LOUISIANA FRIED CHICKEN

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed container of whole tomatoes in reach-in cooler with black growth on skins. CDI - PIC voluntarily discarded tomatoes.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops for sugar and red pepper with handles in food. Store scoops with handles above food in containers.

4-501.11 Maintain equipment in good repair. Observed missing slats in section of cook line ventilation hood filter assembly. Repair missing slats or replace filter assembly.

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 cracked and broken floor tiles in area by 3-comp sink. Observed warped vent cover in kitchen area. Repair or replace floor tiles and vent cover.

6-303.11 Provide required lighting intensity. Observed 2 of 4 lights out in cook line ventilation hood. Replace non-operational bulbs.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handle raw chicken change gloves and continue to handle RTE food. CDI items discarded. Observed employee start preparing food without washing hands after handle cash register. CDI hands washed. Observed employee that was putting on gloves and blew their breathe into the gloves to put their hand inside. CDI hands washed and gloves donned appropriately.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gravy, mash potatoes, and black beans in steam well below 135F. PIC stated they are missing a pan and did not fill empty spot. CDI Items prepped an hour ago to refill and reheated. Observed chili for hot dogs that were reheated and left on the counter to hold for orders. PIC stated they go through it but they warm it back up for an order. Suggest keeping chili in open space on hot well. CDI container discarded. Repeat For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw tilapia, raw shrimp, and raw chicken gizzards that were above 41F in prep top. Items on other side of prep top and in reach in portion above 41F. PIC stated items were thawed out this morning under running water then immediately placed in unit for service. Checked water which was at 60F. Told PIC to ensure product does not go above 41F in thawing processing or thaw in refrigeration overnight. CDI items moved to reach in freezer to drop temperatures back to 41F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed missing dates on grilled onions, lettuce, tomatoes, black beans, hot dogs, egg rolls, corn dogs, shredded mozzerella cheese, gumbo, milk, Mac and cheese, and Cole slaw from Saturday. CDI items dated. Observed Cole slaw in front case that was labeled today when it was placed in unit and not the original date prepared which was Saturday. CDI item relabeled. 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 .

3-501.15 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 facility cooling Mac and cheese noodles in 2 comp prep sink and product sitting on top of ice. CDI PIC fully submerged container in ice and began to stir product to aid in cooling process. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys, drinks, gum and other personal items throughout the kitchen designate one area to place personal items. Repeat.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Raw beef patties individually wrapped in-house stored above RTE items in RI freezer. CDI - PIC rearranged storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed chicken seasoner soiled with residue and stored as clean. CDI- PIC cleaned and sanitized equipment. Observed buildup on the probe of thin probed thermometer in-use. CDI - Thermometer cleaned. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding foods in steam table near front counter from 120-122F. Foods included gravy, pintos and mashed potatoes. Foods were in hot holding since 11A. CDI - PIC rapidly reheated to 190F or more. -1.5- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser and detergent with no label. CDI-Products labeled and EHS reminded PIC when products are our of original container, labeling is needed. REPEAT -1-

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 squeeze bottle with oil and another with sauce at cook line without label. CDI - PIC labeled with common name of food. -1- POINTS NOT ESCALATED TODAY. CONDITION DISCUSSED WITH OPERATOR TO GET LONG-TERM COMPLIANCE. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small crawling insects on floor and wall near can wash and 3-comp sink. Per PIC, facility has a pest control company and they are due for service. Monitor and increase as necessary to rid facility of insects. -0-

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed spare shelving stored in restroom. Remove and store in another area. -0-

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 webs and other buildup on walls and ceilings in restroom. Observed water damaged ceiling tiles in restroom that are not smooth and easily cleanable. Repair. -0- 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.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing stored on soda boxes at rear of facility and over other food areas. Keep in designated area. -0-

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee don new gloves without a hand wash in between going form working with raw meat to ready to eat food. CDI Employee re washed hands and donned new gloves.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed cut lettuce cut yesterday without date mark. CDI PIC date marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser with no label. CDI labeled.

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 bottle of liquid substance in use without label.

