WINDSOR RUN

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 facility was using large plastic bins in reach in to cool cut watermelon. Needs to be cooled in shallow containers in WIC. CDI - The watermelon was moved to shallow containers and placed in the WIC. Observed cabbage mix in prep coolers at 51 and 52F. CDI - Food had been moved from WIC shortly before which was open to a delivery. CDI - Cabbage mix was placed in blast chiller to cool. Needs to be in temperature before being moved to a prep 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed wet stacking to several pans stored as clean near 3 compartment sink. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up/debris on several cold holding units throughout kitchen. REPEAT.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed avocado's stored over container of ready to eat fruit salad. CDI, PIC moved ready to eat fruit salad from under unwashed produce. -General comment. 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 raw steak and raw chicken cold holding above 41F, CDI, TCS food items voluntarily discarded. Improvement made from previous inspection report, points de-escalated. 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 .

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed wet stacking to several pans stored as clean near 3 compartment sink.

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 on flooring of several cold holding units throughout kitchen.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes at 113F and beans at 114F in hot box. Observed sweet potatoes at 105F in hot box. CDI - mashed potatoes and beans had been placed in hot box after reheating and before hot box had gotten to temperature within the last hour. PIC had food reheated. Sweet potatoes were left overnight in a hot box and were voluntarily discarded by PIC. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in reach ins such as fruit cups, slaw, watermelon, philly steak, chicken, potato, etc. (see temperature log) above 41F. CDI - Food was voluntarily discarded by PIC. 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 .

3-501.18 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 fruit cups with labels all reading use by 8/25. CDI - PIC stated the fruit cups were from fruit cut the day previously but were incorrectly labeled. PIC had staff member correctly label with label gun all fruit cups. 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 food in low boy cooler over 41F. PIC stated the low boy had been filled this morning after food was prepped. (Low boy ambient temperature read 37F.) Observed other foods such as tomatoes being placed in reach ins wrapped in plastic to cool. CDI - Food was all moved to WIC to cool. EHS discussed proper cooling methods with staff. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed ribs cooling under running water at 78F. CDI - EHS discussed cold water temperatures with PIC and appropriate thawing methods.

3-302.15 Wash fruits and vegetables prior to use. Observed washed avacados on prep line with stickers still on them. Stickers need to be removed prior to washing. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed speed rack at pizza station and stand mixer with food debris/build up. Needs cleaning. REPEAT .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up on ice machine chute. Clean. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS food items cold holding above 41F, refer to temperature chart. TCS food items placed in walk in cooler to rapidly chill. Per conversation with PIC lunch rush had just concluded. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed blue cleaner not labeled in spray bottle on lower shelving in kitchen. CDI, PIC labeled spray bottle. -General comment.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed turkey burger cooling in walk in cooler tightly covered with plastic. CDI, plastic vented and EHS educated PIC on proper cooling methods. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Observed 1 cut avocado stored on top of other uncut avocados located on prep line 1 with stickers on them. -General comment.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking to some dishes stored as clean. -General comment.

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 sticker residue on the outside of dishes stored as clean. REPEAT VIOLATION.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open to compacter dumpster. PIC closed door to dumpster during time of inspection. -General comment.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on ice machine chute. Clean.

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 lobster bisque soup cooling covered in meat walk in cooler. CDI, covering vented to allow rapid air flow. -General comment. 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(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet wiping clothes stored on shelving of prep cooler on cook line 2.

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 handle stored in peach cobbler located in dessert/fruit reach in cooler. -General comment.

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 sticker residue on the outside of pans stored as cleaned.

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 cleaning needed to flooring under equipment throughout kitchen. Observed brown staining on flooring near hot box. Clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed 2 handsinks out of paper towels. CDI, paper towels supplied to handsinks.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temperature dish machine measuring at 150F according to max/min thermometer. VR required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 diced ham and cooked sausage in pizza prep area without date markings. CDI, PIC voluntarily discarded TCS food items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats surrounding handsink near ice machine, in dry storage area, and some in dish machine area. REPEAT.

3-302.15 Wash fruits and vegetables prior to use. Observed tomatoes stored on prep line 2 with stickers still on them.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some minor wet stacking to pans stored as clean.

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 sticker residue stored on the outside of pans stored as clean.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor pink build up on ice machine chute. EHS advises facility to increase cleaning frequency of ice machine chute.

