AMELIES PARK RD

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed cut lettuce, chicken salad, and two squeeze bottles of spicy aioli being held above 41F in prep unit. See temp chart. All other items in the unit were found to be at 41F or below. CDI- Items were voluntarily discarded by PIC. -1.5- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS obsevred several flies in the kitchen during the inspection. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed a wiping cloth stored in sanitizer solution below 150ppm. EHS observed two sanitizer rags at coffee station not fully submerged in sanitizer (not enough sanitizer in the container to submerge rags). CDI- PIC replenished sanitizer solution in all containers at the concentration. -0-

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 heavy dust and splatter build up on ceiling tiles throughout kitchen. EHS observed food debris under equipment, especially in the bistro area. EHS observed several areas in the floor with chipping and cracked/missing portions. More frequent cleaning is recommended and repairing floor. **REPEAT** -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed food employee actively washing dishes in a chemical dish machine with the concentration at 0ppm for Chlorine. EHS observed that the sanitizer bucket was in need of being replaced. CDI- Food employee replaced sanitizer bucket and concentration was brought to 50ppm for chlorine. All dishes that were previous washed were rewashed so that proper sanitization could occur. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes with sticker residue present on the outside of the containers. Dishes were stacked so that the sticker residue was touching the food contact surfaces of the dishes. Observed clean lids in a container with visible food debris present at the bottom. Items were taken to dish area to be w/r/s. **REPEAT** -3-

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). EHS observed multiple items in prep units/WIC that come from the commissary kitchen improperly dated. These items are cooked, cooled, then frozen at commissary prior to being sent to separate facilities. Facility then receives item with 30 shelf life tag. After which the facility places a 7 day shelf life tag over it after thawing or placing the item in a container for service. Facility is not using the prep date that came with the food item but is replacing it with the day that they place the food in containers for service. EHS discussed with PIC that this is out of compliance due to day one being when the TCS food was prepared and cooled at commissary. When received, facility shall only be holding at max of six days. EHS has requested that facility create an SOP for date marking TCS foods. EHS recommended contacting the commissary for clarification on how food is prepared and handled at the facility. CDI- EHS provided education to PIC and PIC corrected date mark on bechamel and roasted garlic. Other items identified had not been labeled with a second date- so they still had the 30 day tag. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple dishes being wet stacked throughout facility. -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 shelves using for storage of dry goods and clean dishes accumulating debris. More frequent cleaning is recommended. -0-

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 heavy dust build up on ceiling tiles above bistro line. More frequent cleaning is recommended. -0.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few dirty sides throughout kitchen, EHS advised PIC that containers holding utensils should be cleaned. Observed a few metal pans with sticker residue present stacked so that the sticker residue is touching the food contact surface. CDI- All items were taken to dishes area to be w/r/s. -1.5- 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food without the use of a hair restraint. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being held in sanitizer solution at 100ppm. Observed wet cloth being used on milk steam held outside of sanitizer solution. CDI- EHS provided education and PIC replaced the sanitizer with a solution at 150ppm. **REPEAT** -1-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving used for drying dishes accumulating rust in dish area. Resurface/replace. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3-compartment sink to be at 100ppm. PIC contacted vendor to service the dispenser. CDI: Vendor was able to repair the dispenser while EHS was onsite. EHS verified that the dispenser has been repaired and is putting out QUAT dispenser at 400ppm. 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths being held at 50ppm. Manufacturer requires concentration to be at 200-400ppm for proper sanitizing. CDI - PIC made new buckets of sanitizer at 200ppm **REPEAT**

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed clean dishes on storage rack stacked wet. Allow dishes to air dry before stacking. **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 open half/half, heavy whipping cream, liquid eggs without date marking. CDI - PIC added labels to items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Facility receives soup from commissary kitchen. Soup is prepared and placed in ROP hot and cooled in freezer. Shelf life on date label is 30 days. Facility receives these bagged soups every other day, thaws, and opens the bag to cook. Commissary and facility does not have required HAACP plan approval for this method. PIC discarded all bagged soups. VR will occur in 3 days for compliance. PIC will follow up with EHS with a plan for new procedure. (1)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths being held at 50ppm. Manufacturer requires concentration to be at 200-400ppm for proper sanitizing. CDI - PIC made new buckets of sanitizer at 200ppm. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans stored wet by bakery area used for the bistro line. Allow to air dry before stacking on storage shelves. CDI - PIC placed wet pans back in dish area to be W/R/S

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed bottom shelving of prep table accumulating rust. Surface is used for storing sheet pans and cambros. Observed shelving used for drying dishes accumulating rust in dish area. Resurface/replace.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed two ceiling tiles that are made of porous foam material. These tiles are unapproved since they are porous and not smooth. Replace. 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. EHS observed rubber stripping missing on the corner of wall by three compartment sink. Observed ceiling tile above WIC falling off exposing inside of ceiling. Observed concrete flooring by barista area with heavy indentions in the floor that need to be filled so that it is easily cleanable. Observed three a/c vents that are rusting. REPEAT. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed two ac vent covers accumulating dust. Increase cleaning frequency to reduce accumulation.

