NOVANT HEALTH MATTHEWS MEDICAL CENTER

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

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed pork from pervious day without prep date. CDI..PIC added date. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed 2 pans of cooked rice labeled for discard of Nov 2026. CDI Chef Labled rice with the correct date. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 .

3-302.12 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. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few utensils with debris. Also observed clean pans stacked inside of each other with sticker residue. CDI.. Took to dish pit For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken above 46F and pico over 41. REPEAT Equipment ambient air was 51F. CDI..All items in the Low boy were voluntarily discarded. Low boy had a block of ice on fan prevented cold air from circulating. EHS will return within 3 days. 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 .

3-302.12 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

4-501.11 Maintain equipment in good repair. Observed Lowboy at grill ambient temp 51F.. Ice build up on fan preventing cold air to circulate inside of lowboy to cool food

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: PIC not ensuring procedures for TPHC are being followed, not ensuring TCS foods are being held at required hot / cold temperatures, not ensuring utensils are being properly sanitized. CDI- During exit interview, REHS reiterated the importance of managerial control. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink being used as a dump sink. Ice dumped in hand sink. CDI- PIC observed also. Sink cleared.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Associates working at 3-comp sink were sanitizing in solution registering 0 ppm by test strip. CDI- sink emptied and re-filled. Solution read 200 ppm. Be sure to test sanitizing solution at EVERY sink fill-up. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P : Found two pans of grilled chicken at patient plating with chicken below 100.0 F. Chicken reheated to 182.0 before further service. Found two pans of blanched and sauced vegetables in hot box at cafe buffet line 124.0 F. Reheated to 198.0 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P : Found many RTE foods in WIC all 43.0 F after 24 hours since prep. Maintenance called and found WIC set at 40.0 F. Ambient temp of WIC 41.0 F. Maintenance set unit to 35.0 F and unit began to cool down. CDI- All food prepped previous day or before discarded voluntarily. Found deli meats, sliced cheese, in sandwich prep top above 41.0 F. See temp chart. Temp log from earlier in the AM indicated food was 38.0 F when placed in unit. CDI- food moved to WIF for rapid cooling. Prep unit should be evaluated as apparently food rose from 38.0 F to 45.0 F in about an 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)(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: TCS food on TPHC at cafe grill area was not marked in log book for today’s date. Associate at grill stated he had been too busy to record food on log. CDI- all food voluntarily discarded. 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: found cooling sausage and cooling fried potato cakes in WIC that, according to PIC, had been on TPHC at the breakfast service. PIC stated he had rolled the cart containing the food into the WIC. All voluntarily discarded. Remember ALL food kept on TPHC shallow not be returned to refrigeration for later service.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw bacon stored over RTE sausage patties in WIC. CDI- positions of both items switched to compliant storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Sliced tomatoes did not cool within allowed parameters from previous day prep. tomatoes were tightly stacked and covered. CDI- discarded voluntarily. Tightly covered, dense salads dropped 4.0 F in an hour of cooling. CDI- salads tossed and uncovered.. Honeydew dropped 4.0 F in an hour of cooling. Rate is not compliant. Honeydew chunks tossed and uncovered. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.: Through discussion with PIC, determined some TCS foods are held on TPHC with no written procedures, ie cheese slices in grill prep unit. Any food that is intended to be held on TPHC must have a written procedures and documentation to allow for traceback to start of TPHC. Follow up visit to verify within 10 days. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 many foods cooling from ambient prep in covered containers in reach in coolers and WICoolers. Some items such as sliced bologna also were stacked in a dense volume. CDI- all uncovered to continue cooling process. Bologna also spread out over a shallow tray, dropped from 47.0 F to 43.0 F in 30 min, enough to meet 4 hour cooling time maximum allowed.. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand sink in dish wash area. Towels added.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic glassware stacked together wet.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wet wiping cloth being stored on hand sink. CDI- PIC removed wiping cloth from hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Raw sausage links stored above RTE food in walk in cooler. CDI-PIC moved items to correct place. 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 not maintaining temperature. Facility has moved to single service items and utilizing three compartment sink for wash, rinse, and sanitizing pans and equipment. VR will occur in 3 days. 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 .

3-501.15 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 numerous items at each station in service area out of temp. These items came from preparation but were not cooled properly before placing in cold holding units. Many items were wrapped without being allowed to vent. Items were reverted back to time of preparation. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous gnats in dish area. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed entry door open without fly fan or screen. PIC closed screen door.

