CAFE 2400

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed TCS items being thawed under running water at 79F. When using running water the temperature of the water must be 70F or below. -CDI- Items were removed from the running water and continued thawing under refrigeration. 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed frozen salmon being thawed under refrigeration while still sealed in the ROP packaging. -CDI- Package was opened to release the seal and was still allowed to be thawed under refrigeration. (0.5 pts)

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 2 lightly dented cans being stored with other cans that were not damaged or dented. -CDi- Cans were relocated. Due to severity, no points taken. (0 pts)

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 multiple food items that had been placed in the RIC units to cool while being tightly wrapped in plastic. -CDI- PIC removed plastic and placed the items in the blast chiller to be quickly cooled to 41F or below. REPEAT*** (0.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed one can of jalapeños stored on the dry storage racks with a dent along its top seam. CDI - PIC moved to designated dented can rack to be returned to vendor.

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 bin of baked beans cooling in the WIC at a rate of 0 degrees per hour. Facility must ensure that it is actively stirring deep containers of thick product to ensure the middle cools at an appropriate rate. - Observed a container of feta cheese cooling at a rate of 0 degrees per minute in the RIC adjacent the WIC. Container was observed tightly wrapped in plastic wrap which does not allow for adequate air flow around the product to cool at an appropriate rate. CDI - Beans actively stirred and re-temped 30 mins later where it was observed cooling at a rate of 0.2 degrees per minute. Plastic wrap removed from feta cheese and placed into blast chiller, where it was observed at 39F 30 mins later. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths at cafe side in quaternary sanitizer concentration less than 50 ppm. -CDI- PIC replenished sanitizer concentration to 100ppm. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0.5-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw bacon stored over heavy cream in lowboy. -CDI- 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)(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 raw beef stored over raw salmon and raw crab. Observed raw bacon stored under raw beef in RIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in lowboy #1 on coffee side above 41F. Per PIC, items had been out for use. Refer to temperature chart. Observed heavy creams at 43/44F in lowboy #3 at coffee side. Observed ambient air of unit at 49F. -CDI- PIC voluntarily discarded of items above 41F and lowered temperature of unit. At end of inspection, ambient air was at 21F. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 milks and heavy creams placed on TPHC at 6am that had not been discarded at 10:35a. -CDI- PIC voluntarily discarded items and replenished supply. -1.5-

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 no change in temperature with tomato soup cooling in blast chiller after 45 minutes. Observed items cooling in large metal container filled to the top with no active stirring. Observed portioned salads cooling in lowboy on coffee side with lids. Observed guacamole containing cut tomatoes cooling at a low rate in lowboy. Guacamole was cooling with a plastic wrap and lid. Observed cut cherry tomatoes cooling in lowboy with lids. -CDI- PIC separated items into smaller containers, removed lids and placed items in blast chillers to facilitate rapid cooling. **REPEAT** -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 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 breakfast and lunch sandwiches prepared today cooling on speed rack, wrapped in plastic coverings and with a plastic film over cooling rack. Observed other items cooling at a low rate. Refer to temperature chart. -CDI- PIC removed plastic coverings and plastic film to facilitate rapid cooling. **REPEAT** -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle touching chicken. -CDI- PIC removed. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed onions stored over cut cabbage in WIC. 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. Observed ranch dressing made with buttermilk cooling in covered plastic container in WIC at an insufficient rate. CDI - PIC moved dressing to metal pan and placed dressing in blast chiller 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in bucket of detergent at coffee bar. CDI - PIC moved cloths to sanitizer.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed cooking pans on rack at hood area stored about 3 inches above floor. These must be stored at least 6 inches above floor; rack for storage of pans was dusty and in need of cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Only observed one pan stored wet; allow all to thoroughly air dry prior to stacking

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service drink cups without dispenser that covers mouth contact surfaces from handling, sneezes, coughs, etc. Allowed to keep these in the original plastic sleeve that they are shipped in so that customers only touch the base of the upside down cup. If decision is made to purchase dispensers, please run those past the Health Department for prior approval.

4-502.11(A) Maintain utensils in good repair. Observed a few cooking pans with non-stick coating which were in disrepair. These need to be discarded so that they coating is not cooked into the food. Items removed for disposal. 4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Observed can opener that was non-NSF with blade that could only be removed by using a screwdriver. When replacing can opener, assure that NSF can opener with blade removable with a pin is purchased.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed a few ceiling vents in need of more frequent cleaning to prevent accumulation of dust.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a couple scoops stored as clean with food residue. CDI: scoops were moved to the 3 comp sink to be w/r/s. -1.5- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 food prepped today tightly sealed in the walk in cooler and prep reach in units. CDI: items uncovered and placed in the blast chiller. REPEAT VIOLATION -0.5- 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed turkey burgers in the hot box at 131F. CDI: burgers were reheated to 165F and above. -1.5-

