NOVANT HEALTH CHARLOTTE ORTHOPEDIC HOSPITAL

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 raw turkey burgers stored above raw pork bacon on a sheet pan on the cooling rack in the prep walk-in cooler. CDI, raw turkey burgers were relocated to a position below the raw pork bacon. EHS educated PIC on proper storage order for raw animal foods and provided the facility with a food storage order guide handout For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 recently prepped TCS salad bar food cooling tightly wrapped in produce walk in cooler (refer to temperature log for exact temperatures). CDI, TCS food items were unwrapped which allotted rapid air flow. By conclusion of inspection TCS food items had reached 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn in warmer below 135F please see temp chart. CDI. Corn was reheated to 175F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed equipment in need of wiping down. Clean inside of warming units.REPEAT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food uncovered not cooling unwrapped.

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 squeeze bottle without label to identify contents.CDI..Bottle was labeled

4-903.11 (A) Store cleaned equipment, utensils, linens 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 visible debris in buckets were clean utensils are stored.

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 on shelf were clean dishes are stored. Observed RIC’s in need of wiping down. Also observed hand sink with film in need of cleaning . CDI sink was cleaned and sanitized

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed employee handle dirty dishes and then handle clean dishes without first washing hands and changing gloves. CDI - EHS educated employee on handwashing. Employee washed hands and donned clean gloves before returning to clean dishes.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf- Observed employee in the dish pit area required to move a rack of dirty dishes in order to access hand washing sink. CDI - dirty dish rack moved away from hand washing sink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed containers of sliced tomatoes and shredded cabbage in produce WIC stored under boxes of unwashed produce. CDI - PIC moved prepared items to location above unwashed produce. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build-up of food debris on interior and exterior surfaces of microwave used to reheat patient soups. PIC to address cleaning frequency of microwave.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed sliced cheese, cut tomatoes, at grill prep unit above 41.0 F. Raw proteins in WIC above 41.0 F. See temp chart. CDI- PIC quickly cooled sliced cheese and cut tomatoes in WIC freezer. 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 .

3-501.15 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: Cut fruit, tomatoes, feta in cooling process in unit showing 45.0 F for ambient. On site maintenance found pressure switch out and replaced. Temperature started dropping immediately. Food moved to WIF for rapid chill for lunch service. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: chicken thawing in 3-comp sink in water 84.0 F. Chicken was still largely frozen. Chicken moved to WIC to thaw under refrigeration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- EHS observed sausage hot holding at 109.0 F. CDI- This is a repeat for the same item from last inspection. Sausage reheated to 193.0 F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Styrofoam cups in common area unprotected.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- EHS observed sausage hot holding at 117F. CDI- PIC voluntarily discarded the item. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed sliced cheese, cut tomatoes, chick peas, cut lettuce, feta cheese, shredded cheese, and chicken above 41F. See temp chart. CDI- PIC quickly cooled sliced cheese and cut tomatoes. PIC voluntarily discarded all other 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 .

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 salad prep items on cart without a date. PIC stated items were from the day before. EHS observed motza cheese dated for 10/3. CDI- PIC had to voluntarily discard items for cold holding issues as well. PIC discarded out of date motza 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 .

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

5-103.12 Provide water under pressure to all fixtures.-Pf - Observed hand sink near dish machine with little to no pressure. CDI- PIC had maintenance provide water under pressure to the hand sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster with no lids. If violation occurs again point deduction will occur to ensure long term compliance is achieved.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - EHS observed dish machine area hand sink blocked with large trash cans. CDI- PIC moved large trash cans.

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. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. - EHS observed cooked noodles and ambient prep raw ground beef not meet proper cooling rate parameters. CDI - PIC placed noodles on a sheet pan uncovered to quickly cool in wic and raw ground beef was placed into the walk in freezer to quickly 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 .

