REID'S FINE FOODS

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed charcuterie station hand sink with no handsoap initially. CDI - EHS retrieved hand soap from charcuterie station cupboard and placed at handsink.

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 three (3) portions of TCS food (watermelon and sweetie peppers in RTE WIC, sliced deli ham in deli side RIC with date marks held past 7 days (7/27, 7/28, and 8/3, respectively. CDI - PIC voluntarily discarded of improperly date marked food. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed six (6) salads in salad grab n go cooler from the previous day of service. Observed no marking indicating when salads were placed on TPHC. CDI - PIC voluntarily disposed of salads.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) loose wiping cloth at counter. CDI - EHS rotated wiping cloth to readily available sanitizer basin.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed two (2) in use knives stored between lids of prep top at deli prep area. CDI - Knives were rotated to clean cutting boards.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed approximately six (6) recently cleaned metal pans stacked while wet. Position clean utensils such that they can air dry effectively.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) pot of mostly depleted Alfredo noodles in kitchen hot box holding at 121F. All other food items in hot holding were holding correctly. CDI - PIC voluntarily disposed of out of temperature food. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed one (1) portion of TCS food (Red sauce) in RTE WIC with date mark label seemingly listing 4/3, as opposed to 4/13. PIC was unable to confirm date of production of TCS food. CDI - PIC voluntarily discarded of improperly date marked food. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 two (2) stacks of single service articles (to go boxes) at prep table with exposed food contact surfaces. CDI - PIC inverted single service articles.

4-501.11 Maintain equipment in good repair. Observed TPHC deli prep top unit missing one (1) handle on prep top lid. Replace as needed.

5-501.111 Keep storage areas and bins for waste in good repair. Observed outdoor dumpsters with missing lids (cardboard dumpster) or heavily damaged lids (primary dumpster.) Contact waste management company and/or landlord to repair or replace damaged dumpsters.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed minor accumulation of dust at ice machine vents and overhead ventilation in meat preparation room. Clean as needed. REPEAT.

6-301.14 Post a handwash sign at each handsink. Observed two (2) handwashing sinks with recently signage due to wall cleaning. CDI - EHS provided replacement signage stickers.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed butter jars and approximately eight (8) pulled pork bins stored in dry age case beneath raw dry age beef and burger patties. CDI - RTE items relocated. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 one (1) non date mark exempt cheese at charcuterie grab n go cooler (triple cream Brie) marked with a disposal date greater than 7 days (1/31) Per observation, automatic label printer was printing soft cheese labels for ten days. CDI - PIC voluntarily disposed of improperly dated cheese. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) package of chafing candles stored above recently delivered linens. Observed one (1) butane refill stored above bread bags at charcuterie station shelves. CDI - PIC delegated rotation of chemicals to proper storage area; chemicals were properly stored prior to end of inspection. EHS rotated butane to available storage shelving.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed warewashing employee drying recently cleaned metal bowls with clean linen cloth. Air drying procedures were reviewed with PIC.

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 approximately five (5) squeeze bottles, stored as clean at dish rack, with minor label residue on non food contact portions. Clean bottles such that they have no residue or replace as needed.

5-501.17 Provide a covered waste bin in female restrooms. - Observed shared gender neutral employee restroom without a covered trash can.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed minor accumulation of dust at ice machine vents and overhead ventilation in meat preparation room. Clean as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed butter jars stored in meat case with processed raw meat with out a barrier. CDI items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of main ice machine that is in need of cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat saw, sauce bottles with leftover sticker debris and greasy, metal bowls with leftover food debris. CDI items moved to sink for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 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 diced boiled eggs, diced chicken, fruit salad, pasta, and chick peas that were prepared earlier today and stored in reach in and walk in unit covered and/or stacked while cooling. PIC stated they should have been placed in blast chiller to complete cooling. CDI items placed on flat pan. 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 .

4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed metal mixing bowls, serving bowls, storage containers that were wet stacked.

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 walls behind dish machine and vents in need of cleaning. Repeat.

3-203.12 Retain tag on the container of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no retention process for buckets of raw oysters. Per PIC, shellstock tags are retained for bagged shellstock. CDI -EHS advised PIC to begin retaining bucket stickers for shellstock trace back. -0-

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 barbecue cooling in meat case and large container of sautéed onions cooling in WI without active monitoring. CDI - PIC put items in blast chiller to cool down quickly and monitored final temperature. -.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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed cook at cook line not wearing effective hair restraint. Wear hair restraint when working with exposed food. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on the floor behind knife storage in cheese station and under dish machine. Clean often enough to prevent buildup. -.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buildup on serving tongs, metal pans and other dishes stored as clean on drying shelf. CDI - PIC rewashed. -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 .

