NH PRESBYTERIAN MEDICAL CENTER

4-501.11 Maintain equipment in good repair. Observed ice machine leaking. A work order was submitted during time of inspection and was being worked on by maintenance team. No points taken due to PIC being aware of issue and having already had a work order for repair. -General comment.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom located in dining lobby that employee use. REPEAT VIOLATION.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed minor litter outside of dumpster area. Clean. -General comment.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris build-up to flooring in dish machine area. Clean.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed one (1) handsink with ice cubes within its basin. CDI - PIC and EHSs reviewed handsink requirements and use limitations; ice was removed during handwashing and cleaning of sink.

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 two (2) non TCS food items (powdered sugar at prep line, pesto sauce in WIC 1) with no label. CDI - PIC identified items and printed labels to be placed on food.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service articles (French fry trays) at burger stand with exposed food contact surfaces. CDI - Food employee and EHS inverted trays to prevent potential contamination.

4-501.11 Maintain equipment in good repair. Observed one (1) out of service cold holding unit at cafe kiosk. Repair or replace as needed.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom in dining lobby. Provide as needed.

6-301.14 Post a handwash sign at each handsink. Observed two (2) handwashing sinks (kitchen entrance sink, production WIC sink) without handwashing signage. No other handwashing or handsink violations were observed during inspection. CDI - EHS provided handwashing stickers in English and Spanish.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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 two (2) trays of raw animal food sausage patties stored above ready to eat foods (cooked sliced potatoes) and one (1) other tray of raw animal food (tilapia fillet bin) at speedrack in prep WIC. CDI - Head chef reorganized storage order in WIC to prevent potential contamination of prepared foods. EHS provided WIC storage order stickers. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buildup on blades of knives stored as clean. CDI - PIC cleaned. -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: 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 .

4-501.11 Maintain equipment in good repair. Observed broken handle on make table lid. Repair. -0-

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 5 trays of cut melon in fruit cups at 46F. Fruit cups were prepared the previous day and did not cool back to 41F within 4 hours time period. CDI- Items voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burger HH below 135F at the grill station in the kitchen. CDI - Burger placed at oven to reheat to proper temperature before placing on the line. 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 Observed multiple TCS food items (Chick peas, black beans, egg white, potato salad, Diced Chicken, Beets, Bologna) inside the cold prep room holding above 41F. CDI - Items were prepped in the cold prep room between lunch and dinner rush, items moved to the WIF to rapidly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 Reuben sandwiches with no time stamp. CDI - Voluntary Discard.

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 in closed clam shell containers missed the 4 hour cooling window. Cut melon placed in the containers the previous day to cool. CDI - Voluntary Discard. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in buckets below the proper concentration throughout the facility. CDI - Sanitizer buckets replaced at the proper strength.

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed straws & blender attachments stored under sewer lines of prep sink. Keep storage of clean items away from sewer lines. CDI - All items voluntarily discarded. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet on rack in front of the WIC.

5-205.15 Maintain a plumbing system in good repair. Observed leak at prep sink on serving line.

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 dented cans stored above intact cans in area near offices. CDI - PIC placed these cans on separate shelf to return to vendor. -1- 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed shields over food on salad and pizza stations at almost an 180 degree angle, not providing protection against coughs, sneezes and other contamination. CDI - Shields adjusted during inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed apples with stickers present declared as clean. Remove stickers and wash. -.5-

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed clean wiping cloths stored under sewer lines of handsink. Keep storage of clean items away from sewer lines. -.5-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. - Observed unwashed produce stored above RTE foods in front grill reach in cooler. CDI- PIC corrected the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed in use sanitizer bucket, with a cloth, at 0 ppm. CDI- PIC corrected sanitizer to 300 ppm quat and had employee re wash a cutting board. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed 5 trays of deli sandwiches, sliced turkey, and sliced ham above 41F in a low boy reach in above 41F. According to PIC the items should have been 41F. CDI- PIC moved items to walk in cooler uncovered to quickly cool prior to service since they had been out for less than one hour. 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 .

3-501.19(B)(4)(5) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- EHS observed 4 reach in coolers of milk being placed on tphc for 9:20am. Milk was at 55F and according to PIC the items were left in the cooler above 41F at 7AM. CDI- PIC voluntarily discarded the item.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed several employees washing hands for less than 10 secs. Observed several employees use bare hands to turn faucet off after washing hands for less than 10 sec. This action recontaminates the hands. CDI- Education was provided and ehs observed proper hand washing by end of inspection. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw pork sausage stored above potatoes and cooked sausage. Observed raw fish stored above potatoes. CDI- PIC corrected the storage order since no physical cross contamination was observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.- Observed dish machine functioning at 154F on high temp dish machine. PIC moved all sanitizing to 3 comp sink. EHS will conduct a VR within 3 days to ensure proper sanitizing occurs. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed milk, almond milk, oat milk, and cut lettuce above 41F. See temp chart. CDI- PIC was able to cool items since they had not been out of temp for over 2hrs. 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 .

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 prep food and handle clean food contact surfaces while wearing watches and bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed several employees preparing food and handling food with long beards and no guards.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink with empty soap dispenser. CDI- soap restocked

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple dishes stored as clean with sticker residue in clean dish storage area. Also observed one pot with food debris stored as clean in clean dish storage area. CDI- all items moved to dish machine area to be run through machine again. 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 .

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed employee adjust clothing, leave and enter the kitchen with gloved hands and attempt to prep food without a discard of gloves. CDI- PIC educated employee and EH observed proper glove change and hand washing.

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 a speed rack of pre made roast beef and turkey sandwich covered with plastic container and bag. At the start of the inspection item was 47F 60 mins after cooling items were still 46-47F. At this rate cooling did not occur. CDI- PIC uncovered all items and placed in 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 .

