HAN DEE HUGOS

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 one bin of cooked chicken without a date. CDI - Employee labeled for the day it was prepared.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed two cans of “Hot Shot” insect spray that is not approved for commercial kitchen use. CDI - Cans were moved to the office.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed frozen burritos thawing on a counter. CDI - Items were moved to the oven

REPEAT 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed several food items with missing ingredients and quantities such as: fruit salads, puddings, tuna salad, egg salad, grits, hashbrowns, biscuits, cookies, cinnamon rolls, etc. Improvements made by having all allergens present

REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing drain plugs for both dumpsters. Observed open dumpster doors.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee use a wiping cloth to clean surfaces and then pick up clean dishes without discarding gloves. CDI - Employee was stopped, educated and they discarded gloves.

REPEAT 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed several food items with missing ingredients and quantities such as: fruit salads, puddings, tuna salad, egg salad, grits, hashbrowns, biscuits, cookies, cinnamon rolls, etc. Improvements made from previous inspection due to all items labeled with major allergens.

REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing drain plugs for both dumpsters. Observed several dozen large containers of car wash chemicals stored behind the dumpster. Observed open dumpster doors. Improvements made from previous inspection due to chemicals not spilling onto the ground.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. Observed two hand sinks missing soap, paper towels and a hand wash sign. CDI - Manager provided soap and paper towels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed raw bacon stored above cooked chicken salad in the reach in cooler. Observed unwashed vegetables stored above ready-to-eat pickles and sauces in the reach-in cooler. CDI - Raw bacon was moved to the bottom shelf.

REPEAT 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). 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 all food items in both prep coolers dated for 8/20/25. Observed several open packages of deli meats and hot dogs without date labels. Employee stated that he forgot to change the stickers with new product was added to the containers. CDI - Items were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Manager labeled during inspection.

10-DAY VERIFICATION REQUIRED 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Establishment packages grab-n-go Cookies, Muffins, Apple Turnovers, Biscuits, Croissants, Wraps (with egg), Burgers, Wings, Cheese Grits, Puddings, Parfaits, Fruit Bowls, Salads, Tuna Salad, Chicken Salad, Egg Salad and Packaged Boiled Eggs. Packages are missing all labeling requirements except for the common name of the food. Most of these items contain Allergens that are required to be listed on the packaging. EHS provided a handout for proper labeling and a list of FDA allergens.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples in a basket with no protective wrapping or sign to wash. CDI - Manager provided a wash sign during inspection.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed missing drain plugs for both dumpsters. Observed several dozen large containers of car wash chemicals stored behind the dumpster. Some containers have spilled chemicals onto the entire back side of the dumpster enclosure.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed creamer being held above 41F in customer self-service unit at coffee station. Ambient temp of unit 39F. Product not date labeled but PIC stated product prepared 04/18/25. Facility does not maintain temperature logs. CDI: PIC voluntarily discarded product. Observed egg salad sandwich being held above 41F in customer self-service case. Product prepared 04/19/25. Other TCS foods in unit within temperature parameters. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Observed dairy creamer in customer self-service unit with no date label. CDI: PIC voluntarily discarded product.

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 egg salad sandwiches ad Italian wraps cooling in customer self-service case in sealed plastic containers. PIC stated sandwiches prepared @6:30am and wraps @8:15am. CDI: Education provided and PIC vented product and moved to reach-in freezer for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in customer self-service cold case. Products with various prep dates ranging from 10/12/24-10/15/24. Ambient temp of unit 41F-42F. CID: PIC voluntarily discarded all foods, placed unit out of service, and contacted maintenance during inspection. EHS will return within 10 days for compliance visit.

4-501.11 Maintain equipment in good repair. Observed customer self-service cold case unable to maintain TCS foods at or below 41F.

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 minor debris in walk-in cooler floor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few utensils stored as clean soiled with food waste and debris. CDI: Utensils sent to be W/R/S.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed food splash inside microwave.

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 debris in floor of walk-in coolers.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on food prep table during inspection. CDI- drink moved, drink storage discussed with PIC.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer stored as clean with minor food debris on probe, in need of cleaning. EHS discussed fully cleaning thermometers before storage. CDI- Thermometers cleaned during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple products in “small prep top” holding above 41F, see temperature chart. EHS found that ambient temp of unit was around 53F, PIC was unaware of any issues with this unit. CDI- products in unit voluntarily discarded, a couple packages were thawing in unit (still frozen), moved to functional prep unit to finish thawing. PIC will have unit serviced and will not use until properly holding TCS food at 41F or below. 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 .

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 Observed chili marked 3/31, has exceeded date limit. PIC stated this product was frozen on 3/31 and pulled 4/11, employee forgot to place date removed from freezer on chili. CDI- employee identified date pulled, date placed on product. REPEAT. Note: points de-escalated to half, facility has shown improvement over time in date labeling products, this was only product out of date due to not putting freeze/pull date. Education provided to employees. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board attached to small prep unit with deep grooves, discolored, unable to properly clean and sanitize. 4-501.11 Maintain equipment in good repair. Observed 2x cold holding units not holding temperature (1 not in use, 1 was in use). REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a gallon of milk that had not been date marked, “sell by” date indicated September 13th. CDI- milk 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: 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 a container of potato salad with no date mark. Observed a bag of sliced ham marked 9/13. CDI- products voluntarily discarded during inspection. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on top of cold holding unit during inspection.

