MIX GRILL & WINGS

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with food debris on it from yesterday. CDI PIC cleaned slicer. 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 .

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed inside of toaster oven with large amount of food debris. Also observed storage shelves under toaster oven with large amount on rust and debris. Also observed door gaskets of Reach in freezer and WIC with black buildup.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee wallet, keys, and open drink on the prep table. CDI PIC moved items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken above produce in the WIC. PIC stated that the RIC went out today and he had to store chicken in the WIC. CDI EHS reviewed storage order with PIC and he moved raw chicken to the bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the prep unit above 41F. PIC stated that he put these foods in the unit about 1 hour ago and the lid has been up because they are preparing a large order. CDI PIC put items in the WIC and cooled down 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 .

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) nearly depleted head of romaine lettuce stored on top of container lids in prep top. CDI - PIC voluntarily disposed of improperly stored food.

3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. Observed four (4) non date mark exempt TCS food items (lettuce bin, cooling lettuce bin, RTE mushroom bin, thawing deli meats bin) in WIC without date marks. Per conversation with PIC, all items were prepared on date of inspection. CDI - EHS affixed date marks to containers. 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 two (2) spray bottles with no labels. CDI - PIC identified bottles (bleach and sanitizer) and EHS properly labeled items.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door open with no protection from insect or rodent entry. Per PIC, establishment doesn’t usually keep door open but was doing it because the air conditioner went out. Observed no pest entry at time of inspection. Protect entrances as needed. CDI - Door was closed prior to end of inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two (2) food employees engaged in food prep (frying chicken for orders, plating food, etc.) with no hair restraints.

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. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed one (1) cardboard sheet used to catch excess oil beneath recently fried chicken. Remove absorbent material and resurface corroded materials as needed. REPEAT. Note: No escalation in point deduction due to improvements; EHS observed drink dispenser ice machine as functioning and no additional absorbent material used on shelving or storage points.

3-302.15 Wash fruits and vegetables prior to use. Observed one (1) nonTCS cut vegetable in cardboard box in WIC (partially cut green bell pepper in box of unwashed peppers. Rinse produce prior to cutting; once cut, place ready to eat produce in food safe container.

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 two stacks of single service articles (fry boxes) at storage points with exposed food contact surfaces. CDI - PIC and EHS inverted single service articles to prevent potential contamination.

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. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard sheet at grill shelving. Remove absorbent material and resurface corroded materials as needed. REPEAT. Note: EHS observed use of foil as non absorbent sheeting in WIC. This serves as non absorbent non food contact storage; utilize similar storage methods at grill storage. 4-501.11 Maintain equipment in good repair. Observed soda dispenser marked as out of service. Repair or replace permitted equipment as needed.

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor soil build-up on the toaster oven and sides of the grill, grill shelving, and interior of flip top lid of prep unit. Clean non food contacts as needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open grease bin, cardboard dumpster, and dumpster doors. CDI - EHS closed doors prior to returning to interior premises at the end of inspection. Note: EHS observed other non food complex employees leave dumpster doors open after trash disposal. PIC returned during standard trash disposal and properly closed door after employee.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two (2) open boxes of raw, ready to cook animal foods (filly steaks and bagged burger patties) stored over sealed RTE food items (frozen tater tots) in standing freezer next to 3 compartment sink. CDI - Food employee reorganized storage to prevent potential contamination. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection; no improper storage was noted in WIC and fewer portions of RTE food were exposed to potential contamination. EHS provided storage order charts for reach in units to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard sheet at grill shelving. Observed minor rust at shelving in WIC. Remove absorbent material and resurface corroded materials as needed.

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 one (1) sealed employee water bottle at prep table. CDI - PIC rotated water bottle to storage separate from areas of food preparation.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two (2) sealed boxes of raw, ready to cook shrimp stored over repackaged RTE food items (frozen, repackaged deli meats, unopened frozen hot dogs, etc.) in standing freezer next to register. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed mangoes stored above RTE sauces and hotdogs in WIC. CDI - PIC rotated contents of WIC and reach in unit to prevent potential contamination. EHS provided storage order charts for WIC and reach in units. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 one (1) bowl of frozen, rewrapped RTE products (hot dogs, sliced deli meats, etc.) in standing freezer. Per conversation, these items had been opened and placed within the freezer for long term storage on 12/2. CDI - PIC attached a date label to bowl and placed them back within freezer. EHS reviewed date marking procedures for frozen foods with PIC: Date mark items for the day that they are prepared and frozen. When they are rotated to a point of cold holding, write a new thawing date for the items on their date marking; this new date will serve as the second of 7 days that the item can be held. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two (2) containers of house spice blend (one container at spice rack, one spice shaker) with no labeling. CDI - PIC affixed label directly to larger bin at spice rack. EHS placed a station label at spice shaker location. REPEAT. Note: No escalation in point deduction due to considerable improvement; EHS observed properly labeled squeeze bottles at grill line and prep unit.

