PICKLED PEACH, THE

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no Vomit and Diarrhea cleanup procedures. CDI - EHS provided poster during inspection.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed open packages of raw bacon stored above cooked foods in the reach-in freezer. CDI - Items were moved to the correct order. Observed an employee pick up a dish from the floor and move to handle food without discarding gloves and washing hands. CDI - Employee was educated and they discarded gloves.

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed one bag of frozen chopped turkey without a date mark. Observed one open ham chub without a date mark. CDI - Items were date marked for the day they were prepared or opened.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in the kitchen area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one chef with a beard and no restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few soiled wiping cloths stored on prep surfaces.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee washing out a wiping cloth inside of a hand sink. CDI - Employee washing educated and will no longer use the sink for anything but hand washing.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above cooked chicken that is used for stock. CDI - Item was moved to the correct storage order. Improvements from previous inspection due to chicken being re-cooked to 165+

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 Ham from 2/3 and Corn Beef from 2/7. CDI - Items were voluntarily discarded.

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 a juicing machine, mixer and reach-in cooler shelves with heavy food debris.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a water hose being cut off by a splitter valve and an ASSE-1001 backflow prevention device that is not rated for continuous pressure. CDI - Water was turned off at the faucet.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed three employee drinks stored on or above prep surfaces.

6-301.14 Post a handwash sign at each handsink. Observed missing hand wash signs in the restrooms.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above ready-to-eat ham and peaches in the walk-in cooler. CDI - Items were moved to the correct order.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the ice machine flap.

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 missing date marks for sliced brie, cut watermelon, slaw, and open containers of milk. CDI - Items prepared to day were date marked. All other items were voluntarily discarded.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed missing TPHC policy for Expo display case salads and ramekins of slaw next to the grill. Manager stated that everyone on shift knows to discard these items after four hours. CDI - EHS provided 4-hour TPHC policy during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of chemical with no labels. CDI - Manager labeled during 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 Observed an employee place large turkeys roasts and cooked beans into deep, plastic containers to cool. CDI - EHS educated manager on proper cooling methods. Items were spread onto shallow, metal pans to cool. Due to the small size of the walk-in cooler, EHS recommends utilizing ice baths, ice wands and the reach-in freezer to start the cooling processes.

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed many flies in the kitchen and one live cockroach during inspection. Observed a light gap on the lower left side of the back door that will allow pests to enter. Manager stated that they have a 3-week pest control treatment program starting soon.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food while wearing watches and no hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed many soiled wiping cloths stored on counters throughout the kitchen.

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 a chefs knife stored between the wall and a prep table.

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-502.11(A) Maintain utensils in good repair. Observed torn gaskets to the walk-in cooler. Observed a deeply stained prep cooler cutting board. Observed many utensils with melted and cracked handles.

10-DAY VERIFICATION REQUIRED 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed a broken irreversible thermometer for the high-temp dish machine.

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 grease and food debris on the sides of cook line equipment, the fryer and the tops of storage shelves.

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 grease and food debris under cook line equipment, and the back storage room next to the juicing station.

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 - Shredded Braised Beef and Sliced Tomatoes cooling from prep this morning in large quantity in large plastic containers with tight fitting lids. *CDI - PIC cooked the tomatoes and and distributed the braised beef in multiple small containers to spread the product out and speed up the cooling process. 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(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple knives and ramekins stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed tomato soup and white bean chili reheating at a rate too slow to meet reheating parameters. See temperature chart for details. CDI: Education provided and PIC reheated product more rapidly (198F, 191F).

4-501.11 Maintain equipment in good repair. Observed torn gaskets on sandwich make table and bakery 2-door cooler.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed max/min thermometer inoperable- battery dead. CDI: PIC provided new battery.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed high QAC sanitizer at three compartment sink- 400+ppm. PIC stated preventive maintenance visits bi-weekly and will have unit serviced. Facility to dilute solution until repaired. CDI: PIC diluted solution with water- 250ppm.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed several TCS foods being reheated to slowly to meet reheating parameters. See temperature chart for details. CDI: Education provided and food employees turned temperature of stove, oven, and steam wells up to enable more rapid reheating (>165F).

