SOCIAL 704

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Pan of raw eggs stored on shelf above mixed greens in low boy cooler at fryer station. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected storage order. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Carrots (90-100F), chicken masala (115-125F), rice (129F), and masala sauce (120F) were below 135F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - Employees reheated items to above 165F. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Spray bottle of glass cleaner observed on prep table. Do not store chemicals where food is prepared. CDI - Employee moved spray bottle to chemical storage area. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken measured 108F in hot hold unit at pizza station. Buffalo chicken sandwiches in hot holding at pizza station measured 114-139F. Pork in hot holding unit in main kitchen measured 129-133F. TCS foods in hot holding shall measure at least 135F. CDI - Items reheated to above 165F as corrective action. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tray of burritos in upright cooler measured 49-50F. Cantaloupe, mixed greens and lettuce measured 45-48F at salad bar. TCS foods in cold holding shall measure 41F or less. CDI - PIC placed salad bar items on TPHC and burritos moved to blast chiller. No increase in severity so kept at half credit. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Some desserts on self service line were not under sneeze guard. Ensure food on display for customer self-service has sneeze guards. CDI - PIC placed items under sneeze guards. 0 pts.

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw Turkey stored above cooked Turkey on speed rack in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cut chicken in hot holding measured 125F. TCS foods in hot holding shall measure at least 135F. CDI - Employee reheated chicken to above 165F. Kept at 0 points due to no increase in severity from last inspection. 0 pts. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Liquid egg and shredded cheese in cooler at sauté station measured 49F and 50F. Mac and cheese in blast chiller measured 44F. PIC stated cart that Mac and cheese was on was wheeled out of cooler and left out for around 1 hour before putting it back in blast chiller 20 minutes ago. Shredded cheese and honey dew in upright cooler at middle station measured 58F and 45F. TCS foods in cold holding shall measure 41F or less. CDI - Items moved to walk in cooler or discarded by PIC. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Insect observed on lid of pizza unit. Maintain premises free of pests. 0 pts.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Employee observed stirring chili that was cooking with bowl. Only use utensils with a handle to stir food to prevent potential contamination from hands. 0 pts.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Scrambled eggs were cooked in tilt skillet using pasteurized eggs. Employee stated they were ready to go on line to be hot held. Some parts of the batch were below 135F. Commercially processed TCS foods must be reheated to at least 135F and within 2 hours prior to hot holding. CDI - Employee reheated eggs to above 165F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked spinach in hot holding measured 120F. TCS foods must be held at 135F or above in hot holding. CDI - Employee reheated greens to above 165F. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shredded cheese at omelette station cooler measured 45F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved shredded cheese to walk-in cooler to cool. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.15 Wash fruits and vegetables prior to use. Apples on buffet line still had stickers on them. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process.

4-501.11 Maintain equipment in good repair. Large mixer is begging to chip paint and rust. Shelves in upright cooler at sandwich station are beginning to rust. Repair or replace listed equipment. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean bottom of hot box in main kitchen area where food has spilled. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed only handsink in sauté station release water at 139F. Employees cannot safely wash hands at handsink due to high water temperatures. Repair handsink to have water temperature reduced (must still be above 100F). -10 day verification visit required-

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 of single-service items stored directly on the floor in dry storage.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. -Observed visible buildup of food residue on interior of cooking pan stored as clean. 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 dust/debris buildup along storage shelves where clean dishes are stored. Increase frequency of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed BBQ chicken in DWO area hot holding at 115F. Observed pork sausage and sweet potato tots at Kitchen self-service holding at 89F and 90F. EHS observed HH unit was turned off. -CDI- PIC properly reheated BBQ chicken to 165F within 2 hours. PIC properly turned on self-service HH unit and ensured all foods holding below 135F were consumed or discarded within 4 hours. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in salad bar and sautéed prep top above 41F (see temperature chart). -CDI- PIC placed foods on time (TPHC) for discard within 4 hours from when they were removed from cold holding. PIC stated foods are delivered from HRL kitchen in the morning, around 7am, and then immediately placed in open prep top/salad bar. During delivery to Social 704, foods are in cold holding, yet they are left at ambient temperature upon delivery. Open prep tops/ salad bar units are not optimal for cooling foods; they primarily maintain temperature. PIC and EHS discussed new methods to allow foods to fully cool to 41F before placing in open prep top/salad bar for proper cold holding. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed opened bag of sausage in both the sautée kitchen lowboy and the pizza WIC without a date mark, held for over 24 hours. -CDI- PIC properly added date marks. 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 .

