RUBY TUESDAY

6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - Men’s Restroom without soap for handwashing. *CDI - PIC provided hand soap.

*REPEAT* 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Breaded Chicken Tenders stored directly above RTE items in Standing RIF. *CDI - PIC reorganized Standing RIF and corrected storage order. 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 - Multiple Items in both Make Tables above proper cold holding temperatures, see temp chart for details. *CDI - PIC voluntarily discarded items. 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 .

*REPEAT* 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Cooked Ribs, Portioned Mashed Potatos and Potato Salad cooling in WIC with tight fitting suran wrap or lids at a low cooling rate. *CDI - PIC opened suran wrap or lids slightly to allow better air flow improving cooling rate. 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 - 2 Flying pests in kitchen area. PIC stated that pest control is frequent and they are looking to add pest control device.

4-501.11 Maintain equipment in good repair. *Observed - Mop Sink and Prep Sink in need of re-caulking. *Observed - Ice Build up on WIF door. *Observed - Lock to Mens Restroom Stall door unable to lock properly in need of repairs. *Observed - Right and Left Make Tables unable to maintain proper cold holding temperatures. REPAIR.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed - Frozen Undercooked Breaded Chicken Breast stored above Frozen Fries and Breaded Chicken Tenders in Standing RIF. PIC is unsure is tenders are uncooked or not but will look at box during next shipment to be sure. *CDI - PIC rearranged RIF to correct storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- *Observed - Grilled Chicken Fillet plated at 161F in thickest area of item. *CDI - Chef placed item back onto grill and cooked item to 169F.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- *Observed - Coleslaw in Glassdoor RIC above 41F. PIC stated item was prepped yesterday. *CDI - PIC voluntarily discarded item. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 - Tightly suran wrapped container of coleslaw prepped yesterday above 41F in Glassdoor RIC. *CDI - PIC voluntarily discarded item. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer buckets in use with a concentration of 0ppm. *CDI - PIC found sanitizer container at dispenser station empty and replaced it with new container of sanitizer. Bucket tested at 400ppm.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - New employee handling food without proof of training and understanding of the foodborne illnesses. Managers also unable to answer questions regarding foodborne illnesses given by EHS. *CDI - PIC found document given by EHS during previous inspection and had all current staff read, sign and date document. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 3 metal containers stored clean with debris build up. *CDI - PIC placed items into dish machine to be washed, rinsed and sanitized. 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 - All items on the Salad Bar and items in right flip top unit above 41F, See temp chart for details. *CDI - PIC discarded and replaced items with fresh product. 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 .

*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 - Floor and Baseboard Tiles damaged and in need of repair. Baseboards in random locations throughout the kitchen in need of recaulking.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 3 Metal containers stored clean with food debris build up stored stored clean in clean dish area. *CDI - PIC placed items into dirty dish area to be washed rinsed and sanitized. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- *Observed - Halved small tomatoes stored in Glassdoor RIC above 41F. PIC stated item (according to date marking system) was prepped yesterday missing cooling parameters. *CDI - PIC voluntarily discarded item. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

*REPEAT* 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- *Observed - TPHC log for salad bar not accurate to today’s date and time of when items were placed on salad bar. PIC stated items were termed this morning and then placed on TPHC at 10:45AM. EHS observed log documenting 10:30AM and dated 08/22. *CDI - PIC replaced items as 4 hour time parameters were almost over and placed correct date (08/25) and time (2:30PM) onto TPHC log.

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 - Halved Small Tomatoes prepped yesterday above 41F, Item was tightly wrapped in suran wrap and placed into Glassdoor RIC. Item missed cooling parameters. *CDI - PIC voluntarily discarded items. 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Left Cardboard Dumpster lid missing. Replace.

