JUST FRESH

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth being stored on cutting board. Observed wiping cloths being held in 0ppm lactic acid.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoops being stored in water at 116F-120F.

4-501.11 Maintain equipment in good repair. Observed non-functioning reach in cooler in front serving line and in back kitchen area by ice machine. Observed shelving in chemical storage room and clean dish rack rusted. Repair/Replace.

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 damaged floor near ice machine, 3 comp sink and prep tables. 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. Observed dust build up on ceiling above oven in back kitchen area. Observed walls in need of cleaning

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed fruit cups and yogurt parfaits in glass reach in cooler above 41F. Ambient air of unit was 48F. Items were voluntarily discarded. VERIFICATION REQUIRED. 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 .

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in facility.

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 damaged flooring near large ice machine in back kitchen.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior panel of the ice machine accumulating black microbial residue. Clean and maintain. -0- 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.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed chicken and tomatoes > 41 F in prep top. According to PIC, items were cold holding since last Friday. CDI - TCS foods voluntarily discarded. No deduction of points due to improvement from previous inspection. -0- 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.

3-501.18 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 pasta salad and cut mixed fruit cups date marked for 11/12. PIC clarified that the food handler labeled expiration date and month, instead of month and date. CDI - Allowed PIC to correctly label. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed two unlabeled spray bottles of bleach + water. CDI - PIC labeled. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed individual portioned yogurt parfaits in the process of cooling with granola ingredients on top. 0 F change observed after 30 minutes. CDI - PIC transferred parfaits into the walk-in freezer where temperatures began to decrease towards < 41 F after additional 30 minutes. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple unlabeled shakers and squeeze bottles. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in the facility. Contact PCO for treatment. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer bucket with solution registering at 0 ppm sink & surface. CDI - PIC discarded solution and refreshed with new registering at adequate level. -0-

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 ice build up along door and window of walk-in freezer. Clean and maintain. -0-

REPEAT VIOLATION: 5-205.15 Maintain a plumbing system in good repair. Observed water leak at left 3-compartment sink fixture. PIC advised that the water is turned off utilizing the shutoff valve under the 3-compartment sink. Repair. -2-

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 front ceiling vent covers above prep unit and oven in need of cleaning. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed nonfunctional reach-in unit stored in back kitchen. Repair or remove from facility. -0-

6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available in kitchen hand sink dispenser. CDI - PIC restocked soap. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed walk-in cooler and salad prep reach-in unit unable to maintain TCS foods at 41 F or less and (1) upright reach-in unit cold holding cut fruits > 41 F. Refer to temperature observation chart. EHS verified walk-in cooler ambient temp holding at 48 F and prep reach-in unit at 50 F. From discussion with PIC, no deliveries were made today. Several items were recently prepared, cooling in the walk-in cooler as well as cold holding in the upright reach-in unit, while others had been stored in the walk-in and prep reach-in unit since previous day according to their affixed date labels. CDI - All TCS foods cold holding > 41 F over 4 hours voluntarily discarded. Remaining products brought to adjacent walk-in freezer, vented and rapidly cooled down to 41 F or less. Foods were then transferred to additional refrigeration units in the facility for cold holding. Product disposition form forwarded to email. PIC has placed a work order for repairs with Eastern Refrigeration Service to assess all cold holding equipment and voluntarily closed the facility. PIC instructed to follow up with EHS after completion of repairs. -1.5- Verification visit required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box containing single service plates stored on the floor in back catering room. -0-

4-501.11 Maintain equipment in good repair. Observed walk-in cooler and salad prep reach-in unit unable to maintain TCS foods 41 F or less. EHS noted door to walk-in cooler does not have a tight seal due to damaged gasket not properly fitting. PIC stated that the prep unit is slated to be replaced by 7/25/25. PIC has voluntarily closed the facility and submitted a work order for repairs with Eastern Refrigeration Service to assess all cold holding equipment. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting boards at three prep units. -0.5-