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open drink stored above customer food in the low reach in unit at burger station. Keep employee drinks separate.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine chute in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta salad, chick peas in the bistro and tomatoes at the salad station holding above 41F. CDI- Items cooled and placed in the cooler to cool. Items cooled to 41F. Pts not escalated based on severity. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed lettuce expired in the cold drawers a the homestyle station. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salad station unattended and set out without all containers filling the cold well to keep the cool air in. Temperatures were rising for the pasta salad and chick peas. CDI- PIC covered the unit to keep air in. Foods cool to 41F. 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 large sugar bin without a label. CDI- Sugar bin labeled.

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 sautee station cold drawers, burger hot box, large bins for flour/ sugar in need of cleaning.

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 hood at the burger station in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some dishes soiled and with sticker residue. CDI- Dishes taken back to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes in cold well at gluten free station holding above 41F. Observed eggs and cheese in flip top above stove area at gluten free area holding above 41F. CDI- All items were within time temp parameters. All were cooled to 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor Observed food stored near drip contamination in walk in cooler 2. Pipes were frozen over and melting. CDI- All exposed food discarded. Walk in cooler is functioning fine.

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 knife cases throughout in need of cleaning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3 pans of mac and cheese in walk-in cooler were missing date labels. Chef stated that they were prepared last night. CDI - Chef placed date labels on pans. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(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 Pizzas and cold TCS food at pizza station held using TPHC were not logged with start time. Ensure TCS foods held using TPHC are marked to indicate the beginning of time. CDI - PIC filled out log. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Pasta salad was cooling in upright cooler with tight plastic wrap at 45F. Employee stated it was brought from prep 30 minutes ago. Also, melted cream cheese measured 71F in cooler at pizza station and was cooling while tightly wrapped with plastic wrap. Use walk-in cooler, freezer or blast chiller to rapidly cool TCS foods. Leave cooling TCS foods loosely covered or uncovered. CDI - Pasta salad and cream cheese moved to walk-in freezer and vented to continue cooling. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Apples and bread held on self-service were not pre-wrapped or packaged and did not have utensils to prevent potential contamination by consumers. Food on self-service line must be wrapped or packaged, or held under sneeze protection with utensil to prevent potential contamination by consumers. CDI - PIC placed utensils at stations for consumers to use.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water at 3-compartment sink measured 94F during inspection. VR - Verification required within 10 days that hot water is at least 115F.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand washing sink beside walk-in cooler was blocked by speed racks at 2 different points in the inspection. Maintain hand washing sinks accessible for hand washing. CDI - Employee educated on keeping hand washing sinks unblocked, and he moved the speed rack. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cole slaw, pepperoni, and tomatoes in salad station cooler measured 44-46F. PIC stated items probably warmed up during transfer from prep area. CDI - Items placed on TPHC from moment they were moved out of cooler in prep area. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Tofu at Homestyle station was missing time in TPHC log. Ensure all TCS foods held using TPHC are marked with time. CDI - PIC placed time in log. No increase in severity so kept at half credit. REPEAT

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Hand washing sink beside walk-in cooler needs a trash can closer to it. CDI - PIC placed trash can beside hand washing sink. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tater tots and oatmeal in the hot well at the grill holding below 135F. CDI- Items discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp for items on TPHC at the breakfast area. CDI- Items time stamped.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the hot box at the breakfast area in need of cleaning. Observed storage bins in need of cleaning

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed trash can needed at the handwashing sink in the dessert area. CDI- Trash can placed at the handwashing sink.

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 containers of chicken (3), tomato sauce (1), sausage (2) and pasta (2) in the tall reach in at the bakery area in need of cleaning. CDI- Discarded Observed yogurt, melon and cantaloupe in the salad bar holding above 41F. CDI- Items placed on TPHC. Observed cooked chicken breast in the tall reach in at the salad bar holding above 41F. CDI- Discarded.

