WOODEN ROBOT KITCHEN

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the handwash sink adjacent to the ice machine in the main kitchen area. CDI - PIC replaced paper towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the dishwasher at the bar area to be testing at 0ppm of chlorine at the time of the inspection. Sanitizer bottle was observed to have just been changed but the staff did not fully prime the machine following the bottle change, resulting in it testing for 0ppm. Education provided on proper priming procedures following a sanitizer bottle changed and how to know when the priming is finished. REPEAT. CDI - Dishwasher was primed and retested at 150ppm chlorine. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.18 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 one container of beer cheese to not be date marked in the WIC at the time of the inspection. PIC stated that it was left over that was cooled down last night and was going to be reheated today. CDI - Item date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (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 no written TPHC procedures on site at the time of the inspection for the fries, eggs, butter, and ranch in the kitchen or the whole milk, half & half, and oat milk at the coffee bar. All items were observed being properly tracked using the 4 hour timers at the time of the inspection. PIC stated to have misplaced the file that contained the written procedures. CDI - PIC digitally filled out new TPHC procedures (1 for kitchen and 1 for coffee bar) and reprinted them by the end of the inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the dishwasher to in the kitchen to be testing at 0ppm of chlorine at the time of the inspection. Sanitizer bottle was observed to be empty. CDI - PIC changed bottle. Dishwasher was primed and retested at 150ppm chlorine. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a squirt bottle of ranch (containing buttermilk) to be at a temperature of 49F in the cookline opentop refrigerator. PIC stated that they had only brought the bottle up from the lowboy at approx 12pm and states that it has been a busier lunch period than expected. PIC stated that they may switch to using TPHC going forward to utilize during their busy periods. REPEAT. CDI - PIC time stamped ranch bottle to be discarded at 4pm. - Observed a bottle of half & half to be at a temperature of 50F in the 2 door coffee bar lowboy. Ambient temperature of the unit was observed at 52F with the coffee bar PIC stating that they had used the lowboy to cool down house made simple syrup prior to the EHS arrival. EHS advised that they do not utilize the lowboy for cooling down of hot syrups and to utilize the coffee WIC for that. 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 2 small chemical spray bottles containing a blue liquid to not be labeled at the coffee bar area. CDI - PIC labeled bottles.

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 multiple shakers, squirt bottles of oil, and bulk storage bins for pretzel salt and chickpeas to not be labeled as to their contents in the main kitchen area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the left hand side of the metal spice storage rack to be covered in a large amount of grime/food debris.

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 on site for the cleanup of vomit or diarrheal events. PIC does not know where the manager has moved the binder with all the health department forms when they were rearranging. CDI - EHS provided new written procedures for vomit/diarrheal cleanup. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed cut fries in one of the 3 compartment sink basins following being washed with a quaternary ammonia sanitizer hose being directed into one of the basins in use for fries. When the PIC went to fill up a sanitizer bucket to test the solution for the EHS the sanitizer hose was then observed dripping sanitizer onto a portion of the washed fries. EHS reviewed SOP for cleaning the sink basins prior to using them for washing fries and the SOP was satisfactory. CDI - Contaminated fries were voluntarily discarded. Sanitizer hose zip ties were cut and hose was redirected to the empty basin of the 3 compartment sink so that it cannot possibly contaminate the washed fries anymore.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a squirt bottle of house made ranch dressing (containing buttermilk) to be in the opentop refrigerator at temperatures of 45-52F. Condiment bottle was observed with half of the bottle above the refrigeration line in the insert container and the bottle was made of thicker plastic, not allowing for the refrigeration to properly keep the bottle cold. Squirt bottles containing TCS ingredients should be kept in the lowboy portion going forward or held on TPHC. CDI - PIC voluntarily discarded the ranch bottle. 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 .

