DAVIDSON COLLEGE DAVIS CAFE KNOBLOCH CENTER

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw tuna stored above imitation spicy crab mix in the sushi cooler. CDI - Tuna was placed on the bottom shelf.

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 44-43 degree sushi cooling in the display cooler. CDI - Items were brought to the walk-in freezer to rapidly cool.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed self-service appples without protective wrapping or sign informing consumers to wash. CDI - Sign was posted during inspection.

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 a spatula lying down in the sushi rice.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed an employee touch raw eggs and then continue to touch ready to eat foods without discarding gloves and washing hands. CDI - Employee was stopped, educated and they washed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee touch raw egg after cracking and then continue to prepare food without discarding gloves. CDI - Employee was stopped, educated and they discarded gloves.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a 1” rack of food on the floor of the walk-in freezer.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P Observed an employee discard gloves after handling raw meat and then done new gloves without washing hands. CDI - Employee was educated and rewashed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw tuna stored above ready-to-eat avocado and sauce in the sushi cooler. CDI - Tuna was placed on the bottom shelf.

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 slaw attempting to cool in a prep cooler that is not designed to do so. CDI - Item was placed in the walk-in cooler to rapidly cool.

4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler.

6-303.11 Provide required lighting intensity. 10ft candles of light shall be provided in the storage closet for cleaning. Observed broken light in the storage closet where chemicals and single-service products are stored.

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 cooling at a rate too slow to meet cooling parameters. PIC stated product placed into cooler between 9:30am-10am. CDI: Education provided and product fully uncovered and placed in direct path of air flow from condenser 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 tomatoes cooling in vented plastic pans on second shelf in walk-in cooler. CDI: Education provided and product fully uncovered and placed in direct path of air flow from condenser unit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed garlic/salted butter mix being held below 135F on top of panini press. PIC stated product prepared @10:45am. PIC voluntarily discarded product. Facility opting to place product on TPHC. EHS provided TPHC paperwork via email. EHS will return within 3 days to verify paperwork complete and TPHC being properly implemented. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half n half being held above 41F in cold holding unit. PIC unsure of when product placed into unit, but bag relatively new due to amount of creamer contained in it. Non-dairy creamer in unit also above 41F (temp taken for demonstration purposes only). PIC voluntarily discarded product. EHS will return within 3 days to verify unit able to maintain TCS creamer at or below 41F. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed boxes of unwashed avocados and cucumbers stored above RTE packages of sushi in the WIC. CDI: Food employee re-arranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half & half creamer temping above 41 degrees F in the cold holding unit in the coffee station. CDI: PIC placed the unit out of order and contacted the maintenance company to come have it checked. EHS will make a compliance visit within 10 days. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a metal pan of diced tomatoes that were labeled with a prep date of September 23. CDI: Food employee voluntarily discarded food item. Note: Points not deducted since all other TCS food items were properly labeled and time/temperature window had not yet expired. 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 one package of RTE sushi roll temping above 41 degrees F in the grab & go case. Sushi chef stated that the package had been sitting out at room temp from a customer's order that hadn't gone through; also stated that they had prepared this 2 hours prior to the inspection. CDI: Sushi chef placed package in the WIC to properly cool, since time/temperature window hadn't expired yet. Note: All other packages of RTE sushi were temping below 41 degrees F. REPEAT VIOLATION. 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 .

3-501.14(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 sausage patties cooling too slowly to meet cooling parameters. See temperature chart for details. CDI: Education provided and product cover removed for more rapid cooling (<41F).

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 sausage cooling in vented, but covered metal insert pan in walk-in cooler. See temperature chart for details. CDI: Education provided and product cover removed for more rapid cooling (<41F).

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sliced tomatoes cooling too slowly to meet cooling parameters. See temp chart and violation #33 for details. CDI: PIC moved product to walk-in freezer for rapid cooling (<41F).

