ARAMARK AT CORNING CHARLOTTE

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- Observed open whole milk in WIC without date marking. CDI - PIC allowed to date/re-date the following TCS food product, whole milk, because gallon was opened previous day. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C). 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 . 3-501.18 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 open gallon of 2% milk in WIC with container expiration date of 1/27/26. CDI - PIC voluntarily discarded milk.

6-301.14 Post a handwash sign at each handsink. Observed missing handwashing signage at handwashing sinks in bathrooms. Food employees use common bathrooms. PIC will address posting signage with building management.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed plastic bin of jalapeños with grey growth on some of the peppers. CDI - PIC voluntarily discarded peppers.

4-501.11 Maintain equipment in good repair. Observed low boy cooler in catering area not in service. PIC to address either repair or replacement of equipment.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink at entrance of kitchen. Soap dispenser is broken. CDI - Soap was provided. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed employee clothing stored inside handwashing sink in dish pit. CDI - Employee possessions were removed. Observed handwashing sink at grill station with broken faucet sensor. Water faucet at handwashing sink does not operate. A verification will be conducted by 10/20/2025 to determine if handwashing sink has been repaired. -1 point-

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 chicken stored above raw pork and raw beef in walk in cooler. CDI - Storage order was corrected. -REPEAT- -1.5 points- 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 salad bar maintaining TCS foods at temperatures between 41F and 49F. Salad mix, chopped romaine, and roasted broccoli were maintaining a cold holding temperature of 41F or less. All other TCS foods were found to be above 41F. Salad bar is a refrigerated buffet style unit. Establishment also uses ice underneath hotel pans to reduce temperatures of TCS foods. More ice is needed in unit to actually create ice bath for TCS foods. PIC stated that right side of buffet unit is not turned on until approximately 30 minutes prior to lunch service. Left side of unit is used for breakfast service to cold hold cut fruit. CDI - All TCS foods discarded. PIC has been advised to turn on entire unit at start of breakfast to ensure unit is at 41F or less prior to lunch service. PIC has also been advised to add additional ice to unit to create a proper ice bath. -REPEAT- -3 points- 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 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 all TCS foods (in walk in coolers, flip top coolers, cold holding drawers, etc) with date marking that exceeded time/temperature window by 1 additional day. Beef stew in walk in cooler had a prep date of 10/6 and a discard date of 10/13. Commercially prepared saurkraut in walk in cooler had a prep date of 10/10 and a discard date of 10/17, dairy based cream sauce in flip top cooler had a prep date of 10/9 and a discard date of 10/16, etc. PIC has been advised that date of preparation is day 1 and TCS foods must be discarded after day 7. CDI - PIC allowed to re-date TCS foods since no foods were found that had exceeded the 7 day time/temperature window. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) -1.5 points- 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 can of ethanol chafing fuel stored above and mixed in with single use utensils on shelving. CDI - Chafing fuel was moved to designated storage cabinet. -0 points-

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 hotel pans (covered in plastic wrap) of cooked chicken breast and sliced tomatoes cooling in refrigerated drawers under flip top coolers. CDI - Items were uncovered and taken to walk in cooler to rapidly cool to 41F or below. -0 points- 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 .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-Pf- *Observed - PIC unable to state all illnesses and symptoms during questioning. PIC started 1 week ago and is unsure of where to find a signed document or computer module available to show proof of training. EHS provided employee health policy agreement document to establishment for current and future employees to read, sign and keep onsite. A verification visit will be conducted within 10 days to verify employee health policy agreement has been read and signed by all current employees. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed - No paper towels available at sandwich station handsink. *CDI - PIC provided paper towels.

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 chicken stored above raw shell eggs in flip top CH drawers. *CDI - PIC placed raw chicken into raw chicken CH drawers at grill station. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*REPEAT* 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 - Dish machine unable to reach the minimum sanitizing temperature of 160F. *CDI - PIC called building maintenance who were able to fix issue, assisting high temp dish machine to reach the minimum sanitizing temperature of 160F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Artichoke hearts, sliced boiled eggs, diced chicken and tofu on the salad bar above 41F, see tempo chart for details. PIC stated the two containers of cut leafy greens were freezing over so they raised the temperature of the CH unit this morning. Items were also stored in ceramic containers, PIC stated they would use metal containers moving forward. *CDI - PIC turned down temperature to try and cool down the food items to below 41F. NOTE: Points deducted on repeat reduced due to large improvement and new PIC was in the middle of experimenting with Unit to fix freezing issue. 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 .

