HUNTER VILLAGE LONG TERM CARE

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 black buildup behind dish machine area. Keep clean.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. -Pf- Observed dented cans stored commingled with intact cans in the dry storage area. Ensure that all dented cans are being stored in a separate and apart area and designated as for credit or discard. -CDI- PIC removed dented cans away from other and put labeling “Dented Cans” for credit later.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw frozen meats store in refrigerator commingled with gallons of milk at the bottom, and unwashed grapes stored next/above and mixed in with ready to eat food. CDI- Proper storage discussed with PIC and items rearranged properly at the time of inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed drain fly in the 3 compartment sinks area. Ensure to keep flies away from the kitchen.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written procedures for vomit and diarrhea clean up procedures at time of inspection. -CDI- EHS provided PIC with a vomit and diarrhea clean up plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-202.15 Food packaging must be in good condition, intact and protect the food inside. -Pf- Observed dented cans stored commingled with intact cans in the dry storage area. Ensure that all dented cans are being stored in a separate and apart area and designated as for credit or discard. -CDI- PIC voluntarily discarded cans.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed RTE Deli meats stored in direct contact with raw beef in the stand up RIC. Observed RTE cakes stored in direct contact with raw bacon in lowboy cooler. -CDI- PIC sanitized the exterior packaging of RTE foods and stored with proper storage order in Cold holding units. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee working with raw foods, placing raw beef patties onto the grill. Food employee then proceeded to go into RIC and grab Kool-Aid. Food employee touched the spout of the koolaid with contaminated gloves. -CDI- EHS coached food employee and PIC on proper glove changing and when to wash techniques, PIC voluntarily discarded contaminated koolaid, and food employee properly washed hands and put on a new pair of gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed can opener visibly soiled with food residue along with multiple bowls, and a cupcake tray with the presence of food buildup. -CDI- PIC moved soiled equipment to be properly 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- Observed opened package of Ham dated for 11/1 at the time of inspection. -CDI- PIC voluntarily discarded ham. Ensure proper date marking/discarding is being performed in facility. ---REPEAT--- 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed containers of rice and sugar with bowls being used as scoops in direct contact with foods. Ensure scoops are stored outside of food container or with handles above the top of food.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed a water damaged QAC test kit at 3-Comp Sink. Test strips were not properly testing for sanitizer concentrations. ---VR REQUIRED--- 10-DAY-VR

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 buildup of liquid at the bottom of RIF and Observed buildup of blood from groundbeef in the bottom of RIC. Ensure that cleaning frequency and thoroughness is increased.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P- Observed prep sink in between cook line and dry storage area, adjacent from the Stand up RIC requires an air gap from piping to floor drain. Piping needs an air gap at least double the diameter of the water the supply pipe and not less than 1 inch. -3 DAY Verification-

5-501.17 Provide a covered waste bin in female restrooms. Observed no waste bin with a lid in the female restroom. Ensure that female restroom as a waste bin with a lid.

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 build up of rust and dust on vents throughout the kitchen facility. Observed grease and yellowing on walls and ceiling through the kitchen facility. Increase cleaning thoroughness and frequency.

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed slice ham, turkey, roast beef in ziplock bag in refrigerator date marked 9/15/25 and 9/16/25. CDI- PIC volunteer to discard item at the time of inspection. Ensure to only keep item up to 7 days. The first day mark is day 1. Date marking education provided. 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 .

General Comment: 4-502.11(A) Maintain utensils in good repair.- Observed disrepair, burn marked on handle of spatula, and cooking utensils in container on shelving in dish area. Ensure to maintain good repair of utensils.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. -Observed PIC with limited knowledge of food borne diseases, not knowing where diarrhea and vomiting clean up procedures was placed or posted, between two different test strips for two different sanitizer solutions/system use in the kitchen. CDI- EHS discussed with PIC and kitchen staff about the process during inspection. -1 pts- Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

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 slice ham in ziplock bag in refrigerator date marked 5/11/25. CDI- PIC discarded item at the time of inspection. Ensure to only keep item up to 7 days. 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 .

