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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 one (1) container of ricotta cheese thawing in running water at a temperature of 74F while submerged in a prep sink. Observed two (2) portions of packaged ready to eat ham, previously thawed by running water, at temperatures of 75F at start of inspection in WIC 2. CDI - Ham was observed cooling in WIC before rotating back to prep area for immediate use (heat treatment and serving.) Assure that RTE food under running water is held submerged in water with running water less than 70F and that RTE food is maintained at 41F or less during thawing.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately two (2) fruit flies at dirty dish area of ware washing. Work with approved pest controller to prevent pest entry.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) stacks of boxes of unopened food (ice creams) in the walk in freezer stored on the floor. Elevate food as needed. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) in use wiping cloth bucket at HSP food prep area at a concentration of approximately 50 ppm QAC. CDI - Sanitizer bucket was remade with sanitizer from 3 compartment sink basins at a concentration of 200 ppm.

5-205.15 Maintain a plumbing system in good repair. Observed pooling water at dish machine due leak at machine underside. Observed two (2) plumbing fixtures (one mop sink, one pipe of dish machine) with water leaking at backflow prevention device attachment points. Repair and maintain plumbing fixtures as needed to prevent leaks and standing water.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three (3) portions of food in Vulcan hot cabinet at patient preparation area (chicken tenders tray, grilled chicken breasts, corn) below 135F. Observed one (1) pot of soup at stove top in burger station below 135F. CDI - PIC and food employees voluntarily disposed of out of temperature food items in Vulcan hot cabinet. Soup at burger station was reheated to above 165F within 2 hours of initial prep time before resuming 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 .

3-501.18 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 one (1) portion of corned beef in WIC 2 with date label denoting 1/27-1/30. All other TCS foods requiring date marks were in date and marked properly. Per conversation with PIC, date label was most likely an improper thaw date label. CDI - PIC voluntarily disposed of improperly dated food. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no TPHC policy readily available for review at start of inspection. CDI - PIC and food director printed TPHC policy sheet from facility SOPs to be held in office. REHS provided blank TPHC sheet to be utilized at establishment discretion. REPEAT. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamps at points intended to utilize TPHC (salad bar, burger prep line, etc.) CDI - PIC placed time stamps during inspection. (11a - 3p) REPEAT. Note: No escalation in point deduction due to some improvements from previous inspection. TPHC policy was found prior to the end of inspection and all TCS food areas utilizing TPHC system were maintaining food at proper TCS temperatures (41F or below) at times of initial observation. Maintain TPHC procedures readily available for review by staff and regulatory authority and properly mark and dispose of food items as required.

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 (2) squirt bottles (water and oil) at grill shelf in burger station without proper labeling. CDI - EHS station labeled bottles as demonstration for PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) stacks boxes of unopened food in the walk in freezer stored on the floor. Elevate food as needed.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (to go boxes) at prep tables with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

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 food debris on the shelves of WICs 1 and 2. Clean as required 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. Observed wet floors at dish area, but no active leaks from dish machine. Maintain plumbing and cleaning fixtures such that standing water does arise. Observed food debris and splash at walls near standing oven area. Clean floors, walls, and ceiling regularly to prevent accumulation of soils. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure - Pf Manager and employees were unable to locate employee health policy. CDI - A phone call was placed to the general manager, who was able to help them locate the form. EHS emailed general manager the new employee health policy poster to post in the kitchen.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage. CDI - Item was removed to be returned to the supplier.

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 cool 1 degree after 1 hour. Observed cut melon cool 1 degree after 1 hour. CDI - Item were brought to the walk-in freezer to rapidly cool.

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). Observed an open package of veggie burgers without a date mark. CDI - Date mark was added for the tie the package was opened.

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. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no TPHC policy or time stamps for the Pizza Station and Grill. CDI - EHS provided a policy to the general manager. All food products were discarded after lunch. (10am-2pm)

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a sanitizer bucket stored above clean utensils. Observed lotions stored on a prep surface. CDI - Items were removed.

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 green beans and cut melon attempting to cool in the bottom of a prep cool in deep, plastic pans with plastic wrap coverings. CDI - Plastic wrap was removed and items were moved to the walk-in freezer to rapidly cool.

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 ramekins being used to scoop spices.

4-501.11 Maintain equipment in good repair. Observed both soda drink machines not working with signs that say “out of order.”

REPEAT 5-501.113 The flow pressure of the fresh hot water SANITIZING rinse in a WAREWASHING machine, as measured in the water line immediately downstream or upstream from the fresh hot water SANITIZING rinse control value, shall be within the range specified on the machine manufacturer’s data plate and may not be less than 35 kilopascals (5 pounds per square inch) or more than 200 kilopascals (30 pounds per square inch). Observed dish machine measuring 60+ psi during rinse cycle. Data plate states that it should be in between 20-25psi.

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 food debris on the shelves of the produce walk-in cooler.

REPEAT 5-205.15 Maintain a plumbing system in good repair. Observed water pooling in a large section around the dish machine, most likely due to the machine leaking.