5-103.12 Provide water under pressure to all fixtures. - Pf. Observed insufficient water supply provided at the 3-compartment sink fixtures. Discussion with PIC revealed that the spray hose divider is in disrepair causing limited water flow to the area. Facility has been filling buckets of water from the prep sink to w/r/s. Facility placed on closure for repairs. -0.5-

REPEAT VIOLATION: 5-205.15 Maintain a plumbing system in good repair. Observed massive water leak at 3-compartment sink fixtures. PIC advised that the water is turned off utilizing the shutoff valve under the 3-compartment sink. Repair. -1-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed PIC handle customer card payment and transition into donning clean gloves without hand washing. CDI - PIC re-directed to wash hands. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. No paper towels at the back handsink. CDI - PIC provided paper towels. -0-

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed the can opener blade and its base with accumulated dried food debris stored as clean. Per discussion with food handler, the equipment is cleaned weekly and the base has never been removed. Also observed visible food debris on slicer which had not been used today. CDI - Can opener and base brought to the 3-compartment sink to be properly washed, rinsed and sanitized; food handler instructed to begin cleansing and sanitizing of slicer. -3- ***Facility has had two consecutive repeat violations with full points for non-compliance. Next repeat will implement a risk control plan. 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.

3-501.19(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 written time stamps for half n half in carafe for customers. CDI - Product voluntarily discarded by PIC. -0-

REPEAT VIOLATION: 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 food debris and rust on shelving in the walk-in cooler. -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed water leak at 3-compartment sink fixtures. Repair. -0-

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. Observed flooring directly in front of 3-compartment sink with water pooling due to being in disrepair. Repair flooring. -0-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P. Observed cut mango covered in white and blue buildup in the prep reach-in unit. CDI - PIC voluntarily discarded product. -1-

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed the can opener blade and base with accumulated dried food debris stored as clean. Per discussion with PIC, the equipment is cleaned weekly. CDI - Can opener was brought to the 3-compartment sink to be properly washed and sanitized. REPEAT VIOLATION: 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior panel of the ice machine accumulating black residue. Per PIC, ice machine is thoroughly cleaned every 4 months. Increase cleaning frequency and maintain clean. -3- 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.

REPEAT VIOLATION: 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 roasted red peppers, quinoa and cut mango date marked for 12/4, 12/5 and 11/19, respectively. Foods exceeding 7 days. CDI - PIC voluntarily discarded items. -3- **Facility has had consecutive repeat violations for non-compliance. Next repeat will implement a risk control plan. 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.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoop left overnight in container of water that temped 61 F at hot well. CDI - Utensils removed to dish pit to be w/r/s. -0-

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 shelving in the walk-in cooler in need of cleaning. -0-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior panel of the ice machine accumulating black residue. Clean and maintain. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the can opener bland and base accumulating food debris. Clean and maintain. CDI- Can opener was brought to the 3-compartment sink to be properly washed and sanitized. 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 .

3-501.18 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 feta and goat cheese, datemarked for 7/17, exceeding 7 days. CDI - PIC voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. Observed no written procedures for half n half in carafe for customers, temp of the half n half was at 43F, PIC did explain to EHS that the product is discarded 7-11 and then 11-130. CDI - Provided TPHC to PIC, and help fill out and post. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet towel on the prep top cooler. When towels are not in used, store in the sanitizer bucket.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC CFM expired in 2023. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at the back handsink. CDI - PIC provided paper towels.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine interior panel accumulating black residue. Clean and maintain. Ice scoop holder at front counter accumulating black residue. CDI - Food handler rewashed and sanitized 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 .

3-501.18 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 Hummus in reach in cooler date marked 3/20, exceeding the 7 days. CDI - PIC voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Scoops in hot water that temped 95F.

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 opened pimento cheese date marked 11/30, exceeding the 7 days. CDI - PIC 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

3-501.15 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 broccoli and cheese soup cooling in a deep pan. Observed cut tomatoes and hash browns prepped today and cooling covered. CDI - PIC decreased the amount and split into two pans to cool rapidly. PIC uncovered the tomatoes and hash browns. REPEAT

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink on prep table next to slicer. relocate.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 4 dented cans (2-mandarin oranges and 2 - black beans) CDI - PIC removed from the shelving and placed in office to be returned to supplier.

