GLENMART C-STORE & DELI

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at hand washing sink at FOH. CDI - PIC provided single use paper napkins.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked white rice cold holding in WIC above 41F. CDI - PIC voluntarily discarded both pans. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two prepared macaroni and cheese above 41F in RIC. CDI - PIC voluntarily discarded both pans. 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 .

4-601.11(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. Both the sugar and flour plastic bins were observed to have food buildup on their exterior surfaces and lids. EHS advised that these bins be cleaned regularly. REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed both reach in freezer food build up on lower shelf of unit.

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 overall general cleaning needed throughout kitchen area, especially hard to reach areas by cooking equipment.

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 in double door RIF two metal containers of cooked macaroni and cheese that did not cool to 70F within 2 hour parameter. Food was cooked roughly around 12:00PM. CDI - PIC voluntarily discarded both containers of cooked macaroni and cheese. EHS mentioned to PIC to use shallow pans for aide in cooling methods 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 .

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed in hot holding case large container of thick potato wedges, and boneless chicken tenders below 135F. Food was roughly cooked 1 hour ago. CDI - PIC was allowed to reheat back to 165F for hot holding. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on counter tops throughout kitchen. CDI - PIC voluntarily discarded wet wiping cloths. EHS educated staff on keeping wet wiping cloths in a sanitizer bucket with proper sanitizing solution.

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. Observe threed metal scoop handles submerged in dry ingredients (sugar, breading, flour). CDI - PIC moved scoops to 3-comp-sink.

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 inside two seperate double door RIF with ice and food/debris build up. Increase frequency of cleaning units.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of boneless chicken tenders that were fully cooked 1-hour ago hot holding below 135F in customer display case. CDI - PIC was allowed to reheat food to 165F and return to hot holding. See temp chart. 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 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 raw chubs of ground beef thawing on drainboard of prep sink along with macaroni and cheese. CDI - PIC returned two boxes of macaroni and cheese to WIC and placed chubs of raw ground beef under cold running water inside prep sink.

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 cooked macaroni and chicken thighs cooling at ambient air covered on prep counter. PIC stated foods cooked one hour ago. Cooling rate was observed. .23 for chicken thighs and .26 for macaroni. PIC decided to reheat macaroni and cheese and chicken thighs to 165F. 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 flies throughout kitchen mainly by back door. Increase frequency of pest services by 3rd party company.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of raw shell eggs stored on floor in beer WIC. CDI - PIC moved boxes to crates.

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. Both the sugar and flour plastic bins were observed to have food buildup on their exterior surfaces and lids. EHS advised that these bins be cleaned regularly.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed overall general cleaning needed throughout kitchen area, especially hard to reach areas by cooking equipment. 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 portable fans with dust and debris build up. Increase frequency of cleaning fan units

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood filters with grease and debris build up. Service company will visit store this month according to sticker.

REPEAT3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken wings being prepared in the prep sink alongside a metal bowl of potatoes. EHS instructed the PIC to strictly separate raw poultry from vegetables to prevent cross-contamination. EHS emphasized that only one type of food should be processed in a single prep sink at a time. Additionally, once raw food processing is complete, the prep sink must be thoroughly washed, rinsed, and sanitized before any further processing vegetables or other ready-to-eat foods. PIC was observed cleaning prep sink properly.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. A build-up of black debris and pink slime residue was observed inside the ice machine chute and behind the ice panel. Both EHS and PIC noticed pieces of black debris in the ice cubes. Although PIC stated that the ice machine was cleaned last week, EHS instructed PIC not to use the unit until it is fully cleaned.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken wings inside prep sink without any running water. Chicken wings were observed at 52F. PIC stated chicken wings were thawing for less than 30 minutes. PIC moved raw chicken wings to fryer to fully cook for H/H. 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed sealed macaroni and cheese thawing in 3-comp-sink without any running water. Food was observed at 68F. PIC stated macaroni and cheese was in the process of being reheated and was only thawing for 30 minutes. EHS verified prep sink and 3-comp-sink both have cold water. EHS educated staff on only using cold water.