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 microbial growth on the wall behind the dish machine.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired certification. CDI - PIC with certification on site close to start of inspection. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 tightly wrapped cut tomatoes cooling in reach in cooler at a rate of .02 degrees per minute. Freshly cut tomatoes were cut within 20 minutes of beginning of inspection and another pan of tomatoes were placed in a fresh pan at beginning of setup for breakfast action station. CDI - PIC placed in blast chiller and cooler to below 41 within a few minutes. Total time for cooling was less than 4 hours for products. -.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (B) Use approved thawing methods. Pf Observed two large containers of raw chicken thawing under cold running water that was 74F. Both containers had chicken above 70F inside. CDI - PIC rapidly chilled raw chicken. REPEAT -1-

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead flies in cabinets under drink stations in dining room. Per PIC, pest control visited facility yesterday. Clean. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths used to dry bottom sections of cabinets under drink dispensers. Avoid this process as it attracts flies. -.5-

5-501.113 The flow pressure of the fresh hot water SANITIZING rinse in a WAREWASHING machine, as measured in the water line immediately downstream or upstream from the fresh hot water SANITIZING rinse control value, shall be within the range specified on the machine manufacturer’s data plate and may not be less than 35 kilopascals (5 pounds per square inch) or more than 200 kilopascals (30 pounds per square inch). Observed dish machine measuring 60 psi during rinse cycle. Have technician check for correct pressure during operations. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at was basin of 3-comp sink and a major leak during rinse cycle of dish machine at the bell housing over the backflow preventer. Repair. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liquid egg with cinnamon and plain liquid egg out of temp. Items were discarded. Overall, many, many coolers and areas for cold holding in compliance, functioning properly. There is no justification for points or escalation of points. This risk factor is in control. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed machine lacking ink to read all labels. Use sharpie in Lieu until ink arrives. CDI- sharpie used on unclear labels

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed breakfast items on hot line at grill on time as a public health control rather than temperature but no written procedures available. Emailing template to be verified within 10 days. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed fish and running water at 83F during an active process. The hot water was engaged with the cold faucet. CDI by pulling the fish and cooking, observed final cook at168F.

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 refrigerator shelving in need of cleaning in the dairy section, underside of the mixer stand as well

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed installation of the spray arm at the pre-wash of the dish, upside down and the sprayer below the flood line of the sink. CDI- Engineer corrected by installing coil correctly. 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P A spraying faucet under continuous pressure did not have a backflow preventer on the line, on the the vacuum breaker. CDI- disconnected the hose with a sign to not leave connected when not in use until backflow part can be installed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food items stored in the pizza prep lowboy (refer to temperature chart) cold holding above 41 degrees F. Note: Serviceman from Smartcare was on site during time of the inspection, checking units for proper holding temperatures. PIC had the serviceman look at the unit and confirmed that the unit is properly holding below 41 degrees F, and had this unit opened for a while before we checked temperatures. PIC voluntarily discarded all items, as they were prepared over 24 hours prior to the time of the inspection. VR to occur within 3 days to ensure all cold hold tcs foods are at 41F and below for long term compliance. A RCP may be requested with permit action to occur if violation is noted on next visit or inspection. Observed two pans of shredded cheese in a reach-in cooler towards the back of the kitchen holding above 41 degrees F. PIC moved cheeses to the blast chiller to rapidly cool. REPEAT VIOLATION. 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 .

4-601.11(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 interior of the microwave towards the back of the kitchen with buildup of food debris. Needs cleaning. Observed exterior of cooking equipment and reach-in coolers with soil residues. Increase cleaning frequency.

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 cracked tile along the baseboard of the floor in the food prep area. PIC stated that the maintenance team has already been contacted to replace the cracked tile.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over uncooked broccoli in Low Boy 3, and raw sausage stored on the same sheet pan as ready to eat turkey bacon under other raw proteins in RIC 2. CDI - PIC reordered storage of both low boy and RIC. 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 raw chicken in grill drawer, sliced cheese, shredded cheese, and pooled eggs at breakfast station, sliced cheese and roast beef in low boy 8, yogurt in patient RIC 1, and skim milk, whole milk, half and half, and heavy cream at coffee station all holding above 41F. All items had either been prepped or removed from WIC in the morning for breakfast service. CDI - PIC placed all items in freezer or blast chiller to get back down to 41F or below. 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 fruit salad and sliced tomatoes cooling in low boy 4, lettuce in low boy 10, and pork in WIC 2 cooling while wrapped tightly with plastic wrap or in containers with lids on. PIC all items had been prepped in the morning, right before start of inspection. CDI - PIC moved all items to freezer and removed plastic wrap and lids to complete cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded cheese and milk in the walk in above 41F. CDI- PIC voluntarily discards. Points not escalated due to only 2 products out of compliance, whereas last inspection was 7. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. -REPEAT- Observed raw shrimp thawing in strainer at prep sink under running water, parts not thawing under water. CDI- Food employee relocated shrimp to closed container for thawing.

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 tongs on rack of utensils which was deformed, with heavy scoring and burns. CDI- PIC voluntarily discarded tongs.

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 several reach ins near walk in coolers and in the back of kitchen with food debris accumulated in gaskets.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed retractable hose with nozzle attachment in contact with inner surface of sink. CDI- PIC wound up hose to sit 1 inch above surfaces.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer buckets said to be used as a sanitizing step by PIC below 200 ppm quat. CDI- PIC provided 400 ppm quat. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed shredded cheese, sliced cheese, milk, almond milk, oat milk, cut lettuce, and sliced tomatoes above 41F. PIC stated all items should have been 41F and below. CDI- PIC moved all items to blast chiller and walk in to quickly cool uncovered. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed two in use sanitizer buckets stored right next to food prep on prep tables. CDI- PIC Moved items to a small rack away fro all food prep and storage areas.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed raw ground turkey thawing in water at 84-87F. CDI- PIC moved item to walk in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed small flies near patient prep line and cook line.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed employee prepping TCS foods on grill station with a long beard without a proper guard.