3-501.19 (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 no written procedures on site for the facility holding butter on 4 hour TPHC. Facility was correctly time stamping the item using a 4 hour timer. PIC stated that they have always had the written procedures on site but the manager has recently been rearranging some things in the kitchen and he does not know where it disappeared to. CDI - EHS provided paper copy of TPHC written procedures and filled it out on site at the end of the inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 the ceiling tiles surrounding the vents in the kitchen to have accumulations of dust/debris.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed 2 containers of egg wash made from raw shelled eggs stored on a shelf in the WIC directly above an insert container of cooked/RTE chickpeas. CDI - PIC relocated the containers of egg wash to another shelf, directly above the raw shelled eggs. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the deli slicer to be stored as clean on a lower prep shelf with old cheese debris from the day prior. REPEAT. CDI - PIC placed deli slicer at the 3 compartment sink to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed an opened gallon of whole milk that was not provided with a date mark. PIC stated that it was opened yesterday. CDI - PIC placed date mark on milk container. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 chemical spray bottles of degreaser that were stored on the chemical storage shelf across from the dishwasher and not labeled as to their contents. CDI - PIC labeled chemical spray bottles.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the gaskets of the 1 door lowboy freezer to have an accumulation of food debris. - Observed the exterior surfaces of the ice machine and the ice machine vent to have an accumulation of dust/grime. REPEAT. - Observed the exterior surfaces of the prep sink spray nozzle to have a layer of grime on it.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with residue from cheddar cheese stored as clean. CDI- PIC broke down slicer and placed parts in 3 compartment sink to wash, rinse, and sanitize. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board attached to sandwich cooler has deep cut marks and is not longer easily cleanable. Resurface or replace cutting board. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the outside of ice machine and WIC vent covers with moderate buildup of dust and residue. Clean.

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 wall/ceiling by 3 comp sink and wall between ice machine and prep sink with residue and dust. Clean. 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 floors throughout kitchen with red coating worn making floor subject able to moisture in certain areas. Ensure floor is smooth and easily cleanable. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Establishment did not have employee health policy form during inspection. CDI - PIC e-mailed sample policy and was instructed to ensure employees go through information and sign it. Establishment needs to keep signed copies for inspector to review each inspection. 0 pts. 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 Raw eggs and raw chicken in ice bath measured 52F and 46F. Ice had melted causing foods to rise in temperature. TCS foods in cold holding shall measure 41F or less. CDI - PIC added ice to ice bath. EHS checked items and they measured 42-44F after being in fresh ice bath for 30 minutes. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Container of roasted garlic in walk-in cooler was prepared on 11-26. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded roasted garlic. 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/BOPsSNUajY

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. Written TPHC procedures were not available during inspection. CDI - PIC sent TPHC form and completed it during inspection. REPEAT // 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 Blanched fries held using TPHC. Establishment uses a timer to ensure blanched fries are held for 4 hours or less. Timer was at 0:00 indicating the 4 hour time was up, or that the timer was never started when the fries were placed on TPHC. CDI - PIC stated that the fries were placed on TPHC during the last 30 minutes so he started the timer for 3 hours and 45 minutes.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees not wearing beard guards while preparing food. Food employees must wear hair restraints when preparing food. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board attached to sandwich cooler has deep cut marks and is not longer easily cleanable. Resurface or replace cutting board. REPEAT

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. Floor finish is worn. Floors are no longer smooth and easily cleanable. Resurface floor so it is smooth and easily cleanable. Reduced to 0 points as floors were clean this inspection compared to last inspection. REPEAT

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. PIC could not locate TPHC written procedures during inspection. CDI - PIC e-mailed blank TPHC template to fill out. 0 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Quat sanitizer bottle measured above 400 ppm. Quat sanitizers shall be 150-400 ppm. CDI - Employee diluted bottle until it was 300 ppm.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees with beards need to wear beard restraints. 0 pts.

4-501.11 Maintain equipment in good repair. Contact chemical company to adjust sanitizer dispenser so it dispenses at 150-400 ppm quat. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace or resurface cutting board attached to sandwich cooler. 0 pts.

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. Floor is chipping/not smooth and easily cleanable in kitchen. Repaint/resurface floor so it is smooth and easy to clean. // 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean wall behind 3-compartment sink and clean floors underneath plumbing and equipment.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Lettuce that was cut at 10AM still measured 45-47F in sandwich cooler at 2:30PM. TCS foods must cool to 41F within 4 hours of preparation. CDI - Lettuce discarded. 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 Lettuce cooled after preparation in sandwich cooler and did not reach 41F within 4 hours. Use walk-in cooler to cool TCS foods after preparation. CDI - Lettuce discarded. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf Customer with dog observed in dining room. Staff did not ask if it was a service animal. Pets are not allowed in food establishments. Ensure staff ask customers with animals if they are a service animal. Service animals are permitted, but pets are not allowed in establishment. CDI - PIC educated on animals in establishment. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean low shelves in kitchen area. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no certified food protection manager on site during inspection. Ensure a CFPM is on site during all hours of operation and prep.

