MCALISTERS DELI #100957

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the deli meat in the catering flip top at 45F. With an ambient temperature of 44F. PIC noticed that the dial fore the unit was set at “Level 3” he stated that it is normally set at “Level 5-6”. -CDI- PIC placed the deli meat in the WIF to be quickly cooled, and changed the dial to “level 5” to lower the temperature. Points not increased. REPEAT*** (1.5 pts) 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed 3 sheet trays of portioned potato salad that had been prepped the day prior to inspection. All 3 sheet trays of potato salad were between 42-45F. The potato salad did not cool within its appropriate cooling parameter. -CDI- PIC voluntarily discarded the necessary items. Due to improvement from last inspection, points not escalated. (1.5 pts) REPEAT*** For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS food items above 41F in the flip top next to the toasting station. EHS recorded an ambient temperature of 54F in the flip top unit. PIC voluntarily discarded all TCS foods that were in the unit for longer than 4 hours. Facility is allowed to use emergency TPHC as a temporary solution until the unit is repaired. 3 DAY VERIFICATION REQUIRED*** (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed potato salad that had been cooled in containers with plastic lids sealed on them, thus not allowing proper air flow to correctly cool the product. -CDI- PIC voluntarily discarded the potato salad. REPEAT*** (1 pt) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed leaking coming from the flip top unit next to the toasting station. Repair unit to prevent leaking. (0 pts)

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe in the mop sink area. Repair leaking pipe. (0 pts)

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed several large containers of sliced deli meat throughout the facility that had been cooling since the day prior of the inspection all above 41F. PIC stated that the items had not been removed from the cold holding units/WIC that they were being stored in. -CDI- PIC voluntarily discarded the necessary containers of sliced deli meat. REPEAT*** (1.5 pts) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 various deli meats that were being cooled in large deep plastic containers with the lids on in the WIC. Also observed 2 deep metal insert containers of sliced chicken that were individually portioned in plastic bags in one of the flip top units that failed to cool in the allotted 4 hours. All items were from the day prior of the inspection. -CDI- PIC voluntarily discarded all necessary containers of sliced deli meat that failed too cool correctly. REPEAT*** (1 pt) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Observe avocados in the sandwich flip top unit with stickers still on the outside. PIC stated that they were washed. Remove all stickers before storing them as clean with other RTE foods. REPEAT***

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut melon that had been prepped the day prior to inspection that had not cooled correctly in the 3 door low boy unit. Also observed sliced ham that was at 46F cooling in the freezer at 1:22pm and was still at 46F while it was moved into the WIC at 2:22pm. -CDI- PIC voluntarily discarded the cut melon and placed the sliced ham on a shallow sheet tray in the WIF to be quickly cooled. Ham reached 37F at 3:15pm. (0 pts) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in two separate flip top units said to be cold holding above 41F. PIC stated that it was due to the flip tops being open during the lunch rush. -CDI- PIC placed the necessary items in the WIF to be quickly cooled down to 41F and discarded any items that were prepared the day before. If cold holding continues to remain an issue a risk control plan may be implemented. REPEAT*** (3 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut melon, potato salad, and cucumber salad with sliced tomatoes being cooled in the 3 door low boy unit. With lids on all of the prepared items. The cut melon had not cooled properly from the day before. The time stamps indicated that the other items were still bale to be cooled as they were prepared only 2 hours prior to inspection. Also observed sliced ham that was once cooling on a shallow sheet tray then moved to a deep plastic container with the lid on. The ham was still at 46F an hour later with no change in temperature. -CDI- PIC placed the ham back on a shallow sheet tray to be cooled correctly and voluntarily discarded the fruit that had not cooled properly. (0.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Observe avocados in the sandwich flip top unit with stickers still on the outside. PIC stated that they were washed. Remove all stickers before storing them as clean with other RTE foods. (0.5 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed slight wet stacking with plastic containers while they were said to be clean. Separate to allow proper air drying. Due to severity, no points taken. (0 pts)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed burnt food debris from the oven and ice in both prep line handwash sinks. CDI - Handwash sinks cleaned and PIC informed that they may not use handwash sinks as dump sinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a majority of the items in the opentop refrigerator adjacent the sandwich ovens to be between 45-51F. Items include containers of pepper jack, provolone, cheddar, diced chicken, corned beef, pastrami, cooked peppers, chicken salad, and spring mix. As per PIC, all items were stocked into the unit at 8am when he arrived and then the lids to the opentop were left up as they had a large amount of catering orders. Containers also observed over stacked past fill line. All containers were date marked with prep dates of previous days besides the spring mix, which was prepped this morning at 9:30. Unit not out of temperature as all items in lowboy portion and the ambient were 41F or below. REPEAT. CDI - All items voluntarily discarded besides the spring mix, which was moved to the WIC to rapidly cool down. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed insert containers of “club bombs” that were prepped at 10:30am this morning cooling at a rate of .066 degrees/min. Containers were observed stacked on top of one another, not allowing for proper air flow around the product. REPEAT. CDI - Containers unstacked and observed cooling at an increased rate of .13 degrees/min after 30 mins.. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed the large bin of sugar beneath the front counter to not be labeled as to its contents.

