MCALISTERS DELI #1085

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen during inspection. Contact pest control service provider to address fly issue.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes. CDI. PIC removed the dishes and properly stored for air drying.

4-501.11 Maintain equipment in good repair. Observed broken door which was falling off hinge of prep cooler. PIC stated a service request for repair has been submitted and equipment will be changed in the coming weeks. The unit temperature was 36F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chili, HH at temperatures above 41F. CDI. PIC voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED beef cold holding in the prep unit after dicing. PIC indicated it was diced this morning and returned to unit for cooling. Repeat **** all other cold holding items were within temperatures. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(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 on Shelves above cooking lines. Clean as needed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility without an employee health policy. CDI: EHS provided paper copy. For more information on employee health policy, 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 a container of chicken in the RI at temperatures above 41F. CDI. PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a soiled wiping cloth being held on prep counter while not in use. CDI: PIC placed wiping cloth in a bucket of sanitizer.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes. CDI. PIC removed the dishes and properly stored for air drying.

4-501.11 Maintain equipment in good repair. Observed broken door which was falling off hinge of prep cooler. PIC stated a service request for repair has been submitted and equipment will be changed in the coming weeks. The unit temperature was 36F. REPEAT

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed boxes of unwashed produce and pineapples being stored on shelf in WIC above ready to eat foods. Separate unwashed produce from ready to eat foods. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed a vegetable slicer, one set of tongs and one plastic container with build up being stored as clean. CDI: PIC returned all items to be W/R/S.

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 commercial potato soup that was being reheated in steam table and after two hours potato soup had only reached 125F. Potato soup would not have reached 135F reheat temperature in 2 hours without EHS intervention. CDI: PIC reheated potato soup in microwave to 147F before returning to steam table. REPEAT.

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 and vinegar being stored unlabeled on prep shelf. CDI: PIC labeled bottles.

4-501.11 Maintain equipment in good repair. Observed broken door which was falling off hinge of prep cooler. PIC stated a service request for repair has been submitted and a technician is due on-site in the near future.

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 on utensil rack fixture used for storing scoops. Clean as needed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed boxes of unwashed produce and pineapples being stored on shelf in WIC above ready to eat foods. Separate unwashed produce from ready to eat foods.

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 chili that was leftover and cooled yesterday according to PIC being reheated in steam table and after an hour and 15 minutes chili had only reached 104F. Chili would not have reached 165F reheat temperature in 2 hours without EHS intervention. CDI: PIC reheated chili to 167F in microwave before returning to steam table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed containers of cut lettuce and grilled chicken being held in prep flip top cooler and a container of grilled chicken being held in prep reach in cooler all above 41F. See temp chart. CDI: PIC moved items to WIF to rapidly cool to 41F or below.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee enter and exit walk in cooler while wearing gloves and proceed to handle produce without changing soiled gloves in between tasks. CDI: Employee discarded soiled gloves, washed hands and donned new gloves before returning to handle food.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed open packages of pizza and ready to eat pigs in a blanket with no date marks. CDI: PIC date marked items as they were opened yesterday.

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 working bottles of dressings and sauces being held in prep flip top cooler and reach in cooler without labels. Label all working bottles of food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a soiled wiping cloth being held on prep counter while not in use. CDI: PIC placed wiping cloth in a bucket of sanitizer.

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 inside two reach in prep coolers. Clean as needed. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of corned beef, ham and turkey being held in prep flip top cooler above 41F. See temp chart. CDI: PIC placed items in WIC to rapidly cool. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen and dining room. Contact pest control service provider to address fly issue.

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 two stacks of single use to go containers being stored inverted next to hand sink at front counter where they were exposed to splash from hand sink. CDI: PIC relocated to go containers.

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 standing water in bottom of prep reach in cooler in center of prep line. PIC stated drain from prep cooler is clogged causing standing water. Service request has been submitted for repair.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee change gloves without washing hands in between. CDI EHS redirected employee to wash hands and don new gloves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer at less than 50 ppm chlorine based. CDI PIC reran and primed machine, machine produced 100 ppm chlorine based chlorine. 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 two large plastic containers with secure lids filled with prepped cut lettuce. Sticker and PIC confirmed items were prepared at 9 am. Observed temperature above 41F at 1:30 pm, past the 4 hours. CDI PIC discarded both containers and discussed storing in smaller containers in WIC without lid until cooled completely. 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 shredded cheese in containers on ice on counter holding above 41F. Observed corn salsa in prep unit holding above 41F. CDI All items voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 cut lettuce being cooled in large, deep well, plastic containers with tightly secured lid not reaching 41F and below in the 4 hours. 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 .

