WHOLE FOODS MARKET - PREPARED FOODS

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed a food employee wash her hands and manually dispense towels from the paper towel dispenser. Employee was preparing to work with food. CDI- EHS intervened and the employee rewashed hands prior to engaging in food prep.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a container of uncovered chicken in the pizza prep RIC. PIC confirmed that the chicken had been cooked two days prior. CDI- PIC covered the container.

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 reaching a maximum of 152F after multiple cycles. Observed machine in use throughout inspection. CDI- dish machine reached 161F at end of inspection. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a spray bottle of quat sanitizer measuring 500ppm. According to the manufacturer, the concentration should be between 200-300ppm. CDI- PIC emptied the bottle of sanitizer.

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 a plastic container of feta cheese cooling in the WIC at an insufficient rate of .03F/min. The temperature dropped from 50F to 49F after 30 minutes. CDI- PIC placed the container in the last chiller for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple sauce bottles at the sushi prep station with no label.

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed multiple stacks of wet nested metal containers stored as clean.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sushi handsink with one (1) lid and plastic container placed in basin at the start of inspection. CDI - Employees removed lid from basin without verbal correction by EHS.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two (2) portions of TCS food (Sushi Combo platters) at sushi grab n go cooler at temperatures ranging from 42F to 45F. Sushi department head had stated that sushi was prepared at 7 am, more than four hours prior. All other TCS food within cooler was observed at 41F and below. CDI - PIC voluntarily disposed of out of temperature food. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed one (1) food employee engaged in food prep (decorating cakes and baked goods) with wrist watch and bracelets.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) wet wiping cloth in prep sink basin at sushi prep area. Rotate in use wiping cloths to sanitizer bins and rotate used wiping cloths to dirty linens.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed sandwich kit ingredients (bagged bread, baby carrots) stored in one (1) bin of unwashed bell and jalapeño peppers in WIC. CDI - Ready to eat sealed foods were removed from bin and placed back at proper shelving; unwashed produce in bin was placed at unwashed produce shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed three (3) plastic containers with sticker residue on the outside touching the inside, food contact surface of the next container. CDI Containers moved to dish area corrective washing. REPEAT. 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 . 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 sanitizing dish machine reach a maximum temperature of 153.7 via EHS dish plate and facility max/min thermometer. A verification will occur no later than 2/7/2026. 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 .

3-501.18 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) Observed one (1) bag of spinach with a date mark for 1/27 to 2/2 in pizza area vertical cooler. All other TCS foods were properly dated and in an unexpired time window. CDI - PIC voluntarily disposed of out of date TCS food. 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two (2) dented cans at a dry food storage interspersed with whole and intact canned goods. CDI - PIC and department manager rotated cans to existing area used to hold distressed merchandise (manager computer area.)

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed four (4) stacks of single service articles (to go boxes, sushi tray lids, etc.) at prep area with exposed food contact surfaces. CDI - EHS inverted articles to prevent potential contamination.

5-205.15 Maintain a plumbing system in good repair. Observed minor leak in faucet of 3 compartment sink. Repair as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one large plastic container with sticker residue on the outside touching the inside, food contact surface of the next container. CDI Container moved to dish area for re wash. 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 several items throughout grab n go holding above 41F. VR required, Risk Control Plan will be implemented during VR. All items had temp checked less than 4 hours prior and were moved back to WIC to be cooled quickly. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no clear TPHC procedures for items held on TPHC. Procedures need to include which items are held on time. CDI procedures with items written TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying around prep area.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados at sushi station held in use with stickers still adhered to avocados. Stickers need to be removed in the wash process before use.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash container in unisex restrooms at rear of facility. Provide at least one covered trash container bin for feminine products.repeat

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon stored directly above RTE tiramisu cake. CDI - Cake voluntarily discarded and salmon moved to shelf with other raw fish. -1.5- For more information on food storage order 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 items declared cold holding that were above 41F, such as cut lettuce, artichoke hearts, and other items on salad bar. PIC check app for temperature of case and case was showing 32F. VR no later than 05/24/2025 to ensure proper cold holding. If facility is still not properly cold holding, a Risk Control Plan will be required because this is the fourth consecutive inspection with cold holding as a violation. 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 Observed sushi placed in grab and go case and cut tomatoes in make table without cooling first. Per PIC, sushi was placed in display case at around 11 in tight clamshells without active cooling. PIC also stated the make table was just refilled. CDI - PIC placed in WI freezer and product properly cooled with a half hour left. Cut tomatoes cooled in blast chiller. -.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed out of service rotisserie oven. Repair. -0-

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed no sanitizer available for dish machine. Per PIC, solution ran out earlier in the week and will be refilled later this week. CDI - PIC directed staff to use 3-comp sink. All solutions within range for proper wash, rinse and sanitize. -.5-

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 buildup on light fixtures in buffet. Clean often enough to prevent buildup. -.5-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash container in unisex restrooms at rear of facility. Provide at least one covered trash container bin for feminine products. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open. Keep closed between uses. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on inner surface of stacked metal pan in dish area clean shelf. CDI - PIC placed back in sink to be rewashed. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 grab n go items above 41F. See temp chart. Per label, items had been processed <2 hrs before inspection. CDI - Items were moved to blast chiller to rapid cool. A VR will occur within 3 days to ensure proper cold holding. - 3 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal pans stored throughout the facility stacked together wet.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed a fly in sushi rice. CDI- PIC voluntarily discarded the sushi rice.

