BILLY GRAHAM EVANGELISTIC ASSOCIATION CAFE

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes at 130F while said to be hot holding. -CDI- PIC reheated the mashed potatoes top 171F. 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 .

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee water bottle on prep table that was actively being used. -CDI- Employee moved water bottle to an approved location. (0.5 pt)

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed the high temp dish machine unable to reach a minimum of 160F while actively being used. After several cycles, the highest the dish machine was able to reach was 154F. The facility will be using single-service utensils and to-go trays until the dish machine gets repaired. 3 day VERIFICATION REQUIRED*** (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-501.11 Maintain equipment in good repair. Observed high-temp dish machine unable to reach a minimum of 160F while actively being used. Repair dish machine. (0.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed residue/food debris on the guide for the deli slicer. PIC stated that it had not been used the day of the inspection. -CDI- PIC disassembled the deli slicer and placed it in the dish pit to be W/R/S. (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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items that were said to be cooling in the WIC tightly wrapped in plastic. -CDI- PIC removed the plastic to allow proper cooling. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in QUAT sanitizer at 0ppm. -CDI- PIC replaced the old solution with new QUAT at 200ppm. (0.5 pts)

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed a heavily dented can of mandarin oranges stored on the can rack in the dry storage room amongst fully intact cans. CDI - Moved to designated and marked dented can rack.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed containers of various backups for the patron self service salad bar, including lettuce and egg salad, stored in the RIC adjacent the cold bar to not have protective coverings. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 2 containers of pico de gallo stored in the service line lowboy refrigerator at temperatures of 48F. PIC stated the pico was made approx 2 hours earlier. CDI - PIC moved containers to WIC to rapidly cool. Observed both containers at 41F an hour later. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P - Observed no time stamp for the items being held using TPHC at the counter across from the register. PIC stated all items get placed out right before lunch and then are discarded after lunch, which runs from 11:30am-1:30pm. CDI - PIC time stamped items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of plastic insert containers to be stored as clean and wet stacked on the racks adjacent the kitchen office.

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 the interior base of the lowboy freezer at the cookline to be covered in an accumulation of food debris/crumbs.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed peppers, chick peas, peas, eggs, shredded cheese, mandarin oranges and other items in WIC with no protective covering. -CDI- EHS educated PIC on using protective coverings. -0-

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P- Observed max temperature of dish machine at 158F. -CDI- PIC corrected hot water and final temperature achieved was at 163F. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 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 deli ham and cut lettuce date marked 11/11 (discard 11/17). Observed whole milk in WIC with no date mark. -CDI- PIC voluntarily discarded items past date mark and properly date marked other items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed cut tomatoes and pico de gallo cooling in WIC in large, full metal containers with little to no change in temperature. Observed salad mix cooling in WIC in full large plastic containers with little to no change in temperatures. Observed tuna salad and cut lettuce cooling in RIC or lowboy at low rates. -CDI- EHS educated PIC on proper cooling methods and POIC separated items into smaller containers or sheet trays and placed items in WIC or WIF to facilitate rapid cooling. -0.5- 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in less than 50 ppm quarternary sanitizer. -CDI- PIC corrected concentration to 100ppm. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed speaker stored on prep table. -CDI- PIC relocated items. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw bacon stored over RTE bacon bits in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lemons stored over RTE tomatoes in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P- Observed dish machine between 155-159F. -CDI- PIC made repairs and temperature was at 162F. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P- Observed NCC logs with improper temperature noted - chicken that was cooked today and actively cooling while EHS was present was noted at 39F although items had not yet reached 39F. -CDI- PIC corrected logs. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed sauerkraut hot holding at 121 and chili hot holding at 120F. -CDI- PIC reheated sauerkraut or 181F and chili to 166F. -1.5- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles in lowboy near grill without labels. **REPEAT** -1-

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 salsa from a can cooling at an inadequate rate in a deep plastic bowl in WIC. CDI - PIC moved salsa to shallow metal pan. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.18 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 hard boiled eggs dated 12/22 in WIC. CDI - PIC voluntarily discarded 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 .