3-501.15 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 ground beef and cook noodles both not meet proper cooling parameters. Items were tightly covered and densely packed. CDI- PIC uncovered noodles on sheet pan and moved raw ground beef to walk in freezer to quickly 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several cutting boards in need of resurfacing or replacing due to deep cuts and grooves.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw ground beef (out of original container) wrapped in tin foil stored above RTE red soup and bread. CDI- PIC corrected the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping cloths in sanitizer below 200 ppm quat in between use. PIC stated the sanitizer is only used for wiping.

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 reach in warmers, knife holder, and non food contact part of robo cube in need of cleaning due to food debris build up.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed fish thawing at 87F. CDI- PIC fully cooked fish to well above 145F.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed one employee with a longer beard preparing foods.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food and phones stored above retail food and on food prep tables.

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. - EHS observed cooked potatoes, rice, soup, cooked corn, and marinara tomato sauce all with zero cooling rate. CDI- PIC uncovered items and placed closer to fan cover to quickly 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 .

3-501.15 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 - EHS observed cooked corn, tomato/marinara sauce, rice, and beef soup tightly covered with zero cooling rate. EHS also observed a bag of cut lettuce tightly sealed and cooling in a reach in cooler. CDI- PIC uncovered items to quickly cool in wic. NOTE: Point deduction remains at half since point deduction with cooling parameters increase. However, if the violation is noted on the next inspection point deduction will increase. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal pans on clean rack and still wet.

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. - Observed commercial fryer stored outside of hood system. CDI- PIC moved fryer underneath hood system.

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 breakfast casserole dated for 2/15 and PIC stated item was not out in prep and left in the cooler over night. CDI- PIC voluntarily discarded the item. Item was tightly covered with a rack bag over the whole speed rack. 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 white shredded cheese, shredded cheddar cheese, feta cheese, sliced cheese, chicken, veg patty, and raw ground beef above 41F. CDI- PIC voluntarily discarded the items that were above 45F. See temp chart. PIC was able to quickly cool feta cheese and shredded cheeses. 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 .

3-501.15 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 breakfast casserole tightly covered, on a covered speed rack, not meet proper cooling parameter over night. CDI- PIC voluntarily discarded the item. 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 .

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

4-501.11 Maintain equipment in good repair. - Observed reach in prep unit functioning at and above 45F. TCS foods in the unit were above 41F. Observed several gaskets on cold holding equipment to be torn.

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 two spoons and a stack of small metal containers with food debris left on them. CDI- PIC took all items to dish machine area to be properly cleaned before next use.

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 in use shaker and squeeze bottle without a label. CDI- PIC labeled items.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed two portable cutting boards in need of replacement or resurfacing due to deep cuts and grooves. CDI - Employee removed item from storage area to be discarded according to PIC.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -REPEAT- Observed large dumpster without lids.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed metal container of hash browns in hot holding unit below 135.0. CDI- PIC discarded items. -0-

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 . Observed ready to eat chicken, raw chicken, sour cream, sliced turkey, and ham cold holding above 41.0. Ambient air of unit was 46.0. PIC voluntarily discarded TCS foods. PIC called technician. Technician arrived prior to the end of the inspection. -1.5 A VR will occur within 3 days to ensure the wic is functioning properly and maintaining at 41F or below. Facility does have other wic functioning properly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout the facility.

4-501.11 Maintain equipment in good repair and proper adjustment. Observed walk-in cooler not holding TCS food at 41.0 or below. 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 non food contact trays damaged with deep grooves and cuts. Replace or repair as needed. -REPEAT-1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open on top. -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 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 two bags of shredded cheese, tightly packaged pork, and tightly packaged cheese all attempting to cool. CDI- PIC moved items to walk in and walk in freezer spread out to cool.

3-401.13 Cook plant food to a minimum of 135F when the food will be moved to hot holding. -Pf- Observed sweet potato fries reheated to 127F. CDI- PIC put item back into reheating process to hit at least 135F.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed raw ground beef at 43-45F and said to have been thawing over night. CDI- PIC moved item to freezer to quickly cool.

