CHICKEN SALAD CHICK

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed TCS foods in make unit 2 above 41F. EHS observed ambient temperature of reach in compartment of unit at 47F during inspection. Some items were placed in unit this morning after prep and were still actively cooling. EHS observed items liked sliced cheese and sliced tomatoes that had been in unit over night or came from WIC. These items were above 41F (see temp chart). EHS provided education on cold holding and PIC placed work order for unit to be assessed. PIC stated this unit was back up for when facility needed an extra hand during high volume. EHS advised that the unit could be set up with emergency TPHC if needed for a rush as long as a time stamp is provided for when the food was placed in unit. Facility has WIC on site and one make unit that was holding under 41F during inspection. EHS will conduct 3-day VR to observe compliance with repairs. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed numerous containers of pasta salad and chicken salad actively cooling in WIC covered with lids. EHS observed inadequate cooling rates during inspection (see temp chart). EHS observed items in make unit holding above 41F actively cooling from prep an hour prior to inspection. EHS advised to cool times in WIC prior to placing in make unit, however, if product is needed to only stock what is needed to get through until the rest of the product can be cooled. The product placed in make unit should be monitored to ensure cooling parameters can be met. EHS provided education to PIC on cooling methods. CDI - PIC removed lids for all pans to facilitate more airflow while actively stirring. (0.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. EHS observed back door ajar during inspection. CDI - PIC closed door. (0)

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. EHS observed handles in direct contact with pasta salad and fruit salad. CDI - PIC removed utensils. (0)

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.EHS observed wall trimming by make units coming off wall. 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. EHS observed floors throughout kitchen area soiled with black residue. EHS observed ceiling vents accumulating on surface of vent fans. Increase cleaning frequency to avoid accumulation. (1) REPEAT.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine accumulating black residue around the end of the drop tray. PIC stated ice machine is currently not in use and is having repairs done within the week. EHS observed ice in unit and advised PIC to turn off unit and place sign to notify staff not to use until repaired.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few gnats around the front area and back kitchen area. Increase pest control to avoid harborage of pests. (0)

4-501.11 Maintain equipment in good repair. Observed three compartment sink leaking water onto floor. Leak is minor and causing small drips of water to drop on floor when water is turned on. Repair. (0) 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed legs on all prep tables in main kitchen area in front of make units corroding. Replace/resurface. (0)

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

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 two AC vents in back prep area accumulating dust. Observed wall around three compartment sink accumulating black residue. PIC stated they are currently working on cleaning and replacing caulking at three compartment sink. (0.5)

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage. CDI- PIC removed can to designated area to await return to vendor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal pans stored as clean with visible food debris. PIC stated that this occurs while employees are shredding chicken and preparing various chicken salads, due to lack of prep/storage space. PIC stated that all the metal pans are to be rewashed after employees finish with chicken cooking/shredding. CDI- PIC moved items to dish area to be re washed, rinsed, and 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 .

4-903.11(A)(C) Store single-use and single-service articles 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 two boxes of gloves stored under the dry storage shelf in kitchen. CDI- PIC relocated the items to approved location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan of broccoli cheddar soup in walk-in cooler measured 43-44F. TCS foods in cold holding shall measure 41F or less. PIC stated the door is opened frequently during food prep and this may have caused the pan to warm up beside the cooler door. Ensure that soups are cooled properly with shallow pans or an ice bath. CDI - PIC placed soup in ice bath to cool to 41F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door is not self-closing. Repair door to outside so it self-closes. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 2 employee drinks were on a prep table on line. Store employee drinks in a separate location.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after handwashing. Improvement made since last inspection. Points not escalated today.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled cloths on floor. Observed wet wiping cloth on counter prep table and sanitizer bucket testing below required concentration and testing 100ppm quart.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed single-service bowl as scoop in soup container. Use proper utensil with handle.

4-903.11(A)(C) Store single-use and single-service articles 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 single-service cups and clean linen bag stored in boxes on ground.

