NOTHING BUT NOODLES

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - PIC unable to provide proof of training for food employees on the employee health policy and reporting agreement. *CDI - PIC had employees read and sign document posted next to WIC Door. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

*REPEAT* 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Large Lidded plastic containers of various Noodles cooling in WIC with little change in temperature after 40 minutes. *CDI - PIC had employee remove lids and space out products to improved cooling rate. 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 raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Metal Container of Portioned Frozen Raw Shrimp in 2 Door Standing RIF stored above Ice Wands used to cool RTE sauces. *CDI - PIC placed metal container of item on lower shelf below ice wands. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) *Observed - Chicken Potstickers date marked 12/28 placing item outside of 7 day date marking parameters. *CDI - PIC voluntarily discarded item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

*REPEAT* 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Large Plastic lidded container of Portioned Penne pasta cooling in WIC with no change in temperature after 40 minutes. PIC stated item was cooked at 10:45AM. PIC distributed item evenly in two shallow metal containers and placed them into RIF to speed up the cooling process. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - Multiple squeeze bottles of different dressings without labels.

4-501.11 Maintain equipment in good repair. *Observed - Handle to Sauce Station Flip Top in disrepair. Repair item.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee jacket stored on prep table in back kitchen area. Observed employee cellphone stored on shelf above prep table in main kitchen area. *CDI - PIC removed items and placed them into designated areas.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility without V/D clean up procedures. CDI-EHS provided V/D poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed one food handler wash hands and not use clean barrier to turn off faucets. CDI-EHS notified PIC and hands were rewashed.

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 marinara sauce at 113F at 2:20 that was starting cooling at 11:30 per PIC. CDI-PIC voluntarily discarded item. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed meatballs, tofu, Alfredo, and diced tomatoes above 41F in salad prep unit and sauce prep unit. CDI-PIC voluntarily discarded items. Meatballs were thawing earlier in the day in running water per PIC. EHS spoke with PIC about thawing meatballs in water below 70F. Prep units both had ambient air temperature of 41F. REPEAT. 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 large, metal pot of cooked marinara sauce slowly cooling in ice bath in prep sink. Ice bath did not have ice refilled high enough to level off sauce in pot. CDI-PIC voluntarily discarded item. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers wetstacked and small metal sheet pans wetstacked on drying shelf next to 3 compartment sink. PIC separated containers. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple pastas in drawer recorded above 41F. Temp. Abuse may have occurred in portioning process but could not confirm. Product cooled down as it was only in cooler less than an hour. REPEAT 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 Cole slaw cooling in large tubs and not in a shallow manner; would not have made cooling. CDI - Cooling method adjusted; Cole slaw portioned into smaller containers. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of plates. Allow air drying.

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 shrimp stored in same container as raw sliced steak. CDI-PIC voluntarily discarded shrimp. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple containers of cut lettuce in WIC that were prepped today and reached 41F without lids or coverings. PIC added plastic wrap to cover containers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed table side can opener with moderate build up around food contact surface of can opener. CDI-PIC set can opener aside to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS sauces and shredded cheese above 41F (see temp chart) in sauce prep top across from cookline. Prep top have multiple openings into the lowboy section of unit that are usually blocked by plastic containers. Lowboy ambient air and foods were 41F and below. CDI-PIC moved items to WIC to cool and EHS spoke with PIC about ensuring there are no openings were containers can be placed in the top of the prep unit. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed meatballs at 47F that had been thawed at room temperature, per PIC. Facility typically thaws under refrigeration. CDI-PIC voluntarily discarded meatballs. EHS spoke with PIC about thawing under refrigeration, running water, or as part of the cooking process.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with deep cuts. PIC voluntarily discarded cutting boards and stated they would order new ones. 4-502.11(A) Maintain utensils in good repair. Observed multiple spatulas warped due to heat damage along the handle and can no longer be effectively cleaned. PIC voluntarily discarded items.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed gritty build up in the top corners of dish machine. EHS spoke with PIC about cleaning inside dishmachines daily. REPEAT.

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 multiple containers with date sticker remaining after being stored as clean. PIC set aside containers to be rewashed.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed trash and cardboard dumpsters without drain plugs. REPEAT. 5-501.111 Keep storage areas and bins for waste in good repair. Observed trash and cardboard dumpsters with broken top side lids. REPEAT.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed one food handler that handled raw beef and went to change gloves to handle RTE foods without a hand wash and another food handler that used glove hands to move trash can while prepping tomatoes and change gloves without a hand wash. CDI-EHS notified PIC and PIC provided education and hands were rewashed and new gloves donned.

