SHOWMARS - PROVIDENCE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC certification expired. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with bare hands after washing and before handling clean single-service. CDI, employee rewashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed Mac and cheese overstocked in prep unit at 45 degrees F. CDI, Mac and cheese voluntarily discarded. Observed far prep unit not in-use at time of arrival not working but scheduled for repair today. TPHC form provided and completed by PIC. Vr needed to ensure calibration of far flip top prep unit . For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed container of chili not date marked and gyro meat with discard date of 9/29. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 1 container of salt labeling wore off and not longer eligible.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in kitchen.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed some pans wet stacked.

5-203.14 - Provide vacuum breaker. Observed hose turned on and spray nozzle attached. CDI, water tuned off and spray nozzle removed.

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 floor in need of cleaning between equipment and hard to reach areas .

5-202.12 Provide at least 100F water at handsinks. Observed hot water only reaching 75 degrees F at hand sink in men’s restroom.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed a strand of hair in pan of cheese. CDI, cheese voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw flounder stored over beyond burger in walk in cooler. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of degreaser not labeled. CDI, bottle labeled.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep table .

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed cook handle raw beef with gloves and then use same gloves to handle RTE cheese. CDI, cook removed gloves and washed hands.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed raw chicken cooked to 157 degrees F. CDI, chicken placed back on grill to reheat to 174 degrees F.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watch worn around wrist of food employee.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed cloth being rinsed off at handwashing sink. CDI,

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce overstocked and salad overstocked from prior night over 41 degrees F. CDI, salad and lettuce from prior night overstocked voluntarily discarded. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed Cole slaw not date marked in prep refrigerator. CDI, 1 container of Cole slaw voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 Cole slaw prepared in morning cooling tall reach in refrigerator in tightly covered container at 46 degrees F at 10:16. At 10:36 Cole slaw remained at 46 degrees F. CDI, Cole slaw cover partially removed and relocated to freezer to rapidly cool. Proper cooling methods discussed with PIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed faucet handle removed from 3 compartment sink and scheduled for repair according to PIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink at a concentration of 50ppm quat during inspection. CDI - Employee drained and refilled. 0 pts. 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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed tomatoes cut at 9:00am holding at 44F at 2:20pm. CDI - PIC voluntarily discarded. 1.5 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes in sandwich prep, American Cheese in under grill drawers, and lettuce in salad cooler holding above 41F during inspection. Cut tomatoes had been in cooler since 4/19. American Cheese had been in drawers for roughly 30 minutes. Lettuce had been in cooler for roughly 15 minutes, and was placed above the air curtain in the unit. CDI - Cut tomatoes voluntarily discarded. American cheese placed in RIF to cool, and achieved 41F by end of inspection. Lettuce placed in WIC to cool, and achieved 41F by end of inspection. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut tomatoes and portioned cut lettuce being cooled in various prep units after going through their preparation processes. Cut tomatoes missed the cooling window. Both items were in deep, covered containers. CDI - PIC voluntarily discarded tomatoes. Lettuce placed in WIC to hasten cooling. 0 pts. 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 wiping cloths being stored in sanitizer at concentration of 0ppm quat during inspection. PIC stated they only fill sanitizer buckets once per day. CDI - PIC changed bucket to sanitizer with concentration of 200ppm quat. EHS advised changing out sanitizer multiple times per day. 0 pts.

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 low grout lines and cracked floor tiles all throughout kitchen area. Repair necessary. Repeat. 1 pt.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed hotel pans being stored as clean stacked together while wet during inspection. CDI - Employee unstacked.

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 food debris on shelving in WIC during inspection. More request or thorough cleaning needed to preclude pest harborage.

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 cracked and damaged floor tiles and low grout lines throughout kitchen area. Repair or replacement needed. 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 food debris littered on floor throughout kitchen area during inspection. More frequent or thorough cleaning needed to preclude pest harborage.

