SAVORY MOMENTS

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inner surfaces of ice machine with pink build up. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed deli turkey, deli ham, chopped romaine, deli roast beef, and cooked meatballs in walk in cooler with date marks from 7/7 and 7/13. CDI - All items were discarded. -1.5 points- 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 .

4-502.13 Single-use and single-service articles cannot be reused. Observed single use plastic containers for commercial hummus and tzatziki being reused as food storage containers. -0 points-

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 over hardboiled eggs and dressings in walk in cooler. CDI - Storage order was corrected. -REPEAT- -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled spray bottles of sanitizer stored at dish pit. CDI - Spray bottles were discarded. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped into handwashing sink next to food prep area and reach in cooler. CDI - Ice was removed by EHS. -0 points-

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 ready to eat dressings, jelly, and other sauces in reach in cooler. CDI - PIC removed eggs and stored properly in walk in cooler. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dish machine with heavy build up of black and pink residues. Recommend higher frequency and more thorough cleaning. -1.5 points-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed pimento cheese in walk in cooler with a date mark of 8/28. CDI - Pimento cheese was discarded. -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large bin of sugar without labeling in food prep area. -0 points-

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 rusty shelving and prep tables throughout facility. -REPEAT- -0.5 points-

5-205.15 Maintain a plumbing system in good repair. Observed water leak at handwashing sink in food prep area next to reach in cooler. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3-comp sink below 50ppm concentration. Quat sanitizer at 3-comp is also being used to fill spray containers used to sanitize prep surfaces. CDI- PIC primed machine, solution was at 200ppm before end of inspection. *REPEAT* 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 8-stack of metal pans stored as clean below prep table across from hood system with food debris accumulation. CDI- PIC removed items to dish machine. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed chubs of turkey and ham, cut melons and pulled pork with no date. PIC stated that containers of TCS items were prepped on yesterday and had correct date marked. Observed quinoa and prepped melons dated for 4/3. PIC stated that items had been misdated for day items would be served. CDI- EHS discussed proper date marking procedures with PIC and had correct dates marked during inspection. 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 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 ricotta dated 3/25 and pulled pork dated for 3/17 in WIC 1, and pimento cheese dated 3/19 and hummus dated 3/25 in WIC 2. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food being stored on floor of WIC 2 and on floor of WIF.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed KitchenAid for household use being used to blend vegetables in facility. 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 rusted shelving on prep tables throughout facility.

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 accumulation on pans being stored under prep table in main kitchen area. Observed inside of several containers used for catering with food debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee’s personal earbuds being stored on prep table across from WIC. CDI- PIC removed personal items from area. *REPEAT* points not escalated due to significantly less personal items being stored incorrectly.

*REPEAT* 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Chemical Dish Machine tested chlorine sanitizer tested at 0ppm. Sanitizer container was empty. *CDI - PIC replaced empty sanitizer container with new container. Dish Machine sanitizer tested at 150ppm. NOTE: Points remain the same due to dishes not being done until later tonight when dish washer comes in. No dishes washed without sanitizer at this point. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee phone, earbuds case, and glasses on prep table. these items shall be stored in a designated area or on their person. *CDI - PIC removed items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw ground sausage stored above RTE foods in WIC2. *CDI - PIC placed item below RTE foods correcting storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*REPEAT* 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Dish Machine chlorine sanitizer concentration of 0ppm, container of sanitizer was empty. *CDI - PIC replaced empty container with new container of sanitizer after running the machine a few times dish machine sanitizer was able to reach150ppm. Placing item into compliance. NOTE: Points remain the same because the facility has not washed any dishes at this point today and PIC was able to fix issue quickly before use. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

*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 - 1 dented cans stored with intact cans in dry storage area. *CDI - PIC removed dented can and voluntarily discarded it. NOTE: Points remain the same due to severity.

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 - food debris build up on shelving in WIC2.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy poster posted in facility but no signed policies/acknowledgements by employees available. - CDI - EHS discussed requirements with PIC and provided printed copies of employee health policy for present employees to review and sign. Ensure all employees review and sign the policy, and maintain signed copies in facility. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed chlorine sanitizer concentrations of 0ppm at dish machine. PIC contacted technician to come repair issue while EHS present. PIC agreed to utilize three compartment sink for sanitizing dishes until dish machine can be repaired. Dish machine may still be used for washing and rinsing dishes. - VR - Verification required within 3 days to ensure dish machine is properly sanitizing. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 various squeeze bottles of condiments stored in RIC lacking labels.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf - Observed two dented cans stored with intact cans in dry storage area. - CDI - PIC removed dented cans and placed in office area to be returned to supplier for credit.

