RHINO MARKET AND DELI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items throughout, prep top and bottom, and RIC, with TCS items holding above 41F. CDI Items that had known 41F and below temps less than 4 hours prior were voluntarily discarded. Other items moved back in WIC to re cool quickly. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 soup made days prior, sandwich with 7/28 expiration date, chicken salad with 7/29 but chicken made 7/28, and cut tomatoes with no date. CDI soup and sandwich was voluntarily discarded, other items properly date marked. 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 .

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed many metal pans stacked wet, on shelving next to the 3 compartment sink. Repeat.

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. Observed multiple absorbent style ceiling tiles in prep area. Remove and replace with non absorbent.

3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf Observed pierogi received from Ela Deli, located in Rock Hill, SC, for sale in grab and go Reach-in freezer. Labels do not meet requirements, Label required to contain manufacturer address and nutrition information. 10 day verification visit for proper labels required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items (Roasted Garlic Aioli, Corned Beef, Sliced Turkey, provolone, chicken, Tuna salad) inside prep unit 1 & 2 held above 41F. CDI - PIC stated that both prep units were flipped/restocked at 1PM (1 hour prior), facility allowed to place items inside into RIF to rapidly cool. 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 large, deep plastic container of sliced pastrami with no temperature decrease in 30 min time span inside the WIC. Observed large pan of soup with 2 degree decrease in temperature in 20 min time span. CDI - Pastrami removed from plastic container and placed on sheet pan to increase cooling rate. PIC actively stirred soup and temperature decreased more rapidly. 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 many metal pans stacked wet, on shelving next to the 3 compartment sink.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed emploee health form used for training missing salmonella non typhoidal. CDI - PIC added salmonella non typhoidal on training form. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several items (french toast mix, sausage, rusted red peppers) above 41. CDI - PIC voluntarily discarded all times. 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). Observed all salads with no date marking that were made the previous day. CDI - PIC added date marking on salads. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 veggie sausage(12/15), chicken salad (12/15), turkey (no date), and ham (no date) with incorrect date marking on them. Items were prepared on 12/14. CDI - PIC added all proper date marking on items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets with wiping clothes at 0ppm. CDI - PIC remade sanitizer buckets at proper concentration.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed portioned salads from the previous day in prep top low boy without date marking. CDI - PIC applied date marking to salads. 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 container of shredded chicken and 2x containers of sliced tomatoes with date of 7/10. PIC stated foods were prepared yesterday and marked with incorrect month. CDI - PIC labeled with correct date.

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 grilled portabello mushrooms at 110F at 1030AM. Mushrooms were cooling at ambient temperature and were 81F at 1130AM, cooling at a rate of 0.48F/min. CDI - PIC moved foods to WIC for faster cooling. Mushroom temperature 44F at 1200. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in Quat sanitizer bucket with concentration below 200 PPM. CDI - PIC remade sanitizer solution. New solution concentration tested within limits.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers on air drying rack stacked wet. PIC moved dishes to 3-comp sink for w/r/s.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed nonstick skillets with scratched and pitted food contact surfaces. PIC stated skillets are not used. CDI - PIC voluntarily discarded skillets.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed poppy sauce, cooked zucchini, and and vegan sausage held above 41F. CDI - Items were placed inside the prep unit at 9 AM and were moved to the RIF for rapid cooling. Items stacked above fill line. 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed consumer advisory with no disclosure. “Smoked salmon may be served raw or undercooked.” CDI - PIC and EHS typed up and posted corrected consumer advisory.

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 broc salad with no temperature decrease over 40 min time span. Observed salad in tightly closed plastic containers. CDI - Moved to RIF. 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 multiple stacks of pans stacked wet. CDI - Pans were separated.

4-501.11 Maintain equipment in good repair. Observed splash guard detaching from the sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observation: EHS observed that a several items in the flip top prep unit that were being held above 41F. CDI: PIC moved items to the reach in freezer to cool to 41F or below. Cold holding has been out of compliance 3 consecutive inspections, establishment will be placed on a risk control plan if Cold holding is not in compliance in the following inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observation: EHS observed cooked mushrooms in the flip top prep unit and cut cabbage in the WIC that were not date marked. CDI: PIC date marked all unlabeled items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observation: EHS observed a pest repellant device hanging on the shelf with/above the clean dishes. CDI: PIC discarded the pest repellant device .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked tofu in WIC, stacked in a bowl cooling at a rate of 0.08F/min (51F to 48F in 37 min). Items should be cooling at a rate of 0.12F/min. CDI - Item was moved to the RIF to promote rapid cooling. REPEAT. Observed significant improvement, no point escalation. 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 .

