LA-TEA-DA'S CATERING

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed two pans, robo coupe, and deli slicer soiled with food residue. CDI - PIC removed items and placed at three compartment sink to be washed, rinsed, 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed unlabeled bottle of bleach at three compartment sink. CDI - PIC added label to bottle. (0)

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 deli container of sliced cooked beef stored inside the WIC with prep date of 2/13. PIC stated this was not frozen then thawed before serving. CDI: PIC voluntarily discarded the product since it had surpassed the 7-day window. Observed deli containers of house-made pesto stored inside the WIC with prep date of 2/16. PIC stated they prep pesto in large batches and freeze before thawing for use. CDI: PIC created second date labels to indicate "clock start" date. 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 opened jug of milk stored inside the WIC that bore no date. PIC stated they opened it this morning and sometimes they use the entire jug, and sometimes they do not. CDI: PIC wrote opened date of milk onto the jug since milk may not be used within the day. 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 .

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of sanitizer with no label. CDI Bottle labeled.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine testing at 0 ppm chlorine sanitizer. VR required. Will use three comp sink to dip items from dish machine into sanitizer bay. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 pimento cheese 12/30, sundried tomato butter 12/30, and feta 12/16 being held in use in WIC.PIC voluntarily discarded. VR required. 1/2 points remain because other violation from last inspection has been corrected and good, consistent date marking is observed throughout facility. 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 .

4-601.11(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 sticker residue on outside of a number of containers stored clean. Sticker and sticker residue need to be removed in the cleaning process.

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 cantaloupe and roasted garlic, prepared day before with no date mark. CDI PIC date marked items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items with expired date marks or no date marks made days prior (Pimento 8/1, chicken salad 8/6, feta 8/2, garlic and oil, milk, braising with fat and broth 8/28, ). All items voluntarily discarded. VR required. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of sanitizing spray with no label. CDI PIC labeled.

5-501.17 Provide a covered waste bin in female restrooms.Observed no covered trash bin in employee bathroom. 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 artichoke hearts with date mark of 5/3 and roasted garlic with date mark of 5/8. CDI PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed ground meat thawing in bags under running water. Running water was holding above 70F. CDI PIC moved items to WIC to resume thawing.

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 residue on fronts of equipment, especially reach in freezers and refrigeration. Increase frequency of cleaning.

5-501.17 Provide a covered waste bin in female restrooms.Observed no covered trash bin in employee bathroom.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution measured less than 150 ppm quat that employee used to sanitize prep table. CDI - PIC emptied sink and refilled vat with 200 ppm solution. 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

5-205.15 Maintain a plumbing system in good repair. Leak present at 3-compartment sink faucet. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Some floor tiles missing near back door, and some wall damage behind ice machine. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - PIC unable to locate chlorine sanitizer test strips for the dish machine. - VR - Verification required within 10 days to ensure facility has obtained chlorine sanitizer test strips.

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 water damaged ceiling tiles throughout facility. Replace all water damaged ceiling tiles. Per PIC, replacement tiles have been ordered and will be installed soon.

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 cheese sauce cooling in walk in cooler at a rate of .125F/min. After cheese sauce was cooling for 1 hour and 20 min, per PIC, product was still 98F. CDI: Product was separated to a speed rack, and stirred to release heat. Product was then 78F with 15min remaining in the cooling time. 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 .

3-501.18 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 peppadew hummus with date mark of 6/21 when it was made 6/19; chicken salad date marked 6/21 when some of the chicken was cooked 6/20; and several items from a catering event last night (chicken, noodle salad, and rice) with a date mark of today when it was cooked yesterday. CDI: Date marks corrected on items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken salad cooling in a deep covered container. Observed pasta cooling while tightly covered and stacked close together on speed racks. Observed cheese sauce cooling in pans that were over 2” deep, and with no stirring. CDI: Chicken salad was spread to a hotel pan, and stirred to facilitate cooling. Pasta was uncovered and separated on the speed rack to facilitate 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 .

