COVENANT PRESBYTERIAN CHURCH

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed a dented can of red peppers to be stored on the can rack in the dry storage room. CDI - Voluntarily discarded.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed a can of carpenter bee and wasp killer that states “for residential use only” on the label to be stored on the chemical shelf in the dry storage room. CDI - Voluntarily discarded.

4-501.11 Maintain equipment in good repair. - Observed the gaskets to the 4 door hotbox to be falling off of the door at the time of the inspection.

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 trays of pimento cheese sandwiches and cucumber sandwiches that were saved as leftovers for the employees to have for lunch from an event the previous weekend to be stored on the top shelf of the WIC, above opened packages of RTE foods in the WIC.

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 mechanical dishwasher reach a maximum of 155F on the EHS min/max thermometer after multiple attempts. PIC contacted a repair company at the time of the inspection, who is scheduled to come out tomorrow morning. Facility has a bottle of bleach on site as a temporary solution until the repair to the dishwasher can be made. EHS provided education on how to properly set up a sanitizer basin of the 3 compartment sink using a bottle of bleach at the time of the inspection. 3 day VR to observe repair made. 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 .

3-501.18 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 an opened block of mozzarella that was not provided with a date mark in the WIC. PIC stated that they had opened the package of mozzarella yesterday and they forgot to put the date on the item. REPEAT. CDI - PIC date marked item. 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. - Observed a cleaned robot coup top to be stored on the robot coup in the kitchen and was observed with water pooled in it from not being air dried properly. PIC stated that they do not use the robot coup as the base of it has been broken for a while and they do not know when they are going to replace it. CDI - PIC removed dish with water pooled in it and placed at the dishwasher to be W/R/S.

4-501.11 Maintain equipment in good repair. - Observed the sanitizer dispenser at the 3 compartment sink to be broken at the time of the inspection. The button used to dispense the sanitizer was not functioning properly and the dispenser as a whole was observed to not be pulling any sanitizer from the bottle. PIC contacted Ecolab for a repair at the time of the inspection. Facility has bleach on site to be used as a temporary solution while the repair is being made.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a flat of raw shelled eggs stored in the 3 door RIC at the cookline above a package of deli turkey. CDI - PIC relocated eggs to lower shelf below the deli turkey. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed opened bags of pepper jack cheese cubes in the WIC that were not provided with date marks. PIC stated they had been opened the day before for lunch service. CDI - PIC date marked items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed a large bulk storage bin of sugar that was not labeled as to its contents.

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 the floor in the WIF to have an accumulation of food debris and food packaging. REPEAT.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed no written procedures for the cleanup of vomit and diarrheal events. CDI - EHS provided written cleanup procedures at the time of the inspection. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed raw chicken wings being actively thawed under running water in the meat prep sink. The water being used to thaw was recorded at 82F. CDI - EHS provided education on proper thawing process in the summertime when ground water is over 70F. PIC used ice to lower the temperature of the water being used to thaw.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf - Observed 2 dented cans of cream of chicken on the can storage rack that the PIC stated were not for use and waiting to be sent back to the vendor. EHS informed the PIC that they must be labeled and stored in a designated area when they are being held for credit. CDI - Dented cans moved to lower portion of can storage rack and labeled do not use.

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 the floor in the WIF to have an accumulation of food debris and food packaging. 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 Pan of hot dogs were from 5-4 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded hot dogs. Different citation number than last inspection. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 sides of cooking equipment and lid of soup kettle.

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. Buildup on walls in some areas in dish machine room. Clean walls in dish room. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present with active ANSI food protection manager certification during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Ham in upright cooler was missing date label. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed label on ham. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 Meat sauce measured 110F in walk-in cooler. Employee stated it began cooling 30 minutes ago. Meat sauce was cooling in bus tub with lid on it. Use ice bath/ice wand to cool large batches of TCS foods or spread them out onto shallow pans. CDI - Employee placed ice wand in meat sauce. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Handle on upright cooler is loose. Reattach handle. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Establishment has sink and surface sanitizer test strips but the sanitizer attached to 3-compartment sink is quat sanitizer. VR - Verification required within 10 days that establishment has proper test strips for whichever sanitizer the establishment is using.

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. General cleaning needed in low cabinets, sides of equipment, interiors of refrigeration and hot holding equipment. Clean these areas more frequently. 0 pts.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Spray arm hangs into pre-wash sink basin with no air gap. VR - Verification required within 3 days that there is an air gap between the hanging sprayer and the rim of the sink. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors underneath equipment. 0 pts.

6-301.11 Provide soap for handwashing at each handsink. -Pf 1 hand washing sink was out of soap. Hand washing sinks must be equipped with soap. CDI - PIC refilled dispenser. 0 pts.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Sprayer beside dish machine is hanging below the flood rim of the sink. Repair or replace sprayer so that is can’t hang below the flood rim of the sink. VR - Verification required within 10 days.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pans of chili in hot holding measured 129-141F. TCS foods in hot holding shall measure at least 135F. CDI - Chili reheated to above 165F. 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 .