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 cut fruit and pasta salad preportioned and then placed stacked in a large container. CDI - PIC placed on sheet pans to allow for rapid cooling. REPEAT

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 no designated area for items to be returned. CDI - PIC will create a space in the office for dented cans.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack stored above facility supplies.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink on top of the hot holding cabinet and on the prep table with slicer. CDI - PIC relocated.

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 cut tomatoes and sliced turkey and diced chicken did not move in temp from 825AM to 903AM. CDI - PIC prepped these foods this morning, allowed to place on sheet pans to cool rapidly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU

3-501.15 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 diced chicken, sliced turkey and cut tomatoes in deep metal pans. CDI - PIC decreased the amount of product in the pans and placed on sheet pans to allow for rapid cooling. REPEAT

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed broke light shield in the kitchen area. Replace. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed intake vents are accumulating dust. Clean and maintain.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed non-food contact surfaces of the slicer accumulating food debris. Clean and maintain. CDI - PIC cleaned. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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 just prepped salad in the walk in cooler labeled for 3/9 and was supposed to be marked 3/8. CDI - PIC corrected the dates. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of bleach. CDI - PIC labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed Spray bottle of bleach stored over the warewashing sink .CDI - PIC relocated.

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 chicken salad, tuna salad and sliced tomatoes prepped this morning cooling wrapped in plastic in a deep pan. CDI - PIC uncovered and decreased the amount of product in the pans to allow for rapid cooling.

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 shelving in the back warewashing area in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored on back prep table with foods debris remaining. CDI: slicer will be cleaned before use. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine panel accumulating residue. Clean and maintain.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed Bleach spray bottle label faded. CDI - relabeled.

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 cut fruit prepped this morning cooling with plastic lid. CDI - PIC uncovered. -REPEAT-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers without proper hair restraints while prepping foods.

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 gaskets, interior of prep top cooler and under equipment handles needing to be cleaned.

REPEAT VIOLATION 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed inside walk-in cooler unwashed avocados stored above ready to eat melons. CDI: storage order was corrected during inspection.

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 sliced chicken in prep top at 45 degrees, PIC stated it was stored in the unit overnight. CDI: PIC voluntarily discarded.

REPEAT VIOLATION: 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 on date marking please visit: http://meck.co/FoodSafety. Observed pans of chicken in the walk in cooler with todays date, PIC stated it was cooked yesterday. CDI: PIC placed correct date on chicken. Points were adjusted due to improvement, only 2 pans of chicken were observed with incorrect dates. EHS will conduct compliance visit within 10 days to check date marking.

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 a pan of cooked chicken with the lid on at 43 degrees, pasta salad was portioned into small containers with lids at 50 degrees F. After 40 mins both items had only dropped 1 degree. CDI: PIC removed lids from chicken and pasta salad. After 20 more mins pasta salad dropped 5 degrees, and chicken reached 41F.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed inside walk-in cooler unwashed produce such as strawberries and avocados stored above ready to eat foods. CDI: storage order was corrected during inspection.

REPEAT VIOLATION: 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 on date marking please visit: http://meck.co/FoodSafety. Observed a pan of tuna salad inside sandwich prep cooler dated 3/1 that had expired past 7 days. CDI: by discarding. Observed incorrect date on macaroni salad inside walk-in cooler. CDI: Date was corrected to date that pasta for macaroni salad was cooked. 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 on date marking please visit: http://meck.co/FoodSafety. Observed a pan of ham without a date that was unknown as to when it was. CDI: discarded by PIC. Observed a carton of almond milk inside front reach-in cooler smoothie cooler without a date. CDI: properly dated.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on counter at back prep area. CDI: cloths placed in buckets.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans on back shelf stored with food debris remaining. CDI: pans removed from shelf to be cleaned. Observed slicer stored on back prep table with foods debris remaining. CDI: slicer will be cleaned before use. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed sink and service sanitizer weak and below 200ppm concentration at 3-comp sink. CDI: sink was dumped and refilled by GM and corrected to 300ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed scrambled eggs in steam well ranging from 132F - 134F. CDI: eggs were reheated to proper temperature by GM.

