CHARLEY'S PHILLY STEAKS

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods holding above 41F during inspection. See temperature chart. Sauce prep was not running due to an electrical outlet trip. PIC stated topping prep had been left open during lunch rush, leading to high temperatures. CDI - All out of temperature foods voluntarily discarded. Outlet powering sauce prep reset. REHS observed unit rapidly cooling during inspection. PIC directed staff to keep the lid of the topping prep closed when not in use. REHS recommended reorganizing unit to place non-TCS foods closest to the flattop. Repeat. 3 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed hotel pans stacked together while wet. Ensure all equipment is properly dried before stacking. 0 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed various cracked and/or chipped floor tiles throughout kitchen during inspection. Observed various holes in wall behind prep sink. Repair and/or replacement necessary. 0 pts.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed utensils sanitizing in 0ppm quat. PIC drained refilled sink, new concentration is 200ppm quat. CDI: Dishes were placed to be washed, rinsed and sanitized. 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

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fries hot holding below 135F. Fries were not located under heat lamp. CDI: Fries were voluntarily discarded. Points remain the same due to improvement from last inspection. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken wings above 41F in prep unit. All other items in unit were non-tcs. Ambient air of unit was 45F. Chicken wings were voluntarily discarded. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 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 cut lettuce cooling at a rate of 0F/min inside walk in cooler in container covered with a lid. CDI: PIC uncovered containers of lettuce to cool. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed bacon thawing at room temperature. CDI: Bacon was placed in walk in cooler

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

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 near dish area and in dry storage area in need of cleaning.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed sliced tomatoes with white build up. CDI: Item was voluntarily discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dishes sanitizing in 0ppm quat. PIC drained and refilled the sink using mixing faucet, sanitizer is still 0ppm. PIC manually mixed sanitizer during inspection. VERIFICATION REQUIRED. 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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chicken wings at 74F with 15 minutes left in 2 hour cooling window. CDI: PIC placed wings in walk in freezer. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut lettuce at 50F after more than 4 hours of cooling. CDI: Item was voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fries and chicken tenders hot holding below 135F in warmer basket. CDI: PIC voluntarily discarded items. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chicken wings and cut lettuce cooling in walk in cooler with containers covered with lids. CDI: EHS and PIC discussed cooling methods. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ceiling dripping inside walk in cooler. Food items were inside covered containers at time of inspection. Repair

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present during inspection is certified.

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. 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 an employee eat food out of the prep cooler during inspection. Observed employee drinks stored on prep surfaces.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice inside of the front kitchen hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the center kitchen hand sink. CDI - employees were educated on proper use of a hand sink. Paper towels were provided by the manager.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee prepare food while wearing gloves and then eat food out of the prep cooler with the same gloves. CDI - Employee was educated on proper use of gloves and eating habits. Contaminated food was voluntarily discarded.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple employees preparing food without hair restraints. Multiple employees were preparing food while wearing bracelets or watches.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a small “house hold use only” chest freezer for storing chicken tenders.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a secondary nozzle cutting off the water to an ASSE 1001 back flow prevention device. CDI - Faucet was turned off by the top nozzles.

RISK CONTROL PLAN IMPLEMENTED 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed no active managerial control by ensuring TCS foods are held under temperature control. CDI - Manager has been placed on a Risk Control Plan. Temperature logs for all cold-hold equipment shall be completed twice daily and submitted to EHS by the end of each week.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercially packaged cheese sauce at 95 degrees. Item had reached the 2-hour time limit. CDI - Item was voluntarily discarded.

3-DAY VERIFICATION REQUIRED REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the main prep cooler holding foods at 43-45 degrees. Observed the walk-in cooler at 50 degrees. Establishment has voluntarily closed until units are repaired. All TCS foods in the prep cooler and walk-in cooler were voluntarily discarded.

3-DAY VERIFICATION REQUIRED 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed the majority of cold-hold equipment not working properly during inspection. Main prep cooler and walk-in cooler were above 41 degrees. (See Temperature Log)

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen French fries stored on a counter. CDI - Items were brought to the walk-in freezer.

