EVERYBODY EATZ

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

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 food thermometer stored unclean. Ensure before and after use, and before storing, food thermometer is cleaned and sanitized. CDI- PIC removed item to be cleaned and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed greens, green beans, meat loaf, all held under 135F in steamwell on cookline. CDI- PIC removed items to be reheated to 165F in oven. EHS confirmed. *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 .

5-205.15 Maintain a plumbing system in good repair. Observed handsink leaking from pipe, draining slow.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed front portion of pan with stuffed chicken, pan of Mac & cheese, and chicken wings under heat lamp, temping below 135F. CDI- PIC had items reheated due to being within parameters. *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 .

3-501.13 (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 raw shrimp and raw fish being thawed submerged in water not running. CDI- PIC had water turned on and sink drained for fish, raw shrimp removed to be de-shelled and prepped for order.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. See comment below 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 single use cups being held on floor under bathroom handsink. CDI- PIC removed item from floor and away from potential contamination.

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 under and behind racks in WIC, gaskets of standing reach-in freezer in need of cleaning. *REPEAT*

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed TCS food under heat lamp under 135.. CDI items were discarded 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 Crab Banga and lamb chops over 41F. CDI Banga was voluntarily discarded and Lamb chops were placed up closer to Fan in WIC to cool down . PIC states Lamb chops were out for an order. REPEAT EHS didn’t escalate points since it was just 2 items For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraints..REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed doors on equipment throughout in need of cleaning.REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. OBSERVED a child playing in the kitchen during inspection. CDI. PIC was educated on the need for food safety and having untrained individuals in the kitchen. Child was also removed from the kitchen. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed no employee health policy in the facility during inspection. CDI. PIC was given one and education provided on changes in the policy. Repeat For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all the food in the RI to be out of temperature the WI cooler is also not working. PIC indicated that the food was brought in this morning and took it to the freezer. Facility voluntarily close to repair the RI, WI. WILL BE BACK TO CHECK ON THE UNIT .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. OBSERVED chemicals in the container without a label. CDI. PIC labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with jewelry and watch on while washing hands and preparing food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with unrestrained hair. Observed the employee repeatedly having to move hair with gloved hand. CDI-Other employee assisted employee with unrestrained hair restrain hair.

4-502.11(A) Maintain utensils in good repair. Observed RI, WI unable to hold temperatures.

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 reach in cooler handles with built up food debris and residue. Inside reach in cooler needs to be cleaned of food build up and debris.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at prep sink. Needs to be repaired.

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 an incomplete employee health policy policy in the facility during inspection. CDI. PIC was given a new one.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap for handwashing sinks in kitchen. CDI - PIC provided pump hand soap for handwashing. Maintain handwashing sinks fully supplied with soap and hand drying device to promote as much handwashing as possible.

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 items in the WI without dates. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or approved alternative for hand drying.at hand sink. CDI.. Paper towels were added.

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

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 rusted shelving in WIC..REPEAT 4-501.11 Maintain equipment in good repair. Observed WIC leaking water, none of the food has been contaminated blowers are located at back of WIC AND NO FOOD IS STORED IN THE AREA. PIC will call in repair tech. Ambient temperature 38F

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 facility in need of clean throughout..REPEAT

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 phone on prep table.REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Observed PIC unable to control food temperatures and also knowledge of food temperature in the facility. CDI. Education was provided on food temperatures. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all the food in the WI cooler tho be out of temperature. PIC indicated that the food was brought in this morning and took it to the freezer. Facility voluntarily close to repair the WI. WILL BE BACK TO CHECK ON THE UNIT . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. OBSERVED PIC holding food on time without a written procedure. CDI. PIC was given one. Will be back to check on the procedure. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed food held on time without time stamps on them. Will be back to check on the time

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with jewelry and watch on while washing hands and preparing food. Repeat

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 in walk in cooler rusted shelving and moldy in need of cleaning and repair. Repeat 4-501.11 Maintain equipment in good repair. Observed WI cooler unable to hold 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 cleaning needed on non food contact parts of the dishes.

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 general cleaning needed to be done throughout kitchen and hard to reach areas. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored by prep 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).2-301.14 (E) Wash hands after handling soiled equipment or utensils -P Observed food employee only wash hands for 10 seconds and turned off faucet without barrier. CDI Educated food employee on washing procedures and observed food employee wash hands correctly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three containers of full cooked turkey wings sitting on prep table in the temperature danger zone at 102*F at 1:47PM. CDI PIC placed the turkey wings back into the oven to bring for reheating. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with jewelry and watch on while washing hands and preparing food. CDI PIC educated food employee on removing personal items and to rewash hands.