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 food residue and debris buildup on plastic liners on shelving throughout facility. Clean liners and increase cleaning frequency to maintain clean.

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. - REPEAT - Observed floor of walk-in freezer in need of cleaning with emphasis in hard to reach areas under shelving. 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 peeling paint finish on concrete floor throughout kitchen. Repair finish to allow for a smooth and easily cleanable surface.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed no sanitizer in use during prep. EHS discussed cleaning process with PIC, stated that prep surfaces are sprayed with soap/water for cleaning, cutting boards are brought to dish machine. EHS discussed cleaning process with PIC, ensure wash/rinse/sanitize process is being done. Facility uses tablets for sanitizer, EHS suggests leaving red bucket out with sanitizer to ensure food contact surfaces are sanitized at least every 4 hours. CDI- education provided, PIC will make sure sanitizer is readily available for food contact surfaces. 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 Observed 1x container of caramelized onions marked 11/30, incorrect date mark. CDI- date label changed, meant to say 10/30. REPEAT. Note: points left at half, this was only issue with date marking, multiple items last inspection. 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 .

4-501.11 Maintain equipment in good repair. Observed one (1) dirty dish shelf and one set (1) shelving in WIC 2 with build up of rust. Recommend replacing or resurfacing. REPEAT. Note: points left at half demerit value, facility has looked into new shelving, gotten quotes since last inspection, replacing ASAP.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener spike attached to prep table with buildup, in need of cleaning. EHS discussed cleaning frequency of multi-use utensils like the can opener with employees. CDI- can opener removed from table and brought to dish machine. Note: all other food contact surfaces stored properly clean. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked and portioned pulled pork without a date label inside walk in cooler. Employee stated that this was pulled from freezer yesterday, did not end up using it. CDI- date placed on product during inspection. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 1x container of chicken salad marked 7/18, had exceeded 7 day limit (including first day prepped/cooked towards limit). CDI- product voluntarily discarded. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Note: points left at half demerit value, facility displayed an overall consistency in date marking, only 2 products in facility that were out of compliance.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of go gone stored directly adjacent to coffee pots, nozzle facing pots, potential for contamination. CDI- bottle moved.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped during inspection, propped open with a hose. Ensure all doors are sealed to prevent any insect/rodent entry. EHS did NOT observe any insects/rodents during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of potato’s stored on the floor in walk in cooler. Observed a box of bread stored on the floor in walk in freezer. Ensure these items are kept 6 inches up off the floor.

4-501.11 Maintain equipment in good repair. Observed one (1) dirty dish shelf and one set (1) shelving in WIC 2 with build up of rust. Recommend replacing or resurfacing. REPEAT. Note: points left at half demerit value, facility has looked into new shelving or refinishing current shelving.

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 minor cleaning needs at shelving in walk in cooler, specifically on plastic liners for shelving.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at handsink adjacent to RIC at beginning of inspection. CDI - PIC replaced paper towels from readily available supply. 6-301.14 Post a handwash sign at each handsink. Observed WIC handsink without handwashing signage. CDI - EHS provided PIC with handwashing signs or stickers. No handwashing violations were observed at time of inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one (1) open container of cut spinach in WIC 1 without date marking. PIC verified date of opening food items as Monday 3/26, via menu review and delivery scheduling. CDI - Date mark was added to open TCS food. Establishment is encouraged to date mark all non exempt foods (cooked plant food, deli meats, cut melon, cut/washed leafy greens, milk, etc.) once opened or prepared and held for greater than 24 hours. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed spinach dip in the WIC 1 with a date of 3/21. Observed cooked onions and house made pimento cheese spread (cream cheese) in the WIC 2 with dates of 3/21 and 3/17 CDI - PIC voluntarily discarded out of date food items.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed three (3) household pesticide cans in chemical storage of linen washing area. CDI - Pesticides were pulled from storage and voluntarily disposed of. Note: Further conversation with PIC revealed that as of now, no contracted pest controller is available for the facility. No pest harborage or unapproved animal citations were observed at time of inspection. PIC is encouraged to utilize an approved pest controller, as well as approved pest control mechanisms and pesticides to prevent pests.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with wristwatch on at time of inspection. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two (2) kitchen employees (food prep employee, ware washing employee) with head bands as hair restraints. Employees working with exposed food or clean utensils should utilize hair restraints that fully prevent potential contamination (I.E. hats, hair nets, visors, head coverings)

