JASONS DELI - HUNTERSVILLE

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed washed potatoes stored under on shelf under oven with no protection/covering. -0-

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). EHS obsevred two pans of TCS foods without date marks on back makeline unit. CDI- PIC labeled items as they were pulled from larger batches that were properly date marked. **EHS is not escalating points due to overall improvement. EHS advised that all pans must be labeled with date marks, not just pans where larger portions are stored.** *REPEAT* -1.5- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests EHS observed several flying pests throughout facility during inspection. -1-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. EHS observed utensils with their handles stored in TCS food items. CDI- Scoops were corrected so that handles were not in the food. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed a few plastic pans stored as clean and stacked wet. -0-

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. EHS observed a large portion of the floor throughout the facility has low grout. Food/debris is accumulating in these gaps. Repair. -0-

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food handler with single use gloves on go to the walk in cooler, bring out a chub of meat and then proceeded to use the same gloved hands to slice the meat. CDI- EHS stopped the food handler before meat was sliced and explained to the food handler to remove their gloves and rewash their hands before continuing with food prep. Observed another food handler working with pasta do the same, but EHS stopped them prior to handling the ready to eat foods. Properly educate and train food handler when to wash their hands to prevent cross contamination.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food handler taking temperatures of foods and then placing in the water well then proceeding to take temperatures without properly cleaning and sanitizing. CDI - Sanitize the thermometer prior to taking multiple food temperatures to prevent cross contamination. EHS provided education to the food handler and PIC. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior panel of the ice machine accumulating pink residue. Clean and maintain.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods on the front line make stations above 41F *see temperature chart: tuna salad, chicken salad, pico, Mac n cheese, One item on the salad bar above 41F: hummus (this was just placed out. CDI - tuna salad, chicken salad, pico, Mac n cheese were all voluntarily discarded. Hummus on the salad was taken back into the walk in cooler to chill back down to 41F. Recommended to the PIC to cover items on the front service line to cover prior to opening to help maintain TCS foods at 41F and below. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed sausage patties without a date in 4D prep unit. Corn and Bean salsa without date in walk in cooler and on the front service make line. Mac n cheese and pico without date marking on the back make line. CDI- PIC voluntarily discarded all of these TCS foods. 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 6 metal pans of cut tomatoes cooling covered and on ice in the walk in cooler, no temperature change from 915AM to 958AM CDI- Educated the PIC on the proper cooling, PIC properly vented the pans to allow rapid cooling. *REPEAT* Failure to comply will result in implementing a risk control plan for proper cooling methods. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC preparing food without wearing hair restraint. CDI - PIC obtain a hair restraint.

5-205.15 Maintain a plumbing system in good repair. Observed leak at back hand sink cold faucet. Repair.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed waste bin not available at the back handsink next to oven. Provide.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee fail to properly wash hands. CDI- EHS discussed with PIC, PIC had food employee stop task, remove gloves, and properly wash hands per procedures. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee properly wash hands and recontaminate hands after contacting unclean nozzles. CDI- PIC had food employee rehash hands and use barrier.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed food employee prepping potato salad with gloved hands with food contacting forearms. CDI- PIC voluntarily discarded item. EHS discussed used of shallow pan or utensil to prevent potential for contamination.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed sliced chicken not initially reheated to 135F. CDI- PIC removed sliced chicken from steamwell to be properly reheated due to being within parameters.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed two deep metal pans of penne noodles fail to cool through first parameter. CDI- PIC voluntarily discarded item. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 sausage patties without a date in 4D prep unit. Cooked salmon and roast beef out of date. CDI- PIC applied correct date mark to container of sausage patties, voluntarily discarded salmon and roast beef. 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 penne noodles fail to cool through parameters due to being in deep densely packed metal pans. Spiral noodles temping above 71F in first parameter, removed to WIF to rapidly cool after EHS discussed effective cooling methods. CDI- see item #20. Spiral noodles removed to WIF to quickly cool properly. observed cut lettuce place in ice bath on prep line to cool immediately after prep. CDI- PIC removed item to rapidly cool due to being within parameters. *REPEAT* 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 gaskets in disrepair on prep unit of salad bar and 2D low RIC on prep line. Replace gaskets.

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed heavy cardboard waste accumulation in outdoor refuse area. Increase cleaning frequency, provide receptacles of sufficient capacity, remove cardboard waste from area.

