COASTERS

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw shelled eggs to be stored in the cookline opentop refrigerator directly behind a container of marinara sauce. CDI - PIC rearranged storage order moving the eggs to the front of the opentop refrigerator. - Observed an unopened package of deli turkey to be stored on a shelf in the WIC directly below cases of raw shelled eggs. CDI - PIC placed deli turkey on the adjacent shelf away from all raw products. 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 and insert container of sliced white American cheese to be stacked too high in the opentop, with the top half of the product being at 49F and extending past the refrigeration line in the unit. PIC stated that it was placed into the unit within the hour. - Observed an insert container of smoked sausage links to beat at a temperature of 45F in the lowboy portion of the cookline opentop refrigerator. CDI - All items moved to the WIC to rapidly cool. 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 .

4-601.11(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 the interior base of the RIF to have accumulations of food debris/crumbs.

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 chicken in a brine at 44F with brine at 48F. CDI-PIC removed chicken from brine and placed on metal sheet pans to rapidly cool. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed raw chicken (44F) in a brine that was 48F, made from cold water from 3 compartment sink. PIC stated that process includes icing down brine. EHS spoke with PIC about ensuring brine reaches 41F to prevent TCS items from being 41F. CDI-Raw chicken was removed from brine and placed on to metal sheet pans to rapidly 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed one item chili in plastic wrap stored directly on top of unopened box of raw bacon. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 coleslaw and tartar sauce without times listed on TPHC log, per facilities procedure. CDI-PIC added items to time log. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed multiple containers of raw hamburger patties with no cooling rate change after 20 mins after being prepped, containers were wrapped in plastic and stacked on top of one another. CDI-PIC removed plastic and separated pans to allow for faster cooling rate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 cut lettuce set on TPHC for salad station that was not recorded on TPHC log, per procedures listed by facility. CDI-PIC time added for lettuce.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine and soda nozzles with minor, dark buildup. PIC stated that soda nozzles are cleaned nightly and ice machine is cleaned quarterly. Repeat, but points not escalated due to small amounts of build up present.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed two soiled ice scoops stored cleaned over prep area. CDI-PIC moved items to 3-comp-sink.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in sanitizer below 50PPM. CDI- sanitizer was discarded and remade

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 four knifes with greasy handles stored clean near prep area. CDI-PIC moved items to 3-comp-sink.

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 marinara sauce in large Cambro with prep date of 9/20. CDI-Sauce was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed orange residue on clean in-use ice scoop. CDI - The Ice scoop was moved to the 3 compartment sink to be properly cleaned.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed exposed, self-service waffle cones. Waffle cones were placed in open container, customers instructed to retrieve by hand. CDI - The waffle cones were moved to the front food service line, behind shield and tongs were placed in container for self-service.

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 rusted shelving in the dry 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 white residue on shelving used to store clean dishes.

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 hotdogs completely covered with plastic, cooling inside the WIC at 49F and 45F. Second temperature of hotdogs taken 30 minutes later at 49F and 45F. CDI - PIC moved hotdogs to the freezer for rapid cooling.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed kitchen prepped desserts inside the grab-n-go cooler with no labeling. CDI - PIC removed desserts to be labeled properly.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in sanitizer exceeding 400 PPM. CDI - Sanitizer was made again at 200 PPM.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Raw bacon stored above RTE hot dogs in WIF. CDI- Storage order reversed

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 . Burgers in front line recorded at 123F. CDI- 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 . Ham, turkey, pasta salad, and lettuce all recorded above 41F. CDI- Some placed on TPHC, some discarded (turkey, pasta salad )

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One sanitizer bucket low on Quat. CDI- Exchanged.

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. Ice scoop stored on top of ice machine.

REPEAT VIOLATION: 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed establishment has incomplete written procedures for the cleanup of vomiting and diarrheal events. CDI: gave PIC website info to obtain written procedures.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed soap missing from handsink next to oven. CDI: soap was provided.

