786 CSTORE

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no signed employee health plan showing food employees have been trained or informed. CDI- EHS discussed employee health training with PIC, provided updated employee health agreement. *REPEAT* points not escalated due to EHS not providing updated agreement. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed food employee fail to sanitize dishes after washing and rinsing. CDI- EHS discussed with employee before continuing task, set up sanitizer to properly sanitize equipment. 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. PIC stated container of utensils were stored as clean, EHS observed container of utensils unclean and with visible food residue. 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 bottom row of hot case temping below 135F. CDI- PIC voluntarily discarded items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 use containers stored on floor, single use containers stored exposed to grease and debris. PIC to remove items to areas above floor and not exposed to food splash.

4-501.11 Maintain equipment in good repair. Gaskets of reach-in needing replacement.

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 prep shelf, storage racks, sides of cooking equipment and pipes needing to be cleaned. *REPEAT*

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no signed employee health plan showing food employees have been trained or informed. CDI- EHS discussed employee health training with PIC. *REPEAT* For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap for use at handwashing sink. CDI- PIC replaced empty bag.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer below 200ppm quat concentration due to container being low. CDI- PIC hand mixed solution to above 200ppm and had employee obtain backup container. Ensure solution is maintained per manufacturer instruction. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed tongs hanging near expo area visibly unclean. PIC stated item had not been used on today. CDI- Item was removed by PIC to be 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 raw chicken temping above 41F in batter bin. CDI- PIC finished prep process and had items cooked to temp of 165F and above. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed RAID being used in establishment for pests. CDI- PIC removed item to be discarded.

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 prep shelf, racks holding flower, and pipes needing to be cleaned. *REPEAT*

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid for dumpster missing. 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 walls in kitchen area in need of cleaning. REPEAT

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed PIC was not present during start of inspection. PIC was called in. CDI..PIC was called in A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. 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 no employee health plan. EHS left updated plans. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI..EHS left V&D policy For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee change shoes and shirt. Donned gloved without hand wash and started to prep. CDI.. EHS has employee wash hands. REPEAT 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee don gloves without hand wash after mopping floor and started to prep chicken. CDI.. EHS has employee to wash hands and then don new gloves.

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 inside of microwave in need of cleaning. 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed bin sitting out when EHS arrived, EHS and food employee arrived at same time. EHS opened bin and raw pieces of chicken was in bin with a foul smell. Bin had been sitting out, warm to touch. Food employee added fresh raw chicken into bin. CDI.. EHS has employee remove chicken from bin and W/R/S bin. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee wash dirty pans and didn’t sanitize before attempting to add battered raw chicken into pan.CDI.. EHS had employee W/R/S pan. 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 . 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 . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live pests crawling in 3 comp sink, floors and walls. REPEAT 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead pest in traps throughout facility. EHS was shown extermination records however the last treatment was in March. EHS advised PIC to get exterminator back out to facility

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping clothes on prep table

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes stored as clean stacked wet.

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 equipment in need of deep clean. Fryers, RIC

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door to dumpster was ajar. .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 entire facility in need of deep cleaning. REPEAT

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

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

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 food employee eating and drinking from an opened beverage and store food & drink on top of container of raw chicken. Employee then placed opened drink on prep table alongside open container of breading for chicken. Designate an area away from food, equipment, and food contact surfaces for eating and storage. CDI - Food and beverage voluntarily discarded. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and recontaminate their bare hands on faucet handles. Employee then scratched their head and transitioned to donning clean gloves. CDI - Employee coached, gloves discarded and hands properly washed. -2-

6-301.11 Provide soap for handwashing at each handsink. - Pf. No soap available at restroom hand washing station. PIC could not provide soap during today’s inspection. -1- Verification visit is required.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. P. Observed container of raw chicken at 51 F inside of reach-in unit in kitchen and another container of raw chicken left unattended in ambient temperature; temped at 47 F. According to PIC and food handler, items were recently used/removed from refrigerator for prep. CDI - Product moved to the WIC to cool down to < 41 F. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two live cockroaches in the facility. PIC states that PCO was completed a week ago. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. PIC could not provide quaternary test strips during today’s inspection. Verification visit is required. -0.5-

REPEAT VIOLATION: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both sliding doors to dumpster open. Keep closed. -1-

REPEAT VIOLATION: 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 cracks on kitchen floor tiles, baseboards coming detached from wall and missing near the fryer and the reach in cooler. Repair. 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 greasy debris on flooring underneath fryers. Keep clean. -1-

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink at 50 PPM Quat. PIC stated that they do not use the dispenser. CDI PIC made sanitizer water using tablets. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers stored as clean with buildup of grease on them. CDI PIC moved to 3 comp sink. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of cleaner not labeled. CDI PIC labeled 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals stored above the 3 comp sink. CDI PIC moved chemicals to storage on the floor. 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 a large spray bottle of bug spray under the 3 comp sink. EHS advised PIC that they must have pest control treat bugs. PIC could not show that pest control has been at facility since 2019. CDI PIC voluntarily discarded bug spray.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths not in a sanitizer water. 4-101.16 Sponges may not be used in contact with cleaned and sanitized or in use food contact surfaces. Observed facility using sponges on food contact surfaces. CDI PIC voluntarily discarded sponge.