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 rice in WIC cooling from 135F at a rate of around 0.35F per minute. CDI - PIC split rice into two separate sheet pans to allow quicker cooling. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw pollock at fish station not maintaining 41F or below. Fish was stacked higher than the level of ice at station. PIC discarded all fish that was over stacked and temping above 41F. Observed cooked vegetables, raw hamburgers, raw chicken, sand sliced cheese being held in under grill drawers no maintaining 41F or below. Ambient in drawers 51F. PIC discarded cheese that had been in drawer overnight. All other food was placed into unit this morning and was moved into WIC to cool back down before being placed into adjacent units until cooler is repaired. 72 Hour VR required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked gyro meat from 7/8 in prep unit during inspection. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 lettuce in prep unit to cool from ambient. No change in temperature after 40 minutes. Observed rice cooling in WIC on sheet pan. Rice was mounded onto sheet pan, and was not cooling within proper parameters. CDI - PIC moved lettuce to WIC to cool quicker. Rice was split in between two sheet pans. Repeat. Risk Control Plan may be necessary if no improvement by next inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed tubs of onion ring breading with no label during inspection. Ensure all working containers of unidentifiable foods are labeled.

4-501.11 Maintain equipment in good repair. Observed shelf in WIC broken and being held up with a metal hotel pan. Repair or replacement needed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink in kitchen area without paper towels. CDI: PIC placed paper towels at sink.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut lettuce still above 41F after more than 4 hours of cooling. CDI: PIC voluntarily discarded item. 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

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 gyro meat cooling at a rate of 0.08F/min inside reach in cooler. Observed cut lettuce cooling in deep plastic container inside prep unit. CDI: Gyro meat was moved to reach in freezer, cut lettuce was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths at 0ppm quat. CDI: bucket was changed, new concentration is 200ppm quat.

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

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 lettuce cooling at a rate of 0.02F/min. Lettuce was cooling in a deep pan. CDI: Lettuce was placed in smaller pan with a thinner portion to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility with a thick probe thermometer. Obtain a thin probe thermometer for thin foods. VR required within 10 days.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop with handle down inside container of cooked rice. Observed tongs with handle touching raw salmon. CDI: Items were removed.

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 food debris build up inside reach in freezers. Clean as needed.

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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw chicken being stored on a shelf in WIC above a box of raw bacon. CDI: PIC re-arranged items to proper storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed quat sanitizer in sanitizer basin of 3 compartment sink and in sanitizer bucket containing wiping cloths at 0ppm concentration level. Sanitizer dispenser of 3 compartment sink was not operational. PIC submitted a service request to eco lab to repair sanitizer dispenser and refilled sanitizer basin of 3 compartment sink and all sanitizer buckets manually with fresh sanitizer from the bottle. 3 compartment sink and sanitizer bucket measured approx. 200ppm quat. PIC assured EHS that sanitizer will be mixed manually until dispenser is operational. VERIFICATION REQUIRED within 3 days to ensure dispenser is operational and sanitizer concentration in buckets and 3 compartment sink are at required levels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of burger patties and a container of cooked mushrooms being held in grill drawer above 41F. See temp chart. CDI: PIC discarded mushrooms as he was unsure of time of preparation this morning and burger patties were moved to WIC to rapidly cool to 41F or below.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen area. Recommend an air curtain for back door or other means of preventing insect entry due to back door being open frequently as WIC is outside.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed missing grout between tiles in back dish wash area. Replace grout missing between tiles. REPEAT

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 several stacks of single use articles being stored out of their original packaging and right side up on shelves at prep line. CDI: Items were inverted to protect against possible contamination.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors left open on dumpsters. CDI: PIC closed doors.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed missing grout between tiles in back dish wash area. Replace grout missing between tiles.

6-303.11 Provide required lighting intensity. Observed light intensity to be less than 1 foot candle in back on WIC. Provide at least 10 foot candles 30 inches above the floor in all areas of the WIC.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee washing gloved hands. CDI - gloves removed and discarded, hands washed and clean gloves donned. Do not wash gloves. Soiled gloves must be discarded.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup around edges of drop plate and around chute in bulk ice machine. Clean frequently to prevent buildup.

