SHAD'S LANDING

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one in facility with active food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at any hand sink in the kitchen. CDI - PIC added paper towels to hand sinks.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken stored above several RTE items on speed rack in WIC. CDI - PIC rearranged to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes with visible food debris and build up stored as clean. Observed deli slicer with visible food debris stored as clean. CDI - PIC moved to 3 comp sink for w/r/s. 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 pasteurized, eggs, raw shell, eggs, cheese, and cut cantaloupe cold holding above 41F. CDI - all items were moved to WIC for rapid cooling. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no one in kitchen with hair restraints.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken and unsalted butter HH below 135. CDI - PIC voluntarily discarded 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 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 lettuce cooling for 3 hours in deep plastic pan covered. CDI - PIC moved to WIF 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice cram stored on floor in WIF. CDI - PIC moved off ground to prevent contamination 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed sugar with food and liquid debris’s through top layer due to cracked container lid. CDI - PIC removed contaminated portion of sugar.

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 scoop handle in sugar. CDI - PIC removed scoop from container.

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 several utensils and equipment cracked chipped and melted, stored as clean. CDI - PIC voluntarily discarded.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal items stored with clean cutting boards and on prep top. CDI - PIC moved to prevent contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above, ready to eat items in walk-in cooler. CDI - PIC rearranged word order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed mixer, slicer, can opener, in several dishes with filled food debris, stored as cleaned. CDI - PIC moved all items to three comp sink for a re-washing. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed several items (oatmeal, butter, egg and sausage sandwich) hot holding below 135. CDI - PIC voluntarily discarded oatmeal and reheated butter, eggs, and sausage to 165. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed several items cold holding above 41 (cheese 2x, cream cheese, eggs, liquid eggs, cantaloupe) CDI - all items moved to WIC and WIF for rapid cooling. 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 salads and pizza made on Tuesday with out date marking. CDI - PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 observe fruit bowls with cantaloupe, cooling tightly covered not cooling fast enough. CDI - PIC unwrapped. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed frozen vegetables being thawed in prep sink without running water. CDI - PIC moved back to WIF.

6-202.15 Protect outer openings of establishment from insect or rodent entry. observed back door open several times throughout inspection. CDI - PIC closed door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed single service items and ready to eat items in freezer, cooler, and dry storage on floor. CDI - PIC moved items off floor to prevent contamination. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed Several dented cans (3x), stored with ready to use cans. CDI - PIC voluntarily discarded.

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 several utensils cracked and chipped in containers with debris falling in food.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed facility with no high temp dish machine plate. EHS will be back by tomorrow to verify dish plate.

5-501.17 Provide a covered waste bin in female restrooms. Observed no lid on trashcan in communal restroom.

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 heavy food debris throughout establishment under equipment, on walls and floors. Increase frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer with food debris and residue accumulation, cap opener blade with heavy residue accumulation, and 3-stack of metal pans with residue accumulation, all stored as clean. CDI- PIC removed items to be w/r/s. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 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 food thermometer held by food employee stored as clean with residue accumulation. Ensure food thermometer is cleaned and sanitized prior to using or storing. CDI- PIC had food employee remove item to w/r/s.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 large plastic containers on wheels in dry storage areas with no labels. Containers held flour and sugar, per the PIC. Small plastic container of salt&pepper without labeling. CDI- PIC had labels printed. *REPEAT*

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of catfish stored on floor in WIF. PIC stated that food delivery came in morning. Ensure food delivered to facility are stored at least 6 inches above floor in a timely manner after delivery has concluded. CDI- PIC had item removed to open shelf. *REPEAT*

4-501.11 Maintain equipment in good repair. Observed standing RIF in disrepair due to thermometer not functioning properly, per the PIC. PIC stated work order has been put in place. EHS will conduct follow up visit in future to assess unit.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed test strips in facility not accurately measuring quat sanitizer due to being compromised. Test strips expiration dates read from 2019 to 2021. VERIFICATION REQUIRED.

