UNIVERSITY PLACE NURSING AND REHABILITATION CENTER

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 - Observed employee washed hand and then turn the faucet knob off with bare hand. Hand washing sign posted at hand sinks. CDI- proper hand washing discussed with employees and PIC, correct hand washing was demonstrated by another employee during the inspection. Ensure to always follow correct hand washing at all time. 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 .

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. - Observed dishwasher run through several times and not reaching the temperature of 160F. The dishwasher shall be fixed and work properly. At the meantime, all dishes shall be sanitized at 3 compartment sinks until the machine is fixed. VERIFICATION NEEDED -1.5 pts- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed egg salad/tuna salad, ham and cheese sandwiches, all wrapped in plastic bag folded, placed in a deep bus-tub container, put in double door refrigerator to cool. The cooling rate is very slow and/or not moving at all within a hour. CDI- PIC and EHS discussed different cooling methods, experience way to cool and also put in WIF to quickly cool during inspection. Items cooling down quicker in WIC/WIF rather than refrigerator. Ensure to use proper cooling methods at anytime -1 pts-

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed drain flies in the kitchen. Keep free of flies at anytime. -0 pts-

4-502.11(A) Maintain utensils in good repair.- Observed damaged around corners of food trays on speed rack. Ensure to keep all food equipment and utensils in good repair. -0 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 damaged wall back of kitchen office leading to dishwasher area, repair needed. -0 pts-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.- Observed employee is eating banana on the prep counter where the microwave is right when walking out the WIC. PIC redirects the employee behavior and asked for clean up and hand washing at the time of inspection. -0 pts-

5-202.12 Provide at least 100F water at handsinks.- Observed hand washing sink next to dishwasher measured at 70F. -0 pts-

REPEAT 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 raw bacons on trays on speed rack above RTE foods. CDI- PIC removed and rearranged items correctly at the time of inspection. Proper food storage discussed in detail with PIC at the time of inspection. -1.5 pts-

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed egg/ham, turkey sandwiches, soup cups on sheet pan on speed rack in WIC holding temperature above 41F. an Observed purée from 2 days ago holding temperature at 44F. CDI- PIC volunteer to discard item at the time of inspection. -3 pts-

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed egg salad in metal container wrapped tight with plastic on top trying to cool in refrigerator. In about 17 minutes the temperature only dropped 2 degrees. The cooling rate is very slow and probably will not make it in time allowed. CDI- PIC unwrapped items and put in WIF to quickly cool. Cooling methods discussed with PIC at the time of inspection. -0.5 pts- Points remain the same at this time.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee came in from the outside with the trash bucket, then go straight to the stove where cooking is happening, grabbed the rag to wipe down the surface and touched two empty clean metals pan as it sit waiting for food to be transferred when done. CDI- PIC corrected employee and hands washed properly. Hand washing education provided. Ensure hand washing is happening when changing tasks. -2 pts-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel in the dispenser near the dishwasher. CDI- Paper towel provided at the time of inspection. Ensure to provide all hand washing supplies at all time at all hand sinks. -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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed in WIC, two boxes of raw bacon stored on shelving next to/touching boxes of ready to eat foods. Two boxes of raw pork tenderloin stored next to/touching boxes of unwashed produce. CDI- PIC rearranged items in corrected order at the time of inspection. -0 pts-

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, 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 covered with dry food residues. CDI- PIC cleaned and sanitized item at the time of inspection. -0 pts-

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed cooked ground in a metal pan in WIC temperature measure 44F. CDI- PIC discarded item at the time of inspection. Point remain the same. -1.5 pts-

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed ground beef packed up tight in one small metal pan and covered with plastic wrap trying to cool from a night before. It cannot cool in time. Current temperature is 44F. CDI- PIC discarded item. Cooling methods discussed with PIC at the time of inspection. -0.5 pts-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies inside the kitchen near dishwasher area. Keep flies out of kitchen. -0 pts-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed on the floor in WIF. PIC stated that delivery come Monday and Thursday. CDI- an employee is working on getting all food boxes on shelving at the time of inspection. Ensure to put all boxes up off the floor by the end of each shift. -0 pts-