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 various TCS sauces including ranch, tartar and taziki in portion cups overfilled in containers in tops of flip top coolers holding above 41f. See chart. CDI - discarded as they had been in unit overnight. All other TCS foods held in the units found to be below 41f. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut lettuce tightly packed into large tubs placed directly into line flip top and reach in coolers while still in cooling process. CDI- lettuce spread out into shallow layers and placed into upright freezer to quickly chill. Do not cool TCS foods in service units which are not designed to quickly cool foods. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some small flies present in back of house areas. Contact PCO for service.

7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P. Observed no test strips available in establishment to check antimicrobial fruit and veggie wash which is mixed through wall mounted system from EcoLab. Verification required within 3 days.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F 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 . 2 boxes of raw chicken measured 47F upon delivery. CDI - PIC called supplier and set aside chicken to return.

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 . Container of tater tots measured 110F. CDI - Tater tots discarded. 0 pts.

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 . Lettuce, cole slaw, cut tomatoes, hummus, and feta in sandwich cooler measured 51-58F. Cole slaw, bbq pork, cheddar, lettuce, tomato, boiled eggs and pasta salad in other sandwich cooler measured 45-52F. Raw shrimp, raw flounder, and raw pollock in reach-in cooler measured 48-54F. CDI - Foods in first sandwich cooler discarded as it was approaching 4 hours since unit was stocked. Foods in second sandwich cooler were moved to walk-in cooler to cool down as they were stocked in unit later in day. Raw food from reach-in cooler was moved to walk-in cooler to cool down. VR - Verification required within 3 days that reach-in cooler and sandwich cooler have been repaired to hold temperature below 41F.

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 . Containers of gyro meat in sandwich cooler were thawed on 5-16. Discard TCS ready-to-eat foods within 7 days of thawing/opening. CDI - Gyro discarded. REPEAT. 0 pts.

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 .Cole slaw cooling in container with tight-fitting lid and measured 44F after cooling for 3.5 hours. Raw chicken cooling in walk-in cooler with tight-fitting plastic wrap also. Vent cooling TCS foods by leaving them uncovered or loosely covered to facilitate rapid cooling. CDI - Cole slaw moved to freezer to cool and raw chicken containers vented.

4-501.11 Maintain equipment in good repair. Torn gasket present on drawer cooler. Replace torn gasket. 0 pts.

4-603.15 (A) - (C ) Follow required alternative manual warewashing procedures for fixed equipment and large utensils. Manager states that milkshake wand is only sanitized. Wash all utensils and food-contact equipment with soap/detergent, rinse with clean water, and then sanitize. CDI - PIC educated. 0 pts.

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 Establishment's employee health policy does not include non-typhoidal salmonella. CDI - Establishment emailed form that includes non-typhoidal salmonella. 0 pts.

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 Establishment does not have written policy regarding the cleanup of vomit/diarrheal events that could occur in restaurant. CDI - Establishment e-mailed sample policy to use. 0 pts.

6-301.14 Post a handwash sign at each handsink. Hand washing sink beside ice machine does not have signage. CDI - Hand washing sign left at establishment. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Chicken chili and wild rice soup pans in upright cooler did not have date marks. Pan of portioned mac and cheese was dated 11-26. TCS ready-to-eat foods must be date marked and used or discarded within 7 days. CDI - Soup and chili date marked and mac and cheese discarded.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Raw salmon in walk-in cooler was thawed and still in original vacuum packages. Remove raw fish from ROP packaging before thawing or immediately after thawing under running water. CDI - Employee removed salmon from ROP packages during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 3 stacks of pans were still wet. Utensils must be air dried fully before stacking. Allow adequate time for air drying. REPEAT

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Mop sink faucet has hose with gun attached to hose. Mop sink faucet only has atmospheric backflow preventer. Install a backflow preventer rated for continuous pressure, or remove the attachment after each use. CDI - Attachment removed during inspection. 0 points deducted due to establishment installing a vacuum breaker on mop sink, but this is the wrong type of backflow preventer needed.

