DORCHESTER

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in bucket of soap. EHS discussed with PIC the need to store in-use cloths in sanitizer, not soap. CDI- PIC fills new bucket with 350ppm quat. (-0.5)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed one fryer basket with deteriorated wire coming apart from frame, no longer safe to use. CDI- Basket removed from service. (-0.5)

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed meat slicer stated to be last used weeks ago with food debris on blade and hard to reach areas. EHS advises staff clean and sanitize the slicer after use, before storing. CDI- Chef cleans and sanitizes slicer. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food splatter inside microwave used for TCS food reheats. EHS advises increased cleaning frequency. (-1.5)

REPEAT. 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 expired garlic margarine and steaks and mislabeled (day and month in reverse order) honey butter and hard boiled eggs inside RIC. CDI- PIC corrects date mark on honey butter and hard boiled eggs, voluntarily disposes of garlic margarine and steaks. (-3) *EHS notes this is the fourth consecutive inspection with date mark violations. If date marking is out of compliance at the next inspection, a risk control plan may follow.

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 unlabeled bottles of oil and spice container at cook line. EHS advises labeling products with their name. (-0)

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - Observed a patron walk into the kitchen to attempt to correct her order with the PIC during the inspection. CDI - PIC promptly removed the patron. EHS informed PIC that this must not be a normal occurrence and they must be informed that they cannot go into the kitchen. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a condiment bottle of ranch dressing stored in the cookline opentop at a temperature of 47F. Bottle was observed in an insert container, not allowing for the refrigeration to hit the entire bottle. PIC stated having just refill the bottle approx an hour prior. Improvement from previous inspection, no escalation in points. REPEAT. CDI - PIC relocated bottle to lowboy portion and EHS advised PIC to keep the bottle stored there permanently. 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 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 a bowl of penne with meat sauce and a tray of deviled eggs in the RIC closest to the dry storage room that were not provided with a date mark. PIC stated the penne was from dinner the night prior. REPEAT. CDI - PIC date marked penne and voluntarily discarded the deviled eggs. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed an insert container of cooked spaghetti noodles cooling in the lowboy refrigerator at a rate of 0 degrees/min. Item was observed with a tight fitting plastic lid on, not allowing for proper air flow around the product, and was cooling in a lowboy refrigerator which is not designed nor approved for rapid cooling.. REPEAT. CDI - Items lid removed and item moved to RIF to allow for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer bucket by the kitchen door to be testing at 0ppm of quaternary ammonia. PIC stated the dispenser sometimes gives them issues and they often opt to use the premixed spray bottles, which were observed at proper concentration. CDI - PIC emptied solution and replaced with properly mixed sanitizer bottle. Solution was used to wipe down front counter and tables.

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 bases of the upright RIFs and the gaskets of the cookline lowboys to have an accumulation of food debris.

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 a build up of food debris/grease/grime on the cookline floor, specifically beneath the cookline equipment.

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 cut tomato recently prepared according to staff at 58 degrees F at cooling temp 1 in covered container. At 2nd recording tomato remained at 58 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, tomato relocated to reach in freezer with cover removed 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch dressing and cheese cold held at 45 degrees F in counter top flip top prep refrigerator. CDI, foods voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 chili with date of preparation of 2/10 in two separate containers. PIC advised EHS that foods were frozen and thawed but did not include freeze date or thaw date. Ensure up to 3 dates to account for prep date, freeze date and thaw date for RTE TCS foods that are prepared, frozen and thawed. Observed soup not date marked in tall reach in. CDI, foods 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 .

3-501.15 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 cut tomato recently prepared according to staff at 58 degrees F at cooling temp 1 in covered container. At 2nd recording tomato remained at 58 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, tomato relocated to reach in freezer with cover removed 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 .

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed 2 plastic bowls with heavy cracks and no longer smooth and easily cleanable. CDI, equipment voluntarily discarded. 4-501.11 Maintain equipment in good repair. Observed lights not working under hood ventilation system. Repeat.

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 package of hot dogs with date of preparation of 12/26 and package of egg salad with use by discard date of preparation of 1/7. CDI, foods 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 .