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

REPEAT 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed highly stacked cups and lids at the check out counter.

4-501.11 Maintain equipment in good repair. Observed a prep cooler and walk-in cooler not working properly. Observed a large leak coming from inside of the prep cooler.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed an employee work with raw steak and then switch to work with ready-to-eat bread and vegetables. CDI - REHS stopped employee and instructed to wash hands in between the two processes and to change gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels were missing from the front kitchen hand sink. CDI - Employee provided during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, tomato and cheeses at 44 degrees in the first prep cooler. Observed chicken tenders at 43 degrees in a separate prep cooler. All items will be placed on 6-hour TPHC until the units can be repaired. REHS provided PIC with a TPHC policy. Stickers will be used to mark time. 3-day verification required.

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 shakers for salt and seasoning with no labels.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees with watches or bracelets.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a bucket with wet siping cloths and no sanitizer.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed highly stacked cups and lids at the check out counter.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep cuts and stains. 4-501.11 Maintain equipment in good repair. Observed two prep coolers that were not holding 41 degrees or less.

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 damage to the bottom of the walk-in cooler door and cove tiles. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy food debris in between the rubber mat holes of the walk-in freezer.

4-501.11 Maintain equipment in good repair. Observed threshold of walkin cooler in severe disrepair. Repair area to provide for a smooth, durable, easily cleanable surface. - 0.5 - REPEAT

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded light bulbs in the walkin cooler and freezer. Shield lighting or provide shatter resistant bulbs. - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 items in prep units and reach in units above temperature threshold. Items include tomatoes and lettuce due to not being properly cooled.

7-201.11 Separation - Storage (P) Observed chemical comingled with paper towels on shelf above prep sink. Ensure that separation is there to prevent possibility of contamination.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tomatoes placed inside of prep unit without prior cooling before placing inside of an open air environment. CDI- Tomatoes were moved to walk in cooler with lids removed. Observed lettuce in tomatoes cooling in walk in cooler with lids tightly attached. CDI- Lids were removed during the inspection.

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 seasoning salt and salt placed inside of secondary containers without labels attached.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle making direct contact with seasoning inside of plastic container.

4-501.11 Maintain equipment in good repair. Observed no paper towels due to paper being jammed in the inside of working hand washing sink. Other hand washing sink was out of order.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up attached to wire dry storage shelf, sides of equipment, and around faucets at hand washing sink.

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 around equipment and the ceilings with buildup attached and need of additional cleanung

6-305.11 Designation - Dressing Areas and Lockers (C) Observed employee goods stored with dry storage. Ensure that employee have a area for their goods only where the possibility of food contamination isn’t possible.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility does not have written cleanup procedures for vomit and diarrheal events. CDI: EHS provided a copy via email. REPEAT VIOLATION -1.0

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 fries under the heat lamp at a temperature of 115F. Observed cheese sauce at a temperature of 125F in kettle. CDI- Both items were reheated during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 items in prep units above temperature threshold. Items include tomatoes, sliced turkey, ham, and cheese sauce. See temperature chart. CDI- Items were moved to walk in cooler to be brought below temperature threshold.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tomatoes placed inside of prep unit without prior cooling before placing inside of an open air environment. CDI- Tomatoes were moved to walk in cooler with lids removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes tightly wet stacked during the inspection. Recommend food establishment using pyramid stacking method.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Ensure that plastic to go trays are stored in a protected manner. Observed trays left open ended during the inspection on wire shelf. CDI- Trays were inverted during the inspection by REHS.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up attached to wire dry storage shelf and around faucets at hand washing sink.

5-205.15 Maintain a plumbing system in good repair. Observed leak under the hand washing sink before entering main line area.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility does not have written cleanup procedures for vomit and diarrheal events. CDI: EHS provided a copy via email. REPEAT VIOLATION -0.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee washed hands and turned off faucet handles with bare hands. CDI: EHS intervened and had employee rewashed hands and turned off handles with a paper towel. -2-

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer stored as clean with residue on the probe. CDI: probe cleaned. -0-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tomatoes cooling in the walk in cooler tightly closed with lid. CDI: lids removed/vented to allow cool air to flow for tomatoes to cool quickly. -0-

4-501.11 Maintain equipment in good repair. Observed torn gaskets of prep reach in at the front cook line. Recommend to replace. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety-----signage given

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

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed clear container and box of gloves on hand sink. CDI-removed

4-501.11 Maintain equipment in good repair. Observed damaged cutting boards on cookline prep cooler and on prep cooler near drink station.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf: Replace missing test kit.