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. 4-501.112 Maintain high temp mechanical sanitizing at 180F water. Pf -REPEAT- EHS observed high temp sanitizing occurring and not meet 160F on dish plate. A VR will occur to ensure proper sanitizing is occurring of food contact surfaces. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken wings at 132F. PIC reheated items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed grab n go items above 41F. See temp chart. PIC voluntarily discarded the items since they had been in there for more than 4hrs. A VR will occur within 3 days to ensure proper cold holding in that area is achieved. EHS has encouraged facility to implement a RCP. Failure to do so may result in permit action. In attempt to achieve long term compliance. 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. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - EHS observed numerous flies throughout the facility and a dead spider near clean food contact surfaces and dish machine.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.- EHS observed an employee place a large salad spinner in front of dish machine hand sink. CDI- PIC moved item.

4-501.112 Maintain high temp mechanical sanitizing at 180F water. Pf -REPEAT- EHS observed high temp sanitizing occurring and not meet 160F on dish plate. CDI- PIC made adjustments and allowed for dish machine to read 167F on dish plate. Proper sanitizing occurred for under counter dish machine.

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 - EHS Observed cooked rice in a large container at 43F. Item was dated for 4/16 and not removed from cold holding. CDI- PIC voluntarily discarded the item. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- EHS observed 5 grab and go containers of potatoes above 41F. See temp chart. NOTE: Point deduction remains the same with no permit action since an improvement has been noted. However if the violation occurs again point deduction and possible permit action shall occur with RCP. CDI- PIC voluntarily discarded the item. 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- EHS observed chicken salad to have been discarded two days prior to the inspeciton. CDI- PIC voluntarily discarded the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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- EHS observed cooked rice in the walk in not meet cooling parameters from two days prior of the inspeciton. Item was in a deep container where surfaces was cooler than center. Ensure shallow pans are used to cool foods. CDI- PIC voluntarily discarded the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 flooring throughout the display case line damaged with pits and chipping flooring. -REPEAT-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed sushi employee, while testing PH, conduct a hand wash after handling solutions to prep RTE foods however the employee washed hands for less than 10 secs. Prior to cross contamination the PIC and EHS re educated employee on how to was hands properly. CDI- Education was provided and EHS observed proper hand washing. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-501.112 Maintain high temp mechanical sanitizing at 180F water. Pf - 4-501.110 The Temperature of the wash solution in spray type ware washing that use hot water to sanitize may not be less than 160F for a conveyer. Pf- EHS observed high temp disk read 151F. A Vr will occur within 10 days to ensure high temp dish machine is functioning properly. PIC posted a sign for staff to use 3 comp sink and place a service request.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed 5 containers of chicken breast above 41F in the grab and go. CDI- PIC voluntarily discarded the items. NOTE: Major improvements have been noted with grab and go case. No permit action has occurred however if the violation is noted on the next inspection permit action and RCP shall occur. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed secondary containers of oil an d spice throughout prep lines and cook lines without a label.

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 flooring throughout the display case line damaged with pits and chipping flooring.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed chicken, tuna salad, lasagna, tuna wrap, chicken wrap, cous cous, sweet potatoes and turkey burger above 41F in the wic and grab n go case. PIC stated items should have been 41F. PIC voluntarily discarded the items. A VR will occur within 3 days to ensure proper cold holding of TCS foods is maintained at 41F and below. EHS informed PIC if the violation is noted during an inspection or next visit a RCP may be encouraged to be implemented and permit action may occur. 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. - Observed flies throughout the facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -REPEAT- Observed sushi tuna, sushi salmon, sushi crab, lasagna, chicken salad and grilled chicken all in the grab and go display cases above 41F. See temp chart. CDI- PIC was able to quickly cool the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed sushi shrimp and squid salad in prep sink thawing without water. CDI- PIC moved items to the reach in cooler.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P REPEAT- Observed an employee hand customer food, enter back of kitchen, to wash hands, pass through a door way and don gloves to prep cooked Rte chicken. EHS also observed sushi prep employee only wash hands for 10 secs. CDI- Education was provided and by the end of the inspection EHS observed proper hand wash. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. REPEAT- 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - EHS observed single use lid stored in handsink behind bakery. CDI- PIC removed the item. Employees stated maintenance/plumber placed the lid in the sink as he is working on the sink.

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. - EHS observed high temp dish machine functioning at 147-157F at the start of the inspection and in use. CDI- PIC made adjustments and EHS observed dish machine high temp disk at 161F by the end of the inspection. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P - EHS observed numerous grab and go items close to edge of the shelf above 41F. See temp chart. CDI- PIC was able to move items to walk in freezer to quickly cool. 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 .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed an employee handle trash, gloves were damaged, employee changed gloves without a hand wash. CDI- PIC educated employee on when to wash. EHS observed proper hand washing. NOTE: No other hand washing violation occurred during the inspection. EHS observed all other hand washing practices top be perfect therefore no point deduction occurred. However if the violation is noted during the net inspection point deduction will occur.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed hand sink next to sushi prep blocked with lid to blue sushi rice container. CDI- Employee moved lid out of sink.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . - Observed chicken dated past 7 days. Observed ham chub in low boy dated past 7 days with a time stamp . Observed cooked mushrooms and cooked onions without a date mark in pizza station. CDI- PIC voluntarily discarded all items.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf - Observed sushi rice without a time stamp. CDI- PIC provided item stamp for 7AM.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several colored portable cutting boards with deep cuts and grooves.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P- Observed dish machine drain pipe below floor flood rim level. CDI- PIC provided air gap.

5-501.17 Provide a covered waste bin in female restrooms. - Observed shared employee restroom without a covered trash can. CDI- PIC provided lid.

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. - REPEAT- Observed floors throughout the front prep line damaged with chips and rough edges.