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed water damaged test strips. PIC stated preventive maintenance visit bi-weekly and will obtain new test strips. EHS will return within 10 days to verify test strips obtained. VERIFICATION REQUIRED.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored as clean on magnetic strip above prep sink soiled with food waste. CDI: Sent to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg wash being held above 41F in ice bath near steam wells. PIC stated product rotated every 2-3 hours. CDI: Education provided and product placed on TPHC, paperwork provided. Observed various housemade sauces with fresh garlic and oil as ingredients being held above 41F on counter. CDI: Education provided, PIC voluntarily discarded product, new product submerged in ice bath. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on bakery 2-door reach-in cooler. REPEAT VIOLATION.

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 debris and food waste inside bottom salad make table, sandwich make table, and 1-door reach-in freezer.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 100ppm. CDI: PIC placed work order, facility making solution by hand- 200ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken Florentine soup being held below 135F on stove. PIC stated product reheated between 10am-11am. CDI: PIC reheated product (>165F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed feta cheese and slaw being held above 41F in main make table. Products placed into unit @11am. Product stored on sheet trays causing limited air flow in cooler. CDI: PIC placed items on TPHC, facility utilizing temperature and discontinuing use of sheet trays.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies throughout kitchen.

4-501.11 Maintain equipment in good repair. Observed strainer with frayed edges. CDI: PIC ordered new. Observed sanitizer dispenser at 3-vat sink improperly dispensing sanitizer. CDI: PIC placed work order.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed boxes from food delivery this morning stacked in front of main handsink at prep line, near walk in cooler. CDI- boxes from delivery put away during inspection, no longer blocking access.

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 1x pan of sliced corned beef with no date mark in small sandwich prep unit. PIC stated corned beef was sliced same day as the ham that was properly marked in unit. CDI- date placed on corned beef. 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 . 3-501.18 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 cream cheese in baking section marked 5/18, has exceeded date mark limit. EHS discussed date marking of soft cheeses, including cream cheese. CDI- cream cheese 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed boxes of chafing fuel stored on shelving directly above clean dishes. PIC stated these boxes are not used, will remove. EHS observed no signs of contamination during inspection. CDI- boxes of chafing fuel removed, no longer contamination potential.

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed back door area with bug zapper, no air curtain to prevent insects while door is propped. PIC discussed with EHS, have air curtains at all other entrances, will install one at this door if flies are an issue in kitchen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at 50ppm quat when tested. EHS observed employee filling up bucket from dispenser, employees are not waiting for chemical to come through tubing before filling buckets. PIC stated dispenser was adjusted after last inspection, was instructed to allow line to run for 5-10 seconds before filling sanitizer to ensure chemical has come through tubing. PIC will discuss with all employees. CDI- sanitizer drained, refilled, all buckets refilled to proper concentration. 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 shelving inside main prep unit with minor buildup, in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors/walls area below hot holding soup wells with food debris/splatter, in need of cleaning.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior white baffle wall of ice machine with minor pink buildup, in need of cleaning. PIC stated that a new filter part has been ordered for ice machine, facility has been only using ice from this machine for cooling/ice baths until ice machine is repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced chicken and roasted tomatoes holding above 41F in prep unit. Kitchen manager stated he had just cut chicken and tomatoes this morning and put directly into cold holding unit. CDI- EHS discussed moving products to walk in cooler to properly cool before placing into cold holding. Chicken moved from unit into walk in cooler during inspection. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1x bottle of chemical cleaner near chemical storage/dish pit with no label. CDI- bottle labeled during inspection. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food with wrist jewelry/wrist bands on.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at 50ppm quat sanitizer when checked. EHS found that sanitizer bay was set up, also at 50ppm quat. EHS had PIC drain and refill from dispenser, found that sanitizer was still at 50ppm quat on both inspector and facilities test strips. CDI- PIC will call for dispenser to be adjusted, will use sanitizer tablets until dispenser is adjusted.