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. -REPEAT- Observed raw turkey sausage stored above raw pork bacon and raw pork sausage in the walk in cooler. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - REPEAT- Observed open RTE turkey bacon stored directly under open packaged raw turkey sausage. CDI- PIC voluntarily discarded the item. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 made in house in chipotle (canned) mayo dated for 30 days. Observed chicken salad without a date. CDI- PIC was able to properly date mark all items. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed a couple food handlers preparing foods while wearing a watch or bracelet on the wrist.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed food employee wash hands at coffee station then use bare hands to turn off faucet. A paper towel or other barrier should be used to prevent decontamination of hands. CDI - EHS directed employee to rewash hands with proper technique. 2-301.15 Only wash hands in handwashing sink. -PF Observed food employee use coffee station prep sink to wash hands. CDI - EHS directed employee to rewash hands at handsink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink at dish wash area with no paper towels. CDI - paper towels were provided at handsink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed multiple strawberries in multiple containers in WIC with white growth. REPEAT. CDI - PIC voluntarily discarded.

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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed chicken stored over whole beef and pork in WIC. Observed turkey sausage stored over bacon and sausage patties in reach in. Observed ground turkey and ground beef sharing the same pan in the walk in cooler thawing. Observed both ground items above raw whole beef. REPEAT. CDI - PIC rearranged storage order.

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 multiple items at grill station hot held below 135 F. See temp chart. CDI - items were reheated to 165 F or above before being returned to grill line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed multiple items throughout facility cold held above 41 F. Observed liquid eggs and sliced cheese at grill line above 41 F. Observed sliced tomatoes at coffee station above 41 F. See temp chart. REPEAT. CDI - liquid eggs were placed on TPHC until end of breakfast, sliced cheese and tomatoes were cooled in blast chiller. NOTE: Improvement from last inspection noted and point deduction remain the same However, If violation is noted again during the next inspection Point deduction will increase.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken thawing in prep sink while not fully submerged. Some parts of chicken were above 41 F. See temp chart. CDI - chicken above 41 F was moved to WIC and frozen chicken was fully submerged.

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

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed multiple spatulas stored clean with damaged and rough food contact surfaces. Observed multiple damaged spiders for frying with loose wires. CDI - items were voluntarily discarded.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed a package of strawberries with white growth on them. CDI- Prior to EHS mentioning observation PIC discarded the item.

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. For more information on food storage order please visit: http://meck.co/FoodSafety. - Observed raw ground pork stored above whole cuts of bacon. Observed raw ground turkey sausage stored above whole cuts of bacon. CDI- PIC was able to correct the stored order since there was no physical cross contamination. Observed raw ground turkey sausage in contact with raw ground pork. CDI- PIC stated items would be fully cooked past 165F EHS encouraged PIC to voluntarily discard the raw ground pork. 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 turkey bacon stored with raw pork bacon. CDI- PIC corrected storage order and stated all items cooked to at least 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - Observed shredded cheese, cut lettuce, sliced cheese, chipotle sauce made in house, ham, pizza sauce and marinara sauce above 41F. CDI- PIC was able to cool items since they were within 41F prior to lunch rush within 2 hrs according to PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several food contact surfaces including plates and several metal/plastic containers stored wet and stacked together.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed an employee dumping sanitizer bucket in pizza station hand sink. Observed soiled paper towel in hand sink near dish machine. CDI- Education was provided to employees by PIC and EHS observed hand sinks being properly used.

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 gravy, oatmeal, grits, turkey sausage links, pork sausage links, and pork sausage patties all below 135F. CDI- PIC voluntarily discarded the items.

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 . 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 one plate of cut honey dew and cut cantaloupe without a date and prep from yesterday. Observed sliced turkey with two prep dates of 9/7 and 9/8, observed several plates of turkey sandwich’s and chicken sandwich without dates. PIC stated turkey sandwiches and chicken sandwiches were prep the same date as all other on sheet pan. CDI- PIC voluntarily discarded the cut melons and sliced turkey. PIC was able to properly date chicken and turkey sandwiches.

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 beans, cut lettuce, shredded cheese, cut melon, shredded lettuce, and diced ham all in dense containers and covered attempting to cool in low boy cooler. CDI- PIC uncovered all items and placed them in walk in freezer and/or blast chiller.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - REPEAT- Observed several portable cutting boards in need of resurfacing or replacing due to deep cuts and grooves.

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 and walls of hard to reach areas are in need of cleaning due to grease and food debris build up. Hard to reach areas are behind and underneath equipment near cook line.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food service employee leave the food prep area, return to preparation, and begin donning gloves without washing hands. CDI - Employee was corrected and removed gloves and washed hands prior to to donning a new pair of gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed multiple TCS food items stored above temperature for cold holding. CDI - Items were moved to blast chiller for corrective cooling.

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 PIC informed regulatory authority of occasional potential uses of TPHC procedures, but did not produce written procedures for any potential TPHC procedures. - CDI- EHS Provided tphc form.