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 in walk in cooler rusted shelving in need of cleaning and repair.

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 reach in cooler handles with built up food debris and residue. Inside reach in cooler needs to be cleaned of food build up and debris.

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 damaged to walk in cooler floor in need of repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning needed to be done throughout kitchen and hard to reach areas.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed 2 food employees wash hands and turn off faucet without using a barrier. -CDI- EHS educated PIC on proper handwashing/ when to wash and EHS advised food employees to rewash hands. **REPEAT** -4-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed spoon in handwashing sink. -CDI- PIC removed item. **REPEAT** -2-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed fried fish hot holding under heat lamp at 83F. Observed chicken wings holding at 98F. -CDI- PIC reheated 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 hot sauce and ranch with no labels. **REPEAT** -1-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed water at all sinks, including handwashing and 3-compartment sink not above 80F. Per PIC, work order has been placed and plumber is expected to come make repairs on Monday. **IF HOT WATER IS NOT REPAIRED BY MONDAY, IT WILL RESULT IN IMMEDIATE PERMIT SUSPENSION.** -0.5-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee use phone and return to food prep without washing hands. -CDI- EHS educated PIC on proper handwashing techniques and food employee rewashed hands. **REPEAT** -2-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed sponge in handwashing sink. -CDI- PIC removed. **REPEAT** -2- 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handwashing sink. -CDI- EHS provided sign.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shrimp stored over RTE macaroni and cheese. -CDI- PIC corrected storage order. **REPEAT** -1.5- 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed raw beef stored under raw chicken. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P- Observed food employee washing dishes and placing them to dry without a sanitizing step or having any sanitizing solution prepared. -CDI- EHS educated employee on proper W/R/S procedures and food employee properly re-washed dishes. -0- 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 several items in RIC and lowboy above 41F. Refer to temperature chart. Observed WIC not properly functioning. Per PIC, unit went out on Tuesday and someone will not be able to complete the repairs until Monday. Observed ambient air temperature of stand-alone RIC at 49F. -CDI- PIC voluntarily discarded of all items as facility has no functioning refrigeration and no freezer units. **IMMEDIATE SUSPENSION UNTIL REFRIGERATION HAS BEEN REPAIRED.** **3DAY VERIFICATION REQUIRED** 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 .

7-202.11 (A) Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment shall be allowed in a food establishment. -Pf- Observed hot shot insect killer in facility. -CDI- PIC removed.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf- Observed thermometer measuring at 10 degrees less than EHS thermometer. **10DAY VERIFICATION REQUIRED** -0.5- For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI 4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in reach in or lowboy units.

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 syrups, ranch and hot sauce with no labels. -0-

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

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed food employee manually warewashing with wash solution at a temperature of 91F. -CDI- Food employee corrected temperature to above 110F. -0-

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 build up of food debris, splash, and residues on hot holding equipment, shelving, and inside reach in coolers. Higher and more thorough cleaning frequency recommended. **REPEAT** -1-

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 heavy soil, food splash, and debris on walls and floors around prep sinks, three compartment sinks. Higher cleaning frequency and more-thorough cleaning recommended. **REPEAT** -1- 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 handwashing sink loosely attached to wall.

6-303.11 Provide required lighting intensity. Observed no working lights in walk in cooler. Walk in refrigeration units must have at least 10 foot candles at a distance of 30 inches above the floor. **REPEAT** -1- 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys and phones stored on food prep areas.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P 2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee touch hair and cell phone then proceed to food prep without hand wash and glove change. Observed same employee sneeze and not wash hands before continuing with food prep. CDI-EHS educated employee and PIC on when to wash and hands were washed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed two large containers of frozen meats stored over right hand sink. Observed a wooden spoon and scouring sponge stored in the left hand sink. CDI - Items were removed. Points not escalated due to improvements from previous inspection.

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 eggs and raw shrimp stored over lemons and greens. CDI-PIC corrected storage order.

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 WIC with an ambient temperature of 71F. Yams cooked Tuesday were 61F, baked beans cooked Tuesday were 63F. A small container of cooked rice was 62F. CDI-All TCS foods that were above 41F were voluntarily discarded by PIC except for the thawing fish that was still frozen and the milk and cheese that had been delivered earlier in the day. PIC moved the fish, milk, and cheese to the freezer. PIC called service tech who is supposed to arrive today. In the meantime, no TCS foods will be held in WIC. VR required within 3 days to ensure repairs have been made and WIC can maintain TCS foods at 41F or below.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen foods placed out on prep table to thaw at room temperature. Thaw frozen foods under refrigeration or under running water that is 70F or less. CDI-Employee began cooking foods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed opened bag of sugar and uncooked macaroni noodles stored on the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with unrestrained hair. Observed the employee repeatedly having to move hair with gloved hand. CDI-Other employee assisted employee with unrestrained hair restrain hair.