REPEAT VIOLATION: 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed cucumbers stored over ready to eat sliced tomatoes, onions, diced tomatoes, green peppers. CDI: storage order corrected. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chorizo stored directly on top of cooked turkey. CDI: storage order was corrected.

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 tongs with food debris build-up in between crevices, brush used for basting with food debris on bristles, knife sharpener with food debris, and rubber spatula with food residue stored as clean. CDI: all items taken to dish area to be cleaned.

REPEAT VIOLATION: 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 date marking system dating products for 8 days. CDI: discussion with PIC to have date labeling system correct to reflect 7 days. Day 1 should be used as day of prep.

REPEAT VIOLATION: 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 incomplete written procedures for items held on TPHC. CDI: reviewed TPHC form with PIC and assisted with filling out.

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 grits covered in foil cooling inside walk-in. CDI: grits uncovered and transferred to a shallow pan.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 1 employee without beard guard.

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 on outside of ice machine. Observed build-up on shelving under hot hold line.

2-201.11(A- C) & (E) - Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee Health Policy does not include Salmonella nontyphoidal. CDI: educated the PIC and gave website to obtain updated Employee Health acknowledgment form.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI: educated the PIC and gave website to obtain written procedures.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw fish frozen fish stored above RTE foods inside walk-in freezer. CDI: storage order was corrected. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed fruits stored above washed/RTE produce inside WIC. CDI: storage order was corrected.

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 1 container of packaged ham that had been opened on 2/4/22 that had expired past 7 days. CDI: by discarding.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed no written procedures for salad bar items and hot bar items held on TPHC. CDI: educated PIC and gave website to obtain new TPHC form to complete. 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 incorrect times marked on hot bar items held on TPHC. Ensure time is updated as to when product is removed from temperature control. CDI: times corrected. Observed some items that are supposed to be held on TPHC at salad bar missing from time log chart. CDI: items will be added.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed grab and go items inside cooler in dining area missing proper labeling requirements and allergen info. CDI: items were removed from cooler and will be held inside kitchen to be given out by employee until proper labels can be provided.

REPEAT VIOLATION: 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of coffee cups and lids unprotected beside drink station by salad bar in dining area.

REPEAT VIOLATION: 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 cleaning needed on floors at fryer area and flat top grill.

2-401.11 Eating, Drinking, or Using Tobacco. Observed an open container of employee drink stored above food prep surface during food prep. CDI- Drink was discarded.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew on top interior of ice machine.

3-501.13 Use approved thawing methods. Observed sausage links thawing at room temperature. CDI- employee placed items in water and pan, then put it in the oven to cook.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed one stack of single-service trays that were not inverted. CDI- trays were inverted.

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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wrapped sausage eggs and cheese biscuits on grab and go bar at 45 degrees. CDI placed items on tphc yogurt on same bar at 40 degrees.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris on equipment in fryer area.

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 paint bubbling and peeling at three compartment sink near caulk line for sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger patties stored over ready to eat chicken in walk in cooler . CDI reordered storage.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed chilli and cheese commercial reheats not at 135 degrees F before being placed in hot holding . CDI reheated to appropriate temperature and then placed in hot holding.

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 chicken, steak, boiled eggs and prepped salads not date marked . CDI date marked steak, chicken , and salads eggs discarded since opening date could not be determined.

3-501.13 Use approved thawing methods. Observed eggs thawing under running water measuring 74 degrees water used for thawing must be 70 degrees or less. CDI eggs placed on sheet pan and moved to walk in cooler to thaw.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

6-301.14 Post a handwash sign at each handsink. Observed handwash sink at walk in cooler not to have handwash signage. CDI PIC posted handwash sign. -0 points-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed numerous pans soiled with food debris stored as clean. Repeat

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back handsink by walk in cooler blocked. Ensure to maintain access to handsinks at all times. CDI PIC removed item blocking handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several stacked metal containers with sticker labels and sticker residue attached in contact with the food contact surface. CDI PIC removed metal containers and placed at the 3 comp sink to be properly cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several burgers and fried chicken hot holding below 135F (see temp chart). EHS discussed using TPHC for items hot holding. CDI PIC voluntarily discarded burgers and fried chicken and EHS provided TPHC template for the establishment.

