HONEY BAKED HAM COMPANY

2-103.11 (B) Persons unnecessary to the establishment shall not be in the kitchen. -Pf Observed a child inside of the kitchen office. CDI - Child was removed.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed one employee drink stored on top of a box of food in the reach-in freezer.

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 sugar coated hams date marked for 12 days. CDI - Manager was aware of the situation and provided documentation that a variance request has been placed. Manager was able to change the computer system to print stickers for 7 days.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees preparing food while wearing watches and bracelets.

REPEAT 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 underneath the 3-compartment sink.

REPEAT 3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one small dented can of green beans in dry storage. CDI - Manager removed item to be returned to the supplier. No points taken due to green beans not being sold any longer.

REPEAT 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed no date marks for items on the top of the prep cooler. CDI - Items were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one spray bottle and one squirt bottle of chemical without labels. CDI - Manager labeled during inspection. Observed chemicals stored above single-service trays in dry storage. CDI - Trays were moved to a higher shelf.

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 one large container of sugar without a label.

REPEAT 5-203.14 Provide a back flow prevention device when required. -P Observed a spray hose connected to a mop sink hose bib without a backflow prevention device. CDI - Hose was removed.

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

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 underneath the 3-compartment sink.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage. CDI - Manager removed item to be returned to the supplier.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed no date marks for items on the top of the prep cooler. CDI - Items were dated for when they were prepared or opened.

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

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

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 a scoop in the sugar bin with the handle submerged.

5-203.14 Provide a back flow prevention device when required. -P Observed a spray hose connected to a hose bib without a backflow prevention device. CDI - Hose was removed.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored on top of ice machine soiled with food debris. CDI: PIC sent can opener to be W/R/S.

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 ham salad cooling at a rate too slow to meet cooling parameters in reach-in portion of line make table. See temperature chart and violation #33 for details. CDI: Education provided and product placed into shallower portions and moved to reach-in freezer for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and tomato being held above 41F in line make table. PIC stated product placed on line from walk-in cooler between 9am-10am. Product in walk-in cooler within temperature parameters. Other TCS foods in line make table within temperature parameters. CDI: Education provided and PIC moved product back to walk-in cooler for rapid cooling (lettuce 38F, tomato 40F in 20 minutes). REPEAT VIOLATION.

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 ham salad and chicken salad cooling in sealed plastic containers in reach-in portion of line make table. Observed ham salad and potato salad cooling in portioned containers in customer self-service case. PIC stated ham salad prepared @10:45am, chicken salad prepared @8:45am, and potato salad 04/12/25. CDI: Education provided and PIC moved product to walk-in cooler and reach-in freezers for rapid cooling.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -Pf Observed employee health policy missing some of "big 6" illnesses. CDI: Education provided and EHS emailed copy of EH policy to facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce being held above 41F in make table. Product prepared 08/20/24. PIC stated product pulled from walk-in cooler for large catering order around 9:30am. CDI: Education provided and product covered with lid for cooling (<41F).

2-201.11(A) 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 Observed food borne illnesses of concern absent on posted employee health signage. CDI - Employee health signage that includes the "Big 6" foodborne illnesses was given to PIC to post in establishment. -0 points- For more information on employee health policy 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 sliced tomatoes, lettuce, hard boiled eggs, and ham salad holding in flip top and reach in units at temperatures between 43F and 51F. CDI - Sliced tomatoes, hardboiled egg, and lettuce were prepared prior to lunch service and items were placed on TPHC. PIC has been advised to allow TCS foods to undergo a proper cooling step in the walk in cooler prior to placing in flip top cooler. Ham salad was also prepared prior to lunch service and taken to walk in cooler to rapidly cool to 41F or less. -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 tightly wrapped container of sliced tomatoes cooling in walk in cooler. Observed covered plastic container of ham salad cooling in reach in cooler. CDI - Plastic wrap and lids were removed from cooling items to allow cold air to circulate in and around food. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2x sanitizer buckets testing at 50ppm quat concentration. EHS had PIC fill sanitizer bay from dispenser, sanitizer is dispensing at proper concentration. PIC believes buckets need to be refreshed more frequently. CDI- buckets remade during inspection, at proper concentration.