2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. - P Observed facility with outdated food employee agreement. CDI- EHS gave copy of written agreement to PIC to keep on file and share with employees. For more information on employee health policy 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 dishmachine not dispensing sanitizer during the rinse cycle. The sanitizer at the three compartment sink also not dispensing sanitizer. Facility has contacted maintanence for repair and will use bleach and sinlge service items until fixed. Facility can wash, rinse, sanitize equipment in 3-comp sink with bleach as a sanitizer for now. 3-DAY VR required for compliance. 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in sanitizer under 100 ppm. Manufacturer requires 200 ppm. CDI- PIC made new buckets . 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed container of wet wiping cloths in sanitizer with visible debris in solution and on cloths. CDI- PIC changed bucket.

4-501.11 Maintain equipment in good repair. Observed dish machine not dispensing sanitizer during rinse cycle. Observed sanitizing dispenser not dispensing sanitizer properly at the correct concentration. Facility will use bleach in 3-comp sink to sanitize surfaces and equipment until fixed.

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 square sized hole in the wall by the can wash exposing the insulation inside the wall. Needs to be patched/repaired.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items during the inspection: cold holding temperatures, cooling methods. TPHC. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager present during the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese, cut fruit, chicken salad, cut greens in the left prep top cooler above 41F, with an ambient air temp of 48-52F. Discussion with the PIC revealed that due to heat from the grill area and convection oven the TCS foods on the top of unit heat up above 41F. CDI - PIC voluntarily discarded all the TCS foods on the top portion of the unit and in the reach in portion. And has decided to use TPHC until the unit is replaced or repaired,. Observed veggie quiche and bacon quiche in the right prep top cooler above 41F. Discussion with PIC revealed that the quiches may have been just cut and placed back into the prep cooler without properly cooling down to 41F. CDI - PIC removed the quiche and placed in the walk in cooler to rapidly cool 41F. Observed potatoes on the food prep drain board at 73F. PIC stated these were going to be placed in the walk in cooler after being placed in the pan. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pesto, caramelized onion, and potatoes above 41F in flip top on left side of prep line due to unknown reason. Observed Sun dried tomato aoli in bottle holder in flip top with no ice in container above 41F, see temperature chart. CDI- Pesto, caramelized onion, and potatoes voluntarily discarded. Ice was put in container holding sun dried tomato aoli to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed just prepped cooked chicken in the walk in cooler in deep pans and covered with plastic. Observed just cut quiches in the right prep top cooler above 41F. CDI - PIC uncovered and placed in the walk in freezer to cool rapidly. PIC removed and placed in the walk in cooler to cool rapidly to 41F.

4-501.11 Maintain equipment in good repair. Observed the left prep top cooler with an ambient air of 48 on the top and 52 in the reach in portion. Repair or replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a personal bag on the top of shelf above food supplies in the prep area.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap available at hand sink near dish pit. CDI- PIC put new soap in dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pesto, caramelized onion, and potatoes above 41F in flip top on left side of prep line due to unknown reason. Observed Sun dried tomato aoli in bottle holder in flip top with no ice in container above 41F, see temperature chart. CDI- Pesto, caramelized onion, and potatoes voluntarily discarded. Ice was put in container holding sun dried tomato aoli to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 liquid eggs date labeled 4/2 not discarded. CDI- PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed gasket on walk in cooler in disrepair. PIC put in work order to 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 adhesive residue on metal pans stored as clean. Clean pans to remove buildup.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vent above prep line covered in dust buildup. Clean.

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 date marking system inadequate to meet freezing and thawing process in place. Preprinted labeling system allows for more than 7 days after pulling from freezer. Verification required. 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)(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 eggs held on tphc not labeled for 4 hours discard time. PIC acknowledged he had forgotten to label eggs but did know when the discard time should be paperwork for tphc is in place and was located. CDI Eggs to be 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 chicken salad cooling in to great of volume and covered observed cooling at insufficient rate to meet cooling parameters. CDI PIC to split pan into two containers and uncover. 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 .