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 dust and debris on shelves. Need more frequent cleaning.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean buildup from top interior of ice machine in back of facility. PIC will have someone clean it soon. 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 food debris on interior of microwave that has not been cleaned over 24 hours ago.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce, chicken gizzards, and white fish fillets that were stored in prep cooler and held above 41 F. PIC stated that items were in prep cooler for 2 hours before inspection. CDI- items were put on ice, and placed in refrigerator and allowed to chill. 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 live roach in cabinet behind prep coolers in kitchen are. PIC called pest control to service soon. REPEAT (full points).

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 peeling paint on a/c vent screens on ceiling above 3 comp sink. -zero- 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 splash from ceiling above drink station at front counter. -zero-

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 mac and cheese, opened gallon of milk, sliced tomatoes, and caramelized onions without any date marking during the inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple roaches in the establishment throughout the inspection. Service establishment for pests.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Raw beef patties being store over RTE foods under the flip top. CDI- employee rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed chicken seasoner soiled with residue and stored as clean. CDI- PIC cleaned 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese in the reach in cooler, chicken liver and fish in the flip top, being held above 41 degrees F. These items were placed at time of open and moved to freezer cool to under 41F 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed isopropyl alcohol being stored next to and above food in storage. CDI- employee moved item to designated area.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed cold water at prep sink at 80F used to thaw fish and chicken that was transferred to flip top and above 41F. EHS reviewed thawing methods with PIC about proper thawing methods, utilizing ice to keep water cold during the thawing process.

5-205.15 Maintain a plumbing system in good repair. Hand-sink by the employee entrance not draining adequately. Overflowing before handwashing is completed. Needs maintenance.

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 broken floor tile near the dish area. Repair.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored on prep surface during food prep. CDI- drink was removed.

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 sliced lettuce and chicken gizzards cooling, while covered, in prep unit. CDI- sliced lettuce was voluntarily denatured and discarded into trash by the PIC. Chicken gizzards were placed in reach-in freezer and allowed to properly chill. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed large amount of chicken wings were thawing in prep sink with little to no water agitation. CDI- PIC adjusted water pressure and sink capacity to allow for proper water agitation.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without a hair restraint. CDI- employee put on hair restraint. REPEAT (half points due to severity).

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. Replace cracked floor tile in kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean splash from walls behind prep stations and prep sinks in kitchen area.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee wash hands for 5 seconds and cut off faucet with bare hands. CDI- employee was educated. Employee washed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several roaches on shelf were sauces and syrups are held in kitchen area. 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 food employees not wearing hair restraints while preparing food. CDI- employees put on hair restraints. REPEAT (full points).

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one damp, wiping cloth that was stored on shelf in kitchen area. Observed wiping cloths stored in sanitizing solution that registered at 0 ppm. CDI- cloth was placed in sanitizer solution at 50 ppm.

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 trays stored on serving line that were not inverted. CDI- trays were inverted. -zero-

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. Replace cracker floor times near 3-comp sink in kitchen area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep cooler that were stored above 41 F. Items were prepped yesterday according to PIC. CDI- chicken wings and chicken tenders were denatured and discarded into trash. REPEAT (half points due to improvements). 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 several roaches on dry storage shelving in kitchen area. PIC stated that pest control came out about a month ago. Call pest control to come back out soon.

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 hair restraints. CDI- employees put on hair restraints.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed water hose under continuous pressure stored on mop sink faucet with atmospheric vacuum breaker. If item is under continuous pressure, install vacuum breaker on nozzle. CDI- pistol was removed from water hose. -zero-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored in restroom in facility that do not pertain to the restroom. CDI- items were removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed that there was not any sanitizer in the sanitizing vat sink of 3-comp sink. CDI- Solution was brought up to 50-100 ppm. -zero- 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in prep cooler that were stored above 41 F. Two items were placed in there overnight. Other items were placed in cooler 15 minutes before inspection according to management. Items were not allowed to chill properly. CDI- Mac and cheese, chili were denatured and discarded into trash. Shredded lettuce was allowed to chill in reach in cooler. REPEAT (full points). 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed bagged shrimp that was thawing and reached 54 F. Thaw shrimp and other items with the proper methods. CDI- shrimp were allowed to chill. -zero-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed restroom door that opens directly in to the kitchen is not self closing. Provide self-closure on door. REPEAT (full points).

