LIFE TIME ATHLETIC LIFE CAFE

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed staff member not knowledgeable about employee health policy. PIC stated new staff recently hired. CDI, information reviewed with operator. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing. CDI, employee rehashed hands. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee handle soiled wiping cloths and equipment then change gloves to handle clean equipment and food preparation. CDI, employee removed gloves and washed hands before doning new gloves for task change.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coil frozen in flip top prep unit and unit with ambient air temperature of 48 degrees F. CDI, yogurt and milk held above 41 degrees F was voluntarily discarded. Vr needed to ensure calibration of flip top prep unit. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed some items date marked with discard date of 8 days instead of 7. CDI, labels updated to provide proper date . 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 .

4-501.11 Maintain equipment in good repair. Observed hood lights not turning on.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed general cleaning needed in flip top prep unit.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over RTE foods in walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 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 cut tomato with prep date of 10/3. CDI, tomato voluntarily discarded. Significant Improvements made since previous inspection and points not escalated today. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed yogurt parfait and salads recently prepared and in cooling process transferred to display case. CDI, salads relocated to walk in cooler and covers removed to facilitate heat transfer. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 1 of several food employee wearing watch.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed dishwasher handle soiled then proceed to handle clean equipment without washing hands. CDI by instruction.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed salmon thawing in standing water in container in HW sink. CDI, salmon removed and proper thawing methods discussed with PIC.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Oberved raw beef stored over RTE rice in flip to prep refrigerator . For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - observed raw beef stored on box of raw chicken in walk in cooler. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cut melon with prep date of 7/3. Observed ham in prep unit with date not legible.CDI, foods voluntarily discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed chemical spray bottles stored over clean equipment on equipment rack. CDI, chemicals relocated for proper storage.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed salmon thawing in staining water in vacuum packaging.

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

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 watch.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer testing 0ppm

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in contact with soiled towel.

4-501.11 Maintain equipment in good repair. Observed split gasket on WIC

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 food debris at the bottoms of prep units in back prep area during inspection. More frequent or thorough cleaning needed to preclude pest harborage. Repeat. 1 pt.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed only Certified Food Protection Manager on site depart during inspection, despite food preparation still taking place. Ensure CFPM is on site during all hours of food preparation and handling. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef patties and raw pooled shell eggs being stored above RTE foods in WIC during inspection. CDI - PIC moved to appropriate location. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed chicken portioned out on 3/23/25 holding above 41F in sandwich prep unit and WIC during inspection. CDI - PIC voluntarily discarded. 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 .

3-501.18 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 deli turkey in salad prep and turkey burgers in sandwich prep baring a discard date that would allow for the items to be held for 8 consecutive days. Observed cooked chicken portioned out in WIC. When questioned about their date marking system, PIC stated when the containers get labeled, they are labeled with the day they are portioned, and not the day the chicken is cooked. CDI - PIC corrected labels on deli turkey and turkey burgers. EHS coached PIC on proper date marking of portioned out foods. PIC is unable to change preparation date on labels, but labeled chicken with correct discard date. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken cooling from ambient after being portioned on 3/23/25 holding above 41F in prep unit and WIC during inspection. PIC stated it gets portioned out into plastic bags, then immediately placed into plastic hotel pans to be cooled in WIC. CDI - PIC voluntarily discarded chicken. EHS suggested more efficient cooling methods going forward. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. 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 containers of coconut and vanilla collagen in dry storage area not baring labels indicating their contents. Ensure all working containers are properly labeled with its contents. Observed packaged steak bowls available for customer self service with no ingredients list on label. Ensure all items made on site packaged for customer self service bare proper ingredients list. 1 pt.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed coffee grounds being stored directly under hand soap dispenser at front handsink during inspection. CDI - PIC moved to appropriate location. 0 pts.

