ALEXANDER YOUTH NETWORK

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 salsa in refrigerator in WIC dated 9/16. CDI - PIC voluntarily discarded salsa. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed sandwich stored on dry storage shelf. Needs to be in designated area. CDI - Sandwich was moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed gravy, ham, turkey, and turkey sandwiches. CDI - Food was voluntarily discarded. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, provolone and american chesse above 41F on serving line. CDI - Food was voluntarily discarded. EHS spoke with PIC about using deeper pans to hold food or placing food on TPHC if it is discarded after lunch is over. EHS emailed TPHC procedure template. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.11 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 ceiling peeling. Needs repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed cooked vegetables holding at 122F in hot hold cabinet. CDI- item reheated to 165F. 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 lettuce and tomato on prep line above 41F. Needs to be 41F. CDI- EHS and PIC discussed using TPHC to hold cold items on prep line because facility lunch goes for only 2 hours. EHS and PIC created TPHC procedures. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in bucket at 50 ppm QAC. Needs to be 200-500 ppm. CDI - PIC refilled bucket. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed handsink in kitchen is slow to drain. PIC showed EHS work order that was placed on 5/7. PIC stated plumbers have come out several times to repair sink but have not finished repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep area. Needs to be stored in designated area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed in use can opener for canned peaches with black buildup on blade of can opener. CDI-PIC placed can opener at dish machine. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored at counter beside prep sink.

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 gray markings from pans hitting the stone wall in the pan/container storage area. Observed some black build up on vents where air conditioners and vents blow out. -REPEAT VIOLATION 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tile in walk in freezer, in womens restroom, and at employee seating area under table and across from tornado safety area.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf observed dented can in the dry storage area. CDI: Can removed.

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 no date mark on container with ham and cheese sandwiches. CDI: Sandwiches date marked for yesterday, when they were prepared. 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 .

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 gray markings from pans hitting the stone wall in the pan/container storage area. Observed some black build up on vents where air conditioners and vents blow out.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site did not have certification. CDI by instruction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 1 container of marinara sauce with date of preparation of 5/12. CDI, marinara sauce voluntarily 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://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored on prep table.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with bare hands before proceeding with duties. CDI, employee rehashed hands.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed chafing fuel stored over food and supplies in dry storage room. CDI, fuel relocated for proper storage.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed pitcher with large crack stored with clean equipment. CDI, equipment removed from use.

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 yogurt held at 43 degrees F on ice and salad recently prepared according to PIC held at 59 degrees F on serving line. CDI, TPHC procedure completed and items held on TPHC.

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 pan of rice with date of preparation of 11/21/22. CDI, rice voluntarily discarded.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed in-use ice scoop stored in holster collecting water in-between uses.

6-303.11 Provide required lighting intensity. Observed light out in dry storage and chemical room. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed beverage stored on table and employee phone stored on slicer.

5-202.12 Provide at least 100F water at handsinks. - Observed water at hand sink max out at 98F. Adjust water temperature at hand sink to maintain at least 100F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - Observed chicken fried rice holding below 135F in hot box (see temperature chart). Per PIC, chicken fried rice was leftover from lunch and would be discarded. - CDI - PIC increased temperature of hot holding box and voluntarily discarded chicken fried rice. No other TCS food items holding in hot box.

4-501.11 Maintain equipment in good repair. - Observed ice accumulation near door of walk-in freezer. Per PIC, work order has already been placed to repair issue.

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 employee actively washing dishes in 107F degree water. Detergent used states water temperature should be between 110-120F. - CDI - EHS educated employee on proper water temperature required when actively washing dishes. Employee emptied wash bay and refilled with water at proper temperature.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cucumbers and bell peppers over RTE salad mix. CDI-PIC rearranged storage order.

4-501.11 Maintain equipment in good repair. Observed rusted prep tables (bottom shelves and legs). Replace or repair rusted surfaces so that they are smooth, easily cleanable and non-aborsbonent. -REPEAT VIOLATION-

4-302.13(B)Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines.The thermometer must be readily accessible. -Pf Establishment uses hot water as the sanitization method for their mechanical warewashing machine and they do not have an irreversible registering temperature indicator. Recommended testing methods include temperature labels or maximum registering thermometer/plate. -REPEAT VIOLATION- VR-A verification visit will be conducted within 10 days to verify that facility has an irreversible registering temperature indicator.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD employee health poster and signed employee reporting agreement forms, but PIC and food employees are unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and provided a hard copy to PIC of the updated Employee Health Acknowledgment form. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector.

