AMERICAN AIRLINES TRAINING CENTER

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed same gloves being used to prepare and handle raw ground beef and chicken without changing gloves after handwashing. CDI - PIC educated food employees on requirement. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods such as chili, nacho cheese, diced tomatoes and other items brought in from the walk in cooler outside that are cold holding above 41F. CDI - PIC cooled these items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelets on arm of food employees cooking and serving customers. Remove hand and arm jewelry prior to engaging in food prep. -0-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed overstacked cups for coffee in dining room. Keep cups at a level to protect the lip area. Observed buildup in bottom of container used to store ice scoop between uses. Keep in a clean area. -0-

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed debris inside rinse compartment while actively washing dishes. Clean. -.5-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed buildup on handles of equipment used for cooking, cold holding and on drawer handles. Clean often enough to prevent buildup. -1- REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leak under handsink at front counter after a long period of running water in the sink. Drain not overflowing. Repair. -0-

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 buildup on ceiling near HVAC vents. Clean often enough to prevent buildup. -0-

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 items that were said to be held on TPHC without any time stamps indicating when the items were placed on TPHC. PIC stated that the items were placed out about 30 minutes prior to the inspection. -CDI- Items were reheated and placed into an hot holding unit until the TPHC will take place. REPEAT*** (1.5 pts)

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed damaged can being stored with other cans that were not damaged. -CDI- PIC relocated the damaged can to an appropriate location. REPEAT*** (1 pt)

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 non-food contact surfaces of shelves and gaskets soiled with food debris. Increase cleaning frequency. REPEAT*** (1 pt)

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet in the 3 comp sink. Repair leaking faucet. (0 pts)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors opened. -CDI- doors were closed. (0 pts)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed equipment/utensils being sanitized in a QUAT solution less than 200ppm. -CDI- PIC replaced the sanitizer with new solution that was at 300ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed scoops soiled with food debris/residue. -CDI- PIC placed the items in the 3 compartment sink to be W/R/S. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed the probe of a thermometer soiled with residue. -CDI- PIC cleaned and sanitized the thermometer probe. (1.5 pts)

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 items being held on TPHC with an incorrect time from when the items were placed on the line. The time stamp indicated the time started at 11am when it was 10:30am. -CDI- PIC correctly time stamped the items being held on TPHC. (0 pts)

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 3 dented/damaged cans being stored with cans that were not damaged/dented. -CDI- PIC removed the damaged cans. Due to severity, points not taken. (0 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in QUAT solution at less than 200ppm. -CDI- PIC replaced the solution. (0.5 pts)

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 accumulation of debris on the wire racks in the WIC. Increase cleaning frequency. REPEAT*** (0.5 pts)

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 build up/debris on the wire racks in the outdoor WIC. Increase cleaning frequency to help prevent the accumulation of debris/build up. (0.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed minor amounts of grease/food debris on the hard to reach crevices of metal insert containers that were stored as clean. CDI - PIC placed at 3 compartment sink to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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 opened package of RTE diced chicken that was date marked 3/11/25, which should have been discarded on 3/17/24. REPEAT. CDI - PIC 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 .

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 a container of sliced cheese, shredded cheese, and sour cream stored on the countertop across from the cookline. Employees stated the items were held on TPHC for the times they serve breakfast (7am-10am) but there was no time stamp indicating the discard time. CDI - PIC time stamped items with discard times.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed the employee at the flattop grill wearing a bracelet while preparing orders. REPEAT.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed a case of single service cups stored directly on the floor of the office.

4-501.11 Maintain equipment in good repair. - Observed one fine mesh strainer with holes and metal pieces frayed in the middle of the utensil. CDI - PIC voluntarily discarded.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated food employee on using a barrier and food employee rewashed hands. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken stored over RTE chili in RIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 and Irish stew date marked 11/25 (discard 12/1) and chili date marked 11/22 (discard 11/28). Observed salsa with no date marks. Per PIC, salsa was prepared 3 days prior. -CDI- PIC properly date marked salsa and voluntarily discarded other items past date mark. -1.5- 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 yogurt and ham and Swiss sandwich cooling at low rate. Items were found cooling in RIC with lids. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids to facilitate rapid cooling. **REPEAT** -0.5- 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with wrist watch and bracelets. -0-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed black beans prepared yesterday at 46F. -CDI- PIC voluntarily discarded items. -1.5- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed black beans prepared yesterday that did not meet cooling parameters. Beans were found in RIC in a full metal container with a plastic covering. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items. -0- 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 .