6-301.14 Post a handwash sign at each handsink. Observed handwash sink by WIC and men’s bathroom handwash sink without handwash signs posted. EHS provided signs.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler on cookline wearing smart watch while handling food.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed inside of ware washing machine with minor food build up in one corner of machine and moderate lime build up along the walls and top of the inside of the ware washing machine. PIC stated that machine gets cleaned inside every 5-7 days.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed trash and cardboard dumpsters without drain plugs. 5-501.111 Keep storage areas and bins for waste in good repair. Observed both dumpsters with damaged top side lids.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee used glove hands to handle raw beef and continue working on the cook line without a glove change and hand wash. CDI-EHS notified PIC and employee discarded gloves and washed hands before donning new gloves.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup on ice machine door. PIC stated ice machine gets cleaned every other week.

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 scampi sauce slowly cooling in WIC with plastic wrap cover and Alfredo sauce slowly cooling in ice bath in the prep sink with ice wand. (see temp chart). CDI-PIC removed plastic wrap to allow scampi sauce to rapidly cool and added new ice wand to Alfredo sauce. 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 .

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 multiple plastic containers with cracks stored as clean. CDI-PIC voluntarily discarded containers. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep cuts used to chop produce.

6-301.14 Post a handwash sign at each handsink. Observed handwash sink by prep sink without a handwash sign. EHS provided signage.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed washed lettuce stored under unwashed produce. PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed mutliple TCS foods above 41F including cut lettuce and bruschetta in salad prep top. CDI-PIC volunatrily discarded. Repeat. Points not escalated due to number of TCS foods above 41F compared to previous inspection. 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 .

3-501.15 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 prepped cut lettuce and scampi sauce cooling in lowboy of prep unit and prep top with a temperature of 45F and 46F respectively. Cut lettuce was cooling in lowboy of prep unit with a lids on and scampi sauce was individually wrapped in prep top. CDI-PIC moved lettuce and scampi sauce to WIC for cooling. EHS discussed with PIC about cooling foods in the WIC and leaving them uncovered until they reach 41F and before the foods got lids or are individually wrapped. 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 .

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 working containers of oil without labels.

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 multiple sets of cardboard used for resting for soiled woks.

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 shelving on dry storage rack with minor buildup in between the grates. Repeat

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee wash hands and immediately recontaminate on handles. CDI hands ewashed For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed food employee handle soiled utensils into the dish machine and re handle them after they were washed without washing hands in between. CDI pic coached

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple utensils stored as clean with slight food residue still present. CDI removed to reclean For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed multiple tcs foods cold held above 41 f in multiple different refrigeration units. CDI removed to 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 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 multiple containers of cut lettuces cooling in bottom of prep unit at 45 f with no temp change in 30 minutes. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(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 multiple non food contact equipment surfaces with excessive food residue accumulation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed two soda nozzles with accumulation of syrup and debris. CDI - nozzles were removed and wash/rinse sanitize before being put back on machine. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with soil accumulation. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine being used with 0ppm chlorine measured. CDI - after examination it was found that the soap and sanitizer hoses had been switched. Hoses were put in proper buckets and , after priming, the concentration was measured at 100ppm. - 3 - For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pre portioned chicken in flip top unit at >41F. Per PIC items were stocked the previous night. CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. -C Observed several prep containers wet nested near dish machine. CDI - PIC separated containers and allowed to air dry. - 1 - REPEAT

4-501.11 Maintain equipment in good repair. Gaskets on sauce reach in doors were torn and damaged. Replace

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed pans stacked with food debris on surface and knife on magnetic board with food debris. CDI - Items were moved to the dish area. - 1.5 - 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice with soil accumulation.

4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. -C Observed several prep containers wet nested near dish machine. CDI - PIC separated containers and allowed to air dry. - 1 - REPEAT

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 produce being stored over washed produce and RTE foods (washed and cut lettuce and noodles). CDI-storage order was rearranged.

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 noodles cooling while tightly wrapped in plastic bags and packed into containers. CDI-noodles were unwrapped and placed into the freezer.

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 working containers of oils, sauces and spices that were not labeled.