3-501.15 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 from can cooling at inadequate rate in deep plastic bowl in WIC. CDI - PIC moved salsa to shallow metal container. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of oil and water in serving/grill area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in quat sanitizer below 150 ppm. CDI - PIC replaced sanitizer at adequate concentration.

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 drink stored on top of dish machine.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda nozzle and ice machine in need of cleaning,

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Facility is non-continuous cooking chicken but did not have proper procedures, CDI - Given and explained.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese, ham, and lettuce in flip top recorded above 41F, CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 three containers of salt, pepper, and other seasonings that were not labeled near grill area. CDI- containers were labeled.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat slicer stored as clean with food residue on back of blade. CDI: slicer broken down to rewash -1.5- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed diced tomato mix, tomato sauce, and a hotel pan of tuna made and prepped today tightly wrapped in the walk in cooler and prep reach in. CDI: all items uncovered to allow cool air to help cool quicker -0.5- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 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 a container of mushrooms labeled with the wrong date. CDI: voluntarily discarded. REPEAT VIOLATION no points escalated due to improvement from last inspection. -1.5-

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 a couple dented cans commingled with other cans that are not dented. CDI: dented cans moved to designated area. -1-

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 a large metal pan of Marsala sauce dated 7/18 in the walk in cooler. CDI: voluntarily discarded. -1.5-

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 couple boxes of to-go boxes stored on the floor in the hallway to the kitchen. -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 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 several TCS foods prepped today, tightly wrapped while cooling down in the walk in cooler. CDI: TCS foods vented. REPEAT VIOLATION -1-

4-501.11 Maintain equipment in good repair. Observed torn gasket at prep reach in freezer across the hot holding unit at the cook line. Recommend to replace. REPEAT VIOLATION -0.5-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed pans of pico and tuna tightly sealed. CDI: containers vented -0.5-

4-501.11 Maintain equipment in good repair. Observed torn gasket at the freezer on the cookline. Recommend to replace. -0-

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF Observed PIC and employees unaware of the 6 reportable diseases. CDI: EHS discussed with PIC and provided an updated employee reportable diseases agreement. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility with no written cleanup plan procedures for vomit and diarrheal events. CDI: EHS discussed with PIC and has emailed a copy of a cleanup plan to PIC. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items at the salad bar temping over 41F. EHS suggested to PIC to use TPHC. PIC stated it was used in the past, but stopped and are now going to implement it again. PIC stated those items were brought out about an hour ago. CDI: TCS items were stored in the reach in to cool quickly. All items were below 41F by end of inspection. If violation becomes a repeating issue, a risk control plan will be implemented to maintain TCS items 41F or below. Observed a pitchers of ranch, shredded cheese, and individual sour cream packs stored in room temperature by the self serve ice machine in the serving area above 41F. PIC stated those items are to be discarded after closing. EHS suggest to put those items on TPHC. CDI: PIC time stamped and filled out TPHC procedures REPEAT VIOLATION -3-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed facility with no temperature measuring device for the high dish temp machine. VR within 10 days to ensure facility has a temperature measuring device. -0-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed ready-to-eat granola cups stored below unwashed pineapples in the walk in cooler. CDI: PIC placed ready-to-eat granola cups on speed rack. REPEAT VIOLATION -3-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink buildup around the ice chute. Clean as frequently as needed to avoid build up. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top layer of individually packaged cooked salmon and diced melons at the salad bar 44F and 42F. PIC stated it was brought out about an hour ago and EHS allowed to take to walk in cooler to cool back down to 41F or below before bringing it back to salad bar. CDI: top layer of TCS foods were brought to walk in cooler to cool. EHS verified temperatures were down to 40F before end of inspection. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked corn, mixed cheese, and black beans tightly serinum wrapped in the walk in cooler. CDI: items were vented to allow cool air to flow through -0-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed pineapples stored above cut fruit in walk-in cooler. CDI- items were reversed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employee not wearing hair restraints while preparing food. CDI- employees put on hair restraints.