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 raw fish (wash and prepared morning of inspection) cooling in meat walk in cooler tightly stacked and covered. CDI, raw fish spread out on sheet pan and left uncovered to rapidly chill. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in kitchen area.

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 general cleaning needed to flooring under equipment throughout kitchen.

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 food on the floor in walk in freezer.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed red sanitizing bucket stored in handwashing sink in cafe area upon EHS arrival to complete inspection. CDI, bucket was removed from sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS food items cold holding above 41F on “Grove” prep line flip top, refer to temperature log for temperatures. CDI, TCS food items placed in blast chiller to rapidly cool. Major improvement from previous inspection report, points de-escalated. 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 .

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 approved max/min thermometer or hot water testing strips to measure how hot the water gets at high temperature dish machine. VR required.

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 drink stored in reach in under flip top on “Willow” prep line. No food items were stored in reach in at that time and employee removed drink from reach in.

6-301.14 Post a handwash sign at each handsink. Observed several hand sinks without hand wash signs. PIC said they were in office.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed dented cans with questionable integrity. CDI-can removed and put with other distressed merchandise.

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 chicken stored over raw fish. CDI-chicken relocated For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tea urn nozzles with heavy build-up. Break nozzles down and clean thoroughly more frequently. CDI-returned to dishwasher 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 many foods >41F. One cooler freezing up, another cooler unplugged, another cooler dripping condensate on food containers. Many TCS foods not properly cooled before putting in make unit. TCS foods double stacked in pans. See temp chart. CDI- TCS food in unplugged cooler or > 50F voluntarily discarded. Foods 42-50F < 4 hours put into blast chiller or WIC. 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 TCS foods cooling tightly wrapped in plastic. CDI-wrap removed 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 staff handling food wearing watches and bracelets. CDI-jewelry removed 2-304.11 Food employees shall wear clean outer clothing to prevent contamination of exposed food, equipment, utensils, linens, and single service and single use articles. Observed dirty apron sitting on pizza station while staff on break. Put dirty items in laundry.

7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P. Observed vegetable wash dispensing at improper strength. CDI-supplier contacted to come calibrate machine. Do not use veggie wash until corrected. 3-302.15 Wash fruits and vegetables prior to use. Observed many unwashed vegetables in make units. Vegetables shall be washed prior to being put into make units.

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 one scoop handle down in the product. CDI-scoop removed

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dishwasher towel drying dishes, containers. CDI-wipes items ran through Dishmachine.

4-501.11 Maintain equipment in good repair. Observed cooler not working correctly and one dripping condensation. One make unit needs doors adjusted as they do not close easily. Keep equipment in good repair. No VR due to the quantity of equipment available.

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 an excess amount of water on dishwasher floor. Repair any leaks on equipment. Try to squeegee up excess water. Note-floor drains working properly.

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 employee washed hands and turn off the faucet knobs with bare hands. CDI- PIC corrected employee, and hands washed again properly. Washing procedures discussed and hands washing signs provided at the time of inspection. -0 pts-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed 2 hand sinks without paper towels. 1 hand sink paper towels dispenser was broken. CDI- Paper towels provided at the time of inspection. Work order for broken dispenser was put in the system per PIC. -1 pts-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and build residue along the guard. Need cleaning and sanitizing as often to keep clean. -0 pts-

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety. Observed facility has non-continuing cook chicken wings without prior approval. CDI- Application has been completed and approved at the time of inspection. Procedure and details discussed at the time of inspection -0 pts-

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 containers of items (cheese, spaghetti, slice turkey) in Prep Cooler #1 temperature ranged 44F- 48F. Items (cooked pepper, onion, different kinds of slice cheeses, chicken wings and ground beef) in Cafe Base #2 temperature ranged from 43F- 55F. Observed cut melons and prep salad on the speed rack in Grove Dessert Cooler at 51F. CDI- PIC volunteer to discard all items at the time of inspection. -1.5 pts-

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 one item, chicken salad in prep unit way in the back dated 2/21. NO POINTS DEDUCTED as it is one item, and all items throughout the kitchen dated correctly. Be mindful of date and rotate items as first come fist served and discard when it is due -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, 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 items (Chicken salad, tuna salad, egg salad, cheeses, broccoli and tomato salads) in prep unit and stand up refrigerator prepared today about an hour prior to the inspection. Items were wrapped tight with the clear plastic in containers stored tight next each other trying to cool. Temperatures ranged from 46F- 59F. CDI- PIC took all items to cool quickly in the Blast Chiller about 15 minutes temperature came down 37F. BE SURE TO UTILIZE THE BLAST CHILLER TO COOL FOODS. -0.5 pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on big metal bowls and some are still looking dirty as it stored clean. CDI- PIC took all items to the sink for rehashing. -0 pts-