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. 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 working containers of white rice, brown rice, and breadcrumbs without distinguishing labels. Observed wrapped RTE cookies at point of sale without proper allergen and ingredient labeling. CDI - Labels were attached to working containers within the kitchen prep area. Cookies were removed from the point of sales area and taken to the kitchen to be given sufficient identifying labels. 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 grab and go cookies mad in house without an allergen label. PIC removed items from service. A VR will occur within 10 days to ensure allergen label is corrected.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit flies near ware washing mop sink.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - REPEAT- Observed several portable cutting boards in need of replacing or resurfacing due to deep cuts and grooves. NOTE: point deduction has been reduced to 0pts since item has been noted to be greatly improved and last inspection also dealt with 4-202.11.

5-202.12 Provide at least 100F water at handsinks. 6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed water at pizza station handsink only reach 85F. Observed trash can in front of pizza station handsink. CDI- By the end of the inspection EHS observed hot water at 102F and trash can moved by PIC.

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 veggie burger, grilled chicken, pork loin and two large containers of rice not at 135F, see temp chart. CDI- PIC was able to reheat items to at least 165F since PIC stated items had only been out of temp for less than two hours.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety -REPEAT- Observed sliced tomatoes, pizza sauce, sliced cheese, prepared turkey sandwiches, prepared ham sandwiches, shredded cheese all covered and attempting to cool in reach in, low boy, or flip top prep units. CDI- PIC moved all items to blast chiller to quickly cool. NOTE: If violation is a repeat violation permit action will occur with a recommendation of a RCP to be implemented to address the chronic violation.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed several employees wearing watches and bracelets on the wrist while preparing RTE foods and handling clean equipment.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed in use wiping cloths in soap and water in between its use.

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- REPEAT- Observed several (6-8) tongs with damage to the food contact surface pieces. Damaged noted was burns and deep crevices. CDI - PIC voluntarily discarded. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -REPEAT- Observed deep cuts and grooves on several cutting boards throughout the facility in need of resurfacing or replacing.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. - Observed several handsinks without a trash bin. CDI- PIC provided bins.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no Salmonella nontyphoidal on the list of reportable illnesses. CDI - EHS educated PIC about the requirement for Salmonella nontyphoidal. EHS emailed 2017 NC Food Code information to PIC via email. -0-

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed table mounted can opener and cutting board in Starbuck's at sandwich station with buildup. Per PIC, these items are cleaned daily. CDI - PIC cleaned these. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasteurized eggs in reach in in grill station at 48F and pudding in patient services reach in cooler with door propped open during service at 51F. CDI - PIC cooled eggs and served pudding immediately. EHS advised PIC to check temperatures throughout the day to ensure all TCS foods are cold holding at or below 41F. REPEAT -3-

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 garlic and oil mixture stored on make table top on TPHC without written procedure or time stamp. CDI - EHS advised PIC that written procedure has to be filled out completely before placing TCS foods on TPHC and procedure needs to be followed and available for review by MCPH at all times. EHS sent new TPHC form. -0-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed cut lettuce, pico de gallo and prepared salads cooling with tight wrapping in place and in closed clam shell style containers at beginning of inspection. CDI - PIC voluntarily discarded cut lettuce and vented clam shell containers and loose wrapping. EHS advised PIC to train newer staff on the importance of cold air flow during the cooling process. REPEAT -1-

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 squeeze bottles at grill station without label identifying contents. REPEAT -1-

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 pitting and chips on spare blade for Robocoup. CDI - PIC voluntarily discarded. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves on cutting board at Starbick's sandwich station. -0-

5-205.12(A) Prohibit a cross-connection at all water using fixtures.-P Observed hose for produce wash sink and hose for rear can wash hanging below the flood plane of the basins. CDI - Hoses elevated above the flood rim and EHS educated PIC about the requirement. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towels missing from both handsink in the dish pit area. CDI- PIC provided paper towels to each handsink.

3-101.11 Safe, Unadulterated and Honestly Presented -P- Observed white growth on strawberries. CDI- An employee voluntarily discarded the item.

3-302.11(A) Separate the different types of raw animal foods. -P- REPEAT- Observed raw chicken stored above raw ground beef. CDI- EHS did not observe any cross contamination so PIC was able to correct the storage order. 3-302.11 Separate unwashed produce from ready-to-eat foods. - Observed unwashed produced stored above washed produce in the walk in cooler. CDI- PIC corrected the storage order since no physical cross contamination was observed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several metal pans stacked together clean according to PIC with sticker residue left on them. CDI- PIC moved items to 3-comp sink to be properly cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -REPEAT- Observed cut tomatoes, cut lettuce, boiled egg and sliced RTE chicken above 41F. See temp chart. CDI- PIC voluntarily discarded the items. NOTE: Point deduction has remained the same since the violation has been noted as an improvement from last inspection.

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 two containers of diced chicken dated for 8 days. CDI- PIC was able to properly date mark items.

7-201.11 Store toxic materials to avoid contamination. -P- Observed sanitizer bucket store above cold hold drawers in coffee shop area. CDI- PIC had employee move item away from food, food prep and single use 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- REPEAT- Observed tuna, prepared salads, cut tomatoes, sliced turkey, cheese, and ham all wrapped and attempting to cool in reach in coolers and walk in coolers. CDI- PIC moved items to blast chiller and wic uncovered to quickly cool.

