MECK COUNTY JAIL NORTH FOODSVC

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed multiple TCS foods holding above 41F in WIC. See temperature chart. CDI- PIC voluntarily discarded items. REPEAT 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed several opened bags of shredded lettuce with no date marks. CDI- PIC voluntarily discarded. REPEAT *Points remain the same due to less items out of compliance from previous inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed scrambled eggs and sausage cooked this morning cooling in WIC tightly covered with Saran Wrap. CDI- EHS educated PIC on proper cooling methods. Foods uncovered to allow for rapid cooling. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies/gnats around dishwasher and mop sink area. Ensure there is no presence of pests in facility. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food service equipment in need of cleaning throughout facility. Observed buildup on some speed racks in need of cleaning. REPEAT

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, walls, and ceilings in need of cleaning throughout facility. Heavy buildup on ceilings throughout and cleaning needed in WIC and WIFs. REPEAT

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed a speed rack of pizza in the middle WIC with black and white mold growing on them. CDI- PIC discarded items at the time of inspection right away. -1 pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed two speed racks of taco pans in the middle WIC dated 4/27, temperatures measured above 41F. CDI- PIC volunteer to discard items at the time of inspection. -1.5 pts- 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 .

REPEAT 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). - Observed a speed rack of baked beans in WIF and a speed rack of pizza in the middle WIC without date marking. CDI- PIC volunteer to discard items at the time of inspection. Ensure to label date when keep longer than 24 hours. -1.5 pts- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 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. - Observed pans of food items (bake bean, sloppy Jo, pasta sauces) trying to cool on speed racks in WIC, pans are placed very tight and close to each other, right on top of each other in thick 4” pans, little to no room for air circulation in between pans top and bottom. Foods were not quickly cool, temperatures were not dropping quickly enough for time/temperature allowed. CDI- PIC spread pans/items out on another speed racks and let them cool quickly. Ensure to utilize the proper cooling methods to quickly cooling food when all possible. -1 pts-

General Comment: 6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed drain flies in the kitchen near dishwasher and at the three compartment sinks in the back near apple WIC/back office. -0 pts-

General Comment: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.- Observed crates of breads stored on the floor in the back near receiving entrance. Ensure to keep/store all food items at least 6 inches above the floor at anytime. -0 pts-

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.- Observed soiled prep counters/tables and sinks (including hand washing sinks) throughout the facility. Items left soiled in the prep sink after production completed, and staff are leaving a shift for the day. Cleaning needed and keep clean. Keep all food areas/non food contact surfaces clean and stay clean when not supposed to be in used.- 1 pts-

General Comment: 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 flooring throughout the facility including the WIC and WIF need cleaning and keep trash of old wrappers away. Keep clean. -0 pts-

REPEAT 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed personal items (juice, water packages, to go containers, cups, cheese) on a shelf in the back cooler without labeling to designated the area for employees. Ensure to keep employees and residents’s food items separately and appropriately to prevent any cross contamination at anytime. -1 pts-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed according to PIC, stack of clean pans and trays on speed racks, several of them still have food debris on the pans and around corner of sheet pans. Ensure to clean items and put away clean to sight and touch. CDI- Dirty items sent back to dishwasher to clean again. -1.5 pts- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

General Comment: 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). - Observed several pans of potatoes on one speed rack in WIF without date marking. CDI- PIC discards items at the time of inspection. -0 pts- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 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. - Observed pans of food items (bake bean, sloppy Jo, mashed potatoes) trying to cool on speed racks in WIC and WIF, pans are placed very tight and close to each other, right on top of each other in tick 4” pans, little to no room for air circulation between. Foods were not quickly cool, temperatures were not dropping quickly enough for time/temperature allowed. CDI- PIC spread pans/items out on another speed racks and let them cool quickly. PIC and EHS discussed in detail of proper cooling methods at the time of inspection. -0.5 pts-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.- Observed boxes of single use articles stored mix and match with construction equipment/ personnel items and food on the shelves and on top of prep tables. Each appropriate items shall be stored clean and clearly separate to prevent any contamination at anytime. -0.5 pts-

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.- Observed food debris on prep counters in dry storage, roller carts, prep tables and sinks throughout the facility. Items were left soiled after production hours. Detail cleaning needed and keep clean after use each times and every time. Keep all food areas/non food contact surfaces clean after used. Observed soiled hand washing sink at the basin in need of cleaning and keep clean- 1 pts- NOTE: Observed soiled mixers (old and not in use), need cleaning and protected. Keep clean.