4-501.11 Maintain equipment in good repair. Observed gaskets on main reach in/sandwich prep unit that are damaged, splitting at top seals.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed employee washing and cutting herbs and onions on cutting board with bare hands. CDI- herbs and onions prepped were voluntarily discarded after EHS intervened, EHS discussed using gloves when contacting ready to eat foods.

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 can opener spike (can opener attached to prep table) with buildup, in need of cleaning. EHS discussed cleaning frequency of multi-use utensils with PIC. CDI- can opener removed for cleaning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 a few containers of diced chicken without a date label, PIC identified date cooked and cooled based on larger stock in walk in. Observed container of feta cheese with no date mark, PIC able to find date from larger stock in walk in cooler. CDI- products properly labeled during 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 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 cooked beans marked 10/26, had exceeded 7 day date marking limit. CDI- beans voluntarily discarded during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1x bottle of chemical cleaner near chemical storage with no label. CDI- bottle labeled during inspection.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go bowls for soup displayed at customer service area, stored upright and not in protective packaging. Store these containers so contamination of food contact surfaces and lip contact surfaces is prevented.

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 interior of cold holding unit with food debris, in need of cleaning. Specifically area underneath plastic containers in top of flip top unit, EHS showed PIC area of concern during inspection.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on shelving in bakery area, directly above to-go containers. 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 drinks stored in soda cans in kitchen. Use a cup with lid and straw to avoid contamination when handling beverages.

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 a sheet tray of white beans cooling on speed rack in kitchen next to cooking equipment. EHS noted that beans were at 92F at beginning of inspection, employees stated beans were cooked about 1 hour ago. Beans remained on sheet tray for approximately 30 minutes until portioned into deep plastic container, lids tightly secured and brought to walk in. CDI- EHS discussed proper cooling methods with PIC and employees, explained that cooling starts at 135F or below, important to limit the amount of time product sits in room temperature air to meet cooling parameters. EHS explained that once portioned, avoid packing into deep containers and placing lid on product until fully cooled. Lids removed from products and allowed to properly cool in walk in.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on prep top cutting board during inspection. Ensure wet cloths are held in sanitizer between uses. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed a few dry wiping cloths that were soiled, discolored and visible debris.

3-302.15 Wash fruits and vegetables prior to use. Observed employees using avocados, cutting into avocados with stickers still attached, had not been properly washed with stickers attached to outside.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few stacks of plastic containers wet stacked on clean dish shelving. Ensure air drying before stacking together.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed avocados stored directly above ready to eat foods like prepared cheese, deli meats. CDI- storage order adjusted.

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 several products holding above 41F in cold holding prep unit, see temperature chart. Through discussion with PIC and employees, facility has had issues with this unit freezing up in the past. PIC stated that since inspection about a year ago when unit was repaired, cold holding unit has had no issues holding food at 41F or below, issue has been that it holds too cold at times and freezes up. PIC believes that unit may of been adjusted due to freezing or has possibly frozen components in the unit, not allowing proper air flow. CDI- all products that were stored in unit overnight were voluntarily discarded, such as deli meat (turkey, corned beef, roast beef) and cheeses. A few products just prepared this morning were brought to walk in cooler to rapidly chill before service. EHS observed facility adjust temperature, unit still holding around 50-55F after adjustment. EHS allowed facility to temporarily use TPHC for products in cold holding unit during lunch service. Facility will limit amount of product in unit, will use walk in cooler for all storage of food that is not on TPHC. PIC stated they will call for repair if unit does not drop after adjusting thermostat. EHS confirmed that after adjustment, unit was not dropping and PIC stated they will call “Putnam” for service, will inform EHS with timeline for repair. EHS will conduct compliance visit to ensure unit is able to hold temperature.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer container at 50ppm quat sanitizer when tested. CDI- bucket changed, remade to proper concentration.

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 to-go containers stored upright on countertops.

4-501.11 Maintain equipment in good repair. Observed gaskets on walk in cooler door and bakery reach in with damage, in need of replacement. EHS observed that PIC has gaskets for facility, has not had time to install yet. 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 hood system with buildup, in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed flooring underneath and behind cook line with food debris buildup, in need of cleaning.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed an employee bottle of Gatorade stored inside of the ice machine, contacting ice. CDI- PIC removed bottle from ice machine, discarded top layer of ice where Gatorade was contacting. PIC discussed with employees and will ensure drinks are not stored in ice machine.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a large package of bacon slab stored directly on top of a box of produce (kale) in the walk in cooler. CDI- bacon moved to bottom shelf, below all ready to eat foods, no longer contamination concern.