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handle soiled equipment and don gloves before attempting to handle food. Employee stated to EHS that he washed his hands in 3 compartment sink before donning gloves. CDI: Employee washed hands in hand sink and EHS provided education that hands shall only be properly washed in hand.

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 2 containers of country potato soup and a container of Mac and cheese double panned in plastic containers reheating in steam table. Containers of country potato soup had been reheating for over 2 hours and Mac and cheese had been reheating for approx. 1 hour. CDI: Country potato soup was voluntarily discarded and Mac and cheese was commercially reheated in microwave to above 135F. See temp chart. Mac and cheese that was double panned would not have reached proper reheat temperature without EHS intervention.

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 a container of working bottles of condiments being held in prep reach in cooler with no labels. CDI: PIC labeled bottles.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of baguettes being stored on floor in WIF. CDI: PIC placed box on a shelf.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a scoop being stored in a container of fresh cut fruit including cut cantaloupe in WIC in which handle of scoop was resting on top of fruit. CDI: PIC removed scoop from container.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility without an employee health policy. CDI: EHS provided paper copy. For more information on employee health policy, 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 food employee filling up metal pan in hand sink. CDI: Item was removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink near dish machine without paper towels. According to PIC, paper towels are to be delivered by company after 5pm tonight. VR required within 10 days.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed package of sliced cheese in walk in cooler with white/blue green build up. CDI: PIC voluntarily discarded item.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee enter the back door of the kitchen with gloves on and proceed to handle soiled dishes, then handle clean dishes without changing gloves. CDI: Employee removed gloves

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced tomato, spring mix, club meat/cheese, and shredded cheese above 41F. The shredded cheese was sitting on counter top in a melted ice bath. Other items were located in prep top 1. CDI: Shredded cheese was voluntarily discarded, all other items were placed in 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 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 container of sliced ham cooling at a rate of 0.02F/min, tightly covered with a lid. CDI: PIC placed item in walk in freezer 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart in front of hand sink near dish machine. CDI: Cart was moved.

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 multiple plates, bowls, and plastic lids with food debris on them while being stored as clean. CDI: PIC placed items to be rewashed/rinsed/sanitized. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed large ice machine with black and pink build up around the ice chute. Clean as needed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects near the dish machine area.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic plates wet stacked.

REPEAT 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility with old employee health policy. VR required within 10 days

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed only the flyer no written procedures for vomit/diarrhea clean up. CDI: EHS provided documents.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed handsink at front section with no paper towels in the dispenser. CDI: PIC placed paper towels in the dispenser.

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 cucumbers, lemons etc. being stored over washed ready to eat lettuce. CDI: food employee rearranged storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine that is using quat reading 0ppm. VR required within 3 days. Facility will be using the dish machine to wash/rinse and set up all three bays of 3 comp sink for sanitizing temporarily.

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 ham/turkey bundle and tomato salad not cooling fast enough according to cooling calculation. Items were in walk in cooler with lids on, ham/turkey bundle containers were stacked. CDI: PIC placed items in the freezer to quickly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bucket of pickles on the floor in walk in cooler. CDI: Bucket of pickles moved.

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

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid broken off of dumpster, repair lid. Doors were open on cardboard dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter scattered around the dumpster pad. Discard items.

Repeat: 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed outdated employee health policy. CDI, updated health policy emailed.

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 tomato cucumber salad, potato salad, and fruit salad (melon) cold holding above 41F. Observed date mark of 4/28 on potato salad and cucumber salad. Observed ambient temperature of 51F at reach in cooler. CDI, items discarded by PIC. PIC made service request for equipment. Verification required.

4-501.11 Maintain equipment in good repair. Observed ice build up at walk in freezer. Need thawing/cleaning.

