WHOLE FOODS MARKET #10592 PREPARED FOODS

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 handle soiled trash can with gloves then proceeded to handle clean equipment and bowl for food preparation. CDI, employee removed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn, chicken, kale, pasta cold held between 43-45 degrees F at salad bar and overstocked in display case. CDI, items recently placed in unit and relocated to rapidly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed hot bar items held on TPHC but TPHC procedures not followed and times not recorded for the day after items placed in units on Time control. CDI, dates and times recorded.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salon with thawing instructions stating removed from packaging thawing on countertop in vacuum sealed package. CDI, salmon removed from packaging to thaw.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths held on counter surfaces and 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 clean container lids stored in container below table but containers collecting food debris and soil.

4-501.11 Maintain equipment in good repair. Observed shared freezer electrical issue and not on. Items in unit remain frozen and PIC stated refrigeration truck in route. EHS to make long term compliance visit follow up to ensure walk in freezer operating properly. Electrician currently on-site working on issue. Observed 4 lights out under hood.

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 general cleaning needed on shelving throughout. Observed particles collecting on tracks of deli case.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cheese and deli meat uncovered and unprotected when stored in food. CDI, cheese voluntarily discarded and deli meat covered to protect.

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 1 container of pulled chicken not date marked in walk in cooler. 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 .

3-501.15 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 tray of chicken cooling in prep case and prepared for salad bar in display case. CDI, chicken relocated 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 .

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 utensil handle in direct contact with food at salad bar station.

4-501.11 Maintain equipment in good repair. Observed cold case not not in-use and sign posted that unit has not been operational per operator and scheduled for repair.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. - Observed slicers used between 8-8:30 per staff but had not yet been washed, rinsed and sanitized. CDI, slicers broken down to clean and sanitize. 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 .

For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chicken prepared and packaged in tightly covered containers at 7:30 am per PIC but did not cool within required parameters. CDI, chicken 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken wrap and rotisserie chicken overstocked and cold held between 43-45 degrees F and ambient air temperature of case between 41-42 degrees F. Repeat. Vr to follow up on cold holding and ensure case maintaining TCS foods at 41 degrees F and below. 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 chicken portioned at 7:30 am per operator but not cool within required parameters. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 turkey thawing in standing water. CDI, water turned back on to thaw under running water below 70 degrees F.

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 1 food employee not vigorously rub hands for required time. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads and several containers of pulled chicken overstocked in display case above 41 degrees F. CDI, 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 1 container of feta cheese with date of preparation of 9/22. CDI, cheese 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed TPHC for lettuce not discarded within 4 hour per procedures. CDI, lettuce voluntarily discarded .

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in deli slicer area during inspection. CDI - Employee restocked. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing at 0ppm chlorine during inspection. Dish machine donned sign stating it is out of order, however no staff members were able to confirm who put it there and why. PIC put in emergency maintenance request during inspection. Facility will utilize three compartment sink until machine can be serviced. Facility already operates using single service items exclusively. 72 hour VR required. Repeat. 3 pts. 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

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed prepped deli sandwiches being cooled in blast chiller while actively sealed in tight plastic containers. Sandwiches were not temped before being moved to Grab n Go case, and were maintaining 43F while in case. CDI - Employee removed sandwiches from case and placed back in blast chiller. EHS strongly advised leaving packages opened while in the blast chiller to promote rapid cooling. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed plastic containers of bacon and sausage being stored inside of hotel pans of pizza toppings in direct contact with the food. EHS advised PIC to remind staff to ensure food is stored with a gap or barrier between the bottom of equipment or utensils and food to preclude contamination. 0 pts.