REPEAT 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed personal items (V8 juice can package, to go containers and cups) on a tray next to resident food in one of the WIC near WIF. Ensure to have designated area for employees belonging, store appropriately to prevent any cross contamination at anytime. -1 pts-

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: 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. -Observed pans of bake beans on speed racks in WIF holding temperature at 90F-110F. According to data sheet that staff wrote down at 8:05 am = temp at 198F and at 10:05 am = temp at 108F. At 2:00 pm, items are measured way above 41F. CDI- PIC volunteer to discard all beans at the time of inspection. -1.5 pts-

General Comment: 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: 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. - Observed pans of food items trying to cool on speed racks in WIC and WIC, pans are placed very tight and close to each other top and bottom, showing condensation. Foods were not quickly cool that way. Some of food items did not meet the time/temperature allowed. CDI- PIC spread pans/items out and let them cool quickly. PIC and EHS discussed in detail of proper cooling methods at the time of inspection. -0 pts-

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed drain flies in the facility. -1 pts-

General Comment: 4-501.11 Maintain equipment in good repair. Observed 3 blast chillers out of four total are not working. One WIC FS-34 and Dishwasher machine in the back hall are currently out of order. Keep all equipment in good repair. -0 pts-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. -Observed hot water at 3 compartments reading at 95F. Ensure to provide at least 110F at anytime. VERIFICATION NEEDED within 10 days (8/2/25). -0.5 pts-

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.- Observed soiled food prep counters, tables and sinks throughout the facility after production hours. Detail cleaning needed and keep clean after productions each and every time. Keep all food areas/non food contact surfaces clean after used. - 1 pts-

General Comment: 5-103.12 Provide water under pressure to all fixtures.-Pf. - Observed hot water pressure cut off at 3 compartment sinks during the time that dish machine was running. When the dishwasher stop, the water came back. Repair needed, keep adequate water pressure at all fixtures at all times. -0 pts- VERIFICATION NEEDED within 10 days (8/2/25).

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed employee’s bag of bread, foods and lunch bag stored on shelving and a black roller cart spreading out along the bread/apple WIC in the back. Ensure to have designated area for employees belonging to prevent any possible cross contamination. -0.5 pts-

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. - Observed soiled looking metal pans stored on clean shelves in front of ovens. Some pans stored upside down, and other stored upward. Observed pans stored on food prep sinks here and there. Better cleaning needed, and store items where they belong per proper storage. All food equipment/items shall be clean to sight and touch after each cleaning. CDI- Items sent to be washed, rinsed and sanitized. No points escalated at this time. -1.5 pts-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed soap cleaner container store in the mix of metal pans and sheet trays under prep table. Observed red sanitizer bucket store in/on top of metal pan on shelving. CDI- items remove and store in the appropriate place at the time of inspection. -0 pts-

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.- Observed soiled food prep counters and sinks throughout the facility after the production and cleaning was already done. Keep all food areas/non food contact surfaces clean and keep clean after cleaning/used. -0.5 pts-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. - Observed dry food residues on blender mixer attachment, and around a bowl surface, stored as cleaned after last used. Better cleaning needed. Keep all items clean to sight and touch after cleaning each time. CDI- Items removed to be washed, rinsed and sanitized at the time of inspection. -1.5 pts-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. -Observed a whole speed rack of stuffing in WIF without labels/date marks when was made, cool or kept frozen. CDI- PIC volunteers to discard the items at the time of inspection. -0 pts-

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 soiled food prep counters and sinks throughout the facility after the production and cleaning was already done. Keep all food areas/non food contact surfaces clean and keep clean after used. -0 pts-

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed drain flies in the facility. According to PIC, pest control spray once a month. -0 pts-

3-302.15 Wash fruits and vegetables prior to use.- Observed washed apples with sticker on. According to staff and label on the cart, apples were washed and ready for consumption. Ensure to take all the stickers off items and wash properly and throughly. -0.5 pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed cleaned, wet stacking of metal pans on the shelf. Ensure to air dry all equipment/utensils after proper cleaning and stored as cleaned. -0.5 pts-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.- Observed employee’s bottle water, and empty cup of water stored on same shelving of clean food containers. CDI- Items removed/discarded at the time of inspection. Ensure to have designated area for employees drinks to prevent any possible cross contamination. -0 pts-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed water collected in a big pot for baking mix covered with a large plastic bag. The bag was soaking in the water while storing. CDI- Staff removed a bag and fixed the issue at the time of inspection. -1.5 pts-

