COMPASS/WELLS FARGO EMERALD COMMONS

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee working with RTE cilantro with bare hands. CDI - PIC voluntarily discarded, educated employee and asked them to wash hands and put on clean gloves. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 home made pickled onion made with a hot brine prepared on 8/5. PIC stated they did not know hot brine pickles had to be held for 7 days. CDI - PIC voluntarily discarded pickled onions. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed TPHC logs not filled out in omelette station. CDI - PIC added correct time to station.

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 several items cooling in low boys and RIC in large dense containers with tight fitting Saran Wrap not moving temperature after 45min. CDI - PIC moved items to blast chiller/ice bath to rapidly cool. 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 .

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 designated dented cans storage stored above food in dry storage. CDI - PIC moved dented cans storage to bottom shelf to prevent contamination.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Chef and employees were unable to name all 6 reportable illnesses and symptoms. No poster or internal policy was found during the inspection. CDI - EHS provided several printed employee health policies to post in the kitchen.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee filling a wash bucket up in the hand sink. CDI - Employee was stopped and educated on proper uses of a hand sink.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one pan of raw salmon stored above cooked chicken in the walk-in cooler. CDI - Items were moved to the correct order. Improvements made from previous inspection.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed packaged cookies for self-service without labels or allergens. CDI - Items were moved behind the counter so that they are no longer self-service.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed three fruit flies in the front service bar areas.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed a prep sink spray hose and a pre-rinse spray hose hanging well below the flood rim. CDI - Hoses were connected to a hook to hold them above the flood rim.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed a non-shatter proof heat lamp bulb stored above food.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. *Observed - Sanitizer bucket on the floor. *CDI - PIC removed bucket from floor placing it onto lower shelf of prep table.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Scoop Handle in contact with dry rice. *CDI - PIC removed handle from being in contact with food product.

4-501.11 Maintain equipment in good repair. *Observed - Multiple CH units and equipment labeled as “out of order” or “Do not use”. PIC stated units are scheduled to be repaired or be removed.

5-205.15 Maintain a plumbing system in good repair. *Observed - Back handsink next to WICs off and labeled as “Temporarily out of order”. PIC stated handsink was shut off due to small leak but handsink is still operable. Maintenance informed EHS handsink will be completed tomorrow once new faucet head part arrives. EHS gave PIC their business card to send video proof showing handsink has been repaired. Two handsinks are located nearby.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed food debris and metal pole in hand sink..CDI Items were removed 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or approved alternative for hand drying at hand sink. CDI..Paper towels were added.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items over 41F..CDI..Items were voluntarily discarded.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 .

3-302.12 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 without labels.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed food debris in bins used to house clean utensils.CDI..Bins were removed and utensils were w/r/s

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone laying on pizza box along with AirPods.

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 rice and Brussels sprouts cooling in WIC.No change in temp after 20 mins, CDI..Items moved to Blast chiller, significant change in temp. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese and sauté onions above 41F please see temp chart. CDI..Items sent to blast chiller to quickly cool. Checked after 15 mins temps dropped significantly 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 rice and brussle sprouts cooling covered. CDI.. items were moved to blast chiller to quickly cool. REPEAT 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 food items stored on floor in WIF..CDI.. Items were moved off floor.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. observed scoop handle in sugar. CDI.. Handle was removed out of sugar.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans stacked as clean with stickers still intact. CDI..items were moved to w/r/s 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage links and patties below 135F CDI..Items were reheated to 165.. 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 items cooling tight wrapped without air flow. CDI..PIC uncovered items and sent to blast chiller 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 breakfast pizzas at 122F and 130 F.. CDI.PIC voluntarily 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roasted potato’s on salad bar at 44F. CDI..PIC moved to WIC to quickly cool For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 baby corn, salsa and Tatar sauce prep date as 4/11. REPEAT..CDI.. PIC voluntarily 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 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 toppings at salad bar and breakfast bar in containers not labeled. CDI.PIC labeled items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 2 open bags of cabbage without dates. CDI PIC voluntarily discarded 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 .

3-501.19(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 Cheeses not marked with discard date. CDI..PIC placed time on items

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad bar holding multiple TCS items above 41F. PIC stated that he has been using ice under the products because the unit is waiting on a part to come in for repair. EHS observed small amount of ice in salad bar wells and not enough to keep foods at 41F or below. Products had been out at salad bar for around an hour. CDI: PIC took products to cool down and more ice will be added to wells to ensure food is kept cold during service. If this cannot be conducted successfully then emergency TPHC will be put into effect. 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 .