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 2 employee beverages stored on prep equipment in kitchen and shelf in walk in cooler over food.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 2 food employee turn faucet off with bare hands after hand washing and before handling clean single-service articles and proceeding to next task. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P . Observed employee not vigorously rub hands for required time. CDI by instruction. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed same gloves used to handle containers of raw chicken then containers of cooked chicken. CDI, employee removed gloves and washed hands.

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 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 flies in kitchen.

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

5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Observed outdoor dumpster rusting.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink without soap. CDI - PIC replaced soap.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed blueberries and strawberries stored over prepped lettuce in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 lettuce on TPHC without time stamp. CDI - PIC added time stamp.

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 accumulation of food debris in low reach in unit in far corner of prep line.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed container of dixie chick chicken salad at 48 F inside prep top unit. All other foods recorded at < 41 F. PIC stated that the product had just been placed into the unit 30 minutes prior to inspection. CDI - Product taken to reach-in freezer and began to cool down to < 41 F towards end of inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies present during today’s inspection.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler door unable to self-close. In need of repairs.

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 damaged wall joint baseboard at bottom right of walk-in cooler. Repairs needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s cell phone stored on prep counter. CDI - Cell phone removed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF. For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated PIC and gave information via email regarding 2017 Employee Health Policy changes.

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 1x container of bbq chicken salad at 44 F inside upright reach-in unit. PIC stated that the product had just been placed into the unit. CDI - Item taken to walk-in cooler to cool down to 41 F.

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 1x container of jalapeño holly chicken salad without a date mark. PIC determined product was from yesterday. CDI - Product date marked.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf. Observed insuffient hot water at 3-compartment, prep and all hand washing sinks in the facility. Refer to temperature chart for details. PIC voluntarily closed facility and contacted a technician for repairs. Closed signage has been posted at front door(s). VR REQUIRED.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed brooms and dust pan obstructing hand sink across from reach-in freezer. CDI - Obstructions removed.

4-501.11 Good Repair and Proper Adjustment - Equipment. Observed door of walk-in cooler not self-closing. In need of repairs.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue and build-up on around sides of low boy unit doors. Recommend thorough and higher cleaning frequency.

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered receptacle in female rest room.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed serveral utensils, tops, metal containers that were soiled with food residue. All are stored in plastic containers under prep table. CDI-PIC removed containers with soiled utensils and put them in the 3-comp sink. Lids will be used on the containers to prevent food from getting on them.

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 Begin/end times not recorded for lettuce held on TPHC. CDI- Times added.

7-201.11 Store toxic materials to avoid contamination. -P Bottle of bleach hanging over large bag of sugar. Bag of sugar was closed and sealed; do not store chemicals over food. CDI- Bleached moved.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Cups stored and not protected via plastic sleeve.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observe employee filling up pitcher of water in handsink. CDI- Explained to employee handsinks are only to be used for handwashing.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Facility had open package of mozz. cheese dated for date of open today (6/19) but had an expiratio date of 7/19. Mozz. cheese is a soft cheese and not exempt from date marking. CDI- Date changed to reflect a 7 day hold time.

5-501.17 Toilet Room Receptacle, Covered - C Observed women's restroom without a covered trash can.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Some dumpster doors open.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer in sink as well as sanitizer in buckets recorded at 0ppm. CDI- Discovered water was too hot when making sanitizer. Discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer recorded too strong. CDI- Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Chicken salad cooling with lid on product. CDI- Lid removed. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service cups not protected from contamination. Keep in plastic sleeves.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test strips for bleach sanitizer. VR.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on duty during inspection is not a certified food protection manager from ANSI accredited program.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee recontaminated hands by turning off faucet with bare hands. CDI - Employee rewashed hands and turned off faucet using paper towel. 0 pts.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above sliced tomatoes and shredded lettuce. CDI - PIC reorganized for proper storage order. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed "Fancy Nancy" chicken salad in flip top holding at 44F. CDI - PIC relocated item to freezer for rapid cooling. Points not taken for cold holding due to state's memo stating food holding between 42-45F should not debited in first inspection in 2019.

