SKYLINE SUPERETTE

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed PIC unable to answer questions related to required symptoms and illnesses. CDI- EHS discussed employee health with PIC, provided updated handout. *REPEAT* For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Hand sink being used to hold drinking cans. CDI- PIC removed item after discussion with EHS. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels provided at kitchen handsinks. CDI- PIC provided paper towels at each area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with heavy buildup. CDI- PIC removed item to be cleaned 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 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 food thermometer stored heavily soiled. CDI- PIC removed item to be cleaned and sanitized.

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 boiled eggs fail to cool through first parameter within 2 hours. CDI- PIC voluntarily discarded item. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed flip top with an ambient temp of 46F. TCS foods temping above 41F including raw shelled eggs and sliced cheese voluntarily discarded. VERIFICATION REQUIRED on or before 9/12 to assess flip top. *REPEAT* Cut cantaloupe held in grab & go temping above 41F after more than 24 hours. CDI- PIC voluntarily discarded item. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Establishment failed to provide time indicator for hot held TCS foods on right side of unit. Items included lasagna, Mac & cheese, broccoli, pinto beans, and rice. CDI- PIC was aware of when items were prepped, provided correct date stamp.

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 establishment attempting to cool foods in out of temp flip top unit. CDI- EHS discussed effective cooling methods, items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling insects at back of establishment, small flying insects in grab & go display. EHS recommends increasing pest control. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed large amount of dead flying insects in and around back handsink.

3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water. Establishment storing raw chicken directly under walk-in cooler fan dripping water. CDI- PIC voluntarily discarded.

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 baseboard needing repair. *REPEAT*

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. Certificates expired in 2025. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed PIC unable to answer questions related to required symptoms and illnesses. CDI- EHS discussed employee health with PIC, provided updated handout. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 fail to wash hands prior to assisting with prepping to-go trays. CDI- PIC had employee stop task and properly wash hands. 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. CDI- EHS discussed “when to wash” with PIC, PIC had employee remove gloves and wash hands before replacing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed flip top with an ambient temp of 50F. TCS foods temping above 41F including raw shelled eggs, cut tomato, sliced cheese, and cut lettuce were voluntarily discarded. VERIFICATION REQUIRED on or before 5/17 to assess flip top. *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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed salsa originally prepped 5/5. Baked chicken originally prepped 5/6. CDI- PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed household use only can of RAID flying insect spray stored directly next to container of onions in back of house. CDI- PIC removed item to be discarded. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed household use only orthene and ORTHO home defense being actively used in establishment. CDI- PIC removed items to be discarded.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed paper towels and toilet paper stored in toilet room uncovered and unprotected. EHS discussed leaving items in original packaging.

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 under 3-comp sink needing to be cleaned. 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 baseboard needing repair.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a bottle cap in one hand washing sink and debris in the other hand washing sink. CDI.. Sinks were cleaned out. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils and pans stored as clean with visible debris. CDI. Items were sent to 3 comp sink to be washed, rinsed and sanitized. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mixed veggies in steam well below 135F.. CDI veggies were reheated to 209F 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 water used to wet raw chicken at 64F..CDI facility dumped out water, added fresh water and ice. Last inspection PIC and EHS decided to place water used for wetting chicken on TPHC . Facility is not using TPHC for water used to wet raw chicken. 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 in use squeeze bottles without labels to identify content. REPEAT

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans stored with cans that were in good condition.CDI.. Can was moved 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples on display unwashed and not wrapped in basket for customers to grab. CDI Sign was placed on basket that apples needed to be washed before consuming.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several damp throughout facility

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed utensils stored as clean in bin with visible debris 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dished stored as clean stacked wet.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored with facility dry storage, also employee food stored with facility food.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health plan..CDI EHS will leave new plan for facility. For more information on employee health policy, 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 or approved alternative for hand drying in restroom. CDI.. Paper towels were added. REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in hand washing sink. CDI..Sink was cleaned out.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wash single use gloves. CDI..Gloves were discarded and employee washed hand and donned new gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils with debris. CDI..Items moved to 3comp to w/r/s For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese , shredded cheese and water bath used to dip raw chicken in 41F. CDI items were voluntarily discarded. New water bath was made and TPHC will be used going forward the water bath. 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

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken being thawed without running water and water in basin was 80F..CDI..PIC turned on water and added ice.