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf. Observed staff is hand washing baking equipment after finishing a baking task at the prep sink. CDI- EHS and PIC discussed the situation and process at the time of inspection. All equipment and utensils shall be washed, rinsed and sanitized at the 3 compartment sink or a dishwasher. -0 pts-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies in the area of the 3 compartment sinks. -1 pts-

4-501.11 Maintain equipment in good repair. Observed blast chiller last one to the right may not working properly while foods are in trying to cool. PIC took foods out and put in WIF to cool at the time of inspection. Monitoring and ensuring equipment is working properly before putting foods in to cool -0.5 pts-

5-205.15 Maintain a plumbing system in good repair. Observed hand sink near the cookers, cold side faucet is not working. Need repair. -0 pts-

REPEAT 3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed noodles pans on speed rack in WIC. Noodles look adulterated and seem to have microbial growth on them. CDI- PIC discarded items at the time of inspection. -2 pts-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed dry food debris on a slicer and strainer stored and covered with plastic bag as clean. CDI- PIC took to wash, rinse and sanitize at the time of inspection. -0 pts-

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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. Observed a speed rack on cooked noodles in WIC dated 6/29/23. PIC stated noodles were made and froze on that day, then thowed for serving two day ago. Date marking discussed with PIC at the time of inspection. CDI- Items discarded. No point escalating at this time. -1.5 pts-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed spoiled packages of slice turkey, a bag of shredded lettuce, 3-4 pans of baked bean in WIC. CDI- PIC volunteer to discard all item at the time of inspection. -1 pts-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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. Observed an opened big package of ham dated 5/6 in WIC. CDI- PIC volunteer to discard item. -1.5 pts-

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 without the vomiting/diarrheal clean up procedures. CDI- Vomit or Diarrhea cleanup Poster provided at the time of inspection. -0 pts-

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. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. Observed employee washed hands and turn off the faucet knobs with bare hands. Then proceed to complete with the paperwork. CDI- proper hand washing procedure discussed with PIC when preparing food. Hands washing signs provided at the time of inspection. -0 pts-

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no soap available at one of the hand washing sink and no paper towels available at the other hand washing sink. ENSURE TO PROVIDE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIME. CDI- Soap and paper towels provided at the time of inspection. -1 pts-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer solution at the 3 compartments sink with the concentration of 0.00 ppm at the time of inspection. CDI- PIC corrected the concentration and will ensure it maintains the correct strength when using to sanitize dishes. 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed 1 high temp dishwasher machine is not working properly and the temperature measure below 160F minimum required. Observed the other high temp dishwasher machine is currently out of order (VERIFICATION NEEDED WITHIN 3 DAYS- 3/23/2023) PIC will contact the company to fix the issues and will notify EHS with updates. At the meantime, All dishes will be hand wash, rinse, sanitize at 3 comp sinks. Also PIC will discuss with the central jail, if all dirty dishes can be washed there before send back to this facility. -1.5 pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans on the speed rack near the 3 compartments sink. Need to air dry them before stacking them up. -0.5 pts-

4-501.11 Maintain equipment in good repair. Observed 3 blast chillers and 2 high temp dishwashers are out of order right now. At the current time, the facility is only using one blast chiller and utilize the WIF to help cooling foods. Dishwashers will be fixed ASAP. -0 pts-

REPEAT 4-501.11 Maintain equipment in good repair. Observed numerous prep sinks throughout kitchen with broken seams and in need of repair. (Note) points half due to improvement.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed crumbs collecting in bottom of stand-up freezer in need of cleaning. (Note) points at half due to improvement.

REPEAT 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 tiles throughout kitchen on floors, walls damaged / chipped in need of repair.

NO POINTS DEDUCTED 3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed bags of sugar / dry food products stored inside open bags in dry storage room; CDI all dry food bags / containers sealed during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet in main kitchen area.