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 in use squeeze bottles (water, oil, butter) not labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed several in use wet wiping cloths not in sanitizer at the coffee bar.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several metal pans stored together still wet in dish pit area.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee enter Starbucks area and don gloves without washing their hands and making a customer's sandwich. CDI- EHS discussed when to wash with PIC and PIC had food employee properly wash their hands before making customer's food.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork sausage stored above two pans of cooked potatoes in reach-in cooler. The raw sausage was also stored in the same pan as ready-to-eat turkey sausage. CDI-PIC properly rearranged the storage order. No points deducted due to proper storage in all other coolers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a whole cooked turkey, cut lettuce, diced chicken, deli sandwiches, tuna salad, and chicken salad cold holding above 41F in reach-in cooler, walk-in cooler, and self-service cold holding unit. Per PIC and food employees, each food item was cold holding and not cooling. CDI-the turkey was voluntarily discarded by PIC. The other items were placed in the blast chiller and walk-in freezer to rapidly cool. This was allowed because each of the food items had a date mark of today and was prepared during or slightly before the start of the inspection. All temperature rates were successful. EHS believes cold holding issues are due to improper cooling methods.

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 sliced tomatoes, tuna salad and deli meat in Starbucks prep unit without date marks. CDI-Food employee and PIC stated all items were prepared on 5-5-2021. EHS allowed PIC to back date each item. Note: if this violation continues EHS will recommend 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 tuna salad, chicken salad, cut lettuce, and diced chicken in reach-in coolers and walk-in coolers tightly covered while cold holding. All items were date marked today (5/7/2021). If TCS food are cooling they should be open/vented to allow for foods to cool quickly.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding chicken tenders 119F in hot cabinet in grill station. CDI - PIC placed these temporarily on Time as a Public Health Control and additional monitoring of foods in hot cabinet taking place during the inspection. PIC stated once foods pushed back into the middle of sheet pan, all foods were hot holding at 139F or more. Observed calzone stored on induction table without heat for no more than four hours. PIC declared these will be held on time. -1.5-

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed dish employee handling soiled dished at 3-comp sink and then unload clean dishes without hand washing. Gloves were changed, but hands need to be washed also. CDI - PIC instructed hand wash. Hands washed. -2-

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 salads date marked 11/15/2020 that were prepared today and feta cheese date marked from 11/9/2020 to 12/9/2020. Feta expired on 11/15/2020. CDI - PIC discarded these items.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed four hand sinks without paper towels throughout the permitted space and one hand sink without soap near pizza prep area. CDI- PIC provided paper towels and soap where needed. NOTE: Due to covid19 pandemic no signature occurred however PIC Kiki and Kathi was present during the inspection.

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 elbow noodles and four large turkey breast at 44F that had been cooled the night before according to the PIC. Items did not meet cooling parameters. CDI- PIC voluntarily discarded the items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed sausage links at 98F. CDI- PIC voluntarily discarded the items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed hummus, sliced turkey, egg, cut lettuce, diced ham, diced turkey, sliced cheese and cut lettuce all above 41F, see temp chart. CDI- PIC was able to cool all TCS foods to 41F since items were not out of temp for more than two hours.

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 4 large turkey breast and a large pan of noodles not meet the proper cooling parameters. CDI- Items were voluntarily discarded and PIC was informed how to properly cool TCS foods.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed employees preparing RTE foods with watches and bracelets on the wrist.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed several in use wiping cloths stored in sanitizer at 0 ppm QUAT. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed sanitizer buckets stored on the floor with in use cloths.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- REPEAT- Observed a few stacks of metal pans stored wet. NOTE: Point deduction remained the same since item is a low risk violation. However if the violation occurs again full point deduction will occur.

5-501.17 Provide a covered waste bin in female restrooms. - Observed employee shared restroom without a covered trash can.

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 sanitizer dispenser at three comp sink non functional. PIC had employee fix issue.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Facility dish machine reaching final rinse of 157F to 159F. Dish machine was not in use at the time during the inspection. PIC Eric Walker was able to get repair personnel to repair during inspection. (0pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced chedder, cut romaine lettuce, pre-sliced deli ham in prep cooler on patient care side not holding at 41F or below. CDI- Items were moved to allow for rapid cooling.

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. Clean utensils and food contact items stored in containers that had dried debris in them. Remove and clean as required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than 10 metal pans in warewashing room wet nested.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Single service cups and bulk containers of commercially sealed coconut milk stored under main sink at the coffee station.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Minor dried debris in and on some line equipment. Cleaning is needed. (0pts)

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. All ceiling tiles in warewashing room are now acoustic absorbent type. Replace with required tiles. (0pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Two commerical closed employee beverage stored co-mingled in facility prep coolers. Much improvement noted from previous inspection. repeat

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Ice dumped in two handsinks in prep and front service areas. No paper towels at one sink in the front service area, and no soap at the other sink in the front service area. CDI- PIC Eric Walker had all corrected; towels and soap replaced.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like build up around the ice chute of large ice machine. Mold like build up on three soda nozzles on self service dispenser at the entrance and tea nozzle at patient care area. Cleaning is needed. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Front row and back two rows of cut melon in the reach in cooler at range of 43F-44F. The middle two rows of cut melons on the same tray at 40F-41F. Bagged turkey bacon in prep cooler at fryer/ grill station at 44F. CDI- PIC had tray of melons and turkey bacon moved to walk in cooler for rapid cooling. (0pts)