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 no vomit/diarrhea plan in kitchen. EHS emailed facility a vomit/diarrhea clean up plan.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up on ice machine chute.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed purée green beans and purée meat reheated to below 165F. CDI, purée green beans and purée meat reheated to 165F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed purée green beans and purée meat hot holding below 135F. CDI, TCS food items were reheated to above 165F.

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 several TCS food items cold holding above 41F, refer to temperature chart, in walk in cooler. VR required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed purée eggs and sausage gravy served for breakfast, cooling in walk in cooler tightly covered with plastic. CDI, plastic vented to allot rapid air flow throughout TCS food items.

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 several floor tiles cracked throughout kitchen (behind dish machines, under serving equipment). Observed 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 under serving/cooking equipment. Observed detailed cleaning needed to walling within dish pit area and sporadically throughout kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink in dish area blocked with trays. CDI, trays removed from handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink in dish area and near dry storage closet. CDI, paper towels supplied to handsinks. 6-301.14 Handwashing Signage - C. Observed no handwashing sign at handsink located in men restroom. EHS left facility with a handwashing sign.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed turkey sausage hot holding at 109F. CDI, turkey sausage reheated in steamer to 165F.

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 pan of corn in walk in cooler with no date mark. CDI, PIC voluntarily discarded corn. Observed opened shredded cheese with no date mark in walk in cooler. CDI, PIC date marked cheese.

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 plastic lids stored on the floor to dry storage area. Observed box of Styrofoam to-go-containers behind hot holding line stored on the floor. CDI, PIC placed single services boxes on shelving in dry storage area.

4-501.11 Maintain equipment in good repair. Observed steamer with active leak. Observed 1 door to oven missing. Per conversation with maintenance facility is aware of oven door missing and is working to order a new oven.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to outside of equipment on cook line and to equipment throughout kitchen, shelving in walk in cooler, transfer carts, and exterior of storage bins.

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 flooring to walk in freezing with debris/food and in need of cleaning. Observed cracked floor tile under dish area and sporadically throughout kitchen. Observed minor ceiling damage near 2 door reach in refrigerator. EHS recommends facility repair cracked floor tile throughout kitchen, thoroughly clean flooring throughout kitchen, repair ceiling damage, and touch up paint to ceiling where needed. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed flooring in walk in cooler in need of repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Food safety training shall be ANSI accredited; Observed PIC not trained in a ANSI accredited program.

NO POINTS DEDUCTED 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans stored clean with food debris stuck to surfaces; CDI pans pulled and placed into dirty dish pit.

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 cooked sausage links and patties stored inside walk-in cooler tightly sealed measuring 54F; management did not have a answer for how long the products had been inside walk-in cooler. CDI product discarded by management. Education given on proper cooling.

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 sausage patties and links cooling inside walk-in cooler inside sealed large containers. CDI education provided and products discarded due to violation under #18 failing to meet cooling parameters.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed ice building on shelving and walls inside walk-in freezer in need of removal; Observed tracks on stand up refrigerator collecting debris in need of general cleaning.

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

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 3-501.13 Use approved thawing methods. Observed large number of raw ground beef packages stored in prep sink basin thawing with cool water only making contact with one of the many packages. CDI all packages placed into large metal container allowing cool water to flow across all surfaces so products thawing evenly.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed cooked sausage and scrambled eggs placed into walk-in cooler to cooler more than 2 hours prior to inspection measuring above 70F (see temp chart). CDI products discarded by staff.

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 sealed bulk containers of cooked sausage and scrambled eggs cooling in walk-in cooler, measuring above 70F; CDI corrected during inspection, products discarded. Informed staff of procedutres that allow air flow across product.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies in kitchen area.