4-501.11 Maintain equipment in good repair. 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 non food contact dish machine trays damaged with deep grooves and cuts. Replace or repair as needed.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed nozzle attached to a back flow prevention device not rated for continuous pressure or verifiable to be rated for such continuous pressure, near dish machine. Hose was on for continuous pressure. CDI- PIC removed nozzle.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food stored above retail items in cold hold reach in near service line. CDI- PIC voluntarily discarded the items.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed unwashed mushrooms stored above covered containers of cut tomatoes and commercial pickled onions. Observed packaged pre washed cut cabbage stored in box used for unwashed produce. CDI- PIC corrected all items.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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 shelving plastic, outside plastic containers, and metal drawers in need of cleaning due to food debris and dirt debris build up.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P- Observed spray arm on dish machine below the flood rim level. A VR will occur within 3 days to ensure the air gap is provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed several knives and metal pans stored clean according to employees however minor food debris and food residue was observed to be left on them. CDI- PIC took items back to dish pit area to be properly cleaned and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed two metal containers of shrimp, one metal container of noodles, and one container of cooked cauliflower below 135F, see temp chart. CDI- PIC reheated items to at least 165F since items were prepared less than two hours ago.

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 several in use shakers and squeeze bottles not labeled on food service line.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - REPEAT- Observed one bucket of wiping cloths at 100 ppm qat. CDI- PIC had an employee change out bucket for 400 ppm qat. NOTE: Point deduction not increased since item has improved from last inspection.

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. - REPEAT- Observed hard to reach areas of floors and walls with food debris and grease residue build up. Clean as often as needed to prevent and reduce build up.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed an employee prep broccoli with bare hands. Employee wrapped leftover broccoli and placed back into the walk in cooler for later use. CDI- PIC had employee heat all broccoli to at least 165F. PIC re educated employee on how to handle RTE foods and when to wash and don gloves to prep food.

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 prepared salads and cheese cooling sealed. Cheese was also placed in reach in pass through cooler prior to being cooled to 41F. CDI- Items were uncovered and placed into walk in cooler or freezer to quickly cool.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed several buckets of sanitizer with in use wiping cloths at 100 ppm QUAT. CDI- PIC had employee change buckets to proper concentration.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed plastic containers holding clean utensils with food debris build up. Clean as often as needed to prevent and reduce build up.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P- Observed can wash spray nozzle without a back flow prevention device. CDI- PIC had maintenance replace backflow device.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed large dumpster used by permitted facility without a lid.

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 hard to reach areas of floors and walls with food debris build up. Clean as often as needed to prevent and reduce build up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Found stacked containers on cleaned utensil shelf with residue attached. CDI- sent back to cleaning process at high temp dish machine.

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: Culinary cream dated 4/14 as open date. CDI- PIC voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. One German roach egg case in drawer. No evidence of ongoing or active infestation.

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: Employees washing hands at dish pit handsink that was not supplying hot water. CDI- discussion with staff to use warm water when washing. Staff hands re-washed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed hose for use at can wash and floor cleaning with spray end stored in dish pit handsink. Employee washed hands while hose was in sink. CDI- sink cleared for unobstructed use.

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: Cantaloupe cups for TPHC at 11:00 were 50F at 10:15, in closed containers in holding unit.. CDI- moved to walk-in for rapid chill. Reached 41F by 11:00 am. Salads for TPHC at 11:00 were 43F at 10:15; in closed clamshells in holding unit. CDI- salads moved to walk in for rapid chill, reached 41F by 11:00 am. No signature due to Covid-19 precautions.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed apparent rodent droppings in cabinets at self-serve beverage station. Droppings did not appear fresh. Station not currently in use. CDI- facility has regular pest control. Service called for, and appt made forlater today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some door gaskets of holding units with black build-up.

