WHOLE FOODS MARKET - PREPARED FOODS

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 a dented can intermingled with non dented cans on the can dry rack in the rear of the facility. Ensure that all cans being held for credit are stored in areas separate and apart from foods and food contact surfaces. -CDI- Dented canned food was voluntarily discarded.

4-501.11 Maintain equipment in good repair. Obtained lowboy door on lowboy near the deli slicers not maintained in good repair. Observed rags placed below the condenser on the pizza lowboy to soak up dripping condensation. Ensure that equipment is maintained in good repair. EHS notes that PIC stated that there has been a work order placed for both of these items.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed several boxes of unwashed produce over ready to eat produce in walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Through discussion, slicers are only sanitized in place throughout the day. Per SOP, slicer parts shall be washed, rinsed and sanitized in the 3-comp sink and the large parts will be washed, rinsed, and sanitized in place. Ensure staff are following SOP each time the slicer is broken down. Facility had not yet been slicing for 4 hours. CDI: Facility PIC educated and will ensure that slicers are properly cleaned as necessary. 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 packaged seaweed salad and dumplings holding in front case above 41F. CDI: Product was voluntarily discarded. Case was holding at 37F air temperature. Ensure product is not over stacked or blocking air circulation when loading cooler. 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 .

3-501.17 (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). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed cooked mushrooms in prep top cooler at pizza with no date mark. Large batch in reach in portion was correctly dated and PIC indicated that product was from this batch. CDI: Product date marked. Observed no date mark on pan of grilled onions in reach in cooler at pizza station. PIC stated they always cook 2 pans at a time and that this one was cooked when the one in the prep top was done. CDI: Product date marked with the same date. Observed feta in walk in cooler from 9/22. CDI: Product voluntarily 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 .

3-501.15 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 kale salad, tabouleh, and roasted red peppers cooling on a speed rack tightly covered and needing to be placed on TPHC within 20 min for the salad bar. CDI: Product was placed in the blast chiller and met required parameters. Observed chicken salad cooling after prep in a deep, covered container in the walk in. CDI: Product uncovered and moved to the freezer and properly cooled. Observed tuna salad sandwiches moved to grab and go coolers while still cooling. CDI: Sandwiches moved back to the blast chiller and cooled below 41F before placing in the grab and go cases. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in dish area as well as some in the food prep area. PIC stated that pest control comes monthly. EHS recommends calling for an additional visit.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut romaine lettuce in walk in cooler with a temperature of 48F. Romaine lettuce was cut and prepared day prior and left to cool in covered Cambro container. Cut romaine failed to cool to 41F within 4 hours. CDI - Cut romaine was discarded. Cooling methods were discussed with PIC. Cut romaine prepared day of and cooling during inspection was placed in shallow uncovered bus tub. -1.5 points- For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 covered Cambro container of cut romaine that failed to meet correct cooling parameters for room temperature prepared foods. CDI - Cut romaine was discarded. Cut romaine currently cooling in walk in cooler was in shallow and uncovered bus tub and cooled to 41F during inspection. Cooling methods were discussed with PIC. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed plastic cambros turned upright on drying rack. CDI - Cambro containers were turned to allow for proper air drying. -0 points-

4-501.11 Maintain equipment in good repair. Observed high temperature dish machine out of service. Signage posted on dish machine indicated that dish machine was not operating. Establishment is using three compartment sink to wash, rinse, and sanitize equipment and utensils. A technician is waiting on parts to complete repair. A return visit will be conducted by June 19th, 2025 to determine if repairs are complete. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and build up in gaskets of display coolers. Observed flour build up on vents of pizza flip top and shelving. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with some food debris and residue. CDI - PIC took apart the slicer and rewashed. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottles stored on prep table. CDI - PIC relocated the spray bottle to below the prep table to prevent cross contamination.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few drain flies in the warewashing room. Contact pest control to find source and eliminate harborage.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet towel on sushi area cutting board. CDI - sushi lead placed back into the sanitizing bucket.