4-501.11 Maintain equipment in good repair. Observed one (1) dirty dish shelf and one set (1) shelving in WIC 2 with build up of rust. Recommend replacing or resurfacing. REPEAT.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in gender neutral restrooms.

4-501.11 Maintain equipment in good repair. Observed shelving with build up of rust in dish pit area. Recommend replacing or resurfacing. -0.5 points-

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 abundance of food residue and splash on non-food contact surfaces of cooking equipment. Recommend higher frequency and more thorough cleaning. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed the dishmachine sanitizing at 0 ppm of chlorine. Appears that the chemical is not pulling. PIC contact their repair person. Compliance visit required within 10 days. CDI -PIC will utilize the 3-compartment sink and manually sanitize equipment and utensils. Events have disposable dish ware and utensils.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed spinach dip in the walk in cooler with a date of 8/16. CDI - PIC voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut tomatoes cooling covered with plastic wrap and stacke. CDI - PIC uncovered and unstacked the product, explained the importance of cooling to 41F and then covering the product.

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 boxes of single service containers and cups on floor in storage area. CDI - Boxes were moved off the floor.

4-501.11 Maintain equipment in good repair. Observed dish machine is not operating properly. Sanitizer level is coming out at 0 ppm sanitizer. Facility was not using dish machine at the time of inspection. PIC stated they will be using the 3-compartment sink to W/R/S all dishes until a technician comes out to repair the dish machine.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink on the food prep sink drain board. Observed employee drink on the prep table. Relocate to prevent contamination. -REPEAT-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one handsink just ran out of paper towels. CDI - PIC provided paper towels.

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 deli meat sliders cooling covered and stacked, sliders were temped at 45F. CDI - PIC uncovered and unstacked the product, explained the importance of cooling to 41F and then covering the product.

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 coving along the floor and wall in the dishmachine area is beginning to pull away from the wall. Some areas have been repaired, continue to Repair. -REPEAT- remain at half demerits.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink on the food prep sink drain board. Observed employee drink on the prep table. Relocate to prevent contamination.

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 food handler cutting cantaloupe with their bare hands. CDI - Provided education to the PIC and food handler. Food was discarded and food handler washed their hands and changed gloves.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food handler wash lemons at the handsink. CDI - Provided education to the PIC and stated that the food prep sink shall be used to was fruits.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed the dishmachine sanitizing at 0 ppm of chlorine. Appears that there is a part missing. PIC contacted their chemical provider and they will be visiting the facility today. Verification visit required within 72 hours. In the meantime the PIC will utilize the 3-compartment sink and manually sanitize equipment and utensils. Events have disposable dish ware and utensils. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of the ice machine panel accumulating black residue.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed refried beans in the walk in cooler with a date of 12/8. CDI - PIC voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle with pink liquid stored with equipment. CDI - PIC relocated the spray bottle

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in the sugar.

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 utensils bins under prep tables accumulating food debris. Clean and maintain.

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 coving along the floor and wall in the dishmachine area is beginning to pull away from the wall. Repair.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed the slicer with dry food debris under and on the blade. CDI - PIC took apart the slicer to be properly washed 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 Observed cooked BBQ in the walk in cooler and Cooked brisket in the walk in freezer, both prepped in house, without date mark. CDI - PIC properly date marked as she was able to determine when the products were prepped. Discussed/explained that when a TCS product is prepped in house and placed in the freezer a date mark is required. Prep/placed in freezer (day 1); thaw (day 2), remaining days (5 days) product would need to be used. -REPEAT-

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer store on the prep table in kitchen. CDI - PIC relocated the sanitizer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fruit rings in bundt pans stored on the walk in freezer floor. CDI - PIC relocated to the speed rack above the floor. N

4-501.11 Maintain equipment in good repair. Dish machine not working to manufacturers specifications. Facility is utilizing the 3 compartment sink until the unit is repaired.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a box of sweet potatoes and squash both with mold on them in the WIC. Observed cooked onions with mold in the stand up. CDI-PIC voluntarily discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed squash, sweet potatoes, and pineapples stored over RTE cheeses and lunch meats. CDI-EHS and PIC moved items around to make the correct storage order. EHS suggested labels. VR REQUIRED 5/17/2021

4-702.11 Before Use After Cleaning - P Observed 0 PPM bleach coming out of the dishwasher. REPEAT. VR REQUIRED 5/17/2021. PIC said they get a truck on Monday and they will use the 3-comp for dishes for now. They usually use that anyway.