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. Walls have grease and food splatter buildup on them in kitchen. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

2-301.15 Where to Wash - PF - Employee used prep sink beside handsink to finish rinsing his hands because another employee began washing their hands at the handsink. Employees must only use hand washing sinks to wash hands. CDI - Employee educated on where to wash hands. 0 pts.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Ice observed in hand washing sink. Hand washing sinks shall only be used for hand washing and no other purpose. CDI - Manager educated on hand washing sink use.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Feta cheese and lettuce both measured 44F in make-unit. Cooked mushrooms in low boy cooler measured 46F. TCS foods in cold holding shall measure 41F or less. CDI - Mushrooms, feta and lettuce moved to upright cooler to cool.

3-501.15 Cooling Methods - PF - Repeat - Tomatoes cooling in make-unit after being cut this morning. Place TCS foods in equipment that is designed to rapidly cool foods, such as the walk-in cooler or a freezer. CDI - Tomatoes moved to walk-in cooler to cool.

2-303.11 Prohibition-Jewelry - C - Several cooks wearing watches. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

3-304.12 In-Use Utensils, Between-Use Storage - C - Measuring cup handle laying in rice in hot holding unit. In-use utensils shall not be stored with the handle contacting the food. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Stacks of pans stacked while still wet beside 3-compartment sink. Utensils shall be air dried fully prior to stacking.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Torn gasket present on 1 make-unit cooler door. Equipment shall be maintained in good repair. 0 pts.

5-203.14 Backflow Prevention Device, When Required - P - Spray gun attached to mop sink faucet. Faucet only has atmospheric backflow prevention. Install a backflow preventer rated for continuous pressure below the faucet, or remove the attachment after each use. CDI - Attachment removed during inspection. 0 pts.

2-401.11 Eating, Drinking, or Using Tobacco - C. Observed in use employee water bottles with screw cap lids on shelf in food prep area. Employee beverages must have a lid and straw and be consumed in a manner to prevent contamination of food.

3-304.15 (A) Gloves, Use Limitation - P. Observed employee wipe gloved hands on soiled wiping cloth and then continue to do food handling activities with same gloves. CDI - EHS directed employee to change gloves and wash hands. Gloves changed and hands washed. Do not wipe gloved hands on soiled wiping cloths.

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 coleslaw prepared at 10 am still in cooling process at 47f at 1:45pm. CDI - coleslaw relocated to walk in freezer to quickly chill to 41f. Coleslaw would not have cooled to required temperature within the 4 hour timeframe without EHS intervention. When preparing foods that are not cooked, use methods that allow them to quickly chill to 41f within 4 hours. EHS recommends pre-chilling all ingredients before preparing coleslaw. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken tenders holding in heated bin at 117f. CDI - PIC discarded. Maintain hot foods above 135f while in holding.

3-501.15 Cooling Methods - PF. Observed coleslaw made from room temperature mayonnaise base dressing cooling in deep covered metal pans double stacked inside reach in cooler. CDI - PIC relocated pans to walk in freezer to quickly chill. When preparing foods, use methods that allow them to quickly cool to 41f once prepared. Pre-chilling ingredients, using shallow pans during cooling, and not covering with lids until fully cooled to 41f are recommended. REPEAT

6-501.111 Controlling Pests - C. Exterior areas of facility potential pest harborage and pest attractant. Standing unclean water from condensate drippage present around can wash area, under outdoor walk in cooler, and pooling in parking lot. Effective draining for condensate to prevent standing water and potential pest attractant and harborage is needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on non-food surfaces of equipment in back of house areas. Improvement noted with cleaning of equipment interiors. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open and food waste on ground in enclosure. Keep dumpsters closed and clean 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. Flooring at door threshold near 3 part sink needs repair. 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. Greasy buildup, splatter, dusty buildup and debris present on floors, walls, and ceilings in back of house areas. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' possessions. Observed employee beverages mixed with restaurant items in server area reach in. Designate a separate space for storage of employee food and beverages.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed shake machine spindle with previous day's dried ice cream residue present. CDI - PIC cleaned. Clean equipment that contacts TCS foods after use and at least every 4 hours during use. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior surfaces of bulk ice machine with organic buildup needs cleaning.