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 cracked, splitting charcuterie boards. Per PIC, new boards are on order. EHS advised that until new ones are received, deli papers or other barrier can be used to protect food. -.5-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed plate thermometer that has a dead battery. Facility not able to take temperature of hot water sanitizer. CDI - PIC purchased battery and thermometer working. -0-

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed hose left in on position without proper continuous flow backflow prevention. CDI - Hose turned off. REPEAT -1-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed several employee drinks stored on food prep tables and in dry storage above foods. CDI- PIC removed items to a proper location.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- EHS observed feta cheese and spring mix cooling in low boy cooler with a cooling rate of zero. Items were tightly packed and covered. CDI- PIC voluntarily discarded the item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 chicken breast without a date mark and black bean burger dated 8/7. Observed two trays of chicken breast dated for 8/14, PIC stated items were made this morning and employee confirmed he marked the wrong date. CDI- PIC voluntarily discarded the items that expired and properly dated two trays of chicken breast. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf- EHS observed TCS foods being placed on TPHC at 9:10 AM however items were set in place prior to the inspection. PIC confirmed time on labeling machine is off by 25-30 mins. CDI- PIC corrected time.

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 spring mix and feta cheese tight packed and covered not meet proper cooling parameter in a low boy cooler. CDI- PIC voluntarily discarded items. EHS informed PIC he still had three hours to cool 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed dead and trapped flies on fly strips.

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 food on walk in freezer and walk in cooler floor for the whole inspection.

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 fan covers in meat prep room with dirt debris left on them.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed can wash hose with a nozzle and bell type back flow prevention device not rated for continuous pressure. Spray nozzle and can wash was left on with continuous flow of water. CDI- PIC removed nozzle.

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. 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 damaged walls and absent molding on wall to wall junctions. REPEAT 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 floor walls and ceilings in need of cleaning due to food debris and grease residue build up in hard to reach areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several stacks of food contact surfaces stack together with sticker residue and food debris. CDI-PIC moved all items to dish machine to be properly cleaned and properly 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several wheels of cheeses, meatballs, mashed potatoes, Mac n cheese, cous cous, rice, beans, cheese, cooked tomatoes, chicken noodle soup, veg soup, chicken salad, tuna salad, garlic and oil mix, cut lettuce, cooked sweet potatoes, chicken and beef all above 41F. EHS observed display case functioning at 47F-50F. PIC voluntarily discarded the items. A VR will occur within 3 days to ensure all TCS foods are 41F and below. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the facility. PIC provided invoices for pest management.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed dented can stored with wholesome cans. CDI- PIC voluntarily discarded the items.

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. 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 damaged walls and absent molding on wall to wall junctions.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf- Observed several shell stock tags without a date of the last shellstock sold. A VR will occur within 10 days to ensure date is being properly documented.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed meatballs at 97-103F. CDI- PIC voluntarily discarded the item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed two large containers of pasta, cooked cherry tomatoes (dated 1/25), mashed potatoes, and black bean burgers all dated for 1/26. CDI- PIC voluntarily discarded the 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed hot food, flip top unit, and ice bath all lodging TCS foods on TPHC without a proper TPHC start mark. CDI- PIC voluntarily discarded the items. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- EHS observed items being held past the marked time to be discarded. Observed items to be re labeled with a new time. CDI- PIC made employees discard the food.

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 meat cold room cooler fans in need of cleaning due to dirt build up.

5-501.17 Provide a covered waste bin in female restrooms. - Observed shared employee restroom without a covered trash can.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpsters doors open and not in use. NOTE: Dumpster area is shared facility with other business near the permitted facility. REPEAT

6-501.16 Store mops for air drying after use. - Observed mop being stored in dirty water. CDI- PIC moved item to proper storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed several food contact surfaces with food debris left on them. Items included tongs, spoons, and metal pans with food debris left on them. CDI- PIC moved all items to dish machine area to be properly cleaned prior to next use. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed several blue cheeses, hard cheeses, sliced ham, sliced turkey, salmon, chicken and motza cheese balls all above 41F. CDI- PIC moved all items to walk in cooler and blast chiller to quickly cool since they had been at temp per pic at the start of the day 8AM. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - EHS observed raw chicken being thawed at 88F. CDI- PIC moved item to walk in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several flies throughout the facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT- Observed several metal containers throughout the facility stacked together and still wet.

4-501.11 Maintain equipment in good repair. - EHS observed some rusted shelves throughout the food contact surface storage area. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - EHS observed wet cloths stored under cutting boards.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpsters doors open and not in use. NOTE: Dumpster area is shared facility with other business near the permitted facility.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed meat prep room hand sink with accessible paper towels. CDI- PIC provided paper towels. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed speed rack stored in front of the hand sink. CDI- PIC moved speed rack.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf- Observed mahi-mahi served and cooked to order without a parasite destruction letter. CDI- By the end of the inspection PIC provided parasite destruction letter from supplier.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed large ice machine in prep room with dark build up on the inside of shoot.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed two wheels of semi soft cheese at 45F. Observed roasted artichokes at 43F. CDI- PIC voluntarily discarded the 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 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 grilled chicken, seasoned diced chicken, sliced ham, cooked salmon, sliced turkey, and sliced roast beef without dates in flip top unit. Observed cooked broccoli dated for 5/20. CDI- PIC voluntarily discarded the 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 .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several metal containers throughout the facility stacked together and still wet.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. (REPEAT) - EHS observed raw ground beef over whole cuts of pork and whole cuts of beef. Observed unwashed produce stored above RTE octopus. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. For more information on food storage order please visit: http://meck.co/FoodSafety

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- EHS observed a bag of cut cabbage opened and without a date. EHS observed all flip top units dated for today 3/10 however items made several days ago. CDI- PIC voluntarily discarded the cut cabbage and corrected date marks on TPHC flip top units. 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 .