4-501.11 Maintain equipment in good repair. Observed pizza prep 2 unit out of service and not actively being used during inspection. Same prep unit previously noted out of order during inspection on 7/9/24. Note on unit states it is out of service as it will freeze any product placed in it. Unit was not plugged in and smelled of mildew. Observed facility’s dish machine with a note stating it is out of service. Machine was dispensing at 0ppm chlorine during inspection. Repair or replacement needed. 0.5 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing sanitizer at 0ppm chlorine during inspection. CDI - PIC primed machine. Machine began dispensing at proper levels. 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 slicers being stored as clean while caked with visible food debris on and under the blades. CDI - Employee recleaned. EHS recommended breaking down and bringing to the dish pit throughout the day. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed pizzas being held on time with no label indicating the time they were removed from temperature control or when they must be discarded. CDI - PIC labeled. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan of boiled eggs, cooked chicken, and shredded cheese in salad bar not maintaining 41F or below during inspection. Observed tub of pepperoni in pizza prep unit holding at 45F. CDI - PIC removed items from salad bar and placed into WIC. Pepperoni was voluntarily discarded. TPHC for salad bar items discussed last inspection, and is heavily recommended for those items moving forward. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed carafe of milk at coffee station with no label indicating the time it was removed from temperature control or what time it must be discarded by. CDI - Employee labeled carafe with time of discard.

4-501.11 Maintain equipment in good repair. Observed portion of salad bar and pizza prep cooler unable to maintain TCS foods at for below 41F. PIC stated that maintenance was already going to be on site for cold holding issues within the grocery section of the facility. No points taken today, as pizza prep unit was only housing a single tub of pepperoni, and both units will be inspected and worked on within the day.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed ice build up in pizza prep unit and soil buildup behind door of dish machine in need of cleaning. Repeat.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed salad spinner with lettuce remaining in spinner. PIC stated that it has not been used today. CDI: Spinner removed for washing. Ensure spinner is cleaned after each use. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed employee pull chicken tenders from the oven and stated that they were finished cooking. Some chicken tenders were 140F. CDI: Product continued cooking until all parts of the product were 165F or more.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one pan of hard boiled eggs in the salad bar cooler above 41F. CDI: Product rapidly cooled and new product brought out. EHS suggested placing product on TPHC if it will not maintain temperature due to limited surface area of the eggs contacting the pan. EHS emailed PIC a copy of the TPHC form if this is what facility decides to do. REPEAT VIOLATION 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on cooked in house turkey breast chubs in deli meat case. PIC then date marked product for 15 days. CDI: EHS and PIC referenced date marking guide provided by facility and corrected date to 7 days. Observed chicken salad date does not match bulk batch date in the walk in cooler. CDI: Dates corrected. Observed no date mark on asparagus or green beans in fresh case.CDI: Product dated for 4/11 when it was made. Observed no date mark on cooked mushrooms in pizza area. CDI: Date of yesterday provided. 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 . 3-501.18 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 beets and tortellini were date marked to be discarded on 4/18 when they were made yesterday. CDI: Discard Date corrected. 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 sandwiches for fresh pack case cooling in blast chiller while tightly sealed. CDI: Packages opened to promote proper air flow. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed ice build up in reach in portion of pizza prep unit. Observed dish machine with significant lime build up throughout.

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 floor under, around, and behind dish machine. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed standing water around dish machine and to the left of dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two chubs of roast beef in deli case above 41F. CDI: Items were placed in walk in cooler to cool. All other cold holding was correct. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed multiple bags of chicken thawing in water above 70F and not submerged. CDI: PIC submerged the chicken and added ice to the water.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several flies throughout facility mainly in the bakery area.

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 plastic lids being stored in a bus tub with food debris.

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 vents near prep area/ cooking equipment with build up of dust. Clean as needed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed tomatoes being stored above washed, ready to eat foods. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sheet pans sanitizing in 0ppm quat. CDI: PIC drained and refilled solution, new concentration is 200ppm. 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(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 of food debris is deli case. Clean as needed.

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 4 chubs of turkey breast being held in display case at 43F. PIC stated chubs of turkey were placed in case approx. 40 minutes prior to inspection and may have been sitting on cart at room temp between truck delivery and being placed in display case. CDI: Chubs of turkey were moved to WIC to rapidly cool to 41F. See temp chart.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a large deep container filled with ROP salmon thawing in prep sink under cold running water with top layer of salmon not submerged in water. CDI: Salmon was at the end of thawing process and was placed in cooler for holding. EHS educated PIC on requirement for all items to be submerged in water while thawing. 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon thawing in WIC still in it’s reduced oxygen packaging. CDI: PIC instructed employee to cut open packaging.

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 bottle of olive oil and a bottle of hot honey on shelf at pizza station unlabeled. CDI: PIC instructed employee to label bottles.

