JASONS DELI #248 BELGATE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of shredded cheddar cheese, roasted corn and black bean mix, cottage cheese, and blue cheese above 41F located at salad bar. CDI - PIC voluntarily discarded foods. 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 hummus and sliced tomatoes at flip top #1 above 41F. CDI - PIC voluntarily discarded foods. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wet wiping cloths stored on cutting boards and counter tops throughout kitchen. CDI - PIC placed wet wiping cloths inside sanitizer buckets and educated staff.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two columns of metal pans wet stacked on storage shelf in dish room. -CDI- PIC moved items to dish machine and allowed to properly air 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 in-use metal lids with manufacture stickers still attached on service line. CDI - PIC moved lids to 3-comp-sink. Observed plastic containers stored cleaned with adhesive still attached on non-food contact surfaces. CDI - PIC containers were moved back to 3-comp-sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed sticker residue on outside of stacked metal pans. CDI - Pans moved to prewash area to be w/r/s. - 1.5 - REPEAT. Points were lowered as improvement was noted. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with metal and plastic containers stored as clean. -CDI- PIC unstacked items so they could properly air dry. - 0.5 -

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedures and food employee properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated food employee on using a barrier and food employee rewashed hands. 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 PIC crack raw shelled eggs and then handle squeeze bottle without washing hands. -CDI- EHS educated PIC on when to wash and food employee washed hands and items were properly cleaned off. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC use handsink to rinse off thermometer. -CDI- EHS educated PIC on proper use of handsink and handsink was cleaned out. -0-

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. Per PIC, some items were not in use. -CDI- PIC moved items to dishpit to be W/R/S. Ensure items not in use are stored clean, stored away or removed. **REPEAT** -3- 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 some items in top portions of prep unit above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. EHS educated PIC on not filling units too high, as most items above temperature were on top layers of pans. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 multiple items missing dates: housemade pasta salad, housemade potato salad, shredded lettuce, salsa, ham, cut lettuce, chicken, meatballs, quinoa, boiled eggs, salmon, corn and black bean salad, pastrami, and corn beef; and items past date marks: turkey discard date 10/13, roast beef discard date 9/8 and 10/15, feta cheese discard 10/24, in prep units and RIC. -CDI- PIC voluntarily discarded items past date mark and properly date marked other items. -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 .

3-501.15 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 prepared today such as sliced lettuce and tomatoes cooling in WIC with lids stacked on top of other items that were cooling. Observed lids on pot roast cooling in WIC with no active stirring, with 1 item found cooling at a low rate. Observed veggie wrap cooling in RIC in plastic container with lid. Per PIC, items in RIC are for catering order. -CDI- EHS educated PIC on proper cooling methods and items were unstacked and lids were removed to facilitate rapid cooling. **REPEAT** -1- 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 flying pests in dishpit area. Recommended increase pest control frequency. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering on front part of hair (hair was pinned back and hair in pinned portion was covered with hair net) and food employee with a hat but hair hanging from hat, not pulled back. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers. Ensure to remove stickers prior to washing. -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 top portion of dish machine in need of cleaning. Observed interior surfaces of prep units and RI units in need of cleaning due to food spillage/debris/residue. Observed dust buildup on vents and vent covers of ice machine. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed leak at faucet at 3-comp sink and spray nozzle not properly functioning. Observed leak below handsink at FOH. Repair. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened doors on dumpster and recycling bin. -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 food splash and debris on some walls such as where cookie/box prep area is, near can wash area, 3-comp sink area, and walls behind clean dish area. Increased and more thorough cleaning frequency recommended. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal and plastic pans stored as clean with food debris on them. CDI PIC moved to dish room to be w/r/s again. 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 burnt ends in the warmer below 135F. PIC stated that they were reheated in the steamer within the last hour. CDI PIC put burnt ends back in the steamer and reheated to 145F For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed penne pasta cooling in a deep plastic pan in the WIC. Also observed salami portioned and wrapped tightly in clear wrap cooling in the WIC. CDI PIC put pasta in shallow metal pans and put both the pasta and salami into the freezer for rapid cooling. 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 .

4-903.11(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 lids for cookie trays stored unprotected on top shelf in back storage area.

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 large amount of debris and buildup inside and on the door of the lowboy cooler not being used.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wipe down with sanitizer cloth and then proceed to handle food without changing gloves and washing hands. CDI EHS educated employee and she washed her hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce, cherry tomatoes, and feta cheese in the prep top above 41F. Observed broccoli salad and cut lettuce in both the WIC and on the salad bar above 41F. Observed blue cheese cups in the cold drawer above 41F. See temperature chart for exact temperatures. Stickers on pans indicated they were prepped at 8am this morning. PIC voluntarily discarded all foods and put the blue cheese cups (were prepped at 11 am) in the WIC to cool back down. 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 .

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash his hands and then turn the water off with his hands and no barrier. CDI EHS educated employee and he re-washed his hands. REPEAT For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed grilled chicken being reheated in the hot well since 8:30 am. It is 10:00 am and the chicken is at 117F. EHS advised to reheat using different method. CDI pic put chicken int he microwave nd reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple types of cheese slices, salmon, and lettuce being CH above 41F. See temperature chart. PIC stated that these were prepped this morning. CDI PIC put these foods in the WIC to cool down. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at drive through prep top with deep cuts and discoloration.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed 1 employee wash hands for about 10 seconds and another employee turn the faucet off with her clean hands. CDI EHS educated employees and they washed their hands again. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above RTE food trays is WIC. CDI PIC moved food trays. 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 TCS foods in the prep top ,that were filled beyond the container’s fill line, above 41F. See temperature chart. CDI PIC voluntarily discarded top layers of food. 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 .

