PROVIDENCE MEADOWS

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC with CFPM during visit. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed PIC unable to present EHS with written procedures. CDI - EHS provided PIC with copy of written procedures. -0-

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 2 cans dented on seams stored alongside intact cans of dry storage shelving. PIC indicated they had just been delivered morning of inspection. CDI - PIC re-located affected cans to designated area. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 knives stored as clean on magnetic strip on wall with visible food debris on blades. CDI - EHS re-located to dish area to be re-wash/rinse/sanitized. Observed ice machine with black buildup along the chute, specifically along the crevices/groovings. CDI - PIC contacted maintenance to clean ice machine. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Ham slices and chicken Caesar salads on speed rack of WIC cold holding above 41F. PIC stated deliveries had occurred this morning and they had the rack pulled out of the cooler briefly. CDI - Food handler began using ham slices to prepare for lunch and voluntarily discarded affected Caesar salads.

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 mushroom demi with date marking of 10/12 in WIC. PIC stated they had mis-labeled the product and verified that the demi was prepared 10/18 for the omelette bar that was served morning of the inspection 10/19. CDI - PIC verified prep date and labeled product accordingly. -0- EHS did not deduct points due to observing overall date marking system in all other areas to be sufficient.

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 2 large bulk bins of white powders unlabeled with common name in dry storage. Also observed 1 squeeze bottle with yellow liquid, 1 seasoning shaker and 1 cup of seasoning on serving line with no identifying labeling. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed WIC shelving with food debris and buildup throughout cooler. Increase cleaning frequency. -0.5-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed facility in need of more thorough cleaning throughout in regards to floors/walls/ceilings. Observed evidence of food debris and buildup in hard to reach areas, especially under/behind large pieces of equipment, as well as visible dust on walls/wall attachments. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 2 employee drinks on shelving above prep tops and 1 employee soda in 2 door RIC. -0-

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 interior of microwave oven with food and splash debris. PIC to address cleaning frequency of microwave.

-REPEAT- 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- Observed facility max/min dish plate thermometer inoperable due to installation of incorrect battery size. Current dish plate requires CR2032 or equivalent battery. 10-day VR required (6/5).

-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 buildup of food residue on interior bottom surfaces of prep unit and standing reach-in cooler. Observed food debris buildup on trays used to store ramekins of raisins and brown sugar. PIC to address cleaning frequency.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup of dust around vents in kitchen and dry storage areas. PIC to address cleaning frequency. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tile in corner by 3-comp sink. Per PIC, tile was removed for repairs to lines run through the ceiling. PIC to ensure contamination to food prep areas and clean equipment/utensils is minimized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed heavy cream, pasteurized eggs, raw shell eggs, chicken base, and beef base above 41F in prep unit low reach-in cooler. Observed ambient temperature of the unit at 43F. PIC stated the temperature of the food in the unit has not been checked yet today. Observed shredded cheddar cheese in the prep top portion of the unit at 40F, properly cold holding. PIC stated the door is often left cracked open, and may have been left open for extended period of time this morning/overnight. -CDI- PIC voluntarily discarded the heavy cream, pasteurized eggs, raw shell eggs, chicken base, and beef base. PIC moved the shredded cheddar to the WIC to ensure it maintains 41F or below. After keeping doors of the prep unit closed for 30 minutes, EHS observed ambient temperature drop to 36F. Facility may cold holding TCS foods in the prep unit, as long as foods maintain 41F or below. EHS advised checking food temperatures at least every two hours, to ensure the unit is properly cold holding and to allow time for corrective actions (cooling in WIC or WIF) if the food rises above 41F. Based on observations, prep unit is functioning, yet the doors were not properly closed prior to EHS arrival. Ensure doors remain closed throughout day and night. 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 opened container of salsa without a date mark. -CDI- PIC verified open date of item and properly added date mark (2/24). -Observed marinara sauce and cut lettuce held past their 7-day shelf life. -CDI- PIC voluntarily discarded the items. 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 .

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. -Observed clean equipment/utensils stored directly underneath air vent, which has visible dark buildup and is in need of cleaning. Clean air vent or relocate clean equipment/utensils.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf -Observed non-functioning max/min thermometer for dish machine. Obtain batteries for high temperature dish thermometer to ensure it accurately reads dish machine temperature. -10 day verification visit 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 heavy buildup of food residue along sides of flat top grill/fryer. Increase frequency of cleaning to prevent buildup.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -Observed dark buildup in interior of ice machine. PIC stated ice is used as food (in drinks or as an ingredient). -PIC contacted maintenance to fully clean ice machine.