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 one area of walk in cooler shelving with buildup, in need of cleaning.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of disinfectant cleaner stored adjacent to/above wrapping foil for glazed hams at glazing station. CDI- chemical moved to chemical storage, no signs of contamination present.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go cups displayed at register area with no protective packaging, rims of cups are exposed to potential contamination.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a few employee food items stored in walk in cooler, mixed with retail products on shelving. EHS discussed storing employee items in a designated area, clearly marked and away from retail products.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed kitchen back door unable to fully close, visible gap/opening to outside. EHS spoke with PIC, determined that there are broken components on the handle and lock mechanism, causing door to stay slightly ajar. Ensure doors are sealed so outer openings are protected from insect or rodent entry. REPEAT. Note: points not escalated due to different door of concern compared to previous inspection. PIC has sealed door near bathrooms, just needs to fix and seal door in kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed boxes of honey mustard stored on the ground in dry storage room.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle contacting spices in large white bin in prep area. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of chicken salad without date mark in reach in cooler at sandwich station. CDI- PIC identified product as prepared on Saturday, allowed to properly mark. Note: PIC stated printer for date marking labels recently stopped working, temporarily labeling with sharpie marker until functional. 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 a container of ham salad with a date mark indicating "use by 8-29". CDI- product voluntarily discarded during inspection.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottles of chemical disinfectant stored on shelving above paper towel rolls in the dry storage area. CDI- Chemicals moved to bottom shelf, not above any single service/single use articles.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door near bathrooms unable to fully close, there is a visible opening to outside. Ensure door stays shut and is sealed to prevent rodent/insect entry.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a scoop with handle contacting spices in large white container labeled "spices" in back prep area.

4-501.11 Maintain equipment in good repair. Observed a sliding glass door reach in unit with no product in it behind bar service area. PIC stated this piece of equipment has had issues, not currently working and is unplugged. Ensure malfunctioning equipment is repaired or removed from the premises. Observed shelving beginning to rust in walk in cooler.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer at the warewashing sink at 100 ppm of quat. has quat packets to use temporarily until the dispenser is repaired. Verification visit to be conducted in 10 days to ensure compliance.

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 lettuce cooling in a large deep covered container the walk in cooler, just prepped. CDI - PIC removed the cover and placed closer to the back of the cooler to cool properly to 41F or below.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in the sanitizer buckets at 100 ppm of quat. CDI - PIC replaced the sanitizer.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee beverages in the reach in freezer. CDI - beverages removed.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed "Clean" veggie slicer with dry food debris. CDI- Veggie slicer was rewashed and sanitized.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two squeeze bottles unlabeled at the prep area. Observed container of spices unlabeled in back prep area.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed unopened employee drink in the reach in cooler. Observed uncovered employee drink under the prep table. CDI- Employee drinks were removed.

REPEAT 4-501.11 Maintain equipment in good repair. Observed gasket in need of replacing on ice machine door; Observed gasket on front door of walk-in cooler (customer facing side) in need of remounting. Points deducted decreased due to improvement.

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 areas of walls in kitchen area having chipped corner molding in need of repair; Observed cracked floor tiles in back kitchen area.

2-101.11 PIC shall be present during all hours of operation. -PF PIC was not on site during inspection. PIC was out of store for delivery order.

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 sliced ham, lettuce, ham chub, and glazed turkey cooling in walk in cooler. All items would not meet cooling parameters; See Temp. Chart. CDI - All items uncovered and allowed to cool rapidly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed provolone holding at 42F in prep line. Left to cool on line. Observed lettuce holding at 46F on prep line. CDI - Manager took lettuce to walk in to cool rapidly. No points taken this inspection, points may be taken next inspection for any items holding above 41F.

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 smoked turkey on prep line without date mark. Manager stated the turkey was prepped the previous Saturday. CDI - Allowed to correctly date mark item.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in bucket reading below 50 ppm. CDI - Manager replaced with sanitizer at correct concentration.

