COLLINS AEROSPACE

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 no dates on pasta salad or the cucumber salad in the service line low boy. PIC stated that that they came from larger batches in the RIC. -CDI- PIC date marked the necessary items. (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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed TPHC stickers set for 11:30am-1:30pm. It was 10:28 when the time stamps were observed. -CDI- PIC made new time stamps indicating the correct time when the TCS food items were put out. (1.5 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wiping cloth not fully submerged in a sanitizer solution while holding in the sanitizer bucket. -CDI- wiping cloth was fully submerged. (0 pts)

4-501.11 Maintain equipment in good repair. Observed WIC not functioning. PIC stated that the unit had been out for a few days. There was a technician working on the unit during the inspection. EHS will make follow up visits to ensure the unit is working properly. Facility is not open on Friday’s. (0.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed leaking hand sink and 3 comp sink faucet both adjacent to the dish machine. Repair leaks. (1 pt)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled deli slicer and tenderizing mallet said to be cleaned after use. -CDI- Items were placed to W/R/S. (1.5 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 slightly soiled NFCS of the deli slicer. -CDI- Surfaces were cleaned. Due to severity, points not taken. (0 pts)

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temperature dish machine unable to reach a minimum of 160F after over 10 cycles. EHS calibrated max/min thermometer and ran 5 more cycles through the dish machine and was still unable to reach 160F. REPEAT*** VERIFICATION REQUIRED*** (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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 salsa without a date mark, PIC stated that it was opened the Friday prior to inspection. Also observed ham and Turkey with the incorrect dates on them. PIC stated that they were opened the day of the inspection and were intended to be used by the end of the day. -CDI- PIC placed the correct dates on the necessary items. Due to severity, points not taken. (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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 food being stored directly on the floor int he WIF. Place items at least 6 inches above the floor. (1 pts)

4-501.11 Maintain equipment in good repair. Observed final rinse temperature gauge not working on the high temperature dish machine. Repair temperature gauge. REPEAT*** (1 pt)

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 slight accumulation of fuzzy build up on the wire shelves in the WIC. Increase cleaning frequency. (0 pts)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice that had been dumped into the hand sink on the cook line. Hand sink may not be used for anything other than handwashing. (1 pt)

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed the high temp dish machine only able to reach 158F after 8 cycles. EHS then observed employee run a rack of dishes while at 158F. -CDI- Dish machine was eventually able to reach 161F after 2 more cycles. Dishes were passed back through the dish machine to ensure proper sanitization. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-501.11 Maintain equipment in good repair. Observed RIC that was not functioning. Employee stated that they are waiting on a part for the unit and have already made a request to get it repaired. Also observed the final rinse gauge stuck at 150F and unable to move during the dish cycle. Repair temperature gauge. REPEAT*** (0.5 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 - Observed a container of pasta salad and a container of quinoa in the front counter lowboy refrigerator that were not provided with date marks. PIC stated that the items were from the day prior and only ever make enough for 1 or 2 days at a time. - Observed a single service container of cooked chicken tenders and a single service container of cooked turkey burgers stored on a rolling cart in the WIC that were not provided with date marks. PIC stated they were from the day prior and was not sure why they were saved as they usually do not hold onto items from the grill. CDI - Pasta salad and quinoa date marked. Chicken tenders and turkey burgers voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a container of sliced deli turkey on a speed rack in the WIC to be cooling at a rate of 0 degrees/min. Deli turkey container was observed tightly wrapped in plastic wrap, which does not allow for adequate air flow around the product. CDI - Plastic wrap removed and item observed at 41F 45 mins later. 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 the final rinse gauge to the mechanical dish washer not functioning properly. Temperatures being recorded on the dishplate thermometer were 160F while the final rinse gauge did not move from 120F.

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 the gaskets of the lowboy freezer at the front counter to have a light accumulation of black grime.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken breast and vegteables hot held in hot box below 135 degrees F. CDI, items transferred to walk in cooler and freezer to initiate cooling process as PIC stated usually start cooling down around this time as it was towards the end of lunch. See temperature observation chart. 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 .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P- Observed apples uncovered / unprotected on lunch line. CDI, apples relocated to under sneeze shield with tongs. EHS advised to keep under sneeze shield or store covered and wrapped in food grade plastic wrap to protect from contamination.

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed final rinse gauge not reachin'g temperature indicated on data plate.

