COMMUNITY CULINARY SCHOOL/ ENCORE CATERING

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 2 cans dented being stored amongst intact cans. CDI - PIC re-located affected cans to dented can storage space.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef patties being stored behind RTE salmon patties in grill lowboy cooler. CDI - PIC re-located RTE salmon patties to be behind raw beef patties to eliminate potential contamination. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mini-fridge in FOH holding a few sauce cups including ranch (contains buttermilk) above 41F. REPEAT. PIC discarded affected cups. A verification will occur no later than 07/30.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed salmon patties in grill lowboy and hot-brined pickles bearing no date marks to identify prep date. CDI - PIC verified the salmon for the patties was cooked Friday (7/24) and made into patties today (7/27). Pickles were date verified and PIC placed date marks accordingly.

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 2 containers of seasonings on bottom shelving of prep table bearing no identifying labels. CDI - PIC identified and labeled items. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed many wet wiping clothes lying about facility at time of inspection. CDI - PIC re-located wet rags to appropriately concentrated sanitizer buckets.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed metal hotel pans and metal mixing bowls wet stacked as clean.

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 many of the racks in WIC with visible food debris and buildup. Increase cleaning frequency to preclude accumulation. Observed metal hotel pans with accumulation of sprinkles along the outer lips of metal pans (NFCS).

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P EHS observed two packs of habanero peppers with white bacterial growth. CDI. PIC threw out the peppers.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. EHS observed raw chicken being stored behind raw beef in the low boy in the kitchen. CDI. PIC corrected the storage order issue. * REPEAT * POINTS NOT ESCALATED DUE TO IMPROVEMENT. 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. EHS observed numerous dishes being stored as clean with food debris on the food contact side. CDI. Dishes were moved to the three-compartment sink to be cleaned. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. EHS observed two chicken filets being held hot at 119 and 123. CDI. PIC removed the two pieces of chicken for reheating. 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. EHS observed several foods in the Prep Top unit with temperatures over 41F. (Diced Tomatoes 45F, Sliced Tomatoes 43F, and Blue Cheese Crumbles 43F). CDI. PIC had foods quickly cooled down to 41F in the Blast Chiller. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. EHS observed several foods prepared before opening that were above 41F (Diced tomatoes, blue cheese crumbles, sliced tomatoes). CDI. Foods were moved to the blast-chiller. Foods were able to reach a temperature of 41F. EHS informed PIC that moving food into WIC instead of Prep Top, immediately after prepping, could be beneficial. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. EHS observed a unlabeled spray bottle by the dry storage area. CDI. PIC stated that the bottle had water in it and put a label on the bottle.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed two boxes of food directly on the floor in the WIF, and observed two boxes of potatoes stored directly on the floor in the dry storage area. CDI. PIC moved the boxes off of the floor. 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 EHS observed several dented cans being stored apart from the dented can storage area. CDI. PIC moved the dented cans to the proper storage shelf.

4-501.11 Maintain equipment in good repair. EHS observed ice buildup in the WIF on the floor.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed front handsink without paper towels. CDI - PIC provided paper towels prior to the end of inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) unopened package of ground raw sausage on speedrack stored above unopened deli meats on WIC speed rack. Observed one (1) unopened package of raw shrimp stored over open tray of muffins in walk in freezer. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one (1) pan of raw chicken stored behind ground beef in low boy cooler. CDI - storage order was adjusted at points of storage. EHS provided PIC with WIC and reach in storage order charts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 one (1) container of pooled raw eggs covered in wic and not meet proper cooling rate. CDI- PIC moved items to blast chiller to quickly cool. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed numerous (greater than ten (10)) unopened boxes of bread on floor of walk in freezer. CDI - PIC delegated task of elevating boxes over course of inspection. 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 several (approximately six (6) cans) throughout dry storage racks with dents. CDI - PIC rotated damaged cans to assigned dented can shelf.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bin of wiping cloths at 0 ppm QAC sanitizer. CDI - PIC remade sanitizer bucket at start of inspection.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) ice wand stored directly on rack in walk in freezer. CDI - PIC rewrapped clean ice wand in plastic wrap.