TCS foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. P Observed portioned and wrapped sliced corned beef cooling in walk in cooler. Corned beef had been sliced, portioned, and prepared at 7AM. Corned beef was not meeting cooling parameters. CDI - PIC placed corned been in walk in freezer to rapidly cool to 41F or less. Corned beef was temped at 38F after 20 minutes. PIC has been advised to address cooling methods for sliced deli meats and to avoid wrapping portioned meat in plastic before cooling to 41F or less. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle with unknown contents. PIC identified contents to be multipurpose cleaner. CDI - PIC labeled spray bottle with name of contents. -0 points-

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 corned beef, tightly wrapped in plastic, cooling in walk in cooler. Corned beef was moved to walk in freezer after failing to meet cooling parameters. PIC has been advised to adjust cooling methods for sliced deli meats. -0.5 points- 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food residues on gaskets in salad bar reach in. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broccoli cheddar soup hot holding in hot box with a temperature of 129F. CDI - PIC reheated soup in microwave to a temperature of 176F and returned to hot box. All other hot holding TCS foods were 135F or greater. -0 points- 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 shaker containers of spices and herbs without labeling. Observed container of powdered sugar without labeling. -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of macaroni and cheese stored on walk in freezer floor. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without wearing hair restraint. -0 points-

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 tightly covered Cambro of potato salad cooling in walk in cooler. CDI - Cover was removed from container to allow cold air to circulate in and around potato salad. Potato salad was moved to walk in freezer to rapidly cool to 41F or below. -0 points- 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 cut avocados in food prep area with produce stickers still attached. Wash fruits and vegetables prior to use making sure to remove produce stickers and sticker residues. -REPEAT- -1 point-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed mechanical dish machine with a chlorine sanitizer concentration of 0ppm. Container of bleach sanitizer was empty. CDI - PIC was able to obtain new container of bleach sanitizer during inspection. -1.5 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked shrimp with a discard label dating 7/8. CDI - PIC discarded shrimp. -0 points- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in rear food prep area. Control insects to prevent infestation. -0 points-

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados in food prep area with produce stickers still attached. Wash fruits and vegetables prior to use making sure to remove produce stickers and sticker residues. -0.5 points-.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed coving missing from wall in food prep area. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed abundance of cardboard boxes stored at rear exit in kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in food prep areas and serving line with build up of food debris and residues. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bags and personal possessions stored in food prep areas. CDI - Employees moved belongings to designated storage areas. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soups bags in the hot box holding below 135F. CDI- Soups reheated to 162F. 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 cheese, sour cream and macaroni in cold well 1 holding over 41F. CDI- Items discarded. Observed sour cream, macaroni and deli meat in low reach in 1 holding above 41F. CDI- Items discarded. 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 .

3-501.15 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 salads in the walk in stacked with lids on. CDI- Containers unstacked and lids removed. Observed deli meat in low RI 1 over stacked. CDI- Meat portioned. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed flour bin without label. CDI- Flour labeled.

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

4-501.11 Maintain equipment in good repair. Observed vent cover missing over the vent at the dish pit.

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 hood in need of cleaning.

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 floors with low grout on the front line. 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 floors in need of cleaning a the front line area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one “clean” bowl and “clean” food chopper with food debris CDI - PIC rewashed both. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mixed greens, spinach and lettuce at the prep top cooler (closest to the cashier) temped above 41F. Products are held on ice and water, but the containers were floating and not sitting in the ice. PIC stated the products were prepped today. CDI - Allowed the PIC to remove the cut leafy greens and place back in to the walk in cooler to cool back down to 41F and below. Recommended placing less ice and water so that the containers are not floating the water and a lid to ensure cold holding is maintained. 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 .

3-501.18 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 bbq beef, potato salad, and pasta salad not date mark in the back prep top cooler. PIC stated that the products were prepped yesterday. CDI - Allowed the PIC properly date. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 just prepped lettuce and cut tomatoes covered and stacked. CDI - PIC uncovered and unstacked the products.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of dressings without labels. CDI - PIC labeled.

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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed worn plastic wrap used to wrap metal bars at the prep top cooler (next to cashier) and plastic wrap used to at the veggie slicer to hold two pieces of the equipment together. Explained to the PIC that this material is not smooth and easily cleanable and to replace or repair the equipment. 4-501.11 Maintain equipment in good repair. Observed the interior of the dishmachine in need of descaling.