3-302.15 Wash fruits and vegetables prior to use. - EHS observed avocados being cut while sticker left on them.

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 dirt debris build on wic prep room fan covers.

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 hard to reach areas of floors with food debris build up. Hard to reach areas are behind and underneath equipment. Clean as often as needed to prevent and reduce build up.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety- PIC present was unable to provide documentation of being certified in a food protection managers course.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw fish and raw ground beef stored above RTE foods in the walk in cooler and low boy respectively. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

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. - REPEAT- Observed several stacks of metal and plastic containers stacked together with food debris and sticker residue left on them. CDI- PIC moved items to dish machine area to be properly cleaned.

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 corn bean mix, cous cous, rice, chicken salad, tuna salad, pasta salad, cooked carrots, raw oysters and raw ground beef above 41F. CDI- PIC moved grab and go items to walk in cooler to quickly cool and raw items were voluntarily 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 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 . 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 broccoli, cooked squash, cooked carrots, cut melon, 3 containers chicken bbq (dated improperly) without dates or dated improperly. CDI- PIC voluntarily discarded the items.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed flip top prep unit on TPHC without a start and end time documented. CDI- PIC marked items to be discarded 10AM-2PM.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed food thawing and at 63-67F for 90 mins. CDI- PIC raw chicken improperly thawing into oven to be cooked to at least 165F.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed gaskets on cold hold drawers and low boy prep unit damaged. Cold hold drawers were unable to close properly. Observed shelving in raw meat cooler heavily damaged and rusting.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- REPEAT- Observed an employee only wash hands for 8sec. Observed an employee handle raw shell egg, change gloves, and not wash hands before handling clean equipment and RTE foods. CDI- PIC had employees wash hands properly. EHS observed proper hand washing after education was provided.

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 several stacks of metal pans stored together with sticker residue. Observed one meat slicer said to be stored clean per employee with food debris left on it. CDI- PIC had employees clean items properly.

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 sliced turkey, cut roast beef, 35-50 ambient prepared sandwiches not cooling at a proper rate. See temp chart. CDI- PIC uncovered items placed on tray in blast chiller and freezer. EHS observed items cool properly.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf - Observed eggs cooked to order on a brunch menu without a disclosure and no asterisk to the reminder. A VR will occur within 10 days to ensure menu is corrected.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - REPEAT- Observed sliced turkey, cut chubs of roast beef, 25-50 ambient prep sandwiches, quinoa and blue cheese dressing (cooling in display case/low boy), not meet proper cooling rates. Items were densely stacked, covered, and cooking improperly. CDI- All items moved to walk in freezer or blast chiller to quickly cool.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. REPEAT- Observed tuna in sealed ROP commercial package thawed fully in low boy cooler. CDI- PIC voluntarily discarded item. NOTE: point deduction remains the same since violation has been noted as an improvement from last inspection. However if violation occurs again point deduction will increase.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. - Observed several items packaged for grab and go by facility without name and place of business, ingredients, and major food allergens. A VR will occur within 10 days to ensure all grab and go items for items packaged in house have major allergens.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the facility and two large brown bugs.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed one low boy cooler with torn gasket. (Point deduction the same since major improvements noted.) 4-502.11(A) Maintain utensils in good repair. - Observed handles to several tongs, spoons and ladles rubber damaged. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cutting boards and prep top cutting boards in need of resurfacing or replacing due to deep cuts and grooves.

5-501.17 Provide a covered waste bin in female restrooms. - Observed shared employee restroom without a covered trash can.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed shared dumpster doors and lids open and not in use.

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 several employees agree to old employee health policy. CDI- During the inspection PIC Jose (store director) covered all of 2017 food code adoration employee health policy with all staff members. EHS observed over 20 employees agree to the MCPHD employee health agreement/acknowledgement form.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- Observed a cashier employee enter the food prep/display case area and prep RTE cut fruits without washing hands. CDI- Prior to cross contamination EHS informed PIC of violation and PIC had employee wash hands and don gloves.

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. -REPEAT- Observed salmon, made in house pesto, tomato sauce, Tzatziki sauce, ranch and horseradish all above 41F. CDI- PIC voluntarily discarded the items. NOTE: Point deduction has remained the same since improvement has been noted from last inspection and in different location. However if the violation occurs again during an inspection point deduction will increase.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. -REPEAT- Observed prep sandwich’s, quinoa, pesto, ranch, and chicken breast all cooling at ambient air, in reach ins, or covered in the walk in cooler. CDI- PIC moved all items to the blast chiller uncovered.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed ROP fish received frozen according to PIC thawed in same ROP package. Observed shrimp thawing in water at 74F and shrimp reached above 41F. CDI- PIC voluntarily discarded the items.

4-501.11 Maintain equipment in good repair. - Observed cold hold drawers and low boy cooler gaskets torn and damaged.

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 gaskets, in between equipment, and walk in cooler fan covers with food or dirt debris build respectfully. Clean as often as needed to prevent and reduce the build up.