*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 - Floor and Baseboard Tiles in front of WIF door damaged and missing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes in make unit above 41F. Observed sliced American cheese, mashed potatoes and shredded lettuce in reach in cooler above 41F. Observed raw chicken and raw salmon in lowboy grill cooler above 41F (see temp chart). CDI - Items were voluntarily discarded by PIC. REPEAT. (3) ****EHS will implement risk control plan until improvement is observed. Facility has been out of compliance for cold holding since 05/03/23**** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed three containers of cut lettuce and a container of ribs without date marks. CDI - PIC made labels for items. Ribs were pulled from container in WIC that is date marked and lettuce was prepped today for salad bar. (0) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed salad bar held on TPHC. TPHC log used to document time/temperature food was placed on TPHC has not been filled out for today. CDI - PIC voluntarily discarded items on salad bar and placed fresh product on time with correct time stamp. (1.5)

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 grease build up on hood system and food debris present in gaskets of low boy reach in units under make table. 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 floor tiles in front of WIF door broken and in need repair. REPEAT. (1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various cheeses in reach in unit above 41F near grill (see temp chart). Observed mashed potatoes, dumplings, and ranch above 41F near fry area (see temp chart). PIC voluntarily discarded items. Reach in unit was observed with ambient air temperature of 51F. VR will occur in 3 days to verify repairs for reach in unit and assess cold holding compliance. If no improvements has been observed by EHS facility will be placed on risk control plan. (3) REPEAT. 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 .

4-501.11 Maintain equipment in good repair. Observed reach in unit by fryer in disrepair. (0)

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 grease build up on hood vents above the grill. Increase cleaning frequency to avoid accumulation. (0.5)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door to dumpster left open. (0.5) 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 floor tiles in front of freezer. REPEAT.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee wearing gloves preparing vegetables and switched task to pick up a box of food of the floor in walk in freezer. Employee continued to handle and prepare vegetables with same gloved hands. EHS intervened and demanded employee to stop. PIC instructed employee to remove gloves and wash hands properly.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside walls of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed caesear dresssing, several cooked mash potatoes in individual plastic containers above 41*F in prep unit. CDI - PIC voluntarily discarded food. 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 .

3-501.18 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 two containers of cooked rice with discard day of Thursday in cold drawer and reach in cooler. CDI - PIC voluntarily discarded food. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of sliced American cheese with incorrect date marking CDI - EHS allowed PIC to date marking cheese container with yesterday date. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed in secondary menu no asterisks for undercooked Deconstructed Kabobs (Beef Tips).Main menu displayed food item with asterisks. Observed in main menu stuffed rib-eye quesadillas with picture and name on the side without asterisks. Food item is mention in the same menu with asterisks and description. CDI - PIC removed all secondary menus and place stickers over picture of stuffed rib-eye quesadillas.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed red sanitizer bucket with wiping cloth stored on top of prep counter next to cutting board that had onion and peppers being prepared. CDI - PIC moved red sanitizer bucket to lower shelf.

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 five in-use secondary squeeze bottles not easily identifiable stored in prep unit and prep tops.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of corn being stored on the floor in walk in freezer. CDI - PIC instructed employee to moved box onto food rack

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked dish face-up pooling water on drainboard.

4-502.11(A) Maintain utensils in good repair. Observed in-use four knifes with burnt handles CDI - PIC voluntarily discarded items 4-502.11(A) Maintain utensils in good repair. Observed in-use blue handle for tongs broke and flaking off and two metal spatulas with burnt handles. CDI - PIC voluntarily discarded items 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed blue cutting boar and white cutting board stored clean with deep score and scratch marks along with black stains. CDI - PIC voluntarily discarded both items

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster with lids still open.

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 black build up on wall by dish washing machine. Higher frequency of cleaning suggested. 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 cracked and loose floor tiles near walk in freezer.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed grease build up on hood filters and grease on railing of hood filters.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee change tasks and attempt to put on new gloves without a proper hand wash. CDI- PIC intervened and had employee wash hands before putting on new gloves and educated employee on when to wash.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P.Observed employee attempt to take a temperature of salmon without sanitizing thermometer. CDI- PIC intervened and had employee sanitizer thermometer before taking a temperature of the salmon.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS garlic margarine and cheddar cheese above 41F. CDI- PIC placed garlic butter on 4 hour TPHC and procedures given and cheddar cheese was voluntarily discarded. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies by mop sink.

4-501.11 Maintain equipment in good repair. Observed window on walk in cooler door broken. PIC stated work order has been placed.

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 heavy buildup of grease on hood, at risk of possible contamination due to grease droplets. Observed gaskets on all reach in units in need of cleaning due to food debris, grease, and black buildup. Observed inside of reach in units in need of cleaning. Clean.