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomatoes cooling in plastic wrap covered insert pans. CDI: Education provided, product vented and PIC moved product to walk-in freezer for rapid cooling (<41F).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed onion straws left on countertop during inspection, PIC stated they fry onions and leave them out during service. CDI- EHS sent PIC TPHC form for onion straws, facility will use TPHC for onion straws moving forward, EHS discussed procedure with PIC. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sushi rolls holding above 41F in grab and go case, EHS observed ambient thermometer readout around 50F. EHS found that products are not holding at 41F or below due to equipment issue, PIC stated this holding area has had filters cleaned recently, have noticed issues with this area maintaining food at 41F or below. CDI- all sushi rolls were put into case within last hour, EHS had PIC move to freezer to rapidly cool. REPEAT. Note: points left at half demerit, EHS believes facility has shown significant improvement in processes for cooling sushi rolls, observed designated rack in freezer for sushi cooling. Points left at half due to todays violation caused by equipment issue, not process. 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can not placed in designated can return area. CDI- can moved to return area.

4-501.11 Maintain equipment in good repair. Observed main grab and go area for sushi not holding TCS foods at 41F or below.

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 vents on walk in cooler fans with dust buildup, in need of cleaning.

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 can opener spike with buildup, in need of cleaning. CDI- can opener removed from prep table, washed/rinsed/sanitized during inspection.

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 sushi products holding above 41F during inspection, see temperature chart. EHS found that unit was holding at proper temperature, issue appeared to be in process of rolling sushi, cooling sushi and placing into cold holding. Observed salmon holding above 41F inside prep unit, PIC at sushi area stated this product was just cut and placed directly into unit. Observed cheese holding above 41F at pizza area, EHS found that products had been left out briefly during lunch rush. CDI- all products brought to walk in cooler to properly cool to 41F or below before placing into cold holding.

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 soups in cooling process in walk in that were tightly wrapped with plastic, needs to be unwrapped to allow for proper air flow. EHS found that products cooling are placed below products that have finished cooling, avoid placing hot product under cold product during cooling process. CDI- cold soup moved, product unwrapped for proper cooling.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets registering around 50ppm when tested.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacks of plastic containers.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooves, in need of resurfacing or replacing.

5-205.15 Maintain a plumbing system in good repair. Observed prep sink with a slow leak at faucet.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink on prep counter near deli slicer. EHS discussed proper drink storage with PIC during inspection. CDI- drink moved.

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 can opener spike with buildup, in need of cleaning. CDI- can opener removed for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a few products holding below 135 in hot holding stations, see temperature chart. EHS found rice and meatballs holding below 135F, found that units had been turned down and there was not enough water in holding units to maintain temperature. CDI- products reheated, placed back into hot holding.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting into unwashed avocados with stickers still attached. EHS discussed washing vegetables, removing stickers before washing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few stacks of plastic containers wet stacked at clean dish shelving. Ensure containers are air dried before stacking.

4-501.11 Maintain equipment in good repair. Observed gaskets on sushi reach in unit with damage, splitting at top of seals. Observed gaskets on standing reach in unit near pizza station with damage, splitting and peeling from frame. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed an individual blue colored cutting board at clean dish area with deep grooves and staining, no longer smooth and easily cleanable.

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 broken floor tile near prep unit at burger/grill station.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a black trash bag stored in the basin of the handsink near the office area. CDI- trash bag moved, EHS discussed maintaining access to handsinks.

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 the top portion of Sushi flip top unit holding TCS foods > 41F, see temperature chart. EHS found that the bottom reach in portion of unit was at proper ambient temperature (around 37-38F), while the top of the unit was around 52F. Upon further review, EHS found that there was ice buildup in the top portion of the unit, PIC believes this ice buildup could be causing temperature issues for top portion of unit. Sushi employees stated that crab salad and crab sticks were loaded into top portion of unit around 2 hours ago, EHS allowed employees to bring out of temperature products to walk in cooler to rapidly chill. Facility utilizes temperature logs for cold holding units, did not have a temperature log available for Sushi station, PIC stated they will start recording temperatures in response to this issue. Facility will use TPHC for top of unit until it is able to properly maintain temperature. EHS ensured employees understand TPHC procedures, will limit the amount of product used on top portion and will utilize the reach in portion for more cold holding storage while the top isn’t functioning. PIC called facilities at Davidson college to look at unit, will call refrigeration company for service if facilities is unable to fix issue. PIC Michael will update EHS with repair status. VR by 2-28-22 to ensure unit is fixed and holding temperature.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical bottle with yellow liquid with a worn off label, no longer identifiable. CDI- bottle re-labeled as bleach.

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 a couple of shakers and squeeze bottles without a label at cookline. REPEAT.

