UNCC SOUTH VILLAGE CROSSING DINING FACILITY

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. 3 deep pans of meat sauce measured 49-52F in blast chiller that was cooled overnight. Also, large container of pizza sauce in pizza walk-in cooler measured 51F. Use shallower pans so TCS foods can cool to 41F within 6 hours. CDI - PIC educated on cooling and they discarded the out of temp foods. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All the TCS foods in 1 walk-in cooler measured 44-46F (raw chicken, lo mein, corn, pasta). TCS foods in cold holding shall measure 41F or less. All TCS foods except the raw chicken were discarded. VR - Verification required by Monday that walk-in cooler is repaired. Establishment has sufficient refrigeration to operate until this walk-in cooler is repaired. 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 Meat sauce and pizza sauce were cooled overnight in deep pans and were still 49-52F. Use shallow pans to facilitate more rapid cooling. CDI - PIC educated on cooling methods and the out of temp foods were discarded. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Walk-in cooler is holding above 41F and needs to be repaired. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean bottom of pizza cooler at pizza station.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine had visible residue inside machine. Clean ice machine more frequently. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed in dish room. Maintain premises free of pests.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bagels observed on bread tray on floor in walk-in cooler. Store food at least 6 inches off the floor. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean dust accumulating on clean dish shelves in dish machine room. Clean dry storage shelves.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Replace broken ceiling tiles in soda syrup room. 0 pts.

3-501.19 Time as a Public Health Control (P) (Pf) 1 station was missing start times for the hot TCS foods held using TPHC. Ensure staff accurately place start times for all TCS foods held using TPHC in the log book. CDI - Employee wrote down all start times in log. REPEAT

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Employee did not place start times for omelette station TCS foods held on TPHC. CDI - Employee placed 7am start time in log book. 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 Chick peas measured 68F in deep container in walk-in cooler. Pizza sauce in other walk-in cooler measured 44F and began cooling at 8:30am. Use shallow pans, ice wands or ice bath and frequent stirring to cool large batches of TCS foods after preparation. CDI - Chick peas moved to shallow pans. Pizza sauce moved to freezer and employee will stir the sauce every 15 minutes until it is 41F. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of containers on clean dish shelf were still wet. Allow utensils to air dry after washing before stacking or nesting. 0 pts.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf -Observed all food held on TPHC at salad bar not marked with either a start or discard time. Facility uses log book to indicate start and discard time for foods held on TPHC. During inspection, observed food at salad bar (yogurt, cantaloupe, honeydew, deli meat, cheese, egg, etc.) that was recently put on TPHC for 4 hours, without an updated start/discard time shown in log book. -CDI- PIC verified time when food was put on TPHC and properly added times to log book. -Observed food held on TPHC at omelet station with incorrect start time in TPHC log book. Log book showed that food was placed on TPHC later than the observed time. -CDI- PIC verified when items were placed on TPHC and properly changed start time shown in log book.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping clothes stored in soap solution throughout facility, at 0 ppm sanitizer. In-use wiping cloths may only be stored in sanitizer solutions. -CDI- PIC removed wiping cloths from soap solution.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -Observed handle of scoop for cooked pasta in gluten-free cold holding drawer submerged in pasta. -CDI- PIC removed scoop from pasta.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed multiple dishes stored as clean with visible food debris. Observed deli slicer stored as clean with visible food residue. -CDI- PIC moved items to be properly washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed edamame at wok station, veggie sausage, green beans, and vegan chicken at noodle station, and chicken tenders and fries at the grill station holding below 135F. -CDI- PIC properly reheated items at noodle and wok station for hot holding. PIC placed chicken tenders/fries on time (TPHC) at grill for discard within 4 hours of removal from temperature control. 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- Observed pulled pork cooling at a rate of 0.26 F/min in the blast chiller, from 100F to 87F in 50 minutes. Pulled pork was partially covered with tin foil. -CDI- PIC turned blast chiller up to rapidly cool pork. 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes washed in 158F water in dish machine. Dish machine could not get up to temp. Dishes were soaked in sanitizer. 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

4-501.11 Maintain equipment in good repair. Observed dish machine not getting up to temp. Maintenance called and came on site during inspection. If maintenance cannot get the machine fixed the facility will switch to single service only. They also have 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep groves and staining. Replace/ repair.

