ATRIUM HEALTH BEHAVIORAL HEALTH CHARLOTTE

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf ** Observed no paper towel at one of the hand washing sink. CDI- Paper towel provided at the time of inspection. Ensure to keep all hand washing supplies available at all hand sinks at anytime.

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. 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 . *** Observed dishwasher is not working properly, the rack is not moving properly, the temperature on a disc is not reaching 160F until after 8 runs. Machine shall be repaired and worked properly to meet the demand. VERIFICATION NEEDED within 3 days (10/16/26).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . *** Observed chicken enchiladas, dice chicken, chicken tenders in hot box holding temperature below 135F. CDI- Items got reheat to 165F and above to put back in hotbox waiting to serve.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . ** Observed date marking is off by one day. Total date marking shall be 7 days from the day that items made/prepared/opened. For example: 10/13/26 to 10/19/26. The machine for date marking stickers shall be corrected. VERIFICATION NEEDED within 10 days (10/23/26)

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P ** Observed TPHC form for salad bar was not completed, no temp log that goes along with the procedure available. The time stamp on the sticker next to items at the counter and temp logs are not matching/incorrect time stamp. Ensure to follow the procedure correctly and keep everything available upon request. VERIFICATION NEEDED within 3 days (10/16/26).

6-501.111 Keep the premises free of insects, rodents, and other pests. ** Observed flies in the kitchen, keep the kitchen free of pests.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. ** Observed clear plastic bins stacking up putting away as clean on the shelf at dishwasher room. CDI- Items separated and let air dry. Allow all clean dishes and equipment to air dry completely before storing them up.

4-501.11 Maintain equipment in good repair. ** Observed the WIC, one of the fan is not working at the time of inspection. The WIC is showing the required temperature, however the unit needs to be checked and ensure that it works properly to handle the loads to keep all foods cold.

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 salad fliptop held on time without time stamp. PIC stated that items were prepped and put into unit at 8:00 AM. CDI: PIC time stamped fliptop cooler.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed piece of unsealed wood being used to support lower shelf of prep table in kitchen. Replace with approved material or repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wrap and salad with chicken in grab in go holding above 41F. Items had been placed in grab n go from WIC less than 4 hours prior. CDI items were moved into the back of the unit to recool and maintain 41F. Discussed proper placement of TCS items in grab n go. 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 .

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed cracking of sealant at hand sink. Remove and replace.

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 build up and residue on fronts of equipment, RICs. Clean with more frequency.

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 broken base board tiles near ice machine. Repair or replace. Paint peeling on wall left side of ice machine. 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 build up and residue along floor edges and under equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored on shelf with customer product/equipment.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 pans of baked chicken hot holding below 135F inside hotbox. CDI - Pans of chicken were reheated to 174F. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tongs/handles in direct contact with lettuce and salad mix at salad bar. CDI - Tongs were removed from containers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observe veggie slicer and robot coupe attachment stored as clean with food debris present on the food contact surface. CDI - Items moved to the 3 compartment sink to be whaled, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 hotdogs, cut lettuce, and black bean burgers with no date marking. CDI - Items voluntarily discarded. 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 sanitizer bucket stored on top of prep sink where potatoes were actively being prepared. CDI - Sanitizer was relocated.

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 sliced tomatoes cooling 0F, in prep unit, over 34 minute time span. (11:15 AM to 11:49 AM). CDI - Items were moved to the WIF to rapidly cool. 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 .

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed chipped and broken wires on wire mesh scoop used at fryer. CDI - Voluntary discard.

5-205.15 Maintain a plumbing system in good repair. Observed piping at hand sink at the entrance of the kitchen leaking.

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 turkey sandwiches and ham sandwiches cooling at a rate of 0 degrees per minute, tightly packed in a metal pan in WI cooler. CDI - PIC moved to WI freezer for a few minutes. Product at 38F. -.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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects in steam table between uses. Clean this area and maintain pest control frequency, increasing as necessary to rid facility of insects. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items (Sliced tomatoes, turkey, ham, turkey burger) held above 41F inside the sandwich prep unit. Ambient temperature of sandwich prep was observed at 47F. All items were placed in sandwich prep for lunch service and were moved to the WIC for rapid cooling. 3 day verification visit required. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sanitizer buckets below the required concentration of sink and surface sanitizer. CDI - Buckets were replaced with sanitizer at the proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some dishes stacked wet. CDI - Pans were separated to properly air dry.