4-703.11(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 unable to reach a sanitizing temperature of 160F, see temp chart for details. Company is currently onsite repairing dish machine. Dish Machine has reached a temperature of 159.4 and will continue to be worked on until machine is able to reach 160F. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Ice machine with pink build up. Cleaning of equipment shall be more frequent to avoid build up and contamination.

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 - Chick peas, pasta salad, and artichokes above 41F from yesterday. *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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced Tomatoes, boiled eggs, pepperoni, sliced American cheese, and sliced Swiss cheese above 41F in deli station. PIC stated it was supposed to be held using TPHC, however, staff have been using temperature as of recently. *CDI - All items out of temperature and not dated for today were discarded. Items in temperature were saved and items from today out temperature were placed on TPHC. If cold holding is marked out on the next inspection establishment shall be placed on a risk control plan. 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* 3-501.19(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 - Deli, grill station, HH items, pizzas, and salad bar items held on time without times posted indicating when items were removed from temperature controlled environments. *CDI - PIC posted times on all items. Establishment prepares food for service around 10:45AM and discards all unused food at 1:30PM.

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 - Diced Grilled Chicken cooling in deli station CH drawers in densely packed containers tightly covered by suran wrap with minor change in temperature after 60 minutes. *CDI - PIC placed diced grilled chicken onto a sheet tray and placed item into WIC. *Observed - Artichoke, pasta salad, and chick peas from yesterday in tight lidded plastic containers. *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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders, chicken breast, sweet potatoe fries, crinkle cut fries, turkey burger, and grilled chicken that was holding at fryer and grill station below 135F. CDI PIC stated items just came off the grill prior to arrival for lunch and placed on TPHC when items prepped. PIC stated all items discarded after 130pm for lunch. Suggest using TPHC during lunch service for hot 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, salsa, and sliced tomatoes on prep top above 41F. CDI items prepared this morning for lunch and placed in walk in to finish cooling. PIC stated all items discarded after lunch suggest using TPHC once items are fully cooked or from prep time. Observed skim and whole milk at cafe holding in containers above 41F. CDI items discarded. 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 .

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 spinach bag, container of clarified butter, turkey sausage patty, pork sausage patty, sausage crumbles, sliced ham, and sliced turkey that was not dated. Items from today or yesterday dated. Remaining 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 . 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 chopped sausage link in ziplock from 6/30. CDI item discarded. Observed full container of cheese labeled 9/20. CDI date changed PIC stated cheese was just opened today. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for TPHC in house. CDI filled out TPHC forms for different stations that use TPHC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 set up for TPHC and no time stamp recorded on glass per procedures. CDI time stamps added.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed pound cakes that are for grab and go with only common name and price on labels. Notified PIC that labels must follow similar to what was placed on the cookies. CDI pound cakes pulled from grab and go.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed tortilla chips that was for customer self service without any effective means to protect food during dispensing sitting next to soup kettle. CDI PIC placed chips underneath sneeze shield by the deli items.

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 max/min thermometers reading 155F machine was ran 6 plus times. Tech was called out while EHS was present. Customers use single service items. Will use 3 comp sink until fixed. EHS will return on Friday 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items above temp. Please see temp chart. CDI..PIC voluntarily discarded some items, Others were sent to WIF to quickly cool 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 Observed items being cooled in prep unit. CDI..EHS had items moved to WIF/WIC. 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 at 100ppm CDI..Fresh sanitizer made 400ppm for quat.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep cut with sticker still on. CDI..PIC washed items

4-501.11 Maintain equipment in good repair. Observed dishwasher external thermometer final rise reading 155F per manufacture it should read 180F

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 dented can mixed in with retail products, has not been separated and placed in designated area. Facility has designated dented can return area at front of dry storage room. CDI- moved to designated area.