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 sandwiches and burritos recently prepared and placed in display case not cooling at sufficient rate. CDI, foods relocated to proper unit to rapidly cool. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed soup hot held at 119 degrees F. CDI, soup reheated to 168 degrees F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 chorizo with prep date of 6/10 in WIC and hummus not date marked in standing reach in refrigerator. Operator stated item removed from freezer Monday but no thaw date on item. Ensure RTE , TCS foods prepared then frozen to include up to 3 dates such as prep date, freeze date and thaw date. CDI, chorizo and hummus 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 sandwiches and burritos recently prepared and placed in display case not cooling at sufficient rate. CDI, foods relocated to proper unit to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in standing water in container near ice machine.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed zucchini stored over washed bell peppers in WIC. Store unwashed produce below washed produce. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. -P. 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P. High temp dish machine was only able to reach a maximum rinse temperature of 154 F on high temp disc thermometer due to hot water booster not working. Facility is waiting on a part to come in before the booster can be repaired. PIC stated that facility W/R/S equipment and utensils in the 3-comp sink before running them through the dish machine. EHS reminded PIC that sanitize must be the last step in the cleaning process. Facility will only use 3-comp sink or run equipment through dish machine before using the 3-comp sink until booster is repaired. Verification visit within 3 days. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cabbage salad cooling in WIC at an insufficient rate. CDI - PIC moved food to uncovered sheet tray in WIC to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cabbage salad in covered, thick plastic bowls in WIC cooling at an insufficient rate. Observed wrapped slices of American cheese in low reach in cooler on grill line at 49 F. PIC stated that employee had been working with cheese before wrapping and placing in low reach in cooler. CDI - PIC moved cabbage salad to uncovered sheet trays in WIC. PIC voluntarily discarded cheese. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed washed bell peppers with intact stickers in WIC. Remove stickers prior to washing fruits and vegetables.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed mozzarella garlic bread held out in ambient temperatures, quinoa and shredded cheddar cheese cold holding > 41 F. Refer to temperature chart. All other foods observed to be < 41 F. PIC stated items were used for today’s prep. PIC stated that the mozzarella garlic bread was being held out in ambient temperatures until services begin at 11 am. CDI - PIC transferred all items into the walk-in cooler to cool down.***No escalation in points due to significant improvement from previous inspection. -1.5- 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.

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 small to-go containers faced upwards on shelving unit under display case. CDI - Containers inverted to prevent contamination. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2x heavily scored cutting boards. CDI - PIC removed cutting boards. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chili, sour cream, and pasta temped over 41F. Ambient air temperature of unit is reading 47F. PIC stated items have been sitting in the unit overnight. PIC voluntarily discarded all TCS foods in unit. VR within 3 days. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed in-use working squeeze bottle of water unlabeled. -0-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw poultry, pork, and beef thawing in the same container. EHS discussed with PIC. CDI: PIC removed meats and poultry and placed them in separate containers. -1.5- For more information on food storage order please visit: http://meck.co/FoodSafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor buildup in the ice machine behind ice shield. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with no hair restraint being worn while handling food. -0.5-

4-501.11 Maintain equipment in good repair. Observed torn gasket of prep reach in below the turbochef equipment. Recommend to replace. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed pan of cut melons tightly sealed in the walk in cooler. Observed freshly made salads in the display unit tightly sealed and panned before it reached 41F in the walk in cooler. CDI: pan of cut melons were vented and salads were brought back into the walk in cooler to quickly cool to 41F or below. -0.5-

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 facility with no thermometer to test hot water of high temp dish machine. VR within 10 days. -0-

5-205.15 Maintain a plumbing system in good repair. Observed severe water leak from hand sink with the eye wash station. Recommend to repair. -1-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed peppers stored above ready-to-eat foods in refrigerator. Observed washed asparagus stored below unwashed whole tomatoes stored in walk-in cooler. CDI- Items were reversed.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed bananas for sell at serving line. PIC stated that the bananas are not washed before being offered for sale. Facility shall wash bananas, or display a sign that says "wash before consuming".

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service trays that were not inverted stored at serving line. CDI- trays were inverted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from exterior of cheese slicer near oven. CDI.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit.

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 turkey sandwiches, hotdogs, and other items in walk-in cooler that were tightly covered while cooling. CDI- Items were unwrapped.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one large ant crawlin on cutting board near grill. Cutting board was removed and taken to be cleaned. CDI.

4-602.13 Nonfood Contact Surfaces - C Clean grease and food debris from exterior of dish machine. Clean grease buildup from interior of cabinets underneath grill.

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. Clean splash from walls behind equipment and prep stations. Clean dust from ceiling tiles in kitchen area.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee washing dishes and attempt to handle clean dishes without washing hands and donning new gloves. CDI by intervention and education.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of chicken in reach in cooler measuring above 41F. CDI by rapidly cooling in walk in freezer. Chicken measured below 41F by end of inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over cooked peppers in walk in cooler. CDI by removal of eggs to proper storage location.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler with chipping paint.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 3 knives stored clean with old food debris stuck to surfaces; Observed 1 large pot hanging clean with old food debris stuck to surfaces. CDI pot and knives pulled and taken to dish room to be properly washed , rinsed and sanitized.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (cabinet surfaces beside pull out trash can on sales floor collecting debris and trash in need of removal; lids to dry food bins, shelving used to store spices, old equipment in back of kitchen that is used regularly is collecting debris, dust).