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 No thermometer to check dish machine final rinse temperature. VR - Verification required within 10 days that establishment has acquired thermometer.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Drainboard of dish machine is peeling off wall. Reseal drainboard to wall. 0 pts.

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 high temperature dish machine only able to achieve a utensil surface temperature of 150F. PIC stated that it was a known past issue that machine was unable to enter into final rinse cycle and was not able to achieve a final minimum rinse temperature of 180F. PIC has had machine repaired in the past. CDI - PIC has been advised to wash, rinse, and sanitize utensils in three compartment sink until repairs are made. Quat sanitizer concentration at three compartment sink was measured at 200ppm. -1.5 points- 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped containers of cooked pasta, cooked ground beef, and cooked pasta sauce cooling in walk in cooler. CDI - Wrappings were removed to allow cold air to circulate in and around food. -0.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of raw ground beef stored on floor in walk in cooler. Observed box of potato chips stored on floor in dry storage room. -0 points-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee beverage stored with equipment and utensils on shelf. Observed closed beverage container stored over equipment. Store closed beverage containers in a way to prevent contamination.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee load used, soiled dishes into dish machine, then move immediately to putting away clean dishes. CDI-EHS educated employee on when to wash. Employee properly washed hands and rewashed dishes.

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 tomatoes stored over washed, chopped red cabbage and RTE rolls and shredded cheeses in WIC. Ensure unwashed produce is stored below RTE foods.

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: 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 . Observed chili from 10/4 and sliced turkey from 10/1. CDI-PIC voluntarily discarded RTE TCS foods that were held for more than 7 days, including day of prep or opening.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle labeled as “Grease lightening.” PIC stated it actually contained glass cleaner. CDI-PIC corrected label.

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 no maximum temperature thermometer for high temp dish machine. EHS tested dish machine and it was 169F. VR required within 10 days to ensure establishment has acquired a max temp thermometer to test temperature of dish machine.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black build up behind dish machine on wall near loading side of drain board. Increase cleaning frequency in this area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink in dish washing area. CDI - PIC refilled dispenser. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Stroganoff and cooked corn were missing date labels in walk-in cooler. Lasagna missing date label in upright cooler. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded corn and stroganoff. PIC labeled lasagna with prep date. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of food stored on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts.

4-501.11 Maintain equipment in good repair. Handle attached to upright freezer is falling off. Upright freezer is also not functioning and establishment is waiting for it to be repaired. 0 pts.

4-203.13 Pressure measuring devices that display the pressures in the water supply line for fresh hot water sanitizing rinse shall be accurate to 2 pounds per square inch in the range indicated on the manufacturer's data plate. Pressure gauge on high temp dish machine is not functioning. Repair/replace pressure gauge. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Wiping cloth observed in hand washing sink. Do not store items in hand washing sinks. CDI - Cloth removed by PIC. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloth observed on table and 1 in a hand washing sink. Store wet wiping cloths in sanitizer solution when in between uses. REPEAT

4-501.11 Maintain equipment in good repair. Handle loose on upright freezer. Upright freezer is also leaking ice. Do not store opened food in this freezer because it could become contaminated by the leaking ice. 0 pts.

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 bulk containers of sugar and flour without labels. Label as needed. - 1 -

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 one sanitizer with murky water present. Replace. - 0 -

5-205.15 Maintain a plumbing system in good repair. Observed leak at womens toilet in downstairs restroom. - 0 -

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy does not include nontyphoidal salmonella. CDI: EHS provided PIC with the updated health policy.

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 no written vomit and diarrhea plan on site. CDI: EHS emailed PIC a link to the state plan and explained requirements.

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 no max/min thermometer for dish machine. CDI: EHS explained required equipment to PIC.

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 some black build up behind dish machine on wall near loading side of drain board.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine, along shield with black and pink build up.

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 Cole slaw cooling in walk in cooler while tightly covered. CDI: Product was uncovered and cooled properly. REPEAT VIOLATION Overall facility has improved cooling methods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in soapy water. CDI: Cloths were removed. EHS suggested that cloths be taken to the dirty laundry area immediately after use or for PIC to add bleach to act as a sanitizer.

4-501.11 Maintain equipment in good repair. Observed gasket on ice machine is peeling from ice machine door cover.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black build up on gasket of walk in cooler and on ice scoop holder. Observed microbial growth build up on exterior of lid of flour tub and on side of sugar tub.

