ATRIUM HEALTH UNIVERSITY

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. Observed raw chicken stored above raw ground meat. CDI PIC switched order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed three comp sink in need of sealant.

5-205.15 Maintain a plumbing system in good repair. Observed leak at one hand sink and three comp sink. Repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up, splash, and debris on floors especially behind and under equipment, in corners, and along edges. Repeat

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed opened heavy whipping cream dairy with expiration date of 12/15. Once container of dairy milk (except buttermilk) is opened, expiration can be no more than 6 days past, equaling a total of 7 days. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (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 fish thawing under refrigeration not removed from ROP. CDI PIC removed from ROP

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 cup with no handle in cottage cheese.

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 blade on can opener no longer smooth and easily cleanable. Replace blade

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, splash, and debris on floors and walls especially behind and under equipment and behind grill.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drinking from uncovered cup in kitchen. REHS alerted PIC.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Starbucks employee using only sink available in kiosk for rinsing items. Sink shall be designated as a hand sink. CDI- discussion with PIC. 6-301.11 Provide soap for handwashing at each handsink. -Pf: No available hand soap at Starbucks kiosk. No soap at hand sink in kitchen near ovens. CDI- soap provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Sausage and hash browns at public breakfast plating holding below 135.0. CDI- both voluntarily discarded by PIC Bill MacKinnon.

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. Unlabeled oil squirt bottles at front counter grill.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed pre-cooked burger placed in pan with liquid for HH before reheating to 135F. Observed burger placed in HH at 121-127F. CDI - Burger were replaced with burgers at the proper temperature and burgers not at temperature were placed in the oven to complete the reheating process.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken thighs (125F) hot holding below 135F. CDI - Chicken thighs placed in oven to reheat. EHS suggested that HH item be added as an item on TPHC procedures. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple metal insert containers stored as clean on the racks in the dishwashing area with food debris/sticker residue on the food contact surfaces. CDI - PIC placed dishes back in dirty dish pile to be W/R/S. 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 2 insert containers of smoked sausage (48F) and one tray of sausage patties (44F) cooling at a rate of 0 degrees/hour on a speed rack in the WIC. REPEAT. CDI - PIC moved items to WIF for rapid cooling. Both items observed below 41F 30 mins later. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (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 one ROP salmon filet fully thawed in the WIC from the day prior with the ROP still intact. CDI - PIC voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed precooked pot roast, cheese, and other RTE food stored below locked cage of beef tenderloin in walk In unit. PIC stated that they thought if items were in sheet pans it can stay above RTE food. Notified that items must follow storage order regardless use of sheet pans. CDI items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed precooked burger patties reheating and holding on grill at 124F. CDI products completed reheating to 138F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grilled chicken, tuna, and other TCS in stand up reach in closest to patient hot line with ambient air of 48F upon entrance. Checked items and found foods at 41-37 on the interior and 44-47 on the exterior. PIC stated the unit was fine earlier and they were just in it for lunch service and for storage. PIC also stated it may be going through its defrost cycle. CDI tuna grilled chicken and other items moved to walk in freezer to cool. During inspection unit dropped back to 37F. And pepperoni left inside was at 40F. Told PIC that if the defrost cycle comes on it should not cause temperature issues. Suggest checking unit and ensuring the defrost cycles are shorter and changed to when there is low use of the unit. Items cooled down and TCS brought back down to temperature. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken salad and cut fruit salad cooling in reach in unit. PIC stated cooling should be completed in walk in freezer than transported to refrigeration. CDI chicken salad spread out on flat pan in the freezer and fruit salad placed in freezer for flash cooling. Observed cut cantaloupe and cut honeydew that was cooling in reach in unit. CDI PIC moved items to walk in. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee bottle water on countertop where tomatoes cut at front grill area and coffee cup stored on top dish machine shelf in wash area. CDI items relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris present on the food contact surface of multiple pans, stored as clean. CDI - Pans were placed back at the dish machine to be w/r/s properly. 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 egg salad held longer than 7 days. (6/13). CDI - Egg salad was 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 .