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. - REPEAT- Observed a few spoons and veggie slicers stored clean according to PIC with food debris left on them. CDI- Items moved to dish machine area, pic voluntarily discarded veggie slicer. NOTE: Point deduction was left at half since improvement has been noted since last inspection however point deduction will increase if violation occurs again during the inspection.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed pasta salad, boiled egg, three containers of cut leafy greens, and cheese above 41F that had been cooling since 9AM according to PIC. Items were observed above 41F at 1:05PM. CDI- PIC voluntarily discarded the items.

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 several items placed into grab in go above 45F and attempting to cool. Observed several items miss cooling parameters from ambient air prep. Observed shrimp in sushi flip top at 54F prior to being cooled properly. Observed prep sandwichs, wraps, chicken salad, and tuna salad pre packaged and sealed tight attempting to cool that did not meet a cooling rate. Observed several packages of sliced ham cooling in low boy above 41F attempting to cool sealed tight. CDI- PIC moved all items to blast chiller and walk in freezer to quickly cool. PIC voluntarily discarded the items that cooled past 4 hrs and not meet 41F.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed two large salmon thawing at ambient air during the start of the inspection near sushi prep. CDI- Employee moved item to walk in freezer.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several drain flies near sushi prep sink.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal pans stored throughout the facility stacked together wet.

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 floors throughout the front prep line damaged with chips and rough edges.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety -REPEAT- Observed unwashed produce over two packages of RTE pre packaged foods. CDI- PIC was able to correct the issue since no physical cross contamination was observed. NOTE: Item is left at half point deduction since violation has been greatly improved from last inspection. However if the violation is to occur again during the next inspection full point deduction will occur.

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 two meat slicer said to be clean according to PIC with food debris left on them. CDI- PIC told employee to properly wash items prior to next use. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P.- Observed thin probe thermometer being used for final cook temp of chicken without being sanitized prior to use and prior to being stored again by an employee. CDI- Education was provided and EHS observed proper use of thermometer after PIC corrected the employee.

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 grab and go tuna salad sandwich, chicken salad sandwich, and pot stickers above 41F see temp chart. CDI- PIC voluntarily discarded the items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . - Observed milk dated 4/14 and sushi RTE shrimp and sushi tuna without dates. PIC stated dates must have fell off. CDI- PIC voluntarily discarded the milk. PIC was able to properly date shrimp and tuna. NOTE: all other items were properly dated throughout the facility.

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 several in use squeeze bottles without proper labeling.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 several containers of clean utensils stored under and near food prep that allows for contamination. Provide cover or store away from food prep.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable and flip top cutting boards in need of resurfacing or replacing due to deep cuts and grooves.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety -REPEAT- Observed several boxes of unwashed produce in the walk in cooler above 20-30 packages of RTE foods. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf- Observed high temp dish machine in cafe area only reach 157F on temp disk. A VR will occur within 10 days to ensure machine is functioning properly. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed two meat slicers and several metal pans stored clean according to PIC and management with food debris left on them. CDI- PIC had employees clean items properly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal pans still wet. CDI- PIC had employee move items to be re washed and dried properly.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed several boxes of unwashed produce in the walk in cooler above several racks of RTE foods. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

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 turkey gravy said to be on TPHC by PIC with a start or end time of TPHC. CDI- PIC voluntarily discarded the item.

8-103.12 (C) (2) Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-Pf- Observed a second batch of sushi rice being made at 11AM according to PIC not documented in the records or time/date label. A VR will occur within 10 days to ensure proper following of written procedures and recording is occurring.

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 - REPEAT- Observed shrimp (45F) and chicken breast (43F) placed into prep units prior to being cooled to 41F. Observed sliced tomatoes at 45F and covered in walk in cooler attempting to cool. CDI- PIC placed items in the blast chiller to quickly cool.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable and flip top cutting boards in need of resurfacing or replacing due to deep cuts and grooves.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed bell type back flow prevention device with a nozzle attached creating constant pressure. CDI- PIC removed nozzle.

5-501.17 Provide a covered waste bin in female restrooms.- Observed shared employee restroom with no covered trash can.

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- Observed several turkey chubs cooling since 12:20PM to still be 97F-101F at 3:30PM. CDI- PIC voluntarily discarded the items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed garlic in oil, cut tomatoes, pepperoni, cheese, pizza sauce, and spinach at the pizza prep unit above 41F, see temp chart. Observed cheese, cut tomatoes, grilled chicken, sliced ham, sliced turkey, sliced cheese, and pepper jack cheese above 41F at the sandwich prep cooler. Both cold holding units were functioning above 41F. A VR will occur no later than 10/1/21 to ensure all cold hold units are maintaining TCS foods at or below 41F. PIC voluntarily discarded the items that were unknown of when prepared. PIC was able to blast chill other items to quickly cool.

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 tuna salad and chicken salad both dated for 8 days. 9/17-9/24. CDI- PIC voluntarily discarded the items.

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 several turkeys documented to not meet first 2hr cooling parameter. Items were tightly wrapped in foil. Observed sliced London boil at 43F and placed into display case prior to being cooled to 41F. Observed boiled eggs at 45F covered and cooling in the walk in cooler. Observed sushi placed at grab n go still at 43-45F and not cooled to 41F before placed into service. CDI- PIC voluntarily discarded the turkeys, placed the boiled eggs, sushi and London boil in the blast chiller to quickly cool.