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 build up of food debris, splash, and residues on hot holding equipment, shelving, and inside reach in coolers. Recommend higher frequency and more thorough cleaning.

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 heavy soil, food splash, and debris on walls and floors around prep sinks, three compartment sinks. Recommend higher frequency and more thorough cleaning.

6-303.11 Provide required lighting intensity. Observed no working lights in walk in cooler. Walk in refrigeration units must have at least 10 foot candles at a distance of 30 inches above the floor.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -REPEAT- -0 points- For more information please visit: http://meck.co/FoodSafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped into one handwashing sink. Observed food utensil stored in second handwashing sink. CDI - Items were removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in establishment. CDI - Paper towels were bought and provided. 6-301.14 Post a handwash sign at each handsink. Observed handwashing sink with no handwashing signage. CDI - A handwashing sign was provided to PIC. -1 point-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings, ribs, and cooked turkey hot holding at temperatures between 108F and 126F. Items were kept on stove top without temperature control. Items are held and served during lunch service. CDI - Items were placed on TPHC and PIC has been advised to hold items using proper temperature control or to use TPHC procedures. -1.5 points- 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed in use sanitizer bucket stored on floor. -0 points-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use food containers stored near hot water heater without covering or protection. -0.5 points-

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 heavy build up of food debris, splash, and residues on cooking equipment, shelving, and inside reach in coolers. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 heavy soil, food splash, and debris on walls and floors around prep sinks, three compartment sinks, and walk in cooler. Recommend higher frequency and more thorough cleaning. -0.5 point-

6-303.11 Provide required lighting intensity. Observed no working lights in walk in cooler. Walk in refrigeration units must have at least 10 foot candles at a distance of 30 inches above the floor. -0.5 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -REPEAT- -0 points-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap for handwashing sinks in kitchen. CDI - PIC provided pump hand soap for handwashing. Maintain handwashing sinks fully supplied with soap and hand drying device to promote as much handwashing as possible. -REPEAT- -2 points-

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 ground sausage stored above raw shrimp. Observed raw shell eggs stored above cheese, cream, and bagged lettuce. CDI - Storage order was corrected and PIC was given a Food Storage Order Guide to display in establishment. -REPEAT- -3 points-

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 waffle maker stored as clean on equpment storage shelf with build up of food residues and debris. Waffle maker was moved to three compartment sink to be washed, rinsed, and sanitized. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed no sanitizer in establishment. CDI - PIC left establishment and bought chlorine bleach to be used as sanitizer. PIC was instructed on how to create sanitizer at three compartment sink, in sanitizer buckets, and in spray bottles. PIC made sanitizer and used sanitizer test strips to test chlorine concentration. -1.5 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 cut spinach, raw chicken, raw fish, and raw shrimp holding in walk in cooler at temperatures between 46F and 53F. Walk in cooler door was propped completely open with a paint can upon arrival for inspection. PIC was instructed to keep door closed to maintain proper cold holding temperatures. CDI - Walk in cooler door was closed and all TCS items cooled to 40F by end of inspection. -1.5 points-

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed bottle of hydrogen peroxide and bottle of antiseptic stored on top of cake display case. CDI - Items were moved to designated area away from equipment, customer food, and utensils. -0 points-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed "household use only" waffle makers in establishment. Replace "household use only" equipment with ANSI certified commercial grade equipment. -0 points-

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed no trash receptacles in establishent. Employees are discarding all trash in trash cart located outside rear exit of establishment. 5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bins near handwashing sinks. -0 points-

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 No employee health policy in place. CDI provided information and EHP poster.

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 Provide a clean up plan and kit for vomiting and diarrheal events. CDI provided information on how to be in compliance.

6-301.11 Provide soap for handwashing at each handsink. -Pf no soap at hand sink. CDI by adding soap. 6-301.14 Post a handwash sign at each handsink. No hand wash sign posted. CDI added hand wash sign.

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 lobster tail stored with sliced pineapple. CDI rearranged storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs in hot holding < 135F. CDI by reheat to 165F.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw shrimp thawing on top of divider wall. CDI by moving to prep sink under running water.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No food probe thermometer provided. 4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Add a thermometer inside the walk-in cooler. Walk-in display thermometer is not accurate. 4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F. Provided at inspection completion.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service items stored on the floor.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf No chlorine sanitizer test strips provided. Test strips provide at end of inspection.