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observation: EHS observed hot water in the 3-compartment sink reached only 101F. Hot water needs to reach 110F. 10 day verification visit required.

5-205.15 Maintain a plumbing system in good repair. Observation: EHS observed a leak at the 3-compartment sink. Repair the leak.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items stored inside the prep unit above 41F. Observed food items stored inside the standing RIC above 41F. CDI - Per PIC, food items stored inside the prep unit were prepared and placed inside prep unit 1 hour prior to arrival. Items moved to RIF for rapid cooling. Items held inside the standing RIC were 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 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 many items inside the WIC prepared on 7/25 date marked with 7/24. CDI - Food items were date marked properly. 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 portioned plastic wrapped & tightly packed sliced chicken cooling in plastic container from 79 to 74 in 30 minute period. 0.16F/min. CDI - Items were removed from pan and spaced apart for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed small bowls used as scoops submerged in cheeses. CDI - Scoops were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few pans stacked wet. CDI - Pans were separated.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed signed, training tool used for new hires with 5 foodborne illnesses. Document was missing Salmonella nontyphoidal. CDI - EHS emailed PIC proper documentation for updated signature and training.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed produce above washed produce inside the WIC. (Pre chopped slaw). CDI - Storage order was rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed knives, pans, and robot coup attachments stored as clean with food debris present on the food contact surfaces. CDI - All items moved to the 3 compartment sink to be w/r/s. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed PIC use thermometer without sanitizing at prep unit. CDI - Provided with alcohol swab 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build-up on the interior of the ice machine.

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, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed 4 pans of sliced tomatoes, prepared the previous day (05/05), at 45F. Sliced tomatoes were placed in WIC to cool overnight and the cooling parameters were not met. CDI - Sliced Tomatoes voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sliced tomatoes, roasted rep peppers, tofu, sausage, and pooled eggs stored above 41F. CDI - All items placed inside the prep unit within one hour of arrival. Items were placed inside RIF for rapid cooling.

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: 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 . Observed carmalized onions cooling in RIC with tightly sealed plastic wrap. Onions cooled from 78 to 73F in 30 minute window. CDI - Items were uncovered, placed on sheet tray and moved to the WIC for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on prep sinks between use. CDI - Wiping cloths relocated to properly concentrated sanitizer.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed multiple stacks of pans stacked wet.

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 hard to reach and busy areas 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 beverage store above deli meats for service. CDI - Drink was relocated.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee wash hands without soap and turn off faucet handles without paper towels. CDI PIC told employee to rewash hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer measure if at 50PPM at 3-comp-sink. CDI PIC corrected the concentration in compartment sink. Resulting in 150PPM after PIC fixing sanitizer hose. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee mixing chicken salad with gloved hands and chicken salad present on arms when finished. CDI - PIC discarded and food employee educated about how to avoid bare hand and arm contact. -2- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer in freshly prepared 3-comp sink at 0 ppm while used to sanitize dishes. CDI - PIC asked dish employee if this was a fresh solution. Per dish employee, it was fresh. PIC tested and refilled to correct concentration. -0- 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 standing water in bottom of prep unit in middle of three sections at cook line. Towels being used to soak up standing water. Top and bottom sections not holding TCS foods at or below 41F. Repair. REPEAT -.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed caramelized onions, roasted peppers and other TCS foods stored in flip top in middle section cold holding above 41F. Per PIC, these items were placed in cold holding at 7A. CDI - PIC placed products on ice to rapidly cool and will monitor to ensure foods are cold holding at or below 41F. EHS reminded PIC that ensuring proper temperature and monitoring food temps are duties of PIC required by 2017 NC Food Code. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one container of unlabeled yellow chemical stored in bar. CDI - PIC labeled. -1-

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 severely dented can of navy beans stored in same area as intact cans. CDI - PIC placed in kitchen in an area designated for these items. -0-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between soiled sides of prep flip top portions at cook line. Keep knife on clean sections of equipment or use other clean surface to store. -.5-

4-501.11 Maintain equipment in good repair. Observed standing water in bottom of prep unit in middle of three sections at cook line. Towels being used to soak up standing water. Top and bottom sections not holding TCS foods at or below 41F. Repair. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at spray nozzle in 3-comp sink. Per PIC, facility has a plumber schedules prior to 2P today. Repair. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety -REPEAT- Observed PIC without certification. REPEAT -1-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed boxes of unwashed produce and unboxed pineapples stored directly over RTE tuna and other TCS foods in in the WIC. REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored directly above RTE potatoes and cooked sausages in flip top at cook line. CDI - PIC rearranged storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 pooled eggs in RI, sliced pastrami and pulled chicken in WI cooling from previous evening at 42-46F. CDI - PIC voluntarily discarded and will rearrange TCS foods in cooler to ensure all TCS foods are receiving maximum air flow for cooling. PIC given Product Disposition today. Facility is cooling foods in thinner layers and have made several attempts to improve cooling. Continue monitoring TCS foods during cooling and make adjustments to cooling methods during the process to ensure TCS foods reach 41F in the required time. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://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 pulled chicken and pastrami in portion bags from previous evening at 42-46F cooling underneath condenser on sheet trays. No TCS foods were 41F or below that were located under condenser. CDI - PIC voluntarily discarded and is working on a long term solution by rearranging TCS foods in WI to take maximum advantage of air flow for cooling and cold holding. REPEAT -1-