4-501.11 Maintain equipment in good repair. Observed salad bar not functioning properly and unable to keep TCS foods at 41F or below. PIC stated that they are waiting on a part to repair it. EHS observed temperatures at unit between 45F-75F. Verification visit required within 10 days to ensure compliance and verify repairs.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tater tots hot holding at 117 F. CDI - Tater tots were voluntarily 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham in flip top at 48. Observed spinach in flip top at 44F. Observed ham at 43F and turkey at 50 F at omelette station. Observed liquid eggs in ice next to grill at 52F. Observed salsa cups in cold well at 40 for ones at bottom of the stack and 46 at the top of the stack. CDI - Food was voluntarily discarded or moved to cool. EHS suggested liquid eggs at grill are put on TPHC and provided PIC with TPHC procedure template. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 ham dated 6/16 date was meant to be 6/26. CDI. - Date was corrected. 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 chicken at 75 F in flip top cooling. CDI - Chicken was moved to cool in WIC. EHS discussed temping chicken before placing in prep coolers and how to properly cool using WIC. REPEAT. Points not escalated due to improvement. 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 .

3-501.15 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 ham, turkey, and tomatoes cooling in reach in covered in plastic. Observed pizza sauce, mushrooms, peppers, and other foods cooling in reach ins and flip top cooler at pizza bar. CDI - Food was moved to WIC or WIF to cool. EHS verified cooling on food items. 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle in contact with sugar in sugar bin. CDI - Handle was removed from food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed tomato pesto at 44 F. CDI - PIC voluntarily discarded tomato pesto.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chicken in drawer cooler and ground chicken in reach in cooler with no date. CDI - Food was dated or discarded. 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 lettuce dated 11/12 employee accidentally mixed numbers and lettuce was correctly dated 11/21. Observed shredded meat in WIC dated 10/06. PIC stated meat was thawed on Friday and the date had not been corrected or no thaw date was added. CDI - Dates were corrected.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone plugged into an outlet and resting on the top edge of a prep table. CDI - Employee phone was removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed tater tots hot holding at 127 F. CDI - PIC stated tater tots had been out for about 10 minutes. Tater tots were reheated.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in sanitizer bucket less than 200 ppm QUAT sanitizer. CDI - Sanitizer bucket was refilled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken at 56 F and cheese at 46 F in drawer at cook line. CDI - Food was prepped or cooked this morning and was moved to WIF to rapidly cool.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed facility consumer advisory has incorrect terminology for reminder statement and is missing an appropriate disclosures. No points were deducted due to facility following the intent of the requirements but missing the exact specification. VERIFICATION REQUIRED.

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed labels for muffins and packaged goods on self service bar missing list of ingredients and notice of major food allergens. VERIFICATION REQUIRED.

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 baked goods packaged in house that were not labeled. CDI - Labels were created and added to required items.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed paper towels on floor in chemical room. CDI - PIC moved box of paper towels to a shelf.

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 turkey dated for 7/1. CDI - Turkey was voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in sanitizer buckets below 200 ppm QAC sanitizer concentration. CDI- Buckets were refilled to correct concentrations.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Shrimp on the line near the deli area holding below 135F. See temp chart. CDI- Shrimp were reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several (10-12) salads at the salad bar holding above 41F. CDI- Salads placed in the low reach in coolers and cooled to 41F. Observed sausage in the walk in cooler holding above 41F. CDI- placed in the blast chiller to cool to 41F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pulled prok sandwiches in the kitchen hot box near the prep top unit holding below135F. See temp chart. CDI- Pulled pork sandwiches were reheated to 165F. NOTE: Pizza area, deli area and back dishwshing areas are all closed. Facility is working on a condensed menu at the time.

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 facility using TPHC for all products on the serving line without precedures. CDI- Emailed TPHC written document to PIC. EHS and PIC filled out document.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bean salad and bean patties in the reach in unit holding above 41F. Observed salsa in cold drawer and lettuce in cold well holding above 41F. CDI- Items moved to freezer and lettuce voluntarily discarded. -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 bean salad covered in a large metal pan. Observed other items covered with plastic wrap and not maintaining 41F or below. CDI- Items vented and moved to freezer. -REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans and plates. CDI- Items were placed in a manner than would promote adequate drying. -REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leak at the prep sink near the offices. Maintenance order has been placed.