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 a bowl of quinoa made today tightly wrapped in the walk in cooler. CDI: container vented. -0-

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 melons stored on the floor in the walk in cooler. -1-

4-501.11 Maintain equipment in good repair. Observed torn gaskets in prep reach in units. Per PIC, gaskets have been ordered and are waiting for arrival to replace the torn ones. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed salsa roja and vegetable burger patties hot holding below 135F. CDI: items reheated to 165 and above during inspection. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fruit cups that contains melons and pre-made salad bowls at the serving station over 41F. Observed tomato jam and mayo based sauce over 41F. CDI: All items were brought out about 30 mins prior to inspection and was placed into the blast chiller and walk in cooler to quickly cool. All items were below 41F by end of inspection. PIC Tom stated facility may go back to using TPHC since all food are discarded at end of lunch hour and they still have written procedures for them. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer with food residue on the blade and black residue on the handle that holds down what is being sliced. CDI: meat slicer was broken down and taken to dish pit to be washed. -1.5-

3-501.13 Use approved thawing methods. Observed noodles being thawed under 86F water. Thaw under 70F water, in the walk in, or during the cooking process. CDI: noodles were moved into the walk in to continue thawing. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of fryers in kitchen area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area.

4-501.11 Maintain equipment in good repair. Replace broken lid on ice machine in breakfast area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean dust from wall behind dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food items in cooler near coffee station that were above 41 F. Employee stated that food items were stored in unit since Friday the 21st. CDI- Items were discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items in walk-in cooler that were cooling, yet covered while cooling. Items were uncovered and allowed to further cool.

4-205.10 Food Equipment, Certification and Classification - C Observed a skillet use in food service that was marked "for Household Use Only". CDI- Items was removed from circulation.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sliced turkey that had no cooling change in over 13 minutes while cooling in walk-in cooler. CDI- Items was placed in blast chill where it cooled to 41 F in less than 15 minutes.

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 Items that were on TPHC were not marked on sheet at start of process (breakfast items and milk). Also, chicken breast sandwiches were placed on TPHC before they reached 41 F (sandwiches were 55 F). CDI- Items were all discarded. Sandwiches were placed in blast chiller to chill.

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 containers of sliced turkey that were covered while cooling. CDI- Containers were uncovered.

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands for four seconds and cut off faucet with bare hands. CDI- Employee was retrained an proper hand washin. Employee rewashed hands. 2-301.14 Wash hands after activities that contaminate them. -P Observed employee pick up public phone, then proceed to do food prep without changing gloves and washing hands. CDI- Employee changes gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk, egg patties, and sausage patties that ranged from 47-44 F. Items were not listed on TPHC sheet. CDI- Items were denatured and discarded into trash.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottle of oil with no label. CDI by properly labeling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of plastic containers near the dish area. CDI by removal to dish area to be recleaned and air dried properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers with visible debris build up. CDI by removal for recleaning.

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 brie cheese in walk in cooler with no date marking sticker. CDI by voluntary discard.

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 eggs in walk in cooler not discarded after being held on TPHC. CDI by voluntary discard.

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 roast beef cooling in reach in cooler tightly covered. CDI by uncovering and placing in blast chiller.

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

4-501.11 Maintain equipment in good repair. Observed damaged gasket on reach in cooler.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handle ready to eat foods such as bread and ham, directly after and while also handling raw shelled eggs without change of glove nor a handwash in between. CDI, employee corected by instruction, and removed gloves followe by a hand wash.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shelled eggs stored above ready to eat foods. CDI, PIC re-organized low boy to have raw shelled eggs stored under ready to eat foods. PIC stated he was under the impression the eggs provided were pasteurized eggs. Eggs were marked with safe-handling instructions.

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 blended tomatoes with expired date mark. CDI, PIC voluntarily discarded food. 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 deli meats such as ham, and turkey without date markings. Deli meats were opened 2/19. Observed fruit salad, containing melon, without a date mark. Melon was cut on 2/19. Large batch was dated, but smaller batch was not dated. CDI, Foods were marked with correct date mark.

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 foods on time at service stations. PIC provided written procedures. Observed foods on TPHC without labels clearly marking beginning and end times. CDI, foods clearly marks with beginning and end times by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salad at deli station at 48F. Salad was prepared and placed in low boy to await service. Observed salad, tightly covered. CDI, PIC moved salad to walk in to reach 45F before service. Ensure cooling methods used allow the removal of heat.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer solution with concentration less than 100ppm quat.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with no protection, exposed to contamination throughout establishment. Ensure sleeve covers all cup lips.

4-501.11 Maintain equipment in good. Observed split gasket on low boy in need of repair or replacing. Improvement noted.