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. Observed employee food bin stored above food stored for preparation and sale in WIC. CDI - PIC rotated employee food to separate available shelving.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed debris and build up on can opener. CDI Can opener returned to dish area. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink with cracked, pulling from wall, sealant. Sealant needs to be removed and replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in make table. PIC stated product a mix of old and fresh prep - some product held in unit over weekend, other product pulled from walk-in cooler at start of day, and other product cooling from morning prep. Ambient temperature of unit 57F. PIC contacted service company during inspection. PIC voluntarily discarded old product, and cooled product pulled from walk-in and morning prep in blast chiller. Facility working out of walk-in cooler until unit repaired. EHS will return within 3 days to verify make table repaired and able to maintain TCS foods at or below 41F. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed torn gasket on make table. REPEAT VIOLATION. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed moderate to heavy discoloration on make table cutting boards. Observed mild to moderate scoring on green cutting boards.

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 no date marking on opened whole milk and heavy cream in walk in cooler. CDI - PIC voluntarily discarded and EHS reminded of the importance of date marking. -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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed bus tub of salad lettuce held using TPHC without written procedure. VR no later than 02/27/2025 to ensure facility has completed TPHC form and have it available for all future inspections. -1.5- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. REPEAT- EHS observed ice build up on floor in walk in cooler from leaking condenser. Per PIC, facility has had this unit serviced at least three times. Today, leak was on the floor and not present on any food. Repair. REPEAT -1-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed in walk-in freezer Bundt cakes that were stored at the top speed rack with frozen condenser liquid on it. PIC mention that the walk-in freezer lost power yesterday, for about 30 min , which is when the contamination happened. -CDI- PIC voluntarily disposed food item.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed vegetable dicer with food debris.-CDI- PIC relocated equipment to dish area( 3-comp sink); food equipment cleaned. Points deescalated due to improvement. 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 , 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 41F or less. -P Observed cubed turkey, sliced turkey, sliced and diced tomatoes, above 41F inside a flip-top. See temp chart. -CDI- PIC moved food items into the blast chiller. REPEAT 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 .

4-501.11 Maintain equipment in good repair. REPEAT- EHS observed ice build up on from walk in freezer fans. 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 employee in the dish area placing clean utensils on a shelf lined with towels that visually had black residue on them. PIC was educated.

5-205.15 Maintain a plumbing system in good repair. Observed in BOH hand sink faucet not in good repair; EHS had difficulty turning off the water. PIC was notified.

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 cracked floors/tiles throughout the facility; high concentrated areas of cracked floors/ tiles are around WIC, WIF, and 3-comp sink. -Repeat-

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- EHS observed touch cooked/cooled fries with bare hand. CDI- PIC voluntarily discarded the items. 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

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed an employee handle raw chicken with a gloved hand with no discard prior to handling equipment and in use utensils. CDI- PIC had employee discard gloves and wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. REPEAT- EHS observed several plates, bowls, meat slicer, and veg slicer stored clean according to pic with food debris left on them. PIC moved items to 3 comp sink area to be properly cleaned prior to next use. A VR will occur within 10 days to ensure all food contact surfaces are clean to sight and touch. If the violation is noted during the next inspection or visit permit action may occur and/or a RCP should be implemented. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - REPEAT- Observed sanitizer bucket with in use wiping cloth below proper concentration at 50 ppm. NOTE: Improvement noted since documented last inspection. CDI- PIC replaced concentration with 200 ppm quat. 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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- EHS observed tomato soup and cream of soup not meet proper cooling rate. See temp chart. Items were covered an in walk in cooler. CDI- PIC removed items and placed them in shallow pans. PIC had an employee move items to the blast chiller to quickly cool. 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- EHS observed sliced tomatoes and turkey sliced not meet proper cooling rate. See temp chart. Items were covered in the wic. CDI- PIC moved items to blast chiller to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS Observed butter milk ranch, ham slices, and ground beef above 41F. See temp chart. CDI- PIC moved items to blast chiller to quickly cool. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -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 EHS observed flip top TCS/rte food items without a date mark. PIC stated items will be kept 2-3 days since they had been freshly prep today. CDI- PIC properly date marked items. NOTE: From inspection history this item was 1.5 pt deduction. EHS leaves item at 1.5 pt deduction since items were freshly made today and PIC properly date marked the items. However the point deduction will increase if the violation is noted on nexts 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - EHS observed tomato soup and cream of soup covered in wic and not meet proper cooling rate. CDI- PIC moved items to blast chiller to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. REPEAT- EHS observed ice build up from walk in freezer fans. NOTE: Point deduction not taken since item is low risk and static. However point deduction will occur if the violation occurs during the next inspeciton.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- EHS observed hot water at 3 comp sink at 87-90F. PIC voluntarily closed. A VR will occur within 10 days to ensure hot water is maintained when facility is in operation.

