CREATIVE CATERING

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a box of RTE hot dogs to be stored on a shelf below cases of raw shrimp in the RIF adjacent the dry storage room. CDI - PIC rearranged storage order to put hot dogs on top shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 the dry storage racks, can rack, and exterior surfaces of the cookline oven to have accumulations of food debris. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed the paper towel dispenser at the sink to have a dead battery at the time of the inspection. PIC stated they are waiting on the custodian to bring them the key to unlock the dispenser. A roll of paper towels was near by the handwash sink on a prep counter as their temporary source of paper towels. 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 the walls surrounding the wall surrounding the dishwasher to have accumulations of food splash/splatter.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an opened employee beverage upon arrival to be stored directly on the central prep tables next to food actively being prepared for a lunch order. CDI - PIC relocated to lower shelf of prep tables away from food/utensils.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the facility during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few ice cream scoops heavily soiled with debris on food-contact surfaces, stored in the clean utensil rack. CDI: Scoops were removed and taken to the dish room to be washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-601.11(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 accumulating on the dry food storage racks. Observed exterior surfaces of the oven heavily soiled. Observed heavy oil accumulation on hood vents. Increase cleaning frequency. REPEAT VIOLATION.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed frozen raw chicken breasts stored inside food-grade bages, stored directly above commercially made RTE guacamole and dumplings, inside reach-in freezer 1. CDI: EHS explained storage order still applies with frozen food items and PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 thick chub of roast beef that was temping above 41F, stored inside reach-in cooler 4. PIC stated that this was cooked yesterday at 3:00PM, missing the 6-hour cooling window. CDI: Roast beef voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/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 thick chub of roast beef temping above 41F, stored inside reach-in cooler 4. PIC stated that after it was done cooking yesterday at 3:00PM, they let it sit out at room temp until it dropped down to 135F, then placed it straight into the RIC, uncovered in the pan, to finish cooling down. CDI: EHS went over different cooling methods (cut into smaller portions, utilize the freezers, slice and lay on sheet trays before cooling inside the reach-in cooler) to implement for larger volumes of meat to ensure all TCS food items are meeting the cooling parameters. 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 .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-serve catering trays stored upright, underneath a prep table in the kitchen. CDI: PIC. inverted all single-use articles to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed dish machine is not reaching final rinse temperature so establishment has been using 3-compartment sink to wash, rinse and sanitize all utensils and food-contact equipment. PIC stated that they have been waiting months for a part to arrive to repair the dish machine. Facility does not run daily operating hours and is event-based only (sometimes only twice a week). Ensure dish machine gets repaired ASAP before the peak (holiday season). 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 dust and debris buildup on dry storage racks and clean dish rack. Observed heavy buildup on hood vents. Increase cleaning frequency. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener blade and deli slicer both had food residue on them and needed to be cleaned. CDI - PIC brought items to 3-compartment sink to wash, rinse and sanitize. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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 Cantaloupe in upright cooler had 5-9 prep date. Crushed tomatoes in other upright cooler had 4-22 as prep date. TCS ready-to-eat foods must be discarded within 7 days of preparation. CDI - PIC discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of small flies in dish washing room. Maintain facility clean to prevent attracting pests. // 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Sticky traps need to be discarded and replaced because they have large number of insects on them. REPEAT

4-501.11 Maintain equipment in good repair. Door is not attached properly to 1 upright cooler. Upright freezer is broken and in process of being replaced with new one. Dish machine is not reaching final rinse temperature so establishment has been using 3-compartment sink to wash, rinse and sanitize all utensils and food-contact equipment (REPEAT) // 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Meat mallet is missing metal piece and needs to be discarded. CDI - PIC discarded mallet.

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. Clean sides and tops of cooking equipment and holding equipment. Clean inside coolers and shelves throughout kitchen. Detail cleaning needed throughout kitchen.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors underneath and behind equipment. Clean walls throughout, especially behind cooking equipment, prep tables, and in walls of dish washing room. Clean physical facilities more frequently. REPEAT

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. Pot of green beans measured 54F and pot of mashed potatoes measured 63F in upright coolers from yesterday. TCS foods must cool within the proper cooling time and temperature parameters. Ensure large batches of TCS foods are cooled in shallow/thin pans, or cool the whole batch using an ice wand/ice bath. CDI - PIC discarded green beans and mashed potatoes. 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 Cooling Food Safely https://youtu.be/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 Green beans and mashed potatoes were cooled in large pots in upright coolers overnight and still measured 50-64F. Use ice wand/ice bath, or split into smaller portions in shallow pans to facilitate cooling. CDI - PIC discarded mashed potatoes and green beans. 0 pts. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Sticky fly trap above dish machine needs to be discarded as it has lots of small flies on it. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gasket and rusted shelves in upright cooler. Also, dish machine is not reaching final rinse temperature, but PIC states they have not used it and are washing, rinsing and sanitizing all utensils and food-contact equipment in 3-compartment sink. 0 pts.