5-205.15 Maintain a plumbing system in good repair. Apparently a valve issue is affecting hot water to dish pit handsink. staff reported hot water to sink is inconsistent. Engineering called while on site and arrived to evaluate and correct.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P: Observed cut potatoes being rinsed in middle bay of 3-comp sink with soiled utensils soaking in detergent in adjacent bay. CDI- potatoes were voluntarily 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: jalapenos from a can dated for more than 7 day maximum. CDI- allowed to date with approved time frame.

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 Upon arrival, observed salads being held at a location labeled for TPHC (6:am-10:00am). Later, salads had been removed and placed back into refrigeration with intention of placing back out at 11:00 am. Discussion with PIC, infection control manager, and Regional Director about procedures for TPHC and importance of following them. As salads were assembled at 8:00 am that morning, allowed to keep salads but not before they were moved to freezer to cool to 41F before being placed on TPHC.

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: Facility did not have written TPHC procedures for grill prep cooler and hot entree items for display and service. Salad bar and deli bar procedures incomplete. CDI- procedures updated and provided while on site.

4-501.17 Warewashing Equipment, Cleaning Agents - PF: Observed employee storing utensils as clean without going thru the detergent process. Employee was using sanitizer as detergent solution. 4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf: Facility has 3-compartment sink but employee was using single bay sink for cleaning of utensils. CDI- discussion with PIC about proper way to wash / rinse / sanitize utensils. Utensils moved to 3-comp sink for proper process.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC present at start of inspection was certified as Food Handler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: One jug of opened milk not dated. CDI-milk voluntarily discarded.

4-502.11(A) Maintain utensils in good repair. Found pizza cutter with blade rusting and chipped. CDI- cutter taken out of service and discarded.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P: Observed employee moving from pre-rinse at dish machine to cleaned equipment with no hand wash. Employee changed gloves during switch but no hand wash. CDI- stopped employee and directed to wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Portion of walk-in cooler that has been converted from cooler/freezer combo holding food at 48 F. Refer to temperature chart. Repeat from last inspection. Maintenance called and discovered fan blade had detached on roof. Opened food voluntarily discarded. Raw meats moved to freezer. Fan repaired and temperature of walk-in began to drop.

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: Pans of tomatoes cooling while covered were 44F after 3 hours fifteen minutes. Tomatoes moved to freezer and dropped to 38 F during inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Facility unable to verify all employees had been informed/ understand employee health agreement. CDI- Employee Health Policy posted for employee reference.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found baked potatoes and mashed potatoes below 135F. Refer to temperature chart. CDI- baked potatoes discarded. Mashed potatoes placed in steamer and reached 172 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found multiple food above 41F in walk-in cooler. Items dated previous day voluntarily discarded. CDI-Items dated today placed in properly operating cooling equipment. Return visit to confirm maintenance service has been effective.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Found plates stacked as clean with significant egg residue attached. CDI- plates returned to properly operating dish machine.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P: Observed hot dogs pulled from reheating to be placed in holding at 115F. CDI- hot dogs placed back on grill for reheating. Reached to 173F in a few minutes.

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: Cold food held on TPHC in grill prep cooler not labeled. CDI- allowed to label food.

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 cooling chicken salad and tuna salad tightly covered in dense volume, then covered by cart curtain. Found deli turkey, cheese, lettuce, cut honeydew other items from same day prep tightly covered / sealed in cooling process. All items uncovered and placed in exposed area for air movement.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Found plates stacked as clean while wet.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed clear plastic lids and plates stored in clean area with food debris. CDI-Removed for rewash. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed black build up inside soda nozzles, located in retail area. EHS recommended increasing cleaning frequency of soda nozzles. CDI-Employee removed for rewash.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed marinara sauce at 51 F on a plastic covered speed rack inside walk in cooler. PIC stated marinara was recently opened and cooling in walk in. Observed no change in temperature in 30 minutes. CDI-PIC placed marinara into shallow pan and vented for rapid cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pasta, diced chicken, and marinara sauce hot holding below 135F. CDI-Employee removed all items to reheat to 165F or above.