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 establishment without written procedures for responding to a vomiting or diarrheal event. CDI- EHS discussed the requirement of having written procedures and provided PIC with a hard copy of the state’s example written procedure. EHS recommended to PIC that they review the document routinely with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris/residue on blade of mounted can opener. CDI- Food employee cleaned and sanitized can opener in Hi-Temp dish machine to remove debris. Clean after each use to avoid build up and prevent cross contamination.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed two thawing containers of frozen hot dogs not completely submerged under running water. CDI- PIC educated food employee on approved thawing methods and hot dogs where placed in a larger container so that they can be completely submerged.

4-501.11 Maintain equipment in good repair. Observed rusted prep tables (bottom shelves and legs). Replace or repair rusted surfaces so that they are smooth, easily cleanable and non-aborsbonent.

4-302.13(B)ProvideanapprovedMax/Minthermometerfortestingsanitizingtemperaturesinhotwaterwarewashingmachines.The thermometer must be readily accessible. -Pf Establishment uses hot water as the sanitization method for their mechanical warewashing machine and they do not have an irreversible registering temperature indicator. CDI- EHS explained the new rule requirement and educated PIC on appropriate equipment that they must provide in order to comply. Recommended testing methods include temperature labels or maximum registering thermometer/plate.

4-602.11(E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up on ice bin baffle and enclosed components. Increase cleaning frequency to avoid build up.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed individual salads and pooled eggs have a zero degree drop between initial temperature at 10:28 and second temperature measured at 10:48. CDI-EHS explained that the products do not appear to be quickly cooling. PIC elected to change their current cooling methods as discussed with violation #31. Both items were measured below 41F prior to EHS exit. EHS discussed proper cooling parameters and methods with PIC.

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 a pan of individually portioned salads prepared one hour prior to EHS arrival cooling with tight lids in walk-in cooler. Observed a container of pooled egg (prepared 1.5 hours prior to EHS arrival) cooling in walk-in cooler tightly covered. CDI-PIC moved the salads to the walk-in freezer to quickly cool. The pooled eggs were placed in an ice bath to quickly cool to 41F or below. EHS discussed proper cooling parameters and methods with PIC. EHS recommended PIC and staff use the walk-in freezer and ice baths to quickly cool food items as well as placing ingredients (i.e. bread, whole tomatoes, etc.) in walk-in cooler to help keep temperatures as low as possible.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF Observed several non-kitchen employees step into kitchen while food was being prepared and packaged. EHS explained to PIC that people that are not kitchen staff shall not be allowed in food preparation, food storage, and ware washing areas. CDI, all individuals promptly stepped out.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked metal pans with plastic residue. PIC states plastic is to prevent cheese from sticking to pan when cooking lasagna. CDI, items removed for Wash/Rinse/Sanitize.

Repeat: 5-501.11 Outdoor Storage Surface - C Observed dumpster on grass.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM certification. PIC states they are scheduled to get certification renewed in April after having trouble finding courses. Observed certification expire in November 2020. No points deducted in accordance to Governor’s Memorandum from May 27, 2020.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal containers with sticker residue. CDI, items removed for cleaning.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of sauces in walk in cooler without labels.

Repeat: 5-501.11 Outdoor Storage Surface - C Observed dumpsters on grass.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed expired CFPM certification at facility. PIC states he is enrolled in a class to re-certify but has not received update on when class will take place due to COVID-19.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled utensils stored as clean (scoops, metal containers with sticker residue and debris, soiled cutting board). CDI, items removed for cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed concentration of sanitizer at 3 compartment sink between 50-100 ppm. Concentration stated on manufacturer label states concentration range shall be between 150-400 ppm. CDI, PIC additional sanitizer added, concentration reached 150 ppm.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed diced tomatoes cooling at inadequate rate. CDI, tomato uncovered and placed in freezer. Item reached 41 by end of inspection.

