UNCC MARRIOTT BANQUET KITCHEN

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Hand washing sink beside dish machine had drying mat in basin. Do not store items in hand washing sinks. CDI - PIC removed drying mat. REPEAT

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) 1 portion of roast beef in walk-in cooler was missing prep date label. Cream cheese in walk-in cooler had prep date of 8-28 and had not yet been discarded. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC discarded items. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Large object in hand sink beside dish machine. Do not store items in hand washing sinks. CDI - PIC removed object. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Deli slicer had visible meat residue behind the blade. PIC stated it was not used today. CDI - PIC instructed to breakdown slicer and wash, rinse and sanitize it. Kept at half credit because all other food contact equipment and utensils were clean. REPEAT 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 .

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Several cartons of unwashed berries had visible white mold growth on them in walk-in cooler. CDI - Employee discarded berries with mold growth. 0 pts.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P PIC could not find non-continuous cooking procedure and employee was observed cooking salmon with internal temperature of 80F. CDI - PIC filled out new non continuous cooking procedure with EHS, logged the par-cooked salmon in the cooling log, and labeled it “par-cooked”. REPEAT

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) Chub of ham was not labeled with prep date in walk-in cooler. Package of diced ham had 5-4 as prep date in walk-in cooler. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed prep date on chub of ham and discarded the diced ham. Improvement from last inspection so reduced to half credit. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavily soiled vegetable slicer that was said to have not been used. Also observed heavily soiled deli slicer blade that was not in use, as well as multiple whisks with food debris/residue. -CDI- PIC placed the necessary items int he dish pit to be W/R/S. (1.5 pts) 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility doing non-continuous cooking without prior approval. PIC stated that the chicken and the salmon are placed on the grill for the grill marks and then placed in the WIC to be cooled. EHS noticed that the products had grill marks but were noticeably raw in the middle. -CDI- PIC was able to fully cook the necessary food items due to them still being within its respective cooling parameters. PIC and EHS also filled out a Non-Continuous Cooking form during the inspection. (1.5 pts)

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) Observe several items in the WIC’s with expired dates. -CDI- PIC voluntarily discarded the necessary items. REPEAT*** (3 pts) 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 spray bottle without label. -CDI- PIC voluntarily discarded the spray bottle. (0 pts)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed items stored in and on handwashing sink in dishpit area. -CDI- PIC removed items. 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handsink in server area. -CDI- PIC replenished soap supply. -0-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed white growth on strawberries, blackberries, and dark growth on package of sliced cheese. -CDI- PIC voluntarily discarded items. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed fully cooked turkey bacon stored under raw pork and fully cooked chicken sausage stored under raw skirt steak and beef in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Observed raw ground been stored above whole muscle intact beef in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed produce such as cilantro and parsley stored over RTE basil and other items in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 high temp dish machine used for washing glasses at final rinse temperature of 154F. **3 DAY VERIFICATION REQUIRED** **FACILITY TO USE OTHER DISH MACHINE OR 3-COMP SINK UNTIL REPAIRS CAN BE MADE** -1.5- 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 (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)./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 items past discard date: celery cream 10/5 (discard 10/11), housemade biscoff butter with condensed milk 9/26 (discard 10/2), tomato paste 10/3 (discard 10/9), mozzarella cheese 10/7 (discard 10/13), feta 10/9 (discard 10/15), and roast beef 10/14 (discard 10/20), items missing date marks: milks, oat milks, heavy cream, deli turkey, and pesto (contains fresh garlic and oil), and items on speed rack in production cooler such as broccoli, sweet potatoes, pulled pork, boiled eggs, etc that per PIC, were prepared prior day but were date marked with today’s date. -CDI- PIC voluntarily discarded items past date and without dates and properly date marked item prepared prior day. -1.5- 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf-/3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf- Observed missing disclosure and no asterisks beside items offered undercooked such as beef tenderloin and pork loin. EHS also observed no asterisks on consumer advisory at bottom of menu. PIC also stated that filet steaks are cooked to order but items were not observed on menu. **10 DAY VERIFICATION REQUIRED** -0.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests, especially in dishpit area. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with wrist watch. -0-