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 mashed breakfast potatoes cooling on covered speed rack in WIC. Potatoes cooled from 46F to 44F (0.06F/min) in 40 minute window. CDI - Potatoes were removed and placed inside the freezer for rapid 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 .

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 salmon thawing in ROP packaging inside the WIC. CDI - Packaging was opened.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of tongs and handle of scoop in direct contact with TCS foods. CDI - Utensils were removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding turkey marinara at 121F. CDI - PIC reheated to 178F. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg salad in patient line and side salads in patient RI with air curtain cold holding above 41F. CDI - PIC voluntarily discarded. EHS advised PIC to follow the food from prep to service in patient serving line to ensure TCS foods are 41F or below for service. -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: 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 Observed pork thawing under running water at 82F. In basin of sink, standing water was above 70F. Use cold running water at ore below 70F and in warmer months, use a method that is approved if cold running water is above 70F. CDI - Pork immediately cooked. -.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee working with exposed food while wearing a smart watch on wrist. Remove prior to food service. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing HVAC cover over exit side of dish machine over drain board. -0-

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 creamers held using TPHC in coffee stand as part of this permit without time stamps. Per PIC, this food employee is not the usual employee responsible for this station. CDI - PIC educated food employee about how to start time using TPHC and where to record information. -1.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans on drying shelf in dish pit. Separate these and allow to air dry before stacking. -.5-

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 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 cooked whole turkey cooling in WI at more than 70F after four hours. CDI - PIC voluntarily discarded. -1.5-

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 cooked pork loin and pork ribs hot holding below 135F in patient service hot well. CDI - PIC reheated foods to above 165F for adequate hot holding. -3- REPEAT

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, chef salads, shredded cheese and other cold holding TCS foods in salad cold prep cooler cold holding above 41F. Per PIC, all items should be cold before placing in this unit. CDI - PIC voluntarily discarded. REPEAT -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 cooked turkeys cooling in whole, still in roasting wrapping. Observed cooked pot roast cooling in deep container and cooked sweet potatoes cooling on plastic wrapped speed rack at 0 degrees per minute. Cooling rate below 70F should be at least .12 degrees per minute. Items were dripping condensation onto foods below. CDI - Turkeys and pot roast voluntarily discarded. Plastic wrapping vented to release heat while cooling. REPEAT -.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in dry storage and near dish pit entrance. Maintain and increase frequency of pest control. -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 ice machine filters. Clean often enough to prevent buildup. -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 cooked burgers, cooked chicken in patient hot box hot holding below 135F. CDI - PIC voluntarily discarded. -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 patient RI operating with door open and cut melons were cold holding above 41F. CDI - PIC returned food to WI to cool. Food has only been in unit since 11A. -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 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 wrapped cut lettuce, mozzarella and Swiss in prep unit cooling at a rate of .03 degrees per minute. Food should be cooling at least .12 degrees per minute to meet cooling parameters. CDI - PIC placed foods in walk in freezer and all foods were 41F or below within 30 minutes. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers still present on the outsides of washed and wrapped apples. Remove stickers while washing to ensure produce is clean. -.5- REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed buildup in grooves of deeply gouged cutting boards. Resurface or replace. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed written vomiting and diarrheal event cleanup procedure that dies not state facility will contact housekeeping services to perform cleanup. CDI - PIC wrote information about contacting EVS on top of existing procedure. -.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 foods from salad bar declared held on TPHC taken back into walk in cooler at the end of service. Per PIC, foods that are taken out and placed on TPHC near the end of lunch service are cooled and used again on TPHC. CDI - PIC voluntarily discarded foods and reminded PIC that once foods are placed on TPHC the end step shall be to discard. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed working container of sanitizer at front counter without label. CDi - PIC labeled. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers still present on the outsides of washed and wrapped apples. Remove stickers while washing to ensure produce is clean. -0-