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 heavy buildup on hood filters. Clean often enough to prevent buildup. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety -REPEAT- Observed no CFPM on site during inspection.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed boxes of unwashed produce stored over RTE tuna in the WIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed items in both prep top coolers above 41F. Items included BBQ tufu, cut tomatoes, grilled chicken, sliced pastrami, and corned beef. Reference temp chart for all temperatures. CDI-PIC voluntarily discarded items that were above 41F and discussed a cooling log with EHS.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed sliced deli meats and grilled chicken that had been prepared 1/31 and 2/1, with no date mark on small bins in prep top cooler. There were also hot pickled vegetables that were prepared on 1/17 stored in the WIC. CDI-PIC was educated on how hot pickling turns vegetables that would not be TCS to a TCS food that need to be discarded after 7 days. Correct date marks were added to the smalle bins of sliced meats.

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 a large stock pot containing a chicken and rice soup that had been prepared today, covered with a sheet pan in a prep sink in a melted ice bath. The PIC stated the cooling process began at 12pm. EHS found that the soup was 1:51pm. The PIC was asked what was going to happen to it next. CDI-At this point, the PIC added ice as an ingredient and used an ice wand to quickly cool the soup to 48F at 1:58pm.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple unlabeled containers above prep table. PIC stated one container contained brown sugar and another shaker contained salt and pepper. CDI-PIC added accurate labels to working containers.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a plastic single service portion cup with no handle being used to scoop food, in direct contact with product. CDI-PIC removed single service cup and replaced with a scoop with handle.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic and stainless steel food storage containers. CDI-PIC rearranged containers to facilitate air drying.

4-501.11 Maintain equipment in good repair. Observed standing water in bottom of far right reach in cooler. Consider repair to prevent contamination.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in restroom. Add covered waste pin to prevent spread of bodily fluids.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust build up around the air vent in the kitchen, above the sandwich prep area. Increase cleaning frequency to prevent contamination.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification. REPEAT -1-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sliced deli meats and cooked roasted chicken cooling from previous day stilll above 41F. CDI - PIC voluntarily discarded. PIC made a cooling rack while EHS on site. -0-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedure for cooked sausages and raw eggs held at cook line on TPHC without written procedure and time stamp. CDI - Writtenporocedure filled out during inspection. -1.5-

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 sliced deli meat and cooked pulled chicken in portion bags in walk in cooler tightly packed in deep plastic bins without air flow that after more than 6 hours have still not cooled to 41F from previous night. CDI - PIC voluntarily discarded. Facility issued an ITS today for having ineffective cooling methods for several consecutive inspections. -1- REPEAT

4-502.11(A) Maintain utensils in good repair. Observed cracked lids on plastic bins used for cooling portioned deli meats and pulled chicken. Replace damaged lids. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on wall above prep sink whiners bins of baked goods are stored. Clean often enough to prevent buildup. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC stated that he was not a certified food protection manager. -REPEAT-

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food employee wearing gloves walk from walk-in cooler, to food prep line, to flattop stove to prep unit to using a permanent marker back to food service without washing hands. CDI: EHS stopped employee and explained when switching tasks to remove gloves and handwash. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee touch the paper towel dispenser with clean hands after handwashing. CDI: EHS had food employee rewash hands. -2-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed mushroom cream soup, chubs of sliced tomato, sliced deli meats, cut lettuce, cooked mushrooms all without date marking. PIC stated that all parent containers had dates. CDI: PIC allowed to placed date marking on all chubs in prep unit. -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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed vegetable soup held in walk-in with date of 6/29. CDI: PIC voluntarily discarded soup in walk-in and same soup held in hot holding.