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 salad cooling at a rate of 0F/min. Product was to go out beginning at 4pm for delivery and therefore needed to reach 41F by then. CDI: Salads were opened and cooled to 41F. REPEAT VIOLATION Points not increased today as it was unclear if food would be cooled within the 4 hour requirement if food had been prepared earlier. However, items were not cooling at the rate required before being sent out for sale. Additionally, several items were seen properly cooling today. EHS readdressed proper cooling methods and best practices for prepping.

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 salads cooling in tightly covered plastic clam shells. CDI: Clam shells opened and product rapidly cooled to 41F.

4-501.11 Maintain equipment in good repair. Upon arriving, PIC stated that a valve on the dish machine was not working and causing water to continuously flow through the dish machine. PIC is not currently using the machine and has put in a work order to Whaley for it to be fixed. Based on the current processes, all food is being made to go and therefore no reusable plate ware is being used. Dish machine is not required for current operations.

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 pasta salad in walk in cooling at a rate of 0F/min. CDI: Product was divided out into smaller portions and cooled at proper rate.

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 pasta salad cooling in walk in while tightly covered in a deep pan. CDI: Product was moved to more pans and spread out and left uncovered. Food cooled properly.

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 peeling ceiling tile near dish area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on ceiling vent in dish area.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed produce stored over ready to eat items. CDI: Items reorganized.

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 hotdogs and shrimp with vegetables from 9/11 in walk in. CDI: Products voluntarily discarded. Observed ground beef date marked 9/17 but it was actually cookedo n 9/14 and put into a different container on 9/17. CDI: Product properly dated.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed towels stored in soapy water. CDI: Towels moved to dirty linen area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers that had not been removed from the lids that are stored on the clean equipment rack. CDI-The lids were removed to remove the stickers and to rewash and sanitize. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the grey, plastic plate in the ice machine. Have cleaned.

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 scoop with a handle being stored in the taco seasoning container. The handle was stored in the product. CDI-The scoop was removed.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed minor buildup on the inside of one of the utensil drawers. Have cleaned.

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 sliced turkey and feta cheese not date marked. CDI- PIC voluntarily discarded the items.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P REPEAT- Observed sanitizer well above 200 PPM Cl. CDI- PIC had an employee voluntarily discard the item.

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 and spring mix on an ice bath cold holding display. CDI- All items were taken to the freezer to quickly cool. Ensure all TCS foods are at 45F before placed in a cold hold unit.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed flies in the kitchen area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - REPEAT- Observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves. EHS did observe new cutting boards. However, facility still has older ones. PIC stated the older ones will be discarded today.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf REPEAT- Observed chlorine (Cl) being used as a sanitizer. Facility does not have chlorine test strips. A VR will occur no later than 7/27/17 to ensure Cl test strips are obtained.

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 boiled eggs cooked yesterday without a date mark. CDI- PIC voluntarily discarded the item.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed Cl sanitizer greater than 200 ppm Cl. EHS observed test strip being bleached out. CDI- PIC poured sanitizer out and re-filled another bucket with 150 PPM QUAT.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed bleach being used as a sanitizer without proper test strips. CDI- EHS had facility switch to only using QUAT sanitizer, since the facility has those test strips, until Cl test strips are obtained.

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 dust and food debris build in hard to reach areas in need of cleaning. Hard to reach areas are behind and underneath equipment.

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 0pts- Observed deli turkey dated fro 2/9 and held longer than seven days. CDI- PIC voluntarily discarded the item.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a bucket of lettuce, and two buckets of grapes being stored on the floor in the walk in. PIC moved buckets onto a shelf. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P - Observed buffet items such as cut melon, grapes, strawberries, muffins and bagels unprotected near the business room. CDI- PIC voluntarily discard all items since the meeting was over and stated items would be protected for the next banquet meeting. 1pt

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT- .5pts- Observed dusty fan covers in the walk in. Observed minor cleaning needed for gasket on walk in cooler. Also, dust build up noted on a stand up fan cover near a prep table. Clean items as needed to prevent and reduce dust/debris build up.

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. REPEAT 0pts- Observed two broken floor tiles at the floor drain under the steamer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed commercially prepared sealed blue cheese dressings on dry storage shelf that says "Keep Refrigerated" on the label. CDI - 3 plastic containers were placed in walk-in cooler. All other dressings/condiments say "Refrigerate after opening".

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 3 containers not dated in the walk-freezer. CDI - by dating the diced chicken, cut red potatoes and green beans. Discussed dating items removed from the freezer with a pull date to assist in keeping track of the 7 days.

4-602.13 Nonfood Contact Surfaces - C Observed some mold growth on the caulking behind the pre-wash at the dish area.

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 two broken floor tiles at the floor drain under the steamer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Cleaning needed in can opener. CDI- Item properly cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Chicken (102F) and green beans (105F) read below 135F in hot holding display. CDI- Product reheated to 165-170F. Discontinue leaving food uncovered causing it to decrease in temperature.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Soup cooked today read 120F tightly covered in walkin cooler. CDI- Soup uncovered and placed in ice and stored in walk in cooler. Ensure active cooling occurs and product is being cooled down within proper time parameters. 6 hour cooling for cooked product - 2 hours 135 to 70F and 4 hours after that to reach 45F or below.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - 0 pts - Replace torn gasket of walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed in gaskets.

