BISTRO, THE

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticky residue and old sticker on containers stored as clean. Sticky residue will need to be scrubbed off. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 tomatoes, rice, sautéed onions, grilled chicken, fruit cup without date marking or date marked 12/21. Some of the labels looked like they had been run through the dishmachine. CDI- items discarded. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed staff without hair/beard covering.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed coffee carafes and French fry cups stacked wet or with caps screwed on.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce and RTE foods intermingled in reach in. CDI-cooler rearranged-PIC did know how it was to be stored. Cooler next to this one went down and all food put into working cooler. No points taken as foods removed from non working cooler and PIC knowledge. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 unlabeled powder sugar.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoops stored in soiled container. Ice bucket stored inverted on top of the ice maker.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed out of thermo-labels. Verification Required

5-501.116(B) Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Observed grease recycling bin under vent for commercial dryers. Lid encrusted with linty grease. Needs scraping into waste container

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed temporary/contract staff in kitchen with lack of knowledge regarding food safety and safe food handling. CDI-discussion with GM/PIC about contract staff needing a basic knowledge of food code before handing food. 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.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Repeat-Observed unwashed fruits stored above RTE foods. CDI-unwashed fruits moved over to different cooler with the unwashed vegetables. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above RTE foods. CDI-eggs moved to bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed kitchen staff wipe knife off with wiping town and return to knife holder. CDI-knife sent to dishwasher. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods >41F. See chart. Violations resulted from double stacking (guacamole), leaving items out of cooler during service (milks), and not putting freshly assembled foods into a reach-in refrigerator (yogurt/fruit parfaits). CDI-through discussion on food safety practices and taking parfaits to kitchen reach-in. Recommend putting ambient thermometers in refrigerators, digital readouts are inaccurate and sensor thermometer doesn’t give real time data. 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 .

3-501.15 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 parfaits that were just assembled put in prep top for cooling. Prep top maintains temperature, not cools it. Put food needing to be cooled in reach-in not part of a prep unit. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed cooking staff wearing a watch.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of water with utensils < 135F. CDI-new container without water for in use utensils put out. 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a handle-less cup being used as a scoop in granola. CDI-cup removed

5-103.12 Provide water under pressure to all fixtures.-Pf. Observed hand sink with very low water pressure on the hot side, water took several minutes to warm up. CDI-water turned up at valve

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in women’s restroom.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed staff lunch stored above restaurant food. Store below and separate from restaurant food. Recommend labeled bin stored on bottom shelf if staff commonly stores their food in restaurant’s coolers. CDI-relocated to break room.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at one hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed one hand sink and men’s bathroom with no paper towels CDI-soap and paper towels provided

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed fresh unwashed fruits stored above RTE foods. CDI-unwashed fruits moved over below the unwashed vegetables. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk and half & half in carafes > 41F. Recommend using TPHC for these. CDI-milk discarded and TPHC paperwork gone over 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 .

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 cook with painted nails, gloves need to be on when near exposed food even if using scoops, tongs, etc. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed cook wearing bracelets

7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P. Observed no test strips for veggie wash. CDI- test strips to be ordered, wash unscrewed from dispenser

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 utensils stored in containers with debris in them

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 non-stick skillets with damage to non-stick surfaces

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 refrigerators with spills. Put on a regular cleaning schedule.

5-205.15 Maintain a plumbing system in good repair. Observed leak at booster heater for Dishmachine.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Observed molding cherry tomatoes in the reach-in cooler. CDI - Manager voluntarily discarded during inspection.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed boiled eggs stored in ice water.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a coffee barista with no hair restraint.

3-302.15 (A) Raw fruits and vegetables that are intended for washing by the CONSUMER before consumption shall have a sign instructing them to do so. Observed missing sign for grab-n-go apples.