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 fan covers with dirt debris throughout the facility. Observed hard to reach areas of floors and walls with minor food debris build up. Hard to reach areas are underneath and behind equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed several metal pans and several plastic containers stored clean with food debris and sticker residue left not them. CDI- PIC moved items to 3 -comp sink to be properly washed prior to next use. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf- REPEAT- Observed dish machine bar sink functioning at 127-157F right after glasses were washed. CDI- After three cycles EHS observed dish machine functioning properly and high temp disk reading was 164F. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed inside of ice machine with dark and pink build up. CDI- PIC had an employee clean ice machine.

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 grab and go items above 41F. Also observed cut lettuce in ice bath above 41F. See temp chart. CDI- PIC voluntarily discarded the items.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf- Observed club sandwiches said to be on TPHC however PIC did not clearly mark the start and end time for the item. CDI- PIC was able to mark the time for 10-2pm to be 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. -REPEAT- Observed cut honey dew, cut cantaloupe, tuna salad, and shrimp all prepared this morning covered and attempting to cool in walk in cooler. Observed sliced blue cheese tightly wrapped in grab n go and above 41F. Employee stated items were made less than 30-60 mins prior to inspection. CDI- PIC moved all items to blast chiller to quickly cool. NOTE: Point deduction has remained the same since last inspection an improvement has been noted however if the violation is noted again during the next inspection full point deduction will occur.

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 dry storage stored on the floor. Observed food in the freezer stored on the floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed several employees preparing RTE foods with watches and bracelets on the wrist.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several in use wiping not stored in sanitizer between use. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. - Observed several rags stored throughout the kitchen dry with visible debris left on them. CDI- PIC moved all towels and instructed employees to get new towels and store them in sanitizer.

3-302.15 Wash fruits and vegetables prior to use. - Observed in use avocados with stickers left on them.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - REPEAT- Observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves. NOTE: Point deduction has remained the same since the violation is noted to be an improvement form last inspection. However, Full point deduction will occur if the violation is noted again on the next inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed 2 meat slicers, 2 veggie slicers, plastic pans, and metal pans with food debris left on them. CDI- PIC voluntarily discarded veggie slicers and had all other items properly washed before next use. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf- Observed both high temp dish machines functioning below 180F. CDI- By the end of inspection EHS observed machines functioning properly.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed salmon, cooked onions, sliced turkey, sliced bologna, tuna salad, chicken breast and chicken salad. All not meet proper cooling rate temps during the inspection. CDI- PIC moved items to blast chiller and walk in freezer to quickly cool.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. - Observed salmon, cooked onions, sliced turkey, sliced bologna, tuna salad, chicken breast and chicken salad all prepped from ambient prep in the WIC covered, in large containers, and tightly packed. Items did not meet ambient cooling rate during the a 1 hr observation. CDI- PIC moved items to blast chiller and freezer to quickly cool.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed salmon thawed without being removed from ROP before refrigeration thawing. CDI- PIC voluntarily discarded the item.

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. - Observed display of several cakes packaged on premises without allergen provided. CDI- PIC provided allergen label for all cakes.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - REPEAT- Observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- Observed three high temp dish machines being used in facility. However PIC unable to provide an approved hot water temp taking device. CDI- Per state guidance education provided. However if violation is repeated during next inspection point deduction will occur. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed wash water at 89F. CDI- PIC had employee provide water at 119F.

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. - REPEAT- Observed fan covers to walk in coolers, display cases, hood system and hard to reach areas of cooking equipment and dish machines in need of cleaning due to food debris and grease residue build up respectfully. Clean as often as needed to prevent and reduce the build up.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed meat department hose without a back flow prevention device on spray nozzle hose. CDI- PIC removed nozzle and provided a back flow prevention device.

2-103.11 (M) Person in Charge-Duties - PF- Observed several employees unable to discuss the employee health policy with the EHS. Employees were unable to inform EHS of where an employee health policy is provided for employees to review. CDI- PIC was able to provide EHS with written documentation of an employee health policy all employees cover prior to hire.

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 adding shredded cheese to a mac n cheese container that is going to be reheated to 165F and hot held for service. However all cheese in the bag would not have been used according to the PIC. Employee stated training has been completed to not bare hand shredded cheese. CDI- PIC stated all cheese would be used or discarded and not placed into the wic for further use.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed soiled equipment and cleaners stored in the front cook line hand sink. CDI- PIC removed items and cleaned sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several stacks of metal pans with food debris left on them. CDI- PIC moved items to dish pit area to be properly cleaned prior to next use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed chicken, salmon, shrimp, sliced turkey, bean corn mix, smoked sausage, arrozo, potatoes, cut spinach, and sliced ham all above 41F. See temp chart. PIC stated all items had been at 41F or below per documented temp charts, EHS observed. PIC moved all items to walk in freezer to quickly cool. A VR will occur no later than 8/22/21 to ensure all TCS foods are cold held at 41F or below. PIC was informed this has been a repeat violation for three inspections in a row and if the violation is noted on another inspection or visit a RCP will be encouraged for the facility to implement and permit action may occur.