4-501.11 Maintain equipment in good repair. - Observed two prep units, pizza and front sandwich prep, functioning above 41F. EHS will follow up with facility to ensure units are functioning properly and maintaining TCS foods at or below 41F.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Commercial bags of cheese sauce reheated at 97F. CDI- Placed back in Steamwell for further re heating.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Unlabeled chemical bottle stored on top of dish machine. CDI- 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 Prepped sushi rolls cooling in reach in cooler. CDI- Moved to Blast Chiller

5-501.17 Provide a covered waste bin in female restrooms. No covered waste bin in female rest room.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee don gloves for food prep without first washing hands. CDI - Employee washed hands. - 0 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two knives at burger station stored as clean with food debris. Observed two pairs of tongs in prep area stored as clean with food debris present. CDI - Items were taken to dish machine to be washed, rinsed, and sanitized. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside of ice machine at coffee bar. CDI- Food employee cleaned ice machine during inspection. - 1.5 -

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed two dented cans of food mixed in around other canned foods. CDI - PIC removed and threw away dented cans. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloth stored on cutting board. CDI - PIC moved wiping cloth to be laundered. - 0.5 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee phone stored in contact with single-use containers. CDI - Phone was moved to designated location. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of slamon in the grab and go area holding above 41F. Observed several containers of sushi at sushi station holding above 41F. CDI- Items were placed in the freezer for rapid cooling. See temp chart. Observed ham under the sliding door of the sandwich prep station holding above 41F. CDI- Ham discarded.

3-307.11 Miscellaneous Sources of Contamination - C Observed food employee place clip board on in use cutting board. CDI- Clip board was removed, cutting board was taken back to be washed. Employee replaced with new clean cutting board.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - Pf Observed dish plate thermometer reaching 157F. CDI: Facility has moved to using the 3-comp sink. Facility serves all food on single service items.

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 tomatoes cooling in reach in at a rate of 0F/min. CDI: Tomatoes relocated and cooling method changed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tofu sauce holding below 135F. CDI: Product rapidly reheated to over 165F. REPEAT VIOLATION Improvement from previous inspection as there were less items out of temperature.

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 date marks on onions and mushrooms are for 9/26 when product was cooked on 9/24. CDI: Items properly dated. Observed no date mark on several pans of collard greens. CDI: products date marked.

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 times marked for lettuces held on TPHC at sandwich area. CDI: Lettuces marked. Observed some pizzas labeled for 5 hours of holding, instead of 4. CDI: Pizzas properly labeled. REPEAT VIOLATION Previous violation 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 tomatoes cooling in reach in cooler while tightly covered. CDI: Product moved to walk in for rapid cooling.

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler door in burger venue.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels were missing at hand sink associated with the sushi prep station. Paper towels were placed at hand sink by the end of the inspection. 0 points. General Comment: The splash guard on the side of the hand sink is not needed and causing full components of the paper towel dispenser to be inaccessible. Management is working on accommodating this by removing that side of the splash guard. This is in reference to the sushi prep station sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Meatloaf was hot holding in hot box at 111 degrees F. Also observed Turkey chili and rice on speed rack at ambient air temps. CDI- Meatloaf was reheated to greater than 165 and placed back in hot box. Rice and turkey chili was placed in blast chiller to cool. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several foods such as cheddar cheese, lettuce, sliced tomatoes and guacamole cold holding on flip top unit and inside of 2 door reach in at 42-43 degrees F. Also observed potatoes salad, rice, and steak kabobs cold holding in display case at >45 degrees. Milk and ambient air of the unit housing the milk had a temperature of 42 degrees located in coffee/ice cream station. CDI/VR- Out of temp foods were placed in blast chiller and walk in cooler for aggressive cooling. Milk was moved to different refrigeration for adequate cold hold storage. Will make a return visit to ensure that the units are all properly cold holding foods at 41 degrees and below. REPEAT - 3 points.

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 Facility was holding foods at time without proper documentation backing the process. VR- will send template to facility for them to fill out and keep onsite. 0 points.

4-101.19 Nonfood-Contact Surfaces - C Non Food contact surfaces that are exposed to splash, spillage or other food soiling or that require frequent cleaning shall be constructed of a corrioson-resistant, non absorbent and smooth material. Observed shelving onsite throughout dry storage and in refrigeration with wooded shelving. This shelving is considered absorbent. PIC stated that shelving is in process of being replaced. 0 points.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine in the coffee station took multiple trials to reach a minimum temperature of 159.6. Dish machine in the back prep area reached 159 during a compliance check. VR. Have both of these dish machines serviced so that they are reading at least 160 degrees minimum in hot water sanitizer temperature. 0 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Small portioned cups of butter were cold holding in reach in 2 door at 52 degrees. Ham, turkey, vegan strips, lettuce cheese and other items in deli cold hold reach in unit were cold holding >45-50 degrees. CDI/Vr Out of temp foods were voluntarily discarded by PIC and cups of butter were chilled down to <41. Refrain from using damaged reach in unit for the storage of tcs foods until servicing is done. Will return in 10 days or less for another compliance check on this violation. REPEAT- 1.5 points . No escalation of points due to temperature control adequacy in all other areas checked.

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 whole rotisserie chicken, mashed potatoes and other foods on speed rack in walk in cooler containing inconsistent dates. Several foods in same walk in cooler that were said to be prepped yesterday were also lacking date marks. Date marks were missing on blanched fries that were blanched the previous day. REPEAT. Facility is required to do better with date marking moving forward or risk being placed on a risk control plan. - 3 points.

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 Blanched fries were below 135 degrees but cooling at ambient air. CDI- Fries were immediately placed in blast chiller. -.5 points.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit .-Pf Metal stem thermometer was out of calibration by 12 degrees. CDI- Pic calibrated thermometer in ice water onsite. -.5 points.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored in the prep drawer with stickers still on them.0 points.

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 in use utensils being stored in stand still water throughout back prep area. -.5 points.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repair pitted floors observed throughout kitchen. Facility shall be smooth and easily cleanable. 0 points.

