MCALISTERS DELI #1072

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC use hand sink for filling up ice water. CDI - EHS educated PIC on the use of the hand sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in hand sink by dish machine. CDI - PIC unjammed dispenser and added soap to hand sink.

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 6 containers of portioned potato salad cooling from the night before above 41 in LB. CDI - PIC voluntarily discarded potato salads. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 6 containers of portioned potato salad cooling from the night before above 41 in LB. Potato salad cooled over night with tight fitting plastic lids. CDI - PIC voluntarily discarded potato salads. 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 tight area between flip top lids, gaskets in prep units, and floors in WIC and WIF in need of cleaning. Observed floor of Walk-in freezer with ice accumulation. Increase cleaning frequency

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls by dish machine needing cleaning. Observed walls by all hand sinks and floors underneath equipment though out in need of cleaning. Increase cleaning frequency.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produced stored above RTE foods in the WIC. PIC stated they are unable to switch their storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 tomatoes with time stamp of preparation at 9:07 missing cooling window 51F. CDI - PIC voluntarily discarded tomatoes. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in prep top (American, Swiss, provolone, tomatoes, lettuce, chicken salad) cold holding above 41F. PIC stated that because of the unit being wedged between 2 hot stations that have a hard time holding temp. CDI - PIC voluntarily discarded items. 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 tomatoes cooling in prep top in plastic containers, tightly packed, missing cooling window. CDI - PIC 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 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. Door of Walk-in freezer with ice accumulation. Increase cleaning frequency

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed establishment unable to provide written procedures for vomit or diarrheal event cleanup. CDI- EHS provided updated V&D handout. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink closest to dish machine being used to store unclean dishes, handsink behind checkout being used to dump liquids. CDI- EHS discussed with PIC, PIC had food employee begin process of cleaning sinks.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employees wiping gloved hands used as utensils on unclean cloths held on prep tables. CDI- EHS discussed with PIC, PIC had food employees replace gloves and remove cloth from area.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored unclean. CDI- PIC removed item to be cleaned and sanitized.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed establishment fail to properly reheat TCS foods to 165F in steamwell prior to servicing. PIC stated that commercially reheated products are cooled down to be used next day if leftover. CDI- PIC voluntarily discarded items found below 165F. *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 portioned cut melon and potato salad containers cooling in low reach-in with tight wrapping and tightly fitted lids. CDI- PIC removed tightly fitted lidding and moved items to be rapidly cooled. 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 tight area between flip top lids, handles on oven, unclean. Floor of Walk-in freezer with ice accumulation. Increase cleaning frequency *REPEAT*

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling tiles and vents above cookline with black residue and dust accumulation. Walls by dish machine needing cleaning. *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 PIC and food employee wash hands for less than 20 seconds. -CDI- EHS educated both on proper handwashing procedures and both rewashed hands. 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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC come in from outside and not wash hands. Observed PIC and food employee wash hands and not use a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated both on when to wash and both washed hands. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed melons stored over RTE pickles and sliced tomatoes in WIC. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed Mac and cheese that had been reheating for more than 2 hours at 126F. -CDI- PIC voluntarily discarded. EHS observed that mac and cheese was reheating in double pans on steam table. EHS educated PIC on best practice of not double panning and/or submerging sealed bag directly in hot water to facilitate rapid reheating. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sour cream, fruit cups (containing cut melon), and potato salad above 41F in lowboy and sliced tomatoes above 41F in sandwich unit. Observed ambient air of lowboy at 43F. -CDI- PIC voluntarily discarded items. PIC adjusted unit and ambient air observed at 35F by end of inspection. **REPEAT** -3- 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed 2 bottles of pesticide not for commercial use. -CDI- PIC removed items. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dishpit and BOH prep area. **REPEAT** -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of tea stored on floor. -CDI- PIC relocated items. -0-

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 engaging in food prep with wrist watch. -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 debris on top of dish machine and NFCS of drink machine. Observed cabinet below drink dispenser in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

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 tops of soap and paper towel dispensers with debris in need of cleaning. Observed walls behind dish machine and other hard to reach areas in need of cleaning. Increased and more thorough cleaning frequency recommended. -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 damaged ceiling tile at BOH near office door. Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coffee maker stored on prep table. -CDI- PIC relocated items. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cut tomato and cucumber salad, and cut fruit were above 41F.. CDI..Items were voluntary discarded. 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying pest by 3 comp sink. Facility may need to have exterminator come out more than monthly.

