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3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on shelf above RTE tortilla wraps and cheese. CDI - Raw eggs moved to bottom shelf. For more information on food storage order 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 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) Two containers of chicken did not have a date on them. Spinach and marinara recorded past day 7. CDI - All 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 3 dead cockroaches in dry storage area. CDI - Removed. Pest Control records showed facility was last treated 9/28 and is due for treatment next week. Inform pest control of presence of cockroaches.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One in use wet cloth stored on counter, not in Sani. Bucket. Keep in sanitizer buckets.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Salad spinner interior soiled with debris. CDI - Taken back to dish machine for cleaning. 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 Sliced tomatoes, diced tomatoes and lettuce recorded in flip top cooler above 41F. CDI - Cooled down as it was just placed in. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese and sausage gravy recorded above 41F. Salad, sandwhich and cut cantelope in grab and go recorded above 41F.CDI - Discarded. REPEAT. Keep foods in grab and go in far back cooler. 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 All TCS foods in one reach in cooler not holding. Cooler was down. CDI - All foods discarded. Facility will cease use of cooler until repaired. 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 .

4-501.11 Maintain equipment in good repair. Reach in cooler is not working. Repair. VR Core

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw turkey bacon stored above RTE potatoes. CDI - Storage order reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Tomatoes and tuna salad cooling ambient in flip top coolers. CDI - Brought to WIF for proper cooling and cooled down on site. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw eggs, cheese, and cooked chicken recorded above 41F in cooler. Cooler was not holding. CDI - Work order placed and cooler repaired. Foods discarded. 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 .

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. No waste bins at any handsink in kitchen. Obtain

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Personal drink stored on top of handsink.

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 Prepped spinach, salad, sandwiches all cooling incorrectly. Salad and sandwhiches in grab and go box were open and brought to WIC. Spinach 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. Ceiling has a leak of water. Repair

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on shelf above bread. Raw eggs was in container and bread was packaged. Storage order reversed. CDI 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 Raw eggs in ice bath recorded above 41F, CDI - Placed on TPHC. Recommend placing on permanent TPHC. 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 .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine had black build up on back wall. Clean.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Prepped sandwhiches and cut melons were cooling in grab and go container. CDI- Pulled with lids removed, brought to WIC for proper cooling. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-404.11 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 Two dented cans stored with sound cans; not segregated. CDI - Cans removed from use.

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 cantalope cooling in walk in while tightly covered after 3 hours. Product was still 54F. CDI: Melon placed on a sheet pan and cooled in the walk in freezer. Product was 37F after 40 min in the freezer. 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 brussel sprouts and broccoli on the line below 135F. CDI: Products placed on TPHC today from when they were cooked. Product discarded within 30 min. 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 pitcher of milk in coffee area holding above 41F. CDI: Milk voluntarily discarded. Milk will be placed on TPHC going forward. TPHC procedures provided today. 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 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 cut melons cooling while tightly covered in the walk in cooler. CDI: Product put on a sheet pan and moved to the walk in freezer and rapidly cooled within remaining time.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed feta date marked 1/30, fresh mozzarella from 2/14, and shredded mozzarella from 2/15 in walk in. CDI :Products voluntarily discarded.

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 two squeeze bottles on line with no label. Staff stated items were oil and water. CDI: Items labeled.

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 line with minor food debris build up. Ensure more frequent cleaning. REPEAT VIOLATION

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 threshold to left of prep top on the line with significant chipped paint. REPEAT VIOLATION A work order has been placed since last inspection but maintenance has not addressed the issue.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed strawberries over cut and washed pineapples and grapes in the walk in. CDI: Products reorganized.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed chicken breasts from yesterday cooling in reach in cooler above 41F. CDI: Product was voluntarily discarded. EHS discussed cooling processes with employee who stated that they are cooled to room temp then placed in the reach in to cool over night. EHS and PIC discussed the need for cooling to be done in the walk ins. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut melons cooling in grab and go cooler. CDI: Melons were prepped at 720am and were therefore relocated to the walk in for cooling. Products properly cooled.

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 cut melons cooling while tightly covered in grab and go cooler and chicken breasts cooling while tightly covered from yesterday in reach in. CDI: Melons uncovered and cooled in walk in. Chicken voluntarily discarded. REPEAT VIOLATION

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 line with minor food debris build up. Ensure more frequent cleaning.

