CORNER CAFE @ SIEMENS

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 large metal pan of rice that had not met the appropriate cooling parameters from the day before. Rice was 45-46F. -CDI- PIC voluntarily discarded the rice. EHS observed compliant cooling with other products throughout the inspection. Points not taken. (0 pts) For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a deep metal container of rice that was wrapped in plastic while cooling in the WIC. Rice did not cool correctly. -CDI- PIC voluntarily discarded the rice. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live roach under a beverage cooler and live ants in the dish pit area. Service facility for pests. (1 pt)

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 1 badly dented can being stored with other cans that were not damaged or dented. -CDI- PIC removed the can and relocated it to an appropriate location. Due to severity, points not taken. (0 pts)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed stacks of metal and plastic containers that were being wet stacked. Separate to allow proper air drying. (0.5 pts)

4-502.11(A) Maintain utensils in good repair. Observed damaged gaskets on cold holding pieces of equipment throughout the facility. Repair/replace damaged gaskets. (0.5 pts) 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed pitted knife handle with accumulation of food debris. Also observed the handle of a whisk that had been melted. The handle was no longer smooth and easily cleanable.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed wire shelves heavily soiled with food debris/residue in the RIC on the cook line. Increase cleaning frequency. (0.5 pts)

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 dust and residue on some of the walls and ceilings throughout the facility. Increase cleaning frequency. (0 pts)

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed in WIC #1 adulterated uncut purple cabbage in original box. CDI - PIC voluntarily discarded box of purple cabbage. 3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed in WIC #2 adulterated uncut cucumbers in original box. CDI - PIC voluntarily discarded box of cucumbers. 3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed damaged tomato can in dry storage on shelving. CDI - PIC moved can tomatoes to return area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open bag of raw beef stored directly of flour tortillas in WIC #1. CDI-PIC correctly storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed a few open bags of raw breaded chicken patties stored directly on top of open bags of raw sausage patties in single door RIC. CDI - PIC correctly storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms stored directly over cut/washed onions in WIC#1 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up and debris inside lid of ice machine. CDI - PIC increase frequency of cleaning equipment.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of cooked chicken soup hot holding below 135F in hot holding cabinet that was previously at steam table since 01:00PM. CDI - PIC reheated chicken soup to 165F for hot holding. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 in WIF several ziplock bags of cooked chicken, cooked black beans, cooked ground beef, and cooked rice with no date marking of initialy cooking of foods took place. CDI - EHS allowed PIC to accurately date mark foods with initial cook day. 02/20 and 02/23. EHS educated PIC on keeping the original cook date once food has been thawed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one secondary spray bottle without any form of identification under prep table. CDI - PIC voluntarily discarded unknown solution. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two secondary spray bottles mislabeled as hand sanitizer under prep table. EHS discovered solution to be bleach sanitizer. CDI - PIC corrected labels.

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 several unidentifiable secondary squeezes bottles at salad station and hot bar station. CDI - PIC labaled container bottles (blue cheese, caesar, ranch, honey mustard, buffalo,1000island,).

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth being used underneath cutting board while employee was preparing food. CDI - PIC removed cutting board and wet wiping cloths and obtained a new clean cutting board.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temp dish machine unable to reach 160F after multiple cycles while actively being used. -CDI- PIC called a technician and had the dish machine repaired during the inspection. Dish machine was able to reach 161F. All dishes were ran back through the machine to be rewashed, rinsed, and sanitized. (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 food items holding above 41F while said to be cold holding at the salad bar area. PIC stated that the items had been prepared a little bit before 11am. Lunch service lasts from 11am - 1pm. PIC stated that the items are discarded after lunch hours on Fridays. -CDI- EHS observed necessary items being discarded after 1pm. 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 .

3-202.12/3-302.14 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P Observed an unapproved ingredient similar to MSG with no English on the packaging. -CDI- PIC removed the ingredient from the premises. (0.5 pts)

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 2 large damaged plastic containers with cracks and chipped edges. -CDI- PIC voluntarily discarded the necessary containers. (0 pts)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor in walk in freezer. -1 point-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stack of plastic storage tubs with pooled water on surfaces. CDI - Items were repositioned to allow for air drying. -1 point-

4-501.11 Maintain equipment in good repair. Observed areas of heavy rust on shelving. -0.5 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed empty paper towel dispenser by cookline upon arrival. CDI-PIC refilled dispenser.