3-501.17 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 4 gallons of whole milk opened and not date marked. PIC stated expiration date is date used for tracking date marking. CDI- PIC voluntarily discarded the items. 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)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed patient line reach in coolers of milk labeled for 5 hours. CDI- PIC was able to discard items at 2:30 since service is over art that time and service started at 11:00F. Milk temp at 43F.

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 plastic boxed roast beef and turkey sandwiches covered and not meet proper cooling rate. CDI- PIC uncovered items and placed in walk in freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 food while wearing watches.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping cloths stored in soap water.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employees use handsink to rinse out rag and fill bottle for grill. CDI action stopped.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed facility use HISSHO SUSHI as a contracted vendor or prepared sushi rolls and poke bowls that are for general public grab and go case without prior approval. Raw salmon and tuna used on rolls and no parasite destruction letters for raw seafood. Verification required.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw poke bowls stored above California rolls and RTE sushi rolls in front display case.CDI items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sliced flank steak for retail and ground beef for patient that was holding below 135F. CDi items moved for reheating. 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 sliced turkey, sliced ham, tofu and cole slaw at patient prep above 41F. CDI items moved to cool or discarded. Observed raw breaded chicken and American cheese above 41F at grill area, CDI items moved for cooling. Observed Swiss cheese, American cheese, and pepper jack cheese at sandwich area above 41F. CDI items moved for cooling. Observed mozzerella bags, pepperoni pizza, cheese pizza, and chicken Stromboli that was holding in reachi n unit above 41F. CDI items moved for cooling. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 time stamps that showed “0” for start and end time. CDI employees came out and changed times stamp to reflect times food pulled for buffet area. Repeat.

3-502.11 Obtain a variance for specialized processes.-Pf Observed facility contract HISSHO sushi to to prepare rolls for retail. Vendor uses acidification to prepare sushi rice but no documentation provided to show approval of new location. Verification required. For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility with addition of HISSHO SUSHI to prepare sushi rolls for grab and go and not Information to show approval to acidify at this location. Verification required. For more information on how to request a variance please visit: http://meck.co/FoodSafety

4-501.11 Maintain equipment in good repair. Observed grill area reach in unit and pizza area stand up reach in unit that was holding TCS items above 41F. Maintenance pulled unit and found that a part that needs to be replaced.

5-202.12 Provide at least 100F water at handsinks. Observed retail grill area handsink not reaching 100F. CDI maintenance called to repair sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice that was dumped in the handsink. CDI ice moved.

3-302.11(A)(1) Separate ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed unwashed carrots and herbs stored above dairy products in walk in cooler. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ceramic serving dishes, cutting board, and lids used to cover patient line food soiled with debris. CDI items moved to sink for cleaning. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed marinated chicken breast for patient line reach 157F and meatloaf reach 128F in the center. CDI items finished cooking to 167F and 160F respectively.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pepperoni slices and cream cheese/feta Mix that is dated for a shelf life of 20 days. CDI dates changed to reflect 7 days unless facility can prove items are non TCS and does not need to meet date marking rules. Observed beets, chickpeas, artichokes, slice turkey, sliced ham, roasted corn, and peas that were not dated from the day prior. CDI items dated. Repeat. 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 .

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 smoothie bar that uses milks and leafy greens for service on TPHC and no time stamps added. CDI stamps added. Repeat

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed spoons used for cafe drinks in warm soapy water.

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 drawers, sides of grills, interior of lids storage containers stored with food debris.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Observed facility with outdated signed policy and need to include non typhoidal salmonella. Verification required.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish machine at 0ppm. CDI had dishes run through machine after maintenance fixed the sanitizer line. Suggest facility check dish machine throughout the day opposed to solely in the morning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed patient food (baked chicken, fried chicken, grilled chicken, and hamburgers), grill station (hot dogs, squash and zucchini), main cook station (red sauce, potato soup, and green beans) holding below 135F in units. Suggest ensure food in hot wells are not overstacked, utilize liquid to maintain burgers at temperature, and use time for hot flat plates. CDI items discarded. Repeat.

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 grill station (Cole slaw and sliced ham), and sub station (roast beef and pepperoni) with cold items above 41F. CDI items discarded. Repeat.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed facility with sliced deli meats, cut tomatoes, and sliced leafy greens at sub station without a date. PIC showed they date the covers on the product in the walk in and it is taken off when placed in cold unit. SUggest facility pull back cover to show tracking of TCS foods. CDI items dated

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 Stromboli that came out of pizza oven to start time at 123F. CDI items placed back in pizza oven to finish reheating process. Observed patient items that were in reach in units and apparently on TPHC but no time stamps provided. CDI items discarded.

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 batches of mac and cheese where one batch was in a deep plastic container cooling and the other in a shallow metal pan. CDI PIC uncovered and separated food product to facilitate cooling.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed cheesecake that was held at salad bar area with no labels except for common name. Verification required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed front chef bar with roasted potatoes and oatmeal; fryer area with turkey sandwich and egg and cheese sandwich below 135F; bottom hot cabinet holding cabbage and brown gravy out of temperature; and pizza bar with Stromboli, broccoli and chicken pizza below 135F. CDI items discarded. cabbage and gravy reheated and pizza items placed on TPHC.

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 items in ice bath at chef area, prepackaged items at salad bar holding above 41F. CDI items in ice bath discarded and items in salad bar just pulled an hour prior and placed in walk in for cooling. Facility must ensure ice is at the same level as product to maintain temperature. Suggest facility use ice at salad bar or use TPHC.

4-501.11 Maintain equipment in good repair. Observed bottom of reach in hot cabinet and whole stand up hot box holding TCS items below 135F. Interior of unit did not feel warm while checking food temps. Facility placed sign on unit to not use until unit repaired.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed main dish machine reaching highest 155F on dish plate. Facility converted dish to chemical until unit repaired. Chlorine at 100ppm. Dishes that came out were rewashed and sanitized. Verification required. 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 ladles, ceramic bowls, metal containers soiled with debris and sticker debris. CDI moved to sink for cleaning. Observed plates and bowls soiled with debris and stacked to air dry without checking. CDI showed employees soil and moved to be rewashed.