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 threshold to left of prep top on the line with significant chipped paint.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw unpasteurized shell eggs stored directly above ready to eat food in cooler at sandwich station. CDI - eggs relocated to bottom shelf.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed significant organic buildup on drop plate and other interior surfaces of bulk ice machine. PIC noted machine is serviced/cleaned monthly. More frequent cleaning may be required to prevent buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan of sliced cheese holding above 41f including pepper jack at 53f, swiss at 51f, and american at 50f. Cheese double panned in end of flip top unit. All other TCS foods in the unit holding at 41f or lower. CDI - cheese discarded as employee noted that items had been approximately 50f when he checked at 6:30 am.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed house made pico in upright cooler date marked 8/10 and salsa date marked 8/11. CDI - discarded. No point escalation as all other TCS foods properly date marked and not expired.

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 bowl of prepared corn/bean salad cooling in covered bowl in reach in service unit and bulk bowl of pasta salad cooling tightly covered in WIC. CDI - items spread out onto sheet pans and relocated to WIC to quickly chill. REPEAT

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. REPEAT 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. REPEAT Observed slices of carrot cake and Boston cream pie packaged in house available for grab and go service in retail cooler in dining area with no labeling present except for product name and general description. No allergen information, no ingredients, no quantity, or place of business listed. CDI - removed from service to kitchen until properly labeled.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed 3 sausages in a bag date marked for 5/28. CDI: Product voluntarily discarded. Overall facility has excellent date marking procedures.

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 chicken salad and sliced tomatoes cooling in the prep top cooler. CDI: Employee relocated items to the reach in freezer and rapidly cooled them. EHS reminded PIC to ensure that staff are fully cooling foods to 41F before moving them to holding equipment.

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 no allergens listed on Cole slaw. CDI: Cole slaw moved to the back kitchen. 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 no label on the packaged Cole slaw. CDI: Cole slaw moved to the back kitchen. Observed no honeydew declared as an ingredient in the fruit cup. CDI: Honeydew added to list of ingredients on labels.

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 rusted ceiling near dish machine area. Observed wall in mop room in need of cleaning and/or repainting. Observed washable ceiling tiles peeling in the mop room. REPEAT VIOLATION

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee crack a raw eggs, doff gloves and don new gloves then handle ready to eat items with no handwash. CDI: Employee educated and properly washed hands and donned new gloves.

3-401.14 (F)(4) Non-continuously cooked food must be properly labeled to identify that it must be fully cooked prior to service.- Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety Observed non-continuously cooked food not properly labeled as “raw must be cooked to 165F”. CDI: Product labeled.

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 rusted ceiling near dish machine area. Observed wall in mop room in need of cleaning and/or repainting.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some items in walk in at 42F. PIC verified temperatures this morning were below 41F. Items were at 41F in walk in within 20 min. EHS and PIC suspect the defrost cycle may be too long or set at a high usage time. PIC put in a work order to have unit looked at and possibly the temperature turned down. REPEAT VIOLATION Previous violation corrected. No points taken due to managerial control and the fact that the food was out by 1F and then was 41F within such a short period of time.

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 hard boiled eggs held on TPHC, per PIC, with no pre-written procedure. CDI: Eggs added to TPHC form already in place for peppers and onions today. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed no time written on cooked peppers and onions that are held on TPHC. CDI: Peppers and onions were voluntarily discarded. Ensure all items held on TPHC are marked with the time to discard.

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 chicken salad cooling in reach in cooler at .03F/min. CDI: Product moved to shallow pans and cooled in the walk in freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked peppers and onions in reach in cooler at 61F. Per staff, product was held on the counter for some time 2 hours prior while it was added to an item for cooking. Then product was placed into the reach in cooler. CDI: Product was held on TPHC for today. PIC stated that they will be kept in the cooler from now on. Observed cut ham and diced tomatoes double panned in prep top holding above 41F. CDI: Product rapidly cooled to 41F.

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 chicken salad in reach in cooler date marked for 7/21 when the chicken was cooked 7/20. CDI: Item was properly date marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken salad in reach in cooler cooling in deep pan while tightly covered. CDI: Product placed in a shallow, uncovered pan and cooled in the walk in freezer.