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dish employee wearing gloves handlings soiled and cleaned dishes without washing hands between soiled and clean surfaces. CDI - Hands washed and gloves changed. -2-

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 one pan of cooked chicken and one pan of cooked meatballs hot holding below 135F in patient hot serving line and front cook line, respectively. CDI - PIC reheated above 165F and stated cooked chicken was in the incorrect pan for hot holding that did not hold the heat as required for hot holding. Pan changed. -1.5-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 8 day date marking on hot dogs in low boy at cook line. EHS only observed incorrect date marking on this container of food. CDI - PIC corrected date marking and contacted corporate contact responsible for scale calibration to assist with correcting date marking. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans on drying shelf in dish pit and dish employee towel drying. PIC instructed air drying. -.5-

4-502.11(A) Maintain utensils in good repair. Observed chipped and damaged plastic handles on serving utensils. Replace when necessary to ensure surfaces are smooth and easily cleanable. 4-501.11 Maintain equipment in good repair. Observed split gasket on coffee shop prep unit under register. Repair. -0-

4-501.112 (A) Provide a final rinse of 180F minimum in hot water sanitizing mechanical warewashing machines. Observed irreversible plate thermometer reading 156F after two cycles, indicating final rinse temperature is less than 180F. Dish machine was in use at beginning of inspection. CDI - PIC ran through plate thermometer and facility high temp thermometer. Reading was 167F after final run on plate thermometer. EHS advised PIC to check dish machine daily to ensure final rinse temperatures comply with NC Food Code. -0-

6-302.11 Supply toilet tissue at each toilet. -Pf Observed far right stall in women's restroom without toilet paper. Provide toilet paper at each stall. -.5-

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 PIC not educating food employees on the requirement to report Salmonella nontyphoidal as one of the foodborne illnesses. CDI - PIC sent 2017 NC Food Code information again via email today. Information contains updated Employee Health Policy requirements. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce and cut tomatoes declared not held on TPHC at 44F in front prep unit at flat top cook line. CDI - PIC stated these were washed, cut and cooled today in WI. EHS temped backstock of cut lettuce and tomatoes at 37-38F in WI. Out of temp items were immediately cooled in WI freezer and placed back in service. PIC placed work order for prep unit to have temperatures assessed by technician. -1.5-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed unopened package of feta cheese with blue/black growth. PIC stated cheese was recently received. CDI - PIC voluntarily discarded item. -0 points

3-302.11(A)(c) Separate unwashed produce from ready-to-eat foods. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed several boxes of unwashed produce above washed produce in WIC. CDI - PIC rearranged storage order so no unwashed produce was over washed.

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 black beans in the WIC in a metal pan, tightly covered holding at 63F. Observed thawed raw chicken in RI cooler holding at 63F after 40 minutes. CDI - PIC placed black beans in blast chiller which cooled to 42F. PIC moved beans to WIF to cool to 41F before the end of the inspection. PIC moved raw chicken to WI freezer to cool chicken quickly. REPEAT - 1

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. -Pf Observed pre-packaged salads labeled under Garden Fresh Market Café with no address or contact information. With further research and conversation with the PIC, Tree Top Catering provides the prepared salads. Per PIC at Tree Top Catering, Garden Fresh Market Café was under a permit at Atruim Main. CDI - EHS contacted PIC at Tree Top Catering to discuss issues with the current label. PIC stated he would work closely with EHS to correct the food label. -1 points

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. -C Observed dead bugs under the counter of the soda machine area. PIC stated pest control was in the facility earlier today. No points being escalated due to no other dead pests found during inspection. -0 points

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. -C Observed grease buildup behind grill area near blast chiller. Increase frequency of cleaning non-food contact surfaces. -0 points

