CHARLOTTE LATIN FOUNDERS' HALL

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 containers of cut cantaloupe and 1 container of cut honeydew in the grab and go section of the coffee bar adobe 41F. Discard date was 5/6. CDI - PIC voluntarily discarded all items For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for milk being held on TPHC in coffee bar. Milk carafes were properly labeled and dated with start time and discard time. CDI - EHS provided TPHC paperwork to PIC and it was filled out. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed chicken in WIC and chicken/burgers in WIF on speed racks not covered. All foods date marked min of 2 days prior. CDI-items covered.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed whole milk in carafe dated for 3 days. Milk should be on TPHC and discarded after 4 hours. Written procedure needed to milks in carafes in coffee bar. CDI-milk discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese in coffee lowboy holding above 41F during inspection. See temperature chart. Ambient in unit 48F. Cream cheese had not been in unit for longer than 4 hours per PIC. CDI - Cream cheese moved to WIF to rapidly cool down. Maintenance contacted during inspection. Use of unit to be discontinued until it can be repaired. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 opened containers of lettuce, edamame, and cottage cheese in salad prep without dates, and opened container of milk in coffee with no opening date that was past the manufacturer’s expiration date. CDI - Milk voluntarily discarded. Employee who opened lettuce, edamame, and cottage cheese confirmed date of opening and labeled. EHS advised that this practice may not be allowed in the future. 1.5 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 labels on acai bowls packaged on premises for customer self service not baring all ingredients. Ensure all items packaged on premises outline every ingredient contained in food item. 1 pt.

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 unsealed wooden walls in downstairs dry storage area during inspection. Sealing or replacement necessary 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 cut cantaloupe in the 2 door RIC sealed in plastic containers at 48F. PIC stated that they clean cut melon was cut around 9:30am. -CDI- PIC emptied the cut melon into a sheet tray and put in the freezer to be quickly cooled. (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 .

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 cutting board with plastic feathering (plastic was damaged from repeated use). -CDI- PIC voluntarily discarded the cutting board.

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 slight black build up on the gaskets of the the 2 door RIC and the WIC. Increase cleaning frequency. Due to the severity, no points were taken.

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 opened cartons of soy milk and oat milk being held in prep reach in cooler in cafe without date marks. CDI: Employee stated cartons were opened yesterday and date marked items.

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 serving containers of oat milk, almond milk and soy milk being held on TPHC on self serve bar in cafe with no time marked to indicate when the 4 hour period has elapsed. CDI: PIC marked items with start time.

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 working containers of oil and vinegar being held on serving bar unlabeled. CDI: PIC labeled bottles.

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 single use to go containers being stored right side up outside of their original packaging on counter in cafe. CDI: Employee inverted containers to protect against contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed a container of Pico in reach in cooler being cold held at 45F. PIC states that employees have frequently been going in and out of reach in during prep. CDI PIC placed pico in WIC and quickly cool to 41F. -0 Points 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 .

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed all wiping cloths buckets throughout facility at 0ppm quat. CDI: Buckets were changed, new concentration is 200ppm quat.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef being stored over grapes and pineapples inside the walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 dented can on rack with cans for facility use. CDI: Can was relocated to separate area to be held for credit.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 0ppm quat.

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: 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 . Observed pasta salad cooling on sheet pan on speed rack in WIC at an insufficient rate to meet cooling parameters. See temp chart. CDI: PIC moved sheet tray of pasta salad to WIF to rapidly cool. REPEAT

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 a large container of flour in dry storage room without label. Label flour.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of single use to go containers being stored on floor in alternate dry storage room. Store single use articles at least 6 inches off the floor to prevent contamination.

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 large deep covered plastic container of shredded cheese cooling in WIC after 1 hour with a temp of 44F. Cheese would not have cooled without EHS intervention. CDI: Employee removed lid to allow air flow and rapid cooling.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink at front serving line not draining. Maintenance was onsite at time of inspection and was unable to repair sink. Verification Required within 10 days to ensure hand sink is repaired.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees with beards not wearing beard guards. Utilize beard guards to prevent possible contamination.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut melons cooling in walk in cooler tightly stacked. CDI, cut melons were spread out in cooking pan to allow air flow throughout food.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee water bottle stored on shelf above prep table. Do not store employee drinks where they can spill onto food or food preparation surfaces. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink beside 3-compartment sink. CDI - Dispenser refilled by PIC. 0 pts.