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P. Observed employee dip deli slicer guard into quat sanitizer and immediately remove. Equipment shall be sanitized with a contact time of at least 30 seconds or a time specified by the manufacturer to achieve sanitization of food contact surfaces. CDI - employee placed component back into sanitizer. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some buildup on deli slicer and can opener blade. CDI - employee cleaned and sanitized deli slicer and can opener blade. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some buildup on top of ice machine divider. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed employee reheat chicken tenders to 89 F before removing to be placed in hotbox. CDI - PIC placed chicken tenders back in fryer to reach 135 F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chili in steam well at 113 F. Steam well was not turned on. CDI - PIC reheated chili to 165 F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items held in RIC above 41 F. See temp chart. Ambient temperature of cooler measured at 52 F. REPEAT. CDI - PIC voluntarily discarded food above 41 F. Verification visit with 3 days. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed cream cheese dated 3/14 and olives dated from March in RIC. CDI - PIC voluntarily discarded food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf. Observed food held without temperature control and discarded after breakfast such as cream cheese packets and cut melon without a time stamp. CDI - PIC added time stamp.

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 squeeze bottles of food by grill. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in bucket of detergent. CDI - PIC moved cloths to sanitizer.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed previously opened resealable bag of raw sausage patties stored over pre-cooked egg rolls in RIF. CDI - PIC corrected food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 and cut lettuce cooling at an insufficient rate in RIC. CDI - PIC uncovered and moved food to RIF 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://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 liquid eggs, American cheese, and sour cream on ice above 41 F. See temp chart. CDI - PIC moved food to RIF to cool to 41 F since food was removed from cooler 1 hour prior. 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 raw chicken and cut lettuce cooling in covered containers in RIC at an insufficient rate. CDI - PIC uncovered and moved food to RIF 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of butter and water at grill.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed one employee drink on food prep surface, but not during food prep near 3-comp sink. CDI- drink was removed. -zero-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items on serving line that were stored below 135 F. PIC showed that items were prepared this morning just before 1030am. CDI- items were reheated to above 165 F. REPEAT (HALF POINTS due to no points taken at last inspection). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed no time in stamp on items that were time held at serving line. CDI- items were marked with time in stamp.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed chicken breast thawing in water bucket with running water. Water coming from the faucet was 77 F ( 70 F or lower). CDI- ice was added to the bucket to decrease temperature of water. -zero-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several damp, wiping cloths stored on counters in kitchen areas not in sanitizing solution. CDI- cloths were placed in sanitizing solution.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed burgers to be < 135 F inside hotbox. Product was cooked and placed into hot holding prior to EHS arrival. CDI - Product re-heated > 160 F. -0- 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.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed no date marking on roast beef. PIC and employee present confirmed yesterday as first use date. CDI - Food date marked. -0- 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.

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. Observed shredded mixed cheese and cut lettuce that was cooling while wrapped inside upright reach-in unit before EHS arrival. Refer to temperature chart. CDI - Foods were separated into smaller portions, vented and relocated to walk-in cooler/freezer units to allow for rapid cooling. Foods began to decrease towards < 41 F after 25 minutes. -1-

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 tomatoes, turkey and corn beef sliced before EHS arrival that was cooling while wrapped. CDI-items were unwrapped to allow for rapid cooling. 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. Observed cut chicken, chicken breasts, and tomatoes prepped today that were cooling in the 2 door reach in while covered with plastic wrap. CDI-items were uncovered to allow for rapid cooling. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled eggs in the reach in cooler that were above 41F. Eggs were left in reach in over night. Temperature of unit was reading over 41F as well. CDI-eggs and opened bags of lettuce were discarded. Unit to be repaired.

4-501.11 Maintain equipment in good repair. Observed reach in cooler holding TCS foods above 41F. PIC called in for a repair. VR to be done by 01-20-22

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed non typhoidal salmonella not listed on current employee health policy. CDI corrected employee health policy provided. -0 points-

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 turkey chub, chicken quesadillas, and beans held greater than 7 days in reach in cooler. CDI discarded.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in freezer and reach in cooler in need of replacement.

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 a large container of cooked noodles tightly covered during the cooling process. CDI- noodles were uncovered and allowed to further cool.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from exterior edges of meat slicer. REPEAT (full points)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean shelving in walk-in cooler. Observed dark splash on shelving near doorway of unit.

