FRESHLY FAST

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Table blocking handsink in upstairs part of kitchen where sushi chef prepared sushi. CDI -Table moved. Assure sushi chef does not block handsink and is washing hands before and during sushi prep.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Facility has date marking procedures But was dating top flip top products incorrectly as dating the pan rather than Indv. Food items. Discussed with chef and PIC to date each TCS food (sliced deli meats, chicken, turkey, cheese, lettuce, steak). CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (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. One vendor had incorrect begin time on TPHC papers. CDI - Correct start time marked. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 Cut lettuce cooling in reach in cooler. Cooling rate was 0. CDI - Moved to blast chiller. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Facility has vendors downstairs that have a grab and go set up with pre packaged foods. Some vendors did not have proper labels and were missing allergen, net weight. Spoke to vendors and PIC about compliance. VR to ensure compliance. PIC will communicate with vendors.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One Quat bucket recorded low at 0ppm. Discovered Quat bucket in sink was empty. Re filled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies present near garbage disposal. PIC stated disposal is broken and are waiting for a part to repair.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Facility has a high temp dish machine with a booster. Ran machine and recorded on two discs a temp. Or 153F. Dishwasher stated he had run machine about 3-4 times prior but was in the middle of doing dishes. Ran 3 more times before hitting 162F. Machine has to run multiple warm up runs before reaching 160F. Run disc and do not do dishes until disc hits 160F. CDI - Dishes re washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 Cheese and diced tomatos in reach in cooler recorded above 41F. CDI - Discarded. 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). Chicken, beef, quina, and cheese not dated in reach in coolers. Some employees were under impression one date would suffice for whole tray of food. Date each individual TCS foods. CDI - Dated. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying dishes with a dry rag. Do not dry with a rag, air dry.

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 fryer and prep unit beside fryer with buildup of oil. Observed food debris in bottom of reach 2 door reach in. CDI- PIC had employee clean areas.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF No written health policy on site. CDI - Provided and explained. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No written procedures on site. CDI - Provided. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken in salad cooler holding above 41F. CDI - Cooled down with ice baths. 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 .

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed container in hotbox holding cabbage where the plastic top was melted and touching the food. CDI: Container with cabbage voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw flank steak stored over lettuce, tomato, and onion sets. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temp dish machine only getting to 145F per dishplate thermometers. CDI: Facility will use the 3-comp sink. Facility serves on all single service items and is currently in “to go only” food service model. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed washed apples stored unprotected in basket for grab and go fruit. Ensure product is either wrapped after washing or a sign stating “wash before eating” is added to the area.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor peeling in areas near cooking equipment. Observed minor cracking in some areas of floor in kitchen. 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 AC vents and adjaent ceiling tiles with dust build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sushi rolls in grab and go container and raw sushi fish at sushi station recorded above 41F, CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Dead gnat inside ice machine. CDI - Removed and ice machine cleaned.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee breaded raw chicken and dropped in fryer and removed glove but proceeded to put on a new pair without washing hands. CDI - Stopped and directed to wash hands.

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 Potatoe salad, macaroni salad and mixed veggies all cooling in reach in cooler. CDI - Moved to blast chiller. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Plantains recorded below 135F, CDI - Placed on TPHC. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Lettuce and tomatoes cooling in flip top and display coolers. CDI- Brought to blast chiller for cooling. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Machine recorded 160F after 5 runs. Machine is old and must be run a few times to reach 160F. Assure facility is running machine 5X or whatever amount nessecary to reach 160F before doing dishes. CDI- Facility will implement moving forward. Also look into replacing unit as this plan is not sustainable long term For more information, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Diced chicken recorded below 135F. CDI - Placed on TPHC. REPEAT 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Sliced, frozen ham did not have a date mark in freezer. PIC knew with certainty date of slice and freeze and dated as such. CDI For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 Prepped kale, lettuce and cherry tomatoes cooling in reach in cooler with wrap on. CDI- Moved to blast chiller for proper cooling. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal bowls by salad station. CDI- Brought back for air drying. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Sanitizer in 3 comp. Sink recorded at 50ppm Quat. Facility is making it manually with tablets because dispenser is broken and awaiting repair. Facility is not putting enough tablets in sink to get proper concentration. CDI- More tablets added. Use at least 6 tablets for a sink of water.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Cheeseburgers recorded below 135F (see chart). CDI- Placed on TPHC.