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 . -REPEAT- Observed deli meats freshly prepped tightly wrapped and stacked too high in the walk-in cooler. Observed freshly cut tomatoes tightly wrapped with saran wrap. Observed large plastic tubs with freshly sliced meats and tuna salad over 41 degrees with tight fighting lids. CDI: PIC allowed to apply ice and/or place in reach-in freezer. PIC unwrapped tomatoes and tuna.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed canned root beers and other canned drinks stored directly on floor. Observed box of pecans stored directly on floor immediately next to an overturned trashcan. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic containers on drying shelf declared as clean.CDI: PIC educated dishwasher to not stack dishes. -0.5- -REPEAT-

4-502.11(A) Maintain utensils in good repair. Observed several cracked plastic bulk container lids in use for covering food in storage. Replace these with lids that are in good repair, smooth and easily cleanable. -0-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Observed facility having issues with cold holding and cooling methods today. CDI - EHS reminded PIC of proper cooling methods and the requirement for PIC to ensure food employees monitor temperatures of TCS foods with food thermometer. EHS also advised PIC to monitor food employees and to provide additional food safety training as needed. Document training on training logs to ensure food employees have been advised to maintain food temperatures. -1-

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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food contact surfaces stacked in dish pit from 7A to 2:30P before washing. CDI - EHS advised PIC of required cleaning frequency. Dishes washed. -1/5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced deli meats and other TCS foods in flip top, reach in and walk in cooler all above 41F declared cold holding by PIC from previous days. PIC stated there was an early morning food delivery to walk in cooler and reach in and flip tops have been in constant use with this being the heaviest prep day of the week. EHS advised PIC that cold TCS foods shall maintain at or below 41F. All cold holding units were closed and allowed to adjust and PIC called refrigerator tech for service visit to avoid having cold holding issues as summer approaches. EHS observed beer cooler door on walk in ajar during inspection. VR no later than 04/21/2022 to ensure all TCS foods are cold holding at or below 41F at all times. REPEAT -1.5-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed one container of garlic and oil mixture date marked for 03/16 and 04/3. Both dates are expired and PIC unaware that garlic and oil mixtures are TCS. CDI - PIC voluntarily discarded. -0-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety 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 Observed written procedures not available from last inspection for milk and creamers available in coffee bar. PIC declared TPHC is in use. VR no later than 04/21/2022 to ensure written procedures are available and being followed for milk and creamers located in coffee bar. -1.5-

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 deep plastic bins of chicken, pastrami, roast been, pork loin and other deli meats over stacked and tightly tightly wrapped in portion control packaging cooling at 48-59F in flip top and walk in cooler. CDI - PIC vented containers and EHS advised PIC about proper cooling methods. Much of the product was served before the end of the inspection. EHS also discussed the possibility of using TPHC to help with foods at prep line. PIC contacted refrigerator tech for service. REPEAT -1- THIS IS THE SECOND CONSECUTIVE INSPECTION WITH FULL POINT DEDUCTION FOR COOLING METHODS. A RISK CONTROL PLAN IS REQUIRED TO ENSURE SAFE COOLING METHODS.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelets on arm of food employee at beginning of inspection. CDI - Bracelets removed. -0-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed soiled knife stored between prep flip tops with buildup on the sides of the equipment. Keep utensils in a clean area between uses and clean often per Food Code. -.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic containers on drying shelf declared as clean. -0-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Observed facility having issues with cold holding, cooling and cooling methods today and PIC unaware of the maximum 6 hours allowed to cool TCS foods from below 135F to 41F. CDI - EHS reminded PIC of time parameters for cooling, proper cooling methods and the requirement for PIC to ensure food employees monitor temperatures of TCS foods with food thermometer. EHS also advised PIC to monitor food employees and to provide additional food safety training as needed. Document training on training logs to ensure food employees have been advised to maintain food temperatures. -1-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed chili, sliced roast beef walk in cooler and reach in from previous day at 48-49F. CDI - PIC voluntarily discarded these foods. EHS reminded PIC about the maximum total of 6 hours to cool TCS foods from 135F to 41F. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed almond milk in bar at 62F declared cold holding by PIC. CDI - Almond milk voluntarily discarded and EHS discussed the possibility of holding milk and cream for coffee on Time as a Pubic Health Control. new TPHC form sent to PIC for review. If these items will be held on TPHC in the future, FILL TPHC FORM OUT COMPLETELY AND HAVE AVAILABLE FOR ALL FUTURE INSPECTIONS.