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 diced tomato covered with saran wrap while cooling. EHS explained to PIC that foods shall be cooled in shallow, uncovered pans. CDI, items uncovered.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on trash dumpster. PIC states plugs were replaced on both dumpsters as requested by previous EHS. Observed new plug on cardboard dumpster and plug of trash dumpster buried in mud. PIC states plug may be wrong size and came off when trash collected. Repeat: 5-501.11 Outdoor Storage Surface - C Observed dumpster stored on grass.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed drink cups and lids stored with cup lips exposed at staff drink area. EHS and PIC discussed leaving cups in sleeves to protect the area that people drink from.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some dust build up on hood vent lights. REPEAT VIOLATION Previous violation corrected.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on cardboard dumpster and broken drain plug on trash dumpster. REPEAT VIOLATION 5-501.11 Outdoor Storage Surface - C Observed dumpsters stored on grass. Storage area shall be smooth, non absorbent and sloped to drain.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed pink and black build up inside ice machine. Recommend higher frequency of cleaning. -0.5 points-

5-501.114 Using Drain Plugs - C Observed two dumpsters without drain plugs. Recommend replacing drain plugs to prevent rodent infestation. -0 points-

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 pork roast not labeled from Sunday. CDI Product was discarded. Make sure to label all items once prepared/open.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle containing cleaner not labeled. CDI Container was labeled.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floors throughout kitchen not smooth and easily cleanable; missing grout and tiles where water is standing. Met with head of maintenance today and repairs will be finished this afternoon. No points will not be deducted based on word that floor will be fixed today, however if seen in future points will be deducted.

2-101.11 PIC shall be present during all hours of operation. -PF 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Did not observe a PIC during inspection. Make sure to have a certified food protection manager present at all times. PIC showed up at the end didn't take points. However if seen in future will lose points.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage being stored on food preparation surface where food was being prepared at time of inspection. Make sure to have a designated area for employee belongings.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with significant build-up on back blade. Observed couple of scoops and can opener with debris. CDI Scoops and can opener taken to ware washing. CDI PIC had slicer cleaned.

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 green beans date marked for 5/29, tuna salad date marked for 5/27 and turkey sandwiches date marked for 5/30. CDI PIC discarded food.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and flying insects at the food establishment. Make sure to have pest control address.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of sugar on the floor in dry storage. Make sure to store at least 6 inches off the floor. *Delivery today.*

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing jewelry while performing food preparation. Make sure food employees remove all jewelry when performing food preparation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking. Make sure to spread out equipment so sanitizer works effectively.

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 tiles near ware washing and under shelving. Make sure to keep in good repair. REPEAT. Points decreased due to fixing prior issue.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed unused equipment stored clean with food debris on it and shelving in warewash area with dust and debris.

5-402.13 Conveying Sewage - P Sewage shall be disposed of in an approved sanitary sewage system. Observed can wash not being used for the dumping of the mop bucket. PIC stated that they had been dumping the mop bucket outside in the grass. CDI-PIC was instructed to use can wash for dumping and washing of the mop bucket

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles near the back door.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed generic spray bottle without box checked for sanitizer and rubbed off label on the sanitizer bucket in use. CDI - PIC used permanent marker and labeled these during the inspection. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead palmetto bug under the pre-rinse sink and rodent droppings behind the hot box. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles near the back door. -.5-

3-501.13 Use approved thawing methods. Observed hot dogs and link sausages thawing under running water at 81F. CDI - PIC placed products in the walk in cooler and educated to use the walk in for thawing when water is over 70F on the cold faucet. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned utensils stored in soiled plastic containers on the drying shelf across from the 3-comp sink. -0-

4-501.11 Maintain equipment in good repair. Observed gasket tearing away from screws in milk case. -1- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the exposed filter on the back side of the ice machine. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in-use sanitizer spray bottle at 0 ppm. PIC states sanitizer refilled when empty, less than daily. CDI - PIC refilled with 200 ppm sanitizer and educated to fill often enough to maintain proper concentration. -1.5-

4-501.11 Maintain equipment in good repair. Observed missing panel cover on the AC unit hanging above the handsink near the office. Repair. Observed faucet swiveling and hanging at the 2-comp sink. Secure in an upright position. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on the dumpster outside. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on the wall and under the equipment located in the dry storage area. Clean these areas. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed turkey sausage hot holding in steam well at 109F. CDI - PIC removed these from service. Keep containers of food covered to combat the cold air flow through the serving line and take temperatures often to ensure 135F is maintained. -1.5-

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 one open chub of turkey date marked 12/30/2016 that should have been discarded no later than 01/05/2016 at 40F in the walk in. CDI - PIC voluntarily discarded turkey and remaining cuts in the walk in. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread stored inside the splash zone of the handsink. Move to a clean, dry location. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans on the drying shelf to the right of the dish machine. Pyramid stacking demonstrated today. -0-

6-301.14 Post a handwash sign at each handsink. Observed germ awareness sign in the adjacent restrooms. Post handwash sign at the bathroom sinks. CDI - PIC emailed sign today. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. -0- Observed food employee preparing food while wearing a watch. CDI - Watch removed.