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 roast beef (dated 6/5) and tomato sauce (dated 5/24) held past 7 days. Ensure to discard TCS food items held past 7 days. CDI PIC voluntarily discarded roast beef and tomato sauce. Repeat violation.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed salad bar being held on TPHC without proper start and end times. Ensure to clearly label the start and end times for items held on TPHC. CDI PIC showed a TPHC log for cold holding food items and contained start times with no end times. EHS discussed proper TPHC procedures with PIC. Repeat violation.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back handsink. CDI- Provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple food items on a cart in WIC were holding above 45F (see chart). PIC stated cart was used to fill salad bar and thus increased in temp. CDI- Foods cooled down in freezer. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Two commercial containers of potato salad had a date exceeding 7 day hold window. CDI- Discarded. REPEAT.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf All TCS food on line and in salad bar is held by TPHC. Begin temperatures were recorded at start time, but start time was NOT recorded. Assure start time was recorded as per procedures.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of plastic containers.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken with commercial packaging open and stored over ready to eat food in tall reach in freezer. CDI, foods relocated for proper storage. Repeat.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed dishwasher washing equipment in detergent water at 84 degrees F. Repeat. Observed same dish washer not rinsing prior to sanitizing when manually washing equipment. CDI, by instruction and discussion with staff on proper procedures to use when manually washing equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed salad recently prepared and spinach on cold bar above 45 degrees F. Observed potatoes salad overstacked on cold bar above 45 degrees F. CDI, operator relocated foods to rapidly cool. Use of TPHC was discussed with PIC as option. Ensure that written procedures are prepared in advance, held on-site and followed if using TPHC on food items.

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 pepperoni with date of preparation of 3/25 that bag stated was to be kept frozen, mozzerela cheese with date of preparation not legible and chicken tender with date of preparation of 3/25. CDI, operator voluntarily discarded food.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small diameter probe thermometer available for use while on-site. CDI, operator provided thermometer while there.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth on prep table and several wet wiping cloths on drain board of 3 compartment sink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw beef and sausage stored over ready to eat food in walk in cooler. CDI, foods relocated for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed dishwasher washing equipment but wash temperature below 110 degrees F as required by detergent. CDI, operator drained wash vat to refill solution to required temperature.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed staff not logging all foods held using Time as a Public health control. CDI by instruction.

7-201.11 Store toxic materials to avoid contamination. -P - Observed bleach stored over boxes of snacks on storage rack. CDI, bleach relocated.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed 2 flies in establishment.

2-402.11 Effectiveness-Hair Restraints - C - Observed 2 staff members without a hair restraint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed in between equipment and shelving behind front counter. Observed fan in walk in cooler collecting dust.

6-301.14 Handwashing Signage - C - Observed no handwashing signs in mens or womens restrooms. CDI, handwash signs provided to PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed 1 can opener stored clean but soiled with food debris. CDI, can opener relocated for cleaning.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean knives wedged in soiled area between table and dirty wall.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Ensure lip contact surface of single-service cups are furnished from an approved dispenser or kept in original protective packaging.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Employee washed hands and turned faucet off with no barrier. CDI- Employee instructed on how to properly wash hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed some unwashed mushrooms and cucumbers stored over RTE lettuce and onions.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf No time marks on food being held on TPHC. CDI- PIC will make time markers.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed some wiping cloths stored in bucket of soapy water.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed a scoop stored in sugar with handle in food.