2-301.12 Follow the cleaning procedures to adequately wash your hands.-P Observed employees wash hands in hand washing sink failing to wash for the required time frame; Observed staff re-contaminate their hands by turning faucet handles off with bare hands. CDI staff educated and employees properly washed their hands.

NO POINTS DEDUCTED 2-303.11 Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Observed staff wearing bracelets during food prep.

NO POINTS DEDUCTED 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with no protection, exposed to contamination / sneeze spray at check out station.

REPEAT 4-501.11 Maintain equipment in good repair. Observed split / torn gasket on stand up cooler unit in need of repair / replacing. Observed handle on prep cooler in need of replacing.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed containers of sliced cheese, shredded cheese, egg whites (raw) held on cold holding unit measuring 55-57F. CDI all items placed into blaster chiller and/or discarded. Observed cut leafy greens stored inside prep cooler at coffee station over stocked measuring 67F. CDI discarded by staff.

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 large sealed container of grilled chicken cooling inside reach-in cooler measuring 67F.. Product discarded by staff

NO POINTS DEDUCTED 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups stored with no protection, exposed to contamination / sneeze spray at front drink station and back drink station.

NO POINTS DEDUCTED 4-501.11 Maintain equipment in good repair. Observed broken, damaged handle on prep cooler door. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage gravy at 112, placed on cook line less than 2 hours prior, reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed yogurt on cold line at 53 degrees, discarded; sliced melon at 54 on cold line, discarded; butter packets in 2 door deli cooler at 54, discarded; egg product, 60 discarded; spinach 48, discarded. 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 no date marks on roast beef, cooked Monday. Observed no date on breakfast casserole cooked Monday. CDI - Dated with make date.

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 sliced tomatoes at 54 degrees in plastic container, warped. Improvement from previous inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on some metal pans and scoops stored at dish area. CDI - taken back to dish area to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed liquid eggs, egg whites, cottage cheese, french toast batter in reach-in > 45F (see temp chart). These items were removed from a cooler unit on serving line and placed directly in reach-in. Observed calzones that had been stored in display case at coffee station at 63F. Observed burgers in reach-in at 48F stacked on sheet pans. CDI - all items were removed from cooler units and transferred to walk-in cooler for rapid 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 several food items in cooling stage stored inside walk-in cooler and reach-ins throughout that had been already wrapped and covered. CDI - all food items transferred to sheet/flat pans and stored uncovered in walk-in cooler to rapid chill.

General Comment - 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils wedged between cutting board and display cooler at coffee station. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Very few pans observed wet stacked on dish shelf.

General Comment - 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed badly gouged and stained cutting board at display case cooler at coffee station area.

General Comment -3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few turkey sausage links and scrambled eggs in chafing dishes at 104F and 111F. CDI - end of breakfast service approaching; items discarded. Items will be put on time. . TPHC form sent via e-mail and will be implemented today.

Repeat .- 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed breakfast sandwiches in display cooler at 56F. It was determined that the door might have been left open too long and air doesn't circulate at top of unit too well. All other cold foods in display unit holding properly. CDI - sandwiches were discarded. Items will be placed on time. TPHC form sent and will be implemented today.

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 orzo salad, sliced turkey, and Brie cheese not dated and will be in refrigeration more than 24 hours. CDI - items dated properly. PIC confident as to when these items were prepared/opened.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Small dicer and can opener stored with food debris. CDI - cleaning process started. Ice machine deflector with slight build-up. CDI - cleaning process started. 4-501.114 Maintain sanitizer at correct concentrations. -P Two red quat sanitizer buckets measuring 50-100ppm. CDI - dumped and refilled with sanitizer from 3-comp sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple food items including shredded cheddar cheese, spinach, diced tomatoes, and shell eggs in open air cooler at salad bar station > 45F ( see temp chart). CDI - all items transferred to walk-in cooler and checked at 41F by end of inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Chicken salad and smoked chicken inside back 2-door reach-in coolers with incorrect dates. CDI - date was corrected by PIC

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Box of cups stored on floor inside storage room.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Scored cutting boards stored at 3-comp sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed turkey bacon, shredded cheese, and diced tomato in a open air cooler on the serving line above 45F (see chart). CDI- food items discarded. Ensure all potentially hazardous foods are cooled to below 45F before placed into open air coolers.

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 yogurt parfaits in a self serve cooler without labels on them. CDI- labels added.

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

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 tile grouting deteriorating throughout kitchen. PIC stated the kitchen will be undergoing remodeling in December of 2015.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two ice cream scoops with minor food debris on the inside of the scoop. CDI- items set aside for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food items located in a cold holding open air cooler that were above 45F (see chart). CDI- items were placed into coolers for rapid cooling.

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 fruit cups made up of more than two ingredients that werenot labeled in the customer self service cooler case. CDI- fruit cups were removed from the cooler case to be labeled. Improvements have been made since the last inspection in regards to labeling food products that are available for self service. 3-602.11 Food Labels - PF Bulk food that is available for consumer self dispensing shall be appropriately labeled. Observed self dispensing containers for ice cream toppings without labels.

