DRURY INN & SUITES

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed fan stored in front of handsink by egg/pancake station, blocking its use. -CDI- Fan was relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed sausage patties at breakfast line holding below 135F, at 120F. -CDI- PIC placed sausages on TPHC, to be discarded after breakfast service (breakfast service lasts 3.5 hours). -REPEAT- PIC and EHS discussed holding all hot foods at buffet on TPHC during breakfast service going forward. EHS provided PIC with TPHC procedures. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed hard boiled eggs holding above 41F in small reach-in cooler at buffet. -Ambient temperature of cooler was observed below 41F (at 20F upon PIC adjusting thermostat). -CDI- PIC placed eggs on TPHC, to be discarded at the end of breakfast service (3.5 hours). PIC added hard boiled eggs to TPHC procedures for future use. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed three squeeze bottles on line at egg/pancake station with no name labels. Ensure bottles of food are labeled with the common name of the food (margarine, water, oil, etc.). -REPEAT-

3-306.11 Protect food on display using shields, packaging, or other effective means. -P -Observed apples in customer self-service bowl, not wrapped or protected from contamination. PIC stated SOP’s state to cover apples in plastic wrapping. -CDI- PIC moved apples to be properly wrapped.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed grape tomatoes and limes stored over RTE salsa, jalapeños, cheese, and Cole slaw in WIC. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer at dish machine at 10ppm and quaternary sanitizer at 50ppm at 3-comp sink. -CDI- PIC set up 3-comp sink using chlorine sanitizer until repairs can be made. **3 DAY VERIFICATION REQUIRED** -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 mashed potatoes prepared prior day at 50F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed potatoes in warmer between 131-137F and sausage at breakfast line at 125-135F. -CDI- PIC to hold items on TPHC and discard after breakfast service (4 hours). -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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed no written procedures for items being held on TPHC. -CDI- EHS provided written procedures and assisted PIC with filling them out. -1.5- TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed no time stamps for items being held on TPHC. -CDI- PIC properly time stamped items.

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 mashed potatoes prepared prior day that did not meet cooling parameters. Items were found cooling in densely plastic container with protective plastic covering. -CDI- EHS educated PIC on proper cooling methods and item was voluntarily discarded. **REPEAT** -1- 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 2 squeeze bottles on line at egg/pancake station with no labels. **REPEAT** -1-

4-501.11 Maintain equipment in good repair. Observed broken cabinet beneath handsink at egg/pancake station. -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. Observed dust/debris buildup on top of dish machine and on vent of drink machine. Increased and more thorough cleaning frequency recommended. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at handsink. Repair. -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 walls in need of cleaning throughout, especially in hard to reach areas like dry storage and clean dish storage and close to floors. Increased and more thorough cleaning frequency recommended. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee change gloves without washing her hands. CDI PIC educated employee and she washed her hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee pick something up off the floor and not wash her hands. CDI PIC educated employee and she washed her hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese and butter packets on buffet above 41F. PIC stated that they were putting smaller pans out about an hour ago. CDI PIC put these items in the WIC and cooled down to 41F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of shredded cheese in the cold drawer at the grill with 3/17 date mark. PIC stated that this is the wrong date mark. CDI PIC voluntarily discarded. 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 a container of cheese sauce cooling in the WIC in a deep pan and tightly covered. Cheese sauce has been cooling for 1 hour. CDI PIC moved cheese sauce to the WIF. 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 3 squeeze bottles of oil, butter, and water not labeled. CDI PIC labeled bottles

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in the kitchen with no head covering on.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket and purse hanging on rack above utensils in storage area. CDI PIC moved jacket and purse.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in the handwashing sink. CDI EHS educated PIC and she sanitized the handwashing sink. 5-204.11 Handwashing Sinks - Location and Placement (Pf) Observed hand washing sink touching 3 comp sink and there is no splash guard in place. VR needed 9-30-24

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer at 3 comp sink at 0ppm. CDI PIC adjusted attachment and adjusted concentration to 200 ppm. 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 sausage and potatoes being held on buffet below 135F. PIC stated that these items were put out at 8:30 am and will be discarded at 9:30 am. CDI items put on TPHC for the remaining 1 hour. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility does not have Quat test kit for 3 comp sink sanitizer. VR needed 9-30-24

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp for items held on TPHC. CDI- Items discarded.