4-501.11 Maintain equipment in good repair. Observed 2x cold holding units not in use during inspection, PIC stated equipment is in process of being serviced, not using until holding temperature.

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 gaskets on cold holding drawers with black buildup, in need of cleaning. REPEAT.

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 with an outdated employee health policy posted on the wall near handsink, did not have salmonella non-typhoidal included. CDI- PIC emailed copy of new employee health signed agreement.

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 can opener spike attached to prep table with food debris buildup. CDI- can opener removed for cleaning during inspection.

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 pizza sauce marked prepped on 6/13, observed tuna salad marked prepped on 6/15, had both exceeded 7 day limit. CDI- products voluntarily discarded during inspection. REPEAT. Note: points de-escalated as facility has shown improvement in date marking system. EHS observed consistent system utilized by employees, all products properly marked, facility just needs to cycle out old product more consistently.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of steel polish stored on top of a container filled with clean dishes. PIC stated they no longer use these dishes, waiting for approval to remove from facility. CDI- polish moved, dishes moved into a new container.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed pizza boxes stored on the floor next to shelving at dry storage area. REPEAT. Note: points not escalated as this violation is different from previous, previous referenced containers stored upright/not in protective packaging.

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 gaskets on cold holding drawers with black buildup, in need of cleaning. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys, e-cigarette and cell phone stored on prep counter during inspection.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed coffee in the basin of the handsink during inspection. CDI- EHS discussed using handsink for only handwashing, other sinks for dumping liquid.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a couple of products without a date mark (slaw, bologna, pre cooked chicken). PIC stated that she opened these products yesterday morning. CDI- dates placed on products during inspection. REPEAT. 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 a few products with incorrect labels during inspection. EHS observed ham dated 2/28, turkey dated 3/3, through conversation with PIC and employees these products were sliced and frozen on these dates, taken out of freezer 2 days ago. EHS explained that employees must place the date sliced/frozen on product, as well as the date removed from the freezer and to ensure this total time does not exceed 7 days, including the first day of opening/slicing. CDI- dates placed on products during inspection, employees will start to label with multiple dates if freezing deli meats.

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 to-go containers stored upright and not in protective packaging in kitchen area. Ensure these containers are inverted or kept in protective packaging.

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 areas where gaskets touch the frame of cold holding units with black buildup, in need of cleaning. REPEAT. Note: points de-escalated due to different area needing cleaning compared to previous inspection.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed employee health policies that did not include salmonella non-typhi. Facility has the older version of the MCHD handout. CDI- EHS educated PIC on updated employee health policy, provided updated employee health policy via email for employees to review and sign.

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 facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. CDI- EHS emailed information including an example plan and poster.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed products reheating in steam table during inspection. When EHS asked, PIC and employees stated that products were placed into steam table around 7:45am. When EHS checked products at 9:30am (1.75 hours later), burgers had not reached proper temperature, see temperature chart. CDI- PIC immediately reheated commercially processed burgers to over 135F, placed into steam table. EHS discussed reheating methods, suggested reheating products to proper temperature before placing into steam table for hot holding.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed a few products that had not been date marked in the flip top prep unit. PIC stated that products stay in unit overnight, usually stocked on Saturday and products are flipped on Friday. Products missing dates included red peppers (from can), tomato relish, sliced tomatoes, lettuce and livermush. CDI- day dots placed on products during inspection. Facility has date marking system in place, is missing dates on some products.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed facility not marking start and end times for breakfast products on TPHC. PIC stated that employee usually keeps track on cell phone or in head. EHS suggested using white board to post a start time and end time for products. CDI- times placed on products during inspection. Note: facility is operating with TPHC form from previous facility. All products held on TPHC have remained the same, facility needs to update TPHC form with new business name. EHS sent TPHC form to PIC and Director of Food Service.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle in chemical storage with no label. CDI- chemical bottle labeled during inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC wearing a wristwatch when working with food during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing at 0ppm.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of plastic cups on the ground in dry storage area. Ensure these products are at least 6 inches above the floor.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in units with damage, splitting and peeling from frame. Gaskets on standing reach in were peeling from frame and gaskets on reach in flip top unit ripping/damaged. Observed rusted shelving in chest freezer, reach in units and prep units. Observed missing handle on standing reach in unit. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep striations and damage on the corners.

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 gaskets in need of cleaning. Observed a brown liquid inside reach in unit, in need of cleaning.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in the female restroom during inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors on dumpster open during inspection. 5-501.15 Provide dumpster, waste containers that are of sound construction. Observed large dumpster with rust damage, bottom corner wearing away.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed ceilings throughout facility that are absorbent, tiles must be replaced with non-absorbent tile. Observed wall damage in water heater room. 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 floor tiles in need of regrouting. Observed baseboards in need of replacement. Observed walls behind utensil shelving in need of repainting.