4-501.11 Maintain equipment in good repair. Observed Grove Dessert cooler, Cafe base #2 cooler, and Prep Cooler #1, all holding TCS food at temperatures above 41F. CDI- All food items was volunteer discarded at the time of inspection. PIC will have cooler maintenance tonight and all equipment will be in good repair. NO Verification needed since the facility has enough cooler to store foods. -0.5 pts-

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 the facility is sharing the high temp dish plate between the two facilities. RECOMMEND for each facility to obtained their own device. CDI- This time facility is obtained a temp log each morning after run test of the machine. FACILITY IS ORDING A HIGH TEMP PLATE AT THE TIME OF INSPECTION. PIC will send email/text to verify. -0 pts-

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 cooked pasta and cut lettuce not date marked in prep top coolers. CDI, PIC date marked TCS food items for date of prep.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed large plastic spoon stored in fruit containing cut melons in dessert cooler.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed quat testing strips outdated. CDI, EHS left facility with test strips and PIC stated that the facility will order more test strips.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. - Observed employee drink stored in the reach-in cooler on the salad prep line with other food items. Corrected during the inspection (CDI) - Employee removed the drink and discarded it.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towel dispenser not operating at one of the hand washing sinks. Paper towel dispenser on adjacent wall had paper towels. Dispenser needs more batteries. NOTE: No point escalation due to paper towels being accessible on adjacent wall but informed staff to replace batteries in dispenser.

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 metal pan of pico missing date label. CDI - Pico was prepared on Monday with other food items and date was added. Ensure that dates are provided once prepared if held longer than 24 hours.

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 dressing missing a label in the back salad prep cooler. CDI - Label was provided.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans stacked on shelving wet. CDI - Pan were removed and taken to dish area to be properly dried.

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 gaskets of coolers. Ensure that gaskets are cleaned of food debris.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee covered cup stored on hood covering top section of prep line refrigeration unit. Employee drink discarded at time of inspection. Employee drinks shall have lid and straw or by other means of preventing contamination when opening and stored below and away from food, food prep areas, utensil, utensil storage area, single service article and single service articles storage area.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed several hand washing sinks on cook line , serving area and grill area with automatic soap and paper towel dispensers and dispensers were not properly operating. Maintenance was called and batteries were replaced in devices and or the devices were replaced.

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 food debris on back side of slicer blade on front grill area where pizza oven is located. Slicer thoroughly clean and sanitized at time of inspection. Observed label and label adhesive on several food container at prep sink area. Thoroughly clean labels and adhesive from containers, so containers can be properly washed rinsed and sanitized. You do not want tape and tape adhesive to come in contact with food containers when stacking. Containers with labels taken to dish washing area to be clean again.

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 food stored on the floor in walk-in freezer. No storage on the floor. Boxes of food placed on shelving and crates at time of inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed several clean containers stacked together wet. Allow clean utensil/equipment to air dry before stacking or storing. Wipe/clean base of utensil drawers located at prep tables/ prep stations. Store ice scoop to ice machine on a sheet pan or clean shelving and not on top of box on ice machine. Clean top of knife holders.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed several single service articles not inverted down and items had been removed from protection. Items properly stored(inverted) at time of inspection.

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 Today the MAX/MIN thermometer for high temperature dishmachine was broken. The chef ordered a MAX/Min thermometer at time of write up of inspection and observed invoice where order had been made. Once max/min thermometer come in, take a picture of thermometer placed through dishmachine showing the max hold temperature and e-mail or text me the picture. 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Clean back splash area on pre wash end of dishmachine line and underside of shelving over pre wash end of dishmachine line.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food service worker use his hand to turn off faucet. After discussion with PIC, Food employee rewashed his hands and used paper towel to turn off faucet.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign posted at handwash sink in staff toilets.