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 cracked floor tile throughout facility, broken floor tile beside walk in cooler and walk in freezer. REPEAT- NOTE: No point deduction since item is low risk and static. However if the violation is noted during the next inspection point deduction will occur.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low quat sanitizer in 2 in use sanitizer buckets. CDI-PIC adjusted sanitizer to 150ppm. 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 Metal pans, pots, and utensils stored clean at clean dish rack with food debris on food contact surfaces. CDI-Items placed at 3 compartment sink -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 , 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 grilled chicken and Mac and cheese hot holding below 135F on counter top beside grill. CDI-PIC reheated items to 165F for hot holding. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Did not observe any date labels for TCS food items in flip top cooler and low boy such as cut and diced tomatoes, tuna salad, salmon, coleslaw, and marinated chicken. PIC stated items can be held up to 3 days in unit. Also did not observe dates on roasted vegetables and turkey gravy, CDI-PIC dated items with correct date from today and yesterdays date and roasted vegetables and turkey gravy were donated 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 stew with a date of 12/8 in walk in cooler. CDI-stew discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed blanched fries slacking in large metal pan beside grill. PIC stated fries slack outside of refrigeration for 2-3 hours and are cooked per customers order. CDI- Blanched fries were placed on temporary TPHC procedures. TPHC form was provided to PIC for hold time of their blanched fries and EHS educated PIC on how to properly fill out TPHC procedures for blanched fries.

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 unlabeled working spices at grill area. -REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two in use wet wiping cloths stored at front of house entry way. -REPEAT

4-501.11 Maintain equipment in good repair. Observed freezer door ceiling apparatus broken and coming apart from unit. Repair and 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 cleaning needed to remove rust, dirt and debris from walk in cooler shelving, dry storage shelving, and toxic substance shelving. Clean

5-205.15 Maintain a plumbing system in good repair. Observed steady faucet leak in womens restroom. Repair

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 cracked floor tile throughout facility, badly broken floor tile beside walk in cooler and walk in freezer. -REPAIR

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two boxes of unwashed tomatoes over a bin of washed and ready to eat carrots in walk in cooler. 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 blades of two robot coupes and a cheese grater stored clean with food debris on food contact surfaces of equipment. CDI-PIC placed items in 3 compartment sink to be cleaned and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items in walk in cooler such as sliced turkey breast, orzo pasta salad, chicken salad, ham chub, deli turkey breast, mashed potatoes, 2 boxes of raw chicken breast, and raw ground beef cold holding above 41F in walk in cooler (refer to temperature chart). The internal temperature of the walk in cooler was 44F. PIC stated they were in and out of the walk in cooler which could have increased the temperature. PIC contacted technician who arrived onsite at 2:30pm. By 2:30pm the walk in cooler was 41F. Technician lowered internal temperature slightly. All out of temperature TCS food items from walk in cooler were placed in blast chiller and temperature reached 41F or below within 15 minutes. 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 .

3-501.15 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 salsa cooling in low boy with plastic wrap covering salsa as well as single serve containers of house made ranch and balsamic vinegar cooling while stacked and covered in flip top cooler. CDI-PIC placed all items in blast chiller to rapidly cool and EHS provided education to not cool TCS foods in flip top cooler and to vent items cooling in low boy and walk in cooler or place items in blast chiller. All TCS items in cooling were observed at or below 41F. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled working spices at grill as well as unlabeled squirt containers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two in use wet wiping cloths stored at prep top cooler cutting board.

4-501.11 Maintain equipment in good repair. Observed walk in cooler not maintaining an internal temperature of below 41F and not maintaining TCS foods at 41F or below. Repair

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed wrong test kit for 3 compartment sink. Facility was using pH test kit and their soliton is Quaternary ammonia. VR- A verification visit will be conducted within 10 days to ensure facility has the correct test strips for 3 compartment sink.

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 PIC make bare hand contact with two pieces of cooked chicken when examining date marking and storage coverage in WIC. CDI - PIC voluntarily disposed of food contacted with barehands. 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)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed three (3) food items (chicken stock scraps and grilled chicken in WIC, potato French fries in walk in freezer) without effective cover. Cover food items in storage when not in use or cooling. Note: facility uses marked dates applied directly to plastic wrap on stored food. Items without date marks in WIC were also the uncovered food items. Continued effective use of dated plastic wrap should effectively address both date marking and food storage.