4-501.11 Maintain equipment in good repair. Observed gaskets heavily torn at the breakfast station. Get replaced .

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 cold drawers a the bakery, cold drawers at the grill and tall reach in at the breakfast area in need of cleaning. Observed fan in need of cleaning in the dish area.

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 watermelon, pasta, beans and broccoli tightly wrapped while cooling. CDI- Items vented to cool.

5-205.15 Maintain a plumbing system in good repair. Observed drain at grill station under the prep top clogged. Worked order has already been put in.

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 floors under and around equipment in need of cleaning at the grill area and in the back kitchen area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed slicers soiled with old food and debris. CDI- Items taken back to be washed.

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 cream machine and milk machines in need of cleaning near nozzles.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink at the bistro blocked by a large trash can. CDI- Removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans soiled with flour and debris. PIC stated that it may have come from the dust pan in the mop sink. CDI- Items taken back to be washed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed marinara sauce cooling in the walk in cooler at a rate of 0. CDI- Lids removed again to cool

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes and chicken holding below 135F in the hot box at the kitchen station. CDI- Items reheated. This is the third consecutive time facility has been out on hot holding. Facility will be on a risk control plan to help aid in gaining compliance. EHS will send a follow up email with instructions.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 containers of marinara in the tall reach from yesterday in cooler at the bistro holding above 41F.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed marinara sauces in the bistro tightly wrapped before being cooled to 41F. CDI- Discarded. Observed pasta salad covered before being cooled to 41F. Observed marinara in the produce cooler covered before being cooled to 41F. CDI- Lids removed.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handwashing sink beside the produce walk in cooler near in the back kitchen area. CDI- Soap placed at the handwashing sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pearl couscous and squash on the line in the breakfast station holding below 135F. CDI- Items reheated. Observed veggie burgers in the hot box at the grill station holding below 135F. CDI- Veggie burgers were reheated.

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 opened milk in the tall reach in cooler at the salad bar without a date. CDI- Milk was discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed cantaloupe, tomatoes and pasta cooling in the tall reach in cooler at the salad bar cooling with tight fitted lids on. CDI- Items were vented.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnat in the sour cream the bakery area. CDI- Discarded.

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 upper plates of drink machines throughout in need of cleaning Observed upper plates of ice cream machine in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes in the breakfast area holding below 135F. CDI- Potatoes discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed strawberry yogurt, vanilla yogurt, cantaloupe and honeydew melon holding above 41F. CDI- Items placed on time.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed flour in a large bin without a label.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed upper plate of ice cream machine in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed utensils and metal tops stored as clean in a soiled bin. CDI-Items moved to 3 compartment sink. **No Signature Due to Covid-19**

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed steak/veggies (125F) stored in the hot box holding below 135F. CDI-PIC reheated items to 165F and above.

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 tomatoes cooling tightly covered in the walk in cooler. Observed chicken cooling in the flip top drawer directly after being prep. CDI-PIC moved items to blast chiller to cool rapidly.

4-204.11 Ventilation Hood Systems, Drip Prevention - C-Observed grease build up on the hood ventilations system.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed tomatoes in the tall reach in holding at 50F.CDI-PIC moved tomatoes to blast chiller.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed oil bottles without a label.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed several pots and spoons stored as clean with food debris on them. CDI-Moved to dish machine to be rewash.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.-Observed several boxes of plastic cups stored on the floor in the dry storage.

4-501.11 Maintain equipment in good repair. Observed gasket on reach in near pizza oven in need of replacement or repair.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed sink in salad area in need of caulking behind it to make it easily cleanable.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed berries and other produce stored over ready to eat items in several coolers. CDI: Items rearranged. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over ready to eat items in walk in freezer. Products were out of hermetically sealed packages and products were not frozen. CDI: RTE items voluntarily discarded.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken that was partially cooked, cooled, and then held until ordered in cooler drawer of bistro area. Facility does not have pre-approved procedures for this. CDI: Chicken voluntarily discarded.