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 BBQ cooling after preparation tightly covered by aluminum foil and plastic in the walk in cooler. Marinara was also cooling in plastic container covered in plastic wrap, also covered by plastic speed rack cover in walk in cooler. CDI- BBQ was vented and placed in freezer for rapid cooling. PIC placed marinara into shallow pan and vented for rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic lids stacked wet after cleaning in dish area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one certified by approved program during first half of inspection. Certified person arrived during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found oatmeal in hotbox less than 135 F. Item is eventually held on TPHC, so it is important to maintain at 135 F or above during holding. CDI- oatmeal voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found mozzarella and feta one day past maximum hold time. CDI- both items voluntarily discarded.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Sanitizer in wiping cloth bucket 0 ppm quat.

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 : Found pan of pasta 46 F from cooling previous day. CDI- pasta voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found turkey burger and pizza holding below 135 F. Refer to temperature chart above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found deli ham, turkey in refrigerator 48 F.

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: Found food held on TPHC with no labels yet filled out. Make sure labels are placed at food when it is set out for TPHC.

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 rice noodles in deep volume, cooling covered in walk-in. Found tightly packed mozzarella in plastic bag 53 F. Mozz had been out for pizza prep. CDI- mozz spread on tray and moved to freezer. Dropped to below 45 F within an hour.

3-501.13 Use approved thawing methods. Observed raw chicken thawing in 3-comp sink under running water of 80 F. Chicken was completely thawedand warm to touch. CDI- chicken immediately pulled from thawing to begin prep.

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: Found one dented can on rack with retail food. CDI- can pulled and placed on quarantine cart.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found quat sanitizer at 0 ppm in bucket.

2-301.14 Wash hands before donning gloves and between gloves uses.-P : Observed employee at grill handle raw burgers with gloved hands, remove gloves and put on new without handwash. Employee then touched bread with new gloves. CDI- PIC voluntarily discarded bread, discussion with employee about proper time to wash.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found one sanitizer bucket with cloths below 150 ppm quat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed somepink build-up on non-food contact surfaces of beverage dispenser.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Found one dented can on can storage rack. CDI- can pulled from rack.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build-up on soda dispenser nozzles after detaching exterior nozzle covers. Observed build-up on inside of ice tea urn dispenser.

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 rice cooling at a rate of .4 degrees F /minute. Found okra cooling at a rate of .225 degrees F / minute. CDI- PIC voluntarily decided to discard the small portions of each product.

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 rice and okra cooling tightly covered in walk-in. CDI- PIC voluntarily decided to discard foods.

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

.3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found cooked chicken breast dated 8/10 with actual prep date of 8/9. CDI- Allowed to back date. Ensure kitchen staff date marks food accurately.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain fly in kitchen. Call made to pest control contractor.

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 area of peeling paint under dish machine.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed dampcloths on surfaces in kitchen.

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 employee re-contaminate hands after washing by turning offhandsink faucets withoutestablishing a barrierbetween hands and faucet. -301.14 Wash hands before donning gloves and between gloves uses.-P: Observed employee come from common area to area behind serving counter and don gloves in preparation to wait on a customer without washing hands. CDI- employee took off gloves, washed hands and put on gloves and proceeded to wait on customer.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lips.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Found par-cooked chicken in walk-in cooler from previous day. Chicken was 40 F on a sheet tray at the bottom off of a speed cart. CDI- Went over procedures for par-cooking approval and gave documents.

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: Found some foods held on TPHC that were not labeled. Procedures call for discard at 10:00 and food was being broken down as inspection started.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed some employees with wristwatches and unapproved rings on fingers. Foodprepnot observed by these employees.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use cups in common area with unprotected lip contact service.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can opener blade collecting residue, PIC stated that can opener is wiped every day and cleaned weekly. CDI - disassembled and washed.