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 general cleaning needed throughout on refrigeration gaskets.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food debris accumulating in the microwaves. Clean and maintain.

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 feta at top prep cooler not date marked. Further discussion with the PIC, which stated that one bag is opened and portioned between the salad bar and the front prep top cooler. The feta at the salad bar was dated for 4/18. Observed pico labeled with tzatziki CDI - PIC voluntarily discarded the feta at the front top cooler. PIC corrected the pico label.

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 sliced deli meats and cheeses stacked 3 deep in pans in the walk in cooler. Observed cut lettuce covered and stacked in the walk in cooler. CDI - PIC unstacked the meats and placed a single layer on sheet pans, placed in the walk in freezer to rapidly cool. Lettuce was covered to allow for rapid cooling. General Comment: Further discussion with the PIC revealed that labels for these products are preprinted and the times are when they were printed and not the actual cooling start time. Ensure that TCS products prepped at ambient are temperature shall be cooled to 41F or below within 4 hours.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups at the cash registers unprotected. Keep plastic sleeve on cups to protect the lip of the cup from being contaminated.

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 general cleaning needed throughout on refrigeration gaskets.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener heavily soiled with old food debris. Observed slicer with towel debris. CDI- Both items taken back to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt, lettuce, ranch, egg salad and eggs in the prep top unit holding above 41F. Observed lettuce and chicken in the low reach in holding above 41F. CDI- Items in the prep top were placed on ice. Items in the low reach in cooler taken back to the walk in cooler.

4-501.11 Maintain equipment in good repair. Observed low reach in/ prep top unit holding above 41F. Get fixed.

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 Provided the PIC with Vomit and Diarrhea Clean-up plan guidance

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior ice machine panel accumulating black and pink residue. Clean and maintain.

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 the following foods improperly cooling: black bean salad covered and in a deep container; fresco salad covered in the under counter refrigeration unit; just prepped provolone cheese wrapped and placed on the prep line for service at 46F. CDI - PIC placed the black beans in a shallow pan uncovered and placed in the walk in freezer; fresco salad was uncovered and placed in the walk in cooler, and provolone cheese was removed from the prep line and placed into the walk in cooler.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups at the cash registers unprotected. Keep plastic sleeve on cups to protect the lip of the cup from being contaminated.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed the gasket on the reach in cooler at prep line in disrepair, Provided NC DHHS summary of changes to the NC Food Code.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat foods in the walk in cooler. CDI - PIC relocated the ready to eat foods to another shelf. -REPEAT-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed "clean" slicer with food debris on the underside of the blade. CDI - PIC rewashed and sanitized.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed serving utensils stored with the food contact surface upward in containers at the drying rack. Invert.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed rolls of paper towels stored under the handsink/plumbing lines.

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 handle soiled dish then begin preparing food without washing hands. CDI - Employee washed hands. - 0 -

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above pan-ready pizzas in RIC. Observed raw shrimp stored against box of deli meat in WIC. CDI - Storage order was rearranged. - 0 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates and utensils throughout facility with food debris present. CDI - Items moved to dish machine to be W/R/S. - 1.5 - -REPEAT-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Au Jus hot holding in steam well at 125F. CDI - Item was discarded voluntarily by PIC. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Spring mix, asiago cheese, cheddar cheese, roast beef, and cooked pasta holding above 41F. CDI - Items voluntarily discarded by PIC. - REPEAT - - 3 -

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 Feta cheese not dated in prep top cooler. CDI - PIC voluntarily discarded feta. - 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 Observed pasta salad cooling in WIC with tightly fitted lids. CDI - Pasta salad was spread in thin, uncovered sheet pan to facilitate cooling. - REPEAT - - 1 -

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 stored on the floor in the walk in freezer. - 0 -

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with watch. - 0 -

4-602.13 Nonfood Contact Surfaces - C Observed walk in freezer floor in need of sweeping. - 0 -

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. CDI - PIC shut doors. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on one dumpster. - 0 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a rubber spatula and scoop with dry food debris. CDI- Utensils were rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some steak, meatballs, chicken, salsa above 41F in the prep top cooler/reach in at the back of the prep line. CDI - Items were placed back into the walk-in cooler to cool down to 41F or below.

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 feta not datemarked at the front prep top cooler. CDI- Feta was properly dated.