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 a container of salami and a container of sopprassata covered with plastic wrap cooling in pizza prep RI cooler, PIC moved containers to blast chiller and increased in temp after approx. 35 minutes. CDI: Blast chiller was adjusted and items cooled to below 41F after 30 more minutes. 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 of soil and food debris on shelf below prep table where clean equipment and utensils are stored. Clean as needed. REPEAT. Points not escalated due to improvement from previous inspection.

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 cut cantaloupe on the salad bar being held at 45F. CDI: PIC placed item on TPHC. REPEAT. Points not escalated due to good overall cold holding.

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 a deep plastic container of kale covered cooling in WIC at an insufficient rate to reach cooling parameters. CDI: PIC spread out kale on metal sheet pan and placed in blast chiller to reach cooling parameters.

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 outside of smoker and shelving used to store clean equipment and utensils with build up of food soil. Clean as needed.

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 cooked chicken and potato salad positioned near sliding doors of display case cooler cold holding at 43F. CDI, TCS foods placed in walk in cooler to rapidly chill. PIC stated facility would put in works order to have display cooler checked.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed breakfast burritos being held on TPHC not marked on board with start and discard times with other TCS foos being held on TPHC at breakfast bar. CDI, start and discard time were placed on board for breakfast burritos. Points not escalated due to improvement from previous inspection report.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser out of soap in bakery area. CDI - PIC refilled dispenser. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . Mashed potatoes in hot holding cabinet measured 110-135F. CDI - Employee reheated mashed potatoes to 170F.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Times for all TCS foods on TPHC were not on TPHC board. Ensure deli is following TPHC written procedures and marking times for TCS foods according to the written procedures. CDI - Times placed on board as manager stated all hot food was placed on line at 11AM.

5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. 1 dumpster outside is rusted through. Contact property management company to replace dumpster. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Both deli slicers were stored as clean but had visible meat residue on the blade and pad. Food processor also had cheese residue on it and was stored as clean. Manager stated that deli slicers are cleaned in place with only sanitizer. Ensure food-contact surfaces of equipment and utensils are cleaned to sight and touch. Also, all food-contact equipment and utensils must be washed with soap/detergent, rinsed with clean water, and then sanitized. CDI - Items taken to dish machine 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Cabbage crunch measured 48F in display cooler and was actively cooling from preparation at 8PM. TCS foods must be cooled in equipment that is designed for rapid cooling, such as the blast chiller or walk-in cooler. CDI - Cabbage crunch pan moved to blast chiller and measured 41F at 12PM.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - P - Employee health policy at establishment does not include non-typhoid salmonella. CDI - Establishment emailed new health policy that includes non-typhoid salmonella. 0 pts.

2-501.11 Clean-up of Vomiting and Diarrheal Event - P - Establishment's vomit and diarrheal event policy does not include that uncovered food within the 25 foot area or food handled by the sick person must be discarded. Policy also does not include that clean up employee's health must be monitored for 48 hours. Policy also does not include that 25 feet from the epicenter shall be blocked off for cleaning. CDI - Example policy emailed to establishment. 0 pts.

2-301.14 When to Wash - P - Manager did not wash hands before donning gloves. Employees must wash hands prior to donning gloves. CDI - Manager educated on requirement. 0 pts.

3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - C - Unwashed strawberries stored on shelf above icings for bakery. Unwashed plant foods must not be stored above ready-to-eat foods or washed plant foods. 0 pts.

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Repeat - Shrimp and chicken taco kits in small island cooler measured 43-45F. TCS foods in cold holding shall measure 41F or less. CDI - Unit was checked in data logging system of store at 8AM so taco kits were moved to blast chiller to cool.

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition - P - Ham that was opened on 9-27 in reach-in cooler was still not discarded. TCS ready-to-eat foods must be discarded within 7 days of preparation or opening. CDI - Ham discarded. 0 pts.

4-501.11 Good Repair and Proper Adjustment - Equipment - C - Clean utensil shelves in dish machine room are starting to rust. Equipment shall be maintained in good repair. Replace rusted shelves. 0 pts.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - All TCS foods in the walk-in cooler were above 41F (tuna salad, turkey wrap, 2 varieties of chicken salad, whole chicken, chicken nuggets, chicken salad sandwiches, and tofu). Portions of deli meats in reach-in cooler measured 45-47F in reach-in cooler. TCS foods shall be 41F or less in cold holding. Large pan was in reach-in cooler that prevented door from closing properly. Deli meats moved to blast chiller to cool off and TCS foods in walk-in cooler were moved to prepared foods' other walk-in cooler. VR - Verification required by 7-16-2021 that walk-in cooler is holding TCS foods at 41F or less.