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 no date mark for cut honeydew. -CDI- PIC voluntarily discarded the honeydew. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping cloth stored in a quat sanitizer solution at 0ppm. -CDI- PIC replaced the sanitizer with new solution at 200ppm. -REPEAT-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. -Observed box of single-service articles (to-go containers) stored directly on the floor in dry storage. -CDI- PIC raised box above the floor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the deli slicer blade soiled with food debris. PIC stated it had not been used the day of the inspection. -CDI- Food employee cleaned and sanitized the deli slicer. Due to improvements from last inspection, points not escalated. REPEAT*** (1.5 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths used to wipe down and sanitize non-food contact surfaces being held in a quat sanitizer solution at 0ppm. -CDI- PIC replaced the sanitizer with new solution at 200ppm. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on the RIC doors. PIC had placed a maintenance request. Points not escalated. (0.5 pts)

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed the high temp dish machine being actively used and only reaching 158F after 3 cycles. After the fourth cycle, it was able to reach 164F. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled can opener blade. Increase cleaning frequency of food contact surfaces. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed the food contact surface of a food thermometer soiled with food residue. -CDI- PIC properly clean and sanitized the thermometer probe.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottle without label. The chemical was not able to be identified. -CDI- PIC voluntarily discarded the chemical solution.

4-501.11 Maintain equipment in good repair. Observed a damaged gasket on the RIC. Replace the damaged gasket.

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 buildup of food debris on gaskets and doors of cooling units. Increase cleaning frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety A Certified Food Protection Manager was not onsite during inspection. A CFPM shall be onsite during all hours of operation.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee handling soiled equipment and utensils wash hands in 3 compartment sink before attempting to don gloves to handle food. CDI: Employee washed hands in hand washing sink before donning gloves to handle food.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser in employee restroom. CDI: PIC stocked hand sink with paper towels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shell eggs being stored in prep reach in cooler above a carton of pasteurized eggs. CDI: Employee re-arranged items to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a tray of salads being held at 67F on a speed rack in kitchen. CDI: PIC stated salads had been on speed rack for approximately 30 minutes and placed salads in WIC to rapidly cool. PIC stated staff will keep salads in cooler moving forward.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of house made ranch being held in RIC all missing date marks. CDI: PIC date marked item as it was prepared within 24 hours. REPEAT. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 . Observed a container of sloppy joe date marked 9/7 in WIC. CDI: PIC stated item was chili not sloppy joe and was prepared yesterday. PIC voluntarily discarded item.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of peroxide cleaner being held in chemical storage room without a label. CDI: PIC labeled spray bottle.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed two packages of turkey being thawed under running water in prep sink in which water measured 80F. CDI: PIC added ice to container of turkey.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can of sliced peaches and a dented can of tomato juice being stored amongst non dented cans in dry storage room. CDI: PIC moved dented cans to office to return for credit.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed a sanitizer bucket recording 0ppm. CDI PIC remade sanitizer bucket and tested again at 200ppm. -1.5 Points 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed a container of diced tomatoes stored in WIC with no date mark, PIC states that tomatoes were cut last night. CDI PIC placed correct date mark on tomatoes. -0 Points 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. EHS observed sanitizer bucket stored directly on floor. CDI employee removed bucket from floor. -0 Points

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. EHS observed strainer with build up and food debris stored as clean. CDI PIC placed strainer in dish pit to be rewashed. -.5 Points

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink beside prep area without soap. CDI: Food employee placed soap at sink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed 3 containers of strawberries with white build up. CDI: Items 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. Observed turkey cooling at a rate of 0.48F/min during the 2 hour cooling window. Turkey was in a metal container tightly covered in Saran Wrap. CDI: Saran Wrap was removed to facilitate quicker 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

4-501.11 Maintain equipment in good repair. Observed ice machine without a front panel. Repair.

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 prep top and inside of reach in cooler with build up of food debris. Clean as needed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle soiled dishes then proceed to handle clean dishes without changing gloves. CDI: Food employee removed gloves and washed hands.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 3 compartment sink measuring 0ppm quat. CDI: PIC changed sanitizer bottle, new concentration is 400ppm. EHS will conduct a long term compliance visit. If violation occurs during future inspections a risk control plan may be implemented. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed stewed tomatoes hot holding on stove at 90F. CDI: PIC voluntarily discarded items. All other hot 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 .