4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. -C Observed several prep containers wet nested near dish machine. CDI - PIC separated containers and allowed to air dry. 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 Alfredo sauce, scampi mix and liquid eggs in prep top unit holding above 41F. PIC stated liquid eggs were in prep unit since ~11 am and Alfredo and scampi mix were placed in unit ~1 pm. CDI - PIC voluntarily discarded liquid eggs and placed scampi and Alfredo sauce in freezer to cool quickly. -3 points

4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. -C Observed several prep containers wet nested near dish machine. CDI - PIC separated containers and allowed to air dry. -0 points

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. -C Observed employee food stored with customer food in dessert RIC. EHS discussed keeping employee food on bottom shelf and separate from customer food. -0 points

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 top layer of individually bagged portions of scampi mix and tofu holding above 41F in prep top unit. Lower potions of each item were 41F or below. CDI - PIC removed top layer of scampi mix and discarded as they were unsure when the scampi was placed in unit. Top layer of individually portioned tofu was taken from WIC and placed in prep unit at ~12:30 pm. and was taken back to WIC to cool down. See temperature chart. REPEAT -1.5 points

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 over stacked portions of scampi mix and tofu in prep top units. Portions were below the fill line. CDI - PIC discarded top layer of scampi mix and top layer of tofu was moved to WIC to cool down. EHS and PIC discussed keeping flip tops closed when not in use and keeping smaller portions of items in prep top to maintain temperatures. PIC will use ice packs during lunch rush only if needed to maintain temperatures.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed food debris and 0 ppm quat sanitizer at 3-comp while dishes were actively sanitizing. CDI - PIC emptied compartment, refilled quat sanitizer to min 200 and placed dishes at dish machine to be rewashed. NOTE: Sanitizer at dish machine measured min 50 ppm chlorine sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken tenders holding in RIC at 46F. Observed the top of individually bagged scampi mix and tofu in prep top units holding at 44F. CDI - Chicken tenders were voluntarily discarded. Tofu and scampi mix was taken from WIC before opening and returned WIC to cool down.

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 on date marking please visit: http://meck.co/FoodSafety Observed chicken tenders in RIC with date of 2/5. PIC stated item was prepared this past Saturday, 2/12 and date sticker was not updated. Chicken tenders voluntarily discarded and plastic container was taken to dish machine. REPEAT -1.5 points NOTE: no points escalated due to tenders being the only item found with expired date sticker.

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 tofu and scampi mix individually bagged and overstacked in prep top unit near cook line. CDI - PIC removed bags that were over fill line at placed in WIC to cool down. PIC stated items came from the WIC between 10:30am and 11:00am. Discussed ensuring individually portioned items are cooled to 41F or below before placing items in prep units. REPEAT -1 points

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 on date marking please visit: http://meck.co/FoodSafety Observed pasta pans in the pasta prep top cooler next to fryers date marked for 11/30. PIC stated that they forgot to remove the old labels and that these were prepped yesterday. CDI - Allowed the PIC to properly date mark.

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 preportioned cooled pasta at 49F, stacked in a deep pan. Observed cucumber and tomato salad prepped today cooling covered. Observed prepped today cut mixed greens, cabbage and romaine lettuce in the reach in prep cooler (front station) cooling covered and stacked. CDI - Discussion with the PIC on proper cooling methods. PIC relocated the tomato and cucumber salad to the reach in freezer. PIC relocated the cut greens into the walk in cooler uncovered and unstacked. Pasta was placed in another container single layered to allow to cool rapidly. -REPAE-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on the prep table heavily scored and scratched.

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 the interior of the reach freezer accumulating food debris. Clean and maintain.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink stored on food prep surface. CDI- drink was placed on bottom shelf.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew on top interior of ice machine. PIC will have someone clean it soon.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cooked noodles cooling in covered containers stacked on top of each other. CDI- product was placed in shallow, uncovered pans and allowed to further chill.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing hair restraint while preparing food. CDI- employee put on hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

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

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 black build up of walls at three compartment sink and dish machine.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hand sink not reaching required 100 degree F. 10 day verification required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris on top of dish machine. -0 points

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 of debris on wall in dish machine area and caulk line at three compartment sink .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken parm and tofu in two different prep units held at greater than 41 degrees . CDI discarded and replaced with products at or below 41 degrees.

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 and recontaminate them by turning faucets off with clean hands. CDI PIC instructed employee on proper handwashing and hands were rewashed. -0 points-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed robo coupe attachements , tomato dicer stored as clean with visible food debris. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no chlorine residual observed at chemical dishwashing machine . Technician arrived and machine repaired proper sanitizer levels achieved.

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 noodles and angel hair pasta stacked in preportioned bags and tightly covered in walk in cooler. Cooling parameters not being met via calculation. Repeat violation . CDI PIC changed cooling method to facilitate proper cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

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

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 marinara sauce cooling greater than 2 hours still at 81 degrees . CDI Discarded . Observed pasta cooling in plastic bags double stacked in plastic pans.

