MICROSOFT PSS

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 - Frozen Raw Beef Patties suran wrapped on metal sheet tray stored below Ziplock bag of Frozen Breaded Uncooked Chicken Tenders in WIF. *CDI - Employee reorganized shelves to make space and corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - Plastic container of Cut Cantaloupe in WIC date marked 06/07/26 placing item outside of 7 day date marking parameters. *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://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 - No Max/Min Thermometer available for testing hot water sanitizing temperature of dish machine during time of inspection. PIC stated Dish Plate Thermometer broke and they have ordered high temp stickers and plan to order a new Max/Min Thermometer. A verification visit will be conducted within 10 Days to ensure establishment is in possession of Max/Min Thermometer for testing dish machine hot water sanitization.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- *Observed - Items held on ice using TPHC at the entree station without a time labeled to indicate when items were removed from CH. *CDI - PIC voluntarily discarded items as it was the end of service time. NOTE: PIC stated all items held on TPHC are set up by the employee assigned to that specific station around 10 minutes before 11:00AM service and discarded at the end of service. EHS educated PIC on importance of time being labeled on items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Suran wrapped metal container of Coleslaw cooling in WIC with little change in temperature after 60minutes. *CDI - PIC placed item into blast chiller to be rapidly cooled. 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 - Red sanitizer bucket at low concentration of 100ppm. *CDI - PIC emptied and refilled bucket with new sanitizer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Fried Chicken being hot held below 135F at hot holding steam table. *CDI - PIC replaced fried chicken with new batch of fried chicken temped at 180F. PIC reheated fried chicken to above 165F before placing it into standing HH Cabinet. 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 - Multiple squeeze bottles with oil mixtures and sauces unlabeled making it difficult to properly identify the contents within.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a new one and education provided on the changes. Facility do have multiple employee health policies and were able to answer most of the questions. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed dents on cans in the storage area. CDI. PIC removed to be sent back.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of frozen food items from yesterday stored directly on the floor in the WI freezer. Cdi. Pic 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 cleaning needed under cooking equipment and drains.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one box of unwashed asparagus stored above washed lettuce in WIC. PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed one container of grilled chicken below 135F. CDI-PIC reheated chicken to 167F, all other hot held foods were 135F and above. 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 .

5-202.12 Provide at least 100F water at handsinks. Observed handwash sinks in men’s bathroom (73F) and women’s bathroom (89F) below 100F. PIC stated they would contact maintenance to adjust water temps. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed soap dispenser near steam well with a dead battery. CDI-PIC called maintenance and batteries were replaced.

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 pizza sauce with a sealed lid and chopped tomatoes covered in plastic wrap in plastic containers slowly cooling in RIC near dish machine (see temp chart). CDI-PIC removed placed both items in shallow metal containers and cooled below 41F and were moved into WIC. 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 stored in green detergent container under steam well. PIC removed wiping cloths from container.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple cheeses and deli meats above 41F at sandwich serving station that were portioned close to the top of the fill line of their containers and unsalted butter left out room temperature. CDI-PIC voluntarily discarded meats and unsalted butter. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled bottle of water used for grill area.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed pizza peel stored underneath pizza oven in a space that cannot be properly sanitized every 4 hours.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed butternut squash and grilled chicken being hot held under 135F. CDI-PIC reheated both foods to 165F or above. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers at cooking stations and several bowls on spice rack with no label. 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 residue from stickers left on a few containers. Please remove

5-205.15 Maintain a plumbing system in good repair. Observed hand sink by sandwich prep area hard to stop the water from running. Work order was called in by PIC

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 containers Turkey deli meat held above 41F at the sandwich prep unit. CDI - Items were stacked above the fill line, placed on line within an hour and moved to the blast chiller to rapidly cool back to 41F.

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 large container of sugar with no label. CDI - PIC labeled container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 3 stacks of pans stacked wet. CDI - Pans were separated.