General Comment: 3-801.11(C) Raw animal foods, partially cooked animal foods, and raw seed sprouts may not be offered for sale in a ready to eat form. -P - Observed consumer advisory on menu for salmon and steak. Operator stated that they fully cook foods and that the seared salmon is placed in oven to finish cooking. EHS advised to remove consumer advisory if fully cooking animal foods.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet cloths used to stabilize cutting boards.

4-501.11 Maintain equipment in good repair. Observed lights under hood ventilation system not functioning. 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 tall reach in freezer lined with absorbent cardboard.

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 poster for health policy posted but written policy on-site did not include nontyhpoidal salmonella. PIC printed updated employee health policy while on-site. Repeat. For more information on employee health policy please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some slight black buildup in ice machine.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed discard and start times not labeled for hot dog toppings and cold items per written procedures. CDI, times marked during inspection.

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 tuna fish prepared recently but cooling in covered container. CDI, cover partially removed to facilitate heat transfer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of sugar not labeled.

4-501.11 Maintain equipment in good repair. Observed dish machine testing 0ppm chlorine when tested. Facility not currently using to wash, rinse and sanitize when tested. Dish machine primed and calibrated during inspection.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal food stored over food for consumer and personal phone over prep area.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed written health policy did not include nontyphoidal salmonella as reportable illness. CDI, updated employee health policy emailed to operator. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with bare hands after washing and proceeding to food preparation. CDI, employee rehashed hands and used barrier to turn faucet off.

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 oil and container of food ingredient in squeeze bottle on grill not labeled.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris accumulating on shelving where clean plates and bowls stored.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Ground beef stored on top of box of raw chicken. CDI - Raw beef moved. 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 Lettuce, tomatoes, egg salad, lettuce, and tomatoes recorded above 41F CDI - All 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 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 Mozzarella dated from 11-10. CDI - 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Ham in freezer not dated. CDI - Dated. 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 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf No time recorded for foods on hot table. CDI - Time recorded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thin probe thermometer on site. Obtain.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw in prep line top above 41F - possibly due to proximity to hot hold steam well. EHS worked with PIC to place TCS items in this unit on 4 hr TPHC (today-cheese slices and slaw) CDI- Slaw to be discarded at 3pm and marked with time. Observed cut lettuce in sandwich prep top above 41F due to overfilling plastic pan. Discussed proper cold storage in prep top with PIC especially when frequently opening unit during service. CDI-Overfilled lettuce placed in prep reach-in. 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 tuna salad prepped today (9-13) above 41F in prep reach-in unit. Tuna salad was prepared and placed into plastic container with lid fastened. Temperature was still around 52F. Discussed placing prepped TCS foods in freezer to quickly cool before placing into cold holding units. CDI-Lid vented and placed into reach-in freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working squeeze bottles of oil on grill shelf unlabeled. Recommend labeling area where bottles are kept such as sticker on shelf or sticker label on pan.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed head of lettuce sitting directly on shelf inside the RIC. CDI - PIC discarded lettuce.

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 food build up on the blade of the can opener. CDI - Can opener was removed to be cleaned properly.

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 . Observed Soup and cut melon prepared the previous day with no date marking/label. CDI - Correct date labels were added to melons and soup. Observed ham and turkey thawing and the thaw date/label had not been added to package. CDI - Pull (thaw) date was added to packages. 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 Mousse (4/7) and egg salad (4/5) held past the disposal date. CDI - PIC voluntarily discarded all items held past the disposal date.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed ground beef patties stored above portioned fish packets in reach in freezer. EHS educated PIC on storage order in freezer once removed from original packages. CDI PIC moved ground beef patties to lower shelf in freezer For more information on food storage order please visit: http://meck.co/FoodSafety 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce comingled with washed and RTE produce. For more information on food storage order please visit: http://meck.co/FoodSafety

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead pests in trap behind ice machine.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips for dish machine or Quat strips for 3 comp sink. Facility just reopened kitchen yesterday. They had several pipes burst in 12/2022. VR Needed 2-12-23

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Employee did not use proper hand washing procedures, Did not use a barrier to turn faucet off. CDI- Educated, re washed hands.

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 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Spinach in bucket touching damp cloths. Do not allow food to contact cloths. CDI - Discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Dish machine did not record 100 ppm on first cycle. CDI - Primed and ran again. Took 4 times ton reach 200ppm. PIC will call EcoLab to assure machine is running properly.