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 scoop handle contacting flour while stored inside of flour container. Ensure scoops are stored handles out.

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 chicken in second row of cold holding drawers, directly behind beef burgers. Potential to contaminate beef in front row of cold holding drawers when handling chicken. CDI- drawers re-arranged, chicken/ground Turkey to front, beef middle, seafood in back. EHS discussed adhering to storage order in drawers units as well as hierarchy on shelving in walk in cooler. 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 utensil surface temperature around 152-153F after multiple runs through dish machine with both EHS’s plate thermometer and facility’s plate thermometer. PIC stated they have had issues with this unit in the past, has been repaired multiple times, was holding temperature as recently as yesterday. Facility will wash in machine, sanitize at 3 bay sink until unit is fixed. Dish machine rose to 157F after PIC drained machine, re-ran machine several times, still not at 160F. VR by 9/17 to ensure this unit is repaired and sanitizing at proper temperature. REPEAT. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli make top area with all TCS foods above 41F, see temp chart. PIC stated that this unit was loaded last night, procedure is to load unit at night for next day service. PIC found that unit had not been turned on, employee must of accidentally turned off machine before leaving last night. CDI- all TCS foods voluntarily discarded from this area. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bucket concentrations above 400ppm quat. Observed sanitizer at 3 bay sink too strong, solution has a lot of bubbles. PIC stated that Diversey chemical company has instructed him to mix sanitizer in 3 bay sink before using, if solution is full of mostly bubbles the sanitizer is too strong. CDI- sanitizer mixed, at proper concentration after correction. PIC will discuss with employees to ensure buckets are not too strong.

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 dish machine achieving temperature of 154F. VR needed 6-15-23 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 2 open packages of shredded cheese not DM. CDI PIC dated cheese For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of cut watermelon DM 5-30-23. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed all sanitzer buckets at 50 ppm quart. CDI PIC refreshed buckets. REPEAT

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 paper plates and bowls stored unprotected in storage area. CDI PIC put articles in plastic.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 2 dented cans stored with other intact cans. CDI PIC placed dented cans in can return section.

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 zip loc bags of raw chicken above cooked foods in WIF. CDI PIC corrected storage order. For more information on food storage order please visit: http://meck.co/FoodSafety

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 sliced tomatoes in prep top in front with no date mark. CDI PIC voluntarily discarded tomatoes 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 . 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 American cheese DM 3-3-23, Shredded parmesan cheese DM 3-14-23, and blue cheese DM 3-13-23. CDI PIC voluntarily discarded. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle stored in cabinet with single-service sugar packets. CDI PIC moved sanitizer spray bottle.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 of 4 sanitizer buckets with cloths at 0ppm Quat sanitizer. CDI PIC refreshed bucket.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado with sticker still on it. CDI PIC washed avocado.

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 cutting board with deep grooves with black debris. CDI PIC voluntarily discarded.

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 PIC dish thermometer reading 8 degrees lower than EHS thermometer. EHS thermometer was 167F. PIC stated that his thermometer was new and he will look into purchasing another one. VR needed 4-1-23

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed packages of blueberries with fuzzy white growth on the surface. CDI items discarded.

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

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 lettuce, feta, tuna salad, chicken salad, blue cheese, and shredded cheese holding above 41F in prep top. CDI items moved to walk in for cooling. Suggest facility use metal containers to help maintain temperatures of food in sandwich area. Repeat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee food handling without wearing a hair restraint.

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 racks in walk in unit, interior of reachin units and some equipment with build up.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee water bottle on prep table and employee drink with straw on prep table on front prep area. CDI items relocated.

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. Observd unwashed avocado over RTE carrots and lettuce. CDI-PIC corrected storage order, only 1 item and storage order has improved. Only half points today. REPEAT.

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 3 milk carafes above 41F in the grab and go, they were in a carafe, in a plastic container, no ice surrounding it. PIC said the soy milk (which was 50F) is also kept at room temp-shelf stable. EHS suggested keeping this in the WIC before opening so it starts cold CDI-PIC voluntarily discarded, .

