BYTES

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed TCS foods wrapped in plastic wrap directly under water leaking from reach-in. CDI- PIC removed items to separate unit. PIC to have pan placed in unit to catch leak and prevent contamination.

4-501.11 Maintain equipment in good repair. 2-door Reach-in “out of order”, reach-in in make station area in disrepair, reach-in leaking for unconfirmed reason.

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. Clean gaskets of cold holding equipment on front line, clean smoker handles.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors under and behind equipment needing cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed plastic sealing needing repair at kitchen door.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee adjust glasses with bare hands and not properly wash hands before touching food contact surfaces. CDI- EHS discussed with PIC, PIC instructed employee to wash hands before continuing to new task.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS food held in standing reach-in temping above 41F, ambient above 41F. Chicken bao buns temping above 41F in grab and go. PIC voluntarily discarded items. VERIFICATION REQUIRED to assess reach-in cooler in make station. *REPEAT* For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 TCS foods held in reach-ins throughout establishment, beans in walk-in cooling with tight fitting lids. CDI- EHS discussed effective cooling methods, items moved to blast chiller by PIC for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed lo mein in hot box closest to wood fire grill, salmon and Brussel sprouts in hot box 2, temping below 135F. CDI- PIC removed 2 pans of lo mein to be reheated due to being within parameters, voluntarily discarded front half of salmon found out of temp, reheated Brussels due to being within parameters. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw chicken held above 41F in 2D standing reach-in with an ambient temp of 50F. PIC voluntarily discarded item. VERIFICATION REQUIRED on or before 1/23 to assess status of unit. EHS will also assess produce walk-in (see item 47) *REPEAT* For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor of walk-in cooler and freezer. PIC stated delivery was made on yesterday. Ensure all foods are maintained at least 6 inches above the floor.

4-501.11 Maintain equipment in good repair. Observed produce walk-in cooler with ambient thermometer reading above 70F. PIC stated that a work order was put in months ago. *REPEAT* EHS will assess unit along with other cold holding units in disrepair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed Accumulation of residue inside the ice machine. CDI.. Ice machine was cleaned during time of inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods above 41 at Creation station. CDI food was voluntarily discarded. Consider using metal containers instead of the ceramic containers For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed food prepared previous day without preparation date. CDI.. Items were marked with preparation date. 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 food prepared previous day without preparation date. CDI.. Items were marked with preparation date. 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 . 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles without labels to indicate the contents.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several sheet pans stacked wet. 4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean utensils stored in bins with visible debris.

4-501.11 Maintain equipment in good repair. Observed RIC and warmers not functioning as designed. PIC states work orders have been called in.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw shell eggs stored directly on top of sausage patties in C/H RI#2. CDI - PIC corrected storage. Observed box of raw chicken stored directly on top of pork 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tray of reheated pork sandwiches in H/H cabinet below 135F. See temp chart. CDI - PIC voluntarily discarded eight sanwiches. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed three cutting boards stored clean with deep groves and discoloration. CDI - PIC voluntarily discarded cutting board since they do not resurface them.

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 a metal pan and a few secondary squeeze bottles with stickers and glue residue still attach stored clean. CDI - PIC moved items back 3-comp-sink to be rewashed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed formation pink slime build up inside both ice machines and rust formation on inside rails. Increase frequency of cleaning of equipment.

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 trays of tightly wrapped cut watermelon, cut cantaloupe, and cut honeydew in walk in cooler. Foods were prepared around 11:00AM and time of discovery was around 2:00PM. CDI - PIC quickly cooled both trays of TCS fruit in blast chiller. Foods were cooled below 41F within minutes. 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 .

REPEAT 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed two metal ice paddles stored on top of soiled ice machine. CDI - PIC moved both metal ice paddles to 3-comp-sink to be W/R/S. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed four ice scoops stored on shelves with built up debris and paint chipping. CDI - PIC moved ice scoops to 3-omcp-sink to be W/R/S.

REPEAT 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 service bowls/lids not in any protective sleeve or equipment near soup station and cereal station.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed two boxes of molded tomatoes and one box of molded jalapenos inside walk in cooler. CDI - PIC voluntarily discarded three boxes.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight formation of black and pink slime build up on inside walls of both ice machines. Increase frequency of cleaning of equipment.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on top of prep units throughout kitchen. CDI - PIC discarded some of them and placed others inside sanitizing bucket.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed two metal ice paddles stored on top of soiled ice machine. CDI - PIC moved both metal ice paddles to 3-comp-sink to be W/R/S.