3-501.18 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 sweet potatoes with a prep date of 7/26. CDI: PIC voluntarily discarded item. Overall facility has a great date marking system. 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 flying insects throughout the facility.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans being stored with cans for facility use. CDI: Cans were placed in office to return for credit.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Written procedures for vomiting or diarrheal event cleanup was not available. CDI: EHS provided a copy of written procedures to PIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed quat sanitizer in basin of 3 compartment sink and bucket of sanitizer on bottom shelf of prep counter at cook line with 0ppm concentration level. CDI: PIC emptied bucket and basin and refilled with fresh sanitizer. Concentration level measured 400ppm. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a carton of pasteurized liquid eggs and a tray of pasteurized shell eggs being stored on top of unused grill with liquid eggs measuring 51F. Sous chef stated he brings eggs out during cook period and sometimes has leftovers that are saved. CDI: EHS recommended placing eggs on TPHC. EHS and PIC filled out TPHC form during inspection and EHS provided instruction on procedures. Also observed several items in facility’s only prep flip top cooler being stored above 41F. See temp chart. CDI: Food employee voluntarily discarded items. Ambient temp of cooler was 44F. EHS recommended submitting service request for cooler and not using cooler until repair is made. REPEAT

4-501.11 Maintain equipment in good repair. Observed prep flip top cooler not holding proper temperatures. Submit service request to have unit repaired. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed fully cooked ham being stored directly on top of raw pork on shelf in WIC. CDI: PIC re-arranged items to proper storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed low concentration level of sanitizer in bucket on prep shelf. CDI: PIC replaced with required level of sanitizer concentration. REPEAT

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 . Observed flounder hot holding at 125F. CDI: PIC reheated flounder to 165F and placed back in hot holding unit.

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 sour cream, shredded cheese, and milk holding at a temp of 45F in RIC. PIC voluntarily discarded items. VERIFICATION REQUIRED within 3 days to ensure RIC is serviced and holding at proper temperature. 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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed milk in RIC and 3 chubs of deli meat in WIC missing date marks. CDI: PIC voluntarily discarded items. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers of sauces and condiments in RIC without labels. Label all working containers of food.

4-501.11 Maintain equipment in good repair. Observed RIC not holding proper temperature. Employee stated unit had just started working yesterday, however unit ambient temp was 48F at time of inspection. Remove all TCS foods from unit until cooler can be serviced and is fully functional. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee water bottle being stored on shelf above clean dish rack. CDI: Bottle was removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink at back prep station missing paper towels. CDI: Sink was supplied with paper towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed low concentration of sanitizer in 3 compartment sink and sanitizer buckets located throughout kitchen. CDI: PIC added sanitizer to achieve a required concentration level for 3 compartment sink and sanitizer buckets. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several knives, metal pans, and other utensils with build up of food soil and residue. CDI: PIC returned items for W/R/S.

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 shredded cheese being held at 47F and liquid whole eggs at 46F in sandwich prep unit. CDI: PIC discarded items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety 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 . Observed tray of BLT sandwiched in WIC without date mark. CDI: PIC stated sandwiches were prepared yesterday and items were date marked. REPEAT

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles touching food in containers of flour and sugar in dry storage room. CDI: PIC removed scoops.

4-501.11 Maintain equipment in good repair. Observed broken RIC. PIC states RIC has been down for approximately one month and maintenance is waiting on parts to repair unit.

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. Per conversation with PIC, PIC was not knowledgeable of foodborne disease prevention. CDI, EHS educated PIC on the reportable foodborne illnesses and symptoms. EHS also left facility an employee health handout with a decision tree.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed discharge piping to humidifier attached to handsink near refrigerator. EHS will make a follow up visit to ensure piping has been removed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed raw chicken prepared night previous stored in large container in walk in cooler measuring at 45F. CDI, raw chicken was voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety 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 . Observed a container of milk opened in refrigerator and not date marked. Per conversation with PIC milk had been opened days prior. CDI, milk date marked for date it was opened.

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 large container of raw chicken, washed night previous per management, cooling in walk in cooler tightly covered with lid. CDI, raw chicken was voluntarily discarded.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed chocolate cupcakes prepared on premises in customer grab and go area with no labeling.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no thermometer to measure the hot water of warewashing machine.

