SAMS CLUB CAFE

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 4 unlabeled spice shakers at front prep top. EHS advised PIC to label items with working name. (-1)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 10-15 house flies in back of kitchen, and many in dining area. EHS verified bi-weekly Eco Lab pest control visits. PIC advised to bring to their attention need for improved fly abatement at cafe area. No contamination to food or equipment observed. (-1)

REPEAT. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed inoperable dish machine not in use for several years remaining on the premises in 3 comp sink area. Remove or repair unused equipment at earliest opportunity. (-0.5)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pepperoni and tomato sauce in right side of pizza maketop at 44F. CDI- Food handler explained both items were brought to make top from lowboy and WIC within the last 1.5 hours. Food cools back to 41F within half hour of make-top lids being closed. (-3) NOTE: Staff should monitor temperatures of TCS foods at the make-top periodically during prep. If TCS foods cannot be maintained at 41F and below, lower ambient temperature of equipment, utilize TPHC, or other corrective action. EHS also recommended rearranging each section of the make-top so unused sections may remain closed (ie. move pepperoni to left side of make-up, so both sides are not needed to remain open in order to access only one ingredient). Additionally, make-top should be closed when dough is being stretched and make-top ingredients not yet needed. Risk control plan may result at next inspection if cold holding is out of compliance.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed employee begin ware-washing at 3 comp sink with cold water temporarily disabled for plumbing repair. Only water >140F was available, which is above the required temperature for mixing soap and sanitizer solutions. CDI- Employee halts ware-wash process. GM explains cold water will be restored within the hour, crew is working on it now. No overflow of dishes was observed- facility can wait until cold water is restored to resume ware-washing, and use back prep soon 3 comp sink if needed, or in case of repair delay. EHS noted water at hand sinks was not too hot to use. (-0)

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed dish machine not in use for several years and remains on the premises. Remove at earliest opportunity. Points will be taken at next inspection if dish machine remains present and not used for the operation. (-0)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed front hand sink blocked by trash can. CDI- Trash can moved. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hot dogs in cold drawer, RTE salad in grab-and-go, and tomato sauce in make top between 45F-73F. CDI- PIC voluntarily disposes of hot dogs and tomato sauce, moves salad to RIC for rapid cooling. EHS discusses use of TPHC at make top for pizza sauce due to lid being help open during pizza prep going forward. See comment. (-1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed TCS foods in make top without any date marks. Staff states that items are left in make top over night, and EHS advises items must be date marked. CDI- PIC dates items. (-1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

REPEAT. TEN DAY VR. 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 TPHC written procedures onsite. EHS will make return visit within 10 days to assess TPHC procedures. Template here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english (-1.5) TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 labels on pizzas held on TPHC. CDI- PIC labels items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in back of kitchen near ware-washing and front make table area. Increased frequency of pest control visits advised. EHS confirms facility uses Ecolab pest services. No contamination to food by pests was observed. (-0)

4-501.11 Maintain equipment in good repair. Observed all TCS items in top drawer above 45F. EHS will make a return visit to verify proper cold holding, or proper TPHC while awaiting repairs for cold drawer. Also observed high temp dish machine not operational as it has been for several years. Repair or replace unused equipment from premises. Lastly, EHS observed broken door at WIF causing excessive icing. PIC has called in service order for WIF door. (-0.5) 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed employee preparing pizza with soiled cardboard over prep top surface. EHS advises staff to discontinue this practice and prepare foods on suitable materials which are cleanable and non-absorbent. (-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 food spills and debris inside various lowboys and reach-ins. Increased cleaning advised. (-0.5)

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 excessive ice on floor in WIF. PIC has called for repairs. (-0)

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food handler touch phone and hand-sweep food debris to clean prep table before resuming RTE food prep without hand washing. CDI- EHS provides education on when to wash. Food handler washes hands before resuming food prep. (-2)