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 two bins of TCS, non date mark exempt food (cooked chicken, and soup stock scraps (cut tomato)) in WIC without effective date marks. Observed two TCS, non date mark exempt items in prep top (diced tomato, sliced tomato). Conversation with PIC elaborated that sauce had been prepared the previous evening for use in a recipe on day of inspection. CDI - Date marks applied to unmarked foods. REPEAT Note: no escalation in point deduction. Establishment has improved in date marking, as well as disposition of expired food items. PIC has stated that items in prep top are typically placed daily. Observed items in prep top held from previous day with no date marks, however items in lower unit were properly date marked. Should facility’s hold items in prep top for longer than 24 hours, EHS advises facility apply date marks for day of preparation. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11(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 one (1) box of to go boxes on ground of rear storage area. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of paper plates at prep table, one stored with food contact portion exposed at table top, and one stored outside of adjacent protective packaging. CDI - Plates were inverted to prevent potential contamination. 4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed one (1) cup of single service spoons stored at prep table with food contact portion face up. CDI - EHS removed spoons and placed them into the cup with handles facing up.

5-205.15 Maintain a plumbing system in good repair. Observed minor leak at u-bend pipe at prewash sink adjacent to 3 compartment sink. Maintenance and plumbing professionals were observed performing maintenance at time of inspection.

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 considerable wall damage at mop sink. REPEAT. Note: no escalation in point deduction due to addressing of noted facility damage in previous 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) tin of mushroom sauce in WIC with no date mark or labeling. Conversation with PIC elaborated that sauce had been prepared the previous evening for use in a recipe on day of inspection. CDI - PIC pulled container of sauce and placed it in the prep area for immediate use. 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 tomato sauce and black beans in the WIC date marked for 3/16 and 3/14, respectively. CDI - PIC voluntarily disposed of black beans and tomato sauce. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed five (5) unlabeled working containers (oil bottle, bbq sauce bottle, ranch bottle, brown sugar and bbq spice mix) in prep areas throughout grill station. Label items in working containers.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed four (4) food employees throughout kitchen with a wrist bands and/or watches on. REPEAT.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed one (1) covered container of dry black beans in dry storage area with paper cup stored within the black beans. CDI - cup was disposed of.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with bent and warped lid, preventing an effective closure. Contact waste management company to repair or replace damaged dumpster.

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 minor chipping at tile in front of walk in freezer door. Observed one (1) loose tile at chemical storage shelving.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed front area hand sink without hand soap. - CDI PIC provided working container of hand soap from readily available supply. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed front area hand sink without paper towels. CDI - PIC provided paper towels from readily available supply.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed one (1) container of pooled raw shell eggs be placed above sealed containers of beer in the WIC. CDI - PIC altered storage of container prior to comment by EHS. EHS provided PIC with storage charts for WIC and reach in cold holding units.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two (2) unlabeled spray bottles at chemical storage, one of glass cleanser, and one of water. CDI - PIC labeled spray bottles effectively. 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 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 food items prepared during inspection, chicken salad and turkey wrap sandwiches, cooling while wrapped in the WIC. CDI - PIC rotated the chicken salad to the blast chiller for more effective cooling. Plastic wrap was removed from container of turkey wraps to improve cooling. EHS provided cooling charts for 2 step cooling and TCS foods to PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) box of frozen potato fries stored directly on the floor of the walk in freezer. CDI - PIC elevated box to a higher elevation.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee at grill area with a wrist band on.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed approximately three (3) in use wiping cloths stored on prep tables towards the end of the inspection. When tested, none of the prepared sanitizer buckets contained properly concentrated sanitizer solution. CDI - PIC began process of remaking buckets at 3 compartment sink. Tested solution was properly concentrated at approximately 150 ppm. In use cloths were placed in newly prepared buckets.

