EAST TOWNE MANOR

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

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed minor litter surrounding dumpster area. Clean. -General comment.

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 some floor tiles damaged near dish machine. Observed walling above 3 compartment sink peeling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods above 41F Sliced tomatoes, salad, lettuce, Turkey sandwiches ..CDI items were sent to WIF quickly cool. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of flour without label. CDI.. Label was added.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live pest crawling near drink machine.REPEAT. Increase pest control.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed onions stored on in WIC on floor during inspection. CDI.. Onions were removed from floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth on prep table.

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 bowl sitting in flour CDI bowl was removed

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean equipment stored in bins with visible debris.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed chips on saucers..CDI item was discarded 4-101.11 (A) Food contact surfaces shall be made of safe materials. - P- Observed flour stored in non food grade grocery store plastics bags. CDI.. Flour was discarded. 4-501.11 Maintain equipment in good repair. Observed rusted shelves were clean dishes are housed.

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 pink and black build up behind deflector on ice machine.

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

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the FOOD preparation, FOOD storage, or WAREWASHING areas ensure that exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination; -Pf Observed nurses and front end staff come into Kitchen to grab ice and dump personal drinks in the handsink. CDI persons removed from the kitchen. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed certified food protection manager on site during inspection only with Food Handler certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed lettuce heads stored above prepared foods in walk in unit. CDI item relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed cooked vegetables and cabbage and meat mix that was labeled 12/12 but was prepared the day before. CDI items relabeled. Observed pureed yams (12/03), sliced turkey (11/21) and gravy (11/18) that was holding past 7 days. CDI items discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed disinfectants and glass cleaner in bottles that were not labeled. CDI bottles labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live pest inside of 3 comp sink bin. CDI pest removed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink build-up noted on ice shield in ice machine. REHS showed PIC.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Dead German roaches observed on floor under dish machine. Remove dead pests from premises. PIC said PC company was recently on the property. Logs confirmed, but last service prior to August was in May 2025. Log book showed monthly service up to June. No service recorded in June or July. For German roaches, more frequent service may be required than just quarterly.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor in walk-in cooler is rusted and not easily cleanable. Repair walk-in cooler floor. // 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. Floor and wall cleaning needed underneath and behind equipment throughout kitchen. Clean these areas more frequently. Caulking of 3-comp sink to wall is rough and not easily cleanable.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf // 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 Opened package of pre-cooked turkey bacon was not labeled with prep date. CDI - PIC placed prep date label on package. 0 pts.

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. Large dry storage containers have worn labels. Re-label dry storage containers. 0 pts.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. 1 dead insect observed on shelf above prep sink. Remove dead pests from premises. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee wearing watch on wrist while preparing food. Food employees must not wear jewelry on their hands or wrists.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 1 wet wiping cloth observed on prep surface during inspection. Store wet wiping cloths in sanitizer solution when in between uses.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor in walk-in cooler is rusted and not easily cleanable. Repair walk-in cooler floor. // 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. Floor and wall cleaning needed underneath and behind equipment throughout kitchen. Clean these areas more frequently.

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 tub of chili cooling on prep table from HH at a rate of .33/minute. PIC stated that the item would be place in the WIF after some time had passed. CDI- PIC removed item to WIF within 2 hour window. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small insects in compartment of steam well not in use. *REPEAT* PIC stated that pest control comes every few weeks or so and provided a log.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stack of bowls being wet nested in dish area. *REPEAT*

5-205.15 Maintain a plumbing system in good repair. Observed plumbing above sanitizer compartment of 3-comp sink leaking. PIC contacted maintenance.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Facility observed operating without a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 mac and cheese prepared in house from the prior day hot held in steam well at 70F. CDI- Chef cooked mac and cheese up to correct temperature before two hour window expired.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bottles of bleach were found bearing no label. CDI- food employee labeled bottles.

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

4-101.16 Sponges may not be used in contact with cleaned and sanitized or in use food contact surfaces. Observed sponges being used to clean prep sink. CDI- chef discarded sponges.

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

4-501.11 Maintain equipment in good repair. Observed dish machine not dispensing chlorine for sanitation. CDI- PIC notified chemical company for repair.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed fry baskets soiled with grease build up. 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 shelving and cabinets throughout facility with build up. Increase cleaning frequency. -REPEAT-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tile in dish area. Missing drain covers in kitchen area as well as broken tiles. Observed hole next to the walk in freezer. -REPEAT-

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P: Employee moving from working with soiled utensils to handling clean without a hand wash. CDI- discussion, employee washed hands and moved back to handling clean utensils.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink tot he immediate left in kitchen from dining room. CDI - PIC placed paper towels in dispenser. -1-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P: Rotting orange in box of intact oranges. CDI- discard.