5-202.12 Provide at least 100F water at handsinks.-Pf Water in men's restroom was recorded at 77F. VR. 5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Handsink blocked by bus of dity utensils. CDI- Bus moved. Keep access clear to handwash sinks. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwash sink. CDI- Paper towels re-stocked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced ham and kale held at temps. above 45F (see chart). CDI- Both items taken to WIC and freezer to cool down.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two sanitizer buckets unlabeled as well as a spray bottle unlabeled. CDI- Sanitizer buckets labeled and spray bottle was discarded.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed soda cups stacked with no protection of the rims.

4-301.11 Cooling, Heating, and Holding Capacities-EquipmentEQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. PfOBSERVED ICE BATHS FOR SLICED CHEESE NOT DEEP OR FULL ENOUGH TO ADEQUATELY SURROUND AND CHILL THE FOOD ITEMS. CDI BY HAVING PIC GET DEEPER & BIGGER ICE BATH CONTAINER TO PROPERLY COOL AND CHILL FOODS.

3-602.11 Food LabelsGENERAL COMMENT(A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient (Effective January 1, 2006). Pf (6) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) - (5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (7) For any salmonid FISH containing canthaxanthin as a COLOR ADDITIVE, the labeling of the bulk FISH container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin. (C) Bulk FOOD that is available for CONSUMER self-dispensing shall be prominently labeled with the following information in plain view of the CONSUMER: (1) The manufacturer's or processor's label that was provided with the FOOD; or (2) A card, sign, or other method of notification that includes the information specified under Subparagraphs (B)(1), (2), and (5) of this section. (D) Bulk, unPACKAGED FOODS such as bakery products and unPACKAGED FOODS that are portioned to CONSUMER specification need not be labeled if: (1) A health, nutrient content, or other claim is not made;

4-901.11 Equipment and Utensils, Air-Drying RequiredOBSERVED ICE BUCKET NOT STORED INVERTED IN BETWEEN USE. ***STORE ICE BUCKETS INVERTED TO ALLOW WATER TO DRAIN***

GENERAL COMMENTOBSERVED SOME RUSTED SHELVING IN FACILITY. REPLACE OR HAVE PROFESSIONALLY RECOATED

6-305.11 Designation-Dressing Areas and LockersOBSERVED EMPLOYEE HAT, COAT AND SNACK STORED COMMINGLED WITH CUSTOMER RELATED ITEMS. CDI BY PIC RELOCATING ITEMS TO A DESIGNATED LOCATION AWAY FROM CONSUMER ITEMS.

3-501.19 Time as a Public Health Control(1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: Pf (a) Methods of compliance with Subparagraphs (B)(1) -(3) or C)(1)-(5) of this section; Pf and (b) Methods of compliance with § 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control.FACILITY WILL USE TPHC FOR PHFs. CDI BY PROVIDING PIC TPHC LOGS FOR DOCUMENTING FOOD ITEMS AND INSTRUCTING PIC TO HAVE DOCUMENTATION AT EVERY FOOD FACILITY USING TPHC.

4-301.11 Cooling, Heating, and Holding Capacities-EquipmentEQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. PfOBSERVED ICE BATHS FOR SLICED CHEESE, PEPPERONI AND SHREDDED MOZZARELLA CHEESE, NOT DEEP OR FULL ENOUGH TO ADEQUATELY SURROUND AND CHILL THE FOOD ITEMS. CDI BY RELOCATING ITEMS TO WALK-IN AND ONLY TAKING OUT ITEMS WHEN NEEDED IMMEDIATELY.

3-306.11 Food Display-Preventing Contamination by ConsumersExcept for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means. POBSERVED UNWRAPPED APPLES IN SELF SERVICE BASKET. CDI BY INSTRUCTING STAFF TO INDIVIDUALLY WRAP APPLES TO PROTECT AGAINST CONTAMINATION OF EDIBLE SKIN.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringGENERAL COMMENT***STORE ICE BUCKETS INVERTED INBETWEEN USE TO FACILITATE PROPER DRAINAGE AND PREVENT WATER FROM COLLECTING INSIDE***