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 cooked vegetables, chili, hot dog, and other hot items marked for 11am but items pulled upon arrival. CDI time stamps changed to when items pulled.

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 facility with meat sauce cooling in freezer but no one is actively stirring product. 45 minutes passed and sauce was still 86 in the center. CDI items stirred. Ensure

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage patties at 117F on patient line. CDI product discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cups of yogurts and cream cheeses in patient reach ins above 41F. CDI - Products voluntarily discarded. Major improvement regarding cold holding. If ongoing issue with cold holding points will go back up to full points. REPEAT -1.5-

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 interior of microwave, surface of steamer, undersides of mixer, undersides of drink machine, interior of reach in unit in retail area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wheels in dry storage room, baseboards in facility, edging of wall near combi oven, and caulking for prep sink in cold prep room in need of repair.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed PIC without Salmonella nontyphoidal listed as one of the reportable illnesses. CDI - EHS educated PIC about Salmonella nontyphoidal and food employees trained. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employees adjusting masks without handwashing, changing from cleaning tasks to food service tasks without handwashing. CDI - PIC corrected food employees and hands washed. -2-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed whole milk, 2% milk, 1% milk and side salads cold holding in patient services reach in coolers at 50-54F. Milk cooler is open during entire lunch service. EHS advised PIC to advise vendor that this method of cold holding is not effective. CDI - Products voluntarily discarded. REPEAT -3-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watches, elaborate rings and bracelets on arms of food employees cooking and performing prep duties. Remove these from arms before food prep and wear gloves when rings on hands. -0-

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 to-go cups stored directly on floor in retail dry storage. Keep these items at least 6 inches off the floor. -0-

5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. Observed dented and damaged hose for filling tilt kettle that is not easily cleanable. Repair. 5-205.15 Maintain a plumbing system in good repair. Observed leak at bottom of tilt kettle with steam releasing constantly while in use. Observed leak at effluent piping under 3-comp sink. Repair. 5-205.12 Prevent a cross-connection between potable and non-potable water sources.P Observed hose for detergent below the flood plane in a full compartment of the 3-comp sink. This presents the potential for cross-connection. CDI - PIC elevated hose to provide an air gap. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates, bowls, ladles, metal pans, ramakins, and multiple other items soiled with food debris on patient line, dry storage racks, and by dish area. CDI items moved for cleaning and items pulled on racks to check and pull for washing. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed turkey sandwiches, beef sandwiches, cooked beef for pizza, tomatoes, chicken salad, grilled chicken, tuna salad, and many other items in walk in holding above 41F. Ensure cooked or prepared products are cooled to 41F or below before storage. Items under vents in walk-in unit holding at 42F moved to in front of vents to allow air flow. CDI items discarded or placed for cooling. Repeat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed Cole slaw, tuna salad, lettuce mix, manicotti, romaine lettuce, pasta, tomatoes, and grilled red peppers not labeled throughout facility. CDI items discarded or dated if from yesterday.

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 mixed beef at pizza location that was prepared this morning and not constantly monitored to ensure the food reached at 41f or below. CDI item placed back in walk in freezer to cool. Observed covered cantelope, honeydew, and mix fruit that was cooling slowly in walk in. Suggest leaving product uncovered until cooled and placing facing vents to allow proper airflow.

3-501.13 Use approved thawing methods. Ensure to thaw food under refrigeration or fully submerged under water (no more than 70F) with water running to agitate particles. Observed raw pork thawing in 80F water. **As of October 1st once the 2017 NC Food Code is adopted, this would be considered a priority foundation item that would require immediate correction**

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. Observed cinnamon rolls that are packaged in house with only common name and allergens are listed. Facility must provide remaining information on labels for all packaged baked items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed small plastic containers that were wet stacked.

4-501.11 Maintain equipment in good repair. Observed reach in unit by bakery area that is leaking at the bottom where raw cantaloupe sitting in standing water. Repeat.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF. Observed dishes actively washing in 104-107F water. CDI bin rinsed and refilled to 110F. 4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizer solution at 3 comp sink filled with food debris and concentration level was at 100ppm instead of 200-400ppm. CDI item sanitizer basin emptied.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks in walk in, interior of hot unit, interior i of reach in units in need of cleaning. Repeat.

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 vents and ceilings in walk in unit that was covered in dust and in need of cleaning. 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 handsink in need of recaulking.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee monster drink on prep table and water bottle stored on top of food in walk in.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food contact surface of slicer visibly soiled while stored as clean. Observed multiple soiled ladles hanging on rack, stored as clean. CDI- Slicer was broken down and sent to dish pit, ladles were also sent to dish pit for proper cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a pan of noodles with ricotta cheese holding at 48F in the reach in fridge behind the kitchen cookline. Gasket on this unit was torn, likely causing the rise in temperature of this product. Note: all other cold holding temperatures during inspection were 41F or below. CDI- Noodles with cheese were removed from this unit and moved into a walk in cooler to rapidly chill to 41F or below.