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 donning proper hair restraint. CDI - Employee stopped preparing food and moved to cashier counter. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Observed cut bananas still in peel with the stickers attached. Ensure fruits and vegetables are properly washed before use. 0 pts.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. 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 single use container being used as a means to dispense marinara being stored directly in food. Observed single use container being used as a means to dispense vanilla collagen powder being stored directly in food. CDI - PIC removed.

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 temperature measuring device on site for high temperature dish machine during inspection. 10 day VR required. 0.5 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. Observed food debris at the bottoms of prep units in back prep area during inspection. More frequent or thorough cleaning needed to preclude pest harborage. Repeat. 1 pt.

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 food debris littered on floor in back prep area and WIC during inspection. More frequent or thorough cleaning needed to preclude pest harborage. Repeat. 0.5 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue on stacked hotel pans during inspection. CDI - PIC moved pans to dish pit to be rewashed. Repeat. Points not escalated due to previous violation being corrected. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken in back prep unit, cooked steak, classic tuna salad, and Asian tuna salad in display case, and half and half in milk lowboy all maintaining above 41F during inspection. Ambient in milk lowboy maintaining 45F during inspection. CDI - PIC discarded all out of temperature foods and contacted maintenance. Unit was fixed before end of inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(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 food debris in front microwave and on bottom of various prep units. More thorough or frequent cleaning needed to preclude pest harborage. 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 floors dirty and littered with food debris during inspection. More thorough or frequent cleaning needed to preclude pest harborage.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks being stored above prep areas during inspection. CDI - PIC moved to appropriate location. Repeat. Points not escalated due to improvement.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager onsite during inspection. Employee stated they are in the process of becoming certified. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed rusted/soiled blade on stationary can opener in back prep area in need of replacement. CDI - PIC ordered new blade during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken in sandwich prep unit and tuna salad in display case holding above 41F during inspection. CDI - PIC discarded. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 from ambient at 56F with no change in temperature after 15 minutes. CDI - Employee moved tomatoes to sheet trays to hasten cooling. Tomatoes achieved cooling rate of 0.4F/minute after intervention. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in back kitchen area with deep grooves from heavy use. PIC stated they are already in the process of getting new ones.

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 microwave in back kitchen area heavily soiled with food debris. Observed unstacked cambros in back kitchen area with sticker residue on exterior. Observed biofilm buildup on exterior of door to mechanical dish machine. More frequent cleaning needed. Repeat.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks on prep table during inspection. EHS recommended storing employee drinks elsewhere.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager on site during visit. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed tuna salad that was made yesterday still cooling. CDI: Product voluntarily discarded. EHS discussed pre-chilling ingredients with PIC and also cooling in shallow pans, uncovered. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach, yogurt, and milk in smoothie prep cooler above 41F. Per temperature logs, product was below 41F less than 4 hours prior. CDI: Product rapidly cooled in walk in cooler. Maintenance technician arrived during inspection and turned unit down. By end of inspection, products in unit were at or below 41F. Observed milk in carafs above 41F. EHS recommends holding product on TPHC or changing more frequently to ensure product maintains temperature. CDI: Milk 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 .

3-501.18 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 nuggets (5/29), rice (5/27), turkey (5/28), cooked turkey burgers (5/24), ground beef (5/26), and feta (4/14) held past 7 days. CDI: All items voluntarily discarded. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 no date mark on feta in prep top cooler. CDI: Product voluntarily discarded. Observed no date mark on pizzas in reach in part of prep cooler. CDI: Pizzas date marked with prep date of 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed LT breakfast with eggs cooked any style that does not have an asterisk. VERIFICATION REQUIRED Observed burgers are asterisked when all burgers are pre-cooked.

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 tuna salad cooling in walk in cooler while tightly covered in a deep container. CDI: Product voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed freezer full of food stored directly on the floor. Observed some boxes of food on the floor in the walk in cooler. PIC stated that no deliveries were received today. Ensure that when items are delivered they are put away in a timely manner.

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

3-302.15 Wash fruits and vegetables prior to use. Observed avocados (some sliced) in prep top with sticker still on skin. Wash before use.