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.- Observed PIC without knowledge of foodborne illnesses during conversation and questions asked. CDI- The facility has Employee Health Policy poster posted in the kitchen. EHS provides education and discussed about the policy with employees and PIC at the time of inspection. -0 pts-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. - Observed PIC washed his hands and turn off the faucet knobs with bare hands before preparing food. CDI- the facility has hand washing posted at the hand sink. Proper handwashing discussed with PIC and staff at the time of inspection. Corrected handwashing. -2 pts-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M- Observed PIC is making ham and cheese sandwich for a resident for lunch with bare hands contact. CDI- PIC and EHS discussed how important to use glove while preparing ready to eat food. No bare hands contact to prevent and eliminate possible illnesses. Action corrected at the time of inspection. -2 pts-

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed soiled (brown mildew/buildup) on ice machine chute and upper ceiling surfaces. Cleaning needed and keep clean. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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. -Observed soiled looking spatula, and knifes stick on the magnetic wall above dish machine, and a stack of metal pans with purple liquid on it on shelving. Items stored as clean when asked PIC. CDI- Items removed to be washed/rinsed/sanitized and store clean at the time of inspection. Keep clean items store clean to sight and touch. -1.5 pts-

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 no date marking on slice turkey, ham. CDI- PIC put correct date marking on items at the time of inspection. Proper date marking discussed in detail with PIC. -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.- Observed buildup at the bottom of ovens, regular cleaning needed and keep clean. -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 PIC without CFPM certificate, Obtain CFPM. -1 pts-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed soiled (pink/brown mildew) ice machine chute and upper ceiling surfaces, need detail cleaning and keep clean. -0 pts-

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed wet stacking of metal pans on shelves. Ensure to let items air dry before stacking/storing them away as clean. -0.5 pts-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Observed residents entering and exiting the kitchen at will, interacting with utensils, and removing items from the kitchen while EHS wrote up inspection report in main dining area. Situation was ongoing for more than 30 minutes while PIC was nowhere onsite. CDI- educated PIC on the importance of maintianing a prescence in the kitchen area to restrict unathorized persons from entering the kitchen. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cup sitting inside hand sink. CDI- PIC removes cup from hand sink. No escalation of points due to hand sink violation pertaining to different circumstances than the prior inspection.

For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several utensils stored on magentic strip as clean to be sticky or soiled with food debris.CDI- PIC moves utensils to sink for re-washing. 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 is not been labeled, or if the label is incorrect. -P Observed open container of sliced deli meat dated 2/03/2024. PIC states the date was marked incorrectly but volunatrily discards the deli meat. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of disinfectant stored above clean utensils. CDI- PIC removes disinfectant from storage near utensils.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed large container of ground beef thawing inside three comp sink and no running water. CDI- PIC moves ground beef back to thaw under refrigeration.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed two dented cans stored alongside usable can supply in dry storage. CDI- PIC relocates cans to segregated area and is educated by EHS on the importance of isolating potential sources of contamination from the usable food supply and not consuming products from cans which have been damaged during shipping.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet spatula attached to magnetic utensil strip on wall behind ware washing. CDI- PIC relocates to sink to be rewashed and properly air dried before 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 severe scoring of knife stored on magnetic strip. Metal is deteriorated to the extent of posing contamination hazard to food. CDI- PIC disposes of knife.

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 magnetic knife board and surrounding wall with heavy accumulation of food debris.

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 substantial marking of walls and siding throughout kitchen.

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 PIC without CFPM certificate. -0 pts-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at the hand sink. CDI- Paper towel provided at the time of inspection. -1 pts-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine ceiling/wall and ice chute covered with brown buildup, need details cleaning. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer covered with food residues. CDI- Thermometer cleaned and sanitized at the time of inspection. 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. 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. Observed can opener blade and its base covered with dry/old food residues. CDI- Item gets clean and sanitize at the time of inspection. -1.5 pts-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed raw sausage links and unwashed produces stored above ready to eat foods. CDI- PIC and EHS rearrange items into a correct storage order in the refrigerator at the time of inspection. -1.5 pts-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed blown film buildup around ice dispenser wall/dispensing hose. Need cleaning and keep clean. -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. Observed dust buildup on wall, ceiling vents in the kitchen. Need regular cleaning and keep clean. -0 pts-

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed brown/black buildup in the ice shut, around surfaces and basin of the ice shutter/soda machine in the dining room. Need deep cleaning and maintain clean. No point escalating this time. If same violation occurs again next time. Points will be taken -0 pts-

