CHEF HENRY CATERING

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer reading low concentration at the 3-compartment sink, at 0ppm. Also observed active dish washing with sanitizer at 0ppm chlorine in the dish machine. CDI. PIC replaced the solution. CDI: PIC added more chlorine and EHS observed sanitizer was reading at proper concentration, around 100ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.17 (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). 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 pasta salad, chicken in the WI WITHOUT dates. CDI. PIC indicated that all will be used today. Education was provided on date marking. Facility does have a date marking system. 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 .

4-501.17 When used for warewashing, the wash compartment of a sink, shall contain a wash solution of soap or other approved detergent or cleaner.- Pf. Observed soup empty in warewashing equipment. CDI. PIC replaced.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cup stored on prep table. CDI. PIC removed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility with an employee health policy that is incomplete. PIC was provided a new version. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 high volume of salads cooling in WI in tightly wrapped saran wrap inside the walk-in cooler. CDI. Education was Provided on the cooling method and cooling process. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies around the dish washing area during inspection.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered food in the WI after cooling was completed. CDI. PIC covered.

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 high volume of garden salad inefficiently cooling in a large deep plastic bowl and tightly wrapped in saran wrap inside the walk-in cooler. CDI. Education was Provided on the cooling method and cooling process. Repeat 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.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks in the WI cooler.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed white bucket stored inside of dish pit hand sink. CDI - PIC removed bucket. -0-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P. Observed multiple foods covered in white, grey, brown and green microbial growth in the walk-in cooler (whole tomatoes, cauliflower, cherries and dressings). CDI - PIC complied and voluntarily discarded all foods. -1-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. - P. Observed chicken with final cook temperature between 152-156 F. CDI - Food handler placed chicken back into the oven to finish cooking process. Food temped and reached > 165 F. -1.5-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed container of milk held past expiration date of 10/13 and various TCS applicable foods thawing in the walk-in cooler without pull dates (baked beans, ham and mac & cheese). CDI - PIC voluntarily discarded milk and added pull dates for foods thawing. -1.5-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). - Pf. Observed garden salad on TPHC from 11:30-1:00 pm but no written procedures available. CDI - EHS provided facility with hard copies of TPHC in English and Spanish. -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unlabeled bucket of soapy water. CDI - PIC instructed to label bucket. -0-

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 high volume of garden salad inefficiently cooling in a large deep plastic bowl and tightly wrapped in saran wrap inside the walk-in cooler. During assessment, process of cooling was interrupted as food was transferred to the line for lunch services. PIC transferred salad bowl in the WIF to resume cooling process. No change in temperature was observed after an additional 15 minutes. CDI - Salad transferred and spread out on to a flat metal container and placed back in to the WIF. EHS observed temperature decease to < 41 F after additional 15 minutes. -0.5- 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 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 boxes of packaged raw chicken stored under leaking condenser line in the walk-in cooler. Also observed same boxes and container of raw chicken stored on aluminum shelving stand with black microbial growth in the walk-in cooler. No physical evidence of contamination observed. CDI - Container and boxes moved to prevent contamination. 3-306.11 Protect food on display using shields, packaging, or other effective means. - P. Observed unattended container of uncovered ice and uncovered pitcher of water in dining room. CDI - PIC covered with plastic wrap. -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 single service hinged containers stored upwards on top of hot line. CDI - PIC removed containers. -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 cleaning needed throughout shelving equipment of the walk-in cooler due to spread of black and dark brown microbial growth. Treat areas, clean and maintain clean. -0.5-