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 drying pans stored under paper towel dispenser next to handsink. CDI- PIC moved pans to another storage area.

6-301.12 Provide paper towels or approved alternative for hand drying at each hand sink. -Pf: No means to dry hands at kitchen grill hand sink. CDI- towels provided. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Hand washing sink in portable dish pit area being used to store scissors. CDI-scissors removed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Observed in-use sanitizer in 3-comp sink in portable dish pit at 50 ppm. Call made to service company for same day service to calibrate quat dispensing at 3-comp sink. Return visit within 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. : Cutting utensils stored as clean with food debris / residue attached. PIC states cutting utensils are cleaned in kitchen and not taken to 3-comp sink or dish machine in portable dish pit. Facilities are required to have a three comp sink available for the wash / rinse / sanitize of food contact surfaces that are not CIP (clean in place) equipment. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Observed prepped personal pizzas on holding rack at room temperature from 9:30 am to 10:46 am. Pizzas went from 41.0 F to 62.0 F with no process action. CDI- pizzas immediately placed into pizza oven to then be placed on TPHC after reaching 135.0 F in oven. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed employee using thick probe thermometer for measuring spring mix held on TPHC at common area grill. CDI- employee equipped with thin probe thermometer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: Portable dish pit staff not able to produce test strips for quat sanitizer. Observed quat sanitizer too low for sanitization.

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 burger stored over raw fish in walk in cooler . CDI PIC reordered storage. Repeat violation For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed roll away dry storage bins for rice and other dry goods stored near hand wash due to renovation taking place in facility. Facility needs to install splash guard to prevent drippage from hand washing sink from falling on rollaway bins.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw sausage stored over precooked sausage in walk in cooler 1. CDI PIC reordered storage to correct format. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of hummus, beef, tatziki sauce , and pasta at greater than 41 degrees. CDI discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed two units in kitchen and burger prep area with torn gaskets.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee Move from soiled to clean equipment without a handwash. Employee did change gloves but no hand wash. CDI PIC had employee wash hands and don new gloves

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand wash sink at salad bar prep area with no paper towels in dispenser. PIC replaced with new paper towels. CDI

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 two deep well metal containers that started cooling process at 8:00 am. At 10:30 the chicken temperature was between 71F-75F. PIC discarded. CDI 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 .

3-501.18 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 TCS items throughout facility opened with no date of opening labeled. PIC discarded ham, sausage, cheese. PIC facilitated label of eggs that were opened this morning. CDI 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 .

3-501.15 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 two deep well metal containers of cooked shredded chicken covered in a RIC not cooling at the proper rate to reach 70F in two hours. PIC discarded items. CDI 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 . '

4-501.11 Maintain equipment in good repair. Observed dish washing machine with leak. PIC has repairman coming out to repair immediately.

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 Turkey and Roast beef in dairy cooler at greater than 41 degrees. CDI thermostat adjusted and products reached 41 or below. Observed sausage, boiled eggs and French toast batter in improper ice bath at greater than 41 degrees. CDI Products moved to tphc and will be discarded at end of 4 hour time frame.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed opened containers of salsa date marked for 30 days. CDI PIC discarded.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed thermometer for dish machine not operable. Verification required.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed pizza station labeling start time as discard time. CDI PIC had employee correct time labels .

6-301.14 Post a handwash sign at each hand-sink. Observed hospital issued hand washing signs in the bathrooms that employee use. Hand washing signs do not notify food employees to wash their hands. CDI: EHS provided hand washing signs that notify employees to wash their hands.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food employee use thermometer to take temperatures of food, did not sanitize the thermometer before each use. CDI: EHS educated employee the need of sanitizing thermometer before use.

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 two pans of squash in hot cabinet, mashed potatoes in hot wells under 135. CDI: PIC reheated mashed potatoes and squash to 165 degrees F.

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 diced tomatoes and cooked sausage in prep unit for omelette station not dated. CDI: food employee placed correct dates on the items in the prep unit.

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 cheese and tuna salad in walk in cooler labeled as vegetables and herbs. Informed PIC to correctly label items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken wings stored over ready to eat meatloaf and cooked pork. CDI reordered storage.

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 honey dew melon, prepped sandwiches, and prepped salads at 43 degrees in walk in cooler 3. CDI moved to alternate walk in cooler as precaution all items prepared today . Verification required. Points not escalated minimal amount of tcs foods stored in this walk in cooler and alternate refrigeration available. Temperature logs indicate that this is a recent issue and maintenance notified of issue.