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 food employee wash hands, then turn off faucet with bare hands. CDI-Explained proper procedure, was informed it was food employee's first day.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a roast at 122F in some sections of the meat. Meat was being held under heat lamps but no other form of heat source. PIC stated they use time but there was no procedures in place and no tiem stamp and they were going to reserve the food. Not using time properly in lieu of temperature. CDI-Food was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold holding units at deli station not holding temp, the reach-in at 48F, stand-up unit 51F. There was TCS foods inside such as tomatoes, lettuce, deli meat, milk. PIC stated they will not use until fixed. Observed reach in in back kitchen area not working with frozen raw chicken stored inside. CDI-Chicken was still frozen and PIC moved the freezer. VR required 8/22/19

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 food out of date such as rice 8/2, 2 containers of sweet potatoe mash 7/31, pizza station where food is held more than 24hrs had no date marks on the top of prep line. Employee explained they keep the dates from the larger contaienr udnerneath. Date must follow food. CDI-PIC discarded old items and date marked pizza line.

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 all hot/cold bars supposed to be held on time with only a few bars actually having procedures and employees not understanding procdures. Manager told me they keep some items that are kept on time. This is a direct violation of TPHC or TILT procedures. Items held on time MUST be discarded after 4 hours. PIC explained the bars that have no procedures will get procedures and they are going to start using them. Repeat Violation.

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 quinoa salad made from over an hour ago at 51F, pasta salad at 44F. Item was heavily covered, not allowing for air flow. CDI-PIC uncovered items and moved to freezer to cool quickly. Repeat Violation.

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

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed cold holding units at deli station not holding temp, the reach-in at 48F, stand-up unit 51F. PIC stated they will not use until fixed. Keep equipement in good repair, especially if used.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed several broken tiles in kitchen area. Keep in good repair.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a few instances of raw meats stored above RTE foods: raw fish stored above cooked BBQ in fridge at burger station, raw shell eggs stored above raw potatoes in walk in cooler, and house frozen raw salmon stored above house frozen cooked chicken in walk in freezer. CDI- Foods separated and arranged by final cook temperature.

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 fresh fried onion peels at action station/ pizza station being held with TPHC but time of prep not being recorded per TPHC procedure. CDI- Time of prep placed on chart and time sticker placed on onion peels.

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 activley cooling chicken cooling in deep and covered containers in 2 door fridge at sandwich station. Chicken moved to walk in cooler and vented to speed cooling, observed chicken at 41 degrees by end of inspection. GENERAL COMMENT: Investigated SR# 93177 during inspection. Observed new second dish machine installed but not operating yet: Model (Hobart CL44EN). Need to verify machine is properly operating before approval.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few foods in main kitchen hot box hot holding below 135: barley beef soup at 130 degrees, philly steak meat at 102 degerees, vegetable medley at 128 degrees. Appears foods were held out after reheating too long before placing into hot holding and cooled below proper hot holding temp. CDI- Observed all foods reheated above 165 for proper hot holding. Observed pan of a few cut potatoes in pizza/ omlet station hot holding in steam table at 122 degrees. As items had been prepared 20 minutes earlier, last of the potatoes were served without risk. Be sure foods that lose temp below 135 during prep are reheated for hot holding or if difficulty hot holding, TPHC is an option. CDI- Corrected by education.

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 a number of items at dining room salad station prepared yesterday that were not date marked including garbanzo beans, cut cabbage, and cut kale. CDI- Items date marked for date of prep. Observed items in walk in cooler from yesterday not date marked including pans of baked chicken and pans of rice. CDI- All items properly date marked.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed posted consumer advisory at dining room breakfast station for shell eggs only including the reminder, did not include a disclosure. CDI- PIC posted a disclosure sign stating shell eggs may be cooked to order and/ or served under cooked.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored above liquid pasteurized eggs in fridge on burger grill station. Liquid eggs can be cooked and served at any temp and should not be stored under raw proteins. CDI- Food arranged by final cook temperature.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried onion rings at pizza prep station left out with no temp control no TPHC procedure. CDI- PIC added onion rings to TPHC procedure and TPHC chart and will use TPHC for it from now on.

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 a large number of foods cooked or prepped friday, 4 days ago, that were date marked for today including but not limited to: cooked chicken, pickled kale, sweet potatoes, green beans, lasagna, pork roast, etc. CDI- PIC discovered the labeling error and had all mis-labeled foods properly labeled. Observed a few items burger station: chicken and burgers not date marked, disposed of by PIC 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 pickled asparagus in walk in cooler with a date mark of 15 days ago. If pickling to extend shelf life and/or pickling process takes place out of temperature control, a varaince will be required. PIC said this pickling process takes place in walk in cooler and they will not keep pickles past 7 day max shelf life. CDI- Pickled asparagus voluntarily disposed of.