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 some black/dark brown microbial growth on ceiling of walk-in cooler. Treat, clean and maintain clean. -0-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the handsink in the dining room area. CDI: EHS provided PIC with more handwashing signs to post at the handsink and PIC immediately posted handwashing sign. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer reading low concentration at the 3-compartment sink, at 0ppm. CDI: PIC added more chlorine and EHS observed sanitizer was reading at proper concentration, around 100ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.15 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 no change in temperature for garden salad cooling in the WIC after 32 minutes (see temp chart). EHS observed garden salad in a large plastic bowl, tightly wrapped in seran wrap. CDI: PIC moved salad bowl into the WIF to rapidly cool and bring closer to 41F, and EHS observed rapid temperature change. 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)(2) Clean equipment and utensils shall be stored covered or inverted. Observed multiple stacks of clean multi-use equipment and utensils stored right-side up on the clean dish racks. CDI: PIC inverted all stacks to prevent contamination.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single-serve aluminum containers stored right-side up without a protective package in the dry storage room. Observed a stacks of single-serve aluminum containers stored right-side up without a protective package on the shelf underneath a prep table. CDI: PIC inverted all single-serve articles to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed rusted shelves on the clean dish racks and rusted bottom shelf of a prep table near the make line. Replace rusted shelves.

6-301.14 Post a handwash sign at each handsink. Observed two handwashing sinks in the facility without handwash signs. CDI: EHS provided PIC with handwash signs and PIC posted signs at both handsinks.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a large lexan container of raw marinated chicken stored on the top shelf on a cart in the WIC, with cooked beef ribs stored underneath on the cart. CDI: PIC corrected storage order since there were no signs of physical contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of orange juice stored directly on the floor in the WIC. PIC stated that they did not have any deliveries today. CDI: Food employee moved box of orange juice off of the floor to prevent contamination.

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 two large spills on the floor inside the WIF, which seem to be spills from the juice jugs stored on the shelving directly on top of the spills on the floor. Keep floors of WIF clean.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash their hands and recontaminate them on faucet handles before donning gloves for food prep. CDI - Employee coached and properly washed hands. Compliance observed for remainder of inspection. -0-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P. Observed partially used cheddar cheese block and bowl of cut up cheese covered in white and blue green buildup in the walk-in cooler. CDI - PIC voluntarily discarded items. -1-

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black biofilm build-up on inner surfaces of ice machine (catch plate). Increase cleaning frequency. -1.5-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed no date labeling on opened container of milk. CDI - PIC unable to verify it’s first use date voluntarily discarded product. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small gnats present in facility. Contact pest control services. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed case of raw shelled eggs in a plastic shopping bag stored above ready-to-eat yogurt in the walk-in cooler. CDI - Storage order corrected to prevent cross-contamination. -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 can opener stored clean with debris on blade of can opener. CDI - PIC transferred utensil to dish area to be cleaned and sanitized. -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.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed liquid gas lighter stored with utenils in plastic container. CDI - Lighter removed by PIC and utensils removed to be washed, rinsed and sanitized. -1-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed potato salads and sandwiches not cooling fast enough according to cooling calculation. Refer to temperature observation chart. Foods covered in clear hinged take out containers with visible condensation. CDI - PIC removed lids and products placed into the walk-in freezer for rapid cooling. -0- 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.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. - Pf. Observed dented cans being stored on shelving with items for facility use. CDI - Dented cans were relocated. -0-

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 several pitted and burned rubber spatulas stored at utensil storage area. CDI - Spatulas removed by PIC. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling up sanitizer bottle with water from hand sink. Also observed dish washing gloves and cleaning pad stored in hand sink beside 3 compartment sink. CDI items were removed and hand sink was sanitized.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bottle with chlorine solution greater than 200ppm. CDI- Food employee diluted sanitizer bottle.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf Observed facility using chlorine for sanitizing buckets but unable to accurately determine concentration due to test kit not having color chart or instructions included with kit. VR-A visit will be conducted within 10 days to observe color chart and instructions to accurately measure chlorine sanitizer.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on walk in cooler gasket.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite. CFPM arrived halfway through inspection. For more information on becoming a certified food protection manager 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 can opener stored clean with debris on blade of can opener. CDI-PIC placed item to dish area to be cleaned and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of sanitizer with 0ppm chlorine sanitizer solution in bottle. CDI-PIC discarded sanitizer in bottle. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of steamed mixed vegetables hot holding between 105 and 120F. PIC stated mixed vegetables are only held from 11:30-1pm and they usually make two batches during that time frame. CDI-EHS provided education to PIC to place mixed vegetables on TPHC procedures and how to use TPHC and procedures as well as provided a fillable form for TPHC procedures. PIC replaced mixed vegetables with fresh steamed batch of mixed vegetables. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad mix and ranch holding on counter top not under refrigeration or on ice. PIC stated salad mix and ranch are only held from 11:30-1pm and they usually make two or more batches of salad during that time frame. CDI-EHS provided education to PIC to place salad mix and ranch on TPHC procedures and how to use TPHC and procedures as well as provided a fillable form for TPHC procedures. PIC replaced salad mix with fresh salad and placed ranch on Time. All foods were discarded at 1pm. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer bucket containing bleach not labeled. CDI: PIC labeled bucket.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans being stored on shelving with items for facility use. CDI: Dented cans were relocated.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris build up on sides of flat top/stove and inside of microwave. Clean as needed.

