WILLOW GROVE INDEPENDENT RETIREMENT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed corn salad and barely salad in non-commercial non-ANSI approved cooler. Food was above 41F. -CDI- Voluntarily discarded. Ensure commercial grade ANSI approved equipment is used. Ensure cold holding at 41F and below. Observed cheese out for breakfast service (1 Hour) under no refrigeration. Cheese was 52F. -CDI- Cheese was moved to WIC to cool, cheese was cooling at proper rate. Observed milk out for breakfast service (1 Hour) under no refrigeration. Milk was 54F. -CDI- Milk was placed into the Stand Up RIC to cool, milk was cooling at proper rate. 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 .

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 one dented can of fruit cocktail stored intermingled with non dented cans on the can rack. Ensure that cans being held for credit are discarded or stored in a location where they are separate and apart from food and food contact surfaces. -CDI- voluntarily discarded.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed small RIC present in the facility holding TCS foods with that was not ANSI certified or equivalent. Ensure all required equipment is ANSI certified or equivalent. Food in cooler was above 41F.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. Ensure that all dumpster doors are closed when not in use. -CDI- Dumpster door was closed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing on the prep surface by the coffee machine prep area. -CDI- Employee clothing was removed. Ensure that there is designated spaces for employee clothing and possessions.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf- Observed a non-food employee in the kitchen grab Ready to Eat food with unwashed, bare hands. Ensure that the PIC is responsible for enforcing all rules in the code for food safety and handling, including, proper handwashing, no bare hand contact of RTE foods, and non-food employees exclusion from the kitchen and food. PIC was not yet present in the inspection at the time of the event. -CDI- food was voluntarily discarded and once the PIC was told of what happened he had a discussion with his staff as well as the non-food employee. Ensure that continued food safety and handling rules per the code are met and enforced with staff. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the start of the inspection. -CDI- The PIC Robert arrived to the facility about 15 minutes after the inspection started. Ensure that there is a certified food protection manager present at the facility at all times of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- Observed a non-food employee enter the kitchen, flip up the hot holding sausages with his bare unwashed hands, grab a sausage and then proceed out of the kitchen. Ensure that anyone handling food is washing their hands prior to doing so. Ensure that RTE foods are not being handled with bare hands, Ensure that non-food employees are not present in the kitchen handling food. -CDI- Sausages were voluntarily discarded.

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 non-food employee come into the kitchen flip up the hot holding sausages lid, grab food with his bare hands, and walk out of the kitchen. Ensure that non-food employees are not present in the kitchen, ensure that bare hand contact is not done when foods are in the RTE form. Ensure that only kitchen staff members are operating with or around food. -CDI- The breakfast service was ending, and the hot held breakfast food was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce over top of washed produce in the WIC as well as over top of RTE sweet potatoes and salad. Ensure that unwashed produce is stored beneath washed produce and RTE foods. -CDI- PIC adjusted the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed scrambled eggs, sausage, and fried egg on hot line all recorded below 135F. Ensure that all hot foods are maintained in hot holding at 135F and above. -CDI- foods below 135F were 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed heat treated beets present in a non-commercial piece of refrigeration holding above 41F. Dates on the beets showed that they were in the refrigeration since yesterday. -CDI- food above 41F was 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 a mixed container of salt and pepper unlabeled. Observed large plastic bottle of salt unlabeled. Observed a plastic bottle of pepper unlabeled. Ensure all working food containers are properly labeled to identify their contents. -CDI- food employee labeled spices.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed small RIC present in the facility holding TCS foods with that was not ANSI certified or equivalent. Ensure all required equipment is ANSI certified or equivalent.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at the handsink to left of the entrance door to the kitchen. Ensure that soap dispensers are full. -CDI- PIC placed in new soap into soap dispenser. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels or alternative means to dry hands present in the employee restroom in the back of the kitchen. Ensure that there are working paper towel dispensers or approved alternative means to dry hands at each handsink. -CDI- PIC placed paper towels at the handsink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed 3-Comp sink filled with sink and surface sanitizer as well as 3 sanitizer buckets around the facility filled with sink and surface sanitizer. The 3-Comp sink and the sanitizing buckets were reading at a concentration of 1.00 ounces per gallon. Per manufacturing requirements the sanitizer should read at 0.27-0.55 ounces per gallon. Manufactures label also states that if sanitizer is too high of a concentration that the sanitizer concentration shall be diluted using water. -CDI- PIC diluted sanitizer with water in 3-comp sink as well as in the sanitizer buckets. EHS stated that he recommends ECOLAB (facilities service provider) is called and sanitizer is adjusted to proper concentration directly from the dispenser. PIC stated that facility will call ECOLAB and until they are serviced that they will dilute 3-comp and sanitizer buckets with water and test with test strips to ensure that sanitizer levels fall between the 0.27-0.55 ounces per gallon range. 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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 heavily chipped and scored white cutting boards present in the facility. Ensure that the 2 cutting boards are resurfaced or replaced.

