POTBELLY SANDWICH SHOP

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed utensils being sanitized in sanitizer testing over 500ppm quat. CDI: Employee drained and remixed sanitizer to 200ppm quat.

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 sliced tomatoes cooling at a rate of 0.02F/min inside prep unit covered in saran wrap. CDI: Saran wrap was removed, item moved to walk in cooler 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoop sitting in water at 77F.

4-501.11 Maintain equipment in good repair. Observed 2 door reach in freezer not functioning during inspection. EHS observed no food items in unit at time of inspection. Repair unit.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged ceiling in basement dry storage area. Repair.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee pick up cloth off of the floor remove gloves then proceed to handle ready to eat foods. CDI: Food employee washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw bacon being stored above butter inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes at 43F and Mac and cheese at 68F. Mac and cheese was sitting on the counter. CDI: Mac and cheese was voluntarily discarded, tomatoes were placed to cool. 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 .

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 ham cooling at a rate of 0.01F/min inside a plastic bag tied tightly shut. Observed cut lettuce cooling at a rate of 0F/min inside containers covered with Saran Wrap inside prep unit. CDI: Ham was placed in reach in freezer and lettuce was placed in walk in cooler with Saran Wrap removed. 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 .

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed wash water at 93F. CDI: More hot water was added, wash water is 110F.

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 water pooling in floor in downstairs dry storage area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance for hot holding temperatures with exception to meatballs read at 104 F at 11:45 AM at steam well. From discussion with PIC, it was revealed that the food had been hot holding since 10:00 am. Upon further evaluation, steam well water level was visibly low and parts of steam well left uncovered resulting in less heat retention. CDI - Meatballs discarded for compliance. Well filled up with water and gaps covered with aluminum foil/lids to retain heat. -0- 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.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed sliced tomatoes cold holding at 44 F in the walk-in cooler. From discussion with PIC, tomatoes were prepared yesterday and not used today. CDI - PIC voluntarily discarded tomatoes. No demerits due to improvement noted on cold holding. -0- 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.

REPEAT VIOLATION: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed two containers of pepperoni and ham prepared yesterday without date marking. CDI - PIC allowed to properly date mark foods. No demerits due to improvement from previous inspection. -0- 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.

REPEAT VIOLATION: 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 food employee place several containers of recently prepared lettuce to cool lidded in the prep reach-in unit. CDI - All but one container was transferred to the top shelf in the walk-in cooler and left vented. Remaining container of lettuce was utilized for the lunch rush. Product cooling temperatures began to decrease towards < 41 F after 15 minutes. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed crate of onions stored on the walk in cooler floor, stacked boxes of chips stored on the floor downstairs and behind prep line leading to downstairs. Elevate off the ground to prevent cross contamination. -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in two buckets with sanitizer concentration of 50 ppm quat. Buckets removed off line to be discarded. -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food containers on the bottom of drying rack stacked wet. Separate to allow to air dry prior to stacking. -0-

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 broken down cardboard box being used as a liner for deli meats in the walk-in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed (1) heavily soiled and scored cutting board stored at the clean utensil shelving unit. Replace. -0-

REPEAT VIOLATION: 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 water pooling inside interior of small prep reach-in next to oven. Clean and maintain. No demerits due to different area observed and compliance with previous violation. -0-

2-102.11 (C) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. Observed employee health policy agreement missing 6th FBI. CDI - EHS provided hard copy of EHP agreement which includes all 6 FBIs. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed blade of can opener soiled and stored as clean. PIC states that the equipment is cleaned 1x/day. Can opener had not been used for today’s prep per food handler present. CDI - PIC and staff present educated and utensil transferred to the 3-compartment sink to be W/R/S. -0- 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.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135 F within 2 hours if food is to be hot held until service. - P. During today’s inspection, EHS observed meatballs and marinara sauce reheating since 9 am. Starting temperatures at 9:45 AM read at 53 F and 41 F in the center, respectively. EHS read second temperatures at 81 F and 55 at 10:30 AM. CDI - With reheating time parameters of less than 30 minutes, meatballs were transferred to the oven while marinara transferred to the pot and all reheated > 165 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed soups and mac & cheese sauce held out on the counter with temperatures beginning to rise with the highest at 51 F degrees. Also observed tuna and chicken cold holding 46-47 F in the prep top. Tuna had just been prepared and chicken filled over the brim. CDI - All foods transferred to reach-in freezer and/or walk-in cooler and cooled down < 41 F. -1.5- 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.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed these TCS foods opened and/or prepared yesterday without date marking: Sliced turkey, sliced roast beef, lettuce (2x ct), mixed greens and blue cheese crumbles. CDI - PIC allowed to properly date mark foods. -1.5- 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.

