WILLOW RIDGE MEMORY CARE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed package of sliced deli meat cold holding at 45F in rear reach in refrigerator. CDI, TCS food item was placed in reach in freezer to rapidly chill. -0 pt- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed package of sliced deli meat in rear reach in refrigerator not dated. CDI, TCS food item was date marked for date it was opened. -0 pt-. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. A) Under refrigeration at 41°F (5°C) or less.(B) Under running water at or below 70°F (21°F) with enough velocity to wash away loose particles, as long as the food's temperature never exceeds 41°F.(C) As part of a cooking process. Observed beef chub thawing in prep sink (not under running water) not accordance to notated rule. CDI, beef chub was moved to refrigerator to complete thawing. -0.5 pt-.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead insects under dish machine. Observed sticky pads with dead insects under shelving in dry storage area. REPEAT VIOLATION -2 pts-.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of water stored on the floor in pantry area. -1 pt-.

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 debris build up on top dish machine. REPEAT VIOLATION -0.5pt-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 1 dumpster lid opened during time of inspection. 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/debris beside dumpster area. -0.5 pts-

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 black build up on flooring and walling under dish machine. Observed cleaning needed to flooring under stove. REPEAT VIOLATION -1 pt-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 insects crawling under dish machine. Observed trapper max glue traps sporadically throughout kitchen with dead insects. Per PIC facility is on a routine pest control maintenance plan.

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 minor food debris build up on shelving of reach in freezer. -General comment.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning needed to flooring throughout kitchen to include under cooking equipment, under dish machine, and flooring in dry storage area.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed 1 employee water bottle stored in reach in freezer with facility food. -General comment.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf- Observed opened gallon of milk and open container of boiled eggs in RIC cooler without date mark. Per PIC, both containers were opened yesterday. CDI - PIC dated both containers. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling insect in area under dish machine. Per PIC, facility receives monthly pest control visits. PIC to address pest control visit frequency with facility management.

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 a dented can of green beans not segregated from useable canned food. CDI - PIC removed can to office for return to supplier.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed clean food processor stored in a position that did not allow for self-draining. PIC moved processor to rack to air dry.

4-501.11 Maintain equipment in good repair. Observed ice build-up on interior fan for RIC in kitchen area. Observed ice along door handle and inside of door of RIF in back clean dishes area. PIC to address repair or replacement of cooler and freezer with facility management. 4-502.11(A) Maintain utensils in good repair. Observed spatula with nicks and pits stored with food processor. Replace spatula.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed chlorine dish machine without test kit. PIC provided with chlorine test strips to use until facility can purchase kit. -VR Required (11-21) -

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 walls in kitchen area in need of repair. Observed holes in wall under dish machine area where cove base is detaching from wall. 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 splash on walls behind dish pit area, 3-comp sink area and in dry storage area. PIC to address cleaning frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding door opened during time of inspection.

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 and clean. Observed floor tiles under dish machine damaged and with black build up. Clean/repair. Observed floor tile broken under equipment at main entrance door into kitchen. Repair.

4-501.11 Maintain equipment in good repair. - Observed refrigerator gaskets in need of replacing.

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 water pooling in the bottom of the refrigerator. Needs to be cleaned.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors open. CDI - Doors were closed during the inspection.

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 baseboard in need of repair.

3-302.11(A)(1) Separate ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed strawberries above RTE ham. Ensure unwashed produce is stored below RTE foods. CDI items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine without chlorine sanitizer attached. PIC stated they are supposed to get new bottle of sanitizer in today at noon. PIC stated because they have to wait for sanitizer to come in they stopped using the dish machine and are only using singe service items for service. PIC stated all other dishes are being washed at 3 compartment sink until new bottle brought in. Will follow up to ensure sanitizer brought in. Verification required. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 milk and ham chub that was opened today but will stay in facility for a couple days. CDI items dated. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 kitchen fan with dust build up. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed dead insects on the floor near the dish machine.

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 scoop handle stored touching flour in container. Corrected during the inspection (CDI) - Removed

4-501.11 Maintain equipment in good repair. - Observed gasket in need of repair in tall reach-in freezer.

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 gaskets in need of cleaning. General cleaning in tall reach-in cooler.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken stored with raw beef and precooked chicken in the reach-in freezer. Corrected during the inspection (CDI) - Raw meats were placed in separate containers in the freezer to separate from each other and other food items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed small saucers stored as clean with debris. Person in charge (PIC) informed me that the plates are not being used. Plates should be removed if not being used and also plates should be inverted as to protect the food contact surface.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed dead insects on the floor near the dish machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean metal pans wet stacked. CDI - Pans were rearranged.