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 food employee prep raw sausages and use same gloved hands to touch in use utensils in different prep stations without hand washing and glove changing in between. CDI- employee was notified and hands were washed. 0 points.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above cake frosting in the walk in cooler. Milk jugs were stored in direct contact with the floor. CDI- eggs were removed during the inspection and milk jugs were uplifted. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee use gloved hands to prep raw sausages and then proceeded to engage in other activities such as touching in use utensils without changing gloves and washing hands first. CDI-gloves were changed and hands were washed. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sushi one door reach in contained lettuce that was 51 degrees, cut tomatoes located in the pizza prep area were cold holding above 45 degrees also. Food items were moved to walk in cooler and blast chiller to cool. VR will return to check the compliance of the damaged sushi 1 door reach in. -1.5 points.

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 and ham stored in the cold hold flip top unit near deli area were not dated. Facility does good overall with date marking. Ensure that foods on the make line that are stored overnight contain date labels as well. CDI- products were date marked during the inspection. -1.5 points. REPEAT

8-103.11 Provide the required information to obtain a variance to the regulatory authority. -Pf Facility uses a variance for their sushi rice to be held at extended times.(day 1-day 2). EHS was unable to locate the state letter needed to approve this process. Stop holding sushi at times longer than 4 hours until state variance is provided. -.5 points. VR- will return to check compliance on this matter.

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 Facility was cooling foods inside of damaged refrigeration. Lettuce was cooling inside of dense containers. CDI- food products were moved and placed in shallow containers for better cooling methods. -.5 points.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed sushi prep employee wearing a watch. 0 points.

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. Quat Sanitizer bucket located in back prep area along cook line was weak when checked. Sanitizer bucket was changed as needed. 0.5 points.

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 in use utensils being stored in water that was 70 degrees. -.5 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Refrigeration in the sushi prep area contained an ambient air temp of 50 degrees. Tcs foods that were cooling in this unit and cold holding were moved to walk in cooler. Refrain from using this unit until servicing is done. Repair damaged gaskets in cold hold units throughout. 0 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning is needed on the interior of cold hold case in the deli area and along the interior of refrigeration in the prep area. -.5 points.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wet wiping cloth stored in hand sink near sandwich station. CDI, wet wiping cloth removed.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food employee taking temperature of food without previously cleaning, nor sanitizing thermometer probe. CDI, employee corrected by instruction. Food employee will clean and sanitize thermometer before use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed an opener stored as clean, with dark buildup. CDI, can opener taken to dish room to clean.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed foods such as cheek peas with expired date mark. Observed rice without date mark. CDI, items discarded.

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 squeeze bottles with foods not easily Identifiable, without identifying label.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored in hand sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet staking of containers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris and food residue on gaskets on coolers and display cases. Ensure areas are cleaned.

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 of food, and debris on floors. Observed establishment in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous food processor blades stored as clean with visible food debris. CDI took to rewash.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice and cauliflower in hot holding cabinet in rear kitchen below 135 degrees . 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 southwest turkey and no salt turkey in deli case with no entry in date marking system. CDI discarded 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 PIC Unable to discern which chubs of deli meat go with each date marking tag in log book . Both in date at time but usable date marking system needs to be created and followed. CDI chubs correctly marked. Repeat 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chilli held greater than 7 days CdI discarded.

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

4-501.11 Maintain equipment in good repair. Observed gaskets on grill drawers in need of replacement. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace or resurface the cutting board at the burger station.

5-203.11 Handwashing Sinks-Numbers and Capacities - PF Observed burger station in need of handwash installation. 10 day verification required.

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 rosemary chciken and turkey held greater than 7 days . CDI discarded.

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 apple juice in coffee bar held on time with no beginning or end time. Observed pizza bar and hot bar records don't list initial end times. CDI proper record keeping discussed and put into place.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed rack in dish room in need of cleaning.

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 using towel to wipe hands and wiping counters with same towel then wiping gloved hands after glove change . CDI discussed glove changes and handwashing with PIC and employee washed hands.

5-204.11 Handwashing Sinks-Location and Placement - PF Need handwash sink in burger prep area. -0 - points

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed london broil that did not reach final cook temperature over cooked chicken in walk in . CDI moved to another location.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P London broil being cooked between 112-121 degrees and sliced to sell. This is in conflict with written procedure that is in place which states this product must have internal temperature of 130 degrees for 112 minutes. CDI PIC states written procedure will be followed in the future and consumer advisory will be posted with london broil.

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 9 trays of rigatoni cooled from around midnight at 46-49 degrees CDI discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed spinach and Kale stored on counter in juice area at 57-59 degrees this item was moved to lowboy and upon second trip through the area both products back on counter. CDI PIC to place items on time.

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 numerous instances of cheese and deli meats not marked or improperly marked such as bucket ofr deli ends to be diced for salad bar with todays date while oldest piece of deli meat at least three days old. Observed items going into walk in dated using july as month date and wrong day dot on tag. 10 day verification required.

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 entire hot bar now on time facility only has approval for specified items. 10 day verification.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed london broil does not have consumer advisory or disclosure even though item is undercooked.

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 rigatoni in walk in cooled covered and in too great of volume on speed rack . CDI Product discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean pans not inverted to store on rack outside of clean dish area . CDI took to rewash.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on sandwhich prep area and sushi area in need of resurfacing or replacement. 4-501.11 Maintain equipment in good repair. Observed numerous gaskets on lowboys in need of replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Shelving and bins in walk in cooler in need of cleaning.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed some lights not shielded in pizza prep area. -0 points-

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 new employee at dishwasher going between dirty dishes and clean dishes without handwash between. CDI by instruction. 0 points

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispenser in use at too high of a flow rate causing sanitizer to dispense to light. CDI worked with flow to attain proper sanitizer concentrations.

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 pasta cooled from yesterday at 53 degrees. CDI 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 Observed pasta cooled in too large of a volume to meet cooling parameters. CDI discarded product.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee preparing drinks at coffee area with painted nails without gloves being worn. -0 points-

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

4-501.11 Maintain equipment in good repair. Observed numerous torn gaskets throughout faciliity. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in sanwhich prep area and hamburger station in need of resurfacing or replacement.