4-501.11 Maintain equipment in good repair. Observed split gasket on walk in cooler. Observed cooler on the line leaking inside. Facility has placed towels in the cooler to soak up the water. Ensure cooler is operating correctly. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink near grill area in need of reaffixing and sealing to the wall.

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 units and edges of dish machine doors at the bottoms with build up of food debris/residue. Observed microwave with food debris inside. Observed shelving in walk in cooler with food debris and build up. Observed hood vents with grease build up. REPEAT VIOLATION

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 dusty ceiling vent and tiles near 3-comp sink.

6-303.11 Provide required lighting intensity. Observed all lights in the hood are burned out. Replace light bulbs.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed vegetable dicer, metal slicer, robot coupe blade and plastic container soiled with food debris while being stored as clean. CDI: Items were placed to be washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed one container of pre-cooked chicken nuggets with an open date of 10/22. 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 .

6-404.11 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 can on shelving with items for facility use. CDI: Can was voluntarily discarded.

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 units and sides of dish machine with build up of food debris/residue. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed containers of boiled eggs, yogurt parfaits, and tuna above 41F in retail case. Observed kale in smoothie prep top above 41F. CDI: Tuna, boiled eggs and kale were voluntarily discarded due to being in the unit more than 4 hours, yogurt parfaits were placed in walk in cooler. 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 .

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food being stored on the floor in walk in cooler and walk in freezer.

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 scoops being stored with handles touching powders near smoothie station.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without drain plug. Replace.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed Asian tuna prepared from room temp cooling in deep plastic container uncovered in WIC not drop in temp after 30 minutes. See temp chart. CDI: EHS instructed PIC to spread out Asian tuna on sheet tray and place on speed rack to rapidly cool to 41F or below. Item would not have met cooling parameters without EHS intervention.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 cut kale in prep flip top smoothie cooler at front line date marked for 5/10, 3 days past expiration. CDI: PIC discarded cut kale.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed Asian tuna prepared from room temp cooling in deep plastic container uncovered in WIC not drop in temp after 30 minutes. See temp chart. CDI: EHS instructed PIC to spread out Asian tuna on sheet tray and place on speed rack to rapidly cool to 41F or below. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of various food items being stored directly on floor in WIF and a box of tortillas being stored on floor in dry storage area. Store food at least 6 inches above the floor to protect against contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a soiled wiping cloth being stored on prep counter at coffee station. Store in-use wiping cloths in properly concentrated sanitizer between use.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee wipe hands on shirt and don gloves to begin working with food. CDI: EHS instructed employee to wash hands and re-don gloves before working with food.

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 container of boiled eggs removed from original packaging and container of red pepper mayo without date mark. CDI: PIC date marked items as both items were prepared this morning.

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 covered plastic container of pizza sauce and two covered plastic containers of pico de gallo cooling in WIC, and a covered large plastic container of cut romaine in RI prep unit that did not change in temperature after 35 minutes. Items would not have rapidly cooled to 41F or below without EHS intervention. CDI: Lids were removed from pico de gallo and pizza sauce and placed in WIF to rapidly cool. Cut romaine was voluntarily discarded by PIC. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed avocado sliced in half in prep unit with sticker still on skin. Wash before use.

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 PIC was not able to answer employee health questions or refer to posted guidance on employee health. CDI: EHS provided PIC with employee health poster and provided education on exclusion and return to work procedures.

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 did not have written procedures for clean up. CDI: EHS provided PIC with written procedures for clean up of vomiting and diarrheal events.

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 open drink containers on top of refrigerator right next to prep counter. CDI: PIC removed drinks.

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed PIC wash hands and turn off faucet with bare hands. CDI: EHS instructed PIC to re-wash hands using proper procedures to not re-contaminate hands.

6-301.14 Post a handwash sign at each handsink. Observed employee restroom without hand wash sign. CDI: EHS provided sign.