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 on date marking please visit: http://meck.co/FoodSafety. Observed a pan of cooked quinoa inside walk-in cooler and a gallon of milk inside front reach-in cooler dated 12/22 that hard expired past 7 days. CDI: by discarding. 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 on date marking please visit: http://meck.co/FoodSafety. Observed a sheet tray of baked chicken and cooked quinoa without a date that were made yesterday. CDI: properly dated. Observed a carton of almond milk inside front reach-in cooler without a date. CDI: properly dated.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils in water inside steam well only reaching 128F.

4-501.11 Maintain equipment in good repair. Observed one torn gasket on door at Unit 5 cooler.

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. Observed paint peeling on floors in some areas in back prep area of kitchen.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over pasteurized eggs. CDI: Items reorganized. EHS discussed with staff about how pasteurized eggs are a ready to eat food. REPEAT VIOLATION Previous violation had items that would not be heated under the unwashed produce. Eggs are fully reheated to over 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in walk in cooler holding at 42F. EHS observed refrigeration maintenance on site at very beginning of inspection. PIC stated they were here for preventative maintenance. EHS noticed that walk in was set to 40F and fan was blowing slowly. Air temp was 41F. CDI: PIC changed cooler temperature back to 35F (the normal setting they keep it on) and the fan sped up and compressor kicked on. All food was rapidly cooled in walk in freezer to 41F and then relocated to the now colder walk in. PIC stated that the cooler was below 41F yesterday and was on the normal setting prior to the refrigeration staff being at the facility this morning. Observed individual cream cheese cups holding above 41F in catch station cooler. CDI: Product rapidly cooled as it was there only from 7am. PIC stated this product will now be kept in the reach in. REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in 50ppm quat sanitizer. CDI: Sanitizer refilled to proper concentration.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat food in walk in cooler. CDI: Produce reorganized.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer with food debris in some places behind blade. Slicer was not used today and stored as clean. CDI: Employee began cleaning slicer during inspection. Observed knives stored on station cutting boards. PIC stated that knives are cleaned daily when they close the store. EHS advised PIC that knives should be cleaned every 4 hours as they are used with TCS foods. CDI: Knives taken back to dish area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of sausage below 135F in hot box. CDI: Sausage rapidly reheated to over 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, liquid eggs, some portioned chicken, spinach, and mixed greens holding above 41F and 45F. CDI: Lettuce and chicken voluntarily discarded, liquid eggs immediately cooked, spinach and mixed greens rapidly cooled. Observed turkey, orange juice, cajun ranch, pasta, roasted red peppers, and chicken salad dressing holding above 41F. CDI: Items rapidly cooled, except orange juice which was placed on TPHC. TPHC paperwork provided today via email along with 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 Observed employee portioning chicken into bags with today's day on them. Chicken was cooked yesterday. CDI: Employee began using Thursday bags. Observed chicken salad with a date mark of today, but the chicken was cooked yesterday. CDI: Chicken salad properly dated with 4/11.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler holding many foods above 41F. Air temp of walk in was 41F. 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 cup of fruit with yogurt parfait label. CDI: Label corrected.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed some employees with no hair restraint handling food. Observed several employees with unapproved jewelry handling food.

4-501.11 Maintain equipment in good repair. Observed gasket on reach in cooler for salads and on catering cooler in need of replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris accumulating between greens cooler and salad toppings cooler.

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

NO POINTS DEDUCTED 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed condiment / dressing bottles wet stored in bus tub with standing water in bottom. Stand vertically on drying rack until dry before transferring into storage.

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 areas of walls in front service area scuffed by bread bins in need of re-painting/ re-surfacing.