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: Found TCS foods from breakfast yogurt bar held on TPHC that had been placed back into refrigeration after the breakfast meal was complete. CDI- PIC discarded food into trash.

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 cut cantaloupe / honeydew cooling in covered containers, in deep volume, in reach-in units. PIC transferred to shallow pans and moved to walk-in cooler. 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 .

3-302.11(A)(1) Separate ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed avocados over pre-cut cantaloupe and unwashed produce over pickles. CDI items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 no time stamps on salad bar that is on time upon entrance to the facility. CDI items just pulled and time stamp added.

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 ham salad, turkey salad, and garden salad that above 41F in display case. CDI items moved to walk in to finish 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 .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup inside ice machine of food debris and other debris. CDI - PIC immediately sanitized. -1.5-

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. Observed label without place of business. Per PIC, this can be adjusted inside ;label printing system. CDI - Label corrected in system. -0-

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 buildup on outside of stored equipment such as balance scale and tomato slicer on shelf out side of office. -.5-

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed buildup on ceiling inside microwaves located in dining room and in kitchen. Clean often enough, in accordance with Food Code. -0-

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 date marking stickers programmed for 8 day date marking on hard boiled eggs. Date marked products from 03/01 have and expiration date of 03/08. This is 8 day date marking when the max time allowed is 7 days. Facility shall count first day as prep date or open date for TCS foods, keeping the date of the oldest ingredient. CDI - PIC reprogrammed date marking system for 7 day date marking during inspection. -1.5- 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 .

5-205.15 Maintain a plumbing system in good repair. Observed leak under 3-comp sink at piping located under sanitizing compartment. Repair. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 hot holding cheese and pepperoni pizza holding at 101-114F under heat lamp. Per PIC, this item is hot held. CDI - PIC voluntarily discarded and will use TPHC. -1.5-

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 tightly lidded, tightly wrapped sliced tomatoes, deli sandwiches and chicken salad cooling in WI at a rate of .05 degrees/min. To cool within time frame, foods shall cool at .12 degrees/min. CDI - Chicken salad placed on metal tin pan to cool, tomatoes opened lid to restore air flow and unwrapped and placed sandwiches in walk in freezer. -.5-

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 unlabeled spices and squeeze bottles on rolling cart at end of cook line. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on shelving inside hot box. Clean often enough to prevent buildup. -0-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food handler wiping down prep table with wiping cloth and then go to pans. Observed another food handler with gloves handle damp wiping cloth, then resume cooking without removing gloves and washing hands. Remove gloves after they become soiled and wash hands. EHS made PIC aware and PIC instructed food handlers to remove gloves after they become soiled by wiping cloth. Food handler removed her gloves and changed them. -1.5-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed written pre-2017 TPHC form in-use partial foods for transport. CDI - PIC presented the 2017 TPHC Form completed day of inspection. Procedure stated he would stamp with time but was not clear how the time stamp would be placed on food. TPHC sliced tomatoes, cut field greens, lettuce, and spinach had no time stamp. PIC made aware of missing time stamp. Stamp placed on food. -0-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 6 boxes of hp inkjet cartridges stored overtop ready to eat foods in dry storage including box of animal crackers and marshmallows. CDI: PIC removed inkjet cartridges and placed in office. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of ready to eat un-crustables stored directly on the floor outside of walk-in. Observed box of pie crusts stored directly on the walk-in freezer and package of meat. CDI: PIC placed items up off the floor. Observed ice accumulation on food packaging in freezer. PIC stated the equipment was working properly; however, PIC stated someone set thermostat to -33 degrees so. ice accumulation occurred. CDI: PIC removed items with ice. -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 herb roasted turkey breast and cooked polish sausage hot holding below 135F in front hot serving line. CDI - PIC reheated above 165F after determining food was placed into hot holding less than 2 hrs prior. -1.5-