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce at salad bar and sandwich prep cold holding unit overstocked measuring above 45F (see temp chart). CDI lettuce portioned out so required temp can be achieved. (facility will start using TPHC procedures for both sandwich prep and salad bar.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with no protection, exposed to contamination / sneeze spray at coffee bar drink station.

NO POINTS DEDUCTED 4-501.11 Maintain equipment in good repair. Observed split/torn gasket on walk-in cooler door in need of repair. Observed hand sinks in wash room and at front cook line providing redish brown water that needs to be addressed.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed side panel of sneeze guard missing at fruit bar buffet exposing food to customer contamination / sneeze spray. VR to ensure compliance. (display used to block opening until permanent repair is made).

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups stored with no protection, exposed to contamination / sneeze spray at drink station.

4-703.11 Hot Water and Chemical-Methods - P A contact time of at least 30 seconds shall be used when sanitizing food contact surfaces using quat sanitizer. Observed dish employee dipping pans and knives in quat sanitizer for ~ 2 seconds. CDI: addressed with PIC; dishes were sanitized properly.

General Comment: 4-501.11 Maintain equipment in good repair. Observed walk-in cooler gasket torn. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed worn/stained cutting board on front grill line. New cutting board already has been ordered and was in facility. Will be replaced.

General Comment - 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P CDI - REHS intervened on employee not about to wash hands after loading soiled dishes into the dish machine. Education provided on site. 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employee at dish area not using soap to wash hands. CDI - REHS intervened and directed employee to use soap to wash hands properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple food items inside 2-door McCall reach-in > 45F (see temp chart). CDI - all items inside cooler more than 4 hours were discarded; all other foods moved to walk-in. Maintenance was notified. Discontinue use of cooler until repaired. Verification required.

4-501.11 Maintain equipment in good repair. Observed 2-door reach-in not working properly and not being able to maintain food temps at 45F/below. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards in kitchen observed scored.

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 diced tomatoes that had just been cut and placed in 2 door reach-in to cool tightly wrapped/covered. CDI - tomatoes removed and transferred to sheet pan and placed in walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer at proper concentration between uses. Observed quat sanitizer in bucket at prep area above 400ppm (toxic strength). Bucket was dumped and refilled with proper sanitizer from 3-comp sink.

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. Observed employee washing dishes in water at 92F.

General Comment - 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both side doors open to dumpster shared by whole building. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash accumulation on ground inside dumpster enclosure.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Employee turned off faucet with bare hands after washing hands properly at dish area. . CDI - directed employee to turn off faucet handles with paper towel to avoid recontaminating hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Roasted vegetables in hot box at 123F. PIC indicated that vegetables were going to be added to a rice pilaf dish and heated back up again. CDI - roasted vegetables was added to rice and heated up to 183F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Chicken strips, beef, lettuce mix, pork, chicken vegetable, French onion, and veggie bean soup all above 45F in 2-door reach-in cooler. PIC indicated that soups were being cooled and door has been constantly opened. CDI - strips, beef, and pork were discarded ; soups moved to walk-in cooler to properly cool.

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 French onion, chicken vegetable, and vegetable bean soup cooling in reach-in cooler > 45F with plastic wrap tightly on. Facility is using the reach-in cooler to cool items down. CDI - all soup was transferred to the walk-in cooler, stirred, and stored in shallow pans. Soup was checked at end of inspection and has reached 49F and dropping.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. A few cutting boards observed with minimal scoring. Monitor for replacing in the future. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Non-NSF can opener observed being used but was clean and in good repair. Non- food grade bags being used to cover slicer when not in use. Use food grade bags when in contact with equipment.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee wringing out a wet wiping cloth in a handsink. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of tuna salad at 51F in an ice bin. CDI- tuna salad was placed into walk in cooler for cooling. Tuna salad recool temperature was 44F.

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 one package of salami in the walk in cooler dated 6/24. CDI- salami discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of sliced deli ham dated 2/26 in a reach in cooler. PIC stated the container was mislabeled. CDI- correct date was added to the container.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two containers of diced chicken in the walk in cooler and one container of diced chicken in the reach in cooler cooling while tightly covered with plastic wrap and lids. CDI by instruction, lids and plastic wrap were removed to allow air to flow through the food.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two green cutting boards that were scored

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed seasoned strip steak cooked to 137F and then chilled in the walk in cooler. The PIC informed me that the steak will be reheated before consumption. CDI- facility will no longer non-continuously cook their steak and will achieve a final cook temperature of 145F throughout the product.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled vegetables stored at 122F in a warmer. CDI- vegetables were reheated to 147F.