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 shrimp which had recently been thawed under flowing water cooling at 63f in upright cooler. 1 hour later, shrimp had only cooled 2 degrees at a rate of .03 degrees per minute. CDI - PIC removed shrimp to shallow metal pan, added ice, and relocated to walk in freezer where the temperature rapidly dropped to 41f. Shrimp would not have cooled at required rate without EHS intervention. Ensure foods that are thawed under flowing water or are prepared at room temperature are quickly cooled to 41f within 4 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed line area reach in cooler with elevated internal ambient air temperature and TCS foods holding above 41f. See chart above. CDI - foods placed into cooler during set up 2 hours prior removed to back of house units for chill and holding. Foods in unit overnight discarded. Cooler not maintaining proper temperatures needs repair. Do not use the cooler for TCS foods until it has been repaired and verified to be holding at 41f or lower. Return visit required within 10 days to check unit repair and holding temperatures. Continued non-compliance with cold holding standards may result in permit action.

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 multiple lidded tightly packed bulk containers of lettuce cooling in reach in units. Shrimp recently thawed placed into deep lidded plastic tubs in reach in coolers. Rice cooling in deep metal containers tightly covered and stacked inside reach in units. CDI - PIC removed all items to shallow pans and placed into freezer to quickly chill. When cooling foods, use a method that allows air flow around the items. Do not pack foods into bulk containers for cooling. Do not tightly cover foods when cooling. Do not stack containers of cooling foods on top of one another in refrigeration units.

6-501.111 Controlling Pests - C Exterior areas of facility outside present possible pest harborage and pest attractant. Concrete surfacing, facility walls, grease trap area, and outdoor can wash all with dark buildup, debris, standing water present. This area is a the main travel pathway used by staff to access the exterior walk in cooler and is heavily traveled. Copious amounts of condensate dripping from elevated compressor unit pooling and running under walk in cooler and through parking lot producing standing pools of foul water. Deep cleaning of outdoor surfacing in the travel pathway, at the can wash/grease trap area needed. Effective drainage method for condensate needed to eliminate potential pest harborage from standing water under walk in cooler and throughout parking lot.

3-305.12 Food Storage, Prohibited Areas - C Observed condensation drip present inside walk in cooler pooling on exterior surfaces of food containers on shelves. Do not store food items under active condensation drips to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed used wiping cloths laying on equipment surfaces at line area. Once used, place wiping cloths into sanitizer solution between uses or remove to soiled linen container.

4-501.11 Maintain equipment in good repair. Line area prep top cooler not in good repair with ambient air temperature of 55f. Repair of unit required as it is integral to the operation of the facility. REPEAT Dicer block damaged missing plastic members and slicer base damaged with pitted/cracked/broken metal members. Repair or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Buildup, splatter, dried residue present on exterior surfaces of equipment in back area and on shelving and other non-food surfaces thoroughout. Buildup present on interior surfaces of walk in freezer and on fan unit and surfaces of walk in cooler. EHS recommends overall deep facility cleaning. 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Adhesive tape residue present on exterior surfaces of food containers not in good repair - remove and clean.

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. Floors, walls, ceilings throughout back of house areas in need of deep clean with debris and dark buildup present. REPEAT 6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Low grout lines in back of house area near dish sink holding water and food debris need repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in the reach in coolers holding above 41F. Items were made this morning and were placed in the walk in freezer for rapid cooling. See temp chart. Other items were voluntarily discarded. Will make a visit to ensure all reach in units are working properly. -REPEAT -VR

4-501.11 Maintain equipment in good repair. Observed tall reach in units not holding temperature. Maintenance was ccalled to fix issue. See temp chart.