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 racks on shelving w/ dust and residue accumulation near 3-comp sink, area under cooking equipment with heavy residue and debris accumulation. Increase cleaning frequency. *REPEAT*

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink in kitchen with no lid. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed cucumbers over RTE carrots and spring mix and box of unwashed oranges over RTE shredded lettuce. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 (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 opened milk date marked 15 and 18 in WIC and RIC. Observed hot dogs, fruit salad (containing cut melons), chili, housemade cole slaw, housemade ranch (Containing milk) and chicken salad in WIC with no date marks. PIC not sure of date marking for milks. -CDI- PIC voluntarily discarded items. Many unopened milks also had date marks. Ensure date marking system is established for milks. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 large plastic containers on wheels in dry storage areas with no labels. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in kitchen area. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of chicken and whipped topping stored on floor in WIF. Observed box of potatoes on floor in dry storage area. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed food employee stack dishes in a non-self draining position after removing them from dish machine. -CDI- EHS educated food employee on proper storage methods in order to ensure air drying. -0-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single-use items stored on floor in office. -0-

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 NFCS of blender and dough spinner in need of cleaning due to greasy residue. Observed top of dish machine in need of cleaning due to dust/debris buildup. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

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 prep table. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed coffee grinds in hand sink. CDI..Sink was cleaned out

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 chicken salad and cut berries from pervious day without dates. 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 food without date from previous day. CDI.. Dates were added to food. Food was prepared on Monday June, 2nd.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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can stored with cans that were not dented. CDI.. Can was removed and place in office

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damn wiping cloth on sink slap guards.

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 scoop handles in flour and dry pasta. CDI. Scoops were changed handles were no longer in food.

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 strainer with damaged wires.Utensil os no longer smooth and easily cleanable. CDI.. Strainer voluntarily discarded. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving where clean dishes are stored rusting..REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed lids on large containers of flour, sugar etc in need of cleaning. Also observed hood in need of cleaning

5-205.15 Maintain a plumbing system in good repair. Observed hand sink by door draining slow.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee cough get new gloves without handwash.CDI employee washed hands and changed gloves.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed hamburgers grilled previous day without date mark. CDI..DATE was added, PER PIC burgers were grilled yesterday. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed grilled burgers without date that was prepared on yesterday. Also Observed house made chicken salad where time window had expired. CDI.. House made chicken salad was discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of Multi use surface cleaner stored on base area of Huge soup pot.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rushed shelving through facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone in prep area. CDI..Phone was moved. REPEAT

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee cup with out lid or straw stored on top of prep table

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle without label. PIC states its bleach water.. CDI..Labled container

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food on floor in WIF

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed bins where clean silver is stored with food debris

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee was hands then turn facets off without barrier. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink without paper towels or approved alternative.CDI Towels were added to dispenser. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several utensils with debris. CDI..Items were moved to w/r/s 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing in sink. Water from tap 81 water in container 76.. CDI..PIC added ice to water, temp was 66F

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee move from dirty to clean dishes took gloves off but didn’t wash hands. CDI .. PIC spoke to employee.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand wash sink. CDI.. Hand towels were added to dispenser

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without hair restraints

5-205.15 Maintain a plumbing system in good repair. Observed Leak at 3 comp and Veggie sink. PIC states work out has been sent for both items.. EHS will return to check status in 3 to 5 days

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish in pan being stored over bread dough in WIC. CDI: Employee corrected storage order to be in compliance. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cut melon, slaw, chicken salad, rice and cooked fish without date marks in WIC. PIC stated that the items were from yesterday except for chicken salad and slaw that were prepared two days prior on Sunday. CDI: PIC date marked all items to reflect prep date. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cans of peaches being stored on floor in dry storage area. CDI: Cans were moved to a shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris/residue on scoops, pizza cutter, pans, and slicer stored as clean. CDI - Items were pulled from shelves to be cleaned. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed brown residue/build up in ice machine. Needs cleaning.

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 tuna dated 3/3. CDI - Tuna was voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two scoops, grater, and a plate stored as clean soiled with food waste. CDI: Sent to be W/R/S.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed main cutting board with moderate scoring.

GENERAL COMMENT: 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer or temperature strips for measuring hot water dish machine temperature. EHS dish thermometer reading 167F. CDI: PIC provided receipt for temperature strips- scheduled to be delivered Sunday 02/20/22. REPEAT VIOLATION. **Points not assessed due to PIC providing proof or order and delayed delivery.

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: http://meck.co/FoodSafety Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea clean up. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for measuring hot water dish machine temperature. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee cleaning prep surfaces put on gloves and begin plating/serving food without washing hands. CDI: Education provided and food employee washed hands/re-donned gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed blades for both choppers stored as clean soiled with food waste. CDI: Food employee W/R/S blades.

4-501.11 Maintain equipment in good repair. Observed broken pipe/leak on spray nozzle at pre-rinse sink in dish area. Food employee stated work order was placed early this morning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed green plastic container of food stored in hand sink at kitchen entrance. CDI: PIC removed container.

GENERAL COMMENT: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few scored cutting boards stored above 3-vat sink.