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 sanitizer in 3 compartment sink and sanitizer buckets with low sanitizer concentration. CDI: PIC replaced sanitizer to the required concentration level in 3 compartment sink and 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 a metal bowl and 3 utensils with build up of food soil. CDI: PIC returned items for W/R/S.

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 garlic-oil mix in prep unit and sloppy joe in WIC being stored past their expiration dates. CDI: PIC discarded items.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed steak in grab n go case being offered for sale without consumer advisory. PIC states all steaks are prepared medium and are cooked to approximately 125-130F. Verification required within 10 days to ensure consumer advisory is provided for item.

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 4 covered containers of shredded cheese and 2 covered containers of sliced tomatoes cooling in WIC. Items did not drop in temperature after 20 minutes. (See temp chart) CDI: PIC removed items from covered plastic containers and spread out items on uncovered shallow containers to allow proper cooling.

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 several TCS food items cold holding above 41F in prep top cooler #2, refer to temperature chart. CDI, TCS food items placed in walk in cooler to rapidly chill.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed apples on display in customer grab and go area not wrapped. CDI, apples wrapped during time of inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed cut apples and cut avocados in prep top units with stickers on them. EHS educated PIC on notated rule.

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 wall behind dish machine.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket hanging on shelving with clean utensils.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Ice observed in front hand washing sink. Do not dump drinks in hand washing sink. Only use hand washing sinks for hand washing. CDI - PIC educated on requirement. 0 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 an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Dish machine only reached 152F on thermometer. VR - Verification of dish machine repair by 4-15-2022.

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 .Pineapple salsa (4-2), kale (3-31), and pork (3-24) were all past 7 days in walk-in cooler. Discard TCS ready-to-eat foods within 7 days of preparation. CDI - PIC discarded items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bottle of bleach and water mixture was not labelled. CDI - PIC labelled bottle. 0 pts.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Apples and oranges at cash register for customer self-service were not wrapped. CDI - PIC took apples and oranges back to kitchen to wrap before placing back on display. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Cut tomato and cut avocado in sandwich cooler top both had stickers on them. Fruits and vegetables must be thoroughly washed before use. Remove stickers during washing.

4-501.11 Maintain equipment in good repair. Torn gaskets present on 2 sandwich cooler doors. Condensate leaking in walk-in freezer. Replace torn gaskets and evaluate walk-in freezer for repair. 0 pts.

4-203.13 Pressure measuring devices that display the pressures in the water supply line for fresh hot water sanitizing rinse shall be accurate to 2 pounds per square inch in the range indicated on the manufacturer's data plate. Pressure gauge on dish machine is not functioning. Repair or replace pressure gauge. 0 pts.

6-301.14 Post a handwash sign at each handsink. Hand washing sink at bar is missing signage. CDI - Establishment given hand washing signage. 0 pts.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Boxes of unwashed strawberries, blueberries and pineapples stored on shelf above ready-to-eat spinach and green onions. Do not store unwashed produce or vegetables above washed vegetables or produce or ready-to-eat foods. 0 pts.

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 Container of chicken in sandwich cooler top measured 50F and was actively cooling after being portioned. Use walk-in cooler or a freezer to rapidly cool TCS foods. CDI - Chicken moved to walk-in cooler. REPEAT. Improvement from last inspection so only half credit taken.

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. Container of salt was unlabeled. All containers of food and ingredients must be labelled if the food is not readily identifiable. CDI - Manager labelled container. 0 pts.

4-501.11 Maintain equipment in good repair. Bottom shelf of clean utensil shelf is falling onto ground because supports aren't there or aren't functioning. Repair/replace shelf so utensils stay at least 6 inches above the floor. 0 pts.

2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have written procedures on how establishment would respond to vomiting and diarrheal events. CDI - Establishment emailed example policy to use. 0 pts.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils - PF - Can opener blade had visible buildup on it and had not been used today. Food-contact equipment shall be cleaned to sight and touch. CDI - Can opener moved to dish area to be washed. 0 pts.

