EPRI CAFETERIA

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw sausage stored above RTE foods in grill drawers. Observed opened ground beef stored above, opened ready to eat corn beef in RIF CDI - PIC rearrange to prevent contamination. 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 all TCS items in prep unit cold holding above 41F. Ambient temp of unit is 49F. PIC stated the gasket on door is not latching. Maintenance made an on-site visit and repaired gasket. Temperature of prep unit still holding above 41F (47F). PIC made work order to permanently repair unit. PIC moved items back to WIC and voluntarily discarded items from night before. Prep unit will be placed on emergency TPHC until unit is repaired. EHS will arrive back on site to verify unit is called holding TCS foods 41F and below within three days. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 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 bottles through out cook line and preparation aria without labeling. Add labels.

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 RICs, prep unit, and cook line with visible build up of food debris. Increase cleaning frequency.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above washed and prepped potatoes. CDI - PIC rearrange to prevent contamination. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef slices stored above RTE items in RIF. CDI - PIC rearranged to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored as clean with food debris and build up in dish pit and on clean shelf rack in prep aria. CDI - PIC moved to 3 comp sink for rewash. 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 .

3-501.15 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 2 packages of cheese tightly raped in Saran Wrap not cooling at a fast rate. CDI - PIC moved to WIC 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle stored in suger. CDI - PIC removed scoop.

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 single use plates stored out of protective layer with food debris on plates stored for use for service. CDI - PIC voluntarily discarded.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed several personal drinks stored with/ above food, above clean dishes, and on top of clean dishes. CDI - PIC moved items to prevent contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed produced dicer maintained unclean after not being used since yesterday, per the PIC. CDI- PIC had employee begin process of cleaning and sanitizing equipment. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with residue accumulation on walls.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed street corn and Ham&swiss sandwiches held in hot box temping below 135F. CDI- PIC removed items to be reheated due to being within parameters. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 opened packaging of salad mixes in 2D prep unit without date labels. Observed package of feta originally opened 2/4. CDI- PIC voluntarily discarded feta, had correct date marked on items after speaking with food employee regarding prep. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 TCS foods cooling in standing reach-in and walk-in in deep densely packed containers with tight fitting lids. CDI- food employee removed items to rapidly cool in ice bath made in prep sink. Pans removed to shallower pans after items found to be cooling below .12F/min. Pasta, pesto, removed from cooling for prep. 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 .

4-601.11(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 heavy residue accumulation on top of dish machine. Increase cleaning frequency. *REPEAT*

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tile baseboards in disrepair in areas throughout establishment.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written Vomit and Diarrheal clean up procedures or kit available to view during inspection. CDI.. EHS left plan for facility For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 salsa being held past 7 day date marking( Date was 9/27 today’s date 10.07) . CDI Salsa was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

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 clean utensils stored in bins with visible debris. REPEAT

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 doors of equipment in need of wiping down throughout 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 shakers without labels.

3-302.15 Wash fruits and vegetables prior to use. Observed apples for sale with stickers still intact. CDI..Stickers were removed and apples

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.Observed bowl stored in dry rice. CDI.. Bowl was removed

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 debris in bins where clean utensils are stored.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee cup mixed in with clean utensils.

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 several food items with 8 day expiration., prep date 1-20 and discard date at 1-27. Discard date should be 1-26.CDI.. Items were discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 Tall RIC doors in need of cleaning. Debris on doors and sticky to the touch. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melons above 41F. CDI ..PIC voluntarily discarded melons. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee prepping without hair restraints.

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 build up in bottom of RIF

5-501.17 Provide a covered waste bin in female restrooms. Observed no lid on waste bin in bathroom

2-301.15 Only wash hands in handwashing sink. -PF Observed debris in hand sink in dish room. CDI. Sink was cleaned out.

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 squeeze bottles and canisters without labels. CDI Items were labled

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 white buckets were utensils are stored with debris in bottom

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed roast beef and turkey deli meats with expired date marking of 8/19 and 8/25. CDI: PIC voluntarily discarded deli meats. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked rice and cooked beef patties in WIC without date marking present. Observed cut pork in flip top cooler without date marking. PIC stated that items were prepared yesterday. CDI: PIC date marked beef patties and rice and voluntarily discarded cut pork. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce at 46F, spinach at 47F, and diced tomatoes at 45F in prep cooler. CDI - Food was voluntarily discarded by PIC. REPEAT. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 cantaloupe, lettuce, and egg salad cooling in reach in cooler in large containers covered in plastics or lids. CDI - Food was moved to WIC or freezers to cool. Lettuce did not cool properly and was discarded. REPEAT. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed dish cloth in handsink behind bar. CDI - Dish cloth was removed. REPEAT. Points not escalated due to improvements. Hose reel from last inspections is no longer being stored in handsinks.