4-501.12 Cutting Surfaces - C - 1 yellow cutting board had deep cut marks in it and had black residue in it. Cutting surfaces shall be smooth and easily cleanable. Replace. 0 pts.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Lime buildup in dish machine. Clean dish machine as often as necessary to prevent recontamination of utensils. 0 pts.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed open in use oat milk and nut milks in reach in cooler with 8 day date mark applied. CDI - PIC corrected to 7 day date mark. Observed open sopressata labeled "refrigerate after opening" in reach in cooler with 30 day date mark applied. PIC unable to provide shelf life information including water activity for product. Provide documentation for extended shelf life of product or label with no more than 7 day shelf life once opened.

6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies present in front at coffee bar area. REPEAT Contact PCO for service. Improvement noted - full points not taken.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed used wet wiping cloth laying on equipment surface near front display case. Once used, remove wiping cloths to soiled linen or place into sanitizer solution for future use. REPEAT

3-302.15 Washing Fruits and Vegetables - C Observed unwashed grapes taken directly from unclean bag and placed into food. EHS directed employee to wash grapes prior to use. Employee rinsed grapes and then placed back into unclean bag. PIC directed employee to wash produce prior to use and then place into clean container for use. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers stored stacked together wet in prep area. Air dry containers before stacking.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed dried food residue on non-food surfaces of slicer. Observed label adhesive residue present on exterior of plastic food containers stored as clean. Observed black buildup inside cabinet beside coffee bar espresso area.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee remove soiled gloves, change tasks and handle unclean items, then don new gloves with no associated hand washing. CDI - PIC directed employee to wash hands. Employee removed gloves, washed hands, and donned clean gloves.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked eggs from breakfast at 50f cooling in WIC to 48f within 1 hour at a rate of .03 degrees per minute. CDI - PIC relocated to blast chiller to 41f. 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 salads at 53f cooing in WIC to 51f within 1.5 hours at a rate of .02 degrees per minute. CDI - PIC relocated to blast chiller cooled to 41f. When cooling hot foods like eggs, make sure they cool from 135 - 70 within 2 hours and then to 41f or lower within a total of 6. When cooling ambient foods like salad, ensure they cool to 41f or lower within 4 hours. Neither food would have met temperature parameter without EHS intervention.

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 cooked chicken, marinara, deli meat labeled with 8 day expiration dates. CDI - PIC corrected date marking. Ensure prepared TCS foods are not kept longer than 7 days. When date marking, the day the food is prepared counts as the first day.

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 eggs cooling in deep metal pan on covered rack in walk in cooler and prepared salads tightly packed into plastic containers sealed and stacked cooling in walk in cooler. Use methods that allow foods to quickly cool including shallow pans and open containers that allow air flow. Do not pack foods into deep containers and/or seal them shut while cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in front bar area. Contact PCO for service. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths in container with no sanitizer solution at beverage area. Store wet wiping cloths in sanitizer at the proper concentration between uses. 3-304.14 Wiping Cloths, Use Limitation - C Observed employee with wiping cloth hanging from waist with food apron. Do not wear wiping cloths.

3-302.15 Wash fruits and vegetables prior to use. Observed employee obtain unwashed bok choy from bulk cardboard box in cooler, chop on cutting board and immediately cook for hot bar without washing. Wash produce prior to preparing.

4-501.11 Maintain equipment in good repair. Reach in cooler at front beverage station with door detached falling off needs repair.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Case of raw unwashed produce above washed produce and other ready to eat foods in walk in cooler. CDI - manager relocated unwashed produce

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 Container of chicken salad prepared 7/12 inside sandwich prep area reach in cooler. CDI - manager discarded. Ensure all prepared foods are not kept longer than 7 days.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Breakfast items using TPHC time removed from temperature control marked with two different times - time on printed label is greater than 30 minutes earlier than time marked on display case. No discard time marked on any item using TPHC as required by written procedures posted in kitchen. CDI - manger corrected time out and discard times. Follow written procedures for TPHC including correctly marking time removed from temperature control as well as discard times. REPEAT

7-201.11 Store toxic materials to avoid contamination. -P Hose end spray bottle of cleaner stored immediately adjacent to clean pans and bread crumbs in kitchen area. CDI - manager relocated to chemical area.