4-501.11 Maintain equipment in good repair. Observed peeling gaskets in reach in refrigerator near the kitchen cook line and one of the walk in cooler units. Suggest repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in hot box units in need of cleaning. REPEAT

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up in chute. Repeat.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed chili on TPHC at grill area held past 10am. CDI chili discarded. Observed lettuce and mixed salad on time and time not recorded when removed from temperature control. CDI UPDATED TIME STAMP PROVIDED. Observed cooked vegetables on time and specific time item removed from grill was not recorded. CDI time stamp recorded.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Observed metal pans and metal containers wet stacked at dish area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in hot units and reach in drawers in need of cleaning. Repeat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed blocked handsinks in walk in and main prep area in retail. CDI items moved. Repeat.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed patient ice machine with build up near chute area. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean thermometer before use and before storing. Observed employee use thermometers without cleaning before checking food and placing back in cover. CDI items cleaned. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans, grating blade, funnel like metal piece, spoons, and metal containers that were stacked with leftover food debris. CDI items moved for cleaning.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed grilled chicken breasts come off the grill 148-178F at patient line. CDI items placed back on grill to continue cooking to 188F. Suggest facility check multiple pieces of breasts to ensure product is cooked to final temperature .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed ground pork and mash potatoes at patient line below 135F. CDI items moved to steamer for reheating. Observed fries at grill line at 128-137F. CDI just prepared and told to discard at the end of 4 hours and place on TPHC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed corn, pico de gallo, grilled chicken, turkey sandwiches, penne pasta, Cesar salads, diced honeydew, diced cantaloupes, and container of wheat spaghetti and penne pasta that was prepped earlier and not cooled before holding for service. CDI items moved for cooling. Observed shredded lettuce, corn, and almond milk above 41F. CDI items moved for warming or 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. Observed chicken noodle soup in plastic pan not cooling at a fast rate. CDI PIC separated items into smaller metal pans. Observed items that were prepped earlier in the day and was not checked to verify products cooled before holding (grilled chicken, Cesar salads, turkey sandwiches, honeydew, cantaloupes, and wheat pasta).

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of spoons stored in container of cantaloupe and corn. CDI items moved

4-602.13 Nonfood Contact Surfaces - C. Observed interior and underneath area of microwave, racks, interior of reach in units, racks used to store clean utensils, bread toaster, bread toasting racks, and racks in reach in units need of cleaning and with visible build up.

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 employees go from handling raw to RTE without handwashing, leave prep area and return without washing hands. CDI hands washed. Repeat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink in walk in prep unit that was blocked by prep table. CDI table moved.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed broccoli, fries, and burgers that were held below 135F. CDI items discarded or reheated. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS food temperatures in reach in unit on patient line, in walk in, at patient reach in units, and at deli and grill area above 41F. CDI items moved for cooling or discarded. Temperatures in temp chart. Repeat. Suggest facility use TPHC or TILT for safety instead of quality where leftover items are discarded instead of saved for later service. Verification required.

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

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee scratch face with gloves and put on new gloves without washing hands. CDI hands washed.

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 employee use us gloved hand to handle grilled cheese sandwich. CDI sandwich discarded hands washed and gloves donned.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed pineapples, strawberries, melon, and other fruit stored above RTE food in reach in units. CDI items reorganized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burger patties and grilled chicken holding below 135F in reach in hot cabinet. CDI items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fruit and yogurt in reach in patient units at 60-62F; bean and corn mix, chicken breast, tuna, chicken salad in patient prep unit above 41F; mozzarella in pizza prep top at 43F. Patient prep unit reading above 41F and food temperatures increased over time. CDI items not held on time moved to a different unit and items above temperature discarded or cooled down. Observed prep top in catering kitchen holding food items at 42-44F. CDI items moved to walk in for cooling. Repeat. Verification required. If improvements are not made an ITS will be issued.

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 sliced tomatoes, penne pasta, spaghetti pasta, diced tomatoes that was covered and cooling in prep units. CDI items uncovered, spread out, and placed in freezer for cooling. Repeat. Verification required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in kitchen without hair restraints.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed spoons used at coffee bar stored in water.

4-501.11 Maintain equipment in good repair. Observed patient prep unit that had an internal temperature of 46F. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of hot units and reach in units in need of cleaning.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed main dish machine in kitchen only reach 149F. CDI maintenance in the process of fixing dish machine. Unit reached 160F. Verification required. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tea urn with old tea debris and employee grab dishes for food storage from dish machine and items were soiled with food debris. CDI items moved for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad, tuna salad, ham, and boiled eggs in patient prep area holding at 60F ambient; patient grill reach in drawer holding raw chicken (71F), raw beef (70), and raw fish (71F), reach in freezer holding items below 41F but above 32F. CDI engineering found a breaker tripped and turned units back on and food discarded. Observed all patient stand up reach in units holding fruit cups (47-53F), yogurt (46F), milk (50F), and cream cheese (51F). CDI items prepped this morning moved to walk in freezer for cooling. Observed retail grill reach in unit holding chili (50F), raw burger meat, and raw turkey meat above 50F. CDI discarded. Pizza shredded cheese at 54F. CDI item moved to walk in freezer to cool. Sandwiches and wraps in catering kitchen holding at 45-50F. CDI had facility cool in walk in freezer before holding and sending to catered lunch locations. Repeat. VR

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 corn and bean mix not labeled, meat sauce not labeled when product thawed from freezer, butter that was not labeled, and egg salad, chicken salad, and another item labeled today but not when originally prepared. CDI dates changed or product discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce that was prepped this morning store cool in covered plastic container and fruit mix stored in deep covered plastic container while cooling. CDI items moved to properly cool. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen and in pastry case by coffee stand. CDI pastries discarded.

4-501.11 Maintain equipment in good repair. Observed reach in units, dish machine, freezer unable to freeze food, and stand up reach in for patients that were unable to maintain ambient temperatures to ensure cold holding.

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 grouting that was missing in dish area, and table on patient side that needs to be recaulked to the wall.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken and raw tilapia in reach in drawer by patient area above 41F; mozzerella, sliced turkey breast, meat sauce, tomaotes sauce, slice cheese, and shredded cheese in reach in units above 41F; mozzerella, calzone, and stromboli above 41F in pizza area. CDI items discarded or cooled down to 41F. Repeat.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed foods in prep top at patient area, action station, and grill area without time stamps posted when food pulled from temperature control and area was actively used for food service. CDI time stamps written. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed whole wheat penne, spaghetti, and ziti pasta cooling in reach in unit that is frequently used for service. CDI items moved from unit and placed in reach in freezer for cooling. Repeat.