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed water leaking from ceiling in front of reach in cooler. Facility has a bucket under the leak to catch the water. PIC has contacted the roofing company and they will be repairing it once it is no longer raining.

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 ice scoops stored in a damaged container with cracks that are no longer smooth and easily cleanable. Some cracks had black build up. CDI: Scoops moved to a clean lexan for storage.

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 small squeeze bottles and spice container not labeled. Label items.

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 multiple dented cans being stored on shelves with cans for facility use. CDI: PIC voluntarily discarded items.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no thin probe thermometer. PIC states facility has been using meat thermometer until battery on thin probe is replaced. Verification required.

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 food debris under prep tables. Need cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed soiled and greasy to the touch pans stored as clean. CDI, items removed for Wash/Rinse/Sanitize. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink residue on white catch plate inside ice machine. Need 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 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 several TCS foods including Pimento cheese, orzo salad, garbanzo beans, pickled beets, ranch, hummus, and poblano jicama with date marks of 7/21, 8/5, 8/9, 8/15, and 8/3. CDI, items discarded by PIC.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed empty pack of cigarettes stored on shelve at dry storage rack. CDI, item removed. EHS reminded PIC that personal items shall be stored in designated areas and that smoking is prohibited inside facility.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: 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 honeydew skewers cooling at slow rate. CDI, foods uncovered.

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 foods cold holding above 41F. Observed date marks of 6/10 and 6/13 on items. CDI, items discarded by PIC.

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 honeydew and cantaloupe skewers cooling inside bagged basket at walk in. CDI, skewers taking out of plastic package to cool.

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 outdated employee health policy. CDI, updated document emailed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer at 3 compartment sink at 50ppm. CDI, compartment refilled, observed 150PPM. EHS advised PIC to ensure dispenser is calibrated to dispense correct concentration.

Repeat: 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written procedures. CDI, EHS educated PIC on new requirement.

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 bowl with no handle stored in dry grits container.

4-202.11 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 damaged spatulas stored as clean. CDI, items discarded by PIC.

Repeat: 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no plug at dumpster.

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 stored on shelf for use. CDI, items removed by PIC.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils stored in soiled containers. CDI, items relocated by employee.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug at 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 bow tie pasta not meeting cooling parameters - see temp chart. CDI - All containers uncovered to cool more efficiently.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottle without label. CDI - Employee properly labeled it for bleach mixture.

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 bow ties pasta salad cooling with aluminum foil and plastic wrapped tightly covering all containers cooling down. CDI - All containers uncovered and allow to complete cooling process on speed rack.

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

4-501.11 Maintain equipment in good repair. Observed shelving throughout kitchen rusting. Repair/replace as necessary.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walk in cooler in need of cleaning. Increase cleaning frequency.

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 pimento cheese cooling at a rate <0.12; see temp chart. CDI - Employee uncovered, spread onto sheet pan, and placed on speed rack to cool rapidly.

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 feta cheese (10/26) and mozzarella cheese (10/18) in cold units; time/temperature window has expired. CDI - Both items voluntarily discarded. REPEAT.

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 employee cooling pimento cheese cooling densely packed in two plastic containers with lids tightly closed in walk in cooler. CDI - Employee corrected herself and spread onto sheet pan. *Points kept at half today due to overall cooling methods improved and no capacity violation*

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility without thin probe thermometer for use today. Verification required within 10 days of inspection.

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

5-205.15 Maintain a plumbing system in good repair. PIC stated there is a active leak at pre-rinse sink. Dish washer temporarily taken out of use, but observed dish machine properly sanitizing while on site today. Plumber was able to make repair while on site.

3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF) Observed pork shoulder and chicken breasts cooked for skin color change and placed in walk in cooler to cool until final cooking process. Facility has applied for non-continuous cooking and does not provide appropriate labels for items. CDI - Application was completed on site with PIC, Layton Mauze. Temporary labels placed on items cooling.