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 buildup of food debris in gaskets of reach in freezer and build up of debris on plastic shelf liners in dry storage area.

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 build up of debris On walls in dish machine area and in dry storage area.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written plan for cleanup readily available. Food service facility calls facility maintenance for clean up issues. CDI - Left written plan and poster with PIC today and discussed the need to be familiar with methods to be used and chemicals needed even if a different department handles clean up. Also explained that a written plans is required to be available at all times.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P. Observed cold holding issues at tray line in both the two air curtain reach in coolers as well as the back up reach in cooler nearby. See temperature chart. CDI - for today, facility discarded items which had warmed above 41F. They plan to begin using Time as a Public Health Control for this area since the coolers remain open during tray prep from about 11:30am to 1:20 pm. Since facility already has forms for TPHC, these items have been added to the forms.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with the start time or discard time. All food not sold by the end of 4 hours shall be discarded. -P/Pf TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed most stations were using TPHC correctly today. All logs were filled out and up to date; however, at the grill station, food remained in service at 3:06 pm, even though it was supposed to be served or discarded no later than 2:30 pm. CDI - PIC immediately discarded all such food items, educated employee manning the station, and said he will begin checking for timely disposal in person in addition to reviewing paperwork periodically.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed one deep container of cubed melon cooling in reach in cooler while tightly covered. Melon measured 45F and had been made about 30 minutes earlier. Recommend shallow trays, uncovered, in walk in cooler until 41F is reached. CDI - PIC uncovered, spread out, and moved to walk in.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.   Observed one paper tray of seasoning unlabeled as well as one container of cornstarch slurry unlabeled. PIC discarded both.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet nested metal pans and bowls in clean utensil area.

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 stacks of single service coffee cups unsleeved at self service coffee area. PIC pulled up sleeping.

4-501.11 Maintain equipment in good repair. Observed lower shelf of prep table holding kitchen tabletop grill was rusted.

4-204.118 Warewashing Machines, Flow Pressure Device. Observed hot water sanitizing dish machine pressure gauge inoperable.

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 floor tile repair in progress near walk in coolers - no violation there. Also observed can wash basin in poor repair, peeling and making thorough cleaning not possible.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed 2 molded strawberries in walk in cooler 5. PIC voluntarily discarded them.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed boxes of unwashed produce stored in walk in cooler 5 and above covered ready to eat foods.

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 no date marking remaining on some TCS items in the grill station such as sliced tomatoes, cut lettuce, grilled peppers, grilled onions, and cooked mushrooms. Employee working the station said that the labels on top on the plastic wrap had been removed and discarded. CDI - all items without a date mark were voluntarily discarded. Other areas of the kitchen had date labels remaining. PIC plans to coach employee and monitor station more closely.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a few cooler gaskets with some food debris built up on the creases.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some pink buildup in ice machine. Maintenance came and cleaned during inspection. Consider more frequent cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed three items stored immersed in ice bath or on top of cube ice at cook station in kitchen - French toast egg batter, turkey bacon, and shredded cheese. Items measured above 41F. Other items in this area measured 41F or below. CDI - items out of temperature were voluntarily discarded. PIC plans to address methods with employees.

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 TPHC procedures in place for many items offered for service but record keeping for these items was incomplete at Main Dish area and Grill station. REPEAT. This has been an issue for inspections on 7/8/20, 10/13/20, and 1/11/21. VR - verification required. A risk control plan will now be required and EHS will address during verification visit. CDI - PIC asked each operator about the times they had placed items into TPHC and corrected the log sheets.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee with a wristwatch and two others with bracelets, both handling food.

4-603.16 Rinsing Procedures - C Washed utensils shall be rinsed after cleaning and before sanitizing. Asked PIC about how knives were being washed, rinsed, and sanitized after use at prep stations. PIC said that each employee will use the green bucket of soapy water followed by the red bucket of sanitizer to clean knives after each use rather than using the dish machine or 3 compartment sink. No alternative ware washing method is currently approved. Issues with this method would be no rinse step, no approved alternative method, wash water less than 110F, and no air drying. Process was not observed today so no points are being taken but method should change immediately to using dish machine or 3 compartment sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: One raw flank steak stored over RTE sausage in freezer. CDI- flank steak moved to below RTE foods.