4-903.11(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 single service lids stored with food contact surface exposed. CDI PIC to invert single service lids.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage and egg item in cold display holding above 41F. Case was holding above 41F. No other TCS item in display. CDI. PIC voluntarily discarded and repairman fixed display during inspection, clogged drain. Observed several items on left side of left prep unit holding above 41F. Below in RIC items on left side as well as ambient holding above 41F. Last known 41F and below temp was at 7:30 am. CDI. PIC voluntarily discarded all out of temp items. Repairman on site looking into issue. Prep top is needed for 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 chicken salad with today’s date, chicken was made the day before. Observed no date on sliced tomato and cooked mushroom, date marked today but upon questioning items had been prepared the day before, dates corrected. CDI all dates corrected. 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 . 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 several items with out date marking, prepared the day before. Tomatoes, cantaloupe, cooked mushroom. CDI All items were allowed to be date marked for yesterday. 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed cooked eggs being held on TPHC for 4 hours without TPHC paperwork. CDI. PIC filled out TPHC paperwork during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with no head covering, preparing food.

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 and debris on top of dish machine, on surface around handles at hand sinks.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster.

6-301.14 Post a handwash sign at each handsink. Observed one handwashing sign missing at handwashing sink on prep line. CDI-Signage was provided on site.

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 Observed cooked chicken breast in walk-in unit with prep date. CDI-Was able to verify with PIC that chicken was cooked two days ago. Date was corrected. PIC informed EHS that all items in facility are dated with a 4 day shelf life per SOP for quality. 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 . 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 quiche Lorraine in prep reach-I’m without date mark. PIC was able to back date and label quiche. Jalapeño cheddar chicken salad in prep reach-in without date. Verified prep date with larger batch. CDI-Items labeled with correct date. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of oven cleaner unlabeled. CDI-Bottle labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths near coffee prep line were stored in sanitizer below 200ppm quat.

REPEAT 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 TCS foods in walk-in unit that were above 41F. Items were near door that had been opening and closing during busier hours of operation. Unit was turned down several degrees to account for air exchange while employees are in and out of walk-in. All other TCS foods in walk-in were 41F. CDI-After unit was turned down and food was moved away from door, temperature of food dropped to 41F and below. No discard necessary due to food being above 41F for less than 4 hours. Maintenance was on site during write up and was also able to observed ice buildup on compressor due to warmer weather. Observed TCS foods - roast beef slices, chicken salad - stacked above fill line in prep units and reading above 41F. CDI-Food above file line was removed and allowed to cool quickly to 41F. Small 2-door reach at coffee bar in was reading above 41F, however no TCS foods were kept in unit at time of inspection. Have unit adjusted before storming TCS items in reach-in. PIC had maintenance on site adjusting unit during write up.

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: 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 turkey slices that had been removed from original packaging with a prep date of 6/26/22. CDI-PIC voluntarily discarded food.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed that the facility was keeping creamers on 4 hour hold time out at room temperature. Establishment keeps daily logs for creamers and discards after the 4 hours. However, facility did not have written TPHC procedures for creamers. CDI- EHS provided documentation and discussed with PIC. TPHC form was filled out on site.

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 some sliced tomatoes cooling from prep, tightly covered with plastic wrap and above 41F in prep reach-in. CDI-Tomatoes were vented and allowed to actively cool.

REPEAT 4-502.13 Single-use and single-service articles cannot be reused. Observed single use cup used to scoop food from sugar container and in food at prep unit flip top. Be sure that multi-use scoops have handles that also remain out of food between uses. Points not increased due to improvement.

REPEAT 4-501.11 Maintain equipment in good repair. Replace torn gaskets (walk-in cooler, small 2 door reach-in at coffee bar). Facility ordered new parts. Points not increased due to improvement.

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 employee turn off handwashing sink faucet with bare hands after washing hands. CDI-Corrected employee and PIC during inspection. hands 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 . TCS foods in bistro make unit were not 41F and below. Unit had accidentally been turned off by switch below lowboy during between shift cleaning. It was determined that cooler was turned off soon before inspection. Food was moved to walk-in to quickly cool. PIC will verify that unit is cold holding properly before food is replaced. CDI- After write up, ambient air temperature on bistro unit was measuring 38F and food placed in unit to test temp measured 38-39F as well. *Repeat but no point escalation due to different cold holding issue on previous inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Two bottles of surface cleaner were observed unlabeled during inspection. PIC identified bottles as hydrogen peroxide surface cleaner for non-food contact surfaces. CDI-Bottles were labeled.

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. Labels had fallen off of large white flour/sugar bins in bakery area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sanitizer bucket but solution was 0 ppm on QAC test strip. Be sure that wiping cloths are fully submerged in solution and that sanitizing solution is changed when visibly soiled. All other sanitizer buckets for wiping cloths were at proper QAC concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Couple stacks of ceramic bowls and a few Cambro food containers observed wet stack in storage.