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 . Ham, turkey, lettuce, and salads all recorded above 41F. CDI- Some discarded, some placed on TPHC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of bowls in sushi area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at upstairs handsink. CDI - Provided.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Damaged can not segregated in area, CDI- Moved to damaged can area.

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 . Sliced pork recorded at 43F in reach in cooler, CDI- Cooled down in blast chiller.

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 . In house prepped sandwiches cooling in reach in cooler CDI- Discarded

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Quat test strips were expired, CDI- New ones obtained.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Black disc was recording a temp. Of 146F, 150, 156, and 160F. Took 45 tries to get to 160F. Facility had only run machine once that morning. Run multiple times before using it to do dishes, Facility will also have maintenance try and repair booster. CDI, VR

2-501.11 Clean-up of Vomiting and Diarrheal Event No written procedures on site. CDI- Given

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sandwiches, tomatoes and cheese recorded above 41F (see chart). CDI- Discarded. Suspected cooling issues. WIC is not working and facility had already removed all TCS foods from unit and has an order in to fix it (did mistake butter) and is only keeping whole uncut produce in it until fixed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cut cantaloupe not dated. CDI- Discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken recorded below 135F (see chart). CDI- Discarded.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine took 5 times to run to to reach a temp. Of 160F on black disc. PIC will call Maintenance to look at machine. In the meantime, facility will run machine 5 times to assure machine reaches proper temp. Before doing dishes. VR.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese and burger recorded above 41F (see chart). CDI- Cooled down. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet cloth stored on prep sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Individual oatmeal packages recorded below 135F (see chart). CDI- Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P One container of shredded cheese recorded above 41F (see chart). Overall cold holding temps. were very good. CDI- Cooled in blast chiller -0-.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer in 3 comp. sink dispensing at 400ppm Quat. CDI- Diluted via stirring. PIC will call manufactuers to have unit adjusted.

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 Salads cooling in display coolers with lid on. CDI- Moved to blast chiller for cooling.

3-501.13 Use approved thawing methods. Ground beef thawing in sitting water. PIC knew to use running water and did do immeadiatley. Vaccum packaged salmon thawing in running water but with no slit as to allow oxygen, Reccomend cutting slit during thawing.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed flatbreads stored directly in cardboard box. CDI: Product voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed no date mark on turkey that was pulled from frozen yesterday. CDI: Product was properly date marked. 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 mark on almond milk or half and half from yesterday. CDI: Products properly date marked.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle dirty utensils at the mechanical dishwasher and begin to handle clean bowls. CDI EHS discussed handwashing, and employee washed hands and donned gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed 2 bowls of mixed raw fish food above RTE food (sauces, produce, etc.). Ensure to store raw animal foods in proper order. CDI PIC rearranged to proper order during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked plastic containers with sticker labels attached in contact with FCS (food contact surface). Observed 2 containers, knife, and onion/lettuce dicer stored clean with debris. Ensure to increase cleaning frequency. CDI PIC removed soiled items and placed at the mechanical dishwasher to be cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls wet stacked. Ensure to allow proper air drying before stacking.

4-501.11 Maintain equipment in good repair. Observed tall reach in unit by hot box with rusted shelves. Ensure to repair or replace. DO NOT PAINT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several gaskets with debris in the reach in coolers and non-food contact surfaces (reach in units, freezer, etc.) with debris build up. Ensure to increase cleaning frequency. Repeat violation.