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 boiled eggs at 46F. CDI - Boiled eggs were voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed chicken that was sliced this morning cooling covered in plastic in reach in cooler at 47F. CDI - Plastic was removed and PIC moved chicken to WIC to cool properly.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep table. CDI - Employee phone was removed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hose in handsink in dish room. CDI - Hose was removed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility is missing updated employee health information from adoption of the 2017 Food Code. Facility has not been inspected since the adoption. CDI - EHS provided PIC with the updated Employee Health Agreement and discussed changes.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility does not have vomiting and diarrheal cleaning plan. CDI - EHS discussed requirements for this plan with the adoption of the 2017 Food Code in October. EHS provided PIC with a link to the plan created by the state.

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 garlic in oil dated 5/19. Observed tuna salad and chicken salad dated for 8 days from 5/31 to 6/7. CDI - Garlic in oil was voluntarily discarded and date was corrected on the tuna salad and chicken salad.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed spray hose in the handwashing sink. CDI- Spray hose was removed.

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 diced tomatoes from two days ago, cooked onions from over 24 hrs ago, and guacamole with tomatoes with unkown date, all in prep cooler with no date marking. CDI- PIC date marked onions and tomatoes and voluntarily disposed of guacamole.

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 ingredients for Pho bowl (noodles and corn) that were in process of still cooling at 58-70 degrees in walk in cooler, that were to be removed from active cooling to be placed on ice bath for lunch service before being fully chilled to 41. Cooling methods in use would not chill foods fast enough to reach 41 before removing from active cooling. Either ensure all TCS foods are fully cooled to 41 degrees prior to cold holding at 41 degrees, hot hold TCS foods at 135 or more, or use TPHC procedure to start holding time after food is cooked or removed from refrigeration at 41 or below. PIC rapidly chilled these items in freezer and observed at 41 prior to lunch service.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed meat slicer no longer in use, stored dirty on shelf. Needs to be cleaned and stored or removed if no longer needed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle stored next to pan of food on prep table during food prep. CDI- Drink removed.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer not used today stored with food build up on blade and blade guard. Needs cleaning. CDI- Slicer broken down for cleaning.

3-401.11 Cook raw animal foods to required temperatures. -P Observed beef roasts in hot holding and at carving station under 130 degrees (obs. at approx. 107 degrees) . PIC said roasts began cooking process approx. 2 hrs earlier to a final cook temp of 125 degrees. Unknown if roasts reached final cook temp of min. 130 degrees per 3-401.11. CDI- Roasts were put under TPHC since total cook and serve time was less than 4 hrs with PIC saying all left over roast would be disposed of. A consumer advisory for the beef roast was placed at carving station during service in case roast had not reached proper final cook temp. Ensure all roasts reach proper cook/ time /temp requirements of 3-401.11 or ensure written TPHC procedures are made and available for roast and proper consumer advisory is posted with TPHC time procedure starting when roast is first removed from cold holding to start cooking process.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed facility hosting a special event buffet with serveral foods on buffet and several foods hot holding in hot boxes for the buffet less than 135 degrees. Foods less than 135 on buffet included: roast at 107 degrees and egg fritada at 109. Foods in hot boxes for buffet less than 135 included: grilled chicken at 114, rice at 107, salmon and shrimp at 114, and beef roast at 107. CDI- As foods were in process of service for brunch and had been prepped and were to be held less than 4 hrs, PIC used TPHC procedure for all foods on buffet and in hot boxes. All food from buffet and out of temp in hot boxes were disposed of at end of brunch (less than 4 hrs total). This event was a one time special event. If hosting such an event again, be sure TPHC procedure is in writing and being properly followed or maintain temperature control.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods on buffet less than 41 degrees including: pasta at 60 degrees, steamed asparagus at 53 degrees, and lettuce at 60 degrees. As foods were in process of service for brunch and had been prepped and were to be held less than 4 hrs, PIC used TPHC procedure for all foods on buffet. CDI- All food from buffet were disposed of at end of brunch (less than 4 hrs total). This event was a one time special event. If hosting such an event again, be sure TPHC procedure is in writing and being properly followed or maintain temperature control.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Could not determine if roasts for buffet/ carving station had reached proper final cook temperature per 3-401.11, PIC used TPHC and posted a proper consumer advisory out of precaution.