4-502.13 Single-use and single-service articles cannot be reused. Observed single use cup used to scoop food from sugar container. Be sure that scoops have handles that also remain out of food between uses. 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. Some boxes of single use items on floor at coffee bar. Some items had been just delivered on truck. Facility is trying to locate approved storage for boxes.

4-501.11 Maintain equipment in good repair. Shelving for clean dishes by dish machine is rusted. Replace torn gaskets (walk-in cooler, single door tall reach-in unit near coffee bar)

2-501.11 Clean-up of Vomiting and Diarrheal Event. Facility does not have a diarrheal and vomiting procedure on hand. CDI- documents were provided to establishment by inspector.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed one hand sink near front counter that did not have paper towels upon arrival. CDI- PIC provided paper towels for hand sink. REPEAT. (Half points due to improvements).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed unsalted butter and butter cream mix stored above 41 F. PIC stated that items were placed at room temperature and hour before inspection. CDI- items were placed back into walk-in cooler and allowed to chill. Education was done on unsalted butter holding temperatures for PIC.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without a hair restraint. CDI- employee put on hair restraint.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two boxes of single-service trays stored on the floor. CDI- boxes were placed a a storage shelf. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed a stack of single-service trays not inverted behind front counter. CDI- trays were inverted.

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. Clean splash from walls behind prep stations in kitchen areas. Clean dust from ceiling tiles in kitchen area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed bottle of water on top of dish machine in dish pit.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser in back production area with no paper towels upon arrival. CDI-PIC provided paper towels.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw eggs above milk and observed raw marinating chicken stored above ready to eat produce. CDI-PIC relocated products.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dough mixing paddles for Hobart mixer with debris as well as mandoline blade stored on air drying shelf as clean. CDI-PIC inspected all utensils stored as clean and took utensils in question back to dish pit to be properly washed/rinsed/sanitized. REPEAT.

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 two employees wash hands and then re-contaminate them when turning off the faucets. CDI - both were corrected and rehashed their hands properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled slicer blade stored as clean. CDI - PIC removed for cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup behind deflector in ice machine. PIC said he would increase cleaning frequency. Points not increased as last inspection the violation was for the ice machine only.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods in left flip top prep cooler were measuring above 41F. Items had come out of walk in cooler this morning where all the same foods were holding at or below 41F. CDI - PIC removed these items and rapidly recooled them in the walk in cooler. The prep cooler will be placed out of service until it is checked and repaired.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one spray bottle of unlabeled multi-use cleaner. CDI - bottle labeled. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed three employees handling food while wearing wrist jewelry or watches.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two sanitizer buckets holding wet wiping cloths in sanitizer that measured below 150 ppm quat. CDI - PIC replaced with sanitizer at proper strength.

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 a which held between uses in water that measured 86F. CDI - PIC removed whisk and will store either dry or in water measuring 135F or above.

4-903.11 (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store single-service items such as paper or plastic cups in the original protective package or stored by other means that afford protection from contamination until used.

4-501.11 Maintain equipment in good repair. Observed a few split cooler gaskets and two flip top cooler lids in poor repair. Left flip top cooler was performing erratically and PIC is having it checked by a technician today before using it again to store food.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat or chlorine test strips available for use. VR - verification required.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed cantaloupe stored above RTE food in walk-in cooler. CDI- cantaloupes were moved to other unwashed vegetable storages. (0 points)

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew in top interior of ice machine. PIC stated that they use a peroxide sanitizer to clean machine. Recommendation was given to use Chlorine sanitizer ore increase the amount of cleanings using the current sanitizer. PIC will have someone clean it soon.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed three spray bottles stored at front counter that were not labeled. CDI- spray bottles were labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of grill, oven, and dish machine in kitchen area. REPEAT (0.5 points).

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors and lids of shared dumpster open during time of inspection. CDI-doors and lids were closed.