Repeat: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed no lids on dumpster. Need replaced/repaired. Repeat: 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug at dumpster. Need replaced.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed employee not able to demonstrate employee health policy followed and understanding of reportable illnesses. Updated employee health agreement emailed to facility to include nontyhpoidal salmonella update.

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 chicken cooling at 45 degrees F at 11:03 in deep covered container in walk in cooler. Observed chicken remaining at 45 degrees F at 11:40am. Cooling calculation indicates method not effective to reach cooling parameters. CDI, chicken relocated to shallow baking sheet in walk in freezer to rapidly cool. Observed recently cut melon and salad cooling in low reach in prep cooler. CDI, foods relocated to walk in cooler to rapidly cool.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing 0ppm.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - PIC not able to locate quat test kit. Vr to ensure proper test kit provided.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids missing. Observed trash and cardboard accumulating around dumpster area. Maintain clean. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain plug.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulating on hood ventilation system.

2-301.14 Wash hands after activities that contaminate them. -P Employee observed handling trash with gloves can then attempting to proceed to making sandwich without washing hands in between. CDI. Employee washed hands and changed gloves before returning to food prep.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee observed using gloves to change trash and handling trash can then attempting to proceed to food prep. CDI. Employee washed hands and donned clean gloves.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF -General Comment: 2-201.11 (D) and (F) Responsibility of Permit Holder, Person in Charge, and Conditional Employees-Responsibility of the PIC to Exclude or Restrict - P - Observed new staff member not able to verbally demonstrate effective employee health policy followed.

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 1 food employee turn faucet off with their bare hands after washing. CDI by instruction.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed vegetable soup reheated to 121 degrees F on steam table. CDI, soup voluntarily discarded by PIC. Ensure proper equipment / methods used to reheat TCS foods.

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 blanches peppers with incorrect date in prep cooler and no date in walk in cooler in facility over 24 hours per discussion with PIC. Observed fully cooked steak not date marked. CDI ,foods voluntarily discarded by PIC.

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 cut melon cooling at 54 degrees F at 10:36 am and at 48 degrees F at 11:07 in tightly covered container. CDI, cover removed to facilitate heat transfer. Improvement made since previous inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly at prep cooler near kitchen exit door.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. 5-501.114 Using Drain Plugs - C - Observed drainplug damaged on dumpster

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed ice and debris dumped in handwashing sink along prep line. CDI.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce on shelving inside walk in cooler over ready to eat foods. Vr to ensure proper location of unwashed produce.

Observed several containers of sliced deli meat, cut lettuce, cut melon cooling in walk in cooler in covered containers and above 41 degrees F after 4 hours. CDI, foods that did not meet cooling parameters voluntarily discarded by PIC. Repeat. 3-501.14 Cooling - P

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed TCS foods in walk in cooler between 42-44 degrees F. PIC adjusted thermostat on WIC but did not observe food temperatures decrease to below 41 degrees F and below. Observed ambient air temperature drop to 40 degrees F. PIC stated they will contact refrigeration service for servide to ensure TCS held at 41 degrees F and below. Vr to ensure calibration of walk in cooler to ensure all TCS foods maintained at 41 degrees F and below.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Oberved blanched pepper on sheet pan at 72 degrees F at 12:57 . Blanched peppers were transferred to covered container and relocated to prep cooler and were at 70 degrees F at 1:36pm. Cooling rate calculation indicated not effective method to rapidly cool. Peppers relocated to uncovered shallow container in walk in freezer to rapidly cool. Observed sliced deli meats recently prepared and above 41 degrees F after 4 hours. See temperature observations above. Deli meats voluntarily discarded by PIC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 1 sanitizer bucket below required concentration.

5-501.114 Using Drain Plugs - C - Observed drainplug damaged on dumpster.

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 2 food employees ttturn faucet off with their bare hands after washing and employee touch mask but did not wash their hands. CDI by instruction .2-301.14 When to Wash - P

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed quat sanitizer bottle empty at 3 compartment sink and sanitizer bucket below required concentration. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed some black soil residues on top of interior of ice machine.