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 in use squeeze bottle without lable

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests and pests crawling up wall behind back hand sink.

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 inside of flour and sugar. CDI.Handles were removed.

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 single service single use items stored on floor

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 facility in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food co-mingling with facility food.

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 CFPM in establishment during inspection. -1 point-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel at one of the sinks unable to dispense. CDI. PIC provided another paper towel source.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. OBSERVED items held on time without time stamps on them. CDI. PIC timed the items. Repeat ****some of the items were properly timed.

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 WI without dates. CDI. PIC indicated that they were prepped yesterday and dates placed on them. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed items held on time without TPHC. CDI. PIC voluntarily discarded.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored by customer food. Designate an area for the storage of employee possessions away from clean equipment, customer food, and utensils.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. OBSERVED opened containers of food in WI without covers.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed most of the food on the line, HH at temperatures below 135F. CDI. PIC removed all the food and reheated. Repeat 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. OBSERVED multiple flies in the facility. Repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed most of the food on the line, HH at temperatures below 135F. CDI. PIC removed all the food and reheated. Repeat PIC has accepted from now on word to start doing TPHC on all the food on the hot line. TPHC was provided to the PIC. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. OBSERVED multiple flies in the facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored by customer food. Designate an area for the storage of employee possessions away from clean equipment, customer food, and utensils. Repeat

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel at one of the sinks unable to dispense. CDI. PIC provided another paper towel source.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw fish stored above cooked food. CDI. PIC removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed most of the food on the line, HH at temperatures below 135F. CDI. PIC removed all the food and reheated. Repeat 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed employee medication stored directly by customer food. Cdi. PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in cleaned dish area. CDI. PIC removed and rearranged.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee stuffs stored by customer food. CDI. PIC removed.

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 CFPM in establishment during inspection. -1 point-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee food stored on prep table and on shelving with food seasonings. Designate an area for the storage of employee drinks away from equipment, customer food, and utensils. Also observed employee eating in the kitchen while working with food.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee ate, went to food preparation without washing hands in in hand sink. CDI. Employee rewashed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed chair and stuffs stored directly in front of hand sink at the back. CDI. PIC removed. 6-301.14 Post a handwash sign at each handsink. Observed no hand washing signs at hand sinks during inspection.

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 grits, rice and chicken, hot holding at temperatures between 122F and 131F. CDI - Items were voluntarily discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer in the facility during inspection. CDI. PIC ordered new ones.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees in the act of food preparation and cooking while not wearing hair restraints. CDI - PIC provided hair restraints to employees.

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 shelves in the WI with build up and rust.

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 cooked wings placed in a large covered bin on top of a prep table left to cool at room temp. CDI-EHS explained more efficient cooling methods to PIC and PIC moved wings to WIC.

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 stainless steel containers holding flour and spices at breading station without labels.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open during inspection. CDI-EHS closed dumpster door.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC with limited knowledge of food safety including final cook temperatures, hot holding temperatures, and cold holding temperatures. CDI - PIC was corrected through instruction. -1 point-

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 CFPM in establishment during inspection. -1 point-

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 potatoes and chicken wings hot holding at temperatures between 122F and 131F. CDI - Items were placed on TPHC. -1.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of raw chicken stored on floor of walk in freezer. -0 points-

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 box of single use cup lids stored on floor in dry storage area. -0 points-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink next to stove with bottled drinks stored inside. Sink was not usable. CDI - PIC removed items from handwashing sink. -1 point-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw fish stored above fully cooked sausage and liver mush in walk in cooler. CDI - Storage order was corrected. -1.5 points-

