JASONS DELI

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes with sticker residue present, stacked so that the sticker was touching the food contact surface. CDI- Items were taken to dish area to be w/r/s. **EHS had deescalated to half points as no visible food debris was found on dishes during inspection and only a few dishes were found to have sticker residue present. **REPEAT** -1.5-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed 5 pans of rolled ham slices, 3 pans of rolled turkey slices, and 5 pans of smoked turkey slices that had been prepped this morning that were above 41F. See temperature chart. PIC stated these items were sliced this morning, placed in walk in cooler then rolled and placed in pans a little later in the morning. PIC did not have any documentation that items had reached 41F before being rolled, therefore original prep time had to be used when evaluating cooling. PIC stated temperature had not been checked during the cooling process. EHS observed cut watermelon and cut tomatoes that were prepped this morning above 41F after 4 hour cooling period as well. See temp chart. CDI- PIC voluntarily discarded the deli meats. EHS advised that ambiently cooled products only get 4 hours to reach 41F. -1.5- 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 EHS observed that all pans of deli meats mentioned in violation #20 were tightly rolled in parchment paper and tightly packed into a metal pan. Pans were stacked on each other and placed in an area of the walk in cooler where air may not reach as well (between boxes and on lower shelves in cooler). CDI- PIC voluntarily discarded the deli slices. -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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few plastic containers wet stacked. **EHS has deescalated points due to overall improvement with wet stacking. During previous inspection a large number of metal and plastic pans were found to be stacked wet. -0.5- **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. EHS observed damaged floor tile in walk in cooler and low grout on the makeline. 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 floor of walk in freezer in need of more frequent cleaning. **REPEAT** -0.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes with sticker residue present, stacked so that the sticker was touching the food contact surface. Observed dishes stored as clean with visible food residue present. CDI- Dishes taken to dish area to be washed/rinsed/sanitized. **REPEAT** -3-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed sliced tomatoes, RTE chicken tenders and pastas salad holding above 41F. See temp chart. CDI- PIC voluntarily discarded items. -0- 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed pans being wet nested in dish area. **REPEAT** -1-

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 damaged floor tile in walk in cooler. -0- 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 floor of walk in freezer in need of more frequent cleaning. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few dishes with sticker residue present, stacked so that the sticker was touching the food contact surface. CDI- Dishes taken to dish area to be washed/rinsed/sanitized. **REPEAT** -1.5- ** Points not escaped due to overall improvement** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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 the follow item on the line without date marks present; pasta salad, corn salad broccoli salad, sliced ham, sliced turkey, cut lettuce, spring mix, cooked pasta, and salsa. CDI- PIC was able to verify prep dates by using larger containers in walk-in cooler and speaking with employees who prepped the items. EHS advised that in the future the facility will not be able to date with no date mark and will be asked to discard. **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 .

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 beef stew cooling in walk-in cooler with a 10 degree change in temperatures over 60 minutes which makes the cooling rate too slow. CDI- PIC places soup in an ice bath in the walk-in cooler. EHS verified that after an additional 60 minutes the soup was at 54F. -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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed item thawing in prep sink sitting in stagnant water. CDI- EHS advised that water should be running employee turned on water. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed numerous pans being wet nested in dish area. **REPEAT** -1-

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed several employee beverages stored on prep surfaces at start of inspection. CDI- Drinks were relocated to approved location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed equipment used for cutting lemons and equipment used to cut onions stored as clean with visible food debris present. Observed several metal pans with sticker residue present on the outside of container. Containers were stacked so that sticker residue is touching the food contact surface. CDI- Dishes taken to dish area to be washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of cut lettuce and a container of cut spring mix on the line that were above 41F. See temperature chart. CDI- PIC voluntarily discarded the product. 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 cooked chicken, potato salad, and Mac and cheese with no date marks. CDI- Potato salad was dated as employee who prepped the item was present. PIC voluntarily discarded Mac and cheese and cooked chicken. 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice build up in the walk in freezer and on some boxes of food. PIC voluntarily discarded a pan of brownies that was open with ice chunks inside. EHS observed that all other food inside the boxes were in hermetically sealed packages. EHS advised that any food that has been in direct contact with the ice or whose packaging has lost integrity shall be discarded. During inspection, maintenance was onsite to resolve the problem.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed numerous pans being wet nested in dish area. **REPEAT** **Full Points**