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 fried rice cooling in walk in cooler; fried rice not able to meet cooling parameters - see temp chart. CDI - Fried rice spread into sheet pan and taken to reach in to cool due to temperature issues in walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad, ham, pimento cheese, fish soup, marinara sauce, and turkey cold holding above 41F in walk in cooler. Walk in cooler ambient temperature reading 45F on internal thermometer. CDI - All items made previous days voluntarily discarded. All items made today put on ice bath or placed on freezers to rapidly cool to 41F or below.

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 ham date marked for 5/26; time/temperature window has expired. CDI - Ham voluntarily discarded. REPEAT.

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 pasta salad, chicken breasts, and chicken salad all cooling with lids or plastic wrap tightly closed on the product in the walk in cooler. CDI - All items were uncovered and placed on sheet pans to cool rapidly. Items cooled to 41F or below before end of inspection. Observed pasta salad, chicken breasts, chicken salad, fried rice, and other items cooling in walk in cooler with ambient temperature of 45F. CDI - All items moved to reach in cooler able to hold at 41F and below. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler holding at 45F unable to cold hold and cool products properly. Verification required within 10 days.

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 stored in flour. Observed container without handle used for scoop in grits.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on gaskets of 4 door reach in cooler.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed canteloupe & honey dew in reach in cooler. CDI - PIC reorganized to correct storage order.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed veggie spread and garlic aoili with date mark of 8/28; time/temperature window had expired. CDI - PIC voluntarily discarded both items.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned and sanitized utensils stored in bins with debris. Store utensils in clean location. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers on clean dish rack wet stacked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in walk in cooler at between 47-48 degrees . Observed TCS foods not cooling fast enough to return to 41 degrees in timely manner. CDI iced and foods began to cool . Looked at automated alarms for walk in cooler and this morning was earliest alarm . PIC stated that delivery truck was this morning and catering orders were being loaded. Advised PIC that air curtain needed for walk in . Advised I would return in after noon to check on walk in.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed site canned kimchi and pickled jalepenos . CDI product discarded and PIC stated they were not going to continue this process.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on shelving in walk in cooler due to build up of food debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in walk in cooler at greater than 41 degrees but less than 45 degrees per new rule . 10 day verification required. -0 points-

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 feta cheese opened with no date labels. CDI discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of pimento cheese and cooked sausages held greater than 7 days. Repeat violation. CDI discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pork stock , ham, curry hummus held greater than 7 days. CDI discarded.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach in 2 and reach in cooler near ice machine. Repeat.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement in two reach in coolers.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed noncontinuous cooking process being used with chicken breast. Paperwork provided for non continuous cooking . 10 day verification required.

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 beef stock in walk in cooler with no date labels. CDI date label added to product. 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 pimento cheese with wrong date marking, beef stock held at greater than 45 degrees held greater than 4 days, feta cheese date marked 04-10 still on site. CDI label changed on pimento cheese, beef stock and feta cheese discarded.

5-501.17 Provide a covered waste bin in female restrooms. Observed covered receptacle needed in womens restroom. -0 points-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- Observed two employees wash their hands and then turn the faucet off with their bare hands. This action recontaminates their bare hands. CDI- Education was provided for the improper practice. After education was provided EHS observed proper hand washing. 2-301.14 Wash hands before donning gloves and between gloves uses. -P- Observed an employee complete several non-food related task and then don gloves to prepare food without a hand wash. CDI- PIC was informed of the violation and then after education the EHS observed proper hand washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed three utensils and a veggie slicer stored clean with food debris left on them. CDI- Items were moved to dish machine to be properly cleaned. Also observed an employee use a sanitizer on a prep surface without properly washing and rinsing first. CDI- PIC was informed of the violation and had an employee wash the prep surface properly.

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 on a prep surface.