4-501.11 Maintain equipment in good repair. Observed numerous metal pans having broken corners in need of replacing; (surfaces that are damaged creating surfaces that become un-cleanable.

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 shelving inside walk-in coolers having accumulated debris in need of detailed cleaning; Observed air-curtains at all walk-in coolers having build-up on surfaces in need of general cleaning.

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 vents throughout kitchen in need of cleaning; Half walls in kitchens having damaged and chipped tiles throughout in need of repair.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet in ODR kitchen; (note) points are half due to improvement.

REPEAT 4-202.11 Multiuse 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 numerous prep sinks throughout main kitchen having open seams and chips and areas that not easily cleaned due to damage.

REPEAT 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed heavy debris (grease) build-up on backside of fryers and grills inside ODR kitchen; heavy cleaning and detailed cleaning needed.

REPEAT 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 vents throughout main kitchen having build-up in need of general cleaning. (Note) points kept at half due to improvement.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed extreme amount of fruit flies around dirty dish pit in need of immediate remedy. according to staff management for Aramark all dirty dishes from Jail Central downtown is coming back to Jail north for a few staff to wash daily and staff are not able to keep up with the amount that is sent. The speed racks of dirty dishes are placed on the loading dock of jail central and await pick-up from food delivery crew of Jail north; in that time frame pans, and racks are getting infested with insects / fruit flies in this case and brought into the kitchen of jail north.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet in kitchen area in need of proper storing to allow air drying. (note) points kept at half due to improvement,

REPEAT 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. Non-FOOD CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusty footings of large stand mixers in need of repair. 4-202.11 Multiuse 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 prep sinks throughout having pits and busted seems in need of repair.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed inside surfaces of reach-in freezer units collecting debris in need of general cleaning. (note) points kept at half due to improvement.

REPEAT / NO POINTS DEDUCTED 5-202.14 Prevent backflow or back siphon prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed back flow devices needed on several points of water access in kitchen. (management stated that they are still in process of ordering all that is needed before install) (note) GC due to no points of access were in use and process to install is in the works.

REPEAT 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 vents throughout in need of general cleaning. Observed busted corners on tile half-walls throughout kitchen in need of repair. (note) half points taken due to improvement

NO POINTS DEDUCTED 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from hand sink inside refrigerated kitchen. CDI paper towels provided during inspection. (NOTE) points not taken due to volume of hand sinks in compliance.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous metal pans stored clean throughout with food debris stuck to surfaces. CDI pans pulled and placed into dirty dish pit.

NO POINTS DEDUCTED 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 sloppy joe meat sauce date marked with date labeling of 11/10/21 expiring prior to date of inspection. CDI discarded by management during inspection / education given.

NO POINTS DEDUCTED 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked wet at bistro, CDI containers stacked properly / allowed to air dry. Education given.

NO POINTS DEDUCTED 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service lids unprotected / busted package inside back loading / storage area.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed prep sink near walk-in coolers having busted seams in need of repair / replacing; Observed broken plastic lids in need of replacing in dry storage room in (retherm kitchen). 4-501.11 Maintain equipment in good repair. Observed rusty stand mixers in main kitchen in need of resurfacing / replacing; Observed prep tables throughout having holes and voids on surfaces in need of repair; Observed rusty shelves inside refrigerated kitchen in need of removal; Observed damaged metal dirty dish pit tray return in (retherm kitchen) in need of replacing; Observed damaged plumbing on hand washing sink in bistro (leaking) in need of repair.

NO POINTS DEDUCTED 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 storage shelves in bakery cooler having build-up (food debris / mold) in need of general cleaning.

5-202.14 Prevent backflow or back siphon prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed backflow devices not installed on several water hose attachments used to clean kettles / clean can wash; education given.

REPEAT 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 vents throughout kitchen in need of general cleaning; Observed surfaces of all doors in need of cleaning around handles. 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 rusty vents throughout kitchen in need of repair; Observed rusty door frames in kitchen area in need of repair.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal containers stored clean with large amounts of old food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit to be properly washed, rinsed and sanitized.