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 Carton of raw eggs sitting on top of box of heavy cream. Do not store raw animal products above ready-to-eat foods. CDI - Raw eggs moved to bottom shelf. REPEAT

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Cut cantaloupe measured 47F after cooling for 3 hours and still measured 46F 30 minutes later. TCS foods prepared at room temperature must be cooled to 41F within 4 hours. CDI - Cantaloupe moved to sheet tray and placed in freezer. Cantaloupe measured below 41F at 12PM.

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 on date marking please visit: http://meck.co/FoodSafety Cooked chicken in the walk-in cooler did not have a date mark. Manager stated it was prepared yesterday. Ensure all TCS ready-to-eat foods are date marked and used or discarded within 7 days. CDI - Chicken dated. 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Cut cantaloupe was cooling in large plastic container with lid on container. Spread out TCS foods to cool rapidly. TCS foods prepared at room temperature must cool to 41F within 4 hours. CDI - Cantaloupe spread out on sheet pan and placed in freezer and measured 35F at 12PM.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee wearing a bracelet while preparing food. 0 pts.

3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - P, PF - Bag of bread stored on shelf below boxes of raw bacon in walk-in cooler. Raw animal products must not be stored above ready-to-eat foods. CDI - Bread moved to appropriate location. 0 pts.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils - PF - Immersion blender blade found with visible food residue on it and stored as clean. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Blender blade taken to 3-compartment sink to be rewashed.

4-501.11 Good Repair and Proper Adjustment - Equipment - C - Ice leaking from evaporator box in walk-in freezer. Equipment shall be maintained in good repair. Ensure that condensate does not leak onto exposed food. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Dust buildup on some clean utensil shelves. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

2-301.14 When to Wash - P - Dish washer was going from spraying off soiled dishes and went straight to putting clean pans away without hand washing in between. Employees must wash hands prior to handling clean utensils and anytime their hands are contaminated or soiled. CDI - Employee educated and washed hands.

3-501.19 Time as a Public Health Control - P,PF - Repeat - Ham and turkey sandwiches were placed on time as a public health control before the sandwiches had cooled to 41F. Allow adequate time for TCS foods to cool to 41F before placing on TPHC, or the start time shall be when the cold TCS ingredients for the sandwich are removed from the cooler. CDI - Sandwich time adjusted so that start time was when the cheese and meats were removed from the walk-in cooler.

2-402.11 Effectiveness-Hair Restraints - C - Manager wasn't wearing hair restraint while working the line. Food employees must wear hair restraints. 0 pts.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Box of disposable cups on floor in upstairs office area. Single-use and single-service articles shall be stored off the floor. 0 pts.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed berries and grapes stored on shelf above washed and ready to eat broccoli in walk in cooler. CDI - broccoli relocated.

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 previously cooked and cooled chicken tenders which were removed from refrigeration for prep and placed back into reach in unit ambient cooling at 52f still at 52f 1 hour later. Cooling rate of 0 degrees per minute. CDI - tenders placed in walk in freezer to chill - EHS verified at 36f 15 minutes later. Tenders would not have met cooling parameters without EHS intervention.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hot dogs prepared and placed directly into hot holding cabinet approximately 1 hour prior. Hot dogs holding at 119f. CDI - PIC reheated to 165 within the allotted 2 hour timeframe and placed back into hot holding. Pre-heating of buns recommended prior to assembling hot dogs and other similar sandwiches to prevent temperature loss during preparation.

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 breakfast sandwiches and breakfast biscuits in service using TPHC with no written procedures available. CDI - PIC and EHS completed TPHC procedures during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken tenders cooling in deep plastic container tightly sealed with lid cooling in upright cooler. Observed sliced deli meat on pan in deep piles crowded together cooling in same upright unit. CDI - items uncovered and spread onto sheet pan moved to walk in freezer to facilitate rapid cooling. Use methods that allow air flow around food when cooling.

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 significant accumulated debris on walk in freezer floor and buildup on floor under dish machine in dish room.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee beverage stored in food prep area. Designate an area away from food or food contact items for the storage of employee beverages.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with dried food residue on blade. CDI - PIC removed to dish for cleaning.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed house made slaw from last week, open bulk shredded cheese, open bulk American cheese all in walk in cooler with no date marking present. CDI - PIC discarded slaw and date marked cheese. Date mark all TCS foods which are opened or prepared and will be kept longer than 24 hours.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed multiple in use containers of sanitizer with no identification present. CDI - PIC labeled. Sanitizer is a chemical and must be labeled.