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 pizza sauce cooling at a rate of 0F/min in the walk in freezer. CDI: Pizza sauce was cooled to 41F during inspection by dividing it up and cooling it in the walk in freezer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked vegetables in hot box holding below 135F. CDI: Product rapidly reheated to over 165F. All other hot held items were the proper temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed squeeze bottle of ranch in pizza prep top that was holding above 41F. CDI: Product was voluntarily discarded. EHS suggests placing this product on time if it cannot be relocated. All other products in facility were properly held.

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 pizza sauce cooling in deep, large container in walk in freezer and in walk in cooler. Pizza sauce in walk in cooler voluntarily discarded. Pizza sauce in walk in freezer separated into shallow pans with more surface area for rapid cooling. Observed rice cooling while tightly covered in reach in at salad station. CDI: Product rapidly cooled in blast chiller. Observed chicken cooling in cooler drawer. CDI: Product rapidly cooled in blast chiller. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility is cooking and cooling many items. Due to volume, facility needs additional space or methods for rapid cooling. This could include ice wand use or the addition of mechanical refrigeration. A cooling log may also be beneficial in order to track food more accurately and determine if there are underlying cold holding issues.

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 self serve dry cereals in dispensers with no ingredients, contact info, or food allergens listed. VERIFICATION REQUIRED 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on squeeze bottles at bistro cook line. CDI: Employee properly labeled bottles.

4-501.11 Maintain equipment in good repair. Observed gasket on reach in cooler in grill station damaged. Observed shelving in 2 door reach in at grill station rust build up/coating damaged.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of bistro stove cooler with heavy ice build up. Observed minor debris build up in cabinet under waffle irons.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed stickers and sticker residue on pans and containers stored as clean on the drying rack. CDI by wash, rinse, and sanitize removing stickers.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed multiple fruit flies in bistro beverage station. Establishment is using approved methods to control flies.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed unshielded light bulbs in pendant lights hanging over buffet exposed food. provide shatterproof bulbs or light shields.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed dried food debris on slicer blade housing. CDI by wash, rinse, sanitize.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed sweet potato tots hot held on buffet home cooking station < 135F. obsreved chicken tenders hot held on grill at grill station < 135F. observed cooked broccoli, cauliflower, and brussel sprouts stored in warmer < 135F. observed rice noodles in warmer stored < 135F. CDI food items reheated to 135 and 165F. sweet potato tots were discarded at end of breakfast period.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed sliced tomatoes and leafy greens stored in overfilled containers on buffet > 45F. CDI- dont overfill pans. excess food product removed.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C observed dead mouse on sticky pad (in cabinet beneath soda fountain) that was placed by exterminator.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P observed apples stored outside of sneeze guard cover. CDI -apples rearranged to be under sneeze guard.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. obsevred employee preparing food in pizza station while wearing unapproved rings

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 ice cream on ice cream scoop stored in dry dipper well.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Cooked roast beef and cooked chicken not labeled. PIC Chef Fatima advised that both were cooked on yesterday and held for no more than four days. CDI- all allowed to be date marked. REPEAT

7-201.11 Store toxic materials to avoid contamination. -P Packets of cleaner stored in drawer at grill station with cloth napkins and utensils, packaged nets. CDI- PIC removed immediately.

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. Four pans of rice being cooled in walk in cooler. Pans not cooling at approved rate. PIC's Danita Dorsey, Chef Fatima, and QA I. Speaks had all moved to blast chiller for rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies observed in pass area at bistro and dry storage. Continue treatment for pest management. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal items and keys stored in drawer at grill station. CDI- PIC removed. (0pts)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed turkey sausage links and pork sausage links stored inside the hot holding cabinet at the breakfast station below 135F (see temperature observations chart). CDI- by voluntary disposal.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items stored for service on the salad bar above 45F, including cous cous salad, grilled tofu, mixed salad greens and bean salad at 48-60F. CDI by removal to cool down, rechecked 45 mins later at 44-49F. Advised to ensure these items are properly cooled down to 45F and below, prior to placing onto the salad bar for service.