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed 4 zip locked bags of hams, turkey, bologna that was opened without date marking. ENSURE TO DATE MARK ALL TCS AND RTE FOODS AND IF KEEP LONGER THAN 24 HOURS. CDI- PIC volunteer discarded items at the time of inspection. -3 pts-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at the hand sink. CDI- Paper towel provided. -1 pts-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw sausage links stored above RTE foods in stand up refrigerator and raw bacon stored above cakes in small reach in. CDI- PIC rearranged items into correct order and discussed proper storage order. -1.5 pts-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed brown buildup around surfaces of the ice shutter machine in the dining room, need cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed can opener with buildup and food residues. CDI- PIC put in dishwasher to get clean. -0 pts-

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 ham, turkey that was opened and put in ziplocked bag without date marking. CDI- PIC volunteer discarded items at the time of inspection. -1.5 pts-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without choline test strip for their new dish machine. PIC will order the test kit for that. VERIFICATION NEEDED within 10 days (2/26/2023). -0 pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous small bowls stacked wet in kitchen area.

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

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 misc debris and food debris collected behind oven on floor in need of cleaning. Observed vents in kitchen in need of general cleaning.

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. Observed PIC without food protection manager certification. The person that is food protection manager certified was not present during inspection.

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 vomiting and diarrhea clean up flyer but no written procedures. CDI: EHS emailed written procedures.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed PIC wash hands and turn off faucet with bare hands. CDI: PIC rewashed hands and used a barrier to turn off faucet.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw beef being stored in freezer above RTE eggs. Observed raw turkey being stored over milk in reach in cooler. CDI: PIC rearranged storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes being stored above cake in reach in cooler. Observed unwashed grapes and strawberries stored above juice.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in dining room with buildup and in need of cleaning.

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 RTE turkey meat being stored in reach in cooler without date. CDI: PIC placed correct date on turkey.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC not wearing a hair net or head covering.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths sitting out not in sanitizer. Informed PIC to keep wet wiping cloths in sanitizer.

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. Observed thermometer for dish machine unavailable during inspection. PIC stated they do not have one. VR required. 4-501.15 Operate a warewashing machine in accordance with the data plate. Observed pressure gauge on dish machine reading 39 psi, data plate states it should be between 15 to 25 psi. Wash water temperature gauge was reading 120 F, when data plate states it should be 150 F.

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 crumbs collecting in bottom of stand-up freezer and cooler units.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed hot water faucet at mop sink outside without a required backflow prevention device and has a spray nozzle attached. VR required to ensure hose vacuum breaker is attached and spray nozzle is removed.

5-501.111 Keep storage areas and bins for waste in good repair. Observed broken lid and a hole in the right wall of the dumpster.

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 flooring underneath dish machine collecting debris in need of general cleaning; Observed vent cover located above dish machine and reach in freezer in need of cleaning. 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.Repair ceiling around vent cover above upright freezer and repair wall edge between upright coolers and adjacent warewashing sink.

NO POINTS DEDUCTED 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical spray bottle in use in kitchen; CDI bottle labeled during inspection.

NO POINTS DEDUCTED 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean coffee cups stored on trays that are collecting misc debris; keep trays in wash rotation to prevent debris build-up.

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 crumbs collecting in bottom of stand-up freezer and cooler units.

NO POINTS DEDUCTED 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid to dumpster completely broken off; dumpster in need of replacing.

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 flooring underneath stove collecting debris in need of general cleaning; Observed vent cover located above dish machine in need of cleaning.

NO POINTS DEDUCTED 6-301.11 Provide soap for handwashing at each hand sink. -Pf Observed soap missing from hand washing sink in kitchen; Staff in process of replacing when inspection started (CDI) soap replaced during inspection.

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 wall behind canned goods (cans) damaged in need of re-painting and or wall covering; Observed crumbs collecting in bottom of stand up freezer in need of general cleaning.

REPEAT 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 vents throughout kitchen in need of general cleaning; Observed flooring behind cooking equipment in need of cleaning (especially in corners behind stove).

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; Observed stand up freezer unit having crumbs collected in bottom surface in need of general cleaning.; Observed can opener having debris collected on non-food contact surface in need of cleaning.

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 vents throughout having large amounts of debris accumulation in need of cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground beef stored above cooked RTE deli meats inside stand up cold holding unit. CDI ground beef stored in approved location beneath RTE food products.

NO POINTS DEDUCTED 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 cleaning issues to PHYSICAL FACILITIES. (Observed intake vents throughout kitchen having build-up). In need of of cleaning.