5-202.12 Provide at least 100F water at handsinks.-Pf - 0 pt - Rest room hand sinks read 60F. CDI- Hot water repaired to read 120F.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - 0pts - Observed cooked frozen ham stored over raw pork in freezer. When food is removed from its original packaging all product must be stored according to storage order. CDI- Product moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Slicer observed with visible food debris. CDI- Item cleaned during inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Two bags of feta cheese dated for 9/28 and 10/16. CDI- Product voluntarily discarded.

2-301.14 Wash hands before donning gloves and between gloves uses.-P 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 food employee remove gloves used to prepare food, go to warewashing area, spray off and place soiled dishes to be washed, and donning new gloves without properly washing hands in between. CDI- Employee was directed to wash hands properly before donning gloves and after working with soiled equipment and utensils. Employee washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Upper portion of melons read 52F and cheese read 54F. Recommended to put less melons and cheese in the container to ensure the ice bath maintains food cold. CDI-Melons and cheese that were out of temperature compliance were placed in cooler for rapid cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0 pts - Pasta and turkey were not properly dated. PIC states that turkey was removed from freezer. All foods that are prepared, frozen, and thawed shall have a date of preparation and a date of thaw. CDI- Items were properly labeled. Melons prepared yesterday were not dated today. If any product will last longer than 24 hours then it shall be properly labeled with date of prep.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Dial thermometer used by food employee read 26F. Small probe thermometer is not in good working conditions. Change battery. CDI- Thermometer was calibrated

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - 0pts - Test kit for quat sanitizer was damaged. CDI- Chemical company provided new test kit.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Open coffee cup stored at coffee and plate surface. CDI- PIC discarded coffee.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Upper portion of melons read 49-56F. Recommended to put less melons in the container to ensure the ice bath maintains food cold. CDI-Melons that were out of temperature compliance were placed in cooler for rapid cooling.

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 - 0 pts - Meat sauce (5/27) was out of compliance. CDI- PIC discarded meat sauce.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - Observed two wet cloths on prep surfaces.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Shelving in walk in cooler has minor build up.

3-201.11 Use food from approved sources only.-P Observed in the dry storage room three unlabeled bags of spices. Per PIC, the unlabeled bags of spices were from individuals from Palestine. CDI- Voluntary discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed in the walk in cooler ready to eat meat stored on a bloody prep pan with raw beef. The RTE meat was still in a sealed wrapping and had not yet been opened. CDI by education and RTE meat placed above raw beef.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed on the salad bar a prep pan of lettuce at 53F. Pan of lettuce was sitting on top of the ice bath. CDI- Pan of lettuce was placed on bar < 2 hours and will be discarded at end of lunch service (<4 hours). Discussed with PIC several methods to improve the cold holding of lettuce while on the salad bar.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed in the walk in cooler a container of chicken salad tightly covered while cooling. Observed in the reach in cooler a box of deli sandwiches sealed bags while cooling. CDI- Box of sandwiches voluntarily discarded. Container of chicken salad vented.

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 wrapped plates of baked cookies being offered as grab and go. EHS observed times when the serving line was not constantly manned. CDI by education. PIC determined to move cookies behind counter and serve upon request.

3-304.14(D) Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed a cloudy bucket of sanitizer. CDI - Discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken salad wraps improperly held with ice on only the bottom of the pan. They temped at 69F. Moved to refrigerator to rapidly chill. Temped at 49 within 30 minutes. Demonstrated properly cold holding with ice techniques.

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 milk and turkey slices and meat sauce unlabeled. They were voluntarily discarded. Observed baked beans and bbq beyond 7 day mark. Discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed all purpose cleaner stored on prep table. Relocated. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer bottle with high levels of chlorine (over 200ppm). Discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of stew on the floor of the walkin freezer. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed ice sitting out without a shield at the line with tea and water. Properly shield to protect from contamination. PIC described hot buffet setup. There are no shields being used with chafers. We discussed alternatives until shields can be obtained. Return visit required. Keep salad bar foods in the center of the buffet so that they are adequately protected as shield doesn' t meet current standards. 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 one dented can that was segrated during inspeciton.

5-202.12 A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Restroom hand sinks have no hot water. Return visit required.

3-501.16 Cold potentially hazardous/TCS foods shall be held at 45F or lower. Melons prepped today were on salad bar at 52F. Staff separated container into smaller containers and submerged deeper into ice.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be disposed of after designated time frame. Staff discarded american cheese was beyond 7 days.3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be date marked. Observed milk and cream unmarked. Advised to label.