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 standing water in floor of walk-in cooler. PIC stated that the ceiling of cooler leaks whenever it rains. Repair roof/ceiling of walk-in cooler to prevent leaks. 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. Remove debris from floor of walk-in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean hood screens above grill area. Clean fan screen in kitchen area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sauteed mushrooms that were 112 F. CDI- mushooms were discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observecd opened containers of shredded cheese, pickles, and diced onions that were not protected by a sneeze guard on the serving line. CDI- Items were placed underneath sneeze guard.

3-302.15 Wash fruits and vegetables prior to use. Observed food employee cutting romaine lettuce before washing. CDI- Employee washed lettuce before further cutting.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF Observed wash water during the clean process temped at 105 F (@ least 110 F). CDI- water was drained and replinshed with water temping at 115 F.

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 chicken wraps and diced tomatoes that were not cooling at a rate of .12 F per minutes. CDI- Items were placed in walk-in freezer and allowed to further chill.

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 Items that were on TPHC were not marked with the time out stamp. CDI- Items were discarded. New template was given to PIC for TPHC items.

4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF Observed items in cooling in refrigerator that was temping at 43 F according to thermometer. With the amount of times that employees are opening refrigerator, it does not provide for proper cooling. CDI- Items were placed in walk-freezer to further chill.

3-307.11 Miscellaneous Sources of Contamination - Observed doors for outside walk-in cooler and walk-in freezer that were unlocked at time of inspection. Area were units were located was in a fence with an open gate. Also, repairs are needed for walk-in cooler roof due to water leaking into unit. Observed splashes of water on the outside of pineapple box. CDI-units was locked. Box of pineapples were moved.

4-501.11 Maintain equipment in good repair. Observed reach-in cooler near fryer that is not working. Repair unit or removed from facility. Observed leaking ceiling in roof of walk-in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from inside of cabinets underneat hot-holding units and salad bar.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an opened container of employee drink stored on food prep surface with other ingredient items stored underneath. CDI- Drink was removed and placed in correct place.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed Macaroni and cheese that did not have a cooling temperature change in 20 minutes. Sliced turkey in refrigerator did not have a cooling change in ten minutes. CDI- Items were placed in walk-in cooler and allowed to further cool. Both items were still in cooling parameters.

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 a pan of macaroni and cheese, and one of sliced turkey that were not being cooled using correct methods. Pan of Mac and cheese was still sitting at room temperature. Sliced turkey was tighlty covered in refrigerator. CDI- Items were uncovered and placed in walk-in cooler to further chill.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several food items stored on the floor in walk-in freezer. Manager stated that the freezer is shared with other people in the training center. Informed manager to mark sure that all who share the space are on the same page with storing items above floor.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace torn gasket on hot-holding unit in kitchen. Removed broken refrigeration unit from behind front counter. Unit is not being used. Work order has been placed for torn gasket.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Equipment shall be cleaned to sight and touch. Observed knife blades with dried food debris on them stored in clean section. Knives are stored on magnetic bar above prep sink. CDI- Knives were washed, rinsed, and sanitized. PIC will begin storing in a different area were contamination can be prevented.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed torn gasket on refrigertor in kitchen area. PIC has order new gaskets.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above cooked pasta. CDI, PIC voluntarily discarded pasta.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods such as cut tomatoes, cut lettuce, hot dogs, corn as well as deli meat cold holding above 45F. Items were observed in ice containers. CDI, items were placed on TPHC temporarily. PIC was interested in doing TPHC for items held on ice. Template provided via email.

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 cabbage held past expiration date. CDI, PIC voluntarily discarded cabbage. 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 hot dogs without date mark. PIC stated hot dogs were opened more than 24 hours prior to inspection. CDI, PIC date marked hot dogs with correct date.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer solution with less than 200ppm quatt.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with lip of cups exposed to contamination.

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 deli meat without date mark in reach in cooler. Observed hot dogs with date mark of 2/15. CDI, PIC voluntarily discarded items.

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 a bag of spinach set to cool in reach in cooler, tightly wrapped. CDI, PIC opened bag to allow the removal of heat. Ensure foods are vented.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans stacked while still wet.

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 utensils stored in dirty bins that need to stay in wash rotation.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (lids to plastic storage containers stored on bottom of storage rack).

NO POINTS DEDUCTED 6-301.14 Post a handwash sign at each handsink. Observed no signs posted at hand washing sinks in both mens and womens restrooms. CDI signs printed and posted.

4-501.11 Maintain equipment in good repair. Observed broken partition between 3 compartment sink and prep sink in need of repair /replacing.

2REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (storage racks underneath prep tables).