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 buildup of residue and debris on the external surfaces of fryer, steamer, and stove. Also a heavy buildup of debris atop the high temp dish machine. Ensure that all non-food contact surfaces are maintained as clean and free from buildup and debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed ham and cheese sandwiches cold holding between 54-55 F degrees inside of small reach-in unit and plated salads cold holding 46-47 F in the upright reach-in unit. Discussion with PIC revealed that these foods were recently removed from the WIC and were being placed into their respective units prior to and at beginning of inspection for lunch services. In addition, refrigerations were actively being used. CDI - All foods were relocated to the walk-in freezer and cooled down to < 41 F. PIC and EHS discussed TPHC for items kept at small reach-in unit. TPHC form provided to PIC at end of inspection. -1.5- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-302.15 Wash fruits and vegetables prior to use. Observed food employee assembling cherry tomatoes from its original cardboard box directly on ready to eat portioned salads. CDI - Employee coached and discarded products. -0-

4-501.11 Maintain equipment in good repair. Observed non-functional steamer and top compartment of double oven. Repair or replace. -0-

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. PIC could not provide means to verify final rinse temperature of passthrough dish machine due to current devices being malfunctional. EHS’s device available confirmed dish machine sanitizing temperature reaching 165.5 F. PIC states that he is waiting on a replacement device which was ordered in August. -0.5- Verification is required.

5-205.15 Maintain a plumbing system in good repair. Observed missing hot water valve for indoor mop sink. Provide. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed recycle bin sliding door left open. Keep doors closed after use. CDI - Door closed. -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 a tray of "shrimp chow mein salad" that was cooling in the reach-in cooler at 10:08AM and no temperature drop after 40 minutes. PIC stated that the salads were placed in here to cool at 9:15AM. EHS observed these portioned salads were covered with a large wax paper. CDI: PIC voluntarily discarded the tray of portioned salads although still time left to cool; PIC stated they usually utilize the WIC to cool food items down. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed the two sanitizer buckets at the prep area, holding in-use wiping cloths full of sink and surface sanitizer, both reading 0ppm concentration. EHS noticed both buckets were steaming, and PIC noticed sanitizer container was empty at the 3-compartment sink. CDI: PIC replaced the empty sanitizer container with a new one, food employees dumped both sanitizer buckets and refreshed with properly concentrated sanitizer, and EHS observed sanitizer now reading within the correct range between 704-1875ppm of sink and surface sanitizer. REPEAT VIOLATION.

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 cases of single-serve gloves stored directly on the floor in the dry storage room. CDI: PIC moved both cases off of the floor to prevent contamination.

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 the shelves throughout the kitchen and dry storage rooms. Increase cleaning frequency.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed the non-absorbent wall covering material bulging at the top in the non-TCS dry storage room. PIC stated he was aware of this and had the maintenance crew put a work order in to get all of the walls replaced. Observed a rectangle cutout in the wall by the stackable washer and dryer in the dry storage room, exposing the wood underneath. Seal or repair the wall so that it is smooth and easily cleanable. 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 two paper towel dispensers out of order (at handsink near the WIC and inside employee restroom). PIC stated he has a work order in with the maintenance crew to have these repaired. CDI: Both paper towel dispensers were repaired (batteries replaced) while EHS was still typing report.