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 pulled pork and corn chowder labeled 9/11 in the bistro reach in cooler. Employee stated that these products were removed from the freezer and were removed to thaw Friday. CDI- items were cooked today for service, advised to date with cook date, freeze date and thaw dates to properly track date marking.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few squeeze bottles of oils left unlabeled. Observed pans of seasonings left unlabeled in the bistro area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a presence of fruit flies inside the facility. Advised to clean any possible harborage areas and contact contracted pest control for treatment. Advised to ensure all food products are properly protected from contamination near these areas until active presence is remedied.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed uncovered sheet pans, pans of food (pimento cheese and cole slaw) left to cool inside the walk in freezer. Walk in freezer was observed to be thawing and water droplets dripping from the ceiling into the pans. CDI-by disposal.

4-501.11 Maintain equipment in good repair. PIC is to call in a service order for the walk in freezer. Walk in freezer appeared to be thawing while onsite. All food products were still observed to be in a frozen state, but water was pooling on the floor from water droplets observed dripping from the ceiling. It was unclear whether the freezer was thawing due to a large shipment received today or due to repair needed at the door closure, which causes the door to not fully seal at the latch area. Advised to monitor temperature in the meantime and move the product if items start to thaw below 32F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the milk dispenser reach in portion gaskets, a dried spill inside the reach in cooler at the gluten free area. Observed a strong smell of cleaner coming from the hot holding cabinet at the breakfast buffet area. This unit was not in use at the time, but advised to ensure the unit is thoroughly rinsed prior to using.

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 splatter on the walls near several handsinks, including but not limited to the bistro and breakfast buffet areas. Observed wall splatter also in the grill area near the corner trash can storage area. Observed food debris in the floor drain and standing water in the breakfast buffet area. Observed food debris and other debris under the equipment in the grill area. Explained that these areas could serve as harborage areas.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one small pack of frozen re-wrapped raw hamburger patties stored on top of an opened box of veggie burgers. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a box of unwashed mushrooms stored on the top shelf of the pizza station reach in cooler above ready to eat pepperoni and sausage, etc. CDI by removing the raw hamburgers and moving the box of mushrooms to the bottom shelving while onsite. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed speed racks with bacon, salad bar items and desserts left uncovered inside the walk in cooler. CDI by covering.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor sticker residue left on one stack of cleaned plastic food containers stored as clean. CDI by removing to be re-washed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a presence of fruit flies in both dish washing areas.

4-501.11 Maintain equipment in good repair. Repair the broken handle on the back 2 door rolling hot holding unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed detailed cleaning needed inside hot holding cabinets, non food contact components of stand up mixer and deli slicer, equipment handles, insides of drawers, etc.

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 splatter on the wall next to the grill station fryer. Observed cleaning needed inside all walk in coolers and freezers on the floor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on eating utensils, vegetable dicer, slicer, chopper and food debris on the deli slicer at the pizza station. CDI by removal/breaking down to be re-washed and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Maintain all hot products at or above 135F. Observed one quiche in the hot holding cabinet at 132F max. All other products were above 135F. CDI by voluntary disposal.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced turkey at 48-51F, sliced ham at 56F and shredded lettuce 50-52F on the salad prep unit in the pizza station. Observed lettuce overstacked at the bistro prep cooler at 53F. CDI by removal of the overstacked lettuce and other products to cool down in the walk in cooler. Rechecked at 43-45F and the unit was repaired while onsite.

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 no date marking on products stored on the Bistro prep line. According to the PIC of this unit, the dates are marked on plastic wrap, which was removed prior to service. Advised to place a more permanent method of date marking on the pans. All products were prepared on Monday and to be re-dated by end of shift.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory available for the Mardi Gras ribeye special that can be offered undercooked. CDI- menu item removed from service today.

3-501.15 Cooling Methods - PF Observed a deep plastic container of sliced tomatoes decrease only 2 degrees F in one hour. CDI- vented and moved to another unit.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed plastic cups in dining area stacked while wet.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed a torn gasket on the french fry freezer at the grill station. Repair the pizza station sandwich cooler drawers to maintain less than 45F (CDI-repaired while onsite).