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 bag of clean linens stored on floor. Observed clean utensils stored in container with food debris beneath prep table. Observed box of new utensils stored on floor in dry storage area. -CDI- PIC relocated items off floor and placed dirty utensil container at dishpit to be W/R/S. -0.5-

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 box of to-go bags stored on floor in dry storage area. -CDI- PIC relocated items. -0-

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 tops of equipment in need of cleaning, interior surfaces of some hot holding cabinets, back part of range stove, and shelving on bottoms of prep units in need of cleaning. Observed NFCS of magnets where knives are stored in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

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 floors in need of cleaning below oven, in WIC and drain below 3-comp sink due to food spillage. Observed vent covers especially in dishpit area and ceilings with dust debris/buildup. Observed walls, especially in dishpit area and behind large piece of equipment such as tilt skillet and behind ovens in need of cleaning. Observed water inside of light in dishpit area. Observed dust buildup on tops of light fixtures in kitchen area where stoves and prep tables are present. Increased and more thorough cleaning frequency recommended. 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 small hole in wall in dishpit area above clean dish storage shelves and missing ceiling tile near dry storage area. Repair or replace. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee book bag stored on top of chest freezer and employee drink stored above retail items in RIC @ server station. -CDI- PIC removed items. -0-

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 3 dented cans on can storage rack. CDI PIC Voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one speed rack with multiple tcs foods above 41F in WIC 1. See temperature chart. PIC stated that these were prepped yesterday. CDI PIC voluntarily 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical stored in the dish room above dishes and on top of the dish machine. CDI PIC moved all chemicals to chemical storage room.

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 2 large containers of food not easy to identify that was not labeled. CDI PIC labeled containers

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of food directly on the floor in the WIF and packages of food on the floor in the dry storage room.

5-205.15 Maintain a plumbing system in good repair. Observed one of the 2 handwashing sinks in the dish room not turning on. PIC will contact maintenance.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed green bucket in the handwashing sink next to the large dish machine. CDI PIC removed bucket and washed nd sanitized the sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple skillets and ice cream scoopers stored as clean with food debris on them. CDI PIC moved these items to the dish room. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple open TCS delivery meats and blue cheese and soft mozzarella cheese in WIC 3 not date marked. Also observed an open container of Cole slaw and pasta salad not date marked in WIC 3. CDI PIC stated that they were opened in the last 48 hrs and he provided the date marks. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink in dish room blocked by 2 speed racks. CDI PIC moved racks. REPAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on prep table and on shelf with equipment. CDI PIC moved buckets to bottom shelf of table with cleaner. REPEAT

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 a bowl ring used as a scooper in the walnuts in dry storage area. CDI PIC removed bowl from walnuts.

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 pots and pans stored on the top shelf of drying racks not inverted. CDI PIC inverted clean dishes.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed 2 handwashing sinks blocked., CDI PIC removed items in front of the handwashing sinks.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 2 #10 cans dented at the seams in dry storage. CDI PIC removed from storage

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw lamb over RTE foods in Prep WIC. CDI PIC moved lamb 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 blade of can opener with buildup. CDI PIC moved to dish room. 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 . 4-703.11(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 large dish machine final rinse at 148F. Facility has a small dish machine in the dish room. Facility will use the large dish machine in the restaurant upstairs until this one is repaired. VR needed 6-23-24 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 .

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 multiple pans of cooked salmon, cooked chicken breast, and cooked vegetables, pasta in the Prep WIC with no date mark. PIC stated that these were cooked yesterday. Also observed opened ham, Salami and prosciutto in the meat WIC with no date mark. CDI PIC put date mark on the trays in the prep WIC and voluntarily discarded the deli meats. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed wood oil stored with containers in dry storage. Also observed stainless steel cleaner on top of the dish machine. CDI PIC moved toxic materials.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed salmon stil in ROP packages labeled to remove from package before thawing. CDI PIC voluntarily discarded thawed salmon.

