SPX THE MARKET PLACE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed TCS items in single door RI cooler above 41F (see temp chart). EHS observed ambient temperature of unit at 66F. PIC stated temperature rose due to door being open. This unit is one of the main storage units for TCS items used at grill station. PIC stated majority of items were prepared this morning and within four hour cooling window. PIC stated one sheet pan of grilled chicken was in unit over night. PIC stated raw salmon was thawed in refrigeration and transferred from downstairs WIC to unit prior to inspection. PIC stated the transfer process potentially took too long and the salmon rose in temperature prior to placing into unit. PIC stated cooked mushrooms, diced tomatoes, and a second tray of grilled chicken were prepared at 9:30am. EHS observed the remaining items in unit at 41F or below (see temp chart). EHS observed unit cool to 38F during type up. CDI - Grilled chicken, cooked mushrooms, raw salmon, and diced tomatoes were placed into blast chiller to quickly cool. EHS observed items cooled below 41F prior to end of inspection. The one sheet pan of grilled chicken from yesterdays service was voluntarily discarded. REPEAT. (3) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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) EHS observed container of shredded mozzarella and half/half held beyond 7 days. EHS observed container of roasted red peppers stored with no date. PIC stated item was removed from can this morning. CDI - PIC voluntarily discarded half/half and mozzarella. PIC dated red peppers. (0) 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 cut lettuce, raw chicken, and slaw mix cooling at inadequate rates (see temp chart). EHS observed lettuce cooling in reach in cooler covered with plastic wrap. EHS observed raw chicken and slaw mix cooling in grill low boy unit. Slaw mix observed covered with plastic wrap. Slaw and chicken were prepared 45 min prior to beginning of inspection, cut lettuce cooling from preparation since 9am. CDI - PIC removed items from reach in cooler and finished chilling in blast chiller. (0.5) 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. EHS observed three door low boy cooler in disrepair during inspection. PIC stated work order has been placed and sign will be placed on unit. PIC stated unit broke yesterday during preventative maintenance. No food observed stored in unit during inspection. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed numerous TCS items throughout cold line and in reach in coolers above 41F. PIC discussed with food employee who stated items in cold line above 41F were prepared 30-45 min prior to service starting. Food employee stated items were cut or prepared and immediately placed into cold line. PIC provided education on cooling prior to cold holding with staff. EHS observed 4 large turkeys in two different reach in coolers above 41F (see temp chart). PIC stated turkey was prepared on the 9th and cooled in blast chiller before being wrapped and placed into units. Food employee stated items cooled in blast chiller to 38F but no temperature was documented. PIC stated temperatures have been checked today, but only the temperature of the units not the food inside. PIC stated reach in coolers where turkey was found is opened frequently and stated could have been moved around due to catering event. CDI - PIC voluntarily discarded turkey, all items within cooling window on cold line were placed into blast chiller. EHS observed temperatures of these items at 41F or below prior to end of inspection. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P EHS observed in use sanitizer bucket being stored on prep surface next to exposed food and baked goods. EHS observed no contamination and provided education. CDI - PIC removed sanitizer bucket. (0)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed food debris and residue accumulating on grill low boy gaskets and interior. Increase cleaning frequency to avoid accumulation. During previous inspection EHS observed numerous reach in coolers with black residue present on gaskets. EHS only observed one unit soiled with residue and debris. ***EHS will no escalate points due to improvement. REPEAT. (0.5)

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 items actively cooling from ambient in reach in coolers. EHS observed cut cantalope cooling with no change in temperature after 30 min. EHS observed numerous proteins and TCS items for the grill and fry stations above 41F. These items were being actively used throughout service and placed back in tall reach in units. EHS observed these items with no change in temperature after thirty minutes. EHS observed unit fluctuating temperature when door is opened. EHS advised to stop cooling in units once blast chiller is fixed.CDI - Items were taken to WIC to quickly cool, some items were used up prior to end of inspection. (1) 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. EHS observed blast chiller in disrepair during inspection. PIC stated unit will be repaired and a second blast chiller is being ordered. (0)

4-501.15 Operate a warewashing machine in accordance with the data plate. PIC stated at start of inspection dish machine is in disrepair. Facility discontinued using machine until repaired. Unit is high temperature. EHS stated unit can be used for wash and rinse and then sanitized at three compartment sink. PIC stated only single service items are used. Multi-use utensils and plates are offered but never used. EHS will return when repairs have been conducted. (0)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.Observed gaskets on reach in units soiled with black residue. Increase cleaning frequency to avoid accumulation. (0.5) REPEAT.