4-602.13 Nonfood Contact Surfaces - C Clean inside the hot holding cabinets, shelving, under the deli slicer, prep table, etc. Clean the underside of the standup mixer. Clean the grease build up at the vulcan in the grill station.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean the walk in cooler floors, base of the walls in the kitchen, floor under the shelving in dry storage, splatter on the wall at the corner of the grill station near the paper towels dispenser and on the paper towel dispenser.

2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.14 Wash hands after activities that contaminate them.-P 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed an employee on the bistro (board dining) side change gloves without washing hands after handling a personal cell phone (twice). Observed the employee then quickly wash and rinse for a total of 5-10 seconds. CDI by education and proper handwashing.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed an employee on the bistro (board) dining side touch ready to eat lettuce with bare hands to determine if the product was cold. CDI by disposal and education.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed minor food debris left on the vegetable slicer and knives stored as "cleaned" in the salad bar station. CDI by removal/breaking down to be re-washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans stacked while wet on the air drying shelving near the board/bistro side wait station.

4-501.11 Maintain equipment in good repair. Observed one torn gasket on the pizza prep cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dried spills in under cabinets under drink dispensers. Observed build up in between juice dispenser nozzles and soda nozzles. Observed sticky build up outside the cabinets in the pasta station across from the stove area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair the taped wall coving near the walk in produce cooler. 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. General cleaning needed on the floors. Observed build up on the walk in freezer and produce cooler floor, around the base of the walls in the kitchen. In between the cabinets on the floor near the main milk dispenser. Floors under and behind equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 metal pans and a few utensils stored as clean with food debris. Observed build up on one soy milk dispenser nozzle. CDI by removing to be re-washed or cleaning and sanitizing while onsite.

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 one pan of cooked rice stored in the salad bar cold holding drawer labeled with a 7/6 cook date (cook date is day 1) causing an 8 day hold time. Observed another pan with different date labels 7/6 and 7/7. CDI by voluntarily disposing of both pans.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles and spice shakers unlabeled in the pizza station.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a presence of fruit flies near the back area of the dishmachine room and in the pantry area. Facility advised to seek treatment options by the contracted pest control company and clean any areas noted for cleaning and standing water, including floor drains.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up around the main line station hot holding equipment door handles, non food contact surface behind the soda nozzles on the dispensers and milk dispensers.

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. Replace the blown out lights inside the main walk in cooler (work order has been placed). 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. Detailed cleaning needed on the floors under the drink dispenser cabinets. Odor and standing water with debris on the floor near the kitchen blast chiller. Observed build up on the floor under the cabinets in the pantry area. **Bistro is closed for the summer.***

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stocked at the handsink at one station. The station was closed for the day and no food prep was observed. CDI- provided prior to the start of service.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal pans and bowls with food debris stored as clean. CDI by removing to be re-washed and sanitized. Observed vegetable debris on the veggie chopper. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed the 0ppm sanitizer at the 3 comp sink and 0ppm sanitizer being dispensed due to the sanitizer bottle being empty. CDI by replacing and refilling at 200ppm.

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 rice cooling for 5 hrs still as high as 85F. CDI by disposal.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mixed vegetables stored in a hot holding cabinet at 128F and alfredo sauce left on a stove that was turned off at 129F. CDI by reheating to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed products stored above 45F (see temperature observations chart), including but not limited to: blue cheese dressing, pizza sauce, tofu, chicken and pasta. Explained that if these products are cooling they should be 45F prior to storage for service. CDI by placing not over filling the dressing containers while stored on ice, discarding the tofu, chicken and pasta and removing the pizza sauce to properly cool down.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooling while tightly covered in plastic and stacked closely 2 pans high with little room for cold air flow around the product. CDI by voluntary disposal.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Replace the milk dispenser cooler air thermometer, observed reading 50F while product measured below 45F and standing water inside the thermometer. CDI by replacing while onsite.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a minor presence of fruit flies near the can wash area. PIC showed documentation of a requested additional treatment was well as recent treatments.

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

4-501.11 Maintain equipment in good repair. Observed 3-4 torn gaskets. Facility has repaired previous gaskets.