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 containers of sliced tomatoes, ranch dressing and cut lettuce being cooled with lids. - CDI-lids were removed to allow more air circulation and to cool down quickly. -REPEAT-

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed clean scoops stored with the food contact surface upward.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bags of soup in hot hold bath with water temp=121F. CDI: Items were removed from inoperable hot hold and re-heated in oven; re-heated items placed in a properly operating hot hold unit. (repeat - inspector chose not to escalate points due to specific circumstances of this violation today).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli meats, cheese and lettuce > 41. CDI: Items were placed on prep line at 9 a.m.; therefore, a use by 1:00 p.m. label was placed on individual items; lettuce at salad bar was taken back to walk-in for cooling - was replaced at bar w/ 41F lettuce.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer >500 ppm (tested w/ inspector's and operator's kits). CDI: tech called for re-calibration and 3rd comp. sanitizer diluted properly and used to fill all 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 containers of bean salad and salsa being cooled with tightly fitted lids; bean salad in large portion was divided into 2 portions and lids removed for quick cooling. (repeat)

3-302.15 Wash fruits and vegetables prior to use. 3-302.15 Washing Fruits and Vegetables - C Observed container of washed, cut lettuce stored below and with unwashed produce. CDI: lettuce re-washed and stored appropriately Please note: excellent work with w/r/s of equipment and air-drying! Keep up the good work!

General Comment. 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed food employee bare hand contact lettuce on front line. CDI- Lettuce was voluntarily discarded.

General Comment. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored over ready-to-eat foods. CDI-Storage order was rearranged.

Repeat Violation-Full Points(3)- 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishwashing machine providing chlorine sanitizer at 0 ppm. Sanitizer bucket was empty. CDI- Supervisor changed out bucket and chlorine sanitizer reached correct concentration. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine in need of cleaning.

Repeat Violation-1.5 pts- 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 tuna salad cooling at a rate of 0.05, required cooling rate is 0.10. Tuna salad was prepared this morning at 9:47 am. CDI- Tuna salad was moved to freezer to rapidly cool. *Points not escalated due to improvement from last inspection*

Repeat Violation-Full Points(3)- 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken at steam table holding at 119F. CDI- Chicken was reheated to 168F.

Repeat Violation-0.5pts- 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 tuna salad and guacomela cooling inside walk in cooler covered up. CDI- Items were uncovered.

General Comment. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. On front line, underneath toaster, observed metal pans wet nesting.

5-205.11 Handsinks may only be used for handwashing.-Pf Observed hot coffee poured into handsink. CDI - Employee rinsed coffee out of handsink. EHS educated on using handsinks for handwashing only.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishwashing machine providing chlorine sanitizer at 0 ppm. Facility is able to use quat sanitizer and hot water at 3 comp. sink. Verification required within 10 days of inspection.

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 pico de gallo cooling on make line at 53F & 48F. Observed tomatoes cooling on make line at 54F. Product had no change in temperature in 41 minutes. CDI - Employee pulled all items to freezer to cool rapidly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potato soup, chicken pot pie, and sauerkraut holding below 135F on the steam table. CDI - Chicken pot pie and sauerkraut were reheated to 165F or above. Potato soup was replaced with new batch reheated from commercial package at 200F. 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 pico de gallo and tomatoes cooling in open air prep unit not manufactured for cooling. Observed items in walk in cooling in densely packed containers with lids on. CDI - Items in prep unit were moved to freezer to rapidly cool. All lids were removed from metal pans to let prepped products cool rapidly.