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 large container of chopped lettuce cooling in walk-in cooler(WIC) at a rate slower than the required minimum. CDI: Food employee placed lettuce in ice bath 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 Observed large plastic container of chopped lettuce cooling in WIC covered with plastic wrap and lid. CDI: Food employee placed lettuce in ice bath for rapid cooling.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed several green plastic containers with barcode stickers on them.

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 inside walk-in cooler chicken salad dated 12/9, one chub of ham dated 12/7, and another small chub of ham dated 12/5. All products had expired 7 days. CDI: PIC voluntarily discarded products.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer buckets with concentration < 100ppm. CDI: buckets dumped and refilled with sanitizer at proper concentration. Observed wiping cloth stored under cutting board. Replace with material that is non-aborbent and easy to clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone stored at dish machine area on clean surface. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee personal bottle of water stored on shelf above prep surface. Drink was discarded.

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 one employee wash hands then turn off water with bare hands. Need to use paper towel to turn off faucet handle to prevent re-contaminating hands. CDI- Corrected by education.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed raw produce (asparagus, zucchini, etc) stored above washed and cut produce. CDI- Unwashed produce stored below RTE produce.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer not used today with some food debris on the blade. CDI- PIC had slicer properly cleaned.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pasteurized egg whites from original container placed in plastic container date marked for 4/30. Pasteurized eggs once opened are allowed no more than a 7 day shelf life. CDI- PIC voluntarily disposed of eggs.

3-801.11 (A), (B), (C), (E) and (G) Pasteurized Foods, Prohibited Re-Service, and Prohibited Food - P 3-801.11 (c)(2) Does not allow serving under-cooked eggs to an HSP. Observed shell eggs under a consumer advisory on menu. Recommend removing consumer advisory as the offering of undercooked un-pasteurized eggs is not allowed. PIC said they do not offer shell eggs under cooked, he said they are cooked to min. 165.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed foods on floor in walk ins and storage areas from early morning delivery. CDI- PIC had food stored off the floor.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed canwash hose bib splitter, hose bib did not have a backpressure/ backflow prevention device. Observed outside canwash dual hose bibs, one hose bib did not have a backflow device.

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 door to can wash closet damaged and in poor condition.(repeat) Observed area of wall in employee restroom with damage, needing repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink cup stored on shelf above prep table and next to food in prep. CDI- Drink removed.

3-801.11 (A), (B), (C), (E) and (G) Pasteurized Foods, Prohibited Re-Service, and Prohibited Food - P Present kitchen worker explained they will offer over-easy eggs to residents of this HSP and that they use non-pasteurized shell eggs. 3-801.11 (C)(2) Does not allow serving under-cooked eggs to an HSP. The present certified PIC explained offering under-cooked eggs to their residents is not part of their operating procedure. She said they do not and will not offer under-cooked eggs and will train kitchen worker on their procedure. CDI- Corrected by instruction/ education. Cooking of eggs not observed today.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pan of sausages and tub of hashbrowns cooling approx. 1 hr 45 min with no cooling methods in use above 70 degrees (see temp chart). As foods cooled below 135 be sure to use proper cooling methods to speed up cooling process. CDI- Foods moved to walk in cooler in shallow vented pans and observed below 70 degrees by 2 hrs of cooling.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed air thermometer in small prep cooler broken/ inaccurate. CDI- Working thermometer provided.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans stored face up with some water collecting inside and a few pans tight stacked while wet. Need to let air dry and store inverted to prevent water collecting.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed chip drawer unit with debris on drawer pans, inside unit, and on drawer tracks. Needs better cleaning.

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 door to can wash closet damaged and in poor condition.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food item stored above food for residents in WIC. CDI- Food moved away from residents' food. GENERAL COMMENT: #21, Observed cole slaw date marked for todays date but cabbage was actually opened/ prepped yesterday. Be sure foods are being date marked consistently (as all foods date marked for date of prep or all foods date marked with date of disposal) and dated for oldest date mark required ingredient. CDI- Slaw date changed for yesterday's date of prep.

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 bag of spinach opened yesterday in walk in cooler with no date marking. CDI- Bag properly dated with the date it was opened.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of orange cleaner in chem storage area. CDI- Proper label placed on bottle. 7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medicine stored on clean dish storage rack. CDI- Item moved to designated personal storage area.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Small dining room bev cooler holding TCS cottage cheese needs a thermomter. CDI- Thermomter provided. to

4-501.11 Maintain equipment in good repair. Observed large dry good cambro lid cracked and small portable utensil rack badly peeling, damaged items need replacing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed couple bags of shredded cheese reading 50 degrees in small prep cooler on cook line. Air thermometer inside reading 50 degrees. Gave cooler approx. 20 min time to see if it would recover and saw no temperature improvement. Facility last took a line check at 6:00 AM that checked cooler at 40 degrees. TCS foods placed in cooler 2 hrs earlier were moved to walk in cooler. PIC called for cooler to be serviced. Will follow up that cooler is properly working.