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Watermelon (45F), 3 containers of boiled eggs (46-50F), 2 containers of Asian tuna salads (48-53F), tuna salad (52F), 2 containers of chicken salad (47-48F), and 1 turkey wrap (48F) were above 41F in retail cooler. Containers were overstacked in unit as containers in the back of unit and the containers that were not stacked up were below 41F. Kale in make-unit top measured 45F. TCS foods in cold holding shall measure 41F or less. Manager stated that the unit was stocked with food at 7AM this morning so containers were moved to walk-in freezer and measured below 41F before 11AM. Kale from make-unit top was discarded.

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking - PF - Repeat - Kale, chicken salad, tuna salad, and Asian tuna salad had illegible date marks. Feta cheese in walk-in cooler was date marked as being opened on 10-9 and to be discarded by 10-18. Container of cooked chicken in sandwich cooler did not have a date mark and the manager did not know when it was prepared/opened. TCS ready-to-eat foods shall be date marked and held for no longer than 7 days. CDI - Manager knew items with illegible date marks were prepared Saturday so those dates were amended. Feta cheese date also amended to have a date of discard as 10-15. Chicken was discarded because manager did not know when it was opened.

3-501.15 Cooling Methods - PF - 8 containers of prepared salads measured 48-49F in reach-in cooler and were cooling with lids on since 6:30AM. 8 additional containers of salads in retail cooler were also cooling with lids on and measured 45-48F. TCS foods shall be cooled in equipment that is designed for rapid cooling such as the walk-in cooler of walk-in freezer. TCS foods shall also be loosely covered or uncovered while cooling to facilitate heat transfer. CDI - Salads moved to walk-in freezer and lids were removed. Salads were below 41F at 10:30AM.

4-501.11 Good Repair and Proper Adjustment - Equipment - C - Repeat - Torn gaskets present on both doors of both sandwich coolers in prep area. Condensate leaking from walk-in freezer evaporator box. Equipment shall be maintained in good repair. Replace torn gaskets and ensure leaking condensate does not contaminate opened food below it. 0 pts.

6-501.110 Using Dressing Rooms and Lockers - C - 2 employee cell phones were sitting on prep tables during inspection. Employee personal items must not be stored where food is prepared. 0 pts.

2-401.11 Eating, Drinking, or Using Tobacco - C - Employee coffee cup observed on prep table. Employees shall drink from cups with a lid and straw. Employee drinks shall be stored in an area away from food or food preparation surfaces, like a low shelf. 0 pts.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF - Dish machine only reaching 155-157F final rinse temperature. Mechanical ware washing machines that use hot water sanitization shall reach a minimum final rinse temperature of 160F. VR - Verification required within 10 days that dish machine has been repaired. Use 3-compartment sink to sanitize until the dish machine is repaired. // 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Dish machine at bar is not dispensing chlorine. VR - Verification required within 10 days that dish machine has been repaired to dispense 50-200 ppm chlorine.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Repeat - Feta cheese in walk-in cooler was dated 7-27 as date of opening. TCS ready-to-eat foods shall be discarded 7 days from preparation, with the day of opening or preparation as day 1. CDI - Feta cheese discarded.

3-304.12 In-Use Utensils, Between-Use Storage - C - Handles of scoops laying in matcha and coconut. In-use utensils shall be stored so that the handles do not contact the food. 0 pts.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Torn gaskets present on doors to both make-units in back. Equipment shall be maintained in good repair. // 4-201.11 Equipment and Utensils-Durability and Strength - C - Egg dicer has plastic flaking off of it. Utensils shall be durable and easily cleanable. Replace egg dicer. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Shelf above prep table in back needs to be cleaned. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various plastic food pans stored as clean with residue inside. Observed can opener with debris on blade area. CDI - PIC returned to dish area for re-cleaning. Note: Bar area not currently set up or in use, however, for aesthetic purposes, glassware is displayed at the bar. Dish machine at the bar is not dispensing sanitizer as required. If bar is placed back into service, dish machine must be operational and dispensing sanitizer at proper concentrations. Do not use bar glassware until it has been washed/rinsed/sanitized using an approved method.