REPEAT 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal containers stored clean with large amounts of old food debris stuck to surfaces; Observed slicer stored clean with old onion stuck to slicer blades. CDI containers and slicer pulled and placed into dirty dish pit to be properly washed, rinsed and sanitized. (POINTS REMAIN AT 1.5 DUE TO IMPROVEMENT)

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (underneath surface (chute) of ice machine) in need of general cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed intake vents throughout kitchen having build-up). In need of of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Person in charge of the kitchen was not certified.

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 the PIC washed hands and then did not use a barrier to turn off the handles thus recontaminating their hands. CDI - corrected and rewashed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon cakes over cooked Salisbury steak in the freezer. CDI - moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the can opener soiled and needed to be washed. CDI.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk 50F. CDI - voluntary discard.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed opened ham and milk were not date marked. CDI by voluntary discard.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of purple cleaner that was unlabeled or mislabeled. PIC was unsure exactly what it was. 7-201.11 Store toxic materials to avoid contamination. -P Observed gel hand sanitizer above the hot holding line. CDI - moved. Observed bleach stored with crackers on a drain board of the sink. CDI - moved the bleach.

4-502.11 (B) Good Repair and Calibration - PF Observed the thin probe thermometer was not working. Verification required.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a couple of wet wiping clothes on the prep table. CDI - moved to a container for dirty towels.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed the bottom shelf of the prep sink had a piece of FRP attached with electrical tape. Not approved. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a green mandaline and a black dicer that were household and not approved.

4-603.14 Wet Cleaning - C Observed the dish machine was out of soap. CDI - refilled.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and raw bacon stored above RTE foods inside reach-in cooler unit; CDI raw meats properly stored below RTE food products.

NO POINTS DEDUCTED 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 ventilation grates/vents in need of general cleaning inside kitchen prep area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed misc storage inside hand sink basin during inspection. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available during inspection. (towels provided 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 numerous packages of deli meats stored inside bags that are missing date marking. (corrected during inspection, date marks added).

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (chaulking moldy near dish machine in need of replacing).

6-501.18 Maintain handwashing sinks, toilets and urinals clean and in good repair; Observed toilet seat loose in womens restroom in need of repair.

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 cleaning issues to PHYSICAL FACILITIES. (Observed vents in back kitchen area in need of general cleaning).

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 numerous opened deli meat packages without any date marking; CDI all deli meats properly date marked and PIC ensured that deli meats were opened 2 days prior to inspection.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (surfaces of glass panel at hot holding unit in need of general cleaning)

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 cleaning issues to PHYSICAL FACILITIES (Observed vent in back kitchen area in need of general cleaning; Observed corner wall covering entering dish washing room in nee of minor repair; Observed chair / rail molding near hot holding unit with paint peeling in need of minor repair).

6-305.11 6-501.110 Designate and use an area for the orderly storage of employees possessions. Observed employee's personal items not properly stored (Cell phone / Keys stored on prep table in kitchen area).

NO POINTS DEDUCTED 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed staff not having knowledge of illnesses, symptoms or reporting requirements. CDI information given to staff and management informed that training will take place. CDI EDUCATION

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf Observed bar gun nozzle stored clean with build-up on surfaces in need of cleaning. CDI staff started detail cleaning during inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer, needed for thin foods. VR

NO POINTS DEDUCTED 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed potatoes and bagged chips stored directly on the floor in back storage.

NO POINTS DEDUCTED 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed trays in need of proper air drying at service line.

REPEAT 4-501.11 Maintain equipment in good repair. Observed split / torn gasket on stand up cooler held together with duct tape in need of repair; observed rusty shelving in dish room in need of repair. (IMPROVEMENT OBSERVED)

REPEAT 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 areas of walls in kitchen area in need of re-painting/ re-surfacing; Observed water leaks in kitchen area around camera in need of repair; Observed water leaks in dining area in need. (IMPROVEMENT OBSERVED)

REPEAT 501.11 Maintain equipment in good repair. Observed split/torn gaskets on stand-up refrigerator unit in need of repair. (half point deduction taken due to improvement observed).

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 areas of walls in kitchen area in need of re-painting/ re-surfacing.

NO POINTS DEDUCTED 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table.

2-301.12 Follow the cleaning procedures to adequately wash your hands.-P Observed employees wash hands in hand washing sink failing to wash for the required time frame; Observed staff re-contaminate their hands by turning faucet handles off with bare hands. CDI staff educated and employees properly washed their hands.