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. Clean floors underneath cooking equipment and clean walls throughout, especially in prep areas and in dish room. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Box of raw eggs stored on shelf above croissants in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Croissants moved to other cooler. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several pans, bowls and a colander that were stored as clean still had visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items moved to 3-compartment sink to be re-washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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 Pot of cream sauce in upright cooler was dated as being prepared on 9-28. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded pot of cream sauce. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of metal bowls and metal pans that were stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on 2-door upright cooler. Equipment shall be maintained in good repair. 0 pts.

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. Clean sides and tops of cooking equipment. Clean shelves and bottoms of coolers. Clean these areas more frequently.

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. Walls have food splatter/residue on them in several areas in kitchen. Floor underneath equipment needs to be cleaned. Clean physical facilities more frequently. REPEAT

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Dish machine only reached 155F on EHS thermometer. CDI - Establishment has agreed to manually wash dishes in 3-compartment sink until it is repaired. EHS will do a follow-up visit next week to ensure it is repaired. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle with unknown chemical at dish area. Label all spray bottles of chemicals. CDI - PIC emptied bottle. 0 pts.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Sticky fly trap had large amount of small flies on it above dish machine. Discard trap. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gasket on upright cooler door. 0 pts.

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. Clean walls in dish machine area. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above relish and other ready to eat items. CDI PIC moved eggs below the ready to eat items. Repeat For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 watermelon and canteloupe holding above 41F still in cooling process from preparation the day before. CDI PIC 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://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 cut melons from day before tightly wrapped in plastic still in cooling phase, exceeding cooling time parameters. CDI PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

.2663 Outdoor Dining and Beverage Facilities shall comply with the following. (a) A food establishment may provide outdoor dining and beverage service. (b) Beverages may be prepared outdoors if all equipment and utensils are provided with overhead protection. (c) Portable cooking, food, and beverage serving facilities shall be allowed for food service provided to a club, organization, or private individual as a planned event and from which the public is excluded. All open food and utensils shall be provided with overhead protection or otherwise equipped with individual covers such as domes, chafing lids, or cookers with hinged lids. (d) Food and beverage equipment and supplies shall be located in enclosed areas and protected from environmental contamination when not in operation. Observed facility using outdoor portable grill with no cover to prepare steak. Steak was no longer on premises and had already been delivered to event. Coals were still smoking from recent use. EHS educated PIC on discontinuing grilling outdoors until preapproval has been acquired or strictly adheres to all parts of Senate Bill 24 N.C.G.S. 130-248 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy build up on shelving and front of equipment, stoves, reach in coolers. Needs more frequent cleaning to preclude buildup. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed floor drain in dish room draining slowly. PIC stated repairman has been called

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 heavy buildup and debris along floor edge, lower wall, under and around equipment. Needs more frequent cleaning to preclude from buildup and debris. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored next to single use items. Designate separate are away from customer food and equipment for personal items.

5-202.12 Provide at least 100F water at handsinks. Observed handsink with hot water temperature holding below s100F.

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. Observed pork sausage stored above shrimp in RIC. CDI. PIC moved pork to freezer in proper order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed fish being thawed in standing water. CDI. Fish taken out and placed in RIC for thawing process.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy build up on shelving and front of equipment. Needs more frequent cleaning to preclude buildup.

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

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 heavy buildup and debris along floor edge, lower wall, under and around equipment. Needs more frequent cleaning to preclude from buildup and debris.

2-401.12 Employees experiencing persistent sneezing, coughing, or runny nose may not work with exposed food, clean equipment, or clean utensils. Observed PIC with persistent cough that required them to step away from prepping surfaces, prepping food. CDI EHS requested PIC to pass duties to another employee and not engage in kitchen activities until symptoms passed. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed two creamers in hand sink. CDI Items removed and thrown away. Keep sink clear of anything but for purposes of hand washing.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . PIC stated thin probed thermometer broke, needs replacement. VR required.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two containers of spices with no label. CDI PIC labeled.

