SMASHBURGER #1686

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of sliced American cheese and sausage patties to be at temperatures of 45-49F in the opentop adjacent the flattop grill. PIC stated they have been in the unit since breakfast this morning and stated that the lid has been open throughout the lunch rush. Both items were uncovered and were out of temperature for an unknown amount of time. Other items in the opentop observed at 41F or less. CDI - Voluntarily discarded. - Observed a container of herbed garlic and oil mixture used as a fry topping to be held at 70F on the countertop adjacent the fry station. Herb paste used contains a garlic purée which is then mixed in house with oil where it sits out at room temperature all day to be used as a fry topping per the PIC. Facility does not have paperwork stating the product is not TCS. CDI - Container on the countertop voluntarily discarded. TPHC to be utilized going forward for the product. 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(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed stacks of cups and shake lids to be stored on the front counter with their food contact surfaces face up, subjecting the cups and lids to potential contamination.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed a large red sanitizer bucket to be placed directly in front of the front counter handwash sink, making it so employees need to reach around the bucket to wash their hands. CID - Sanitizer bucket relocated to behind the 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 the ice scoop to the front counter ice bin to be stored in a plastic insert container on the front counter where it was easily accessible by any customers ordering or in line. CDI - PIC relocated to behind the counter on a lower shelf.

4-501.11 Maintain equipment in good repair. - Observed the handle to the right lid of the cookline opentop refrigerator to be missing its handle. 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 the nonfood contact surfaces of the large rolling rack used to hold sheet trays of buns and the top parts of the gaskets to the cookline lowboys to have heavy accumulations of crumbs/food debris. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed the signed employee health policy provided at the time of the inspection to only have 5 of the 6 reportable illnesses on it. Non-typhoidal salmonella was not on the employee health agreement. CDI - EHS provided Mecklenburg County employee health policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 an opened gallon of whole milk stored in the front counter lowboy refrigerator without a date mark. PIC stated it was not opened today and was from the previous night. CDI - PIC date marked milk. 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 .

4-501.11 Maintain equipment in good repair. - Observed the handle to the right lid of the cookline opentop refrigerator to be missing its handle. 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 the gaskets to the fry RIF and the WIC to have an accumulation of black grime. 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 the ceiling vent in the 3 compartment sink room and surrounding ceiling above to have an accumulation of dust/debris.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a tomato slicer that was stored as clean in the back kitchen area with visible tomato debris on the slicer blade. CDI - PIC placed into sink 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of clear plastic insert containers to be wet nested on the storage rack adjacent the 3 compartment sink.

4-501.11 Maintain equipment in good repair. - Observed the handle to the right lid of the cookline opentop refrigerator to be missing its handle. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed multiple cutting boards to have deep staining. 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 the gaskets to the fry RIF and the WIC to have an accumulation of black grime.

2-103.11(B) Persons unnecessary to the establishment shall not be in the kitchen during operation. -Pf Observed an employee from a separate restaurant inside of the service area at the beginning of inspection. CDI - Employee left the establishment.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed an employee dipping cleaned dishes into sink and surface sanitizer and then hanging to dry. Contact time is 60 seconds. CDI - Employee re-sanitized dishes for the required time.

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. Observed an employee preparing food with no hair restraint and while wearing an ornate ring.

REPEAT 4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a broken ice machine and one cutting board with deep stains and cuts. Improvements made from previous inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed missing sink and surface sanitizer strips. CDI - Manager ordered test strips prior to inspection and provided proof to EHS.

5-205.15 Maintain a plumbing system in good repair. Observed a broken gasket for the sanitizer compartment of the 3-comp sink.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed an employee handle raw burgers and then switch to a ready-to-eat bun without washing hands. CDI - Manager educated employee during inspection. Bun was discarded and employee washed their hands.

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 one squirt bottle of water without a label.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils sitting inside of 130 degree water.