4-501.11 Maintain equipment in good repair. - Observed dispenser hanging from the wall in the 3 compartment sink. Needs to be repaired.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors open. CDI - Doors were closed during the inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no certified food protection manager on site during the inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken stored on the same bottom shelf as produce in the tall reach-in cooler. Corrected during the inspection (CDI) - chicken was placed in metal pan to prevent cross contamination.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- Observed eggs and oatmeal at 74/75F in tall reach-in cooler. Eggs and oatmeal were from breakfast and has been cooling since 7:30a. CDI - Items were discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed dead insects on the floor near the dish machine.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed box of melons stored on the floor. CDI - Melons were placed on table.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors open. CDI - Doors were closed during the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed live roach crawling and dead ones during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean metal pans stacked wet. Corrected during the inspection (CDI) - Equipment was rearranged.

5-205.15 Maintain a plumbing system in good repair. - Observed pipe leaking underneath the sink near the dish machine.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shelled eggs stored over pasteurized eggs in reach in. CDI, raw shell eggs were relocated under pasteurized eggs and EHS educated PIC on notated rule. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed sticky pads with dead insects on them throughout kitchen. EHS advises facility to have pest control remove sticky pads once dead insects appear on them. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few live roaches on wall behind dish machine. Per conversation with PIC, facility is still on schedule with their pest control treatment plan.

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 handle stored in large white plastic bin housing flour. EHS educated PIC on notated rule and handle was removed from flour.

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 detailed cleaning needed to flooring throughout kitchen (under dish machine area, under cooking equipment).

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine not dispensing sanitizer during time of inspection. EHS advised facility to utilize 3 compartment sink to sanitizer utensils after being cleaned in dish machine until sanitizer is restored to dish machine. 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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches on top of dish machine. Observed dead roaches on sticky pads throughout facility. EHS advises facility to continue to keep up with pest management plan. Points not escalated due to facility under a active plan with exterminator, last extermination was on March 2, 2023.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 1 dumpster sliding door partially opened during time of inspection.

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 brown build up on upper walling located in mop sink room within kitchen. Observed detailed cleaning needed to flooring under dish machine. EHS advises facility to clean walling and flooring where needed within facility. Improvement has been made from previous inspection report.

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 cooked pasta and cooked chicken not date marked in front reach in. CDI, both TCS food items were properly marked for date of prep.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roaches on sticky roach traps located on flooring under dry storage shelving and under dish machine. Facility is currently working with a pest control company to treat pest. Improvements have been made from previous inspection reports.

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 detailed cleaning needed to flooring throughout kitchen (under cooking equipment, under dish machine/behind dish machine, and flooring in dry storage area).

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 operations without a certified food protection manager.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Initially observed handwashing sink within the kitchen area with no available paper towels. CDI - PIC placed a roll of paper towels above the handsink for immediate access.

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 unwashed produce stored over ready-to-eat foods in reach in cooler. Observed improper storage order of multiple open packages of raw animal foods and ready-to-eat foods within the reach in freezer, i.e. raw patties being stored above ice cream sandwich bars, raw frozen beef fritters stored over sherbet cups, etc. CDI - Open freezer packages were properly reordered within the reach in freezer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple live roaches within the kitchen area.

4-502.11(A) Maintain utensils in good repair. Observed two food service utensils stored as clean with significant wear and tear, namely one silicon mixing spatula and the plastic handle of one serving spoon. CDI - PIC collected the damaged utensils and set them aside for disposal.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no available test kit or indicating test strips for sanitizer solution. CDI - Regulatory authority provided sanitizer test strips.

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 residue on the exterior surface of equipment throughout the kitchen area, namely the oven and dish machine. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open door. CDI - Dumpster door was closed before returning to the interior premises.

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 in multiple points within the kitchen area in need of additional cleaning, namely beneath the oven area and the dish washing machine. REPEAT

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety EHS asked employees of the reportable illnesses and symptoms that they are required to know. Per conversation employees were not completely knowledgeable. EHS advises PIC to start going over the reportable foodborne illnesses and symptoms more frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .Observed cartons milk cold holding at 48F in reach in refrigerator. CDI, cartons of milk placed in reach in freezer to rapidly chill.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed flour in large rolling bin not labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitizer at 0ppm quat sanitizer.

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 detailed cleaning needed to non-food contact surfaces of equipment throughout kitchen to include outside/inside of dish machine, hot holding and cold holding equipment throughout.

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 detailed cleaning needed to flooring throughout kitchen especially under dish washing machine area.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead insects under dish washing machine. EHS advises facility to increase pest management control.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping clothes stored on hot holding well.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed detailed cleaning needed within reach in freezer and on top of dish machine. EHS advises facility to increase cleaning frequency of non food contact surfaces throughout kitchen .