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 turkey sausage increasing in temperature in reach in cooler. CDI: Product moved to blast chiller and reached 40F by end of inspection. Observed black beans cooling at a rate of .067F/min in reach in cooler. CDI: Product relocated to blast chiller and was still cooling at end of inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sweet potato tots at 100F near hot food station. CDI: Product voluntarily discarded. REPEAT VIOLATION Significant improvement from previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage, tofu, and chicken in reach in cooler above 41F. CDI: Products were 42F. Refrigerator turned down and maintenance order put in to look at door to make sure that it is closing all the way. REPEAT VIOLATION Significant improvement from previous inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed roast beef date marked 6/13 in reach in. Sandwiches made with the same roast beef were date marked 6/19. CDI: Product and sandwiches voluntarily discarded. PIC reminded staff to place the date of the oldest TCS ingredient on products. 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 goat cheese from today that will not be used within 24 hours with no date mark and brie from yesterday with no date mark. CDI: Products properly dated. REPEAT VIOLATION Some improvement with dating items.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no procedures on site for items held on TPHC. TPHC form sent via email along with inspection. VERIFICATION REQUIRED REPEAT VIOLATION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed black beans and turkey sausage cooling in tightly covered container in reach in. CDI: Products moved 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 several different colored squeeze bottles throughout kitchen with various unidentifiable liquids. EHS suggests making a key/legend to distinguish what bottles hold what liquids.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed oatmeal toppings on display without adequate covers. Products are in jars with lids that do not automatically close and there was no attendant. Toppings were left uncovered by customers. CDI: Products relocated to be underneath a sneeze guard.

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

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 gaskets in sushi area and at sandwich area. REPEAT VIOLATION Previous violation corrected.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw turkey sausage stored over raw bacon. Observed open bag of frozen, raw turkey sausage stored over raw fish. CDI: Products reorganized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sweet potatoes, potatoes, tater tots, scrambled eggs, and sausage holding below 135F. CDI: Products permanently placed onTPHC. TPHC form filled out today. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt bar items above 41F, some above 45F. Observed crepe batter above 41F, below 45F. CDI: Crepe batter rapidly cooled. Yogurt bar items permanently switched to TPHC. TPHC procedure filled out during inspection. Observed sushi items held on ice above 41F, at or below 45F. CDI: Employee placed products down in the ice instead of just on top. REPEAT VIOLATION

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 deli sandwiches prepared yesterday with no date. Employee stated products were dated on plastic wrap but wrap was removed. Employee was dating products with incorrect date. CDI: Dates corrected based on the sandwiches having been prepared yesterday. Oberved beef and tofu cooked yesterday with no date. CDI: Products dated.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed hot breakfast items held on time but no written procedures present. PIC was able to tell EHS the procedure and show evidence of it. CDI: Procedure written during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth stored on counter at deli area. CDI: bucket with properly concentrated sanitizer provided.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black build up behind 3-comp and pre-wash sinks. REPEAT VIOLATION Improvement from previous inspection.

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 laminate on shelving in coffee and deli areas.

Repeat: 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed washed, ready to eat herbs stored in the same bin as unwashed ginger (bags were open). CDI- Placed unwashed items in a separate bin.

No Points Deducted: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked mushrooms at 110-114F. CDI- Discarded.

No Points Deducted: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce stacked above the cool line in the sushi area at 51. CDI- Discarded the top layer. Bottom layers at 35-39F.

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 containers of boiled eggs stored closed and in a deep container at 60F. CDI- Separated and placed in the walkin cooler.

No Points Deducted: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee not wearing a beard guard. Per the employee, he was cooking his own lunch. He was informed to wear restraints at all times of any food prep.

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

No Points Deducted: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black buildup growing on the walkin cooler shelves. Clean.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed box of unwashed mushrooms stored over RTE food. CDI-cooler rearranged

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 rice without date mark, and chicken date marked 6/18. Pork date marked with a 11 day shelf life. CDI-all disposed of.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed clean pans stored next to hand sink in deli area. Keep that area clear of clean items or install splash guard at hand sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack raw eggs onto griddle, break yolk with spatula, remove gloves, wash hands, don new gloves and handle spatual that has raw egg on handle. Employee then handled plateware for customer. CDI: 2 spatulas used (one raw and one RTE) to prevent cross contamination. PIC is thinking of switching to pasteurized, shell eggs.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed grab n' go cooler holding products above 45F. CDI: Items moved to another cooler. PIC stated temperature upon opening was below 41F.