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 and turkey not labled. CDI: PIC discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs ..

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic eating utensils (bowls, plates) storedas clean by PIC. Ensure dishes are dry before stacking.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Interiors of cabinets soiled. More frequent cleaning needed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling and wall damage throughout kitchen area.

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 mashed potatoes , ham and turkey not labled. CDI PIC discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 large open container of salsa dated 11-2 in use in walk in cooler . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . CDI PIC discarded.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling and wall damage throughout kitchen area.

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 bbq meatballs cooling on top of hot oven top bottom within hot holding range top of product at 94 degrees. CDI PIC discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed fish being thawed under running water in basin with basin water measuring 77 degrees. CDI Added ice to basin water to cool properly.

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 cereal in need of labeling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in clean dish 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 ceiling and wall damage in dish machine and three compartment sink area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Multiple bowls and plates with food residue still attached, stored as clean. CDI- sent back to the cleaning process. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 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 : Found cooling sliced ham, turkey, tomatoes in WIC while covered with plastic wrap. Temperature of food did not change in an hour. Food is to be served by 1:30 pm. Time of prep from WIC 9:30 am. CDI- discussion with P:IC on proper cooling methods. food does not need to be covered during cooling process. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic eating utensils (bowls, plates) storedas clean by PIC. Ensure dishes are dry before stacking. .5

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lid on dumpster damaged with portion missing.

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. Caulking at sinks rough and not cleanable. Wall damaged at 3-comp sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink tot he immediate left in kitchen from dining room. CDI - PIC placed paper towels in dispenser. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed buildup inside plates, teacup, and some sticker residue touching food contact surface on stacked plastic bins. CDI - Items were recleaned. REPEAT -3- THIS IS THE SECOND CONSECUTIVE INSPECTION WITH FULL POINT DEDUCTION. FURTHER NON-COMPLIANCE MAY RESULT IN A RISK CONTROL PLAN.

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 cut lettuce at 70F, chili tomato sauce at 69F, Caesar dressing at 69F and other TCS foods all cold holding above 41F. Per PIC, this walk in has been down since before the new year. VR no later than 01/08/2023 to ensure facility has adequate cold holding for all TCS foods. -1.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic container declared as clean by PIC. Ensure dishes are dry before stacking. -0-

4-501.11 Maintain equipment in good repair. Observed walk in cooler, lighting in dry storage and lighting over 3-comp sink our of service due to pipe failure over 3-comp sink. Repair techs on site to repair lighting. No repair call scheduled for walk in cooler at time of inspection. -.5-

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 build up of grease on equipment in kitchen and buildup of water on floor of malfunctioning walk-in cooler. Clean often enough to prevent buildup. REPEAT -1-

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 ceiling over 3-comp sink. Repair underway. REPEAT -1-

6-303.11 Provide required lighting intensity. Observed no lighting near dish pit and in dry storage. Repair techs on-site for repairs. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dish ware stored as clean with visible food debris. CDI took soiled dishes to be rewashed and sanitized.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service coffee filter stored out of package in dry storage area. CDI PIC discarded.

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 build up of grease on equipment 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 damaged walls in kitchen area. 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 stains on ceiling in rear kitchen area.

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety Observed meatballs, sliced cheese, carton of milk, prepared sandwhiches, milk, salsa, ground beef, all measuring above 41 degrees. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle without label next to grill. PIC stated it was bleach water. CDI: PIC labeled bottle. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects through establishment. Keep premises free of insects.

2-302.11 (A) Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. -Pf 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food handler serving plated food with nail polish and no gloves. PIC stated that management instructed them not to wear gloves when serving. EHS provided education and food handler donned gloves.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on prep table out of sanitizer . -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nesting in clean dish area. Place items so air drying can be accomplished. -0-

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 upon arrival box of disposable plates stored directly on the floor outside office. CDI: PIC placed box off floor onto shelving. -0-

4-501.11 Maintain equipment in good repair. Observed walk-in cooler with ambient air temperature ranging between 39-44 degrees. Observed foods in walk-in measuring above 41 degrees. CDI: PIC contacted maintenance and called repair technician. All TCS items were moved to the freezer until repair can be made. Observed ice machine not functioning. PIC stated waiting on parts. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed plastic wrap used to cover cereal. 4-502.11(A) Maintain utensils in good repair. Observed handles melted on various utensils. CDI: PIC discarded.