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par cooked chicken cooked to less than 165F, placed in WI cooler for finishing for dinner service. VR no later than 07/22/2021 to ensure non-continuous cooking procedure available for approval. -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 Observed par cooked chicken cooling in walk in cooler at 90F with wrapping in place. Observed tight lids on cut honeydew and cantaloupe cooling in reach in cooler near patient line. Observed boiled eggs cooked in-house wrapped and cooling in walk in cooler. CDI - Par cooked chicken unwrapped and placed in walk in cooler, melons uncovered for cooling and boiled eggs unwrapped. EHS educated staff about proper cooling methods such as those listed above. REPEAT -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live and dead insects in dining area. PIC stated facility received pest control services last week. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed strawberries and other foods stored on floor in walk in freezer and other foods stored on risers less than 6 inches off floor. REPEAT -1-

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 handles of serving scoops touching food in dry goods bins of panko, flour and other items. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Honey glazed chicken the pass through warmer for lunch service not under temperature control. Chicken at 113F. CDI- PIC Chef Mark removed and had chicken reheated.

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 Bowls of salad for patient care cooling in single door reach in cooler. PIC advised that the tray of salads was prepared today. Initial cooling temperature was at 43F. CDI- PIC advised that they would need to complete the cooling of the salads to prepare for service for patient care line. Intervention was required during the inspection prior to salads being checked in the same unit. PIC moved salads to walk in freezer for rapid cooling as the salads would be needed to for service. Cooler door was often left open as line was service continued at patient care. Unit should not be used for cooling when in use for line service.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. One box of juice on the floor under the speed rack in the walk in cooler. CDI- PIC Whitney Bridges corrected storage. No other storage issues noted today. 0pts

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Back side/ non food contact blade cover observed to have dried food debris and build up on it. PIC advised that the slicer has not been used since last week Thursday. CDI- Slicer was cleaned. No other issue observed with cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Box of raw shell eggs stored over liquid pasteurized eggs in walk in cooler 2. PIC's Whitney Bridges and Mark Alston advised that they are only allowed purchase pasteurized eggs per Sodexo requirements. CDI- Chef Mark corrected storage order of eggs. PIC to follow up with vendor as to why they were advised delivered eggs were pasteurized. 0pts

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. High temperature dish machine not reaching required 180F rinse water per requirement. Final rinse temperatures ranging from 150F- 159F initially. CDI- PIC Whitney Bridges request maintenance personnel to check and service equipment. CDI- Dish machine was repaired during inspection. Final rinse at 169F. PIC also advised will follow up with repair vendor for extended service repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Tomato and lettuce on salad at grab and go not under temperature control. Violation is a repeat, but all other cold holding and cooling shows marked improvement from previous inspection. CDI- Salad removed; remaining items relocated to the back of the cooler to make direct contact with the cold plate and air vents. 0pts

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 Cold and hot foods at the front service line being monitored using time as a method of control for safety. PIC advised that all foods will be removed and discarded by 2pm, procedures were provided. However, no time labeling of the foods was provided. Food items were checked for temperature. Cold table items at 62F, some hot table items such as turkey burgers at 128F. CDI- PIC had time labels added. Repeat. discussed options for provision of required time and labeling.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Some dried debris in the bottoms of the containers in the warewashing area of used to store clean utensils. 0pts

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed dish machine reaching 180F but unable to get dish plate to reach 160F. CDI unit was able to get up to 164F. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled pans and utensils stored as clean. CDI items moved to dish for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken raw chicken breasts underneath grill in cold hold that were 58F. Cut melons were cold holding in reach in at a temp of 43F, and packages of sliced cheese in reach in drawer at 43F. CDI-Chicken was moved to freezer to rapidly cool. Melons and cheeses were moved to WIC to cool rapidly. REPEAT

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 food on front line that was holding on Time and was not labeled with begin and end times. CDI-Time labels were put on food to show when they were put out and when they should 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. Observed turkey sandwiches that were wrapped and stacked in blast chiller and not cooling adequately. CDI items placed in preforated pan and items not stacked and cooling accelerated. Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes that were wet and stacked together. Allow dishes to air dry before stacking utensils together.