3-501.15 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 tuna cooling with a 0-1 F degree change after 30 minutes in the walk-in cooler. Product high in density covered with plastic wrap and lidded. CDI - PIC separated product into smaller portions, transferred to metal containers and left vented in the WIC for efficient cooling towards < 41 F. -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 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 ice accumulation inside interior of chest freezer located in the basement. Thaw and keep clean. -0-

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed dishwasher washing equipment and utensils and then skipping rinsing and going straight to sanitizer. Observed the sanitizer at 0ppm. Facility is using quat tablets. CDI - Provided education to the dishwasher and read the instructions of the tablets. 1-2 tablets per gallon. Dishwasher only put 2 tablets in the sink, which why the sanitizer test strip was 0 ppm. Dishwasher redid the sanitizer and rewashed all the equipment utensils that were done in the AM. 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 .

3-501.11 Stored frozen foods shall be maintained frozen. Observed single reach in freezer not properly functioning and foods were already thawed but still below 41F. Facility received a delivery today and those foods were still frozen, those were moved to the chest freezer. Those that thawed were placed in the walk in cooler. Discussion with the PIC, they can refreeze the remaining TCS foods just as long as THE TCS foods were at 41F and below.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.Observed sanitizer bucket at 0 ppm. CDI - sanitizer was remade and is correct at 200 ppm of quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food containers on the drying rack stacked wet. Allow to air dry prior to stacking.

4-501.11 Maintain equipment in good repair. Observed chest freezer door damaged in the basement. Repair/replace. Observed the small prep table next to the walk in cooler broken leg. Replace/repair. Observed the upright one door freezer in disrepair and not maintaining items frozen. PIC stated they have a call out for repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC still in process of obtaining their CFM certificate. No CFM onsite. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed feta and hummus opened today and held for more than 24 hours. CDI - PIC datemarked. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed Italian seasoning unlabeled in shakers are sandwich prep line.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in sanitizing buckets at 0 ppm. CDI - PIC remade chlorine sanitizer and is now at 200 ppm.

4-501.11 Maintain equipment in good repair. Observed chest freezer door damaged in the basement. Repair/replace.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC still in process of obtaining their CFM certificate. No CFM onsite. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front handsink. CDI - PIC provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some food debris and residue on the base of the slicer (no-food contact portion) CDI - food handler rewashed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed Italian seasoning unlabeled in bulk bin. CDI - relabeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed crate of milk and crate of onions stored on the walk in cooler floor. Elevate off the ground to prevent cross contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC still in process of obtaining their CFM certificate. No CFM onsite. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed feta open this morning, feta is kept for more than 24hours. CDI - food handler date marked the feta. 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 .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a couple ceiling panels in the basement water damaged or pushed out of place. Replace the water damaged panels and place back the ones that are not damaged to prevent pest entry.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed the following priority item during my inspection: Cold holding. CDI- discussion with the PIC. Please see item number below for corrective actions.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the front service handsink. CDI - PIC obtained hand soap. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a rolling cart blocking the front handsink. CDI - PIC removed the cart.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed the walk in cooler at 51F, majority of the TCS foods were above 41F. PIC stated that after lunch they are in and out of the walk in consistently. Noticed that the door to the walk in does not shut completely. This may be the cause of the high temps within the unit. The walk in cooler in the AM was below 40F, temps were taken and TCS foods were below 40F. Will allow the PIC to relocate TCS foods in the freezers and other refrigeration units at the front line. However due to this being the main refrigeration for the establishment, the PIC has decided to voluntarily close. PIC has called for refrigeration repair the ajar door and the temps not maintaining at 41F or below. Contact me when walk in cooler is maintaining at 41F or below and you may reopen. I will conduct a verification visit to ensure compliance. Observed just prepped cut tomatoes and shredded lettuce above 41F at the prep top coolers. PIC stated these were just placed in the unit. CDI - PIC relocated these products to the reach in portion of the cooler to rapidly chill to 41F and below. Discussion with PIC to keep lids closed during slower periods of time or while cooler is not in use and to start using TPHC for this cooler. TPHC was started; TPHC procedure sheet was reviewed and will be printed out.

REPEAT VIOLATION: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers and metal pans stored on back shelf wet stacked.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler door in need of repair and is not closing properly.