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 . Potato salad dated 11-15. CDI- Discarded. 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 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 . Cut tomatoes cooling in flip top cooler. CDI- Brought to reach in freezer.

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 . Flip top cooler holding TCS foods above 41F. CDI- All foods discarded. PIC will call for repair on unit and cease using it until repaired. VR

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 . Frozen ham not dated. CDI- PIC knew date and dated as such. 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 . Potatoe salad dated for 9-10. CDI- Expired product discarded. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no certified food protection manager on staff at time of inspection- certificate expired. REPEAT VIOLATION.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed the current employee health policy for this facility does not reflect the addition of Salmonella (non-typhoidal). CDI: EHS provided education and EH poster.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed low sanitizer at dish machine- 0ppm. CDI: PIC primed dish machine- 100ppm.

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 on date marking please visit: http://meck.co/FoodSafety Observed ham and turkey with incorrect date labels. Product dated for original prep/freeze date but not date pulled for thawing. PIC stated product pulled Tuesday 05/10/22. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed torn gasket on left door of 2-door freezer.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no certified food protection manager on staff at time of inspection- certificate expired. REPEAT VIOLATION. **Points not assessed because PIC able to provide documentation of upcoming exam

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 on date marking please visit: http://meck.co/FoodSafety Observed boiled eggs in 1-door cooler and egg salad in make table datre labeled with prep date of 02/01. CDI: PIC voluntarily discarded product.

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 base cove separating from wall in water heater room where mop buckets are stored.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed the PIC CFM certification is expired.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed the current employee health policy for this facility does not reflect the addition of Salmonella (non-typhoidal). CDI - provided the PIC with the New NC Food Code changes and guidance via email.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed the dishmachine sanitizer at 0 ppm of chlorine. CDI - PIC had to prime the dishmachine and is now properly sanitizing at 100 ppm of chlorine. Contact maintenance to ensure the dishmachine is functioning properly

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 on date marking please visit: http://meck.co/FoodSafety Observed ham deli meat date marked for 10/26. PIC stated that the deli meat is placed in the freezer on that date. Ham was thawed out yesterday. CDI - PIC placed date the product was removed from the freezer.

4-501.11 Maintain equipment in good repair. Observed prep cooler at the cookline in disrepair. Repair or replace this unit.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink buildup inside of ice machine. - 0 -

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 container of marinara sauce prepped yesterday without date marked. CDI - PIC marked date. - REPEAT - 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 Mac and cheese (4/1), corn chowder (4/1), broccoli and cheddar soup (4/1), Corn chowder (3/15), and roasted peppers (3/24) held past 7 day date marking parameter. CDI - PIC voluntarily discarded all items. - 1.5 -

31 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 containers of crab salad and tuna salad cooling with lids tightly closed in reach in cooler. CDI - Product was opened to allow for proper air flow. - REPEAT - 1 -

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed one box of paper towels stored on the floor. - 0 -

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed few cutting boards with deep grooves and black buildup in need of resurfacing or replacement. - 0 -

5-202.13 Backflow Prevention, Air Gap - P Observed no air gap at floor drains at ice machine, 3 comp sink, and dish machine drains. A VR will occur by 4/15/2021 to ensure air gaps have been put into place. - 1 -

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed facility dish machine reading 0ppm chlorine sanitizer. CDI - Sanitizer concentration was fixed during inspection. Concentration now reading 50ppm. - 1.5 -

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 three bags of mixed cheeses, spinach, and sliced tomatoes without dates marked. Items opened this past Friday. CDI - PIC date marked all items. - 0 -

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed container of soapy water and container of sanitizer not labeled. CDI - PIC labeled containers. - 0 -

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 containers of crab salad cooling with lids tightly closed in reach in cooler. CDI - Product was opened to allow for proper air flow. - 0.5 -

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build up on flat grill and spills on stove.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed stains on floor under cooking equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, cut lettuce, sliced American cheese, salad, half-n-half, and ramoulade maintaining temperatures above 41F. See chart above. Ambient air temperature of prep unit is 53F. CDI - Tomatoes, lettuce, cheese, salad, half-n-half, and ramoulade taken to freezer for cooling. All other TCS items (ranch, mayonnaise, spinach) voluntarily discarded. VR to be done by 7/30/20. No signature needed due to COVID-19 guidelines.