4-502.13 Single-use and single-service articles cannot be reused. Observed garlic confit stored in WIC in washed single use container that previous contained peach filling. Store food held for resale in reusable containers.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink at front counter locked by large wall hanging painting. CDI - PIC removed painting to restore access to handsink. -1-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed boxes of unwashed okra and other unwashed vegetables stored directly above RTE foods on walk in shelf. CDI - PIC rearranged storage order. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed opened packages of flour and other baking powders between uses. Protect these items with effective wrapping, packaging or covered containers between usses. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled squeeze bottles of chemicals hanging on rolling cart to the immediate left of 3-comp sink and one unlabeled yellow chemical on chem storage shelf near can wash. CDI - PIC labeled these with common name. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed disinfectant and two other bottles of chemicals stored directly above condiment packages at front counter. CDI - PIC placed chemical on lower shelf and food above. REPEAT -2-

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 unlabeled shakers and other working containers of food near baking station. Label these with common name of food. -0-

4-501.11 Maintain equipment in good repair. Observed large crack in commercial slicer plastic housing. Either repair or replace to make smooth and easily cleanable. -.5-

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 sheet trays used to store baking pastry bag attachments and cutters with buildup of powders and food debris. Clean often enough to prevent buildup. -0-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash bin in women's restroom. Provide at least one for proper disposal of feminine products. -0-

2-301.14 When to Wash (P) Observed employee testing food with plastic spoon, discarding spoon, then continuing to prep food items without first stopping to wash hands. CDI - Hands washed. - 0 -

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed air freshener stored above blast chiller. CDI - Air freshener moved to bottom shelf. - 1 -

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 chopped eggs cooling in prep top at 76F. Observed burgers cooling wrapped in prep unit at 44F. CDI - Items moved to blast chiller for quick cooling. - 0.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying dishes with wiping cloth. - 0 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed few knives and pans with dust/food debris build up. CDI - Items moved to 3 comp sink to be washed, rinsed, and sanitized. - 0 -

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen, chopped spinach thawing in 3 comp sink. CDI - water was turned on. Be sure to thaw items under running water or inside of walk in cooler. - 0.5 -

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed box of food on floor in walk in freezer. Observed bag of flour stored on floor near baking area. - 1 -

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit and diarrheal plan available at facility. CDI by education. Email sent to PIC containing new food code items. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, shrimp, lettuce, and chopped peppers stored on table at room temperature. PIC states items are kept out for around one hour during service. CDI - Items place on TPHC for today since they have only been out around 30 minutes. EHS filled out TPHC form with PIC to hold lettuce and specials of the day on TPHC. - 1.5 -

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medicine stored above clean equipment. CDI - Medication removed. - 0 -

4-502.13 Single-use and single-service articles cannot be reused. Observed plastic spoon stored in salad dressing in prep unit. CDI - Spoon removed. Single-use and single-service items cannot be reused. - REPEAT - 0.5 -

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips available at facility. A VR will occur no later than 12/7/2021 to ensure test strips have been purchased. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items and drinks stored above facility food items in walk in cooler. CDI - Storage order rearranged. - 0 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed few trays with food debris. CDI - Items moved to 3 comp sink to be W/R/S. - 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 hearts of palm (7/30) kept past 7 day date marking requirement. CDI - Item voluntarily discarded. - REPEAT - 1.5 - * Facilities only item out of date. Facility continues to improve on date marking - points remain the same. *

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 marinated steak cooling tightly covered in reach in cooler. Observed salmon cooling covered in walk in cooler. CDI - All items uncovered. Steak moved to blast chiller in order to rapidly cool. - REPEAT - 1 -

4-502.13 Single-use and single-service articles may not be reused. Observed plastic, single use spoon stored in sauce at prep top. CDI - Scoop removed. PIC stated they normally use a new spoon each time. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce on the counter at 60F. CDI-The lettuce was moved to the walk in cooler to rapidly cool.

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 soup with a date of 3/18. CDI-Soup was discarded. REPEAT. *Only item out for date marking today. Very good job. Points kept the same today.

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 beschemel and sliced turkey cooling tightly wrapped in the walk in cooler. CDI-The turkey was uncovered and the beschemel was moved to the blast chiller.

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 handles stored in the sugar container. CDI-The handle was moved out of the product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the hoodvents. Have cleaned. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged tiles that are in need of replacing. Manager explained they are planning on having repaired within the next couple of weeks.

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 half of deli turkey pulled from freezer yesterday in walk in cooler without date. CDI- turkey dated with yesterday's date. 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 turkey stock, rice, pureed pumpking, pureed sweet potato, pimento cheese and roasted red peppers past 7 day expiration in walk in cooler. Observed several containers of half and half in walk in cooler with expiration dates in September. CDI- all items discarded.