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 TPHC written procedures onsite. CDI- EHS provides template. TPHC process otherwise observed in compliance during inspection. (-0) Template here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed hot water dish machine not in use for many years still onsite. Please repair, replace, or remove unused dish machine from premises at earliest opportunity. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cesar, Cobb, and Mediterranean pasta salads prepped this morning observed above 41F in the customer grab-and-go. CDI- EHS discusses with PIC the necessity to cool properly before placing TCS items inside grab-and go. PIC relocates recently prepped salads to RIC for cooling. EHS advises the PIC to monitor cooling rates inside the RIC and move items to the WIC if necessary to reach 41F within 6 hours of the prep time. REPEAT. (-3) 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and fruit flies are various locations in kitchen. EHS verified routine pest control services but advises increased frequency. (-0)

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use tongs stored on prep table with visible food debris. (-.05)

4-501.11 Maintain equipment in good repair. Observed non-functioning hot water dish machine. Repair, replace, or remove hot water dish machine if it is not necessary for the operation. (-0)

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility with biohazard clean up kit but no written procedures for vomit and diarrheal clean up. CDI- EHS provided County V&D written plan. (-0) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink at front repeatedly blocked by trash can; 3 times it was moved, but reappeared shortly thereafter to block hand sink access again. CDI- Discussed with PIC the need for hand sink access to be maintained at all times. PIC relocates trash can and replaces with smaller receptacle which sits underneath the sink. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 4 turkey and cheese pinwheels in the grab and go at 44F. PIC voluntarily disposes of pinwheels. (-1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed food handler preparing pizza at prep counter atop a flattened cardboard box sitting over the affixed cutting board surface. Discussed with employee that food contact surfaces should be durable and non-absorbent. Advised PIC to prep on cutting boards and clean/sanitize at required frequency. No escalation of points due to prior violation not pertaining to prep tops. (-.5)

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 small leak and accumulation of moisture at cabinets beneath soda dispensers. (-0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cellphone laying on pizza prep top. -.5

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee operate POS register and then engage in food handling without washing hands and changing gloves. CDI- PIC spoke with employee about handwashing procedures and when to wash. Hands were washed before gloved were donned. Throughout the rest of the inspection EHS observed proper handwashing between task change and glove change.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaner/sanitizer spray bottles hanging from handwashing sink near 3 comp sink. CDI-PIC moved bottles to appropriate storage.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen. Facility has active pest control contract. EcoLab is scheduled every 3 weeks. REPEAT.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed high temp dish machine out of service. 3 compartment sink is supplied with hot water and QAC sanitizer and is sufficient for facility wash/rinse/sanitize capacity needs. One conveyor line on conveyor oven and hotdog hot hold station are out of order and are awaiting repair from technician. PIC provided work order for equipment.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink by 3-comp. CDI - PIC replaced paper towels.

4-602.11 (E) Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed heavy black and pink buildup inside soda fountain ice chute. CDI - PIC put machine out of service to be cleaned before next use.

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 opened bag of cut lettuce in WIC with no date mark. CDI - PIC was able to reach out to employee who opened lettuce and confirmed that lettuce was opened yesterday. Lettuce was date marked. 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 bag of pepperoni date marked 6-30. Employee stated that bag was opened today and wrong date was written on bag. Observed olives and cooked mushrooms in prep top date marked 6-27. Employee stated that it was opened by another employee (not present during inspection) yesterday. CDI - date marks were corrected on all items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P. Observed spray bottle of quat sanitizer at approximately 500 ppm. CDI - PIC diluted sanitizer to 200 ppm.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen. Facility has active pest control contract. Next visit scheduled for 7/5. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of pizza sauce and shredded cheese stored on floor by prep top. Observed box of pizza sauce stored on shelf sitting on floor in dry storage area. CDI - PIC moved food off the floor. 3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed boxes of dough stored in WIF under leaking condenser line. No contamination was observed. CDI - PIC moved food from underneath leak.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no testing device for high temp dish machine during inspection. REPEAT. VR.

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 sticker residue on multiple clean food container lids. REPEAT.

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 missing ceiling tiles above dish machine and inside water heater room. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 pepperoni at 47 F inside lowboy unit. Employee present confirmed it was used 30 minutes prior to EHS arrival. CDI - Product relocated to walk-in cooler and began cooling towards < 41 F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies present throughout facility and x1 small cockroach at 3-compartment sink.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed active leaking at dish machine at time of inspection. Observed broken prep top lid. Also observed ice build-up on the freezer floor and around door frame/curtains. Repairs needed.