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 sliced tomatoes and lettuce in prep top unit and hard boiled eggs in reach-in fridge without date marking. CDI - The tomatoes and lettuce were date marked. The eggs were voluntarily discarded.

4-501.11 Maintain equipment in good repair. REPEAT. Observed shelving in back reach-in fridge peeling and rusting. Consider replacing. Also observed one hood light out.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed cleaning needing to be done right under the grill top (where tray should be) and exterior of dishmachine.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in the facility. The flies were beginning to land on food items before being swatted away. Increase pest control methods.

4-501.11 Maintain equipment in good repair. Observed the shelving in reach in cooler #1 beginning to peel. Needs replacing. Do not paint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup to the shelving in reach in cooler #1 and to the insides of the flip top cooler. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed the handsink coming loose from the wall near the ice machine. Have re-secured to the wall. Observed a leak coming from the ice machine and from the steam box. Have repaired.

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 the floors in need of cleaning under the cookline, and 2-compartment sink. Have cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Soup and turkey recorded greater than 41F. CDI- Transferred to ice baths to cool down.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Box of raw philly meat stored above frozen soup in reach in freezer. CDI- Box moved.

4-501.114 Maintain sanitizer at correct concentrations. -P Bleach sanitizer in dishwasher recorded at 0ppm after running unit 5 times and priming. PIC will call EcoLab and seek to remedy issue immediatley. Facility will switch to using plastic single-service silverware and plates and will wash remaining eqiupment in 3 compartment sink. VR. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Some foods recorded above 45F. CDI- garlic-in oil mixture and raw chicken discarded, tomatos moved to freezer for cooling.

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 Commercial container of hard-boiled eggs had an open date of 12/7, expiring 7 day window. CDI- Discarded.

4-501.11 Maintain equipment in good repair. Gasket in reach in cooler severely damaged,

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed onions and lemon stored with RTE foods and pre washed produce. cdi, foods relocated for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chemical dish machine not providing required sanitizer concentration for bleach sanitizer. CDI, operator contacted EcoLab while on-site and PIC informed me that they were scheduled for service today. Operator will be using equipment to wash and rinse but sanitizing equipment at 3 compartment sink until dish machine is calibrated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed caesar dressing held at 51 degrees F in flip top prep unit that had ambient air temperature of 56 degrees F as indicated by thermopen. CDI, dressing voluntarily discarded by PIC. Operator informed not to store TCS foods in unit until repaired,

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed dish machine not providing required chlorine sanitizer and flip top prep refrigerator not holding required temperature for TCS foods. Calibrate and maintain equipment in good repair and calibration.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some damage and peeling FRP wall board near ice machine and handwashing sink. Observed handwashing sink in need of caulk at handwashing and wall juncture.

2-301.14 When to Wash - P - Observed employee handle soiled equipment on dirty drain board and then proceed to handle clean equipment on clean drain board. CDI by instruction. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee turn faucet off with their bare hands after hand washing. CDI by instruction.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed dining beverage refrigerator not working and turned off. Observed flip top prep refrigerator not holding required temperature in kitchen with an ambient air temperature of 57 degrees F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy soil accumulating on top of dish machine and in need of cleaning.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed package of country ham stored with raw fish that was removed from commercial packaging . CDI, foods relocated for proper storage.

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 container of tuna salad with a date of preparation of 6/22 and container of crab salad with a date of preparation of 6/15. CDI, operator voluntarily discarded foods. Repeat.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed ceiling vent accumulating dust above handwashing sink near ice machine.

6-301.12 Hand Drying Provision - PF - Observed paper towel dispenser not dispensing towels possibly due to no batteries. CDI, disposable towels provided at handwashing sink during inspection.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed ice machine accumulating pink residue. CDI by instruction to clean ice machine at required frequency.

| 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed flip top prep unit not holding TCS foods at required temperature. Observed dressing labeled "refrigerate after opening" stored in prep unit and at 53 degrees F. CID, operator voluntarily discarded dressing. Repeat.