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 TPHC used for individual cups of slaw on counter top behind service bar, no time label on products. PIC stated that this batch of slaw was just removed from walk in cooler around 1 hour ago. CDI- begin and end time placed on product.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a generic “ZEP” bottle filled with chemical with no label. CDI- PIC identified as bleach, marked during inspection. REPEAT.

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 scoop handles contacting sugar in dry storage area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers wet stacked on clean dish shelving. PIC stated that dishwasher was a new employee, trying to train employees to air dry before stacking.

4-501.11 Maintain equipment in good repair. Observed gaskets on flip top reach in unit with damage, splitting and peeling. Observed gaskets on the reach in unit in bakery area with damage. Observed walk in cooler gaskets peeling from frame at top corner. Observed handle to flip top unit loose, needs to be reattached. REPEAT. Note: Points de-escalated to half as facility has addressed cutting boards from previous inspection. EHS observed that facility has gaskets for flip top reach in portion in facility, has not installed yet. EHS showed PIC gaskets of concern, will work towards ordering for walk in cooler and standing reach in unit at bakery.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no irreversible temperature indicator for hot water sanitization dish machine. PIC stated that they forgot to order during last inspection. EHS observed PIC order irreversible plate thermometer during inspection. VR by 3-11-22 to ensure facility has received irreversible temperature indicator.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks in walk in cooler and reach in cooler, stored with and directly above retail food products. Ensure a designated area is used for employee drinks.

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 with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. CDI- EHS emailed information including an example plan and poster.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed multiple containers of cooked chicken with no date mark in reach in prep cooler. PIC stated that product was prepped today but was cooked on Monday 11-29. Observed multiple chubs of deli meat (ham, turkey) with no date label. PIC stated that products are typically separated by type of deli meat and organized into designated plastic bins and labeled on the plastic bins. PIC stated that chubs of deli meat arrived yesterday morning, employee must of forgotten to put into designated bins and label. CDI- cooked chicken labeled 11-29 as PIC was able to identify date chicken was cooked. 11-30 was placed on deli meats, as PIC stated products were delivered and cut yesterday morning. 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 on date marking please visit: http://meck.co/FoodSafety. Observed a few incorrect date labels, including a cucumber salad marked 12-3 and tomatoes labeled 11-31. CDI- proper labels placed on products, products had just been prepped today (12-1).

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle with no label at dish pit area. PIC identified bottle as a bleach mix. CDI- label placed on bottle during inspection.

4-501.11 Maintain equipment in good repair. Observed gasket damage on walk in cooler and on standing reach in units in bakery area. Gaskets are splitting and peeling from frame. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a blue cutting board with burn damage, no longer smooth and easily cleanable.

4-302.13 (B) Temperature Measuring Devices, Manual Warewashing. Facility uses a high temperature sanitization dish machine and does not have an irreversible registering temperature indicator. CDI- EHS discussed requirement with PIC, showed examples, PIC is aware of the appropriate equipment to be in compliance.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed multiple used knives stored in hand sink in baking area. CDI- PIC moved knives, stated she will continue to remind employees that a hank sink cannot be used for any other purpose other than handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in portion of the flip top unit holding around 50F during inspection, see temperature chart. PIC stated that all foods had just been brought to reach in unit from the walk in this morning, facility is closed on Mondays. PIC stated facility has been having issues with this unit, PIC called for unit to be serviced during inspection. All TCS foods (including corned beef, falafel, ranch dressing) brought back to walk in cooler to rapidly cool, PIC stated she will not use reach in unit until it is fixed. VR by 8-27-21 to ensure reach in unit is holding proper temperature.