3-501.13 Use approved thawing methods. Thaw food under refrigeration or fully submerged under water with water above product to agitate particles and ensure water is no more than 70F. Observed ground turkey bags thawing in tilt skillet without running water and 81F water coming from spout.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of reach in units, racks in equipment, and gaskets in need of cleaning. Repeat.

4-602.11(E) Ensure ice machine is cleaned to prevent accumulation. Observed ice machine with black debris.

3-501.14 Ensure hot foods are cooled from 135F-41F within 6 hours. -P Observed pot pie mix at 55F from the night before. CDI mix discarded.

3-501.16(A)(1) Keep foods at 135F or above. -P Observed burger patties, broccoli, grilled chicken, and mash potatoes on patient line and retail side below 135F. CDI items moved for reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna salad, corn and black bean salad, grilled chicken, chicken salad, and cole slaw above 45F. Items were being dated and held out of temperature. CDI items discarded since employee was unsure length of time food held out of temperature. Observed spring mix, spinach, romaine, pepperoni, sausage, and mozzerella cheese that was held at 42-45F. CDI items only held out for 4 days. Next inspection all items above 41F will need to be discarded or adequately cooled. Repeat.

3-501.17/3-501.18 Ensure items are date marked for no more than 7 days. -P,Pf Observed lettuce and tomatoes dated for 8 days. CDI dates changed. Observed grilled chicken and corn and black bean salad dated today when prepped previously. CDI discarded.

3-501.19 Use TPHC to control TCS foods by labeling when removed from temperature control. -P,Pf Observed cooked foods in retail area label foods with time service starts and not when removed from holding. CDI times changed.

3-501.15 Use appropriate cooling methods. -Pf Observed large batch of pot pie mix in deep metal pan cooling overnight. CDI item discarded. Repeat.

4-602.13 Keep nonfood contact surfaces free from debris. Observed racks in walk in, vents in beverage cooler, reach in hot wells, and cold units interior in need of cleaning.

3-403.11 Reheating for Hot Holding - P Observed cheddar broccoli soup reheated for hot holding at 50F to 150F. CDI- PIC reheated soup to 178F.

3-501.14 Cooling - P Observed a big plastic container of green beans covered with a pan in the walk in cooler at 72F. Green beans only dropped 4 degrees in 45 mins. CDI- PIC moved greens beans into two containers into the walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed marinara sauce and cheese in the prep top of the pizza/sub station at a range of 46F to 48F. CDI- PIC voluntarily discarded. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a large plastic container of green beans covered in the walk in cooler at 65F. In 45 mins, the green beans had only cooled by 4 degrees. CDI- PIC moved green beans to metal containers in the freezer for rapid cooling.

6-501.110 Using Dressing Rooms and Lockers - C Observed a cell phone co mingled in with single service items used for the facility.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee use gloves to handle personal drink and continue food handling. CDI gloves changed and hands washed. Repeat. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lettuce and grapes that were stored above RTE foods in reach in. CDI items relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes in santizer sink that had food debris in pans and debris on one plate. CDI items moved to be cleaned. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer bucket used for wash, rinse, and sanitize for tables that was at 0ppm. CDI bucket refilled. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. CLean thermometer before and after use. Observed employee check food without cleaning santizer. CDI santizer cleaned.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed sub bread with cooked jalepenos on top held out at room temp at 80F. CDI facility placed time stamp on bread to ensure safety. Observed half and half and milk in coffee station and marinara at prep line above 45F. CDI items moved for cooling Repeat. Cold holding has improved from previous inspection and decreased to half points. Ongoing noncompliance violation will go up full points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced ham, sliced turkey, and sliced roast beef, faro, cous cous, and pasta salad that was not dated. CDI items dated.

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 facility using TPHC on patient hot line and cook line in back without any time stamps. CDI food discarded. Observed food pulled out on front action stations and no time stamps recorded when food pulled from temperature control. CDI time wheels added.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed santizer bucket on floor. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket that was soiled with debris.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed santizer water at 3 comp sink that had visible food debris while dishes were being sanitized.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed underside of mixer, reach in units in need of cleaning.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in staging walk in cooler near patient serving and wall behind 3 comp sink in need of cleaning.

2-301.12 Cleaning Procedure - P Observed food employees wash and and then used sand hands to touch faucet knobs. Ensure that protective restrants such as paper towels are being used to touch knobs at hand washing sinks.

3-304.15 (A) Gloves, Use Limitation - P Observed food employee with glove hands exit the kitchen and return to the kitchen to continue food prep while using the same gloves. Gloves shall be changed prior to washing hands when swithcing task. CDI- PIC stated that he will review hand washing during coaching session with the staff and employee changed gloves and washed hands. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Vanilla/Strawberry yogurt, milk and cut melons were all stored in reach in two reach in cold hold units in patient prep areas. CDI PIC moved these foods to the walk in cooler so they could cool and reach ins unplugged for servicing. One unit swapped out other unit will be repaired. Verification required. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed date marks with the wrong date being stored on cooling foods that was prepped today. CDI-PIC changed dates on the foods that were prepped today..