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 2 milks with a May 1st DM. Observed cooked onions with no DM and mold. Observed mozzarella open and no DM. CDI-PIC voluntarily discarded moldy food. REPEAT. VR REQUIRED 5/17/2021.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bottle stored within inches of opened corned beef PIC was thawing. Observed another sanitizer bottle stored above single use cups. CDI-PIC moved sanitizer bottles to a chemical shelf.

4-501.11 Maintain equipment in good repair. Observed 2 ovens currently not in use. Dish machine not working to manufacturers specifications. Rusted shelves throughout facility.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed grease inside the handsink. CDI-EHS explained handsinks are justy for handwashing, PIC sprayed down with bleach.

4-702.11 Before Use After Cleaning - P Observed 0PPM coming out of the dishwasher. They have a 3-comp sink and quat sanitizter. PIC explained they will tell the dishwasher to put dishes in Sani after washing. VR REQUIRED 1/2/2021 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with food debris dried on it. CDI-PIC explained they missed it during the clean last night. PIC washed/rinsed/sanitized.

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

4-501.11 Maintain equipment in good repair. Obsevred sprayer by the dishwasher hanging low. Ice machine lid on the inside is missing a screw. PIC did not sign due to Covid protocols.

6-303.11 Intensity-Lighting - C Observed light out in the dishwashing area. Not 10FC.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed zucchini, onions, and potatoes stored ovedr RTE tortillas and washed cucumbers. Observed unwashed mushrooms over RTE cheese in reach in. CDI-PIC changed storage order and put RTE food on top shelf.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice scoop with food debris and ice scoop bucket with dust inside. CDI-PIC took back to be washed/rinsed/sanitized.

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 turkey and cheese, and black bean burger mix abpve 41F. PIC said they were made at 8am this morning. Items were covered with plastic wrap. CDI-PIC unwrapped items and allowed them to cool. REPEAT. PIC did not sign die to Covid protocols.

4-501.11 Maintain equipment in good repair. Observed water leaking in the stand up and building up on the bottom shelf. Observed faucet handles gone at one of the handsinks-the other is within 10ft and PIC explained they have the handles on order. Observed ice machine lid missing 3 screws. Observed both handsinks in need of resealing.

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 cleanable plastic lining peeling off the wall underneath the dishwasher. Wall is building up black debris.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC explained they sometimes cook salmon to special guest (very rarely) but had no parasite destruction letter. VR REQUIRED 2/8/2020.

4-702.11 Before Use After Cleaning - P Observed dish machine pulling 0PPM chlorine. PIC called ecollab during inspection. VR REQUIRED 2/8/2020.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed several items that were stored in reach in and WIC that were out of date they are as follows: canned artichokes 1/21, pimento cheese 1/14, canned peppers 1/16, hummus 1/6, canned tomatoes 1/15. Explained all preppared items, canned items once opened, prepackaged items once opened, cooked items have a 7day shelf life (date of prep +6days) example 1/20-1/26 would be a proper shelf life. REPEAT. VR REQUIRED 2/8/2020.

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 melon and sandwhiches that were prepared 30mins ago above 41F and covered in plastic wrap. CDI-Explained that cooling items should be done to where food can be exposed to cold air (opening wrap, venting wrap, in freezer)

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-PF Observed no thin probe thermometer on site. VR REQUIRED 2/8/2020.

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 container with no label. CDI-PIC labeled

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken, brownies, turkey breast in boxes all stored on the floor in the walk-in freezer. REPEAT.

4-501.11 Maintain equipment in good repair. Observed rusted shelves by the 3-comp sink, observed hot water handle broken at one of the prep sinks. Observed 3-comp sink in need of re-sealing.