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: One opened bag of feta cheese dated 1/3. CDI- voluntarily discarded.

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 entry, breakfast sandwiches in clamshells observed on hot shelf. A few minutes later sandwiches had disappeared. Sandwiches are intended to be held on TPHC, but review of today's TPHC logs showed no sandwiches recorded. CDI-Staff had discarded. No signature due to Covid-19 precautions.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Several sanitizer buckets containing cloths measured 0 ppm. Buckets refilled with proper solution.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Quat sanitizer in 3-comp sink measured less than 100 ppm by EHS and facility's test strip. CDI- sink refilled with quat solution of 200 ppm.

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: All foods held on TPHC not accounted for on TPHC log sheets for today. CDI- items added to log sheets by checking food on display with foods indicated on log sheet. All food are discarded at end of lunch (2:30 pm)

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 pasta cooling tightly covered while on cart covered by zip cover, at 75 F from earlier in the day. PIC could not determine when food started cooling. Voluntarily discarded. Found ground beef with label stating temperature was 86 F at 1:00pm. At 2:45 pm ground beef was 81F. CDI- ground beef stirred then placed on shallow pan. Beef cooled to 46 F in 40 minutes. Found half turkey breasts cooling at borderline parameters. Reduce size of cooling pieces to ensure cooling parameters are met. Utilize cooling logs to ensure parameters are met.

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: Found muffins and pastries placed in clamshells, and then offered for sale via customer self service. No labeling of any kind on clamshell. Some items had visible tree nuts on them. CDI- all unlabeled items pulled from retail area. Facility is discontinuing offering these items .

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: Found sausage cooling 75F after 2.5 hours in cooler. Unable to determine when sausage was at 135F to start cooling process. Voluntarily discarded sausage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: One item, mashed potatoes holding on flat top 124F. CDI- reheated to over 165 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Small prep cooler at grill holding foods at 46-48F from morning. All TCS foods voluntarily discarded. Refer to temperaturte chart. Verification of service to equipment needed within 10 days.

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: Procedures for time holding (TPHC) not being followed. Log sheets for recording times when TPHC begins and ends not in use. Verification needed within 10 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: Found items in cooling process tightly covered and in dense volume. Refer to temperature chart. CDI- items uncovered, spread out on sheet tray, placed in freezer for rapid chill. Items dropped 20 F in one hour.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Oil bottle labeled as butter. Butter bottle not labeled; at grill.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed produce stored above ready to eat foods in walk in cooler #5.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer solution in 3 compartment sink measured 0 ppm quat. CDI - PIC discovered that lid was off sanitizer concentrate, causing loss of suction and resulting in no concentrate reaching mixer. PIC reconnected, refilled sink with sanitizer measuring 200 ppm quat, and had employee re-sanitize utensils. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some dark buildup on edge of white deflector in ice machine. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed 4 opened bags of cut leafy greens at pizza station cooler. None of the bags was dated. PIC discovered bags had been opened previous day. CDI - all four bags voluntarily discarded. All other date marking throughout was in compliance.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies in several areas of kitchen and near deli station in customer area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed grill cook wearing a ring with stones in it. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three sanitizer buckets throughout kitchen holding sanitizer measuring 0 ppm quat. CDI - PIC discovered that sanitizer dispenser was not attached properly and corrected it, then refilled all buckets - see also item #14.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine showing minor buildup of black substance on ice deflector.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced tomatoes prepared this morning cooling at 0.05 degrees F per hour after 78 minutes. CDI - Tomatoes were spread out, uncovered, on sheet tray to complete cooling.

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 piled into deep square dish, covered with plastic wrap, and then stacked with other containers of cooling food. CDI - Tomatoes were spread out, uncovered, on sheet tray to complete cooling.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee on grill line out front wearing a ring with stones in it.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed several stacks of unprotected, unsleeved single service cups in customer area next to soda machines.

4-501.11 Maintain equipment in good repair. Observed some rust showing on cooler racks - hot line reach in cooler in front and kitchen prep cooler near ovens and fryers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two metal pans with bits of label remaining on exterior in clean area of dish room. CDI - pans were sent back to be soaked, then reprocessed. PIC addressed with employee.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two coolers in which TCS foods were not properly holding at or below 41F - pizza cooler in dining room and walk in cooler #5 in kitchen. For today, all items in pizza cooler were placed onto Time as a Public Health Control since foods had been stored overnight in walk in cooler. PIC will leave that procedure in place as he decides how to permanently correct the issue. TCS foods measuring above 41F in walk in cooler #5 were voluntarily discarded except for a few which were prepared in the last couple hours - they were moved to another cooler. If problem continues, a Risk Control Plan will be required. VR - verification required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying patient trays. Employee was corrected by PIC after inspector pointed it out. PIC will address again in training.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two small blenders labeled "for household use only" being used for food preparation. Both were removed from service.