NO POINTS DEDUCTED 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous traps used for catching cats on the premises stored near dumpster area, in same area a animal dwelling/shelter was constructed and used to house stray cats and/or animals on premises; remove dwelling and ensure premises is free of any animals that could be considered pest.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large container of rice stored in dry storage room opened, exposed to contamination.

REPEAT 4-501.11 Maintain equipment in good repair. Observed split/torn gaskets on stand-up cooler unit door in food service area in need of repair. Observed melted plastic container in kitchen area in need of replacing/discarding. (IMPROVEMENT OBSERVED)

3-501.13 Use approved thawing methods. Observed large package of raw ground beef thawing in standing water; CDI raw ground beef remved from water and placed into refrigeration to continue thawing.

4-501.11 Maintain equipment in good repair. Observed dish machine leaking from underneath components into large plastic container in need of repair.

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 cleaning issues to PHYSICAL FACILITIES. (Observed floor behind cooking equipment collecting debris; Observed walls in the kitchen in need of touch-up painting).\ ( POINTS NOT INCREASED DUE TO NEW FLOORING BEING INSTALLED THIS QUARTER).

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents in kitchen area in need of cleaning.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed one dented can stored with cans intended for use. CDI: Dented can set aside for credit.

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 open deli turkey pack with no date mark. CDI: Item voluntarily discarded.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed hand ointment stored in a box with containers of seasonings. CDI: Ointment voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed large fan in dish area with heavy dust build up. Observed gaskets throughout facility on coolers in need of cleaning. REPEAT VIOLATION

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 black build up on wall near dirty side drain board at dish machine. Observed AC vent cover above serving line with dust accumulation that is also on the ceiling around the cover. 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 kitchen with cracked floors throughout. Observed cleaning needed on the walls under the dish machine and three-compartment sink. REPEAT VIOLATION

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy onsite, only a poster given by the health department. CDI: employee health policy emailed along with inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon and box of sausage links with safe handling instructions being stored on top of butter packets in prep cooler. EHS explained that even if butter is wrapped in pastic wrap, it is still required for raw items to be stored below ready-to-eat foods. CDI: PIC relocated raw items to bottom of reach-in cooler.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed thick build-up on the inside of soda dispenser nozzle in need of cleaning. Observed cleaning needed on the ice machine shoot in dining area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth being stored in water bucket with 0ppm sanitizer in the three compartment sink. EHS explained to PIC that wet wiping cloths must be stored in sanitizer at all times when not in use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT Observed cleaning needed on the exterior of toaster, on reach-in cooler fan covers, and on large fan in kitchen.

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. REPEAT Observed kitchen with cracked floors throughout. Observed cleaning needed on the walls under the dish machine and three-compartment sink.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed roast beef sandwiches with cheese cooling at a rate of 0F per min in reach in. CDI: Cooling method changed and then cooling rate was .3F per min. Room temperature prepared foods cooling diagram given via email today along with inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed milk in cooler above 45F. PIC stated that for breakfast it is out approximately 30 min for serving. CDI: PIC directed to store milk on ice during serving time, not out at room temperature, to minimize the product's time in the temperature danger zone.

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 roastbeef and cheese sandwiches cooling while tightly wrapped in reach in. CDI: Items unwrapped for cooling. See #18.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on reach in cooler to have black build up.

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 large amount of dust accumulation on all ceiling vents and on ceilings.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee chicken brought from home stored over food for residents. CDI: Employee food relocated to bottom shelf.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed one dented can in dry storage area. PIC stated that it was dented yesterday as it came in and was being put away. CDI: Can was opened and labeled during inspection.

4-101.19 Nonfood-Contact Surfaces - C Observed dishracks for dishmachine in severe disrepair. Many are cracked and deteriorated, leaving them no longer smooth and easily cleanable.

5-205.15 Maintain a plumbing system in good repair. Observed 3-comp sink faucets leaking.

2-401.11 Employee drinks shall be kept in designated area. Observed employee beverage on prep surface. CDI by moving beverage to a proper location.

4-501.114 Maintain concentration of sanitizer as the code requires. Observed chlorine concentration at approximately 10 ppm. Cdi by having chlorine solution remade to a correct concentration. 4-601.11 Food contact surfaces shall be clean to sight and touch. Observed serving trays stored as clean with debris build up. CDI by removal for recleaning.

