP UNIT IN BAD REPAIR IN KITCHEN. REMOVE/REPAIR ALL EQUIPMENT IN BAD REPAIR AND REPLACE BLOWN LIGHT BULB.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED SOME FOOD CRUMBS ON INTERIOR OF 2 DOOR REACH-IN FREEZER. OBSERVED BLACK MATTER SOILED RESIDUE PRESENT ON GASKETS OF 2 DOOR REACH-IN FREEZER. CLEAN

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. GENERAL COMMENTREMOVE ALL CLUTTER/TRASH FROM OUTSIDE DUMPSTER AREA AND AROUND CAN WASH SINK.

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.ADJUST LOWER LEVELS OF SHELVING RACKS TO A MINIMUM HEIGHT OF 6 INCHES ABOVE THE FLOOR TO ALLOW FOR BETTER FLOOR CLEANING.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. PROVIDE SHIELDING FOR LIGHTS IN BACK ROOM WHERE SINGLE SERVICE PAPER PRODUCTS ARE KEPT.