REPEAT VIOLATION: 2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed current EHP did not contain Salmonella nontyphoidal and jaundice as reportable illness to Health Department. CDI: educated and provided PIC with updated Employee Health acknowledgment form to train and inform employees. PIC pulled up email from last inspection and updated Employee Health acknowledgment form was printed to go over with employees.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed roast beef, chicken salad, and ham holding in load station cooler at 43F. Observed lid was open for long periods of time. CDI: had PIC close lid and change out products. Discussion with PIC to keep lids closed during slower periods of time or while cooler is not in use and to start using TPHC for this cooler. TPHC was started; TPHC procedure sheet was reviewed and will be printed out. Observed 2 plastic containers of spring mix inside back line station cooler holding at 64F. CDI: items removed and stored inside walk-in cooler to rapid cool. Observed walk-in cooler holding products such as roast beef, chicken, and ham at 42F - 43F. It was determined door needs repair and was left ajar letting temperatures rise. CDI: work order has been placed for cooler down. After door was closed for awhile, EHS noticed temperatures were declining.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in quat sanitizer bucket at 0ppm. CDI: buckets changed out to proper concentration.

REPEAT VIOLATION: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers and metal pans stored on back shelf wet stacked.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stack of single service cups unprotected at register area.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler door in need of repair and is not closing properly. Observed lid broken on load station cooler and needs to be repaired. Observed repair needed at prep sink. Observed leaking.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed employee washing dishes in water of 94F. CDI: hot water was added

REPEAT VIOLATION: 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed no cover/shield on lights downstairs in storage room where single service items are being kept. 6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed vent in walk-in cooler leaking due to an issue with HVAC system. Repair. Replace water stained ceiling tile in dry storage room due to prior leak. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed wallet and keys stored on back prep table under slicer.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed current EHP did not contain Salmonella nontyphoidal and jaundice as reportable illness to Health Department. CDI: educated and provided PIC with updated Employee Health acknowledgment form to train and inform employees.

REPEAT VIOLATION: 2-401.11 Eating, Drinking, or Using Tobacco. Cover or store employee drinks to prevent contamination. Observed employee drinks stored on back prep table while employee was preparing food. CDI: drinks were relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed hummus and tuna salad holding in load station cooler at 42F - 43F. Observed lid was open for long periods of time. CDI: had PIC close lid and change out products. Discussion with PIC to keep lids closed during slower periods of time or while cooler is not in use. All other cold holding temperatures on this inspection were in compliance.

REPEAT VIOLATION: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed turkey, ham, roast beef, and chicken prepared yesterday inside load station cooler without date marks. Observed gallon of milk inside low boy cooler without date mark that was opened yesterday. CDI: all products were dated properly since within 24 hour period.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of oregano and oil at back prep area not labeled.

REPEAT VIOLATION: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers stored on back shelf wet stacked.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed no cover/shield on lights downstairs in storage room where single service items are being kept.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed bottled employee drink stored on back prep table. CDI: drink was relocated to bottom shelf.

REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed a pan of meatballs inside steam well ranging from 118F - 134F. CDI: meatballs reheated in conveyor oven to 183F. Improvement shown. Only 1 item out of temperature.

REPEAT: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed a pan of diced chicken in bottom of dress station #3 cooler that had expired past 7 days. CDI: product discarded. Facility has shown improvement. All items were properly dated this inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food without hair nets on.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet wiping cloths stored on back prep table while not in use.

REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and sheet trays wet stacked on back dish shelf.

4-501.11 Maintain equipment in good repair. Observed leaks in bottom of dress station cooler #1 and #2.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available for testing quat sanitizer. VR required in 10 days to ensure test strips are provided

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed foods in steam well including soups and meatballs (see temp chart) not holding proper hot holding temperatures. CDI: all foods reheated to proper temperatures.

Repeat: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed foods including chicken salad, hummus, shredded chicken, and ranch dressing inside walk-in cooler that had not been dated properly. Observed ranch dressing cups inside cooler drawer that had not been dated properly. CDI: all foods were dated properly. Points will be escalated on next inspection if not corrected.

4-502.11 (B) Good Repair and Calibration - PF. Observed current food thermometer provided was not working properly. Observed no other thermometers/back ups available. Return visit needed within 10 days to ensure a properly working thermometer can be provided.