3-401.13 Plant Food Cooking for Hot Holding - PF Observed mushrooms cooked to 113F. CDI - Employee reheated mushrooms in microwave to 170F.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C Observed tongs, ladles, and other kitchen utensils stored with food contact surface up. EHS educated dishwash employee on storing utensils inverted moving forward.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed floor of walk in cooler and freezer in need of cleaning. Increase cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sauce bowls, squeeze bottle tops, and plastic containers stored in clean area with food residue and debris. Observed food slicer stored in clean on prep table with food residue and debris. CDI - Removed all items for rewash.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs in steam well holding at 122F. PIC stated they were placed in steam well 30 min prior. CDI - Employee reheated meatballs to 165F or above. Observed grilled chicken holding at 122F at steam well. CDI - PIC discarded pieces of chicken holding below 135F. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pepperjack cheese, shredded lettuce, tuna salad, pre-made salad, and ham, shredded cheese, and boiled eggs holding between 42-45F. Items were allowed cool in cold holding units. Corrective action may be taken next inspection for items above 41F. Observed portioned cups of salsa and fruit dip, cooked pasta, and lettuce at make line holding above 45F. CDI - PIC voluntarily discarded items. Observed lettuce holding above 45F at the salad bar. CDI - PIC voluntarily discarded and replaced with lettuce at 40F. REPEAT. Verification within 10 days of inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed sauce cups stacked wet in utensil area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT VIOLATION. Observed meatball in temperature danger zone at the hot holding well on the prep line. Refer to temperature chart. CDI - educated PIC Corey, about proper hot holding temperatures. Pulled product to microwave to reheat to 170F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product throughout facility in the temperature danger zone. Refer to temperature chart. CDI - pulled all product to walkin cooler to rapidly cool. All product is at proper temperature. Educated PIC and food employees to prepare, cool in walkin cooler uncovered, use thermometer to verify temperature, then cold hold. Cold holding equipment is not meant for cooling. Prevent overstacking in the containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly land on prepared wraps. CDI - discarded wraps. Advised to have fly tape in facility underneath and behind equipment (to prevent contamination) to help control pests.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed the handle of the tongs stored in the muffins. CDI - relocated tongs to containers to keep the tongs out of the food. Educated to prevent cross contamination from in use utensils.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broccoli soup in the temperature danger zone. Refer to temperature chart. CDI - educated to use thermometers more often. Food employee reheated in the microwave to proper temperature to hold at 135F and above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION Observed product in the ice bath prep unit in the temperature danger zone. Refer to temperature chart. CDI - educated to prevent overstacking in each individual container. Removed excess product to cool down in walkin cooler. VR

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working container of olive oil not labeled. CDI - PIC labeled container.

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. REPEAT VIOLATION. Observed quat sanitizer buckets below 200 ppm. CDI - refilled buckets to proper concentration. Reminded to fill up bucket with wiping cloth in bucket to hold at an equilibrium, not filling up bucket then put in the dry wiping cloth; dry wiping cloth will quickly reduce the concentration.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed build up of food debris in reach in gaskets. Advised to keep clean.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. REPEAT VIOLATION. Observed grout missing in between tiles throughout the kitchen. Advised to repair. 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 tile broken in the dry storage at the floor to wall joint. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed food debris on floor in the dry storage area. Advised to keep clean.

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 dish washer not washing hands between handling dirty items and sanitized items. Dish washer was handling sanitized trays, non-food contact surfaces. CDI - stopped food employee and PIC to educated when to wash hands before dish washer began to touch food contact surfaces.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature throughout facility. Refer to temperature chart. CDI - educated to not overstack product. Educated to not store in cold holding until properly cooled down to 45F and below. PIC removed excess product that is over stacked. PIC pulled product from buffet to properly cool down in walkin cooler. Food employees understand to not overstack and proper cooling methods.

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 REPEAT VIOLATION. Observed product out of temperature. Refer to temperature chart. All product that is prepared such as lettuce, tomato, and deli slices must be cooled down rapidly before going into cold holding. CDI - educated about proper cooling methods. Gave facility cooling chart. Educated to leave products uncovered in the walkin cooler or freezer to rapidly cool down. All product has been cooled down to proper temperature. Do not use reach in, prep units, or buffet to cool product, these areas are for cold holding only.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in the prep area. Observed ants in the dishpit. Advised to keep facility free from pests. Facility will be switching to Sterotech pest control.

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. Observed quat sanitizer bucket at 100 ppm. Advised to refill buckets more often. Soak wiping cloth in the sanitizer before storing the bucket.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single service cup lips not protected from contamination. CDI - educated to leave plastic wrapping on the cups to protect the cups from contamination.

4-501.11 Maintain equipment in good repair. Observed reach in unit gasket torn away from reach in door. Advised to repair.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed reach in unit gasket dirty with build up. Advised to clean.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing inbetween tiles in the back prep line, thus creating a floor that is not easily cleanable. Observed food debris stuck inbetween tiles. Advised to replace grout.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food handling dirty dishes container, then move to sanitize prep boards, then switch tasks to handle the hot holding products. CDI - advise to switch gloves when switching tasks.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed seafood gumbo not meeting the time/temperature criteria for reheating. 3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F if food is to be hot held until service. -P Observed chicken chili, chili, and other products not meeting the time/temperature criteria for reheating. Please refer to temperature chart. CDI - educated about proper reheating parameters and methods. Pulled products from the wells and reheated properly in the microwaves. to over 200F.