5-501.15 Outside Receptacles - C Observed cardboard receptacle to have cardboard debris underneath receptacle and standing platform.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed ham and provalone, turkey sandwich, and ham sandwich not change in temperature for an hour. CDI items uncovered to allow proper cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed patient chicken fajitas at 125F. CDI items reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in patient reach in prep unit above 41F during defrostg cycle. CDI items discarded. Observed items in retail reach in prep unit that was holding temperatures above 41F. Unit was holding at 50F. CDI items discarded. Verification required.

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 sandwiches that were in wrapped and covered while cooling, mac and cheese that was stored as cold before fully cooling and tomatoes and lettuce in patient unit that were not checked if fully cooled before storing. CDI items uncovered and moved to accelerate cooling. CHeck food temperatures to ensure cooling process completed.

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 cakes, cookies, salads, and sandwiches prepared, portioned, and packaged in house for grab and go without any labels indicating ingredients, allergens, net weight, and name and place of business. Verification required.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with watches and bracelets while working with food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees prepping while not wearing a hair restraint.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. One container of cooked zucchini not being maintained under temperature control. CDI- PIC had removed and reheated above 165F. All other items maintained at or above required temperature.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris and residue in and on shelving and under equipment, and storage containers. Cleaning needed. Repeat

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. One soda nozzles out of all nozzles at the self service beverage line with some dried residue. CDI- Executive Chef marked had nozzle removed and cleaned. Improvement noted from previous inspections. repeat

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Container of melons being cooled in reach in cooler in large amounts with lid tightly closed. No temperature change noted. CDI- Executive chef corrected by separating melons into two containers and uncovered/ vented to allow for air flow. Noted that cooling issues have been with melons. PIC Anthony Rucker and Executive Chef advised of ongoing changes to correct issue.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Some dried debris in the containers being used to store clean utensils. PIC advised that the containers will be changed out.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris in the gaskets and bottoms of units, dust build up on large fan in warewashing room. Cleaning is needed. repeat

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Facility high temperature dish machine only reaching 148F during sanitizing per dish temperature thermometer. Therma-label also used, but sensor section of strip did not have a color change to indicate acceptable temperature of 160F or greater. PIC Anthony Rucker had service personnel to come immediately to repair during inspection. PIC was advised that they may submerge washed utensils in sanitizer temporarily, but may have to use single service is a long term repair is required. Verification by 9/20/29 to check for repair. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some black mold like build up on ice shield in large ice bin. CDI- PIC had shield removed and cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. One cup of cut melons in grab and go cooler at 47F and cups checked in the back of the cooler at 40F. CDI- PIC moved all TCS foods in the cooler back closer to the air vents and cold plate areas. No other foods found to be out of temperature control today. (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. Try of cut melons being cooled in the reach in cooler. Cut melon cups remained at 43F after over 35 minutes between both temperature checks. Two containers of chicken salad cooling in the walk in cooler, both stacked and covered. Both were placed on ice and placed back in the walk in cooler, but not vented. The temperature of both only dropped 3 degrees. Both were still covered during the cooling process. CDI- Both containers were uncovered to allow for better air flow and rapid cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris on attached shelving and glove holders. Dust on the fan shield in the warewashing room. No other issues noted today. (0pts)

3-304.15 (A) Gloves, Use Limitation - P Observed food employee using the same gloves for food prep and grabbing single service items from shelf and returning back to food service. CDI; informed PIC and PIC instructed food employee to wash hands and change gloves.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Baked chicken tempt between 117 and 142 when removed from the oven. CDI; discussed with PIC that chicken must be cooked to 165 degrees before serving; PIC instructed food employee put chicken back in the oven. All other items were cooked to proper temperature. Retempt chicken at 198 degrees. (0pts)

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 date marking missing on meatloaf in walk in. CDI Food employee date marked meatloaf. No points taken because all other foods in walk in was date marked. (0pts) Observed tomatoes in reach in prep cooler labeled with the wrong date on it. Asked PIC to update label for cut tomatoes in reach in prep cooler.