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 2oz portioned containers of dressings in the grab and go cooler with no labeling. CDI: Dressings will be kept behind the counter so that employees can answer questions regarding allergens.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of spoon down in pancake mix on line. CDI: Handle removed. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed gasket on cooler “3rd kit refrig #6” is damaged and split. PIC put a work order in for the 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 some rusting on ceiling in dish area. REPEAT VIOLATION PIC has submitted a ticket to maintenance for painting and per PIC maintenance has assessed it, but they have not painted yet. PIC stated that ceiling will be redone summer 2022 with kitchen remodel. Some improvements from previous inspection.

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 cooked peppers and onions that PIC stated are set on the counter for the shift due to the high popularity in the breakfast items. This item is discarded or used completely by end of shift. CDI: Product was labeled for 4 hours and TPHC procedures were filled out during the inspection.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of spoon down in pancake mix on line. CDI: Handle removed.

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 chipping paint on door thresholds throughout facility and painting needed in chemical room. Ensure paint is touched up to maintain clean-ability of the structure. Observed some rusting on ceiling in dish area. REPEAT VIOLATION PIC has submitted a ticket to maintenance for painting and per PIC maintenance has assessed it, but they have not painted yet. PIC stated that ceiling will be redone summer 2022 with kitchen remodel.

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 whole prime rib from yesterday in walk in cooler above 41F. All other items in the walk in were below 40F. CDI: Prime rib voluntarily discarded. Observed pasta salad cooling in tightly covered, deep container at a rate of 0F/min. CDI: Product was vented and properly cooled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tall reach in cooler near grill area holding items above 41F. Air temperature was 47F and food was 42F-45F. CDI: Raw chicken at 42F was relocated to walk in cooler for rapid chilling and other TCS items were voluntarily discarded. Observed sliced cheeses in prep top above 41F. Employee at grill station stated that he had the product out on the counter during the rush and had placed it back in the prep top. Cheese was voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed prime rib cooled as a whole roast. EHS suggested to cut product up next time this item is cooked and cooled to adhere to cooling parameters. Observed pasta salad, cooked pasta, and portioned wing meals cooling while tightly covered in walk in coolers. CDI: Items vented and properly cooled.

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 no labels on individually packaged pies, a ham sandwich and bagged cookies for sale in grab and go cooler and shelf. Observed no net weight on any items in grab and go cooler. CDI: Unlabeled items were voluntarily discarded. Net weights added to other items that had labels. EHS gave PIC labeling options with regards to where food items are placed and what is required for labeling of packaged items. REPEAT VIOLATION 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottle at grill with clear liquid. CDI: Employee stated that product was water. Squeeze bottle labeled.

4-501.11 Maintain equipment in good repair. Observed tall reach in cooler near the grill was holding with an air temp above 41F. Maintenance technician arrived and checked pressure of coolant to repair refrigerator. Repair in progress during inspection. REPEAT VIOLATION Previous violation corrected.

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 door threshold from kitchen to cook line in need of repainting.

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 chicken salad mixed today with today’s date, however chicken was cooked yesterday. CDI: Chicken salad properly labeled with 9/24. All other products in facility were properly date marked

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 salads, cakes, and sandwiches in grab and go case with no labels. CDI: PIC had items labeled by end of inspection.

4-501.11 Maintain equipment in good repair. Observed one reach in freezer gasket damaged in grill area. PIC stated that a gasket has been ordered for 3 weeks, but there is a delay due to COVID-19 in the production.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed utensil drawer with food debris and build up in main prep area. Observed minor build up on shelving of prep areas.

Repeat: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed deli turkey meat inside WIC dated for 11/4 that had expired 7 days. CDI: product was discarded. Observed some dates written on products that were unclear and not legible. CDI: recommened to start using label making system with printed dates. 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 soups that had been removed from freezer without updated pull thaw dates. According to PIC these products were removed from freezer today and will not be used until tomorrow. CDI: correct dates provided.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed pasta salad that was cooling inside walk-in cooler with lid on. CDI: lid removed. Observed cut fruit cooling inside walk-in cooler tightly wrapped. CDI: unwrapped product to loose.

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 heavy dented can of olives in dry storage stored on rack with other usable stock. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed apples and pears on display with stickers on. CDI: product removed and taken back to remove stickers and wash.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up of grease at grill station cooking equipment.