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a tray of raw (un-pasteurized) shell eggs stored above a box of pasteurized heavy whipping cream in the WIC. CDI: PIC moved tray of raw shell eggs back into the raw shell egg box. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a box of unwashed squash stored above multiple containers of commercially made products (Cole slaw, pasta salad, cottage cheese) in the WIC. CDI: PIC had food employee correct the storage order. 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. Observed a rusted blade of the can opener attached to a prep table. CDI: PIC stated that they have a work order in to replace the can opener. EHS advised getting a manual can opener for the time being until the new one comes in. 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 an opened container of pasteurized heavy cream stored in the WIC without a date mark. PIC stated that she opened it this morning, and they only use it for breakfast. CDI: PIC date marked the container with today's date since it'll be held for more than 24 hours. 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 a container of commercially made Macaroni salad date marked with an opened date of 1/13. Observed a container of commercially made Tuna salad date marked with an opened date of 1/18. Observed a container of commercially made Cole slaw with an opened date of 1/13. Observed a container of commercially made Potato salad date marked with a DISCARD date of 1/27. CDI: PIC voluntarily discarded all of the above mentioned TCS food items since the time/temperature window had expired. EHS went over date-marking rules to make sure PIC was aware. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of surface cleaner/sanitizer stored directly next to stacks of multi-use plates near the serving line. CDI: PIC moved the bottle to where their chemicals are held, to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed the 1 sanitizer bucket used in the kitchen full of sink and surface sanitizer not reading anything on sink and surface test strips. EHS noticed that the sanitizer bucket felt hot to touch. CDI: PIC dumped the sanitizer bucket and refreshed it with properly concentrated sink and surface sanitizer.

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed a soiled linen stored inside a prep sink and a soiled linen stored on the faucet of the prep sink. CDI: Food employee removed the soiled linens to prevent contamination.

5-205.15 Maintain a plumbing system in good repair. Observed the 3-compartment sink not in use due to a water leak. PIC stated that they have contacted the repairman to come and repair. Note: All multi-use utensils and equipment are being washed/rinsed/sanitized in the high temp dish machine.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy posted on wall, but no signed copies of policy available. - CDI - All present employees signed employee health poster as acknowledgment of policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. - P - Observed employee sanitize a food prep surface with gloved hands, change gloves, and then begin preparing desserts into individually portioned containers without first washing hands. - CDI - Education provided. Employee washed hands and donned new gloves before continuing food prep.

4-501.11 Maintain equipment in good repair. - Observed rusted shelving throughout facility. Replace.

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 on exterior of bulk dry goods containers, such as sugar and flour. Clean 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. - Observed floors and walls in need of cleaning in hard to reach areas behind shelving in dry storage room. Clean and increase cleaning frequency to maintain clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - P. Observed empty towel dispenser at 1 hand washing sink. CDI - Towels supplied to area by PIC. -0-

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed multiple small glass serving bowls stored as clean with food debris. CDI - Utensils transferred to 3-compartment sink to be washed, rinsed and sanitized. 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 160 F as measured by a max/min thermometer. - P. Observed non-functional high temperature sanitizing dish machine. Maximum temperature observed after 6 attempts read at 153 degrees F. PIC advised that the equipment was not in use. Facility will utilize dish machine to wash, rinse and transfer utensils to 3-compartment sink for santizing. A verification visit will be made to ensure repairs to dish machine. -3- 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.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed container of oatmeal hot holding between 115-120 degress F. CDI - Food voluntarily discarded by PIC. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Obserbed dead crawling insect on floor in dry goods storage room. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed over +15 stacked boxes of foods stored directly on floor inside of the walk-in freezer and dry goods storage room. No foodservice distribution received today, according to PIC. -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed recycle bin and compactor sliding doors left open. Keep doors closed after use. -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 black and dark grey build-up throughout the facility’s ceiling vent covers, wall above paper towel dispenser. -0-

