HONEY BAKED HAMS #114

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 EHS observed ham and sliced tomatoes cooling in WIC. PIC stated prep finished recently. EHS observed inadequate rates for both items (see temp chart). EHS observed containers with tight fitting lids. EHS advised to cool items without a lid or covering to allow for adequate air flow and to prevent heat from being trapped while cooling. EHS observed sliced cheese, ham, and lettuce actively cooling in make unit. PIC stated due to a busy morning, staff have been re-stocking make unit frequently; some items had just been prepared. EHS advised against cooling in make unit. EHS provided education on proper cooling methods. CDI - Ham and tomatoes were uncovered. Cooling rate was achieved prior to end of inspection. Cheese in make unit was used for service prior to end of inspection; Ham and lettuce in make unit was removed and placed in WIF. Cooling rate was achieved prior to end of inspection. REPEAT. (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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed two cutting boards with deep gashes near the ends of that cutting boards. EHS advised that scratching and discoloring may occur but once the cuts become deep in the board, the cutting board shall be discarded and replaced. CDI - PIC voluntarily discarded cutting boards. (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. EHS observed food debris and residue on interior surface of make unit. Increase cleaning frequency to avoid accumulation. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham and sliced cheeses in make units above 41F. Sliced ham was stored over the fill line. PIC stated the sliced cheese had been removed from the make units to prepare biscuits and then placed back into the make unit. EHS advised to cool items from ambient temperatures before placing back into the make unit. CDI - PIC removed top layer of ham and voluntarily discarded, cheese was removed from line an hour prior to inspection and was placed in walk in cooler to cool. (1.5) 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 EHS observed cut lettuce and sliced tomatoes cooling in tightly wrapped containers in the walk in cooler. EHS advised to leave containers uncovered or vented to allow any heat to escape. CDI - PIC vented all containers. (0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a food scoop and 2 measuring cup soiled with food debris wile being stored as clean. -CDI- The necessary items were placed in the 3 compartment sink to be washed and sanitized. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 .

4-101.11 (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 a cutting board with multiple deep gouges/cuts making it no longer smooth and easily cleanable. -CDI- Food employee voluntarily discarded the cutting board. (0.5 pts) 4-501.11 Maintain equipment in good repair. Observed slightly torn gaskets on the WIC and WIF doors. PIC stated that they have already put in a request to get them repaired.

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 Small containers of chicken salad in bottom of sandwich cooler had 7-30 as expiration date. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC stated that expiration date was wrong as it was prepared on Monday. PIC changed date. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of knife stored in contact with lettuce in reach in refrigerator .

4-501.11 Maintain equipment in good repair. Observed leak at outside hose bib.

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 baseboard tile removed from wall near WIF.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed PIC not certified. CDI by instruction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed 1 of 2 food thermometers not accurate to within + or - 2 degrees F. CDI by instruction. CDI, thermometer removed from use. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 spray bottle labeled water but had sanitizer label also on bottle. CDI, bottle removed from use.

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 sliced ham in WIC dated 4-6 to 4-19 and 4-7 to 4-19. Observed label machine printing labels for ham with 11 day date mark. CDI - PIC voluntarily discarded out-of-date ham and will manually write in 7 day date marks until label machine has been adjusted. VR. 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 .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and then use freshly washed hands to turn off faucets without use of a barrier. CDI - EHS educated employee and had employee re-wash hands, then use paper towel to turn off faucet. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed multiple items cold held above 41 F such as chicken salad in grab n go, lettuce, and multiple containers of ham in sandwich station prep top. CDI - PIC voluntarily discarded chicken salad and one container of ham and moved remaining ham to WIC to cool. -1.5-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed multiple buckets of chlorine sanitizer mixed above 200 ppm. CDI - PIC diluted sanitizer to correct concentration. -1-

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 no date marking on ham salad. PIC unable to determine first prep date. CDI - Product voluntarily discarded.***No escalation in points due to different category observed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. 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 x2 containers of cut lettuce cooling tightly covered inside walk-in cooler and x1 container of romaine lettuce cooling tightly covered inside lowboy unit. CDI - EHS educated; romaine lettuce re-located to walk-in cooler and all products uncovered to facilitate proper cooling to < 41 F.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed x1 employee without hair restraint. CDI - Employee put on hair restraint.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep table behind front counter.