4-501.11 Maintain equipment in good repair. Observed rusty buildup on walk in cooler condenser unit and missing cover over air flow filter near walk ins. Repair these. -2- REPEAT

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 buildup under equipment and shelving throughout facility. Clean underneath these items often enough to prevent buildup. -1- REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during the inspection. The manager was out of town and the person in charge will be taking the course in October.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dishwasher temperature gauge not working and the hot water not reaching the minimum temperature of 160F for the hot water sanitizer. VERIFICATION REQUIRED WITHIN 10 DAYS. DO NOT USE THE DISH MACHINE UNTIL APPROVED BY REHS.

3-501.13 Use approved thawing methods. Observed hamburger patties thawing in warmer box. CDI-Had the patties removed and placed into the oven for cooking. Do not thaw products in a warmer. Have them thawed over cold (below 70F) running water, in the walk in cooler, or directly cooked from frozen.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live insects in the dry storage room. PIC noted that a pest control company sprays twice a month. Have company visit more often.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean storage rack. Fully allow equipment to air dry prior to stacking.

4-501.11 Maintain equipment in good repair. Observed rusted shelving units at prep lines, and the caster to a push cart. Have replaced. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease buildup along the fryer unit, and residue buildup on inside of the milk CH container. Needs cleaning.

5-402.13 Maintain sanitary sewage system.-P Observed floor drain at dish machine clogged. CDI-Maintanence unclogged the drain.

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 holes in flooring where the old two compartment sink was located. Spoke to maintainer about filling holes in with grout. REPEAT. 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 buildup on walls and windows behind the dish machine sink area. Needs cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed greasy bacon pans freshly washed using dish washer. CDI - Pan rewashed. Observed buildup in the food contact surface of pan used to cook ground beef on the stove top. CDI - Pan pulled to clean. -1.5-

/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 cole slaw cooling with tight plastic wrap present. -0-

3-501.13 Use approved thawing methods. Observed meat thawing in the sink without running water. CDI - PIC turned on cold running water. -.5-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned pans and other utensils stored on drying shelf that has buildup present. Clean. -.5-

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed pitted saucepans hanging near the walk in freezer. Observed rusty shelving and surfaces underneath, as well as rolling cart shelving and cart wheels throughout the kitchen. Replace. Observed missing air conditioner panels. Replace these. -1-

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed grease film in the rinse and sanitize bays of the 3-comp sink. Clean the basins to remove the grease prior to refilling. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving and behind vent cover around hood system. Clean. -.5-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed holding cabinet and other items not in use in the mop wash area. Observed furniture and other items in the back near the dumpsters. Remove all these items that will not be repaired and placed back into service. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed caulking around floor at wall junctions that is dark and lumpy. Make this caulking smooth and easily cleanable. Observed missing covering over mud pack ceiling. Replace smooth covering. Observed holes in floor where stationary equipment has been moved. Fill in these holes. -.5-

6-303.11 Intensity-Lighting - C Observed low lighting over the serving line. Provide more lighting. Observed no shatter-proof covers over the light bulbs in the hood. Maintenance demonstrated that the new LED light bulbs are shatter proof and have a covering over the light bulbs. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli slicer that had not been used today with dried debris behind the blade guard, on the meat stabilizer arm, and in the blade sharpening housing. CDI- disassembled and cleaned during inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one milk gallon opened on 12/21 without a datemark on it. CDI- datemark added.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris accumulation on the walk in freezer and walk in cooler doors where the handles are located.

6-502.12 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 mold growth around the walk in freezer door frame and debris accumulation underneath the dish machine. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a hard black tar like substance surrounding the drain near the dish machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

6-502.12 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 floor behind oven and hot holding unit in need of cleaning and floors under dishwashing area also in need of cleaning.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed hot dogs on steam unit at various temperatures in a range from 100 - 149 F. Chili in hot box recently taken from steam table was below 135 F for less than 4 hours. Both foods were returned to oven for reheat to 165 F.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed multiple items in walkin at greater than 45 F for less than 4 hours.. Ambient thermometer was demonstrating ~ 50 F. The unit had operated during the heavy use period and had been open while shelving was being cleaned. Chef and I discussed the possibility of the unit being in defrost cycle during high use period. Temperatures of foods stored in unit should not exceed the 45 F holding requirement. Service was called and unit was kept shut to recover approved temperature.

