NIKOS GRILL

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 cans of olives being stored with other cans that were not damaged or dented. -CDI- Cans were removed. (1 pt)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed accumulation of debris build up on wire racks used for drying/storing clean dishes. Increase cleaning frequency. (0 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 coleslaw that was prepared at ambient temperature cooling at 53F in a 3 door RIC adjacent to the 3 compartment sink. After an hour of cooling there was no change in temperature. Also observed prepared salad cooling in a RIC by the canned goods at 43F. After an hour there was no change in temperature. Coleslaw and salad were not cooling correctly. -CDI- PIC placed the coleslaw in a shallow container to allow proper cooling. (1.5 pts) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 coleslaw cooling in a large deep plastic container with no change in temperature after an hour. Also observed prepared salad cooling in a large plastic container with the lid on with no change in temperature after an hour. REPEAT*** (1 pt) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in chlorine sanitizer solution at less than 50ppm. -CDI- PIC replaced the old solution with new solution at 50ppm. REPEAT*** (1 pt)

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed ranch dressing being held using TPHC in a squirt bottle in the opentop refrigerator and was not provided with a time stamp for discard. CDI - PIC time stamped bottle. EHS discussed possibility of holding it using the 6 hour TPHC as the ranch bottle is always in the opentop refrigerator and the business currently operates for 5 hours (10am-3pm). Ranch was observed at 44F at the time of the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a white plastic container of sliced lettuce in the RIC at the prepline. PIC stated the lettuce was prepared at 11am and placed into the RIC as a backup for the opentop. The container of sliced lettuce was observed cooling at a rate of 0.0 degrees/hour, as the RIC is designed to maintain temperature and not cool items down. Prepline RIC is constantly opened and closed during peak lunch times which does not allow for proper air flow around the product. REPEAT. CDI - Moved to back kitchen RIF for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer concentration in the wiping cloth bucket to be 10ppm. REPEAT. CDI - PIC remade solution and was observed at 100ppm.

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 with no change in temperature. Items were found cooling in plastic container in RIC. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and separated items into smaller containers to facilitate rapid cooling. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in chlorine sanitizer concentration less than 10ppm. -CDI- PIC corrected amount to 100ppm. **REPEAT** -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in RI unit above 41F. Refer to temperature chart. Observed ambient air of unit at 41F on top of unit and 47F in middle section of unit. -CDI- PIC voluntarily discarded of items above 41F. Repair person arrived at time of visit and unit had lowered to 46F at end of visit. **3 DAY VERIFICATION REQUIRED** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed cut tomatoes and lettuce and pasta salad prepared today cooling at low rates. Items were found cooling in RICs with lids/plastic wraps and in plastic containers. -CDI- EHS educated PIC on proper cooling methods and PIC removed plastic covering to facilitate rapid cooling. **REPEAT** -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in 10 and 0ppm chlorine sanitizer. -CDI- PIC replenished supply to 100ppm chlorine sanitizer. **REPEAT** -0.5-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- Observed no written procedures for housemade ranch (containing buttermilk) being held on time. -CDI- EHS assisted PIC with filling out TPHC form. -1.5- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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, shredded lettuce, housemade salads, bean salad and other items prepared today cooling at low cooling rates with lids, stacked on top of each other and filled to the top. -CDI- EHS educated PIC on proper cooling methods and PIC vented lids and unstacked items to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in 0ppm chlorine sanitizer. -CDI- PIC replenished supply to 100ppm chlorine sanitizer. -0-

6-301.14 Post a handwash sign at each handsink. Observed bathrooms without handwashing sign present. Given during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch dressing containing buttermilk left out on the countertop holding a temperature of 70F. CDI- Ranch was discarded. Spoke to manager about placing ranch on time as a public health control. Email sent including TPHC form. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths out on countertops during the inspection. Ensure that wet wiping cloths are making it back to sanitizer 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 chicken salad and club sandwich deli meats prepped earlier tightly wrapped. CDI: EHS discussed with PIC on different cooling methods and items discussed were vented during inspection. -0.5- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed torn gasket of prep reach in unit at the cook line. REPEAT VIOLATION -1-