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 washing dishes going between dirty dishes and handling clean dishes without hand wash between.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef over fish in walk in 3 CDI storage rearranged. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs over cubed cheese in walk in 1. CDI discarded eggs.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed juicer for kale and spinach among other products on counter in coffee area according to staff item cleaned daily. CdI by instruction advised that juicer must be cleaned every four hours. No points taken since juicer is not currently being used. -0 points-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed salmon cooling in walk in 1 cooling at insufficient rate to meet cooling parameters. CDI cooling method changed.

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 salmon cooling in walk in 1 in tightly covered container. CdI product taken to blast chiller and cooling parameters met.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on sandwhich station , pizza station, and in kitchen area in need of replacement or resurfacing. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of food debris in trracks and under metal racks in sandwhich prep area. Also noted cleaning needed on shelving in walk ins.

6-301.11 Provide soap for handwashing at each handsink. -Pf / 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - No paper towels or soap at handsink near sushi area. CDI - Placed after requested.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - 0pts - Observed some boxes of produce stored over ready to eat foods in walk in cooler. CDI - To be moved

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - 0 pts - Observed soiled can opener and one blade. NSF can opener needed. CDI - Sent to be rewashed.

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 - A large pan of noodles prepared on 9/14 read 53F at center point. CDI - Item voluntarily 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 items in walk in cooler not properly dated. CDI - dated 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed product on the line (mushrooms, onions, pimento cheese) all dated for 9/9 which was incorrect. Observed dating to be scattered among different log books and dating on the item it self. Per the food code dating shall be consist. A consist system of whether it is in the log book or labeled on the product shall be in place to ensure compliance at all times. Things such as deli meats and chef case shall be monitored closely for dating.

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 time noted for eggs, yogurt, and melons. Observed no procedures in place for TPHC. CDI- Procedures produced during inspection and items 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 - Noodles and items taken out for breakfast case and chef case were not cooled properly. CDI - Noodles discarded other items vented or blast chilled.

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. / 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed sanitizer buckets with oily film and at lower concentrations (50-100ppm). Ensure that sanitizer is being properly monitored at all times.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Cleaning needed in sandwich case, along gaskets, shelving in walk in cooler, and dry storage shelving.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Observed product on salad line reading 46-49F on the outer parts. Observed product in sandwich station reading 46-49F. CDI- Items in sandwich bar were cooled down quickly in blast chiller as according to PIC they were all placed in unit this morning. Product on salad bar was placed on a temporary time hold from 8am -12pm. All product will be voluntarily discarded. Verification required. Will continue on time until repair arrives within 2-4 hours. Salad bar is currently working

•3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Onions, mushrooms, feta, and other items on the venue station and some items in walk in cooler (chicken, brisket) were not dated. CDI- Items dated. Observed an inconsistent date marking system in some areas. Thoroughly discussed with PIC the need to maintain all systems consist at all times.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P - 0pts - Observed some toppings for salads without covers (sunflower seeds etc.). CDI- Items removed.

4-501.11 Maintain equipment in good repair. - Repeat - Sandwich station unit and salad bar not holding food at proper temperature. // Assess walk in freezer for condensation build up. // Verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Observed minor cleaning needed in gaskets and shelving.

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. - Repeat - Floors sealant throughout is missing. Repair. Walls: Minor wall cleaning needed on wall at prep sink.

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 - 0pts - Observed employee go from soiled to clean utensils without effective handwashing. CDI- Employee washed hands properly.

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 - Repeat - Greens in large container read 52F in the centermost area. CDI- Product voluntarily discarded. Monitor cooling methods for large batches of product especially with use of thermometer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Sausage, London broil, tomatoes, cooked vegetables, and other items in the low boy drawers were out of temperature compliance. CDI- All product was voluntarily discarded. Do not store any product in unit until repaired.

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 - Hot bar food placed on time around 10-1030 did not have proper time stamps CDI- Time placed on product.

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 - Tomatoes cooling in make top. Greens cooled in large container (53F). Sushi brown rice and black rice stored in tightly covered containers reading 48 and 55F. CDI- Product vented, tomatoes placed in blast chiller, and greens discarded.

4-501.11 Maintain equipment in good repair. - Repeat - Pizza cooler drawers reading product at 49F CDI- Cheeses were voluntarily discarded. Non-TCS foods left in unit. All other product prepared today within 4 hours placed in blast chiller for rapid cooling. Do not use unit until it is properly repaired. // Repair gaskets throughout.

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. - Repeat - Floors sealant throughout is missing. Repair.-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Repeat - One handsinks did not have paper towel. CDI- Paper towels provided.

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 - 0 pts - Mac and cheese read 57F and was prepared previously. CDI- Product discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Cut melons and yogurt on hot bar, pan of whole chickens, cheeses, and catering case in walk in cooler were out of temperature. CDI- All product placed in blast chiller.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Turkey, tofu, mac and cheese, deli meats, and other product was not properly labeled. CDI- PIC properly labeled products and discarded others. 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 - Chicken salad (12/27), chicken (12/23), and other product labeled out of 7 day compliance. CDI- product discarded.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf - Sushi variance states that sushi rice shall be maintained in establishment for 24hours only. Food employee states that they have always been allowed to maintain sushi for 48hours and have labeled sushi for 48 hours. Upon further investigation supervisor states that the general rule of thumb is 24 hrs but they have been allowed to maintain the rice for 48 hours during special holidays. Until this has been approved by the state through an amended variance sushi company shall abide by approved variance received by the state. CDI- All rice relabeled to proper date.