4-502.11(A) Maintain utensils in good repair. Dairy cooler still not functioning. Fan on back order. Needs repair, replacement or removal. Repeat no escalation in points bc part is on back order and equipment not in use.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.Observed keys stored on pan on cooling rack with boxes of cookies. Designated area needed for storage of personal items.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Opened ricotta container with green mold like substance. PIC voluntarily discarded. CDI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream in RIC at 42/43. Ambient air in cooler where cream was stored was holding above 41F. Shelving above was holding at 39F. PIC stated the RICs were checked and functioning at 07:30 upon arrival and were in good working order. PIC moved creamer to another RIC, along with cream cheese (which temped below 41F) to recool as the 4 hour window had not been reached. Rest of items in RIC are not TCS items. PIC called maintenance. VR needed. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on opened gallon of milk from the day prior. PIC date marked. CDI For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 container of ricotta with no date marking. PIC discarded. 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 .

4-501.11 Maintain equipment in good repair. Observed RIC not working properly, not holding even below 41F throughout. Needs repair.

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 debris and buildup around equipment.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Quat sanitizer at 3-compartment sink measured 0 ppm while employee was washing dishes. Sanitizer is coming out of dispenser below 150 ppm. Use bleach and water to make sanitizer at sink (50-200 ppm) until dispenser is repaired to dispense quat sanitizer at 150-400 ppm. CDI - Chlorine sanitizer solution made at 100 ppm and dishes placed in solution. PIC has noted they are permanently switching to bleach sanitizer. Chlorine test strips on site. - 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 commercial can opener with heavy buildup on food contact surface of opener. CDI - Items moved to 3 comp sink to be washed, rinsed, and sanitized. - REPEAT - 3 -

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. 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 yams cooling tightly covered in reach in cooler. Items reflected a 0F/minute change over a period of 20 minutes. CDI - Items were uncovered to allow proper cooling. Items reflecting a 2F/minute change over 20 minutes after uncovering. - 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 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 yams cooling tightly covered in reach in cooler. Items reflected a 0F/minute change over a period of 20 minutes. CDI - Items were uncovered to allow proper cooling. - 0.5 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed few wet wiping cloths stored on prep tops next to prep sink. CDI - Items moved to sanitizer container. - 0 -

4-501.11 Maintain equipment in good repair. Observed torn and split gaskets on various coolers throughout kitchen. Replace as needed. - 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 heavy build up of debris in all gaskets throughout facility. Observed slight buildup in bottom of reach in coolers. General cleaning needed. - REPEAT - 1 -

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. Employee drink observed on prep table. Do not store employee drinks where food is prepared. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Quat sanitizer at 3-compartment sink measured 0 ppm while employee was washing dishes. Sanitizer is coming out of dispenser below 150 ppm. Contact company to repair dispenser. Use bleach and water to make sanitizer at sink (50-200 ppm) until dispenser is repaired to dispense quat sanitizer at 150-400 ppm. CDI - Chlorine sanitizer solution made at 100 ppm and dishes placed in solution. // 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Employee that was washing dishes was placing dishes in sanitizer for less than 10 seconds. Dishes shall be submerged in quat sanitizer for at least 60 seconds to adequately sanitize them. CDI - Employee educated and dishes placed in chlorine sanitizer solution.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Establishment currently only has dial thermometer. Acquire a thermometer with a thin probe to accurately measure temperatures of thin foods. VR - Verification required within 10 days that establishment has acquired thermometer with thin tip probe.

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. General cleaning needed on non food contact surfaces in kitchen: gaskets, shelves interiors of refrigeration units, sides of cooking equipment. Clean these areas more frequently.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Keys, cell phones and sunglasses observed on prep table and shelf used to store ingredients. Do not store employee personal items where food is prepared or where food or clean dishes are stored to prevent potential contamination. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed block of cheddar cheese in dairy cooler with significant microbial growth. CDI - discarded.

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 cantaloupe and pineapples stored directly above washed and ready to eat produce and ready to eat foods in upright cooler. CDI - unwashed items moved to bottom shelf. REPEAT 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed washed and ready to eat produce including berries and grapes stored in original retail packaging. CDI - items re-washed and placed into clean containers. Once produce is washed and ready to eat, store it in containers that have been cleaned and sanitized.