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 cooked potatoes, shredded lettuce, and coleslaw slowly cooling in WICs due to potatoes being stacked too high in the center of the baking sheet and lettuce and coleslaw being wrapped after prep was completed. Coleslaw was made from unopened, room temperature mayo. PIC portioned potatoes into multiple baking sheets and removed plastic wrap from lettuce and coleslaw. VR within 10 days to check improved cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop used from raw shrimp stored inside container with handle contacting shrimp. PIC removed scoop.

5-202.12 Provide at least 100F water at handsinks. Observed handwash sinks in men's and women's restrooms with a temperature of 72F. PIC stated they would contact maintenance to adjust water temperature to 100F.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed potatoes and cauliflower stored above washed potatoes and carrots. PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed buckets of prepped veggies without and lids or plastic wrap to cover containers. PIC wrapped containers.

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 one container of fried chicken that did not reach 70F within 2 hours (see temp chart). CDI-PIC voluntarily discarded item. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut lettuce, cut honeydew, sliced tomatoes, and other temperature controlled items (see temp chart) that were prepped today and slowly cooling in salad station and fried chicken that was covered in plastic wrap and cooling in a RIC by the grill from breakfast. PIC stated that all salad bar items are prepped after breakfast service and before lunch and placed into WIC prior to being used at salad bar. All items were prepped at 10:30 am and immediately placed into WIC after lunch ends at 1 pm. EHS discussed with PIC about prepping TCS items for the salad bar before breakfast and with metal sheet pans for the first batch of salad bar items to ensure all foods are 41F and below when being set out. CDI-PIC moved items to WIC to rapidly cool and voluntarily discarded fried chicken. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed pies and cakes packaged by facility located by cashier for customer self-service and only include the common name of the item. PIC moved items to behind cashier counter. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed pies and cakes packaged by facility located by cashier for customer self-service and only include the common name of the item. CDI-PIC moved items to behind cashier counter.

5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with broken top left lid and minor holes on sections the garbage truck lifts up the dumpster due to rusting. PIC and EHS talked with maintenance to have dumpster replaced or repaired. Repeat. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard dumpster without drain plug. EHS and PIC discussed with maintenance about adding drain plug to dumpster. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced cheeses, ranch dressing, and sliced turkey above 41F(see temp chart). CDI-PIC moved items to WIC to rapidly cool. 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 boiled eggs, fried chicken, sliced honeydew, and sliced cantaloupe cooling in salad prep top unit. PIC stated foods are prepped and placed into salad prep unit. CDI-PIC moved items to WIC to continue to cool. EHS spoke with PIC about cooling foods to 41F or below before being set out into holding equipment. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several ants in the warewashing area of kitchen. PIC to contact corporates pest control.

5-501.111 Keep storage areas and bins for waste in good repair. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard dumpster with minor holes due to rusting and without a drain plug.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed absorbable ceiling tiles in warewashing area.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code. -Pf. PIC was unaware of correct concentration for chlorine sanitizer. CDI - EHS reviewed chlorine concentrations for sanitizing with PIC. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee pick up and discard slice of bread from the ground and attempt to handle food without washing hands. EHS reminded employee to discard gloves and wash hands. CDI - employee washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf. Observed employee attempt to dilute bucket of chlorine sanitizer with water from hand sink. EHS reminded employee that a hand sink is only for hand washing. CDI - employee used prep sink to dilute sanitizer.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed French toast mix containing raw shell egg stored over tortilla shells in RIC. Observed raw beef patties stored over cooked wings and raw chicken stored over slaw in WIC. CDI - PIC corrected food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. -P. Observed clean knives sitting on wet wiping cloth at salad bar island. CDI - PIC rewashed utensils. 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 .