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 area of ceiling in need of repair / replacing in back kitchen area near dish washing setup.

4-601.11 ( E ) (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers: Shall be cleaned ; (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Observed ice machine collecting bio-film build up in need of cleaning.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies throughout kitchen area.

NO POINTS DEDUCTED 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 (in between cooking equipment, ice build up inside walk-in freezer).

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 plated salads and chopped chicken cooling at rates of zero during inspection. Food items were within time parameters. CDI: Salads were uncovered in walk-in and chicken was placed in walk-in, uncovered to quickly cool. Discussion was had with PIC about proper cooling methods.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of pureed meat on the steam table that was holding at a temperature less than 135F in some spots. CDI: meat was taken to be reheated to 165F.

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 bag of sliced turkey without a date label. CDI: turkey was properly labeled with correct date of opening.

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 plated salads cooling in the walk-in with tightly covered plastic wrap. Observed chopped chicken cooling on the counter in a melted ice bath. CDI: salads were uncovered and chicken was placed in walk-in cooler, uncovered to quickly cool.

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 onsite. VERIFICATION REQUIRED to ensure facility has obtained thin-probe thermometer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large insect in kitchen and a dead insect by floor drain.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed small dishes that were wet stacked. All other dishes were air drying separately.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not reaching minimum of 160F plate temp. Sanitize dishes in 3 comp sink until dishmachine is properly sanitizing. Verification Required 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans stored as clean still greasy

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

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed unlabeled container of thickener. Label containers of food not readily identifiable. CDI voluntarily disposed of.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with watches, rings, and long painted artificial nails. CDI through verbal instruction. 2-302.11 Maintenance-Fingernails - PF

4-204.115 Warewashing Machines, Temperature Measuring Devices - PF Observed temperature gauges on dish machine not working properly. Repair Gauges. Verification Required

4-602.13 Nonfood Contact Surfaces - C Observed food grease build-up on fryers and ovens. Keep equipment clean.

5-205.15 System Maintained in Good Repair - P Observed floor drain near WIC not draining. Unclog drain. (WW is not backing up, just not draining). Verification Required.

6-301.11- Each handsink shall be provided with a supply of hand soap. Observed no hand soap at hand sink near dish machine. CDI- Hand soap provided 6-301.12- Each Handsink shall be provided with a means for drying hands after washing. Observed no papertowels at sink near dish machine. CDI- Papertowels provided.

3-501.14 (A)- Cooked potentially hazardous food shall be cooled to 45 F or below in 6 hours total or less. Observed pork in walk in cooler at 50 F. PIC stated item was cooked the previous night (7/21). Item did not meet the 6 hour cooling parameters. CDI- Item was voluntarily discarded.

3-501.17- Ready-to-eat, potentially hazardous food prepared in facility and held for more than 24 hours shall have datemark. Time/temperature window is as follows; if items held 42-45 F, 4 days are allowed . If items held are 41 F or below, 7 days are allowed. Observed egg salad with a datemark hold time of 10 days. Item was being held below 41 F, therefore 7 days maximum hold time is allowed. Item was prepared yesterday (7/21). CDI- Egg salad datemark was remade with a 5 day hold time per facility's procedures.

3-501.15- Cooling shall be accomplished by placing food into shallow pans, separating food into smaller portions, or by using an ice bath. Observed 1 large volume container of pork at 50 F. CDI-Item was voluntarily discarded.

4-302.12 (B)- A thin-probe thermometer designed to measure temperature of thin masses , such as meat patties or fish filets, shall be provided. Observed facility has thermometers available, however, are not thin probe. Provide thin probe thermometer.

4-501.11- Maintain equipment in good repair. Observed leak in pipe under 3 compartment sink. Repair.