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 ceiling vent in dish area with black residue and dust build up.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling up pot with water using hand sink. CDI: PIC removed item

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed 2 packages of cut up cheese covered in black, white and blue green buildup. CDI: PIC voluntarily discarded items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 2 pans of baked spaghetti hot holding below 135F. CDI: PIC reheated items to above 165F. 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 .

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build in the ice machine.

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 cut cabbage without a date. CDI: PIC voluntarily discarded item

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build in ice machine. clean as needed.

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 cantaloupe and watermelon not cooling fast enough according to cooling calculation. Both items were covered in saran wrap. CDI: PIC vented the saran wrap.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food being stored in walk in cooler over establishment food. CDI: PIC relocated food to bottom shelf.

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 cooked turkey and sliced ham with no date mark. CDI, items discarded by PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed frozen meatballs and dry goods stored on floor. Need to store at least 6 inches off the ground.

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 carbon build up on large utensils. Need cleaning.

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 employee health poster signage posted but reporting and restriction requirements not indicated. CDI, updated employee health agreement form emailed to PIC.

General Comment: 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 diarrhea and vomiting poster on wall. Plan for vomiting and diarrhea cleanup emailed to PIC.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed mold on tomatoe sauce. CDI, sauce voluntarily discarded.

General Comment: 3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed baked pasta not reaching required temperature when reheating. CDI, operator continued to place pasta in to continue to reheat and reached 177 degrees F during inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed tomatoe sauce not date marked. Observed cabbage not date marked. CDI, foods voluntarily discarded by PIC.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed twist top employee beverage stored on prep table.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth used to stabilize cutting board on prep table.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed carrots being peeled prior to washing. Wash unwashed produce prior to food preparation.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cardboard box packaging stored on ground in dry storage room. 4-502.13 Single-use and single-service articles may not be reused. Observed single-service manufacturing pickle jar being reused to store seasoning .

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken with commercial packaging open stored over beef in walk in freezer. Observed raw ground turkey patties with commercial packaging open stored over ready to eat food. CDI, foods relocated for proper storage. Repeat.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed can opener blade and some tea urn nozzles stored as clean but accumulating some soil residues. CDI, equipment relocated for 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 pulled chicken with a discard date of 1/26 and chicken salad with discard date of 1/20. CDI, foods voluntarly discarded by PIC. Repeat.

7-201.11 Store toxic materials to avoid contamination. -P - Observed butane fuel stored over clean single-service articles. CDI, chemical relocated for proper storage.

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 debris / particles accumulating in ice scoop holster.

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

2-101.11 PIC shall be present during all hours of operation. -PF - Observed PIC on-site upon arrival did not have ANSI accredited certified food protection manager certification. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed 1 open box of raw fish stored over ready to eat food in walk in freezer. CDI, foods relocated for proper storage.

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 potatoes date marked but PIC unsure whether it was a date of preparation or discard date. PIC stated that some staff write date of preparation while others write discard date. CDI, potatoes voluntarily discarded. Ensure system in place for consistancy to ensure proper date marking.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in back of kitchen near dish machine.

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 ice scoop stored in holster collecting debris.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic containers wet stacked in dish area. CDI - Separated to allow air drying.