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 cut lettuce, chopped boiled eggs, blue cheese and other salad toppings cold holding at 50-54F. CDI - PIC voluntarily discarded and placed salad bar on TPHC procedure. EHS reminded PIC to have written procedure and time stamps available when using TPHC. REPEAT -3-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed coked beans and rice in walk in cooler cooled overnight at 48F. CDI - PIC voluntarily discarded and reminded food employees about proper cooling methods and will remind 2nd shift staff about proper cooling methods at shift change. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2% and 1% milk cold holding in RI cooler set at 39F. Milk was 43F. CDI - PIC voluntarily discarded and set temp in RI lower to help properly cold hold. PIC will monitor and request service as needed. -1.5-

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 bagged out speed rack used to cold deep portion of beans and rice cooled overnight to 48F. CDI - PIC voluntarily discarded and educated food employees about proper cooling methods. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans stored on drying shelf. -0-

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 in manual warewashing at 99F. CDI - PIC educated employee about proper washing temperatures if dishes will not be rewashed in high temp dish machine. Water refilled to correct temperatures. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed grapes, berries and other produce stored directly above RTE washed and cut onions, green peppers and other RTE foods on walk in shelves. CDI - PIC went through shelving and rearranged storage. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup in metal pans, on table mounted can opener. CDI - These items were cleaned and sanitized. EHS reminded PIC about increasing cleaning frequency when necessary to avoid buildup. -1.5-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed written pre-2017 TPHC form in-use partial foods for transport. CDI - PIC given new 2017 TPHC Form today via email. EHS educated PIC about the new requirements for foods that do not exceed 70F. -0-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed to-go boxes stored directly on floor. EHS asked if there was a delivery today. Per PIC, these items are placed on the floor during service. Place at least 6 inches off floor. -0-

4-501.11 Maintain equipment in good repair. Observed split gasket on hot box on the serving line side of double-sided unit and a gap at the gasket for the rear hot box across from cook line. Repair these. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed RTE roast beef stored in direct contact with raw beef on walk in shelf. CDI - PIC rearranged storage order. -1.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed smart watch on arm of food employee. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed small to go containers stored on high shelf near flat top grill with food contact surface facing up. CDI - PIC inverted these. -0-

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed debris in bottom of rinsing solution in 3-comp sink setup. -.5-

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 metal pan of cooked carrots cooling in walk in cooler. Pan was covered with plastic wrap. Carrots cooled from 93F to 83F in 45 minutes but had only been in the cooling process for an hour. PIC had An employee move carrots to a shallow pan, uncovered but protected, and placed into the walk in freezer to rapidly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of metal pans wet nested. All others were air dried before stacking.

4-205.10 Food Equipment, Certification and Classification - C. Observed glass front cooler in dining room being used to store both pre-packaged and bottled goods as well as a few salads made in house. Cooler data plate showed that cooler is rated for use with pre-packaged or bottled products only. PIC moved items back to an ice bath, where they had always been stored previously.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheddar cheese, prov. cheese, and sliced tomatoes reaching above 41. Items were discarded. PIC will put in a service request with ecolab. VR

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 pasta cooling in walk-in cooler at a rate slower than the required minimum- pasta cooled from 70F to 68F in 56 minutes. CDI: PIC placed pasta on sheet pans and uncovered product.

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 turkey sandiwches in walk-in cooler with incorrect date labels- only labeled with discard date. Upon re-labeling, sandiwches were labeled with incorrect prep and discard date. CDI: Food employee labeled sandwiches with correct prep and discard dates.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed items on salad bar not labeled with begin and end times and procedures not being followed. ood employee labeled products correctly. Return visit within 10 days to see revised TPHC procedures.

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 cooling in walk-in cooler in deep plastic tub with plastic wrap covering. CDI: PIC placed product on sheet pans and uncovered product. Observed turkey sandwiches cooling in walk-in cooler inside plastic bags and closed shut. CDI: PIC removed sandiwches from bags and placed product on sheet pans.

4-302.12 Food Temperature Measuring Devices - PF Observed thin-tip thermomter with dead battery. CDI: PIC able to get battery for thermometer.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Observed food waste inside a few water ports in dish machine.

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

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 one opened container of cooked crab cakes in walk in freezer but without a date marking label. CDI - PIC removed and dated.