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 detailed cleaning to flooring in kitchen particularly under dish machine, cold holding equipment, stove, and in pantry area.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF. Per conversation with food staff, incorrect symptoms were told to EHS. CDI, EHS educated food staff on the correct symptoms/illnesses outlines in code 2-201.11(E).

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce stored over RTE sandwiches, deli meat, sliced cheese, and pasta salad. CDI, unwashed produce was moved below RTE foods and EHS educated food staff.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead roaches under dish machine. REPEAT VIOLATION.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed 2 boxes of single service lids and cups stored on the floor in dry storage area. CDI, PIC moved single service articles off the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on the top of dish machine. Observed general cleaning needed to the outside of cold holding equipment throughout kitchen.

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 detailed cleaning needed to floor throughout kitchen especially under dish machine area. REPEAT VIOLATION. (EHS observed only door leading to outdoors in kitchen jammed and not allowing food staff to exit in case of emergency, although this violation is not regulated in the NC 2017 Food Code, EHS deemed it necessary to mention this on the report).

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink located at entrance into kitchen. CDI, paper towels supplied to handsink.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce (onions, zucchini) stored over ready to eat sauces, cooked bacon, and cream cheese. CDI, EHS educated PIC on storage order and unwashed produce was stored below RTE foods.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead and alive insects under dish washing machine area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one sliding door to dumpster opened during time of inspection.

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 residue build up to floor throughout kitchen, detailed cleaning needed to flooring throughout kitchen.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed pan of cooked chicken breast sitting in the oven (turned off) at 91F. Observed 3 leftover plates for residents sitting on serve line with contents around 85F. Corrected during the inspection (CDI) - Chicken and leftovers were voluntarily discarded. -1.5pt-

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed insects underneath the dish machine. Increase pest management. -1pt-

4-502.11(A) Maintain utensils in good repair. - Observed metal spoon with plastic handle burned. CDI - Spoon with discarded. -0pt-

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 wall near soap dispenser in need of repainting. -0pts-

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 gallon of milk opened yesterday not labeled. 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 cheese dated for 11/01. Corrected during the inspection (CDI) - Cheese discarded. -1.5pts-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - Observed touch up paint needed in the kitchen. -0pts-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels accessible at handwashing sink in restroom.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cans of tomatoes on floor in dry storage area. CDI- Placed on shelf.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping clothes held in sanitizer solution reading 0ppm.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils stored as clean in a tub with food debris in it. CDI- PIC stated he will voluntarily dispose of them.

4-502.11(A) Maintain utensils in good repair. Observed several handles on utensils used for cooking not easily cleanable and in need of replacement.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for sanitizer in 3 comp sink or for dish washer. CDI- PIC had some given to him without the color chart to read them. VERIFICATION REQUIRED 1/24/20

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed can wash in need of a hose vaccuum breaker. CDI- Explained to PIC that they need to get a hose vaccuum breaker, such as one with ASSE rating 1011 or 1052. Also showed him on my phone what they look like.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several mattresses behind dumpster and other garbage.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall damage around can wash in need of repair. Observed some wall damage next to prep area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer not registering on test strip. Single drop observed coming from line into dish machine. Needs to be repaired. VERIFICATION REQUIRED. -1.5pts- NOTE: Single service articles will be used. Maintenance was contacted.

4-501.11 Maintain equipment in good repair. - Observed reach-in cooler #2 reading at 35F but internal temperature is 46F. Water placed in reach-in used to check temperature was 46F. Needs to be repaired. Supplement shake which requires refrigeration was at 48F, which was discarded. -1pt-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed several trash items littering around the dumpster area. Needs to be cleaned. -0.5pt-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed food items above 45F in refrigeration units within the kitchen. See temperature chart. Corrected during the inspection (CDI) - Items were voluntarily discarded. -1.5pts- VERIFICATION REQUIRED within 10 days.

4-501.11 Maintain equipment in good repair. - Observed thermometer on refrigerator reading at 39F but food items were above 45F dated for 9/6. Needs to be repaired. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed domestic refrigerator being used in the kitchen for potentially hazardous foods in addition to commercial units. Potentially hazardous items must be stored in ANSI certified equipment. -1pt-

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 floor underneath dish machine in need of cleaning. -0.5pts-

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed boxed items stored above ready to eat foods. Corrected during the inspection (CDI) - Items were rearranged. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed boxed cabbage stored above ready to eat salad mix. CDI - Items were rearranged. -0pts-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed slicer with food debris on blade that was stored as clean. CDI- Item was taken to the sink to be cleaned. Observed underside of steam table with dried food debris. Needs to be cleaned. -1.5pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed some handles on cabinet doors in need of wiping down. -0pts-