No Points Deducted: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food in the drains of the handsink. CDI- Cleaned out.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P *VERIFICATION REQUIRED* Observed pink buildup inside of the ice machine. Clean.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P -Observed all of the potentially hazardous items in the make station by the rolling oven at 49-51F. Per the PIC, the unit was stocked less than 2 hours ago. Items were placed in the walkin cooler. Temps now at 45-46F. -Observed lettuce stored above the cool line at 50F. CDI- Top layer discarded.

No Points Deducted: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies near the coffee maker area. Provide pest control.

Repeat: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed some of the employees prepping food without hair restraint.

Repeat: 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wet cloths sitting on the counter tops. CDI- Took to the back.

4-501.11 Maintain equipment in good repair. **VERIFICATION REQUIRED* Observed the unit by the rolling oven not holding temp. The thermometer in the bottom of the unit is reading 56F.

No Points Deducted: 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 on the ceiling and ceiling vent in the kitchen. Clean.

Repeat: Observed pans of diced tomatoes at 50, pans of lettuce at 53F, pans of bagged chicken at 54-59F, and pans of turkey at 53F. CDI- All were opened up and separated and placed in the walkin freezer. The temps now are 41-44F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P *The PIC was informed that the items must be properly cooled after being prepped in the walkin cooler or freezer before being placed in the tightly closed bags in the front line make stations..

Repeat: Observed containers of cut tomatoes in the walkin cooler tightly wrapped at 50F. CDI- Unwrapped. 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

Repeat: Observed some of the employees prepping food without hair restraint. CDI- Placed on hats. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

Observed several wet cloths sitting on the counter tops. CDI- Placed in the sanitizer buckets. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.

No Points Deducted: Observed an uncovered employee drink stored on a shelf over condiments. CDI- Discarded. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

No Points Deducted: Observed quinoa placed in the cooler on a sheet pan at 174F (8:56AM), Checked again at 9:50AM and the temp was at 79F in areas and 159F in others. CDI- Quinoa was split and placed onto 2 sheet pans. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P

-Observed spring mix lettuce in the salad make station at 50F. Stacked too high. CDI- Removed top layer. -Observed a catered salad in the cooler in the back office at 49F. *Unit's thermometer reading 50F. DO NOT USE UNIT FOR POTENTIALLY HAZARDOUS FOODS UNTIL IT HOLDS 45F. Per PIC, unit will only be used for drinks for now on. -Observed a cup of macaroni on a shelf in the front at 71F. CDI- Discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

REPEAT: Observed a small unlabeled container stored by the smoothie machine. Per the PIC, it is sanitizer. CDI- Relocated the bottle and informed the PIC to label all chemicals. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

-Observed pans of salad in the bottom of the leaf lettuce make unit tightly wrapped at 57F. CDI- Made this morning- Vented and placed in the walkin cooler. -Observed grab and go salads at 50F. CDI- Vented and moved to the freezer. 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

No Points Deducted: Observed an employee begin wrapping sandwiches without a hair restraint. CDI- Hat was put on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

-Observed residue and buildup on the tops of the salad dressing squeeze bottles. Clean. -Observed buildup, residue, and debris in the salad make station and the bottom of the other make stations. Clean. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

No Points Deducted: Observed buildup on the floor under the tea urns on the front line and under the soda dispenser boxes. Clean. 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. *NOTES: New GM, Facility not doing TPHC Process, In use utensils are being changed out every 4 hours or before. *SUGGESTION: Move clean tongs from hanging over the dirty side of the three compartment sink. (Possible splash.)

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food debris on slicer. PIC stated that it has not been used today.

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 pitcher of milk for coffee being held on time, but no procedural paperwork was able to be found today. CDI: New blank TPHC form provided via email along with inspection today.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle believed to be sanitizer, unlabeled. CDI: Chemical pured out. PIC advised to label all bottles containing items not easily identifiable.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths in bucket with 0ppm sanitizer. CDI: Bucket refilled to proper concentration.