3-302.15 Wash fruits and vegetables prior to use.Observed stickers on washed avocados. Remove stickers prior to washing.

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 single service to go containers stored directly on the counter top at prepared foods area.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed chopper metal blade attachment chipped. CDI - PIC discarded the attachment.

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 the interior of the sandwich station reach in cooler accumulating food residue and debris. Clean and maintain.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed unnecessary items around the grease barrel. PIC stated these are going to be removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed packaged sushi in salad bar self-service holding above 41F. One crabstick sushi was at 44F, another crabstick sushi at 43F. Sushi food employee stated sushi was prepped at ambient temperature, placed in WIC to cool to 41F, then placed on salad bar to cold hold 10 minutes ago. Sushi was stored at salad bar in metal sheet pan. PIC stated the regular sushi display case was not in use because the equipment was not functioning. -CDI- PIC placed sushi above 41F to WIC to cool to 41F, then returned to salad bar. Sushi was placed directly onto cold holding portion of salad bar, not in metal sheet pan, to properly hold sushi at 41F or below. 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 .

3-501.18 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 dumplings in lowboy cooler of sushi prep area with multiple date marks on container (8/11 and 9/1). Sushi food employee was unaware what dates represented or when the bag was originally opened. Sushi food employee stated that dumplings were recently pulled from freezer by a different employee, likely on 9/1. Employee did not know procedures for date marking with freezing time.- CDI- PIC voluntarily discarded the dumplings. 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 Observed tightly covered plastic container of pasta salad cooling in walk-in cooler. CDI- PIC moved pasta salad to blast chiller to cool to 41F or below. -REPEAT- -0.5pts- 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. Observed metal pans stacked in manner that caused brown liquid to accumulate around the edges. CDI- PIC moved pan to promote 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. During inspection of deli case gaskets observed to have food debris and food splash residues. Recommend higher frequency of cleaning for all food display case gaskets.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomato based pizza sauce holding at 53F in flip top cooler. PIC stated that item was placed in flip top cooler prior to lunch service. CDI - Pizza sauce was moved to blast chiller to rapidly cool to 41F or less. PIC has been advised to refrigerate pizza sauce or to cool pizza sauce to 41F or less prior to placing in flip top cooler. -0 points- 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 .

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 chicken salad cooling in closed and stacked clamshell containers in walk in cooler. Chicken salad was prepared day prior, cooled, and then removed from refrigeration to package in clamshell containers. CDI - Containers were opened and moved to blast chiller to rapidly cool to 41F or less. -REPEAT- -0.5 points- 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 .

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dish machine temperature on dish plate reaching only 158 F. Facility ran dish machine multiple times to try and achieve a higher temperature. CDI - Facility shall sanitize dishes at 3 -compartment sink. Facility used to have a chemical dish machine and installed a high temp dish machine approximately 3 months ago. EHS shall return to check dish machine.

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 sushi cooling in reach in at sushi station. Sushi manager stated the sushi had probably been pulled from the blast chiller too early and she did not check the temperature when removing it. CDI - Sushi was moved back to the blast chiller to cool.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Facility does not have an appropriate thermometer for testing the high temp dish machine. Facility manager ordered thermometers during inspection and they should arrive in the next few days. VERIFICATION REQUIRED.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the “clean” Hobart veggie slicer with some dry food debris and residue. CDI - PIC cleaned and sanitized. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinara in the walk in cooler at 44F; Turkey and beef roast in the deli service case above 41F; potato salad and kale salad in prepared food cooler above 41F; mozzarella in pizza prep cooler at 44F; Tuna sushi and salmon sushi in grab n go cooler above 41F. CDI - Marinara and mozzarella were voluntarily discarded. All other TCS foods above were just placed in the coolers, allowed to cool back down to 41F in the blast chiller. 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 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf 1 out of 5 thermometers were not calibrated. CDI - the one black thermometer was removed and shall not be used. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked pizza sausage in the prep top pizza cooler dated 5/24 - 6/2 (expired) Observed opened mozzarella in prep top pizza cooler without a date. CDI - PIC voluntarily discarded the food during the inspection. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottles stored on the food prep tables. CDI - PIC relocated the spray bottles below food prep tables.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed the PIC was unable to provide the written approval from the NC DHHS Variance committee. CDI - EHS sent NC DHHS approval letter to establishment to print and have available during inspections at all times.

