MILKBREAD MIDWOOD

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 cut watermelon in WIC and prep unit held past its 7-day shelf life (prep dates of 8/10 and 8/2). Observed cooked barley in WIC held past its 7-day shelf life (prep dates of 8/10). -CDI- PIC voluntarily discarded the watermelon and barley. -Improvement noted since last inspection and Risk Control Plan. Facility currently utilizes date marking log book to monitor all dates of food products. Per PIC, watermelon is seasonal item. EHS and PIC discussed methods to ensure future compliance, including adding a column on the date-marking log that states “discard by end-of-day” so employees/managers know which products expire at the end of the day. -REPEAT- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee bag stored directly above vegan breader mixture. -CDI- PIC moved employee bag to designated area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at handsink by dish machine. PIC stated battery in dispenser has died and new batteries have been ordered. -CDI- PIC placed paper towel roll above dispenser.

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 jammy eggs (prep date of 3/21), cut cabbage (3/19), golden beets (3/21), and tahini (3/23) held past their 7-day timeframe. -CDI- PIC voluntarily discarded the listed items. -REPEAT- Due to repeated date marking violations, facility is now placed on a Risk Control Plan (RCP) for date marking. EHS and PIC reviewed RCP procedure form and emailed form to PIC to be completed. EHS will follow up when RCP form is completed and discuss RCP implementation. 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(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 no TPHC time stamp on the fried rice held on 4-hour TPHC. -CDI- PIC added time stamp correctly reflecting when the fried rice was removed from temperature control. -REPEAT- Ensure the time stamp is immediately placed on the food when it is initially removed from cold holding. -No point escalation due to improvement noted since past inspection.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf -Observed jammy eggs on the ‘add-on’ section of the menu without an asterisk referencing it to the consumer advisory disclosure and reminder. All other menu items with jammy egg are shown with a proper asterisk to the consumer advisory disclosure and reminder. Add a consumer advisory to the add-on jammy egg on the menu. -10 day verification visit 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 visible food residue and buildup in interior of prep unit coolers. Increase frequency of cleaning to prevent buildup.

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 plant-based patties held past its 7-day timeframe (prep date of 11/6). Observed romesco sauce held past its 7-day timeframe (prep date of 11/27). -CDI- PIC voluntarily discarded both items. -Observed egg bakes without date marks in low reach-in cooler. -CDI- PIC verified cook date by referencing large batch in WIC and properly added date marks (12/3). REPEAT- If same violation is observed on next inspection, facility may be placed on Risk Control Plan (RCP) for date marking. 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 TPHC procedures for vegan breader or cream cheese frosting held on 4-hour TPHC. -CDI- PIC had blank TPHC forms onsite and EHS observed PIC properly fill out procedures for both items. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 milk held on 4-hour TPHC with a time stamp reflecting 6 hours total (8:00am - 2:00pm). -CDI- PIC corrected time stamp to reflect a discard time of 12:00pm.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -Observed handle for pasta scoop directly touching the food. -CDI- PIC removed handle from food.

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 goat cheese held past its 7-day maximum hold time (open date of 7/22). -CDI- PIC voluntarily discarded the item. -REPEAT- Improvement noted since last 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 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 items held on TPHC for 4 hours. Facility holds multiple items on TPHC and EHS observed proper time stamps for all items. - CDI- EHS provided blank copy of TPHC procedures and assisted PIC with filling out procedures. - PIC stated facility will start holding vegan breader mixture on TPHC for 4 hours. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 WIC gaskets with visible buildup of residue. Increase frequency of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items in hot holding holding below 135F. CDI PIC voluntarily discarded. Talked about using TPHC during rushes and cook to order during other times. PIC will have equipment looked at. 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 a few items holding above 41F. Great improvement from last inspection. Milk was holding over 41F because RIC had popped circuit breaker. During morning checks, PIC caught issue, and discarded all TCS items that had been in RIC. RIC is holding below 41F but new TCS items were placed in RIC before proper ambient was reached. Items were placed in RIC around 7:30 so they were moved to working RIC to re cool quickly. Buffalo hot dip (has unsalted butter) had just been delivered that morning. Temp was not taken, but other items received were holding 41F. Likely temp rose during transport. Item received at 7:30, PIC facilitated dip to be transferred into smaller containers with no lid for rapid re cool. Repeat but taking 1/2 points for overall improvement and adherence to PIC duties. 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 soy patties with no date. CDI PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 soy patties with no date and unknown date of prep, and noodles with date mark of 3/5. CDI PIC believes noodles meant to be marked 3/15 but out of caution discarded. CDI Both items were voluntarily discarded. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no times on TPHC items. CDI PIC was in the middle of training and trainee is still working on understanding responsibilities for shift. Items were date marked and education provided by EHS.