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 packages of TCS cheeses including open partially used cottage cheese and ricotta cheee, and multiple open re-wrapped bags of feta cheese all with no open date marking present. All items also noted to be expired in March 2022 according to manufacturers date. CDI - discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in kitchen - especially in can wash area. Contact PCO for service. REPEAT 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed fly strips hanging in dish area covered with dead small flies. Remove dead insects. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed hole in bottom of mop sink basin resulting in water running under the mop sink basin and across floor tiles with some pooling under equipment present. Repair to ensure unclean water is removed from the establishment.

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 some debris on floors under equipment and some buildup on wall surfaces need cleaning.

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. CDI by education of PIC. Written procedures left on site during inspection. 0 point deduction.

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 raw shell eggs and raw bacon stored directly above ready to eat food in upright cooler. CDI - raw bacon and eggs relocated to lower shelf. 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 produce items stored directly above washed and ready to eat produce in upright cooler. CDI - unwashed items moved to bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with buildup on blade. CDI - can opener relocated to dish area for cleaning.

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed whole cooked roast beef on countertop at 61f placed into upright freezer for cooling at 8:40 am still at 61f at 9:20am. CDI - roast beef cut into pieces and placed into ice bath to quickly cool.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed whole roast beef cooling wrapped in freezer at improper rate (see #20). CDI - roast cut into smaller pieces and placed into ice bath to quickly chill. REPEAT

3-401.13 Cook plant food to a minimum of 135F when the food will be moved to hot holding. -Pf. Observed whole raw vegetable medley cooked for holding maximum temperature achieved 119f. CDI- vegetables returned to stovetop to finish to at least 135f.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flies present in kitchen - especially in dish area. Contact PCO for service. REPEAT 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed fly strip hanging in dish area covered with dead small flies. Remove dead insects.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on upright cooler needs replacing. Observed continued condensate leak from compressor inside of upright freezer with accumulated condensate drip page on interior surfaces of cooler. Repair. REPEAT - no point escalation during inspection today due to improvement in equipment - repair of dish machine and other coolers completed. Service request for gasket and condensate leak in place.

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. CDI by education of PIC. PIC indicated a holding thermometer is on order. 0 point deduction.

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 various non-food surfaces of equipment including legs of tables, shelving, interior of cooler units, exterior of storage containers, etc. with buildup need cleaning. REPEAT

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 highest temperature achieved in final rinse 152f falling to 132f during testing. PIC contacted EcoLab for service. Establishment set up 3 compartment sink to manually wash, rinse, sanitize items until machine repaired. Establishment uses only single service items for customer service. Verification required. REPEAT 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on drop plate on interior of bulk ice machine. Clean frequently to prevent buildup. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer solution set up in 3 compartment sink at less than 10ppm chlorine. CDI - PIC corrected to 50-100 ppm cl.

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 cut lettuce and cut melon cooling both at 47f in triple door upright cooler at 11:35 am. At 12:05 pm, lettuce and melon both at 47f. CDI items relocated to alternate cooler to quickly chill. mechanical issue identified with triple door cooler and air temperature not sufficient to properly cool to 41f.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed triple door upright cooler with ambient air temperature of 45f holding TCS food items at higher than 41f including cut greens at 46f and pudding made with milk at 47f. Items relocated to alternate cooler as they had been placed into unit less than 4 hours prior. Service technicians on site during inspection, however, replacement part required for repair. Verification Required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical feed line at 3 part sanitizer dispenser hooked up to bucket of chlorine sanitizer concentrate while dispenser is labeled as quat sanitizer. CDI - chlorine sanitizer source removed from dispenser. Ensure chemical identification is accurate.

3-501.15 Cooling Methods - PF. Observed cut melon and lettuce cooling in upright cooler which is malfunctioning with ambient air temperature reading 45f and higher. CDI - items relocated to alternate cooler to quickly chill. Do not cool foods in refrigeration units which are not operating properly. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flies throughout kitchen. Contact PCO for service.