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 clean utensils and containers stored on top shelf above 3 comp sink unprotected.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed 2 sheet trays with large amount of baked on debris that can not be easily cleanable. EHS advised to purchase new trays.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both sliding doors and large doors to dumpster open.

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 cracks on kitchen floor tiles, baseboards coming detached from wall and missing near the fryer and the reach in cooler. Also observed blown light in the hood. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for vomit and diarrheal clean up. CDI EHS provided Meck county poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on white plastics in ice machine. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed food employee wash and rinse food equipment and then store as clean with out a sanitizing step. CDI PIC filled sanitizer bay, tested santizer and re washed rinsed and sanitized equipment. 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and debris on the interior and exterior of refrigeration units and equipment throughout facility. Clean and increase cleaning frequency to maintain clean. Repeat

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed multiple containers and utensils stacked in food prep area that PIC stated were no longer used. EHS stated they need to be discarded or removed from facility.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors and walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean. Repeat 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed wall damage near ice machine in back room. Repair. Repeat

6-303.11 Provide required lighting intensity. - Observed lighting intensity of 0.1-0.2 foot candles in the walk-in cooler near the reach-in cooler designated for use by this facility. Increase lighting intensity to at least 10 foot candles. Repeat

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. - PIC unable to answer questions related to food safety and facility’s operation. - CDI - EHS emailed PIC copy of demonstration of knowledge questions and had an educational conversation with PIC about facility’s food safety management system. EHS directed PIC to online food safety related training videos. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 half eaten order of chicken stored on prep sink. Designate an area away from food, equipment, and food contact surfaces for eating; do not store for employee consumption on prep sink.

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 employee come into kitchen area from front counter and begin packaging chicken without first washing hands. - CDI - Education provided. Employee washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed potato wedges, chicken tenders, and corndogs holding below 135F in hot hold display cabinet. - CDI - PIC voluntarily discarded items due to being unsure of when they were placed in cabinet. EHS strongly recommends placing items on TPHC moving forward. EHS left TPHC written procedures form with 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed reach-in cooler in kitchen to be holding TCS items above 41F (see temperature chart). PIC voluntarily discarded corndogs and moved raw chicken to RIC inside of the WIC. Do not use RIC in kitchen area until it has been repaired unless items are on TPHC. - VR - Verification required within 3 days to ensure unit has been repaired. 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and debris on the interior and exterior of refrigeration units and equipment throughout facility. Clean and increase cleaning frequency to maintain clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors and walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean. 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 wall damage near ice machine in back room. Repair.

6-303.11 Provide required lighting intensity. - Observed lighting intensity of 0.1-0.2 foot candles in the walk-in cooler near the reach-in cooler designated for use by this facility. Increase lighting intensity to at least 10 foot candles.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed PIC unable to answer questions during inspections and locate equipment. CDI. PIC was educated and called owner on phone. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety.

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 on site during inspection. repeat.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpsters in the facility during inspection. Needs to be covered.

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 on site during inspection. repeat.

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

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 chicken wings HH at temperatures below 123F. CDI. PIC voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemicals stored directly on the floor at the back. CDI. PIC removed.

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 build up on hood vents.

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 on site during inspection. repeat.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedure for responding to vomiting or diarrheal events. CDI. Provided PIC with one.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC wear arm band while working with 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 build up on ceiling at the back. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling at the kitchen area. Needs to be repaired.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed no lights in the kitchen hood. Needs to be repaired.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed boxes of detergent stored directly infront of the hand sink. CDI. PIC removed.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed chicken stored directly on top of sauces in the RI. CDI. PIC changed the storage. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed corn dog in the RI stored without a cover. CDI. PIC covered. it.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil containers stored directly on the floor in the kitchen area. Needs to be removed at least 6 inches above the ground.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups and straws stored directly on the floor in the dry area. Needs to be removed.