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 TCS foods for the salad line placed on time for lunch service. EHS observed no time stamp for any items at salad bar. PIC showed EHS log where employees are required to document time food was placed on time daily. CDI - PIC educated employee and instructed time stamp be documented. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P EHS observed yogurt, melons, and liquid eggs stored in reach in units at the make line. PIC stated these items were left over from breakfast and should have been discarded. CDI - PIC instructed food employee to discard. (1.5)

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 a few items cooling in reach in units cooling tightly wrapped or with lids. These items were prepared today and then placed in reach in unit for storage. Facility utilizes blast chiller to cool per procedure. EHS observed speed rack of uncovered TCS foods cooling in tall reach in cooler. EHS observed thermostat of unit showing 46F. Once door is opened temperature rises 5-6 degrees. PIC stated all items on speed rack were prepared this morning around 10:30 am for catering and lunch service. EHS was unable to determine if unit is in good repair. Due to concern in regards to cooling TCS foods, EHS instructed PIC to remove items to a unit holding under 41F. PIC removed and placed items for service in WIC. EHS observed items cooling adequately in WIC prior to end of inspection.10-day VR required to observe unit in good repair to adequately cool. (0.5) **EHS observed ambient temperature of unit holding at 38F via internal thermometer by end of type up. EHS will still return within ten days to check on status of unit for long term compliance. EHS advised PIC to refrain from cooling in reach in unit and utilize blast chiller or WIC for cooling solely.*** 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. EHS observed tall reach in unit in back area of kitchen in disrepair. PIC stated the unit has been out of repair and will be fixed. (0)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets in make units through the service line beginning to accumulate black residue. Increase cleaning frequency to avoid accumulation. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored in a non-designated area in reach in cooler. CDI - PIC removed employee food. (0)

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 salmon in lowboy dated 06/03 and roasted peppers with illegible date mark. CDI- PIC voluntarily disposes both items. (-0)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies near hand sink in back area with conveyor dish machine. (-1)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed metal pitchers with deteriorated metal, no longer smooth and cleanable. PIC states they will remove pitchers from service. (-0.5)

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverage on food prep counter near mixer. CDI- PIC relocates beverage form food prep area. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed produce RIC with ambient temperature of 50F and TCS foods inside (tomato sauce, sliced lettuce) above 41F. CDI- PIC voluntarily disposes of TCS foods inside RIC. REPEAT. (-3) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed RIC at 50F, unable to hold TCS foods. CDI- PIC calls in work order for RIC. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Greek yogurt and baby bell soft cheese at beverage grab-and-go above 41F. PIC states items were placed there this morning, and returns items to WIC. TCS foods will not be stored in the grab and go until grab-and-go unit temperature can be reduced. (-1.5)

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 TCS items in RIC increase in temperature while cooling. EHS discusses cooling methods with PIC and advises modifications to location and storage container type to facilitate proper cooling. CDI- Items moved to WIC for proper cooling. Items prepped at 10:30 am still with plenty of time to reach 41F. (-.05) 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 .

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed large overturned container at dumpster area which should be removed to prevent harborage of pests at earliest opportunity. (-0)

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 need for sweeping in the WIC. (-0)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies/drain flies in area near coffee station and hot line. Keep working to prevent and eliminate pests. - 1 - 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 opened pesto with date mark of 9/18. CDI-PIC discarded pesto. 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 .