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 minor residue build up on top of dish machine.

5-403.12 condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Observed discharge piping from humidifier draining into 3 compartment sink. Per management they knew this was a violation however corporate maintenance installed piping against their wishes. EHS advised management that piping must be removed.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2 employee drinks stored on shelf above prep sinks and 1 drink stored above clean side of dish machine drainboard. Store employee drinks in a separate area where they can not contaminate clean utensils or clean equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Visible black buildup in ice machine. Robot coupe, measuring cup, large container, and blender all had food residue on them and were stored as clean. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - Soiled utensils taken to dish machine to be rewashed.

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 . Shredded cheese in bottom of sandwich cooler measured 47-50F. TCS foods in cold holding shall measure 41F or less. Manager stated that cheese is pulled out throughout breakfast. CDI - Cheese moved to walk-in cooler to cool. 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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . BBQ pork in walk-in cooler was not date marked and was prepared yesterday. CDI - Manager dated pans. REPEAT. 0 pts.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Cookies for self-service do not have labelling on them. CDI - Cookies taken to kitchen to be ordered upon request of customer until labels can be acquired. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. 2 opened bags of cereal in dry storage were not adequately protected. CDI - Manager placed them in containers with lids. // 3-306.11 Protect food on display using shields, packaging, or other effective means. -P - Apples out for self-service were not wrapped. CDI - Apples discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Cook wearing watch on wrist and preparing food. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Apples out for self-service still had stickers on them. Remove stickers during washing of produce. 0 pts.

4-501.11 Maintain equipment in good repair. Clean utensil shelves are rusted. Replace. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Leak present underneath 3-compartment sink and under steamer. Repair. 0 pts.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with ANSI food protection manager certification present during inspection. There must be at least 1 employee with ANSI food protection manager certification during all hours of operation.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Employee adjusted face covering and then donned gloves without washing hands. Food employees must wash hands before donning gloves. Food employees must also wash hands after touching their face. CDI - Employee instructed to wash hands and did so correctly.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed cutting apple pie and was touching pie with bare hands. Employees must not contact ready-to-eat foods with their bare hands unless the food will be heated to at least 145F after touching. CDI - Apple pie discarded.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 1 hand washing sink blocked by a serving cart and another hand washing sink had a wiping cloth bucket in its basin. CDI - Cart and bucket moved. 0 pts.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Can of condensed milk was dented along top rim of can. Do not use dented cans. Separate them for discard or return to the supplier. CDI - Can segregated.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Sanitizer at 3-compartment sink measured less than 150 ppm on test strip. Quat sanitizers shall be 150-400 ppm. CDI - Vat emptied and refilled with dispenser that measured 200 ppm. // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - 10-15 small plates, robot coupe and multiple attachments, several plastic containers, several pans, deli slicer, meat mallet, and dough mixer paddle all had visible food residue on them and needed to be rewashed. CDI - Items placed at 3-compartment sink to be rewashed. REPEAT

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Container of pasta in walk-in cooler had visible mold on it. CDI - Pasta discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Small sandwich cooler was not functioning. Liquid eggs (53F), shredded cheese (88F), and 2 stacks of American cheese (54F) were above 41F. Upright cooler also not functioning. Ranch (62F), blue cheese (62F), 2 buckets of sour cream (62F), and thousand island dressing (62F) were above 41F. Items that were prepared for lunch on rolling carts were sitting out at room temperature. Cole slaw (55F) and shredded cheese (59F) were above 41F. TCS foods in cold holding must be kept at 41F or less. All foods in sandwich cooler except the liquid eggs (placed in cooler 2 hours ago) were discarded. All TCS foods in upright cooler were discarded. Items on rolling carts were placed in walk-in cooler until lunch. VR - Verification required within 3 days that coolers have been repaired.

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 For more information on date marking please visit: http://meck.co/FoodSafety Container of pasta in walk-in cooler was prepared on 1-16. Container of pork was prepared on 1-25. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Items discarded. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Bags of flour, rice and oats stored on floor in dry storage room. Store food at least 6 inches off the floor. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Chef wearing watch on wrist while preparing food. Food employees must not wear jewelry on hands or wrists. REPEAT // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 employee portioning food was not wearing a hair restraint. Food employees must wear hair restraints, such as a hat or hair net.

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. At least 5 boxes of disposable cups, lids and containers stored on the floor in storage room. 0 pts.