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Box of single service articles stored on the floor in dry storage room. PIC advised that all were delivered this morning and advised that storage would be corrected today. (0pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee closed beverages stored co-mingled with facility items at reach in cooler. CDI- storage was corrected.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some dried residue/ build up on interiors of two soda nozzles in the self service area, and one tea urn nozzle in the patient service area. Cleaning is needed. PIC Chef Travis Evans advised he will have them cleaned today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried food debris on storage shelving and storage trays in back prep areas. Cleaning is needed. (0pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Prep cooler across from grill station at back kitchen area not operating and maintaining foods at 41F or below. Ambient air per thermometer inside the unit indicating 56F. PIC Travis Evans had all items in the top and bottom of the cooler unit removed and voluntarily discarded. Production disposition form completed due to all items in the top in the bottom voluntarily discarded. PIC submitted work order for repair during inspection and repair personnel arrived prior to end of inspection. Verification by 3/25/19. Cooler may not be used until repair has been verifi

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Small open wire dispenser used to store single service cups at customer self service station. Lids and rim of cup exposed to possible contamination. Provide protection from possible contamination. (0pts)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Broccoli in the steam well on the line and in the warmers not under temperature control. PIC Travis advised both were just prepared and placed less than one hour prior. CDI- time implemented as a temporary control for hot hold of broccoli. PIC was also advised to monitor the beans at the same station as certain places in the kettle were at 120F-122F. Beans were stirred twice and 135F observed. See chart

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. Sliced tomatoes at reach in cooler on line and small quarter pan of potatoes at main line not date marked. Lead pan of tomatoes dated with preparation and discard date, but not the pan after that one. Pan of potatoes placed in prep top cooler, date labels placed on top of plastic wrap covering containers. Plastic wrap was removed when station opened, leaving pan unlabeled as required. CDI- PIC advised of system for both. PIC was advised to have system extended to all containers or other means to effectively ensure compliance. Pan to be labeled. Repeat/ difference of commercial labeling issue from previous 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. Shredded cheese tightly covered in reach in cooler at the line. Cheese not cooling at approved rate. Sandwiches prepared for pick up by staff for patient cooling in sandwich cooler; temping at 57F. When circled back to check for temperature; sandwiches were gone and staff advised that no one checked the temperature. Sandwiches had been prepared approximately one hour prior. CDI- Method for cheese cooling corrected; sandwiches delivered in less than 1.5 hours of preparation. Comment: Sausage cooling in walk in cooler. PIC advised that they will likely discard due to preparation of too much for this morning's large food service to feed hospital as part of holiday service. Cooling temperature was checked (75F); PIC opted to discard , advised that hehad not planned to re-use them.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris on shelving in walk in units and some prep cooler units, and underneath table top equipment.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black mold like build up on ice shield on under portions of the ridge. Shield needs to be removed and cleaned

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. Single service size containers of salsa at prep patient care prep cooler not dated. All dispensed from bulk container stored in the walk in cooler. Opened bulk container with labeled discard date of 9/30. PIC advised that she was informed that salsa could be kept and used for 30 days. CDI- PIC advised will maintain for 7 days until all documentation can be provided for use and storage for 30 days. (0pts) All other items dated as required and per perimeters of the 2009 Food Code.

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. Large cuts of bone in turkey being cooled tightly covered in the walk in cooler. See chart for temperatures and times. PIC Mrs. Stephanie, turkey was being cooling to be sliced and used for the next day. Per cooling calculations rate, current method is not approved. CDI- PIC to had uncovered and large pieces cut in half to increase surface area being cooled. repeat

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Bottles of oil at grill station not labeled as required. Label bottles. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried residue and debris on interiors of cabinets and gaskets of units throughout. Cleaning is needed. repeat

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee opened beverage and food container stored over cooktop and cooking equipment at front grills station. CDI- Employee voluntarily discarded. PIC Mrs. Stephanie and Mr. Dan were advised of required storage for employee food and drink.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Dish machine checked this morning. PIC advised that she had not checked it as dish washer was not scheduled to come in until after 9am. Initial run of dish machine, required 180F not being met for sanitizing. CDI- PIC was able to adjust and maintain 180F, technician was also contacted. Ware washing room was not in use when observed. (0pts) Will complete courtesy follow up for ongoing repair as by 7/7/18.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Multiple items at front service area not under temperature control at self service station. See chart for temperatures. CDI- PIC voluntarily discarded items. Identical to previous inspection. Use of time as a method of control suggested again and template sent via email today. Courtesy follow up by 7/7/18 to ensure ongoing compliance and/ or change to use of time for safety. 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. Container of lettuce and container of diced chicken being cooled in walk in cooler. Both were covered during process. Unable to obtain second temperature on both items as both were moved to walk in freezer by PIC and then removed. Item is a repeat for methods, but 0pts taken this time as corrective action was taken and temperatures could not be obtained to determine cooling rate. repeat

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. Scoops stored in 113F water at patient care prep cooler. CDI- utensils removed from water. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Three prep cooler gaskets with debris/ dried residue in them at service areas. Cleaning is needed. (0pts)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn on the cob 112F, diced chicken 116F, brussel sprouts 124F, sweet potato fries 116F, chili 133F, home fries 120F, potato wedges 127F, cooked onions 110F, cooked mushrooms 88F, and chicken breast 120-140F on front serving line holding below 135F. CDI items discarded and replaced or reheated for service. Suggest use TPHC for front line food items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw tilapia, raw chicken, marinara sauce and marinara sauce at patient prep unit near grill, chicken salad, sliced turkey, and tuna salad at patien prep unit by staging area, american cheese, swiss cheese, provalone cheese, pepper jack cheese, ham, lettuce, tomatoe at grill front area, and spring mix, lettuce at front salad bar above 45F. CDI items placed in freezer for cooling or discard. Suggest facility use TPHC for salad bar.