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 one container of cut melon without a date label on it. CDI - educated about date marking on the product. Placed a label on the product.

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 REPEAT VIOLATION. Observed multiple products in the walkin cooler cooling with the lid covering the product. Refer to temperature chart. CDI - advised to leave the lid off of the product to allow rapid cooling of the product.

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. Observed wiping cloth not stored in the sanitizer solution. CDI - PIC placed the rag in the solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked above 3 compartment sink.

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. REPEAT VIOLATION. Observed missing tile in the dish pit. Advised to replace tile.

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 dishwasher handle soiled equipment then move to organize the clean equipment without washing hands. CDI - educated about when to wash hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one of the two soap dispensers in the mens bathroom empty. CDI - provided soap to the soap dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed one product, arugula at the buffet, overstacked. CDI - educated about being aware of the chill line in containers to prevent overstacking. Removed excess product from the container; product at proper temperautre.

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 ham cooling down in the walkin cooler in a container with the lid covered. CDI - educated that leaving the container lid off will facilitate faster cooling of the product. Removed the lid.

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 tile in the dishpit broken. Advised to fix tile to prevent water damage to facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut cantaloupe and salsa in low reach in cooler below registers to be above 45 F (See temp chart). CDI- Items were taken to walk in cooler for rapid cool down.

4-501.11 Maintain equipment in good repair. Observed low reach in cooler below registers to have an internal temperature above 45 F (see temp chart). Ice build up present in unit. CDI- PIC unplugged unit to allow for defrost. All TCS foods were removed from unit and EHS instructed to discontinue storage of TCS foods until unit is repaired and capable of maintaining 45 F or below. Return Visit (VR) required.

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 cooked noodles in a prep cooler that was out of temperature and potato salad at the salad bar out of temperature; I advised that all items need to be cooled down in the walkin cooler before being placed onto the prep line for cold holding. I also warned PIC that prep coolers are for holding food and are not the best for cooling. CDI - brought the products to the walkin cooler to cool down; educated about cooling methods before placing product on cold holding.

3-307.11 Protect food from miscellaneous sources of contamination not specifically noted by code. Observed that facility uses a powerdrill and a powerdrill attachment to mix sauces and product. Advised to use some sort of a protection barrier for the product from the miscellaneous contamination that the powerdrill brings (powerdrill is not being washed, rinsed, or sanitized, and the powerdrill has lubricants that can splash into food).

4-601.11(A) 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice machine collecting mold in need of cleaning. CDI ice machine cleaned during inspection.

4-501.12 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting boards.

he (general comment) 4-601.11 (C ) 4-602.13 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 buildup in need of cleaning. (behind conveyor broiler)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed microbial build up on interior of ice machine. Also observed build up on soda nozzles. CDI-all items cleaned

4-502.11(A) Maintain utensils in good repair. Observed stained and gouged cutting boards being used at front prep lines. PIC stated that they are due for resurfacing in the next month.

Hand sinks shall be equipped with hand drying equipment. (6-301.12) Observed front hand sink without paper towels. CDI-towels provded.

Sanitizer shall be at correct concentration. (4-501.114) Observed a bucket of quat sanitizer measuring 0ppm on test strip. CDI-sanitizer remade to proper concentration.

Non food contact surfaces shall be clean to sight and touch (4-601.11) Observed build up on dish racks used in dish machine.

Properly reheat foods for hot holding (3-403.11) Observed three pans of broccoli cheese soup reheated from hermetically sealed, commercially processed frozen bags on hot well below 135F. PIC stated that soup had been placed on hot well a couple minutes prior. CDI-soup reheated to above 135F according to 3-403.11 (C) for commercially processed hermetically sealed food.

Use proper cooling methods. (3-501.15) Observed cooked noodles cooling in deep pans. Noodles reached proper cooling parameters. CDI-noodles divided into shallow pans.

Properly air dry utensils. (4-901.11) Observed large amount of pans stacked wet.

Food contact surfaces shall be clean to sight and touch. Observed microbial build up on ice machine. CDI-cleaning started.

Properly cool foods. Observed just cut tomatoes put into cold hold prep cooler. Tomatoes were being used to assemble sandwiches for catering. Cool tomatoes in walk in cooler to at least 45F before putting into prep cooler or into sandwiches for catering to avoid being out of temperature for too long.