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 boiled eggs and diced chicken cooling in individual, covered containers. CDI- Containers were uncovered, and placed in walk-in cooler to further chill. REPEAT (Full points)

3-302.15 Wash fruits and vegetables prior to use. Observed employee slicing onions before washing them. Facility is allowed to peel before washing, but not slicing. CDI- employee discarded affected onions, then washed the other onions.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air dry. REPEAT (half points due to improvements).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean drain located at prep sink near serving line.

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands, turn faucets off with hands, then get clean towel to dry hands. Must get clean towel, dry hands, then turn off sink with towel, no hand contact with faucet handles after washing hands. CDI by instruction.

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 prime rib at 65F on second day; must vent to cool within 6 hours to 41F or below; if food is removed from cold or heat and not maintained at 41F and below or 135F and above, must be discarded and not re-used. CDI by discarding prime rib. Please submit risk-control plan by 12/29/20 to abate this issue.

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 Second consecutive violation, third violation of the last 4 inspections. Observed trays of food in walk-in refrigeration with entire rack covered in disposable bag. Advised that after salads are made that they are placed on line in refrigerated display unit rather than in the walk-in refrigerator. Walk-in refrigerator is the location where cooling must occur; other refrigerators are for holding foods that are already at proper temperatures, not for cooling. Foods must be well vented and must cool from 135F to 70F within 2 hours, and from 70F to 41F within the following four hours. CDI by placing foods into walk-in freezer until properly cooled, and by removing bags insulating foods. Please submit risk-control plan by 12/29/20 to abate this issue.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans on utensil rack. Allow all utensils to completely air dry prior to stacking. CDI by re-arranging pans to dry by pyramid stacking.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stack of single service cups on serving line with no protection. Keep in cup dispenser and in original plastic sleeve to cover all mouth contact surfaces from dust, handling, sneezes, etc.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed numerous scarred cutting boards; these must either be planed smooth, or replaced. VR by 12/27/20

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tossed salads in refrigerator and walk-in cooler with condensation in the package. Employee stated that when she finishes prepping the salads to allow them to cool, she closes the lid. Allow salad to cool partially covered until that are 41 F or below within 4 hours. CDI- Employee uncovered prepped salads, and placed parchment paper over them.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees preparing food without hair restraints. CDI- Employees put on hair restraints.

3-302.15 Wash fruits and vegetables prior to use. Observed employee slicing into cantalope before washing. CDI- Employee was trained on washing fruits and vegetables before cutting them. Cantaloupe was discarded.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single-service containers on the floor in the hallway. Provide shelving for boxes. Also, place in area where contamination cannot occur.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes stored above packaged, sliced lettuce in walk-in cooler. CDI- items were reversed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in walk-in cooler that were stored above 41 F. According to labels, items were prepared days ago. CDI- Items were denatured and discarded into trash can. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed large container of pork loin with a prep date of 1/2. CDI- container of pork lion was discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed vegetables stored above a container of cut lemons that have been washed. CDI- Items were reversed. (0 pts).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced boiled eggs, chicken salad, salmon, cut watermelon, and shredded cheese that were all above 41 F. Items were stored in walk-in cooler, refrigerator, and prep units. CDI- Items were denatured and discarded into trash can. 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 some containers that wer tightly wrapped while cooling. Also, some the containers were in deep, plastic containers. CDI- Items were placed in shallow, unwarpped containers and allowed to cool. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad in reach in cooler measuring above 41F. CDI by voluntary discard.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of oil and water with no labels.

4-501.11 Maintain equipment in good repair. Observed food processor lid with jagged hole cut into the top. Lid is no longer easily cleanable.

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 employee attempt to move from handling soiled dishes to handling cleaned and sanitized dishes without washing hands and donning gloves. CDI by intervention by EHS and education of the employee.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed container of pico stored in walk in cooler measuring above 45F. 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 foods cooling from ambient temperatures while tightly wrapped. CDI by venting to allow proper air flow.

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

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue build up on gaskets and mixer in kitchen area. Observed debris build up on outside of container stored as clean.

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 a garlic and oil mixture date 3-28 stored in walk in cooler. CDI by voluntary discard.

NO POINTS DEDUCTED 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table in kitchen area. (drink discarded).