6-301.14 Post a handwash sign at each handsink. Observed numerous hand washing sinks without handwashing signs. CDI - EHS provided signage and PIC posted signs at each hand wash. (0)

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed boiled eggs being held in ice water in cold well. CDI - PIC drained ice water and placed eggs in new container. (1)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed numerous pans being wet nested in dish area. REPEAT. (1)

4-501.11 Maintain equipment in good repair. Observed make table in disrepair. Facility is utilizing ice bath until unit can be replaced. REPEAT. (1)

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 missing vent for air duct in kitchen area by back door. Replace. Observed 2 in gap between wall and mop sink flooring and top wall of mop sink exposing inner wood wall behind. Seal. (0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few dirty dishes stored as clean in dish area. CDI-PIC moved them to dirty side to be wash, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all items on salad bar above 41F as well as all items underneath bar as well. CDI- Items on top of bar were placed on time reverted back to when they were taken out of the WIC. All items underneath bar were placed in freezer to cool rapidly. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed numerous pans throughout facility containing TCS foods without bearing a label. PIC stated date marking also varies between employee to employee. CDI-PIC will discuss correct date marking procedure with employees and labels were placed on all pans not bearing one. -Full Points due to severity- 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed caulking being stored above prep table. CDI- PIC moved item to appropriate storage.

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 numerous sauce and dressing containers on make line with no label. CDI- PIC placed labels on containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed majority of pans in dish area being wet nested.

4-501.11 Maintain equipment in good repair. Observed make table in disrepair as well as the salad bar in the dining room. Items were being held in the top of the make table on an ice bath and items were in temp. No items being held in the reach in portion of make table. CDI- Salad bar was fixed during inspection and the make table was being actively worked on throughout inspection but not repaired upon completion of inspection.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 3 dented cans of olives on the dry foo shelving. CDI - PIC removed and placed in the office to be returned.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed sliced turkey stored under unwashed produce in the walk in cooler. CDI - PIC relocated the turkey. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the reach in portion of the back prep top cooler with an ambient air temperature of 45F. Discussion with the PIC revealed that TCS foods (sliced tomatoes and sliced corned beef) in the right side of the unit were in the unit overnight. ALL TCS foods on the left side of the unit were placed in the unit this morning. PIC discarded the corned beef and tomatoes. All other TCS foods were placed back into the walk in cooler. PIC has decided to temporarily use ice until the unit is repaired and maintain TCS foods at 41F and below. Observed cut lettuce, spring greens, corn in the front prep cooler above 41F. Discussion with the PIC revealed that these items were prepped this morning and placed in the prep cooler without reaching 41F. Verification visit required to ensure compliance in 3 days. PIC stated that they will use TPHC for the entire back cooler 6 hours. Failure to comply may result in creating a risk control plan for cold holding. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tuna salad not date marked at the front prep line cooler. Discussion with the PIC revealed that the product was prepped yesterday. CDI - PIC properly date marked. 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 just prepped deli meats cooling in deep pans and meats stacked. Observed just prepped chicken salad placed in the walk in cooler covered and stacked. Observed just prepped hard boiled eggs placed in reach cooler under the salad buffet temped at 46F, covered and stacked. CDI- PIC uncovered all containers and put into walk in cooler and walk in freezer to cool properly. Unstacked foods and uncovered. Lessen the volume of deli meats in containers while 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon thawing improperly, not removed from reduced oxygen packaging. CDI - PIC removed fish from packaging.

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 no area designated for dented cans. CDI - PIC removed the cans and placed in the office.

4-501.11 Maintain equipment in good repair. Observed back prep top/reach in cooler with an ambient air temp of 45F. Repair and ensure this maintains at 41F or below.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash accumulating on the exterior of the dumpster. This dumpster is shared. Clean to prevent attracting pests.