4-501.11 Maintain equipment in good repair. Replace spit gasket on two door reach in cooler by ice machine.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean dust from AC vents and surrounding ceiling tiles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Salad holding above 45F on buffet. CDI - Placed on TPHC for today; procedure left with PIC to complete and hold on file.

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 Beef roast cooling at room temperature on counter. CDI - Placed in walk in cooler for rapid cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up on walk in cooler shelves and hand sink faucet handles. Clean all.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up inside ice machine. CDI - Cleaned during the inspection.

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 Tuna salad and chicken salad cooling with tightly wrapped in the walk in cooler. CDI - Wrapping vented to allow rapid cooling.

4-501.11 Maintain equipment in good repair. Shelves in walk in cooler becoming rusty. Replace as needed.

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

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 not wearing gloves while preparing salad. CDI-Stopped the employee, instructed to wash their hands and don gloves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelves in the walk in cooler. Have cleaned. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during most of the inspection. The CFPM showed up at the very end. A certified food protection manager must be onsite during all hours of operation.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a container of tomato paste in the walk in cooler with mold buildup. CDI-The product was discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the slicer. CDI-The slicer was properly cleaned and sanitized. REPEAT. Has

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelves in the walk in cooler. Have cleaned.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken in two different locations stored above ready to eat product. CDI-Both containers of chicken were moved to the bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the slicer. The slicer had not been used today. CDI-The slicer was cleaned 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 rice that did not fully cool from the night before. The rice was between 51-59F. CDI-The rice was 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 rice that was cooling with tightly covered wrappings in the walk in cooler. It did not meet the cooling perameters. CDI-The rice was discarded. Ensure that lids are removed when product is cooling to allow for heat to transfer. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the floors of the walk in freezer. Have cleaned.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the inside of the ice machine. The ice machine will be cleaned 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 roast beef cooling on the counter at 105F. CDI-The product was placed into the walk in cooler to finish cooling. Once product is below 135F it must be placed into a cooler and under an ice bath.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the racks in the walk in cooler. Have cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at one of the hand washing sinks. CDI-More paper towels were brought out.

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 one container of chicken with a date of 2/27. This is past it's time/temperature date marking requirements. CDI-The product was discarded.

.4-501.11 Maintain equipment in good repair. Observed two torn gaskets to the tall reach in cooler. Have repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the shelves holding the spices with buildup. Have cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site today. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed the sugar scoop handle stored in the product. CDI-The handle was moved out of the food product.

| 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean storage rack. CDI-The pans were uncovered to allow for proper air drying. Do not towel dry.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager of onsite. PIC is working on the courses to become certified.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottles with sanitizer at 0ppm. CDI-The bottles were remade and was measured at 50ppm.

3-501.13 Use approved thawing methods. Observed frozen chicken thawing in a container of water on the counter. CDI-Had employee put chicken under cold running water to thaw.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC has been unable to renew servsafe certification due to health complications. Needs certification.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bleach sanitizer concentration at 0ppm in spray bottle. CDI-The sanitizer was remade to 50ppm.

to .3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a beef base container stored on dry storage rack that requires refrigeration. CDI-The beef base was disposed of.

.4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer at facility. Needs to have a thin probed thermometer available at all times. VERIFICATION REQUIRED WITHIN 10 DAYS.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three boxes of food stored on the floor in the dry storage pantry. Observed a conatiner of salt, and a container of flour with no lids stored on rack. Have containers covered and boxes moved off the floor.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed mold on lemons and sauce. Items were 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 multiple items in walkin and freezer without dates. Instruction was given as to date marking requirements.

4-501.114 Manual and Mechanical Ware washing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P; Provide sanitizer at proper concentration levels. Observed sanitizer available measuring to high bleaching out test strips.

4-101.19 Nonfood-Contact Surfaces - C; Keep non-food contact surfaces in good repair; Observed stand up cooler with frozen compressor only allowing unit to cold hold at 52 degrees F; At time of inspection no PHF products were stored inside unit.

& & 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C; Keep non-food contact surfaces clean; Observed lids / handles to bulk dry food bins collecting food debris in need of cleaning.