3-501.13 Use approved thawing methods. Observed soups and ground meat thawing at room temperature. CDI: PIC relocated meats to reach in cooler and soups moved to running water.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed oatmeal toppings uncovered at self serve bar. CDI: Toppings covered. PIC stated he has ordered dispensers for toppings.

4-501.11 Maintain equipment in good repair. Observed air temperature of grab n' go cooler at 50F. See #20.

2-301.14 When to Wash - P Observed sushi chef take cloth from sanitizer bucket and wipe knife used for slicing sushi. Chef then changed gloves to proceed working with sushi without a hand wash. CDI: PIC directed employee to wash hands before working with food again. Observed sandwich prep employee looking through TPHC log book with glove hands, show to EHS, and then go back to making sandwiches with out changing gloves and washing hands. CDI: PIC directed employee to wash hands and change gloves before working with customer sandwich.

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 canned black beans cooling in a container with tight-fitting lid at a rate of 0.02 deg/min when 0.12 deg/min is required. CDI: Black beans were relocated to blast chiller. All other food items cooling throughout establishment were cooling at proper rates. EHS suggested using blast chiller for items that are cooling from room temperature.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sandwiches on TPHC without time labels. CDI: accurate time labels were provided.

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 container of black beans cooling in reach-in with tight-fitting lid at a rate of zero. CDI: black beans were relocated to blast chiller. EHS recommended venting the lid when items are cooling (even from room temperature) or placing items in blast chiller.

3-307.11 Miscellaneous Sources of Contamination - C Observed sushi chef grab cloth from sanitizer bucket, wipe knife used for slicing sushi with cloth, and then begin to slice sushi with knife. CDI: EHS had discussion with PIC on the proper cleaning procedure for washing utensils. Sanitizer must air dry from utensils before utensil is used. EHS does not recommend wiping knifes/other utensils with sanitizer and then using them to slice ready-to-eat foods. Sanitizer can drip into food, contaminating it. EHS suggested holding the knife in 135F or higher water in-between slicing sushi or switching out knifes more frequently.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls wet-stacked by dish machine. Other dishes were being stacked pyramid style to air-dry before being stacked together. Ensure this process is carried on throughout.

6-301.14 Post a hand wash sign at each handsink. Observed missing hand wash sign on upstairs hand sink. All other hand sinks were equip with signs. CDI: hand wash sign was left with PIC.

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 one pan of blanched fries from Friday without a date label. Everything else in establishment was properly dated. CDI: PIC was allowed to back-date blanched fries. NOTE: ensure all prepared salad boxes and unused lettuce bags are dated at the end of the day if they have not been sold per previous discussion with EHS Alex H. All salad boxes had been prepared this morning.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one bottle of oil not labeled on front line omelet station. All other bottles were properly labeled. CDI: bottle was properly labeled.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in reach-in cooler #1 used for sandwiches on front line. Resurface, fix, or replace shelving.

4-703.11 Hot Water and Chemical-Methods - P Observed employee rinsing salad spinner with sanitizer. Contact time was 5 seconds. Stock chemical bottle states that products shall be submerged for no less than 1 minute. CDI: Salad spinner properly sanitized. PIC properly coached employee.

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 pre-boxed salad mix in reach in cooler with no date mark. PIC stated that the salad mix was prepared on Friday. CDI: Date label placed to denote that all items on the shelf are from Friday.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed milk caraf with deep chips in pour spout. Observed several plastic lids that were cracked and in use. CDI: Damaged items removed from service.

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 freshly chopped chicken cooling in RIC tightly covered. CDI: Item vented for proper cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in soapy water.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped into the handwash sink at the coffee station. CDI-THe ice was melted down and spoke to PIC about using the dump sink next to the handwash sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pink residue buildup on the inside of the ice machine. CDI-The machine was properly cleaned and sanitized.