4-501.11 Maintain equipment in good repair. Observed several torn gaskets of prep reach ins on cook line. Recommend to replace. -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed hot water handle leaking water at the 3 comp sink. Recommend to repair/replace. -0-

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 tuna salad (4/6) and potato salad (4/7) dated past 7 days in the flip top unit. CDI: voluntarily discarded. REPEAT VIOLATION -3-

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 does not have a written cleanup procedure for vomit and diarrhea when asked upon. REPEAT VIOLATION -0.5-

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. 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 cole slaw cooling that does not meet the cooling rates. CDI: cole moved to the reach in freezer to quicken the cooling process. -1.5-

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 a container of pasta salad and container of chicken salad in the flip top dated as 2/10 and 2/8. Ensure TCS food dated past 7 days are discarded. CDI: PIC voluntarily discarded -1.5-

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 several TCS foods prepped this morning cooling in the reach in tightly closed. CDI: items were vented. -0-

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility with no written cleanup plan procedures of vomit and diarrheal events. EHS has emailed PIC a copy of a cleanup plan. -0-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup near the ice chute. -1.5-

4-501.11 Maintain equipment in good repair. Observed 3 door prep unit and reach in fridge gaskets in need of replacement. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked pasta, boiled potatoes, and cole slaw with no date labels. CDI: PIC date marked TCS food items. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottle on prep table with no label. CDI: spray bottle labeled. No points due to all other chemical spray bottles are labeled. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans on shelf wet stacked. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wiping cloths stored on counters in-between use. CDI- cloths were placed in sanitizing solution. REPEAT (half point due to improvements)

4-501.11 Maintain equipment in good repair. Observed torn gaskets on refrigerator across from 3-comp sink and refrigerator in back of facility.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew on top interior of ice machine. PIC will have someone clean it.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloths stored on counters iinstead of in sanitizing containers in-between use. CDI- cloths were stored in sanitizing containers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exteror of fryers and grill in kitchen area. Clean refrigeration doors 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. Clean floors under equipmet and corners in kitchen area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers above 3-comp sink stacked wet. CDI- containers were seperated and allowed to air dry.

4-501.11 Maintain equipment in good repair. Observed torn gasket on door of refrigerator across from 3-comp sink (need replacing).

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 a container of tuna salad that had no change in cooling in 13 minutes time. PIC stated that the tuna was made this morning around 11am. CDI- Tuna was placed in a shallow pan (uncovered) and allowed to further chill.

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 sausage patties cooling in deep containers. Tuna salad was completely covered. CDI- both items were placed in a shallow pan (uncovered) and allowed to further chill.

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 salad cooling in deep, plastic container. CDI- Chicken salad was placed in shallow pan in refrigerator and allowed to chill.

3-501.12 Potentially Hazardous Food (Time/Temperature Control for Safety Food), Slacking - C Observed potatoes for french fries that were slacking but no longer frozen. Bag of potatoes were being held at room temperature. CDI- bag of fries were discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp, wiping clothes on food prep surfaces in-between use. CDI- cloths were stored in sanitizing solution. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of diced ham that was 42 F. CDI- Container was placed in cooler and allowed to chill.

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 sliced tomatoes, chicken tenders, and other item in coolers that were dated for 8/27 when PIC stated they were made today. CDI- Items were discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloths that were not stored in sanitizing solution in-between use. CDI- Cloths were stored in sanitizing solution.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed cantaloupes and other fruits stored above containers of cooked bacon and other ready-to-eat foods. CDI- items were reversed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some TCS foods that were reading 43 F. CDI- Management used ice to help chill items to 41 F.

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 containers of provolone cheese, boiled eggs, and sliced chicken that were dated for 2/11. Management stated that that was the incorrect date. CDI- Correct date was placed on food product.

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 as tighly covered, deep container of sausage patties cooling in the refrigerator. CDI- Management placed patties into a shallow, uncovered pan and allowed them to continue cooling.

2-303.11 Prohibition-Jewelry - C Observed a food employee wearing a watch while preparing food. CDI- watch was removed.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer with minor food build up on food contact serfases, stored as clean. CDI, slicer taken down to clean.

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 coleslaw cooling in tightly covered containers in reach in cooler. CDI, coleslaw uncovered.