4-502.11(A) Maintain utensils in good repair. - Observed a blue handled scooper, stored as clean above the 3 compartment sink, to have large amounts of plastic fraying and burns along the handle.

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 the interior base of the 3 door lowboy refrigerator adjacent the steamtable to have an accumulation food debris. - Observed the nonfood contact surfaces of the bread toaster to have a large buildup of crumbs and other food debris.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the floor of the WIF to have a buildup of food debris and packaging debris.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced tomatoes at 46F and 45F at 2:30 PM that were cooling since 9:18 AM in closed metal containers with lids. CDI-PIC voluntarily discarded items. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded cheese used for soups at 55F in an ice bath that had been there since this morning per PIC. CDI-PIC voluntarily discarded item. EHS to help establishment create TPHC procedure for keeping cheese in ice bath. REPEAT, but points not escalated due to improvement of cold holding throughout facility. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed sliced tomatoes that did not reach 41F in 4 hours in metal containers with lids and sliced turkey and sliced ham cooling 1F/50 minutes in large plastic containers with lids. CDI-PIC voluntarily discarded tomatoes and removed lids of turkey and ham. EHS spoke with PIC about the importance of sliced temperature controlled foods to be in uncovered, shallow, metal containers and stored near the back of the WIC to allow for the maximum transfer of heat during the cooling process. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in one container of detergent. PIC stated that the wiping cloth had not been used yet. EHS spoke with PIC about ensuring to only leave in-use wiping cloths in sanitizer.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded cheese in ice bath at 46F, cut lettuce at 44F and shredded cheese at 43F in prep unit . CDI-PIC voluntarily discarded shredded cheese in ice bath, moved prep unit items to WIC to rapidly cool. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut deli chicken strips slowly cooling in a large, tightly closed plastic container. CDI-PIC removed lids to increase the transfer of heat. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Quat sanitizer dispenser tested at an inadequately low concentration. Facility has a functional dish machine and can manually mix quat sanitizer until dispenser is repaired. Verification visit within 3 days. 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 steam well items such as chili, cheese, and chicken tortilla soup below 135 F in the top portion of the food. Stir food as often as necessary to keep all parts of food above 135 F. Reheat food above 165 F if any portion falls below 135 F. CDI - food was reheated above 165 F. 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 shredded cheese on ice bath at 58 F. Observed sour cream packets and milk in front RIC at 44 F. CDI - PIC moved cheese to WIF to cool and voluntarily discarded other food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut tomatoes cooling in large, covered plastic container. CDI - employee moved tomatoes to an uncovered metal container to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in detergent.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. No quat sanitizer test strips available during inspection. CDI - EHS provided test strips to PIC.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager having an ANSI accredited food protection course available during the inspection, however food establishment has a CFPM.

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 some sliced meats cooling incorrectly with lids tightly attached not allowing air to flow throughout food. CDI - Meats were vented during the inspection to allow cooling to take place at a faster rate. -Repeat-0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Ensure that employees are wearing hats/hairnets if they’re engaging in food preparation. Observed a team member upon arrival preparing food without hat/hairnet present. CDI- Hairnet provided during the inspection.

5-205.15 Maintain a plumbing system in good repair. Observed leak underneath 3 compartment sink. Repair as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple items recorded above 41F (see chart). Some cold holding issues and some cooling issues. CDI - Those that were cooling were cooled down correctly, those holding were discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 some sliced meats cooling incorrectly,. CDI - Meats brought back to freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee go from making salads to the WIC and back without changing gloves and washing hands. CDI - PIC instructed employee to wash hands and change gloves. - 2 - REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sliced jalapeños in drain of hand wash sink by toaster. CDI - PIC removed food from sink.