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 multiple dented cans of pineapple juice/pineapple mixed with in use inventory. CDI - PIC marked cans and separated for return. Designate an area and segregate dented or damaged products from in use inventory. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet soiled wiping cloth on prep table surface not placed into sanitizer between uses.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in unclean containers in prep area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple cases of single service items stored directly on floor in office area. Store items at least 6 inches off of floor to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on upright cooler. Repair/replace. Observed significant condensate/ice buildup on interior surfaces of upright freezer. Repair. Observed leaking faucet on 3 part sink. Repair. Observed dish machine leaking and not maintaining proper temperatures. Repair. Observed triple door upright cooler with mechanical issue not maintaining temperatures below 41f. Repair. Various shelving units with rust/peeling surfaces. Repair. REPEAT

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed shelving, exterior of food containers, gaskets, and more with buildup need cleaning. Observed label adhesive residue present on exterior surfaces of metal food pans stored as clean. Remove to prevent possible cross contamination. REPEAT

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 buildup on floors under/behind equipment and on wall surfaces in various areas of kitchen need cleaning. Can wash area with significant buildup needs cleaning. REPEAT

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed high temp dish washer only getting up to 155F, after running 8 times. The temp would fluctate between 141-157F never reaching 160F on the dish plate. PIC will use the 3-comp until dishwasher is fixed. VR REQUIRED 4/10/2021. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 4 dishes wth grease on the outside. CDI-PIC took back to be washed/rinsed/sanitized

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed 4 moldly tomatoes in the stand up unit. CDI-PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 stand up units not working, one was in use (eggs were 56F, 57F chicken). All food in the stand up was voluntarily discarded, the other one was not in use and PIC said they had maintenance coming out today anyway, they will check both units. VR REQUIRED 4/10/2021. PIC did nto sign due to Covid protocols.

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 and wraps above 50F, heavily wrapped with saran wrap. PIC said they made it at 7:30AM and they are serving it at 1pm. CDI-EHS explained food needs to reach 41F by then and PIC uncovered and said they will uncover from now on to help the cooling process.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only thermometer working to temp chicken and then it stopped working. CDI-PIC got a thermometer on site by the end of the inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sugar and flour with no label in the dry goods area. REPEAT.

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 3 dented cans in the dry goods area, PIC said they do not use dented cans and they usually mark them with an X to indicate not to use. CDI-PIC marked and set them to the side.

4-501.11 Maintain equipment in good repair. Observed 2 stand ups not working, 3-comp sink leaking. Dishwa sher isn't reaching temp. Observed ice building up in one of the freezers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food building up in the stand up freezers.

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 mold building up on the walls behind the dish washer and dish pit area.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat lettuce. CDI- Lettuce moved. NOTE: Facility has very few TCS items at the current moment. No food prep was conducted during the time of inspection. Facility recently re-opened.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sugar without a label.

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 Observed a food employee bare hand contacting lettuce used to prep salads. CDI- PIC voluntarily discarded salad.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink. CDI- PIC retrieved paper towels. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the handsink only hand sanitizer. CDI- PIC retrieved soap for the hand sink. REPEAT.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw chicken stored over raw bacon in the reach in cooler. Observed cooked chicken stored under raw sausage and chicken in the reach in freezer. CDI- PIC rearranged items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a package of ham in the reach in unit with no date mark label. CDI- PIC voluntarily discarded ham.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one during the time of the inspection with a food safety certification.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand sink. CDI- PIC refilled soap dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad and pasta salad in the reach in unit with temperatures above 41F. CDI- PIC relocated items to another reach in unit for rapid cooling.

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 in the dry storage area. CDI- PIC relocated cans to a designated dented can area.

4-501.11 Maintain equipment in good repair. Observed the back reach in cooler not maintaining the right temperature to keep food below 41F. Observed the cooler reading 43F. PIC turned down temperature of the cooler to 38F. Cooler did not drop in temperature for 45mins. Suggests getting cooler checked. REPEAT

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 food debris on floor. Good cleaning needed throughout the kitchen. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed soiled wiping cloth in basin of handsink. CDI - PIC removed wiping cloth and cleaned handsink. -1-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed deep portion o f salad in large bowl cooling overnight at 49F. CDI - PIC voluntarily discarded and educated food employee on proper cooling techniques. -0-

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 salad ingredients opened for two days without date marking in reach in cooler. Observed cooked green beans and turkey reach in near prep. -1.5- 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 tightly wrapped and deep portion of salad in reach in cooler at 49F cooled overnight. REPEAT -.5-