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 products in the flip top unit (feta, brie and turkey) without date mark during inspection. Products could be traced back to the stock in the walk in cooler (all products in walk in properly dated), products without date mark had been cut/prepared on Sunday. CDI- PIC date marked products from Sunday, discussed date marking in flip unit, date must follow product from stock in walk in if kept for more than 24hrs in facility.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of yellow liquid ( PIC identified as oil) stored above prep sinks on shelving.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout kitchen during inspection. PIC stated they have a pest control service, may be due to delivery this morning and keeping back door open.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal bowls and metal pans wet stacked on shelves across from dish pit.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach in units, gaskets were beginning to fall off of door, could not maintain seal properly. Observed reach in unit holding around 50F during inspection. Observed shelving beginning to rust and chip paint in walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gasket on walk in cooler door with significant black buildup, observed shelving across from dish machine with dust buildup, ensure more frequent cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone sitting on shelving next to clean plates and dishes on shelving across from dish pit.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager in the facility at the time of inspection. Needs to be certified.

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 slaw held on time without TPHC on it. CDI. PIC placed time on it.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches while working with food. CDI. Employees removed. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on ceiling vents in the kitchen area. Needs to be cleaned.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one of the bulbs out in the kitchen hood. Needs to be replaced.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed active washing of and sanitizing of dishes in sanitizer solution with a concentration of 40ppm. CDI. PIC changed the solution and rewashed the dishes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Deli rice and potatoes mixed in display, corn beef in WI cold holding at temperatures above 41F. CDI. PIC voluntarily discarded the corn beef and took the Deli potatoes mix and rice to the cooler indicating that it was made this morning. REPEAT. PIC decided to put the deli food on time and was provided a TPHC for it. ***Significant improvement from last time.

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 employees holding cold slaw on time without a time stamp on it. CDI. PIC voluntarily discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee without a hair cover while prepping food. CDI. Employee wore one.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed multiple build up on prep unit cover top and on the non food contact part of the ice machine. CDI. PIC cleaned.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed milk, chicken and pasta salad in display , lettuce in RI, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded the milk, and took the salads and the lettuce to the cooler as it was made two hours ago.

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 in WI, without a date mark. CDI. PIC date marked. ***All other food was properly date amrked.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored directly on prep table. CDI. PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed to be rewashed.

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 ceiling missing around the dish machine area. Needs to be repaired.

6-301.11 Handwashing Cleanser, Availability - PF Observed empty hand sink soap dispenser in the bakery area. CDI (corrected during inspection) Soap dispenser refilled. 1 pt

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sauté pan dipped into the sanitizer vat and placed on the drainboard. Follow manufacturer's instructions to sanitize for 1 minute. CDI by submerging the pan in sanitizer for 1 minute. 0 pts

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed meatballs 94F in the steam well for service. Ensure food is reheated to at least 165F for hot holding. CDI Meatballs reheated to 190F on the stove top. 0 pts

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 made coleslaw 58F container placed in the WIC covered. Also noted pulled chicken 42F covered from yesterday. CDI by uncovering both containers and stirring the food. Ensure food is stirred during the cooling process. 4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF Observed WIC at capacity. Recommend adding more refrigeration. Back office area could be turned into a second WIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced mozzarella, sliced turkey and sliced roast beef above 41 in the prep cooler. Also noted turkey and roast beef above 41 in the WIC. CDI (corrected during inspection) Items pulled from the prep cooler and covered containers of turkey and roast beef were uncovered in the WIC. Facility did have 1 of the 4 air conditioning units go out today so kitchen temp was 84F. Service call was made earlier in the day.

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 sheet pans of cooked diced sweet potato and cooked sliced tomato not cooling in the WIC. Suggest adding another stand up cooler to free up WIC space and get more frequent deliveries. Some item are delivered once a week. Speed rack should be used in the WIC to cool items. Items once they reach or cool to 135F must be actively cooled. Beef Veggie soup was not stirred for 45 minutes and more ice needs to be added during the cooling process.

