CHARLOTTE CONVENTION CENTER CROWN & FORK

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of diced sausage/ham mixture, pizza sauce (x2), and a container of fresh mozzarella balls to be at temperatures of 45-49F in the opentop/lowboy refrigerator adjacent the pizza oven. Ambient of the refrigerator observed at 47F at the time of the inspection. PIC does daily checks and stated that the opentop portion was at 41F prior to facility opening at 11am today. Facility is only operational from 11am-2pm on Tuesday/Thurs. All items out of temperature were brought up to the kitchen space from the WIC at 10:30am as per the PIC. Temporary TPHC time stamps placed on items to be discarded upon close at 2pm. Facility typically cold holds the items in this unit and does not ever keep it on TPHC as standard procedure like they do for the tabletop cooler and lettuce at the front counter. PIC called in a repair at the time of the inspection. 3 day VR to observe repair. - Observed an insert container of hard boiled eggs to be at a temperature of 48-49F in the front counter opentop refrigerator. All other items in the opentop and refrigerated drawers observed at 41F or less. Hard boiled eggs were observed wrapped in a large amount of plastic wrap which restricts the product from cold air flow to properly keep it cold. PIC stated bringing it up from the WIC at opening today. Other hard boiled eggs in the WIC observed at 40F. CDI - Hard boiled eggs placed on temporary TPHC to be discarded at 2pm. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the 2 wiping cloth buckets at the front counter to have solutions of 0ppm quaternary ammonia at the time of the inspection. EHS advised that the staff change the buckets at least 1 time throughout the 3 hours they are open to ensure the solution maintains appropriate concentrations. CDI - Buckets emptied and refilled with properly concentrated 200ppm solution.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer basin to have a 0ppm quaternary ammonia solution at the time of the inspection. PIC stated that they had done a round of dishes earlier today but wasn’t aware the sanitizer level had dropped that much. No active warewashing was occurring at the time of the inspection. CDI - PIC emptied and refilled sanitizer basin with properly concentrated 200ppm solution. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 the prepared pizzas on the speed rack and the items at the front counter opentop and table top opentop at the front counter (tomatoes, lettuce, blue cheese crumbles, blue cheese dressing, shredded cheddar cheese) to not be labeled with the start and end times. PIC stated they are always only held for a max of 3 hours as their normal operation hours when the facility is open is 11am-2pm. REPEAT. CDI - Time stamps added.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed approx. 20 turkey and chees sandwiches and 32 ham and cheese sandwiches in the opentop refrigerator at the service counter to be at temperatures of 45-50F. PIC stated that the sandwiches have I only been in the unit since opening at 10am this morning. Unit was observed overfilled with sandwiches causing them to not maintain temperature. CDI - PIC relocated sandwiches to WIC to rapidly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(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 the pizzas at the front counter being held using TPHC to not be time stamped at the time of the inspection. Employees stated making the pizzas approx 15 mins prior to the EHS arrival. CDI - Pizzas time stamped for discard.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed one chemical spray bottle in the kitchen dry storage room to not be labeled as to its contents. CDI - PIC labeled chemical bottle.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the interior base of the upright 2 door RIC across from the 3 compartment sink to have accumulations of food debris.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed one can of clams in the dry storage room of the shared kitchen space in the banquet kitchen to have severe dents along the seams. CDI - PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Containers of salads and containers of pasta salads were 40-50F in sandwich cooler. Also, salads in upright cooler in back were 43-45F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved salads and pasta salads above 41F to walk-in cooler to cool. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken in hot holding measured 128-1230F. TCS foods must be at least 135F in hot holding. CDI - PIC discarded chicken. 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 Pasta salad (43-45) at ice bath and salads in sandwich cooler (47-50F) were above 41F in cold holding. TCS foods in cold holding must measure 41F or less. CDI - PIC moved items to freezer to cool. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 1 container of pasta salad was missing date label. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed date on container. 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 .