5-205.15 Maintain a plumbing system in good repair. - Observed sink leaking near the dish machine. Needs to be repaired. REPEAT. -1pt-

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 floor around grease traps in need of cleaning. -0pts-

3-302.11(A) Separate the different types of raw animal foods. -P- Observed frozen raw chicken in plastic wrap stored above raw frozen beef and ready to eat chicken and meatballs in intact packaging. Corrected during the inspection (CDI)- Chicken was removed and storage order was rearranged. -0pts-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P- Observed grits in reach-in cooler at 88F. Was cooling since the end of breakfast at 8am. Expired the two hour mark. CDI- Grits were voluntarily discarded. -1.5pts-

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 grits within reach-in cooler cooling within a plastic container with the lid on. Spoke with person in charge (PIC) about proper cooling methods. CDI- Grits were discarded. -0.5pts-

4-501.11 Maintain equipment in good repair. - Observed grease trap leaking underneath the sink. Needs to be repaired. -0pts-

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 several items in the reach-in cooler that had expired the 7-day window. Items were dated for 11/27, 12/12, 12/10 and 12/09. Corrected during the inspection (CDI)- All out dated food items were discarded. -1.5pts-

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed drain flies underneath the dish machine. Increase pest management. -0pts-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed food items stored on the floor in the dry storage area. Ensure that food items are relocated to shelving. -1pt-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no test strips for chlorine sanitizer at dish machine. -0.5pts-

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 on the floor around grease trap underneath the dish machine. Floor needs to be cleaned. -1pt-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF: Educate on reportable foodborne illnesses/symptoms, as well as, exclusions/restrictions. CDI-by instruction. Signage existing in facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed pan with food residue stored clean. CDI-placed in dish machine and cleaned. Observed area around juice drink nozzles with build up. Observed blade on table top can opener with food debris. CDI-cleaned during inspection.

5-402.12 Grease Trap - C: Observed leak at grease trap at 3 comp sink. Work order placed.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floors needing to be cleaned in corners and behind equipment. Observed black residue on window pane at dish machine. Repair.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer concentration at 0ppm in dish machine. Disposables will be used until technician can rectify the situation. Technician was called during inspection. VERIFICATION REQUIRED -1.5pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed sandwiches that had been prepared 10 minutes prior to inspection according to PIC sitting on the counter top. Sandwiches were observed at 59F at 9:07am before hitting 48F at 10:12am. Sandwiches were placed in reach-in to cool down to cold holding temperature. -1.5pts-

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 sliced turkey, salami and cheese without a date label. Observed turkey chub with a date of 5/17. CDI- All items were voluntarily discarded. REPEAT. -1.5pts-

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 ham sandwiches sitting on counter top, wrapped in plastic. According to PIC sandwiches were prepared 10 minutes prior to inspection. CDI- Sandwiches were placed in reach-in cooler to properly cool. -0.5pts-

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed openings around air conditioning unit in the kitchen. Needs to be repaired. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed drain flies present under dish machine. Needs to have pest management visit more frequently. -0pts-

4-501.11 Maintain equipment in good repair. - Observed torn gaskets on tall reach-in freezer. REPEAT. -2pts-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed items such as broken chairs and a mattress on the ground around dumpster. Needs to be removed. -0.5pts-

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 heavy build up on floor under dish machine. Needs to be cleaned. REPEAT. -1pt-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed two resident plates stored above hot well containing eggs and grits at 88F and 87F, respectively. -1.5pts-

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 chub of turkey in reach-in cooler dated for 1/18/18. CDI- Turkey was discarded. -0pts-

4-501.11 Maintain equipment in good repair. - Observed torn gaskets on reach-in freezer. Needs to be repaired. -1pt-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed microwave with food debris inside. Observed debris build up on spice rack. Needs to be cleaned. -0.5pts-

5-205.15 Maintain a plumbing system in good repair. - Observed piping under three compartment sink leaking. Observed handle at mop sink leaking. Needs to be repaired. -1pt-

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 wall at mop sink. Observed staining on the floor under dish machine area. Minor touch up paint needed in the kitchen. REPEAT. -1pt-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed frying pan stored as clean with debris on it. CDI- Frying pan was relocated to three compartment sink. Observed measuring cups stored as clean with greasy residue. CDI- Removed to be cleaned. -1.5pts-

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 styrofoam cup in flour used as scoop. Scoops with handles preferred which does not come in contact with food. -0.5pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed build-up on oven surface. Observed debris collecting on steam table. Observed debris collecting on shelving under spices. Observed build up inside dish machine. Needs to be cleaned. -0.5pts-