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 soiled ceiling tiles in dish washing area.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee at dish machine working alone. She scrubbed some pots at the pot sink, then began unloading clean dishes from the dish machine because racks were very backed up. There was no handwash between the pot washing and touching cleaned utensils. CDI - inspector stopped employee, who then washed her hands and placed touched utensils back into wash line. Facility has large volume of dishes to wash and would benefit from having two employees assigned so clean/soiled tasks could be divided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one reach in cooler in hot breakfast line was not operating correctly. TCS foods inside measured between 46F and 51F. CDI - all TCS foods in this cooler were voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed the reach in in the hot line area was not operating cold enough. Cooler was taken out of service and work order was put in for repair. Also observed a few of the coolers had racks with coating wearing off on the ends.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwash sink blocked by cart upon entry of the facility. Observed handsinks without paper towels upon entry of the facility; one paper towel dispenser not working properly after refilling. Observed ice and wet paper towel in handsink in "Hot Line" area.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed pan at grill line with food debris from previous batch TPHC foods not changed between 4 hour batches. CDI - Employee removed and replaced with clean pan.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed American cheese (kitchen prep unit) and pepperjack cheese (pizza prep unit) holding above 45F. CDI - PIC voluntarily discarded items. Observed spinach, parmesan cheese, pepperoni, mozzarella cheese, and cantaloupe holding 42-45F. No corrective action this quarter, points may be deducted next inspection.

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 not completing TPHC logs for items at Grill station. Observed facility serving salad bar items after 4 hour time window. VR - verification required.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spice container at Grill Station and oils located at kitchen grill without identifying label.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two damp cloths hanging over front of the sink upon entry of the facility. REPEAT. CDI - Damp cloths were removed. Observed sanitizer in buckets throughout the facility reading at 50 ppm and 0 ppm quat sanitizer. CDI - PIC had all buckets replaced with sanitizer at correct 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 clean utensils stored in empty cold holding unit with water pooling in bottom. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked in clean dish/utensil area.

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 walls and floors in storage rooms in need of cleaning. Increase cleaning frequency. 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 ceiling damage in can wash room. Replace ceiling tiles.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed five damp wiping cloths folded and hanging up in area where sandwiches are made and one damp wiping cloth folded and resting on tabletop near tray assembly line. REPEAT. PIC removed damp cloths, inspector reviewed rules.

4-501.11 Maintain equipment in good repair. Observed some rusting on racks in prep cooler at the end of the cook line in the kitchen.

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 chipped floor tiles in dish area near pre-wash sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee beginning to make hoagies. First she wiped the area with a slightly damp wiping cloth, using her gloved hands, then she spread parchment paper on a cutting board and got some rolls out, touching the rolls with the same gloves. CDI - PIC corrected employee, having her discard gloves and rolls, wash hands, and start over. He plans to individually coach her later as well.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled pan stored as clean and pan with label remaining on it stored as clean. CDI - both returned to be washed, rinsed, sanitized. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed deflector in ice machine with small amount of pink buildup on the bottom ledge in front. Back was clean, but PIC had deflector removed and cleaned in the dish machine.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one slightly damp wiping cloth stored on a prep table where sandwiches were being made.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet nested utensils.

2-301.14(F) Wash hands during food preparation to prevent cross contamination when changing tasks. P. Observed employee at grill station discard gloves after handling raw Phlly steaks and then start to put on clean gloves without first washing hands. CDI - stopped employee, had her properly wash hands before donning gloves.

3-304.15 (A) Gloves, Use Limitation. Single use gloves shall be used for only one task, used for no other purpose, and discarded when interruptions occur in the operation. - P Observed employee at grill station use gloved hands to put raw Philly steak on the cooktop, then pick up bag of tater tots and pour them onto tray and push buttons on oven for heating before discarding gloves. CDI - corrected employee, had her wash hands and reglove.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed one tray of TCS foods in the hot box at the grill station holding at less than 135F. See temperature chart. CDI - all items voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies near bread and at prep sink. Facility has already called for more frequent pest service and has changed their procedure for removing trash from kitchen more frequently.