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 build up and debris on top of dish machine and shelf with toaster. Clean with more frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cabbage and lettuce holding above 41F. Ambient for bottom drawer was holding 45F. PIC stated they observed issues with that drawer and replaced gasket. Drawer is sealing properly. Equipment is essential for day to day operations. ITS will be implemented until drawer is functioning properly. Observed multiple items being held in plastic quart containers in 1/3 pans, holding above 41F. Items were temped in line check that morning and were placed back into WIC to cool quickly. Observed house made buffalo sauce that has unsalted butter being held at room temperature on shelf, items were discarded. VR required. 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 .

3-501.18 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 multiple quart containers of jammy eggs with date mark 12/6 and one quart containers of pimento cheese that has canned red peppers with date mark of 12/6 still being held in use. PIC voluntarily discarded. VR with long term compliance needed. If continued issue of items held past 7 day date marking are observed, facility will move to ITS for holding in service expired TCS items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 working bottles of oil and containers of granular substance with no label.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed cracking sealant on hand sink and prep table next to sink. Repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed whole pan of hot holding chicken holding below 135F. Observed two sausage patties holding below 135F. PIC voluntarily discarded. New chicken cooked. Checked new chicken 15 later and front piece of chicken was holding below 135F. VR required 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 container of jammy eggs in plastic container, stored in metal pan in flip top across from chicken station. Eggs were holding above 41F. PIC stated they were in unit since yesterday. Items voluntarily discarded. EHS suggested not placing containers inside containers in prep top. Place TCS item directly in metal pan that is in prep top to ensure items remain 41F and below. Observed cold drawer on left prep unit holding ambient and TCS ingredients above 41F. CDI PIC had taken temperatures 1 hour prior and items was at 41F and below. PIC placed leafy greens in cold drawer in WIC to rapidly re cool. VR required 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee with no beard guard.

4-501.11 Maintain equipment in good repair. Observed gasket curling up on cold drawer not holding 41F ambient. Replace gasket

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 dust and debris on shelving holding microwave. Observed build up and black growth on ice chute of drink machine. Observed heavy residue in multiple gaskets of cold holding units throughout facility. Clean with more frequency.

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. Floors, between equipment, have grease and residue build up. Clean with more frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed watermelon rinds held on a plate amongst items for service. PIC stated it was for employees but was not stored in the bin marked for employee food. CDI PIC voluntarily discarded.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed items that are expired are not being discarded. This is a repeat over multiple inspections. They have successfully completed a RCP in the past but during next inspection (this one), multiple items are being held past expiration and are being used for service. VR required. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed 2 food thermometers with residue on probe. CDI Probes were cleaned and sanitized.

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 cut tomatoes 3/18, cut ham 3/18, goat cheese 3/18, burratta opened 3/19. Two burrata containers were labeled with 3/19 upon arrival and then were changed to 3/21. The open burrata container was discarded and it was explained there does not need to be date marking until the item is opened. Repeat VR 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop for barely touching barley. Repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausages holding below 135F in hot holding. Sausages had been placed in hot hold 1 hour prior. CDI Allowed PIC to quickly reheat items to 165F and place back in hot hold. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two items in bottom cold drawer of one of the prep units holding above 41F. CDI PIC voluntarily discarded items. Drawer appeared to not seal properly due to misalignment. PIC realigned drawer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed house made tahini 11/10, roasted pepper spread 11/12, and cooked mushrooms 11/13 with expired prep dates. CDI PIC voluntarily discarded. Will return with follow up visit to discuss RCP next week. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop for barley and cauli-rice touching food.

4-501.11 Maintain equipment in good repair. Observed gasket of WIC torn and hanging. Requires replacement.