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 stored on the floor in the walk in cooler. PIC advised of produce delivery this morning. Discussed with PIC to remove boxes off the floor. CDI No points taken because food employee were getting ready to put food away off the floor in walk in. (0pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pans stacked and stored on shelf. Food employee removed wet pans from shelf and placed them in rack to finish air drying.

3-302.11(A) Separate the different types of raw animal foods. -P Raw ground beef stored over raw fish on speed rack in main walk in cooler. CDI- PIC James Beatty corrected storage immediately.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Most food items in prep cooler at patient care side maintained at 41F or below. See chart above. Ambient air in cooler at 40F per thermometer. CDI- PIC to have equipment serviced, some items removed for rapid cooling, and other allowed to be used due to only being used as of lunch today. No points deducted per directive of NC DHHS, possible point deduction at next inspection.(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. Boiled eggs, kidney beans, cut melons tightly covered in prep and reach in coolers, and walk in coolers not cooling at approved rates. Large container of cut melons in prep cooler at patient care side removed prior to second temperature being taken for rapid cooling. Due to temperature indications provided from surrounding foods, melons would not have cooled rapidly as required. Repeat.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. One male employee wearing a watch. Remove watch (0pts)

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service coffee filters stored on soiled container lid. Single service to- go containers stored in front of sneeze shield at front service line. No customers in front service areas. CDI- Both were corrected by PIC. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris on exterior handles of equipment and shelving. Cleaning is needed. (0pts)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Small pan of cooked fish in small holding warmer not under temperature control. CDI- PIC James Beatty and Chef had fish removed and reheated to 167F. All other hot food items maintained as required. (0pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Three pans of cut/ shredded lettuce and spinach in front prep cooler at the line not under temperature control. PIC advised that foods were just prepared less than one hour before. CDI- Time as a method of control implemented. PIC discussed possibly using time as a method of control going forward for cut leafy greens at the station.

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. Large container of sliced tomatoes cooling in the sandwich prep cooler tightly covered. Container of cut melons covered, and then large cart bag placed over entire cart during cooling located in walk in cooler. Cooling rate for tomatoes and melons did not change. CDI- Both items spread out and uncovered for rapid cooling. Repeat

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Only two apples in open wire baskets at front entry. Apples observed to not be wrapped/ protected today. Intent is to offer apples ready to eat. CDI- PIC to have apples wrapped. All other foods protected as required. (0pts)

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Two dented cans stored in walk in cooler on shelving. CDI- PIC James Gibson removed immediately. (0pts)

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black build up on the shield edges in the large ice bin. Repeat. CDI- PIC had cleaned immediately

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. Multiple food items prepared and dated for today in the prep cooler units and walk in cooler tightly covered during the cooling process. See chart for food items and temperatures. Intervention was required to ensure approved cooling rate. CDI- all methods corrected via PIC having by moving to shallow pans and completely uncovering the cooling food items.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths on the center prep table. CDI- PIC removed immediately. (0pts)

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Two tea urn nozzles soiled and one soda nozzles soiled. CDI- PIC James Gibson had items cleaned.

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. Detailed cleaning under and around equipment needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tilapia and meatloaf below 135F in hot unit next to patient hot well serving area. CDI items discarded. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food items on salad bar that was not fully submerged in ice bath and foods in reachin unit by vegetable wash that was holding foods above 45F. CDI items pulled from line and reachin and placed in freezer for flash cooling. Mechanic in house to repair unit. TCS items shown in temp chart. Observed cold food on serving line that was stored below heating lamps which may cause increase in temperature. CDI items placed on TPHC and PIC stated he will discard at end of 4 hours.