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 pans used to store clean dishes on with build up of food debris. Observed shelf under steam table where dishes are stored with build up of food debris . Observed accumulation throughout kitchen. Deep clean is needed.

5-205.15 Maintain a plumbing system in good repair. Observed leak and large puddle of water at dishwashing station. Repair leak. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed extensive wall damage throughout kitchen area. -REPEAT- -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food debris from breakfast on dishes stored as clean . CDI PIC took soiled dishes to be rewashed and sanitized.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed ham and cream cheese opened without date marking. CDI cream cheese discarded. Ham labeled since it was the source of sliced ham in container that did have date label. Observed lettuce and tomato sets that were date labeled for 04-13 . CDI 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 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 .

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 extensive wall damage throughout kitchen area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous dishes with visible food debris stored as clean. CDI took dishes to be rewashed.

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

4-501.11 Maintain equipment in good repair. Observed gasket on reach in freezer torn.

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 pans used to store clean dishes on with build up of food debris. Observed shelf under steam table where dishes are stored with build up of food debris . CDI PIC cleaned area and changed out dirty pans and moved clean dishes to new sheet pans.

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 dish machine area and three compartment sink area damaged. Observed heavy staining on ceiling in kitchen area. 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.

2-102.12 (A) The PIC shall be a certified food protection manager. -C Observed PIC with a Food Handler ServSafe certification. PIC with certified food protection manager certification was not present at the beginning of the inspection but showed up ~20-30 minutes after the inspection started. -1 point

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 dry hands before turning off faucet without re-contaminating hands.-P Observed food employee turn off faucet after washing hands and before drying. CDI - EHS educated food employee on proper hand washing techniques. Food employee rewashed hands correctly. -2 points

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. -C Observed several boxes of unwashed produce over top of RTE sliced turkey and pimento cheese. CDI - PIC moved RTE items to opposite side of WIC to correct storage order. -0 points

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed an open pack of sliced turkey with no date. PIC stated the turkey was open to prepare turkey sandwiches the day before. CDI - PIC added date to turkey package. -0 points

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. -C Observed food employee with watch on wrist and ring with stones. CDI - EHS had conversation with PIC that no watches or rings other than plain rings should be worn by food employees while working. -0.5 points

6-501.12 (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. -C Observed cracked and soiled floor tiles behind the grill/steamer area. Increase frequency of cleaning floors in hard to reach areas of the facility. -0 points

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blade of can opener heavily soiled. CDI - PIC sent can opener to dish pit to be washed, rinsed, and sanitized. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Ensure dish machine is dispensing chlorine sanitizer into final rinse at 50-200 ppm. Observed dish machine being erratic in concentration of sanitizer being dispensed. PIC called for service. Meanwhile, he is using machine to pre-wash dishes, then sanitizing in the 3 compartment sink. VR - verification required.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean ice scoop stored in ice scoop holder with split base. Damaged area cannot be easily cleaned and sanitized and that is where the tip of the ice scoop rests. PIC is ordering a new holder.

4-501.11 Maintain equipment in good repair. Observed badly split gasket on walk in freezer door. 4-502.11(A) Maintain utensils in good repair. Observed damaged and cracked rubber spatula stored as clean. PIC discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy dust buildup on fan guards in walk in cooler.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Drain plug missing on garbage dumpster.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels provided at hand washing sink next to the ware washing area. CDI- PIC Travon Norwood to replace paper towels. repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. One pan of ground beef for lunch service being held in steam well at 130/131F. CDI- Pan was reheated to 166F. No other issues noted with temperature holding today.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Half a pan of macaroni and cheese stored in walk in cooler. PIC advised that it was prepared on Monday of this week and should have been discarded. CDI- PIC voluntarily discarded the macaroni and cheese. All other items date marked as required. 0pts

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris and splatter on lower shelving at cook line and breakfast station. PIC advised of continued work on cleaning and removal/ replacement of damaged or heavily soiled items. repeat. Continue to work on cleaning remaining fixtures in hard to reach areas.