4-501.11 Maintain equipment in good repair. Observed cabinet door hinge to not be anchored. Door is unable to be opened safely.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build up on vent for ice machine. 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed dust build up on ceiling vents.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by cart with dirty dishes in the back kitchen. CDI: Cart relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one sticker on a pan nested in another pan. CDI: Sticker removed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cut melons in the cooler cooling at a rate of 0F per minute. CDI: Melons properly vented to cool at faster rate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed diced chicken, and lettuce in prep coolers holding above 45F. CDI: Lettuce cooled properly, and chicken was discarded. 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 melons cooling in walk in while tightly wrapped. CDI: Melons vented.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food with watch on wrist.

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 handles of tongs stored in lettuce. CDI: Tongs moved out of product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two containers wet nested together. CDI: Items separated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink build up. PIC stated that ice machine is cleaned every 3-4 weeks. Recommendation to increase cleaning frequency.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed soup being reheated for 1 hour and 55 min at 109F. CDI: Soup placed in oven for rapid reheating. Soup at 135F within 15 minutes. PIC directed to change procedure so that all products are reheated in the proper time frame.

- 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed some mixed greens over stacked in cooler. Overstacked greens holding above 45F. CDI: Greens removed for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on surfaces throughout facility. Observed wet cloth stored in 50ppm quat sanitizer. CDI: Wet cloths removed and placed in sanitizer buckets. Sanitizer bucket refilled to proper concentration.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan in reach in catering cooler with heavy dust accumulation as well as cord to conveyer toaster with excessive dust and debris.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed minimal number of pans with visible food debris . CDI removed to rewash. -0 points-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken cooling in walk in at improper rate see temperature chart. CDi changed method to faclitate proper cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling in large volume container covered with plastic. CDI removed and placed on sheet pan to facilitate proper cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit 1 and prep unit 3 in need of replacement.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed small stand where hot plate to cook eggs is located block access to handwash. CDI PIC will move location of this station to allow access to handsink. -0 points-

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed chilli reheated greater than two hours prior to inspection at 85 degrees. CDI product discarded.

4-501.11 Maintain equipment in good repair. Observed one torn gasket on milk cooler in front counter area. -0 points-

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed soups reheating using slow rise method in hot holding unit approximately 1 hour still below 50 degrees . CDI by instruction and reheated to 135 degrees.

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 catering trays of cookies packaged for catering operation with no labels and or allergen information. CDI labels printed . -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed manager up front prepping sandwhiches without hair restraints.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on front prep units and shelving in walk in and clean dish rack in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed front prep sink and rear prep sink faucets leaking. Drain on rear handwash slow. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic and metal containers and bowls soiled with food debris. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cole slaw, lettuce, pepperoni and turkey in different prep tops over night above 45F. Facility stated they did not have food sitting out and it was only inside of unit. Lettuce and tomatoes in prep unit next to toaster oven is raising in temperature as overtime in the inspection. Unit ambient air temperature at 39F and holding foods in reach in at 41F. CDI instructed facility to use time on the prep top since the heat from oven is causing temperature change and TCS foods disacarded. Time stamp placed and TPHC sheet left on site. Suggest facility not cool TCS foods after prepping in prep units but in walk in. If foods needed immediately place in freezer. Repeat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed goat cheese, boiled eggs, feta cheese, and cooked peppers without dates. Observed inconsisitent date marking system. Facility was dating some items in walk in with date it was prepared and others with date food expires. CDI items dated and items in walk in and reach in units dated with prep date and foods in outdoor cold case dated with discard date.

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 facility cooling containers of lettuce, tomatoes, chicken salad, egg salad, and pasta in tightly wrapped containers. CDI items uncovered.

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 facility storing scoops and utensils in small metal containers with water at 120F. Repeat.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility with no test strips to check quat sanitizer. Verification required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic covers, untensils, and can opener soiled with debris. CDI items moved for cleaning. Repeat. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine soiled with poink debris. CDI machine cleaned. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer buckets that were at 50ppm. Manufacter states sanitizer should be 150-400pm. CDI buckets refilled to proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed turkey sausage at 116F. CDI item reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed two prep units with an ambient air temperature of 50F and holding foods above 45F. CDI items from overnight discarded and units turned down and temperature decreased.