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 today's menu missing the disclosure. However, PIC stated that burgers are not undercooked. CDI- consumer advisory removed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of unknown chemical at 3 comp sink without label. CDI-contents of bottle dumped out. Observed second bottle of unknown chemical labeled as glass cleaner.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several bottles of oil, container of sugar and grits/flour without labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice build up on boxes under compressor in freezer. Do not store food under compressor if leaking.

4-501.11 Maintain equipment in good repair. Observed several rusted shelves in walk in cooler. 4-502.11(A) Maintain utensils in good repair. Observed one large pot with dents and pits making it no longer easily cleanable. Replace as needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some general cleaning needed for interior of proofer unit being used to store utensils, backsplash and cages of large mixer, door and handle to blast chiller, shelving etc.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed utensils stored in bins on the storage rack with food debris inside and black build up on the blade of the can opener. CDI- Items moved to 3 compartment sink to be wash, rinse, and sanitized.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P-Observed mold growing inside the strawberry butter cream and sliced baby carrots in the walk in cooler. Dated back to 2/13/2020.CDI-Both items 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 smoked salmon and pasta salad without dates in the bottom reach in unit of the flip top. Both items were made on Friday 6/26/2020. CDI-PIC date mark items.

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 of the scoop in direct contact of flour.

4-204.11 Ventilation Hood Systems, Drip Prevention - C-Observed oil and grease build up on the vents of the hood above the grill/fryer area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above cooked roast beef in reach in prep unit. CDI- eggs relocated to bottom shelf. Observed container of raw chicken stored on top of covered pan of hashbrowns in walk in freezer. CDI- chicken relocated to bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of pooled eggs used to for scrambled eggs, 53F. Container was being pulled out of reach in unit and placed back in unit frequently during breakfast service. Recommend to keep in ice bath on counter or use time as a public health control. CDI- eggs were discarded.

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 deli ham, garlic olive oil mix, marinara, pasta and several other items in walk in cooler with date exceeding 7 days. CDI-all items discarded. Observed egg salad, hard boiled egg, tomatoes, roast beef in reach in prep unit and open container of feta in walk in cooler without date. All items were prepped yesterday. CDI- items were allowed to be dated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of red chemical not labeled. CDI- bottle labeled with common name.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of white powder in baking area, small containers of spices and squeeze bottles of oil near cook line without labels.

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. Reattach loose/missing baseboard under 3 compartment sink. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Cleaning needed of floor around fryer and grill. m

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. One fryer basket with broken wires. CDI - Discarded. Also, shelves in the walk in cooler have chipping paint and rust. Replace as needed.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors around edges in kitchen, under blast chiller and under cook line equipment.

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 Mash potatoes dated 11/16 in walk in cooler. CDI - Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Chicken salad cooling in flip top cooler. CDI - Relocated to blast chiller for rapid cool down.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on prep counter. CDI - Relocated to laundry bin.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from shelves in walk in cooler. Points not increased as most shelves throughout facility were clean today.

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 45F. -P Chicken corn chowder and chicken veloute dropped 3 degrees and 0 degrees respectively after 20 minutes; these products are not likely to cool to 70F with in the first 2 hours. CDI- Products placed in blast chiller and cooled below 70F within minutes.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Chicken salad cooling in flip top and chicken corn chowder and chicken veloute cooling in thick portions while covered with plastic wrap. CDI - All placed in the blast chiller to complete the cooling process.

6-501.111 Keep the premises free of insects, rodents, and other pests. A few house flies noted in kitchen area. Continue working with pest control service provider to eliminate pests.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean minor build up from shelves in walk in cooler.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean build up on floors under cook line, especially near fryers.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cream of mushroom soup reheated to 122F and put into pan for hot holding. CDI - PIC placed cream of mushroom soup on stove and heated over 165F. -1.5-

3-302.14 Protection from Unapproved Additives - P Food shall be protected from unapproved additives. Observed curing salt in the facility that is unapproved. CDI - PIC placed this in the teaching kit as a prop for demonstrating additives and seasonings to students. -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 sliced tomatoes and items in the walk in cooler with tight wrapping while cooling. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dead fly in the basin of the handsink that had fallen from the fly strip located above the handsink. CDI - PIC cleaned the handsink basin and moved the fly strip. -1- 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the handsink to the right of the 3-comp sink. CDI - PIC posted handwashing sign at the handsink during the inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled salt, pepper and blended oil at the cook line. -1- REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed coffee cups at the front counter with lip area exposed. -0-