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 grease and food buildup behind cooking equipment. Increase cleaning frequency in these areas.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed boxes of produce stored over washed produce in WIC. Ensure unwashed produce is stored below washed, RTE produce.

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 TCS pesto in prep top unit at 45F. CDI-PIC voluntarily discarded pesto.

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: 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 opened arugula and spring mix without date mark. PIC stated lettuces were opened on Sunday. CDI-PIC added correct date marks to opened RTE TCS foods. 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 black beans from 8/1 in WIC. CDI-PIC voluntarily discarded RTE TCS food that was held for more than 7 days.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans that had been towel dried and then stacked. Allow all equipment and utensils to air dry prior to stacking. Do not use wiping clothes to dry.

4-501.11 Maintain equipment in good repair. Observed missing/broken handles on prep top cooler lids. Replace.

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 buildup on vents of ice machine. CDI-PIC cleaned ice machine.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in unisex restroom.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of metal pans and containers stored as clean were stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT

4-501.11 Maintain equipment in good repair. Replace missing/broken handles on sandwich cooler lid. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on cutting board. Do not store personal items where food is prepared. Store in a separate location.

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 . 4 pans of pulled pork was prepared on 2-23 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded pulled pork.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of clean pans were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Repair reach-in cooler. Establishment was not using cooler and has already put work order in for it. 0 pts.

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. Low shelves, carts and sides of equipment need to be detail cleaned in kitchen. Clean these areas more frequently. REPEAT

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. 2 employee drinks stored on prep table where food was being prepared. Store employee drinks in a separate location, such as a low shelf. 0 pts.

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 Sweet potato fries and normal fries held on TPHC but did not have any time label and the timer was not on. Employee stated they were placed on TPHC 45 minutes ago. Follow written procedures for using TPHC. Ensure food is marked with time and used or discarded within 4 hours. CDI - Timers turned on.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee was not wearing a hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

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. Detail cleaning necessary on shelves, sides of cooking equipment, outsides of refrigeration units, speed rack. Clean nonfood contact surfaces more frequently.

5-103.12 Provide water under pressure to all fixtures.-Pf Hot water at 3-compartment sink has extremely low pressure. VR - Verification required within 10 days that the hot water is at adequate pressure.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on cardboard dumpster. Contact waste management company to install drain plug. 0 pts.

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. Floors need to be cleaned. Clean floors more frequently. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed wrapped pork butt that had green coloring to the underside. Pungent odor coming from inside packaging. CDI - Voluntarily discarded. - 0 -

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 few food items being held in walk in cooler at 42F. Ambient temperature of unit reading 40F - Several other food items also reading 40F. It is believed that items were covered ant stacked before they were properly cooled for cold holding. Fries observed cooling and reaching 41F. CDI - Items were separated and uncovered. PIC stated their walk in cooler has been spotty recently but has not gone over 41F. Monitor unit for temperature changes. If unit reaches over 41F, please call your health inspector. - REPEAT - 3 - * Facility is holding unsalted butter on TPHC. Form was filled out and emailed to PIC *

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 container of milk stored without date marking. CDI - Item voluntarily discarded. - 0 -

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC unable to provide proof of certification.

6-301.14 Post a handwash sign at each handsink. Observed both hand sinks in kitchen without hand washing signs. CDI- stickers provided.

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 quart sanitizer in red buckets and directly from dispenser with less than 100ppm. CDI- sanitizer was mixed by hand in 3 compartment sink and buckets refilled. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed French fry cutter attached to wall heavily soiled. Observed blade of can opener heavily soiled. Observed basin of food preparation sink heavily soiled. CDI- cleaning process started for all.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various foods in walk in cooler holding above 41F. See temperature chart. CDI- french fries in cooling process relocated to reach in freezer. Observed ambient air temperature of cooler 36-39F. Temperature violation may be due to walk in cooler door not being fully closed for a period of time. VR to ensure that cooler is properly functioning consistently.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of degreaser unlabeled. CDI- labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several dirty towels on prep surfaces. CDI- placed in buckets of sanitizer.

4-501.11 Maintain equipment in good repair. Observed condensate leaking from back of prep unit. Observed second prep unit not properly functioning at time of inspection. Unit was not in use and is scheduled to be repaired.

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. General cleaning needed for shelving under prep table, exterior and interior of reach in coolers, 3 compartment sink etc.

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 floors throughout in need of cleaning especially near cook line and around drains under 3 compartment sink and food prep sink.