3-501.14(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 chili from last night in WIC at 44 F. CDI - PIC voluntarily discarded chili. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed burger patties in hotbox at 115 F. REPEAT. CDI - employee reheated burgers above 165 F. 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(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below. -P. Observed tray of raw shell eggs on counter by grill. CDI - PIC placed eggs on TPHC including placing time stamp on eggs and completing TPHC procedures during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed ham dated 1/31, turkey dated 1/19, and roast beef dated 2/3 in coolers. Items were previously frozen and thawed yesterday. Observed open container of salsa with no date mark. Observed chicken cooked yesterday and reheated this morning in hotbox dated 2/16. Employee stated that he discarded the old date mark and added a new date mark. Observed slaw in WIC dated 2/7. CDI - PIC added thaw dates to previously frozen foods, PIC added date mark to salsa, employee corrected date mark on chicken, and PIC voluntarily discarded slaw. 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 chili from last night in open pan in WIC at 44 F. CDI - PIC voluntarily discarded chili and will monitor cooling temperatures and adjust cooling methods as necessary. Food can be divided into multiple trays or placed in WIF to cool quicker. 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 .

3-306.11 Food Display - Preventing Contamination by Consumers. -P. Observed unwrapped apples for customer grab n go by registers. CDI - PIC added sign stating that apples must be washed before consumption. 3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed food with ice accumulation stored under leaking condenser in WIF. Remove food from underneath leaking condenser or shield food from leak. Contact technician to repair condenser.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on counter at salad bar island. CDI - PIC placed wiping cloths in sanitizer.

4-501.11 Maintain equipment in good repair. Observed torn gasket on RIC by grill. Observed water leak from WIF condenser. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed container with kitchen employee food including raw beef and raw salmon stored in WIC with food for customers. CDI - PIC moved kitchen employee food to designated area in cooler by computer workstation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked chicken strips and cooked collards cooked 1 hour prior below 135F. Foods reheated to 165F.

4-501.11 Maintain equipment in good repair. Freezer condenser dripping water. No points deducted.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle of scoop in contact with sugar. CDI - Scoop was repositioned to have handle above product.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min registering thermometer present for the hot water sanitizing dish machine. Verification will occur within 10 days to verify presence of the max/min thermometer.

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 lettuce and tomatoes cooling in the WIC while covered with plastic wrap. CDI-foods were uncovered to allow for rapid cooling.

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 or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed hot dogs in RIC near serve line without date mark. CDI - PIC added date. -1.5 points

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 Facility has no written procedures for cleaning vomit/diarrhea events. CDI - EHS provided written procedures and poster. PIC stated the cleaning staff is called in the event of a vomit/diarrhea event. -0 points

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. -C Observed minor dust buildup on vents under hood in rear kitchen. Date of last maintenance October 2021 and the next is scheduled for April. Monitor vents for buidlup and increase cleaning as needed. -0.5 points

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no time in-time out stamp on sausage patties and bologna at serving line. CDI- PIC placed time stamp on food 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 tossed salad cooling covered, and stacked five high in walk-ion cooler. CDI- containers of tossed salad were uncovered, and placed on one level in walk-in cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container of salt that was not labeled near grill. CDI- Cook labeled the container.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing ground beef will not wearing a hair restraint. CDI- employee put on hair restraint. (0 point)

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of single-service containers that were not inverted. CDI- containers were inverted.

4-602.13 Nonfood Contact Surfaces - C. Clean dust from cabinets underneath serving line at front counter.

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 dust from ceiling tiles in dish room area. Clean splash from walls near serving line in kitchen area.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler rusted . Repeat points not escalated facility has new shelving ordered but it has not arrived due to supply chain issues.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler 2 rusted.

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 tiles and damaged walls in dish room area. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in hot holding at 119 degrees. CDI took chicken to be reheated . Reheat reached 175 degrees. See chart above.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed soup reheated to 116 degrees . Repeat . CdI reheated to proper temperature.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer in need of cleaning. CDI PIC broke equipment down and employees began cleaned.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed soup reheated to 120 on hot bar. CDI reheated to 187 .

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed mechanical dish machine with a high internal dish temp of 156F after several cycles. Ensure the minimum plate temperature is 160F. CDI service mechanics for the mechanical dish machine repaired onsite. Internal plate temperature was measured at 166F by the end of the inspection. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of raw pulled eggs above 41F (see temp chart). PIC stated eggs are cracked together in one container for breakfast and want to use TPHC. CDI EHS discussed TPHC and PIC voluntarily discarded container of raw pulled eggs. EHS provided another copy of TPHC forms. Repeat violation. Points were not escalated due to only one item held above 41F and improvement seen in cold holding.