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. 3-302.12 Food Storage Containers Identified with Common Name of Food (C). Observed containers without common name on them.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked and stored on shelving wet. Discussion with PIC, PIC sent wet pans to dish-room rack to air dry. ***THIS IS A REPEAT VIOLATION***

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 Discussed with PIC rule regarding written plan for vomiting or diarrheal events. PIC was not aware of the plan but stated that the environmental department response if such an event occurs. Emailed PIC and Director vomit/diarrhea clean up plan and poster.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food service worker using his apron to dry hand before glove change. After discussion with PIC, Food employee rewashed his hands and used paper towel to dry hands. CDI

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trashcans blocking three of the many handwash sinks. Discussion with PIC. PIC removed trashcan from blocking handwash sink. CDI 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at one of the many handwash sink. PIC stated that they are in the process of installing a soap dispenser at the hand sink. 6-301.14 Post a handwash sign at each handsink. Observed no hand washing signs posted at all of the hand sinks. Discussion with PIC

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pot roast in cooler and tomatoes, egg salad, & chicken salad in walk from the night before above 41F. PIC discarded 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 on date marking please visit: http://meck.co/FoodSafety Observed containers of food in walk in with no date marking. Observed mix-matched date on container of food taken from larger batch in cooler. Discussed date marking with PIC. Informed PIC that if the food is taken from larger container to smaller container and held cold, both containers must have the same date the food was prepared. PIC corrected the date on second 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed multiple containers of food in walk in tightly sealed in deep containers coolers. Discussed proper cooling methods with PIC. PIC corrected by allowing airflow and shallow pan.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two food service employees wearing a watch and one food service worker wearing a bracelet during food prep. Discussed with PIC

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked and stored on shelving wet. Discussion with PIC, PIC sent wet pans to dish-room rack to air dry.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor build up of dust residue in utensil drawer. No points due to all other non food contact surfaces were clean. PIC stated that he will clean the drawer.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees changing gloves in between activities without washing hands in between. CDI. Education provided and hands properly washed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink by dish machine observed blocked by speed racks. CDI. Moved. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels missing at handsink near cafe grill line, batteries missing at two paper towel dispensers in main kitchen. CDI. Batteries replaced and paper towels obtained. Repeat violation. 6-301.11 Provide soap for handwashing at each handsink. -Pf Soap missing at handsink in kitchen. CDI. Soap obtained.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees touching soiled wiping cloths and wiping down surface with gloves on then attempting to prep food. CDI. Employee was instructed to change gloves and wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut lettuce and ranch observed on ice bath above 41F. Shrimp in prep sink observed above 41F. CDI. Shrimp, ranch, and lettuce sent to be rapidly cooled before use. Repeat violation.

3-501.13 Use approved thawing methods. Shrimp observed thawing in running water above 70F.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed paper towel dispenser not providing disposable towels at front prep line. CDI, dispenser calibrated to provide towels.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed breaded raw chicken removed from commercial packaging stored over bacon on rack in WIF. CDI, foods relocated for proper storage.

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 deep containers of pork and beef cooling at ambient kitchen environment using ice wand. Observed beef cooling temperature 1 at 44-46 degrees F and pork cooling temperature 1 was 96-104. At 2:13 beef remained between 44-46 degrees F and pork was at 90-93 degrees F. Cooling rate showed not effective method to ensure foods cooled to proper temperature. Foods transferred to shallow uncovered sheet pans to rapidly cool. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed grilled chicken and vegetables hot held below 135 at steam well. CDI, foods relocated to reheat. See temperature observations above.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed lettuce between 44-51 degrees F delivered today according to PIC. Invoices from delivery provided. CDI, relocated to walk in unit to rapidly cool.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed 1 bottle of quat sanitizer testing above 400ppm as registered on test kit. CDI, PIC discarded quat in bottle.

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 - Obeserved pasta recently prepared cooling in deep container in prep cooler, cut tomatoe recently prepared cooling at 43 degrees F in flip top prep cooler front of line and pork and beef in deep containers to rapidly cool using ice want. Proper cooling methods discussed with PIC for food items and items relocated to rapidly cool using proper methods. PIC stated operations have moved toward more batch cooking compared to cooking per order. Long term compliance visit needed to ensure proper methods are followed and managerial control followed to ensure facility properly cooling foods when batch cooking. Risk Control Plan may be requested at visit if needed as it has been repeat violation.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C - Observed personal food located over food for consumer in tall reach in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on site upon arrival not certified. CDI by instruction.