4-501.11 Maintain equipment in good repair. Observed torn gasket on the walk in cooler and rusty shelving in walk in and separation to the right upper wall with the insulation exposed in the freezer. -1- REPEAT

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handle cell phone, payments and coming in from outside without handwashing. Employee then attempted to resume food service. REPEAT -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled measuring scoops stored as clean on the baker's shelf. CDI - Items moved to 3-comp sink for cleaning. -1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed house made ranch dressing, chicken salad and other TCS foods without date markings in the prep cooler. CDI - PIC directed EHS to back stock in the walk in cooler. Chef reminded to carry the date with the last portion on the larger stock when the container is emptied to retain the date marking label. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled oils and spices at the cook line and one condiment in the flip top unlabeled. -0-

4-502.13 Single-use and single-service articles may not be reused. Observed small aluminum single-use baking pans being re-used in the baking station. -.5-

4-501.11 Maintain equipment in good repair. Observed rusty shelving in the walk in cooler to the left of the doorway. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water leaking under the loosened floor tiles at the door of the walk in cooler. -0-

6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed 3 of 9 lights out under the hood system. -0-

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handling raw shelled eggs and move trash bin without a handwash prior to resuming food service. CDI - Hands were washed. -0-

5-202.12 Provide at least 100F water at handsinks. -Pf Observed less than 100F for more than five minutes at the handsink in the kitchen and at the one behind the front counter. CDI - Hot water flushed until over 100F. -2- REPAEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of sanitizer at 50 ppm hanging on shelf near the mop heads. CDI - PIC refilled to correct concentration. -3- REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup inside spice chopper. Clean at least every 24 hours. CDI - PIC sent to dish area for cleaning.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed front counter menu board stating eggs are cooked any style, but no reminder stting the health risks associated with consuming raw or undercooked animal food. CDI - Language revised on menu board to scrambled eggs only. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed water on the lid of pasta salad located under condenser fan that is possibly dripping. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed buildup inside black bins used for storing utensils located throughout the kitchen. -0-

5-202.12 Provide at least 100F water at handsinks. -Pf Observed handsinks in the kitchen and in the women's restroom reading 84 and 81F, respectively. CDI - Sinks both were flushed over two minutes prior to reaching 100F. -2- REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris inside blender and mixer parts. CDI - Items placed in 3-comp sink for cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 50 ppm quat sanitizer in spray bottle and dispensed in 3-comp sink. CDI - PIC placed call to vendor for concentration correction. CDI - PIC mixed manually until correction made on dispenser. -1.5-

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 TCS foods prepared on 02/16/2017 date marked 02/15/2017. CDI - PIC corrected all dates to reflect the proper prep dates. -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-n-go containers printed with the name and phone number of the facility out of the printing area. Make sure all information prints on the label by adjusting the printing area to fit the label size. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease buildup on the hood exhaust closest to the wall while facing the cook line. Clean. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on the vent in the ceiling of the women's restroom. Clean. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in handsink. CDI - Sink cleaned. 5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water at 86F at beginning of inspection. CDI - Hot water flushed. -1-

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 45F. -P Observed whole turkey cooled from previous night at 48F. CDI - PIC voluntarily discarded. -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 tight wrapping used on items that are cooling. Use one of ht above-mentioned methods of cooling. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled oils on the grill. Label these with the common name of the item. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed food employees wearing wiping cloths and wet wiping cloths stored on cutting boards. Keep these in sanitizer between uses. REPEAT -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked, freshly washed bus tubs wet nested on the clean drain board of the bakery 3-comp sink. Separate these and allow to air dry before stacking. -0-

4-904.11 (A)Display and handle single-use and single-service articles to prevent contamination. Observed unwrapped paper cupcake cups. Keep these covered. -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 grease spill under cooking line. Clean. -0-

Observed molded dough and molded parm. cheese in the facility. Discard food items that are no longer safe to consume. Products discarded today.