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 intake vents throughout kitchen having build-up). In need of of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed bottled employee drink stored on shelf at dish area above clean dishes. CDI: drink was discarded.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed high temperature dishmachine in main kitchen on production side not reaching proper temperature to properly sanitize. Observed final rinse temperature only reaching 132F as indicated by EHS’s dish plate simulator and outside temperature gauge of machine. GM has placed a service order for machine. Facility will use other dishmachine on other side of kitchen until production side dishmachine can be repaired. VR required in 10 days to verify machine has been repaired and is sanitizing properly. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build-up on interior of ice machine in kitchen and in interior of ice machine at ODR kitchen. REPEAT

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 one pan of broccoli rice casserole that was made on Friday without a date label. CDI: proper date was placed.

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 inside sandwich prep cooler chicken salad at 43F, tuna salad at 47F, and diced chicken at 45F in pans double wrapped tightly in plastic while in cooling process. Discussed proper cooling methods with GM. CDI: products were transferred to walk-in freezer uncovered until product reached 41F/below.

REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked inside production cooler and on dish shelf in main kitchen.

Repeat: 4-501.11 Maintain equipment in good repair. Observed some of the trays and lids were worn and damaged on production side shelf.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed staff member washing dishes in water at 101F. CDI: water was dumped and refilled.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observe black residue and build up on the can opener. CDI-Moved to be wash, rinse, and sanitized at 3 compartment sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed cole slaw (43F) and noodles(43F) , stored in the walk in cooler above 41F.CDI-PIC voluntarily discarded items.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed wet wiping cloths stored on the prep table.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking on the dish rack in the employee kitchen.

4-501.11 Maintain equipment in good repair.-Observed rusted shelving throughout the facility.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored above raw hamburger in walk in cooler. CDI- Chicken moved to bottom shelf below raw burger meat, stored by final cook temperature.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed both dish machines dish not reaching sanitizing temp on temp guage or on test strip. PIC will use 3 comp sink for manual sanitizing until machine can be serviced. Will follow up that dish machine is serviced.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under § 3-101.11 shall be discarded or reconditioned according to an APPROVED procedure. Observed deli turkey and deli ham stored in walk in coolers not holding at 41 degrees that were intended to be disposed of. CDI- PIC disposed of these meats. 112

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 covered, tight stacked pan of fried in walk in cooler cooling approx. 3 hrs at 83 degrees. CDI- PIC voluntarily disposed of rice. Observed walk-in "FS03" air temp at 43/44. Foods in-capapble of cooling to 41. CDI- All TCS foods actively cooling that could still chill to 41 within cooling window were moved to blast chillers and observed at 41 degrees by end of inspection including: hashbrowns, noodles, rice, and gravy. 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 ham sandwiches bagged and stacked on top of each other at 70 degrees, not likely to chill to 41 without proper cooling methods. CDI- Sandwiches placed in blast chiller and observed at 41 by 4 hr ambient cooling window.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler "FS03" air temp at fan at 43/44 degrees. All TCS foods inside, milk & 5 full racks of baked chicken observed at 43/44 degrees. CDI- PIC voluntarily disposed of all TCS foods that had been in walk in cooler over 4 hrs, actively cooling or just cooled foods in cooler less than 4 hrs were moved to working walk in cooler. PIC called to have cooler serviced. Will follow up that cooler is properly cold holding at 41 or below.

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 Observed an opened bag of chicken patty dated 9/12, 9 days ago. Date mark required foods are allowed max. 7 day shelf life. CDI- Chicken patty voluntarily disposed of by PIC.

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 Current written TPHC procedure in ODR for salad bar does not have proper prep steps listed with starting temps. Emailed PIC current TPHC forms to complete. Will follow up that TPHC written procedure is 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 Observed ham sandwiches cooling in bags and several bags stacked. Observed pans of cooling foods with tight lids. CDI- Ham sandwiches speed chilled in blast chiller to 41, pans of foods vented and moved to blast chill to properly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some areas of kitchen with a huge number of fruit flies present, most notably in the main kitchen dish area and kitchen prep area landing on equipment. Also observed a waterbug near walk in cooler/ prep room. Have facility treated as needed, and clean and sanitize equipment contacted by flies. Will follow up that pest problem is treated and improved. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door bay garage door to outside not fully closing, leaving gap from ground large enough for rodents to enter. Back door needs service to eliminate pest entry.

3-307.11 Protect food from contamination sources. PIC said they use a dry good room for occassional food prep, this dry good room has un-finished ceiling and un-protected ceiling bulbs. All foods and single service items must remain covered and protected, food prep should only take place in approved areas that meet floors, walls, and ceiling food code requirements. CDI- PIC said they will discontinue using this area for food prep and maintain foods and single service items covered.