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 drink stored with single service cups at the front cashier area. CDI - PIC relocated the employee drink.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced turkey in tight bundled portions stacked in 4 inch deep metal container at 44F after cooling for 6 hours. CDI- PIC voluntarily discarded turkey above 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked potatoes hot holding below 135F, see temperature chart. CDI- PIC voluntarily discarded potatoes. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, cottage cheese, and feta cheese above 41F. CDI- PIC voluntarily discarded. 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 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 turkey cooling in tight bundles stacked in 4 inch deep container and field greens, cheddar cheese, potato salad, and muff mix cooling with lids on containers. CDI- PIC uncovered all containers and put into freezer to cool properly. Lessen the volume of deli meats in containers while 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oils and seasonings on prep line without labels. Label all secondary containers of food.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 employees with bracelets on wrists. CDI- PIC had employees remove bracelets.

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 gaskets on reach in units with buildup of food debris and floor in walk in freezer in need of cleaning. Clean.

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 walls in dish area in need of cleaning. Clean. 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 multiple holes in wall near dish area. Repair.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign at 3 hand washing sinks. CDI EHS provided signs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned grilled chicken packets and cooked pasta on prep line above 41F. Grilled chicken prepped yesterday was stacked too high and top layer was above 41F. Pan of grilled chicken in low boy cooler was also above 41F. PIC stated that it had been out of the cooler to prepare catering order this morning. CDI PIC discarded chicken and pasta in prep unit that was above 41F and put pan of chicken in cooler to cool back down. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 house-made ranch cups in front reach in cooler not date marked. PIC stated that they replenish every 1-2 days. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 2 spray bottles of cleaner on prep top with food. CDI PIC moved spray bottles.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees preparing food with no hair coverings and 1 with no beard guard.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal containers being stacked wet. REPEAT 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dish washer drying pans with a cloth towel. CDI EHS educated dish washer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked chicken and barbecue held above 41 F (about 48-50F) on ice bath on back prep line. PIC observed that items were stacked too high in cooler units and pans and water for ice bath was not reaching food fill line of metal pans. Top layer of food was above 41F while bottom layer of food in pan contacting ice was 41F and below. CDI-Ice bath filled with water and food dropped temp quickly. Food did not have to be discarded due to prep line being flipped recently. **Improvement since last inspection-points not increased. - 1.5 - 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: 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 containers of sliced lettuce, potato salad and pasta that were cooling while tightly covered. CDI- items were uncovered, and moved to WIF to continue cooling.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados on front line with stickers still attached. Per PIC avocados are not washed before going out on line. CDI - Items were moved to prep sink to be washed and stickers removed before being placed back on line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. - 1 - 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. Cleaning needed on no food contact surfaces of ice machine divider. - 1 - REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Utensils were being run through dish machine without proper chlorine sanitizer concentration. Sanitizer feeder was not reaching solution in bucket - feeder was adjusted and sanitizer was primed through dispenser. After running dish machine again, chlorine concentration was at 100ppm on test strip. CDI 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed precooked chicken in steam well below 135F- about 90F. Items on bottom of pan were above 135F. After discussion with employee, EHS was notified that another employee may not have reheated the chicken properly before placing into steam well for hot hold. CDI-Employee reheated chicken in microwave and chicken temped 189F before placing back into steam well. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed boiled eggs and cooked chicken held above 41 F (about 48-50F) on ice bath on back prep line. PIC observed that items were stacked too high in cooler units and pans and water for ice bath was not reaching food fill line of metal pans. Top layer of food was above 41F while bottom layer of food in pan contacting ice was 41F and below. CDI-Ice bath filled with water and food dropped temp quickly. Food did not have to be discarded due to prep line being flipped recently. **Improvement since last inspection-points not increased.

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 unlabeled working squeeze bottles (water,oil) and seasoning shakers. Label large cambro of sugar and seasonings in dry storage area.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet.

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. Cleaning needed on no food contact surfaces of ice machine divider and soda machine ice dispenser. Cleaning needed along shelving in walk-in cooler.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink near dish machine blocked by a ladder. CDI0- ladder was removed. -zero-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Clean top interior of ice machine in kitchen area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed boiled eggs, cooked noodles, mozzarella cheese, and steak that were held above 41 F. PIC observed that items were stacked too high in cooler units and pans. CDI- items were voluntarily denatured and discarded into trash. REPEAT (no points taken at last 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 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 containers of sliced lettuce, sliced tomatoes, sliced turkey, sliced ham, and diced chicken that were cooling while tightly covered and stacked too high. CDI- items were uncovered, and stacked one level high for better cooling. REPEAT (full points).