6-202.13 Properly locate mechanical insect control devices. Observed fly strip over reach in cooler access and over dish machine on the cleaner side of the machine. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed aerosol can of pan spray stored inside rice bin. CDI - PIC removed pan spray and voluntarily discarded rice. -1-

4-502.11(A) Maintain utensils in good repair. Observed lid cracked on sugar bin in dry storage. Observed burned handles on whisks. -0- 4-501.11 Maintain equipment in good repair. Observed pitted sink fixtures in men's restroom. Observed broken section of can wash near drain.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the exterior of cambros used for transporting food. REPEAT -.5-

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 mop wash with buildup on the painted wall behind and buildup on the wall behind pre-rinse section of dish machine.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC today without certification. -2-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken for catering event hot holding at 130F. CDI - PIC placed food temporarily on time until 2:30PM. -1.5-

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 hot dogs opened on Saturday and later frozen without date marking. -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 tightly wrapped mac and cheese in reach in cooling. CDI - Product vented. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans on drain board of 3-comp sink. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed 3-tier display, glasses, tea urns, and other equipment for catering stored directly on the floor. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the gasket of orange juice prep. -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 buildup on the wall behind dish machine pre-rinse. -0-

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 flank steak not date marked. CDI flank steak dated.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several food products stored on floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths stored on prep surfaces.

4-502.11(A) Maintain utensils in good repair. Observed utensils in disrepair in clean dish storage.

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 wall behind dish machine in disrepair.

PIC was unable to recall all illnesses and symptoms. CDI - educated of requirements. Gave handout. 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF

Observed no hand wash signs in men's restroom. CDI - signs provided by inspector. 6-301.14 Post a handwash sign at each handsink.

& Observed pot overwraped with bread crumbs inside, overwrap damaged, hole present. CDI - repackaged. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

Repeat non-compliance: Observed ham and turkey not dated. CDI - discarded Observed pasta salad dated 9/21, pasta for salad was made 9/20. CDI - properly dated. Maintain date of oldest ingredient requiring date making when dating items with multiple ingredients. 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 2 pitchers with white ground sugar/salt in them. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

Observed green beans that the facility cooked and sent out to a site and brought back. Green beans were cooling and are only for staff food. Green beans are stored over other ready to eat items that will be used at future catering events. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Maintain food for employees below facility food to ensure or in a separate location.

Observed one damaged refrigerator gasket on 2 door cooler. Observed damaged shelves, coating on shelves of refrigerators chipping. Observed several damaged cutting boards. 4-501.11 Maintain equipment in good repair. 4-501.12 Cutting Surfaces - C maintain cutting boards in good repair.

Repeat non-compliance: Observed 2 absorbent ceiling tiles in kitchen ceiling. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed PIC eating at cook line. 2-401.11 An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result.

Observed no hand sink present at outdoor cooking location. CDI - food discarded, PIC agreeded not to continue practice. Observed no sign in mens restroom. 6-301.14 Post a handwash sign at each handsink. 5-204.11 Handwashing Sinks-Location and Placement - PF A HANDWASHING SINK shall be located to allow convenient use by EMPLOYEES in FOOD preparation, FOOD dispensing, and WAREWASHING areas; Pf

LObserved macacroni not dated in 2 door refrigerator. 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 grill used for cooking outside at time of inspection. 6-202.16 Exterior Walls and Roofs, Protective Barrier. Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals 6-202.15 Protect outer openings of establishment from insect or rodent entry.

Observed hamburgers being cooked outsidue. CDI - Discarded. 3-305.14 Food Preparation. During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination. Observed damaged lid on sugar, over half of the lid is missing. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P

Observed several wiping cloths not in sanitizer. CDI - moved to sanitizer. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed residue on hood, greese catch basin not in place. 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.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored in same pan with RTE chub of turkey in fridge. CDI- Potentially contaminated turkey disposed of.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed an employee sanitizing a collander in sanitizer water reading 0 ppm in 3 comp sink. CDI- Chlorine sanitizer in 3 compartment sink made to proper strength. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat slicer not used today with food particles on blade gaurd and sharpener, be sure food contact surfaces are properly cleaned min. 4 hrs after first use. CDI- Slicer re-cleaned and sanitized.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a few date mark required foods stored in fridge nearly 24 hrs that were not date marked. CDI- Food items date marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a few bags of potatoes stored on floor in kitchen. CDI- Food stored off the floor.