4-501.11 Maintain equipment in good repair. Observed temperature gauge at mechanical dish machine broken. Part has been ordered.

4-203.13 Pressure Measuring Devices, Mechanical Warewashing Equipment - C Observed pressure gauge at mechanical dish machine jumping erratically from 0 to 50 psi during final rinse.

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 one loose baseboard tile near walk in cooler.

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 sanitizing thermometer with gloved hands at sanitizer bucket, then proceed to take temperatures of food without changing gloves / washing hands. Change gloves and wash hands after changing tasks. CDI- discussion with PIC who talked with employee.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Found raw shrimp stored over ready-to-eat food in small prep cooler. CDI- shrimp moved to walk-in cooler

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found lima beans in hot box 130 F. CDI-beans reheated to 165 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found cut fruit and cottage cheese above 45 F at salad bar station. CDI- unit had been set too high. Food discarded voluntarily. Unit seetings adjusted.

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 pan of chopped sausage from AM tightly covered in pizza prep cooler at 47 F.Sausage moved to walk-in cooler and uncovered.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. One stack of cups at beverage station not covered. Other stations have plexi glass housing for protection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone at on shelf at work station.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed handsink for grill area with ice dumped in it. CDI- sink cleared.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed many uncovered containers and pans of food dated from previous days in walk-in cooler(s). CDI-items covered.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Observed chicken in hot box 131 F that had recently been reheated. All other items in hot box above 150 F. Chicken reheated to over 165 F in steamer.

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 containers of dry goods with labels attached but no writing of what contents are.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes containing food on floor of a walk-in cooler. 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 one dented can on can rack with intact cans.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found sanitizer levels below 100 ppm quat in buckets for cloths. Observed wet cloths on surfaces in kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of cleaned utensils. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Obsevre dcleaned knife store in crevice between wall and knife holder.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant build-up on ice chute non food contact surfaces at self-serve drink stations.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 dust build-up on ceiling vent at hot food prep area. Observed caulking at 3-comp sink with significant build-up / disintegration of caulk.

6-301.11 Provide soap for handwashing at each handsink. -Pf: No soap at prep area handsink. CDI- soap provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Found raw meat loaves over RTE food in walk-in cooler. Found raw fish stored over lettuce / tomato in refrigerator. CDI- food re-arranged to prevent cross contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Pizza, said to be held on temperature, found to be 123 F on display plate. CDI- pizza discarded voluntarily by PIC. Hamburgers in holding unit 124 F. CDI- voluntarily discarded by PIC.

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 lasagna dated prepped today7/12 but was actually prepped previous day. Found chicken salad with prep date as 7/13.

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 hot and cold food at grillwith no labels as to begin or end times for TPHC. All food voluntarily 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: Found cooling whole meat loaves tightly wrapped and covered at 111 F. Found prepped mac and cheese tightly covered in walk-in 48 F. Found two containers of pasta in refrigerator tightly covered 58 F: CDI-meat loavespulled, sliced and placedon sheet pans in the freezer. Attained 36 F by 5:22 pm.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Found containers of sugar date marked but not labeled as to contents. Dry foods such as sugar, flour, etc do not require date marking but are required to be identified.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P: Observed raw fish, cooked meat loaf, sliced cake uncovered in walk-in coolers. CDI- items covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: At saladbar in dining room, found two pans of greens and one pan of cut fruit above 45 F. CDI- food was voluntarily discarded by Chris Hill.

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 meat loaf (2) in walk-in cooler dated 4/6 but said to be incorrectly labeled.PIC decided to voluntarily discard.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef stored over packaged, ready-to-eat turkey in walk-in. CDI: PIC moved turkey to top shelf above the raw beef.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes stored as clean in dish machine room with debris on them. CDI: PIC had dishwasher re-wash dishes.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed white ingredient in a container without a label. PIC stated ingredient was sugar and that he would label it. Sugar was not being used at the time.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Repeat - Observed multiple wiping cloths not stored in sanitizer around kitchen. Observed sanitizer bucket at 50 ppm quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Repeat - Observed pans by catering station that had been stacked while still wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build-up on side of fryers and on floor by fryers. Cleaning is needed. Be sure to keep hand sinks clean. Sink in dish room significantly soiled.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed baseboard tiles in dish machine room that have been replaced with wood blocks. Wood is not easiy cleanabe. Replace with approved material. Observed molded and deteriorating caulking about three comartment sink. caulking needs replacement. -

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Document that employees sign annually does not list reportable illnesses. Provide document to verify employees are informed of their reporting responsibilities with respect to certain food borne illnesses. Follow-up within 10 days.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found vegetable medley, black bean burgers, hamburgers, turkey burgers, onions, peppers, and mushfooms holding under 135 F. Refer to temperature chart. CDI- all foods voluntarily discarded by PIC Marvin Meadows.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: penne pasta at serving line 54 F. CDI- pasta voluntarily discarded by PIC.