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 deep plastic bin of chili and over stacked tightly wrapped deli meat slices in portion control packaging cooled overnight at 48-49F. CDI - PIC voluntarily discarded and EHS advised PIC to have food employees monitor cooling temperatures with food thermometer, place foods in thinner portions and to actively stir to remove heart from center of food during cooling. Food voluntarily discarded. REPEAT -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed whole chickens stored on prep table directly underneath paper towel dispenser with wet hands dripping on the food while grabbing paper towels. PIC stated paper towel dispenser was moved recently to this location. EHS advised PIC to ensure food is in a clean, dry location. -1-

4-502.11(A) Maintain utensils in good repair. Observed several cracked plastic bulk container lids in use for covering food in storage. Replace these with lids that are in good repai, smooth and easily cleanable. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no written policy to educate employees on their responsibility to report certain symptoms of the Big 6 foodborne illnesses to the PIC. CDI - EHS educated PIC on responsibility to inform employees of the Big 6 and associated symptoms and provided updated guidance documents from the 2017 Food Code adopted Oct. 1, 2021. -1 points

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee handle raw shelled eggs and proceed to change gloves without washing hands. CDI - EHS stopped food employee from changing gloves and had them wash hands before donning new gloves. -2 points

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. -P Observed several unwashed fruits and vegetables stored in the WIC above washed, RTE salad mix. CDI - PIC rearranged unwashed produce to correct storage order. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shelled eggs on top of canned drinks in WIC. CDI - PIC moved canned drinks to another area to correct storage order. PIC pointed out raw eggs were in the correct location, canned drinks were in the wrong location. -0 points

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork sausage patties holding at 120F in hot holding equipment near griddle. CDI - PIC stated sausage was for breakfast and moved patties to WIC on shallow metal pan to cool because lunch was about to start. No points taken due to this was the only item out of temperature in the hot holding equipment. -0 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items holding above 41F in prep top unit at far end of kitchen. (See temperature chart). CDI - PIC moved stated items were taken from RI cooler for breakfast prep. Items checked in RI were holding below 41F. EHS recommends having prep unit evaluated to verify proper holding temperatures. REPEAT -3 points

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 whole chicken and chicken breast cooling on shallow pans at 90F. PIC stated some of the chickens were double the size of the normal chicken due to supply changes. PIC stated chicken was cooling from being cooked this morning and was going to be pulled to make chicken salad. PIC moved chicken to the oven to reheat to 165F. After food employee removed chicken from oven and parts of chicken were 135F. PIC then proceeded to check the temperature of the other chicken and place any other chicken in the oven until the temperature reached 165F.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -C Observed ice scoop in ice machine with handle not above ice. CDI - PIC moved ice scoop to 3-comp to be washed rinsed and sanitized. -0

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed goat cheese and other TCS foods cold holding in reach in cooler at 44-47F. Ambient air temperature began to rise during inspection. Observed freshly cooked sausage placed on top of cold turkey sausage bringing temperature of cold product up to 56F. CDI - PIC moved TCS foods from RI back to walk in to cool and contacted technician for service visit. PIC stated this unit struggles in summer to maintain temps. PIC voluntarily discarded hot turkey sausage and cooled remaining cold sausage. -1.5-

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 baked chicken cooling at room temp since beginning of inspection at 80F at 9:30A. CDI - PIC moved chicken to walk in cooler and monitored closely for cooling. -.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed low shelf on the left immediately inside walk in cooler door less than 6 inches off floor with deli salads present. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with bracelet on arm. -0- 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without effective hair restraint plating oatmeal and wrapping sandwiches for customer orders.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths used for wiping cutting board in front of prep unit also being used for wiping hands between orders and stored on cutting board.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed to go clam shell containers and soup bowls stored with food contact surface facing up. -0-

4-501.11 Maintain equipment in good repair. Observed split gaskets on both doors of reach in cooler with ambient air temperature at 42-43F during inspection. Repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on vent and fan at kitchen entrance ceiling. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not possess a CFPM certificate. No employee possessed a CFPM certificate during inspection. -2 points-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee use bare hands to handle ready to eat sauerkraut and ready to eat turkey breast. Employee was not wearing gloves while portioning out ready to eat items taken from flip top cooler. CDI - Foods were reheated above 165F and employee was asked to wash hands. Employee also put on gloves to handle ready to eat foods. -1.5 points-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed box of raw shell eggs stored on top of box of cooked and ready to eat sausage patties in walk in cooler. CDI - Sausage patties were moved to nearby shelving and raw shell eggs were stored on nearby riser. -0 points-