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed roasted red peppers (from can) in prep reach-in above 41F due to recent preparation - around 51F. Observed tuna salad in sandwich prep top at 48F. PIC took items to blast chiller to cool quickly before placing back into prep unit. Observed deli slices and deli chub in sub prep unit/reach-in around 48F. These items were recently sliced by employee. Possibly elevated temperature due to improper cooling method. PIC will spot check unit throughout day to ensure ambient temperatures are adequate for cold holding. EHS allowed PIC to place deli slices on TPHC since lunch rush was beginning. Food will be discarded after lunch shift. CDI 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies/drain flies in dish machine room. Keep working to prevent and eliminate pests.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a couple buckets with wet wiping cloths stored in sanitizer solution below 200ppm QAC. Quat sanitizer out of 3 compartment sink dispenser observed at 400ppm QAC.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee use bare hands to turn off faucet after washing hands. CDI - EHS directed employee to rewash hands and use a paper towel to turn off faucet. All other hand washing observed in facility was adequate.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw bacon stored over pasteurized liquid eggs in RIC. Observed tray of unsealed raw chicken stored over sealed beef on speed rack in WIF. CDI - PIC rearranged food storage. For more information on food storage order please visit: http://meck.co/FoodSafety

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 food items cooling from ambient in RIC at a rate insufficient to reach 41 F within 4 hours. See temp chart. CDI - PIC moved items to WIF to rapidly cool. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 food items cooling from ambient in large bowls in RIC at a rate insufficient to reach 41 F within 4 hours. See temp chart. CDI - PIC moved items to WIF to rapidly 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 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 sticker residue on non-food contact surfaces of plates and bottles. CDI - PIC removed items to be rewashed.

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 a metal container of various deli cheeses in prep flip top cooler with Provolone being held at 44F. All other cheeses were 41F or below. CDI: PIC placed provolone in blast chiller to rapidly cool to 41F or below as cheese had been in prep cooler for approx. 3 hours. REPEAT. Points not escalated due to good overall cold holding.

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 entrees and sides being held next to entrees being held on TPHC without a time marked to indicate 4 hour period for discard. CDI: PIC marked items with discard time.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle with unknown substance near 3 compartment sink without a label. CDI: PIC was unsure what was in the bottle and discarded item.

4-501.11 Maintain equipment in good repair. Observed prep cooler behind serving area was inoperable. Replacement cooler was observed in basement waiting to be installed. Install replacement cooler.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors were open on dumpster. Keep dumpster doors closed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed commercially made portioned whipped butter registering at 54 F inside reach-in-unit. CDI - PIC voluntarily discarded product.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. 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 various TCS foods cooling tightly covered inside reach-in units. Refer to temperature chart. Food prepped and placed inside units upon EHS arrival. CDI - All products uncovered and re-located to blast chiller for rapid cooling to < 41 F.

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed x2 sanitizer buckets registering at 0 PPM quaternary solution. CDI - PIC remade sanitizer solution and concentration now reading 200 PPM.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw panko chicken stored over raw beef patties inside upright reach-in unit. CDI - PIC re-arranged storage order.

REPEAT: 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 pink slimy build-up on soft drink machine ice shoot. CDI - Equipment thoroughly cleaned during inspection.

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. 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 blue cheese crumbles (7/18) and opened container of half & half with out date marking. CDI - PIC voluntarily discarded products.***No escalation in points due to significant improvement since previous inspection.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. 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 cut lettuce cooling tightly covered inside upright reach-in unit; refer to temperature chart. Food prepped and placed inside unit prior to EHS arrival. CDI - Product uncovered and re-located to blast chiller for rapid cooling to < 41 F.***Points scaled back due to notable improvement since previous inspection.

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 x1 dented can of jalapeños stored with dry goods on shelving unit. CDI - Dented product removed to designated area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed x1 sanitizer bucket at 0 ppm quaternary solution. CDI - PIC remade sanitizer solution and concentration now reading 200 ppm.

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 slight black build-up on white catch plate inside ice machine. CDI - Equipment thoroughly cleaned during inspection.

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 TCS foods > 41 F inside flip top/lowboy unit I; refer to temperature chart for details. Equipment unable to maintain temperatures at < 41 F. CDI - Products re-located to downstairs walk-in cooler to cool down to 41 F. Facility will discontinue use of prep unit until repairs have been made. 3-DAY 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. 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 no date marking on opened container of basil pesto. PIC confirmed first use date. CDI - PIC date marked product. 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 american cheese (5/3), shredded cheddar cheese (4/26), blue cheese crumbles (5/8) and opened container of almond milk (best by date: 5/4) past date marking requirement. CDI - All products voluntarily discarded.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. 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 TCS foods cooling tightly covered inside upright reach-in units; refer to temperature chart. Items were prepped and placed inside unit prior to EHS arrival. CDI - All products uncovered and re-located to blast chiller for rapid cooling to < 41 F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed x1 container of oil stored on floor below hot bar. CDI - Item removed to shelving unit.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed x1 bucket of sanitizer at 0 ppm quaternary solution. CDI - PIC remade solution and concentration now reading 200 ppm.