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to kitchen fully open during inspection. Facility was not actively receiving or throwing out trash. EHS instructed PIC to closed the door.

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 two metal scoop handle submerged in sugar and in flour bins. . CDI - PIC moved scoop to 3-comp-sink. 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed paper cone cups being used to scoop dry ingredients from containers. CDI - PIC discarded paper cone cups. EHS decuated staff on using utensils/equipement with handles.

REPEAT 4-502.11(A) Maintain utensils in good repair. Observed metal ice scoop with large crack down the middle with black build. CDI - PIC voluntarily discarded metal ice scoop.

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. Both the sugar and flour plastic bins were observed to have food buildup on their exterior surfaces and lids. EHS advised that these bins be cleaned regularly. REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed both reach in freezer with ice built up and food build up on lower shelf of unit.

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 overall general cleaning need throughout kitchen area, especially hard to reach areas by cooking equipment.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed chub of raw beef stored on top of uncut potatoes. CDI - PIC relocated chub of raw beef into RIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed active dish washing at 3-comp-sink with bleach sanitizer at 0PPM. CDI - PIC removed empty barrel of sanitizer and added a new barrel of sanitizer. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several cooked chicken legs in customer display box hot holding below 135F. CDI - PIC stated they were cooked 30 minutes ago. EHS allowed chicken legs to be reheated and placed back into customer display case for hot holding. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed active dish washing at 3-comp-sink with bleach sanitizer above 400PM. Wall mounted chemical dispenser was malfunctioning. EHS educated PIC and staff on how to dilute bleach sanitizer to safe levels. Bleach sanitizer was diluted to about 150PPM.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a flies and gnats throughout kitchen. PIC stated they have a pest control company. Increase frequency of pest control company. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door to kitchen fully closed with visible light coming through lower portion and sides of the door.

4-502.11(A) Maintain utensils in good repair. Observed in-use knife and two metal spatulas with damaged and melted plastic handles. CDI - PIC voluntarily discarded items.

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 wired shelfs above 3-comp-sink with dust and debris build up. Increase frequency of cleaning. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed reach in freezer and reach in cooler with ice built up and food build up on lower shelf of unit.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed cooking equipment stored outside next to dumpster along with trash and debris scattered around enclosed garbage area. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open.

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 black build up along the wall where 3-comp-sink is sealed to wall. 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 A/C unit vents and ceiling above prep tab;e with heavy dust built up.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination Observed ice machine door soiled with food debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cookedsausage links and sausage patties above 41*F. CDI - PIC voluntarily discarded four small containers of sausages. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a several flies throughout kitchen. PIC stated they have a pest control company. Increase frequency of pest control company. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door to kitchen fully closed with visible light coming through lower portion of the door.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloth stored on drainboards of 3-comp-sink and prep tops.

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 submerged in use metal scoop in sugar bin. CDI - PIC moved scoop to 3-comp-sink. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed soiled metal scoop used for ice stored on top of ice machine surface that had food build up. CDI - PIC moved scoop to 3-comp-sink.

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 service to-go boxes stored directly on the floor. CDI - PIC moved box to shelf.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed two hand washing sinks no longer sealed to wall and his loose to touch. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting board on prep unit with score and deep scratch marks.

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 two table top mechanical fans heavily soiled with dust and debris. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.Observed reach in freezer with ice built up with food debris on lower shelf of unit.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and food splash on walls behind prep top and storage racks. 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 black build up along wall where 3-comp-sink is sealed to wall. 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 A/C unit vents with heavy dust built up.

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 sausage, cooked rice, and cooked green beans without date or labels. CDI - PIC placed date/label on items from yesterday

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed four spray bottles of bleach, degreaser, window cleaner, and water without any labels. CDI - PIC labeled items

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 large container of bread mix, three red secondary bottles without labels. CDI - PIC labeled items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies throughout kitchen. PIC stated they have a pest control company.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep station discolored with score and scratch marks.