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 food debris on walls, doors and floor crevices.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee begin to wash hands at vegetable prep sink. Same employee turned off faucet with their hands after washing their hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw bacon stored on box of raw chicken in walk in cooler. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed salmon and mac and cheese cold held in bottom drawer of 2 door prep unit between 43-44 degrees F. CDI, foods voluntarily discarded by PIC. Ensure units calibrated to maintain 41 degrees F and below. Vr to ensure long term compliance / calibration of prep cooler. Repeat. TPHC discussed on-site for breading and cut lettuce placed on TPHC during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed lettuce recently prepared and cooling in tightly covered container in prep unit and burger recently prepared and cooling in low reach in prep unit. CDI, cover partially removed and items relocated to cool in walk in unit.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth used to stabilize cutting board in kitchen.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed 3 fryer baskets with damaged wires. CDI, operator removed from use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items holding above 41F in walk in cooler and on prep. line. CDI- EHS informed PIC that 41F is new cold holding requirement; lettuce was transferred to the walk in cooler for cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed an employee towel drying cleaned food storage containers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on top of a reach in cooler in the back hallway of the kitchen.

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 debris accumulation on the wall behind the bun toasting flat top grill and on the wall behind and above the salmon convection oven.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee at fryers wiping gloves on linen tucked into apron. CDI- discussion with PIC about changing gloves when they become soiled.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic food storage bins with partially deteriorated sticker labels. VR 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 lettuce cooling in the walk in cooler in a high volume circular tub (~30 gallons) and shrimp at 75F in a reach in cooler in a high volume container while covered. CDI- large quantities of ice were added to both containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple food buckets and plastic food storage containers stored clean and stacked while wet.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a scoop with food residue on the food contact surface and a metal pan with blue tape left on it after the warewashing. CDI: Both items sent to be properly washed, rinsed, and sanitized.

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 a pan of soup from the night before with no date mark and another pan with a badly damaged/difficult to read datemark. CDI: Both items properly labelled with prep dates.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled chemical spray bottle under three compartment sink. CDI: Contents of bottle 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 several pans of tomatoes and lettuce prepared earlier this morning cooling in covered containers in reach in units. Products were destined for service today. CDI: Products were relocated to walk in freezer to rapidly cool below 45F. REPEAT.

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 left side of three compartment sink backsplash beginning to come loose from wall. Re-caulk as necessary to firmly seal to wall.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed expo area hand sink blocked by a box and cook line hand sink drain with lettuce in the drain. CDI: Box removed and access restored, and employees instructed to only use hand sinks for handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed flounder partially immersed in an ice bath with one part of the fish out of the ice bath reading 50F. CDI: Fish was fully immersed in ice bath. 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 lettuce prepared prior to opening cooling in a holding unit on cook line, as well as large containers of lettuce and tomatoes in reach in units cooling in covered containers. CDI: Items from cold holding units on line were removed and relocated to the freezer for rapid cooling, and items in reach in units were vented to facilitate rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two spice shakers and a squeeze bottle on cook line with no labelling to indicate contents. CDI: Labelled.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one sanitizer bucket reading 0 ppm QAC sanitizer and a cloth sitting outside of a sanitizer bucket by the front door.CDI: Bucket emptied and refilled with sanitizer reading between 200 and 400 ppm QAC. Cloth by front door was placed in a bucket.

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 knife and cutting board stored in space between flip top units on line. CDI: Knife and cutting board were relocated to the top of flip top unit.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service plates stored on expo line with food contact surface facing up, as well as single service cups displayed in server area with lip contact surfaces exposed. CDI: Plates inverted to protect food contact surface.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed active warewashing occurring with water reading 106F. CDI: Water emptied and refilled with water reading 112F.

