INDEPENDENCE HIGH

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed tomato topping container above 41F. -CDI- Tomato was pulled from the RIC 30 mins prior per PIC. Tomato was voluntarily discarded. Ensure cold holding at 41F or below. 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 .

5-102.12 (B) NonDrinking Water shall be used only for nonculinary purposes such as air conditioning, nonFood equipment cooling, and fire protection. -P- Observed food employees placing soiled dishware into the air gap drain of the 3-comp sink on the floor beneath the 3-comp to use the flowing grey water through the air gap piping to pre-rinse dishware. -CDI- PIC educated food employee that this is not an approved pre-rinse method, and food employee moved dishware to 3-comp sink for proper W/R/S.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths resting in the center compartment of the 3-comp sink with no water or sanitizer in it. Ensure that in use wiping cloths are stored in sanitizer between uses.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 2 dumpster doors open when EHS went outside to observe the dumpster area. Ensure that all dumpster doors are closed when not in use.

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 salads in the process of cooling in the Stand Up RIC’s. Salads were closed with lids on. EHS and PIC opened the stand up RIC, and the PIC gathered food employees and told them that salads should cool in the WIC and be open and vented, rather than closed and lidded in the stand up RIC’s. -CDI- Food employees opened all lids and placed in the WIC to cool. 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one dumpster door open when EHS went outside to observe the dumpster area. Ensure that all dumpster doors are closed when not in use.

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 soap dispenser at the hand sink adjacent to the dry storage area completely detached from the wall and resting a top the paper towel dispenser. Ensure that the soap dispenser is properly attached to the wall. PIC stated that a work order has been placed for the soap dispenser.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed one floor sticky trap in the dry storage room with a large presence of dead cockroaches and other insects. Observed sticky traps in office with buildup of insects and cockroaches. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live German Cockroach on floor of facility by the ovens. Ensure facility is free from all insects and pests. Ensure all trapped insects are removed from the facility as needed.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster in the dumpster area that is missing a drain plug. Ensure all dumpsters have a drain plug in place.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed pork rib sandwiches holding below 135F. -CDI- PIC reheated rib sandwiches to at least 165F within 30 minutes. 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 .

6-501.12 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 dark buildup on floor behind 3-compartment sink, in need of cleaning.

4-501.11 Maintain equipment in good repair. Observed trays in dry storage area chipping. Replace trays.

5-205.15 Maintain a plumbing system in good repair. Observed leak under 3 comp sink. Get fixed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tacos in steam table 2 and trays of hamburgers/ cheese burgers in hot box 2. CDI- Tacos discarded. All burgers were reheated to 165F. 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 .

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 at handwashing sink near the restroom in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed trays of cheeseburgers being hot held < 135 F degrees. Refer to temperature observation chart. According to PIC and staff present, the burger meat had been commercially re-heated in the oven, removed to be assembled and then placed into hot cabinet at 8:15 AM. CDI - Products re-heated to greater than 165 degrees F. EHS and PIC discussed about assembling smaller batches and adding cheese to burger meat while in the oven. -1.5- 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.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed 2 door reach-in unit holding non-TCS and TCS foods at 45 F. Ambient temperature inside of the unit recorded at 48 F. Staff advised to not utilize unit until repairs are completed. PIC has submitted a request for repairs. VR REQUIRED. -3- 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.

3-501.15 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 lettuce prepared today actively cooling and wrapped in plastic in reach-in unit. CDI - Education provided, plastic wrap removed and product transferred to the walk-in cooler to allow for rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed pinwheels at 44 F inside of reach-in unit. Also observed milk cold held between 42-56 F inside of the milk boxes. Milk boxes kept open during lunch services. Several were reading < 41 F at the bottom of the stack. Refer to temperature chart. CDI - Pinwheels were voluntarily discarded and PIC transferred milk products > 41 F to walk-in cooler to cool down towards < 41 F. -1.5- 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.

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held inside sanitizer concentration of < 50 ppm quat. CDI - Solution was discarded and refilled to proper concentration of 200 ppm. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live cockroach near the employee bathroom. Facility has pest control that comes monthly and stated that the pest company was was on site 2 weeks prior.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at 50ppm quat. CDI: bucket was refilled to proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked pans stored as clean.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed old school equipment piled up in waste area. PIC stated that this occurs periodically and then items are cleaned up and removed (approximately every 6 weeks). Ensure bulk items that could act as harborage for pests are removed at a frequency to not create such harborage.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed ice dumped in hand washing sink. CDI.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed quart sanitizer testing 100ppm while ware washing at 3 compartment sink. CDI, sanitizer refilled to required concentration. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Obsrved chicken strips hot held at 130 degrees F. CDI, chicken reheated to greater than 165 degrees F. See temperature observation chart. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed vegetables thawing in hot hold cabinet. CDI, foods transferred to walk in cooler to thaw under refrigeration.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed 1 toilet flushing mechanism broken not functioning per operator and out of order. Repair flushing mechanism.