3-501.13 Use approved thawing methods. Bags of gelato base observed thawing at room temperature in prep sink basin. Thaw foods using proper methods either in the cooler or in flowing water less than 70f.

6-501.111 Keep the premises free of insects, rodents, and other pests. Numerous small flies observed in back area especially around dish room. Contact PCO for service.

3-305.12 Food Storage, Prohibited Areas - C Observed cases of produce and bagged ready to eat field greens stored directly under dripping condensate leak in walk in cooler. Condensate water pooled in cardboard and on food packaging. Manager removed food items to another location. Do not store foods under active leaks.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee handling foods at front line wearing large metal bracelet on wrist.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C Single service cups not in dispenser with plastic protective sleeve removed stacked at customer service bar. Manager discarded cups. Keep single service cups in a dispenser or in the plastic sleeve to protect the mouth surfaces from contamination. REPEAT

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed label residue on the non food surfaces of plastic pans stored as clean. Buildup present on counter top mount for can opener and on knife holder mounts. Organic residue on non food surfaces of salad spinner.

6-303.11 Intensity-Lighting - C Walk in freezer light not operating resulting in less than 10 foot candles of available light in the unit.

2-301.14 When to Wash - P - Observed foode employee touch face then handle clean single-service gloves and begin food preparation. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 1 low reach in prep cooler behind deli display case not maintaining TCS foods at 41 degrees F and below. Observed several cheeses and deli meats between 42-46 degrees F. CDI, all foods held in unit over 4 hours voluntarily discarded by PIC. Unit unplugged

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed written TPHC procedures not being followed for several cold salad bar items. Items such as Sonoma chicken salad, chicken salad and pulled chicken did not include start or discard times as written procedures state. CDI, foods voluntarily discarded by PIC.

3-307.11 Miscellaneous Sources of Contamination - C - Observed employee rinsing off soiled knife in same prep sink as chicken was thawing.

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 but not wearing beard restraint.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Observed single-service cups for consumer self service on counter and not stored in protective sleeve to protect lip contact surface of cup. Cups voluntarily discarded by PIC.

4-204.113 Warewashing Machine, Data Plate Operation Specifications - C - Observed dish machine wash and rinse gauges not moving after several cycles and not matching minimum requirements as specified on manufacturer's data plate for chemical sanitiation. Ensure gagues calibrated / operating per manufacturer's requirements. Chlorine sanitizer tested between 50-100ppm as required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris/soil accumulating on shelving and containers where clean equipment and single-service articles were stored.

6-302.11 Toilet Tissue, Availability - PF - Observed stall in women's restroom with no toilet tissue available. CDI, PIC refilled toilet tissue.

6-301.11 Provide soap for hand washing at each handsink. -Pf Observed warewashing handwashing sink without soap. CDI - PIC replaced soap container upon request. All other handsinks were fully supplied.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cut romaine and cut green leaf lettuce not marked properly as being held on TPHC. Ensure written SOP's are followed with using Time as a Public Health Control

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 slaw in tall container with tight lid at 44F at 9:48 and 42F at 1010. CDI - Proper cooling methods were discussed with PIC, slaw was moved to a shallow pan, and moved to blast chiller.

REPEAT 4-501.114 Chemical sanitizer at proper concentration; Observed dish machine not properly sanitizing during rinse cycle. VR staff will use sanitizer basin of three compartment sink after washing, rinsing at dish machine.

4-501.11 Maintain equipment in good repair; Observed door on cold case display damaged held together with tape; Observed plastic lids and containers damaged in need of replacing.

4-601.11(C) 4-602.13 Keep non-FCS clean; Observed tracks on display cases in need of cleaning; Observed knife racks / holders collecting debris in need of general cleaning.