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 an employee bare handing ham, cheese and bread at the start of the inspection. CDI- Employee voluntarily discarded the items. EHS informed the employee to wash her hands and then don gloves to handle RTE foods. EHS observed proper hand washing.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P- Observed the meat slicer stored clean with food debris on them. CDI- PIC was informed the item needs to be cleaned properly before 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 REPEAT- Observed lettuce, pasta salad, noodles, and ground beef without dates. Also observed two containers of pimento cheese dated for 7/20/17. All Items were voluntarily discarded by the PIC. A VR will occur no later than 8/5/17 to ensure the facility is following correct date marking parameters. NOTE: In 2019 all TCS foods must be cold held at 41F or below. NOTE: When TCS foods are kept at 42-45F they may only be held for 4 days. When TCS items are held at 41F or below they may be kept for only 7 days.

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

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 a few places throughout the kitchen with detached base boards. Repair.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.- Through discussion employee stated he was aloud to date mark TCS foods for 10 days and that raw chicken did not have to meet the final cook temperature of 165F. Some staff were also unaware of the proper cold holding requirement for TCS foods. EHS observed employees eating in the kitchen as well. PIC was reminded of those rules and additional educational material was provided to the PIC.

2-401.11 Eating, Drinking, or Using Tobacco - C- Observed employees eating in the kitchen prep area. PIC was informed this task must not be completed in the kitchen.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed dish machine sanitizer at 0ppm Cl. PIC contacted provider during the inspection. EHS instructed staff to use the three comp sink until the dish machine was repaired and functioning properly. CDI- PIC had provider come out to fix the machine and EHS observed 100 ppm Cl.

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 REPEAT- Observed no date on pasta dish, bean salad, and shrimp. Also observed ham (45F) dated for 4/11, pork dated 7/21 and cooked yesterday, turkey (45F) dated 4/7, turkey (45) dated 4/17, ham (45) dated 4/13 and artichoke relish dated 4/11. CDI - All items were voluntarily discarded by PIC. NOTE: In 2019 all TCS foods must be cold held at 41F or below. NOTE: When TCS foods are kept at 42-45F they may only be held for 4 days. When TCS items are held at 41F or below they may be kept for only 7 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed cooked mac n cheese (51F) pork tightly covered (at 71F), shrimp covered (at 60F) and cooked green beans covered at (57). CDI- Pork was voulintariliy discarded and the shrimp was uncovered. The green beans were uncovered and placed in a ice bath.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no QUAT test strips during the inspection. CDI- PIC contacted the provider during the inspection and EHS observed the test strips.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. REPEAT- Observed two light fixtures in the kitchen/prep area without a shield.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT- Observed grilled chicken and pimento cheese made on 2/11 without date marks. CDI- PIC was able to back date items. 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 deli ham (not date marked/labeled), Bri cheese (not date marked/labeled), cooked artichokes dated 1/31, and sun dried tomatoes (not labeled). All items were voluntarily discarded by PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. 0pts- Observed several oils, spices and salts not in original containers and not labeled.

bins 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 0pts- Observed minor cleaning needed on reach in cooler handles and doors. Also observed the bottom of food prep tables accumulating food debris. Clean as needed to reduce and prevent build up food debris and residues.

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 shielding missing in kitchen area. PIC replaced shield during inspection.

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 handling bread item with bare hands. CDI- employee washed hands and put on gloves, product 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 pan of brisket and open package of ham in walk in cooler without dates. CDI by labeling items.

L4-202.11 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 pampered shef utensil used to peel/slice carrot swirls attached to a wood block. Remove wood as wood is not easily cleanable.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed reusable plastic containers of cheese labeled NY strip. Label these with the common name of the food. -0-

3-307.11 Protect food from contamination sources not specifically noted by code. Observed bags of ice packaged in the facility in direct contact with ice in the bottom o f the ice machine. CDI - PIC instructed employee to discontinue this practice, ice removed and bagged immediately before the orders go out. -1-

tm 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 crack between the moulding at the top of the door leading out of the employee restroom. Seal the crack in the moulding or reattach to the frame. -0-

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee eating and drinking coffee at prep station.