4-602.13 Nonfood Contact Surfaces - C Observed some dust on the WIC fan cover. If open food is cooled under this area ensure area is free of dust.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored with customer food on the top shelf of the display case. Locate employee food in a separate area on the bottom shelf away from customer food.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed some washed leafy greens stored below unwashed Kale in the WIC. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed 4 shelled eggs on top of a lidded six pan of cream cheese in the bakery refrigerator. CDI (corrected during inspection) washed leafy greens moved from under unwashed kale and the eggs were moved to the bottom shelf and put in a container.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed a full large lexan pan braised chicken 47F in the WIC from yesterday. The edges were 43-44F but the middle was 47F. Discussed cooling in smaller metal containers or on sheet pans. WIC is full, however the top shelf area directly under the fan can be used provided the fan guards keep clean of dust or any build up. Facility may also use a rolling speed rack in the cooler, but space is tight. CDI by discarding the braised chicken.

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 an open container of Buratta not dated in the prep cooler and unopened Mozzarella cheese dated with a sharpie for 3/28 in the cooler for retail sale. Pickled Peach wrote the date on this cheese. Cheese is from UVA (Una Alla Volta)cheese in Charlotte and is sold to the facilty without a date. CDI, PIC called UVA which is under NCDA and cheese will be dated at the facility where it is produced.

3-302.14 Protection from Unapproved Additives - P Observed Lye usd for making pretzels stored with other dry foods in the bakery area and a solution of lye above other food in the bakery refrigerator. Both containers relocated to lower shelf areas to minimize potential contamination of other foods.

4-603.16 Rinsing Procedures - C Facility wants to wash, rinse and sanitize small mouth bottles for refilling Kombucha. This is allowed because Kombucha is not a TCS drink. It is not allowed with wide mouth bottles for cold pressed juices when customers take home the bottles because the juices are a TCS drink as specified in 4-603.17. If bottles stay in house, then they can be reused and washed, rinsed and sanitized.

6-201.16 Wall and Ceiling Coverings and Coatings - C Repair opening in the wall where electrical line was run to the new high temp dish machine. New machine does not have attached drain boards. Facility had a undercounter high temp machine.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee return from eating with gloved hands and begin to complete tasks with same gloves. CDI-stopped and directed to discard gloves and wash hands. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over ready to eat foods in walk in cooler. CDI-rearranged to proper storage order.

3-502.11 Obtain a Variance for specialized processes.-Pf Observed peaches being pickled and canned for preservation without an approved variance or analysis of food item to prove non-TCS. PIC stated these were a test batch and not used for cutsomers. CDI-PIC removed them from facility. EHS will obtain more information with recipe to see if a variance is needed.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed peaches being pickled and canned for preservation without an approved variance or analysis of food item to prove non-TCS. PIC stated these were a test batch and not used for cutsomers. CDI-PIC removed them from facility. EHS will obtain more information with recipe to see if a variance is needed.

3-501.13 Use approved thawing methods. Observed meats thawing in standing water in prep sink.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water sanitizing dish machine not reaching 160F on lollipop thermometer. Observed temperature gauges reaching correct temp on machine but PSI too low. Facility will wash and rinse in dish machine and set up 3 compartment sink with quat sanitizer. Verification required.

3-501.18 Discard food requiring date labels once time/temperature window has expired. -Pf Observed two items with expired date in walk in cooler. CDI-discarded.

6-501.111 Keep the premises free of insects. Observed flies in facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked. Also observed employee towel drying cambros after being sanitized. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bucket of sanitizer. CDI-labeled. REPEAT 7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medications stored in same container as single service toothpicks. CDI-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 sliced turkey and tomato cooling in cold hold prep unit and tightly covered. Cool items uncovered in walk in cooler prior to placing in prep unit. CDI-items placed in walk in cooler