6-301.12 Hand Drying Provision - PF - Observed disposable towels missing from towel dispenser. CDI, towels provided.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed final rinse temperature reaching 152 degrees F on DishTemp thermometer and not reaching required temperature on high temperature dish machine. Observed wash and rinse temperature gauge not reaching required temperatures as required on dish machine data plate. Observed detergent out at dish machine. CDI, new detergent provided. PIC to use 3 compartment sink or wash and rinse in dish machine but sanitize equipment at 3 compartment sink. Verification to ensure dish machine calibrated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage hot held at 124 degrees F. CDI, sausage voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheese and lettuce at 42-43 degrees F in prep refrigerator near pizza station. CDI, foods relocated to walk in cooler. Ensure prep unit calibrated to ensure new cold hold requirement is maintained. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below.

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 roast beef not date marked in low reach in prep refrigerator, open bag of spring mix not date marked, meat loaf with a date of preparation of 6/6 and chicken with old label according to PIC and date of preparation of 6/11. CDI, foods voluntarily discarded by PIC.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed written procedures not followed and hot held breakfast items held using TPHC not labeled as required. PIC stated items were prepared 30 minutes upon arrival and not idenfied on time board. CDI by instruction. Repeat.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food with wrist band. Some improvement made since previous inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans 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 employee folding clean towel on soiled cart.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 2 lights out under hood ventilation system.

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 a food employee not vigorously rub hands for 10 to 15 seconds when washing hands and then turn faucet off with their bare hands after washing.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed berries stored over ready to eat cake in bakery area. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken salad held in display cooler between 47-51 degrees F. CDI, salad placed in unit today relocated to rapidly cool. Chicken salad in unit over 4 hours voluntarily discarded by PIC. Observed yogurt and tuna held in cold hold case between 43-44 degrees F over 4 hours according to PIC. CDI, foods voluntarily discarded by PIC. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed Squash tomatoe sauce, jumbalaya, roasted mushrooms and shephards pie held using TPHC according to PIC but items not marked to indicate when TPHC time started or discard time. Written TPHC procedures not followed for these items. CDI, PIC 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 tofu and rice cooling in deep covered container in walk in cooler. CDI, PIC transferred items to shallow containers to rapidly cool.

3-307.11 Miscellaneous Sources of Contamination - C - Observed disposable towel dispenser stored over prep sink at bakery area. Relocate dispenser to prevent possible splash / contamination from handwashing process.

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

4-803.11 Storage of Soiled Linens - C - Observed soiled towels stored next to clean pans below prep table.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed clean single-service gloves and coffee filters uncovered / unprotected and near handwashing station at coffee area and below disposable towel dispenser.

4-501.15 Warewashing Machines, Manufacturers’ Operating Instructions - C - Observed leak at atmospheric vacuum breaker on dish machine. Observed several runs at dish machine but dish machine reached 160.7 as registered on DishTemp dish machine thermometer but rinse gauge did not reach 160 degrees F as required on data plate. Calibrate to ensure unit working per operators requirments. 4-501.14 Warewashing Equipment, Cleaning Frequency - C - Observed soiled equipment stored on clean drainboard of 3 compartment sink.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed slicer, metal pan, and tongs stored as clean but soiled with food debris. CDI, items relocated for cleaning. Improvement made since previous inspection.

General Comment: 3-401.11 Raw Animal Foods-Cooking - P,PF - Observed raw chicken cooked to 159 degrees F after timer and when employees stated chicken was cooked. CDI , operator continued cooking chicken to 174 degrees F and above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed spinach held at salad bar between 50 and 53 degrees F. CDI, spinach relocated to rapidly cool.

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 tofu, cooked chicken in walk in cooler, roasted peppers held on salad bar. Observed mozzarella cheese, spinach, ham with PIC not sure when it was prepared and not date marked. CDI, by instruction operator voluntarily discarded foods.

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 some clean tongs stored in container with soiled tong at prep area.

4-204.113 Warewashing Machine, Data Plate Operation Specifications - C - Observed hot water dish machine rinse gauge not reaching required temperature and reaching 150 degrees F. Equipment reached required hot water temperature of 160 degrees F to sanitize equipment after several runs as registered by DishTemp plate simulator .

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed hight temperature dish machine not working properly and not reaching required temperature to sanitize equipment. Temperature only reached 143 degrees F as registered by DishTemp dish washing plate simulator. Facility to wash, rinse in dish machine and will sanitize equipment at 3 compartment sink until equipment repaired. Visit to ensure that unit working properly by 8/10/18. Repeat.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed foods that were required to be date marked in walk in cooler on cart with prep date of today but actually prepared the night before. Observed slaw in low prep refrigerator and chicken salad not date marked. CDI by instruction to correct dates on items prepared the night before and voluntarily discarded slaw and chicken.