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 scoops stored in bins of breading mixture and corn meal with the handles making contact with food product. CDI - Scoops were repositioned so that handles no longer made contact. -REPEAT- -1 point

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed installed vinyl flooring damaged and broken in walk in freezer. Replace with flooring that is smooth, easily cleanable, and not subject to water damage. -REPEAT- -1 point-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored on prep table and on shelving with food seasonings. Designate an area for the storage of employee drinks away from equipment, customer food, and utensils. -0.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed box of raw chicken stored on floor of walk in freezer. -0 points-

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 scoops stored in bins of dry pasta with the handles making contact with food product. CDI - Scoops were repositioned so that handles no longer made contact. -REPEAT- -1 point-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open on dumpster. Keep lids and sliding doors closed on dumpster when not in use to prevent rodent or insect infestation. -0.5 points-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed installed vinyl flooring damaged and broken in walk in freezer. Replace with flooring that is smooth, easily cleanable, and not subject to water damage. -0.5 points-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed pork thawing under running water (without submersion) with a temperature of 65F. Approved thawing methods are thawing under refrigeration of 41F or less, completely submerged under running water with a water temperature of 70F or below, or as part of the cooking process. CDI - Employee moved pork to walk in cooler to thaw under refrigeration. -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 employees in the act of food preparation and cooking while not wearing hair restraints. CDI - PIC provided hair restraints to employees. -0.5 points-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic scoop stored in flour mixture with handle making contact with flour. CDI - Scoop was repositioned so that handle no longer made contact. -REPEAT- -1 point-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items and bags stored on boxes of potatoes in dry storage area. Designate an area for the storage of employee possessions away from clean equipment, customer food, and utensils. -0.5 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed air-conditioning unit blocking access to rear handwashing sink. Observed cotton swab and soft drink stored in handwashing sinks. CDI - PIC removed items. -1 point-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed packages of raw bacon stored on top of and mixed in with ready to eat foods. CDI - PIC corrected storage order and proper food storage procedures were reviewed. -1.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese and sliced tomatoes in flip top cooler with temperatures of 44F. Items were placed in flip top prior to lunch service. CDI - PIC moved shredded cheese and sliced tomatoes to walk in cooler to rapidly cool to 41F or less. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of flies in kitchen area. Recommend controlling insects to prevent infestation or contamination. -1 point-

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 plastic scoop stored in breading mixture with handle making contact with food product. CDI - Plastic scoop was repositioned in breading mixture so that handle no longer made contact. -REPEAT- -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpster. Keep sliding doors and lids closed when not in use to prevent insect or rodent infestation. -0 points-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and turn off faucet with bare hands. CDI - Educated employee on proper handwashing procedure. Employee rewashed hands properly. 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee crack raw shell eggs with gloves on and proceed to grab to-go clam shells with same gloves. CDI - Items voluntarily discarded. Employee washed hands.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked chicken, cooked wings, and opened milk not date marked. All items cooked and opened yesterday. CDI - Items dated.

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 REPEAT. Observed no written procedures provided for hot items placed on TPHC. Also observed time stamps not written for mashed potatoes, eggs, bologna, diced potatoes, wings, wedges, and grits. CDI - All time stamps written in time log. Written procedures filled out on site and placed into binder with time logs.

3-501.13 Use approved thawing methods. Observed raw chicken wings thawing in prep sink under running water but not submerged in water. CDI - Wings submerged in water.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drinks stored on floor by ice machine and inside drink cooler.

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 scoops with handles submerged inside dried goods (chicken breading, flour, and macaroni). Keep handles out of food.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor under fryers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored in food prep area, as well as employee purse and jacket stored on dry storage shelf above dried goods.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front and back hand sink in kitchen. CDI: PIC provided paper towels.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above sauce cups. CDI: Education provided and food employee rearranged storage order. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean soiled with food waste. CDI: Food employee sent can opener to be W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed metal insert pan of spaghetti stored on counter at 74F. PIC stated product prepared @11am. CDI: Education provided and PIC placed food in walk-in cooler for rapid cooling. Observed steamed broccoli being held in microwave at 74F. PIC stated broccoli was made @11:15am. CDI: Education provided, product reheated rapidly and moved to steam well for hot holding. Product reached 183F.