5-501.17 Provide a covered waste bin in female restrooms. Covered trash bins not provided in women's restrooms designated for employee use. Provide covered trash bins. 0pts

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Doors on cardboard and regular dumpster open. Drain plug missing from dumpster. Replace drain plug; maintain doors closed on dumpsters. 0pts

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No hand drying means at front handsink at kitchen entrance. CDI- roll of hand towels supplied to dispenser. REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Raw shrimp kabobs stored over prune juice in WIC. CDI- kabobs moved to low shelf.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink build-up on interior of ice machine. No signature due to Covid-19 precautions.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: deli meat opened today not date marked. CDI- allowed to date with today's date.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. More frequent cleaning of surfaces in kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal clothing items hung on retail shelves in dry storage.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels provided at the front hand sink at the kitchen entry. CDI- PIC Travon Norwood had paper towels replaced.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Chub of frozen ground beef stored over fully cooked chicken in the walk in freezer. When asked, PIC advised that the ground beef is received in a thawed state, and they put it in the freezer until needed. PIC was advised that if food items such as proteins are not received frozen and remain frozen during storage, that storage order should adhere to final cooking temperatures of the food items being stored. CDI- PIC corrected storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Dried food residue on bowls that were stacked and stored as clean. CDI- All were placed at the dishwashing area to be re-cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. In use sanitizer at line testing at 0ppm for chlorine. CDI- Sanitizer bucket was emptied and refilled with sanitizer at the approved range.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Large container of sugar on lower storage shelf a the cook line was not labeled. All other food items were labeled as required.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. One of three employee’s wearing a watch during active food preparation. (Item on previous inspection report included this violation in error.)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried oil residue on the side of the grill top oven and some dried debris under the flat top grill at the cook line.

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. Two employee's working in the main kitchen wearing gloves and/ or touching their face and hair after washing their hands and putting on gloves. One employee washed hands then put on hair net, but did not re-wash her hands. CDI- Both were instructed to wash hands.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed tomato soup dated for 10/16. PIC food is dated from the day it is prepared. CDI PIC voluntary discarded soup.

3-501.13 Use approved thawing methods. Observed PIC thawing cream cheese on shelf above prep sink. CDI PIC moved cream cheese to walk in cooler. Repeat.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. No employee's wearing hair restraints while actively putting away food and drinks. CDI- Both employee's did put on hair restraints early in the inspection.

5-103.12 Provide water under pressure to all fixtures. Water pressure on the left side handle for the cold water dripping out when turned on. Verification 11/01/2019

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Unwashed packaged produce stored over washed produce, prepared sliced lettuce and sliced tomatoes. Verification of correction by 7/22/19. (0pts)

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Seven bowls at storage shelf at the end of the steam with dried debris in them stored as clean. CDI- placed at 3 comp sink for cleaning. Pink mold like build up on ice shield on large ice bin. PIC Travon Norwood advised he will remove and clean bin and shield. Build up on spouts for cereal dispenser. CDI- PIC removed and had cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P One container of sliced tomatoes dated 7/11 at 44F. Other foods checked at 42F, ambient air at 40F. PIC advised that he is trying to personnel to come in and lower cooler temperature. CDI- PIC voluntarily discarded the tomatoes.

3-501.13 Use approved thawing methods. Frozen raw fish being thawed in the prep sink in water. Water was not being agitated with running water and basin was filled with water. CDI- Employee opened sink drain and allowed water to drain, cold water was turned on to agitate water.

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed in the storage area and near prep line. Maintain free of flies.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Oily residue in one bucket of sanitizer storing cloth. Prep area was not in use at the time. CDI- PIC removed and re-filled. (0pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Four metal pans stacked wet during drying process. CDI- Storage was corrected. (0pts)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Chlorine test not available for testing the chemical sanitizing dish machine. Verification by 7/22/19 to ensure replacement of test strips.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Exterior of large dry seasoning containers in need of cleaning due to some slight debris build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. One door open on the dumpster and no drain plug provided.

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. Some holes in the walls at the dish machine, damaged walls at the dry storage shelf. Repairs needed. Improvement noted per notes from previous inspection. repeat

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no one at time of inspection with food protection certification. REPEAT. -2pts-

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 employee load dish machine and then proceed to put away clean dishes without changing gloves or washing hands. Corrected during the inspection (CDI) - Spoke with staff about proper procedures. -2pts-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing. -Pf- Observed handwashing sink with splatters from juice. Ensure that handwashing sinks are only being used to wash hands. -0pts-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ice scoop sitting in holder with accumulation of dirty water at the bottom. Corrected during the inspection (CDI)- Holder and scoop was removed and taken to be cleaned. REPEAT. -3pts-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed wet rag stored in the handwashing sink. CDI- Rag was removed. -0pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumptser door. Ensure that doors remain closed to reduce the chances of pests. -0pts-

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 the ceiling peeling in front of the walk-in cooler. Observed wall damage in dish machine area. Needs to be repaired. REPEAT -1pt-