REPEAT 4-601.11 ( E ) (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers: Shall be cleaned ; (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Observed ice machine collecting pink bio-film in need of cleaning. (points not increased due to improvement)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut leafy greens on prep cooler unit cold holding at 60F (over stocked). CDI entire prep cooler (top section placed on TPHC procedures).

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamps for salad bar TCS foods using TIME, CDI TIME stamp provided during inspection.

4-601.11 ( E ) (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers: Shall be cleaned ; (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Observed ice machine collecting mold in need of cleaning.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced deli meats and cut melons cooling in sealed containers in walk-in cooler measuring above 45F (see chart). CDI covers removed and items placed on sheet pans to allow air flow across products.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut leafy greens, deli ham, deli roast beef all stored inside prep cooler measuring 51-54F; CDI items placed into walk-in cooler to cool down; Observed in temp by end of inspection.

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 cut melons and diced boiled eggs inside sealed containers placed into walk-in to cool measuring 47-51F. CDI items unsealed and placed where air flow can move across products; observed items in temp by end of inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside surfaces of prep cooler having puddled water (possible condensate leak) in bottom in need of removal and repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous slicers stored clean with old food debris stuck to blade surfaces; CDI all slicers pulled and placed into dirty dish pit.

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 grilled chicken, large containers of cut lettuce, shredded cheese all cooling in walk-in cooler measuring 51-53F. CDI items uncovered to cool down to required temp.

NO POINTS DEDUCTED 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed salad garnishment opened/exposed to customer sneeze spray at salad bar; missing side sneeze shield panels. CDI Displays used to block customer access.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed non-continuous cooking being performed for grilled chicken. Grilled chicken in WIC cooling marked that it reached 125F. Grilled chicken was not cooked thoroughly. PIC stated that the chicken is not served daily. CDI: A non-continuous cooking application was filled out on site and approved today.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items in RIC on front line prepped today holding above 45F and tightly wrapped. CDI: Items vented to allow for proper cooling.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets on the floor. CDI: buckets moved to shelves. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket with wet cloth below 150ppm quat. CDI: bucket refilled to proper concentration. Improvement from las inspection. REPEAT VIOLATION

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 scoop handle for sugar in the product. CDI: Handle stood up right, out of product.

Repeat - 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken salad in walk-in cooler dated 3/1 that had exceeded 7 day date mark. CDI - product was discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced deli turkey and ham rolled in plastic that had been taken out of the freezer without a pull thaw date. Products were dated 2/29 and 3/1. CDI - PIC was confident as to when items were taken from freezer; proper date written on products.

General Comment - 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed seasoning shakers not labeled and 2 dry good rolling bins of sugar and flour not labeled.

Repeat - 3-304.14(B) Hold in-use wiping cloths in sanitizer at proper strength between uses. Observed 3 quat sanitizer buckets reading weak sanitizer below 200ppm. Sanitizer buckets dumped and refilled with sanitizer at correct strength (200ppm).

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed facility's test strips discolored and out of date; not able to test sanitizer properly. PIC stated that he would order some more test strips.

General Comment - 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 employee handling soiled dishes then unloading clean dishes from dish machine without washing hands in between. CDI - instructed by PIC to wash hands ; hands washed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food service rolling cart blocking access to hand sink at dish storage area next to 2 -comp sink. CDI - cart relocated during inspection.

Repeat - 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed food service scoops stored with food debris and sticker/date dot residue remaining on plastic containers stored on shelf. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed high temp dish machine in use not sanitizing. Final rinse temperature not reaching 180F. Thermolabel did not turn black after 2 cycles. CDI - dish machine started sanitizing properly after 3 cycles; thermolabel turned black and final rinse temperature reaching 180F+; dishes were ran back through dish to be recleaned and sanitized.

General Comment - 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 cumin ranch in walk-in dated 12/3 that had exceeded 7 day date mark. CDI - product discarded.