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

4-501.11 Maintain equipment in good repair. Observed one gasket on the pizza standing reach in unit with damage, peeling from frame. EHS found that all other gaskets had been addressed from previous inspection, PIC is having issues ordering this particular gasket, issues with supply chain. EHS confirmed that facility is still looking for a supplier for this gasket. Points de-escalated because facility is actively attempting to repair all equipment issues. REPEAT.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to new food code. CDI- EHS emailed information including an example plan and poster.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a metal pan of veggie burgers dated "10-24 - 10-30" in walk in cooler. Veggie burgers had white mold spore growth on surface. CDI- products voluntarily discarded, PIC stated products should of been thrown away a while ago, and that someone must of forgotten.

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 on date marking please visit: http://meck.co/FoodSafety. Observed veggie burgers dated 10-24 to 10-30 that had exceeded 7 day window. Observed veggie burgers date marked "11-29 - 12-6", EHS explained to PIC and employees that first day of prep counts towards 7 day limit, products shall be labeled 11-29 - 12-5 to ensure products stay within 7 day datemarking window. Observed lettuce dated 11-21 to 11-30. CDI- veggie burgers from October dates voluntarily discarded, date labels changed on other pan of veggie burgers to reflect proper 7 day window. Lettuce with incorrect dates voluntarily discarded. EHS explained to employees that first day of opening a product or prep counts towards limit, will date mark accordingly in future.

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 shakers and squeeze bottles with liquid not properly labeled during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at burger station and under bar service area registering around 50ppm quat sanitizer during inspection. CDI- buckets changed, reading at proper concentration when checked again (around 200ppm).

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 to-go boxes stored without plastic protection and not inverted on shelving above hot box. Ensure these items are protected until used.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in units throughout kitchen with damage, splitting and peeling from frame. Observed sides of cutting boards with burn damage. Note: points kept at half, EHS spoke with PIC and products have been ordered and there is an issue with the supply chain. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in units throughout facility beginning to tear, peel from frame. Replace or repair.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed containers of soup in the cooler without covers on them. CDI. PIC covered them. ***Most of the food was properly covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sushi cold holding the grab and go area at temperatures above 41F. CDI. PIC indicated that the sushi was made this morning and was all taken to the cooler for proper cooling. Temperatures were dropped to 40F. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloth held in sanitizer solution at concentrations of 30ppm. CDI. PIC changed the solution. REPEAT.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed 3 comp sink unable to dispense sanitizer at right concentration. Manual adding of sanitizer was done, and will be back in 10 days to check on the dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, grilled onion in prep unit, tomatoes in WI cold holding at temperatures above 41F. PIC indicated that it was made 2 hours ago and took it to the cooler to be chilled. PIC also voluntarily discarded the tomatoes. ***All other food was holding at right temperature.

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 lettuce in the RI with no date mark on it. CDI. PIC date marked. ***All other food was properly date marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chicken, tomatoes, cooling in RI and WI in tightly wrapped dishes. CDI. PIC removed the wraps. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloth heald in sanitizer solution at concentrations of 30ppm. CDI. PIC changed the solution.

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 3 - 2 inch pans of diced chicken cooling on a speed rack, sliced tomatoes, large container of tuna salad and several plastic containers of just washed spring mix cooling in the WIC. Advised PIC to stir chicken, uncover tightly wrapped tomatoes and don't stack covered spring on top of each other while cooling. Active cooling of hot foods needs to begin while food is 135F or above. PIC stated chicken is cooled outside of the WIC for 2 hours. Monitor cooling so it is not left out once it is below 135F. Also suggested a second speed rack for cooling. CDI by uncovering items, stirring items and placing some items directly in front of the WIC fans for faster cooling.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed muffins, cookies and brownies in a self service display case for customers. Only the wrapped brownies have ingredients and allergens on a label. The other unwrapped muffins and cookies only have the name such as snickerdoodle cookie or cream cheese muffin listed. VR (verification required) to ensure the necessity of ingredients and allergens are posted so customers are aware of them. The items are in a display case so labels in front of each tray may need to be posted. According to PIC customers can ask at the register for ingredients and allegrens.

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 plastic ramiken cups used in the pizza prep cooler to dispense toppings. Use a handle scoop so the handle can be left out of the food. Plastic cups are single service only.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C Observed a few cracked missing baseboard tiles in the kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Found cart blocking kitchen handsink. CDI- cart moved. Later found step ladder blocking same handsink. CDI- unimpeded access to sink provided.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build-up on ice chute at beverage station.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found opened feta cheese with no date mark. Opened ham chub not date marked. Cream cheese not date marked. CDI- all items voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp cloth stored on slicer. Bucket for holding cloths measured 50 ppm quat.