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- 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 two containers of cooked pasta dated for 8/6. Observed smoked sausage, chicken, salmon, grilled onions, corn/bean mix, ham, and potatoes not with a proper date. CDI- PIC voluntarily discarded all items.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several flies throughout the facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal pans stored wet together. CDI- PIC had an employee correct issue by re washing metal pans and dry properly.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several cutting boards in need of resurfacing or replacing due to deep cuts or grooves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed fan covers in meat prep room with heavy dirt debris build up above prep area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - REPEAT- Observed shared use dumpster with doors open. NOTE: Point deduction did not increase since violation is low risk and stagnant violation. However if violation is noted again during an inspection point deduction will occur.

6-301.14 Post a handwash sign at each handsink. Ensure that a hand wash sign is posted at each hand washing sink that notifies food employees to wash their hands. Observed sink at exterior bar without hand wash sign present. Sign will be emailed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items out of temperature inside of deli case such as farro salad(45F), chicken salad(43F), tuna(43F), sliced chicken breast (45F). Equipment was verified to be in good working condition. Temperature abuse was most likely in processes, opening and closing of unit, or the stacking of foods too highly. All foods found above the temperature of 45F were discarded during the inspection. Foods in between 42-45F range were moved to walk in unit to cool during the inspection.

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 foods held longer than 24 hours such as collard greens inside of walk in unit without a proper date mark present. Ensure that items at the specialty foods are being properly date marked once removed from packaging. Observed dates being changed once food pans were replaced. Dates were placed on the collard greens and correct date was placed on octopus salad. (CDI) No escalation of points due to improvement.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed non labeled shaker without the common name of its contents present. Shaker was discarded during the inspection(CDI) 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed baked good repackaged inside of facility without list of ingredients presents. The possibility of allergens are unknown due to no ingredient list at this time. VR required to determine ingredients.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed a utensil without a handle stored inside of cocoa powder. Observed scoop handle buried inside of flour in dry storage. Both of which were removed during the inspection.(CDI)

4-501.11 Maintain equipment in good repair. Observed mulktiple gasket channels in reach in units and pull out drawers with torn gaskets. Replace as needed to help effectively seal units. Observed blown bulb. Replace as needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. Ensure that dumpster doors are kept closed in order to prevent a possible harborage or attraction of pests.

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: Employee re-contaminated hands at handsink after washing. CDI- PIC corrected employee and hands re-washed correctly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: items in prep tops at sandwich make and salad make coolers holding above 41F. Refer to temperature chart above.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: cooked carrots, cooked onions, pimento cheese (house made), sliced tomatoes in line prep top not dated. CDI- all voluntarily discarded. Found items on cooling carts dated with previous day's date. CDI- allowed to change to today's date. Found items in specialty case dated for 8 days. CDI- discussion with specialty foods manager re proper date marking to reflect 7 day maximum hold time. *** no signature due to Covid-19 precautions.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: No Disclosure for eggs benedict on Brunch Menu. CDI- new brunch menu template had asterisk added to it while on site. Consumer Advisory for skirt steak in butcher's case missing. CDI- new Advisory printed and placed on case.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Bottle of glass cleaner labeled as sanitizer. CDI- bottle re-labeled while on site.

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: Found grilled chicken, shrimp, pasta salad, egg salad cooling while tightly covered and/or in deep volume. CDI- all vented/ spread on sheet trays. All items reach 41F by end of inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet cloth stored on cutting board at butcher's case.

4-501.11 Maintain equipment in good repair. Door gasket split in reach-in cooler at line. Replace damaged door gaskets as needed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior of ice machine soiled.

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: Lentil soup from overnight 48F in deep, covered container. Roasted whole beets 43F from overnight in covered container. CDI- PIC voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Lentil soup and whole beets cooling from overnight in covered and deep containers did not reach cooling parameters.

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: Employee unloading dish machine with soap on hands from handwash. Make sure hands are properly rinsed before returning to work. CDI- stopped employee and hands were rinsed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Many items in holding cases being held above 41F. Return to temperatuire chart. CDI-All items dated from previous days voluntarily 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: Seafood salad, antipasta salad, whole carmelized onions not date marked at charcuterie/ cheese station. CDI- items date marked with Saturday's date and discussion with new associate on proper date marking procedure. Some items in walk-in cooler cooled from overnight not date marked. Allowed to date with previous day's date.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Kale salad, broccolini found cooling from assembly in chef's case. Tomatoes found cooling tightly covered in walk-in. CDI- broccolini and kale salad moved to walk-in and dropped to 39 F in 2 hours. Tomatoes uncovered, unstacked in walk-in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Unattended employee drink with cover and straw stored on mid shelf, over cleaned utensils. CDI- drink discarded .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No paper towels at front line handsink. CDI- towels provided.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf: Salmon received from US Foods via 3 Fish did not have a parasite free guarantee. PIC agreed to cook all salmon to 145 F for 15 sec until letter received.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P: Observed employee wash celery stalk under running water with cooling cooked shrimp in colander in bottom of sink. CDI- voluntary discard of shrimp.