Observed sanitizer in the 3 comp. sink at <150ppm quat. Concentrate bottle changed out for new and retested to correct. Maintain at 200-400ppm 4-501.114 Maintain sanitizer at correct concentrations. -P

Observed garlic and oil mixture, brie, and cut ham with no date on them. Ham discarded and garlic mix was back dated to correct. Observed caesar dressing that had been made on 8/29 and should have been discarded on the 4th-discarded today to correct. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 0ppm in the sanitizer bucket today. Refilled to correct. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed a crack on the slicer today. 4-501.11 Maintain equipment in good repair.

Observed missing light shield endcap in the freezer today. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Observed ground beef stored directly next to whole muscle beef. Separated during inspection to correct. 3-302.11(A) Separate the different types of raw animal foods. -P

Observed veggie soup that had been cooling since yesterday afternoon and it still had not fallen below 45F in the middle of the product. The exterior of the product is 45 and the interior was 47-48F. Product discarded during inspection. 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 45F. -P

Observed the flip top cooler not holding at 45F or less today. Foods were stocked 30-45 minutes prior from the walk in and once found out of temperature the PIC put them in the blast chiller until they fell to 45F or less. Do not use this unit until repaired. Vr on or before 6/24. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed smoked salmon that was stored at >45F today and it was past 4 days- discarded during inspection. Observed red pepper aioli, tomato vinegarette, and peanut sauce that was stored at 41F and had been made >7 days prior- discarded during inspection. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P

Observed veggie soup that had cooled over night in a deep portion, stored inside of a plastic, tightly covered container. Discarded to correct. Use blast chiller to get product to 45F or less and then store in the walk in cooler. Other methods such as shallow portions, metal pans, stirring, and uncovering are acceptable methods as well. 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

6-202.13 Insect Control Devices, Design and Installation - C Observed fly strip over prep table today- removed during inspection.

Observed wet wiping clothes on the counter and observed many employees with cloths around their waist which they wiped their hands on. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed dishes being towel dried instead of being air dried. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Observed torn gaskets on two units. Observed rusted shelving in the walk in. 4-202.11 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 low lighting in the walk in cooler and some prep areas. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Observed dented cans stored in the dry good/recieving room. They were set aside today so they will not be accidentally used. 3-202.15 Food packaging has be in good condition, intact and protect the food inside.

Observed a bottle of sanitizer on the line with 0ppm quat. Bottle refilled today to correct. Maintain quat at 200-400ppm(company does allow for it to go as low as 150ppm on this product). 4-501.114 Maintain sanitizer at correct concentrations. -P

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 45F. -P Observed beef roast that had been cooked the night before, was placed into the blast chiller until it reached 70 and then was placed into the walk in to cool the rest of the night and was still at >45F(see chart). Product will not be served- labeled as employee food only today and PIC assured inspector that it will not be used for service.

Observed salsa not date marked today and another TCS product- discarded during 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 multiple TCS items(orzo, fish stock, smoked mushrooms, smoked tomato, etc) that were beyond their 7 days- discarded today. 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 beef roast that had fallen to 70F or less before being placed into the walk in cooler via the blast chiller. The beef roast was covered and placed near the walk in door. Product discarded today. PIC and inspector discussed using blast chiller until product falls below 45F or less, breaking product down so that it is not one large piece, or using ice packs around the product in the walk in cooler.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed par-cooked chicken stored over mulitple ready to eat foods in the walk in cooler today- chicken moved to the bottom shelf.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken that was clearly still undercooked stored in the walk in today- product was only cooked to 145F according to the chef. Product will not be served and only staff will consume this today. Non-continuous cooking app is being sent to PIC today and this process cannot continue until the application is approved by EHS.

to 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 chicken and the end of deli roast beef without dates today- back dated to correct.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. observed no chlorine test strips onsite today and chlorine sanitizer is used in the bottles. strips provided today to correct.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure.-PF Employee health policy presented by the PIC does not contain a section requiring reporting exposures. CDI by providing handout with a complete policy for use in the training manual.

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 beschemel sauce (milk based) stored in the walk in cooler with a 5/20 prep date (8 day hold time). CDI by voluntary disposal.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging using commercial grade equipment. -P/Pf Observed reduced oxygen packaged raw chicken inside the walk in cooler. VR- within 10 days facility will need to discontinue process or complete emailed paperwork to obtain approval prior to continuing ROP procedures.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a presence of flies in the kitchen. Advised to treat the area and maintain all food products covered until resolved.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed quat sanitizer which appeared slightly low according to indicator strips in 3-comp sink. Quat is a multi-level (broad spectrum) product.