3-501.13 (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 salmon in ROP package thawed without cutting a slit or removing from package. Package was labeled to remove before thawing. CDI PIC voluntarily discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 employees with jewelry on their hand. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observe 2 employees handling food with no head covering on. CDI Employee put on a hair net

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados. REPEAT CDI PIC had stickers removed and avocados washed again.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towel dispenser not functioning at handwashing sink in back of house. -CDI- PIC placed a roll of paper towels at handwashing sink. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and stickers on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -3- 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with metal and plastic containers stored as clean. -CDI- PIC unstacked items so they could properly air dry. **REPEAT** -1- 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 food debris in containers where clean utensils were stored. -CDI- PIC moved items to dishpit to be W/R/S.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed broom and dustpan in front of handwashing sink. -CDI- PIC removed items. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed plates stored as clean with food debris. Per PIC, these plates are not used. EHS suggested getting rid of plates and other items not in use. Observed metal containers stored as clean with stickers. Observed can opener stored as clean with debris. -CDI- PIC moved items to dish pit to be W/R/S. -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: 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 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. EHS asked about cleaning frequency of in-use utensils. Per PIC, these items are cleaned twice per day, every 6 hours. -CDI- EHS educated PIC on proper cleaning frequency of in-use utensils. 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 pico de gallo prepared at 9am this morning above 41F at 3:30p. Observed pasta and potatoes cooling in WIC with a change in temperature less than .54. Refer to temperature chart. -CDI- PIC voluntarily discarded of pico de gallo. PIC moved potatoes and pasta to freezer to facilitate rapid cooling. -0- 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)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several items in make prep and make prep drawers above 41F. Observed items in pasta/salad prep above 41F. Observed shrimp in WIC above 41F. Refer to temperature chart. -CDI- PIC moved items items in prep units and drawers to WIC to rapidly cool as items had been checked this morning. PIC voluntarily discarded shrimp. **REPEAT** -3- 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-/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 sliced smoked turkey in cold drawer prepared today with a date mark from 9/22. Observed meatballs in cold drawer with no date. Observed roast beef in cold drawer dated 9/1 & 9/20. Per PIC, these dates were incorrect. Observed no dates on items at chip and pickle station such as broccoli and cheddar soup, tomato basil soup and rice. Observed chicken, boiled eggs, black bean salsa and Mac and cheese at pasta/salad station with no date. Observed black bean and pasta salad in stand alone RIC with no date. Observed pasta salad dated 9/22 (should have been discarded 9/28) in stand alone RIC by salad prep with no date. -CDI- PIC properly date marked items that were pulled from the back. PIC discarded of items out of date and all items where prep date wasn’t certain. -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 .

3-501.15 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 several items prepared today cooling in containers stacked high, on top of each other and with tight-fitting lids. -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats and fruit flies in dish pit area. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked, stored as clean. -0.5-

4-501.11 Maintain equipment in good repair. Observed leak in freezer causing ice buildup. Per PIC, work order has been placed. Observed prep unit and display case not properly functioning. Repair or replace. -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 food debris on bottom of cold drawers, RICs and freezer. Increased and more thorough cleaning frequency recommended. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at handwashing sink near dish pit. Repair. -0-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored outside of receptacles. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened doors on waste receptacles. -CDI- PIC closed doors. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed veges, potatoes salad, corn mix, and cooked pasta, cold holding at temperatures > 41F. CDI indicated that they were placed out not long ago and took it back to the cooler. Repeat

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 containers of spices in the prep line without a label. Needs to be labelled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of potatoes stored directly on the floor in the dry storage area. Needs to be removed. Improvement from last time.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths in solution at concentration of 10ppm chlorine. CDI. Pic changed the solution.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer at dish machine at 0ppm. CDI. PIC replaced the solution.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad, potatoes salad, eggs, and cooked pasta, cold holding at temperatures > 41F. CDI food items voluntarily discarded by PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of frozen food stored on the floor in the WI freezer. Needs to be removed.

4-501.11 Maintain equipment in good repair. Observed water leak from steamer. Needs to be checked. Repeat.

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 containers of spices in the prep line without a label. Needs to be labelled. REPEAT

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed to be washed. Repeat.

4-501.11 Maintain equipment in good repair. Observed water leak from steamer. Needs to be checked.

6-301.14 Post a handwash sign at each handsink. Observed no hand sign at hand sink in the facility. CDI. Provided PIC with some.

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 ham, turkey, cooling in RI in tight plastic papers. CDI. PIC removed to the WI cooler.

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 containers of spices in the prep line without a label. Needs to be labelled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed to be washed.

5-205.11 Handsinks may only be used for handwashing.-Pf Observed food debris and utensils stored in hand sinks. CDI- discussed proper use of hand sinks with PIC and removed items from sinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken breast, chopped lettuce, and cooked pasta stored in serving line prep cooler (under microwave ovens) > 41F. CDI food items voluntarily discarded by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on the drying rack.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Chlorine sanitizer test strips had expired over a year ago and were giving inaccurate readings. CDI- PIC changed out strips with new test strips.