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 wearing wrist watch at beginning of inspection. Watch was removed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without beard restraint. Employee was wearing face mask for COVID-19 purposes but beard was extending below the mask level and was not effective beard restraint.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups and lids stored in dispenser immediately adjacent to hand wash sink. Splash from hand washing visible on both cups and lids. PIC discarded contaminated cups and lids and relocated dispenser.

6-301.14 Post a handwash sign at each handsink. No sign posted at hand washing sink in dish area.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup present on interior surfaces of bulk ice machine in service area. Clean frequently to prevent buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melon at 44f and yogurt at 42f in customer area display cooler. PIC discarded. Ambient temperature of cooler 42f. VR within 10 days to check repair and cold holding in unit. Do not store TCS foods in the unit until repaired and verified to be holding TCS foods a t 41f or lower.

3-501.13 Use approved thawing methods. Observed large cut of frozen beef laying out on counter thawing for extended time during inspection. Do not thaw TCS food at room temperature. Use an approved method to thaw foods.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of oil, vinegar and seasoning out at service area with no identification present. Label all working containers of foods which are not easily identifiable.

3-305.12 Food Storage, Prohibited Areas - C. Observed condensate drip inside walk in freezer accumulated ice buildup on exterior of food packaging stored underneath. Do not store foods under condensation drips to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled wet wiping cloths laying on countertop and equipment surfaces in back of house and service areas during inspection. Once used, place wiping cloths into sanitizer or remove to soiled linen container.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee touching and adjusting face mask over nose an then proceed to handle food with no hand washing. Observed another employee leave restroom enter kitchen and handle fryer baskets with no hand washing. CDI - PIC directed both employees to wash hands. Hands washed. Employees must wash hands after touching the face/face mask, after using the restroom and upon re-entering the kitchen.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce items stored mixed with and directly above RTE produce items and bag of unwashed bulk potatoes stored directly above deli meat in walk in cooler. CDI - PIC relocated unwashed produce items to lower shelf. Do not sore unclean produce above foods that are ready to eat.

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 prepared salads in reach in cooler with no date marking mixed with other salads that were date marked. CDI - salads removed and date marking applied. Ensure that all foods which will be kept longer than 24 hours have date marking system applied.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken, field greens, cut tomatoes all cooling in deep pan tightly covered with plastic wrap and whole pork roast cooling on pan in walk in cooler. CDI - items uncovered and spread onto sheet pan to facilitate rapid cooling. Pork roast cut into smaller portions and placed into freezer to achieve proper cooling rate. REPEAT Ensure methods are in use to properly cool all foods.

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 prepared salads for grab and go retail sale placed into cooler for sale with no labeling present and mixed with other salads that were properly labeled. CDI - PIC removed salads and placed proper retail labeling sticker on each.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Remove debris and litter around dumpsters and inside cardboard dumpster enclosure.

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 1 food employee turn faucet off with their bare hands after handwashing. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 2 door reach in nont holding TCS foods at 41 degrees F and below. TCS foods held between 42-45 degrees F. CDI, TCS foods relocated to walk in cooler to rapidly cool. Some improvement since previous inspection. Discontinue use of prep refrigerator until unit calibrated to ensure all TCS foods are held at 41 degrees F and below.

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 - Oberved deep container of recently prepared feta cheese and cut turkey cooling in in deep covered container in prep refrigerator. CDI, foods relocated and cover partially removed from turkey to rapidly cool in walk in cooler. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic cups wet stacked at satelite to go area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods such as hot dogs, rice, pizzas being stored on speed racks in kitchen (no temp. control) for upwards of 30 minutes prior to being placed into the oven for cooking. CDI- items were cooked or placed back into walk in cooler for 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 salsa cooling in walk in freezer in deep container change in temperature from 66F at 9:50AM to 63F at 10:20AM. CDI- product transferred to an additional pan to allow faster cooling.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting strawberries without first washing the produce.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the garbage disposal in the dish washing room.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ranch dressing and sliced cheese in serving lines cold holding above 45F (see chart). CDI- ranch dressing was transferred to the walk in freezer for cooling and the sliced cheese was placed on TPHC and added to the facilities written TPHC procedures.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one sanitizer bucket not labeled. CDI- bucket was labeled.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed dry food salad bar items such as croutons, raisins, and sunflower seeds being stored on a countertop without effective protection. VR required.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards showing signs of scoring.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of frozen chicken stored directly on the floor of walk in freezer. CDI: Chicken elevated to shelving.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths sitting on prep table across from meat slicer. CDI: Cloths placed in sanitizer bucket.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef brisket and beets holding at 129F in hot box adjacent to pizza prep station. CDI: All out of temperature items were reheated over 165F. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed two pans of chicken reading 120-133F, cooked peppers reading 120.F, white beans reading 120F, and mushrooms reading 117F in hot box. CDI - All items reheated.