4-501.11 Maintain equipment in good repair. - 0pts - Pizza cooler drawers reading product at 57-60F. CDI- Cheeses were voluntarily discarded. Non-TCS foods left in unit. All other product prepared today within 4 hours placed in blast chiller for rapid cooling. Do not use unit until it is properly repaired. // Repair gaskets throughout. 4-502.11(A) Maintain utensils in good repair. - 0 pts - Observed some cutting boards in need of replace/replane.

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. - Repeat - Floors sealant throughout is missing. Repair.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Three handsinks did not have paper towel. CDI- Paper towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Tomato and potato dicer observed with build up from 2-3 days. All equipment food contact surfaces shall be cleaned after each use or every 4 hours. CDI- Items properly cleaned and sanitized.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P - Establishment was approved for non-continuous cooking of chicken breast and wings. During inspection observed par-cooked chicken wings stored above RTE mac and cheese and chicken. CDI- Mac and cheese and chicken stored under raw product were voluntarily discarded. Review and follow non-continuous cooking procedures to ensure compliance at all times.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Repeat - Sausages and 4 pans of chicken wings in the hot bar read 111-133F. CDI- Items were reheated to 165F. Hot holding temperatures at hot bar have been a continuous deduction for the previous 3 inspections and noted during training visit. After discussion with PIC, pending approval, they will place all hot foods on time as a public health control. Verification required to ensure procedures are changed to reflect an effective way of maintaining food at 135F or above at all times.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Repeat - Watermelon, tomatoes, and cantaloupe stored in cold holding equipment with out being properly cooled. CDI- PIC placed watermelon and tomatoes in rapid cooling equipment. Cantaloupe was voluntarily discarded.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. -0 pts -One bucket stored on the floor.

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. - 0 pts - Floors sealant throughout is missing. Repair.

. 2-401.11 Eating, Drinking, or Using Tobacco - C - 0 pts - Observed one open employee beverage in smoothie section and one in the bakery section. Items were removed.

2-301.14 Wash hands before donning gloves and between gloves uses.-P - 0 pts - Observed an employee donning gloves without washing hands. CDI- Employee was corrected.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - London broil and roast beef were cooked to 110F according to temperature logs. CDI- Items were discarded. PIC states that they received a new policy stating that roast must be cooked to 130F for 112 minutes.

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 - Beans, rice, sausage and gravy, and quinoa prepared yesterday were out of time and temperature compliance. CDI- Items were discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Potatoes, sausage, mushrooms, broccoli, carrots, cauliflower, and grits were out of temperature compliance. CDI- Items were reheated to 165F+ Some of the items above were found out of temperature compliance during previous visit. Strongly recommend that items are placed on TPHC or better control of food temperatures are in place (ie. less portions).

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Ceviche, tomato salad, tofu, beans, cream sauce, pasta salad, brown rice, white rice, and other items in WIC were reading 48-53F. CDI- Items were discarded. Cut leafy greens in cold bar ranged from 45-50F. CDI- Items will be used within 4 hours. Strongly recommend that items are placed on TPHC or better control of food temperatures are in place (ie. less portions). // Walk in cooler was not in good working condition upon arrival. Maintenance arrived during inspection and repaired unit.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0 pts - A better date marking system should be in place for all deli meats to ensure that all employees know when meats were placed on the line. // Two packs of roast beef dated 6/2 should of been discarded 6/8. // Picked carrots dated for 6/9-7/9. PIC states that item is not kept for this long. Labeling should not read this. // Some deli meat dates read 10 days. Dates were within compliance but were corrected during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Repeat - Lettuce stored in walk in cooler tightly covered with lid. Tomatoes stored on make top and tomatoes in reach were tightly covered. Beans, rice, and quinoa prepared 6/10 were not properly cooled down. CDI- Lettuce was uncovered and other items discarded. Tomatoes placed in blast chiller.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - 0 pts - Two dial thermometers read 35F and 40F. CDI- One thermometer was calibrated the other was removed from kitchen. Establishment has other thermometer.

6-501.111 Keep the premises free of insects, rodents, and other pests. - 0 pts - Observed three live flys in kitchen. Monitor pest control.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - Observed one wet cloth in beverage area with no sanitizer.

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. - 0 pts - Observed a single service container with no handle being used to scoop cheese in pizza area. Containers with handles shall be used and stored with the handle away from the food.

4-501.11 Maintain equipment in good repair. - 0 pts - Observed some shelving throughout kitchen rusting or chipping. Assess and replace/repair. Walk in cooler was holding all foods at 45F+. Walk in cooler repaired during inspection. Dish machine could not be used during inspection due to CO. Repairman arrived during inspection. Verification required. Move or replace paper towel dispenser so that it can easily be accessed for employees washing hands near sushi area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Cleaning needed in the reach in of sandwich make top unit and exterior of pizza low boys.

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. - 0 pts - Floors sealant throughout is missing. Repair. 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. -0 pts - Minor floor cleaning needed in bakery area in kitchen and walkin cooler.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Currently establishment has an employee health policy in place but does not state 2 of the 5 symptoms. Infected cuts or wounds or lesions containing pus on hand, wrist, and exposed body part and sore throat with fever shall be included in the employee health policy. Establishment received state issued policy.

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 - Employee observed working with soiled and clean utensils without properly washing hands in-between. CDI- All utensils employee washed during observation were rewashed. Employee rewashed hands prior to working with clean utensils.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Shredder, one slicer, and component of grader observed with visible food debris. All equipment shall be cleaned to sight and touch after each use. CDI- Cleaned and sanitized during inspection.