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 tight wrapped large bowl of salad in walk in cooler cooling at 47 degrees nearly for 4 hrs at 47 degrees. Foods must be cooled after room temp prep to min. 41 degrees. CDI- Salad was vented, cooled to 41 and served. GENERAL COMMENT: Facility was hosting a one time brunch buffet event. Food was not being protected under sneeze shields but an attendant was present. If doing a buffet more often, contact health department for guidance and approval as this is a change to permitted food service that will need approval.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink cup stored on prep table. CDI- Drink removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at dish room handsink. CDI- Paper towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean with some food residue left on blade guard. Observed pan in dish area stored as clean with significant food debris left on it. CDI- Dirty items re-cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two pans of lettuce in ice baths at 55 and 58 degrees. Lettuce was stacked higher than ice in ice pan making ice bath in-effective. CDI- Lettuce rapidly chilled in walk in cooler to 41 and pans set in ice baths with ice as high as lettuce to ensure proper cold holding.

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 hamburgers cooked and cooled yesterday not date marked in drawer cooler. Observed opened bags of TCS guacamole in fridge and prep cooler with no date marking. CDI- Burgers date marked, bags of gaucamole voluntarily disposed of by PIC and Cook. GENERAL COMMENT: A few salad bar items observed at 45 degrees. Reminder: TCS foods will need to be stored at 41 degrees F starting 1/1/19. Facility cooks beef roast and cools to serve cold on salads. Be sure beef roast is cooked min. time temperature requirements of 3-401.11 or ensure (if under-cooking roast and serving cold) that roast has a posted consumer advisory per 3-401.14. PIC said roast is fully cooked to FCT of 130 degrees.

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 cooked and tightly wrapped pork loin cooling for approx. 4 hrs at 48 degrees in walk in cooler. Food was cooling at proper rate but ensure foods are vented (not tightly wrapped) to speed cooling process. CDI- PIC un-wrapped pork roast to speed cooling.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Present PIC was un-familiar with employee health policy, appears not all employees have reviewed health policy that facility uses. CDI- Reviewed policy with Mgr. of facility and this Mgr. will review the policy with all food employees.

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 bean burger and hot dogs in drawer cooler opened yesterday not date marked. CDI- Items 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 deli turkey either mis-labeled or held past 2 days past 7 day max shelf life. CDI- Turkey voluntarily disposed of by PIC.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Facility offers shell eggs cooked to order, no consumer advisory posted. CDI- Facility Mgr. posted proper consumer advisory for eggs.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed employee using red sanitizer bucket for detergent water, recommend using color coded or clearly labeled buckets to prevent confusion. CDI- Detergent placed in white labeled bucket.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed in-accurate thick probe dial thermometer available, was out of calibration by 10 degrees. Will follow up that proper accurage thermometer is available.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing baseboard tile near BOH prep sink.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hall by dish room with very dust clogged celing vents. Need cleaning. GENERAL COMMENT: Most salad bar items observed at 45 degrees. Reminder: TCS foods will need to be stored at 41 degrees F starting 1/1/19

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed black build up in the ice machine. CDI - employees started to break down the machine to clean.

Repeat violation 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cheese cooling in the drawer cooler while covered with saran wrap. CDI - cheese was uncovered and placed in the walk in cooler to cool. Observed salsa cooling in the reach in cooler while covered in saran wrap. CDI - saran wrap was removed and the salsa was placed in the walk in cooler to cool. See temperature chart for observations.

Repeat violation 3-304.14 Wiping Cloths, Use Limitation - C - Observed a QUAT sanitizer bucket at 50 ppm on the cook line. CDI - sanitizer was remade at 200 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed several items held on ice and on the salad bar above 45F (see temperature chart). CDI - items were removed from service to cool. Suggested TPHC to the PIC. A REMINDER: All cold foods must be held at 41°F beginning JANUARY 1, 2019.