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 fruit salad with melon, shredded cheese, tomatoe sauce, pork tenderloin, brisket, lasagne, and boiled eggs that were cooling while stacked, covered, or placed on serving line without completing cooling process. CDI brisket placed on time, and other items placed in reach in freezer for cooling. Suggest facility slice tenderloin once cool enough to touch to ensure proper cooling, check items used for prep to ensure they do not need to cool before storing, and ensure foods are fully cool before storing at serving line. a

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 sanitizer bucket that is on salad line that was at 0ppm.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P: Observed employee preparing to handle cleaned equipment from dish machine without washing hands first. Employee did not handle cleaned equipment before PIC noticed and stopped employee. No deduction today but this is a repeat issue from last inspection. Train employees in dish pit on proper "when to wash" practices. Future violations could result in a 2-pt deduction.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf: Observed employees running equipment thru dish machine when sanitizing hot water did not result in a surface temperature of 160 F. After three cycles surface temperature reached 160 F. CDI- previously cleaned equipment run back thru cycle. Hobart called as a precaution. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Observed three scales used to weigh food portions with greasy, and visible food residue. Clean within 4 hours after each use with TCS foods. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed three scales used to weigh food portions with greasy, and visible food residue. Clean at least once every 24 hours if used with non-TCS foods.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found chicken cordon bleu holding at 128 F in oven. CDI- reheated to 173 F within 30 minutes.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards significantly and deeply scored. 4-501.11 Maintain equipment in good repair. Found several splitting gaskets in cooler doors.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed the dishwasher switch from handling soiled utensils to unloading clean utensils without proper handwashing in between. CDI by education on site, directive to wash hands and removed recently unloaded items to be re-washed. Employee was filling in for regular dishwasher. Observed no other handwashing violations.

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 one container of pasta stored with the lid covered in a deep pan decreasing at a rate of only .125 degrees F per minute, only 5 degrees over one hour. For rapid cooling product should be cooling at roughly 16 degrees F per hour. CDI- cooling method changed to meet 43F within 30 minutes.

3-602.11 Food packaged on premises for customer self service shall include a label with quantity of contents(B)(3). -C Observed packaged product labels in the grab and go cooler missing net weight/quantity.

4-501.11 Maintain equipment in good repair. Replace gorn gasket on the reach in hot holding unit on the front line. Replace torn gasket on the produce walk in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace the gouged cutting board on the front line flip top cooler.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a sheet pan of raw ground turkey stored above cut potatoes inside the walk in cooler. Observed raw thawing pork roast stored above cooked chicken noodle soup inside the same walk in cooler. Observed raw thawing fish, stored above a gallon of milk, liquid pasteurized eggs, chopped garlic and heavy cream storage. CDI by moving raw items to lower shelving below the ready to eat foods.

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 roast cooling at a rate of 0.44F per minute, had no cooling method intervention been made, the product would not have reached proper cooling time/temperature within the allotted time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed an olive tampenade mixture made in house from cooked veg products placed onto the serving line at 58F. CDI by placing into a shallow sheet pan to cool down in the walk in freezer. Rechecked 10 minutes later at 50F while the product was still cooling inside the walk in freezer. Advised to continue cooling until the product reaches 45F or below.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beef roast starting to cool at 154F in the walk in cooler still intact and stored directly above and below other products on a rolling rack. Product was rechecked 1hr and 40 minutes later at 110F, rate of 0.44F per minute.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace the gouged cutting board on the front grill prep cooler. 4-502.11(A) Maintain utensils in good repair. Replace the 2 warped/melted service line lids observed on the flat top grill.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed 2 peeling heat lamps over the grill hot holding line.

6-301.14 Post a handwash sign at each handsink. Observed one handwashing sign missing inside the mens employee restroom.

3-302.11(A) Separate the different types of raw animal foods. -P Observed sheet pans of raw chicken breast stored above a sheet pan of raw pork chops inside the walk in cooler. CDI by moving the chicken to a lower rack.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris left on tongs, metal pan and bowl on the air drying shelving inside the dishroom. Observed a knife with food debris stored inside the clean knife rack in the kitchen.