4-502.11(A) Maintain utensils in good repair. Observed a couple pans in ODR dish area with carbon build up, no longer cleanable. CDI- PIC removed them from service. Observed several dish machine racks in dish area in poor repair, several need replacing. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non NSF rack in walk in cooler. CDI- PIC removed non NSF rack from walk in. 4-501.11 Maintain equipment in good repair. Observed prep sink in dish room needing re-caulking.

5-205.15 Maintain a plumbing system in good repair. Observed 3 comp sink in dish room with a bad pipe leak under sink needing repair. Observed handwash sink in main kitchen next to dish machine slow draining, problem needs correcting.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed a few baseboard tiles through out facility missing or damaged, needing repair/ replacing. Observed low grout in a few floor areas, most notable near dish machine of dish room.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet nested pots/pans in the clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed a single dish machine not functioning PIC informed EHS of this upon entry, facility is able to sanitize dishes in another dish machine as well as multiple three compartment sinks.

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 slight food residue accumulation underneath the three compartment sink/dish machine area next to the employee office. Observed food residue splash on the walls next to the chemical storage room. Observed rust/residue present on the floors in the main room where a mixer had been moved. 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 slight tile disrepair near the three compartment sink adjacent to the employee office.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in reach in unit holding above 45F in a unit with ambient air at 59F. Cheese in an improper ice bath. CDI items discarded. Verification required.

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 ham not dated and hot dogs that were held from 8/7. CDI items discarded.

5-205.15 Maintain a plumbing system in good repair. Observed front handsink in ODR leaking.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink with no papertowels in dispenser at the officers kitchen. CDI - provided papertowels to handsink.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed no quat sanitizer at the 3 compartment sink dispenser in the officers kitchen. CDI - provided quat sanitizer to the dispenser hose.

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 45F.-P Observed potatoes that did not meet time/temperature cooling criteria in the walkin cooler at the main kitchen. Potatoes did not go through the blast chiller; product went strait to the walkin cooler and the speed rack was covered with plastic wrap. CDI - educated that if product is not going through blast chiller, then leave uncovered in the walkin cooler to rapidly cool. Discarded product.

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 food on time control for the buffet line at the officers kitchen. Facility is not writing times for the product, nor do they have TIME procedural paperwork. CDI - educated proper compliance for time control. Printed Time as a Public Health Procedures paperwork to the facility. Refer to temperature chart. Product is already out of temperature before storing on ice at the salad buffet. Product shall remain on time control.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one fly in the main kitchen. Advised to prevent pests from entering kitchen.

4-903.11(A) Cleaned equipment and utensils, linens, and 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 cleaned utensils stored in a dirty container. Advised to keep containers cleaned.

4-501.11 Maintain equipment in good repair. Observed two blast chillers not working properly. Facility has two more blast chillers that properly work and enough walkin cooler space for cooling/holding storage.

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 rusty fan cover in a walkin cooler in the main kitchen. Advised to clean and re-paint.

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 wall underneath the 3 compartment sink at the officers kitchen in disrepair. Observed the soap dispenser not dispensing soap at the handsink in the officers kitchen.

~ 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by a cart in the ODR and the food prep area hand sink in the main kitchen with wet rags and a sanitizer bucket in it. CDI-cart and bucket relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of baked beans holding below 135F in the ODR. CDI-voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items holding above 45F in the upright reach-in cooler in the ODR. CDI-product voluntarily discarded. REPEAT

. 4-501.11 Maintain equipment in good repair. Observed several rusted shelves throughout the facility. Replace as needed. Observed the ambient air temp in the upright reach-in cooler in the ODR at 50F. Repair or replace immediately VERIFICATION REQUIRED.

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 handling soiled equpment then handling clean equipment without washing hands between. CDI employee instructed to wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken and two carts of potatoes in walk-in cooler above 45F. See temperature chart for temperature observations. CDI items voluntarily 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 chicken and two carts of potatoes in walk-in cooler above 45F. PIC stated items had been cooled in blast chillers. Check internal temperature of products before removing from blast chiller. CDI items voluntarily discarded.

5-205.15 Maintain a plumbing system in good repair. Observed recirculating pump on dish machine leaking.