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

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed dead insects in multiple traps throughout facility. Change out traps as often as needed to ensure timely remove of pests.

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 wash solution at 91F during active washing at three compartment sink. Detergent manufacturer label indicates minimum water temperature of 110F. - CDI - PIC emptied wash bay and refilled with water above 110F.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety; Observed box of unwashed lettuce stored above covered container of washed lettuce in walk-in cooler. CDI. Box of unwashed lettuce was relocated below washed. Education provided and zero point deduction today.

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed lettuce prepared today actively cooling and wrapped in plastic in walk-in cooler. CDI. Education provided and plastic wrap removed to allow for rapid cooling. Zero point deduction.

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed door sweep coming unattached from door to dumpster area. Repair needed.

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 - No vomit and diarrhea clean up plan in place at time of inspection. Due to this being the establishment's first inspection since the adoption of the new food code, no point deduction. CDI - EHS explained need for plan to PIC. EHS provided copies of written procedures and educational poster. Kit will be in place by next inspection.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Employee observed removing cloth from sanitizer bucket with gloved hands and then moving trays of food from serving line with sanitizer cloth in hand and without washing hands and changing gloves. Gloves must be changed and hands must be washed between sanitizing surfaces and handling food. Do not place sanitizer cloth close to food so that contamination does not occur. CDI - EHS explained issue to PIC. PIC educated employee on when to wash hands. Employee washed hands and changed gloves.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed spray bottle of disinfectant stored on 3 compartment sink drainboard. Do not store chemicals on sink. Also observed sanitizer bucket stored on shelf with clean dish trays. Store chemicals away from food contact surfaces. CDI - PIC moved chemicals.

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 tile at entry of walk in freezer near women's bathroom in kitchen. PIC stated a work order has already been placed to fix the floor damage and that the school is waiting for the floor company to come install the new tile.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade soiled with food accumulation. CDI. Can opener sent to dish area to be cleaned.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Tossed salads prepared morning prior to inspection in walk-in cooler lacking proper date marking. CDI. Salads dated.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one bucket of sanitizer containing wet wiping cloths on floor.

4-501.11 Maintain equipment in good repair. Observed bottom oven not working. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on exhaust fan in dry storage. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open. -1- REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food buildup on cleaned pans and scoops near 3-comp sink. CDI - PIC moved these to soiled drain board of 3-comp sink for cleaning. -1.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed jade bracelet on arm of food employee that she is not able to remove. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one missingl lid on trash dumpster. Observed one recyle container with lid open. REPEAT 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on recycle container to the rear. -.5-

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed one food employee wearing gloves hand dispensing potato wedges wiping hands on soiled oven mitt between orders and another food employee cleaning station while wearing gloves and then attempt to resume food service without handwashing and glove change. CDI - PIC instructed handwashing and hands were washed before putting on new gloves. -2-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed carboard overflowing out of the dumpster and lid open. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink near the 3-comp sink blocked by 2 trash bins. CDI - PIC moved these. -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one sanitizer bucket at 0 ppm quat at the 3-comp sink. CDI - PIC refilled to 400 ppm. -0-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC Caesar salads on time without time stamp documented on the TPHC board. CDI - PIC placed start time on board. -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup on cooling fan blade and cover between the two 3-comp sinks. -0-

4-703.11 Hot Water and Chemical-Methods - P Follow manufacturers instruction for sanitizer contact times. Observed facility dunking food contact surfaces into sanitizer for approximately 2-3 seconds before allowing the surface to air dry. The sanitizer manufacturer recommends a contact time of 1 minute. CDI- instructed PIC to inform employees of 1 minute immersion time.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of french fries hot holding below 135F on the hot line (see chart). CDI- EHS instructed PIC to reheat product to above 165F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle. CDI- bottle contents discarded.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee drink from a personal beverage then proceed to other tasks without washing her hands. Observed another employee remove rubber dish washing gloves then proceed to other tasks without washing hands. CDI by instruction, hands were washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of taco beef in a serving well hot holding below 135F (see chart). CDI- instructed PIC to reheat product to above 165F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one unlabeled squeeze bottle of hot sauce on the serving line.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentrations. Observed one quat sanitizer bucket at ~50ppm.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed an ice scoop being stored in an ice chest with the handle in direct contact with the ice.

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 cooked cheese burgers and portioned salsa cups not datemarked. CDI- datemarks added to products.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC board not filled out while facility had foods out using TPHC. CDI- board was filled out.