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 one (1) cutting knife stored on racks of chicken prep table cooler. CDI - EHS rotated utensil to 3 compartment sink for washing, rinsing, and sanitizing.

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 three (3) stacks of single service articles (to go bowls, to go boxes, and foil pans) at storage points with exposed food contact surfaces. CDI - PIC and EHS inverted single service articles to prevent potential contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. -CDI- PIC with CFPM arrived after start of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 less than 20 seconds and not use a barrier to turn off the faucet. -CDI- EHS educated food employee on proper handwashing and food employee properly rewashed hands. **REPEAT** -2- 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 . 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. -P- Observed food employee touching face and neck and begin to return to food prep without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC wash hands and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated PIC on using a barrier and PIC rewashed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed rice hot holding at 132F. -CDI- PIC voluntarily discarded. -0- 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 items in small FOH RI display cooler above 41F. Refer to temperature chart. Observed ambient air of unit at 44F. -CDI- PIC voluntarily discarded items. PIC will only use unit for drinks as unit is not ANSI/NSF certified. -0- 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 missing labels on 2 toxic spray bottles. -CDI- PIC properly labeled items. -0-

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 bottles near grill with no labels. **REPEAT** -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a "house-hold use only" reach in freezer and chest freezer. Observed small display RI unit and rice cooker not ANSI certified or equivalent. **REPEAT** -1-

5-205.15 Maintain a plumbing system in good repair. Observed leak from piping at handwashing sink when turned on. Repair. **REPEAT** **NO POINT ESCALATION DUE TO PREVIOUS ISSUE BEING REPAIRED.** -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. -CDI- PIC with CFPM arrived after start of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 PIC not able to answer EHS’ questions related to employee health agreement. -CDI- EHS educated PIC and provided a new handout. -1-

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 vomit or diarrheal cleanup procedures. -CDI- EHS provided PIC with a handout. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 less than 20 seconds, without using soup and not using a barrier to turn off the faucet. -CDI- EHS educated food employee on proper handwashing and food employee properly rewashed hands. -0- 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken stored over RTE sauces in WIC. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lettuce, tomatoes and peppers stored over RTE drinks and sauces. -CDI- PIC corrected storage order. 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 two containers of canned mushrooms in WIC opened over 4 hours ago at 81 & 85F. -CDI- PIC voluntarily discarded. -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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 canned mushrooms prepared over 4 hours ago above 41F. Observed raw chicken cooling in WIC with lid. Observed pasta salad and potato salad cooling wrapped tightly with plastic wrap and with plastic lids. Observed sliced tomatoes and housemade white sauce (containing buttermilk) cooling in WIC with plastic covering. Observed hot dogs opened today cooling with a lid. -CDI- EHS educated PIC on proper cooling methods and PIC discarded mushrooms and removed/vented lids on other items. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 containers of housemade white sauce with no labels. Observed bottle of Caesar dressing with no label. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door open with no protection from insect or rodent entry. Per PIC, establishment doesn’t usually keep door open but was doing it because the air conditioner went out. -0-

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed dented can stored with non dented cans. -CDI- PIC relocated items. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a "house-hold use only" reach in freezer, chest freezer, and toaster oven. **REPEAT** -1-

5-205.15 Maintain a plumbing system in good repair. Observed water spewing from faucet at handwashing sink when turned on. Repair. Per PIC, work order has been placed. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

4-602.11 (E4) Ice machines and drink dispensers shall be cleaned at a frequency to prevent microbial growth. Observed syrup build-up on all drink nozzles and microbial growth inside of the ice chute.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed two spray bottles of chemicals without labels. CDI - Employee labeled.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed a thermometer with no working battery. Verification Required.

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 with a bracelet.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two wet wiping cloths stored on prep surfaces.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a "house-hold use only" reach in freezer, chest freezer, and toaster oven.

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed a large amount of build-up on the toaster oven and sides of the grill.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open grease bin doors and dumpster doors.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw bacon and chicken stored above tomatoes, lettuce and celery. CDI - Storage order was rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed pasta salad and potato salad above 41F. CDI - Voluntarily discarded.

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: 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 . Observed tzatziki sauce, coleslaw, and ham meld longer than 7 days (9/25). CDI - Items were discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical spray bottle with no label. CDI - Bottle was 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 unlabeled salt/seasoning containers. CDI - Container was labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed onions stored on the floor inside the WIC. CDI - Onions were removed from the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of pans wet nesting.

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 uncovered employee cup on prep table. Observed open raw marinating chicken for employees only stored with customer food in WIC. CDI PIC moved cup and employee food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house-made ranch cups on prep table across from grill at 65F. PIC stated they were taken out of WIC about an hour ago. EHS suggested keeping them on ice or in prep cooler. CDI PIC put ranch cups in WIC to cool back down. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 2 open bags of shredded cheese and container of house-made ranch with no DM. CDI PIC put DM on foods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed Lysol spray stored on shelf with SIngle-service items. CDI PIC moved to chemical storage area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of rice on floor in storage area. Observed slicer stored under paper towel dispenser next to only hand sink. Water from wet hands drips directly on slicer. CDI PIC put container on shelf and moved slicer.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle of scooper touching sugar and rice. CDI PIC repositioned scooper so handle is above food.