2-301.12 Cleaning Procedure - P Observed employee turning off water with hands. Turn off water with paper towels to keep from recontaminating hands. CDI through verbal correction •

6-404.11 Segregation and Location-Distressed Merchandise - PF Observed dented cans labeled "dented" on can rack. **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 CDI-cans pulled off shelf.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed swollen shelves in dry storage. Observed rusted screws holding guard in place in ice machine. Replace rusted screws and damaged shelving.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed area adjacent to ice chute with pink and black buildup Clean. -0-

V7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed household ant and wasp sprays in the chemical storage on the shelf. CDI - PIC voluntarily discarded these items. -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 tightly covered cole slaw in walk in cooling. CDI - PIC vented container. -.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with long beard not wearing a beard guard. Use beard guard. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed stacked plastic pallets. Remove these often enough as to not provide a harborage for insects or animals. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed stopper in handsink with corn debris inside grooves. CDI - PIC instructed that handsinks are to be used only to wash hands. -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 Observed house made dressings in containers with dates ranging from 10/22-11/5/2015 at or below 43F. CDI - PIC voluntarily discarded these items. -1.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices in small bowls under the prep table near the oven without labels. Label these with the common name of the item. -0-

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 dishes stored on the floor. CDI - PIC placed items on risers and double or triple stacked dishes in crates. -.5- REPEAT

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed plastic cups and lids stored in a crate on the floor in the hallway. CDI - PIC placed items on risers and double or triple stacked dishes in crates. -.5-

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 handprints on the ceiling near the 3-comp sink. Clean. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed bread paddle stored as clean with food debris and dough present on the food contact surface. -1.5-

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 BBQ given 7 day date marking that was at 44F. Date mark food no longer than 4 days, counting the prep date as the first day, at 42-45F cold holding temperature. Observed chicken salad with date marking for preparation instead of date of chicken preparation. CDI - BBQ voluntarily discarded and chicken salad date marking replaced. -1.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sugar container on wheels in the splash zone of the hand sink closest to the back door. CDI - PIC moved container out of the splash zone. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed sliced stored on the floor of the storage closet by the walk in cooler. PIC stated item will be donated. PIC reminded to keep equipment at least six inches off the floor. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed toilet paper stored on the floor under the sink pipes in the women's restroom and under chemical storage in a storage area. CDI - Items moved away from source of contamination and off the floor. -.5-

5-205.15 Maintain a plumbing system in good repair. Observed center toilet not working in the women's restroom. Repair. -1-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed sinks and other items removed during construction in the dumpster corral. Remove these items. -0-

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 dust buildup on both HVAC covers in the employee restrooms. Clean. -0-

6-303.11(B) Intensity-Lighting - C Observed dim lighting in the toilet room. Must have at least 20 foot candles of intensity. Repair man set to look at lighting in restroom. -0-

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 hand used to turn off water at faucet, no barrier, recontaminated hand. CDI by instruction with employees-employees re-washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of potatoes 127-129F and pan of grilled vegetables 105-115F on top of oven. CDI by reheating to 165F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken breasts and cooked pasta with chicken skewers in bottom of 4 door reach in cooler with out dates. Observed sliced watermelon, mashed potatoes and grits in walk in cooler with out dates. CDI by dating items or discarding. 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 shrimp gravy and cheese sauce in walk in cooler past 7 day expiration. CDI by discarding items.

7-201.11 Toxic materials shall be stored so that they cannot contaminate food or equipment. Observed lotion, medicine and toothpaste stored in toolbox with clean utensils for use. CDI by removing toxic items and washing utensils.

4-302.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed dial stem thermometers being used incorrectly to take temperature of chicken breast. CDI by instructing employee on proper use of thermometer. Thin probe thermometer will be required for any thin mass foods.

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 bowls stored in two containers of dry good items. CDI-bowls removed.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed shelving in dry storage/utensils storage room directly on floor. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee use towel to dry utensils. CDI by instruction.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Replace absorbent ceiling tiles with easily cleanalbe tiles in front work room over any food preparation areas.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one light near walk in cooler missing shield. 6-303.11 Provide at least 50ft candles of lighting in all food preparation areas. Replace burnt out bulbs in front work room.