4-501.11 Maintain equipment in good repair. Observed split gasket at pizza station reach-in unit. Repairs needed.

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 TCS foods such as ham and roast beef sliders and letting cooling tightly covered inside upright reach-in unit III. Items were prepped and placed inside unit moments prior to EHS arrival. CDI - All products uncovered and re-located to blast chiller for rapid cooling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 1x employee with out hair restraint. CDI - Employee put on hair net.

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 brown & pink build-up on non-food contact surfaces of coca cola machine. CDI - Equipment cleaned during today’s inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket and purse stored with single service items at storage table. CDI - Items taken to designated area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken cobb wrap, egg salad, thai noodles in grab & go unit holding > 41 F. Refer to temperature chart. Ambient temperature of grab & go units between 46F-47F. PIC stated that the items were taken out of walk-in cooler and immediately placed into unit 45 minutes before today’s inspection. CDI - Products taken to walk-in cooler to rapidly cool down. PIC contacted onsite technician who adjusted the unit’s temperature settings to < 41 F. Unit ambient temperatures dropped to 40-41 F at end of inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. For more information on date marking please visit: http://meck.co/FoodSafety. Observed salmon thawing inside upright reach-in cooler with prep date of 11/19. PIC stated that the item was taken out of thawing yesterday. CDI - Product given a thaw date mark.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1x live lady bug on grab & go beverage shelving unit. CDI - PIC removed insect. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed few dead lady bugs in prep unit not currently in use. CDI - PIC removed pests on site.

601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed brown and black build-up inside ice shoot of beverage station in lobby. CDI - PIC thoroughly cleaned surface during today’s insepction. Recommend thorough and higher cleaning frequency.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed menu item “beef patty” with out asterisk and no consumer advisory available on menu. A reminder shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Regarding the safety of these items, written information is available upon request. Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness. VR required.

3-302.15 Washing Fruits and Vegetables - C. Observed avocados with stickers present in upright RIC. CDI - PIC took items to re-wash.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink blocked by cart hot-line area. Employees have not used the area since March of last year. Maintain access to hand sinks. CDI - Cart removed. - 0 -

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 opened, canned tomatoes cooling tightly covered in reach in cooler. CDI - Item moved to blast chiller to rapidly cool. - 0.5 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed few boxes of food on floor in walk in freezer. CDI - PIC moved items off of the floor. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad, egg salad, cheese, egg sandwiches, among other items (see temp chart above) in grab and go units holding above 41F. Ambient temperature of grab and go units between 47F-48F. All items voluntarilly discarded by PIC. A VR will occur no later than 2/13/2021 to ensure units have been repaired. - 1.5 -

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed few dead flies in prep unit not currently in use. CDI - PIC removed pests on site. - 0 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored in reach in cooler with facility food items. CDI - PIC removed drink. - 0 -

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed PIC not familiar with employee health policy; PIC unable to state the reportable symptoms and illnesses. CDI - Discussed with PIC the symptoms and illnesses that must be reported. Employee health policy posters were given to PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal bowls, ladles, and metal pan soiled with food debris but stored as clean. CDI - Items sent back for rewashing.

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 several items in the cooling process inside sandwich case (sandwiches), reach-in units (sliced roast beef), prep tops (sliced provolone, roast beef, sliced salami), and cold drawer (sliced cheeses) that were not going to meet proper cooling rate. CDI - Items were placed in reach-in freezer for quick cooling. Sandwich cases, reach-in units, prep tops, and cold drawers are not made for cooling; they are made to maintain/hold temperatures. Use the walk-in cooler, blast chiller, or freezers for cooling.

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. Observed several items (sliced roast beef, sliced cheeses, sandwiches, sliced salami) cooling inside reach-in units, sandwich case, prep tops, and cold drawers. CDI - Items were placed in reach-in freezer for quicker cooling. These units are not made for cooling; they are made to maintain/hold temperatures. Use the walk-in cooler, blast chiller, or freezers for cooling.