6-501.111 Keep the premises free of insects, rodents, and other pests. One fly noted at mop sink in back of facility. -zero-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were separated, and allowed to air dry.

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. Clean dust from hood screens and hood system in kitchen area. Clean buildup from exterior of ovens 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 in corners and under equipment near hot-holding area. -zero-

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 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 dish washer handle clean plates after handling soiled dishes at the dish machine. I advised PIC to direct him to wash hands. He then washed hands but used hands to turn off the handles. Stopped and directed PIC to demonstrate proper handwashing. Employee complied.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety. Observed meatballs in hot well at 127, pot roast at 133F. Reheated during inspection to above 165F and 169F before placing back in hot well. REPEAT. -3-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety Observed a few items stacked too high in the prep top containers such as cheese slices, boiled eggs, and deli turkey. The top sections were removed from these pans and discarded or moved to the walkin cooler to rapidly chill. The vast majority of items on the temperature chart above 41F were cooling methods violation. -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 For more information please visit: http://meck.co/FoodSafety. Observed roast beef, pasta salad, penne, ranch dressing without date marks. They were either discarded or dated with the correct date. Date marking system in place is very good. Observed just a few items out of many that were in need of date marks. -0-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety Observed multiple items prepped today in prep units above 41F. You must cool to 41F before placing in the tops of the preparation units. These items will be used within 4 hours. Items such as ranch and cheddar cheese (large batch items) were moved to the walkin cooler to rapidly chill. See temp chart for items above 41F. Verification required to ensure proper cooling is achieved. -.5-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed item being thawed under running water during inspection. One employee turned the water off during the inspection and left the item in the pool of water. PIC turned the water back on. Continue training employees. REPEAT but no points deducted due to the other items observed being thawed properly. -0-

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. Clean potato drawer area. -0-

501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pot pie soup and potato soup over stacked in back up hot holding at less than 135 degrees. CDI PIC voluntarily discarded product since it was greater than 2 hours old.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed cracked egg available on catering menu missing asterisk and consumer advisory. 10 day verification required.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed steak being thawed in pooled water and container of beef brisket being thawed sitting on counter. CDI moved to refrigeration to thaw.

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 black buildup of debris on wall behind dish machine and black build up at caulk line at three compartment sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on duty has CFPM certification that expired 6/24/2021. PIC is waiting for upper management to proctor new exam.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser was empty upon entering facility to do first handwash. CDI-PIC obtained fresh roll or paper towels and changed out dispenser.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 1 container of salt not labeled. All other dry good including seasonings and dry pasta were properly labeled.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed heavy black build up on gaskets throughout facility. Reach in doors below salad bar and walk in cooler gasket are primary focus.

6-501.12 Cleaning, Frequency and Restrictions - C Observed heavy black build up on wall behind dish machine as well as back prep wall above triple sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced and portioned roast beef at prep line with a cold holding temperature of 53F. Roast beef was stacked above fill line in metal container. Observed cooked chicken breast with a temperature of 43F. Items were in close proximity to hot holding area. Recommend frequent temperature checks to ensure food maintains a temperature of 41F or less. CDI - PIC moved items to walk in cooler to rapidly cool to 41F or less. -1.5 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 large metal containers of potato salad and of cooked pasta in walk in cooler that were covered with tight fitting lids. Recommend portioning food into smaller pans or other effective methods. CDI - Potato salad was uncovered and moved to walk in freezer to achieve correct time/temperature criteria. Pasta was uncovered to allow for cold air to circulate in and around product. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residues, splash, and dust on shelving in food prep areas and on shelving in walk in cooler. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee's metal water bottle stored on top of customer food in reach in cooler. Recommend storing employee possessions in a designated area away from equipment, food, and utensils. -0.5 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed malfunctioning paper towel dispenser at hand washing sink near dish machine. CDI - PIC fixed paper towel dispenser during inspection. -0 points-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice scoop stored in a manner that makes contact with wall/FRP. Recommend storing ice scoop in a manner that doesn't not make contact with unsanitized surfaces. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer buckets in food prep areas with a quat sanitizer concentration of 0ppm. Mixing device used to fill sanitizer buckets was not dispensing sanitizing solution in correct concentrations. CDI - PIC mixed quat sanitizer by hand to achieve a concentration of 200 ppm and will call a technician to service mixing device. A VR is scheduled for 12/23/2020 to determine compliance. -1.5 points- VR 12/23/2020