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 all items cooling covered or wrapped in walk in. CDI - All items were uncovered to allow cold air to flow around product and cool rapidly.

4-501.11 Maintain equipment in good repair. Observed ripped gasket on ice machine door.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on top on microwave located on prep table.

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 REPEAT VIOLATION. Observed 8 date label for the ham and turkey product (color code for a preparation date and use by date is actually day 8). Observed incorrect date on potato salad in walkin cooler; unknown preparation date. CDI - properly dated potato salad with preparation and discard date. PIC, Steven fixed the date label machine to have a proper 7 day hold time for all prepared foods. Temperature is 41F and below.

7-204.12 Chemicals used to wash or peel raw, whole fruits and vegetables shall meet the requirements specified in 21 CFR 173.315; use cleaning agents according to manufactures label. Observed produce microbial wash at 0 ppm. CDI - changed out solution concentrate for the dispenser. Currently reading at proper temperature.

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 Observed cream cheese and spring mix opened from commercial package over 24 hrs ago and the items have not been labeled. Observed incorrect labels for the wrapped deli meats in the stand up refrigerator. CDI - PIC discarded the cream cheese; wrote date label on spring mix; EHS educated food employees on proper date marking criteria by using the first day of preparation date as day one. Facilities procedures is to hold the deli meats for 4 days. Items were dated for 5 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets without a label. The red bucket writing has become illegible. CDI - PIC wrote proper labels on buckets with a sharpie.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up on metal storage rack by the make line. \

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 light cover in disrepair in the back of the kitchen. Observed baseboards not tightly sealed to wall throughout kitchen. Observed baseboard missing at wall joint by the ice machine. Observed tile missing underneath the ice machine. Advised to repair items.

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. Observed food employee bare hand contact sink faucets when turning the faucets off. CDI - educated to use papertowel to turn the faucets off to prevent recontamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce out of temperature in prep unit. Refer to temperature chart. CDI - pulled product to cool down. Educated on proper cooling methods. cold holding units are not for cooling. Product at proper temperature.

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 Observed pasta and macaroni salad with incorrect date labels. Pasta salad: 7.29.17 - 8.10.17. Macaroni Salad: 7.26.17 - 8.10.17. Both items over a 7 day cold holding criteria. CDI - educated PIC about proper date marking criteria. First day of preparation is first day of date marking. PIC wrote the proper date.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce out of temperature in the prep unit. Observed lettuce in large bulk plastic container in walkin cooler. The lettuce was prepared this morning at 9 am and was not cooled down before storing in prep unit. Lettuce in large container in walkin cooler is covered with tight fitting lid. CDI - educated that the prep unit is not for cooling down product. Pulled lettuce from the prep unit to the walkin cooler to cool down. Uncovered the bulk container to cool down. Lettuce currently at proper temperature.

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. REPEAT VIOLATION. Observed quat sanitizer buckets at a weak concentration; below 150 ppm. Facilities 22 Multi quat sanitizer is active at 150 ppm. CDI - refilled the buckets with new solution at the proper concentration. Buckets are now at 150 ppm. Educated to soak wiping cloth in solution before storing in bucket.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single use cups for customers stored in plastic wrap on the ground. CDI - PIC relocated cups on storage racks 6'' above the floor.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed debris build up in the sliding door tracks to the unit on the front line.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee making a sandwich and not switch gloves when necessary. Food employee stopped making sandwich, went to walkin cooler to grab lettuce and did not switch gloves before going back to making sandwich. CDI - educated about when to switch gloves; switch gloves after changing tasks and/or contamination occurs.

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 Observed ham that was opened up on Jan. 26, frozen on Jan. 28, and thawed out last night without proper date label on the product. Once frozen, time/temp stops. Label the product accordingly to keep track of time/temp criteria. CDI - educated about how to label such products; advised to write prep date, frozen date, and thawed date to keep track of the time/temp. Product now has preparation date, frozen date, and thawed date.