3-403.11 Reheating for Hot Holding - P - General Comment: Observed TCS items such as mac and cheese, stock, au jus sauce reheating on steam table. CDI, PIC transferred items to microwave to rapidly reheat. Ensure proper equipment / methods are used to rapidly reheat foods. TCS must be reheated within 2 hours. Observed tomatoes cooling at 42 degrees F and operator relocated to walk in cooler to rapidly cool.

Observed chicken cooling from yesterday as communicated by PIC at 48 degrees F in prep cooler and lettuce cooling in tightly wrapped packaging cooling from yesterday. CDI, operator voluntarily discarded foods.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed chicken and lettuce cooling in prep coolers and chicken in deep covered container at 48 degrees from day before and lettuce cooling in deep wrapped packaging. CDI, items voluntarily discarded by PIC. Observed tomatoe cooling in deep covered container in walk in cooler at 57 degrees F at 11:02 am and at 53 degrees F at 11:36 am. Cooling rate calculation showed item did not meet cooling rate parameters. CDI, tomatoe relocated to shallow sheet pan to rapidly cool in walk in cooler. Observed roasted vegetable cooling on sheet pan in kitchen near oven. CDI, roasted vegetable relocated to walk in cooler to rapidly cool. Proper cooling methods discussed with PIC. Repeat.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed single-service cups overstacked behind front counter.

5-501.114 Using Drain Plugs - C - Observed drain plug damaged in cardboard dumpster. Observed some trash bags left out and door left open on dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

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 food employee turn faucet off with their bare hands after hand washing. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed slicer stored as clean but food residues on back of slicer blade. CDI by instruction to re-clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed TCS foods held between 44-54 degrees F in flip top prep cooler. CDI, blue cheese voluntarily discarded by PIC and recently placed items relocated to walk in cooler to rapidly cool. Visit to ensure calibration / long term compliance of 2 door True prep refrigerator. Observed cheese cold held on ice between 49-55 degrees F. TPHC discussed as potential option for expo area. TPHC handout to be emailed. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed recently prepared cut ham and turkey and cut lettuce cooling in covered containers. CDI, covers partially removed to facilitate heat transfer. Observed blanched vegetable cooling in flip top prep cooler. CDI, vegetables relocated to walk in freezer to rapidly cool.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food prep employee with beard not wearing beard restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean bowls being wet stacked. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed some debris accumulating on bottom of container where clean utensils were stored.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Multiple cutting boards on flip top units with deep groves worn into the surface. Replace or resurface.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of dust from walk in cooler fan guards.

6-502.12 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. Sweep crumbs and minor debris from walk in freezer floors.

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 Tomatoes diced today and cooling in a container with the lid on in the walk in cooler. CDI - Lids removed to allow rapid cooling in walk in cooler.

4-502.11(A) Maintain utensils in good repair. Discard plastic food pans with cracks forming PIC indicated that new pans have been ordered.

6-502.12 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. Sweep crumbs and debris from walk in freezer floors.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee not wash their hands between handling the wet wiping cloth and putting new gloves on. CDI-The employee was stopped and instructed to wash their hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the back hand washing sink. CDI-Paper towels were brought out.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a container of lettuce sitting on the counter above 45F. CDI-The lettuce was placed into the walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the sandwich 1 prep unit. Have cleaned. 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 cleaning needed to the walls around the dish machine and 3-compartment sink area. Have cleaned. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor buildup around the door frames of the sandwich 1 and salad and spud reach in coolers and on the shelves of the clean equipment racks. Have cleaned.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the walls around the 3-compartment sink, and on the walls near the slicer and clean equipment racks. Have cleaned.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee barehanding sandwiches upon entrance to the kitchen. CDI-The sandwiches were discarded and the employee wash hands and donned clean gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several containers and the lettuce spinner with buildup stored on the clean equipment rack. CDI-The equipment was brought back to the 3-compartment sink for washing, rinsing, and sanitizing.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. Increase pest control measures.

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 two sanitizer buckets with weak sanitizer. CDI-The buckets were remade with the correct concentration of sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. CDI-Several pans were unstacked to allow for air drying. Ensure pans are fully air dried prior to stacking.

5-205.15 Maintain a plumbing system in good repair. Observed slight leak at the faucet of the 3-compartment sink. Have repaired.