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. Clean dust from ceiling tile and ceiling fans in kitchen area. Clean dust from fan screen in ceiling of women’s restrooms.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand washing sink near coffee area and hand washing sink near food prep line without paper towels. Maintain supplies at all hand washing sinks to promote as much hand washing as possible. CDI - PIC replaced paper towels at both hand washing sinks. -1 point-

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 metal pans of cooked sausage with a temperature of 88F cooling in ambient air. CDI - Metal pans of cooked sausage were moved to walk in cooler to rapidly cool to 41F or less. -0.5 points-

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 plastic scoops stored in bins of sugar with handles making contact with food product. Store scoops in food so that handles do not contaminate food products. CDI - PIC correctly positioned scoops in sugar. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy debris and residue on shelving near dish pit area and food build up on top of mechanical dish machine. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag and keys stored on top of glassware cooler. Recommend keeping employee possessions in a designated area away from equipment, utensils, and food. CDI - PIC removed employee bag and keys. -0 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at the prep line blocked by a fan and a ladder. CDI - Handsink was unblocked to provide easy access to wash hands. 6-301.14 Post a handwash sign at each handsink. Observed a couple handsink without a handwashing sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried old food debris on underside of the slicer. CDI - Slicer was broken down to be properly cleaned and sanitized. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed unsalted butter at room temperature prepared this morning. CDI - butter was voluntarily discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed Thai soup made at commissary with the date of 6/16, arrived to the facility frozen today 6/25. Explained to the PIC that once the TCS food product is thawed the date marking begins on that day. Relabel the soup with todays date and discard within 7 days (7/1) Sliced tomatoes and chicken salad in flip top cooler without a date. Dated sliced tomatoes and chicken salad were taken from another container in the bottom portion of the flip top cooler. Observed chicken salad dated with 6/16. -CDI Products were date marked with the dates from where the product was taken. Chicken salad volunarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled spray bottles of disinfectant in the kitchen area. Properly label all chemicals to prevent misuse.

4-502.11(B) Provide accurately calibrated thermometers. -Pf Observed thermometer not functioning. Provide a thermometer to accurately monitor temperature throughout your operation.

6-202.13 Properly locate mechanical insect control devices. Observed insect control device installed over single service items and utensils in the kitchen. Relocate to prevent cross contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed dried food debris on back side of slicer. Corrected during the inspection (CDI) - Slicer was broken down to be cleaned. No sticker residue was seen on containers during today's inspection. -1.5pts-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed one bucket of sanitizer around 50ppm. Quat sanitizer is being used. CDI - Bucket was removed from line. -0pts-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on containers nested together. Sticker residue was in contact with food contact surface. CDI by removal for recleaning.

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 quiche in reach in cooler not dated. CDI by dating with proper date.

4-501.11 Maintain equipment in good repair. Observed broken gasket on reach in cooler.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed container stored as clean with sticker residue build up. CDI by removal for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes in reach in cooler measuring above 41F. CDI by removal to walk in cooler to rapidly cool. Tomatoes measured below 41F by end of inspection.

4-501.11 Maintain equipment in good repair. Observed broken gasket on reach in cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine measuring below proper concentration for sanitizer. CDI by priming machine to proper concentration. Test regularly to ensure concentration is maintained at proper level.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers throughout facility.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tape still on containers stored as clean in drying area. CDI by removal to dish machine for recleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed extensive wetstacking of containers in drying area.

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 no written procedures on site during inspection. CDI by providing template and helping the PIC fill it out.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container of pure sugar with no label.

4-501.11 Maintain equipment in good repair. Observed broken gasket on reach in cooler under bar area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on outside of slicer and in gaskets of coolers throughout the facility.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open door on dumpster.

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 debris build up on floor of of walk in cooler and walk in freezer.

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 wash hands and recontaminate by turning off faucet with bare hands. Observed many instances of proper handwashing by other employees. CDI by intervention and education.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored as clean with stickers and sticker residue still present. CDI by removal for recleaning.

7-201.11 Store toxic materials to avoid contamination. -P Observed cleaners and degreasers stored on handsink. CDI by removal to proper storage location.

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 brush stored in room temperature water.

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 wash hands and recontaminate by turning off faucet with bare hands. Several examples of proper handwashing was observed also. CDI by intervention and education.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one container with a date marking sticker stored as clean. CDI by removal for recleaning.

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 in walk in cooler tightly wrapped.

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 debris build up on walk in freezer floor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 2 containers of butter sitting out. One at 76F. Both discarded. Observed cheese stacked too high in the top of the prep unit temping at 52F. Cheese was stocked this morning so it was removed and placed in refrigeration to rapidly chill to 45F or lower.

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 mushroom spread marked 7/20 - 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 Observed pesto/basil spread not dated. Dated during inspection. Observed different spreads that had been pulled from freezer within past 2 days but not dated with pull date. Labeled during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of glass cleaner unlabeled. Labeled during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed coffee station butted up next to hand sink in coffee bar. Add a splashguard and discontinue using the area around the sink unless shields are in place.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed container of jugs, souffle cups and glove boxes on the floor of dry storage. Move to shelving.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility does not have chlorine test strips for dish machine. Obtain within 10 days. Verification visit required.