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 no written TPHC procedures for items held using time at hot bar. EHS provided document. CDI: PIC filled out TPHC document. REPEAT VIOLATION.

7-201.11 Store toxic materials to avoid contamination. -P Observed large spray bottle of hand sanitizer stored on cutting board of make table. CDI: Food employee relocated spray bottle.

4-501.11 Maintain equipment in good repair. Observed flooring in walk-in freezer separating/rising up/bowed.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed base coving separating from wall-floor joint at end of 3-vat sink. CDI: Food employee glued base voe back on wall.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.-Observed several employee drinks and personal food stored on top of the prep table. CDI- Items removed.

3-302.11(A) Separate the different types of raw animal foods. -P-Observed raw chicken stored above raw pork in the walk in cooler.CDI-PIC rearrange items.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.-Observed black residue on the shield of the ice machine.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P-Pf-Observed grab and go cut melons with a 8 day discard date.Repeat. Will do VR to verify correct date marking.

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 items held on time, but PIC did not have procedures, beginning, and end times.CDI-PIC will emailed copy to EHS.

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 (90F) stored in plastic bin stored in the walk in cooler tightly covered. CDI-chicken moved to walk in freezer to rapidly cool.

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

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of metal pans above the 3 compartment sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-Observed the dumpster sliding doors open during inspection.

6-305.11 Designation-Dressing Areas and Lockers - C-Observed employee drinks, purses, and coats stored on prep tables, and storage racks.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed no active managerial control over cold holding, cooling methods or cooling in addition to other critical violation. -2-

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign or soap at handsink in restroom. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the thermometer probe and inside mixing bowl stored as clean. CDI - PIC placed at 3-comp for cleaning. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed buildup on inside of microwave. -1.5-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked wings cooling since yesterday at 47F. CDI - PIC voluntarily discarded. PIC GIVEN PRODUCT DISPOSITION TODAY. -3- REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in walk in and reach in cooler such as cooked and raw chicken, shredded cheese, cut tomatoes, cut melons, etc all above 41F. CDI - All TCS foods not purchased today were voluntarily discarded. -3-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 8 day date marking on grab and go containers of cut melons prepared in permitted kitchen. -1.5-

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 deep tub of chicken wings cooling from yesterday with lid in place in non-functioning walk in cooler. CDI - Chicken wings voluntarily discarded. -1- REPEAT

3-501.13 Use approved thawing methods. Observed raw chicken thawing in a non-functioning refrigerator. -.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying and crawling insects in kitchen. REPEAT -2- 6-202.13 Properly locate mechanical insect control devices. Observed bug zapper hanging above opening of ice machine at kitchen entrance.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed breader and other foods stored less than 6 inches off ground. -1- REPEAT 3-305.12 (B) Food Storage, Prohibited Areas - C Food may not be stored in toilet rooms. Observed dry goods stored in returnable bin in restroom on floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee preparing food for customer orders while wearing a whole hand of elaborate rings and one glove on the other hand. -.5-

4-501.11 Maintain equipment in good repair. Observed rusting shelving in walk in cooler and heavy ice buildup on condenser of non-functioning walk in cooler. -1- REPEAT

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed several baskets/containers in front of handsink behind the hot bar, with no trashcan. Observed a purse hanging in the way of paper towels making it difficult to reach. CDI-PIC (person in charge) moved items to allow easier access to handsink.

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 beef in the walk-in cooler at 78F upon investigation food employee explained the beef had been cooked at 10am and set on the counter, wrapped to cool. CDI-Food employee voluntarily discarded and explained cooling process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit holding by hot line at 49F. CDI-Food employee voluntarily discarded all TCS items and will not use prep unit until it reaches 41F or below.