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dried food debris build-up on blade of can opener affixed to prep table. PIC advised that the can opener had not been used today. CDI - Can opener transferred to dish pit to be washed, rinsed and sanitized during inspection. No escalation of points due to improvement from previous inspection. -1.5- 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.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed two small cups of pasta salad and ham and cheese sandwiches cold holding between 43-45 F degrees inside of small reach-in unit. Items had been inside unit since yesterday, according to the PIC. Items stored in the back of the unit registered between 38-40 F degrees. CDI - All foods were voluntarily discarded by PIC. EHS recommended to not over stock the unit to maintain products at < 41 F. -1.5- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed multiple expired TCS date mark applicable foods such as: Boiled eggs (exp 12/23), corned beef (exp 12/22), ham (exp 12/16), potato salad (exp 12/24), roast beef (exp 12/27) and unknown dates for turkey and sliced ham. Each item had been stored inside of the walk-in cooler. CDI - PIC voluntarily discarded all foods. -3- 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

4-202.11 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. Observed a pitted rubber spatula stored on hanging rack with other utensils in good repair and a cracked scooper used for sugar. CDI - Utensils discarded. -0-

REPEAT: 6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. REPEAT: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal drink stored on clean utensil shelving unit above clean metal containers and a cell phone stored on prep counter during active food preparation. CDI - Items removed to desginated area. -0.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. - Observed slicer with food debris and several plastic food contaners with sticker adhesive residue all stored as clean. Also observed black build-up on can opener. PIC advised that the can opener had not been used today. CDI - All utensils (except for plastic containers) transferred to dish pit to be w/r/s during inspection. Plastic containers discarded as the adhesive is no longer removable. -1.5- 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed american cheese at 44 F and shredded cheddar cheese at 50 F inside of the lowboy reach-in unit. PIC stated that the shredded cheddar cheese was placed into cold holding this morning but the american cheese was not used today. CDI - Shredded cheddar cheese transferred to walk-in cooler and american cheese voluntarily discarded. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed cold pastrami sandwiches and slaw with out date marking. CDI - PIC voluntarily discarded foods. -1.5- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed sanitizer concentration of 50 P.P.M. quat in sanitizer bucket. - CDI - PIC emptied and refilled bucket to proper sanitizer concentration of 200 P.P.M.

5-205.15 Maintain a plumbing system in good repair. Observed leaking at plumbing line under 3-compartment sanitizer basin. PIC states that a work order for repairs has been submitted. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed recycle bin sliding doors left open. CDI - Doors closed. -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 black and dark grey build-up throughout the facility’s ceiling spaces, vents and walls. It appears they have mold/mildew growth due to excessive moisture. PIC states that the facility had water damage back in December of 2022 due to a busted pipe. Facility had remediation services completed on 12/25/22 during the period of the facility’s on-going renovations. It is recommended that the facility schedule another round of remediation services. -0.5-

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal drinks and a cell phone stored with and above retail foods inside of the walk-in cooler and on shelving above prep sink. CDI - Items removed to desginated area. -0-

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 bottle of oil not labeled.

4-501.11 Maintain equipment in good repair. Observed faucet at 3 compartment sink leaking.

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 floor in dry storage room in need of cleaning behind hard to move equipment and shelving.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -P - Observed disposable towel dispenser jammed at 1 hand washing sinks. CDI, towels supplied.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed slicer stored as clean but soiled with food debris. CDI, operator cleaned and sanitized slicer during inspection. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed turkey hot held at 117 degrees F. CDI, turkey reheated to greater than 165 degrees F. See temperature observation chart. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep table.

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed 1 employee not vigorously rub hands for required time when washing. CDI, employee rehashed hands.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 2 dented cans of diced tomatoes. CDI, PIC removed cans to designated storage area and removed from use.