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 cold drawers at the wok station in need of cleaning.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Employee observed filling out TPHC log for burger station, but burgers were cooked 30 minutes ago. Also, station beside burger station had filled out times for later in the day on TPHC sheet. Put accurate time on TPHC form. CDI - Conversations had with employees and PIC regarding using TPHC.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee observed wearing a bracelet while preparing food. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean shelves in milk walk-in cooler. Clean dry storage shelves. 0 pts.

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 deep container with tight fitting lid. Use shallow pans and leave food uncovered or loosely covered when cooling. CDI - Chicken salad vented and moved to blast chiller. 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 .

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting asparagus without washing it first. Fruits and vegetables must be washed before use. 0 pts.

4-501.11 Maintain equipment in good repair. Pan dish machine not functioning and waiting for repair. Establishment is using conveyor dish machine to wash all dishes. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Drawer gaskets at salad station and flame grill need to be cleaned. General cleaning in most walk-in coolers on shelves. REPEAT

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 cold drawers at the grill area in need of cleaning. Observed shelves in walk in cooler 151 in need of cleaning.

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 in the pizza walk in cooler in need of cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked and holding water in the clean dish storage area. Dishes inverted and placed to promote adequate air drying.

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 outside of semolina, flour, panko and sugar bins in need of cleaning. Observed trays in the cold drawers at the pizza station in need of cleaning. Observed cold drawers under the grill in the main kitchen area in need of cleaning.

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 in the walk in freezer at the pizza area in need of cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large fan blocking the handwashing sink in the large dish pit area. CDI- Removed

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp for salad bar items.

4-501.11 Maintain equipment in good repair. Observed handle on the prep top unit broke off. Get fixed.

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 marinara in the back kitchen walk in cooler cooling while covered. Observed broccoli at the grill cooling while covered.

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 of walk in freezer in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 pizzas in the heat lamp holding below 135F. CDI- Items discarded

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp for items on TPHC. CDI- Time stamp placed for items.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 tomatoes, American and pepper jack cheese overstacked on the front line at the salad station. CDI- Items portioned.

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 upper plates of drink machine in need of cleaning. Observed containers housing clean utensils in need of cleaning.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives at salad station soiled with onion debris. Observed several containers stored in the clean dish storage area soiled with old food debris. CDI- Items taken back to be washed

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed ranch and sausage in the prep top at the pizza station beyond the cooling parameters. Items were still in the cooling process. CDI- Items discarded

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed asparagus and mushrooms at the grill holding below 135F. CDI- CDI- Items placed on TPHC. Observed broccoli at the main kitchen station holding below 135F. CDI- Item placed on TPHC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cantaloupe, cheese and honeydew melon at the salad bar holding above 41F. CDI- Items placed in the walk in cooler to cool. Observed tofu at the main kitchen station cold well holding above 41F. CDI- Item portioned and placed in the walk in cooler.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed cheese, honeydew and cantaloupe over stacked at the salad station. Observed tofu over stacked in the cold 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed honey dew in the cold well over stacked. CDI- Items portioned.

4-501.11 Maintain equipment in good repair. Repair over icing freezer.

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 cold drawers throughout in need of cleaning.

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 storage area floor in need of cleaning. Observed fan in large dish area in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the pizza station handwashing sink. CDI-Paper towels placed at the handwashing sink. NOTE: Upstairs areas not open

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed vegan chicken in the salad bar hot box holding below 135F. Observed chicken at the main kitchen area hot box holding below 135F. CDI- Items reheated

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed containers housing clean equipment soiled with dust and debris.

