MCALISTERS DELI #1237

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P - Observed employee touch forehead then clean equipment. CDI, employee washed hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed some unwashed produce stored over RTE prepared foods in walk in cooler. 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 pepperoni and provolone cheese double panned, cut tomato, peppers and lettuce double panned and cold held above 41 degrees F. CDI, lettuce recently placed in unit according to staff and relocated to rapidly cool. Other foods 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed cockroach and several flies in kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of baked potatoes stored on ground in kitchen.

4-901.11 Equipment and Utensils, Air-Drying Required (C) - Observed several plates wet stacked.

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 clean single-service bowls stored in container but container collecting debris.

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 residues accumulating on shelving throughout kitchen and inside prep unit in need of cleaning.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed uncovered employee beverage .

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a few pickles overstocked in prep unit in and soiled area wedged between prep unit door and upper shelf. CDI, pickles voluntarily discarded .

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed heavy dry soil in microwave.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed bleach stored on vegetable prep sink. CDI, bleach relocated for proper storage.

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 containers of single-service cups stored on ground from morning delivery.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed quat test kit hooked up to 3 compartment sink but facility did not have quat test strips on site. Vr required.

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 soil and debris accumulating on shelving and inside prep units throughout kitchen.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed food employee not vigorously rub hands for required time and then proceed to turn faucet off with bare hands. CDI, employee rehashed 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 .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over RTE foods in walk in cooler. 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 deep tightly covered container of roast beef cooling at 47 degrees F and club bomb deli meat mixture at 44 degrees F at 2:01pm. At 2:33pm roast beef was at 46 degrees F while club bomb remained at 44 degrees F. CDI, foods transferred to shallow uncovered containers and relocated to WIF to rapidly cool. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed several RTE TCS foods in unit over 7 days including, ham with prep date of 2/9, turkey with prep date of 2/9, blanched corn with prep date of 2/11. CDI ,foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep tightly covered container of roast beef cooling at 47 degrees F and club bomb deli meat mixture at 44 degrees F at 2:01pm. At 2:33pm roast beef was at 46 degrees F while club bomb remained at 44 degrees F. CDI, foods transferred to shallow uncovered containers and relocated to WIF to rapidly 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 .

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed standing water and soil accumulating on clean drainboard of 3 compartment sink. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no chlorine test kit available for low temperature dish machine. Vr required.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged ceiling tile and light shield not securely affixed to ceiling.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed employee not knowledgeable of handwashing requirements and procedures. CDI by instruction. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed employee relocate trash can then proceed to food preparation without removing gloves and washing hands. CDI, employee removed gloves and washed hands and staff coached on proper glove use and handwashing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed scoop, utensils and some plates stored as clean but had visible food residues. CDI, equipment relocated for cleaning. 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf - Observed pork thawing in standing water. CDI, pork relocated to thaw under refrigeration.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on prep tables.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 food debris and particles collecting in container where clean utensils stored .

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light shield missing from ceiling lights in kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple clear containers in clean dish storage with visible food debris on them. Observed multiple clear plastic containers with sticker residue stacked in clean dish storage making the residue touch the food contact surface. CDI- Items were taken to the dish pit to be washed, rinsed, 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: SanitizingSolutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies and gnats throughout the facility. PIC stated that pest control is due to come any day.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping clothes stored in soap/water solution. Observed wet wiping cloths stored on the side of the sanitizer bucket so the rags were have out of the bucket. Observed sanitizer bucket had 0ppm of lactic acid (sink and surface) sanitizer. CDI- EHS provided education and wiping cloths were placed in sanitizer solution at the correct concentration.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple plastic pans in dry dish storage that were stacked wet.

4-501.11 Maintain equipment in good repair. Observed both flip top prep units are leaking. EHS observed water pooling at the salad/spud unit and ice build up in the sandwich unit. Observed the WIC in need of a door sweep. Repair as a soon as possible. 4-501.11 Maintain equipment in good repair. Observed prep unit in main kitchen area out of service during inspection. Removal, replacement or repair required. Observed rust on shelving units in WIF, WIC, and on the sandwich prep shelves. Repair, replacement, or resurfacing required.**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 non food equipment in need of general cleaning. Bins used on the line, shelving on the line near dish machine.

5-202.14 Prevent back flow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed the mop sink was turn on, has a splitter value and an attached spray nozzle during the inspection. This renders the current back flow preventer inoperable as it is not rated for continuous pressure. CDI- EHS spoke with PIC about options for fixing the noncompliant item. EHS suggested that facility could add an additional backflow preventer that is rated for continuous pressure. Water was turned off, nozzle removed and pressure released. 5-205.15 Maintain a plumbing system in good repair. Observed the hand sink near the kitchen door, the three compartment sink faucet and the dish machine are leaking. Repair as soon as possible.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed the light shield missing in the kitchen above the salad/spud prep unit. PIC stated they will call a vendor to replace the shield. 6-303.11 Provide required lighting intensity. Observed hood lights above hot holding area for potatoes are not functioning. Repair as soon as possible.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee touch trashcan with gloved hands then go to return to working with customer food. EHS intervened before food/equipment was handled and asked employee to change gloves. Employee removed singular glove, and went to don clean glove without washing hands in between. CDI - EHS and PIC had employee doff gloves, wash hands, and don clean gloves.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed molded strawberries and molded red bell peppers in WIC during inspection. CDI - PIC discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink dispensing at 0ppm lactic acid during inspection. CDI - PIC called maintenance. Unit repaired during inspection. Repeat. Points not escalated due to previous violation being corrected. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken, corn salsa, shredded cheese, cooked peppers, diced ham, and diced turkey in salad/spud unit not maintaining 41F or below during inspection. CDI - all 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 .