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: Foundmeat loaf dated 10/20 at 42 F in refrigerator. Voluntarily discarded by PIC.

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 romaine leaves and spinach in grill area prep top above 45 F. Food had been processed at room temperature then placed directly into holding equipment. Do not rely on holding equipment to adequately cool food. Food turkey breast cooling tightly covered in stand-up refrigerator at 90 F. CDI- uncoverd and moved to freezer. Found lasagna cooling in refrigerator at 59 F tighly covered. Found home fries in small salad prep cooler from breakfast tighly covered at 50 F.

3-501.13 Use approved thawing methods. Found lasagna said to have been put in steamer to thaw holding in refrigerator at 59 F. Do not allow food to rise above 41 F during thawing process.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found wet cloths on surface in kitchen. Found two sanitizer buckets with solution that measured 0 ppm quat. 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. One bucket contained very cloudy solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of utensils and equipment. Provide adequate shelving for air drying of equipment.

2-301.14 Wash hands after activities that contaminate them.-P: Observed employee washing hands, then recontaminate hands by turning off faucets without a barrier. CDI- employee re-washed, discussion with PICand employee.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed some utensils stored as clean in dish room with food debris attached. CDI- sent back to cleaning process. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed significant build-up of molds on dispensing chutes of soda machines.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found black bean burgers holding at grill station 122 F. CDI- voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found spinach 54 F in prep cooler at grill area. CDI- spinach 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: Found multiple food items prepared today that were dated with tomorrow's date. CDI- allowed to correct dating.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Found one bottle of unlabeled orange liquid in chemical room. CDI- labeled.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Chest freezer at bagel station listed as Household.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found sausage holding at two stations under 135 F. CDI- sausage reheated to over 165 F in steamer.

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 one opened package of feta cheese dated 4/12. CDI- PIC discarded voluntarily.

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: Found multiple items packaged for On the Go with incomplete.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Small chest freezer at bagel station listed as Household Freezer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found hamburgers, grilled chicken, and hot dogs in hot box below 135 F. CDI- PIC voluntaritl discarded, as food had been out of hot box for undetermined amount of time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found two items during inspection above 45 F, slaw and prepared salad on serving line. CDI- PIC moved to freezer for quick chill.

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 entire sets of tongs for self-serve salad bar laying in lettuce and spinach.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some slime build-up on non-food contact surfaces of ice chute at one soda station. Observed sticky build-up and residue on housing for dispenser nozzles at soda stations.

3-501.17 Date mark/label all TCS foods are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no datemarking labels on cooked sweet potatoes, rice, macaroni and cheese, opened deli, meats and cabbage. CDI-Items datemarked to indicate use by date.

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 dispenser of bulk granola, muffins, poppy seed bread and croissants packaged on premise for consumer self service unlabled as to ingredients and allergens.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal inserts wet stacked on drying rack in dish machine area. CDI-Items separated to air dry

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed metal inserts with food residue on non-food contact area (underside rim) stored as clean on drying rack. CDI- items sent to be rewashed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork over cooked sweet potatoes on cart in walk-in cooler. CDI- PIC placed raw pork on lower shelf in walk-in cooler.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed hamburger in walk-in cooler, partially cooked, to be finished cooking day of inspection. PIC informed EHS, hamburger was marked day prior, and was not fully cooked. Hamburger was cooked to 165F temperature during inspection. CDI- EHS directed PIC to cease non-continuous cooking, until approval has been recieved from Mecklenburg County Health Dept.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut melon in reach-in cooler at 50F. Melon was served for breakfast and placed in reach-in at end of breakfast service. CDI- Cut melon was voluntarily discarded by PIC. Observed sliced cheese in cold drawer under grill at 53F. CDI- PIC voluntarily discarded cheese.