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 flip top prep cooler on line not maintaining TCS foods at required temperature. Observed cut melon, chicken salad and potatoe salad cold held between 43-44 degrees F. Ambient air temperature of unit measured 44 degrees F. CDI, foods voluntarily discarded. Long term compliance visit needed to ensure unit calibrated and maintaining TCS foods at required temperature. PIC stated they will submit maintenance request and will not be using unit until repaired.

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 turkey cooked not date marked in walk in cooler and cut melon with date of preparation of 10/29. CDI, foods voluntarily discarded.

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 portioned single-service container used as scoop.

4-501.11 Maintain equipment in good repair. Observed 2 split gaskets on doors of tall reach in refrigerator. Observed flip top prep cooler not in good repair and wheels removed from Vulcan unit at prep line that PIC stated was scheduled for repair.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. - P - Observed employee leave kitchen, re-enter kitchen, change gloves without washing hands, and begin prepping potatoes. - CDI - EHS discussed when handwashing is required with employee and recommended to PIC all employees be re-trained on handwashing. Employee properly washed hands and changed gloves.

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 TCS foods dated for 8 days in walk-in cooler. For example, coleslaw observed dated 8/4-8/11. The day the food is opened or prepared is counted as day 1 and 7 days are allowed from the day. - CDI - EHS discussed proper date marking with PIC and employees. All labels were corrected.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed sanitizer concentration of 50ppm quat in sanitizer bucket. - CDI - Employee emptied and refilled all buckets to proper sanitizer concentration (200ppm quat).

4-501.11 Maintain equipment in good repair. - Small deli prep cooler observed not in operation. Repair, replace, or remove from 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 food residue buildup in two door reach-in cooler. Increase cleaning frequency to prevent buildup.

5-402.13 Maintain sanitary sewage system according to Law. - P - Observed trash disposal broken and backing up into sink. Repair trash disposal to prevent water backing up onto floor or in dish machine. - VR - Verification required within 3 days.

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 dust buildup on vent and wall in corner near ice machine. Clean and maintain clean. Also observed black buildup on walls around dish machine. Replace if cannot be properly cleaned.

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 tuna salad, pasta salad, and cooked sausage date marked 5/27 but not discarded. Items should have been discarded on 6/2. - CDI - EHS discussed proper date marking practices with PIC. PIC voluntarily discarded items.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - Observed maximum registering thermometer available in facility but not operational. Repair/replace thermometer. - VR - Verification required within 10 days.

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 - REPEAT - Beef and cabbage observed covered in walk in cooler at beginning of inspection. Temped at 114F at 1:42pm, and PIC stated it had been in the walk in cooler since 12pm. EHS allowed PIC to uncover it, place it in an ice bath, and place it in the walk in freezer for 15 minutes to see if it could quickly reach 70F by 2:00pm. However, it temped at 80F at 2:00pm. CDI - PIC voluntarily discarded beef and cabbage. EHS discussed proper cooling methods and parameters with PIC. EHS informed PIC a risk control plan will be warranted at next inspection if violation continues.

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 - REPEAT - Beef and cabbage observed cooling in walk in cooler covered and in a deep container. CDI - PIC uncovered item, placed in ice bath, and placed in walk in freezer.

4-204.115 Warewashing Machines, Temperature Measuring Devices. Pf - REPEAT - EHS observed facility without a testing method for their high-temperature warewashing machine. PIC was aware of requirment at time of inspection. CDI - EHS explained recommended testing methods include temperature labels or maximum registering thermometer/plate. Contact the dishmachine service provider for available testing options. VR - Verification required within 10 days.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P/Pf- Observed facility’s employee health policy include salmonella nontyphoidal, but PIC was unaware of the updated BIG 6 reportable illnesses. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and provided updated employee health policy for employees to review. EHS recommends the facility use this document as a training tool and have employees sign and maintain copies of signed forms in facility for employee and EHS review.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility with no written procedures for responding to a vomiting or diarrheal event. CDI- EHS explained requirement and provided an example written plan to PIC. EHS encourages the facility to train employees on their written plan and implement at their establishment. Purchase a kit and/or supplies to successfully respond to a vomiting or diarrheal event.