Repeat violation 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cheese and salad cooling while tightly covered with saran wrap. CDI - proper cooling methods were explained and the saran wrap was removed.

3-304.14 Wiping Cloths, Use Limitation - C - Observed a QUAT sanitizer bucket at 50 ppm on the cook line. CDI - bucket was refilled at 200 ppm.

General comment 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 the handle of tongs directly on top of the green onion on the salad bar. CDI - the tongs were moved.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cut melons cooling in the reach in cooler and walk in cooler while covered with saran wrap. CDI - PIC voluntarily discarded the melons.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the prep unit gaskets and drawer cooler gaskets on the cook line.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed the facility partially cooking chicken without approval. PIC stated he would like to continue partially cooking; will give PIC variance information.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the reach in cooler across from the oven. Replace gaskets.

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 container of cut tomatoes cooling while tightly covered with saran wrap in the reach in cooler. CDI -explained proper methods. Tomatoes were uncovered and placed in the walk in to cool.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the reach in cooler by the oven. Replace gasket.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on gaskets and on the vent of the ice machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed a little pink build up on the ice machine shield. CDI - cleaned during inspection. Observed food debris in the blade of the robo coupe while it was stored as clean. CDI - blade was taken back to be rewashed.

General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed a squeeze bottle of water unlabeled.

3-304.14 Wiping Cloths, Use Limitation - C - Observed a QUAT sanitizer bucket at 50 ppm. CDI - sanitizer was remade at the proper concentration.

General comment 4-501.11 Maintain equipment in good repair. - Observed a cracked ice shield in the ice machine. Replace shield. Observed tape on the handles of the lids on the hot hold line. Remove tape so that it is smooth and easy to clean; replace if broken.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed several items in the reach in cooler in the back above 45F (see temp chart). CDI - PIC voluntarily discarded the items.

4-501.11 Maintain equipment in good repair. - Observed a reach in cooler with an ambient air temp of 49F. CDI - Maintenance has been contacted. Verification required 8/18/2016 Observed split gaskets on he prep unit on the cook line and the reach in freezer by the ice machine. Replace gaskets.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed black build up on the gaskets of the prep unit on the line. Clean gaskets.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed pre-cooked frozen veggies that had just been reheated and placed in hot holding cabinet, veggies observed at 120-122 degrees. CDI- Veggies reheated to 180 in steamer for proper hot holding at 135 min.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce over stacked in make table at 50 degrees and tuna salad on sald bar at 52 degrees. CDI- Out of temp items removed and chilled. Observed lettuce, sliced cherry tomatoes, and cut melons being held out of temperature control during service at 49-50 degrees. CDI- PIC placed all items on proper ice baths, observed these foods at 45 degrees 15 minutes later. Gave PIC the option of using TPHC if wanting to hold these foods off temperature in the future.

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 soup cooked 4 days ago that did not have proper date marking in walk in cooler. Observed all other foods properly date marked. CDI- Soup dated marked.

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 pork roast cooling in walk in cooler for nearly 2 hrs, roast observed at 86 degrees. Roast was cooling un-covered but a larger cut of meat will require more aggressive cooling methods to ensure cooling requirements are met. CDI- Roast placed in walk in freezer, observed at 65 degrees 15 minutes later.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial build-up on ice machine deflector. CDI by wash, rinse, and sanitize.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par-cooked chicken breast in walk-in cooler. CDI by cooking through to 165F for 15 seconds. Gave PIC non-continuous cooking guidance document. •

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed ham and roast beef sandwiches in customer self-service cooler without proper food label. CDI by listing major allergens on label for temporary service until full label can be obtained.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed packaged bean burgers and packaged raw hamburger stored in same cooler drawer. Both packages were intact. CDI- Raw hamburger stored below bean burger.

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 spaghetti sauce in fridge made 2 days ago that was not date marked. CDI- Food date marked.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal drink container above food in fridge and employee hat stored above clean dishes on dish rack. CDI- Items placed in designated area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink stored in kitchen. CDI- Drink removed.

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 just prepped bean salad tightly wrapped while trying to cool. CDI- Worker vented the pan of bean salad.