4-703.11 Hot Water and Chemical-Methods - P: Observed bar glass washer not yielding a surface temperature of at least 160 F on cleaned glass ware. CDI- machine emptied, refilled, then reached surface temperature yield of 164 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found soft cheeses cut today and re-wrapped in cheese island over 41 F. CDI- moved to freezer since cheese was cut at 3:00 pm. Found half wheel of soft cheese dated from 12/14 over 41F. CDI- discarded: Portioned sliced deli meats in prep top over 41 F. Pan of pasta in line prep top 45 F. CDI- sliced meats discarded. Pasta discarded.

4-501.11 Maintain equipment in good repair. Shelves in walk-in peeling / rusting.

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 cutting peppers for salad with no barrier between bare hands and food. CDI- peppers discarded.

4-703.11 Hot Water and Chemical-Methods - P: Surface temperature of utensils passing through cycle of high temp machine was not reaching 160F as determined by temperature strip. CDI- technician called and replaced blown fuse in booster. Utensils hit 160 F after service.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Ground beef sliders being cooked to 112 F, cooled, then reheated next day for catering service. CDI- procedures for non-continuous cooking of sliders filled out and approved on site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Arugula, lettuce wedges, chopped lettuce being held at sandwich station on inadequate ice bed. CDI- food placed on TPHC; facility will permanently use TPHC for these products. Template for TPHC provided.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found no effective date marking system for tracking prepared foods in Chef's Case. Bulk foods found in walk-in had dates; these dates were transferred to chef's case food. Quinoa and quesadillos could not be verified as to production dates. These items discarded. Verification of uniform and clear date marking system for facility within 10 days. Written SOP must be produced and kept as a training document for all employees responsible for tracking holding times for TCS food in facility. Failure to produce date marking SOP may result in permit action.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf: Found package of ROP raw beef with expiration of 9/12. CDI- 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: Found portioned deli ham, sliced today, stacked high in metal container in small reachin cooler while still in cooling process. Found 2 large lexans of Greek chicken salad in dense volume tightly covered 50 F and 53 F. Ravioli cooling tightly covered in walk-in at 53F. CDI- all spread on sheet pans and placed in open air walk-in cooler. Foods dropped to 38 F within one hour.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink by front grill line with no paper towels and no easy access to refill them. CDI-PIC refilled it and was informed he could provide a different location for them if not able to keep it filled. Repeat.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Large container of black bean salad in walk-in at 50-F made from can, PIC made correction of method but in 1.5 hours food had only dropped 2F. CDI- bean salad moved to freezer and dropped to 34 F in an hour.

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 steak flanks in prep top, and soup wells that had a date from today and no steak had cooked today, upon investigation they had made it last night. CDI-PIC correctly dated items. Feta cheese with no date mark. House-portioned pulled chicken with bbq sauce dated for expiration on 6/14. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed large containers of spinach dip and cooked mushrooms with a date of 5/26/19. Sweet veggie soup dated 5/27. Repeat. Set up training session for date marking for June 12 at 8:00 am.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large container of romaine lettuce in a reach in at 56F from today. Observed ham, turkey tightly wrapped and 50F in roll top with todays date at 50F. CDI-PIC took items to walk-in, hit cooling parameters. Repeat.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes on prep top surface.

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 re-caulking of sinks to walls in kitchen. Evaluate all sink caulking and address as needed.Observed handsink in meat cutting area with a handsink that was coming off the wall. 4-401.11 (C) Equipment, Cloths Washers and Dryers, and Storage Cabinets, Contamination Prevention - C Observed outside storage area that was not enclosed due to broken wall.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P: Random interview of employee indicated poor understanding of reportable symptoms and illness. Verification within 10 days.

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 recontaminate hands at faucets after washing. CDI-both emplyees washed hands correctly and discussion on how to comply with rule of not recontaminating hands.

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 chopping herbs with bare hands upon entry. CDI- all herbs discarded voluntarily.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed employee at cheese/ charcuterie island rinsing cutting utensils at handsink. CDI- discussion with employee and PIC, sink cleared.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Found many items in storage in uncovered containers. Grilled vegetables in walk-in, cart with chorizo gravy, collards, cheese sauce, mashed potatoes, all uncovered. CDI- all items covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Many items in holding units above 41F. Refer to temperature chart. This inspection, food between 42F and 45F will not result in point deductions. Future inspections will result in deductions. Food above 41 F moved to freezer or walk-in cooler for chill to 41F.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found quinoa dated 1/14; au jus dated 1/17. Pimento cheese unlabeled and date of prep unknown. All items voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Observed cooled rare flank steak in chef's case with no Consumer Advisory. Verification within 10 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: Found rice cooling tightly covered in walk-in. CDI- rice uncoverd and stirred, dropped 11 F in 10 minutes. Grits tightly covered in walk-in at 118 F. Grits moved to freezer and uncovered. Dropped 20 F in 40 minutes. Tub of Romaine lettuce tightly covered 50 F in walk-in. CDI- uncovered. Cut fruit 45 F in walk-in tightly covered. Roasted tomatoes 57F in prep top. Do not use holding units to cool hot foods. Cool to 41F before placing in prep tops. Salads, sandwiches in grab n go prepped and placed directly into open unit. Cool opened clamshells of salads, sandwiches, etc to 41F before placing in holding units. Fresh ground beef in raw meat case placed directly into case after grinding. Meat was 45 F. All food in cooling process.