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 chicken salad at flip top and cooked chicken in walk in without date marking. PIC stated both items were made the previous day. 0 pts. CDI - PIC was allowed to date mark items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pasta salad cooling stacked in closed metal pans. CDI - PIC unstacked and uncovered pasta salad to cool rapidly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bins storing clean containers and utensils with food debris in bottom. Increase cleaning frequency.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black/pink buildup inside of the ice machine. PIC stated ice machine gets deep cleaned about once a month. Clean ice machine more frequently to avoid black/pink build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 3 containers of chicken salad holding above 45F in the prep top cooler. All other items in the prep top cooler were 45F or below. See temperature chart. It was determined temperature rose while ingredients were added to chicken salad. Chicken salad was then placed directly in the prep top cooler. Prep top coolers are designed to hold temperature and will not properly cool TCS foods. CDI- Three containers of chicken salad taken to walk in cooler for rapid cooling.

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 lettuce being held on TPHC with no discard time. Discard time must be placed on TPHC items as soon as taken out of temperature control. CDI- Correct discard time placed on lettuce.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths stored on counters during inspection. Be sure to keep wet cloths in sanitizer at the correct concentration between use.

4-501.19 During manual ware washing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing utensils in the 3 compartment sink with 100F wash water. Check water temperature before washing utensils and equipment to ensure water is at 110F or greater. CDI- Hot water added to wash water, water reached 110F.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed washed and ready to eat spinach and grapes being stored under unwashed strawberries and grapes. CDI Washed moved over so unwashed would be in a column.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 compartment sink not dispensing 200 ppm for quat ammonium. CDI PIC was unable to fix sanitizer at 3 compartment sink and will use bleach until able to fix. Provided some test strips for food establishment. VERIFICATION REQUIRED.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed feta cheese in reach in unit not date marked. CDI PIC discarded feta. REPEAT General Comment: 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 mozzarella being date marked for one month. CDI PIC discarded product; will check with manufacturer regarding moisture content to determine if exempted from date marking. Much improvement, points not escalated due to improvement.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed equipment being stored in plastic totes where food debris is being exposed to clean equipment. Make sure to store clean equipment in a clean location where contamination will not occur. *Suggestion to cover plastic totes to prevent contamination.*

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Did not observe a certified food protection manager during the time of the inspection. REPEAT

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee at ware washing going from dirty to clean in without hand washing. CDI Food employee directed to wash hands. 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee wiping gloves on apron and pulling pants up. CDI Food employee directed to remove gloves and wash hands. REPEAT

4-703.11 Hot Water and Chemical-Methods - P (C) After being cleaned, equipment food contact surfaces and utensils shall be sanitized in chemical operations where immersion of contact is at least 30 seconds or per manufacturer instructions for quat ammonium. Observed ware washing and sanitizing submersion using quat ammonium occurring less than 10 seconds. CDI Food employee stopped and directed of correct protocol; per manufacturer instructions shall be 1 minute. Items were rewashed and sanitized.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed pimento cheese that was prepared today date marked for 9/5-10/5. Observed feta cheese being date marked for 9/4-10/4. CDI PIC able to change to correct time frame. REPEAT

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 lettuce kept on time marked 9/7-9/9 and with a time stamp of 1:00 pm. CDI PIC had pan marked from begin and end; lettuce was prepared yesterday so date marking is okay.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the kitchen and gnats in the dining room. Make sure to keep premise free of insects, rodents and other pests.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC servsafe expired 2/17.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed two food employees not using a protective barrier to turn off the nozzle. CDI Teaching instruction and directed employees to rewash their hands. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed dish employee moving from dirty to clean without washing hands. CDI Food employee directed to wash their hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a pan of lettuce cold holding above 45 degrees. CDI Pan was placed in walk in for rapid cool down. REPEAT Will provide time paperwork.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta being date marked from 4/4--5/4 and mozzerella date marked from 4/7-5/7. CDI Explained to PIC, types of cheeses have a shelf life of 7 days once original bag is opened. Feta discarded and mozzerella has untill the end of the day. Provided PIC a list of cheese exemptions.

| 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser bottle not labeled. Observed bottle labeled bleach containing sanitizer. CDI Bleach bottle dumped and degreaser bottle labeled.