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 spills inside cook line prep cooler. Observed build up on cooking equipment and dust on sprinkler line under hood. Observed build up on walk in cooler gasket.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two items that were recorded above 41F (left over from delivery). CDI- Cooled down. Assure items are placed in cold holding units once delivered. REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No Thin probe thermomter on site. VR.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee not wearing a hair restraint. CDI- Donned.

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. Sugar scoop stored with handle in product. Store with handle out of product.

4-602.13 Nonfood Contact Surfaces - C Interior/crevices of gaskets in need of cleaning. NO SIGNATURE DUE TO COVID-19.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.-PIC did not have servsafe during the time of inspection. - 2 points.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P-Observed raw bacon above RTE ham and turkey. CDI-Bacon seperated. REPEAT -3 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed tomatoes, lettuce, and cheese above 41F inside of walk in cooler and reach in 1 door unit. CDI- Cheese discarded, & move tomatoes and lettuce to walk in freezer to aggressively cool. . Walk in cooler was holding tcs foods at 42F. Thermostat was adjusted on walk in cooler unit and in reac in 1 door unit. Tcs foods and ambient air of unit is now holding less than 41F. REPEAT - 3 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. -Pf3-501.15 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 in the walk in cooler above 41F and tightly covered in the container. CDI-Pic removed cover and placed in freezer. 0 points.

5-205.15 (B) System maintained in good repair - C- Observed a leak at the handsink near the prep area. Ensure all plumbing is in good repair. 0 points.

6-303.11 Intensity-Lighting - C-Light bulb was out in the walk in cooler. Replace. 0 points. Inspection Conducted by Willie S.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employees take orders and then continue to food prep without washing hands prior. CDI- Food employees washed hands prior to food prepping during the inspection. No escalation of points due to overall better hand washing that took place during the inspection. Compliance shall be met at a 100% moving forward or lose double points on following inspections. - 2 points.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs being stored over ready to eat tenders and cheese and other foods inside of cold hold unit. CDI- Eggs were removed for compliance. REPEAT- 3 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw eggs, shredded cheese and ambient air of reach in 1 door cooler was >41 degrees(see temp grid above). Food items were moved to the walk in cooler to be cooled and cold held. VR- Refrain from using to cold hold products until servicing is done. PIC said that he will reach out to a repair operator as early as today. REPEAT- No escalation of points due to overall better compliance with this issue. -.1.5 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Swiss cheese and American cheese that were prepped and located in the cold hold unit flip top lacked date marking. CDI- PIC date marked cheeses as required. IF foods are going to be kept in flip top units overnight, then ensure that a date mark is added on products that reflects storage order. 0 points.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food cook was wearing a watch while engaging in food prep. 0 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning is needed on exterior portions of the grill and cold hold unit, remove food debris from prep sink located in the back prep area. 0 points.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC was unable to provide an employee health policy during the course of the inspection. CDI- EHS emailed a template to be printed out and installed in the facility.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employees take orders and then continue to food prep without washing hands prior. CDI- Food employees washed hands prior to food prepping during the inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a case of raw bacon being stored over a case of tomatoes in the walk in cooler. CDI- PIC voluntarily discarded bacon. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employees with gloved hands switch task, exit and enter the kitchen, then continue to food prep without changing gloves and washing hands. Also observed cook touch phone with gloved hands without changing and washing hands before continuing to food prep. CDI food employees washed hands and switched gloves during the inspection.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed food contact surfaces such as produce drain boards, cutting surfaces etc soiled with old food debris. Ensure that cleaning is occurring frequent to prevent buildup. CDI- food contact surfaces were wiped down by the end of the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Nacho cheese was hot holding in dispenser below 135 degrees. CDI- PIC placed cheese on grill station to be reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P The following foods listed in the walk in cooler were cold holding at 60 plus degrees overnight. A container of Turkey Meat, 1 case of past. eggs, 1 case of raw bacon, 4 containers of shredded cheese and 9 containers of provolone cheese. These foods were voluntarily discarded by the PIC due to temperature abuse. A product disposition form will be attached to the report further detailing discarded foods. Ensure that no foods are stored in damaged walk in cooler until servicing is done. Ambient air temp of the walk in cooler was 62 degrees. Will be back tomorrow morning to check on compliance of unit. This facility is on a 24 hour VR.

