CUZZOS CUISINE II

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during inspection For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink obstructed by several fans..CDI Fans were removed during inspection 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink with visible food debris. CDI.. Handwashing sink was cleaned out.

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 Yams and lobster mac and cheese prepared the previous evening placed in WIC to cool, not meeting cooling perimeters Please see temp chart.. CDI.. Items were 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 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 TCS were not maintained at 41F or below. See food chart. CDI.. Items were voluntarily discarded For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 pans of Yams and Lobster Mac and cheese in WIC from previous day and current day were tightly wrapped while cooling restricting air flow preventing proper cooling. CDI. Items from previous day was voluntarily discarded annd items from current day was divided and placed in RIF to 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw chicken thawing at ambient temperature underneath holding table . CDI.. Chicken was moved to WIC

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several items in squeeze bottles and Bowles not baring a label to identify contents

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees working without hair/beard restraints. CDI Hair/Beard restraints were donned.

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 utensils stored as cleaned stored in bins with visible food debris

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed Dishes being actively washed in 3 comp sink at a temp of 108F..CDI water was drained and dish washing stopped..

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 shelving in WIC in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. The back hand washing sink (near the mop sink) is coming off the wall. It needs to be reattached and sealed to the wall.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed raw lamb in the reach-in cooler and PIC stated facility will under cook it if customer requests. A consumer advisory with disclosure and reminder needs to be added to the menu to inform customers. NOTE: EHS will need to perform a VR by May 31st to check it was added to menu.

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 pans of mac and cheese (cooked at the same time per PIC) They were covered with tinfoil, saran wrap, and a metal lid and stored in the walk-in cooler. Cooked TCS foods need to be cooled by getting proper airflow to the food via being uncovered or using ice baths or active stirring. CDI- PIC removed the wrappings and lids from the pans to allow them to cool properly. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed the labels on the dry ingredient bins to be unreadable due to be worn off. PIC relabeled the bins.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth on the back prep table. CDI- PIC moved wet wiping cloth to a sanitizer bucket.

4-501.11 Maintain equipment in good repair. Observed two filters missing from the hood unit. Filters need replaced.

5-205.15 Maintain a plumbing system in good repair. The back hand washing sink (near the mop sink) is coming off the wall. It needs to be reattached and sealed to the wall.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink blocked during inspection. CDI items were removed

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 working spray bottles without out lables to identify contents. Bottles were labeled sanitizer and cleaner.

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 squeeze bottles without lables to identify content.CDI Items were labels

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp cloth on prep table

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 resting in uncooked rice. CDI scoop was removed from bin..REPEAT

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving in WIC with rust

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 droplets of grease on hood. EHS didn’t see any of the oil drop on equipment or food.

5-205.15 Maintain a plumbing system in good repair. Observed back handwashing sink hanging off walk. Please repair so that sink is flushed to wall

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. : Found many pans of cooling mac and cheese, lobster mac and cheese, and two large tubs of pasta that did not cooling to 41.0 F within 6 hours according to date marking. All voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/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 : See #20 above. Many pans of lobster mac and cheese mac tightly covered with plastic wrap, then covered with aluminum foil, then topped with a hard fitting lid found to be above 41.0 F after more than 24 hrs of cooling, according to date marking. Large bins of penne and elbow pasta tightly covered did not cool within parameters based on volume and being covered. All of the above items voluntarily discarded. Return visit within 10 days to assess changes to cooling methods. 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 .

3-304.12 (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 scoops for dry goods in bins with handles down in food.

4-501.11 Maintain equipment in good repair. Shelving in WIC heavily rusting. Replace or re-coat.

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 tiles in floor.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: REHS observed updated 3-page Employee Health poster posted, but no employee signatures on sign-off sheet (page 3). CDI- PIC stated she would address this today with employees. Approx 15 employees. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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. Found cooling rice and beans in WIC, tightly covered at 76.0 F right at 2 hours of cooling. CDI- PIC elected to reheat rice to 182.0 F and re-start cooling process. Do not cover cooling foods until they reach 41.0 F or below. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in hot well holding below 135F. CDI- Rice in hot well reheated. Rice reheated to 170.0 F and placed back into hot well.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Unlabeled bottle of Windex. CDI-bottle labeled.