5-205.15 Maintain a plumbing system in good repair. Observed dishwasher piping with a slow leak.

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 ceiling tiles in need of cleaning.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed coffee cup and water bottle stored on prep unit counter top. CDI-Food employee moved to a bottom shelf.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a tray of deli meats and a container of corn cooling while covered in the walk in cooler. CDI - items were uncovered to facilitate cooling; see temperature chart.

Repeat violation 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed boxes of food stored on the floor in the walk in freezer.

General comment 4-501.11 Maintain equipment in good repair. - Observed rusty shelves in the second walk in cooler and in the dish pit. PIC stated they have started replacing the shelves and have already replaced all the shelves in the first walk in cooler. Continue to replace rusty shelves.

Repeat Violation 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no test strips for the chlorine dish machine. Verification required 8/9/2019.

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 black bean salsa, corn salsa and cheese with no date mark in cooler 1. Chef stated that items were prepped around 8pm last night. Will be used for event tonight that starts around 7p and ends around 11p. Since items will be held more than 24 hrs they must be dated. Repeat. -1.5pts-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed items stored on the floor in the walk-in freezer. Needs to be on shelving. REPEAT. -1pt-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed the handle used for scooping flour in the product with the handle in contact with product. CDI- Scoop was removed. -0.5pts- l

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no chlorine test strips for dish machine available during inspection. -0.5pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris on clean metal pans under prep table. Needs to be cleaned. -0pts-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed coffee dumped into the hand sink and the PIC fill up water pitcher at the hand sink. CDI- Education was provided to the PIC on the violation.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P- Observed unwashed produce, peppers, produce, cucumbers, and heads of lettuce, above RTE foods in cooler 2. CDI- PIC was able to correct the storage order. NOTE: PIC was provided with a MCPHD storage order poster.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- REPEAT- Observed ham, turkey, pork roast, and mac n cheese all without date marks. PIC stated the items were prepared yesterday. CDI- PIC was able to properly back date the items. 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- REPEAT- Observed beef dated 12/4/18, brie cheese without a date and chicken that had been cooked, cooled, and frozen without any dates. CDI- PIC voluntarily discarded the items. NOTE: EHS explained to PIC how to correctly date marked TCS foods that have been cooked, cooled, and frozen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.- Observed several boxes of food stored on the floor in the walk in freezer. PIC stated Monday was when the delivery occurred.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed several employees preparing RTE foods with a watch or fit bit on the wrist.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- Observed several boxes of plastic cups and trays stored on the floor.

5-501.17 Provide a covered waste bin in female restrooms.- Observed both shared bath rooms without a covered waste bin.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several open packages of dry goods not properly covered/protected. CDI items placed in covered containers.

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 multiple packages of deli meats, cooked chicken, cooked beef, noodles, potatoes, chili, beans and corn with beans not date marked. CDI items voluntarily discarded due to PIC unsure of when items were opened. 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 chicken salad, tuna salad and spinach dip past time/temperature window. CDI items voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk-in cooler. REPEAT VIOLATION.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QAC based test strips available [ for use. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk-in cooler.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat food in the walk-in cooler. CDI-product relocated.

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 an in-house made onion marmalade (cooked onions) and lemon curd (lemon juice and cooked egg whites) datemarked beyond 7 days. CDI-product voluntarily discarded. Discussed having the product PH tested to determine if it is a TCS item that can withstand a longer shelf life.

7-201.11 Store toxic materials to avoid contamination. -P Observed stainless steel cleaner stored on food prep table and a spray bottle of sanitizer stored on rack hanging above food products. CDI-items relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed blades to both manual can openers soiled. REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink less than 200 ppm Quat sanitizer. CDI-additonal tablets added to correct concentration. Observed dish machine with 0ppm chlorine sanitizer. CDI-machine primed and adjusted to 50ppm.

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 prepped salads at 50F cooling tightly covered in the walk-in cooler. CDI salad lids vented to facilitate cooling REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan vents, shelving and liners in walk-in cooler with build-up and debris.

5-202.12C A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Observed the mens employee bathroom with the automatic faucets not running for 15 seconds. Advised to fix for proper handwashing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade with build up. CDI - pulled can opener to the dishpit for a proper cleaning procedure.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf REPEAT VIOLATION. Observed bulk pimento cheese cooling down with plastic wrap tightly covering product. CDI - educated importance of leaving product uncovered during the cooling process; advised to cool product down in the walkin cooler.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee in kitchen preparing food without a hair restraint. Advised to wear a hair restraint.