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell egg stored on sheet pan with raw vegetables. CDI-egg removed and vegetables re-washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed slight build up on interior of ice machine.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed buckets of sanitizer and chemical bottles without labels. CDI-labeled.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items in walk in cooler without dates such as cooked meats, cut leafy greens etc. CDI-all items labeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed buckets of sanitizer without labels. CDI-labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Still observed flies in facility, but problem has been minimized. Facility installed 3 Ultraviolet traps, and air curtains at both entrances. Facility is having regular visits by Innovative Pest Management to control the issue.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment such as mixer, scale and utensil buckets.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a very large amount of flies in facility. Flies were congregated around floor drains and interceptor at prep sinks. Facility is to start approved, effective method of pest control treatment and provide an action plan to eliminate pest presence, clean any harborage areas and protect food products within ten days. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back window by prep table cracked open and ants around the opening.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed dish rack with clean cups stored on floor under sink and fly pad with dead flies stored above clean utensils on drying rack.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed flies around interceptor and floor drain with a slight sewage smell. Clean area.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed 4 items reheating in steam wells. Employee stated items were put in steam wells at 9:15-9:20AM. At approximately 11:00AM, the temperature of all items measured below 135F with only 15 minutes left to each 165F within two hours. Food is not being effectively reheated in steam wells. CDI-all items placed on stove and heated to 165F+ and placed back in steam wells. Reheat all items on stove top to 165F before being placed in steam wells.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a couple items such as leftover chicken bits and a sauce stored past 7 days. CDI-discarded.

| 7-201.11 Store toxic materials to avoid contamination. -P Observed a shelf of chemicals stored over dish machine. CDI-items began to be moved.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats around dish machine area.

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

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed tomato in direct contact with shelving in two door cooler. CDI-tomato re-washed.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer in buckets registering less than 200ppm. Facility uses tablets and directions on bottle state 200ppm for sanitizing utensils. CDI-sanitizer re-made to correct concentration. 4-602.11 Equipment such as ice bins and beverage dispensing nozzles shall be clean to sight and touch. Observed build up on interior of ice machine.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one small slab of roast beef with hold time of 8 days. CDI-discarded.

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 knife stored in between equipment.

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

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer bucket of quat on front line and at bakery area < 200ppm. CDI - buckets were changed out during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed two pans of portioned sized white bean salad sitting out on counter at pass through expo window > 45F. PIC stated that product was on TPHC. Observed no written procedures or time documented. CDI - time written in on tape below product during inspection and procedure form e-mailed to PIC.

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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed a half packet of cooked ham dated 12/19/14 in walk-in cooler that had expired 7 day date mark. CDI - by discarding.

5-205.15 Maintain a plumbing system in good repair.-P. Repair broken drain line to ice machine. CDI - plumber has already been notified about issue and drain line should be repaired within next day.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed no label on quat sanitizer buckets. CDI - by labeling.

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 pan of roasted tomatoes at 75F cooling on sheet tray stored on cooling rack with no temp control. CDI - by portioning and placing in freezer. Discussed actively cooling when product reaches 135F.

3-501.13 Use approved thawing methods. Observed pork thawing improperly in prep sink without running water.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies present in kitchen.

2-401.11 Properly store employee beverage to prevent contamination. Observed employee drinks stored improperly on prep surface upon entry into the kitchen. CDI, drinks removed and relocated.

3-501.15 Use proper methods for cooling foods. Observed a container of chicken that had just been prepared; temp above 45F and cooling in top of prep unit. CDI, container removed and relocated to walk-in to properly cool.

2-303.11 Prohibition-Jewelry - C. Observed employees handling food with watches and bracelets on.-

4-901.11 Equipment and Utensils, Air-Drying Required - C. Observed employee drying pans with paper towel.

3-501.14 Cooling - P. Ensure all TCS foods are cooled properly from 135F to 70F within 2 hours and down to 45F within 4 hours for total cooling time of 6 hours. Observed a large container of chicken stock at 48F in walk-in cooler that was prepared on yesterday. CDI, chicken stock voluntarily discarded. Discussed proper cooling parameters with owners.

3-501.15 Use proper methods for rapidly cooling down TCS foods. Observed large containers of stock and soup cooling improperly. CDI, discussed proper cooling methods with owners. Discussed using ice baths as well as ice wand provided and cooling items in smaller portions. Also discussed keeping a log for all items cooling in large batches.

3-305.11 Properly store food to prevent contamination. Observed open dry good bags stored in dry storage area. Store in container with lid once opened.

4-302.14 Provide test strips for testing concentration of sanitizing solutions. Observed quat test strips could not be located during beginning of inspection. CDI, test strips were located during inspection report write up.