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 cracked floor tiles in dish area with water underneath. Repair. 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 walls and fixtures behind grill and fryers in need of cleaning. Observed floors underneath racks in chemical storage area in need of cleaning. Observed vent above cook line in need of cleaning. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed grilled chicken, steak, chopped tomatoes, cut lettuce, and other TCS foods above 41F. Per PIC, prep top was in defrost mode. CDI-PIC added bags of ice to prep line to rapidly cool foods. Repeat. VR with 3 days to check the cold holding status of the prep top. 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed one dented can stored with undented cans. CDI-PIC moved can.

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 moderate dust buildup in fan vents inside WIC. Repeat.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn off knobs with bare hands. CDI PIC had employee wash hands again and use paper towel for barrior.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed open bag of mixed salad that was brown and slimy. CDI PIC Discarded mix

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steak and chicken above 41 See temp chart. CDI PIC discarded steak and put chicken in WIC. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 bag of salad in WIC PIC was not aware when the bag was opened. CDI bag was voluntarily discarded 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed Pan of chicken, 2 pans of shrimp in use past the expiration date. CDI PIC discarded items 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 . 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 .

3-501.15 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 chicken cooling at .425. Had PIC removed wax paper to cool fast. Didn’t escalate points, since it was just 1 item 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 .

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 behind nozzles of soda machine with build. 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 debris on wall.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed Black beans inside the RIC above 41F. Observed raw chicken inside RIC Drawer above 41F. Observed diced tomatoes inside the Prep Unit above 41F. CDI - PIC voluntarily discarded items above 41F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed pasta stored in deep pan tightly wrapped cooling from 68F - 66F in 30 minute span. CDI - PIC unwrapped pan of pasta.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and containers stacked wet. CDI - Pans and containers were separated to properly dry.

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 stickers on clean metal pans stored on drying rack. CDI - Pans were moved to dish machine to be washed again. Observed shelving inside the WIC with build-up and food residue, 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 floors throughout with residue and debris

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 2 large pans of penne pasta stacked on top of each other cooling in the WIC, 1 with lid on and 1 wrapped tightly with clear wrap. Pasta had only cooled 2 degrees in 1 hour. CDI PIC unstacked and uncovered pans. REPEAT 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 .

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 on floor in freezer. CDI PIC moved boxes to shelf

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

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 stickers on clean metal pans stored on drying rack.

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 throughout with residue and debris. 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 missing ceiling tile in kitchen

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 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 one container of penne pasta cooling in a large deep container, pasta was not cooling fast enough while in container (70F-69F) in 30 minutes. CDI-pasta was moved to sheet pan where it could rapidly cool.

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 corn salad in WIC holding above 41F. Observed pasta salad and potato salad in salad cooler that were above 41F. CDI-foods were discarded. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: 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 pasta cooling in a deep container, and observed penne pasta while covered with a lid. CDI-pasta was moved to a sheet pan and lid was removed from penne

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts in them

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 poster on site, they have the plan. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed produce over RTE ranch and pickles, and washed produce. CDI-PIC changed order and put the stickers where they should go

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marninara and cheese sauce below 135F in the hotwell, double stacked. CDI-PIC said they had been made 1 hr ago, items were reheated to 172F-175F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed both prpe units not holding food at 41F or below. PIC realized one hadn't been turned on and the other one they were not sure. EHS observed several items on the bar above 41F. PIC is going to use time temporarily and they turned the switch on-unit went down to 36 air and the other one has not moved. PIC set a timer and will send EHS pictures of product being discarded tonight. PIC is going to removed some of the pads used on the ice salad bar and see if that help the temps-food is on time temporarily VR REQUIRED 2/20/2022

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed unpackaged salmon, with ice bags on top, in a cold drawer. The bags were to go bags and not food contact bags.

4-501.11 Maintain equipment in good repair. They have a microwave out, prep unit cooler is down, 1 prep unit is down and they are not using, 1 reach in is down and they are not using.

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 high temp dish machine thermometer. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

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 low grout throughout facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED ribs in the prep unit drawers temping above 41F. Items at the salad bar were temping above 41F as well. Check temp log. CDI. All items were discarded.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf OBSERVED a cracked lid being stored on top of a container of diced eggs. CDI. PIC discarded lid and replaced with a newer one.