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 container of pot roast not date marked in reach in refrigerator, a separate container of pot roast with a date of preparation of 3/1 and container of pork bbq with a date of preparation of 3/1. CDI, foods voluntarily discarded by PIC. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed flip top prep unit not holding required temperature and paper towel dispenser not dispensing disposable towels. Ensure equipment is kept in good repair and calibration.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - Observed food employee not vigorouslyu rub hands for 10 to 15seconds when washing hands. CDI by instruction. Observed employee not vigorously rub hands for 10 to 15 seconds and proceed to turn faucet off with their bare hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observd dressings that were labeled "keep refrigerated" above 45 degrees F in flip top prep unit. CDI, operator voluntarily discarded foods and instruted to not store any TCS foods in unit until repaired. Repeat.

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 garlic butter with a date of preparation of 11/11, crab aslad with a date o preparation with 11/23

3-501.13 Use approved thawing methods.Observied vacuum packaged fish thawing when commercial packaging stating to remove after thaw but thawing under vaccum packaged state.

6-501.12 Cleaning, Frequency and Restrictions - C Observed some soil accumulating on floor of kitchen and hard to reach areas.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw burger patties stored over ready to eat chili that was removed from commercial packaging in reach in freezer. Observed raw shrimp removed from commercial packaging stored over ready to eat foods in reach in freezer. CDI, operator relocated foods for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed residue on blade of can opener. CDI, can opener relocated for cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed flip top prep refrigerator holding sour cream at 49 degrees F. Ambient air temperature measured 49 degrees F. CDI, operator voluntarily discarded TCS foods and dressing that was intended to "keep refrigerated" as foods were in unit overnight according to PIC. Observed salad cold held on ice at 53 degrees F. CDI, operator relocated salad to reach in refrigerator.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed dressing flip top prep unit not holding required temperature for TCS foods an with an ambient air temperature of 49 degrees F as measured by thermocouple.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed food debris and soils accumulating on shelving area of speed rack and on bottom of unit near slicer.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P - Observed ice machine accumulating black and pink soil residues on inside of unit near ice chute. Repeat. Observed can opener blade stored as clean but soiled with dried food debris. Observed tea urn nozzle stored as clean but soiled with black soil residues. Repeat. CDI, tea urn nozzle relocated for cleaning.

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 single-service portion container without a handle used as scooper in coffee. Use utensil with handle.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed a small leak at dish washer line component unterneath dish machine. Observed 1 hood light not working. PIC stated that EcoLab will be repairing leak under dish machine.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Physical facilities shall be free from unnecessary items and litter such as equipment no longer used or needed. Observed buffet unit that facility was not using according to PIC. Operator stated that they may be looking into getting a buffet unit in the future and she stated that any additional equipment added to the facility shall be approved. PIC stated that they have the contact number for CTAC / Plan Review.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw fish removed from commercial packaging and stored over ready to eat foods in reach in freezer. CDI, operator relocated foods for proper storage. Repeat.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Ice machines shall be cleaned according to manufacturers recommendations or at least enough to prevent soil accumulation. Observed soil residues accumulating in ice machine. Clean. Clean iced tea urn and nozzles at least every 24 hours. Observed tea urn nozzle accumulating soil. Food contact surfaces shall be clean to site and touch. Observed blade of can opener soiled wiht dried food debris.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Date mark TCS foods that are ready to eat and held over 24 hours. Observed open package of cut lettuce and spinach not date marked in reach in refrigerator. CDI, operator voluntarily discarded foods. Ensure foods that are required to be date marked are properly date and frozen foods are date marked with effective means such as including a date frozen and a date thawed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of flour and salt not labeled by common name of food in kitchen.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed a buffet unit added to facility that is not functioning but used to stage hot food according to PIC.. Operator stated that they will discontinue use of buffet equipment until additional equipment isapproved. Contact information provided to operator.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - Observed food employee turn off faucet with their bare hands. CDI by instruction.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed packages of raw burger patties removed from commercial packaging and stored with raw chicken removed from commercial packaging. in reach in freezer. CDI, foods relocated for proper storage.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Observed an open package of ham with a discard date of 8 days and ham at 42 degrees F. CDI by instruction, operator voluntarily discarded ham.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed packaged cookies sitting on counter upon arrival. Operator stated that this was part of a serving line and it was constantly manned. Observed food employee at station during inspection. CDI by instruction, food operators educated on State exemptions on service lines for packaged foods containing 2 or more ingredients.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Food equipment shall meet ANSI / NSF standards. Observed non ANSI / NSF basting brush in poor repair. CDI, operator removed brush from use.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil debris and grease deposits accumulating in fryer equipment. Observed food debris and soil accumulating below equipment on floors, especially near ice machine and hard to reach areas behind equipment. Repeat. Clean.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed lettuce and celery stored above ready to eat deli salads in the reach in cooler beside the freezer. CDI - PIC rearranged.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed clean lids stored in a bus tub with food debris in the bottom. Store clean utensils in a clean container.