REPEAT 4-501.11 Maintain equipment in good repair. Observed one reach-in cooler that is not working in the back kitchen. Improvements have been made since last inspection. Establishment continues to have a work-order for it to be removed. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “house-hold use only” chest freezer. 4-101.19 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed one melted and cracked utensil handle. CDI - Manager voluntarily discarded during inspection. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards with deep stains or cuts.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in the women’s restroom.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwash sink by back of house prep top and prep area without paper towels. CDI - PIC supplied towels at time of inspection. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cantaloupe and honey dew melon in front prep top above 41F. PIC stated that items had been prepared earlier. EHS recommended items be cooled below 41F prior to being placed in open air unit. CDI - Items were placed on TPHC for remainder of breakfast and will be 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 cut melons cooling from ambient air prep in reach-in cooler tightly covered. Food was still above 41F. CDI- Melons were placed on TPHC and will be discarded at the end of breakfast.

4-501.11 Maintain equipment in good repair. Observed two large refrigerators in back of house not functioning. Only one refrigerator is available in facility. Per PIC, limited amount of stock is ordered and replenished several times a week. New units are currently on back order. - 0.5 -

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 buildup of oil/food debris on surfaces of fryer (top and sides). Increase cleaning frequency to preclude build up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed date marking sticker residue on a few stacked metal food pans. CDI-Items rewashed. 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 .

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. Minor cleaning needed in bottom of reach-in units/freezers in back kitchen. Repeat -.5

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 cut melons cooling from ambient air prep in reach-in cooler tightly covered. Food was still above 41F. CDI-Melons were vented and allowed to actively cool.

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 a few oil bottles unlabeled in front service area and in kitchen.

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 food container containing scoop with handle submersed in food.

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 minor food debris in bottom of bin containing cleaned utensils.

4-502.13 Single-use and single-service articles cannot be reused. Observed single use spoon being stored in salsa at prep top in front area. 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 use food containers with food surface exposed. Invert items to protect from contamination. Observed single use utensils such as forks and spoons with food contact surface exposed to contamination and bare hand contact.

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. Minor cleaning needed in bottom of reach-in freezer in back kitchen.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and sent a copy of the new updated employee health policy to email on file. -0-

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 facility does not have a written cleanup procedures for vomit and diarrheal events. CDI: EHS discussed with PIC and emailed a copy of a cleanup plan to email on file. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a cutting board with food debris stored as clean. CDI: removed to be w/r/s/ 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed high temp dish machine with a rinse temperature of 143.5F. Facility is to use the 3 compartment sink until high temp dish machine is properly working. VR within 10 days to ensure high temp dish machine is working properly. -1.5-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility has no accurately reading test strips. VR within 10 days to ensure facility has test strips. -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucets at the 3 comp sink. Recommend to repair or replace. -0-

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bins at hand sinks at back kitchen. REPEAT VIOLATION -0.5-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer on site. VR.

4-602.13 Nonfood Contact Surfaces - C Gaskets dirty and in need of cleaning.

5-501.16 Provide waste bins in required areas including at handwash sinks. No waste bin at back handsink. CDI- Provided.

General Comment: 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed sticker residue remaining on outside of food containers stacked on dish shelf and shelf on cook line. CDI: removed to be cleaned.

Repeat: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed some items inside cooler #2 that were dated 11/3 that had expired 4 days due to temperature. CDI: items to be discarded. 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 some items including shredded cheese, baby spinach, spinach mix, etc not dated inside cooler #2. CDI: by properly dating.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plates and food containers wet stacked on shelves.

General Comment; Repeat: 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezer in use inside kitchen. Points not taken due to nature of violation.

General Comment: 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Seal holes in the wall in back dry storage room.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee food comingled with facility food . CDI segregated employee 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 chilli, milk , lettuce with no date labels . CDI labled products . Repeat.

4-501.11 Maintain equipment in good repair. Observed gasket on low boy cooler in front service area in need of replacement. Repeat.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of debris on ice machine guard.