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 better cleaning needed on floors in dry storage room, especially under shelving. 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 some wall damage next to edge of fuse box.

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 slightly dusty vent cover in vent above drying rack in dish machine room. Work order already in for cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw bacon stored above ready to eat sausage links. CDI - rearranged to have bacon below sausage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a few TCS items in cold storage measuring 42F-45F. CDI - All rapidly rechilled in freezer, PIC is having walk in cooler turned down colder.

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 opened tub of hard boiled eggs undated. CDI - eggs voluntarily discarded. Noted much improvement since last inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two squeeze bottles unlabeled. Labeled during inspection.

6-301.14 Post a handwash sign at each handsink. Observed missing signage at hand sinks. Provided signs.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed ground beef stored above breaded eggplant. CDI - eggplant 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. Observed no date marking on items such as cut lettuce and tomatoes in salad prep cooler. Observed no date marking on opened tub of hard boiled eggs and opened tub of cut melon, both in walk in cooler. CDI - all items voluntarily 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 expired pepperoni in reach in cooler and marked for discard on 11/24. CDI pepperoni voluntarily discarded.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets were being stored on the floor. Buckets were moved off floor during inspection. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one damp wiping cloth on countertop. Cloth was removed.

4-501.11 Maintain equipment in good repair. Observed shelving starting to rust inside two door upright cooler across from cook line.

5-205.15 Maintain a plumbing system in good repair. Observed leaking cold water faucet on prep sink across from tilt skillet.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled utensils stored in drawers as clean - items such as scoops, spatulas, and ladles. CDI - all items removed for cleaning

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large tubs of flour and sugar not labeled with common name of food item.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested cafeteria trays. 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 being stored as clean in soiled drawers - items such as scoops, spatulas, and ladles. Drawers were removed and washed, rinsed, sanitized.

4-502.11(A) Maintain utensils in good repair. Observed one rubber spatula with melted edge. PIC discarded spatula.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P. Observed closed zipper bag of garbanzo beans stored in walk in cooler. Beans were labeled as having been bagged at 11:30am. At 3:00pm they measured 60F. CDI - PIC opted to discard rather than move to sheet pan in freezer to achieve cooling limit by 3:30pm.

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 closed zipper bag of garbanzo beans stored in walk in cooler. See item #18. CDI - PIC opted to discard rather than move to sheet pan in freezer to achieve cooling limit by 3:30pm. In the future, be sure to cool in shallow vented containers, even when cooling foods from room temperature to 45F within 4 hours.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 extra boxes of frozen chicken on the floor of walk in cooler. PIC moved onto shelving.

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 unhandled metal pan in ice inside ice machine. Use handled scoop instead. Pan removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans and bowls wet stacked. Repeat.

4-501.11 Maintain equipment in good repair. Observed one hood light out.

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 dust on wall near dish machine hand sink, on ceiling tiles in kitchen, and on vent covers above drying racks in dish machine room.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed beverage bottle stored in corner of clean drainboard and empty personal canned drink on top shelf of walk in cooler. Both removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Found raw bacon stored over biscuits in walk-in cooler. CDI- bacon moved to lower level of cooling cart.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found squash and roasted red potatoes holding under 135 F in hot box. CDI- all reheated in steamer to above 165 F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Found stacks of containers wet-nested.

.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed can opener blade soiled. CDI- sent back to cleaning process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed cream cheese and yogurt holding above 45 F in grab n go. .PIC voluntarily 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: Found marinara dated 9/26. Voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf: Facility has gone to holding food for meal service on TPHC. Logs for some stations are not provided, nor are time stamps / labels for TPHC. Provide logs or labels for food held on TPHC and make sure all stations are accounted for in procedures.

7-201.11 Store toxic materials to avoid contamination. -P: Observed windex stored on top of hot box with bowls. CDI-windex removed.

4-803.11 Storage of Soiled Linens - C: Observed apron stored on top of canned / bottled food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed door gaskets of coolers accumulating moistureand black growth. Observed storage bins for dry good with greasy surfaces.