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 prepared lexan container of ranch dressing with expired date marking in walk in cooler and various squirt bottles of expired ranch and chipotle ranch in reach in coolers with expired date marking. CDI - PIC discarded. REPEAT - no point escalation as overall improvement in date marking system noted and no other TCS foods were observed out of date.

7-201.11 Store toxic materials to avoid contamination. -P. Observed spray bottle of disinfectant cleaner on top shelf mixed with and directly above food products in dry storage area. CDI - PIC relocated away from food.

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 gallon container of open coconut milk previously stored at room temperature ambient cooling in prep top portion of line reach in cooler. CDI- PIC relocated to reach in unit to quickly cool. Pre-chill ambient temperature TCS foods prior to placing into service whenever possible. When cooling open ambient temperature items, use methods that allow them to quickly cool to 41f or lower. Do not cool TCS foods in prep top portion of service units. REPEAT - overall improvement noted in cooling methods noted - no escalation at this time.

3-302.15 Wash fruits and vegetables prior to use. Observed partially used commercial package of fresh strawberries in line cooler unwashed. Wash all produce prior to use that is not received in ready to eat form.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed container of unpackaged raw turkey burger patties stored directly above containers of unpackaged fully cooked beef patties and other ready to eat food items in walk in freezer. CDI - PIC relocated raw turkey to bottom shelf.

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 multiple TCS food items with expired date marking in walk in cooler and reach in coolers including cut romaine 12/15, cooked chickpeas 12/29, pico 12/30, cooked red peppers 12/30. CDI - PIC 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 container of cooked rice and cooked tuna in walk in cooler with no date marking. CDI - PIC date marked. Ensure all opened or prepared TCS foods are date marked with a label not exceeding 7 days and that the food is discarded once the date has expired.

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 cooked egg patties placed into plastic container in prep top unit while still in the cooling process. CDI - PIC spread onto sheet pan and placed into reach into cooler to quickly chill. When cooling food, use methods that allow the food to quickly chill. Do not place foods into plastic containers on the prep top units while still in the cooling process. Cool to 41f or lower before placing TCS foods into service. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bottom shelf holding TCS foods in walk in cooler not 6 inches off of the floor. Raise/repair such that the food items on the shelf are stored at least 6 inches off of the floor. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food with no hair covering or other effective hair restraint.

2-102.12 Certified Food Protection Manager - C Observed no certified food protection manager present upon arrival at location and for significant portion of visit. Certified manager arrived later into visit. Ensure a certified food protection manager is present anytime food is being handled. REPEAT

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee removed soiled gloves after handling soiled dishes and then don new gloves to handle clean items with no associated hand washing. CDI - EHS directed employee to wash hands. Hands washed and gloves changed. When changing tasks and changing gloves, ensure hands are washed before donning clean gloves.

6-301.14 Post a handwash sign at each handsink. No handwashing signs present in restrooms used by employees. Signs provided by EHS during inspection although facility may post handwashing reminder sign of thier choice.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food residue present on can opener blade and dried debris on dicer block and blade. CDI - PIC removed to dish for recleaning. Ensure food contact equipment is clean before storing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed front line cooler holding TCS foods including sandwiches at 58f, salads at 59f and turkey bowls at 57f. CDI - PIC discarded. Unit with zoned air flow and ambient air temperature varying from 50f on top shelf to 38f on bottom shelf needs repair. Do not store TCS foods in display cooler until repaired and holding foods at 41f or lower. REPEAT Verification Required within 10 days. Continued non-compliance with cold holding standards may result in permit action.