3-304.12 In-Use Utensils, Between-Use Storage - C: Observed tongs hanging on oven handles, exposed to employee's legs brushing against tongs.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked peppers and onions not under temperature control. EHS suggested using TPHC. CDI-discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut leafy greens above 45F in open top unit due to being overstacked in pan. CDI-excess product removed and put into cooler below. Observed pancake batter in flip top with ice bath and above 45F due to ice being melted and product not stirred. CDI-ice added and product stirred. All items cooled to 45F and below.

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 a tray of shell eggs using TPHC but not labeled with time. CDI-time written on tray. Also observed employee return tray of eggs to cooler after breakfast ended. CDI-eggs discarded. EHS emphasized with PIC about training employees on correct procedures for TPHC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer concentration low in buckets.

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 just sliced turkey cooling in holding unit beside front line above 45F in plastic container and tightly wrapped. CDI-plastic wrap removed and items placed in walk in cooler to rapidly chill. Observed a pan of chicken in deep container and tightly wrapped in plastic wrap cooling in walk in cooler at 84F. CDI-product broken down into smaller portions and left uncovered to cool. Observed temperature at 62F 15 minutes later. EHS did observe two pans of chicken cooling on sheet pans at 54F and cooked 30 minutes prior so small improvements made since last inspection.

4-703.11 Chemical manual or mechanical operations, including the application of SANITIZING chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under § 4-501.114. Contact times shall be consistent with those on EPA-registered label. PIC stated that utensils are submerged in quat sanitizer for at least 30 seconds. Manufacturer's instructions on label for sanitizer state 1 minute to sanitize food contact surfaces. CDI-EHS observed employee submerge utensils in sanitizer for over a minute.

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 pancake batter using TPHC and not labeled with time. CDI-labeled.

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 items cooling and tightly covered with plastic wrap. Also observed cooked peppers and onions cooling and stored above cold well in flip top unit. Cool items in cooler and not holding unit. CDI-pan placed into cooler below and other food products vented.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed small amount of pans stacked while wet. Noted improvement from last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in prep cooler above 45F due to being overfilled in pan. Observed a container of pancake batter stored above cold well line in flip top unit and above 45F. PIC stated that pan is usually in ice bath. CDI-ice bath added and excess product out of temperature removed from pans.

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

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 on counters below 135F such as blanched fries and cooked vegetables. Actively cool items once below 135F. Also observed just made pico de gallo cooling in top of prep cooler. All items taken to walk in cooler to cool down.

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

B4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed spills and food debris under soda machines.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded light bulbs above open food areas such as prep cooler across from grill.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken thawing in 2 compartment prep sink under running water. Observed ready to eat items such as coleslaw on opposite drainboard but still in splash zone and subject to cross contamination. Also observed employee washing onion in other compartment of prep sink. CDI-operation stopped and ready to eat items removed until chicken finished prepping and sink cleaned and sanitized.

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 one raw shell egg leftover from tray of eggs pulled and put on TPHC being attempted to put back into refrigeration and re-used. Any items pulled and put on TPHC may not be re-used and will have to be discarded no matter how long the item has been out of temperature. If facility wishes to keep leftover eggs then TPHC may not be used and item will have to be stored at 45F or below during service. CDI-egg 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 being cooled while tightly covered such as black bean mix and coleslaw cooling from room temperature in front prep unit and cooked meat items cooling and tightly covered in walk in cooler. CDI-all pans vented and items taken to walk in cooler to cool rapidly. REPEAT.

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 gluten free brownie packaged by facility without full breakdown of ingredients. Observed major allergens present on label. REPEAT.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed flip top prep unit stored directly beside hand sink without a splash guard installed. Did not observe any contamination during inspection as lid was kept closed on unit but potential for contamination from hand sink splash is present. Also observed soap dispenser installed directly above flip top unit and leaking onto top of unit which also may contaminate food below. Soap dispenser should be moved to better location away from prep unit and a splash guard installed. Points will be deducted in future inspections if any splash contamination is observed while lid is open on unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items held cold on customer self service salad bar above 45F. See temperature chart. All items placed into cooler less than 30 minutes prior. CDI-all product pulled from unit and placed into walk in cooler to rapidly chill. Observed pancake batter double panned in prep cooler above 45F. CDI-batter put on ice.