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed numerous squeeze bottles and spice shakers at prep line without labeling or identification. Recommend labeling all working containers of food. -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 large container of lettuce stored, uncovered, in reach in cooler with other food items. Food in cold holding must be protected from splash, dust, or other sources of contamination. CDI - PIC provided a cover for bin of lettuce. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of large plastic containers on metal drying racks. Recommend storing drying equipment in a manner that promotes complete air drying. -0.5 points-

6-301.14 Post a handwash sign at each handsink. Handsink does not have a handwash sign.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple plates and interior of ice machine soiled with food debris. Reccomend dishwasher assure all physical debris is removed from plates and such before inserting in machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods recorded above 41F (see attached). All products were over stacked. Do not overstack product. CDI- Discarded. 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 Relish mix not dated CDI- 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 Pasta salad cooling in large pan with lid on. CDI- Portioned out to smaller pans, lids off, moved to freezer.

4-602.13 Nonfood Contact Surfaces - Interior of microwave other NFCS areas in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed broccoli cheddar soup at 123F. Observed vegetable soup at 121F. Corrected during the inspection (CDI) - Soups were reheated to 174F and 181F, respectively. -0pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed turkey on prep line (stacked high) at 47F. Observed butter (stacked high) at 49F. CDI - Turkey was voluntarily discarded and butter was placed in the freezer. REPEAT. Improvement noted from previous inspection. -1.5pts-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed bottles of dressings not labeled on prep line. REPEAT. -1pt-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed black build and food debris in gaskets on prep line. Needs to be cleaned. -0pts-

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS items inside make line cooler including boiled eggs, lettuce , tomato, overstacked in pans with temp > 41F (see temp chart). Observed items inside bottom of unit including ham and turkey also > 41F (see temp chart). Observed items including field greens and shredded lettuce inside back up reach-in cooler at 44F. Observed sandwiches for catering order stored in isulated cooler bags at 47F, 50F, and 52F. Discussed properly cooling sandwiches and other catering items down to 41F prior to delivery or TPHC. E-mailed procedures to General manager. CDI: Items placed back in reach-in catering cooler. VR by 7/20/19

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottle and some seasoning shakers.

General Comment: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit fly presence in kitchen. Facility is working toward abatement and using Dodson for pest service.

General Comment: 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups at register area unprotected. Ensure plastic sleeves area pulled all the way to the tops on cups.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks stored improperly throughout facility.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in dish machine measuring below proper concentration. CDI by fixing feed line and priming machine to proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items measuring above 41F on prep line and in reach in cooler. CDI by removal to walk in cooler to rapidly cool. All items were below 41F by end of inspection. Points were not escalated because no items were above 45F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of eggs on prep line measuring above 45F. CDI by voluntary discard. Improvement noted.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of container in dish area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply scored and frayed cutting surfaces. 4-501.11 Maintain equipment in good repair. Observed chipping paint on shelving in reach in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soup measuring below 135F. CDI by reheating to above 165F and placing on hot hold.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items measuring above 45F. CDI by voluntary discard of all non compliant items.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of spices with no labels.

4-501.11 Maintain equipment in good repair. Observed broken gaskets on several reach in cooler. PIC stated that the gaskets have been ordered.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed containers with sticker residue on the outside. Containers were not nested.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored over single service articles near cash register. CDI by voluntary discard.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris build up on salad spinner and sticker residue on containers stored as clean. Improvement noted.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spice shakers with no labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of two plastic containers in dish area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep discolored scoring on cutting surfaces throughout facility.

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 debris build up on floor of walk in freezer.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and recontaminate by turning off faucet with bare hands. CDI by intervention. 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 handle soiled dishes and then procede to handle clean dishes. CDI by intervention and training.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in handsink. CDI by instruction of PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue and debris build up on containers and utensils in prep area and dish area. CDI by removal for recleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in dish machine measuring ~0ppm. CDI by replacing container of sanitizer concentrate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salad in dining room preparing to be delivered measuring at 67F. VR 09/29/2017

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 salad stacked and covered allowing for no air to flow. CDI by removal to be cooled rapidly before being placed in the salad bar cooler for cold holding.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of dressing with no labels.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep, discolored gouges on cutting surfaces of front line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on shelving in walk in cooler.