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 raw chicken, philly meat, and fish that were stored above 41 F. PIC stated that item were placed into prep cooler last night. CDI- items were denatured and discarded into trash.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed that restroom door leading into kitchen does not have self-closure mechanism. Provide self-closure for door. REPEAT (full points).

4-501.11 Maintain equipment in good repair. Observed torn gasket on glass door cooler located near front counter. -zero-

6-302.11 Supply toilet tissue at each toilet. -Pf. No toilet tissue was supplied at employee restroom. CDI- PIC supplied toilet tissue.

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 french fries in walk-in freeze. CDI- items were reversed.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed restroom door that opens directly in to the kitchen is not self-closing. Provide self-closure on door.

4-502.13 Single-use and single-service articles cannot be reused. Observed aluminum foil outlining the fryer that was not in use. Foil shall be dated to show that it is changed daily and not reused. CDI- foil was removed.

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 residue. Clean splash from exterior of fryers, grill, oven, refrigeration units, and shelving in kitchen area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean mold from caulking on floorboard of mop sink. Clean splash walls behind fryers in kitchen area. Remove dust from ceiling vents in kitchen area. 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. Repair cracked floor tiles near 3-comp sink.

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 chicken wings that were 45 F. Observed chicken gizzards stored at 43 F. Chicken wings were in the refrigerator since last night. Chicken gizzards were made last night as well. CDI- chicken wings and gizzards were discarded. Also, egg rolls were above 41 F stored in flip top unit. CDI- egg rolls were stored in cooler at proper area.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed sliced lettuce, sliced tomatoes that were not dated in prep cooler. CDI- Allowed PIC to date items. REPEAT (half points due to improvements).

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 a stack of single-service trays that were not inverted. CDI- trays were inverted.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open lids and doors on shared dumpster. PIC stated that the dumpster is only dumped once a week now. Recommend to increase dumping of dumpster.

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. Facility does not have a diarrheal and vomiting procedure on hand. CDI- documents were provided to establishment by inspector.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean the top interior of ice machine (observed mold and mildew).

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed grilled onions, sliced lettuce, and other items that were stored in prep cooler that were not dated. CDI- PIC was educated on further date-marking. Items were 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. Clean dust from areas near hood system. Clean exterior of fryers and grill in facility.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed an atmospheric vacuum breaker on mop sink were a pistol hose was in continuous use. CDI- inspector explained why the faucet shall be turned off when not in use to prevent the vacuum breaker from being ineffective. PIC turned the faucet off.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors of shared dumpster were open. CDI- PIC closed the doors.

2-401.11 Eating, Drinking, or Using Tobacco - C - Employee coffee cup on make top during inspection. Employee drinks must not be stored where they can contaminate food and the drink must have a lid with a straw. 0 pts.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Repeat - Container of raw chicken stored on top of container of mac and cheese. Container of raw beef stored on shelf above raw fish in upright freezer. Raw burgers stored above container of fries in upright freezer. Raw animal foods must not be stored above ready-to-eat foods. Raw animal foods must also be stored according to final cook temperature - do not store raw beef over raw fish. CDI - Food storage order corrected during inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Feta cheese container was not dated. Manager stated it was opened 2 days ago. Date mark feta cheese and use within 7 days of opening container. CDI - Container dated by manager. 0 pts.

3-501.13 Thawing - C - Raw fish thawing at prep sink under 80F water. TCS foods shall only be thawed under refrigeration or under running water that measures 70F or less. Food must not rise above 41F during thawing. 0 pts.

4-502.13 Single-Service and Single-Use Articles-Use Limitations - C - Establishment reuses mayo buckets to store food. Do not reuse single-use or single-service articles. 0 pts.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Replace torn gaskets on freezer and cooler units. Equipment shall be maintained in good repair. 0 pts.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over RTE tarter sauce. CDI-pIC moved tomatoes over raw chicken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed potatoe salad and mac and cheese stored in styrofoam containers, closed in a stand up unit. Both were above 45F. PIC explained they made these at 11am. CDI-PIC opened containers to allow to cool.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw gyro meat and chicken over ready to eat cucumbers and olives in the low reach in. CDI- raw meats placed on bottom. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed chicken not covered on the tall reach in freezer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large bin of flour without a label.