REPEAT: 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. - Pf. Observed no testing method for high-temperature warewashing.***10-DAY VERIFICATION REQUIRED.

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 white and pink build-up on non-food contact surfaces of soft drink machine’s ice chutes. Also observed cleaning needed inside of storage space below soft drink station in dining area. Recommended higher and thorough cleaning frequency.

REPEAT: 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 x2 missing ceiling tiles above dish machine and inside water heater room. 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 cleaning needed on floor drain under soft drink station.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep unit lid. CDI - Employee removed item. 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 drinks stored with retail foods on shelving unit above reach-in unit and inside reach-in unit. CDI - PIC removed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF. For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated and gave information via email regarding 2017 Employee Health Policy change.

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 multiple TCS foods such as ham, sausage, mushrooms, marinara sauce, cheddar cheese cubes, shredded mozzarella cheese and pepperoni with out date marking. PIC unable to determine first date of usage. CDI - All products voluntarily discarded.

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 boxes of foam cups, straws and single service trays stored on flooring at dry storage area. CDI - PIC re-located to nearby shelving.

4-501.11 Maintain equipment in good repair. Observed leak in walk-in freezer and slight ice build-up on the freezer floor. Repairs needed. PIC has contacted maintenance to commence repairs.

4-302.13(B)ProvideanapprovedMax/Minthermometerfortestingsanitizingtemperaturesinhotwaterwarewashingmachines. The thermometer must be readily accessible. -Pf. Observed no testing method for high-temperature warewashing. CDI - EHS educated PIC on appropriate equipment that they must provide in order to comply.

REPEAT: 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 evidence of ceiling tile leaking above dishmachine. EHS did not observe active leaking at time of inspection. PIC has contacted maintenance technician to commence repairs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed pizza sauce, pepperoni, several chef cobb salads, several chicken Caesar salads, and several parfaits at temperatures above 41F. See chart above. Ambient air temperature of grab n go unit is 39F. CDI - All salads on front row of grab n go unit voluntarily discarded. All other items taken to WIC or freezer for cooling.

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

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 ceiling tile leaking above dishmachine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt, cheese platters, and prepared salads holding between 44-45F in grab-and-go unit. Ambient air temp of unit 45F. CDI - All items that have been out for four or more hours voluntarily discarded by PIC. All other items placed in walk in cooler to rapidly cool. A verification visit will occur no later than 1/14/2021 to ensure compliance. Do not store TCS foods in unit until it is repaired. - 1.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cellphone stored on top of prep surface. CDI - Cell phone removed. - 0 -

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at all 3 handsinks. CDI - Handwashing signs provided.

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 ceiling tile, out of place, above dish machine. No signature needed due to COVID-19 guidelines.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed employees unable to identify all 5 foodborne illness and the reportable symptoms. Facility did not have employee health flyers posted for employees' to reference. CDI EHS discussed the employee health policy with employees and provided the EHP flyers.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer dispenser at the 3 comp sink dispensing QUAT sanitizer at less than 50 ppm. PIC stated that EcoLab has been contacted to repair tubing. Verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a solution of cutting board whitener in an unlabeled plastic container stored on the prep table. Ensure to label toxic chemicals to easily identify. CDI PIC removed container.

4-501.11 Maintain equipment in good repair. Observed walk in freezer with a split and damaged gasket. Ensure to repair or replace.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in kitchen. PIC stated facility is having problem addressed tomorow.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed employee dump drink in handsink. CDI- Spoke with PIC about using handsinks only for hand-washing.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Themometer only recorded a max. temp. of 156F. Facility will put order in for unit. Facility will use 3 comp. sink in meantime. VR.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed soiled gloves stored over handwashing sink near warewashing sink. CDI, operator removed gloves from hand washing sink.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no temperature measuring device located in large display case

3-307.11 Miscellaneous Sources of Contamination - C - Observed hand washing sink next to prep table. Splash guard recommended to prevent contamination from hand washing process.