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 diced chicken stored inside of covered deep plastic container cooling in walk in unit and cooling and only dropped 4 degrees in over and hour. CDI item placed on sheet pan and placed in freezer. Only item that was not cooled using proper methods, left at half points. If issue continues can be escalated to full points.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lettuce, tomatoe, onions, and salad toppings stored under a sneeze shield but foods were close to front of shield where there was no form of protection was provided for items.

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

2-301.14 Wash hands before donning gloves and between gloves uses.-P : Observed employee loading dish machine with gloved hands, remove gloves and don new gloves before handling clean. A handwash should be performed in between glove uses in this case. CDI- by discussion, and employee removed gloves and washed hands before putting on gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Obsevred a knife stored as clean with food residue smeared on blade, and handle. Observed plate coming out of dish machine cycle with food still attached. CDI- both items sent back to 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 : Found reheated chicken in walk-in tightly covered and in deep volume 84 F. Thirty minutes later chicken was 81 F. Chicken moved uncovered and spread out for cooling. Found roasted potatoes cooling in prep top. CDI-moved to freezer.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Observed dry wiping cloth soiled with grill grease stored on cutting board.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lips at self-serve beverage station.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris left on the blade of the deli slicer while stored as clean. CDI by breaking down to rewash and sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed stored inside the flip top cooler used for storage of breakfast omelet items stored above 45F, including but not limited to: diced tomatoes and two types of shredded cheeses (see temperature observations chart). Also observed lettuce stored on the salad bar on ice above 45F. CDI by disposal of the diced tomatoes. Products in the flip top cooler were thought to have been elevated because the lid was left open. After closing and rechecked after an hour some products still measured 47-51F. These items were either moved to another unit to properly cool down.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few squeeze bottles unlabeled at arrival and one small container of sugar/cinnamon mixture. CDI by labeling by departure.

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 containers stored on the prep area next to the grill while food contact surface was stored up.

4-501.11 Maintain equipment in good repair. Observed repair needed to two of the flip top cooler lids, observed to have the insert falling down in the lid across from the grill and near the omelet station in the kitchen. The internal air thermometer in the compartments next to the grill on the top portion of the flip top measured 53F with the inside reading 31F. Advised to determine if any maintenance can be conducted to allow for properly cooling while next to the grill or conduct other measured to allow for storage of all sections of the top to be at 45F or lower. Only the left sections of the top unit measured above 45F. PIC stated he will move the unit further from the grill and monitor the temps. Items were temporarily removed from this section of the unit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed breakfast sandwiches such as egg and cheese biscuits at 86F under heat lamps. Observed cooked peppers and onions at 118F in the hot holding cabinet. CDI- the biscuits were voluntarily discarded and the peppers and onions cooked less than 30 mins prior to arrival and were reheated to 180F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a small tray of milk cartons stored inside a stand up cold holding unit on the patient delivery side at 46F. The unit was recently opened several times during a rush. The unit was documented to be at 34F on the morning log 2 hours prior to arrival. CDI by moving the items to another cooler to allow for cooling down to 45F. No other TCS items are stored in this unit. PIC is to monitor to ensure the unit returns to proper temperature and if not call in unit for repair.

I ob3-501.15 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, covered plastic container of cut lettuce cooling at a 54F at arrival and rechecked at 50F one hour later ( 0.067 degrees F per minute). Allow for methods that demonstrate rapid cooling at .12F per minute. CDI- product was moved onto sheet pans and uncovered to shock in the walk in freezer and re-checked at 44F after 30 mins. Discussed changing the procedure and method by uncovering and using shallow pans for cooling the cut lettuce to allow for a more effective, rapid cooling method. Product would have achieved 45F after 3 additional hours. Some improvement has been noted with other salad bar products previously noted for cooling method. Repeat violations will result in full point deductions.

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 2 torn gaskets.

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 blown out lights in 2 different hood systems.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken skewers removed from the oven as "ready" with a proper final cook temp on the outer skewers but as low as 155F in the interior skewers. CDI by placing back into the oven, educated the employee on varying the areas of checking temperatures. Proper final rinse temp at 176F as reported by the manager after inspection walk through.

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 container of cut romaine covered and stored inside the walk in cooler decreasing at a rate of 5 degrees per hour (0.08 degrees per minute). Rapid cooling should be conducted at a rate of .12 degrees per minute. Product was uncovered and placed onto a sheet pan for rapid cooling. Observed a large fruit tray cooling inside the walk in cooler cooling at the same rate, this product was moved into the walk in freezer to facilitate rapid cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration in between uses. Observed 2 buckets of wiping cloths stored at 50ppm (quat). Manufacturer specifies 150-400ppm. CDI- by refilling at 150ppm.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean metal pans stored on a cart with minor build up. Advised to clean the cart.