5-103.12 Provide water under pressure to all fixtures.-Pf: Observed no cold water available at prep line handsink. Provide cold water to this handsink. Verification within 10 days.

6-301.11 Provide soap for handwashing at each handsink. -Pf: No soap at one handsink in kitchen. CDI- soap supplied.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found multiple items in prepared foods case in deli above 45 F. CDI- Foods above 45 F moved to walk-in for cooling.

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: Spinach stuffing dated 9/2; mushroom stuffing dated 9/2; collards held beyond 7 days; corned beef held beyond 7 days; feta vinagrette dated 8/27; pimento cheese produced in commissary dated for expiration 9/23 (todays date 9/12); large volume of soup from commissary not dated. CDI- all food voluntarily discarded.

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. Tongs stored on handles at waist level, exposed to contamination by legs brushing against.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Prepared sandwiches and wraps in island grab-n-go holding at 50 F. CDI- PIC voluntarily discarded all.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Tomato paste not date marked. Determined no effective tracking system for date marking of items in chef's case. Establish system for tracking date marking by April 6, 2018. 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: tomato basil soup dated 3/18; risotto dated 3/21; quinoa dated 3/21; chicken tenders dated 3/19; rice dated 3/19; sliced deli pork dated 3/21 ' . All volutarily discarded by PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Observed no hand drying towels at meat cutting room handsink and wine bar handsink. CDI- towels supplied. Observed no hand wash sign at bar handsink. CDI- supplied sign. 1 pt

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: Found corn chowder soup cooled overnight at 45 F. Walk-in cooler holding foods at 37-40 F. Chef voluntarily discarded soup. 0 pts.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P : Found rotisserie chickens not dated. Found collard greens not dated. Found pickled cucumbers dated 9/3. Found pimento cheese dated 9/3. Found slice of cambozola cheese with 10/11 expiration. This cheese is subject to 7 day maximum holding date after cutting. Found containerof leftover breakfast sausage not dated. All items voluntarily discarded by PIC. 1.5 pts

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Found raw marinated tuna and beef filet on menu with no consumer advisory. CDI- menus corrected by hand while on site. New menus printed while on site .5 pts

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 : Found large volume of corn chowder cooled overnight at 45 F in covered container. Observed baked potatoes 90 F in kitchen under no refrigeration control. Found grilled vegetables in kitchen 69 F under no temperature control. Transfer cooling food to ice bath or walk-in cooler when they cool to 135 F. Found cooling jus tightly covered in deep volume in walk-in cooler 56 F. CDI- jus removed and placedback in ice bath. REPEAT 1.0pt

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf: Observed house-packaged sandwiches and other grab and go items with no allergen declaration on label. CDI- items pulled from grab-n-go. Items also did not bear labels with complete list of ingredients. 0 pts

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found damp wiping cloths on surfaces in retail areas. Repeat .5 pts.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Pan and cloth stored in handwashing sink in the wine bar area. CDI- PIC Stephanie removed. Maintain access to handwashing sinks for use.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Unwashed bell peppers stored over washed and cut produce, unwashed peaches stored over ready to eat lettuce in walk in cooler. CDI- PIC Joshua corrected storage immediately. (0pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some small dried debris on the saw in the meat department. Mold like build up on tea urn nozzles at bar area stored as clean. CDI- all removed for cleaning.

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. Lettuce cooling in prep cooler in large amount and twice backed potatoes cooling on sheet pan on prep table at room temperature. Recently cut soft cheese cooling in open air cooler. All required intervention to allow for rapid cooling. REPEAT. CDI- all placed in walk in cooler for rapid cooling.

3-501.13 Use approved thawing methods. Packaged ground turkey being thawed under running water in the meat department. Employee advised that they use cold water to thaw. Cold water tempting at 80F from the faucet. CDI- Ice added to container and placed in walk in cooler by employee to continue thawing process. (0pts)

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. In use oil bottle, container of sugar, and small container of salt and pepper not labeled as required. CDI- PIC labeled all. (0pts)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Two employee's wearing watches during active food preparation and utensil washing. Remove watches. REPEAT

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. One cloth in sanitizer not submerged and one container of sanitizer with cloth stored in it stored on the floor. CDI - all storage corrected. (0pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than ten containers in back main prep kitchen stacked tightly together while wet. Allow all to air dry for nesting together. REPEAT. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Bagged clean linens stored directly on the floor, stored boxed glasses/ utensils stored directly on the floor. Discontinue storing items on the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dust debris on ice scoop cover and under countertop equipment. Cleaning is needed. (0pts)

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee beverages stored throughout on steamers, prep tables, and facility storage/ dry goods areas. CDI- PIC Sous chef Josh corrected all storage. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No papertowels at handsink at wine bar area. Prep area was in use by deli employee's for active preparation. PIC advised of damaged towel dispenser. CDI- Papertowels placed at dispenser. Repair dispenser.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. One of four pans of corn beef in warmer in main preparation kitchen not under temperature control. PIC advised that it had been removed to be cut for tasting to ensure quality prior to serving, then placed back in the warmer. CDI- PIC placed back in the oven for reheating. PIC was advised to ensure temperature control prior to placing back in the warmer for hot holding. (0pts)

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. Carrot soup and cauliflower soup cooling in walk in cooler. Ice wands observed in both containers. Temperatures taken of both, then additional temperatures taken. Soup temperatures either remaining or warmer. CDI- PIC had both moved to the freezer and employee was asked to stir both frequently. See chart for temperatures and times.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee wearing watch during utensil washing/ preparation. Remove all arm jewelry. (0pts)

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths used under cutting boards during active food preparation. Discontinue use of wet cloths under cutting boards.