3-501.17 Date mark all ready to eat food if held for more than 24 hours. Observed sliced turkey with no date mark and tomatoes with an incorrect date mark. CDI by date marking the turkey and correcting the date mark on the tomatoes.

7-201.11 Store chemicals to prevent contamination. Observed Glass cleaner stored above clean dishes in the dish room. CDI by moving the glass cleaner to a proper location.

3-307.11 Protect food from miscellaneous sources of contamination. Observed lunch bags stored in a cooler with ready to eat food. CDI by removing the lunch bags.

4-501.11 Equipment shall be maintained in a state of good repair. Observed one basin of three compartment sink with broken drain plug.

6-305.11 Designate an area for employee personal items. Observed employee purse stored with food items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemicals on 3 comp sink drainboard in measuring cup. Label all cleaners / chemicals. CDI disposed of.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies near floor drain. Keep facility pest free.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed ring (not plain band) on kitchen staff.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Observed interior of dish machine with excessive scale build up. Keep interior clean.

Repeat: Observed damaged floor tiles throughout kitchen. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed no one with ANSI accreted food safety training documentation as PIC. 2-101.11 PIC shall be present during all hours of operation.-PF

Observed sandwiches, and open turkey package in 2 door refrigerator not date marked prepaired/made within the last 24 hours. 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 fly in kitchen. Observed rodent droppings on floor in water heater room in pantry. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed open package of flour not overwraped or in container. 3-307.11 Protect food from contamination sources not specifically noted by code.

Observed bottom shelf of prep table near hot well not smooth and easily cleanable. 4-101.19 nonfood-contact surfaces exposed to splash a that require frequent cleaning shall be constructed of a corrosion-resistant nonabsorbent and smooth material.

Observed no test strips for bleach, no quat test strips present (quat sanitizer pre made). Bleach used for 3 compartment sink. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf

Observed residue collecting on exhaust hood, exhaust hood switches, bottom of hot well, side of hot well near temperature control knob, rough surface on table next to hot well, can opener bracket. Observed residue on underside of ice chute. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Repeat non-compliance: Observed several damaged floor tiles in kitchen. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed person in charge without an approved ANSI food saftey coure doccumentation. 2-101.11 PIC shall be present during all hours of operation.-PF

Observed ice chute collecting residue on underside. Observed back sid of can opener blade collecting debris, CDI sent to dish machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed rice in orignal box and bag, bag not closed, scoop submerged in rice. 3-307.11 Food shall be protected from contaminat that may result from a factor or shource not specified under suboarts 3-301 - 3-306.

Observed residue on regirgerator handles where handles meet door. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed damged floor tiles throughout kitchen. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed drain clogged at ice machine, pink residue collecting at bottom. Observed residue collecting on handles of refrigerator, debris present at bottom of freezer. 4-202.16 Nonfood-Contact Surfaces - C Keep all nonfood contact surfaces clean.

Observed damaged floor tiles throughout kitchen. 6-201.11 Floors, Walls and Ceilings-Cleanability - C Keep floors in good repair.

Observed uncovered employee drink above clean utensils. CDI-drink disposed of. Cover and store employee drinks to prevent contamination of food or utensils, store below food, clean utensils, and clean single service. **2-401.11 Eating, Drinking, or Using Tobacco - C

Observed kitchen hand sink without hand washing sign. CDI-gave facility sign. **6-301.14 Post a handwash sign at each handsink.

Observed unlabeled spray bottle of purple liquid in kitchen. Label all chemicals. CDI-bottle removed from kitchen. **7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed silverware stored with handles down. Store with handles up. CDI-container sent to dishwasher. **4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C

Observed damaged and missing plastic moulding around interior of reach-in cooler and freezer door framing. Replace missing and damaged plastic moulding around interior of reach in refrigeration unit and freezer door framing. **4-202.16 Nonfood-Contact Surfaces - C

Detail clean oven/stove. Detail clean dish-machine(interior and doors of scale build-up). Wipe/clean interiors of reach-in freezer and cooler. **4-602.13 Nonfood Contact Surfaces - C

Observed no covered receptacle in women's employee bathroom. **5-501.17 Toilet Room Receptacle, Covered - C

Observed ceiling vent and ceiling around vent dusty. Floor fan in dish area very dusty. Put these areas on a regular cleaning schedule. **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 ice chute collecting residue . Observed sanitizer over 200 ppm Cl. Corrected during inspection 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed quesdillas stored on countertop to thaw prior to cooking. 3-501.13 Use approved thawing methods.