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 just prepared salads in the walk in cooler covered and stacked. CDI: PIC unstacked and vented the foods. -REPEAT-

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

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 raw beef stored above liquid eggs in the walk in cooler. Observed raw chicken stored above bread and carrots on a speed rack in the walk in cooler. CDI -Foods were rearranged according to cooking order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed just prepped Spicy shrimp roll and spicy tuna roll above 41F in the sushi grab n go case. Observed just sliced chicken and sliced roast beef in the sandwich prep top cooler above 41F. CDI - all sushi was placed in the walk in freezer to rapidly cool to 41F or below. Chicken and roast beef were placed back into the blast chiller. Failure to comply may result in further compliance action.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed chlorine test kit missing indicator for concentration, when testing their dishmachine their test kit did not register, EHS tested and chlorine was at 100PPM. Explained to the PIC that the test kit may be damaged or expired. CDI - PIC was able to obtain another test kit during the inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed low QAC sanitizer in three compartment sink- 50ppm. Food employee remade solution but still able to get correct reading. CDI: Education provided, PIC contacted service repair company during inspection, and facility will make solution by hand until repaired. REPEAT VIOLATION.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed classic chicken salad and herb potatoes cooling in walk-in cooler at rates too slow to meet cooling parameters. Products prepared 12/20/21 but pulled between 9am-10am for prep. See violation #33 for more details. CDI: Education provided and PIC moved product to freezer for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sushi being held above 41F in customer self-service case. Foodemployee stated product is rolled, cooled in blast chiller, removed, cut and packaged, then placed into case. Food employee stated product temped below 41F before being pulled from blast chiller. EHS recommended cutting and packing before placing in blast chiller. Food employee stated all product made today. CDI: Education provided and food employee moved product to freezer for rapid chilling. REPEAT VIOLATION.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed classic chicken salad wraps being cooled in customer self service case on store floor. Product time stamped with prep time of 10am. CDI: Education provided and PIC moved product to blast chiller for rapid cooling. Observed classic chicken salad and herb potatoes cooling in large bulk plastic tubs covered with lids in walk-in cooler. See violation #20 for details. CDI: Education provided and PIC moved product to freezer for rapid cooling.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shredded chicken thawing in prep sink in colander. CDI: Education provided and PIC placed product into bowl.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed “clean” slicer in the kitchen prep area with dry food debris on blade. CDI - PIC disassembled and took to dishmachine area to wash and sanitize. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer spray bottle with 0 ppm. Checked another sanitizer and it was at 200 ppm of quat. CDI - Sanitizer was remade.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad in the deli salad case at 44F. CDI - PIC stated this was just placed into the case. PIC took to blast chiller to rapidly cool down to 41F or below. N

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 opened feta dated for 1/23/22, this date was on the original container of feta. Discussion on proper date marking. CDI- PIC discarded the feta cheese. -REPEAT-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed the London Broil (cooked to 130F for 112 mins) in the display case without a disclosure. Reminder was on the window of the case. Explained that the disclosure is needed to be present with the product. Disclosure shall include: Identification of the animal-derived foods by astericking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw of undercooked ingredients. CDI - Disclosure was placed on the product label in the display case, which states that the London Broil is served undercooked. Reminder is on the window of the display case.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed meatballs, crab cakes, snap pea soy nuggets in the deli display case above 41F. PIC stated the products were just prepped and placed in the case. CDI- PIC removed the products are placed them in the blast chiller. Explained to the PIC that once prepped they should place back into the blast chiller to get back down to temperature before placing out. -REPEAT-