4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep stains and cuts.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed a lack of managerial control due to equipment issues not being corrected, being unaware of TPHC policy and missing paper towels at hand sinks. CDI - Establishment will not operate until all cold-hold equipment has been repaired. TPHC policy has been provided only for garlic, herb and oil mixture. Paper towels were provided during inspection.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Manager was unable to provide Vomit and Diarrhea cleanup plan for the facility. CDI - EHS provided during inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed missing paper towels for the back kitchen hand sink. CDI - Manager provided during inspection. Observed two cups inside of the front kitchen hand sink. CDI - Items were removed.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken and ground turkey stored on top of boxed fries in the walk-in cooler. CDI - Employee removed items and placed them on the bottom shelf.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house made garlic, herb and oil mixture on the counter at room temperature. CDI - A TPHC policy was provided for garlic, herb and oil mixture.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. At the beginning of inspection, person in charge was unable to produce TPHC procedures. PIC contacted the store manager, who was also unable to provide the document. CDI - A representative for Denard Enterprises came towards the end of inspection and was able to find the procedures.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Establishment operates with two prep coolers for all food preparation. The small prep cooler is holding TCS foods at 45 degrees. The large prep cooler is holding TCS foods from 53-57 degrees. Establishment has been practicing TPHC for these two coolers which was not part of the original plan review or permit conditions. CDI - All TCS foods were voluntarily discarded and establishment will not operate until coolers are repaired.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed hamburger buns stored on crates less than 6 inches above the floor.

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 preparing food with several bracelets on.

REPEAT 4-501.11 Maintain equipment in good repair. Observed both prep coolers not holding proper cold hold temperatures. Observed a low reach-in cooler with doors that would not close properly. Velcro has been added to help keep doors closed. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed rusting shelves in the walk-in cooler.

REPEAT 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P Observed a spray hose at the 3-comp sink that hangs well below the flood rim. CDI - Hose was hung up with a hook and ring.

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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed American cheese from 5/7 in downstairs WIC above 41 F. CDI - PIC voluntarily discarded food. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed mixture of garlic puree and oil on counter at 77 F. REPEAT. CDI - PIC voluntarily discarded food. Points not escalated due to improvement from last inspection. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed food on TPHC held past 4 hours. REPEAT. CDI - PIC voluntarily discarded food. Verification visit within 3 days.

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 numerous trays of prepped raw burgers above 41 F covered and stacked in low reach in cooler. CDI - PIC moved trays to downstairs WIC to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large quantity of mouse droppings in downstairs dry storage area and in office area of kitchen beside soda fountains/filing cabinet and gas valve panel. INTENT TO SUSPEND issued.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored in crevice between prep top and prep counter.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Handsink on grill line separated from wall. Reattach and caulk around sink. 4-501.11 Maintain equipment in good repair. Observed rusted shelving in WIC. REPEAT. No points due to different item observed from last inspection.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P. Observed sprayer at 3-comp sink hanging below flood rim. CDI - PIC hung up sprayer at an adequate height.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed facility had priority item violation. CDI EHS educated PIC on violations and corrections made during inspection. 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw hamburgers, turkey burgers, and chicken breast in prep unit above 41F. See temperature chart. CDI PIC moved these foods to the WIC downstairs. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed foods being held on TPHC in unmarked containers or time on sticker on the prep tops. CDI PIC put times on TPHC stickers. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals stored on shelf above 3 comp sink. CDI PIC moved chemicals.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed utensils for ice cream in standing water that was 120F. CDI PIC moved utensils to 3 comp sink to be washed.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service cups and lids stored unprotected on front counter. CDI PIC discarded cups and lids.

4-501.11 Maintain equipment in good repair. Observed prep/lowboy cooler 2 not holding tcs foods 41F. Ambient air was 44F. PIC will put in a work order for unit. EHS explained to PIC that TPHC is for prep top and not the lowboy cooler underneath. VR needed 2-17-24

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 3 open employees drinks on top of boxes of food in reach in freezer. CDI PIC discarded employee drinks 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket on top of box of single service items in storage area. CDI PIC moved employee jacket REPEAT

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility holding both prep units on TPHC without correct written procedures. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed facilty holding both prep top units on TPHC and not recording the times. CDI PIC completed new TPHC forms and put discard times on stickers on prep top units.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse and cell phone stored with food. CDI PIC moved employee items. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and re-contaminate them on faucet handles. CDI - Employee coached and hands washed, faucet water closed with paper towel as barrier. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 various TCS foods that were above 41 F inside of prep units and reach-in units. Refer to temperature chart for details. CDI - Several items had been inside cold holding units since 7 am this morning while others were prepared and placed into cold holding for services. Upon further observation, it was discovered that the two prep units were unable to maintain products < 41 F. CDI - Items from early morning voluntarily discarded while other products transferred to reach-in freezer to be cooled down to < 41 F. Staff instructed to discontinue use of units for cold holding until repairs completed. Foods will be held on emergency TPHC with start and end times documented. ***3-DAY VERIFICATION REQUIRED. -1.5-

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observe in-use wiping cloths not being held in sanitizer. -1-

4-501.11 Maintain equipment in good repair. Observed prep unit cold drawer door broken. Repair. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse and jacket stored on box containing burger buns. CDI - Personal items removed. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed tomatoes and lettuce cooling while tightly covered with plastic wrap and while in the cold drawer. CDI-plastic wrap was removed and items placed into the reach in freezer to cool down.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observe wiping cloths not being held in sanitizer.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service items being stored right side up.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken and turkey burgers being stored above raw shelled eggs and bacon. CDI-order was rearranged and chicken and turkey were placed on bottom.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee lunch being stored in the fry warmer.