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 leak in the ceiling in the main back kitchen area. PIC has already put in a maintenance order for the leak.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed 1 employee turn faucet off with their bare hands after handwashing. CDI by instruction.

Observed 1 pan of cooked vegetable hot held at 128 degrees F. CDI, vegetable reheated to 172 degrees F. Improvement made since previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut leafy green lettuce cold held at 51 degrees F at buffet. CDI, item placed on TPHC. Written procedures completed on site for use of TPHC for leafy green lettuce on buffet for unit lined with paper.

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 container of ham not date marked in WIC, pork loin in walk in cooler with incorrect date of 3/29 in WIC and chicken not date with incorrect date on rack in WIC. CDI, foods voluntarily discarded by PIC.

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 rice cooling in tightly covered container in low reach in drawer at 97 degrees f. CDI, cover removed and rice relocated to WIF to rapidly cool.

Additional Temps: Ham-wic-39, cheese 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed utensils stored in soiled containers. Observed clean metal pans stored as clean with grime residue inside them. Observed plastic containers stored as clean with leftover sticker adhesive on the outside of them. CDI-All items moved to dish machine to be rewash. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.-Observed black build up inside the nozzles of drink machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed rice and tofu holding below 135F at the Euro station. CDI-PIC replaced items and reheated the rice and tofu to 165F and held in the hot cabinet.

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 oil bottles without a label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of metal pans on the dish rack.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Grilled chicken hot holding at grill station observed at 113F. Chicken was reheated. Repeat violation. If repeated on next inspection, full points will be deducted for hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut melon, shredded lettuce, and house-made pizza sauce observed cold holding over 41F. CDI. Items were sent to cooler/freezer to be rapidly cooled. Repeat violation. If repeated on next inspection, full points will be deducted for cold holding.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One container of salt/pepper mixture bearing no labeling.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Quat sanitizer in bucket by grill station observed at 50 ppm.

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. Several buffet items observed with spoon handles directly in food.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed pan of roasted potatoes on buffet line < 135F. CDI- reheat to above 165F observed 2 pans of fried rice in warmer < 135F. CDI - reheat to above 165F

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed multiple TCS foods on upstairs cold bar >41F. See temp chart. observed sliced tomato and chopped romaine on Flame cold bar > 41F. See temp chart. CDI- limit amount of food product stored in containers to maintain cold holding temperature 41F or below. *Point deductions were taken for TCS cold held foods > 45F today (first inspection of the year). Point deductions will be taken on next inspection for TCS foods observed above 41F.

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 macaroni cooling in walk-in covered with plastic wrap. CDI-vented. obsreved roasted tomatoes in Cucina area prep cooler cooling in thick layer. CDI- moved to sheet pan and placed in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed milk dispenser with build-up on the underside of dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed stickers, sticker residue, and food debris on utensils/containers stored as clean. CDI by sending back to wash, rinse, and sanitize. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up in ice machine at warewashing room.

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 dented cans stored with non-dented cans. CDI moved to designated area.

4-502.11(A) Maintain utensils in good repair. observed melted handles on utensils. discarded by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up inside equipment, hood system filters (the grill).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed 2 pans of mixed vegetables stored on line < 135F. CDI by discard by PIC. *Stir foods frequently to ensure uniform hot holding temperatures throughout food product.

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 multiple food items in cooling process covered with plastic wrap. observed leafy greens in deep container cooling. CDI by uncovering and using shallow pans to cool foods.

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 inside food product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked containers on the drying rack.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. One large pan of mozzarella cheese in prep cooler/ top not under temperature control. CDI- PIC Chef Tyler Creech had cheese removed and placed in walk in freezer for rapid cooling. Discussed options and requirement change to 41F as of January 2019. (0pts).