5-501.17 Toilet Room Receptacle, Covered - C - No trash can observed in employee bathroom on hallway. Trash can needs to be provided. -0.5pts-

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 wall damage near puree machine, needs to be painted. 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 staining to the floor underneath sink and debris collecting. Needs to be cleaned. -1pt-

6-303.11 Intensity-Lighting - C - Observed light out over near equipment storage. Needs to be replaced. -1pt-

2-401.11 Eating, Drinking, or Using Tobacco - C Observed an employee in the kitchen eating cereal.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish was stored next to and above ready-to-eat (fully cooked) sausage and beef patties in the freezer. CDI - food products were rearranged in the proper storage order. (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 Observed sliced deli meat and fully cooked meat balls were not dated. CDI- both items were voluntarily discarded. Also observed some dates were smudged and hard to read. Recommend using a label that will not smudge.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can present at both hand washing sinks. 5-501.115 Maintaining Refuse Areas and Enclosures - C Observed litter scattered in paved dumpster area and in the nearby grassy area. (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 the window AC unit was dusty, and the flooring beneath the food racks in the pantry and beneath equipment in the kitchen with crumbs and debris. (NO POINTS)

6-303.11 Intensity-Lighting - C Observed only 4fc of light in the equipment storage area. Provide at least 20fc of light in utensil and equipment storage areas.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw ground beef was store with RTE hiot dogs in the freezer and raw bacon was stored above RTE sausage.

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 3 opened packages of deli meat were not labeled with the date. CDI - All items were voluntarily discarded. 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 a date on an opened package of bologna was 2/2 and a bucket of boiled eggs were dated 12/21. CDI - bothe items were voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed a can of sterno was stored with pots and pans and a lighter stored on top of a box of clean gloves.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed both thermometers were inaccurate by 7 degrees. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only wide probe thermometer was available for use. Provide a thin probe thermometer for measuring food temps of thinly slices sausage, bacon, etc.

(NO POINT DEDUCTION) 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wipeing cloth was stored on the countertop.

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 scoop handle stored touching the food inside the sugar container, and a styrofoam cup was stored inside the flour.

4-602.13 Nonfood Contact Surfaces - C Observed spice rack, and spice containers with excessive amount of residue/spillage, the reach in unit with dried debris on interior shelves, gasket and exterior. Also observed the experior surface of the sugar/salt/flour bins with dried food debris and residue. Keep all non-food contanct surfaces clean.

(NO POINT DEDUCTION) 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster door was left open, and litter scattered inthe grassy area near the dumpster.

(NO POINT DEDUCTION) 6-303.11 Intensity-Lighting - C Observed a light not working in the food storage pantry, and one not working in the kitchen.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed scrambled eggs in bag cooked yesterday morning without dates present. Corrected during inspection- eggs were voluntairly discarded on site. 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 strawberry glaze dated 11/11/16. Corrected during inspection- glaze was discarded on site.

Repeat Non Compliance:4-602.13 Nonfood Contact Surfaces - C Observed debris build up present in bottom of reach in freezer.

(NO POINTS DEDUCTED)6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed bottom side of window casing at right side of dish machine in need of cleaning. Dark residue collecting on/at sill.

2-102.12 Certified Food Protection Manager - C Person in charge with ANSI accredited food protection manager certification not present during inspection. Must have ANSI accredited certified person in facility during all hours of operation. Repeat Non Compliance.

(NO POINTS DEDUCTED)6-301.12 Hand Drying Provision - PF Each hand washing sink shall be provided with individual paper towels. Observed hand sinks not provided with paper towels. Dispenser present, but paper towels were jammed and not dispensing.

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 opened bag of cheese wrapped in suran wrap not dated in reach in cooler. Corrected during inspection- bag of cheese was dated. (REPEAT NON COMPLIANCE) 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. Obsered salomi dated 9/10/16. Food had exceeded holding date and was Corrected during inspection- salomi was voluntairly discarded on site.

(NO POINTS DEDUCTED)3-501.13 Thawing - C Thawing shall be accomplished by using refridgeration that maintains food temperature at or below 45F or completely submerged under running water at 70F or below. Observed bin of raw pork chops stored out in prep sink thawing. Per operator meat was just pulled to get ready for dinner. Corrected during inspection- Meat was placed in container, covered and placed in reach in cooler at bottom shelf.

(NO POINTS DEDUCTED)6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed bottom side of window casing at right side of dish machine in need of cleaning. Dark residue collecting on/at sill.

Repeat Non Compliance: 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal drinks stored on top of table with purses above establishment pots pans and other items. **Provide a designated area for personal food items separate from establishment food..