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 TCS foods such as diced chicken, spring mix, cut romaine, cut tomatoes, and prepped salad cooling in large portions in a covered/stacked plastic containers. CDI EHS discussed proper cooling methods and PIC uncovered containers and unstacked.

6-301.14 Handwashing Signage - C Hand washing signs were missing at both the men's and women's bathroom sinks. EHS left hand signs onsite. 0 points.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine was only able to reach 147 degrees hot water interior temp. Facility is to convert over to single service articles until machine is serviced. Repair operator showed up to service the dish machine during the inspection write up. Dish machine is now reading 164 degrees interior temp. CDI -1.5 points. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P One chlorine sanitizer bottle was weak. CDI- Sanitizer was properly mixed to read 50-200 ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken Philly and peppers, Hot dogs and Chicken Philly subs in the hot box and on the steam table were hot holding below 135 degrees. This has been mentioned on previous inspections. CDI- Foods were placed on a discard time that is not to exceed 4 hours and then discarded. PIC stated that he will use the TPHC method in the future. REPEAT 3 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sliced lettuce and tomatoes were on the cold hold unit at >45 degrees. PIC has stated that he will do TPHC for hot and cold tcs foods. CDI these foods were put on TPHC that is not to exceed 4 hours prior to discard. -0 points

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked beef dated for 10/7 and chicken that was prepped the previous Friday dated 10/17. These foods were said to been frozen and now thawing or thawed. Ensure that a thaw date is marked on the foods to better keep up with the 7 day time hold. Also ensure that date marking is consistent ant accurate on foods that are required. CDI- Educated PIC and dates were added on food products as needed. -1.5 points.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of potatoes uncovered in the walk in cooler. Also observed foods stored on the floor. PIC stated that they just received a delivery. Ensure that foods that are delivered are put up ASAP to avoid possible contamination. Cover foods as needed. 1 point.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed straw being stored in ways that does not prevent contamination. Straws were discarded. 0 points

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repair damaged ceiling tile near the oven area in the back prep area. 0 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hot dogs and hamburgers were recorded below 135F (see chart). CDI- Products were in hot box for only about an hour. Re-heat to 165F+ (see chart). REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Container of pink powdered soap not labeled. CDI- Labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed multiple cooling method violations. This is facility's 6th cooling method violation in a row. Facility must obtain compliance or an ITS will be issued. Cooling method vilolations included cooling cooked rice in a shallow container with tight-wrapping on, cooling prepped deli items in a covered manner, and cooling prepped raw chicken in a covered manner. CDI- Rice/beans were dumped onto a sheet tray to allow proper cooling. Deli cart was uncovered and moved into freezer. Chicken was uncovered. In the future cool deli items in the WIF and use appropiate cooling methods for all other items. Cooling chart given. REPEAT. VR - to ensure cooling compliance.

4-501.11 Maintain equipment in good repair. Dishwasher is working but final rinse gage is not recording a temp. of 180F. Repair gage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked potato salad holding below 135F (see chart). CDI- Product re-heated. REPEAT

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed cooked chili in WIC with a date of 9-29. Cook stated product was cooked and frozen that date and had been thawed out on 10/16. Date of thaw added to product. When cooking and freezing a product, assure cook date, freeze date, and thaw date are on product. Also noted frozen cooked BBQ in WIF with no date. CDI- Date added. Also noted two containers of tuna salad with a date of 10/10 and 10/9. CDI- PIC knew that was wrong date and changed to right date. Assure date marking is accurate.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed multiple salads cooling in WIC in a tightly shut box as well as a large deli tray on a tightly wrapped platter. CDI- Products were uncovered/unwrapped and cooling was monitored (see chart). AFTER ANY SORT OF PREPPING OF SALADS/SLICING OF MEATS/ETC, DO NOT WRAP PRODUCT. LEAVE UNWRAPPED/UNCOVERED TO COOL DOWN TO 45F. REPEAT

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Vents in need of cleaning. Fire department is coming soon to clean hood and vents.

3-302.11(A) Separate the different types of raw animal foods. -P Raw comminuted beef (155F) stored above raw beef (145F) in WIC. CDI- Storage order reversed. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hot dogs in hot box were recorded below 135F (see chart). CDI- Hot dogs were cooked an hour ago and were re-heated to 165F.