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 few instances of foods cooling in pans too deep or tightly wrapped, slowing the cooling process, eg: fried chicken breast, and roasted corn. CDI- Items moved to shallow vented pans to speed cooling.

3-601.11 Standards of Identity - C Observed pre-packaged biscotti biscuits for sale at register area with no labeling info, no allergen info. CDI- PIC will serve these items un-packaged in jars for customers to self serve.

4-501.11 Maintain equipment in good repair. Pizza prep cooler is broken, foods inside are on TPHC. Have cooler repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed main prep cooler on burger station needing better cleaning inside.

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 a few floor areas needing better cleaning in corners and under racks in dry good storage room. GENERAL COMMENT: No variance for pickling required as PIC will keep a 7 day shelf life for pickled kale and pickled asparagus and these items will be pickled under temp control (walk in cooler). If these conditions of pickling change, a variance will be required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage, potatoes and grits below 135F. See temperature chart for observations. CDI - items were voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed lettuce cooling in the prep top on the cook line. Observed tomatoes cooling while covered with saran wrap in the reach in cooler at the sandwich station. CDI - Lettuce was placed in the blast chiller to cool and the tomatoes were uncovered and placed in the walk in cooler. See temperature chart for observations.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on both doors of the prep unit at the sandwich station. Replace gaskets. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. - Observed tape on the shelves in the dry storage room. Remove tape so that shelves are smooth and easy to clean.

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 at dish machine handle soiled equipment then clean without washing hands between. CDI PIC instructed employee to wash hands prior to soiled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three sanitizer buckets less than 200 ppm.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw shrimp stored above cooked orzo. CDI - items were rearranged. 3-302.11(A) Separate the different types of raw animal foods. -Pf - Observed raw beef stored above raw pork. CDI -items rearranged

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 a squeeze bottle of water and 8 shakers unlabeled.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed 4 sanitizer buckets on the floor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed shell eggs on the line at 50F. CDI - ice was added to cool items down.

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 the salad bar area held on time but no times were marked and facility did not have procedure sheets. CDI - a copy of the procedure sheet was emailed to the PIC.

General comment 4-501.11 Maintain equipment in good repair. - Observed 4 cracked/broken wooden handles on pots in the dish pit. Discontinue use of broken ones.

Repeat violation 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed tater tots in the steam table holding at 118F. CDI - tater tots were discarded. Suggested using TPHC. A TPHC procedure sheet was emailed to the PIC.

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 - Salami in the walk in cooler can only be held for 7 days; item was marked with 3/14. CDI - Explained date marking rules. If items are 41F or below, they can only be held for 7 days. Salami was discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cole slaw at 49F in the serving line of the entree area. PIC stated the cole slaw was just made and placed on the line. CDI - slaw was taken to the walk in cooler to cool. Items should be cooled to 45F or below before placing them on the line. Observed items in the walk in cooler covered with saran wrap while cooling. Uncover items while cooling.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the prep unit in the deli area. Replace gasket. 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 2 cracked robo coupes in the facility. Do not use cracked/broken items.

6-301.14 Post a handwash sign at each handsink. No handwash sign observed at dish room handwash sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw frozen fish stored above box of bagels in walk in cooler, observed raw shell eggs stored above liquid pasteurized eggs in fridge unit at grill station. CDI- Food stored properly by final cook temperature.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tossed wings and some chicken nuggets hot holding in hot box at 121-125 degrees. CDI- Items reheated to 165. Observed egg rolls in asian food station hot holding at 122 degrees. CDI- Egg rolls re-fried to 165 for hot holding. Observed a few plant foods that had not been properly cooked initially that were hot holding below 135 see violation #32. Items reheated properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes cold holding at make table of sandwich station at 50 degrees. Sliced tomatoes, peas, and lettuce at salad bar observed at 50- 55 degrees. Observed outside thermometer for this salad bar which PIC said is also connected to sandwich make table unit reading 54 degrees. PIC removed all TCS foods to properly chill them and called to have this cooler serviced. Will follow up to check that cooler has been serviced.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of glass cleaner in dish room not labeled. CDI- Bottle labeled.

3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf Observed some instances of fresh vegetable medlies and canned tomato marinara sauce just cooked and placed into hot holding that had not reached min 135 intially for proper hot holding. Vegetable medlies observed at 128-134 and marinara sauce observed at 122 degrees. CDI- Items reheated to 165 and were properly hot held at 135.