7-201.11 Store toxic materials to avoid contamination. -P - Observed glass cleaner stored over clean utensils. CDI, chemical relocated for proper storage.

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 salmon cooling from handling earlier in day in display unit and at 52 degrees F. CDI, operator relocated salmon to rapidly cool.

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.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 7 lights under hood ventilation system not working. Observed high temperature dish machine not working properly.

5-205.15 (B) System maintained in good repair - C - Observed leak at pipe below 3 compartment sink. Repair.

2-301.12 Cleaning Procedure - P - Observed 1 employee not vigorously rub hands for 10 to 15 seconds when washing their hands. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed employee dump ice water in handwashing sink. CDI by instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P- Observed mechanical dish machine not reaching required temperature to sanitize equipment. Observed DishTemp dishwasher tester reach a maximum temperature of 152 degrees F after several runs and thermolabel that I used did not change color. Observed rinse cycle gauge not reaching minimum requirements required by data plate. Operator contacted company for maintenance today. CDI, operator to wash, rinse at dish machine and will be utilizing sanitizer vat of 3 compartment sink to sanitize until equipment is properly calibrated. Visit required to ensure that dish machine is calibrated and working

GENERAL COMMENT: 3-501.19 Time as a Public Health Control - P,PF - Observed raw animal food being cooked and held using TPHC as well as foods that have been previously cooked and cooled. Operator provided TPHC procedures but current procedures do not identify these foods. CDI by instruction to ensure that current procedures are updated to account for these foods.

7-201.11 Store toxic materials to avoid contamination. -P - Observed clean pitchers stored next to chemical storage below hand washing sink. CDI, operator removed pitchers.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed clean pans being wet stacked at dish area. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean pitchers stored below hand washing sink and near chemicals behind front counter.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed rinse temperature gauge not at required temperature and dish machine not calibrated to reach required temperature to sanitize equipment.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observd no paper towels at hand sink in scullery. CDI: PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed veggie dicer stored as clean with visible residue between blades. PIC stated that the item was no longer used. CDI: PIC had item set aside to be placed into storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed boiled eggs and chicken holding between 46F and 48F on cold bar. CDI: Both products were immediately removed and sent to blast chiller to rapidly cool below 45F. PIC placed work order to ensure that refrigeration equipment is functioning properly. VERIFICATION REQUIRED within 10 days to determine long term compliance.

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 several meat chubs (honey ham, oven roasted turkey, chicken) with date stickers indicating that they were well past their 7 day shelf life. Multiple chubs were dated for longer than 7 days. Observed another unlabelled chub in reach in unit across from display case. Datemarking system appeared inconsistent throughout department. CDI: All out of date and unlabelled meats were voluntarily discarded and PIC is to attempt to make system more uniform throughout department.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed partially cooked (soft) eggs at Kei Jei kitchen area stored on shelf above packaged and ready to eat products. CDI: Soft eggs relocated to bottom shelf in reach in unit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer used the night before with food debris on the back of blade and immersion mixer with food residue on the underside of the blade cover. REPEAT.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked gravy in blast chiller prepared at 9 AM at 72F after 2 hours. CDI: Gravy voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two rotisserie chickens on hot bar area holding below 135F. PIC discovered that units had not been set to the right temperature when turned on for the morning. CDI: PIC had all chickens removed from hot bar and reheated to 165F to be stripped and placed on TPHC hot bar. Points de-escalated because facility has shown great hot holding improved as all other hot held items were in temperature and only two of the rotisserie chickens of eight were out of temperature. 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 gravy cooling in blast chiller in a deep pan at a rate of 0F/hour. CDI: Procedure changed to have gravy cooled in shallow pans and gravy voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans beneath prep table across from salad prep area wet nested. CDI: Pans spread out and pyramid stacked to facilitate air drying. REPEAT.