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 packages of portioned prepared cooked chicken cooling sealed into storage bags and tightly packed into plastic lexan pan in prep top unit. CDI - PIC spread onto sheet pan and placed into walk in cooler to quickly chill before placing back into prep top. Use a method to quickly cool foods to 41f or lower before placing into service units. REPEAT

3-501.13 Use approved thawing methods. Observed commercially packaged foods thawing in standing water in food prep sink. Use an approved method such as thawing in the cooler or thaw under flowing water less than 70f.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed walk in freezer bottom shelving holding food items not 6 inches off of floor. Repair such that foods are stored at least 6 inches off of floor. 3-305.12 Food Storage, Prohibited Areas - C Observed frozen condensation drip accumulation on exteriors of food packages in walk in freezer. Do not store food under condensation drips.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cases of single service food containers stored directly on floor in detached storage room. Store single service items at least 6 inches off of the floor to prevent contamination. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

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 twice and not use a paper towel to turn off faucet. CDI: EHS corrected employee both times. Employee properly washed hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed berries stored over ready to eat items in walk in cooler. CDI: Items rearranged.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm at bar dish machine. VERIFICATION REQUIRED 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up around edge of chute.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed southwest bowls prepared last night still cooling in reach in cooler. CDI: Bowls were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in holding milk and reach in holding cream both above 41F. CDI: Products voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked onions from 3/5 in prep top. CDI: Product voluntarily discarded. REPEAT VIOLATION 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on chicken in prep top, salad in grab and go, or southwest bowls in reach in. CDI: Items voluntarily discarded. REPEAT VIOLATION

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 times marked on milk carafs for self service. CDI: Time marked.

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 southwest bowls cooling from yesterday while tightly closed in reach in cooler. CDI: Product voluntarily discarded. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed 2 reach-ins on the front line not holding food at the proper temperature. Ensure coolers are repaired and maintaining temperature as this is necessary storage space for the operation. CDI: Due to low inventory and a truck not coming until tomorrow, the facility is able to function with reduced refrigeration today. Refrigeration must be fixed and functioning before a delivery is received.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed lids stored in plastic container with food debris.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed unprotected single service items stored on shelf with food debris and grease build up.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test strips for bar dish machine. VERIFICATION REQUIRED

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

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 cooked steak and salmon in the walk-in with no label. PIC stated it was cooked last night. Corrected during the inspection (CDI) - Date label was provided. 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 peas stored in the reach-in cooler with a date of 9/15. CDI - Item was discarded. -1.5pts-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed boxes of items stored on the floor in the walk-in freezer. CDI - Items were relocated. -0pts-

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 scoop stored within the brussel sprouts. Handle was touching product. CDI - Scoop was removed. -0pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed interior of microwave in need of cleaning. Observed food debris in gaskets of the reach-in coolers. Needs to be cleaned. -1pt-

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 floor of walk-in cooler in need of cleaning. -0.5pts-

2-301.14 When to Wash - P - Observed 1 food employee wipe counter with wiping cloth then handle clean single-service cup without washing their hands. CDI by instruction.

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

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed half and half at 44 degrees F at coffee station. Observed packaged salads, melon tuna held between 42-45 degrees F in open air display case. 1 salad was observed at 50 degrees F and held in unit overnight according to PIC. Salad voluntarily discarded and other TCS foods relocated to walk in cooler to rapidly cool. Effective January 1st 2019 all TCS foods shall be held at 41 degrees F and below. Time as a Public Health Control and Date Marking variance options discussed with PIC for meeting compliance. Forms to be sent to PIC. Per guidance from the State, no points to be deducted for cold holding on first inspection under new cold hold regulatory requirements. Return visit to be made to ensure long term compliance.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed slaw with a date of preparation of 2/4 and kale with a date of preparation of 2/6. CDI, foods voluntarily discarded by PIC.

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 prepared spinach and chicken cooling in covered containers in walk in cooler. CDI, operator vented containers and split spinach in separate shallow containers to rapidly cool. Observed tuna prepared from morning cooling in covered container in holding refrigerator behind counter. CDI, staff opened containers and relocated to walk in cooler to rapidly cool.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf - Observed packaged portioned containers of dressings and granola without required labeling. CDI by instruction, options discussed for meeting compliance.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed side of storage rack in walk in cooler leaning and side not providing 6 inches of clearance.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensil stored in water below 135 degrees F.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed container lids and food grade paper stored in containers collecting soil and debris.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed open package of single-service utensils stored on ground at bar area.