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 bottom of reach in coolers and bottom prep table shelves with large amount of food buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a half tray of eggs at grill at 57F. EHS advised that eggs must be kept in refrigeration or put on TPHC. PIC stated that the eggs wer taken out about 15 minutes ago. This was discussed with PIC at previous inspection. CDI PIC put eggs back in prep cooler. 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 .

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 baked chicken, cooked green beans, and cooked shredded chicken in Reach in cooler with no date mark. CDI PIC put date mark on foods. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

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 bottom of reach in coolers and bottom prep table shelves with large amount of buildup

6-301.14 Post a handwash sign at each handsink. Observed not hand wash sign on both bathrooms. CDI EHS provided signs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 5 trays of raw eggs in Prep cooler above 41F. PIC stated they were put in cooler at 6 am this morning. PIC stated eggs are taken out of cooler at left by the grill during breakfast. EHS advised that a TPHC form should be completed and approved. Observed sausage patties, cooked smoked sausage links, and sausage gravy in reach in cooler above 41F. PIC stated that these foods were put in reach in around 11:30 am today. Observed cut sausage links and cooked rice in WIC above 41F. These foods were put in WIC around 11:30 am today. CDI PIC voluntarily discarded eggs and put sausage, rice, and gravy in freezer to cool down quickly. 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 .

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 several Cooked TCS foods in both reach in cooler and WIC with no date mark. EHS educated PIC on putting DM on all cooked foods in reach in and WIC. 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 3 spray bottles of chemical stored on shelf of prep table with single service items. CDI PIC moved chemicals. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of chemicals not labeled. REPEAT CDI PIC labeled bottle. 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 3 pans of Mac and cheese and 1 pan of baked chicken cooling on prep table covered with foil above 71F. These foods were cooked at 11am. CDI PIC put pans in freezer uncovered to cool down quickly. EHS provided cooler flyer to 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth not in sanitizer bucket.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in female restroom

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee cup with a straw on prep table with cooling foods. CDI PIC moved cup.

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 chicken stored above jugs of milk inside the RIC. CDI - PIC rearranged the storage order in RIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food and debris residue on the blade of the can opener. Observed crusted potato residue on the blade of the potato slicer. Can opener and potato slicer were moved to dish washing area to be properly cleaned.

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 Tomatoes, lettuce, and cheese being held above 41F inside the prep top cooler. CDI - PIC moved items above 41F to the RIF to rapidly cool.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled spray container of glass cleaner.

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

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 shelving and floors beneath shelving and equipment in need of cleaning.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medication being stored in reach in cooler. CDI-medication was moved.

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 sausage in the reach in cooler cooling while wrapped tightly in foil and stacked on top of one another. CDI-sausage was unwrapped and was placed into the WIC to rapidly cool down.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed hamburger meat and macaroni and cheese being thawed under running water that was not 70F or lower. CDI-ice was added to the sink to keep food at temperature.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout the facility from the door being opened and closed constantly.

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 in use utensils in flour that was not stored with handle above food.

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 general cleaning of facility needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders on the hot serving line that were below 135F. CDI-chicken tenders were discarded. REPEAT. EHS discussed TPHC with PIC. Template emailed

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 frozen burgers over breaded okra in the reach in freezer, CDI-burgers were placed on bottom shelf of freezer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders on the hot serving line that were below 135F. CDI-chicken tenders were discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed chicken in the WIC that was being stored on the floor. CDI-PIC placed chicken on shelf in the WIC. EHS advised PIC that chicken could also be kept on a crate or pallet in the WIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice, lettuce and cheese at greater than 41 degrees . CDI moved to alternate refrigeration.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer at greater than 200 ppm in three compartment sink. Observed facility using low temp dish machine sanitizer at sink dispenser. CDI sanitizer diluted to less than 200 ppm in sink. 10 day verification required.

3-501.13 Use approved thawing methods. Observed facility thawing under running water measuring 84 degrees. CDI ice added to maintain temperatures .

4-501.11 Maintain equipment in good repair. Observed gaskets in reach in freezers in need of replacement.