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 broth cooling in walk-in cooler with tight fitting plastic wrap at 50F. PIC stated it began cooling at 10:30AM. CDI - PIC took plastic wrap off and placed it in freezer. 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 .

6-501.12 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 floor in downstairs storage room. 0 pts.

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 employee open beverage container stored on cart used to transport food and utensils. Ensure employees used closed beverage containers and store them in a manner to prevent contamination.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves and begin to done new gloves to serve food. CDI-EHS explained observation to PIC and employee properly washed hands.

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 packaged sandwiches and salads in cold holding above 41F. Reference temperature chart. CDI-Salads and sandwiches were moved to WIC to quickly cool.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures for TCS foods, pizza, held on TPHC. CDI-EHS provided procedures to PIC. 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 no time stamp for foods held on TPHC. CDI-Employee added time stamps to all foods held on time.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed burn cream stored on same shelf as utensils and over plastic wrap used to cover food. CDI-PIC moved burn cream to first aid kit.

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 shaker and liquids in kitchen. Add labels to all.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth stored on top of drink machine. EHS checked sanitizer level of nearby sanitizer bucket and the quat sanitizer was at 50ppm. CDI-The sanitizer bucket was remade and the in-use wiping cloth was moved to bucket.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Pizza sauce measured 60F at 12:15PM. PIC stated it began cooling at 11:15AM. At 1:15PM, pizza sauce still measured 57F. This rate is too slow to reach 41F within 4 hours. CDI - PIC voluntarily discarded the pizza sauce. For more information, please visit: http://meck.co/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Packaged sandwiches in sandwich cooler measured 44-60F. TCS foods in cold holding shall measure 41F or less. CDI - Sandwiches placed on temporary TPHC and will be discarded within 2 hours. Reduced to half credit due to improvement from last inspection. 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 .

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 Pizza sauce in pizza cooler measured 60F and had been cooling in the unit for 1 hour. Also, chicken was cooling in bottom of upright cooler. Use walk-in cooler or freezer to rapidly chill TCS foods. CDI - Pizza sauce and chicken moved to freezer. 0 pts. 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 .

4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf Gauge on hot holding unit is broken. Replace broken gauge. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 2 boxes of food on floor in walk-in cooler. Store food at least 6 inches off the floor. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee with bracelet preparing pizzas. Food employees shall not wear jewelry on their hands or wrists. 0 pts.

4-502.11(A) Maintain utensils in good repair. Pizza peels are in poor repair. Resurface or replace pizza peels. 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. Floor cleaning needed underneath equipment and along perimeter of kitchen. Clean physical facilities more frequently. 0 pts.

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 salads holding above 41F in walk in cooler in the hall and in prep top cooler. Observed pizzas holding above 41F in walk in cooler in the hall and on speed rack held out at room temperature. CDI: all items placed on TPHC. Product came from walk in cooler in the main convention center kitchen. Items remaining that were prepared at the same time were at or below 41F. REPEAT VIOLATION

4-202.11 Multiuse 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 pizza peels chipping, cracked and worn. Sand or replace pizza peels. CDI: Cutting boards will be used. 4-501.11 Maintain equipment in good repair. Observed gaskets on left prep cooler door and on cooler drawers damaged.

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 pan of cooked and sliced chicken breast holding at 44f in flip top portion of front line cooler. CDI - chicken relocated to WIC to chill back to 41f as it had been in unit less than 2 hours. Chicken observed to be double panned in flip top which restricts cold air flow to the product.

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 opened re-wrapped packages of deli turkey and deli ham from previous day’s preparation with no date marking present.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food wearing watches on wrists. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two in use sanitizer buckets with quat concentration less than 100ppm. CDI - changed out.