10/18/23 3 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: Found rice and beans cooling in WIC right at 2 hours cooling time with food still 76.0 F in a shallow pan but tightly covered. Rice reheated to 182.0 F to restart cooling process. Discussion with PIC about cooling and covering of cooling food.

4-501.11 Maintain equipment in good repair. Shelving in WIC heavily rusting with pieces detaching, potentially getting into food.

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. More frequent cleaning of surfaces in kitchen needed. Shelving in WIC in need of cleaning.

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 tiles in floor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P : Waffle cream sitting out at room temp had risen to 59.0 F. CDI- voluntarily discarded. Raw shrimp, raw chicken in reach in 43.0 F. CDI- ice added to raw proteins. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Oil squirt bottle at grill and fryers unlabeled.

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. More frequent cleaning of surfaces in kitchen needed.

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 tiles in floor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener heavily soiled and in need of cleaning. CDI- Can opener taken back to be cleaned. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed sugar bins and seasoning containers in need of cleaning. CDI- All items were labeled.

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 cutting boards stored behind the sink. CDI- Cutting boards removed and relocated to a clean dry area.

4-501.11 Maintain equipment in good repair. Observed sink and drain board with only 2 legs being held up by a brick and containers. Get equipment fixed to stand properly. Sink and drainboard were held by a dish machine. Dish machine was taken out. Facility did not use the dish machine previously for service and uses single service items for customers use only. No customer dish ware is used. Facility does not need the dish machine to wash, rinse and sanitize.

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 shelf under prep top in need of cleaning. Observed heat lamp in need of cleaning.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed spray arm below the rim of the sink. CDI- Spray arm placed above the rim.

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 tiles at the fryer area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old food debris. CDI- Can opener taken back to be cleaned. 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 dishes wet stacked on the prep top.

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 at dish pit.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in hot box and hot well holding below 135F. CDI- Rice in hot well reheated. Rice in hot box discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately 10 containers of lobster mac and cheese and yams holding above 41F in the walk in cooler. 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 yams, lobster macs and beans in the walk in cooler covered and stacked prior to being cooled to 41F. Items were made this morning and still had time to cool. All items unstacked. uncovered and placed on speed racks to 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 sugar and flour bins in need of cleaning.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed water from vent in walk in cooler dripping on shelving where food is. No food was not contaminated by water. Items were moved away from the drippage and shelves cleaned.

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 tall reach in freezer and door of ic emachine 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 in need of cleaning, under and around equipment.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee bottled sodas stored in the freezer with customer items. Remove items to a designated area so that they do not contaminate customer items.

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 raw tenders cooling at a rate of 0. CDI- Tenders placed in the walk in cooler. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at dish machine pulling at 0ppm. Sanitizer needed to be changed. PIC will use 3 comp sink until sanitizer is changed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rice bags stored on soiled card board under the prep table. Observed raw chicken stored at the 3 comp sink where dishes were being washed. Chicken was packaged. CDI- Chicken removed and the area was washed, rinsed and sanitized.

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

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service items sored on the floor in the dry storage area. Remove items from the floor.

4-502.11(A) Maintain utensils in good repair. Observed wire sieves damaged and broken in the middle.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee vape pin store on drinks in dry storage. CDI- Removed.

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 over raw shrimp in WIC. CDI - Storage order was corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at dish machine reading 0 ppm sanitizer. Observed sanitizer at 3-comp sink reading 100 ppm QAC sanitizer. Needs repair. Facility shall mix bleach sanitizer and water at 3-comp sink for sanitizing until technician fixes sanitizer. EHS shall make a compliance visit to check repairs. VERIFICATION REQUIRED. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 pans of mac and cheese in WIC at 48F. CDI - Food was voluntarily discarded. REPEAT. Points not escalated due to differences and improvements from previous inspection. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sanitizer at 0 ppm.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed employee washing dishes at 3-comp sink with no sanitizer set up and when asked stated dishes were drying in 3rd compartment of the sink. CDI - PIC had 3rd compartment emptied and dishes moved to be rewashed and filled compartment with bleach sanitizer. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch holding out in ice bath. CDI - Ranch was moved to cooler to cool. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . TPHC Form link: https://www.mecknc.gov/HealthDepartment/EnvironmentalHealth/FoodserviceandFacilities/Documents/TPHC%20Template%20Fillable%2010.27.pdf **Can also find forms on Mecklenburg County Food Operator Resources webpage

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 cans on stored on shelf with non dented cans. CDI - PIC relocated cans to area for credit.