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 mac and cheese in reach in unit at 47 and 44 F. CDI - Mac and cheese was voluntarily discarded by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken strips in hot holding at 120 F. CDI - Chicken was reheated. 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 mac and cheese that was cooled over night in reach in in deep pans and covered in foil.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up inside reach in freezer and around the outside of the ice machine. REPEAT.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC was present at the start of the inspection. PIC arrived about halfway through the inspection. No other employee was a CFPM.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in the prep area was blocked by boxes and a broom. CDI - PIC moved the broom to gain better access to handsink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken holding at 125 F and sausage holding at 128 F. CDI - Chicken was reheated to 165 F and sausage was voluntarily discarded.

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 eggs on the floor in WIC. Observed can of collards on the floor in dry storage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black build-up on the outside of the ice machine.

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 pot of greens in the reach-in cooler that was not labeled. Corrected during the inspection (CDI) - Date was added. NOTE: Only one item not labeled. -1.5pts-

3-501.13 Use approved thawing methods. - Observed chicken thawing in prep sink under running water but drain was blocked and water not adequately draining. CDI - Drain was cleared. -0.5pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed reach in cooler with standing water. Needs to be cleaned. -0pts- **Gregg was present during the inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed sausage wrapped in foil in the reach in cooler with no clear date mark labels. PIC stated that sausage was prepared yesterday. CDI- PIC back dated item to reflect 11/19.

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

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed reading of sanitizer solution to be at 0ppm. CDI- PIC poured a cap full of bleach into water. Reading now at 100ppm.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsoap dispensor empty in the mens restroom. Refilled during inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over ready to eat livermush product. Items rearranged.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of chemical products in the facility not labelled with the contents of the bottle. Labelled during inspection.

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 ketchup packets stored directly on the floor of the dry storage area. Moved to storage rack during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of window cleaner not labelled in the front prep area. Labelled by PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed seasoning containers and spice bottles not labelled in the rear storage area.

5-203.12 Toilets and Urinals - C Observed damage to the seat of the womens toilet.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored amongst food products. Designate an area for storage where no contamination of food products or utensils may occur.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed several dry good packages not properly covered/protected. CDI items properly wrapped or placed in covered container.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple types of breakfast meats holding out of temperature control. See temperature chart for temperature observations. CDI employee placed items in walk-in cooler to rapidly cool.

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 breakfast meats cooling out of temperature control. CDI containers placed in walk-in cooler uncovered to rapidly cool.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large number of boxes and trash can blocked access to handsink. CDI items relocated.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw eggs stored directly above two containers of mac n cheese in flip top/reach-in cooler. Observed three boxes of raw chicken stored on prep surface above bags of mac n cheese and gravy in thawing. CDI items relocated to approved locations.

| 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed TCS food products in hot holding unit below 135F. See temperature chart for specific temperature observations. CDI hot holding unit turned up, items rechecked above 135F. VERIFICATION REQUIRED.

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 two containers of mac n cheese and milk not date marked. CDI items labeled.

3-501.13 Use approved thawing methods. Observed several packages of mac n cheese and gravy thawing in standing water. CDI product placed in walk-in cooler until ready to actively prepare.

4-501.11 Maintain equipment in good repair. Observed ice machine leaking.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips provided for chlorine sanitizer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items improperly stored in flip top/reach-in cooler. Designate area of personal food items seperate from customer items. Personal food items must be stored in area that does not contaminate customer food items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. General Comment- Observed PIC without food safety certification. Food Safety certification is required within 210 days of permitting. Reminder to obtain food safety certification.

2-301.14 When to Wash - P General Comment- Observed employee not wash hands between washing dirty knife and pulling clean from sanitizer. Discussed proper hand washing with both PIC and employee. PIC also demonstrated for employee when and where to wash as well as provided instruction.

7-201.11 Separation-Storage - P Maintain proper storage of all chemicals. Observed Clorox cleaner sitting on drain board of 3-compartment sink with clean dishes. Clorox removed by PIC.