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 white to-go cups near soda machine over stacked not in protective sleeves. Observed soup bowls/lids not in any protective sleeve or equipment near soup station.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed food scrapping sink not seal to wall leaving gap not allowing area to be properly clean in dish room.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink near WIC broken. Repair team is on-site fixing unit.

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 hotel pan of cooked pork butt in WIC that was prepared yesterday with todays date. CDI - PIC corrected date marking on food.

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 cooling cooked pork butt wrapping in aluminum foil in marked with yesterdays date. CDI - PIC gave instructions to unwrap food and place in blast chiller and correct the date marking.

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers still attached in WIC & RIC. CDI - PIC educated staff on washing and instructed staff to rewash items.

4-501.11 Maintain equipment in good repair. Observed high temp dish machine not working. PIC stated this has been broken for more then one year. A replacement is has been ordered and EHS has received specs on new unit. They are replacing for the same style/size of machine. Facility is currently using 3-comp-sink properly. At this time the establishment is only using single-use and single-service items for service.

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 eggs, sausage, browns, potatoes, all held on time without a TPHC on them. CDI. PIC indicated the cooking time and placed time on them. Repeat *****Improvement from last time.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee cleaning dishes without a hair cover. Repeat 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Also observed employee cooking food with wrist jewelry on. Needs to be removed when working with food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed to be cleaned.

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 whole milk, half and half, almond milk, browns, potatoes, all held on time without a TPHC on them. CDI. PIC indicated the cooking time and placed time on them.

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 a hair cover.

4-501.11 Maintain equipment in good repair. Observed broken mechanical dishwasher. At this time the establishment is only using single-use and single-service items for service. PIC stated quotes had been received for repairs.

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 debris on the non food contact parts of cleaned dishes. CDI. PIC removed to be cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks on the floor from the pipe under the 3 comp sink. Needs to be repaired.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw sausage and bacon stored over RTE gravy and butter in the left WIC. CDI-PIC moved RTE items to a separate shelf. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed produce (various types of berries) stored over RTE cheese and beverages.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed sliced American and cheddar cheese at 43F at the deli station. CDI-PIC moved cheeses to blast chiller to quickly cool.

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 seasoning shakers, oil, and vinegar. Label all working containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed half and half and 2% milk stored on the floor of the temporary WIC. CDI-PIC moved foods to shelf.

4-501.11 Maintain equipment in good repair. Observed broken mechanical dishwasher. At this time the establishment is only using single-use and single-service items for service. PIC stated quotes had been received for repairs.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slotted metal spoon stored as clean with build up of food debris and residues. CDI - Spoon was taken to high temp dish machine to be washed, rinsed, and sanitized. -0 points- 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed flank steak in hot box holding at 92F. PIC stated that flank steak was cooked and then prepared for service on prep table. CDI - Flank steak was taken to oven to reheat to 145F. -1.5 points- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 build up of food debris on floors under racks used to store clean equipment and under prep tables. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs at steam table with a temperature of 127F. CDI - PIC reheated meatballs to a temperature of 178F. -1.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sausage and turkey sausage, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P. Observed sanitizer container stored directly on prep table in the kitchen area. CDI. PIC removed.

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

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on middle syrup nozzle on soda machine. CDI: Food employee sent nozzle to be W/R/S.

3-307.11 Miscellaneous Sources of Contamination - C Observed salmon thawing in sealed vacuum-sealed packaging. PIC stated salmon was placed in refrigerator to thaw @10am. Packaging label states to remove prior to thawing. CDI: Education provided and salmon removed from packaging.

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 and turn the faucet off with bare hands. Needs to use a wipe cloth.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salad, sandwich, cold holding in the display area at temperatures above 41F. CDI. PIC removed to the blast chiller as they were brought out about 2 to 3 hours ago.

7-201.11 Store toxic materials to avoid contamination. -P. Observed glass cleaning chemical stored directly on prep table. CDI. PIC removed.

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 cooling in the WI in a tightly sealed container. CDI. PIC removed the seal.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stuffs stored directly on the floor in the WI. Needs to be removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the clean dish area. CDI. PIC removed the dishes and rewashed.