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

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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed gravy from breakfast service cooling in WIC at 87f at 10:30 am PIC noted it had been in cooler since 7 am. Gravy did not cool to 70f within 2 hour timeline in order to continue the cooling process to 41f. CDI - gravy 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed gravy cooling in deep plastic bucket sealed with lid. CDI - gravy discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food wearing watches on wrists. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees wearing hair nets only partially covering hair - long hair extending from beneath the net flowing across back and shoulders. Use effective hair restraints to prevent contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Most of facility not in use due to covid restrictions in place from management. Some dried debris on storage shelving and stored warmer and utensil carts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee hats stored on single service drink carts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P : Found many items in cold holding above 41 F. Refer to temperature chart. Food out of temperature in far right prep cooler and drawers at far right of line. Sandwiches out of temperature in walk-in cooler. Follow up to see that equipment service or changes in practice to ensure food is 41 F or less in holding units. CDI- food moved to walk-in cooler for re-chill.

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 inconsistent date marking system in facility. Some foods marked with prep date only; some marked with expiration date only. CDI- by education and follow up visit.

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: Found bbq chicken, pasta, lettuce in cooling process in dense volumes and tightly covered in walk-in cooler. CDI- foods uncovered.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Buckets for holding wiping cloths measured 50 ppm quat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut tomatoes on ice front display in use not under temperature control. PIC Tony Washington advised that all foods were being held for safety via temperature. Prepared panini's in undercounter prep cooler not under temperature control. Ambient air in the cooler at 38F/40F. CDI- PIC had all removed and placed in large cooler for rapid cooling. repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Sandwiches in sandwich prep cooler not being maintained at cold holding of 41F or below. CDI- PIC Tony Washington had all pulled and discarded. Facility will be closed through next week. PIC advised he will call for repairs. Verification of repair by July 7, 2019. repeat

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dust build up on filters and filter covers at large ice machine. Cleaning is needed. All other checked areas maintained clean. repeat

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer for use in prep area and at filled 3 comp sink testing below 50ppm. Verification of repair to completed to by 3/9/19. Facility is directly adjacent to other food service establishments with a shared back prep area. PIC Tony Washington advised that he will have dispenser repaired/ adjusted. Until dispenser is repaired, PIC may use dispenser of facilities next to it. repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Food items such as bow tie pasta salad, potato salad, and diced turkey at temperatures between 42F and 45F. PIC advised that all foods are stored for 3 days or less. CDI- PIC was allowed to cool and use for the 3 days indicated. Per current DHHS directive, no point deducted today for items found between 42F and 45F. (0pts)

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. Large pan of marinara being cooling in prep cooler top. PIC advised that sauce was filled from room temperature item, and was cooling. Facility was not opening today until 11a. Temperatures taken today prior to opening and found to not be cooling at approved rate. CDI- PIC had pan of frozen marinara thawing for use to replace room temperature sauce.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. One employee with nail polish on and not gloves putting desserts on ice display. CDI- Employee did put gloves on. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dust build up on fan shields, vent covers on ice machine, dried debris in prep cooler gaskets and warmer gaskets. Cleaning is needed.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Sanitizer in basin at 3 comp sink below 150ppm for quat. PIC James Treadwell advises that the sink was set up for previous use, not in use currently due to all employee's working in service area. CDI- basin was emptied; quat from dispenser testing at approved range of 150-400ppm. (0pts).

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. Two pan of panini's on speed rack in the walk in cooler not dated/ marked as required. PIC and employee advised that the panini's were made yesterday and will be used by tomorrow. All other panini's dated/ marked as required. One small pan of sliced deli corn beef and dated 11/3 and container of cream butter dated 9/21 stored in walk in cooler. CDI- Both voluntarily discarded. Date mark for discard date was added to panini's.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Two employee beverages and one container of employee food observed co-mingled with facility items. CDI- all storage corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Chicken salad wrap and sliced deli turkey not under temperature control. PIC Tony Washington both were portioned and placed in cooler prior to opening. Both items removed and placed in reach 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. One container of cooked vegetables dated for discard on 8/13/18. Date marking system explained extensively by PIC at start of inspection. All other items marked as required and per advised system. CDI- PIC voluntarily discarded. (0pts) repeat. Much improvement noted from previous inspections notes and observations.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Dried food debris in containers being used to store clean utensils at main preparation areas.