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed cooked pork in the walk in cooler the date marking was smeared and eligible. CDI - PIC provided a new label. Date marking has greatly improved. 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 diced tomatoes in the cooler drawers dated for 5/25. CDI - PIC voluntarily discarded.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed both "clean" slicers with food debris from the day before. CDI - PIC rewashed and sanitized. -REPEAT-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed deli meats and cheese (prepped the day before) portioned and placed into a grab and go case temped at 45-46F. PIC stated that once cut the meats are placed into the deli service case to cool. Explained other options from cooling (walk in cooler/freezer) and then temping the product prior to placing into the grab n go case to ensure product is at 41F or below. CDI - PIC voluntarily discarded the deli meats and cheeses in the case.

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 several ready to eat foods prepped in house in the walk in cooler or in the prepared food display case with an extra day in the date marking. BBQ meatloaf dated 3/23-3/30, asparagus 3/20-3/28. CDI - PIC adjusted the dates and discussed proper date marking process.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottles and concentrated sanitizer stored on the veggie prep drainboard. CDI - PIC relocated the chemicals.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce above deli meat, lettuce, and other RTE food in walk in. CDI

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean thermometer before use and before storage. Observed employees using thermometer without properly cleaning before and after use. CDI thermometer cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meatballs and pasta salad in display case that was above 41F. CDI-Foods were removed and placed into the blast chiller to rapidly cool. Ending temperatures were 41F and below. REPEAT Observed lettuce in the sushi prep top that was above 41F. Lettuce was left in prep unit over night. CDI-Lettuce was thrown out.

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 prepared sushi that was not cooled to 41F before being stored for holding. CDI items placed on flat pan to cool in blast chiller. Suggest facility not stack sushi containers in plastic bin to cool and just leave product on flat pan for proper circulation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans that were wet stacked. Equipment and utensils must air dry after cleaning and sanitizing before stacking. REPEAT

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the chlorine dishmachine not sanitizing when we ran it a couple times. Sanitizer was not pulling. CDI- PIC primed the machine and ran it a couple more times. Dishmachine is not working properly. Ensure that the dishmachine is properly dispensing sanitizer by verifying with the chlorine test strips often, suggested to check in the AM, Midday and PM. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed the food debris on slicer and without a cleaning time. CDI- Discussed the cleaning frequency, Slicer was recleaned and sanitized during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna salad in the display case at 43F. CDI- Tuna salad went back to blast chiller. sliding door to display case was slightly open therefore warming up the tuna salad. All other products in the case were below 41F.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed the London Broil (cooked to 130F for 112 mins) in the display case without a disclosure. Reminder was on the window of the case. Explained that the disclosure is needed to be present with the product. Disclosure shall include: Identification of the animal-derived foods by astericking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw of undercooked ingredients. CDI - Disclosure was placed on the product label in the display case, which states that the London Broil is served undercooked. Reminder is on the window of the display case.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry ingredients bins (flours) in the dry storage area not labeled. -REPEAT-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and containers wet stacked. -REPEAT- 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed serving utensils stored with the food contact facing different directions

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards heavily scratched and scored. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed brown rice stored in a storage container with side clasps, not easily cleanable in the sushi prep refrigerator.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of some refrigeration units used to store single service items in need of cleaning.

General Comment. 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 food employee scrub hands for less than 15 seconds. Educated employee on the proper handwash procedure and a rewash was done.