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 pizza blend shredded cheese stored with a discard label of 11/10. CDI by voluntary disposal.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one soiled wiping cloth stored on the microwave storage rack. CDI by removing to be laundered.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed the dishmachine pressure gauge readining 40-50psi. Data plate indicates 15-20psi.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed corner tiled covings cracked or missing grout. Observed recaulking needed behind the kitchen handsink. Observed peeling protective coating on light shield on the front line. Cleaning needed behind the kitchen cookline equipment. Clean the dust build up on the fans inside dishroom.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor build up inside the soda dispenser ice chute.

3-306.14 Returned Food and Re-service of Food - P After being served and in the possession of a consumer, food that is unused or returned may not be offered as food for human consumption, except a container of food that is non TCS that is dispensed so that it is protected from contamination and the container is closed in between uses or unopened from the original packaging. Observed cut melon and cottage cheese stored in the walk in cooler from the breakfast buffet for lunch service. CDI- by voluntary disposal.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut tomatoes and shredded lettuce on the serving line above 45F (see temperature observation chart). CDI by removing for proper cooling prior to lunch service.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spice shakers and vinegar containers missing labels. 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 packaged cake missing place of business (city and state) and quantity of contents. CDI by moving these items to the manned serving line for exemption of labeling.

3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration in between uses. Observed several measuring 100ppm. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitizer bucket stored on the floor.

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 all lights at the entrances of walk in units not working.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee drink stored on an upper shelf above customer food products.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P2-301.14 Wash hands after activities that contaminate them.-P Observed a gloved employee walk through a door to work with raw chicken without washing hands. CDI by stopping the employee to redirect to the handsink.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground turkey stored over raw beef inside the walk in cooler on a speed rack. CDI by relocating to the correct location. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed several dry food products stored with loose plastic wrap as a method of protection. Advised to rewrap or place into lidded containers or sealed bags.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the dishmachine reaching a final rinse surface plate temperature of 155.5F. CDI- repaired while onsite. Reach a final plate surface temp to 160.5F by departure. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed raw chicken prep conducted on a prep table and sanitized with a wiping cloth at 0ppm quat. CDI by refilling at the proper concentration and re-sanitizing. Education completed on proper wash, rinse and sanitize in between uses.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of grilled chicken inside a hot holding cabinet at 110F.

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 rice stored inside the walk in cooler with a discard date of 5/26, observed sliced ham missing a date label. CDI by voluntary disposal.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a one dry container of polenta missing a label and oil squeeze bottles missing labels. 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. Observed city and state missing from labels. Also suggested identifying the location, current labels indicate Sodexo Food Service.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitizer bucket stored on the floor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups overstacked or missing plastic sleeves or other mode of protection on the front serving line.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed the dishmachine rinse cycle meeting a maximum temperature of 156F throughout all cycles. Manufacturers specifies a minimum of 160F. Observed the final rinse temperature at 155F at arrival. Repaired while onsite.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat washed produce. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a package of cooked pork stored on a sheet pan with raw pork. CDI by moving to correct locations.

3-306.14 Returned Food and Re-service of Food - P After being served and in the posession of a consumer, food that is unused or returned may not be offered as food for human consumption, except a container of food that is non TCS that is dispensed so that it is protected from contamination and the container is closed in between uses or unopened from the original packaging. Observed items such as cut melon, peaches, cottage cheese, yogurt, etc removed from the buffet to store inside the walk in cooler. From discussion with the PIC the products are then used for mixed fruit for patients. CDI by educating and voluntary disposal of all items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one opened gallon of milk stored for an unknown amout of time without a date label. CDI by voluntary disposal.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken prep conducted in the wash vat of the 3 comp sink with debris on and around the vat. CDI by removal, wash, rinse and sanitizing the area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal pans and clear plastic containers stacked while still wet.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of take out containers stored on the floor on the front line inside of a cabinet. Observed single service cups stored unprotected in a non enclosed cup dispenser on the tray line. Advised to maintain in the plastic sleeves.

4-501.11 Maintain equipment in good repair. Observed one torn gasket on the reach in 2 dr cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the outside of the plate warmer unit.

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 minor build up on the walk in freezer floor and the dry storage room.