(NO POINTS DEDUCTED) 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed soda gun nozzle collecting pink residue. Corrected during inspection - nozzle was removed and washed, rinsed and sanitized.

3-304.14 Wiping Cloths, Use Limitation - C Observed wiping cloth bucket stored out on prep surface. Corrected during inspection - bucket was relocated underneath prep top surface.

C(NO POINTS DEDUCTED) 4-904.11 Kitchenware and Tableware-Preventing Contamination - C Observed single service cups not protected by plastic sleeve.

4-602.13 Nonfood Contact Surfaces - C Observed debris build up present in bottom of reach in freezer.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed food debris located under dish machine in need of cleaning.

Repeat Non Compliance: 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal food (Mountain Dew) was stored above and with establishment food. **Provide a designated area for personal food items separate from establishment food..

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 container of ham located in reach in cooler without date present. Operator stated food was cooked yesterday. Corrected during inspection - date was placed on container. 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 deli meat in reach in cooler labeled 2/20/16. Corrected during inspection - deli meat was voluntairly discarded.

(NO POINTS DEDUCTED) 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 cut cucumbers wrapped tightly after am prep. Corrected durin inpsection. Wrapping was peeled back allowing cold air to flow.

33-304.14 Wiping Cloths, Use Limitation - C Hold - in use wiping cloths in sanitizer between uses. Observed sanitizer wipe clothes stored out on surface and not in buckets. Corrected during inspection - wipe clothes were taken and placed in sanitizing buckets. Repeat Non Compliance.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Keep the equipment clean to aviod build up of dust, food residue or debris. Observed reach in freezer collecting debris at bottom. Observed sticky residue present on outter surface where lid closes at ice machine. Residue was separate from ice.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed several items in the "Delfield" reach-in unit were 52-56F (ham, yogurt, raw eggs, liquid eggs, sliced cheese, shredded cheese, garlic in oil, pimento cheese, raw bacon). **Maintain TCS foods in cold holding at 45F or less. CDI - All items were voluntarily discarded. ***A FOLLOW-UP VISIT WILL BE MADE WITHIN 10 DAYS TO VERIFY REPAIR OF THE "DELFIELD" REFRIGERATOR.***

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed a large container of hard boiled eggs were dated 12/13/15. **Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. CDI - The eggs were voluntarily discarded.

(NO POINT DEDUCTION - 3-501.13 Thawing - C Observed raw ground beef thawing in a sink of warm water above 70F. **Use approved thawing methods; by refrigeration below 45F, as part of the cooking process, or under running water less than 70F. CDI - corrected by instruction; beef was placed in a pan under running water at 63F

NO POINT DEDUCTION - 3-602.11 Food Labels - PF Observed the salt container was not labeled. **Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed the ice scoop handle was completely broken off, and the flour bin lid was missing. **4-501.11 Maintain equipment in good repair.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal food (creamer) was stored above and with establishment food. **Provide a designated area for personal food items separate from establishment food.

General Comment: Observed: Raw eggs stored over a container of grape juice. Grape juice had a lid on it. CDI. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

General Comment: Observed: A knife stored clean with lettuce residue on it. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf CDI by washing and sanitizing item.

Observed: Fish removed from a reach in cooler and stored on top of a cook top, waiting to be cooked in the oven. The fish was at 80-90F. Advised staff to cook 2 racks of fish and place the 3rd rack in the reach in until there was room in the oven. CDI by following advice. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed: The display thermometer on the reach in unit and in the reach in unit not working and not indicating a proper temperature. 4-203.11 Food thermometers shall be accurate to +/-  2 degrees Fahrenheit .-Pf A verification visit will be made in 10 days to chekc for comliance.

Observed: A coffee mug used as a scoop and the handle was down in the food product. 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. CDI by removing mug.

Observed: Plates and bowls stored upright and not in a cabinet. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. CDI by re-stacking items.

Observed: A heat damaged pot handle and a label still on a ladle after being used and sanitized.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 CDI by discarding items and removing label.

Observed: The dish machine not dispensing chlorine during the sanitize cycle. 4-501.15 Operate a ware washing machine in accordance with data plate. Sanitize items in the 3 comp sink until fixed. A verification visit will be made in 10 days to chekc for comliance.

Observed: The wire rack that the dishes stay on dirty and the bottom of the reach in freezer interior dirty. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed: Minor wall damage throughout kitchen. Walls in need of cleaning behind equipment. 6-501.11-12 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 and kept clean.

2-102.12 Certified Food Protection Manager - C Person in charge with ANSI accredited food protection manager certification not present during inspection. Must have ANSI accredited certified person in facility during all hours of operation. Repeat Non Compliance.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Equipment food contact surfaces shall be clean to sight and touch. Observed debris on top surface of ice machine. Corrected on site surface was cleaned. Observed can opener with debris present - Corrected on site can opener was placed in two compartment sink.