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 Freshly prepped lettuce and cut tomatoes were cooling in cold hold unit. Cooling is to occur in sufficient refrigeration such as a walk in cooler. CDI- Foods were moved to walk in freezer unit to aggressively cool.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Sanitizer buckets were registering below 200 ppm when checked. Ensure that quat sanitizer is requesting 200-400 ppm. CDI Sanitizer bags used to dispense the sanitizer was empty. PIC replaced empty sanitizer.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Single service cups stored near the cash register is exposed to possible customer contamination. Recommend creating a barrier or keeping sleeves pulled up on cups to prevent contamination.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Walk in cooler is damaged and caused tics foods to be stored out of temperature. Refrain from using unit until servicing is done.

6-501.12 Cleaning, Frequency and Restrictions - C Better maintain the facility. Observed ceiling tiles, floor tiles and walls soiled throughout. General Comment: Allowed the PIC to sign documentation of food being discarded until information is entered into CDP for product dispostion.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand wash being used as dump sink in prep area. CDI Instructed PIC that handwashes were only for washing hands.

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 fries being held out on time without paperwork or beginning and end times. CDI provided time paperwork and fries were labeled.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

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 near garbage cans with food debris in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on robocoupe and slicer stored as clean . CdI PIC stated he would have staff clean.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles on front line and spice containers with no labels. CdI by intstruction.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in prep area, near drink dispensing stand in rear kitchen in need of cleaning. -0 points-

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have ANSI food safety certification.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed unopened canned goods with debris accumulation on the lids. Instructed PIC to clean the lids before opening the cans.

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 the facility holding French fries using TPHC without written procedures in place and no timestamp on the product. CDI- procedural template given to the PIC today, timestamp added to French fry container.

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 cut lettuce at 51F in a flip top cooler. PIC stated the lettuce was prepared earlier today and was immediately transferred to the flip top cooler after cutting. CDI- instructed PIC to transfer lettuce to the walk in cooler for cooling.

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 single use cups (no handles) being stored in sugar and salt bins for use as scoops.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use paper food trays being stored food contact side up and uncovered.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on a portable floor fan and on the side of a heat lamp that is used to keep French fries warm.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have food safety certification. Facilities grace period for food safety certification without a point deduction ended on March 30, 2016.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed nacho cheese in a holding well below 135F (see chart). PIC stated the cheese was placed into the unit at ~12PM. CDI- product discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed Swiss cheese slices and leaf lettuce cold holding in a flip top cooler above 45F (see chart). CDI- top layers of foods were relocated to the flip top reach in cooler for cooling.

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 facility using TPHC for uncooked French fries without a time stamp on the container. The fries were at 35F when checked. CDI- instructed PIC to maintain a time stamp on the container. Provided TPHC documentation today.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned containers stacked while wet.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust accumulation on the ceiling ventilation coverings above the water heater.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. On site PIC did not have ANSI certification for food safety. No points will be deducted until 180 days from when the permit was issued.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several drinks stored on dry storage racks and 2 employee drinks stored on a preparation table. Beverages were discarded or relocated.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink nearest the cash register. CDI- paper towel roll was provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored directly over lemonade concentrate in the walk in cooler. CDI- storage rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken tenders and deli ham above 45F in flip top coolers (see temp. chart). CDI- items were relocated to the walk in cooler for cooling.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed 3 sanitizer buckets with soiled water in them.

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 the ice scoop stored in the ice machine with the handle in contact with ice.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no quat test strips on site. VR within 10 days.