4-501.11 Maintain equipment in good repair. Observed bottom of gasket on blast chiller damaged and beginning to fall out of place.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee in main kitchen area washing her hands for less than 15 seconds. CDI: Employee instructed to wash hands for minimum 15 seconds and rewashed. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee at prep area changing outer glvoes without a handwash. CDI: Employee instructed to wash hands before donning new gloves. REPEAT.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee in prep area wearing single use plastic gloves over a cut resistant glove on one hand and only changing the outer gloves when changing tasks. Inner glove was not changed nor was it fully covered by the single use glove, and hands were not washed between tasks. CDI: Employee removed cut resistant glove and washed hands. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple pans in warewashing room stored as clean with sticker residue left on them after warewashing. Observed clean sheet pans being stored on a soiled cart. CDI: All soiled utensils removed from service and sent for proper warewashing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes and breakfast burrito hot holding below 135F on breakfast bar. Items were held on TPHC with no written procedure in place. CDI: Both products were voluntarily discarded. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ranch dressing sitting on counter top at 71F. Observed salted butter and cream cheese cold holding above 45F at breakfast bar. PIC stated first that items are cold held, then that they are on TPHC. Facility has no procedure fot TPHC. CDI: Both products were removed from line and cooled with blast chiller as they had been out of temperature for less than 4 hours. Ranch dressng was voluntarily discarded. REPEAT.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed that facility has no written procedure for their TPHC process. Items are being labelled with start and end times but no SOP is in place for process. Observed cheddar grits still on line at 10:47 with a discard time of 10:30. CDI: TPHC procedural template provided. REPEAT.

3-501.13 Use approved thawing methods. Observed peas thawing in standing water in a sink with soiled utensils. CDI: Utensils removed and peas placed under running water.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled working containers of spices and oils in main kitchen prep area and in asian bistro.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed meat prep sink adjacent to produce prep sink with no splash guard. PIC stated that produce is only prepped in the left side of sink, leaving an empty vat between protein and produce prep. Recommend installing splash guard.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee in main kitchen area wearing a ring during food prep.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers left on them after the washing process at asian bistro.

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 in use utensils stored in water below 135F at asian bistro.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of single service cups at asian bistro and coffee shop displayed with lip contact surfaces exposed to air.

4-502.11(A) Maintain utensils in good repair. Observed pizza boards for pizza station in poor repair and splintering.

6-303.11 Intensity-Lighting - C Observed light out in main walk in cooler making it difficult to see inside.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC failure to ensure proper, cooling, cold holding, hot holding and reheat temperatures are being achieved. CDI through instruction

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed staff changing gloves without handwashing. CDI through instruction

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 staff re-assigned to food preparation from utensl washing begin food preparation task without washing hands. CDI through instruction.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -PObserved staff changing tasks without changing gloves. CDI through instruction

4-501.114 Maintain sanitizer at correct concentrations. -P Observed container of sanitizer at 50 ppm QAC. CDI- discarded

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple TCS foods hot held below 135 F. See temp table. CDI- reheated above 165 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multple TCS foods cold held above 45 F. see temp table Also observed breads with sliced tomatoes on top packaged and held off of temperature control.CDI discarded pa CDI- removed to cool in walk in cooler

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multipl date mark applicable TCS foods improperly date marked with preparation date of tomorrow, preparation date inaccurate by up to 4 days and multiple containers not date marked. Housmade Kimchi found Staff indicated it is fermented under 45 F? HOUSEMADE KIMCHI HAS MAXIMUM SHELF LIFE OF 7 DAYS AND MAY NOT BE FERMENTED WITHOUT VARIANCE FROM STATE. CDI- date marked, discarded and instruction provided

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed 4 pizzas off temperature control with no Time marked according to their TPHC procedures. CDI- employee marked (approx. 30 minutes after removing from temperature control

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asian bistro section undercooking eggs , cooling and cold holding for reheat with insufficient consmer advisory; no disclosure and not on menu board where it may be ordered from. VR

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -PfObserved blast chiller not operational and facility experiencing multiple cooling problems. VR 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple examples of cooling TCS foods in covered plastic containers, including but not limited to HB eggs and dumplings. CDI through instruction

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths on counter . 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bucket of sanitzer on floor.

4-501.11 Maintain equipment in good repair. Observed blast chiller inoperational, one pizza prep unit top not cold holding at 45 F or colder, and gage on high temp dishmachine not reading correctly.