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed stickers and minor food debris on metal pans stored as clean on the dish rack.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed black pepper out of its original container without a label.

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 a spoon in the black pepper container in direct contact with pepper.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 4 large metal pans that had food debris, items were stored clean. Observed bowl in walk-in soiled. CDI-PIC moved to items be re-washed. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer soiled, slicer is currently not in use until they get a part. CDI-PIC took to be washed. Repeat Violation.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in janitor closet where they have the canwash and their chmeicals.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pizza dough on a speed rack in the walk in, touching the outer edges of the speed rack. Food needs to be wrapped to prevent contamination-if food is not cooling.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed 2 soiled towels sitting on counter.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-use coffee cups stacked to high to where the lip was exposed. Contamination hazard.

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe at the can wash.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal and plastic pans stored as clean with food residue present on the food contact surfaces. Items were taken for reprocessing by dish staff. Visually ensure that dishes have been properly washed, rinsed and sanitized after the three compartment cleaning process, or after processing items in the dish machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked vegetable products in the omelette station bar display hot holding at less than 135F. Employee stated that items are cooked at station at the beginning of service, placed on the display, and then reheated for each customer. With this process, items must be kept above 135F as they are a heat treated vegetable product. Items were reheated to above 165F and replaced on the display. Facility may place the items on a TPHC procedure where vegetables are cooked to above 135F, and a time stamp is placed in some manner indicating a discard time 4 hours from the time of cooking. If facility adopts this process, no temperature requirement is present for the vegetables, whatever vegetables remain after 4 hours must simply be discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS items cold holding at more than 41F on the display bar, in areas where ice is used to maintain cold temperatures. Items were discarded. Violation has been repeated 4 times and permit action may be taken by MCHD to force compliance. Facility may wish to adopt a TPHC procedure for all cold holding items on the display ice bar. Items may be temped at less than 41F and then a timestamp discard time of 4 hours must be recorded. If items are not used by the 4 hour limit they must be discarded. Given that the facility operates each shift (breakfast/lunch) for less than 4 hours, all items on the display may be kept on TPHC, with temperatures of these items becoming irrelevant due to the discard times. No cold holding issues observed in the main prep, walk in coolers, or storage coolers, violation is isolated solely on the display bar.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed various items cooling from prep ambient temp left covered with saran wrap. While cooling, items must be vented to allow heat transfer with the walk in cooler air. Items were vented by EHS and PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal containers in the clean dish storage areas.

Repeat violation 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw chicken stored above potatoes in the walk in cooler. CDI - chicken was moved to a correct location.

General comment 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a tray of chicken holding at 98F on the serving line. CDI - chicken was reheated to 165F. Suggest TPHC; procedure sheet emailed with inspection.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed chicken, meatball, tofu and tomatoes above 45F at the food stations. CDI - items were cooled down in the blast chiller; see temperature chart. Suggested TPHC for all stations; procedure emailed with inspection.

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. - Observed tong handles down in a container of bread; observed 2 scoop handles down in containers of whey protein. CDI - utensils were removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw burgers stored above ready to eat bbq. All product including the raw burger and prepared bbq were covered in plastic wrap. All products protected. CDI - educated PIC and food employees about proper storage order. Relocated the raw burger to the bottom of the freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product on the buffet line in the temperature danger zone. Refer to temperature chart. CDI - emailed the PIC TPHC procedural paperwork. Educated PIC and food employees about proper cold holding and time control methods. Advised to have product at 45 or less, or to hold product on time control. Discarded the product that was out of temperature.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee that did not have a hair restraint on. Advised to have a hair restaint on at all times during food preparation.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer buckets below 150 ppm. Advised to switch out solution more often.

Observed buildup in ice machine. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Repeat non-compliance: Observed butter and cream cheese on ice at 48 degrees. CDI - discarded Observed tuna at 53 degrees F. CDI - discarded 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed several cutting boards damaged. Observed one flip top near pizza station not operating. 4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair.