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 small holes in FRP near dish area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by cart. CDI by moving cart to unblock handsink.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed sticker residue and debris build up on containers stored as clean. CDI by reomval for recleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs measuring at 126F. CDI by reheating to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items, including but not limited to tomatoes and eggs, measuring above 45F. CDi by removal to walk in for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on top of prep surface.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers wetstacked in the dish area.

4-502.11(A) Maintain utensils in good repair. Observed damaged plastic containers stored as clean in dish area. 4-501.11 Maintain equipment in good repair. Observed damaged handles of microwave on the front line.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open door and lids.

Observed lettuce in contact with refrigerator shelf in glass door refrigerator. CDI - re-washed and lid put in place. Observed unwashed produce over washed produce in walk in. CDI - Moved. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

Observed residue collecting on water nozzle of soda fountain. CDI - all nozzles washed rinsed and sanitized. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed soups at 1:50 minutes at 132. CDI - microwave to 145 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 French Onion soup 80 degrees 2 hours after last temperature record at 186. no temperature taken at 135, rapidly cooled to 70 degrees under inspector recommendation. CDI - product 70 degrees within 5 minutes of intervention. 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 lettuce on cold bar at 54 degrees. CDI - sent to cooler. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed buckets of sanitizer below 200 ppm with rags present. CDI - refilled 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed shelves in glass front cooler damaged, white material damaged and exposing rusted metal. Observed handle missing on one microwave. 4-501.11 Maintain equipment in good repair.

Observed hole in side of dumpster. 5-501.111 Keep storage areas and bins for waste in good repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several cups/bowls stored clean with visible food debris on them. CDI- items were set aside for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed catering orders being sent out above 45F (see chart) and some foods on the prep. line above 45F (see chart). CDI- prep. line items were relocated for cooling, instructed PIC not to send out caterings unless they are below 45F. Minor improvements made since last inspection.

6-202.13 Properly locate mechanical insect control devices. Observed an insect lamp installed on the wall directly above bread storage racks.

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

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store single-service items in a clean and dry location. Observed sandwich picks being stored in bins that had debris accumulation in them.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cleaned utensils, plates, and bowls with visible food debris on them. CDI- items set aside for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple foods along the serving lines stacked above the container fill lines and cold holding above 45F (see chart). CDI- top portions of food were removed for cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned black plastic bowls stacked while wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on underside of shelving unit that's located above the serving line.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with buildup on the back side of the blade and one ramekin at customer self-service station with food debris present. CDI - PIC put these in the dish room for cleaning. Blade will be cleaned in place. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salad bar holding foods listed above at 48-50F. Monitor and make sure foods on salad bar that are TCS remain cold. CDI - Service tech contacted for the unit. -1.5- VR required no later than 04/01/2016.

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 facility not currently date marking hot dogs nor hummus. CDI - Instructed PIC to start date marking these items. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed salad bar employee wearing ring that is not a smooth wedding band. Remove while preparing food for salad bar. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed exposed lips on cups stacked at cash register. CDI - PIC instructed to raise the plastic sheath over the lip area of these. -0-

4-501.11 Maintain equipment in good repair. Observed salad bar entering thawing cycle and foods at 50F. Ensure equipment maintains the correct cold holding temperatures at all times. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the front panels of front line cabinets, inside cabinets and inside dish machine with buildup present. Clean these. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed out of service equipment near the back door. Remove these items if they will not be restored to service. -0-

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 buildup on the walls and floors behind equipment throughout facility. Clean. -0- REPEAT Observed dust buildup on vents throughout facility. Clean these.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of spinach leaves being stored at room temperature at 55F and one salsa to-go cup at 50F in a open air cooler. PIC stated the spinach was being used for preparing catering orders. CDI- spinach was relocated to a reach in cooler and the salsa cup was discarded. Improvements made since last inspection.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed dried food debris on the lighting guards above the open air coolers and steam tables on the preparation line.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed 3 plastic bins used for storing deli toothpicks with debris accumulation in them.