4-602.11 (E ) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on white ice shield inside ice machine. Recommended higher frequency in cleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed 2x containers of sliced ham from previous day at 46-47 F inside lowboy reach-in cooler. CDI - PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2x containers of sliced ham cooling since 11/11/21 inside lowboy reach-in cooler. CDI - PIC voluntarily discarded items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed cheddar cheese without date marking. PIC confirmed it was from day prior. CDI - PIC date marked product.

4-501.11 Maintain equipment in good repair. Observed split gasket at front end lowboy reach-in unit. Observed leak at hand wash sink faucet across from 3-compartment sink. Repairs needed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic bins in back.

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 glazed ham placed into WIC to cool with lid on. After testing cooling with lid on (lid had vents), found product did not cool down at all. CDI- Lids removed and allowed to cool down faster. REPEAT

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer on site. VR.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Some flies observed in kitchen.

4-602.13 Nonfood Contact Surfaces - C Interior of gaskets in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors were open. Keep closed. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug in of dumpster.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed turkeys that were glazed today cooling at rate of zero. Turkeys had been cooling for 4.5 hours and were 56F. TCS foods must cool to 41F within 6 hours. Two turkeys were in the walk in cooler that were glazed yesterday at 48F and 51F. CDI- Two turkeys from yesterday discarded. Turkeys from today opened and moved to the walk in freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items in the top portion of the prep top cooler above 41F. See temperaute chart. All TCS items in cold holding must be maintained at 41F or below. CDI- Items moved to walk in cooler. 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 several turkeys that were glazed today cooling in the walk in cooler it closed containers. Turkeys were cooling at a rate of zero in 30 minutes. Turkeys had been cooling for 4.5 hours. Two turkeys were in the cooler from yesterday at 48F and 51F. CDI- Turkeys from yesterday discarded. Turkeys from today opened and moved to walk in freezer. Repeat violation.

4-501.11 Maintain equipment in good repair. One of the front glass doors on the walk in cooler is not closing properly. Repair needed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a soiled towel on the handsink behind the 3 compartment sink. Ensure handsinks are only used for handwashing. Nothing can be stored in or on the handsink. CDI (corrected during inspection)- Towel removed from handsink. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on the majority of clear plastic containers. Some containers also had food debris. All containers with food and sticker residue were stored as clean. Ensure all food contact surfaces are clean to sight and touch before storing as clean. CDI- Containers moved to 3 compartment sink to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed diced ham in a styrofoam cup in the sandwich prep cooler at 50F. Cheese that was above the containers fill line was 47F in the sandwich prep cooler. Ensure TCS foods are stored correctly in cooler units to maintain 45F or below.

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 several containers of turkey in the cooler behind the cash register at 56F - 60F. Turkeys had been glazed about an hour ago then placed directly in containers with tight fitting lids. The temperature of one turkey was 58F at 2:00 PM and was still 58F at 2:30 PM. Ensure proper cooling methods are used in order for TCS foods to cool within the correct parameters. CDI- Turkeys moved to the large walk in cooler. Lids were opened on all containers of turkey.

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 on the floor of the walk in freezer. One bucket of pickles was stored on the floor in the cooler behind the cash register area. Remove food from floor. REPEAT VIOLATION.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple boxes of single service articles stored on the floor. Remove single service articles from floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and residue on shelves throughout facility. Shelves are in need of detailed cleaning and cleaning frequency increased.