2-301.12 Cleaning Procedure - P Observed 1 food employee wash hands and recontaminate by turning faucet of with bare hands. Use disposable towel or other protective barrier to turn faucet off. CDI- Employee instructed on proper handwashing procedure and re-washed hands. Repeat.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in bar area. CDI- Soap placed at handsink. 6-301.14 Handwashing Signage. Observed no handwashing signs at any handsinks throughout facility. Handwashing signs provided today to be posted at handsinks. 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 cut melons, cut lettuce, and tomatoe salad with no date mark. Preparation date of products was not known. CDI- All items voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed beverages stored on the floor in walk in cooler, liquid eggs stored on floor in walk in freezer, and single service cups stored on floor in bar area. CDI- All items were removed from floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket of sanitizer in bar area below required concentration. Use test strips to ensure sanitizer maintains proper concentration.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers that PIC stated had been washed. Remove stickers before washing produce.

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 scoop handles buried in powders used for protein shakes.

4-801.11 Clean Linens. Observed clean linens that had been labeled with sharpie directly on linen. Linens are no longer considered clean after the sharpie was marked on them. PIC stated they are going to change this procedure.

4-501.11 Maintain equipment in good repair. Observed condensation leak near the fan in the walk in freezer causing a significant build up of ice in freezer floor.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed half of lid missing on dumpster. Repair needed.

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 1 food employee turn faucet off with their bare hands. CDI by instruction.

6-301.14 Handwashing Signage - C - Observed no handwashing signs posted at handwashing sinks behind front counter.

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

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 coconut oil / butter in portioned containers not date marked, feta cheese in prep unit with a date of preparation of 7/16 in prep refrigerator. Observed egg salad prepared on site with different discard date from when commercial packaging of ingredient were opened. CDI by instruction on proper date marking and coconut oil / butter mix and container of feta cheese voluntarily discarded by PIC.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed seared tuna in grab and go container with REMINDER statement but no DISCLOSURE. CDI to ensure that complete consumer advisory is provided. Improvement made since previous inspection.

7-102.11 Common Name-Working Containers - PF - Observed spray bottle of Orange Force not labeled as required. CDI, operator labeled container.

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

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small diamter probe thermometer available. VR to ensure that facility has proper thermometer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed swiss cheese and veggie burgers overstacked in flip top unit on cook line. Significant improvement has been shown since the previous inspection with regard to cold holding temperatures, and points were not escalated as a result. CDI: Employee removed top portion of out of temperature foods and sent them 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 ham, cheese sauce, and several other items prepared the day before with no date labels. CDI: All products were dated for 03/29 and PIC instructed to date any items to be helf for more than 24 hours. REPEAT.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed half and half and 2% milk at coffee station on TPHC with no written procedures. Facility uses timers to maintain time parameters. CDI: EHS provided written procedure tempalte and PIC filled out on site.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed seared tuna in Meals To Go cases with no consumer advisory. VERIFICATION REQUIRED within 10 days to determine longterm compliance. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy buildup on the dish machine where the doors open. Clean as necessary to remove buildup.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one container, a salad spinner and a slicer stored as clean with food debris. CDI- removed to re-clean

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed kale on counter not being worked with at 65 Fand milk at self service counter at 59 F. PIC stated no written procedures for TPHC and no time was recorded anywhere. CDI- discarded; advised to use TPHC; template re-sent

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 sliced turkey and cooked squash on line not date marked. CDI- date marked

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed seared(undercooked) tuna sold in to go case with no consumer advisory. VR

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf Observed staff performing ambient cooling in enclosesd plastic containers. CDI- procedure changed

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin diameter thermometer onsite. VR