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

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles with layers of black build-up inside. CDI-PIC cleaned before EHS left.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 10 chicken strips, and 5 wings below 135F. PIC said they do have hold times for quality but have no weay of keeping up with it. CDI-PIC voluntarily discarded. EHS noticed 3 bulbs were out on the bottom, PIC called Kripsy Krunchy Chicken (their distributor) while EHS was on site. VR REQUIRED 2/19/2021 PIC did not sign due to Covid protocols.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Obsereved precooked chicken and a corn dogs sitting wrapped in a display cooler (looks like an old ice cream cooler). They had pumpkin pie in there as well. PIC said if they have any left over food they put in there and sell it half price. Chicken was 52F and corn dog was 47F. CDI-PIC voluntarily discarded and will not keep food in there if it's not holding right. There is a large gap between the doors and the glass case.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager onsite. REPEAT. - 2 points.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed utensil in hand sink. CDI- utensil was removed from hand sink.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed utensils that is stored as cleaned soiled. Observed black mold on ice machine chute. CDI- PIC removed black mold from ice machine and soiled dishes were placed in 3 comp sink. - 1.5 points.

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 41. -P Observed wings that did not fully cool to 41F within 6 hours. Observed wings at >45F and was said to of been in cooler cooling since last night. CDI-The product was discarded. REPEAT - 3 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on wings from last night. CDI- wings were discarded.

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 wings cooling with tightly wrapped plastic in the display case. This does not allow for proper cooling methods. CDI-The product was discarded. When cooling food product, ensure they were cooling in the walk in cooler and not covered to allow for heat transfer. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. All equipment needs to be cleaned throughout kitchen.

2-101.11 PIC shall be present during all hours of operation.-PF Observed no certified food protection manager onsite. REPEAT.

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 41. -P Observed wings that did not fully cool to 41F within 6 hours. CDI-The product was discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the chicken tenders and the buffalo wings hot holding below 135F. CDI-The two items were reheated properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the tall reach in cooler holding food product above 41F. The cooler itself stated that it was 59F. CDI-The product was holding between 45F and 49F. The product was moved to the walk in cooler. Have the unit repaired.

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 wings cooling with tightly wrapped plastic in the display case. This does not allow for proper cooling methods. CDI-The product was discarded. When cooling food product, ensure they were cooling in the walk in cooler and not covered to allow for heat transfer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the hoodvents and the inside of the tall reach in cooler. Have cleaned. 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 cleaning needed to the floors and walls of the facility, especially around the fryer area. Have cleaned.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink in the restroom in the back room. CDI-Paper towels were brought out. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of trays being stored on the ground. CDI-The box was moved to a shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the inside of the chicken reach in cooler. This cooler is located in the walk in cooler. Also observed cleaning needed under the shelves in the front reach in cooler. Observed buildup on the hood vents. Have cleaned. REPEAT.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed items (used ceiling tiles, litter, wood, plastic) in the back behind the building that need to be discarded. Have cleaned.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. Work towards certification.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC could not produce employee health policy and has limited knowledge of contents. CDI - EHS left hard copy of employee health policy for staff to review and post in facility.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Metal pan and towels stored in only kitchen handsink; no paper towels in restroom. CDI - Pan and towels removed; paper towels stocked in restroom.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up inside ice machine. Clean.

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 45F. -P Fried chicken cooling 3 hours and only down to 64F; did not meet 70F in 2 hour requirement. CDI - Chicken discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Open pack of hot dogs, fried chicken, potato salad, sliced tomatoes, and sliced cheese holding above 45F in deli display. CDI - All discarded. VR - Will return within 10 day to verify correction of violation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Open pack of turkey lunch meat with no date mark. CDI - Discarded. Discussed date marking requirements with staff.

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 Hot held fried chicken placed in deli display to cool. CDI - Discarded to due to cooling time violation. Discussed placing warm chicken in freezer to cool before placing in deli display.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thin probe thermometer not functioning. Repair or replace. VR - Will return within 10 day to verify correction.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food worker wearing multiple bracelets, a watch, and no hair restraint. CDI - Bracelets removed and hat donned.

4-501.11 Maintain equipment in good repair. Deli display case not holding at correct temperature. Facility has agreed to only use this unit for non-TCS food until repaired.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No test kit available to measure concentration of sanitizer. VR - Will return to verify correction.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and debris from inside reach in freezer.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Facility is within the 180 initial period. This will become a 2 point deduction after the initial period.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility could not produce an employee health policy. CDI - Hard copy left with facility to review with staff and post.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken stored above cooked chicken and potato wedges in reach in cooler. CDI - Cooler rearranged with raw foods on bottom and cooked on top.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up inside ice machine. CDI - Cleaned during the inspection.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Beans reheating over 3 hours in steam well still at 92F. CDI - Discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thin probe thermometer reads "L.LLLL" due to low battery. Replace battery. VR - Will return within 10 days to verify correction.

4-501.11 Maintain equipment in good repair. Replace split gasket on low cooler door of deli display case per transitional permit.