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 hood with large amount of grease buildup.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee prayer cloth on top of food in storage area. Observed employee cell phone on prep table. CDI PIC moved employee items. 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 uncovered cup of employee coffee on prep table. Observed open white American cheese slices for employees only stored with customer food in WIC. CDI PIC moved coffee cup and employee food.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers with frozen food in the tall reach in freezer with no lids or covered. REPEAT VIOLATION -3-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken breast par-cooked, but procedures were not followed. Par-cooked chicken were sitting over the flat top grill at 98F when procedure stated for product to be cooled in the walk in cooler. Per PIC, chicken had just got done cooking and placed in the pan before inspection started. CDI: chicken moved to the walk in cooler to cool. REPEAT VIOLATION -3-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several frozen TCS foods in the reach in freezer uncovered. CDI: containers covered and EHS discussed with PIC. REPEAT VIOLATION -3-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken breast partially cooked and placed on the flat stove top. CDI: chicken breasts cooked to 165F during inspection. EHS provided a copy of the non continuous cooking template to PIC. -1.5-

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 cooked rice hot holding in the rice cooker at 128F. CDI: voluntarily discarded. REPEAT VIOLATION -3-

4-501.11 Maintain equipment in good repair. Observed torn gaskets of prep reach in. Recommend to replace. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several frozen chicken in the tall reach in freezer with no covers. CDI: lids and seaman wrap was placed on the containers. REPEAT VIOLATION -3-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed meat slicer stored as clean with food residue. CDI: meat slicer broken down to be w/r/s at the 3 comp sink. -3- REPEAT VIOLATION

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 sitting on the prep table at 90F. Per PIC Sam, chicken wings are reheated in batches and are placed there for when they receive orders. EHS explained to PIC on temperature danger zones and the wings are to be either hot held (135F or above), cold held (41F or below), or use TPHC. CDI: wings were placed in the walk in cooler to quickly cool. -1.5-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no thermometer available. VR within 10 days. REPEAT VIOLATION -1-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed facility employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and provided a copy of the updated employee reporting agreement via email. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a couple containers of frozen chicken in the reach in freezer with no coverings. REPEAT VIOLATION -1.5-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed quat sanitizer concentration in the sanitizing compartment sink at 50ppm. CDI: more quat sanitizer was added and concentration is now 200ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean with food debris build up behind the slicer. CDI: meat slicer was broken down to w/r/s at the 3 comp sink. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed individually packaged containers of ranch at 50F stored on the prep table. Per PIC, ranch is stored in room temperature for about an hour and then a new batch is brought out. EHS suggested to used TPHC and have provided a copy of the fillable template via email. CDI: ranch was put back into the walk in cooler to quickly cool. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked. Ensure all dishes, utensils, and equipment are fully air dried before stacking. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips available. VR within 10 days. -0.5-

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 back wall of fryers and flat grill station with heavy buildup. Recommend to clean as often as needed to avoid buildup. 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 a dead light bulb at the hood system. Recommend to replace. -0.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one in the facility with a certified food protection manager certification. -2-

2-301.14 When to Wash - P Observed employee wash hands and turned off faucet without a barrier. EHS intervened and explained the process of hand washing. CDI: employee rewashed hands and turned off faucet with barrier. -2-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed raw burger patties and chicken in the reach in freezer uncovered. -0-

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 solo cups for sauces stored on the floor. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipefrom the hand sink. PIC stated that their landlord has been contacted about it and will have it fixed soon. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door open. Maintain all lids and doors closed to prevent harborage of rodents and/or insects. -0-

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 employee wash hands and then turn off faucet without using a barrier. CDI - Employee was asked to review proper hand washing procedure posted at hand washing sink and then rewashed hands. -0 points-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed employee cooking raw chicken breast to a final temperature of 140F. Employee stated that chicken breasts are cooked using a non-continuous cooking method, held on grill in a metal bowl, and then cooked to a final temperature of 165F or above when a customer places an order. CDI - PIC was advised to cook raw animal foods to required temperatures and then hot hold item until time of serving. Employee returned chicken to grill and cooked to a temperature of 179F. -1.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance near three compartment sink area. Employee identified the contents as degreaser. CDI - Employee labeled bottle with name of contents. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of rice and container of cooking oil stored on floor. CDI - PIC moved items to nearby shelving. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee in the act of cooking and food preparation without wearing a hair restraint. -0.5 points-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed establishment using a household use only Instant Pot to cook and hot hold rice. Replace item with ANSI certified equipment. -1 point-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Items in the top of the prep unit were not date marked. Pasta salad in walkin wasn’t date marked. Return visit required. These were all made within the last 3 days.

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 cups being used in sugar. Use handled scoop.