General Comment - 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed white sanitizer QAC buckets on service line not labeled. CDI - labeled 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 a pan of sliced deli ham in walk-in cooler cooling while still rolled and wrapped; pan of romaine lettuce cooling on service line and salad bar. CDI - lettuce removed and stored in walk-in; ham unrolled & unwrapped.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 containers of raw chicken stored on the floor in walk-in cooler. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed open condiments in bowls at condiment station for self- service uncovered and unprotected. CDI - bowls moved under portable sneeze shield during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer at proper concentration between uses. Observed 1 QAC sanitizer bucket in kitchen and 2 buckets on service line < 200ppm. Buckets dumped and refilled with 200ppm quat from 3-comp sink dispenser.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency. Clean equipment such as ice bins as often as necessary to preclude accumulation of soils. Observed pink growth on the inside of the ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dried food debris on a few metal pans on shelf. CDI - pans removed and taken to dish machine to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of broccoli and cheese soup in hot box < 135F. CDI - reheated to 165F+.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several wrapped portioned deli meats in a flip top cooler on service line that were above 45F (see chart). Foods were stacked above the top of their container fill lines. CDI- Top portions of food were removed from their containers and placed into a reach in cooler.

4-501.11 Maintain equipment in good repair. Observed one torn gasket on bottom reach-in cooler door on service line. Observed leak at bottom of reach-in cooler on service line. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some gouged cutting boards stored on shelf at dish across from dish area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink nearest the dish machine. CDI- towel dispenser refilled. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand sink nearest the dish machine. CDI- soap bottle provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one metal mixing bowl with stored clean with food debris on it. CDI- item was recleaned. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency. Clean equipment such as ice bins as often as necessary to preclude accumulation of soils. Observed pink growth on the inside of the ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in a flip top cooler that were above 45F (see chart). Foods were stacked above the top of their container fill lines. CDI- Top portions of food were removed from their containers and placed into a reach in cooler.

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 one container of hard boiled eggs that was opened on 4/30 without a datemark, one package of chili dated 4/22 in the walk in cooler, and one package of prosciutto dated 3/17 in the walk in cooler. PIC informed me the prosciutto and chili were prepared/opened on the same day they were frozen. CDI- facility will include freeze and thaw dates so they can accurately track how many days foods have left under refrigeration. Improvements made since last 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 a large pan of mushroom vinaigrette sauce cooling in the walk in cooler while tightly covered. CDI- sauce was portioned into two shallower pans and placed into the walk in freezer uncovered to cool.

4-501.11 Maintain equipment in good repair. Observed one torn gasket on a cooler used to store beverages. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed two cracked plastic containers. CDI- containers discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one can opener stored clean with visible food debris on the blade. CDI by recleaning. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine was unable to turn three thermolabel strips fully black after several attempts. CDI- maintenance adjusted the temperature on the booster heater during my inspection and the dish machine is now properly sanitizing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed diced chicken at 120F in a steam table. CDI- chicken was reheated in a steamer.

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 one package of feta cheese not dated and one package of queso fresco not dated Facility takes 3-4 days to use an entire package. CDI- datemark added. 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 mashed potato dated 11/20 in the walk in cooler, salsa dated 11/17 in the walk in cooler, grilled onions dated 11/21 in the walk in cooler, and grilled mushrooms dated 11/21 in the walk in cooler. CDI- all items were discarded.

2-401.11 Eating, Drinking, or Using Tobacco - C. An employee shall eat and drink only in designated areas where the contamination of food, equipment, linens, utensils, and single use items can not occur. Observed one employee beverage being stored on a prep. table.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be clean to sight and touch. Observed an ice cream scoop stored clean with food debris on it, growth on the inside of the ice machine, and a can opener with old food debris on it. CDI by recleaning each item.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Commercially packaged foods that are ready to eat shall be discarded 7 days after opening if held at 41F or below. Observed one package of bratwurst dated 7/14. CDI by discarding.

3-501.15 Cooling Methods - PF. Cooling shall be accomplished by using rapid cooling equipment and other effective methods. Observed one pan of diced chicken cooling on the salad bar line. CDI by placing chicken into the walk in freezer for quicker cooling.