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 beef in the walk-in cooler at 78F upon investigation food employee explained the beef had been cooked at 10am and set on the counter, wrapped to cool. Cooked food needs to be put into walk-in cooler after cooking, and kept open until it reaches 41F, then items can be covered. CDI-Food employee voluntarily discarded and explained cooling process.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 containers of oil sitting on floor in dry storage. CDI-Food employee mopved to another shelf.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a cake spatula stored in the crevice of the display case where the cakes are held. CDI-Food employee took the be wash/rinsed/sanitized.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean dishes stored next to the clean side of manual dishwashing area, dishes had visible soilage from trash area. CDI-PIC moved trash can to a different location.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in the walk-in cooler.

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 cracking tile in the walk-in cooler. 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 walk-in cooler door, and floor area in need of cleaning.

General Comment. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two containers of raw potatoes sitting on counter top in cold water (ice had melted). CDI- Educated facility to ensure ice stays in ice baths at all times and that active stirring is done.

Repeat Violation-2 pts- 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a very large presence of flies and gnats. PIC stated pest control comes in monthly and came last week. Pest control needs to increase.

Repeat Violation-1 pt- 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food commingled with food for facility. Suggested that facility get a container for employees food.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons present at time of inspection.

3-501.13 Use approved thawing methods. Observed chicken thawing in a prep sink sitting in its own water/juices. While thawing items in a prep sink, cold (less than 70F) water must be ran over the product and allowed to drain, which allows the item to thaw evenly without overheating. Other thawing methods would be to thaw items under refrigeration, or during the cooking process.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions haphazardly stored.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drinks stored on prep table next to pans of food. CDI- Drinks removed.

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 employees working with food while kitchen hansink was blocked and no soap at kitchen handsink, not able to properly wash hands. CDI- Sink un-blocked and soap provided. Employees properly washed hands using proper procedure.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed kitchen handsink blocked with a pallet of dry goods and service line handsink with damaged return drink stored in sink. CDI- Pallet removed to access handsink and drink removed from handsink. 6-301.11 Provide soap for handwashing at each handsink. -Pf No soap available at kitchen handsink. CDI- Soap provided. 6-301.14 Post a handwash sign at each handsink. No handwash sign at service line handsink. CDI- Sign posted.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of dishes with grease and sauce/food residue on oustsides of the pans. CDI- Dishes placed in dish sink for re-washing.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed nymph roach crawling on ouside of clean pans stored above dish sink. Observed large number of fruit flies in BOH and fruit flies and house flies in service line area. Have area treated for pests ASAP. Dishes stored above sink re-washed. Will follow up that facility is treated and problem improves.

4-501.11 Maintain equipment in good repair. Observed walk in cooler fan with condensation leak problem, needs servie.

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 areas of FRP that are loose and separating from wall at entry to kitchen and at wall next to prep cooler, need repair. Observed several broken floor tiles in kitchen and damaged linoleum in walk in freezer needing repair/ replacing.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink bottle stored on prep table next to chicken breading station. CDI- Drink removed.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw pork chops above raw shrimp and raw chicken stored above raw pork chops. CDI- Foods arranged by final cook temperature. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed un-washed produce stored above RTE sauces and cooked hamburger meat. CDI- Food arranged properly with RTE foods stored above unwashed produce. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken in prep at prep sink next to containers of raw potatoes. CDI- Potatoes moved to prep table to prevent potential contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few items hot holding at 129 degrees in display warmer: chicken wings, fried chicken, and macaroni and cheese. CDI- Items had been in display warmer less than an hour were re-heated above 165 for proper hot holding.

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 bowl of cooked wings approx. 24 hrs old with no date mark. PIC voluntarily disposed of.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen, some landing on clean dishes. Maintain pest control measures to prevent and treat for presence of flies. Dishes placed in sink for re-washing.

4-501.11 Maintain equipment in good repair. Observed walk in cooler fans and walk in freezer fans with leaks, needing repair ASAP.

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 areas of FRP that are loose and separating from wall at entry to kitchen and at wall next to prep cooler, need repair. Observed several broken floor tiles in kitchen and damaged linoleum in walk in freezer needing repair/ replacing.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee open drink cup stored above chicken breading area. CDI- Drink removed.