- Food contact surfaces shall be clean to site and touch. Observed blade of can opener stored as clean but soiled with debris. CDI, equipment relocated for cleaning. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P

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 open container of chili date marked 4/18 but employees unable to determine when the packaging was open and if date was a date of preparation or discard dates used. CDI, operator voluntarily discarded chili.

3-501.13 Use approved thawing methods. Observed yogurt mix that was intended to be kept refrigerated thawing at 3 compartment sink. CDI, operator voluntarily discarded product.

4-601.11(C )4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food debris and soil accumulating in corners of single-service lid storage holders at consumer self service.

2-301.14 When to Wash - P - Wash hands before donning gloves. Observed 1 food employee begin to put on single-service gloves without washing hands. CDI by instruction.

4-204-112 Temperature Measuring Devices-Functionality - PF - Provide a thermometer to measure ambient air temperature in hot hold and cold hold holding units storing TCS foods. Observed no thermometer available in low reach in refrigerator.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil debris accumulating on lids of clean apron container.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be free from an accumulation of soil. Observed food debris accumulating on clean utensils on storage rack abvoe 3 compartment sink. CDI, utensils reloated for cleaning.

2-303.11 Prohibition-Jewelry - C - Food employees shall not wear jewelry on wrists or fingers. Observed food employee with jewelry on wrist.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed several lights out at pizza display case. Replace non functioning lights with working shielded, shatter-proof or shatter-resistant lighting.

5-205.15 System Maintained in Good Repair - P - Observed leak in lines below soda dispenser and standing water accumulating on floors in corner below unit and wall.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed dust starting to accumulate on fans in walk in cooler.

. 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P - Observed ice chute accumulating soil buildup on beverage dispensers. CDI by instruction. clean.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed a bulk container of cole slaw opened and not date marked. Observed several portioned containers of cole slaw with a date of preparation of 8/16. CDI, operator voluntarily discarded cole slaw as employees were not sure of when the product was open.

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 parfait labeled with just granola and not the full common name of food on several parfaits packaged on site for consumer grab and go. CDI by instruction, provide full labeling on products.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a few dispenser handles stored in contact with food in flip top prep units. Store handle out of food.

4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed soiled linen stored on equipment below 3 compartment sink. Store soiled linen in washable laundry bag or cleanable container.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed drink syrup accumulating on bottom of icee machine and soil buildup where quat chemical was being stored on floor due to leak. Clean.

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 marinara sauce in the top prep unit that was opened this morning from a bag that was at room temp. Sauce was 62F. Once the bag is opened it should be cooled down in the walk in cooler to 45F, then bring the sauce up to the prep unit. The prep unit is designed to hold temperature, not to cool. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the bottom of the prep unit by the dough station. Clean out the bottom of the unit.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Observed several employees rinse hands with water and not use soap to wash at hand sink. Observed other employees using soap but washing hands for less than 5 seconds at hand sink. CDI by discussion with PIC and employees on proper hand washing procedures.

5-202.12 Provide at least 100F water at handsinks. Observed tempered water at handsink 91F. CDI by increasing during inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed dates on opened bag of pepperoni, sausage and hot dogs to be more than 7 days. Observed no date on opened container of chili in walk in cooler. CDI by instruction. Items labeled properly

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. Use walk in cooler to cool foods prior to placing in top of prep units to be held cold. Observed open container of pizza sauce in top of prep unit 73F. Sauce was opened from room temperature bag today. CDI by instruction with PIC.

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 metal ladel stored in water 72F on counter.

7-102.11 Common Name-Working Containers - PF. White bucket stored on cutting boards at prep cooler not labeled. White cloth stored in bucket. Operator Randy Vinson advised that liquid in bucket was water. Liquid in container smelled like Quat sanitizer. CDI- bucket was removed. Verbal correction to label all working containers of in use chemicals and even those buckets that contain water. Operator understood.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Two in use dry mix/ dry seasoning containers not labeled. CDI- verbal correction to label containers with the common name of food item.

4-202.11 Food-Contact Surfaces-Cleanability - PF. One torn gasket in the prep cooler at the front service area under the soft serve machine. Repair/ replace gasket.