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 potatoes held in walk-in cooler with no date label. Observed bag of cooked pork pulled from freezer day prior to inspection, marked with date that pork was prepared and placed in freezer. CDI- Date label bearing date potatoes were cooked was placed on container of potatoes. Date label bearing date pork was pulled from freezer and placed in walk-in cooler was placed on bag containing pork.

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 muffins wrapped on premises for consumer self-service unlabeled. Observed packaged cake unlabeled in grab and go cooler with no labeling.

3-306.12 Condiments, Protection - C: Observed brown sugar dispensder jar uncovered at oatmeal station. Lid closed on jar.

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 flour scoop being stored in flour with handle down in food product.

4-501.11 Maintain equipment in good repair. Observed gasket of cold drawer at grill detached. Cheese adjacent to gasket in drawer was above 45 F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed pink build-up on non-food contact surfaces of ice chute at soad dispenser station.

6-301.12 Hand Drying Provision - PF Observed one handsink at back prep area without paper towels. Replaced towels.

3-501.15 Cooling Methods - PF Observed multiple items covered while cooling or chilling. Gave instruction and removed wrap.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed 1 handsink where the soap would not dispense properly from soap dispenser. Corrected.

. 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 foods chilling from prep in covered containers. Some containers fully cooled with heavy condensation built up on covering. Gave instruction and uncovered where needed.

6-301.11 Handwashing Cleanser, Availability - Provide handsoap at all handsinks. Observed handsink at entrance to kitchen in which the soap was changed earlier in the morning and had not been installed properly to allow soap to dispense. Instruction to check proper dispensing operation after refilling soap or towels.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Maintain all TCS foods below 45 F when held under temperature for public safety control. Observed multiple items in produce/cooling walkin that were above 45 F for unknown time perior. The temperature log for the unit was documented above 45 F for over 2 days. The abient thermometers both on and in the unit were measuring 52 F. Gaskets had been replaced on door this AM but were not thoroughly sealing the base of the door to threshold. All TCS foods were discarded. Refrigeration service arrived while on site. Observed hot dogs above 45 F in upright refrigeration unit at grill line for unknown time. The other foods in this unit were temping at minimal required temperature. The digital ambient thermometer on the unit was reading 36 F but the two internal thermometers were reading ~ 45 F. The unit appeared to be holding marginally cold on the upper shelves but cold air flow was not detectable in lower portion. Product was discarded. Refrigeration service arrived while on site.

4-501.11 Good Repair and Proper Adjustment-Equipment - Maintain all equipment in good repair. Observed walkin and upright reachin refrigeration not operating properly to maintain safe temperatures. Walkin was not holding below 45 F and upright was not consistantly cold throughout. Serviced arrived while on site for repair.

6-501.12 Cleaning, Frequency and Restrictions - Observed build up in pan under dish machine, under 3-comp, and in floor drains. Recommend thorough cleaning.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - Provide consumer advisory for any area that will offer undercooked meat, fish, or egg products. Observed buffet line with rare roast beef and no consumer advisory at point of order. Gave instruction and discussion.

3-501.15 Cooling Methods - Use approved cooling methods. Observed tightly covered foods cooling in walkin within parameters. Uncovered.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - Facility purchased dispensers for self served drink cups that are open and do not provide sanititary protection from sneeze or cough. Discussed requirement and approved methods.

4-501.11 Good Repair and Proper Adjustment-Equipment - Maintain equipment in good repair. Observed frier basket with broken wire.

. 5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability - Provide garbage receptacles at each hand sink where disposable towels are used.

Maintain sanitizer at approved concentration. Observed sanitizing compartment of 3-comp sink with 0 ppm quat. Dispensing bottle was empty and line lacked prime. Replaced dispenser bottle and primed unit.

Provide proper labeling for all pre-packaged food for self service. Observed pre-packaged Outtakes sweets inappropriately labeled. Gave instruction and had discussion concerning recent labeling guidance from Morrison's Foodservice.

Maintain facility to be withou pests. Observed heavy fruit flies around garbage bins. Gave instruction to enhance control methods. No other pests observed.

Keep all equipment in good repair. Do not use absorbant material under 3-comp sink. Observed cardboard under sanitizer dispensing bottle. Remove molded box for tile in mop room.

Use proper testing method to assure sanitizer is maintained at approved concentration. Observed 3-comp sink sanitizer compartment not containing sanitizer due to empty dispenser. Gave instruction.