Repeat Violation- 1.5 pts, 3- 3-501.14 Cooling - P Observed turkey and pizza sauce in blast chiller not cooling at the right rate of 0.12 degree per minute, turkey(no temperature change) and pizza sauce(0.05). CDI- Turkey was portioned and wrapped in individual papers and pizza sauce was inside of deep metal pan. Turkey was unwrapped and pizza sauce was divided into two shallow pans. Observed several containers of sushi at grab and go that were above 41F. Food employee stated sushi was done being prepared at 7:45am. Once sushi is complete it is placed inside of walk in freezer to rapidly cool and then placed inside of reach in to defrost because rolls usually freeze inside of freezer. There were 3 thermometers inside of grab and go reading 35F(top shelf), 40F(middle), and 45F(bottom). CDI- All sushi was uncovered and placed in freezer to rapidly cool. PIC stated they will call maintenance today to come look/repair unit. *Compliance visit will be made within 10 days to ensure sushi is holding at 41F and below*

Repeat Violation-1.5 pts- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P In prepared foods case observed tuna salad at 44F from yesterday. At burger station observed tomatoes at 45F from yesterday. Both items were voluntarily discarded.

Repeat Violation- 0.5 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 Observed turkey and pizza sauce in blast chiller not cooling at the right rate of 0.12 degree per minute, turkey(no temperature change) and pizza sauce(0.05). CDI- Turkey was portioned and wrapped in individual papers and pizza sauce was inside of deep metal pan. Turkey was unwrapped and pizza sauce was divided into two shallow pans. Also observed chicken and salads inside of walk in cooler cooling covered up. CDI- Items were uncovered and placed inside blast chiller.

General Comment. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed olive oil, salt, and pepper not labeled.

Repeat Violation-0.5 pts- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet nesting inside of kitchen area.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cooked sushi roll, tuna/avocado sushi roll, and pimento cheese that did not meet the cooling parameter. CDI - All items moved to blast chiller and/or walk in cooler to rapidly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, cheddar, roast beef, turkey, tuna salad, and sashimi holding between 42-45F. Items left to cool in units. Discussed solutions with PIC, full corrective actions may be taken during next inspection. Observed kimchi, collards, and tomatoes in flip top unit located at Burger Station holding above 45F. All items were left over from previous day. After further discussion, employee stated they turn off unit every night and immediately put items in while it cools down in the morning. Employee will wait until unit has cooled properly moving forward. CDI - Items discarded and replaced with items at or below 41F.

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 collards (burger prep unit) and feta cheese (walk in) without date mark. PIC stated they were both made the previous day. CDI - Collards were discarded for other reasons. Feta was properly date marked.

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 sushi rolls tightly wrapped in plastic cooling in reach in unit. Observed pimento cheese densely packed in large container cooling in reach in unit at burger station. CDI - Items moved to blast chiller and/or walk in cooler to rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry goods labels in need of replacing or without labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed all dishes in dish area wet stacked in clean dish/utensil area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cold holding draws in burger station with food residue and debris. Observed dry goods shelving in need of cleaning. Increase cleaning frequency.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed several handsinks throughout facility without waste bins in handsink area.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed ice dumped into handsink. CDI - educated to only use handsinks for handwashing. Emptied sink basin. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in the dishpit handsink. CDI - provided soap to the handsink.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed the HACCP plan is not being followed; daily log books are not being filled out and the date marking sticker for the rice was incorrect (9.23.18 - 9.25.18). Under the rice procedures, it specifically states to write down the rice information (pH) in the daily log sheet. Also, after the addition of vinegar, the rice can be held until the end of the next business day if below 4.2 pH (rice can only be held for a little over 24 hrs).

3-602.11C Food that is available for consumer self-service shall be labeled with the following information in plain view of the customer: common name of food, ingredients, and food allergens. Observed incorrect labels in the bakery for all of the bulk items in the display case for consumer self service. L

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken out of temperature in the hot holding box. Refer to temperature chart. CDI - educated PIC about proper hot holding temperatures. Reheated product to proper temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product overstacked and out of temperature at the sandwich prep area. Refer to temperature chart. CDI - went over procedural methods with PIC and food employees. Store food below the fill line in each container. After preparing the deli meats, wrap in wax paper, blast chill, then store in container in the pull out drawer for a full refrigeration. Pulled items to blast chiller and store properly.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed acidified sushi rice in blue container has been prepared over 24 hrs ago (prepared yesterday 6.21.18) and food employee is using this rice for sushi that is rolled today at 6.22.18. CDI - educated PIC and food employee about HACCP plan, specifically step 12 which states to hold sushi rice in temperature danger zone or use it within 24hrs. Discarded rice that was cooked yesterday along with the sushi rolls that were assembled with yesterdays rice.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed tongs with food contact surface exposed to contamination. CDI - put them in container to protect from contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed wet stacked items in the dish pit. Advised to allow items to air dry.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up on gaskets at the sandwich prep area pull out drawers. Advised to clean.