3-501.15 Cooling Methods - PF Observed cooling vegetable anbd chicken soup being cooled in dense plastic containers in the walk in cooler. PIC moved soup to shallow containers and placed in the freezer for aggressive cooling. REPEAT

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single service bowls and plates being stored near the splash zone of the front prep area hand sink. Ensure that all single service artciels are stroed in safe and dry areas. Splash guard can be implemented if desired.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Coled hold reach in units were not properly cold holding foods in back prep areas. Foods were moved from the unit and to the walk in cooler for proper cooling. Refrain from storing tcs foods in damamged units until servicing is done. PIC had repair operator onsite addressing the issue during the course of the inspection.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees going in and out walk in with gloves and continue food prep. CDI hands washed and gloves changed.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean thermometer before use and before storage. Observed employees use thermometer without sanitizing first. CDI thermometer cleaned. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed hard plastic covers, metal containers, plastic containers, and ceramic containers soiled with food debris. CDI items moved to sink for rewashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed reachin in catering kitchen that was at 53F and holding TCS foods above 45F (tomatoes 61F, ham 53F, lettuce 51F, tuna salad 50F, sliced cheese 51F, roast beef 51F, chicken salad 53F, and cream cheese 57F). Observed lettuce and cheese that was held above chill line above 45F. CDI items discarded and put in walk in to chill. Verification required.

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 sliced turkey that was saran wrapped and covered and stacked while cooling in reach in. CDI items uncovered. Repeat.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed half eaten patient breakfast sandwich stored in pan with fresh pancakes, biscuits, and bread for service. CDI entire pan discarded. Do not return food from patient area back on line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed handles of reach in, knife holder, vents in walk ins, racks in hot units, and interior of reach ins soiled with debris. Repeat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed employee rinse thermometer in handsink. CDI- reminder to use handsink only for hand washing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Found container of raw chicken over RTE salad ingredients. CDI- chicken moved. No visible sign of contamination noted.

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 whole pork shoulders cooling. Refer to temperature chart to indicate cooling rate was out of compliance. CDI- shoulders pulled from cooler and immediately worked up and reheated for holding. Return visit within ten days.

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 many pork shoulders cooling whole in walk-in cooler. See temperature chart. Discussed the difficulty in cooling whole shoulders within required time parameters and discussed options to gain compliance. Follow up visit within 10 days.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal containers.

4-502.11(A) Maintain utensils in good repair. Observed peeling shelves where equipment is stored clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food build-up on shelves where clean equipment is stored. Observed food residue falling from shelves onto cleaned containers.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee in grill station handle raw chicken and its container with gloves on. Employee continued to relocate the container of chicken from one cooler to an under counter freezer. Employee removed gloves used to handle raw chicken and the container of raw chicken, and subsequently donned new gloves without washing hands. CDI, conversation was had with PIC, PIC corrected food employee on correct hand washing policy. Ensure hand washing occurs as often as necessary to prevent contamination.

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 large batch of cooked pasta in walk in cooler at 80F. Chef stated pasta was cooked at 8:30am, at 10:20am pasta was 80F. CDI, ice was added to pasta to rapidly cool to below 70F to within remaining amount of time. Ensure cooling parameters are followed to reach 45F with in 6 hours, and product reaches 70F within the first 2 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomato sauce at the pizza station. Food employee stated tomato sauce is poured directly from the can and placed in cold holding unit. Food employee opened and placed tomato sauce in cold holding unit at 6:30 am. CDI, PIC voluntarily disposed of the tomato sauce. Ensure all tcs foods are held at 45F if intended to hold cold.

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 portion of pasta in large plastic container, with a lid cooling in walk in cooler. Pasta tempted at 80F, pasta was cooked and placed in the walk in cooler at 8:30am. CDI, PIC added ice to pasta to cool to 70F. Ensure effective methods are used to allow for heat transfer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some working containers with products not easily identifiable without a label.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several food employees throughout the facility with hand jewelry. Ensure no hand jewelry is worn while working with food.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed clean linen, single service articles stored under prep sink in grill area, in close proximity to a bucket of dirty rags were stored overstacked and directly under a drain line. Ensure single service articles are stored in a manner to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed broken gaskets in 2 door reach in hot holding units at service lines. Replace torn gaskets.

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 deli ham, turkey and chicken salad in flip top coolers missing date labels. According to the PIC date labels are written on the plastic wrap used to cover the product which gets removed for service. Advised to date label the sides of the pan to ensure this date carries over from the product coming from the labeled bulk container. CDI- advised to label since products were prepared less than 24 hours ago.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a presence of fruit flies near the floor drain of the unused large ice machine in the bakery area. Continue regular pest control visit and clean this area to prevent a harborage area.

4-501.11 Maintain equipment in good repair. Replace torn gaskets on the 4 door hot holding unit and 4 door cold holding units on the front line. Replace the 2 torn gaskets on the reachin freezer unit at the grill.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over an opened box of guacamole and onion rings in the walk in freezer. CDI: Chicken was relocated to a lower shelf in the freezer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two sanitizer buckets (one on expo line and one at the coffee station) reading between 50-100 ppm quat sanitizer. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic pans stacked wet on a drying shelf adjacent to entrance to prep walk in cooler. CDI: Pans were later pyramid stacked to allow proper drying.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on front line hot and cold holding units with some food debris built up in gaskets. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the battery dead to the paper towel dispenser inside the salad prep walk in cooler. All other paper towel dispensers were properly stocked and working. Another handsink was available about 5 feet from this handsink. CDI by repairing and providing paper towels while onsite.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed some minor sticker residue left on clear plastic food containers stored as clean. CDI by removing to be re-washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed packaged salads and milk products stored in the open air display cooler at the coffe shop as high as 52F. CDI by voluntary disposal. A return visit will be conducted to ensure the unit is capable of maintaining at 45F and below. Maintain the unit empty of TCS products until repaired.

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 grilled chicken breast and braised garlic cloves inside the salad prep cooler with the intent to store longer than 24 hrs missing a date label. CDI-products were prepared this morning and were properly date labeled.

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 products stored on TPHC on the DOC cold holding line still marked at 7-11am after 11am. Observed items sweet potatoes not time stamped on the front grill area. CDI products on the DOC line were technically not removed from temperature control yet and still meaured at 44F, time was allowed to be corrected. Sweet potatoes were placed out on the line at the same time all other products were marked and measured at 141F and were allowed to time stamp.