4-501.11 Maintain equipment in good repair. Dish machine is not functioning and is awaiting repair. Establishment was not using dish machine and was already using single-service to serve all food. Continue using single-service until the dish machine has been repaired. 0 pts.

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. Additional cleaning necessary on shelves and around cooking equipment. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone sitting on clean utensil shelf. Employee personal items shall not be stored where they can contaminate clean utensils. 0 pts.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - PF - Establishment's health policy does not include non-typhoidal salmonella. CDI - Establishment emailed example policy that includes non-typhoidal salmonella. 0 pts.

2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have formal written policy regarding the cleanup of vomiting and diarrheal events. CDI - Establishment emailed sample policy. 0 pts.

3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - P, PF - Repeat - Bowl of cookie dough with raw egg in it was stored above ready-to-eat foods. Raw animal products must not be stored above ready-to-eat foods. CDI - Cookie dough moved to bottom shelf.

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Bag of shredded cheese measured 49F in small sandwich cooler top. TCS foods in cold holding must measure 41F or less. CDI - Shredded cheese moved to walk-in cooler to cool. 0 pts.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF - Menu has eggs with statement "eggs may be cooked to order". Establishment does not use pasteurized eggs for these orders. VR - Verification required within 10 days that establishment has added consumer advisory statement along with the "eggs may be cooked to order" statement. The consumer advisory statement shall state "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."

7-201.11 Separation - Storage - P - 2 bottles of cleaning chemicals stored on shelf above clean utensils on clean utensil shelf. Store toxic chemicals in a separate area away from food or clean utensils. CDI - Bottles moved to chemical storage area. 0 pts.

2-303.11 Prohibition - Jewelry - C - Manager was wearing a watch while preparing food. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing - C - Styrofoam cups used for self-service coffee area are not adequately protected. Rims of cups need adequate protection from potential contamination from consumer. 0 pts.

4-501.11 Good Repair and Proper Adjustment - Equipment - C - Gasket on walk-in freezer door is torn and needs to be replaced. Equipment shall be maintained in good repair. 0 pts.

4-302.13 Temperature Measuring Devices, Manual Warewashing - PF - Establishment does not have a method of testing the rinse cycle temperature of the dish machine. Establishment needs to acquire irreversible temperature indicator strips or a water proof thermometer that has a max/min function to test the rinse cycle. CDI - PIC educated. Next routine inspection will deduct points for this violation. 0 pts.

6-202.14 Toilet Rooms, Enclosed - C - Repeat - Employee restroom that opens into the kitchen does not have a self-closing door. Restroom doors must be self closing.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed staff member rinsing out coffee mug in hand washing sink. Hand washing sinks shall only be used for employee hand washing and no other purpose. CDI - Manager educated on hand washing sink use. 0 pts.

3-202.15 Package Integrity - PF - 3 dented cans found on can rack during inspection. Separate dented cans to discard or send back to supplier for credit. CDI - Dented can segregated from cans in good condition. 0 pts.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Repeat - Cookie dough bowl stored on shelf above lemons and apples in walk-in cooler. Cookie dough has raw eggs in it. Foods containing raw animal products must not be stored above ready-to-eat foods or produce/vegetables. CDI - Cookie dough moved to bottom shelf.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Milk from yesterday did not have date mark. TCS ready-to-eat foods shall be date marked if held for longer than 1 day. CDI - Milk dated. 0 pts.

3-304.14 Wiping Cloths, Use Limitation - C - 1 wiping cloth bucket measured less than 150 ppm on test strip. Wet wiping cloths shall be stored in a sanitizer solution at the correct concentration (150-400 ppm for quat) when in between uses. 0 pts.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Handle loose on microwave. Equipment shall be maintained in good repair. 0 pts.

4-302.14 Sanitizing Solutions, Testing Devices - PF - No test strips available for quat sanitizer at time of inspection. VR - Verification required within 10 days that establishment has acquired quat test strips. Send picture to (980) 201-0602 of test strips when they have been acquired.

6-202.14 Toilet Rooms, Enclosed - C - Employee restroom in kitchen does not have self-closing door. Install self-closure on door to restroom. 0 pts.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap available at hand sink near ice machine. CDI - PIC replaced. Ensure all hand sinks are stocked and ready for use at all times.