4-501.15- Operate a ware washing machine in accordance with data plate. Observed date plate missing from dish machine. Request new data plate from dish machine manufacturer. 4-501.110- Mechanical ware washing equipment shall reach required temperature for efficient sanitization. Observed dish machine not reaching required limit to turn thermal label the correct color. CDI- Booster heater was reset, resulting in a change of color on thermal label. Recommend facility purchase a dish machine thermometer or thermal label strips to test effectiveness of dish machine sanitization before sanitizing dishes each day.

5-501.113 (B)- Keep dumpster waste containers covered with a tight-fitting lid or doors. Observed recyclable dumpster lid open. Keep lids and doors closed.

6-501.11- Physical facilities shall be maintained in good repair. Observed cracked floor tiles near dish machine hand sink. Repair.

2-102.12 PIC needs to be food safe certified and present at all times of operation. Present PIC not food safe certified. Provide proper certification.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed dirty utensils and food debris strainer located inside hand sink. Corrected durng inspection. Items were removed from hand sink.

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 chicken salad and pimento cheese located in reach in cooler with date prepared, but with a discard date outside of required window. If items held above 41F and below 45F, 4 days are allowed for service. Day 1 includes day of preparation. Corrected during inspection. Plastic was removed and relabeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-C. Observed pans wet stacked on rolling drying rack. Pans were pulled apart and spaced on top of each other to air dry.

4-501.11 Maintain equipment in good repair. Observed leak at pipe at 3 compartment sink, with metal container collecting water. Repair pipe.

4-501.15 Operate a ware washing machine in accordance with data plate. Observed data plate missing off machine. Chart on wall present, but not on machine itself. 4-501.110 Mechanical Ware washing Equipment, Wash Solution Temperature - PF Observed wash temperature at beginning of inspection not reaching required limit to turn thermal label colors. Adjustments were made during inspection and thermal label changed colors resulting in water temperature efficient enough to properly sanitize utensils. 4-204.118 Ware washing Machines, Flow Pressure Device - C Observed pressure gauges were not properly operating at ware washing machine. A follow up visit will be conducted to ensure machine is operating properly. Maintenance was called onsite for service.

4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight residue collecting at static rack holding metal containers.

5-402.11 Prevent backflow between drains of equipment in which food, portable equipment or utensils are placed. -P. Observed ice drain, 3 compartment sink, and food disposal drain all directly plumbed into floor drain. Air gap shall be provided to prevent back syphonage.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cracked floor tiles near tray cleaning station, and around baseboard of wall near hot holding area, as well as water stained ceiling in dry storage area. Floors, walls, and ceilings shall be maintained clean and in good repair.

2-102.12 PIC needs to be food safe certified and present at all times of operation. Present PIC not food safe certified, a certified PIC came at end of inspection.

4-501.114 All food contact surfaces must be properly sanitized, chlorine sanitizer must be 50-200 ppm. Observed dish machine not sanitizing, CDI- Dish machine sanitizer switched out and primed to properly sanitize and reach 50 ppm. All dishes not properly sanitized to be sanitized. 4-601.11 (A) Maintain food contact surfaces clean. Ice machine has light amount of pink build up on ice chute. CDI- Ice machine cleaned.

3-307.11 Protect food from conamination. Observed insect light trap mounted above a prep table exposing prepped foods to possible contamination. CDI- Light trap to be re-mounted on wall away from food and food contact surfaces.

4-901.11 Air dry all dishes and utensils. Observed a few guest trays being tight stacked while still wet which can cause mold and bacteria growth.

4-502.11 (A) and (C) Maintain utensils in good repair. Observed a couple utensils in poor condition, items disposed of.4-501.12 Maintain cutting surfaces in good repair. Observed a couple well worn cutting boards needing replacing or re-surfacing.

4-204.113 Warewashing machines need data plates. No data plate on ware washing machine. 4-302.14 Need to have and use proper test strips. Chlorine test strips not being used to check dish machine sanitizer regularly. CDI- Corrected by instruction.