4-501.11 Maintain equipment in good repair. Observed gaskets at reach in cooler split or torn. ( coolers near dry storage)

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handle ready to eat foods directly after handling raw shelled eggs, without washing hands. Food employee changed gloves, but did not wash hands. CDI, food employee corrected by instruction and washed hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes stored above ready to eat potatoes. CDI, items reversed.

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 creamers such as half and half milk on time. PIC stated items were on time. TPHC procedures were not produced. Items were not labeled with beginning and end times. CDI, procedures written, items marked.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemicals such as soap, and wood stain stored above paper towels, and toilet paper in storage closet. CDI, chemicals stored under paper products.

2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; P Observed food employee handle ready to eat foods such as cheese and bread directly after handling raw beef. CDI, employee corrected by instruction, food employee washed hands. Spoke to PIC about procedure in place.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can opener with dried food residue. CDI, can opener taken to 3 comp sink for cleaning.

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 large tightly sealed containers of lettuce in reach in coolers cooling. Lettuce was placed in containers to cool at 1030 am. CDI, lettuce was mixed with ice to rapidly cool to 45F. /

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counters, not in sanitizer.

NO POINTS DEDUCTED 4-501.11 Maintain equipment in good repair. Observed small crack in lid for bulk sugar in need of replacing.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (between cooking equipment)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed floor underneath cooking equipment collecting debris).

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet wiping clothes stored on prep tables and equipment throughout.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (observed misc storage boxes stored directly on floor underneath shelving in back kitchen area, store above ground to facilitate cleaning).

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 large sealed container of cut lettuce stored inside stand-up cooler measuring 53F; CDI cut lettuce transferred into shallow pans uncovered in same unit. Observed approved temp drop in 30 minutes.

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

NO POINTS DEDUCTED 4-501.11 Maintain equipment in good repair. Observed split/torn gaskets on reach-in cooler doors in need of replacing

NO POINTS DEDUCTED 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (handles on bulk dry food bins).

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 numerous chef salads prepared and cooled inside reach-in coolers and prep coolers stored in sealed plastic clam shell containers; preventing air flow over products due to space restrictions. 4-301.11 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility needs to designate one cooler just for cooling down prepared salads.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in dirty bins that need to stay in wash rotation.

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

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cole slaw, and salad that was prepped less than 1 hour before inspection, tightly covered with lids. CDI: Items vented. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed gaskets on prep cooler damaged.

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 watermelon and ham cut this morning tightly wrapped in cooler. CDI: Items vented.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet cloths used for wiping off counters and utensils throughout facility. Wet cloths shall be kept in sanitizer between uses.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger patties stored in sliding upright fridge above grilled mushrooms. CDI: mushrooms relocated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut lettuce in plastic tub with tightly closed lid cooling from being prepped earlier. CDI: PIC "iced down" lettuce with cold water.

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

4-501.11 Maintain equipment in good repair. Observed dammaged 3 door fridge on bottom. PIC stated that part has been ordered but has not come in. Observed torn gasket on door to 3 door freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed slicer w/dried debris. CDI- slicer cleaned while on site.

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 large quantity of chicken salad dated today. Chicken said to be cooked previous day. Date mark foods with the earliest date of preparation of any TCS ingredient. CDI- discussion with PIC

| 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 foods cooling that were tightly coveredor enclosed. Repeat

4-501.11 Maintain equipment in good repair. Observed splitting door gaskets in one prep cooler.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Chlorine sanitizer in one spray bottle at 0ppm. CDI- Operator's daughter corrected.

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 . Containers of lettuce in prep cooler being cooled and large container of lettuce in glass door cooler tightly covered during cooling process. CDI- methods corrected.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Container of in use seasonings, dry mixes, and sauces not labeled per the rule. CDI- verbal correction provided to Dimitra Galatas.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Ensure that all food contact surfaces are cleaned and sanitized; Observed tea container at self service drink station collecting mold debris on nozzle attachment. CDI nozzle removed and properly washed, rinsed and sanitized.

(general comment)3-304.12 In-Use Utensils, Between-Use Storage; Observed tongs stored hanging on handle of oven door; which is not a easily cleaned surface. CDI tongs properly stored on clean surface.

(general comment)4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed surfaces of cooking equipment collecting debris in need of cleaning.