General Comment 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. - Observed an absorbent foam liner on the door of the ice machine. Replace with something nonabsorbent. 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the reach in cooler beside the freezer. Replace gasket.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed a spill in the bottom of the reach in freezer. Clean bottom of freezer.

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 damaged FRP board beside the dish machine. Corners and seems are split and black mold is collecting in that area. Clean the mold and replace/repair the FRP board. PIC stated a work order has been placed to repair it.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed open bags of frozen raw flounder, pork and beef above opened bags of ready to eat items. Best practice for freezer storage is to keep raw animal foods below everything that is cooked and ready to eat. CDI - items were relocated. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P - Observed an open bag of brownie mix tightly wrapped in suran wrap. Protect bag with a zip-lock style sandwich bag or placing in a container with a tight-fitting lid.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed butter that needs to be refrigerated out on the tables in the dining room. CDI - PIC moved the butter back to the kitchen and left one bucket on ice out in the dining room.

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 bag of lettuce dated 1/15/2015. Item was 37F and should only be held for 7 days. CDI - item was discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - No thin probe thermometer onsite.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P - Observed buffet line before it was being used without use of sneeze guards. Patrons are served by kitchen staff. CDI - instructed PIC to put tin foil over half of the chaffing dish to protect the food from patrons; staff complied with suggestion.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed 2 pans out of the whole facility wet stacked.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Observed a bin of spoons with commingled handles. Utensils should be stored with all handles facing in the same direction.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed a severely cracked measuring cup. 4-501.11 Maintain equipment in good repair. - Observed rusty shelving in the reach in freezer. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a non NSF rusty can opener. PIC has ordered a new one. Repeat.

6-201.11 - Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 FRP board seems, by the dish machine, split on corners and edges. Area is not easily cleanable and black mold is accumulating in that area. Reseal or replace FRP. 6-502.12 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 dusty vent in the kitchen. Floors and walls need cleaning throughout the kitchen.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed an unshielded bulb in the reach in unit by the ice machine.

3-501.18 Ready-to-eat food shall be discarded in accordance with requirements - date-marked packages of cheese dated 09/17, still in refrigerator. When stored at 38F, must discard after 7 days (after opening).

4-904.11 Kitchenware and tableware must be stored to prohibit contamination - observed clean plates covered with cloth, which is absorbant - cover plates/utensils with washable non-absorbant cover designated for this purpose - observed utensils stored in cardboard boxes - store only on tray or in/on washable food-contact surface - observed plates stored in oven that needs to be cleaned.

4-903.11(A) Single-service cups must be protected when in use - observed cups on tray that is taken to dining room - leave cups in plastic sleeve to protect mouth contact surface - single-use food papers must be protected from contamination - do not stack sandwich baskets with food papers on them as bottom of basket touches food paper below it.

4-205.10 Food equipment must be ANSI/NSF listed - observed non/ANSI-NSF can opener in use - observed non-washable foam lining door of ice machine - remove and replace with proper rubber/vinyl regulation gasket.

4-601.11(C), 4-602.13 Keep equipment clean to avoid build up of dust, food residue or debris. Observed dust on storage shelves; need to clean more frequently.

.5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed compactor ram in open position, open garbage uncovered. Garbage and refuse must be properly covered in compactor - adjust compactor ram to end in forward position to enhance covering of garbage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be clean to sight and touch. Observed one can opener blade with food debris on it. CDI by cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Potentially hazardous foods being held cold shall be at 45F or below. Observed one container of pea soup at 49F in reach in cooler that was made yesterday. CDI by discard.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Mold build on ice shield. CDI- cleaned.

4-602.13 Nonfood Contact Surfaces. Some dust build up on one HVAC vent near dish machine. Cleaning is needed.