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 sticker residue on the exterior of pans stored as clean.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P. Observed establishment with signed copies of health policy that do not state all 6 of the reportable illnesses. CDI - PIC was previously provided with the county policy, PIC updated the signed policies to reflect the standards of the county policy during the inspection. For more information on employee health policy please visit: http://meck.co/FoodSafety

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 salad (Chopped lettuce) with cut grape tomatoes at front food service area at 61F. CDI - PIC had record of salad at 40F at the time it was put on the line. PIC used TPHC for the remainder of the lunch period 11AM - 2PM. PIC will add salad on food service line to TPHC procedures.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in sanitizer at approximately 50 ppm at the sandwich station. CDI - PIC replaced sanitizer with sanitizer at the correct concentration.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. Dumpster are shared.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Observed facility with signed copies of health policy that stated salmonella typhi and salmonellosis. CDI provided county policy with appropriate illnesses so they can use to update it in their system. Facility also had EHP posters provided

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 cut melon stored below unwashed produce in walk in unit. CDI item relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food storage containers that were stacked while soiled with leftover food and date sticker debris. CDI items moved to be scrubbed and recleaned.

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 ricotta cheese (11/09), ricotta cheese (12/1), and tomato sauce (12/14). CDI items discarded. Observed feta cheese, mozzerella, grilled chicken, and other items with the wrong date. CDI dates changed. Observed salsa, heavy whipping creams, diced chicken, lettuce, hummus, tuna, egg salad, diced eggs, feta crumbles, and other TCS items not dated in walk in for salad and grill area. CDI dates added.

3-501.19 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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Ensure to discard food at designated time. Observed cut melons that were from breakfast and placed in walk in unit to use later. CDI items discarded. Ensure TCS items that are placed under time are discarded. Facility uses TAC cards with pre-written times but have times when foods are not always placed on time as stated on cards. Suggest facility leave time areas blank to ensure 4 hours is marked appropriately on TPHC cards instead of pre-written time stamps.

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. Label clear squirt bottles used in cooking and prep areas.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed build up on various hood filters.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. Observed dish machine only reaching 152F after 6 runs through the dish machine. Dish machine was being used during inspection to wash dishes. CDI-PIC called ecolab and will use the 3-comp sink for sanitizing while dish machine is down. VR REQUIRED 4/8/2022

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed several items on the coffee area on time with no proper paperwork or time stamps. CDI-PIC voluntarily discarded and filled out TPHC form while EHS was there.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine final rinse temperature between 142-155. Facility finished production for the day technician dispatched . Will revisit in morning to ensure dish machine fixed. 10 day verification required.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken in front pas through only reached 114 ansd 119 not the required 165 degrees. CDI 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 Observed cauliflower salad not cooled to 41 degrees before being placed on time as a public health control. Observed corned beef hash and gravy taken off tphc bar and taken to blast chiller to be served again. CDI cauliflower taken back to recool and corned beef and gravy 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 items cooling in walk in and reach in tightly covered . CDI advised to removed plastic and allow air to flow around cooling products. -0 points-

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 german choc. cake, pecan pie, carrot cake, chocolate pudding , and banana pudding for grab and go not labeled with correct information. -0 points- CDI facility began labeling products.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored in hot box. Ensure to store in designated area to prevent contamination. CDI drink was removed during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 containers of mashed potatoes hot holding below 135F (see temp chart). Employee stated mashed potatoes were cooked less than an hour ago. CDI mashed potatoes were reheated to 165F+ during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melons in fruit cups cold holding above 41F (see temp chart). CDI PIC stated that they will hold cut melons in fruit cups on TPHC and voluntarily discarded cut melons. Repeat violation. Points were not escalated due to improvement seen on cold holding.

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 butter (main ingredient: cream), pasta (3/14), cheese sauce (3/6), and cooked beans (3/11) held past 7 days or not dated properly. CDI PIC voluntarily discarded TCS food items not dated or held past 7 days during the inspection.

6-303.11 Intensity-Lighting - C Observed 2 bulbs not functioning under hood system at grill area. Ensure to replace bulbs.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed PIC able to report 3 of 5 reportable symptoms and 0 of 5 foodborne illnesses. Food employees in the establishment were also unable to report any of the foodborne illnesses. CDI EHS educated PIC and employees the 5 reportable symptoms and foodborne illesses and provided employee health policy flyer at the end of the inspection.