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 outside of ice machine in need of cleaning. Observed juice and milk machine upper plates in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed lids and cutting boards stored as clean, stored with old food debris. CDI- Items taken back to be cleaned. 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 .

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 outside of ice machine in need of 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 floor in need of cleaning in the walk in freezer.

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 upper plates of juice machine in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed lids stored in a soiled container. The bottom of the container had food and standing water. CDI- All items taken back to be washed.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no procedures for items on TPHC. TPHC is being used correctly at the facility. EHS sent procedures via email.

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 upper plate of juice and milk machine in need of cleaning. Observed outside of ice machine in need of cleaning.

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 no vomit/ diarrhea plan. CDI- EHS sent plan via email.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bar handwashing sink blocked by a shield. CDI- Removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes holding below 135F. CDI- Items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese and boiled eggs holding above 41F in the cold dish. CDI- Items discarded.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed utensil dipped in sanitizer and then used to mix eggs. Sanitizer was mixed into the eggs prepared for the customers. CDI- Eggs discarded. New batch of eggs made.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy at facility. Manager and employee did not know what the health policy was. CDI- EHS left a copy of the health policy.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed mop and mop bucket blocking the handwashing sink. CDI- Items removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa and cheese in the cold bowl holding above 41F. Cold bowls are not holding temperature. PIC needs to find a way to either keep items cold or place items on a 4 hour time hold. CDI- Items were discarded.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service lids and other items stored on the floor in the second floor storage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed upper plates of soda machine, milk machine, and juice machines in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lids stored in a container with soiled water and debris. CDI- Lids taken back to be washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes and sausage in the hot well holding below 135F. See temp chart. CDI- Buffet items placed on time and will be discarded after 4 hours. EHS recommended that items on the buffet line be placed on time. Assistant manager stated the company's process is to temp items not use time. EHS recommended checking temperatures frequently and getting corrective actions to ensure items stay in temperature throughout the duration of the breakfast time. EHS advised manager that if items are not in compliance during next inspection points will escalate. Temperature of hot holding unit may need to be increased.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eggs and salsa on buffet line holding above 41F. CDI-Salsa was placed in a cold bowl. Eggs were placed in a regular metal bowl. EHS explained to manager and food employee that the eggs will not hold temperature if they are not held in a holding unit. Eggs need to be held cold 441F and below or hot 135F and above if not using time control. CDI- Items placed on time. Observed chicken tender in the walk in cooler holding above 41F. CDI- Tenders 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 large bin of tenders covered in a container in the walk in cooler. PIC stated the tenders were made last night during the night shift. Vent and portion items for proper cooling. All other items checked were in temperature. CDI- Items discarded. EHS reviewed cooling methods with food employee.

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 food stored on the floor in the walk in freezer 3-304.13 Linens and Napkins, Use Limitations - C Observed potatoes housed on linens under the prep table.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed upper plates of drink nozzles in need of cleaning.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles at the bar and hot water dispensor nozzle in need of cleaning. .

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed single service items (cups, straws and lids) stored under sewer lines. Items were under the cabinet at the bar area. CDI- Items moved to top of the counter.

4-501.11 Maintain equipment in good repair. Observed ice buildup in the walk in freezer. Observed rusted shelving in the walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves housing clean utensils in need of cleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed a container of baked potatoes that temped at 43 F. According to PIC, container was placed in walk-in cooler last night around 8pm. Items were in a deep, plastic container that was covered. CDI- Baked potatoes were 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 a container of baked potatoes that were in a deep, plastic container that was covered. CDI- Baked potatoes were discarded.

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 some TCS ready-to-eat foods in walk-in date marked with prep date and some with expiration date. discard date could not easily be determined due to different date marking methods. CDI - all date marked foods marked for prep date and did not exceed 7 days.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed a container of pasta in the walk in cooler without a date. PIC did not know when it was cooked. CDI - item was voluntarily discarded.

General comment 3-304.14 Wiping Cloths, Use Limitation - C - Observed a QUAT sanitizer bucket at 50 ppm. CDI - bucket was refilled at 200 ppm.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler door. Replace gasket.