3-501.13 Use approved thawing methods. Observed frozen hummus being left out to thaw. Need to thaw foods in cooler, under running water, or microwave as part of cooking process. CDI- Hummus still frozen, placed in refrigerator for thawing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed tray of raw salmon stored above box of lettuce in walk in cooler. CDI- Salmon properly stored by final cook temperature.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed interior of ice machine with some mold build up around ice chute, CDI- Ice machine cleaned. May need to clean ice machine on a more frequent schedule.

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 a few foods placed in cooler the day before to thaw and are to be refrigerated over 24 hrs, that were not date marked for date of thaw to track the 7 day shelf life. CDI- Foods properly date marked.

4-501.114 Maintain quat sanitizer at 150-200 ppm. Observed quat sanitizer in bucket not changed out since 5 hrs earlier reading below 150 ppm. Need to change out in use sanitizer frequently to maintain proper strength. CDI- Sanitizer remade to proper strength.

4-602.11 (A) Maintain food contact surfaces clean. Observed ice machine with some build up on ice chute. Clean food contact surfaces at least within 4 hrs of use. Observed can opener not used today with food residue left on the blade. CDI- Dirty items cleaned.

3-501.15 Use approved cooling methods. Observed cooked gravy that had been pulled from hot holding approx. 2 hrs 50 minutes earlier at 100 degrees in a deep container in refrigerator. Need to use shallow, vented pans, quick chilling equipment, ice baths or other effective cooling methods. CDI- Gravy placed in shallow pans in freezer to rapidly cool properly.

6-501.11 Maintain facility in good repair. Observed light fixture detached from walk in cooler ceiling, needing repair.

5-205.11 Maintain handwash sink hot water to reach 110 min. Observed handwash sink in kitchen with no hot water. CDI- Maintenance called and was in process of repairing problem during inspection.

3-403.11 Reheat foods to min. 165 within 2 hrs for hot holding. Observed green bean caserole placed in hot hold box for an hour at 128-130 degrees while waiting to be reheated. Hot hold box is not made for reheating, should only be used to hot hold hot foods. CDI- Caserole reheated to 165 and hot held at 135.

3-501.14 Properly cool foods from 135 to 70 in two hrs and 70-45 in 4 more hrs. Observed chicken tightly wrapped in a deep container cooling in the prep cooler at 78 degreees, approx. 2 hrs since cooling began. CDI- PIC rapidly reheated chicken to 165 and will hot hold at 135 on grill for lunch service.

3-501.15 Use approved cooling methods such as: vented and shallow pans, quick chilling equipment, ice baths or other effective cooling methods. Observed tightly wrapped chicken in a deep container not properly cooling. CDI- Chicken reheated and hot held.GENERAL COMMENT: Grab and Go items requiring labeling have been removed since previous inspection.

No bare hand contact allowed with RTE foods unless immediately cooked to 165. Observed employee handling cooked burgers with bare hands. CDI- Employee corrected, burgers heated to 165.

Maintain food in good condition, dispose if adulterated or un-safe. Observed pudding in refrigerator that had molded. CDI- Pudding disposed of by worker.

Keep ice machines clean. Ice machine had some build up on ice chute. CDI- PIC cleaned and sanitized ice machine.

Date mark all required RTE/TCS foods refrigerated more than 24 hrs. Observed deli meats prepped 5 days ago not date marked. CDI- Meats properly dated.

Cook said they may offer undercooked eggs if requested. Informed cook they will need an approved consumer advisory. PIC said they will not offer undercooked eggs as their policy is to cook eggs to min. 145 degrees. If this policy changes, be sure to have an approved consumer advisory available or offer pasteurized eggs.

Maintain walls in good repair. Observed wall in dry storage/single service storage area that has been damaged and needs some repair.

PIC has had employees read and sign employee health policies but employees did not know specific illnesses or symptoms that must be reported. Recommend more training of employees so they know their responsibilities. CDI- PIC will have more trainings and will post copies of illness policy as a reference.

Store employee drinks covered and below food or food contact surfaces. Observed open employee drink stored in kitchen. CDI- Drink removed.

Maintain quat sanitizer at 150-400 ppm. Observed quat sanitizer in buckets reading below 150 ppm. Change out sanitizer as needed to maintain strength of sanitizer. CDI- Sanitizer changed out.

Properly label all chemicals to avoid confusion. Observed degreaser stored in sanitizer buckets, labeled as sanitizer. CDI- Degreaser placed in properly labeled bucket.