General Comment: 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C. Observed dead cockroaches on the floor of downstairs dry storage room and hallway. Ensure to remove all dead pests from facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic pans at back dish area stacked wet.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed an employee don gloves with no hand wash. Employee had worked on register, began to label to-go boxes, then donned gloves to prepare sandwiches. Hands must be washed before donning gloves. CDI- Issue discussed with employee. Employee washed hands and donned new gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned cups of coleslaw, pasta salad, and potato salad cold holding above 41F in the reach in cooler/ soda cooler. A container of roast beef was in a prep top cooler above 41F. CDI- Items moved to walk in cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed an open container of coleslaw, an open container of pasta salad, and an open container of meatballs with no date mark. Items were opened on Wednesday. When commercial TCS items are opened, ensure they are date marked. Once opened commercial TCS items can be kept for 7 days with day 1 being the day it was opened. CDI- Items dated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of window cleaner with no label. Bottle had been labeled but label was no longer legible. CDI- Bottle re-labeled.

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 tuna salad at 47F in a prep top cooler. Tuna salad was prepared this morning then placed directly in the prep top cooler. TCS items must be properly cooled before placing in the prep top cooler. This cooler is designed to hold temperatures and will not properly cool TCS items. CDI- Tuna salad moved to walk in cooler.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed a cut avocado with the sticker still intact stored inside a container of shredded lettuce with the sticker of avocado stored touching the lettuce. Remove stickers before washing avocados. CDI- Lettuce discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one employee state that food contact portion (that cannot be removed and has to be cleaned in place) of meat slicer is sanitized only. Observed second employee state that slicer is washed with soapy water only. Ensure this part of slicer that cannot be removed and taken to the three compartment sink is cleaned using full three step process including washing, rinsing, sanitizing, and allowing to air dry.

3-501.13 Use approved thawing methods. Observed packages of frozen meat thawing on counter upon arrival. Observed packages of frozen soup thawing in hotel pan on prep table. CDI: items were relocated to walk-in cooler. EHS educated on proper thawing methods: during cooking/reheating process, under refrigeration, or under cool running water.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Repeat Observed squeeze bottles of oil without labeling.

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 turn on hand sink faucet, wash hands by rinsing them in water, and then turn off faucet with barrier and don gloves to return working with food. CDI: PIC informed on hand wash violation and directed to ensure employees know how to properly wash hands.

6-301.14 Post a handwash sign at each handsink. Observed missing hand washing signs from restrooms. CDI: PIC to place signs.

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 sliced ham and sliced mortadella cooling at rates of 0 deg/min in walk-in cooler. Proper cooling rate for items going from 70F to 45F is 0.12 deg/min. Other items cooled at proper rates. CDI: ham and mortadella were spread out to quickly cool.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs holding below 135F in steam table. CDI: reheat to temperature above 165F.

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 REPEAT Observed sliced deli meats cooling in tightly tied plastic bags in walk-in cooler. Observed sliced tomatoes, roasted turkey, tuna salad, and individually portioned bags of chicken cooling in prep top and prep cooler units throughout. These units are designed to hold food cold, not to cool food down. CDI: all items were relocated to walk-in and placed on ice baths to quickly cool. EHS advised making this method a permanent procedure.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles and spice shakers without labeling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT Observed pans and large containers stacked while wet by three compartment sink. CDI: PIC stacked dished pyramid style to properly air-dry.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer with build-up on the underside of the blade and on the blade. CDI: PIC directed to clean washer. Ensure slicer is thoroughly washed, rinsed, and sanitized every four hours and before being stored as clean. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispensing at less than 0 ppm quat from three compartment sink. VERIFICATION REQUIRED to ensure sanitizer is dispensing at the proper concentration. Facility is to manually mix sanitizer and check concentration with test strips until dispenser can be serviced.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced chicken and deli meats being cooled in the walk-in cooler in tightly tied plastic bags. Observed sliced tomatoes that had cooled with the lid on and chopped lettuce that was cooling with the lid on. CDI: chicken and sliced deli meats were spread out onto shallow hotel and sheet pans. Tomatoes were voluntarily discarded. Lettuce lid was vented. EHS advised PIC to figure out a system that works for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths being stored insanitizer buckets at less then 50 ppm quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT Observed dishes wet stacked by three compartment sink.

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 lids and cups being stored in a container with build-up by the milkshake station.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed 2 employees put on gloves without first washing hands. Stopped, educated and complied.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed intact packages of bacon stored on the top shelf in the walkin cooler above ready to eat foods. Moved to bottom shelf. This is the only raw meat in the facility and should always go on the bottom shelf.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed meatballs in hot hold unit at 107F. Pulled, reheated to 174F before placing back in hot hold unit for service.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked wet. There is very limited shelf space for air drying - make space for better air drying.