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 cooked chili and chicken stored in walk in cooler and cooled the night before at 45-46F. Observed pans tightly wrapped with plastic wrap and condensation accumulated on wrap. Ensure pans are vented for cold air circulation and do not tightly wrap until product is 45F or below.

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 label used for packaged brownies and cookies without a break down of ingredients.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed cinnamon rolls stored under a heat lamp for customer self service but no protection from contamination. CDI-rolls discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed small amount of pans wet nested.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored on shelf above hot box at pizza station. CDI - drinks 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 peppers and onions at grill area at 110F without time provided for TPHC. CDI - time written in during inspection.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed all 4 quat sanitizer bottles < A 100ppm. 1 observed at 0ppm. CDI - all bottles dumped and refilled from 3 -comp sink at 200ppm.

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 some plastic food containers with cracks on edges stored on dish shelf. 4-502.11(A) Maintain utensils in good repair. Observed meat cooler with leak at bottom. Currently staff is using towels to absorb water. Notify maintenance for repair.

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 time not being recorded for flat of shell eggs on TPHC. CDI - time marked during inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few squeeze bottles, seasoning shakers, and a container of flour not labeled.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf. Observed menu posted for consumer advisory on eggs cooked to order missing disclosure statement. CDI - correct menu was updated on computer, printed out , and posted 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 pans of food including lettuce, sliced tomatoes, potato salad, etc cooling in top of prep cooler > 45F. Discussed with PIC cooling items first in walk-in cooler or keeping at bottom of prep cooler until service. CDI - pans transferred to walk-in to quick chill.

.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 prepackaged items stored on floor in dry storage room.

4-501.114 Maintain sanitizing solutions at proper concentrations. Observed 2 out of 3 sanitizer quat spray bottles < 150ppm. Observed 1 quat sanitizer bucket < 100ppm. CDI, by changing out all sanitizers to proper concentration of 200ppm.

3-501.15 Use proper methods for cooling TCS foods. Observed romaine lettuce stacked in pan at top of prep flip top cooler. Do not stack items too high to ensure temperature is maintained. CDI, moved to another pan and stored below. Observed a pan of peppers and onions cooling from breakfast on counter < 135F. CDI, moved to cooler.

3-602.11 Enusre food packaged in facility and displayed for self-service are properly labeled. Observed individually wrapped brownies at self-serivce missing address.

6-301.11 Maintain soap available at all handsink at all times. Observed no soap available at handsink next to slicer in kitchen. CDI, PIC is going to get some soap from maintenance downstairs temporarily until stock is ordered.

3-603.11 Provide a consumer advisory for any animal foods that are to be served raw or undercooked. Consumer advisory must include disclosure and reminder. Observed consumer advisory missing disclosure statement from breakfast menu for eggs served undercooked. Menu had been changed since last inspection and included the asterisk on the reminder but no disclosure statement. CDI, gave specific information for posting correct information on menu. PIC will have menus reprinted by the end of the day.

3-305.11 Ensure food is protected from contamination by storing in a location where protected. Observed open bag of flour on prep line and open bag of panko in dry storage area. These items were moved into containers w/ lids during inspection.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed marinara sauce in steam well & veggie & chicken broth in hox box below 135F. CDI, reheated properly.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Observed disclosure missing from menu for eggs cooked to order. Menu has the reminder & it is correct. CDI, gave instruction and proper information on what to add to menu.

7-102.11 Common Name-Working Containers. Observed 1 spray bottle of "glass cleaner" not labeled. CDI, labeled on site.

3-501.15 Cooling Methods. Observed items at salad bar at 45-49F. PIC said that items were prepped and placed directly on bar. CDI, discussed proper cooling methods of cooling foods down properly in walk-in cooler before placing on bar.

3-602.11 Food Labels. Ensure prepackaged foods stored for customer self-service (grab & go) are properly labeled with name, ingredients, address where packaged, allergens, and net weight/quantity. Observed grab & go cookies stored out front without proper labeling. CDI, discussed with PIC, gave handout on labeling.

2-303.11 Prohibition-Jewelry. Observed staff wearing jewlry and watches on arm. Food handlers shall not wear anything on wrists.