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 canned beans that had just been rinsed and placed in deep wrapped container to cool. TCS foods from room temp prep need to cool from room temp to 45 in 4 hrs using proper cooling methods. CDI- Beans moved to shallow vented pan to ensure proper cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large container of panko in dry good area not labeled. Worker labeled panko.

4-502.11(A) Maintain utensils in good repair. Observed damaged spatula and damaged mixer whisk in kitchen missing several metal wire spines. Spatula removed, whisk to be removed and replaced as soon as possible.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. 6-303.11 Intensity-Lighting - C Observed walk in freezer with broken light shield and a dim bulb light not bright enough to meet lighting rules for food storage areas. Have fixture replaced and provide proper lighting.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee pain medication stored above a food prep sink. CDI-product relocated.

5-205.15 Maintain a plumbing system in good repair. Observed a water leak in several places beneath the dishwashing area. Per PIC a work order has been placed for repairs.

l4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards scored and discolored. REPEAT 4-501.11 Maintain equipment in good repair. Observed a loose gasket on reach-in upright refrigeration unit.

5-205.15 System Maintained in Good Repair - P Observed a substantial water leak that appears to be coming from the walls in the dry storage area. There is a slight pink and moldy build-up on fixtures attached to walls and electrical outlets. Repair as needed. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food in the flip top cooler holding above 45F. Ambient temperature was reading 50F. CDI-product is not held in the flip top cooler overnight. It is retrieved from the walk-in each morning for service. Product was transferred back to the walk-in cooler to cool rapidly. Flip top will hot be used until repaired or replaced. VERIFICATION REQUIRED

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards scored and discolored.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to floors including the dry storage area.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee eating while preparing food. CDI-employee washed his hands and replaced his gloves.

7-207.11 Store labeled, employee medications to prevent contamination. - Observed employee medication in container above food prep surface. CDI-medication relocated

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several items in dry storage not covered or in sealed containers. CDI items properly covered.

7-102.11 Common Name-Working Containers - PF Observed one spray bottle not labeled. CDI containers drained.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several packages of food opened and not covered or properly sealed; rice, 2 packages of corn starch, redimix, salt and grits.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs, grits and oatmeal holding out of temperature control below 135F. See temperature chart for temperature observations. CDI items voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken and rice holding out of temperature control above 45F. See temperature chart for temperature observations. CDI PIC stated chicken was recently removed from walk-in. Chicken was rapidly reheated above 165F. Rice was taken to be discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed fish, ham and turkey not date marked. CDI items were labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bulk storage of sugar and oatmeal not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food stored directly on walk-in freezer floor.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by several boxes. CDI boxes moved.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed donuts stored above the oven uncovered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean with food debris. CDI slicer broken down to be washed rinsed and sanitized.

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 noodles prepared yesterday cooling in walk-in at 50F. CDI noodles voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several plates of eggs holding below 135F. CDI eggs voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles cooling in large plastic container tightly covered in walk-in cooler. CDI noodles voluntarily discarded.

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 hot plate covers in disrepair.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed several bowls of ice cream in freezer uncovered/unprotected. CDI ice cream removed from freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed coffee dispensing area of coffee machine excessively soiled. CDI item cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine soiled.

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 milk, salads adn turkey not date marked. CDI items labeled. REPEAT VIOLATION. 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 peppers and corned beef past expiration. REPEAT VIOLATION.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed backdoor held open without being properly sheilded or protected.