2-303.11 Prohibition-Jewelry - C Observed kitchen employee wearing watch. Gave instruction.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed unused equipment in can wash room and outside back entrance. Gave instruction to remove unused items from kitchen areas to prohibit the harborage of pests.

3-502.11 Variance Requirement - PF: Facility has a 2 compartment sink and needs to apply for a variance. Facility also has a hot water dish machine.

4-602.13 Nonfood Contact Surfaces - C: Clean inside dish machine. Clean shelves in dry storage room.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors throughout kitchen and dry storage room. Dead insects present.

The facility has only a 2 compartment warewashing sink as a back-up to the high temp dish machine. The sink was original to the facility prior to September 1, 2012. The continued use of the sink may require a variance, or the facility staff may comply by obtaining and using a class of chemical known as a "detergent-sanitizer". If this type of product is obtained, the sink may be used to wash, rinse and sanitize as long as the detergent-sanitizer is used as the washing and sanitizing chemical. If the detergent-sanitizer is used, the facility shall post the directions for using the product from the product packaging onto the wall at the sink so that the proper wash, rinse, and sanitizing processes are followed for the chemical.

3-307.11 Miscellaneous Sources of Contamination - C Observed fluid discharge in the walk-in freezer to be impacting the packaged food items. Protect the food items from such discharges.

2-303.11 Prohibition-Jewelry - C Observed staff member wearing a watch during food handling. Food handlers shall not wear items from the elbow down except for simple metal band rings on the fingers. The rings can have no gems, in-lays, cut-outs, or elaborations.

3-304.14 Wiping Cloths, Use Limitation - C Observed wiping cloth bucket to have soiled liquid in it and to have 0ppm sanitizer concentration. Keep buckets of sanitizer clean and in proper concentration.

Observed no staff member with ANSI approved safety training on site at the time of inspection. As of September 2012, it is required that a Certified Food Protection Manager be on duty at all times of operation in the facility. This became a 2 point deduction item on January 1, 2014. A staff member with ANSI approved Certified Food Protection Manager training must be on duty in the facility at all times of operation.2-102.12 Certified Food Protection Manager - C

3-307.11 Miscellaneous Sources of Contamination - C Observed dry goods food (flour) to be open and stored in a plastic bag tied shut. Open dry goods foods shall be stored in containers with lids or in bags wtih resealable closures. This violation was noted on the previous inspection as well.

Observed evidence of a leak from the previous days rain. Ensure that any wall or ceiling areas that are leaking are repaired such that they do not leak.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed meat products (Pork loin and sliced meat) dated 2/7/14 still in the cooler on 2/25/14. The items should have been discarded after 2/13/14. -CDI Items were discarded. REPEAT.

3-307.11 Miscellaneous Sources of Contamination - C Observed some dry good food items still stored in bags tied shut or in mummy wrapped plastic. Dry goods foods shall be stored in containers with lids or in bags with reseable closure.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition Observed ham marked 11/5. This is out of date and should have been used or discarded by 11/11/2013. -CDI Item was discarded.

3-307.11 Miscellaneous Sources of Contamination Observed open dry goods foods to be in their open original bags stored in tied shut garbage bags. Do not use garbage bags to store food items. Open dry good foods shall be stored in containers with lids or bags with resealable closures. Provide bins with lids for the open bags.

. 4-602.13 Nonfood Contact Surfaces Observed a build-up of debris under dry goods shelving. Keep the area under the shelving clean.

2-401.11 Eating, Drinking, or Using TobaccoObserved staff member to place drink on food prep counter surface. Observed bottle with twist top lid to be stored on top of a stored pan. Personal drinks shall be stored and handled away from the food prep surfaces, food storage, and the food beinf served to the consumers. -CDI Drinks were moved. All drinks shall be in a cup with a lid and a straw, and be properly stored.

2-303.11 Prohibition-JewelryObserved staff members to have bracelets on. The only item allowed to be worn on the hands or arms below the elbow is a simple metal band ring with no in-lay, gems, or cut-outs.

Observed area under the dry goods food shelves to be badly soiled with debris. Keep the area clean.4-602.13 Nonfood Contact Surfaces