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 Multiple items in salad bar recorded above 45F. Employee stated he prepped items and placed them directly in salad bar thus never properly cooling items down. CDI- Explained to employee importance of properly cooling items. Items taken to WIC to cool down to 45F. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed minor presence of fruit flies in kitchen

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some boxes on floor in WIF. REPEAT. 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 3 dented cans not segregated. CDI- Cans removed from use and discarded.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P A container of prepped ground meat was stored above raw shrimp. CDI- Storage order re-arranged.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed multiple food items with a prep date of 2/8/17. Employee stated he was a day off in his marking for today (2/7). Assure all dates all dated correctly,

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Multiple foods observed wrapped in WIC and salad bar above 45F. PIC stated all items were prepped that morning. CDI- Items unwrapped to properly cool. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Multiple food boxes on floor in WIF. PIC stated they had just received a delivery and had not yet stored boxes.

4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Warewashing machine is not properly sanitizing as strip did not turn black. Wash temp. on gauge did not record a min. temp. of 160F as per specs.. CDI- PIC called repair-man to come on site and fix unit. Facility will use 3 comp. sink until unit is repaired and properly sanitizing.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed frozen hot dogs in freezer. PIC stated hot dogs were opened, cooked and reamining were frozen on 10/11. CDI- Date products when freezing. Employee dated hot dogs for 10/11. Facility had good date marking practices. No points deducted.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed multiple foods in WIC that were cooling down but were not in shallow trays or done in an active stirring manner. CDI- Active stirring was instructed to cool foods down. REPEAT.

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 two dented cans stored along with sound cans. CDI- Cans removed.

5-501.16 Provide waste bins in required areas including at handwash sinks. No waste bin at front handwash sink.

(REPEAT) 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brussell sprouts hot held on steam table over stocked measuring 110 F; Sprouts reheated and placed into pans that are portioned correctly to maintain uniform temp. Observed sprouts holding at 135F and higher by end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed slaw, potato salad stored on salad bar measuring 50F; CDI slaw, potato salad placed into refrigerator to cool down to required temp. Observed slaw, potato salad down to 45F by end of inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken stored in sealed container cooling in walk-in cooler measuring 100F. CDI chicken uncovered and placed into shallow pans so cool air can flow across product.

3-306.11 Food Display-Preventing Contamination by Consumers - P Observed fries exposed to customer contamination / sneeze spray. CDI fries moved behind service line to be dished out by staff. Observed salad bar sneeze guard not fixed in place able to hinge upward exposing food to customer contamination. VR

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed build-up on the blade of the table mounted can opener. Clean and sanitize after each use. CDI- Removed to properly wash-rinse-sanitize.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed pot roast which was cooled yesterday, heated in the oven, the brought to the line for hot holding at 101 F- 135 F. Roast shall be reheated to 165 F before placing in the warming cabinet/hot well. Thermometers shall be used to monitor foods. CDI- Returned to the oven and reheated to >165 F.

.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 - Mash potatoes observed in half pan cooled at 12:00 am cover in the walk-in cooler measured 72 F. CDI- PIC voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Mash potatoes and chicken fajita at the hot line measured 128-130 F. CDI- Foods were removed and heated in the oven to 165 F. (REPEAT)

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed cooked sausage, egg salad, cut bologna, and cut deli ham with no dates. CDI- PIC labeled during inspection. Facility uses day dot stickers for labels.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- Facility serves raw shelled eggs cooked to order at breakfast. No consumer advisory is posted. CDI- Facility doesn't have menus due to being cafeteria serving style. CDI- Consumer advisory was typed and posted at the point of order at the cook line serving line counter.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- Sanitizer spray bottles with chlorine measured greater than 200 ppm. CDI- Water was added and now sanitizer is 50 ppm.

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 5 gallon bucket of turkey tightly covered/ cooling in the walk-in cooler. Reduce to shallow containers and leave uncovered to aid in rapid cooling. CDI- PIC put in shallow pans uncovered. (REPEAT)

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- No thin probe thermometer available to monitor foods.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent.- Observed strainer basket with broken wires. CDI- PIC discarded.