Repeat noncompliance: Observed can opener holder soiled. Thoroughly clean can opener holder. Wipe/clean utensil shelving over three compartment sink. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C

Repeat noncompliance: Observed damaged and missing plastic moulding around interior of reach-in cooler and freezer door framing. Replace missing and damaged plastic moulding around interior of reach in refrigeration unit and freezer door framing. 4-501.11 Maintain equipment in good repair.

Detail clean oven/stove. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Improvemnet from previous inspection.

Observed interior of vat of prep sink, faucet fixture and side of prep sink counter top soiled. Interior of vat of prep sink, faucet fixture and side of prep sink counter cleaned at time of inspection. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P

Observed thermometer hanging in back of new two door refrigeration unit. Place thermometer at the warmest part of refrigeration unit. Place thermometer near the front doors or refrigeration unit. Extra thermometer placed in refrigeration unit near doors at time of inspection. 4-204-112 Temperature Measuring Devices-Functionality - PF

Observed box of juice concentrate stored on clean end of drain board of three compartment sink with soiled utensil/equipment in wash vat of three compartment sink. Do not store or place food products on drain board of three compartment sink. Juice placed on transfer carts at time of inspection. One food prep/ operation at prep sink/ three compartment sink at any given time. 3-305.11 Food Storage-Preventing Contamination from the Premises - C

Store and handle clean utensil/ equipment in or on clean area and in a manner to prevent contamination. Observed thermometer stored in what not bin/basket with cleaning products and supplies. Store thermometer with clean utensil/equipment. Thermometer cleaned and properly stored. Observed can opener holder soiled. Thoroughly clean can opener holder. Wipe/clean utensil shelving over three compartment sink. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C

Observed damaged and missing plastic moulding around interior of reach-in cooler and freezer door framing. Replace missing and damaged plastic moulding around interior of reach in refrigeration unit and freezer door framing. 4-202.16 Nonfood-Contact Surfaces - C

Observed pre wash end of dish machine(pre wash sink, spray arm and nozzle) soiled on dish machine line. Observed vats of three compartment sink soiled. Detail clean pre wash end of dish machine line including cracks and crevices of dish machine and vats of three compartment sink. 4-501.14 Warewashing Equipment, Cleaning Frequency - C

Detail clean oven/stove. Detail clean steam table(front control panel area and control knobs). Wipe/clean toaster and scales. Wipe/clean exterior of dry storage bins/containers. Wipe/clean base of refrigeration and freezer unit. Wipe/clean underside of shelving over steam table. 4-602.13 Nonfood Contact Surfaces - C

Clean floors throughout kitchen and replace broken/damaged floor tiles throughout kitchen and dish washing area. Clean control switch to hood lights and ventilation. Walls and ceiling has been repainted throughout kitchen. Recommend removing pieces of sheet rock from behind pantry door and provide a cover plate to cover valve for can wash water lines. 6-201.11 Floors, Walls and Ceilings-Cleanability - C 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C 6-501.12 Cleaning, Frequency and Restrictions - C

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal drinking cup stored next to preparation sink. Corrected during inspection, cup discarded.

•6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at the kitchen hand washing sink. Corrected during inspection. Paper towels placed at hand washing sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw bacon and raw livermush stored above ready to eat food products. Corrected during inpsection. Products place under ready to eat food products.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ice machine collecting residue at the dispensing area. Corrected during inspection, ice machine cleaned and sanitized.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed food stored on the kitchen sink drain board. Do not use the kitchen sink for food storage.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee with a non-plain ring in the kitchen area.

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 shelf under dish washing sink with rust.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non food contact surfaces of all equipment, interior and exterior, collecting residue. Observed the interior of the toaster with an accumulation of debris. Observed floor fan collecting dust. Keep all kitchen equipment clean.

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 walls and floors throughout the kitchen in need of cleaning. Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed repaired area on kitchen ceiling that needs to be painted.

Observed can opener blade collecting residue, stored as clean. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed butter in refrigerator not date marked, opened. 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 bag of cereal and bag of bread crumbs not properly sealed. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

Observed trays wet stacked. Observed stickers and sticker residue on bowls. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Observed bin collecting residue on outside for food storage. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed drain lines extending into floor drain at dish machine and 3 compartment sink. 5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P

Observed one dusty vent over refrigerator. Observed floor damaged around dish machine area, ceiling repairs not complete. 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. Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

A sign notifying food employees to wash their hands shall be provided at all handsinks. (6-301.14) No hand wash sign posted at hand sink in kitchen.