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. Some grease build up and dust on the grease on the walls at panini press and heating equipment. Dried debris on floor around line equipment in the main prep kitchen. Cleaning is needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee covered/ closed beverage stored co- mingled with facility packaged items. CDI- PIC corrected storage. repeat

2-401.11 Eating, Drinking, or Using Tobacco - C : Found unpackaged half-eaten food in dry storage on top of boxed single-service utensils. CDI- food removed and 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: Roast beef dated 1/22in walk-in. Ham thawed on 1/29 in walk-in. Cream cheese dated 10/30 in walk-in. CDI- all discarded voluntarily. Establish a uniform datemarking system. Observed some items dated with expiration and some dated with prep date. Idealsystem uses both prep and expiration, but at minimum prep date or expiration must be used uniformly.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Found half-consumed food in dry storage area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Observed meat balls holding for service less than 135 F. CDI- PIC voluntarily discarded. Observed butter holding off temperature at 84 F. CDI- discard butter, recommend procedures be written for TPHC if holding butter off temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found cut greens, cut tomatoes, potato salad, prepared salad all holding above 45 F. Foods were being cooled in a holding unit. CDI- moved all to efficient cooling units.

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: Found sliced chicken 45 F after 7 days. CDI- discarded chicken voluntarily.

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: Found potato salad covered and cooling in prep unit. Found cut greens and cut tomatoes cooling in holding unit. CDI- discussion on efficient cooling methods and removal of pans to refrigeration for efficient cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp cloths on surfaces in kitchen.

.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 for less than 15 seconds and recontaminate hands by turning off faucets with cleaned hands.CDI- re-washed hands and demonstration.

4-501.114 Maintain sanitizer at correct concentrations. -P: Observed sanitizer at 3 comp sink in use at less than 100 ppm quaternary ammonium. CDI- maintenance called. All equipment to be transferred to main kitchen dish room in meantime.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Through conversation with staff, determined chicken may be par-cooked, cooled, then cooking completed at later date. This is non-continuous cooking. Prepare procedures for approval for par cooking of any proteins.

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: Found deli paninis dated 7/25. Found ham dated 7/21. Found pasta salad batch dated 7/29 with portion of same batch in prep top dated 7/31. CDI- all items voluntarily discarded by pic.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squirt bottles of oils unlabeled. Label oils for cooking with name of product.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches in facility. Pest control contract in place.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf: Observed employee working with rice without gloves covering nails. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed unapproved ring on employee finger.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer holding wiping cloths at less than 100 ppm quaternary ammonium.

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: Found potato salad in top of salad cooler at 84 F after one hour and forty five minutes of cooling. Potato salad would not have cooled to required temperature without intervention. CDI- salad broken down into two portions, put in ice bath and moved to freezer. Found wrapped sub sandwiches made from deli meats and cheese 52 F after three hours from prep. CDI sandwiches placed on tray and moved to freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found small Beverage-Aire cooler holding food at 54 F. Bow tie salad 54 F. deli ham 54 F. CDI- All TCS food voluntarily discarded and call made for service. Verification of repair or non-use of equipment within 10 days. Found deli turkey in flip top of salad cooler 54 F. CDI- 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: Found three deli subs dated 1/23 in cold drawer at salad cooler. CDI- discarded subs voluntarily.

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 : Found potato salad cooling in flip top of salad cooler at 84 F. Prep coolers are holding units, do not rely on them to properly cool hot food. Found tightly wrapped subs cooling at 52 F after three hours. Moved subs to freezer. Subs should not be wrapped until having been cooled to the proper temperature.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Found flour and corn meal in containers not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed significant German roach activity at handsink in prep kitchen. Finger nail brush was primary harborage area. Return with in 10 days to verify action has been taken.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found one item, tomato sauce below 135 F in holding. CDI- sauce voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found cut greens, cut chicken, pre-made pizzas above 45 F. CDI- pizzas cooked immediately or moved to freezer. Greens broken down and taken to cooler for rapid cooling. Chicken taken to freezerfor rapid cooling. If pizzas are to be pre-madeand held pending order, keep pizzas at 45 F or below, or submit procedures for holding pizzas off 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 : Found chicken cooked by 8:00 AM at 53 F at 1:15 PM. Do not rely on holding units to properly cool food. Found pasta salad tightly covered 53 F in refrigerator. Cover removed and temperature immediately dropped to 47 F.