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 - Melons, pot roast, beans, chicken, and salad prepared or portioned today were tightly covered. All foods shall be loosely of completely uncovered to allow for heat facilitation. CDI- Melons, pot roast, and salads loosely covered placed in walk in cooler. Beans and chicken placed in blast chiller. All foods 45F or below.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Cleaning needed on the cooler drawers of pizza make unit and reach in of sandwich make top unit. CDI- Cleaned during inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at the serving line area. Observed an empty paper towel dispenser at the veg/meat prep handsink. CDI- Handsinks were stocked with paper towels.5-205.11 Handsinks may only be used for handwashing.-Pf Observed coffee residue in the handsink located at the beverage/smoothie area. After discussion with employee, handsink is sometimes used as a dump sink. CDI by instruction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three bags of cooked rice holding in hot box at temp below 135F. Observed a rotisserie chicken holding on the hot bar at a temperature below 135F. CDI- PIC instructed employee to reheat rice. Rotisserie chicken discarded by PIC. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed various lettuce cold holding at salad bar above 45F. Lettuce at salad was discarded. PIC to monitor the temperature of the lettuce compartment on the cold bar and make necessary adjust to the temp control if needed or treat lettuce as TPHC. Repeat violation. Verification required.

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 several opened packs of cheese not date marked. Observed date marking chart for roasted turkey (display case) not current. Dates on the chart listed roasted turkey was prepared 9/5 and expired 9/10. Verification required.

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 TPHC charts for pizza department not being maintained. Repeat violation. Verification required.

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 listed on the grab and go London broil dishes. Repeat violation. Verification required.

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 grab and go salad dishes not adequately cooled before transporting to grab and go display case. The temperature for these tightly packaged salads were above 45F.

|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 working containers of spices not labeled.

Protect food from contamination sources not specifically noted by code. Observed the ceiling above a food prep area leaking.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a container of sanitizer being stored on the floor.

4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed several stacks of single-use items being stored unprotected in the dry storage area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no sanitizer test strips available in the dishwashing area/sanitizer dispenser station.

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

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash cans in restrooms shared by male and female food employees.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed several air vents in need of cleaning. These vents are above clean dishware storage.

3-302.11 Food shall be stored to prevent contamination. Observed fully cooked sausage under raw chicken and raw fish under raw beef in meat walkin cooler. Rearranged.

3-401.11 Raw animal foods shall meet required cook temperature. 3-401.14 Non-continuous cooking procedures require prior approval. Observed non-continuously cooked chicken. Left application for non-continous cooking. Verification required.

3-501.16 Hot potentially hazardous/TCS foods shall be held at 135F or higher. Observed grilled chicken in hot box 125F-133F. Observed cooked green beans sitting out on prep table at 115F. Staff reheated both to 165+F during inspection.

3-501.16 Cold potentially hazardous/TCS foods shall be held at 45F or lower. Observed spinach/mescaline mix at cold bar at 48-50F. Staff discarded top layer of greens as they were stacked too high. Observed pepperoni at 48F, tomatoes at 50F, spinach at 54F, mozzarella at 46F at pizza station prep unit top. Ice was added to each of the items, spinach was discarded. Observed butter packets sitting at room temperature. Advised they must remain refrigerated at 45F or less. Staff discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), including cooked and cooled foods, shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. Observed feta cheese container unlabeled. Observed charcuterie labeled for longer than 7 days but packages say Keep Refrigerated. Obtain information from supplier on pH and water activity to show if exempt from date marking if you wish to keep longer than 7 days. Return visit required.

3-501.19 If time is to be used as a public health control, facility must provide written procedures prepared in advance that explain process. Foods shall be identified by marking or logging to ensure food is pulled by the 4 hour mark. Observed pizzas and garlic knots not logged on time sheet. Return visit required.

3-603.11. Ensure complete consumer advisory is provided for foods served raw or undercooked. Consumer advisory must include disclosure and reminder. Consumer advisory needed for London Broil in chef case. There is a consumer advisory sticker on the case but it is not tied to the London Broil. You need to state London Broil is undercooked and tie it to the sticker. Return visit required.

7-102.11 Toxic substances shall be properly labeled with common name. Observed 2 spray bottles of blue cleaner unlabeled. PIC pulled to be labeled.

3-304.12 Utensils shall be stored between uses with their handles above the top of the food. Observed pans being used as scoops in dry goods throughout. Replace with handled scoop.

4-901.11 Utensils shall be air dried..Observed containers stacked wet in dish machine area.

6-201.11 Floors, walls and ceilings shall be in good repair. Observed floor in kitchen is chipping/peeling.

3-501.14 Cooling3-501.14 Ensure all time/temperature control for safety (TCS) foods are cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 45F.Observed cook/cool chart for multiple meats. Observed cooling temps and times to achieve less than 30 F per hour which will not meet cooling parameters.CDI- through instruction

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above.Observed tandoori chicken, wings and potatos on hot bar held at less than 135 F(see temp chart ). CDI- potatos and tandoori chicken removed to reheat wings placed on time.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F.Observed kale like green and spinach at 49-60 F at jiuce/coffee bar not under refigeration. CDI- refigeration or TPHC to be used

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 multiple cooked meats in pizza rea Ch unit at 2-4 days from cooking not date marked. CDI- date marking corrected

3-501.19 Time as a Public Health ControlRules require written procedures be present and followed to use TPHC.Observed empenadas and garlic rolls not recorded. CDI- log corrected

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensRules require a proper Consumer Advisory(CA) for undercooked or raw proteins. Observed no CA for london broil or seared tuna. Did not observe CA for sashimi fish.VR

3-501.15 Cooling MethodsRules require effective cooling methods for TCS foods. Obs-erved cooked beef in wrapped container in cold hold equipmentt at 130 F. CDI- removed to flash cool

3-306.11 Food Display-Preventing Contamination by ConsumersRules require proper shielding of exposed foods from public at self service. Observed facility has removed shielding from bagel/bakery case.VR for shielding