Observed gasket on refrigerator at grill station collecting residue. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed sausage at 74 degrees in blast chiller after an hour and a half, initial temperature at 146. Product discarded. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P

Observed lettuce on salad bar at 47 degrees. Observed butter packets at 52 on salad bar. CDI - discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed container of chicken loosely over stacked deep in vegetable cooler. Observed sausage in meat and dairy cooler closed at 46 degrees other items in cooler at 36, opened and cooled. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf

Observed plastic containers wet stacked. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water at several handwashing sinks in the kitchen at 80F at start of inspection. CDI-water temperature was eventually able to reach 100F and as a precaution, a work order was placed with maintenance to ensure sinks can meet the hot water demand.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked pasta (108F) cooling one hour and chicken (112F) cooling one hour 45 minutes and unable to meet cooling time paramaters adequately. CDI-pasta placed in blast chiller to cool rapidly and chicken reheated to 165F to start cooling process over.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed very good handwashing and glove changing but two times employees changed gloves without washing hands. CDI- instruction provided

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Conversation revealed facility wash, rinse and sanitize food prep surfaces once a day. CDI- changed to twice daily

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken nuggets hot held at 99 F or less. CDI- Placed on temporary TPHC.

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 multiple cooked or prepped yesterday TCS foods not date marked. CDI- instruction provided

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one palmetto bug in dining room. CDI- exterminated

3-304.14(B) Hold in-use wiping cloths in solution at proper sanitizer concentrations between uses. Observed wiping cloths in soapy water at o ppm sanitizer.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispensers not dispensing soap at handsink by office and handsink by dishmachine. CDI-Bottles of handsoap were placed at handsinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lid of container stored on drying rack, with debris adhered to inside. CDI- Item was removed to be rewashed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs in stand up hot holding unit at 119F. CDI- Meatballs and sauce being held in hot holder were removed to be reheated to atleast 165.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed clear squirt bottles throughout kitchen not labeled to indicate contents.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloths stored in buckets of detergent. CDI by instruction. Store wiping cloths only in sanitizer between uses.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service to-go boxes stored on counter by buffet line unprotected.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed container of raw chicken stored in direct contact with package of raw pork. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed a container of raw turkey burger stored over pasteurized liquid egg in reach in refrigerator. Observed package of raw shrimp and raw chicken removed from commercial packaging and stored over ready to eat foods in reach in freezer. CDI, operator relocated foods for proper storage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed collard green hot held in reach in hot box below 135 degrees F. CDI, operator relocated collard greens for reheat duing 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 large covered container of chicken in walk in cooler 2 in the cooling process. CDI, operator removed chicken to rapidly cool and place in shallow containers. Observed a container of mushrooms and a container of broccoli cooling in covered containers in walk in cooler 1 from the night before. Observed raw shell eggs at prep station over cheese and ready to eat foods. CDI, operator voluntarily discarded these foods.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 1 food employee wearing jewelry on their wrists. CDI by instruction.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean utensils in a clean, dry area. Observed 1 pizza slicer utensils wedged between knife holster and wall.

Single-service cups shall be furnished from an approved dispenser or in protective packaging with lip contact area protected. Observed stacks of single service cups with plastic pulled down and lip contact area exposed and unprotected.

4-501.11 Maintain equipment in good repair. Observed 2 lights out under hood. Observed ice scoop holster cracked.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing equipment shall be cleaned as often as necessary to keep them clean. Observed clean drainboard of 3 compartment sink soiled with food residues.

•3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Raw animal food shall be stored so that cross contamination is prevented. Observed 1 package of turkey burger removed from commercial packaging and stored over ready to eat foods and onion rings in reach-in freezer. CDI, operator relocated foods for proper storage.

4-204-112 Temperature Measuring Devices-Functionality - PF Refrigeration units intended for the storage of potentially hazardous foods shall be supplied with a temperature measuring device to measure ambient air temperature of unit. Observed temperature measuring device in prep unit not in working order near ice machine. CDI, operator replaced thermometer during inspection.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Food shall be stored 6 inches from the floor. Observed boxes of food stored on ground in walk-in cooler and walk-in freezer. Operator stated that foods were recently delivered.

3-304.14 Wiping Cloths, Use Limitation - C Wet wiping cloths shall be stored in sanitizer in between uses. Observed wet wiping cloths not fully submerged in sanitizer below prep tables. Observed containers of sanitizer stored near clean equipment in kitchen and behind front counter prep area.

3-304.12 In-Use Utensils, Between-Use Storage - C Store in-use uitensils properly. Observed in-use whisk and mixing utensil for sauce stored in hot water at 97 degrees at prep station.