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 3-compartment sink set up for wash / rinse / sanitize with pasta being drained in center vat. Separate cleaning processes from food handlingat 3-comp sink.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found red skin potato salad, spaghetti sauce, opened bags of cut greens, all not date marked or incompletely marked. CDI- PIC voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed slicer with parts starting to rust. Replace rusting parts or entire equipment.

5-205.15 Maintain a plumbing system in good repair. Observed leak under prep sink. Repair.

6-301.14 Post a handwash sign at each handsink. PIC stated employees use public restrooms for convenience. Observed no handwash signs in public restrooms. PIC agreed to have employees use employee restrooms and handsinks

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up in ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed can opener blade soiled. CDI- returned can opener to cleaning process.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Observd cooked rice 117 F at prep area. CDI-Rice reheated to 174 F before putting on hot line.

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: Found jambalaya on eight day of holding in walk-in cooler. CDI- discarded by PIC

4-501.11 Maintain equipment in good repair. One hood light out. Replace bulb.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup; gasket on refrigerator.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Hand sink in prep area soiled.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinking stored on prep table.

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 recontaminate hands by touching faucet with bare hands. CDI

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed pork roast soup that was not reheated to 165F within 2 hours. CDI item discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. PHF/RTE foods have a 7 day shelf life if 41F or below and a 4 day shelf life if 42-45F. -Pf. Observed cooked peppers, grilled chicken, black bean and corn mix, and tomatoes not dated. CDI items dated. 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 with the wrong date. CDI date changed. Observed sausage, turkey sandwhich, salami, ham, lettuce, and cooked peppers held past 7 days. CDI items discarded.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Facility missing thermometer in prep unit. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thin probe thermometer to temp thin slices of meat, lettuce and other thin TCS foods. Verification required.

3-304.14 Wiping Cloths, Use Limitation - C. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket stored on the floor.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Foods that are 41F and below have a shelf of 7 days, and 42-45F have a 4 day shelf life. Observed bag of spinach opened two days ago with no date. CDI item dated. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Foods shall be discarded once they exceed their shelf life. Observed smoked salmon in the prep unit that was past its shelf life. CDI item discarded.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Raw animal foods that are undercooked shall be disclosed on the consumer advisory. Facility missing disclaimer from consumer advisory. Verification required.

Ensure hands are properly washed as required by the rules. Observed employee washing gloved hands, CDI.

Maintain quat sanitizer at proper concentrations at all times. Observed sanitizer 0 ppm in buckets, coming from dispenser. CDI, dispenser was repaired during inspection. Sanitizer should be regularly checked to ensure dispenser is properly operating. Ensure proper set up of three compartment sink, observed sanitizer set up in second compartment sink must be set up to wash, rinse, and then sanitizer in third compartment, CDI.

3-501.14 Ensure all time/temperature control for safety (TCS) foods are cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 45F. Observed chicken from previous day 52-53F, CDI by discarding.

3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed pasta salad 57F, sandwiches 52F, lettuce 50F, CDI by cooling. Observed one drawer on cooler broken, leaving large gap for air to escape, maintainence employee was on site by end of inspection to repair.

Ensure proper methods are used for cooling TCS foods. Observed mashed potatoes in deep bowl tightly covered while cooling, CDI by uncovering.

3-602.11 Ensure foods packaged in a food establishment are properly labeled with name, ingredients and allegen information. Observed packaged food with no labeling, CDI, labeling will be addressed advised to move food behind counter if labels cannot be corrected.