3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration in between uses. Observed one sanitizer wiping cloth stored on a cutting board. CDI by moving into the walk in cooler. Observed one wiping cloth bucket at 50-100ppm (quat). CDI by replacing at 150ppm.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Replace chipped salad bar containers. 4-501.11 Maintain equipment in good repair. Advised facility to have the open air display cooler in the coffee area checked for repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dried spills and debris inside the hot holding cabinets/units. Clean inside the cook line cold holding drawer gaskets.

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 build up on the walk in freezer floor. Observed wall repair needed by the handsink at the front grill area.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a fruit fly land on yogurt stored on the salad bar. CDI by voluntary disposal of all salad bar items in this area. VR- A return visit will be made to follow up. See violation #36.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several pasta varieties, including wheat penne, regular penne, spaghetti noodles etc (see temperature observations chart) stored on the far right side of the DOC prep cooler above 45F. Was unable to determine if the product had been removed at any point from the unit. All other product properly measured at 45F and below. CDI by voluntary disposal.

7-201.11 Store toxic materials to avoid contamination. -P Observed a spray bottle of stainless steel cleaner stored on top of a large ice machine. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle stored on the grill side missing a label. CDI by removing the stainless steel cleaner for proper storage and removal of the unlabeled item to properly label/discard.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed a missing air thermometer inside the deli station prep cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a presence of fruit flies near the yogurt parfait area of the salad bar. Facilty is to have this area treated and discontinue food storage here unless the items are protected or the presence of fruit flies are eliminated. Provide documentation of pest control treatment within 10 days.

3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration in between uses. Observed one sanitizer bucket at the salad bar at 50ppm quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large plastic bins stored outside of the delivery/salad walk in cooler stacked while wet. Continue improvement efforts.

4-501.11 Maintain equipment in good repair. Repair the dry storage area shelving to allow for one corner to store properly of the floor. Facility to monitor to ensure the DOC right section is capable of maintaining 45F and below observed products only in this section above 45F. Observed 3 torn gaskets : 2 in the pizza prep station and one on the salad bar area. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Resurface white cutting boards observed with gouges.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on hot holding cabinet racks and debris and broken glass at the bottom of the plate warmer units.

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 minor food debris on the floor of the walk in freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed Reach in cooler cold holding food products above 45F. The red bell peppers were measured at 47F, the zucchini at 50F and the apple crisps at 50F. Container of milk at 60F in milk cooler. Must be at 45F or below. CDI-The items were disposed of.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sqeeze bottles with no label indicating what the food product is in the bottle. All food taken out of the original package needs to be labeled with the common name of the food product. Needs labeling. 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 self grab cookies there were packaged on the premises without the proper labeling of micro ingredients and major allergens. Verification required within 10 days.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two plates of a tuna salad sandwich stored on the floor underneath the milk containers in the milk cooler, and one pan of frozen meat patties on the floor in the walk in freezer. The tuna salad sandwiches were disposed of and the patties were moved to a shelf.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three wet wiping cloths sitting on the counter. Wet wiping cloths needs to be stored in a sanitizer bucket with the correct concentration when not in use. CDI-The cloths were placed into sanitizer buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans stacked wet in the wash room. Allows the pans to fully dry before stacking. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gaskets on the serve line hot hold box that need replacing. PIC spoke to maintanance about having them replaced.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of cooked noodles holding on service line at 112F. CDI-noodles sent to be reheated to 165F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several service trays wet stacked on storage shelf. Observed several knives in holding racks stored wet. CDI-Equipment sent to air dry on drying rack.

4-501.11 Maintain equipment in good repair. Observed large kettle on cooking line leaking water into a bucket. Observed standing water from a leak in bottom of reach-in cooler in rear production room. Observed dish machine out of service at time of inspection. Maintenance staff on site for repairs. 3 compartment sink being used in the interim for washing, rinsing and sanitizing. Observed extremely rusted fan grate inside reach-in cooler at pizza prep station. Repair cabinet handle in the coffee kiosk. (REPEAT)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to interior and exterior surfaces of reach-in refrigeration units including door handles.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to floor of walk-in freezer. (REPEAT) Observed dusty fan grates inside walk-in cooler #5.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pre-cooked veggie burgers stored in the same pan with and touching raw ground turkey burgers. CDI by voluntary disposal.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded cheese in a prep cooler at 55F and a liquid egg mixture on ice at 50F. CDI by removing the shredded cheese to cool down inside the walk in cooler to properly cool down and provided sufficient ice/water mixture and a properly fitting pan.

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 about 3-4 items (meat sauce and 3 types of cooked pasta) marked with an 8 day hold time. Observed cream cheese stored in the walk in cooler with a discard date of 12/13/15. CDI- with education and "day 1" is the first day of prep and re-labeling. PIC stated the correct hold time is only 4 days. Cream cheese was voluntarily disposed of.

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 TPHC paperwork provided for hot food items lists a 2 hour hold time using a former TILT form. Observed food products being held for 4 hours. CDI by updating 2 hours to indicate 4 hours while onsite and updated food code TPHC form was emailed.

3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration in between uses. Observed 3 wiping cloth buckets at 50-100ppm. CDI by disposing and refilling at proper concentration.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed large ice scoop handle stored in a holder with build up. CDI by removing to be re-washed and sanitized.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Maintain styrofoam cups near the coffee kiosk unprotected.

4-501.11 Maintain equipment in good repair. Replace the torn gaskets. Repair the cabinet handle in the coffee kiosk.

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 minor build up on the walk in freezer floor.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over boxes of ready to eat produce. CDI by moving to a different location.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dishmachine not meeting proper final rinse temperature at arrival. Dishmachine was not triggering final rinse temperature of 160F on utensil surfaces using 2 different types of thermolabels and stem thermometer. CDI- PIC cleaned, emptied and refilled the unit to re-run while onsite. Dishmachine final rinse temperature measured over 180F with triggered thermolabels prior to departure. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer buckets stored as low as 50ppm. CDI by re-preparing at 150ppm.