2-301.14 Wash hands after activities that contaminate them. -P 2-301.15 Where to Wash - PF Observed employee handling raw chicken water wash, get it on her gloves, then attempted to handle pan of RTE cut peppers and onions. When instructed to wash hands, worker rinsed hands at 3 compartment sink. CDI- Employee corrected, washed hands at handwash sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3 comp sink at 0 ppm, CDI- Sanitizer remade to proper strength.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken wings appearing partially cooked and cooled in walk in cooler. Wings should be fully cooked with no interuption unless facility has an agreement with health dept. for non-continuous cooking procedure. CDI- PIC will ensure wings are cooked to 165 min. per food code.

3-501.13 Use approved thawing methods. Observed pork chops thawing at prep sink in water not running. CDI- Water turned on to properly thaw pork.

3-307.11 Protect food from contamination sources. Observed raw pork in prep sink right next to cooked noodles on drain board of prep sink. CDI- RTE food removed from prep sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many pans being tight stacked while wet.

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 areas of FRP that are loose and separating from wall at entry to kitchen and at wall next to prep cooler, need repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottle drink stored above bag of sugar on storage rack. CDI- Drink removed.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pork chops stored above cooked chicken wings and raw chicken stored above pancake mix in walk in cooler. Observed raw shell eggs stored above packaged sauces and house made hot sauce. CDI- Foods arranged by final cook temperature. (repeat)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn dogs at 100 degrees in hot hold display unit. CDI- Corn dogs voluntarily disposed of by PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies and house flies in kitchen. Presence of flies has improved from last inspection but there are still some flies present. Maintain pest control efforts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of raw chicken stored on floor of walk in freezer. CDI- Food stored off the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes, employee corrected, ensure dishes are air dried per food code.

5-205.15 Maintain a plumbing system in good repair. Observed walk in cooler condensate pipe leaking disconnected from floor drain pipe and leaking onto floor next to ice machine, needs repair.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink by walk in freezer not supplied with soap and towels. CDI- PIC supplied sink with soap and towels.(repeat)

3-202.11 Temperature - P,PF Food should arrive at permitted establishment within required temperature. Observed raw pork chops arriving from PICs car at 58 degrees. PIC said food had been purchased 30 minutes earlier. CDI- Raw chops put in walk in freezer. Need to cold hold foods in a cooler or other effective means until delivered.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above raw fish, raw eggs above cooked brocoli, and raw pork chops stored above sliced deli turkey in walk in cooler. CDI- Foods re-arranged by final cook temperature.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed egg salad and turkey and ham sandwiches packaged in house for grab and go customer self service in display cooler that were not labeled with required labeling info. Sandwiches had a sign posted describing allergens but each package needs to have allergen info on them. Will follow up within 10 days that proper labels are on these foods (repeat), If not corrected in 10 days permit action will be taken.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large number of flies in kitche/ prep area. Observed flies landing on dishes stored as clean. Dishes removed for re-wash, will be covered with plastic during storage until fly problem corrected. Due to significant amount of flies, will follow up within 10 days that problem is treated for and improved.

3-307.11 Protect food from contamination sources. Observed raw chicken being prepped in 3 compartment sink next to and above sink with dirty dishes and or soapy wash water putting food and/ or dishes at risk of contamination. If using 3 comp sink for food prep be sure sink is cleaned and sanitized and clear of dishes or utensils.CDI- Chicken removed, sinks cleaned and sanitized prior to chicken prep.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans tight stacked while still wet.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink by walk in freezer not supplied with soap and towels. CDI- PIC supplied sink with soap and towels.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above raw shrimp and containers of liquid butter in walk in cooler and raw pork chops stored over cooked chicken in walk in cooler. CDI- chicken and pork chops properly stored by final cook temperature.

4-702.11 Before Use After Cleaning - P Food contact surfaces must be washed, rinsed, and sanitized in a 3 step process. Observed dishes and utensils washed and rinsed but not santized before stored for use. CDI- PIC set up 3 compartment sink properly and made sanitizer to proper strength, sanitized all dishes and utensils.