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 containers of wrapped and portioned pastrami and turkey cooling in walk in cooler. Deli meats were sliced, individually portioned, and wrapped in plastic. Observed containers of sliced tomatoes in walk in cooler covered tightly with plastic wrap. Recommend leaving items unwrapped to allow cold air to flow around and into food product. Cover or wrap items once a holding temperature of 41F or less is achieved. -REPEAT- -1 point-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes stored over prep sink faucet and on prep table. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips that did not accurately measure quat sanitizer concentration at three compartment sink. Sanitizer test strips measured sanitizer concentration to be 0ppm. Sanitizer test strips used by regulator measured quat sanitizer concentration to be 200ppm. Establishment did not have additional sanitizer test strips. A verification is scheduled for May 7th, 2021 to determine compliance. -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired CFPM certificate. Expiration of November 2020. Immediately effective, May 27, 2020, and until this memorandum is rescinded or replaced, establishments with a Person in Charge (PIC) present with a CFPM certificate that has expired since March 1, 2020, should be marked OUT and assessed zero (0) points on the inspection form. This does not absolve the permit holder’s responsibility to have a PIC present per Section 2-101.11 during routine operations, nor does it absolve them from maintaining their PIC duties per Section 2-103.11 of the NC Food Code Manual. -0 points-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed metal pot of black bean and rice soup cooling in prep sink filled with water. Black bean soup was 110F. PIC stated that item had been prepared nearly 4 hours prior at 10AM. CDI - PIC moved pot of soup to stove top to be reheated to 165F or higher. Soup was reheated to 172F throughout, moved to prep sink filled with ice, and an ice wand was used to rapidly cool soup. -1.5 points-

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 plastic container of vegetable soup in walk in cooler with a date mark of 12/24. PIC stated that item was prepared on 1/2 and was mislabeled. CDI - PIC corrected label. -0 points-

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 metal pot of black bean and rice soup cooling in prep sink filled with water. No device for active stirring was being used. Recommend reviewing cooling methods. CDI - PIC moved pot of soup to stove top to be reheated to 165F or higher. Soup was reheated to 172F throughout, moved to prep sink filled with ice, and an ice wand was used to rapidly cool soup. -0.5 points-

4-602.13 Nonfood Contact Surfaces - C Observed heavy dust build up on shelving above flip top cooler. Recommend frequent and thorough cleaning to prevent contamination of food. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on top of package of English muffins. Recommend designating an area for the storage of employee possessions that will not contaminate equipment, food, or utensils. -REPEAT- -0.5 points-

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 two employees wash hands for less than 15 seconds and turn off sink faucet without using a barrier (such as a paper towel). CDI - A conversation was had with the PIC about proper hand washing procedures. -2 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of tomatoes and a container of coleslaw in flip top cooler holding at 45F. PIC stated that items are kept in flip top cooler only during lunch service and are consumed quickly. CDI - A discussion was had with PIC about placing items on TPHC (Time as a Public Health Control) and supporting documentation and procedures were emailed to PIC. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee drink stored in reach in cooler positioned above customer food. Recommend designating an area for the storage of employee food in an area that will not contaminate customer food products. CDI - PIC removed employee drink from reach in cooler. -0 points-

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 goat cheese and sliced cherry tomatoes in the process of cooling in reach in cooler tightly covered with plastic wrap and bibb lettuce in walk in cooler tightly covered with plastic wrap. CDI - PIC uncovered items to allow cold air to flow around items. Temperatures for all items reached 41F during inspection after uncovering. -REPEAT- -1 point-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled plastic container of brown sugar at prep line. CDI - PIC labeled container correctly. -1 point-

General comment 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed employee drinks stored on the prep sink next to a cutting board, on the prep unit next to open food containers and by the paper used to wrap the sandwiches. CDI - all drinks were removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage patties holding at 80F in the steam well. CDI - sausage was reheated to 202F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pooled eggs stored on the cutting board of the prep unit at 52F. CDI - eggs were split into 2 metal pans and placed in the reach in freezer to rapidly cool; see temperature chart. Observed sliced tomatoes at 52F in the prep top (item was stacked too high). CDI - PIC voluntarily discarded the top layer of tomatoes.

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 - Observed sliced roast beef and sliced chicken cooling in the prep top. CDI - items were taken to the walk in cooler to cool. Observed chicken salad cooling (from being portioned) while covered with saran wrap in the reach in cooler. CDI - item was uncovered and placed in the walk in cooler to cool; see temperature chart.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on both doors of the reach in cooler and the reach in freezer; replace gaskets.

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 containers of egg salad, tuna salad, and chicken salad in the reach in unit cooling in the tall reach in with tightly wrapped coverings. Observed two containers of cut tomatoes in the walk in cooler with tightly fitted wrappings. CDI- PIC uncovered all items and moved items from the tall reach in to the walkin cooler. REPEAT.