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 floor to wall joint coming apart by the oven. Advised to repair.

2-401.11(A) An employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. Observed food employee eating during food preparation. CDI - educated to have a designated employee area for eating. Food employee washed hands and put on gloves for further food preparation.

4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Observed slicers at deli station not being cleaned properly every 4 hrs. Food employee states that the slicers are being used from 8 am - 1 pm, getting fully disassembled at 1 pm for a full cleaning procedure. CDI - educated PIC and food employees that slicers are to be fully disassembled, washed, rinsed, and properly sanitized every 4 hrs.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed items wet stacked in the dish pit. Advised to allow items to air dry. 4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed lettuce spinner stored on the floor. CDI - educated to not store equipment on the floor. Food employee brought the lettuce spinner to the dish pit for a proper cleaning procedure.

4-501.11 Maintain equipment in good repair. Observed one light bulb out underneath the hood. Observed one torn gasket at a pull out drawer at the deli station. Advsied to repair items.

4-501.114 Maintain sanitizer at correct concentrations. -P REPEAT VIOLATION. Observed dish machine at 0 ppm chlorine. CDI - primed dish machine sanitizer. Currently reading at 200 ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed heat treated greens in a hot holding box in the temperature danger zone. Refer to temperature chart. CDI - reheated greens to 165F placed back into hot holding box.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product at the salad buffet out of temperature. Refer to temperature chart. CDI - placing all of salad buffet on time control. Facility has TPHC procedures. VR

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 REPEAT VIOLATION. Observed facility did not have 'Lettuce' TPHC procedure paperwork. CDI - Facility printed off TPHC procedures and filled out on site. Observed facility is not writing down the time for the breakfast hot buffet. CDI - educated employee that all product must be held accoutable for by writing the time for the products. VR

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed items wet stacked in the dish pit. Advised to allow items to air dry after sanitizing.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed food debris build up on shelving and inside the pull out racks underneath the sandwich prep area. Advised to clean the equipment.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dish washer handling dirty items and sending them through dish machine, then without washing hands, handle the clean items and moved to clean storage rack. CDI - educated to wash hands inbetween handling dirty items and clean items. Advsied to wash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed papertowel dispenser in the kitchen without paper towels. CDI - food employee provided papertowels to the dispenser.

4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Observed hot water sanitizing dish machine not sanitizing properly. CDI - educated to send items through dish machine for a wash and rinse procedure. Then move items to 3 comp sink for a proper sanitizing procedure. Quat solution is at 200 ppm. PIC placed a work order for dish machine. VR 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed knives throughout facility stored as clean but they are dirty, Observed immersion blender with dried food debris on shaft of blender, observed can opener blade dirty. CDI - pulled items to dishpit for a proper cleaning procedure. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer spray bottles at 100 ppm. CDI - refilled spray bottles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product throughout the facility out of temperature. Refer to temperature chart (display case and salad buffet). CDI - Educated about preventing overstacking in each individual container. Pulled product to the blast chiller. Advised to place product on TIME control or to work out of the walkin cooler. REPEAT VIOLATION. VR

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 pizza and the hot bar on TIME control. Facility does not have time procedural paperwork for the product. REPEAT VIOLATION. CDI - emailed TPHC procedural paperwork to facility. Went over time control with food employees. Facility is keeping up with the time logs.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed items wet stacked on the clean storage rack. Advised to allow items to air dry.

4-501.11 Maintain equipment in good repair. Observed one compartment (wash compartment) at the 3 comp sink with the drain stopper not being able to stop up the solution and hold water. Advised to fix the stopper to hold the solution.