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 pan of sliced ham stored with a prep date of 1/16 (11 day hold time). REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spice shakers and squeeze bottles not labeled. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration in between uses. Observed one bucket at 0ppm. CDI by re-filling at 200ppm.

error

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 products such as collard greens, jambalaya and chicken with vegetables stored with a labeled cook/prep date of 10/4 (11 day hold time) in the walk in cooler. CDI by voluntary disposal. 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 chicken stored without any date label and unknown prep date. CDI by voluntary disposal.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle with a blue liquid. CDI by removing to be labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers, such as squeeze bottles of oils, sauces and pans of mixed spices without any lables.

4-501.11 Maintain equipment in good repair. Observed one torn gasket on the 2 door gluten free bread cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean inside the hot holding cabinets in the grill station. Clean the build up on the walk in produce cooler shelving.

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 build up on the walk in freezer floor. CLean the paper towel dispenser in the grill station. 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 a blown out light in the walk in freezer connected to the produce cooler and another blown out light at other main walk in cooler.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed mold on sliced cheese stored in the prep cooler of the bistro side. CDI by voluntary disposal.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed minor debris left on a hobart veggie chopper. CDI by breaking down to wash, rinse and sanitize.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a presence of fruit flies in the southern kitchen and near the self service soft serve ice cream dispensers.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed bowls of cinnamon and sugar, brown sugar and craisins left out for self service away from the sneeze shield. CDI by placing under the sneeze shield. Advised to store under the sneeze shield or obtain lids and maintain active control of ensuring the lids are closed after customer self service.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the inside and outside of the 2 door reach in cooler in the grill station.

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 a blown out light fixture in the walk in freezer. Observed a blown out light in the hood system of the grill area. 6-502.12 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 build up on the floor of the walk in freezer connected to the produce walk in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved food debris left on metal pans stored as clean on air drying shelving. Observed food debris left on main kitchen slicer. CDI by removing to be re-washed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved unthawed pasta noodles marked with only the original prep date. Advised to mark all TCS that are to be frozen with the original prep date and thaw date. CDI

3-306.11 Protect food on display using shields, packaging, or other effective means. -PObserved breakfast condiments (brown sugar, sugar and cinnamon and raisins) in bowls stored unprotected for customer self service. CDI by discarding and education to store items in the future behind the sneeze shield just one counter down.

4-501.11 Maintain equipment in good repair.Repair the broken door on the prep cooler in the salad station. Check the low water pressure at the dishmachine handsink. Repair/replace torn gaskets (on order). Replace/repair rusty shelving inside beverage cooler near board dining.

6-501.12 Cleaning, Frequency and Restrictions - CCleaning needed on walk in cooler floors. Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.Floor coating pitting on floor in front of kitchen 3 comp sink.

ERROR

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - CProperly dispose of samples left by vendors beyond the expiration date. Observed a single bagel stored with mold. CDI- corrected during the inspection by voluntarily discarding.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PFNew menu mistakenly stars all proteins to indicate they may be served raw or undercooked. According to the PIC this was done in error and only hamburgers and steaks may be served undercooked. Menu is to be corrected to only notate the product that may be served undercooked with an asterisk or a statement that explains this item is cooked to order. If the menu item has an asterisk it must lead the customer to a footnote that states the items are served raw or contain raw or undercooked ingredients. VR- verification of violation is required within 10 days.

6-501.111 Controlling Pests - PFObserved a presence of fruit flies in the dish machine room and behind the board dining room cook line. VR- verification of violation correction is required within 10 days.

4-901.11 Equipment and Utensils, Air-Drying Required - CProperly air dry all metal pans. Observed metal pans stacked while wet.

4-501.11 Good Repair and Proper Adjustment-Equipment - CReplace the missing hot water faucet handle on the wait station dump sink.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CMaintain the equipment clean. Observed cleaning needed on shelving, speed racks, the side of the 2 door glass reach in cooler in the gluten free station. Observed build up behind the soda dispenser nozzles (non food contact portion).

6-501.12 Cleaning, Frequency and Restrictions - CGeneral detailed cleaning of the floor needed. Clean behind the executive dining cook line.