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 cracked light shield on the light above the sandwich prep area. Light shield needs replacement.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking. Observed employee drink and cell phone stored on the prep table in the sandwich preparation area. Multiple employee jackets were stored on top of single use packets of condiments. Employee hat was stored on top of plastic wrap. Employee items must be stored in areas were contamination cannot occur. CDI- Employee items moved. REPEAT VIOLATION. 6-303.11 Intensity-Lighting. Observed lighting in walk in cooler behind cash register less than 10 foot candles. Lighting intensity needs to be increased.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage sitting on food preparation counter where food was being packaged and prepared. CDI Drink was discarded. REPEAT. Observed open employee beverage in walk in cooler above food establishment ingredients. CDI Drink was discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back hand sink being blocked by gloves in sink. CDI PIC removed gloves from sink. Had a discussion regarding hand sinks only to be used for hand washing.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in the walk in cooler. Make sure to keep food at least 6 inches off the floor. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee performing food preparation not wearing a hair restraint and wearing a bracelet. Make sure food employees wear proper hair protection and remove all jewelry other than a plain wedding band when working with exposed food.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board of need of replacing/resurfacing. Make sure to replace/resurface if unable to clean effectively and sanitize. 4-501.11 Maintain equipment in good repair. Observed microwave starting to rust inside. Make sure to keep in good repair. 4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces shall be smooth, nonabsorbent, corrosion free and easily cleanable. Observed establishment lining shelves with towels. Make sure to use materials that are nonabsorbent and will help for contamination to not occur.

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. 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. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent tiles in bathroom. Make sure to have nonabsorbent tiles that are smooth and easily cleanable. Observed dusty vents in bathroom. Make sure to keep clean. Observed floor in need of proper cleaning. Make sure to increase cleaning frequency. Observed cracked tiles throughout kitchen flooor. Make sure to keep in good repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings such as keys, cigarettes, and cell phone being stored in food preparation areas. CDI Items relocated. Observed employee stereo being stored on top of box of single service items. Make sure to store in a manner where food/food ingredients, single service or equipment will not become contaminated. REPEAT 6-303.11 Intensity-Lighting - C Lighting intensity needs to be 10 foot candles in walk in cooler and areas where periodic cleaning occurs. Lighting intensity needs to be 50 foot candles where food preparation is occurring; working with knives/utensils and foods. Observed lighting in area where flip top unit and food preparation occurring is less than 50 foot candles. Observed lighting in walk in cooler less than 10 foot candles. Make sure to increase lighting.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Did not observe a certified food protection manager during inspection. Make sure to have a certified food protection manager at all times.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage sitting on food preparation counter. CDI spoke to PIC regarding storage area and drink was discarded. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed clean pans and utensils on clean side of ware washing with aluminum and sticker residue. CDI Items returned to ware washing for rewash and sanitizing.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed smoked ham, ham, roasted turkey breast and turkey breast in walk in cooler that were not meeting time/temperatuer parameters. If intervention had not occurred, product would not have met parameters. Cooling time/temperature parameter for all products was .05 or less. CDI All packages were opened in main walk in cooler for rapid cool down and larger bulk moved to freezer for rapid cool down. Please refer to temperature chart.

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 Obesrved ham, turkey and smoked ham process an hour prior to inspection tightly covered and stacked on tope of each still above 45 degrees. CDI Spoke to PIC and explained cooling process; will open containers for rapid coo down/placed in walk in freezer. REPEAT 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 food in the floor in the bigger walk in cooler. Make sure to store at least 6 inches off the floor.

| 5-205.15 Maintain a plumbing system in good repair. Observed back hand sink near 3 compartment leaking. Make sure to keep in good repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hats, aprons, food comingling with food establishment ingredients, single service and utensils. Make sure to have a designated area for employee possessions. REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employ beverage not covered and stored on food preparation counter. CDI Drink discarded. Make sure to store drinks in a manner to avoid contamination.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bottle reading great than 200 ppm chlorine. CDI Bottle dumped.

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 tomatoes and lettuce tightly covered in walk in cooler cooling still greater than 45 degrees. CDI Pans were unwrapped. Directed PIC to not overpack containers and tightly cover so heat can be properly vented. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches and bracelets that are involved in food preparation. Make sure food employees only wear a plain wedding band to faciliate hand washing.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed doors open to waste receptacles. Observed missing drain plug on waste receptacle. Make sure to replace drain plug and keep doors closed. **Shared facillity, will follow up with other establishments within next visit to ensure doors are closed.**

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee pants being stored on bottom shelve next to food single service and wrapping equipment. CDI Pants moved.