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 employees turning the faucet off without a clean barrier after washing hands. Ensure to use a clean barrier like a paper towel after washing hands to avoid recontamination. CDI EHS educated employees on proper handwahing and rewashed hands.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw ground beef stored above raw salmon in the walk in cooler. CDI PIC rearranged storage order during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed grilled chicken, liquid eggs, ground sausage, diced chicken, and cut melon fruit cups cold holding above 45F (see temp chart). PIC stated they will use TPHC for fruit cups and liquid eggs. CDI PIC voluntarily discarded food items during the inspection and EHS provided TPHC form at the end of the 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 tighly wrapped plastic container of salad cooling in tall reach in, stacked cut tomatoes in closed container, and tightly lidded diced chicken in plastic containers. Ensure to use methods that allow proper cooling. CDI items were uncovered cut tomatoes and salad, and PIC voluntarily discarded diced chicken.

4-501.11 Maintain equipment in good repair. Observed nonfunctional final rinse gauge of the mechanical dish machine. Ensure to repair. Repeat violation.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored improperly in kitchen area. CDI by voluntary discard.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed empty bottle of sanitizer concentrate at three comp dish sink. three comp was not currently in use. CDI by replacing concentrate bottle and running to fill line.

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 several items prepared the day of inspection stored for use on the following day with no date marking. CDI by dating with proper date. 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 chubs of deli meat stored in walk in cooler past the 7 day shelf life. CDI by voluntary discard.

7-209.11 Storage-Other Personal Care Items - C Observed bottle of hand cream stored improperly in cafe area. CDI by removal to proper storage location.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of metal containers in dish area.

4-501.11 Maintain equipment in good repair. Observed broken gaskets on reach in coolers throughout facility. Observed nonfunctional final rinse temp gauge on dish machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs and sausage on hot holding well holding below 135F (see chart). CDI- Items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw eggs were stored on ice but did not maintain proper temp (45F or less). REPEAT. Points NOT escalated because last inspection facility was holding eggs in a pyramind scheme in which most eggs were not directly touching the ice. Facility has ceased from doing that and now all eggs are touching ice but temp. is still not maintained. In future, submerge egg in ice so that most of egg shell is in contact with ice. CDI- Eggs discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed multiple prepped items cooling improperly. Items in deli cart were all wrapped as well as the salad in reach in units. CDI- Items all unwrapped and active stirring conducted. REPEAT. This is facility's 4th violation of # 31 in a row. Facility must address problem. Consider conducting an RCP. When prepping food at room temp., cool food down by aforesaid proper methods.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Some in-use cloths held in buckets of soapy water. Hold in sanitizer only.

4-501.11 Maintain equipment in good repair. Wash gage for dishwasher is not working. REPEAT. Repair gage to show a wash temp. of 160F.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one scoop with dry food debris. CDI- Scoop taken back to dishwasher.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple foods held out of temp; above 45F (see chart). CDI- Raw eggs were stored stored directly on ice to maintain temp. All other foods were not being cooled down correctly from breakfast. CDI- Eggs discarded and cooling adjusted (see # 31).

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Breakfast foods (ham, eggs, cheese, etc) were cooling in WIC while covered in silan wrap. CDI- Products unwrapped to cool down properly. REPEAT

4-501.11 Maintain equipment in good repair. Wash gage for dishwasher is not working and reading 160F. Repair gage

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed sliced deli meat and tomatos in reach in unit recorded above 45F. PIC stated products were just prepped. CDI- Products moved to blast chiller to cool down.

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 One dented can not segregated. CDI- Can moved. 3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Boxes of food on floor in WIF.