NOT A VIOLATION : PIC ASKED FOR INFORMATION ON LAST SICK EMPLOYEE. PIC, REVEALED HE HAD BEEN ILL, WENT TO DR., DR ADVISED IN HIS MEDICAL OPINION, EMPLOYEE HAD NOROVIRUS BUT DID NOT TEST TO CONFIRM. PIC, EMPLOYEE ALERTED FACILITY WHEREBY NEXT IN COMMAND DENIED HIS RETURN. RETURN RECOMMENDED 72 HOURS WITH NO SYMPTOMS BUT FACILITY REQUIRED 5 DAYS. OWNERSHIP AND MANAGEMENT DOES NOT ALLOW BLEACH ONSITE, BUT APPROVED ITS USE FOR A TOTAL DISINFECTION OF FACILITY. NO FOOD AFFECTED. OWNERSHIP, FACILITY, AND EMPLOYEE(PIC) TO BE COMMENDED FOR THEIR RESPONSE AND HANDLING OF THIS EVENT. FACILITY MADE PUBLIC HEALTH # 1 PRIORITY.

4-501.11 Maintain equipment in good repair. Observed facility has one prep unit not working properly. FACILITY'S NEW HACCP TOUCH SYSTEM REQUIRED TEMPING OF ALL UNITS TWICE DAILY ANDPROBLEM FOUND. PIC managing problem well choosing to keep unit mostly empty with only a few TCS foods in a top FULL OF ICE until unit is repaired. Temps at 40 F or colder.

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 cut leafy greens in closed clam shells at 47-49 F. CDI- removed and opened to flash cool.

3-307.11 Food shall be protected from miscellaneous sources of contamination not specifically mentioned in the code. Observed raw mushrooms portioned for service without washing. Mushrooms arrive in an open box with instructions to rinse immediately before use. CDI- washed

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed pale of sanitizer mislabeled as wash water. CDI- properly lebeled

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 some portioned salads not cooled to 45 F before clamshell closed.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet wiping cloths in soiled washwater not at proper santizer concentration.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw turkey stored over raw shrimp in freezer. CDI- reorganized

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatos hot held at 109 F. CDI- discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed most TCS foods in lowboy to be cold held above 50 F. CDI- discarded VR

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 sausage and ham on day 5 at 43 F. CDI- discarded 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 multiple examples of incorrect date marking. CDI- corrected

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 salads, cut leafy greens and cut melons covered tightly in plastic before cooling completed. CDI- cooling procedure changed to open cooling

4-501.11 Maintain equipment in good repair. Observed grill lowboy ambient air temp at 53 F and all foods above 45 F. VR under 20

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. Observed posted and written employee health policy incomplete. Policy did not address specific food borne illnesses that must be reported by employees. PIC stated that new form was sent by corporate to be completed for the new year. Observed old forms previously in use prior to Jan 1st correct with specific illnesses listed. CDI by instructing PIC to use old forms instead.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed screw top water bottle stored on top surface of cart with food, utensils and directly nexdt to food prep space. CDI by relocating beverage. Also gave instruction to PIC on proper handwashing procedures when using screw top bottles.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed unwashed melons, pineapples and sweet potatoes stored above ready to eat foods in reach in refrigerator in kitchen. CDI by rearranging items. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed sheet trays of raw salmon and other raw meats stored above cooked sauces and cookie dough in reach in freezer. CDI by rearranging items. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. Observed employee wearing gloves, leave work station to get supplies and return to station to begin working with food without changing gloves or washing hands. CDI by instruction; employee discarded gloves, washed hands and put on new gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed container of roasted garlic in olive oil next to pizza oven 117F. CDI by adding to time as a public health control procedures.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed sandwiches in 2 door cooler being labeled with date of assembly when need to be labeled with date that earliest ingredient is cooked/prepared. Roast beef, chicken and turkey on sandwiches were cooked yesterday and therefore needed to be labeled with yesterdays date. CDI by instruction with PIC. Also observed cups of house made ranch dressing and tomato dressing without dates in reach in cooler.