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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed tuna salad made from room temperature ingredients placed into a tall, covered, tightly packed container in the walk in cooler to cool. Item had been prepared 45min to 1 hour prior according to PIC and was observed to be 71F by EHS. Item was determined to not be meeting cooling parameters. Item uncovered and spread out to meet time/temp requirement. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked hash mixture in the walk in cooler cooling approx 45min according to PIC placed into a deep, tightly packed container. Items were not making cooling time, cooling procedure adjusted at EHS behest and proper time/temp observed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed facility cooling items in tightly packed, covered containers. Items must be left uncovered, spread thinly and monitored while cooling to reach proper temperature/time parameters. Items were uncovered and spread thinly during inspection, proper cooling time/temperature met.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a food storage rack stored within a food of the handswash sink of the main prep area, no splash guard or other protection present. Provide a splash guard for the handsink or move food storage to a different location.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of quaternary ammonium sanitizer not labelled, rectified during inspection.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizer solution of the three compartment sink soiled/murky at beginning of inspection. Re-filled by PIC.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed air vents in the kitchen area collecting dust.

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 potatoes cooling in walk in since 7:30 am. Potatoes were found at 99F. After 30 minutes potatoes found at 95F. Potatoes did not reach cooling rate. CDI, PIC voluntarily discarded potatoes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed deli meat on flip top at 49F(top portion), while bottom portion was observed at 42F. Pans in flip top were filled well above the fill line. PIC stated deli meat pans were filled 30 minutes prior. CDI, PIC placed top portion of deli meats in reach in to cool back to 45.

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 milk products, creamers, on time at bar area. Observed Items not labeled with beginning and end times. CDI, PIC items labeled.

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 large portions of cooked potatoes, and lettuce cooling in walk in. Lettuce container was also observed tightly covered. Potatoes did not reach cooling rate, lettuce did. CDI, Potatoes were voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counters.

5-501.17 Provide a covered waste bin in female restrooms. Observed missing covered waste bin in female restroom.

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

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 knive stored in between prep cooler units on surfaces that are not easily cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercially processed and pre-cooked sausage patties reheated and not placed into hot holding unit until temp had fallen below 135F. (observed patties at 85F at steam table)CDI patties reheated to 165F and higher and placed into hot holding unit.

NO POINTS DEDUCTED 4-501.11 Maintain equipment in good repair. Observed one split/torn gasket on reach-in cooler unit in need of repair.

NO POINTS DEDUCTED 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors / lids open to dumpster container.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents in kitchen area in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed containers of sliced deli meats, cheese stored inside prep cooler measuring above 45F (see temp chart). CDI all TCS food moved to walk-in to properly cool to required holding temp. VR to ensure unit is repair (ambient above 50F).

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 large sealed container of cooked sausage cooling inside stand up cooler unit measuring 68F. CDI container uncovered and placed inside walk-in cooler to continue cooling with approved method.

3-305.11 (A) (2) Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor; Where it is not exposed to splash, dust, or other contamination. Observed cooling rack stored butted against hand washing sink within splash zone (12inches). Move rack or install splash guard.

NO POINTS DEDUCTED 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 cups stored with no protection, exposed to contamination / sneeze spray at drink station.

4-501.11 Maintain equipment in good repair. Observed two cooler units not functioning at peak performance unable to hold TCS foods at required holding temps in need of repair. Observed split/torn gasket on reach cooler door in need of replacing.

NO POINTS DEDUCTED 5-501.113(B) 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors / lids open to dumpster container.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs and egg whites stored above cooked RTE products inside reach-in cooler. CDI all raw meats properly stored.

NO POINTS DEDUCTED 4-501.11 Maintain equipment in good repair. Observed split /torn gasket on reach-in cooler door in need of repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed stained cutting boards in need of resurfacing / replacing.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observe employee wash hands and turn faucet off with no barrier. CDI by education to PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observd potato salad in reach in cooler (tightly wrapped) recorded at 60F. Employee stated he had just prepped it. Informed employee of proper cooling parameters. CDI- Product taken to WIC to cool down with cover off product. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed a sanitizer spray bottle at the bar that recorded 0 ppm Quat. CDI- Sanitizer discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed potato salad in reach in unit tightly wrapped at 62F. CDI- Potato salad removed, portioned out, unwrapped, and placed in freezer to properly 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 bottle of oil and water unlabeled.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed a wet wiping cloth on the table.

4-501.11 Maintain equipment in good repair. Door handle of reach in unit was damaged and reach in unit no longer has a handle to open door. Repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked garlic sitting at room temperarture of 75F. CDI- PIC voluntarily discarded. No points deducted

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed sliced roast beef, sliced ham, and chicken salad in reach in unit with no date mark. CDI- PIC dated all items.