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 melons on time with no time label. CDI - Properly labeled. Observed several vegetables being placed on time with no procedures. Recommended that procedures get changed to ensure that if menu changes they can be easily added to the procedures form. All food must be at 45F or below or 135F (ensure final cook temperatures and reheating parameters are met) or above to be placed on time.

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 two containers of pasta salad and pesto tightly covered reading 49-54F. CDI - Placed in freezer.

3-302.15 Wash fruits and vegetables prior to use. - 0pts - Observed vegetables being cut with sticker residue. Ensure that stickers are removed prior to washing.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Repeat - Observed single service cups exposed to customer. Lips of cups must be protected at all times.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - 0 pts - Observed several gaskets split throughout (2 in main kitchen, 1 in the corner). Observed shelving rusting in lower school lunch distribution area reach in cooler.

. 2-301.14 Wash hands after activities that contaminate them. -P - 0pts - Observed dish washing employee on clean side touching spray arm that is continuously handled by employee on soiled side. To ensure no contamination occurs employee working on clean side of dish area must not touch soiled areas. CDI- Dishes that were touched rewashed and employee washed hands. Recommend placing soiled dishes on soiled side when needed.

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 four batches of salads labeled for today but were made on yesterday. Observed product being labeled with incorrect dates. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed tuna salad not labeled.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Observed single service cups exposed to customer. Lips of cups must be protected at all times. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed boxes of single service articles stored on the floor.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - 0 pts - Observed several gaskets split throughout. Observed shelving rusting in lower school lunch distribution area reach in cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed ice dumped in handsink. Observed cart blocking handsink. Observed no trash can near hand sink near office. CDI- Ice drained, cart moved.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0 pts - Observed eggs reading 120-131F on the line. CDI - 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 deep container of chicken and mixed vegetables tightly covered. CDI - Placed on sheet tray and cooled. / Observed other items tightly covered (turkey/sausage). CDI -Vented. / Observed melons placed on display without cooling. CDI - Cooled rapidly in freezer.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed one bucket on the floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed bucket reading 0 ppm.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at the handsink next to the ramp. CDI - PIC placed handwash sign at sink. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed lettuce in the basin of one handsink in the kitchen outside the employee restroom entrance and buildup in the basin of handsink in the dish room. CDI - PIC instructed cleaning of handsinks. -1-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on two cutting boards between uses. Keep in sanitizerr solution betwen uses. -0-

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in in the prerp area for salads. PIC stated all gaskets are schedule for replacement. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed sausage biscuits at the serving line below 135 F. Keep at 135 F or above or use time as a public health control and follow proper procedures since sausage biscuits are discarded after 2 hrs. CDI- Biscuits to be discarded due to end of breakfast. -Cooked potatoes (hash browns) in the warming cabinets measured 131 F. CDI- Potatoes were reheated to above 165 F. -Observed clarified butter on top of the oven at 80 F. Use time as a public health or keep above 135 F. Container states that the product shall be kept refrigerated and butter is a TCS food. Unless records can be provided to prove the item is non TCS it shall be treated as TCS food. CDI- Discarded and will use TPHC moving forward. TPHC form to be emailed.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed built-in thermometer on the back of the unit is not working. Repair or place a thermometer in the unit.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Locate framed consumer advisory. Temporary advisory made is not correct.

3-501.15 Cooling Methods - PF: Observed diced chicken wrapped tightly 50F cooling in reach in unit. CDI-placed in walk in freezer vented.

4-501.11 Maintain equipment in good repair. Rusting shelving in reach in cooler at grab and go station in front. Repair or replace.

2-101.11 PIC shall be present during all hours of operation.-PF: Person in charge must have an Ansi accredited food protection manager certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employees drinks stored on prep table with foods and items used for food service. Store drinks (covered) below food and food prep.