Wash hands after activities that contaminate them. Observed food employee walk from outside of building to kitchen without washing their hands. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Clean equipment shall be clean to site and touch. Observed 2 containers stored as clean but soiled with dried residues encrusted on equipment. CDI, equipment relocated for cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed cut lettuce overstacked in prep unit and at 50 degrees F. CDI, operator stated lettuce was recently prepared and relocated lettuce to rapidly cool.

3-501.15 Cooling Methods - PF - Use proper methods to cool foods. Observed cut tomatoe cooling in covered container in walk in cooler. CDI, cover removed from 1 end of container to facilitate heat transfer.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - dry ingredients that are not easily recognizable shall be labeled by common name of food. Observed 2 containers of dry food ingredients in containers that were not labeled under hood ventilation system.

3-304.14 Wiping Cloths, Use Limitation - C - Observed 2 wet wiping cloths stored on counter surfaces in kitchen.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store single-service articles 6 inches from the ground. Observed gallon jugs stored on ground in walk in freezer.

6-501.12 Cleaning, Frequency and Restrictions - C - Physical facility shall be cleaned as often as necessary to keep them clean. Observed soil and debris accumulating in floors of walk in cooler 2.

6-501.110 Using Dressing Rooms and Lockers - C - Provide a designated area for employee belongings. Observed employee cell phone stored on table in kitchen.

2-401.11 Eating, Drinking, or Using Tobacco - C - Employees may drink from a closed beverage container if handled to prevent contamination of hands and equipment. Observed 2 twist top employee beverages in facility stored on prep table and storage rack over clean equipment.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall be easily accessible for employee use and only used for handwashing. Observed wet wiping cloths stored in handwashing sink in back exit door. . CDI, operator removed cloths from sink.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be hot held at 135 degrees F and above. Observed soups hot held in steam well below 135 degrees F. CDI, operator reheated soups in microwave to proper temperature.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Observed 1 open bag of cut lettuce not date marked in flip top prep unit and 1 open package of chicken not date marked in walk in cooler. CDI, operator voluntarily discarded foods.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store food 6 inches from the ground,. Observed several boxes of foods stored on ground in walk in freezer.

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet cloths loated in handwashing sink.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in clean, dry areas. Observed clean utensils stored in soiled container on storage rack. Observed clean ice scoop stored on soiled sheet tray. Observed clean equipment stored next to soiled drainboard of 3 compartment sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed rusty shelving over 3 compartment sink.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and construted to be smooth and easily cleanable. Observed several areas of the floor in prep room and drain near walk in cooler with damaged tiles. Observed several areas with damage to baseboard trim in prep area. Repeat. Observed non-absorbant ceiling tile over flip top prep unit.

At least one person in a managerial capacity shall be on site at all times and be an ANSI accredited certified food protection manager. Observed nobody on site with certification. CDI by instruction. Facility has 180 days from the day the Transitional Permit for compliance.

Clean ice tea urns at proper frequency so that contamination is prevented. Observed iced tea urns soiled with residue. CDI, operator relocated tea urns for cleaning.

Ensure proper methods to reheat TCS foods are being followed. Observed facility reheating soup that was in uncovered container. CDI by instruction.

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 soup not date marked that was prepared at 9am from the day before. CDI by instruction, operator voluntarily discarded 2 containers of soup.

Store soiled linen properly. Observed soiled towels and linen on ground at back door. Store clean equipment in a clean, dry area. Observed clean plates stored next to soiled glasses on drying rack.

Multiuse food contact surfaces shall be free of cracks or breaks and be designed and constructed to be smooth and easily cleanable. Observed 2 ham spreaders and sugar sifters in poor repair and wires broken. CDI, operator removed items from use. Ensure equipment as ANSI / NSF certified. Observed a household freezer stored in walk in freezer. Remove or replace with correct freezer.

Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed floor tile damage and baseboard damage in kitchen. Repair.