2-301.14 When to Wash. P- Observed food employee wash their hands after working with raw chicken then turn off faucet handle without using a clean barrier. CDI-EHS discussed when to wash and washing procedures with food employee. PIC discussed washing procedures with food employee as well. EHS observed food employee properly re-wash their hands. EHS strongly recommends PIC provides handwashing training and continual training to all staff members. If this violation continues, a risk control plan or permit action may be warranted. 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 Observed a batch of Brussel sprouts actively cooling in walk-in cooler tightly covered not reach 70F or below within 2 hours from 135F. Per food employee, he started the cooling process two hours prior to EHS arrival. CDI-PIC voluntarily discarded the food item and a new batch of Brussel sprouts were cooked and cooling methods observed by PIC and EHS during inspection. See violation #33 for additional cooling issues. EHS discussed cooling parameters and methods with PIC. Cooling educational posters provided to PIC for training. 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 blanched Brussel sprouts actively cooling in walk-in cooler tightly covered. Observed cut melons actively cooling in insufficient ice bath and tightly covered. CDI- EHS educated PIC and food employee on proper cooling parameters and explained methods that would help this establishment. PIC and food employee placed the Brussels sprouts (new batch not the batch deserved under violation #20) onto a sheet pan in single layers and quickly cooled them to below 70F. REPEAT

4-501.11 Good Repair and Proper Adjustment - Equipment Observed ice build up inside of establishment’s only prep unit. Unit appears to be operating properly, however, repair is needed to remove the heavy ice build up.

4-204.115 Warewashing Machines, Temperature Measuring Devices. Pf - EHS observed facility without a testing method for their high-temperature warewashing machine. CDI -EHS explained the requirement. EHS explained recommended testing methods include Temperature labels or maximum registering thermometer/plate. Contact the dishmachine service provider for available testing options. Summary of Changes document emailed to PIC.

2-102.11 Demonstration - C PIC shall demonstrate knowledge by being a certified food protection manager. PIC present during inspection was unable to produce his certification as a food protection manager. PIC shall hold a certification by an accredited program as specified by 2-102.12. PIC stated he is awaiting his certification to be sent to him.

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 washer handling soiled dishes then handle two clean and sanitized dishes. CDI-EHS discussed with PIC and employee about washing hands when going from soiled equipment and utensils to clean and sanitized equipment and utensils. Employee washed his hands and had the two items re-washed. REPEAT violation. EHS recommended when to wash training with all employees. All handwashing sinks have handwashing posters.

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 melons cooling in walk-in cooler drop 0 degrees between initial temperature and the second temperature measured 25 mins later. CDI-PIC elected to discard product. See violation #31.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf EHS observed menus on tables that did not include disclosure statement for undercooked eggs and did not include the complete reminder statement. CDI-PIC had menus edited and placed the edited menus on the table. Eggs are the only items offered raw or undercooked.

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 cooling in walk-in cooler in deep portions and tightly covered. Observed ambient cooling of cooked and sliced chicken in walk-in cooler and freezer tightly covered. CDI-PIC voluntarily discarded the cut melons. PIC removed the plastic wrap to allow for product to quickly cool (see temp log). EHS discussed proper cooling methods with PICs. REPEAT violation.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two bottles containing a brown liquid not labeled in dry storage area. PIC did not know what was in the bottles. CDI-PIC voluntarily discarded both items.

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 Employees observed washing hands then turning off faucet handles without barrier. CDI. Education provided and employees rewashed 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 Employees observed donning gloves without washing hands prior, leaving kitchen and returning to prepping food. CDI. Education provided and employees rewashed hands. Repeat violation.

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 Sliced turkey observed cooling in tightly covered plastic at 57F. CDI. Vented.

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. Two knifes used for salads earlier that morning observed on prep counter with food debris. Utensil was changed out.

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 Employee observed handling soiled dishes and prerinsing them then proceeding to out away clean dishes. CDI. Employee washed hands and was educated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of metal pans observed being stacked wet.