3-304.15 (A) Gloves, Use Limitation - P. Observed employee handle personal items including cell phone and personal bag in additional to handling soiled dishes at dish area return to conduct food prep duties with no glove change. CDI - EHS directed employee to change gloves and wash hands. Gloves changed and hands washed. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw pork sausages stored above ready to eat foods including egg salad and cooked pork roast inside walk in cooler. CDI - PIC relocated sausages. Do not store raw animal foods over ready to eat foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Significant multi-day dried organic buildup on blade of can opener. CDI - can opener removed to dish for cleaning. Ensure food contact surfaces are cleaned after use. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS foods in walk in cooler with temperatures above 41f including Mac and cheese, egg salad, pork roast, ham, cut melon at 42f and marinara, blue cheese, prepared salad at 43f. All TCS foods above 41f held in unit overnight discarded. EHS observed ambient air temperature of unit unstable varying from 36f - 45f during visit and damaged gaskets. PIC to call for service. VR required within 10 days. Observed line area reach in cooler holding shredded cheese and half and half at 44f and unsalted butter at 45f. CDI - PIC discarded. Ambient air temperature of unit 36f however prep top portion not fully set up and heavily used during breakfast service. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed red and green buckets in kitchen with no labeling present holding peroxide disinfectant cleaner. CDI - PIC labeled. Label all working containers of chemicals.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple dry items observed in plastic bags and in plastic lidded containers with no identification present. Label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies observed in various back of house areas. Contact PCO for service.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple cases of food items stored on floor of walk in freezer. No food delivery received today. Store all food items at least 6 inches off of the floor to prevent contamination .

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

4-501.11 Maintain equipment in good repair. Walk in cooler door gaskets in poor repair. Repair or replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee items including cell phones, speakers, chargers, personal bags on back prep table where food is actively being prepared. Desianate an area away from the food prep area for the storage of personal items.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Chemical spray bottle hanging from kitchen area hand sink. CDI - PIC removed. Do not use hand sinks for chemical storage. Hand sinks may only be used for hand washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dried food debris on wedges and scoops stored as clean. CDI - PIC removed to dish area for re-cleaning. REPEAT 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup present on drop plate in bulk ice machine. Clean frequently to prevent buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS foods in line area coolers with elevated temperatures including shell eggs at 51f, liquid eggs at 45f, boiled eggs at 51f, milk at 50f. CDI - PIC discarded. Cooler units all operating properly holding other TCS foods at 41f or lower. PIC determined that items are being allowed to sit out of refrigeration during service times. Do not allow TCS foods to sit out at room temperature. During service, use ice bathing or other cold holding methods to ensure TCS foods remain at 41f or lower.

7-201.11 Store toxic materials to avoid contamination. -P. Observed spray bottle of cleaner with bleach stored on shelf immediately adjacent to clean cutting boards in food prep area. CDI - PIC removed. Store toxic materials away from food and food contact items to prevent contamination.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed two cans of tuna with significant dents present not segregated from other canned items. CDI - PIC removed from inventory and marked for return.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups and lids stacked at customer self service coffee station with mouth contact surfaces exposed. Protect single service items at customer self service areas. Use closed dispensers or keep in plastic sleeve to prevent contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Pulled two utensils with debris and placed at 3 compartment sink to be re-washed.

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 opened cream cheese, wrapped sandwiches, liquid eggs, and mozzarella without date marks. Dated during inspection (all within 7 day window).

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Daily print out menu on tables is missing consumer advisory for eggs cooked to order. It is posted on the weekly menu. Return visit required.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee not vigorously rub hands for 10 to 15 seconds when washing hands and observed food employee turn faucet off with bare hands and not use barrier. CDI by instruction.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed food employee handling toast with their bare hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken and meatball meat with commercial packaging open stored over ready to eat foods on rack in walk in cooler. CDI, foods relocated for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed sanitizer testing at 50ppm quat in sanitizer buckets and 3 compartment sink. CDI, sanitizer refilled to required concentration.

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 open packages of ham and turkey not date marked in walk in cooler. CDI, items voluntarily discarded by PIC.