-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. Observed packaged salads, tuna salad, caprese salad in self service cooler with improper labeling. Micro ingredients of items such as mayonaise must be included. Allergens contained in ingredients including micro ingredients must be listed on package. General statement that items are processed in a facility with etc. is not sufficient. Verification required to ensure labeling is corrected or items may be moved to manned cafeteria line to be exempt from labeling requirement.

4-903.11 Store clean utensils in a manner to prevent possible contamination. Observed clean utensil storage rack directly next to dirty drainboard at dish machine. Provide 12" of space or splash guard.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed single service containers stored under hand sink at salad station.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed excess amount of extra unused equipment stored in upstairs kitchen.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed one employee leave his work area, go through door to back of kitchen and come back to begin assembling again without first removing gloves, washing hands and regloving. Educated.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. Observed seared scallops that are partially cooked, cooled and reheated to 165F for service. Facility agreed to cook to 145F the first time to hit required cook temperature and then will heat and serve at any temperature.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken and turkey burgers holding below 135F in hot hold cabinet. Facility is only open for 3 hours so food would never have been out of temperature for more than 4 hours. Both were reheated above 165F and placed back in hot hold.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salads in cold hold cases behind the line at 41F-48F. Number of salads was reduced to allow for more air flow in the unit. They were placed in a reachin cold hold to cool. Walnut spread needs to be added to TPHC procedure and log (as it sits out and is discarded at end of shift).

3-302.13 Pasteurized Eggs shall be substituted for Raw Eggs when undercooking without a consumer advisory. Eggs on site are not pasteurized and PIC advised they do cook over easy eggs. He advised they normally get pasteurized eggs but facility ran out.. No violation observed. PIC agreed to cook eggs to 145F until pasteurized eggs have been obtained.

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. Orange juice needs the common name on a label. Chocolate yogurt pretzel packs need to have ingredients listed and facility location. Wraps in grab and go cold hold need to have location added. Cookies in bulk jars need to have sign with common name, ingredients and allergens. Note: Foods like mayonaise need to be expanded to include all of the ingredients in that product. Return visit required.

5-205.15 Maintain a plumbing system in good repair. Observed leak at can wash.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF. Sanitizing rinse water shall be 180F in mechanical warewashing machines and no more than 194F as it enters the manifold. For stationary rack, single temperature machines 165F. Observed high temp dish machine rinse water was not reaching above about 150F. Thermolabel was not indicating sanitizing. PIC called engineering and they came to repair during inspection. Meanwhile, washed utensils were manually sanitized.

3-602.11 Food Labels - PF. Food packaged in a food establishment and available for self-service shall be labeled to include the common name of the food, ingredients in descending order by weight, accurate quantity of contents, name and place of business and major food allergens. Observed many grab and go items incompletely labeled - cookies, pudding, spiced cream cheese.. Verificaiton Required - will return to ensure compliance.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single-use and single-service articles shall be stored to prevent contamination. Observed several stacks of single-service cups unsleeved and unprotected against splash contamination of lip contact surface.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed less than 1 % date mark applicable foods not to be date marked.CDI- items removed and date marked

3-501.19 Time as a Public Health ControlRules requirq written procedures for TCS foods protected using TPHC.Observed multiple sandwiches held using TPHC at 1:15 pm, labeled with prep and discard times of 11:00 am and 01:00 pm.VR facility to look at procedure and notify MCHD of procedural cahnges.

3-601.11 Standards of IdentityRules require packaged foods be properly labeled.Observed multiple re-packaged from bulk foods in a grab n go case not labeled.VR for proper labeling

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens3-603.11 Provide a consumer advisory for any animal foods that are to be served raw or undercooked. Consumer advisory must include disclosure and reminder. Observed consumer advisory with no disclosure of undercooked/raw items. VR for CA

3-602.11 Food Labels (4) The name and place of business of the manufacturer, packer, or distributor; and Observed name of businesss that packages the food but no address for business.