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

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on serving utensils and food bowls stored as clean. CDI - These items pulled and re-cleaned. -1.5-

5-205.12 Prohibiting a Cross Connection - P,PF Facility shall prevent a cross-connection from drinking water and non-drinking water sources. Observed piping of ice machine below flood plane at floor drain. VR no later than 08/11/2019 to ensure cross-connection has been removed. -1-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed coffee dumped in handsink. CDI - PIC stated pots of coffee is to be dumped in dump sink, but dump sink has yellow sticker stating "No coffee dumping." PIC amended sign to show no dumped coffee grounds. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled commercial can opener and slicer blade and sliding grip. Observed buildup on probe of food thermometer. CDI - PIC cleaned these. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melons held at room temperature declared cold holding at 53F. CDI - PIC stated these have been out less than 30 minutes. Melons placed in walk in to cool. -1.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed eating utensils stored on floor in break room and single use gloves stored in direct contact with grease buildup in cleaning drawer. -.5-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed cardboard stored around dumpster in outside corral. -0-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sliced turkey date marked 03/02 in walk in cooler and potato salad expired on 03/11. CDI - PIC voluntarily discarded. -1.5-

3-603.11 (C)(2) Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF Consumer advisory shall include reminder asterisking the item that is served undercooked or raw animal food to the footnote statement of risk. Observed table menus today with an asterisk on the footnote without any item on the menu being identified by the asterisk. VR no later than 03/22/2019 to ensure menus have an asterisk on the food item the reminder refers to on the menu footnote. -.5-

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed grab-n-go containers of food in dining room cabinet without labeling. PIC states corporate has stated this is not necessary as this is a closed property. Today, EHS advised that visitors, family members and others from the general public are allowed to eat in this facility, so this is not a closed setting as a permitted facility that serves the public. VR no later than 03/22/2019 to ensure grab-n-go items have the required labeling or are removed from a self-service setup. -1-

4-501.11 Maintain equipment in good repair. Observed cracked and damaged storage containers and lids throughout the facility. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed expired quat sanitizer test kit that expired in 2011. VR no later than 03/22/2019 to ensure test kit is not expired and is able to accurately measure quat concentration. -.5-

5-205.15 Maintain a plumbing system in good repair. Observed leak at bell housing in can wash outside and leak at sanitizer hose in 3-comp sink. -0-

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed grab and go containers of muffins and mixed fruit without labels in an unmanned station in dining room. VR no later than 12/21/2018 to ensure labeling requirement has been met or items removed from self-service. -1-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed clean dishes stored on soiled drying shelving and to-go trays 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 in condiment containers in dining room, on shelving in kitchen and walk in behind cooking equipment. -.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 dust buildup around HVAC vents. 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 missing ceiling tile that accesses valves for recent repair. -0-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed brussel sprouts over RTE potatoes and other RTE foods. CDI - PIC rearranged storage order. -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 one container of cut lettuce without date marking prepared yesterday. 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 expired cooked ground beef with end date 09/17/2018 still in walk in. CDI - PIC voluntarily discarded. -1.5-

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 no TPHC form for butter held on time. CDI - PIC filled out form during inspection. -0-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on table breakfast menus missing disclosure statement and asterisk for eggs cooked to order. REPEAT -.5- CDI - PIC had administrative office correct menu templates 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 small shelf inside walk in freezer at 5.5 inches off ground with food present. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelet on arm of food employee preparing food at beginning of inspection. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food at beginning of inspection without hair restraint. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed bowls on top of prep table high shelf with food contact surface facing up. -0-

4-501.11 Maintain equipment in good repair. Observed rusting shelving near 3-comp sink. REPEAT -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on food contact surface of plastic bins, bowls, pasta boats. CDI - PIC moved these to be cleaned. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter dishes left on the table from breakfast with butter at 74F. CDI - PIC placed these on time for the remainder of the day, but declared temperature control as the procedure. -0-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on table menus without disclosure statement and weekly menus missing the entire advisory. VR no later than 06/29/2018 to make sure menus have the disclosure added for table menus and the complete advisory added for weekly menus. -0-

4-501.11 Maintain equipment in good repair. Observed peeling shelves near the 3-comp sink. 4-502.11(A) Maintain utensils in good repair. Observed burned handles on whisks. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger patties and shell eggs stored above hot dogs in a flip top reach in cooler. CDI- storage rearranged.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside of the ice scoop holding bin.