4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Black test strip was run through machine 3 times before strip turned black. Water-proof thermometer was run through and read a max. temp. of 164. PIC stated they had a log in which dishwasher was log temp. of water before utilzing unit although last log entry was in August. Temperature gages on unit are not functioning properly. Assure dishwasher runs machine and records a proper temp. of 160F before running cycles. VR to check temp. logging procedures. REPEAt

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed sliced deli meat and cooked chicken in freezer with no date mark. PIC stated products were sliced/cooked on friday. CDI- Date provided.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf No consumer advisory for ribeye steak. VR.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed speed rack of multiple foods in WIC that were prepped earlier for lunch. All foods were holding above 45F and were tightly wraped. CDI- Foods were unwrapped and left to cool properly.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of oils, butter and water with no label. REPEAT.

4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Dishmachine was not properly sanitzing. Test strip did not turn black. PIC placed water-proof thermometer in unit and max temp. read 149F. Facility called repair-man to come and look at unit. VR. REPEAT. CDI- Facility will use 3 compartment sink until unti is fixed.

3-602.11(A) Food packaged on premises 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 salads and deser cakes in grab and go station with no labels. PIC stated facility was working on creating labels. VR.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed many scarred cutting boards. PIC stated they had an order in to replace them.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a knife stored as clean soiled with food debris. CDI- Knife taken to 3-compartment sink to be washed. 4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Observed high temp machine not properly functioning and sanitizing. CDI- PIC stated repairman had already been called and was on the way. Facility will use 3-comp. sink until machine is fixed. VR.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken, eggs, and cheese in reach in unit being held at temperatures above 45F (see chart). PIC suspected products had been left out too long during prep. CDI- Products moved to cooling unit for rapid cooling. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed open packages of salami with a date of 3/22. CDI- Products voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Spinach measured 51 F and cheese measured 47 F in the prep cooler under the Turbo Oven. Condenser observed with ice build-up. Ambient air temperature in the cooler measured 50 F. Cooler shall not be used until repairs are made. CDI- TCS food were removed from the cooler and voluntarily discarded. Use other coolers and repair cooler as needed.

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 cooked chicken, feta cheese, cut tomatoes not properly dated. Facility has a date marking system in place. Ensure to properly label foods as required. CDI- PIC voluntarily discarded foods.

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- Cakes in clam shell containers in the grab-and-go cooler and cookies individually wrapped with no labels. Ensure to properly label all food as required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic insert pans stacked while wet. Ensure to properly air dry before stacking.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - Observed the dish machine final rinse only reaching 155F and it did not turn the test strip black. CDI - Maintenance is currently working on it and the facility is using the 3 comp sink until it is fixed. Facility serves on Styrofoam. Verification required 8/12/2015

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 platters of cole slaw (60F) and potato salad cooling tightly covered in the walk in cooler. CDI - items were uncovered to facilitate cooling. Observed cut melon covered and cooling in the reach in cooler. CDI - melon was uncovered and placed in the walk in to cool.

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

General Comment 4-501.11 Maintain equipment in good repair. - Observed one split gasket on the hot hold reach in by the self serve area. Replace gasket. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed 2 pitted cutting boards. Discard any cutting boards that are pitted.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw bacon stored over an opened box of fully cooked sausage. CDI moved to the correct location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed items above 45F stored inside a reach in cooler maintaining an internal temperature of 52, including but not limited to: garden burgers, cooked pork and cooked potatoes. CDI by moving items into the blast chiller to cool down to 45F and then stored inside a cooler maintaining 45F and below.

3-501.18 Discard food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed a stack of cheese with a date label of 9/24/14. CDI by voluntary disposal.

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 items pre-packaged onsite and stored for customer self service in a grab and go setting without any date labels. Items included: cut fruit, cakes, pies and cookies. VR- PIC to provide allergen information within 10 days.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed washed and ready to eat apples stored outside of the sneeze shield and unprotected. PIC stated apples would be labeled to indicate "Please wash prior to Eating". Apples may also be packaged or placed under a sneeze shield.

4-501.11 Maintain equipment in good repair. Observed a reach in cooler not maintaining a minimum of 45F and below. Internal thermometer measuring an air temperature of 52F.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster plug missing.