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 containers of lettuce sitting on ice that was not coming into contact with the pan causing the bottom to be cold and top to be above 45 degrees. CDI Demonstrated to PIC to use a deeper pan to see if cooling could be achieved. Make sure to monitor; if it can't be achieve, to use another effective method. Observed catering tighlty covered and sealed after preparation reading 45-46 degrees.CDI Discussion with PIC and catering employee to make sure to allow food to cool by cracking lids, and not stacking to ensure food is below 45 degrees when going out.

4-501.11 Maintain equipment in good repair. Observed split gasket on bottom reach in unit on the left flip top unit. . Make sure to keep in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed lids with food debris on them. Make sure to store in a way where food debris will not come into contact with the equipment.

4-501.114 Maintain sanitizer at correct concentrations. -P - Observed quat sanitizer not dispensing required sanitizer at 3 compartment sink and several containers of sanitizer buckets were low throughout kitchen. Repeat. CDI, facility to use bleach sanitizer until dispenser is properly calibrated. Repeat.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed a container of cheddar cheese cold held at 50 degrees F on ice at prep table. CDI, operator relocated and instructed on proper ice bath.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several metal containers being wet stacked at 3 comartment sink and in walk in cooler. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in clean, dry areas. Observed several pieces of clean equipment stored in bins below back prep table but bins collecting food debris and soil.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Single-service articles shall be furnished from original plastic packaging covering the lip contact surface or from an approved dispenser. Observed stacks of single-service cups on front counter with lip contact area exposed and unprotected.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Food equipment shall be maintained in good repair and calibration. Observed low reach in drawer at prep unit not shutting correctly. PIC stated work order has been placed on unit.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed certified PIC on site during inspection. CDI by instruction.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed employee beverage stored on shelf over prep area. CDI, operator relocated emploee beverage.

4-501.114 Maintain sanitizer at correct concentrations. -P - Observed quat sanitizer in sink and 3 buckets below required concentration and dispenser not properly dispensing sanitizer at 3 compartment sink. CDI, facility switched to bleach sanitizer while on-site and refilled buckets and sink to required chlorine sanitizer concentration. Repair and / or calibrate dispenser. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Ice machines shall be cleaned according to manufacturers recommendations or at least enough to prevent soil accumulation. Observed ice machine accumulating soil debris on inside of unit.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed several spray bottles of degreaser not labeled by common name of substance. CDI, operator labled spray bottles.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Dry food ingredients shall be labeled by common name of food. Observed 1 container of white food ingredient not labeled on storage rack near walk in cooler.

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be maintained in sanitizer in between uses. Observed a few wet wiping cloths on counter surfaces in kitchen.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no quat test strips available for quat sanitizer at 3 compartment sink. Verification required by 9/10/15.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans and cutting boards stacked wet. Repeat violation.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Observed active washing in 104F water. CDI - Employee refilled with 111F water.

14 4-601.11(A) 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans stacked as clean with sticker residue. Also observed some pans stacked as clean with food residue. PIC removed dirty dishes and dishes with sticker residue to re-wash. Also observed multi-use baskets used for customers stacked as clean with food liners that are direct food contact surfaces. Multi-use baskets are not being properly washed, rinsed, and sanitized. PIC corrected by separating food contact surface liners with the multi-use baskets and will no longer stack these ready to use.

26 7-201.11 7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of all purpose cleaner sitting on preperation counter top while preparing chicken salad.

General Comment- 43 4-904.11 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lips, exposed. Maintain protected.

General Comment- 42 4-901.11(A) 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed knives stored on knife magnetic block while still wet.