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 container of powdered sugar not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in the kitchen and dish room.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in the walk in coolers, in the kitchen, and in the dry storage area. Also observed a box of candies open and exposed.

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 a box of container lids on the floor in dry storage.

5-205.15 Maintain a plumbing system in good repair. Observed 1 handwashing sink and large dish machine leaking. PIC stated that he has ordered the part for repairs.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards under the prep table heavily scored. Repair or replace items.

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 flour, sugar, salt bins in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed spill in walk in cooler 1. Clean spill.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink blocked by large bin. CDI- Removed.

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 spill in the walk in freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer and can opener soiled with old food debris. CDI- All items taken back to be washed. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork and tofu in the hot box holding below 135F. CDI- Pork placed on TPHC. 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 .

3-501.18 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 roast beef dated 6/8/23. Observed tomato soup and chicken soup dated use by 6/24/23. CDI- 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 .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed thermometer for dish machine. Get thermometer.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink blocked by cart. CDI- Removed. Observed handwashing sink in need of repair. Water continues to run. Maintenance had been called to fix issue. handwashing sink is usable, however, needs to be fixed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed leak from the ceiling at the dish pit. Dishes were stored near leak. All dishes taken back to be cleaned from slash contamination.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cups in handwashing sink at the dish pit. Oberved handwashing sink block by cart. CDI- All items removed.

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 open drink and other drinks stored with the dishes. CDI- Removed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bottle stored in handwashing sink beside the dish machine. Observed handwashing sink near the office blocked. CDI- Items removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bookbag stored with clean dishes in the dish area.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no date of last sold for oyster tags. CDI- written

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 . Observed rack of meat bones dated 5/11. CDI- Discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed peroxide used to clean kitchen surfaces. CDI- area washed, rinsed and sanitized.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on floor in walk in freezer.

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 no thermometer for dish machines.

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. Clean roller carts housing plates.

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. CDI- EHS sent plan to PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handwashing sink near the dish pit. CDI- Paper towels placed at the dish pit.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken par cooked in the walk in cooler. EHS stated to PIC during last inspection that chicken was NOT to be par cooked unless approval and procedures were gained through the MCHD environmental health division. PIC did not contact EHS for the procedures, chicken was fully cooked instead. EHS asked about chicken in the cooler as of 03/03/2022. PIC stated employees were not supposed to par cook chicken. PIC does not have procedures or approval. CDI- Chicken fully cooked. EHS stated if PIC wants to use the par cooking process contact EHS for guidelines and prepare cooling logs for the meats that are par cooked.

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, beef, salami and other meat chub opened without a date mark. PIC stated items were opened on Tuesday. CDI- All items discarded. EHS stressed the importance of date marking items and throwing out expired items.

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 several containers of spices without labels.

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. CDI- EHS emailed plan.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink at the dish pit blocked by cart. CDI- Removed

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par cooked salmon. Facility does not have approved procedures for par cooking. The par cooking was mentioned on their first inspection. The EHS who sited their violation the first inspection wrote that they provided all information for par cooking. No follow up documented for the process. EHS will once again give them the information needed for par cooking. A plan needs to be written out and approved by EHS prior to par cooking. CDI- Salmon fully cooked.

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 on date marking please visit: http://meck.co/FoodSafety Observed several containers of food (eggs, cooked mushrooms, cooked eggs, pickled tomatoes) expired. CDI- Containers discarded. Get rid of expired food.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed food stored on the floor in the walk in cooler and freezer.

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

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 steak in the walk in cooler expired. Steak was dated 8/5/21. CDI- Steak discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice and waffle mix stored on the floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed incorrect test strips used for the 3 comp sink QUAT sanitizer. Get correct test strips.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverages stored on work surfaces. CDI- beverages stored below work surfaces.

6-301.14 Handwashing Signage - C Provide hand wash signs at all hand sinks.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par cooked chicken on speed rack. Chicken was visibly undercooked. CDI- chicken cooked to 165F. Informed PIC of need for approval for non-continuous cooking. Applicable paperwork given to PIC.