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 hummus, pico, tuna salad, coleslaw without date labels in front prep unit. CDI discussed proper date marking with PIC he stated items should be removed and restocked daily. Multiple items were found that were dated for 2 days ago. Products to be marked in future.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of syrups not lableled on front bar. -0 points-

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 employee making coffe drinks with painted fingernails without using gloves. -0 points- 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees making coffee drinks without hair restraints. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep unit 1 in need of replacement or resurfacing. -0 points- 4-501.11 Maintain equipment in good repair. Observed gasket on lowboy cooler in front in need of replacement. -0 points-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink buildup on ice shield. CDI: PIC directed to put in place a more frequent cleaning schedule.

4-501.11 Maintain equipment in good repair. Observed prep cooler at front to be holding at 55F. All items inside of cooler above 45F. PIC stated that they have been having some problems with the equipment. CDI: All items discarded at 9:30am. Facility directed to get equipment fixed and running in good order. VERIFICATION REQUIRED. Observed liquid eggs on ice in back kitchen holding above 45F. PIC advised to switch product to time as they are discarding at end of shift already. TPHC paperwork provided and gone over with PIC.

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 scrambled eggs cooling in RIC, tightly covered. CDI: Cover removed for rapid cooling.

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 utensils in 106F degree water on flat top in kitchen. Observed portion cup being used as scoop in walnuts at front counter. CDI: Water heated to 135F and portion cup discarded. Employees directed to use utensil with a handle.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes on rack near dishwasher. CDI: Items separated for drying. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed several gaskets damaged throughout facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple plateware and utensils stored as clean with slight residue missed during washing. CDI- removed to re-clean 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in red buckets at 100 ppm QAC. CDI- remade; allow dispenser to run of have serviced

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 cooked and thawed hamburger date marked 12/29 and open roast beef deli meat 12/27. Both voluntarily discarded PIC instructed to check units for date marking daily

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple tight stacked wet columns of utensils.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed facility unable to provide test stips for santizer.

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 open package of deli turkey not date marked. CDI= date marked

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed no employee health policy for establishment. After digging PIC found FDA employee health policy (blank) and stated that she would have employees read and sign employee health policy and maintain on site from here forward.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over top of cooked egg whites in reach in cooler. Ensure raw eggs are maintained stored with raw meats and not ready to eat foods.

General Comment- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed Stickers remaining on several food pans stacked as clean with residue in the food contact surface from the below pan. Pans taken to dish to re-wash.

7-201.11 Store toxic materials to avoid contamination. -P Observed opened packet of stain removed labeled "will cause skin and throat burns" sitting on drainboard of vegetable wash and vegetable prep sink. De-stainer removed.

General Comment- 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed missing ingredients in sandwiches at grab and go.

General Comment- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans.

General Comment- 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards on prep tables in disrepair. 4-501.11 Maintain equipment in good repair. Observed split gasket on front reach in cooler.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Separate raw animal foods from ready-to-eat foods. Observed shell eggs stored above cartons of pasteurized egg whites. CDI - moved.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Store single-use items to prevent contamination. Observed stack of coffee filters unprotected on counterotp.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C. Maintain physical facilities in good repair. Observed open area in tile surrounding electrical panels. Recommend closing these gaps.

2-401.11 Eating, Drinking, or Using Tobacco2-401.11 Employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.Observed food employee remove lid to drink from beverage. CDI- corrected through instruction

3-306.14 Returned Food and Re-service of FoodRules probit bringing foods back to kitchen for storage after they have been served.Observed some unpackaged foods from employee meeting returned to food prep table after meeting.CDI- marked employee only and stored properly

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F.Observed cut melons at 48 F in Ch prep unit. CDI- removed to cool.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed cooked chicken, cut melons and opened cut leafy greens not date marked. CDI-REmoved and date marked

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensRules require concumer advisory to disclose all items facility will offer undercooked/raw and footnote that those items are undercooked/raw.Observed no foot note and one item not disclosed.

4-302.12 Food Temperature Measuring Devices (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. Pf Observed facility has TCS foods in need of small diameter probe to temp. Facility needs to obtain .