4-901.11 Equipment and Utensils, Air-Drying RequiredAir dry equipment and utensils completely before tight stacking.OBSERVED SEVERAL PLASTIC FOOD CONTAINERS WET NESTING ON CLEAN DISH RACKS IN DISHROOM AREA AND ON ADDITIONAL DISH STORAGE RACKS

4-602.13 Nonfood Contact SurfacesMaintain nonfood contact surfaces cleanOBSERVED NUMEROUS REFRIGERATION UNITS WITH FOOD DEBRIS COLLECTING ON GASKETS. OBSERVED SOME SHELVING RACKS WITH DUST AND FOOD SPLATTERACCUMULATING ON THEM. CLEAN ALL ITEMS.

3-602.11 Food LabelsGENERAL COMMENT(B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient (Effective January 1, 2006). Pf OBSERVED MULTIPLE FOOD ITEMS (CONTAINING MORE THAN 2 INGREDIENTS) UNLABELED AND AVAILABLE FOR CUSTOMERS TO GRAB AND CHECKOUT. CDI BY INSTURCTING PIC TO HAVE FOOD ITEMS LABELED WITH INGREDIENTS LISTED OR PLACE ITEMS AT A EMPLOYEE MANNED STATION WHERE EMPLOYEES CAN ANSWER THE CUSTOMER QUESTIONS PERTSINING TO INGREDIENTS. (HAVE IN PLACE BY NEXT INSPECTION)

4-901.11 Equipment and Utensils, Air-Drying RequiredAir dry equipment and utensils completely before tight stacking.OBSERVED SEVERAL PLASTIC FOOD CONTAINERS WET NESTING ON CLEAN DISH RACK IN DISHROOM AREA.

4-101.19 Nonfood-Contact Surfaces4-202.16 Nonfood-Contact Surfaces4-501.11 Good Repair and Proper Adjustment-EquipmentMaintain all equipment and utensils, in good repair and smooth & easily cleanable. OBSERVED MULTIPLE SHELVING RACKS IN DRY STORAGE ROOM AND IN REFRIGERATION UNITS, STARTING TO RUST AND PEEL PAINT. REPLACE/PROFESSIONALLY RECOAT SHELVES

4-602.13 Nonfood Contact SurfacesMaintain nonfood contact surfaces cleanOBSERVED NUMEROUS REFRIGERATION UNITS WITH FOOD DEBRIS COLLECTING ON GASKETS. OBSERVED MULTIPLE SHELVING RACKS, THROUGHOUT KITCHEN AND WALK-IN, WITH DUST AND FOOD SPLATTER ACCUMULATING ON THEM. CLEAN ALL ITEMS. SHELVING RACKS IN WALK-IN CAN BE TAKEN DOWN AND RAN THROUGH THE DISHMACHINE TO FACILITATE CLEANING.

5-202.13 Backflow Prevention, Air GapGENERAL COMMENTAn air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not beless than 25 mm (1 inch). POBSERVED DRAIN PIPES OF DISHMACHINE AND 3 COMP SINK TO NOT HAVE TRUE AIR GAPS. DRAIN PIPES MUST BE RAISED OR CUT TO ALLOW FOR TRUE AIR GAP. HAVE TRUE AIR GAP PRIOR TO NEXT INSPECTION.

(A) Except as specified in ? 3-401.11(C) and Subparagraph 3-401.11(D)(4) and under ? 3-801.11(C), if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in ?? (B) and (C) of this section. OBSERVED FACILITY SELLING EGGS, COOKED ANY-STYLE WITHOUT A CONSUMER ADVISORY POSTED TO INFORM CUSTOMERS.CDI BY PIC PRINTING OUT A DISCLOSURE AND REMINDER IN REGARDS TO THE EGGS (ANY-STYLE)

GENERAL COMMENTMaintain all equipment and utensils, in good repair and smooth & easily cleanable. Observed mutiple shelving racks in dry storage room and refrigeration units, to be starting to rust and peel paint. REPLACE/PROFESSIONALLY RECOAT SHELVES

NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED NUMEROUS REFRIGERATION UNITS WITH FOOD DEBRIS COLLECTING ON GASKETS. OBSERVED MULTIPLE SHELVING RACKS WITH DUST AND FOOD SPLATTER ACCUMULATING ON THEM. CLEAN ALL ITEMS