.Repeat violation 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 4 pans of pot roast holding from 115F - 125F in the hot hold cabinet and on the steam well. CDI - pot roast was reheated to

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed tuna salad (made an hour ago) tightly covered and in the prep unit at the salad bar. Tuna was 72F. CDI - tuna was uncovered and taken to the freezer to rapidly cool. Observed salads cooling tightly covered in the walk in cooler. Salads were just made and were 62F. CDI - salads were uncovered and allowed to cool.

General Comment 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. - Observed plastic wrap taped to the back of the silverware cart to keep items from splash or sliding around. Plastic wrap and tape are not easily clean able. CDI - plastic was removed. A metal piece on the back of the cart would help. 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 pits and chips on the orange food trays. Someone could potentially put food directly on the tray. Keep items in good repair or replace with new ones.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed soup stored in the hot holding cabinet at 130F. CDI by reheating to 190F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Obdserved bologna and cole slaw not date labeled. CDI by labeling while onsite.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 2 working spray bottles not labeled. CDI by labeling while onsite.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed packaged desserts stored for customer self service without proper labeling. CDI- PIC marked display only on some and the rest behind the counter for employees to serve the employee.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Facility was repairing walls and area under the steam table during inspection. Work has not yet completed in the dishroom where tiles are falling off the walls.

3-501.15 Cooling MethodsDo not tightly cover food items while they are cooling. OBSERVED CHICKEN TIGHTLY COVERED IN FOIL WHUILE COOLING IN WALK-IN COOLER. PLASTIC WAS LOOSENED TO ALLOW BETTER/RAPID COOLING OF PRODUCT.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore plates inverted to prevent food contact surfaces from being contaminated from overhead contaminants.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringDo not store exposed single service items in cabinet beneath drink machine drainage lines. Observed cups not in sleeve stored under cabinet under drainage lines.

6-301.12 Hand Drying ProvisionGENERAL COMMENTKeep all handsinks stocked with drying device or disposable papertowels for hand drying.OBSERVED UNUSED HANDSINK AT SALAD BAR WITH NO PAPER TOWELS AVAILABLE. CDI BY PIC PROVIDING RESTOCK SUPPLY.

3-201.11 Compliance with Food LawGENERAL COMMENTLabel all food ingredients and additives in food items for customer self service that contain more than 2 ingredients, to list for all possible food allergens.

4-203.11 Temperature Measuring Devices, Food-Accuracy4-302.12 Food Temperature Measuring DevicesGENERAL COMMENTProvide a thin diameter probe thermometer for accurately checking potentially hazardous foods in thin masses.4-203.12 Temperature Measuring Devices, Ambient Air and Water-AccuracyProvide hanging thermometers in all refrigeration units to accurately measure ambient air temps

3-601.11 Standards of IdentityGENERAL COMMENTLabel all ingredients and additives in food items for customer self service that are comprised of 2 ingredients or more.

3-304.14 Wiping Cloths, Use LimitationStore all wet wiping cloths in sanitizer in between use.Observed couple of wet wiping cloths laying on prep table surfaces.

4-101.19 Nonfood-Contact Surfaces4-202.16 Nonfood-Contact Surfaces4-501.11 Good Repair and Proper Adjustment-EquipmentObserved some tongs with chipping along handles and observed one fraying strainer basket. CDI by tossing strainer basket in trash. PIC will remove peeling/chipping handles from tongs to make surface smooth and easily cleanable.

4-602.13 Nonfood Contact SurfacesNonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED DUST ACCUMULATING ON TOP PORTIONS OF REFRIGERATION GASKETS THROUGHOUT KITCHEN. OBSERVED FOOD CRUMBS IN BOTTOM INTERIOR OF MOST REFRIGERATION UNITS. OBSERVED SOME SHELVING RACKS WITH RESIDUE PRESENT. CLEAN ALL ITEMS.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-MethodsKeep floors, walls and ceilings in good repair. OBSERVED SEVERAL AREAS IN DISH ROOM WHERE WALL TILES ARE MISSING OR CHIPPED. SIEMENS IS PLANNING TO COVER WALL WITH STAINLESS STEEL6-501.12 Cleaning, Frequency and RestrictionsKeep floors, walls and ceilings clean to sight. OBSERVED SOILED FLOORS IN HARD-TO-REACH AREAS IN DISH ROOM (UNDER EQUIPMENT) CLEAN