4-501.11 Maintain equipment in good repair. Observed prep unit in main kitchen area out of service during inspection. Removal, replacement or repair required. Observed rust on shelving units in WIF. Repair, replacement, or resurfacing required.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed mechanical dish machine not maintaining at least 50ppm Chlorine during inspection. Facility will use three compartment sink to sanitize until machine can be serviced. AutoChlor was called during inspection. 72 hour VR required. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer being stored as clean with meat residue on the food support plate. CDI - PIC instructed employee to reclean. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items such as kids pizzas, sliced roast beef, sliced chicken, and cheese in various prep units in facility not maintaining 41F or below. CDI - PIC discarded all items. 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 .

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed atmospheric backflow prevention device paired with a hose that had a nozzle on the running end, leaving the system under continuous pressure. CDI - PIC removed nozzle.

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 medium sized containers containing sliced turkey cooling and not meeting the cooling rate. The initial cooling time recorded on the containers stated prepared at 9:59am and EHS observed sliced turkey at 45-47 degrees at 2:40pm. CDI- PIC voluntarily discarded sliced turkey. 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 diced ham, diced turkey, and corn relish cold holding at 45F in salad/spud flip top cooler. CDI-PIC placed items in walk in cooler to rapidly cool since items were removed from walk in 2 hours prior. 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 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 1 cutting board with heavy scaring and need of resurfacing or replacement. -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 dry storage shelving and walk in cooler shelving with dirt, grease, and other debris and in need of cleaning.

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 commercially prepared RTE soup reheated from frozen reach 97 degrees F after 2 hours reheating in holding well. CDI, soup voluntarily discarded.,

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 containers of chicken, pork, blanched corn and peppers not date marked. CDI, foods voluntarily discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 aluminum foil in heavily soiled package. CDI, aluminum foil voluntarily discarded .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 1 cutting board with heavy scaring and need of resurfacing or replacement.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. - Observed food employee touch face and adjust glasses on face when preparing food and return to handling clean equipment. CDI, employee removed gloves and washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed residues and food debris remaining on back of slicer blade on slicer stored as clean. CDI, employee cleaned and sanitized slicer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed 2 containers of buffalo chicken not date marked. CDI, chicken voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed several bags of chicken thawing in prep sink at ambient room temperature. CDI, chicken relocated chicken to thaw under refrigeration.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in kitchen.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean utensils stored in containers behind counter but containers had debris / particles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tri-peppers, chopped turkey, corn and bean salsa, and chopped ham in salad flip cooler above 41F (see temperature chart). PIC stated that items were pulled from walk in cooler within the hour and due to the lid being left up near the oven the items could have gone out of temperature. CDI- All items were pulled and placed in walk in freezer for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 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 chicken strips cooling in a large/deep round container with top on. Chicken strips started the cooling process at 11:29am. CDI-PIC placed shredded chicken in a long shallow container with lid off to allow for rapid cooling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee handling food without use of hair restraint.

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, corn relish and two containers of grilled chicken in flip cooler and walk in cooler without date marking. PIC stated items were prepared yesterday and had overstock items in walk in cooler with prep date.s CDI-PIC back dated items with same date as dates in walk in cooler.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and salad in prep top and opened bag of salad in bottom reach in at 48F. CDI - Items taken to cool in freezer.

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 trays of portioned potato salads, cut melons, and cucumber/tomato salads in reach-in unit not date marked. CDI - Items date marked. No signature needed due to COVID-19 guidelines.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishmachine chemical santizier reading between 0 - 50 ppm (too low). CDI - PIC called ecolab for repairs. Instructed PIC on washing dishes by hand until dishmachine is reading proper sanitizer concentration. Facility is only using disposable utensils due to COVID-19 and do not have a lot of dishes to be washed. VR to be done by 6/20/20.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed spring mix, club bomb, and cut melon maintaining temperatures above 41F. See chart above. Prep unit one is under repair and facility is waiting on new parts to come in. Facility has placed ice in unit until unit is repaired. CDI - Items just prepared. Items taken to WIC for cooling. VR to be done by 6/20/20. No signature needed due to COVID-19 guidelines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed 4 large deep plastic containers of salad that were prepped at 8:30 this morning and were all at 47F-48F. CDI - Items have passed 4 hours, therefore items were voluntarily discarded. Also observed container of spring mix in cold well at 47F; item was prepped an hour prior. CDI - Item was sent to WIC for cooling. Also observed overfilled container of portioned out sliced chicken in cold well that was 47F on top and and 41F on bottom. CDI - Items have passed 4 hours, therefore all portioned out chicken on top were voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT. Observed 4 large deep plastic containers of salad that were prepped at 8:30 this morning and were all at 47F-48F. Containers were tightly closed with lids and stacked on top of each other. CDI - Items have passed 4 hours, therefore items were voluntarily discarded. Educated PIC on using freezer to flash freeze lettuce once prepped, as well as using large shallow containers and uncovering items when in the cooling process. Repeat violation, but much improvement since last inspection. Facility has started flash freezing all meat and cheese after slicing and portioning. Facility will continue to use freezer to quickly cool other items such as lettuce.