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 handle of scoop in contact with dry rice in rice bin. CDI - PIC moved scoop to proper location

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 lid of rice bin with debris build up. Needs cleaning. REPEAT. Points not escalated due to improvement from last inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones on prep tables. CDI - Employee phones were relocated.

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed soap and paper towels at prep sink. Sink should be a handsink. 5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed facility has removed handsink near back door and replaced it with a prep sink. No regulatory authority had approved the change of sinks. Prep sink needs to be removed and replaced with a prep sink. VERIFICATION REQUIRED.

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 and 3-comp sink reading at less than 200 ppm QUAT sanitizer. CDI - PIC stated facility will not use dish machine and is to use bleach in sanitizer buckets and 3-comp sink for sanitizing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 rice and beans in bag in hot box at 120 F. CDI - Rice and beans were voluntarily discarded.

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 . Observe red velvet waffle mix holding at 45 F. CDI - Mix was moved to WIC to cool.

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 facility is dating waffle mixes in reach in the date the mix is removed from the cooler which is different than the date on the large batch mix it came from. CDI - Dates on smaller containers were corrected.

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 large containers of mac and cheese cooled only 4 degrees in 55 minutes. CDI - Ice bags were added on top of the mac and cheese to drop the temperature faster. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed QAC sanitizer in buckets at 0 ppm sanitizer. CDI - Sanitizer was switched to bleach sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic containers. Need to be air dried. 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 pans stored in bin under oven with food debris on the bottom. Container needs to be cleaned.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility has no test strips. Facility needs to obtain QAC and bleach test strips. VERIFICATION REQUIRED.

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 debris on shelving under prep tables throughout. PIC stated facility is due to be deep cleaned on Monday.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink at bar with no soap or paper towels. Facility manager states they are not currently using the bar area. CDI - Soap and paper towels were provided at the handsink.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed employee cleaning pan at 3-comp sink did not use sanitizer. CDI - EHS asked the employee the process and employee was unaware of dishwashing process because this new employee does not was dishes but needed the pan. EHS and PIC went over proper cleaning and sanitizing procedures with the employee. Employee sanitized pan. PIC stated standard procedure is to wash/rinse/sanitize all dishes and was able to assist employee in understanding the facilities utensil cleaning policies.

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 lobster mac and cheese being reheated was then placed in a pan at the steam table. Temperature was 119 to 170 in places and when stirred reached 129 F. CDI - Lobster mac and cheese was put back in the pan to reheat longer.

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 8 containers of the pasta and cheese mix used for lobster mac and cheese above 41 F in WIC. PIC stated food was cooked yesterday and put in WIC to cool. CDI - Food was 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 pans of cooling lobster mac and cheese stacked and covered in WIC. Food was cooler around the edges of the pan and high in the middle. CDI - Food was discarded and proper cooling procedures were discussed with PIC. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths left out on prep tables.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee water bottle stored in reach in on shelf above food. CDI - Water bottle was moved to an appropriate location.

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 plastic residue on edges of pans stored as clean. CDI - PIC removed pans to be cleaned at 3-comp sink.

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 pans of cooling lobster mac and cheese stacked and covered in WIC. CDI - Lobster mac was moved to a speed rack and lids were removed. Lobster mac was then moved freezer to cool more rapidly. 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 squeeze bottles of oils and sauces with no labels. CDI - Labels were added.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC had a food handler certificate, not food safety manager certificate. Establishment has 210 days from date of permit issuance to provide a certified food safety manager or point deductions could be taken.

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 dish machine operation at 0ppm QAC sanitizer. CDI- PIC has called for service repair. PIC will utilize 3 compartment sink to wash rinse and sanitize utensils.

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 lobster mac cooling in walk-in cooler with lid on container. CDI- lids removed during cooling process.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed lemonade and kumelon stored in dining room area merchandise cooler. This door must remain locked if the cooler will contain items that are not packaged.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC did not provide QAC test strips for testing sanitizer. VR required within 10 days.

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