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. Approximately five cooked pizza's on speed rack at pizza station. Employee advised that pizza's were going to be reheated and then placed on time controlled station for self service. Pizza checked and temperature at 70F and 63F. Employee advised that pizza's are usually cooked and then placed at self service station, but due to having issue with one oven, pizza's are being cooked once, and cooked again to ensure completely cooked without burning them. CDI- Use of time control started after the initial cook of pizza's instead of when being placed on the self service station. Current measure is approved until oven issue has been resolved. PIC advised that repair process has been started. (0pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal and plastic containers in main warewashing room and clean pot storage area wet nested. Allow to air dry completely prior to stacking. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried residue on bottom drawer units at grill and Euro stations, residue on shelving units in walk in cooler 163. Sticker residue on plastic containers stored as clean in main prep kitchen area. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Dust build up on HVAC vents and walls in main warewashing rooms, some build up on ANSUL line over grill at grill station. Dried debris on floor of walk in freezer 163. Cleaning is needed. REPEAT

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee switch from working with raw hamburger patties to cooked hamburger patties without changing gloves and washing hands. CDI by redirecting to wash hands and change gloves.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed containers of salad bar items stored uncovered inside the walk in cooler in sovi to go. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Provide tongs for dispensing self service ready to eat apples. Observed an employee use gloves to put raw hamburger patties onto the grill and with the same gloves touch cooked hamburger patties. CDI by disposal and proper handwashing and glove changing. Tongs provided for apples.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on 2 soda nozzles in the dining area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked baked potatoes at 110F and green beans at 113F inside the euro side hot holding unit. CDI by disposal.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed drinking cups, metal pans and plastic food containers stacked while wet.

4-501.11 Maintain equipment in good repair. Observed some plastic food containers with cracked plastic lids. Resurface cutting board attached on the flip top cooler on the salad area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean in dining area under cabinets. Observed sticker residue left on the outsides of food containers stored as 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 cleaning needed in the hood filters. Observed cleaning needed on the walk in freezer floor #262.

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 cooked pasta noodles in walk-in cooling from last night in oversized container at 54F. CDI: noodles were voluntarily discarded. VR- a follow up visit will be made within 10 days.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of sausage in hot box at temperatures less than 135F. PIC stated the sausage was to be thrown away in the next 5 minutes since it was the end of service. CDI: sausage was voluntarily discarded. Observed a few plated cooked brussel sprouts on hot line holding below 135F. CDI: brussel sprouts were reheated. Recommended plating less products to be maintained at 135F and above or placing products on this unit under a TPHC procedure. All other products measured 135F and above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded cabbage, cut melons, shredded cheese, spinach, noodle salad, and multiple other items not at proper temperatures on cold holding lines. Ensure that these items are not placed out for service prior to cooling down to 45F after preparation. CDI: All items were recently prepared and were taken off the lines to be cooled down in walk-in coolers.

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 small container of cottage cheese container opened since Monday without a date label. CDI: PIC back-dated cottage cheese and was informed to date mark this item once opened in the future.

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 multiple items cooling with tightly wrapped plastic covering them and cooling at rates as low as 0-1 degree F per hour. CDI: Talked with PIC about making sure items are uncovered when cooling and then covered once cooled. Observed cooked noodles from last night that had not cooled properly due to being placed in an oversized container. CDI: noodles were voluntarily discarded. Make sure to cool in shallow pans. Items were also vented to allow for rapid cooling. VR- facility is to determine a plan for corrective action to ensure proper cooling methods are being practiced within 10 days.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses at the proper concentration. Observed two sanitizer buckets at 0-50ppm (below proper concentration of quat).

2-301.14 Wash hands after activities that contaminate them.-P 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 a dish room employee rub nose with gloved hands twice and attempt to continue handling clean utensils without proper hand washing/glove changing. CDI- by stopping the employee and redirecting to proper remove gloves, wash hands and replace with clean gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed an employee handling a container of cut melon near the disposal of the prep sink, while another employee was preparing raw chicken inside the vat next to the disposal. CDI- No visible signs of cross contamination was observed. The PIC was educated on separating by time and space in a clean sanitized area.