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 macaroni and cheese and tomato bisque soup on steam table below 135F. CDI - PIC removed items and they were reheated to above 165F ( see temperature charts).

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 2 oz packages of grilled chicken on Flip top #2 at >41F. PIC stated the chicken was bag that morning.CDI - Item was moved to walk-in freezer for rapid cooling. - 1.5 - REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle by dish machine with no label. PIC stated it was sanitizer. CDI - PIC labeled bottle.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in flip tops with stickers still on outside. PIC verified that they had been cleaned. CDI - PIC removed avocados to prep area to have sticker removed and rewashed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed brown plastic pans stacked wet on shelf. CDI - PIC unshackled pans to allow to continue to air dry.

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 testing method/device to measure the temperature of the high temp dish machine. A VR will be conducted within 10 days to verify availability of max/min thermometer or other testing method. - 0.5 -

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed pre wash sprayer at dish machine below the flood level rim. CDI - PIC hung sprayer above the rim and put in request to have it raised. Keep up when not in use until spring is adjusted.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee donned gloves to prepare food but did not wash hands. CDI - Stopped and directed to wash hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Box sitting on front handsink. CDI - Moved, keep handsink accessible at all times.

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 . Cheese in flip top, lettuce on ice bath, and turkey in WIC recorded above 41F. CDI - 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 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 . Sliced and bagged chicken cooling in reach in coolers. CDI- Moved to WIF for cooling.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One wet cloth stored on counter. Keep in sanitizer bucket.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal phone stored on counter.

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 steak in the reach in cooler with a date mark of 09-19. PIC did not know if the label was a mistake or if the steak date was correct. CDI-steak was discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer with a concentration below 50ppm. CDI-sanitizer was dumped and new concentration was 200ppm.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Facility has no written procedures for cleaning vomit/diarrhea events. CDI - EHS provided PIC with written procedures and educational poster. Education on the changes to the 2017 Food Code. REPEAT -0.5 points

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: 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 sliced ham prepared at ~10:30 am, cooling in WIC in covered plastic container. Ham had no change in temperature over 35 min. CDI - PIC uncovered and allowed to cool quickly. REPEAT 1.5 points *POINTS WILL BE INCREASED AT THE NEXT INSPECTION WITH CONTINUED NON-COMPLIANCE*

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 sliced chicken in salad prep top holding at 44F. Chicken was placed in cooler within the last 4 hours. CDI - PIC place chicken in walk in freezer to cool down quickly. -0 points

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 sliced deli meat covered in large plastic containers, cooling in WIC. Observed sliced tomato cooling in covered plastic container. CDI - Container with deli meat was vented to allow air to flow around product. EHS educated PIC on venting containers as foods are cooling and recommended PIC view educational video included in link above. REPEAT -1 points

4-501.11 Maintain equipment in good repair. -C Observed prep cooler not plugged in and not being used. PIC stated the unit is working but not in-use due to staffing. REPEAT -0 points

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no procedures for cleaning vomit/diarrhea events. CDI - EHS provided written procedures and educational poster to PIC and educated on requirements of the 2017 Food Code. -0 points

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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed sliced corn beef and roast beef that had no change in cooling parameters in 20 minutes. PIC stated items were placed in cooler prior to inspection. CDI - PIC moved items to WIC to cool down.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed sliced corn beef and sliced roast beef tightly covered and cooling in prep unit. CDI - PIC placed containers in WIC to cool down.

4-501.11 Maintain equipment in good repair. -C Observed prep cooler not plugged in and not being used. PIC stated the unit has not worked for a while and a work order has been placed for a new unit. Repair or replace. -0 points

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 testing method/device to measure the temperature of the high temp dish machine. CDI - EHS educated PIC on the requirement under the 2017 Food Code. -0 points

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -C Observed bulk items stored around dumpster pad. Dumpsters are shared with 2 other facilities. -0 points

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed potato salad and cut cantaloupe that had not change in cooling parameters in 25 minutes. PIC stated that items were placed in cooler 45 minutes before initial temperature. CDI- items were placed in walk-in cooler and allowed to chill.