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 green beans and cooked sausages cooling in the reach in unit at 0F/min. Ensure to use proper cooling methods when cooling to meet parameters. CDI PIC placed items cooling in the walk in cooler to rapid cool.

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 container of boiled eggs not labeled and cooked sausages improperly labeled (10/2-10/8). Observed container of hummus dated 9/5. CDI PIC voluntarily discarded hummus and boiled eggs and properly labeled container of sausage.

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 green beans and sausages cooling in a covered container in the reach in unit. Ensure to follow proper cooling methods when cooling. CDI PIC uncovered container of sausage and green beans and placed into the walk in cooler to rapid cool.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees actively prepping food while wearing wrist watches and bracelets. Ensure to remove when working with food.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors behind equipment along expo line/grill area with debris build up. Ensure to increase cleaning frequency.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in dish drying area.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken breasts and salad cooling with tightly fitted coverings. Both items had a temperature between 45-49F. CDI- PIC removed wrappings for more rapid cooling. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a slicer and a can opener stored as clean with minor food debris. CDI- items were moved to dish washing area for cleaning.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a pan of gravy from breakfast stored under the bottom rack of the reach in unit with a plastic covering. The gravy was 102F. CDI- PIC uncovered gravy and moved pan to the walk in cooler for more rapid cooling.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning. CDI PIC dispatched maint. to clean machine.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken being cooked using noncontinuous cooking process without approval and procedures. CDI chicken placed in oven to reach final cook temperature. Paperwork also provided for noncontinous cooking.

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 grilled chicken, barbecue, not dated. 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 chick peas, corned beef , and black beans held greater than 7 days.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

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 at sink wall interface in dish room area. -0 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 hashbrowns cooling in reach in unit near line with tightly wrapped plastic. CDI-PIC educated on cooling methods and item was vented. Item met cooling parameters.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build up on shelving throughout the facility. Observed grease build up on reach in unit handle. Observed one sticker on tong handles. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing grout in tile floor throughout the facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a plastic container stored a clean, stacked, with moisture present in the interior. Item was removed by PIC. Allow items to dry before stacking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a large plastic container with sticker debris present on the exterior surface.

Observed hand sink at dish area with no paper towels. Observed no trash can at hand sink next to walk in cooler 2. CDI - trash can in place, papter towels placed in dispenser. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

Repeat non-compliance: Observed unpackaged raw meats of ready to eat food on speed rack in walk in freezer. 3-302.11(A) Separate the different types of raw animal foods. -Pf **Improvement from previous inspection

Observed interior of ice machine collecting residue. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Repeat non-compliance: Observed green beans not dated in walk in cooler 3. CDI - discarded Observed macaroni and spinach dated with an 8 day hold. CDI - date corrected 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 damaged gasket at 2 door freezer/cooler unit on cook line on refrigerator door. 4-502.11(A) Maintain utensils in good repair.

Observed debris collecting on floor in dry storage. 6-501.11 Floors keep floors clean.

Observed unpackaged raw Philly meat over French fries in reach in freezer. CDI - reorganized. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P

Observed no agreement for non continuous cooking of salmon. Salmon being reheated to 145. CDI - reheated to 165. Observed no approval for non continuous cooking of chicken by the MCHD. CDI - facility has agreed to cease the use of non continuous cooking until approval has come from the MCHD and State Variance Committee respectfully. 3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P

Observed hot dogs not dated with open date. CDI - Discarded. 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 hand sink leaking at grill at waste line. Observed sink faucet leaking around handles near bread warmer. 5-205.15 Maintain a plumbing system in good repair.

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 numerous pans with deep pits on clean dish rack . CDI PIC discarded pans.

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 boiled eggs, potato salad, leaf lettuce not meeting cooling time parameters. CDI methods change to facilitate proper cooling.

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, leaf lettuce, and potato salad cooling improperly. CDI potato salad spread in single layer and took to freezer . other items taken to walk in to cool. Items had been placed directly in prep unit top or placed on salad bar.

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 butter cream made on site cooling at rate of 0.0 see chart above. CDI removed to freezer to cool in alloted time see chart above.

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 butter cream icing cooling covered in large volume container . CDI vented and moved to freezer to properly cool.