4-501.15 Maintain warewashing machine operating properly. Observed dish machine not operating, facility uses all single service items for customers and is not a requirement but recommend having it repaired based on amount of pots, pans, and utensils needed in kitchen.

2-101.11 PIC shall be present during all hours of operation.-PF - PIC with serv safe was not present during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed 2 containers of pasta salad at 60F in the reach in cooler. PIC stated it was made within the hour. Pasta salad was being portioned into to-go containers. CDI - Explained proper cooling methods. Saran wrap was removed and the items were moved to the freezer to rapidly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed multiple drain flies. Have pest management come out and help assist with the problem.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed a spray bottle of bleach too strong and bleach out the test strip. CDI - sanitizer was remade at the proper concentration. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of bleach not labeled. CDI - bottle was labeled.

4-501.11 Maintain equipment in good repair. - Observed a split gasket on the reach in cooler by the back prep sink. Replace gasket. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed one pitted cutting board.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the gasket of the prep unit under the coffee makers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee jacket hanging on the big mixer. Keep employee items off of equipment.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - Observed dish machine only reaching 155F. Facility serves on single service. CDI - facility will use 3 comp sink in the meantime. Maintenance has been contacted and will be out today. Verification required 12/11/2015

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 3 large salads cooling in the reach in cooler tightly covered in saran wrap. Salads were above 45F; CDI - items were placed in the freezer for rapid cooling.

General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed 3 or 4 spices out of the original container without labels. Label all spices.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Facility has a QUAT sanitizer but only have chlorine test strips. Provide QUAT test strips. Verification required 12/11/2015

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed molded raw beef in refrigerator. CDI- PIC disposed of beef.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat slicer and can opener not used today 4 that were left dirty. CDI- Slicer and can opener cleaned.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a few date mark required items prepared 2 and 3 days ago that were not date marked. CDI- Kitchen worker disposed of non date marked foods. 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 Date mark required foods are allowed a maximum 7 day shelf life. Observed a container of macaroni salad, and two containers of gravy that were date marked 14-23 days ago. CDI- Out of date foods disposed of.

3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf Observed green beans just recently cooked observed at 110 degrees attempting to be hot held. CDI- Beans reheated to 165 and properly hot held at 135 min.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed presence of fruit flies in kitchen CDI- Pest Mgmt came and treated areas after inspection.

4-501.11 Maintain equipment in good repair. Observed badly torn gasket needing replacing on two door fridge across from prep sink. 4-502.11(A) Maintain utensils in good repair. Observed a few pans badly cracked, needing disposal.

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 wall at dish machine needing cleaning. GENERAL COMMENT: Observed grill outside used to cook for events. Cooking outside is not allowed at catering kitchen for events at other locations. PIC said they will not cook outside. SR# 60209

6-301.12 Hand Drying Provision - PF; Provide hand drying devices at all hand washing sinks; Observed no towels at hand washing sink, CDI towels provided.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C; Keep non-food contact surfaces clean; Observed inside surfaces of stand up freezers and coolers collecting debris in need of cleaning. Observed inside underneath surfaces of fryers in need of cleaning.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors clean; Observed flooring underneath cooking equipment in need of cleaning.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Properly wash, rinse and sanitize food contact surfaces; Observed numerous frying pans stored clean with food debris stuck to surfaces. CDI pans pulled and placed into dirty dish pit; Observed clean pans used to store utensils collecting debris in need of cleaning. CDI pans pulled and replaced with clean.

3-302.12 Food Storage Containers Identified with Common Name of Food - C; Provide labels on food containers; Observed sugar bin missing label.

4-201.11 Equipment and Utensils-Durability and Strength - C; keep equipment in good repair; Observed split / torn gaskets on stand up units in need repair / replacing.

4-602.13 Nonfood Contact Surfaces - C; Keep non-food contact surfaces clean; Observed surfaces of cooking equipment collecting debris in need of cleaning.

(general comment 6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors clean; Observed flooring underneath cooking equipment collecting debris in need of cleaning.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees; Provide approved employee health policy; Observed staff having no knowledge of health policy.

4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed lids to bulk dry foods collecting debris in need of cleaning; Observed inside bottom surfaces of stand up coolers and freezers collecting debris in need of cleaning.