3-304.14 Wiping Cloths, Use Limitation - C. Sanitizer buckets shall e stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, and single use items. Observed 2 sanitizer buckets being stored on the floor.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationGeneral Comment: Store raw animal foods so that cross contamination is prevented. Observed a tray of raw ground beef and salmon stored above cooked ground beef and other ready-to-eat food on rack in walk-in freezer that was removed from commercial packaging. CDI, operator relocated foods for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFood contact surfaces shall be cleaned to site and touch. Observed meat slicer and blade of can opener stored as clean but soiled with dried food debris. CDI, operator relocated utensils for cleaning.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingGeneral Comment: Potentially hazardous food shall be hot held at 135 degrees F or above. Observed french fries stored under heat lamp below 135 degrees F. CDI, operator discarded french fries.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingGeneral Comment: Date mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. Observed facility date marking foods but 1 container of cooked pasta was not date marked in walk-in cooler. CDI, operator discarded pasta, improvement made since previous inspection.

7-102.11 Common Name-Working Containers General Comment: Label working containers of toxic substance by common name of substance. Observed cleaning chemical in unlabeled cup taken from a bulk supply at chemical storage rack. CDI, removed cleaner.7-201.11 Separation-Storage Store toxic substances so that contamination of equipment is prevented. Observed 1 container of butane fuel stored over mixer in kitchen. CDI, operator relocated butane fuel.

3-305.11 Food Storage-Preventing Contamination from the PremisesStore foods 6 inches from the ground. Observed wonton skin, potatoes, and other foods stored on low shelf less than 6 inches from the ground in walk-in freezer. CDI by instruction.

3-304.14 Wiping Cloths, Use LimitationStore wet wiping cloths in sanitizer in between uses. Observed several wet wiping clothes stored on counter tops and prep surfaces in facility. Repeat.

3-304.12 In-Use Utensils, Between-Use Storage General Comment: Store in-use ice scoop and shovel in a clean, dry area. Observed large shovel/utensil used to scoop ice stored in soiled outside ice bin. CDI by instrution, utensil relocated for cleaning.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore clean utensils and linen in a clean, dry area. Observed clean linen stored on soiled rack inside oven. Observed several utensils stored in drawers collecting food debris.

4-501.12 Cutting SurfacesGeneral Comment: Cutting surfaces shall be free from heavy scoring. Observed 1 of several cutting boards in need of resurfacing or replacing. CDI, operator removed cutting board from use.4-205.10 Food Equipment, Certification and Classification General Comment: Food equipment shall be classified or certified to meet ANSI / NSF standards. Observed non-NSF basting brushes being used. CDI, operator removed brushes from use.

4-602.13 Nonfood Contact SurfacesGeneral Comment: Nonfood contact surfaces shall be free from accumulation of soil. Observed ice accumulating in low reach-in freezer along prep line and in need of cleaning. Observed sticker residue on outside of 2 plastic pans that were stored as clean.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be hot held at 135 degrees F or above. Observed a container of tater tots potatoes below 135 degrees F. CDI, operator reheated potatoes to proper temperature.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingDate mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. Observed chicken that operator stated was prepared the day before in walk-in cooler not dated and a container of turkey with a date of preparation of 8/6. CDI by instruction and turkey was discarded.

3-501.19 Time as a Public Health ControlWritten procedures must be prepared in advanced and maintained in establishment when using Time as a Public Health Control and each food item needs to be marked with a discard time. Observed sour cream, house made quacamole, and cheddar cheese that operator stated was using Time but there were incomplete procedures prepared and items were not marked with a discard time. CDI by instruction and guacamole, cheddar cheese, and sour cream was discarded.

3-302.12 Food Storage Containers Identified with Common Name of FoodFood and ingrediants that are not easily recognizable shall be labeled by common name of food. Observed a package of breadcrumbs, powdered sugar, and cake batter not labeld by common name of food. CDI by instruction.

3-304.14 Wiping Cloths, Use LimitationWet wiping clothes shall be stored in sanitizer solution in-between uses. Observed several wet wiping clothes stored on prep surfaces and cutting boards.

6-501.114 Maintaining Premises, Unnecessary Items and LitterGeneral Comment: Facility shall remove any unncessary equipment that is no longer in use. Observed several pieces of equipment and containers operator stated was no longer in-use stored in facility.