5-205.15(B) Maintain a plumbing system in good repair. Observed spray arm nozzle leaking water. Advised to tighten spray arm nozzle.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed dirty floor in the freezer. Advised to keep clean.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed sushi area handsink

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one pizza spatula stored as clean with food debris all over food contact surface. CDI - brought spatula to dishpit for cleaning procedure.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple items out of temperature. Refer to temperature chart. CDI - provided TIME papers for the leafy greens at the buffet; Pulled product from buffet to cool down and reminded about not overstacking product; discarded the pork from the pull out drawer; reminded to always cool down to proper temperatures before placing into cold holding units. Use thermometers more often. Cold holding equipment is not meatn for cooling food.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed one label in the walkin cooler with the product at 44F and a date label for 12.22-12.30. This is a 9 day date marking label. CDI - educated that product from 42-45F only can be held for 4 days with preparation day as day one. Further educated about date marking criteria and advised to change the 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 that the facility has pizza and the hot buffet line on TIME control. Observed that the facility does not have TIME procedures for their product. Facility is properly reheating/cooking product, bringing product on TIME at the proper temperatre, and properly labeling the product in a TIME/Temperature log. Food employees fully understand that after 4 hrs, food must be discarded if not sold. CDI - emailed TPHC procedures to facility. Facility will now have 3 separate TIME procedures for Pizza, Hot buffet line, and Leafy Greens at the salad buffet.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed ice scooper handle stored in the ice. CDI - educated to store ice scooper in the designated handle; removed handle from the ice.

4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed cleaned knives stored on drain board of vegetable prep sink while dirty mushrooms were being sprayed with spray arm; knives in splash zone. CDI - advised to find another location for knives or advised to protect from contamination. 4-903.11(B) Clean equipment and utensils shall be stored in a self draining position that allows air drying and/or covered or inverted. Observed cleaned containers in the dishpit wet stacked. Advised to allow items to air dry.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two handsinks partially blocked, one in dish pit area blocked by hoses and another in sushi area blocked by trash can and food sample equipment. CDI-handsinks unblocked.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items holding below 135F in hot box. Unable to determine if product out of temperature due to improper heating in oven or left out on counter too long after heating before being placed in hot cabinet. CDI-all products reheated to 165F+. Observed black beans hot holding at taco station below 135F, CDI-reheated.

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 zucchini cooling in holding unit and tightly wrapped. CDI-product taken to blast chiller.

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 Garlic Green Beans packaged in house for customer self service with no ingredient list. PIC stated green beans are tossed in oil but this is not listed on package. Green beans pulled until label is corrected.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed three sanitizer buckets stored directly on the floor.

•3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground beef stored over cooked turkey burgers in cold hold drawer. CDI-items rearranged to proper storage order. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a packaged item in direct contact with ready to eat item at pizza station. CDI-item removed.

S4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water sanitizing dish machine registering 155F on dishwasher testing plate. Rinse gauge on dish machine only reaching 155F. All re-usable plates and utensils removed from salad/hot bar, only single service items left out for customer use. Facility will set up 3 compartment sink. Emergency call placed by PIC for same day visit. Verification required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken fried tofu on hot bar below 135F. CDI-item discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pans on salad bar overfilled. Highest temperature observed on salad bar at 47F. Do not overfill pans containing TCS foods. CDI-overfilled product removed from pans.

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 Facility is not recording discard times on log.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large amount of dry goods not properly sealed and protected from pests.

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 tongs stored down in lettuce at salad bar.

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. Cleaning needed under dry storage racks.

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 employee loading soiled utensils into dish machine and begin to put cleaned and sanitized utensils away without washing hands. CDI-through instruction. Utensil washing halted due to dish machine not operating at correct sanitizing temperature.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items on hot bar below 135F. See temperature chart. CDI-all items out of temperature 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 two containers of soup with labels that exceeded 7 day hold. CDI-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 seared tuna and beef offered undercooked and sold cold to customers at prepared foods display case. Observed sticker with reminder on glass case but no disclosure that items are served undercooked. Verification required.