2-101.11 PIC shall be present during all hours of operation. -PF - PIC with certification was not present during the inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a sanitizer bucket stored in the hand sink at the bar. CDI - bucket was removed. Repeat violation 6-301.14 Post a handwash sign at each handsink. - Observed a missing hand washing sign at the bar. CDI - sign was provided.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler door. Replace gasket. Observed shelves starting to rust in the walk in cooler.

General comment 6-301.14 Post a handwash sign at each handsink. - Observed no handwashing sign in the staff restroom. CDI - sign was left with PIC.

Repeat violation 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage and potatoes on the buffet holding below 135F. CDI - buffet was ending so the items were discarded. Suggested TPHC; left procedures sheet with PIC.

3-304.14 Wiping Cloths, Use Limitation - C - Observed a QUAT sanitizer bucket at less than 50 ppm.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gasket on the walk in cooler door. Replace gasket.

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 deep and sealed containers of broc soup and melted cheese that were at 48 degrees in the center cooling since last night (over 6 hrs). CDI- PIC voluntarily disposed of improperly cooled foods.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties hot holding at breakfast bar at 120, PIC said sausages had been on bar less than 30 minutes, CDI- Sausages reheated to 165 for proper hot holding at 135 min.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed foods improperly cooled in deep and sealed containers. CDI- Reviewed proper cooling methods with PIC who will use chill sticks and shallow vented pans to ensure proper cooling.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Present PIC is not food safe certified.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed ice machine which has ice used for ice baths of pre-packaged products, that had mold build up inside, needs cleaning. CDI- PIC cleaned ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several foods in hot holding box holding at 125 including: gravy, diced potatoes, eggs, and sausages. CDI- Items reheated to 165 and hot held in oven, appears hot box may not be functioning correctly, will follow up to see that hot box is serviced or replaced.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a pan of pre cooked chicken strips that had been in walk in cooler for approx. 5 days that were not date marked. CDI- PIC disposed of chicken.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outsides and insides of several drawers with sticky food build up needing better cleaning.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Stem thermometer observed in-accurate by 4+ degrees. CDI- Thermometer accurately calibrated. GENERAL COMMENT: Investigated SR# 55292 during inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink stored above ice machine and rack holding ice scoop. CDI- Drink removed.

6-301.14 Post a handwash sign at each handsink. No sign observed at kitchen handsink. CDI- Sign posted.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer too weak to be effective, below 50 ppm. Maintain chlorine sanitizer 50-200 ppm. CDI- Sanitizer made to proper strength.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed oatmeal hot holding in warmer at 118 degrees, said to have been holding for at least 4 hrs. CDI- Oatmeal disposed of, unit turned up to properly hot hold at min. 135 degrees.

2-102.12 Certified food protection manager must be present at all times of operation. Present PIC not certified.

4-501.114 Chlorine sanitizer must be maintained at 50-200 ppm to be effective. Observed sanitizer in bucket below 50 ppm. CDI- Sanitizer re-made to proper strength.

3-501.16 (A)(1) Hot hold TCS foods at 135 or above. Observed hot hold/ proofer unit holding eggs and hashbrowns at 110-120 degrees. CDI- Eggs and hashbrowns disposed of.

Properly cool foods from 135 to 70 in two hrs and 70-45 in 4 more hrs. Observed a deep and sealed container of soup and a container of ravioli at 48-53 degrees that had been cooling since the night before. CDI- Improperly cooled foods disposed of voluntarily by PIC. Use approved cooling methods to ensure foods cool quickly. This facility is a type 2 risk category and should limit TCS foods that are cooled to two types based on available equipment to achieve cooling. If cooling more than 2 types regularly; risk category will need to be changed.

Date mark all required TCS/RTE foods refrigerated more than 24 hrs. Observed container of chicken fingers thawed and held more than 24 hrs ago not date marked, all other foods properly dated. CDI- Chicken date marked.

Use approved cooling methods to ensure foods cool quickly. Foods being cooled initially in ice baths but are being tightly sealed in deep amounts while foods are still cooling. Reviewed proper cooling methods with PIC, including using shallow and vented pans, and quick chilling equipment.