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

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed current quat test kit wet and expired in 2018 and not testing accurately. Vr to ensure effective test kit available.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed dried food debris on thermometer and fork stored as clean. Corrected during the inspection (CDI) - Thermometer was cleaned and sanitized. Fork was removed to be cleaned. -1.5pts-

3-501.13 Use approved thawing methods. - Observed shrimp and beef thawing under running water that was 81F. Ensure that water temperature is no higher than 70F when used for thawing. CDI - Items were removed from running water. -0.5pts-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed sanitizer at 50ppm in bucket holding wiping cloth. CDI - Sanitizer was replaced. -0.5pts-

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at 0 ppm QAC. CDI- refilled to 200 ppm

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheddar cheese in samll prep unit at 48F. CDi- removed to walk in cooler

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed shredded lettuce in walk in cooler at 38F with no date mark. CDI- only applicable food not date marked so allowed to date prep date yesterday

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 pork roast removed from cooling in walk in freezer and placed on prep table before fully cooled. PIC stated Fully cooked over night and removed this am and then placed in freezer. Temps from 98-47F. Rate trial begun. Rate trial interupted when food employee brought out to cut and reheat before fully cooled. No exact start time for cooling; cannot determine if all met 135-70F. CDI- cut and placed in freezer to complete cooling until reheat for lunch.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer in containers at proper concentrtion for in-use cloths free of visible debris and soil. CDI- sanitizer remade to 200 ppm QAC

4-501.11 Maintain equipment in good repair. Observed small prep unit at 44F ambient temperature. VR

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverage over clean utensils. CDI- removed

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Equipment anfd utensils shall be cleaned to sight and touch. Observed knives that were stored in clean area had dried food debris on the blade. CDI- ALL knives stored in area were washed, rinsed, and sanitized in dish machine.

3-801.11 (A), (B), (C), (E) and (G) Pasteurized Foods, Prohibited Re-Service, and Prohibited Food - P PIC stated that raw shell eggs are being cooked for residence in the form of "eggs over meduim". In a highly susceptible population, soft cooked eggs that are made from shall eggs shall not be served. CDI- Instructions were made to PIC to only use remaining raw shell eggs for items that are cooked for a minimum of 145 F for 15 seconds.

3-501.13 Thawing - C Use approved thawing methods. Observed a tote of raw chicken that was thawing submerged in water with no agigation.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed one boxes of single-service trays that were stored on the floor.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Maintain equipment in good repair. Observed torn gaskets on refrigerator door near ice machine.

6-501.12 Cleaning, Frequency and Restrictions - C 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.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer, an immersion blender, and 2 food processor blade attachments stored clean with visible food debris on them. CDI-items were cleaned/set aside for recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside walls of the ice machine.

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 one opened container of feta cheese without a datemark on the container. CDI- product was dated. No point escalation because facilities datemarking is adequate overall.

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 lettuce cooling in a high volume container (5 gallon cambro) in the walk in cooler. The lettuce was 64F at 10:50AM and remained at 64F at 11:20AM. CDI- lettuce was portioned into individual salad plates; the plates were then transferred to the walk in cooler for cooling.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee touching lettuce for salads with bare hands during inspection. CDI: EHS instruction and lettuce was voluntarily discarded.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed badly dented can on can storage rack for use in facility. CDI: Can voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several bladed utensils (immersion mixer, bladed fittings for equipment), as well as plastic urns and pans stored as clean with visible soil on them. CDI: All soiled utensils and equipment parts were sent to dish machine for proper warewashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ham sitting on top of cold pans in flip top unit at 52F. Points not escalated because only one item was found out of temperature. CDI: Ham relocated to walk in for rapid cooling. 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 boiled eggs and pasta cooked the day before (03/27) with no date labels. Also observed that some items have a discard date written on them, while others have a prep date on them. Facility should get a uniform date marking system established to eliminate potential confusion. CDI: Both products were dated for 03/27.

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 sausage from breakfast cooling in a covered container in a flip top rated for holding, rather than cooling. CDI: Sausage placed on sheet pan and sent to walk in for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth left on prep table. CDI: Cloth sent to washer for laundering.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups at coffee staton in kitchen displayed with lip contact surfaces exposed to potential contamination from air. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter holding at 49F in reach in unit. PIC stated that butter is placed out for lunch service, then placed back into refrigeraton for dinner service. EHS recommended placing butter on TPHC and throwing out after each service. CDI: Butter voluntarily discarded.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups at coffee area displayed with lip contact surface exposed, as well as take out trays in back displayed with food contact surface facing up.

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 conatiner of cooked pasta in prep nit wth o date mark. CDI- discarded voluntarily

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 block of butter at 50 F and sausage cooked at breakfast cooling in prep unit at 77 F. CDI- discarded voluntarily PREP UNITS ARE NOT RATED FOR COOLING

3-304.14(D) Maintain wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloth in sannitizer bucket.