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 containers of potato salad and cut melons cooling while covered tightly. CDI- containers were uncovered and placed in walk-in cooler to further chill. REPEAT. (Full points)

4-501.11 Maintain equipment in good repair. Observed temperature of cooler at prep cooler was 44 F. PIC has up to ten days to repair unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in prep cooler and cold-holding unit that were stored above 41 F. Items were in units for an hour according to management. CDI- PIC placed items in walk-in cooler and allowed them to further chill.

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 items in prep cooler that were being labeled by employee at start of inspection. PIC stated that the items were just placed in the unit. I reminded her to place dates on all items in prep cooler if there is not a corresponding item in walk-in cooler. CDI.

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 items cooling in walk-in cooler in deep, plastic containers. Some of the containers were covered and stacked on top of each other. CDI- items were placed in shallow pans, uncovered, and allowed to chill. REPEAT (full points)

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 pans of sliced deli meat stacked on top of each other while cooling. CDI- pans were seperated and allowed to further cool properly.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee stirring food items while wearing fingernail polish. CDI- employee put on gloves.

4-501.11 Maintain equipment in good repair. Repair leaking faucet at 3-comp sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container packed with individual sour cream containers that were stored above 41 F. PIC stated that containers were there 1 1/2 ago. CDI- containers were placed in cooler and allowed to chill.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust an debris on shelving near 3-comp sink. Observed dried food debris on exterior of containers stored near hot-holding area. Facility is currently using single-service items, but still need to keep multi-use items clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two scoops with some food debris on them. CDI- Items were taken to 3-comp sink to be cleaned.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Sliced roast beef and sliced tomatoes had no change in a 12 minutes span of cooling. CDI- Items were placed in shallow pans and allowed to cool.

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 containers of sliced tomatoes and sliced beef stored in deep, covered, plastic containers while cooling. CDI- Items were placed in shallow uncovered containers. REPEAT

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employees scooping ice with exposed fingernail polish. CDI- employee put gloves on hand to cover fingernail polish while scooping ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air dry.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee pick item off of floor, change gloves without washing hands in-between. CDI- Employee was educated and washed hands. 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 employees wash hands and cut off the faucet with bare hands (use paper towels). CDI- Employees were educated and rewashed hands.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed containers of sliced chicken with were labeled with the wrong food item and prep date. CDI- Containers were 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 items cooling inside of prep units. Prep units are made for cold-holding, not cooling. Also, observed items cooling in deep, plastic containers and covered. CDI- Items were placed in shallow, uncovered pans and placed in the walk-in cooler to further chill.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet in drying area. CDI- Containers were seperated and allowed to air-dry. REPEAT

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes stored above containers of lemonade in walk-in cooler. CDI- Containers of lemonades were moved to another location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items such as, cut cantaloupe, cut honeydew melons, spinach, tossed salad, shredded cheese, and coleslaw that were all stored at temperatures above 41 F. CDI- Management voluntarily discarded all items into trash.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers that were stacked wet near 3-comp sink. CDI- Containers were unstacked and allowed to air-dry.

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 wall near dish rack in kitchen area.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee pick sticker off the floor, then start preparing food. CDI- Instruction were given to properly wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roast beef and turkey sandwiches that were not stored at 41 F or lower. CDI- Items were placed in walk-in cooler and allowed to chill.

2-402.11 Effectiveness-Hair Restraints - C Observed one employee packaging cookies without a hair restraint. CDI- Employee placed hair restraint over hair.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were seperated and allowed to properly air-dry.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut tomato, and cut lettuce set to cool in large container in flip tops and under counter prep coolers. CDI, cut tomatoes and cut lettuce placed in walk in cooler to cool rapidly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Cuber had dry food debris in interior crevices. CDI- Taken to dishwasher.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed prepped lettuce cooling in a large tub with lid on. CDI- Lettuce dumped onto a sheet tray to facilitate cooling better (see chart).

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P When asked about policy, employee couldn't answer questions about requirements. Policy is posted. Review with staff.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed au just in top of make unit at 55F. Unclear if this is a cooling method violation or cold holding violation. See #31. Product 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 sliced lunch meat and sliced chicken in large plastic containers with a lids and stacked. The chicken temped at 56F (slided within last 40 minutes). Containers were vented. Observed au jus in container in top of make unit at 55F. It was discarded. Per PIC, hot au jus is placed in container and then placed in unit. Cool in walk-in before placing on make line.

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