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 small pan of sliced ham dated with a discard date of 8/13/15. CDI by voluntary disposal.

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 2 large roasts cooling on the same sheet pan still as 76-83F after 2.5hrs from 155F. CDI by slicing and reheating to 165F to start the cooling process over. PIC to change the cooling procedure to allow for the roast to be sliced and then placed onto several sheet pans to cool down inside the blast chiller.

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 Oberserved only a general "manufacturied in" statement with no "Contains" or "microingredients"VR-provide written plan within 10 days.

4-501.11 Maintain equipment in good repair. Observed 6 torn gaskets on prep coolers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up inside the hot holding cabinets.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor build up of debris and a spill on the walk in freezer floor. Observed slight dust build up on the walk in cooler fan covers.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Properly store raw meats to prevent contamination; Observed raw ground beef stored on top of (co-mingled) with raw beef brisket and raw beef loin. CDI all raw meats properly stored according to final cooking temperature.

(general comment) 4-202.16 Nonfood-Contact Surfaces - C Keep non-food contact surfaces in good repair; Observed flip top lid at pizza station broken in need of new hindge bracket. 4-501.12 Cutting Surfaces - C Keep cuttting surfaces in good repair; Observed cutting board at prep station gouged and stained in need of resurfacing.

4-101.19 Nonfood-Contact Surfaces - C; Keep non-food contact surfaces in good repair; Observed split/ torn gaskets on numerous cooler units in need of replacing; Observed non-functioning cooler unit being used at sandwich station in need of repair. (unit emptied until repair is made).

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors, walls and ceilings clean and in good repair; Observed flooring underneath cooking equipment at grill station collecting debris in need of cleaning; Observed base board and panel peeling off wall inside grill station in need of repair.

3-301.11 Preventing Contamination from Hands; Do not use bare hands when touching RTE food products; Observed sushi station staff bare handing RTE lemons during prep; CDI lemons discarded during inspection by staff.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Properly wash, rinse and sanitize food contact surfaces; Observed numerous stacks of plastic containers stored clean with large amounts of sticker residue stuck to surfaces; VR required to ensure residue is removed and alternative labeling system is in place.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding; Properly cold hold PHF products; Observed potato salad displayed on ice for cold holding; Observed potato salad measuring 60 degrees F. CDI potato salad discarded by staff during inspection. (when using ice ensure ice is stored to top of container to maintain uniform temperature)

(general comment) 3-602.11 Food Labels; properly label all packaged food products that are displayed for customer self service with required information; Observed potato salad stored packaged and displayed for customer self service not having required information on label.

(general comment) 3-306.11 Food Display-Preventing Contamination by Consumers; Properly store food products to prevent contamination; Observed two large baskets of apples on display without protection from customer contamination; CDI apples removed and stored in safe location.

(general comment) 2-303.11 Prohibition-Jewelry; Ensure that all staff remove all jewelry before food prep; Observed staff at sushi station wearing watches in need of removal.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Properly wash, rinse and sanitize all food contact surfaces; Observed numerous containers and utensils stored clean with food debris on surfaces; CDI all items in question pulled and placed into dirty dish pit.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing;4-901.11 Equipment and Utensils, Air-Drying Required; Properly store clean utensils to prevent contamination; Observed clean utensils stored clean inside a large plastic containers that are collecting debris in need of routine cleaning. Any equipment that is not used on a regular basis should be kept in a wash rotation.

(general comment)4-101.19 Nonfood-Contact Surfaces; Keep non-food contact surfaces in good repair; Observed split/torn gaskets on hot/cold holding units in need of repair; Observed damaged plastic containers and lids in need replace

3•-501.13 Thawing; Thaw using approved methods; observed frozen food products thawing at room temperature near bakery area. (thaw using heat, cool running water or refrigeration).

(general comment)3-305.11 Food Storage-Preventing Contamination from the Premises; Observed large bag of croutons stored open exposed to contamination.

4-202.11 Food-Contact Surfaces-Cleanability; Keep food contact surfaces in good repair; Observed bagel/bread container broken in need of replacin; Observed gouged/stained cutting boards in need of resurfacing.

•4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed handles on reach-in hot holding units and cold holding units having debris on surfaces in need of cleaning; Observed inside bottom surfaces of stand up freezers collecting food debris in need of cleaning.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed numerous containers stored clean with food debris stuck to surfaces; Observed utensils stored clean with food debris stuck to surfaces. All items pulled and placed into dirty dish pit. Observed drink nozzles at drink machine having build up in need of cleaning; nozzle removed during inspection.

(general comment) Provide thermometer in all refrigerators; Observed unit near pizza station missing thermometer.

Protect single service items; Observed single service cups stored exposed to contamination / sneeze spray.

Keep equipment in good repair; Observed gouged/stained cutting boards in use in kitchen need of replacing.Provide approved equipment; Observed sneeze shield missing from side panel of soup station; lids were closed. Soups removed until side panel was installed.

Keep food contact surfaces cleaned and sanitized; Observed various utensils stored clean with food debris stuck to surfaces. Utensils pulled and placed into dirty dish sink.

Properly cool all PHF products using approved methods; observed cooked breaded chicken strips wrapped in plastic cooling in reach-in cooler measuring 50-52 degrees F; Observed pan of cooked pasta cooling on prep table surface measuring 78-80 degrees F. Both items were either placed into walk-in to quickly cool or discarded by management.

(general comment) Properly label all packaged food products that are available for self sevice; Observed major progression; Observed numerous items remaining that need proper labeling.

Keep non-food contact surfaces clean; Observed can rack near entrance of resident food service area collecting food debris in need of general cleaning.

Keep floors, walls and ceiling clean and in good repair; Observed flooring underneath cooking equipment at grill station collecting heavy food debris in need of cleaning.