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 shelving that is rusted where clean dished are stored

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 speed racks were bacon is stored in need of cleaning. The slots the racks set in is full of food debris. Also observed ice sensor in need of cleaning.Black build up on sensor

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed washed and unwashed produce all stored together side by side on same shelf also Observed washed and unwashed produce stored underneath unwashed produce ..Order was changed. 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 sliced meats above 41F please see temp chart. CDI..Items were discarded ..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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocado in prep unit as clean with stickers still in place

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked. CDI..PIC removed items

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Salami and roast beef held above 41F please see temp chart. CDI.. Items were moved to WIC to quickly cool. REPEAT. EHS didn’t escalate points, vast improvement from previous inspection. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed in use squeeze bottles without lables. 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 build up behind arms.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizing at 0ppm. Facility immediately stopped W/R/S dishes and started using Togo plates, cups and silverware. CDI PIC changed out sanitizer and primed dish machine. Dish machine sanitizing at 100ppm. 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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed tomatoes cooling at 10:09 45F went back at 11:09 45F. CDI..Had PIC remove lids. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of food out of temp. CDI PIC discarded Grilled chicken, Ham, Turkey,Corn beef, Pastrami, salami, Swiss cheese, American cheese. Please see temp chart 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 tomatoes, cooked peppers cooling with lids tightly sealed. CDI PIC removed lids. 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 squeeze bottles with sauces not labeled. REPEAT

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 wearing a watch.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet. REPEAT T

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 several squeeze bottles without lables

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few dishes stacked wet. Not many will not Escalate 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. Observed soda fountain with build up behind nozzles. CDI PIC cleaned soda fountain.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed cooked chicken breast thawing in prep sink under running water. Water temperature was 118F. CDI: PIC relocated chicken to WIC and EHS provided education about thawing under running water temperature limitations.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees prepping food without hair restraints upon arrival to inspection. CDI: Employees donned hair nets.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in RI unit with stickers still in place. PIC stated that the avocados had already been washed. EHS provided education on removing stickers during the washing process.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic containers stored as clean and wet stacked in dish area. Allow space to air dry before stacking.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC get water for a cup from handsink and dump water and ice into handsink. CDI - PIC was educated to only use handsink for handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in prep coolers holding above 41F (See temperature log). CDI - PIC moved foods to cool in WIC. Facility was closed yesterday and prep coolers were turned off. Food was placed in coolers before temperatures reached below 41F. REPEAT. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep area. CDI - Phone was removed. REPEAT.

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. Observed employee drinking from a coffee cup while working at sandwich prep station. CDI - Drink was removed and EHS and employees had a discussion on where to take breaks for drinks and where to store them. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed coffee cup with lid sitting on prep table. CDI - Cup was removed. REPEAT.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P. Observed employee drink from coffee cup while working at sandwich station and continue working without changing gloves or washing hands. CDI - PIC washed hands and removed beverage. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee go to begin slicing meat after fixing dishmachine and touching dirty dishes, without washing hands. CDI - EHS asked employee to wash hands. Employee washed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed pitcher and squeegee stored in handsink next to dish machine. CDI - Items were removed from dish machine. REPEAT.

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 broccoli and cheese soup at 115 F and chicken tortilla soup at 133 at 10:25 am. PIC stated they had been placed in steam tables to reheat at around 8 am. CDI - Food was discarded.

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 small container of shredded cheese being held in an ice bath at 50 F. CDI - Shredded cheese was moved to be cooled and will no longer be stored in the ice.

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 tomatoes in deep, covered, and tightly packed containers in WIC drop 1 degree in 45 minutes. Observed tomatoes cooling in prep cooler with no change in temperature after 40 minutes. Observed club sets at 50 cooling in prep cooler. CDI - PIC unwrapped tomatoes to allow them to cool more quickly. Tomatoes in prep cooler were moved to WIC. Club sets were moved to cool in WIC.

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 squeeze bottles of dressings and sauces in prep coolers with no labels. Need labels.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in contact with sugar. CDI - scoop handle was moved out of sugar.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of tea jugs stored on floor next to ice machine. Needs to be stored off the floor.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris and litter on ground in waste enclosure. Needs cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep area. CDI - Phone was removed.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage sitting on prep table. CDI - Beverage was removed and PIC discussed finding a better location for employees to store their drinks.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed dirty dishes sitting on handsink next to dish machine. Observed ice in handsink behind ordering counter. CDI - Ice was melted. Dishes were removed. PIC and EHS discussed the importance of having accessible handsinks.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed unopened chub of meat being used as a door stop for WIF. CDI - Chub was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal and plastic containers on drying rack.

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 squeeze bottles of sauces and dressings with no labels. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on ceiling in front of hood. 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 wooden bar on wall next to womens bathroom which is exposing a hole in the wall.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash and dishes blocking handsink. CDI- Boxes were moved.

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 squeeze bottles of sauces and dressings with no labels.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on floor. CDI- Bucket was moved off 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 box of single-use cutlery on the floor. CDI - Box was moved to a shelf.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep area. CDI - Phone was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensil with residue on it. CDI - Utensil was moved to be cleaned.

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 tomato and chicken in WIC with no date labels. CDI- PIC stated that chicken and tomato were prepared last night and added the appropriate date labeling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils on drying rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black residue on the outside of the self service ice chute. Needs 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 wall behind dish machine had black residue and floor and walls at mop sink have black residue. Needs cleaning.

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 several TCS foods throughout facility that did not meet cooling parameters- sliced chicken in make table, cut melon and chopped lettuce in walk-in cooler, sliced deli meats in make table. Products prepared between 10am-11:30am. CDI: Education provided and PIC voluntarily discarded product.