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 Marinara sauce cooling in walk in with ice wand and not agitated. Product discarded. Observed pasta cooling in two layers of plastic bags. CDI pasta put in single layer with ice sheets on top cooling rate increased to .5

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous gnats in rear kitchen. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plates and bowls soiled with food debris and stored as clean. Ensure to increase cleaning frequency. CDI PIC placed bowls and plates at the 3 comp sink to be properly 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 Observed 5 covered plastic containers in large amounts of cut romaine and cut tomatoes cooling in the reach in unit. Observed 2 large stockpot of tomato sauce cooling with an ice wand on the office without active methods to cool properly. CDI PIC placed tomato sauce in an ice bath and uncovered plastic containers and placed into the walk in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 large stockpot of tomato sauce cooling on the office desk and on the office floor. CDI PIC removed items off the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee prepping food without a hair restraint. CDI PIC had employee wear a hair net.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal bowls on the flip top unit wet stacked. Ensure to allow proper air drying before stacking.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed employees able to report 2 of the 5 reportable symptoms and 3 of the 5 foodborne illnesses. Facility did not have EHP flyers posted but had new hire EHP signed forms. CDI EHS discussed EHP and provided flyers.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinsing spatula in the handsink by grill. Ensure handsinks are only for handwashing. CDI EHS redirected employee to wash spatula at 3 comp sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pasta at pasta flip top cold holding above 45F (see temp chart). PIC stated pasta came from the walk in cooler and placed in unit in the morning but had flip top open. CDI PIC moved pasta to walk in cooler to cool. Repeat violation. Points were not escalated due to improvement seen in cold holding.

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 cucumber tomato salad, house-made thai sauce (heat treated), and chicken tenders held past 7 days (dated 12/4-12/12). CDI PIC voluntarily disarded food items during the inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloth on prep surface. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several wiping cloths with food debris.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several plastic containers cracked on FCS side and melted/damaged spatulas. CDI PIC voluntarily discarded containers and spatulas.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on prep table. CDI cell phone was removed during the inspection. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - Observed employee drink stored on flip top.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Ice bin had minor black build-up in back wall. Facility will implement cleaning procedures to include cleaning ice bin two times a week.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P House made balsamic vinegar (with garlic) and pasta holding above 45F. CDI- Both foods voluntarily discarded. REPEAT.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf One dented can not segregated. CDI- Moved to segregated area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of bowls in back dish room. REPEAT.

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 dishwasher handle soiled dishes and then proceed to handle clean/sanitized dishes from dishwasher without washing hands. CDI- Instructed/educated employee. Dishes re-washed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Raw eggs stored above RTE sauces/dressings in reach in. CDI- Dressings removed.. REPEAT.

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 2 pans of marinara sauce recorded at 90F at 2:00 PM. Facility was not able to prove when cooling started. CDI- Product discarded as they stated product was pulled off of stove at 10:30 am, thus not meeting 2 hour window to cool to 70F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Pasta in flip top unit recorded above 45F (see chart). CDI- Discarded

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One sanitizer spray bottle unlabeled. CDI- Labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce recorded above 45F in flip top. Lettuce was just prepped and cooling in reach in unit with lid on top. CDI- Lettuce cooled down. Also noted marinara sauce that failed to cool down in proper time frame (see # 18).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans used for cooking were wet at front line. Assure they are fully air dryed before using.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Raw eggs stored above RTE sauces/dressings in reach in. CDI- Storage order reversed. -0-

4-501.114 Maintain sanitizer at correct concentrations. -P Quat sanitizer dispensing only 50ppm Quat. PIC stated EcoLab was recently here to fix tubes and they had been mixing sanitizer by hand however, at time of inspection, sanitizer was recorded at 50ppm. Facility will continue mixing by hand and will call EcoLab again.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce recorded above 45F in flip top. Lettuce was just prepped and cooling in reach in unit with lid on top. CDI- Lettuce dumped on a sheet tray and placed in WIC to cool down properly.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal purse and drink stored on shelf above prep table.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Garden salad lettuce recorded above 45F. CDI- Product was left out for prep and was placed in WIC with silan wrap. Do not wrap products when cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Minor wet stacking of bowls.

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 and turn facuet off without using a barrier, thus recontaminating hands. CDI- Informed employee and had employee re-wash hands. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple bread trays soiled with food debris. CDI- All trays were taken back to dishwasher.

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 A tray of mac/cheese sauce was labeled 3/28. Another tray of angel hair was labeled 3/19. PIC was sure that date was wrong and date was fixed. CDI- Mac and cheese sauce was voluntarily discarded.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Several in-use scoops were stored in food with handle touching foods. CDI- Scoops brought to dishwasher. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors were open. CDI- Doors closed. -0-

.5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bowl in hand sink beside cook line. Removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous containers stacked wet. Separate to air dry.