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 no date marking system in place, foods from 24-48 hrs old in walk in not date marked including: rice, meatloaf, veggie medley, chicken wings, macaroni, and baked chicken. CDI- All foods properly date marked, no foods were older than approx. 48 hrs.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed macaroni salad and tuna salad packaged in house for grab and go customer self service in display cooler that were not labeled with required labeling info. Will follow uip within 10 days that proper labels are on these foods.

3-307.11 Protect food from contamination sources. Observed 3 comp sink in use with raw fish thawing in middle compartment of 3 comp sink with clean dishes in next compartment and dirty dishes in other compartment putting food at risk of contamination and clean dishes in risk of contamination. CDI- Fish moved to walk in cooler, 3 comp sink compartment cleaned and sanitized for dish use. Use prep sink for food prep when possible, if using 3 comp sink for food prep be sure sink is cleaned and sanitized and clear of dishes or utensils.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee cutting potatoes while wearing a watch, employee corrected, removed watch.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips available to check chlorine sanitizer. CDI- Gave workers some test strips until they receive test strips PIC ordered during inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal jackets stored on shelf with single service items and personal food stored in prep cooler with food stand food. CDI- Items properly stored in designated area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above various sauces in walk-in cooler; CDI chicken properly stored.

4-601.11 ( E ) (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers: Shall be cleaned ; (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Observed ice machine collecting mold in need of cleaning.

3-401.11 Raw Animal Foods-Cooking - P,PF Observed large raw Brats (pork) being cooked on hot holding (roller unit) that is broken and not rolling; properly cook brats to 155F internal temp and place on functional holding unit to maintain holding temp. Brats were measured at 50-70 F internal. CDI brats discarded by staff.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken strips stored in hot holding unit measuring 125F; container was not stored in well instead stored up on the side not under heat lamps. CDI strips reheated and placed into well.

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 2 large containers of cooked chicken wings cooling on prep table measuring 90F; CDI wings placed into shallow pans and placed into walk-in cooler to properly / rapidly cool. Observed wings down to 70F and below by end of inspection; According to staff wings had sat on prep table for an hour.

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

NO POlNTS DEDUCTED 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (surfaces of all kitchen and cooking equipment, shelving)

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site. PIC stated that 2 employees are in ServSafe today.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks stored adjacent to and above dry goods on rack near chicken breader. CDI: Drinks moved to employee table.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two handsinks in facility blocked by items. Observed cleaning agent squirt bottle and rag hanging on side of front handsink. CDI: Items moved to allow full access to handsinks.

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 and tomato in WIC tightly wrapped above 45F. Items were recently cut. CDI: Items vented to allow cold air to flow around product.

3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed large container of chicken breading unlabeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies near back handsink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of chicken stored on WIF floor. CDI: PIC was moving chicken at beginning of inspection and placed it on racks in WIC.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter around and stuck under dumpster in enclosure.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site. Facility is within time limit from receiving permit that CFM is not required.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no soap or papertowels at newly installed sink that was part of transitional permit compliance. CDI: PIC informed inspector that soap and towel dispensers were on order. PIC placed soap bottle and papertowels at sink until wall mounted units come in. 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at new sink. CDI: Handwash sign provided during inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine and ice chute on soda machine with pink build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw on counter holding above 45F. CDI: Cole slaw discarded.

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 milk, sausage, rice, and cooked vegetables in walk in cooler with no date label. PIC indicated all foods were opened or prepared more than 24 hours prior. All items discarded or properly labelled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of fish on floor of walk in freezer. CDI: Food moved to shelf. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed dirty dish water with dishes in it while adjacent sink basins were being used to prep chicken. The sink may only be used for one task at a time and must be cleaned and sanitized between tasks.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed crockpot labelled "Household use only" being used to hold chili hot. Provide another means of hot holding chili.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks and personal items stored throughout kitchen. CDI: Drinks discarded or moved.