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 sandwiches cooling in a reach in cooler covered in plastic wrap, mushrooms cooling in a low reach in cooler in liquid in a dense portion, and chicken that was put in a prep top cooler at 43F. Cool all TCS foods to 41F or below before placing in a prep top cooler. These units are designed to hold temperatures and will not properly cool TCS foods. Keep TCS foods uncovered while cooling. The mushrooms should be cooled in a shallow pan. CDI- Mushrooms moved to shallow pan. Sandwiches uncovered. Chicken moved back to blast chiller. Items cooled adequately once the cooling methods were altered. Utilize blast chiller when cooling TCS foods such as sandwiches and mushrooms.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust beginning to accumulate on the fan in the walk in cooler. Cleaning needed.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed facility offers undercooked salmon but could not provide proof that salmon is pellet fed or frozen for parasite destruction. CDI- PIC (person in charge) contacted salmon supplier and had record emailed proving salmon is free of live parasites.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items on the salad bar holding above 45F. See temperature chart. Salad bar uses ice/water bath to keep items cold. Facility uses TPHC on several other TCS foods. CDI- Salad bar moved to TPHC today. Salad bar closes at 2:00 PM and policy is to discard food after closing. Facility is going to begin using TPHC for salad bar in lieu of temperature. 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 one jug of milk that was opened yesterday but not date marked. Ensure all employees know to date mark milk when opened. Once opened milk has a 7 day shelf life if held at 41F or below.

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 facility holding TCS items on TPHC with no start or discard time. Ensure the discard time is placed on all items as soon as taken out of temperature control. CDI- Correct discard time placed on items on TPHC.

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 dented cans stored among other cans in dry storage. Dented cans be kept for credit if stored in a separate location. CDI- Dented cans moved to segregated area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage (no lid) sitting on food preparation near equipment and food ingredients. CDI PIC relocated drink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sheet pan of chicken and pan of leftover sandwiches (shrimp wraps, turkey sandwich, bbq sandwiches) cold holding above 45 degrees. CDI Product was discarded. REPEAT Points not escalated due to equipment unit stopped working; separate issue from last inspection. 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 feta container date marked for 1/9. CDI Product was discarded. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. At arrival of inspection observed food employee not wearing a hair restraint. Make sure food employes are working around exposed food, equipment and utensils have on proper hair restraints.

4-501.11 Maintain equipment in good repair. Observed bottom reach in unit low boy not holding food below 45 degrees. Make sure to keep in good repair. Observed slicer attachment starting to rust/discolor. Make sure to keep in good repair. *PIC stated that new slicer part was on order.*

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed two food employees not using the protective barrier when turning off the faucet. CDI Educational with food employee of cleaning procedure and food employees rewashed hands.

3-302.11(A) Separate the different types of raw animal foods. -P Observed turkey sausage (raw) being stored over pork sausage and bacon. CDI PIC rearranged storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed spinach and cheddar cheese from this morning omelette station reading above 45 degrees. CDI Product was discarded. *Suggest TPHC to PIC to ensure that food is held appropriately without any time/temperature control for no more than 4 hours or kept cold below 45 degrees.*

3-501.18 Discarde the food requiring date labels once time/temperature window has expired, if it is not been labeled or if the label is incorrect. -P During intial walk through observed feta cheese date marked for 8/17. During inspection revisited and observed food employee had marked cheese for September 17. CDI Spoke to PIC regarding this. Product was allowed to be back dated to correct date. Product was out of date at beginning of inspection which should resulted in discard then employee changed to 9/17 (Food establishment is not opened on 9/17). If seen in next inspection points will be deducted and product 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 sandwiches, trays of lunch meat, bowl of quinoa salad and tray cooling still above 45 degrees tightly wrapped. CDI Items were unwrapped and placed in freezer for rapid cool down.

| 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking. Make sure to spread out equipment/utensils when air drying so sanitizer will work effectively.

4-501.11 Maintain equipment in good repair. Observed open well unit with big piece of ice on back condenser. Make sure to keep in good repair.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service at salad bar overstacked and not protected. Make sure to not overstack or use the plastic protection to prevent contamination.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse sitting on top of coffee filters, coffee, and single service items. CDI Purse was relocated.