3-302.15 Wash fruits and vegetables prior to use. Observed employees prepping unwashed tomatoes. CDI tomatoes washed and prep continued.

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 knife stored between prep units that was soiled in cracks, and utensils stored in 94F water.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic covers, metal containers, two knives, and the ice machine. CDI items moved to sink, ice machine cleaned.

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 cooked green peppers and chicken salad without dates. Artichoke dip and pimento cheese, that comes from East Blvd location, dated for 1 month shelf life. Other location stated food prepared 01/18/15. Instructed facility that they had until 24th when keeping the food 41F. Instructed facility if they want to hold on to product longer they can freeze and continue using product with remaining days left. CDI items dated and dip and cheese dates where changed to reflect proper shelf life. Portion of items frozen to keep for 1 more day on Monday.

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 facility with chicken breast and pasta mixes tightly covered while cooling, and preportioned chicken pieces tighly packed in metal container to cool. CDI items vented and chicken pieces split up into separate containers. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans in walk in unit covered with dust.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Maintain access to handsinks. Handsinks may only be used for handwashing. Observed back hand sink blocked by garbage cans. CDI containers moved.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed TCS foods holding at 50F and above in main salad prep unit and side prep unit. Verification required.

3-501.15 Cooling Methods - PF. 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 in cooler covered while cooling. CDI item uncovered. Repeat.

4-901.11 Equipment and Utensils, Air-Drying Required - C. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked near all dishes area. Repeat.

2-301.14 When to Wash - P. Employees shall wash hands between glove changes. Observed an employee change gloves without handwashing. CDI employee washed hands.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed two plastic containers soiled with residue. CDI items moved to sink for washing.

3-501.14 Cooling - P. PHF/RTE foods shall be cooled from 135F to 70F in 2 hours, and 69F to 45F or below in 4 hours. Observed chicken pieces in the facility at 51-60F and pea salad at 53F. CDI facility placed some pans in the cooler and the rest of chicken and pea salad discarded.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. All PHF/RTE foods shall be 455-41F and below. Observed pimento cheese in prep cooler at 54F. CDI item discarded.

7-102.11 Common Name-Working Containers - PF. Bottles of toxic substances shall be labeled with chemical common name. Observed spray bottle of bleach and sanitizer not labeled in the storage closet. Repeat.

3-501.15 Cooling Methods - PF. Foods should be cooled in shallow metal containers or speed racks in small portions. Observed chicken pieces in individual bags tightly packed in deep metal containers in prep unit and chicken pieces tightly packed in cooler in deep plastic and metal containers. CDI some chicken salvaged by placing on metal speed rack in freezer for flash cooling. Repeat.

4-302.12 Food Temperature Measuring Devices - PF. Thermometers shall be small diameter probe to accurately temp thin masses. Observed no thin probe thermometer in facility. Verification required.

3-602.11 Food Labels - PF. Foods shall be labeled with common name, ingredients, net weight, address of distributer, and allergens. Observed salads, and wraps in reach in cooler, that is accessible to customers, without allergens listed on labels. Verification required.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Utensils and equipment shall be fully air dried before stacking. Observed metal containers on dish rack that are wet stacked.

Maintain hot foods at 135F or greater. Observed sausage at 120F and chili at 80F. CDI, both reheated to 165F in the oven as they had not been in service long.

Artichoke dressing made at the East Blvd location is date marked for 30 days. Provide information on why this product does not require 7 day date marking or date mark for 7 days if held at 41F or below. Manager agrees to label for 7 days or provide information on why this product is exempt from date marking requirements. CDI.

Label all chemical bottles. Observed unlabeled sanitizer bottles. CDI.

Facility had tightly covered product such as tuna which was made this morning at 70F. Also, cut tomatoes, cut melons, ect. Use effective and approved cooling methods to cool these products. CDI, vented.

Packaged food shall include name and place. Currently only the name is on the labels for packaged salads, sandwiches, ect.