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 large sealed container of gravy cooling in stand up cooler unit measuring 58F. CDI gravy uncovered / vented to allow air flow across product.Observed cooked breaded chicken cooling in sealed container in stand up cooler measuring 53F. Chicken uncovered / vented to allow air flow across product.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (inside bottom surfaces of stand up freezer, bottom shelf of rolling cart, inside bottom surfaces of dry food bins which hold bagged products).

3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed container of white granular substance unlabeled. CDI: PIC stated that it was sugar. Item labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed panko bread crumbs stored under prep table with no lid. CDI: Item covered.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on 2door RIC near grill to have black residue.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed soups from yesterday in cooler above 45F. CDI: Items discarded. PIC stated that items are cooled with an ice wand and then placed in the cooler to finish cooling. The cooler they were placed in was holding at 47F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS soups stored in reach in cooler above 45F. CDI: Items discarded. Other TCS foods that did not stay overnight in the cooler were relocated for rapid cooling.

4-501.11 Maintain equipment in good repair. Observed reach in cooler with glass door holding at 47F. CDI: All TCS items relocated or discarded. Maintenance called. VERIFICATION REQUIRED.

.2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee cup of coffee on lowest shelf with no lid. CDI: Employee discarded coffee.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed turkey burgers HH in steam well at 120F. CDI: Items reheated to 165F on flat top.

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 chicken in 2-door prep unit cooling at 54F. Food was tightly covered. CDI: PIC vented food container.

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 bagels, croissants, and pastries not properly labeled. REPEAT VIOLATION. VERIFICATION REQUIRED

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet rags throughout facility. CDI: PIC placed cloths in sanitizer buckets.

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 crackers and sugar packets on floor of storage area.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee don gloves without washing hands. CDI: Employee washed hands, then donned gloves.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed water at all sinks at 61F. CDI: Facility closed voluntarily, and water heater is in the process of being switched out. 5-204.11 Provide a handwashing sink in a location convenient for use by employees in food prep, food dispensing, and warewashing areas. Pf Observed employees walking to bathrooms down the hall to wash hands due to no hot water in facility. CDI: Facility voluntarily closed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed Ice machine with pink build up on ice shield. CDI: Discussion with PIC about how often ice machine is cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed individual butter pats at room temperature on cart. CDI: Butter discarded.

|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 milk not dated in cooler. Employee stated that it was opened monday. CDI: Item discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bucket stored on prep counter adjacent to food. CDI: Sanitizer bucket relocated to where food contamination cannot occur.

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 danishes, muffins, and croissants without proper labelling. VERIFICATION REQUIRED

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water at 88F after facility boiled water and moved it to the sink. Water from the faucet was 61F.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf No hot water on site. CDI: Facility voluntarily closed. Hot water heater being replaced during inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone on top of bread on cart during inspection. CDI: Phone relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found multiple items on hot bar below 135 F. Refer to temperature chart. PIC Kristen Bethel pulled products and reheated to 165F or above.

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: PIC stated items on salad bar; tomatoes, slaw, leafy greens; remain on bar for two hours and then are discarded at end of shift. No written procedures on hand for holding food off temperature. Return visit within 10 days to see written procedures in place.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Found cut melons, gravy, cooling tightly covered. CDI- vented.

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 brownies, croissants not bearing adequate labels. Verification visit within ten days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Mold build up on four of six beverage nozzles at the self service beverage machine. CDI- all removed and cleaned immediately.

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 . Food items in reach in cooler #1 being cooled tightly covered. CDI-methods corrected

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Overturned beverage crates being used in walk in freezer. CDI- verbal correction to discontinue use of overturned beverage crates.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service coffee filters in the prep area and single service cups at the self service coffee areas not protected during storage/ display. CDI- verbal correction.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris in the at the vent area of open grab and go salad cooler. Cleaning is needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. One employee beverage stored on roller cart at prep area with facility utensils.6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Dust build up on fan shield. Cleaning is needed.

2-102.12 Certified Food Protection Manager - C. No one on site today with verification of food safety training. Operator Frankie White advised that she is currently studying to take the food safety exam, but currently does not have the verification as her certificate has expired. CDI- verbal correction as to requirement.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Cooked peppers and Philly steak beef at hot hold on steam table not under temperature control. Operator advised that both items were placed on the steam table 30 minutes prior to inspection. CDI- Both items removed from hot hold and reheated. See chart for temperatures.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single service cups not protected during storage. Lids/ caps for dispensers are missing. Provide lids for dispensers or other means of protecting single service during storage.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C. Dust build up on fan shield of mounted fan in the prep room. Cleaning is needed.