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 sticker residue on outside, non food contact surface. Ensure sticker and residue is completely removed in wash process.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety No vomit/diarrhea clean up policy as establishment. CDI - Establishment provided poster from EHS.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed garbage can blocking hand sink. CDI. PIC moved garbage can. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink up front with dishes in the basin. CDI. Items removed.

4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. Observed lettuce placed in tub with date mark of 7/10. Employee stated that containers were just refilled, and not washed, rinsed and sanitized in between. CDI. Lettuce discarded. 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several large plastic containers with sticker residue, stack one on top of each other so that the sticker residue touched the inside of the containers. CDI. PIC placed items for re wash in the dish area. 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 grilled chicken breast holding below 135F in the hot holding well. Employee stated they had been placed in there after having been cooked from raw to proper temperature, less than an hour prior. CDI. PIC reheated chicken breast quickly to 165F and above and placed back in heat well. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple items, and multiple containers of items: cooked mushroom, fried rice, pimento cheese, soy nuggets, with date marking exceeding the 7 day window. (7/10, 7/11,7/8). All items voluntarily discarded. VR required. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed noodles, watermelon, and lettuce with no date marks. CDI. PIC knew date of preparation, date marked items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 all TPHC items with no time and date stamp. PIC date and time stamped all items. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed fried rice, which is on 4 hour TPHC, with date mark of 7/11 and no date or time stamp. PIC stated they usually take it out and time stamp it, then after four hours place it back in RIC. VR required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers still wet and stacked on top of each other, or wet nested/wet stacked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked sausage, noodles,and lettuce in cold drawer holding above 41F. Ambient temperature was 52F. Items were voluntarily discarded. CDI VR required For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple items: ham 4/11, pimento with roasted peppers 4/8, cauli rice 4/10 past 7 day date expiration. PIC voluntarily discarded. Repeat. CDI 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop for noodles with handle touching noodles. Scoop removed. CDI

4-501.11 Maintain equipment in good repair. Observed cold drawer across from fryers not functioning properly. Holding ambient temp of 52F. Repairman called. VR required.

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 cream mac sauce on stove top with temperature of 105F. PIC stated that sauce had been on stove for around 6 hours. TCS foods in hot holding shall measure at least 135F. REPEAT CDI: Sauce voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed Almond romesco sauce containers with date of prep of 3/3 and 2/28. Observed tahini with a prep date over 7 days ago. CDI: PIC voluntarily discarded romesco sauce and tahini dressing. 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 .

3-501.19(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 unsalted butter in roller machine being held using TPHC but had no time stamp label. PIC stated that butter had been placed there 3 hours prior. CDI: PIC labeled butter with a discard time stamp for 1 hour and then will discard product.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to kitchen left propped open. CDI: PIC closed door.

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 baskets for food service in bags stored directly on floor in kitchen near grill. Observed box of plastic bags being stored on floor near drink machine. CDI: PIC moved items off of the floor.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety No vomit/diarrhea clean up policy as establishment. CDI - Establishment e-mailed sample policy to use. 0 pts.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Cartons of strawberries had fuzzy mold growth on them in walk-in cooler. Discard unsafe food. CDI - Strawberries discarded.

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 . Hot sauce made with unsalted butter measured 116F in hot holding. Fried chicken in hot holding measured 116-130F. Mac sauce on stove top measured 115F. TCS foods in hot holding shall measure at least 135F. CDI - Items reheated to above 165F.

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 . Cut ham and cooked sausage in walk-in cooler were missing date labels. TCS ready-to-eat foods must be date marked and used or discarded within 7 days. CDI - PIC placed date labels on containers. 0 pts.

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 No written procedures available for time as a public health control for almond milk and barley. CDI - Establishment e-mailed form to fill out. // 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Barley held on TPHC was missing time label. Food employee stated it had been in use since 7AM and was still being used at 1:30PM. Label all TCS foods on TPHC and use or discard within 4 hours. CDI - Barley discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of raw chicken and milk on floor in walk-in cooler. Store all food at least 6 inches off the floor. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee on line wearing watch on wrist. Food employees must not wear jewelry on their hands or wrists. // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. At least 2 food employees not wearing hair restraints while preparing food at start of inspection. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting cauliflower without washing it. Employee observed using cut avocado with sticker still on husk. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Cardboard not in receptacles in dumpster area. Acquire more cardboard receptacles or increase frequency of recycle pick-up. 0 pts.