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 3 items in the reach in in the front, 1 in the cold hold station (on ice), 1 in the cold drawer. Items were: pasta salad, cut eggs, lettuce, cut tomatoes, cut tomatoes. CDI-PIC moved all items to the WIF they explained items had been made this morning and placed in the inappropriate place to cool. REPEAT.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed peppers with white mold growing on them and a cut peppers with mold. CDI-PIC voluntarily discarded. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed 20 or more dishes stored on the dish drying racks and in the kitchen for prep. There was food debris and sticker residue. CDI-EHS and food employees pulled the dishes off the clean rack and they took them back to soak in soap water and then W/R/S. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build-up on the guard in the back. REPEAT.

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 prepped food on the line, in the grab and go above 41F (43-46) the items were as follows: ham on line to full, peppers from a can, salad on grab and go. PIC said they had prepped it this morning, PIC said they did not think it would cool down properly in prep units and in the grab and go. Observed dehydrated garlic in oil on the counter at room temp, it is a TCS item. CDI-PIC moved the prepped items from this morning to the WIC, and the garlic in oil was voluntarily discarded. REPEAT.

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 chipotle from a can, cooked peppers, bag of cooked eggs, all with no DM. CDI-PIC 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 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 salsa with a DM 2/24. CDI-PIC voluntarily discarded. REPEAT.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed a catered events that the PIC said they use time for, they have no time stamps and no written procedures. CDI-EHS provided time paperwork and they will be keeping a log of this information from now on. They recently started doing events the past 2 weeks. EHS will check on this next inspection.

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 prepped food on the line, in the grab and go above 41F (43-46) the items were as follows: ham on line to full, peppers from a can, salad on grab and go. PIC said they had prepped it this morning, PIC said they did not think it would cool down properly in prep units and in the grab and go. Observed dehydrated garlic in oil on the counter at room temp, it is a TCS item. CDI-PIC moved the prepped items from this morning to the WIC, and the garlic in oil was voluntarily discarded. REPEAT.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed parchment paper that is used for grabbing desserts at the coffee bar, sitting beside the HS, right under the soap dispenser. CDI-EHS explained the checmical and biological contamination hazard to employee and PIC and they moved it to a shelf away from splash.

4-501.11 Maintain equipment in good repair. Observed sprayer hose that doesn't work correctly at the dishwasher. PIC said they have it on order.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a bag of lettuce that was wilted and a container of sour cream with blakc build-up on the inside. CDI-PIC voluntarily discarded.

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 mushrooms over RTE avocados. CDI-PIC observed the issue and placed mushrooms on the bottom

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 items (eggs in a carton, egg in the shell, cabbage) all above 41F and double stacked. Food employee said they use time but no time stamps were observed and PIC said they don't use time for this. CDI-PIC voluntarily discarded. REPEAT.

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 on date marking please visit: http://meck.co/FoodSafety. Observed 3 milks at the coffee bar that had no DM, the employee stated the manufactuers date is the date they go by. Observed 6 different types of mayo (chipotle, green onions, etc) that had ingredients added (from a can) and no DM. CDI-PIC DM. REPEAT

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed 1 soiled dish in the dish area, observed slicer with food debris (PIC said they have not used it since before opening). CDI-PIC started cleaning process while EHS was on site. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine at the coffee bar with black up buildup on the shield in the back.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza sauce in a plastic container, with a lid on it at 63F. Food employee stated they had just opened it (showed EHS can) and put it in the prep unit until use. CDI-EHS explained prep units do not cool, they hold. Food employee moved it to the WIC to cool. EHS spoke with PIC about putting cans in the WIC the night before use.

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 spinach, 2 milks, chub of turkey all with no DM. CDI-PIC DM.

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 pizza sauce in a plastic container, with a lid on it at 63F. Food employee stated they had just opened it (showed EHS can) and put it in the prep unit until use. CDI-EHS explained prep units do not cool, they hold. Food employee moved it to the WIC to cool. EHS spoke with PIC about putting cans in the WIC the night before use.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sugar in the coffee area with no label. CDI-PIC labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed two prep units with food debris on the inside.

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 green build-up, building up around the drain pipes for the WIC