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 : Meat sauce in walk in cooler covered with lid during cooling process. Vent to allow proper cooling. CDI-vented

2-101.11 PIC shall be present during all hours of operation.-PF: Person in charge must have an Ansi accredited food protection manager certification. Director has serve safe but does not have a copy. Provide.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Observed chicken breasts wrapped in a container being cooled. CDI-unwrapped chicken, placed on sheet pan, and placed in walk in cooler.

2-402.11 Effectiveness-Hair Restraints - C: Employees must wear beard restraints along with hair nets if needed. 2-303.11 Prohibition-Jewelry - C: Employees must remove watches before working with food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Dark build up on back wall of ice machine. Ice scheduled for cleaning next week during spring break. VR - Will return within 10 days to verify correction.

General Comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut melons as warm as 50F on ice bed display. CDI - Melons were discarded as they were part of the breakfast buffet and facility was transitioning to lunch items. Discussed with PIC that metal display bowls should be placed deeper into the ice bed to better maintain temperature.

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 BBQ chicken and grilled onions tightly wrapped and placed in reach cooler while still above 45F. This cooler is for staging and products will remain there only minutes before being placed on the buffet. CDI - Grilled onions and BBQ chicken sent to walk in freezer to rapidly cool.

General Comment 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. Ice paddle stored directly on shlef in walk in freezer and ice scoop placed directly on top of ice machine after being used. Ice scoop was properly stored at begining of inspection. CDI - Instruced staff to keep ice paddle wrapped or placed in a clean food pan when stored in the walk in freezer; Ice scoop sent to dish.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed a 2 compartment sink being used to thaw raw ground beef was also used to rinse peppers and also had noodles laying on the drainboard. If there is only one prep sink, raw meat and vegetables have to be done at different times and the sink washed, rinsed, and sanitized when contaminated. CDI.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed beans in the hot box as low as 115F. Corn as low as 85F. All recently prepared. CDI - all reheated to 165F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf . Observed chicken tightly covered and cooling in the walk-in refrigerator. CDI

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 the cooler that was not part of the serving line where foods are packaged for customer self service had foods such as grapes and cheese, meat and cheese, and salads which were not labeled properly. Other labels did not have a quantity of contents (oz) and place of business. Also, all the sub ingredients are not spelled out in items such as yogurt. If items are part of the cafeteria style serving line where interaction is promoted with the food workers, labeling is not required.

3-302.15 Wash fruits and vegetables prior to use. Observed peppers were quickly rinsed all together but not thoroughly washed in water to remove soil and other contaminants before being used.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed several items on the hot lines such as cooked broccoli, noodles, cooked tomatoes, etc.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed sandwich meats 45-50F at the sandwich station. CDI - placed in the freezer to cool quickly.

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. Food held at 41F or below can be kept for 7 days. Foods held 42-45F can be kept for 4 days. Observed beef, sausage, chicken past the 4 day window allowable at 42-45F. Some were also past the 7 days the facility was using. Also, products that have been frozen and then thawed need to account for all unfrozen time on their date marking. Observed items that had been frozen and the only date was the freezing date. CDI.

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 the place of buisness and the quantity of contents were not listed on the labels. Also note that when food is displayed on a cafeteria style serving line and the line is continually manned, then packaged food does not have to be labeled. But when the food is not on the continually manned line as some of the grab and go coolers are not, labeling is still required.

2-401.11 Eating, Drinking, or Using Tobacco2-401.11 Employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.Observed single employee beverge stored above food prep surface. CDI- PIC removed

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed chicken salad improperly date marekd. CDI- correcctly dated Observed canneloni multiple days out of date. CDI- PIC discarded

3-501.19 Time as a Public Health ControlRules require proper written procedures for using TPHC and they must be followed properly. VR- template given

7-102.11 Common Name-Working Containers Observed santiizer containers , unlabeled and stored on floor. CDI- through instruction Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf

3-501.15 Cooling MethodsRules require effective cooling methods for TCS foods. Observed alfredo sauce ion high volume plastic container. CDI- removed to open high surface area metal pan like other cooling.

3-602.11 Food LabelsRules require packaged foods availble for self service to meet FDA labeling requirements.Observed cookies, salads, and sandwiches not properly labeled. VR

3-304.12 In-Use Utensils, Between-Use StorageRules require in use utensils be stored to prevent contamination. Observed serving utensils stored on side of steam tables. CDI- corrected through instruction