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 sticker residue on several containers. 4-501.11 Maintain equipment in good repair. Observed split gasket on reach-in flip top cooler. Observed cuttingboards missing at flip top cooler and hot holding unit. Missing cuttingboards create sharp edges/exposed bolts on food contact surfaces. 4-502.11(A) Maintain utensils in good repair. Observed 2 melted utensils.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light bulbs above customer drink preparation area in diningroom unshielded and not shatter resistant. REPEAT VIOLATION.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee beverage stored above on shelf above prep table. Observed an employee beverage stored on tray in freezer in direct contact with food items. CDI both beverages discarded.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef stored in direct contact with chicken. Observed raw bacon stored in direct contact with raw chicken. CDI raw bacon and pork moved to shelf above raw chicken. Observed unpasterurized shelled eggs stored in direct contact with pasteurized eggs and pasteurized egg products used as made to order ingredients. CDI items relocated. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed several food items not in used and not properly covered/sealed; lard, spices, bread. REPEAT VIOLATION.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth collecting in ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener collecting food debris. Observed dispenser areas of coffee and tea machines collecting heavy residue. Observed several creamer containers stored as clean with food residue. Observed several baking pans stored with food and grease residue. CDI items properly cleaned.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed swiss cheese with mold. CDI swiss cheese voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken holding out of temperature control. PIC stated chicken was for employees. See temperature chart for temperature observations. CDI fried chicken voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese and lettuce in cooler above 45F. PIC stated items were held out of temperature during serving line. CDI items were placed in walk-in cooler to rapidly cool. EHS RECOMMENDS HOLDING ITEMS ON ICE BATH OR ON TIME AS A PUBLIC HEALTH CONTROL PROCEDURE.

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 3 chubs of ham and spinach not date marked. CDI ham voluntarily discarded. Spinach labeled. 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 ranch and diced potatoes holding at 42F. Both items had passed time/temperature window. CDI items voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed 2 buckets of sanitizers stored directly on work surfaces. Observed bottles of degreaser stored directly beside clean pan under grill area. CDI chemicals moved to suitable location.

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 pork chops cooling at room temperature. Observed sausage patties cooling in large bulk container. CDI pork chops and sausage patties placed in shallow metal pans. Both items rechecked and cooled within proper cooling time perameters. VERIFICATION REQUIRED.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tea bags stored directly under plumbing under handsink near server preparation area.

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

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

4-502.11(A) Maintain utensils in good repair. Observed 2 whisks melted and in disrepair. Observed standup mixer food contact surface broken and in disrepair.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee actively washing dishes in 104F water. CDI water refilled and tested at proper temperature.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces of equipment collecting food and grease residue; gaskets, shelves, flip top lid, etc.

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 and grease residue collecting on floor and under shelving in dry storage area.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lighting above customer drink storage area not properly shielded or shatter-resistant.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed sign posted with illnesses and reporting requirements. Observed sign lacking symptoms and exposure requirements of employee health policy. CDI Employee Health Policy emailed to operator.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed several opened packages and boxes of dry goods not properly covered or in sealed containers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean with dried food debris. Observed several pans with dried food debris. Observed can opener collecting heavy food residue. Observed sticker residue on containers throughout establishment. CDI items were moved to dish area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed boiled eggs, omelet and beef below 135F. CDI items discarded. See temperature chart for temperature observations.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese, shelled eggs, ground beef and chili above 45F. CDI all items placed in walk-in cooler to rapidly cool. Only remove items from temperature control that are immediently taken to prep/cooking process. Cheese and shelled eggs must remain in cooler or on adequate ice bath. Observed butter and butter products that require refrigeration on guest tables out of temperature control. CDI butters discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 2 packages of opened lettuce not date marked. PIC voluntarily discarded items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed ground beef cooling at room temperature. Ground beef was 87F. Active cooling process must being at 135F. CDI ground beef was placed in walk-in cooler undercovered to rapidly cool.

3-501.13 Use approved thawing methods. Observed talapia thawing at room temperature. CDI talapia was placed in walk-in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fries, bags of cofffe and boxes of oil stored directly on floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces throughout kitchen.

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 handle of ice scoop stored directly in ice.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed equipment and linens stored on floor in storage room.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups and various single-service items stored on floor in dry storage room and storage room.

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 broken containers and container lids throughout facility. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed handheld blender rated for household use only. 4-501.11 Maintain equipment in good repair. Observed dish racks worn and in disrepair. Observed split gasket on prep reach in cooler.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Facility was unable to provide sanitizer test strips. CDI EHS gave PIC several test strips, however facility must maintain test strips on site.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces of equipment collecting food debris; equipment ledges, flip top, gaskets, shelves.

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 floor and walls collecting splatter and food debris.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat. sanitizer in bucket at 0ppm. Refilled today. This brand of quat. must be maintained at 150-400ppm. Recommend increase in amount of quat. in bucket and /or increase concentration coming out of dispenser to give it a longer life.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hashbrowns holding at <135F today- discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Increase ice level for eggs and cheese- products moved to chill down today.

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 homemade hummus on its 8th day- discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fat back adn salt uncovered in the dry good room today- covered during inspection.