4-501.12 Cutting Surfaces - C cutting surfaces shall be free of heavy scratches or scaring. Observed 1 cutting board with heavy scratches. CDI, operator voluntarily discarded cutting board. 4-202.11 - Multiuse food contact surfaces shall be constructed to be free of chips, cracks and be easily cleanable. Observed damaged tongs stored as clean. Observed a container lid with chipped corners. CDI, operator removed items from use.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P General Comment: Food contact surfaces of equipment shall be cleaned to site and touch. Observed 1 tea urn stored as clean at 3 compartment sink but nozzle was soiled. CDI, tea urn nozzle relocated for cleaning.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF General Comment: Date mark potentially hazardous food that is ready to eat and held in establishment over 24 hours. Observed 1 pan of pasta not date marked in walk in cooler. CDI, operator voluntarily discarded 1 pan of pasta.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed several bulk containers of cookies for consumer grab and go without proper labeling. Observed packaged cookies on site without proper labeling during last inspection. CDI, provide proper labeling. Repeat.

3-304.14 Wiping Cloths, Use Limitation - C Wet wiping cloths shall be stored in sanitizer in between uses. Observed 1 wet wiping cloth being used to stabilize cutting board in kitchen.

4-901.11 Equipment and Utensils, Air-Drying Required - C Allow equipment to air dry after cleaning. Observed 1 stack of plastic containers being wet stacked in walk in cooler.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C Single-service cups shall be furnished from an approved dispenser or kept in original plastic packaging to protect lip contact surface. Observed several stacks of single-service cups stacked with lip contact area exposed and unprotected at beverage stations in dining room. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C General Comment: Keep equipment in good repair. Observed 2 flip top prep units not functioning. Operator stated that they did not need units. Remove or Repair.

6-301.11 Handwashing Cleanser, Availability - PFEach handsink shall be supplied with a hand soap. Observed no hand soap at 1 handwashing sink in kitchen. CDI, operator

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore raw animal food so that cross contamination is prevented. Observed ground beef stored with whole muscle beef in walk-in cooler. Observed raw fish removed from commercial packaging and stored over meatloaf in walk-in freezer. CDI, operator relocated foods for proper storage.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PGeneral Comment: Potentially hazardous food shall be cold held at 45 degrees F or below. Observed 1 bowl of shell eggs in a bowl behind front counter at 61 degrees F. CDI, operator relocated eggs to rapidly cool.

3-602.11 Food Labels - PFFood shall be labeled according to LAW. Observed oatmeal cookies packaged on site and made from 2 or more ingredients for consumer grab and go but missing ingredient information. Current ingredients on label only stte Oatmeal Raisin cookie dough as ingredients and not what is in the cookie dough. CDI by instruction, provide proper labeling by next inspection.

3-304.12 In-Use Utensils, Between-Use Storage - CGeneral Comment: Store in-use utensils properly. Observed ice scoop soiled on soiled area on top of ice machine.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore single-service articles in a clean, dry area. Observed several single-service items stored in soiled container collecting debris under prep table near slicer.4-904.11 Kitchenware and Tableware-Preventing Contamination - CSingle-service cups shall be stored in approved dispenser or stored with protective packaging over lip contact surface for consumer grab and go. Observed stacks of single-service articles with lip contact area exposed and unprotected. CDI

4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed small leak on drain below 3 compartment sink. Observed a flip top prep cooler not functioning and being used for storage.4-501.12 Cutting Surfaces - CCutting surfaces shall be free of heavy scratches and scoring. Observed 1 of 6 cutting boards in poor repair. CDI, operator removed cutting board from use.

Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed build up on two of three ice machines. VR

Store TCS food cold at 45F or below. (3-501.16) Observed coleslaw and potato salad on ice above 45F. CDI-items put into blast chiller and ice refilled around pans. Also observed pre-made sandwiches on cutting board under no temperature control. PIC stated sandwiches are made ahead of time and displayed for customers, however the sandwiches are sold to customers who ask for them. Explained to PIC that items must be under temperature control or TPHC (time as public health control) may be used. CDI-sandwiches put into refrigeration. PIC explained to employees that only one sandwich can be used for display and cannot be sold to customers.

Items packaged in facility shall be labeled as specified in law including 21 CFR 101 and 9 CFR 317. (3-602.11) Observed items such as baked goods, salads, sandwiches and cold desserts packaged by facility and out for customer grab and go without proper label. A list of ingredients in descending order of predominance by weight and name of food source for each major allergen CONTAINED IN the food is needed on label. VR.