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 floor of walk in freezer in need of cleaning to remove built up debris and ice. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed tomatoes stored over washed and prepared foods. CDI- Moved. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Repeat - Observed employee thawing shrimp at three compartment sink surrounded by soiled areas. CDI- Item was removed. // Procedures must be in place when using the three compartment sink for food preparation. These procedures should include wash, rinse, and sanitizing entire area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed all foods in two make top units reading 45-55F. CDI - All items discarded. Units repaired during inspection.

3-501.13 Use approved thawing methods. - Observed shrimp thawing at 74F water. Observed shrimp reading 74F. Thawing shall be accomplished within a time frame to allow for shrimp to remain 45F or below and at water reading 70F or below. Discussed with PIC this importance.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - 0 pts - Observed two make top units not in good working condition. CDI- Repaired on site. Ensure that containers used for storage of foods are in good repair and easily cleaned.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Observed cleaning needed in gaskets and reach in 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. - 0pts - Walls: Observed cleaning needed where wall meets 3 compartment sink. Remove old caulking, clean, and replaced with fresh. Floors: Cleaning needed in walk in freezer floor.

2-301.14 Wash hands after activities that contaminate them. -P - 0 pts - Observed employee enter kitchen from outdoors without washing hands. CDI- Corrected and washed hands. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed same employee not wash hands for long enough. CDI- Addressed by PIC to wash hands. Observed good handwashing by other employees during the duration of inspection.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed employee thawing shrimp at three compartment sink surrounded by soiled areas. CDI- Item was removed. // Procedures must be in place when using the three compartment sink for food preparation. These procedures should include wash, rinse, and sanitizing area.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P -Observed a dicer and a component of a dicer soiled. CDI - Placed in three compartment sink to be cleaned. Ensure that once stored items are maintained clean at all times.// Observed wash compartment filled with utensils not allowing for a proper wash to occur. Ensure that utensils are being properly washed prior to rinsing and sanitizing to ensure compliance.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P - 0pts - Observed salads cooling tightly covered in walk in cooler. Salads read 48F after 30 minutes causing a 0 F decrease in temperatures. An alternative method should be used to ensure compliance at al times. CDI- Placed in freezer. Observed rice being cooled properly. Ensure all products prepared at room temperature are also being cooled properly.

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 - Repeat - Observed salads tightly covered in walk in cooler. Observed lettuce containers tightly covered. CDI- Placed in walk in freezer. Once placed in the freezer product cooled properly. Ensure that salads are being cooled actively to ensure that when needed for customer use they are at correct temperatures.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - 0pts - Observed bins stacked wet. Ensure they are air dried prior to stacking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Cleaning needed in outdoor walkin cooler shelving,

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed dicer being sprayed to clean at outdoor canwash. Do not clean, rinse, or wash any utensils or equipment in outdoor canwash as this is not a clean area. CDi - Rewashed at three compartment sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed ranch over filled on the line reading 49F. All other product previously stated on the inspection was properly filled and at 41F or below. Ensure that sauces are not over filled as they will increase in temperature. CDI - PIC states product placed in unit this morning. Item cooled down in walkin cooler.

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 several pans of lettuce/spring mix tightly covered in reach ins and walk in cooler. To ensure compliance product must be cooled properly using one of the methods listed above. CDI - Items vented. Ensure product is cooled before it is served to customers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Minor cleaning needed on gaskets of reach in units.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build-up on the coffee machine underside at the coffee basket insert area. CDI- Cleaned during inspection.

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 Rice measured 75 F after 2 hrs. Rice was cooked and cooled at 11:00 am, product temperatures measured around 2:40 pm. CDI- Product voluntarily discarded due to improper cooling. Reviewed cooling options with PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut tomatoes, lettuce, eggs in prep coolers above 45 F. See temperature chart above. Keep lids closed when not in use, rotate products if needed to maintain proper temperatures during peak hours. CDI- Food placed in freezer for rapid cooling.

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 chicken salad with date marks of 6/14/16 and 6/15/16 observed on 6/22/16. CDI- PIC voluntarily discarded.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed build-up on the walls in the kitchen. REPEAT 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 wall tiles near the back door missing. 6-101.11 Ceiling tiles in toilet rooms shall be non absorbent, smooth, and easily cleanable- Observed absorbent tiles in the rest rooms.