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 brie and goat cheese not dated in the walk in cooler. PIC stated the cheeses would not be used within 24 hours. CDI by adding datemarks.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle stored above the 3 compartment sink. CDI- PIC discarded chemical.7-201.11 Store toxic materials to avoid contamination. -P Observed unidentified chemical spray bottle stored hanging over the drainboard of the 3 compartment sink on the sanitizer basin side. CDI- bottle was discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two metal containers stored clean with food debris on them. CDI by rewashing. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer bucket at 0ppm of quat concentration. CDI by refilling to 200ppm.

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 one sheet pan of chicken wraps cooling while tightly covered with plastic wrap. CDI by venting wrap to allow for faster cooling.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board at preparation station that was deeply scored on both sides.

4-204.115 Warewashing Machines, Temperature Measuring Devices - PF. Warewashing machines shall be equipped with a temperature measuring device that indicates the temperature of the water. Observed temperature gauge reading at 150F during final rinse cycle even though the test strip turned black.

6-301.14 Handwashing Signage - C. A sign or poster that notifies food employees to wash their hands shall be posted at each handwashing sink used by food employees. Observed two closest restrooms that employees use without handwashing signs. CDI by providing operator with 2 handwashing signs.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed one plastic slicer component and one pair of tongs stored clean with food debris on them. CDI by recleaning.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Potentially hazardous foods being held hot shall be maintained at 135F or higher. Observed one pan of barley with cut tomatoes and one pan of pork both out of temperature (see temperature chart). CDI by reheating.

3-501.15 Cooling Methods - PF. Use effective methods to cool down foods such as containers that facilitate heat transfer and using rapid cooling equipment. Observed several items in a reach in cooler which were cooling but the unit was at 55F due to heavy use. CDI by placing all items that were cooling into the walk in cooler.

4-202.11 Food-Contact Surfaces-Cleanability - PF. Food contact surfaces shall be smooth, free of chips, cracks, and similar imperfections. Observed one cracked plastic container. CDI by discard.

2-401.11 Eating, Drinking, or Using TobaccoGeneral Comment: Food employees shall drink from a covered beverage if handled so that contamination of equipment is prevented. Observed 1 uncovered employee beverage uncovered near prep area. CDI, operator relocated beverage.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding General comment: Potentially hazardous food shall be hot held at 135 degrees F or above. Observed butter behing hot held near grill below 135 degrees F. CDI

3-602.11 Food Labels General Comment: Foods made from 2 or more ingredients and packaged on site shall be labeled according to law. Observed cookies packaged on site for consumer grab and go. CDI by instruction, provide proper labeling by next inspection.

3-306.11 Food Display-Preventing Contamination by ConsumersFood on display shall be protected from contamination by use of packaging, counter, food guards or other effective means. Observed pastries not properly protected along self service line. CDI, operator properly protected foods during inspection.

4-901.11 Equipment and Utensils, Air-Drying RequiredAllow equipment to air dry after cleaning. Observed a lettuce washer with water but operator stated wasn't used recently.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing Store single-service items in a clean, dry area. Observed single-service sheets for trays stored below prep table unprotected and collecting debris. CDI, operator discarded sheet with debris and relocated other sheets for proper storage.

4-205.10 Food Equipment, Certification and Classification General Comment: Food equipment shall be ANSI, NSF standards. Observed non NSF basting brush stored in facility. CDI, operator removed brush from use.

4-602.13 Nonfood Contact SurfacesGeneral Comment: Nontact surfaced shall be free from accumulation of soil. Observed grease building up on outside of equipment below grill.

7-201.11 Separation-StorageStore toxic chemicals and substances so that they are not located over equipment. Observed several containers of toxic cleaning chemicals stored above 3 compartment sink. CDI, operator relocated chemicals for proper storage.

3-304.14 Wiping Cloths, Use LimitationWet wiping clothes shall be stored in sanitizer in between uses. Observed wet wiping cloth in warewashing area and in kitchen.

4-904.11 Kitchenware and Tableware-Preventing ContaminationSingle service items that are intended for food or lip contact shall be furnished for consumer self-service with original individual wrapper intact or from an approved dispenser. Observed plastic wrap rolled up and not protecting lip contact surfaces in several stacks of single-use cups near beverage dispenser. Repeat.

4-501.11 Good Repair and Proper Adjustment-EquipmentKeep equipment in good repair. Observed temperature gauge of dish machine not properly calibrated but machine is reaching proper temperature. Fix gauge.