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 packaged terriyaki chicken bowls cooling at 86F in cold display area. Also observed pulled chicken at 66F in open flip top unit in pizza area. Cool items in blast chiller or walk in before placing in holding display unit. CDI-item taken to blast chiller.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed sushi employee enter prep area and begin to don gloves to obtain a rice samplye without washing hands. CDI-employee stopped and directed to hand sink to wash hands. 2-301.15 Only wash hands in handwashing sink.-PF Observed employee wash hands in prep sink in sushi area. CDI-employee stopped and directed to hand sink.

2-301.15 Only wash hands in handwashing sink.-PF Observed pans and hermetically sealed package of salmon stored in hand sink at sushi area. CDI-items removed.

r3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground beef stored over cooked turkey burgers. CDI-items re-arranged to proper storage order.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par-cooked pork chops in walk in cooler. According to PIC, pork chops are placed on grill for marking then cooled down. PIC stated that par-cooking items will not take place in the future. CDI-pork chops discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce on salad bar above 45F. All other items on salad bar in correct temperature. CDI-lettuce placed on salad bar 2 hours prior, and taken to blast chill. Temperature on unit turned down.

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 No written procedure available for pizza using TPHC. Discard times are not always recorded. Verification required to ensure end times are recorded and to provide written procedure.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed disclosure missing on burger menu. Burger menu has no indication on what items are served raw or undercooked. Only observed statement at the bottom of menu with reminder that is not tied to any menu item. Verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a container of sanitizer and soapy water stored out on prep line without any labels. CDI-containers taken out of service and replaced with properly labeled containers.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a small pan of sausage cooling in flip top unit at pizza make station. Cool foods to 45F before placing in holding units. CDI-pan taken to blast chill.

3-501.13 Use approved thawing methods. Observed raw frozen salmon thawing in hand sink and frozen dumplings thawing on counter in sushi prep area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed salmon thawing in hand sink. CDI-removed.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the floor in sushi prep area.

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 soiled ice cream scoops stored in room temperature water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked together wet. Allow to air dry.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee beverage on prep table in production kitchen. CDI - drink relocated.

2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed some employees changing gloves without washing hands. CDI - by instruction - had employees start washing hands in between glove usage.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels @ the handsink in the dish room. CDI - by providing towels.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed ground turkey stored above beef in walk-in cooler. CDI - turkey rearranged to proper section.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal pans and plastic containers with tape/grease residue. CDI - removal process started.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed multiple items (see temp chart) including Spanish chicken and stew, mashed potatoes, macaroni and cheese and roasted tomatoes < 135F in production area hot box unit. CDI - stew reheated to 167F; mashed potatoes to 174F, roasted tomatoes to 165F, and macaroni and cheese to 165F.

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 inconsistencies in chef case for date marking. Observed log sheet dates not coherent with dates on back of cards for chef case items. Observed much improvement regarding date marking in charcuterie case. CDI - by instruction to start using one method for date marking process.

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 romaine and spring mix cooling on salad bar > 45F. CDI - items pulled and stored in blast chiller to quickly cool.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees working with jewelry on wrists including watches and bracelets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple sheet pans and plastic containers in dish room wet stacked. ( Repeat). Facility needs more air drying space. Suggested different ways to help with air drying.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed high temp dish machine not sanitizing properly after several cycles. CDI - Service tech called out during inspection . Dish machine was repaired and now is sanitizing properly.

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 in house production foods in display not date marked properly. Observed sell by date incorrect. Verification needed to verify date marking system is correct.

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 time on pizzas at pizza station not being recorded. Verification required to ensure time on pizza is being marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on sheet trays in walk-in cooler not being covered on top.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large cambros being wet stacked.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service boxes of trays being stored on the floor in hallway across from dish area.