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 hot dogs opened stored in walkin refrigerator with 30 day date mark. CDI - open dated listed and within 7 day window.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet. stacked plate cover in kitchen.

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 in common area with mouth contact areas uncovered.

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 sliced chicken in covered container 95 F after one hour. Properly vent cooling foods to facilitate proper cooling. CDI- chicken moved to freezer to complete cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found damp wiping cloths on surfaces in kitchen.

General comment 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage in the hot box at 113F. CDI - sausage was voluntarily discarded.

Repeat violation 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cut melon, chicken salad and tomatoes cooling tightly covered in the walk in cooler. CDI - saran wrap was removed to facilitate cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed some pans and sheet trays stacked wet.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed a box of raw turkey sausage stored above biscuits and gravy. Keep all raw products below ready to eat items. CDI -sausage was moved to the bottom of the speed rack.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed breakfast and lunch items on the line labeled with 4 1/2 hours. Food can only be held on time for 4 hours. At the end of 4 hours the food must be discarded. CDI -stickers with the correct time were provided.

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 tomatoes tightly covered in the front reach in. Tomatoes were 51F. CDI - tomatoes were moved to the freezer to cool down. Observed cooked sausage cooling while covered in the walk in cooler. CDI - sausage was moved to the freezer to cool.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the patient reach in cooler and on the reach in cooler and freezer by the fryer area. Replace gaskets.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P; Properly store raw meat products;' Observed raw fish and raw turkey stored above cooked chicken in walk-in cooler; CDI raw meats properly stored according to final cook temp.

4-602.13 Nonfood Contact Surfaces - C; Keep non-food contact surfaces clean; Observed shelving underneath microwaves collecting debris in need of cleaning.

3-501.14 Cooling - P; Properly cool PHF products; Observed large container of gravy inside walk-in cooler measuring 74 degrees F; CDI gravy discarded.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P; Properly hot hold PHF products; Observed tukey breast with gravy and stuffing stored inside hot box holding unit measuring 120 degrees F. CDI products reheated.

(general comment) 4-202.16 Nonfood-Contact Surfaces - C; Keep equipment in good repair; Observed split/torn gasket on holding unit in need of repair.

3-501.15 Cooling Methods; properly cool using approved methods; Observed numerous food products (tuna salad, deli meats) wrapped in containers stored in walk-in cooler measuring 55-60 degrees F; CDI all items unwrapped to quickly cool.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Properly wash, rinse and sanitize food contact surfaces; Observed numerous tea nozzles stored clean with food debris stuck to surfaces; nozzles broken down and placed into dirty dish pit; Observed ice machine collecting small amount of debris on catch plate; Plate cleaned and sanitize during inspection.

4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed shelving throughout collecting debris in need of cleaning; Observed surfaces of equipment collecting debris in need of cleaning.

4-202.11 Food-Contact Surfaces-Cleanability; Keep food equipment in good repair; Observed numerous tongs / spoons with damaged handles in need of replacing; Observed stained/gouged cutting boards in kitchen area in need of resurfacing.

Properly wash, rinse and sanitize; Observed dishes stored clean with food debris stuck to surfaces; dishes pulled and placed into dirty dish pit.

(general comment) Keep equipment in good repair; Observed damaged plastic containers that are melted in need of discarding.

Properly cold hold PHF products; Observed shredded cheese, diced deli meats stored on cold holding unit measuring 64 degrees F; Switch to unit was turned off and was turned back on during inspection. All food in question was discarded by management.

(general comment) Properly cool PHF products using approved methods; Observed PHF products wrapped in plastic while cooling in walk-in cooler; remove plastic wrap until completely cooled.

3-602.11 Food Labels;3-602.12 Other Forms of InformationObserved establishment packaging food products for self service missing required labeling; CDI education, in place by next inspection.

Prevent contamination of food during storage, preparing, serving; Observed condiments for salad bar stored in containers that expose food to customer contamination.