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. REPEAT VIOLATION. Observed quat saniitizer bucket below 100ppm. CDI - switched out solution to a fresh solution at the proper concentration.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed chest freezer by dry storage that is not an approved commercial freezer; only cookies are stored in there.

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 repair issues to physical facilities by the ice machine. Observed repair issues in the bathroom. Advised to fix. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed food debris on floor underneath storage rack to the left of the oven. Observed debris on floor in the walkin cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product out of temperature in the prep unit. Refer to termpature chart. CDI - removed product that was over stacked; reminded employees to be aware of the chill lines in each container and to be prevent overstacking.

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. REPEAT VIOLATION. Last inspection the wiping cloths were not stored in the bucket. This inspection, the wiping cloths were in the buckets, the sanitzier concentration was weak (below 100 ppm quat solution). CDI - provided a new bucket with fresh solution at proper concentration (200ppm quat).

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed floor dirty in the walkin cooler from the ham. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed baseboards peeling away from the walls in a few spots in the kitchen by handsink and in the bathroom.

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 pink slime build up inside the ice machine basin.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce tomato out of temperature in the cold prep unit. Refer to temp chart. CDI - pulled tomato to cool down; discarded lettuce because lettuce was held in prep unit over night (time/temp criteria exceeded). Educated on how to cool tomatoes after sliced (in walkin cooler before put out on line) and not over stack on lettuce.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf 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 Observed a miscommunication between franchise and facility on how to date mark the Honey Baked Ham product. Observed that franchise standards has a 'use-by' date for customers with a 10 day use by date. But, Honey Baked Ham franchise still tries to be in compliance with North Carolina Food Code standards by providing a 'color coded day dot' on each individual product to recognize the time/temp criteria for North Carolina. EHS observed that facility has labled the 'use by' date incorrectly with a 12 day label, but most importantly, this facility has failed to color code each product with a colored date to establish proper cold holding standards for North Carolina Food Code. 41F or below has a holding time of 7 days with first prep day as day one. 42F-45F has a holding time of 4 days with first prep day as day one. The facilities walkin cooler is suppling sufficient temperatures to the products so as of now, this facility can hold the honey baked ham for 7 days at the most. CDI - educated employees on both franchise and state standards for date marking; provided proper dates to products.

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 wet wiping cloth stored on counter top, not in sanitizer solution.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employee wash hands and recontaminate by turning faucet handles off with bare hands.Observed employee change gloves without washing hands. CDI education, all staff properly washed their hands.

(general comment) 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 issues to PHYSICAL FACILITIES. (floor inside walk-in)

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 hams that are unwrapped by facility, glazed, repackaged and sold as whole or half sizes to public for take-home. These items are given a "Use-by" date on the package sold to consumer as 10 days from day the package of ham is opened and glazed. According to PIC, this is a corporate standard. PIC showed EHS a chart that explains hams are given a 7-10 Use-by date. Hams used exclusively for sandwiches sold in restaurant per customer immediate order are used within 7 days. EHS requested additional information from corporate representative to further explain date marking process.

Protect food from contamination sources not specifically noted by code. Observed employee food products stored above and amongst food sold to customers.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Re-organize catering storage area to prevent potential pest harborage.

Use proper cooling methods. (3-501.15) Observed sliced tomatoes stored on open prep unit above 45F. All other items on unit 45F or below. PIC stated tomatoes were recently sliced and may not have been cooled down to 45F prior to putting on open prep unit.

Designate an area for employee food/belongings so as not to contaminate facility food, equipment etc. (6-403.11) Observed a sealed employee drink and a pan of grilled hot dogs leftover from a catered event brought back for employee consumption stored above food for facility.

Food contact surfaces shall be clean to sight and touch. Observed build up on ice machine. CDI-cleaning started.

Maintain premises free of unnecessary items and clutter for easy cleaning. Observed storage area cluttered with unused and unnecessary items that prevent adequate cleaning of the area.

Designate areas for employee belongings. Observed employee belongings co-mingled with food products on dry storage shelving.