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 sliced tomatoes in cold drawer that were above 41F. CDI-tomatoes were moved to the freezer so they could rapidly cool back down.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the kitchen. EHS advised PIC to contact pest control

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 procedures for vomiting and diarrheal events. EHS provided documents.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed sanitizer in 3-comp sink to have a concentration of less than 100ppm. CDI-sanitizer was drained and replaced. New concentration was 200ppm.

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 in use utensil in fry/tater tot holder with handle not above the food. CDI-utensil was removed.

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

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle raw chicken with gloved hand and go back to working with ready to eat food without hand wash between glove change. CDI PIC corrected employee and compliance achieved.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats throughout facility.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed towels in sanitizer measuring 0 ppm QAC sanitizer . CDI refilled sanitizer buckets with sanitizer at proper QAC concentrations.

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 one food employee wash hands and use bare hands to cut off faucet. CDI- employee rewashed hands using paper towel to cut off faucet.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ground beef patties and sliced cheese that were stored above 41 F. Employees were cleaning prep units at start of inspection. Increase in temperature may have come from the product being exposed to insufficient ambient air temperatures. CDI- PIC had employees place all effected food product into walk-in coolers to properly chill. Inspector suggested int the future to move product to refrigerator before cleaning prep units. REPEAT (full points).

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees preparing food without wearing hair restraints. CDI- employees put on hair restraints.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spring mix, sliced tomatoes, and raw shell eggs stored above 41 F. CDI- Items were placed in walk-in cooler and allowed to chill. REPEAT. Improvements have been made in this area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed some wiping cloths stored on the counter next to the hand sink. CDI- items were placed in sanitizing solution.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of salt, garlic mix, and other seasonings that were not labeled. CDI- Items were properly labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in facility. PIC provided the report for the last pest control on June 19, 2020. Recommendation is to have pest control provided solutions to what could become a problem.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees not wearing hair restraints while preparing food. CDI- Employees put on hair restraints.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing containers while wash water was temping at 99 F (at least 110 F). CDI- Employee drained wash water and increased it to above 110 F.

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. Clean dust from walls and ceiling near 3-comp sink.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed spring mix in prep cooler that was prep this morning. There was no change in temperature in a 12 minute time span. CDI- Item was placed in walk-in cooler and allowed to chill.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter, ,ground beef and chicken breast stored in prep cooler above 41 F. Ground beef and chicken breast were stored in cooler overnight. CDI- Ground beef and chicekn breast were discarded. Butter and other items were taken to walk-in cooler. It was determined that cooler was unplugged. REPEAT. Procedures are in place to prevent this. Line check on temperatures was not done by PIC this morning.

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 spring mix tightly packaged while cooling in prep cooler. CDI- Items were loosened, and placed in walk-in cooler to further cool.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some knife grooves in cutting boards at prep cooler (needs resurfacing).

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed ground beef patties cooling in walk-in cooler with no change in temp in ten minutes. Also, according to the sticker. Cooling began at 6:33 am. The time of temp was 10:46 am. CDI- Item was discarded into trash. Other containers were dated for later times and had time to cool. Adjustments were made to containers to allow them to cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of sliced lettuce in prep cooler that was 46 F. Lettuce was prepped on 7/22. CDI- Container of sliced lettuce discarded into trash. 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 several containers of ground beef in walk-in cooler that were cooling in covered, plastic containers stacked on top of each other. CDI- PIC corrected items that were cooling by unstacking, and uncovering product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- Containers were unstacked and allowed to air dry.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mixed greens (3 containers) in flip top prep unit above 41F. The two on the top of the unit were moved to reach in cooler and the container in the bottom was vented.

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 single service cup being used to portion tater tots. Use a handled scoop. Observed thermometer probe and tongs stored in sanitizer. Discontinue storing this way.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few containers wet stacked. Recommend installing additional wall shelving to aid in drying.