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 several TCS foods throughout facility that did not meet cooling parameters or had intervention not taken place during inspection would not have met cooling parameters- cooled covered in deep plastic containers, covered in plastic wrap, or other means that do not facilitate proper cooling. See violation #18 for more details. CDI: Education provided and PIC voluntarily discarded product.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed standing water in floor next to ice machine.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed manager on staff with expired food protection manager certificate. EHS discussed virtual options due to COVID-19 pandemic.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in men's restroom. CDI: PIC provided paper towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine unable to dispense sanitizer- 0ppm. Facility will use 3-vat sink until dish machine is repaired. EHS will follow-up within 10 days to verify corrective measues taken. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed leaking coming from drain compartment on dish machine casuing standing water in floor.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed tea splash in hand sink at front counter. CDI: PIC sanitized sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso being held below 135F. CDI: Food employee added water to steam well and stirred product. Product temped 141F.

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 steamed broccoli and club bombs cooling covered in make tables. Units made to cold hold, not cool. CDI: PIC relocated products to WIC for rapid cooling.

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 scoop in bulk suagr container stored with handle in contact with product. CDI: PIC turned handle upright.

5-205.15 Maintain a plumbing system in good repair. Observed leak under dump sink by kitchen entrance.

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

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 ice build up and minor debris on the floor in the walk in cooler. Have cleaned. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roasted peppers and onions at 60 degrees on make table just cooked 30 minutes earlier, and diced tomatoes on make table just cut at 50 degrees. CDI- Fresh prepped foods need to be chilled to 41 or below before cold holding at make tables are not designed to cool foods. CDI- Items moved to walk in cooler to chill to 41.

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 deep tub of sliced chicken with a tight lid activley cooling since room temp prep at 60 degrees. CDI- Chicken moved to flat pans, observed cooling at a proper rate by end of inspection. Observed make table in use to cool just cooked/ prepped foods. Make table is not designed for cooling foods. CDI- Cooling foods in make table moved to properly cool in walk in cooler. •

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in one of the main prep coolers on make line. CDI- PIC provided an air thermometer.

4-501.11 Maintain equipment in good repair. Observed ice build up on freezer floor, evidence of a fan pipe leak. Needs repair.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed Y hose connected to a pressurized hand sprayer without a backflow prevention device on hose bib. Will follow up within 10 days that facility installs proper backflow prevention device on Y hose connected to sprayer.

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 degraded caulk at dish machine pre-wash basin at wall. Needs re-caulking.

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 a flat pan with cups of portioned cole slaw with a different date than the date of the large container the slaw was taken from. This can lead to date mark confusion. Be sure foods are properly date marked for their date of prep or date of disposal. CDI- Date corrected on flat pan for date of prep to match date on large container of slaw.

5-205.15 Maintain a plumbing system in good repair. Observed dish machine with a leaking pipe under the catch basket with water accumulating on floor. Needs repair ASAP.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed walk in freezer floor with some debris under racks, needing cleaning.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed un-washed produce (melons and pineapples) stored above containers of RTE pickles and sauerkraut. (repeat) CDI- Foods properly re-arranged and stored.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a couple items (some just prepped cole slaw, and some just prepped spinach) borderline cold at 47 degrees on make tables. Be sure fresh prepped foods that lose temp during prep are chilled to 45 or below before cold holding. PIC moved items to reach in cooler, items observed at 45 and below by end of inspection. Reminder: 1/1/19 Cold holding temperature of TCS foods will be required to be at 41 degrees or below.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a food handling employee wearing a couple bracelets CDI- Worker removed bracelets for food handling. as

Repeat violation 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored above ready to eat items in the walk in cooler. CDI - items were re-arranged during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed black build up in the ice machine. CDI - ice machine was cleaned during the inspection. Observed 4 plates and 1 container with food debris while stored as clean. CDI - items were removed to be re-washed.

General comment 3-304.14 Wiping Cloths, Use Limitation - C - Observed a QUAT sanitizer bucket at 50 ppm. CDI - bucket was refilled at 200 ppm. "

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the left door if the 3 door prep unit at the sandwich station. Replace gasket.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed a container of lettuce sitting directly on top of another container of lettuce on the prep line. Observed a container of pickles sitting directly on top of pickles on the prep line. CDI - both containers were removed. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored above ready to eat chicken in the walk in cooler. CDI - employee started rearranging the items.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a spray bottle of bleach cleaner stored on a prep table. CDI - bottle was removed and taken to the chemical storage area.

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 roasted peppers cooling on the counter. Observed multiple containers of lettuce cooling while covered with lids. CDI - explained cooling methods; the peppers were placed in the walk in to cool. The lids were removed from the lettuce to facilitate cooling.

Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several containers stacked wet.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the right door of the expo prep unit. Replace gasket.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed multiple plates stored as clean with food debris on them. CDI - PIC removed plates to be rewashed.

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 tomatoes cooling in the prep unit while covered with saran wrap. Observed 5 containers of salad cooling in the walk in cooler with lids on. CDI - explained proper cooling methods; tomatoes were uncovered and taken to the walk in to cool. The salads were placed in the freezer to cool. At 10:15 AM the salad was 56F; at 10:45 AM the salad was 50F.

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers and bowls stacked wet.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the middle door of the salad prep unit. Replace gasket.