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 floor in walk-in freezer in disrepair.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC stated inmate employees do not receive and are not trained on Employee Health Policy before beginning work. CDI policy reviewed with PIC. PIC stated forms will be given to all inmate employees going forward.

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 45F. -P Observed several pans of sliced potatoes in blast chiller that did not cool below 70F within 2 hours of initiation of cooling process. Observed several pans of sliced potatoes and gravy that did not cool below 45F within 6 hours of initation of cooling process. See temperature chart for temperature observations. CDI items voluntarily discarded. PIC stated quantity on cooling racks will be reduced to allow more air space between product. PIC stated cooling monitoring will be done in center/bulk of product to ensure proper cooling time/temperatures going forward.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed mac n cheese, two containers of spinach and two containers of cheese all holding above 45F. See temperature chart for temperature observations. CDI mac n cheese placed in blast chiller to rapidly cool. Spinach and cheese rapidly cooled.

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 gravy prepared at unknown time/date not date marked. CDI employee who prepared gravy questions and item 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 employee tightly covering mac n cheese to place in walk-in cooler to cool. CDI mac n cheese uncovered and placed in blast chiller. Observed sliced potatoes in blast chiller cooling in large bulk quantities on speed racks. CDI PIC stated quanitity on racks will be reduced and blast chiller probes will be placed in center of product going forward.

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 tomatoes stored on floor in walk-in cooler. CDI tomatoes relocated to approved lcoation.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee with fingernail polish working with exposed food. CDI employee donned gloves.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in equipment throughout facility.

5-205.15 Maintain a plumbing system in good repair. Observed booster heater heavily leaking.

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 flooring throughout freezer (walk-In) in need of repair.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed bulbs not shielded or shatter-resistant in two dry storage areas.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed several pans of cooked carrots reheated to only 45-75F and placed into hot holding box. CDI carrots properly reheated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed BBQ patties hot holding at 130F, Pasta hot holding 105F in hot box. CDI Patties and pasta reheated to 165F and properly hot held.

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 numerous PHF RTE foods inside walk-in cooler 10 days past time/temp window, (Deli turkey). CDI all RTE PHF items in question discarded by staff. 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 cut lettuce opened and not dated marked inside walk-in cooler; Observed bologna opened and not date marked.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-501.11 Maintain equipment in good repair. Observed numerous split / torn gaskets on walk-in cooler doors in need of repair. Observed condensation leaks in all walk-in coolers and walk-in freezer creating dripping and ice build-up.

NO POINTS DEDUCTED 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 walls, floor throughout in need of re-painting, Observed flooring throughout freezer (walk-in) in need of repair.

6-301.14 Post a handwash sign at each handsink. Observed no sign posted at two of the hand washing sinks.

(REPEAT) 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce on ice at salad bar measuring 60F; TPHC procedures needed if salad bar setup is used. CDI TPHC procedures given to staff to implement. All TCS foods moved to reach-in unit until TPHC procedures are in place. Observed lettuce cooled to proper temp by end of inspection.

(NO POINTS DEDUCTED) 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 base board tile in walk-in cooler; Observed damaged flooring inside walk-in freezer. 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. (flooring collecting ice build up inside walk-in freezer)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce on salad bar over stocked measuring 53 F, CDI lettuce portioned out to maintain uniform temp, observed lettuce at 45F or below at in of inspection. (TPHC procedures given to staff)

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 deli meats (bolagna, roast beef, corn beef) 6 days past 7 day holding requirement. CDI deli meats discarded.

(NO POINTS DEDUCTED) 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live ants in employee cabinets in dining hall.

(general comment) 3-306.11 Protect food on display using shields, packaging, or other effective means. Observed prep sink in very close proximity to hand washing sink within splash zone. Install or provide protection with either 12 inch high splash guard or separation of at least 12 inches. (prep sink was not in use during inspection.

4-501.11 Maintain equipment in good repair. Observed leak at wash sink at 3 comp sink setup in need of repair. Observed faucet leaking at 3 compartment sink in need of repair. Observed split / torn gasket on walk-in cooler door.

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. (ice build up inside walk-in freezer)

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 repair issues to PHYSICAL FACILITIES (flooring inside walk-in freezer with damaged tiles). 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. (flooring inside walk-in units in need of cleaning)