4-501.11 Maintain equipment in good repair. Observed one gasket on front reach in refrigerator in need of replacement.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of oils and spices not labeled. CDI containers labeled. -0 points-

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 numerous metal pans with pits .CDI metal pans were taken out of pan rack to be disposed of. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of replacement or resurfacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build of of food debris on reach in near grill area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed old salad serving containers and a metal pan soiled with debris. CDI items moved to sink for cleaning.

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 sausage, berry sauce, and deli meats that was dated with wrong date. CDI dates changed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken tenders, turkey burger, and a beef burger below 135F. CDI items reheated or discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed TCS foods at salad bar above 45F. CDI food will be held for a 2 hour period and TCs FOODS will be discarded after service. Facility will use TPHC for salad bar. Verification required.

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 parfait missing full list of ingredients for yougurt on labels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed tater tots holding between 109-130F. CDI item discarded. Facility can either make tater tots to order or use time if temperature does not work.

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 cube turkey that did not have the orginal date when turkey was cut. CDI item dated. When facility taked frozen items from freezer they must continue the date from when the TCS item was thawed and indicate how many days they have left. 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 facility with boiled eggs held over 7 days. CDI item discarded. Repeat.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed lettuce overstacked in prep unit at 51F. CDI lettuce split into smaller portion to cool down.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. 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 facility with precooked sausage that was past date mark. CDI item discarded. Suggest if facility has a large bulk of RTE foods they do not uses often they should freez part of the product and leave the rest for later. Make sure remaining days for product is maintained.

3-501.15 Cooling Methods - PF. 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 facility with pans of whole turkeys cooling in the freezer. Inside was 154F and outside was 107F. CDi had facility reheat turkeys and suggested breaking turkey up to allow proper cooling on the inside of the product. Repeat.

2-301.14 When to Wash - P. Hands shall be washed in between glove changes. Observed employee change gloves without hand washing. CDI hands washed.

3-304.15 (A) Gloves, Use Limitation - P. Gloves shall be used for one task only, changed when damaged, soiled, and between handling clean and soiled utensils. Observed employee handle clean and soiled utensils with same gloves. CDI

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed waffle maker and plastic bowls soiled with debris. CDI item moved for cleaning.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are hot held shall be 135F or above. Observed boiled eggs, tater tots, and hashbrowns below 135F. CDI items discarded. Gave facility TPHC handout to potentially use for hot bar.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE foods that are prepared in the facility shall be dated. Foods that are 41F or below have a 7 day shelf life, and foods that are 42-45F have a 4 day shelf life. Observed cole slaw, sausage, mozzerella, cabbage, and sliced turkey not dated. CDI items dated.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. PHF/RTE foods shall follow time/temperature parameters of date marking. Observed half and half held past 7 days. CDI item discarded.

3-501.15 Cooling Methods - PF. Foods shall be sepated into smaller portions, in shallow containers, and left open for rapid cooling. Observed hashbrowns cooling in carton at 113F. CDI hasbrowns placed in speed rack and sent to freezer for cooling.

3-602.11 Food Labels - PF. Food shall be labeled with common name, list of ingredients, list of allergens, and address when in bulk containers. Observed bulk bin of donuts and cookies without labels. Verififcation required.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE foods shall be date marked. Foods that are 41F or below have a 7 day shelf life, foods that are 42-45F have a 4 day shelf life. Observed open milk in facility from friday. CDI item dated.

7-201.11 Separation-Storage - P. Toxic materials shall be stored so they can not contaminate food, equipment, utensils, and single service items. Observed sanitizer bucket stored on prep table next to food that was in the prep process. CDI bucket relocated to a different area.

3-602.11 Food Labels - PF. Food packaged in the facility shall be labeled with the list of ingredients, common name of food, net weight of item, address where food is packed and list of allergens. Observed prepackaged lemon pound cake, cinnamon rolls, bagels and chocolate cakes without labels. Verification required.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Employee items shall be kept away from food and food contact surfaces. Observed cell phone on cutting board. CDI item moved and cutting board moved for cleaning.

Ready to eat TCS (time/temperature control for safety foods) including cooked and cooled foods shall be date marked. These foods can be held for 7 days at 41F or below and 4 days before 41-45F. Observed items such as hot dogs and cut leafy greens opened on Monday had not been date marked. CDI. Also items that have been frozen and are now in a refrigerator should have dates on them to clarify how many days under refrigeration the items has been under as time frozen does not count toward our time limitations. CDI.