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 slices of pie individually packaged for customer self service that were had no labeling. CDI- PIC moved these pies to a serving line where they are to be served by food workers.

6-301.14 Post a handwash sign at each handsink. Obseved no handwash sign posted at dish area handsink. PIC placed handwash sign at sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried meat debris left on meat slicer not used today in sandwich/ deli pod. CDI- Slicer re-cleaned and sanitized.

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 pan of dressing that expired yesterday that was still in walk in cooler. PIC said they were in process of disposing of their out of date foods. Be sure not to exceed the required 7 day shelf life. CDI- Out of date dressing dispsoed of.

3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf Observed onions cooked to 115 and then moved to hot holding. CDI- Woker reheated onions in steamer to 135+ for hot holding.

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 grab and go packaged cookies with no labeling. Have problem corrected, will follow up within 10 days.

. 6-301.14 Post a handwash sign at each handsink. No sign at 3 comp sink handwash sink - CDI.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed top two shelves of hot holding cabinet holding TCS foods at 122-130 including pork bbq and chicken. Unit set to 140 degrees which is not hot enough to hot hold foods at 135 min. BBQ was also recently chopped and then placed into hot holding without reheating BBQ to proper hot holding temperature after prep. CDI- Out of temp foods reheated to 165 and unit turned up to 180 degrees to properly hot hold.

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 Observed ham date marked for 9 days ago and salami date marked 8 days ago in walk in cooler, date mark required foods are only allowed a 7 day max shelf life refrigerated at 41 or below. CDI- Ham disposed of. 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 sweet potatoes from day before not date marked that is kept more than 24 hrs. CDI- potatoes dated.

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 grab and go items on cashier line, cakes, puddings, etc. that are not labeled. At minimum have allergen information on grab and go foods within 10 days. Will follow up for labeling verification.

4-501.11 Maintain equipment in good repair. Observed a number of racks in coolers at hamburger station and pizza station needing replacing. - The satellite cooking/ service areas including these coolers are scheduled to be removed for major renovation beginning within a week. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. CDI- PIC removed damaged cutting boards. GENERAL COMMENT: Facility will undergo major renovation of all satellite areas over the next few months including a new dish machine, temporary service areas will be set up and approved by health dept while renovation is in process.

6-301.12 Maintain hand towels at all handsinks. Hand sink in pizza station had run out of towels and not re-stocked. CDI- Towels placed at sink.

3-302.11 Store food by final cook temperature. Observed pasteurized eggs stored under raw chicken and raw beef. Pasteurized eggs are considered RTE foods. CDI- Pasteurized eggs properly stored in separate cooler.

4-901.11 Air dry dishes and utensils. Observed a number of dishes being tight stacked while still wet.

4-502.11 (A) and (C) Maintain equipment and utensils in good repair. Observed peeling and rusted racks in reachin coolers at burger station. Observed a few damaged utensils that need to be removed.General Comment: Facility is using pasteurized eggs and does not cook burgers under 155. Consumer advisory not required. Observed grab and go items in locations with food attendants, labeling not required.

Facility offers cooked to order shell eggs, no consumer advisory posted. Have approved consumer advisory displayed. CDI- Corrected by instruction, Consumer advisory posted.

Observed boiled eggs stored in a deep and sealed container to cool. Foods cool faster using approved cooling methods, shallow and vented or uncovered pans, chill sticks, quick chilling equipment, and other effective cooling methods.

GC- Observed grab and go items with labeling that does not meet food code requirements. All packaged grab and go items must contain ingredients and weight information, or will need to be distributed by a food attendant. This was verbally told to PIC and documented on health dept. copy of inspection.

Allow all dishes and utensils to air dry. Observed a number of pans and dishes stacked tightly while still wet.

Maintain equipment in good repair. Observed a few damaged containers, sides of fryers badly peeling, not smooth and cleanable, and peeling and rusty racks inside reach ins needing replacing.

Consumer advisory posted for eggs and hamburgers does not meet food code wording requirments. Have sign changed to meet food code rules. Reviewed approved consumer advisory wording.Here are food code options:B) DISCLOSURE shall include: (1) A description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”; Pf or(2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf(C) REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; Pf (2) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness; Pf or(3) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions. Pf

Use approved cooling methods to ensure foods cool quickly. Observed some recently prepped chicken stored in a tightly wrapped container in a deep amount. CDI- Chicken moved to flat pans and vented to cool quickly.

Maintain ware washing facilities in good repair. Dish machine pressure guage appears in-accurate. Have guage serviced.