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 facility cooling hard boiled eggs and cucumber/tomato salad in a reach in cooler in the resident dining area. Allow foods to cool to 45F or lower in the walk in cooler prior to placing them in the dining area.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed chicken salad, hard boiled eggs, cucumber tomato salad, and cheese cubes packaged and made available for customer self service without labels. VR within 10 days.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Maintain a warewashing machine clean. Observed debris accumulation on the outside doors of the dish machine. Observed debris accumulation on the outside doors of the dish washing machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris accumulation on the back side of the deli slicer blade. PIC indicated the slicer was clean. CDI- cleaned during 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 cooked sauerkraut cool from 115F at 4:15PM to 107F at 4:45PM. The sauerkraut was being stored in a wrapped container and the food was greater than 3 inches deep. CDI- plastic wrap was removed and the container was placed into the walk in freezer for rapid cooling.

3-302.15 Wash fruits and vegetables prior to use. PIC indicated the apples stored in the dining area are not washed prior to wrapping. Instructed PIC to wash apples or place a sign indicating the apples must be washed before consumption.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Maintain a warewashing machine clean. Observed debris accumulation on the outside doors of the dish machine.

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 one food employee rinse hands off in the prep sink prior to beginning new task and another food employee hand dispense food with gloves into stir fry, go in and out of walk in cooler and then use new gloves without handwashing. CDI - Hands were washed. -2-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee wearing a bracelet and another wearing a smart watch while preparing food. -0-

4-501.15 Operate a warewashing machine in accordance with data plate. Observed badly damaged data plate on the mechanical dish machine. -0-

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 shelving by the walk in coolers. -0-

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on cardboard container. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door on the cardboard container open. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed visible food debris on the back side of the deli slicer blade. CDI- machine was recleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed whipped butter packets labeled 'keep refrigerated' being placed onto tables then placed back into the walk in cooler afterwards. Provide documentation that this butter product is not potentially hazardous or discard after use.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed debris particles in the sanitizing solution in the 3 compartment sink.

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 bottom of the door to the chefs office swelling (possible water damage).

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink in the men's restroom. CDI- dispenser refilled.

_4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer stored clean with visible food debris on the back side of the blade. CDI- item was washed, rinsed, and sanitized during inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the bottom of the ice scoop holder bin.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C Store knives, forks, and spoons so only the handles are touched by employees. Observed knives, forks, and spoons being stored food-contact side up and an employee handling the silverware by the food-contact surface. PIC indicated the silverware would be re-washed prior to being placed into a utensil storage bin.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at one of the handsinks. CDI - Paper towels restocked at hand sink.

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 Potato salad cooling in walk in cooler while tightly covered with plastic wrap; PIC indicated these were just prepared and would be used to completion within the next 4 hours. CDI - Vented to cool rapidly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Minor build up of food debris on gasket of low prep cooler. Clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple food containers with bits of stickers and sticker residue and stored as clean. CDI - Containers with stickers or residue sent to dish area for reprocessing.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. A few bulk can goods have dents on hermitc seal and stored on can rack. CDI - Cans removed and placed in "return to vender" bin.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Minor dark build up noted on baffle inside ice machine. CDI - Staff cleaned during the inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed an open chub of bologna dated 7-14. 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 Pan of cooked beef and large section of a ham in walk in cooler with no date mark. CDI - Items appropriately back dated.

General Comment 7-201.11 Store toxic materials to avoid contamination. -P One spray bottle of cleaner stored above clean-side drain board of dish machine. CDI - Relocated to a low shelf.