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 one container of cauliflower and cheese sauce cooling from last night still at 49F at the center. CDI by voluntary disposal. Facility has several items that were properly cooled and changes have been made to procedures. Continue efforts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of fried chicken in the sovi to go hot holding cabinet at 133F max. CDI by voluntary disposal.

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 deli ham and turkey that had been thawed less than 24 hours prior with the original 10/5/16 date posted. CDI- by proper date labeling. Observed shredded chicken dated with the shred date rather than the cook date. The shredded chicken was shredded today but cooked yesterday. The date on the product was 10/12/16. CDI by proper date label.

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 missing and undated logs for pizza TPHC. VR- organize procedures or submit for a re-approval of procedures that work best for the facility. A follow up visit will be made within 10 days.

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 the brocolli and cheese not properly cooled with evidence of tightly while the product was still hot. Observed cooked egg noodles with a decrease of only 4 degrees F after 1 hour near serving time. Sheet pans were moved into the blast chiller to quickly chill down to 45F prior to use.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed the digital gauge in the hot holding cabinet on the main cook line reading only 93F, but all products were measuring at proper hot holding temperatures.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a presence of fruit flies inside the dishroom.

5-205.15 Maintain a plumbing system in good repair. Repair the leak at the prep room prep sink and the handsink in sovi to go.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink stored with a crate of clean eating utensils. CDI by removing to be re-washed.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed spoiled food items mistakenly left inside a turned off cold holding drawer unit at the salad station. CDI by voluntary disposal.

b3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken breasts grilled marked to 103F and then placed on a sheet pan to cool down to reheat inside the oven prior to lunch service. CDI by moving into the oven to fully reheat to 165F. Explained that if facility wishes to continue this procedure a non continuous cooking application must be submitted and approved prior to starting the procedure. This application was emailed.

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 a large metal pan of mashed potatoes stored inside the walk in cooler, cooled from the night before (greater than 6 hrs) at 56F in the center. CDI by voluntary disposal.

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 mashed potatoes stored in a deep large metal pan, tightly covered in plastic wrap. CDI by voluntary disposal.

3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration in between uses. Observed 2 wiping cloth buckets at 0-100ppm (quat). CDI by refilling at 200ppm.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed food debris inside the white plastic containers used to store clean utensils. Observed utensils stored on a storage rack under a damaged and flaking ceiling tile inside the dry storage room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on the shelving and around the door gasket of walk in cooler 149, standing juice inside the entrance cabinet under the juice dispensers, cleaning needed on the under side of the juice dispenser nozzles. Cleaning needed inside the salad station cold holding drawers.

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 a water damaged, flaking ceiling tile inside the dry storage room. 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 build up on the floor of the soda syrup storage room, walk in cooler 149, pizza station walk in freezer and large dry storage room.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed an opened box of raw philly steaks stored over pizza dough inside the walk in cooler. CDI by moving the philly steaks to a lower shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked broccoli hot holding in the to go section at 122F. Observed turkey sausage also in the to go section at 132F. CDI by reheating the broccoli and voluntary disposal of the sausage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items on the salad bar stored above 45F, including but not limited to: shredded cheese, blue cheese, lettuce mixes, sliced tomatoes, yogurt korma sauce, etc. CDI by removing all items to properly cool down to below 45F.

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 pizzas not clearly marked with begin and end times. PIC indicated that TPHC items are only from 12-4pm. VR- TPHC procedure is to be clarify within 10 days.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a minor amount of squeeze bottles missing labels.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches and rings other than a plain wedding band.

3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration between uses. Observed one wiping cloth bucket at 50ppm (quat). Also explained that wiping cloths must be fully submerged in the sanitizer solution. Observed soiled wiping cloths also stored inside the prep cooler and inside the cold holding drawer in the pizza station.

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 pizza serving knives and spoons stored in sanitizer with a wiping cloth in the pizza station. CDI by removal to be re-washed.