4-205.10 Food Equipment, Certification and Classification - C Food equipment shall be used in accordance with the manufacturers intended use. Observed a glass front reach in cooler with a date plate that states 'for the storage and display of packaged or bottled products only' being used to store lettuce, cut fruit, and catering trays. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed red plastic drinking cups with damaged/chipped cup lips. CDI- several cups were discarded.

5-205.15 Maintain a plumbing system in good repair. Observed the 3 compartment sink faucet dripping while the water was turned off.

6-502.12 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 mold growth on the caulking behind the 3 compartment sink and mold growth on the wall behind the dish machine.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed multiple soiled soda nozzles on the soda dispensing machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods in ice bin above 45F (see chart). CDI- more ice added to ice bin, foods were placed into a reach in cooler for cooling.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Food equipment shall be used in accordance with the manufacturers intended use. Observed a glass front reach in cooler with a date plate that states 'for the display of packaged or bottled products only' being used to store potentially hazardous foods.

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 utensils with gloves then clean utensils with same gloves and no hand wash or glove change. CDI- instruction provided

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer, chlorine at 0 ppm in dish machine. CDI- primed and now working properly

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed deli cut ham, roast beef, turkey and pasta salad fail to cool within 4 hours. CDI- PIC voluntarily discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple potentially hazardous foods cold held above 45 F (see temp chart). CDI- removed to flsh cool

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed hot held portioned chicken at 125 F. CDI- discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed potato salad, cut melons and 3 bean salad at 49-51 F. CDI- removed to flash cool

4-501.11(A) Maintain equipment in good repair. Observed all TCS foods in top of one prep unit to be atm 49-51 F. Facility to call repair technician.

3-403.11© Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be held hot. Observed commercially processed meatballs initially heated to only 130 F. CDI- reheated ton 177 F

4-601.11©Keep nonfood-contact surfaces of equipment clean. Observed multiple door handles with fod debris accumulations. To Be Cleaned.

5-205.11 Ensure hand wash sink are used for handwashing only. Observed food employee washing utensil in hand sink. CDI- removed;instruction provided5-205.11 Ensure hand wash sinks are available at all times. Observed hand sink blocked by cart. CDI- removed; instruction provided

4-601.11 (A) Clean Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils to sight and touch. Observed three soiled tongs stored as clean. CDI- removed to clean

2-103.11 (A)-(L)Person-In-Charge-DutiesRules require PIC provide oversee and ensure that foood is properly heated/reheated and hot held. Observed facility has had multiple hot holding or heating for hot holding violations associated with heating their bagged soups.CDI- instruction provided; policy ammended where water must cover all bags of soups be heated or reheated.

3-304.15 (A) Gloves, Use Limitation Observed food employees handle slightly soiled surfaces like cooler handle while wearing gloves then return to food prep without changing gloves. CDI- corrected through instruction If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P

3-403.11 Reheating for Hot Holding Observed commercially cryovacced soups reheated to 109 F. CDI- soups reheated above 167F. READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 57oC (135oF) for hot holding. P

7-102.11 Common Name-Working Containers Observed sanitizer buckets unlabeled. CDI- relabeled Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf

3-305.14 Food Preparation Observed raw vegetable prep beside hand sink where can receive hand wash splatter. Recomend more distance or higher hand sink guards. During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination.

3-304.14 Wiping Cloths, Use Limitation Observed some debris in sanitizer container. CDI- changed; instruction provided Dry wiping cloths and the chemical sanitizing solutions specified in Subparagraph (B)(1) of this section in which wet wiping cloths are held between uses shall be free of FOOD debris and visible soil.

6-301.11 Handwashing Cleanser, Availability - PF. Observed no soap at kitchen hand sink. CDI - soap refilled.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Maintain sanitizer at proper strength. Observed four of four buckets of sanitizer measuring 0 ppm quat sanitizedr. CDI - PIC discovered dispenser wasn't working prioperly, mixed sanitizer manually and called supplier for repair. Ensure someone checks sanitizer strength before each use.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed broccoli soup at 121F, pot roast at 91F, and chicken pot pie at 76F. All were in hot holding stations and had been heated inadequately by not following facility procedures properly. CDI - all returned to finish heating properly.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Observed a few of the red plastic drinking glasses had been stacked for service while still wet.