6-501.111 Controlling Pests. Keep premises free of insects, rodents, and or pests. Observed 1 insect present in office area. Continue to use pest exterminating company.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Store food in clean, dry location, not exposed to contamination. Observed opened bag of fried onions on top of microwave. Bag was sealed and placed in dry storage.

3-304.14 Wiping Cloths, Use Limitation - C Hold - in use wiping cloths in sanitizer between uses. Observed sanitizer wipe clothes stored out on surface and not in buckets. Corrected during inspection - wipe clothes were taken and placed in sanitizing buckets. Repeat Non Compliance.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C Knives, forks and spoons, spatulas, and other utensils shall be presented so that handles are touched by employees. Observed forks and other utensils not inverted in kitchen area near microwave and in dry storage area.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store single-use and single-service articles to prevent contamination and at least 6" off the floor. Observed boxes of container lids and other boxes stored on floor of office.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Maintain equipment in good repair. Observed hand sink near cafeteria seating area cracked on the bottom left hand side. Repeat Non Compliance. Observed left door gasket in need of repair. Gasket not sticking and door pops open when shutting the right door.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Keep the equipment clean to aviod build up of dust, food residue or debris. Observed microwave collecting debris on bottom surface, reach in freezer, and on shelving rack of reach in cooler, and dried up grease present on outter pan surface stored on utensil shelf. Observed sticky residue present on outter surface wher lid closes at ice machine. Residue was separate from ice.

2-102.12 Certified Food Protection Manager - C Person in charge with ANSI accredited food protection manager certification not present during inspection. Must have ANSI accredited certified person in facility during all hours of operation. Repeat Non Compliance.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed puree container, ice bucket where ice scoop container and spatula utensil with food and or debris present stored clean. Corrected during inspection - Puree container ice bucket and spatula were placed in 3 compartment sink. Repeat Non Compliance.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed ham from unknown date wrapped in plastic stored in bottom shelf of reach in cooler on left side of kitchen upon entrance. Observed sausage patties wrapped in plastic in reach in cooler near ice chest without proper date markings, as well as chicken previously cooked and house made ranch.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Maintain equipment in good repair. Observed hand sink near cafeteria seating area cracked on the bottom left hand side.

4-602.13 Nonfood Contact Surfaces - C Keep the equipment clean to avoid build up of dust, food residue or debris. Observed microwave with debris present on inside surface.

2-102.12 Certified Food Protection Manager - C. Person in charge with ANSI accredited food protection manager certification not present during inspection. Must have ANSI accredited certified person in facility during all hours of operation.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employees handle dirty dishes then with same gloves store away clean utensils. Change of gloves needed before switching activies. Corrected during inspeciton - hands were washed, new gloved placed on and activities were handled.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed clean plates, puree container, muffin tray, ice bucket where ice scoop container and spatula utensil with food and or debris present stored clean. Corrected during inspection - plates and muffin tray were re-sent through dishwasher. Puree container ice bucket and spatula were placed in 3 compartment sink.

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 ham wrapped in aluminum foil used from previous night in reach in cooler without date marked. Corrected during inspeciton - Ham was pulled and placed the correct date.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer was cloth stored partially out on surface and in solution of nozzles soaking near dishmachine. Corrected during inspeciton - wash rag was removed and placed in sanitizing container, and nozzles were removed solution was dumped and new sanitizing solution was created for nozzles.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service plates and cups stored on floor in office area of kitchen. Corrected during inspection - plates and cups were moved and stored on shelf in dry storage area.

2-102.12 Certified Food Protection Manager - C Person in charge with ANSI accredited food protection manager certification not present during inspection. Must have ANSI accredited certified person in facility during all hours of operation.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Equipment food contact surfaces and utensils shall be clean to sight and touch.Observed Robo Cape blade with debris on top side of surface. Corrected during inspection - item was pulled and placed in 1st compartment for soaking. Repeat Non Compliance: Observed build up on inside lining of juice machine gun. Corrected during inspection - nozzle was removed and placed in 1st compartment sink of soaking.Repeat Non Compliance: Observed iniside lining and grate where water falling containg black debris on top corners. Corrected during inspection - ice was removed from bin and inside lining was cleaned properly.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P A chemical sanitizer concentration during mechanical process shall meet correct concentrations 50 - 200 ppm. Observed build up of chemical in clear sanitizer line. When placing chlorine test strip under dropper test strip was bleached out, but when placing in vat test strip returned clear. During process of placing test strip under dropper line was squeezed to produce drops. Maintenance was called and will be out later this afternoon. Until dish washer is fixed and dispensing at proper concetrations facility must use paper products.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Maintain TCS foods in cold holding at 45F or less. -PObserved reach in cooler with doors having trouble closing. Per operator Doors were left open for extended period of time from previous night and upon arrival operator already in process of pulling items. Items were voluntary discarded by operator including puraed products, choclate shakes, butter packets, relish, and other items. Items read "keep regrigerated".