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 build up on the floor under the main cook line and build up on the walk in freezer floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coats and bags stored with dry storage items in the large dry storage room and in the dry storage of the pizza station.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed the handsinks closest to the office reaching a maximum of only 65F. Observed the handsink near the electrical panel in the dishroom with faucets not working and providing only a dribble of water. CDI a work order has been placed for repair. Today is the last operating day for a month. Advised to repair prior to re-opening.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items upstairs in SoVi to go in the hot holding unit below 135F, including: pasta, peas and carrots (see temperature observations chart).

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 damaged can stored on the in use can storage rack. CDI by moving to the damaged item storage area.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the shelving inside the produce cooler. Remove the stickers/sticker residue from the topsof the food container lids stored as clean. Clean inside the milk dispenser. Clean inside the cabinet under the pepsi soda dispenser.

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 damaged ceiling tiles in the dishmachine room.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground turkey thawing above raw beef roasts. CDI by moving to the correct location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one slicer in the salad/sandwich station with dried meat debris. CDI by breaking down to be re-washed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the following foods stored above 45F, including but not limited to: yogurt, spinach mix, spring mix, cut romaine lettuce, diced ham, diced tomatoes, cut melon and cottage cheese (see temperature observations chart). CDI by discarding and/or moving to the walk in cooler to properly cool down.

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 cut wheel of brie not date labeled. CDI by voluntary disposal.

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 Advised PIC to re-word the TPHC procedure to state "Start time when pizzas are removed from the oven" rather than "when placed onto the serving line." to ensure that if they pizzas are stored any where other than the serving line in between cooking and serving, this time is also accounted for. CDI- PIC changed verbiage while onsite.

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 sauteed veggies cooked and placed into a cold holding drawer or onto the serving line to properly cool down. Advised to utilize blast chillers and walk in coolers to properly and rapidly cool products down to meet the cooling parameters prior to serving. CDI by moving into the walk in coolers. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label 3 white rolling cambros and observed 2 small bowls of spices without labels (voluntarily disposed of 2 small bowls).

4-501.11 Maintain equipment in good repair. Observed one section of the sandwich/salad serving line storing food items 50-55F. Internal thermometers read 37F. Was unable to determine if temperatures were due to improper use of the unit or malfunction of the until. PIC has placed a work order to have the unit checked for service.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dishmachine air curtain stored inside one of the main dishroom handsinks. CDI by removing these items. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at one of the main dishroom handsinks. CDI by providing.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed tray dishmachine unable to reach a proper final rinse temperature. Gauges, thermolabel, internal thermometer and external digital thermometer never reached proper final rinse temp. Observed a max of 138F was reached on the max/min internal thermometer. VR- follow up is required to ensure repair within 10 days. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed vegetable debris left on vegetable slicer. CDI by removing to be re-washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the following store below 135F (see temperature observation chart for details): pot stickers, cabbage, rice and pizza. CDI by reheating, pot stickers, cabbage and rice to 170F and pizza to 190F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pastuerized eggs stored in a cold holding drawer at 54F. CDI by voluntary disposal.

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 potatoes cooling at 68F inside a cold holding drawer. CDI by moving to the walk in cooler to allow for rapid cooling. PIC educated staff on proper cooling inside a refrigeration unit sufficient for rapid cooling.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed metal canisters of salad toppings (sunflowers, croutons, etc) stored with the lids off and not under a sneeze shield for customer self service. CDI by moving under a sneeze shield. Also discussed monitoring tongs used by customers for large salad bowls on the buffet to ensure that the tongs do not fall down into the product possibly contaminating the salad with the hand contact portion of the tongs.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored on a shelf directly next to the pot soaking sink. Advised to allow for separation or splash gaurd to prevent contamination from splattering.

4-501.11 Maintain equipment in good repair. Observed euro station cold holding drawer used to store pastuerized eggs not maintaining proper 45F and below temp. Observed it maintaining an internal temp of 72F.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed the tray dishmachine not reaching proper minimum final rinse temp. PIC was encouraged to ensure that employees are doing daily final rinse temp checks.