Must provide documentation of salmon such as an invoice or documentation on where product is caught . Salmon not served undercooked. Wild caught and distributed from commissary. Verification needed.

4-501.11 Maintain equipment in good repair. Repair or replace rusting shelving in dry stock room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean counter top can opener holder. Clean fans inside walk in cooler.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Replace missing floor tile under cooking equipment. 6-201.16 Wall and Ceiling Coverings and Coatings - C: Replace peeling ceiling tiles where needed as well as water damaged tiles. 6-201.11 Floors, Walls and Ceilings-Cleanability - C: CLean floor in walk in cooler and where needed. Clean wall and ceiling tiles in kitchen area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Discontinue wet stacking dishes at 3 comp.Must allow all dishes to air dry completely before stacking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean shelving inside walk in cooler. Clean fan in walk in cooler. Clean small cooler door gaskets.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed paint peeling on walls . Repaint where needed. Observed water damaged ceiling tiles above 3 comp and torn ceiling tiles in storage area. Replace. Clean floors under shelving and in corners where needed.

General Comment 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed tomatoes stored above cut, washed, and ready to eat lettuce. CDI - Lettuce relocated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up around interior surfaces of ice machine. CDI - Staff cleaned during the inspection.

• 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P TCS foods such as sliced turkey and ham, lettuce, tomatoes, and cheese holding above 45F in flip top 2. CDI - All TCS foods in the unit less than 4 hours pulled to walk in freezer for rapid cool down. Unit adjusted down and call for service placed. VR - Will return with in 10 days to verify unit is holding at correct temperature.

General Comment 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flies in kitchen. Continue working with pest control service provider.

General Comment 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. Scoop handle stored in contact with flour. CDI- Reinserted with handle up.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple food pans wet stacked on drying rack. CDI - Separated to allow air drying.

General Comment 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. Walk in freezer floor in need of de-icing and cleaning.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer testing at 0ppm. CDI - Replaced bottle of concentrate at dispenser, refilled sink and sanitizer buckets; verified via test strips.

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 Clamshell salads cooling in prep cooler while tightly sealed. CDI - Salads were relocated to walk in cooler with lids vented to facilitate cooling. Repeat violation.

{General Comment 4-501.11 Maintain equipment in good repair. Wire shelving rusty in dry storage area. Replace.

General Comment 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Employee actively washing in wash solution measuring 80F. CDI - Wash solution drained and refilled at +135F.

General Comment 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 water damaged ceiling tiles in prep area. Replace.

• 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken in the hot holding unit at 128F. CDI - reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed sandwich unit holding TCS foods at 50-52F. All food was placed on ice. Return visit (RVR) Required. Observed Tzatiki sauce portioned in the front at 57F. CDI - 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 hot rice tightly covered in the refrigerator. Observed containers of cut lettuce and tomato prepared this morning were tightly covered above 45F. Allow to cool using proper procedures until product is 45F or below.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wet towels on prep surfaces and not stored in sanitizer. Sanitizer was weak in bucket for towels and as changed.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsRules require all food contact surfaces be properly cleaned. Observed inside well of shake machine to have excessive dried accumulation on walls of well. VR cleaning

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed multiple RTS tcs foods not date marked. VR date marking

7-102.11 Common Name-Working Containers Observed food employee cleaing with pink powder,unlabeled and sanitizing with unlabeled solution that tested properly. VR Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf

3-602.11 Food LabelsRules require proper labeling of packaged foods customer can access. Observed baklava with no labeling. VR

3-305.14 Food Preparation During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination. Observed cut leafy greens being prepped in 3 compartment sink and not vegetable prep sink where vegetable wash is located. Observed PIC state they thaw raw fish in vegetable prep sink and observed food employee cleaning utensils in vegetable prep sink. VR for new cleaning procedure