3-304.14 Wiping Cloths, Use Limitation - C Observed 4 sanitizer buckets at ~50ppm or less quat concentration.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use trays stored food contact side up and uncovered along the serving lines.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 4 utensils stored clean with visible food debris on them. CDI- items were set aside for recleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers hot holding in a hot box and in a steam table below 135F (see chart). CDI- items in hot box were reheated in the oven. Advised PIC to keep hot box at higher temperatures to maintain foods above 135F.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed lettuce, tomato, and pickle combo being stored using TPHC without a time written on the dry erase board. CDI- time added to board.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed the facility not following approved variance procedures for manual warewashing using a 2 compartment sink. PIC indicated food containers and utensils are washed in one compartment, rinsed in the other compartment, and then sprayed with a sanitizer solution while on the drain board. The facilities written procedures require them to drain the rinse water and immerse the utensils/equipment in sanitizing solution for 30 seconds if using quat sanitizer. The facility also did not have a variance approval letter on site today. VR within 10 days.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentrations. Observed 2 sanitizer buckets at ~50ppm quat concentration.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-use lunch trays stored food contact side upright and uncovered along the food service lines.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed food employee quickly rinse hands and not dry them. CDI - Instructed proper handwashing. -2-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsinks. PIC stated one roll is being shared between the two sinks. CDI - PIC provided paper towel roll at each handsink. -1-

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 cut lettuce in bowl date marked 06/29/2016. Item should have been discarded by 07/05/2016. CDI - PIC voluntarily discarded. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen near the back door. Maintain regular pest control and increase as necessary to remove insects. -0-

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken sandwhiches and hotdogs holding below 135F in hot boxes. CDI - Reheated to 165F+.

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 Cut tomaotes placed on serving line to cool; cut lettuce cooling while tightly wrapped in walk in cooler. CDI - Wrap vented; tomatoes pulled to walk in cooler for rapid cool down.

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 One open bag and several new bags of shredded cheese with past manufacturer expiration dates. CDI - All discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One spray bottle of sanitizer with no label. CDI - Bottle dumped. m

4-501.114 Maintain sanitizer at correct concentrations. -P Observed buckets of sanitizer under serving line at 0 - 100ppm quat. CDI - Buckets dumped and refilled at correct concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sliced cheese and cut tomatoes holding above 45F on serving line. CDI - Items placed in reach in cooler for rapid cool down.

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 Salads are being cooled with lids closed. CDI - Instructed staff to leave lids open until salads are cooled down to 45F.

2-301.14 Wash hands after activities that contaminate them.-P-Observed manager touching shoe strings and not washing hands before getting clean gloves-CDI-Hands were washed and gloves thrown out

4-703.11 Hot Water and Chemical-Methods - P-Observed utensils not being submerged in sanitizer for proper contact time-CDI-Utensils were resanitized. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed buildup on knives and unclean items being placed on prep surfaces-CDI-All items were cleaned and sanitized

7-201.11 Store toxic materials to avoid contamination. -P-Observed glass cleaner on prep table-CDI-Glass cleaner was removed

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several live roaches and dead roaches throughout the facility

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored on taable-CDI-Cloth removed and placed in sanitizer

4-501.11 Maintain equipment in good repair. Observed peeling shelving on milk racks

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on reachin gasket, inside drawers and trays inside the walkin. CLean dust buildup on fans

6-501.18 Maintain handwashing sinks, toilets and urinals clean.-Clean the base of toilets

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter stored on ground near dumpster 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 a buildup a floors throughout 6-201.12 Floors, Walls, and Ceilings, Utility Lines - C-Observed electrical lines near serving lines causing trip hazard-this really needs attention

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Lights bulbs under serving lines not shielded 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee glasses, keys and gum stored in drawers with utensils

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Sanitizer concentration too weak in buckets and spray bottle. Must be 200-400ppm. CDI-remade.

5-501.113 Covering Receptacles - C: Keep outside dumpsters closed when not in use.

.3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. All potentially hazardous ready to eat foods shall be hot held at 135F or above. Observed two pans of hush puppies hot holding at 112. CDI- hush puppies were reheated to 165 before service.

3-202.15 Package Integrity - PF. Observed a dented can of red gold tomato ketchup being stored with the non-dented cans. CDI- dented can of red gold tomato ketchup was voluntarily discarded.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed one bucket of sanitizer with 0ppm quatinary ammonia. CDI- bucket was refilled with sanitizer yielding 100ppm quatinary ammonia.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed the chicken sandwiches on the hot holding serving line to be hot holding at 112F. PIC stated that the chicken sandwiches had been put on the hot holding line less than an hour ago. CDI- chicken sandwiches were put in a hot box to properly re-heat them to 165F.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed ranch sauce made with buttermilk to be cold holding at 75F. CDI- ranch was voluntarily discarded.

All outdoor recetacles shall be kept closed. Observed the dumpsters with the lids open.

A covered recetacle shall be provided for sanitary napkin disposal. Observed no covered recetacle in the women's bathroom. R.