2-301.14 When to Wash - P Food employees shall clean their hands before donning gloves for working with food, P and after engaging in other activities that contaminate the hands. P Observed food employee working with raw food, take off glove and put another glove on without washing their hands. CDI Informed PIC that they have to wash their hands before donning gloves and after working with raw food, food employee wash hands. Observed food employee wiping salad bar down and changing out pans, proceed to go back into kitchen and do food preparation withoutu washing hands. CDI PIC informed food employee when to wash hands; employee wash hands.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Potentially hazardos food that will be held in food establishment for more than 24 hours shall be marked with a date to indicate discard/disposal. Observed turkey roast not date-marked. Observed chicken salad not date marked. CDI Items were allow to be dated. PIC informed that the labels are on the wrapping they pull off. I explained to make sure the labels stay with the container to ensure all employees are aware of when it was made.

3-501.15 Cooling Methods - PF Cooling shall be accomplished in accorance with the time and temperature when placed in a cooling/cold holding equipment by arranging in equipment to transfer heat or loosely covered. Observed tomatoes that had been placed in a container with a tight fitting lid. Observed trays of fruit tightly wrapped with saran wrap after preparation. Make sure to allow the transfer of heat to occur by not covering so tightly.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Foods removed from original container shall be labeled with a common name if not easily recognizable. Observed bottles of balsmic vinegar, oil, and water bottles not labeled. Make sure to label with common name.

3-307.11 Miscellaneous Sources of Contamination - C Food shall be protected from contamination that may be a result of a factor/source. Observed strawberries that had been washed being stored in the original container after being washed. Make sure to not use the original container to prevent contamination.

5-501.17 Toilet Room Receptacle, Covered - C A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Bathroom used by food employees needs a lid for the trash can.

5-501.114 Using Drain Plugs - C Drains in receptacles and waste handling units use for refuse, recyclables and returnables shall have drain plugs in place. Observed drain plug missing on both waste receptacles. 5-501.113 Covering Receptacles - C Receptacles shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Observed doors open on trash can receptacle.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Areas designated for employees to store personal items to prevent contamination of food, equipment, linens and single-service. Observed two cell phones being stored on ledge near food preparation. Make sure to store these items in a area where they can not be a potential contamination.

2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employee handle raw foods then change gloves without handwashing. CDI hands washed and gloves changed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw ground beef over chicken wings. CDI items relocated. 3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw turkey burgers over raw eggs. CDI items relocated.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed dish machine not coming up to temp. Verification required. COmpany called and on the way.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed spring mix, spinach, lettuce, breaded chicken, tuna, feta, fruit salad, blue cheese, grilled chicken, black beans, corn, and chick peas out of temperature at salad bar. temps in temp chart. CDI items discarded after service. Noodles at prep top at 57F. CDI noodles placed in reach in freezer for a flash cool. Suggest placing salad bar on TPHC.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed flank steak that was cooked to 130F without a consumer aDVISORY and no documentation showing it is a whole intact muscle. Verification for letters or consumer advisory.

3-501.13 Use approved thawing methods. Observed chicken and turkey thawing in 86F water. CDI ice added to water to cool food down.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Thermometer shall be cleaned before use and before storage. Observed employees use thermometer without cleaning and store it without cleaning. CDI thermometer cleaned.

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 canned black beans, broccoli, tuna, and black bean salsa cooling and tightly covered and observed tuna, black beans, and grilled chicken strips cooling at salad bar. Salad bar not meant for cooling and shall be at 45F before placed in unit. CDI items uncovered and moved to reach in freezer for cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed handles of reach in units soiled with debris.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed strip not turn black on ceramic plate. CDI maintenace and fixed unit.

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 broccoli salad in display case not labeled. CDI container labeled. Observed red sauce, cabbage, and anchovies thar were held over 7 days. CDI items 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 facility with no TPHC procedures for hot bar. CDI provided procedures.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed facility missing disclaimer from consumer advisory for eggs. Verification required.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed yougurt from parfait missing sub ingredients, and sandwhiches and croutons are missing ingredients for bread, and yogurt covered pretzels missing labels. CDI pretzels placed behind bar.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two trays of green beans and squash below 135 degrees CDI reheated items see temperature chart above.