Repeat Non Compliance: Observed pans stored on shelving near 3 compartment sink to be wet stacked with water present on underside of 1st stacked pan.4-901.11 Equipment and Utensils, Air-Drying Required - C Repeat Non Compliance: observed pans stored on shelving near 3 compartment sink to be wet stacked with water present on underside of 1st stacked pan.

4-202.15 Can Openers - C Cutting or piercing parts of can openers shall be readily removable for cleaning. Observed can opener with residue present on blade in need of cleaning. Corrected during inspection - can opener was removed and soaked in 3 compartment sink.

2-102.12 Certified Food Protection Manager - C: Person in charge with Ansi accredited food protection manager certification not present during inspection. Must have Ansi accredited certified person in facility during all hours of operation.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean inside ceiling of microwave, heat well, and juice machine gun. CDI- cleaned during inspection

6-501.111 Controlling Pests - PF: Eliminate ants fron kitchen. Seen near reach in cooler and freezer.

4-601.11 Food contact surfaces clean. Clean inside ice machine so that it is clean to site and touch. CDI- cleaned during inspection. 4.601.11(c) Non food contact surfaces clean. Clean inside dish machine. 4.601.11 equipment food contact surfaces frequency. Clean tubing and nozzle gun of lemonx liquid machine. Need paperwork from provider.

4-901.11 Air drying. Bus pans stacked wet. Must air dry completely.

5.202.14 Backflow prevention device, design standard. Need a backflow prevention device on mopsink. (hose attached). Designed for continuous pressure. 5.205.15 system maintained in good repair. Hand sink @ front door needs to be recaulked.(corrected during indpection). repair leaking plumbing under 3 comp sink and at faucet at spray nozzle at dish machine. Maintenance corrected during inspection.

5-501.17 Toilet Room Receptacle, Covered. Need covered receptacles in ladies room and employee restroom.

6-501.11 Repairing Fixtures. Replace burned out light bulbs in mopsink room

2-103.11 (M) Person in Charge-Duties - PF: The PIC shall ensure that all food employees are informed of their responsibilities of reporting certain aspects of their health. Observed no Health Policy in place and employees unclear in knowledge of symptoms and reportable illness. CDI- left forms for employees.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Food contact surfaces shall be clean to sight and touch. Observed greasy and solid food residue attached to equipment and utensils stored as clean. CDI- returned to cleaning process.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: A quaternary ammonium compound solution shall have a minimum temperature of 75 F. Found quat sanitizer in sink at 65 F.

3-304.14 Wiping Cloths, Use Limitation - C: Cloths in use for cleaning counters shall be maintained dry. Cloths used for wiping spills shall be stored in a sanitizer of approved strength between uses. Observed wet cloths on surfaces in kitchen.

4-302.14 Sanitizing Solutions, Testing Devices - PF: Maintain a sanitizer testing device for testing sanitizers. Observed strips damaged / outdate; not registering concentration of product. CDI- new test strips found.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency: Keep ice machines clean. Observed build-up of mold on interior of ice machine.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness: After cleaning food contact surfaces shall be properly sanitized. Observed low temp dish machine not sanitizing during use.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Food contact surfaces shall be clean to sight and touch. Observed food attached to rubber spatula. Spatula also damaged ( see # 45).

8-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Keep TCS foods cold at 45 F or below. Observed small packets of coffee creamer sitting out at room temperature at 81 F. Product requires refrigeration. CDI- discarded.

4-302.12 Food Temperature Measuring Devices: Obtain a thermometer with a thin probe to measure thin foods. Observed no thermometer appropriate for measuring thin foods.

Keep utensils and eqipment in good repair and condition. Discard utensils when damaged. Observed rubber spatula damaged with food attached.

Better cleaning of floors and walls needed, especially around dish machine in tight areas on floor around equipment.

7-204.11 Sanitizers, Criteria-Chemicals sanitizers and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940. Observed disinfectant being used as quat sanitizer in spray bottle at toxic levels (well above 400ppm concentration). CDI, advised dietary manager to discontinue use of disinfectant & use quat sanitizer from 3 compartment sink at correct strength. Repeat, Corrected During Inspection.

General Comment: Provide properly sized thin probe thermometer for use in thin food products. Observed thick probe dial thermometer available for use, CDI by instruction: Corrected During Inspection.