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 employee wash hands then recontaminate by turning off faucets with cleaned hands. CDI- direction to wash hands without re-contamination.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Found hamburgers cooling in prep cooler that appeared par-cooked. After breaking two apart, observed red meat inside. Facility does not intend to utilize non-continuous cooking in processes. PIC voluntarily discarded burgers.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found baked fish in two locations at 124 F and 118 F. CDI-Fish on serving line reheated to 171 F. Fish in hot box discarded by voluntarily by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found cut lettuce at salad bar above 45 F. TPHC utilized as CDI. In future, hold food at salad bar at 41 F or below or use TPHC (provide written procedures for this practice).

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 cooling in small prep cooler across from grill. Chicken was 49 F. CDI-moved to walk-in and placed on shallow tray for quick cooling. Do not rely on small holding units to properly cool TCS food.

2-301.14 Wash hands after activities that contaminate them.-P: Observed employee enter kitchen from hallway and go stright into walk-in cooler to continue putting away delivery. Employee did not wash hands before resuming work. CDI- stopped employee and directed to wash hands and explained reason.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed some sticker residue present on stacked containers. CDI- containers returned to cleaning process.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Observed sausage links and patties holding below 135 F at serving line. Repeat for same item from last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found cut fruit cups containing melons at 50 F at cold line. CDI- fruit cups pulled from service line.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizing solution in 3-comp sink soiled. CDI- sink emptied.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found sausage patties at serving line below 135 F. CDI- PIC voluntarily discarded sausage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed refrigerator holding food at 52 F. TCS foods were voluntarily discarded including pudding labeled as "keep refrigerated"and string cheese labeled as "keep refrigerated". Call made for repair and sign posted "out of order".

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Observed bottle containing OASIS ORANGE labeled as glass cleaner. CDI- bottle discarded.

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

.2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink covered with straw but stored on same shelf as single service cups. Cups were in sleeves. Best practice is to separate employee drink storage from single service items.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf : Found multiple containers of food on speed cart in kitchen under no temperature control. Refer to temperature cart. CDI- mashed potatoes voluntarily discarded. other itemsmoved to walk-in for rapid chill.

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 sausage patties and links cooling at room temperature tightly covered. CDI- both items voluntarily discarded.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P : Facility starts cooking process for raw turkey burgers on flat top, then transfers immediately to oven for continued cooking. Found turkey burgers in oven at 112F after being initially heated to 122 F. CDI- oven was found to be turned off. Burgers moved to steamer and heated to 189 F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found turkey burgers, hamburgers, and chicken breast filet holding in oven that was not turned on. Refer to temperature chart. All foods moved to alternate heating equipment and brought up to above 165 F.

"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 ricotta cheese dated marked 8/22. CDI-voluntarily discarded by PIC. 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 cooked shrimp in freezer with no date mark. Remember to date mark frozen prepared foods.

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 cut melons 60 F after prep. One hour and fifteen minutes later fruit was 56 F on covered cooling cart. Cart uncovered for cooling. Found spinach tightly wrapped at 65 F after use in prep. One hour and a half later spinach was 61 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found chicken salad and cole slaw above 45 F in salad prep cooler. PIC stated items had been out of refrigeration for a period. Lettuce, cheese, boiled eggs above 45 F on salad bar. CDI-itemsmoved to walk-in cooler. CDI- moved to walk-in cooler 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: Found tomato paste dated 5/20 in refrigerator. CDI- PIC voluntarily discarded.

4-501.11 Maintain equipment in good repair. Counter cabinet at self-serve drink station with water damage inside cabinets. Refer to Transitional Permit items to correct. PIC states new cabinets to be installed around 6/9/16.

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 baked chicken date 3/9 at 43F in walk-in. Voluntarily discarded. Found sliced pork loin 48 F in walk-in cooler, dated 3/14. Staff stated porkactually cooked 3/13. Voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf: Upon entry found hotand cold serving line items not labeled with any start / ends times. All food discarded voluntarily.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Found glasscleaner not labeled. 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 : Twelve lb roast in walk-in from 3/11 at 44 F. Whole roast had been cooled correctly according to Brian Harstine and Kevin Boyle. Roast moved to freezer as today is last day it can be served without stopping the date marking clock.

4-502.11(B) Provide accurately calibrated thermometers. -Pf: Non-functional hanging thermometer in one refrigerator in kitchen. Replace thermometer.