6-303.11 Intensity-Lighting - CReplace walk in unit lights.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFProperly date mark all required foods according to the 41F/7day or 45F/4day policy. Observed TCS foods stored longer than 24hrs not date labeled, including: roast beef, sausage, curry tofu, etc. CDI- items prepared yesterday were dated, other items voluntarily discarded. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - PProperly dispose of all products held beyond the 7 day hold. Observed noodles stored inside the walk in cooler dated 2/20 (8day hold). Information is also needed regarding the Twisted Peaks Vanilla Ice Cream mix to determine the codes used for the manufacturers expiration date. Follow up required. CDI- noodles were voluntarily disposed.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PFA consumer advisory is required for the undercooked/cooked to order steaks served on the Board Dining side. Menus were recently re-printed without the consumer advisory. VR- Facility is to provide documentation that these steaks are cut from a whole intact muscle meat or provide a consumer advisory. Facility may contact the EHS for more information regarding the correct verbage and placement.

•6-501.111 Controlling Pests - PFProperly control pests. Observed a presence of fruit flies in the dining area. VR- Facility is to provide documentation of treatment within 10 days. Next scheduled treatment is 3/3/14.

3-306.11 Food Display-Preventing Contamination by Consumers - PObserved tongs used for consumers to handle the self service bread missing. CDI- tongs provided.

4-901.11 Equipment and Utensils, Air-Drying Required - CProperly air dry all utensils. Observed metal pans stacked while wet and other metal pans with towel debris as if towel dried.

4-501.11 Good Repair and Proper Adjustment-Equipment - CRepair the loose faucet and missing faucet handle at the coffee sink. Repair/remove the coffee station cooler with the missing door.

6-303.11 Intensity-Lighting - CReplace the blown out lights in the following areas: walk in freezer, walk in cooks cooler and dairy walk in freezer.Facility is to provide requested information on the ice cream mixture, pest control treatment and the consumer advisory by 3/10/13.

3-403.11 Reheating for Hot HoldingProperly reheat all foods that have been cooked, cooled and reheated for hot holding so that all parts of the food reaches at least 165F for 15 seconds. Observed chili with ground beef that had been previously cooked reheated to 152F. Product was placed back into the oven to properly reheat to 165F.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingLettuce is a potentially hazardous/TCS product. Maintain this product at 45F and below (41F after 1/1/19). Observed lettuce at 50-55F on the salad bar. Lettuce was removed to be properly cooled down. Also observed garlic and butter stored out on the prep counter of the executive dining side at room temperature. This product was moved into the cooler to properly cool down and store at 45F and below.

3-305.11 Food Storage-Preventing Contamination from the PremisesProtect all food while in storage. Observed shrimp, pasta and cooked chicken left uncovered and unprotected inside the walk in freezer.

2-303.11 Prohibition-JewelryJewelry other than a plain wedding band is prohibited. Observed 2 food employees wearing watches.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsMaintain equipment clean. Observed build up on the following: walk in cooler fan covers and shelving.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsAll food contact surfaces must be clean to the sight and touch. Observed food debris left on the vegetable chopper, several knives, metal serving spoon, and metal pans stored as clean. Also observed build up on the large ice machine deflector plate. Advised to clean the ice machine while onsite. All noted utensils were re-washed and sanitized.

6-501.111 Controlling PestsThe premises should be maintained free of insects. Observed fruit flies near the soda dispensers and handsinks. Facility is to call the contracted pest control company for treatment and ensure that any possible harborage areas are cleaned and eliminated and produce shipments are checked at arrival.

4-901.11 Equipment and Utensils, Air-Drying RequiredProperly air dry all utensils. Observed metal pans, metal bowls and plastic containers stacked while wet.

4-501.11 Good Repair and Proper Adjustment-EquipmentEnsure all equipment is in good repair. Observed torn gaskets on several reach in units in the grill section and a torn gasket on the walk in freezer.

6-501.12 Cleaning, Frequency and RestrictionsClean the floors at a frequency to prevent accumulation of dirt and debris. Observed slight build up on the floor of the walk in freezer.