4-501.11 Maintain equipment in good repair. Observed under the counter ice machine with a missing door. PIC stated the ice machine was unplugged and was not being used until the door could be replaced.

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 tile grouting in the kitchen that was beginning to deteriorate. PIC stated the floor will be refinished December 2015.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on the blade sharpener and behind the deli slicer blade. CDI by setting aside for recleaning.

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 yogurt parfait cups and pudding cups. These food items are packaged in the facility. PIC stated the labels have been ordered but have not arrived yet.3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several dressing bottles without labels on them.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee using a wiping cloth to dry cleaned pans.

4-501.11 Maintain equipment in good repair. Observed ice machine near the coffee machine that is missing a door.

5-205.15 Maintain a plumbing system in good repair.-P Observed minor leak at the plumbing beneath the 3 compartment sink.

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 pitting grout in the kitchen flooring.6-501.114 Maintaining premises, unnecessary items and litter. The premises shall be free of items that are no longer used or that are nonfunctional. Observed dish machine that facility does not use.

3-602.11 Food Labels - PF. Food packaged in an establishment and made available for self service shall meet specific labeling criteria. Observed cookies, fruit cups, parfait cups, and pudding cups not labeled that are available for self service. Cookies will be stored behind the checkout counter from now on. The facility is still working on adding labels to their assorted food cups.3-302.12 Food Storage Containers Identified with Common Name of Food - C. Foods removed from their original packaging shall be labeled if they are not easily recognized. Observed several sauce bottles not labeled.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single use items shall be stored covered or inverted. Observed paper sandwich trays stored face up, not covered.

4-501.12 Cutting Surfaces - C. Cutting surfaces shall be replaced or resurfaced once they are unable to be effectively cleaned. Observed one worn cutting board on sandwich display case.

2-102.12 Certified Food Protection ManagerObtain ANSI accredited certified food protection manager certification. Observed nobody on-site with certification. CDI by instruction.

6-301.12 Hand Drying ProvisionProvide towels or another means to dry hands at handwash sinks. Obdserved no disposable towels left at front handwash sink behind counter. CDI by instruction, towels were provided by operator.6-301.14 Handwashing SignageEach handwash sink shall be supplied with a handwash sign. Observed no handwash sign at handwash sink behind counter. CDI, operator provided with sign. Repeat.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingGeneral Comment: Date mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. Observed a container of ground beef mix with a date mark of 9/25 stored in reach-in refrigerator. CDI, operator discarded ground beef mix.

7-102.11 Common Name-Working ContainersWorking containers of toxic substances shall be labeled by common name of material. Observed 1 spray bottle of glass cleaner not labeled in chemical storage room. CDI by instruction, operator labeled container.

3-501.15 Cooling MethodsUse proper methods to cool food. Observed a pan of sausage cooling in a covered container and placed in flip top prep cooler to cool. CDI, operator removed cover, placed sausage on a sheet pan and relocated to walk-in cooler to rapidly cool.

3-602.11 Food LabelsFood packaged in establishment shall be labeled as specified in Law. Observed several sandwitches, cookies, and salads being packaged in establishment without proper labels. CDI by instruction.

3-304.12 In-Use Utensils, Between-Use StorageStore ice scoop in a clean area or inside ice with handle out of ice. Observed ice scoop stored inside undrained hoster that was collecting debris and soil. CDI, operator relocated utensil and holster for cleaning.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringSingle service items shall be stored in a clean, dry area, where they are not exposed to contamination and 6 inches off of the ground. Observed boxes of single-service trays stored on ground in dry storage room. Observed an open box of single-service disposable gloves stored next to handwash sink behind front counter. Observed single-service cookie sheets stored above oven unit in kitchen and unprotected. CDI by instruction, operator voluntarily discarded cookie sheets and box of gloves. Repat.

4-501.11 Good Repair and Proper Adjustment-EquipmentKeep equipment in good repair. Observed low temp dish machine with a leaking line and operator not currently using but facility is using single-service plates, forks, and cups. Operator called EcoLab to check on unit during inspection.4-202.16 Nonfood-Contact SurfacesNonfood contact surfaces of equipment shall be designed to be smooth and easily cleanable and free from crevaces. Observed beverage crates used to store food on in walk-in cooler and in dry storage area.

4-602.13 Nonfood Contact SurfacesNonfood contact surfaces shall be free from accumulation of soil. Observed soil debris accumulating above Elextrolux steamer.

6-501.114 Maintaining Premises, Unnecessary Items and LitterMaintain facility free from equipment unnecessary to operation such as equipment no longer in use. Observed several pots, pans and equipment on shelves in storage room that operat or stated was never used.