4-501.11 Maintain equipment in good repair. Observed broken composite board on the side of the front line flat top grill that may present a cleaning issue. Observed a torn gasket at the front line stand up freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dried spills in the bottom of the cabinets under the dining area drink dispensers. Observed food debris build up inside the broken composite wall next to the grill. Observed minor food debris on the handle to the slicer (non food contact). Observed debris left on the stand up mixer hood.

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 working containers of sauces/oils in squeeze bottles unlabled.

3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration in between uses. Observed all wiping cloth buckets measuring at 50-100ppm. CDI by replacing sanitizer at 200ppm.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on the front true freezer at the grill station. Observed a torn gasket also on cooler #1.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up inside the cabinets near the grill station. Observed buld up inside the grill prep cooler gasket. Observed buid up inside the mechanically soft food freezer unit gasket. Observed build up on the under side of the dishmachine. Observed debris inside the ice scoop holder. Observed build up on the light shields above th hot bar.

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 the floor near the corner of the dishline. 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 build up/worn varnish on the floor of the paper product storage room. Ensure ceiling tiles are non-absorbent. According to the PIC these are able to be ran through the dishmachine but are due to be replaced soon anyway. Observed mold buid up over the dish room door way.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tongs stored with food debris. CDI- removed to be re-washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a small amount of sauteed onions and mushrooms stored on the flat top grill to hot hold at 133F. CDI by reheat to 167F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut leaf lettuce stored on ice near the grill area at 52F. CDI by voluntary disposal and proper use of sufficient ice on the next batch.

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 self service products listing ingredients such as: vanilla pudding, wheat bread, etc. Labels only listed a blanket allergen statement with all the allergens. Labels should list the micro-ingredients, for example wheat bread contains: flour, etc. Or specifically state which allergens are present in the item. VR- provide within 10 days.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed self service salad condiments not stored behind a sneeze shield and left uncovered. Also observed rolls and grill condiments not stored sufficiently behind the sneeze shields. CDI by proper placement.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up in the ice machine behind the deflector plate. Remove and clean as needed. (REPEAT) 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled scoops stored clean. CDI-PIC removed to properly was scoops.

|3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Burgers in the hot holding cabinet measured 129 F. CDI- PIC removed and reheated to above 165 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Bag of spinach observed held on cart at the grill area measured 64 F. CDI- PIC discarded voluntarily. Keep in the cooler to maintain proper temperatures.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor build up on the ice machine deflector plate.

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 cottage cheese incorrectly labeled. 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 cut leaf lettuce cooling in a 2 inch pan while overstacked and covered with plastic wrap. Observed the product cool 1 degree in 45 mins. CDI- EHS intervened to have PIC uncover and place into a more shallow pan.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observes shakers and squeeze bottles not labeled.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up inside the ice scoop holder. REPEAT. 4-601.11 (B) The food contact surfaces of equipment shall be kept free of an accumulation of encrusted grease deposits and other soil accumulations. Observed food and grease deposits left on the cooking surface of the stored panini grill.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced cheese stored on top of pans in flip top unit above 45F. Store cheese down in pans or in cooler below. Also observed shredded lettuce and cut tomatoes stored overfilled in pans on ice. Ensure product is not overfilled and that ice completely surrounds pans. Items on ice not observed out of temperature. CDI-sliced cheese placed in cooler below flip top and excess product removed from pan.

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 two items -cooked diced ham and sausage with hold dates exceeding 7 days

Wash fruits and vegetables prior to use. Observed apples wrapped and presented as RTE for customer self service with stickers still attached. Remove stickers prior to washing and wrapping for RTE use.

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 tongs for customer self service placed with handle touching food. Tongs adjusted before items available for customer use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and food debris from utensil/single service holders and ice scoop holder.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean flooring underneath fryers, observed heavy build up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two soda nozzles with small amount of build up. CDI-items taken to be cleaned.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed greasy build up and residue on equipment at front fry station.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed small amount of build up on ice machine interior, soda nozzle and scoops stored as clean. CDI-all items cleaned and sanitized.

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 several pieces of coffee cake pre-wrapped and out for customer self service without any label. CDI-items removed from customer self service line. All other packaged products properly labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked while wet.4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed scraper used for cleaning grill stored between equipment and soiled wall.

3-306.11 Food Display-Preventing Contamination by Consumers - Replace missing sneeze shield over soup wells on the buffet line. Observed missing shield, PIC is in the process of replacing sneeze shield.

Food contact surfaces shall be clean to sight and touch. Observed one soda nozzle with small amount of build up. CDI-taken to be cleaned.

. . Use proper cooling methods. Observed pan of hot chicken cooling and tightly covered. Item met cooling parameters. Vent pan to allow cold air circulation around foods to cool quickly.

Properly store employee drinks. Observed employee drink stored on top shelf of cooler above ready to eat food for facility.

Properly cool foods. Observed small container of cooked rice and cooked potatoes above 45F in cold hold unit. Items had been recently pulled from walk in cooler and placed in small containers to be put in prep unit. Prep unit holding temperatures 43-44F and unable to properly cool foods.

Properly store sanitizer buckets off the floor.