Properly store raw animal foods to prevent contamination. (3-302.11) Observed open package of raw beef stored over ready to eat items in freezer. CDI-food rearranged.

Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed trays with dried food debris and can opener blade stored as clean. Also observed build up on ice chute. CDI-taken to be re-cleaned.

A food shall be discarded if it is in a container or package that does not bear a date or day. (3-501.18) Observed open package of bologna stored without a date label. CDI-item voluntarily discarded.

Damaged products shall be segregated and held in designated areas that are separated from food, equipment etc. (6-404.11) Observed dented can not segregated and stored amongst food in dry storage.

Wet wiping cloths shall be held between uses in a chemical sanitizer solution. (3-304.14) Observed wet wiping cloths stored on prep counter.

Properly air dry utensils. (4-901.11) Observed cups stacked while wet.

Equipment shall be in good repair. (4-501.11) Repairs needed on corrosion in coolers/shelving and gaskets. Replace any utensils that are not easily cleanable such as utensils with melted handles.

Non food contact surfaces shall be clean to sight and touch. (4-601.11) Clean out crumbs from bins that hold utensils. Clean mold from gaskets on all refrigeration.

Physical facilities shall be kept clean (6-501.12) Cleaning need on floors, walls and ceilings throughout kitchen. Cleaning also needed in hand sink.Physical facilities shall be in good repair. (6-501.11) Repairs needed on walls, floor tiles and wall coving.

Ventilation shall be kept clean to prevent potential contamination of food, equipment etc. (4-204.11) Observed dust build up on floor fan, on ceiling vents, fly fan and hood ventilation over grill.

Facility shall have employee with managerial control who is food safety certified. (2-102.12) Food safety certified manager not on site for entire duration of inspection.

Properly store employee drinks to prevent contamination. (2-401.11) Observed two employee drinks stored over food in cooler. CDI-moved.

Properly store food.to prevent contamination from premises. (3-305.11) Observed several produce items stored in direct contact with shelving in cooler. Instructed employee to wash items first before serving.

Keep equipment in good repair. (4-501.11) Observed corroded shelving in coolers/freezers and gaskets on coolers in poor repair.

... 2-401.11 Eating, Drinking, or Using Tobacco- Do not keep uncovered employee drinks on counter. Observed uncovered employee drinks. Must keep covered with a lid and straw and below food prep surfaces. Also observed employee food stored over food for facility. CDI both moved.

3-101.11 Safe, Unadulterated and Honestly Presented- Food must be in good condition. Observed moldy tomatoes in cooler. CDI thrown away.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- Food must be date marked on date opened if being kept for more than 24 hours inorder to ensure food safety. Observed foods in cooler not date marked. CDI-through instruction.

3-501.13 Thawing- Foods must be properly thawed by running cold water, in refrigerator/cooler, or as a part of the cooking process. Observed soups and sandwich meats thawing at room temperature in sink without running water. CDI by instruction.

3-304.14 Wiping Cloths, Use Limitation- Wet wiping cloths must be stored in sanitizer buckets. Observed a wet wipe cloth on counter.

. 4-602.13 Nonfood Contact Surfaces- Non food contact surfaces must remain clean. Observed cooler and freezer door gaskets needing to be cleaned. Also small freezer needs to be cleaned.

Properly store employee drinks. Observed two employee drinks stored on prep surface. Drinks moved to better location.

Properly date mark TCS, ready to eat, refrigerated open foods. Observed package of bologna and butter without date label. CDI-labeled.

Properly thaw foods. Observed pot roast thawing correctly under running water but did observe frozen crab cakes thawing in boxes on counter at room temperature.

Facility shall be free of insects. Observed flies in kitchen and dead insect in empty plastic container in dry storage.

Properly store foods to avoid contamination. Observed boxes of bread stored on floor of dry storage and bowl of pudding stored uncovered in two door reach in cooler.

Keep equipment in good repair. Observed corroded equipment throughout kitchen such as toaster and most shelving. Repair leak from condenser in two door refrigerator.

Keep non food contact surfaces clean. Observed mold build up on gaskets and walls of refrigeration units.

Keep floors, walls and ceilings clean. Cleaning needed throughout kitchen especially around perimeter of floors and behind equipment.