3-501.14 Cooling - P - Observed deep covered containers of portioned container of ready to eat chicken and club bomb cooling from day before between 43-44 degrees F. CDI, PIC voluntarily discarded foods.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Ensure cold held foods are held at 41 degrees F and below. Observed butter held at 51 degrees F and chicken held at 52 degrees F. PIC stated foods recently placed in unit. Observed unit not holding TCS foods at required temperature and with ambient air temperature of 52 degrees F. CDI, foods relocated to rapidly cool. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. Per guidance from the State, no points to be duducted on first inspection under new regulatory requirements. Return Visit to be conducted to ensure that equipment is calibrated and able to hold TCS foods at required temperature.

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 ready to eat meats such as chicken and club bomb meat cooling in deep covered containers in walk in cooler. Observed cut lettuce recently prepared and cooling in deep covered containers in walk in cooler. CDI, lettuce and meats recently prepared transferred to uncovered sheet pans to rapidly cool and meats in unit overnight and between 43-44 degrees F were voluntarily discarded by PIC. Repeat.

3-602.11 Food Labels - PF - Observed cookes packaged for consumer grab and go not properly labeled. CDI, cookies pulled from brand and go area.

2-402.11 Effectiveness-Hair Restraints - C - Observed 1 food hanlder not wearing hair restraint and one with beard / facial hair not wearing beard restraint.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed single-service lids stored in container under paper towel dispenser behind front counter and exposed to potential splash / contamination from handwashing process. Observed some utensils stored in container collecting dust/soil particles.

Observed metal strainer with some denting.4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed several broken gaskets on doors of low reach in prep unit. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat foods in walk in cooler. CDI, unwashed produce relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed a few plates stored as clean but soiled with food residues. CDI, plates relocated for cleaning.

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 sandwiches prepared today cooling in top of flip top prep unit around 8:30am at 49 degrees F. CDI, operator voluntarily discarded 2 sandwiches as it has been in unit over 4 hours.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed sandwiches prepared in morning cooling in prep cooler per communication from PIC and at 49 degrees F. CDI, operator voluntarily discarded sandwiches.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket below required concentration. Observed soiled cloth used to stabilize cutting board in kitchen.

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 ice scoops stored in single-service bags and bag contained water.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in soiled rack above 3 compartment sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed broken gasket on door of prep refrigerator

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 PIC washing hands and then using bare hands to turn off faucet after washing. CDI: Instruction and had PIC re-wash hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink adjacent to three compartment sink being used as a dump sink for ice. CDI: Instructed employees to only use hand sinks for handwashing and that facility has designated sinks for dumping.

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 prepared items (deli meats, cheeses, etc) being cooled by placing products over a bed of ice rather than in a proper ice bath. As a result the items did not cool properly, as the ice bed does not affect heat transfer in the same way as an ice bath. CDI: EHS showed employees how to make a proper ice bath that immerses the product and allows it to cool evenly in a rapid manner. All items that were insufficiently cooled were vented and unstacked to facilitate rapid cooling until they could all be properly placed in ice baths. All products had been out of tempersture for less than 90 minutes and were allowed to cool within the four hour parameter. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees wearing bands on wrists while working with food in the kitchen area. CDI: Instruction and had employees remove bands.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups over stacked into dispensers, causing the lip contact surfaces of topmost cups to be exposed to potential contamination.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug in place on cardboard dumpster.

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 spinach cooling in prep top units for salad line, as well as cooked mac and cheese cooling in covered, densely packed pans in walk in cooler. CDI: Mac and cheese product was vented and spinach and chicken returned to walk in unit to facilitate rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several sauces/dressings and oils in unlabelled squeeze bottles.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two sanitizer buckets reading less than 100 ppm QAC sanitizer (one at bus station, one on back line). CDI: Both buckets were emptied and refilled with sanitizer reading between 200 and 400 ppm QAC.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C Observed clean utensils stored in containers with food contact surface facing up, causing them to become contaminated when employees go to grab them for service.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple plates with dried on food residue stored on the clean equipment rack. CDI-The plates were brought back to the dish machine for washing, rinsing, and sanitizing.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed small bowls stored in the plastic container that had food buildup. CDI-The plastic container and the bottom of the bowls were sent back for washing, rinsing, and sanitizing.

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