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. Utensils stored as clean being stored in sanitizer at the bar area. Discontinue storing clean utensils in sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Four metal pans stacked together tightly while wet. Allow all utensils to air dry before nesting them together. (0pts)

4-501.11 Maintain equipment in good repair. Torn gaskets in prep coolers. Replace torn gaskets. (0pts)

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee beverage bottles, and cups stored on prep tables and surfaces, and utensil storage areas throughout facility. CDI- all storage corrected. REPEAT

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Raw shell egg being offered in eggnog. Partial advisory provided. Return visit by 12/23/16 to check for correction.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Dry seasonings, mixes, sauces at multiple preparation and service areas in facility not labeled. CDI- verbal correction to label all. REPEAT

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Lemons at self service beverage area not covered/ protected from possible contamination. CDI- Store manager, Brian corrected (0pts)

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Some lids and containers damaged. Replace all damaged food contact containers. (0pts) REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Open employee beverages stored on shelf over warewashing area. CDI- Sous chef had employee to correct 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 One pan of cooked potatoes in walk in cooler dated 8/17. CDI- Sous chef voluntarily discarded. REPEAT Comment: Noted that prepared foods dated for 7 day total storage, however; most food temperatures for prepared/ ready to eat foods range from 43F-444F. Prepared/ ready to eat foods must be maintained at 41F or below to store for 7 days. Coporate chef advised will implement policy for checking temperature maintenance.

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. Deli meats, quinoa salad, and sliced cheeses tightly covered and/ or stacked during cooling process. See chart for temperatures. CDI- all items vented and separated. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Working containers of dry mix and oils in the main kitchen prep area, and wine bar area not labeled per rule. Label all.

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. Clean utensils being stored in sanitizer at front prep line. CDI- Corporate chef corrected storage.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service items in prep and storage area not protected during storage. Invert/ protect during storage. 4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Single service items stored under drain lines/ pipes of handwashing sink at cheese station. Remove single service items and store to prevent possible contamination.

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. Blade on can opener damaged. Replace blade and/ or opener.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dust build up fan shield in walk in cooler at meat area and small counter top red fan. Cleaning is needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheeses in the open air cheese case cold holding above 45F, sliced deli cheeses stored over the fill line in a flip top cooler above 45F and chicken salad on an ice bath above 45F. CDI- products were relocated for cold holding.

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 containers of chicken soup and chili in the walk in cooler without datemarks on them. CDI- products 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 quiche with a preparation date of 4/3 in the walk in cooler, macaroni and cheese prepared on 4/2 in the walk in cooler, and grit cakes with a preparation date of 3/31 in the walk in cooler. PIC stated grit cakes and quiche were frozen and thawed. CDI- thaw dates added to products, macaroni and cheese 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 large meat roasts (several pounds each) cooling while intact. CDI- roasts were split into thirds for more effective cooling. Minor improvement since last inspection.

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

4-501.11 Maintain equipment in good repair. Observed an open air cheese cooler operating with an ambient temperature between 46 and 48F. All cheeses were removed from the cooler. Maintenance request placed during inspection. Do not place cheeses back into the cooler until it is operating at or below 45F.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed little neck clams in the seafood display case without a shellstock tag. PIC stated the tag could not be located. CDI- clams were discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed boxes of raw bacon stored directly over chicken salad in a walk in cooler. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a meat saw in the refrigerated meat room that had not been used today with dried debris on the saw blade and a deli slicer with dried food debris behind the blade guard and inside the blade sharpening housing. CDI- items recleaned. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the dish machine in the main kitchen unable to turn multiple thermolabels black after several attempts. CDI- Maintenance arrived during inspection and repaired the machine; it is now properly sanitizing equipment.

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 beef and barley soup in a large plastic cambro at 64F in the walk in cooler. PIC stated the soup was made on the previous night. CDI- soup was discarded due to improper cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several areas of the facility where TCS foods were holding above 45F (see temp. chart). CDI- the packaged lettuce containers were discarded and the other foods were placed into the walk in cooler for cooling.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle and another spray bottle that was mislabeled as the wrong chemical. CDI- both bottles contents were emptied.

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 4 gallons of beef and barley soup at 64F in the walk in cooler. The soup was in a 22quart cambro and had been chilled overnight by setting the container in the walk in cooler overnight with an ice wand in it. CDI- product was discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 3 dry good plastic storage bins without labels on them.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf One employee in the meat and seafood department stated some equipment was being washed, rinsed, and sanitized using a 1 compartment preparation sink. CDI by instruction. Wash, rinse, and sanitize dishes, equipment, and utensils using a 3 compartment sink or dish machine.