3-302.15 Raw fruits and raw vegetables shall be thoroughly washed to remove soil before cutting, preparing, and cooking. Observed carrots, celery, and mushrooms that were not washed before being cut. Advised to wash product before cutting the product.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottles stored above food in walk in freezer and refrigerator and employee personal food stored above catering food in walk in cooler. CDI- Employee drinks and food removed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed a couple chicken breasts in fridge that were partially raw, PIC said they had just been partially cooked 10 minutes earlier and were cooling to be finished cooking later. CDI- Gave PIC option to request non-continuous cooking procedure approval. PIC said she will no longer partially cook the chicken, PIC cooked the chicken in the oven to 165 final cook temperature.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P Observed house made caeser dressing made with TCS whole milk date marked for 17 days ago. Observed chicken salad in walk in date marked for 10 days ago. Date mark required foods including TCS dressings are allowed a maximum 7 day shelf life. CDI- Out of date items dispsosed of.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Maintain quat sanitizer at 150-400 ppm. Observed quat sanitizer above 400 ppm in sanitizer spray bottle. CDI- Bottle emptied and refilled with proper strength quat sanitizer.

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 pans of stacked sandwiches that had just been made that were tightly wrapped in walk in cooler at 48-60 degrees. Sandwiches were to be delivered for catering order in the next 15 minutes. Foods to be transported must be transported at proper temperatures, cold foods must be chilled to 45 or below for proper cold holding during transport. CDI- Sandwiches un-wrapped and un-stacked on flat pans, placed in walk in freezer for 30 minutes, observed all sandwiches at 38-45 degrees. Sandwiches then wrapped and placed in coolers for cold holding during transport.

3-301.11(B) Food Employess shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand contact ready to eat apples to place on sandwiches. Observed food employee bare hand contact ready to eat tomatoes to place on salad. CDI - discarded products and educated food employees/PIC why bare hand contacting food is harmful.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at the handsinks in the mens and womens bathrooms. CDI - provided handwash signs for the handsinks. 5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed food employee wash apple in handsink before cutting the apple. CDI - educated food employee and PIC that handsinks are only for handwashing and not washing products.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cooked pork in the freezer uncovered without any protection from contamination.CDI - provided plastic wrap to the container to cover product.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed pink build up inside the ice machine. CDI - recommended to clean more frequently.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed prepared lettuce on the prep table at 51 F. This lettuce was wrapped with plastic wrap and placed into cooler to cool down, but product did not cool down; observed product at 51F in cooler. CDI - took off the plastic wrap from the product to allow product to cool down quickly.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed facility did not carry any chlorine test strips for the mechanical dishmachine. CDI - advised to get test strips for the dish machine and to stop using dish machine; Facility is currently using 3 compartment sink until facility obtains test strips for dish machine. VR

(general comment) 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table. CDI drinks discarded and/or properly placed.

. 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 vegetable soup with date marking 5 days past required discarded date. CDI soup discarded.

(general comment) 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Provide thin probe thermometers; Did not observed thin probe thermometer for checking thin foods.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. (surfaces of cooking equipment, bulk dry food bins, equipment, shelving etc)

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 open packages of deli meat that did not have a date label. Employee stated package was opened today and will more than likely be used up by tomorrow. CDI-items labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Re-label faded labels on dry ingredients.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handle stored in sugar used for coffee and tea.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on equipment, utensil buckets, and on surfaces throughout kitchen. Also observed mildew build up in ice scoop bucket.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a carton of moldy strawberries in walk in cooler. CDI-discarded.

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 items such as diced chicken and chicken salad in cooler without any date labels. CDI-items labeled.

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

5-202.12 (C) A self-closing faucet shall provide a flow of water for at least 15 seconds without the need to re-activate. Observed employee restroom self closing faucet only operating for 7 seconds before re-activation is needed.

3-501.13 Use approved thawing methods. Observed ricotta cheese thawing under small trickle of water. Thaw in completely submerged running water.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw meat stored in bus tub sitting directly on cooler floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee posessions such as nail polish, cups, and coats stored amongst items used by facility.