3-602.11(A) Food packaged on premises 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 cookies and deserts at front counter with no label on the products. Also observed muffins with incomplete informationl; missing the quantity of contents. Observed foods in grab n go section with incomplete labels. VR. REPEAT.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with beard prepping food. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice wand stored directly on freezer shelf. CDI - PIC washed, rinsed and sanitized ice wand and then wrapped before placing on shelf until next use. -0-

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 vegetable soup cooled overnight at 50F that has not been out of the cooler this morning. CDI - PIC voluntarily discarded vegetable soup. -1.5-

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 soup cooled with lid present and no ice wand. PIC states item was cooled during the day and reached proper critical points. CDI - Use shallow portions and vent lids. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles and shakers without label. Label these with the common name of product. 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed grab-n-go containers of salads without place of business on label. CDI - PIC will add this information to label. REPEAT -2-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in kitchen near 3-comp sink and on one pack of mozzarella cheese in the walk in. Maintain regularly scheduled pest control methods and increase as needed to alleviate issue. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed cook with longer beard. Use beard guard while preparing food. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed silverware at 3-comp sink stored with handle down in container. Keep handle up. PIC states this is not for facility use. -0-

4-501.11 Maintain equipment in good repair. Observed chipped handle on prep unit. Repair. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup on shelving. Clean. -0-

5-205.15 Maintain a plumbing system in good repair. Observed cracked toilet lid in men's restroom. Repair so that it is easily cleanable. -0-

6-303.11 Intensity-Lighting - C Observed two of four lights out in hood system. Replace these. -.5-

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed sliced turkey stacked high in the prep top at 59F and egg wash on the counter at 65F. CDI - items were placed in the freezer to rapidly cool.

Repeat violation 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf - Observed grab n go items only labeled with name of the item and ingredients.

General comment 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 2 knives stored between prep units. Store utensils in a clean location.

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

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in gaskets on prep units. clean gaskets.

2-301.14 Wash hands before donning gloves and between gloves uses.-P: Observed employee don gloves after being directed to do so. No hand washing before donning. CDI-directed employee to remove gloves, and wash hands; and discussion with PIC.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P: Observed employee assemblingsalads with bare handscontact of ingredients. CDI- discarded salad and discussion.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed skim milk in pitcher 53 F. Observed portioned deli meats in flip top overstacked in wells 48 F-73 F. Tomatoes in flip top overstacked 58 F. CDI- All items moved to freezer and refrigerator with ambient temperature of 36 F.

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: Found butt ends of chubs dated as far back as 5/4. CDI- discarded all. Found opened buckets of mozzarella cheese not 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 dense volume of pulled chicken tightly covered 81 F. Portioned individually wrapped sliced deli meats in prep cooler 76 F. Do not utilize prep coolers for cooling foods. All foods going into prep coolers should be 45 F or below. CDI- moved portioned meats to alternative refrigeration. Vented chicken.

.4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed broken thermometer in prep cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils at grill not labeled. 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: Found foods packaged on premises with incomplete labels, including incomplete ingredients, in grab-n-go. Also observed wrapped cookies, desserts, at front counter with no labels; received from other vendors. Incorrectly labeled foods pulled from self service.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found wiping cloths in buckets of water. Hold in a sanitizer.

.4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacking of containers.

***FACILITY HAS 210DAYS FROM ISSUANCE OF FOOD PERMIT TO OBTAIN FOOD SAFETY TRAINING CERTIFICATION BEFORE VIOLATION POINTS ARE DEDUCTED DURING INSPECTIONS***

***EMPLOYEE HEALTH POLICY CONSENT FORM GIVEN TO PIC, FOR DISTRIBUTION TO ALL FOOD WORKING STAFF***

***DATE MARKING HANDOUT GIVEN TO PIC JUST FOR REFRESHER TRAINING AND GUIDANCE***

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. GENERAL COMMENT OBSERVED NO AIR THERMOMETER IN 2 DOOR REACH-IN UNIT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. 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. OBSERVED 2 SANITIZER BUCKETS STORED ON FLOOR. CDI BY PIC ELEVATING TO BOTTOM SHELVING RACK. OBSERVED A COUPLE OF DRY CLOTHS WITH SOIL MATTER PRESENT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. OBSERVED CUTTING BOARD RESTING ON NON ABSORBENT CLOTH TO PREVENT SLIPPAGE. USE NON-ABSORBENT MATERIAL FOR RESTING CUTTING BOARDS ON, LIKE RUBBER SHELF LINERS GENERAL COMMENT ALWAYS STORE ICE BUCKET INVERTED IN BETWEEN USE TO HELP DRAIN, WATER

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. OBSERVED FOOD DEBRIS ON KITCHEN FLOOR SPECIFICALLY IN CORNERS AND HARD TO REACH AREAS. CLEAN

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. OBSERVED EMPLOYEE BELONGINGS STORED ON TOP OF ICE MACHINE. PROVIDE STORAGE SPACE FOR EMPLOYEES, AWAY FROM ANY KITCHEN EQUIPMENT, UTENSILS OR FOOD.