6-301.11 Handwashing Cleanser, Availability - PF - Observed no soap left at in handwashing sink dispenser near dish machine and batteries out and dispenser not providing soap in front cafe area. CDI, units calibrated on-site to provide soap.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer not at required levels and testing 0ppm in 2 buckets and at 3 compartment sink according to test kit. CDI, buckets and sink refilled to required concentration. Maintain dispenser calibration.

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 1 deep container of sweet potatoes cooling in walk in cooler at 61 degrees from day before. CDI, potatoes 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 cut melon with date of preparation of 8/25. CDI, melon voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed deep container of sweet potatoes cooling in walk in cooler at 61 degrees from day before. CDI, potatoes voluntarily discarded.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed 2 food storage bins used for white food ingredients not labeled by common name of food

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 2 employees turn faucet off with their bare hands after washing their hands. CDI by instruction. 2-301.14 When to Wash - P - Observed employee handle container of raw chicken then proceed to handle clean equipment and food preparation without washing their hands. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed container stored on handwashing sink along prep line. CDI, container removed.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken removed from commercial packaging and stored over fish in reach in freezer in kitchen. Observed raw beef and shrimp removed from commercial packaging and stored over ready to eat food in reach in freezer behind counter. CDI, foods relocated for proper storage. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pico and cheese cold held at 44 degrees F in bottom of prep unit. CDI, items voluntarily discarded by PIC.

General Comment: 3-801.11 (A), (B), (C), (E) and (G) Pasteurized Foods, Prohibited Re-Service, and Prohibited Food - P - Observed filet mignon on menu that PIC stated was cooked to order and may be undercooked. Facility serves older adults but is opening assisted living facility. CDI by instruction on requirements if serving a highly suseptible population.

General Comment: 3-801.11 (A), (B), (C), (E) and (G) Pasteurized Foods, Prohibited Re-Service, and Prohibited Food - P - Observed filet mignon on menu that PIC stated was cooked to order and may be undercooked. Facility serves older adults but is opening assisted living facility. CDI by instruction on requirements if serving a highly suseptible population.

7-201.11 Separation-Storage - P - Observed chemicals stored on cambro equipment in dry storage room and butane fuel stored over food prep table in kitchen. CDI, chemicals relocated for proper storage.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Obeserved deep covered container of pasta cooling at 58 degrees F at 9:16am and at 58 degrees F at cooling parameter 2. CDI, pasta transferred to shallow uncovered container to rapidly cool in walk in cooler.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth on waist of food employee. Maintain in sanitizer in between uses.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers being wet stacked on storage rack.

2-301.14 When to Wash - P - Observed dishwasher handle soiled equipment on dirty drain board and then proceed to handle clean equipment on clean drain board. CDI by instruction.

6-301.14 Handwashing Signage - C - Observed handwashing signs missing from handwashing sink in restrooms that PIC were used by food employees.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw turkey removed from commercial packaging and stored over raw beef and raw steak removed from commercial packaging stored over ready to eat foods in walk in freezer. CDI by instruction.

7-201.11 Store toxic materials to avoid contamination. -P - Observed disinfectant stored over clean drainboard of 3 compartment sink and single-service coffee filters. CDI, chemicals relocated for proper storage.

3-501.13 Use approved thawing methods. Observed product thawing under running water with tap water at 81 degrees F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some food storage ingredient containers not labeled by common name of food.

2-402.11 Effectiveness-Hair Restraints - C - Observed 1 food employee preparing food but not wearing hair restraint.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed single-service coffee filters exposed / unprotected in cabinet. Store in original protective packaging or transfer to covered container.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food debris / particles accumulating inside pre refrigerators.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed facility with shell stock tags from early January without the date of last use recorded on tags. CDI- date was added to tags.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food storage containers stored clean with datemarking sticker residue on the containers. CDI- containers were placed into the 3 compartment sink for soaking/cleaning.

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 two bags of pulled pork at 55-56F in the walk in cooler at 4:40PM. PIC indicated the pork was shredded at 10:30AM. CDI- product discarded; EHS provided cooling chart.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes and lasagna hot holding below 135F (see chart). CDI- instructed PIC to reheat products to 165F or above.

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 duck confit from 3/7, corned beef from 3/27, 4 turkey chubs from 3/29, ratatouille frozen on 3/17 without a pull/thaw date, corned beef from 3/19 that was frozen without a pull/thaw date, and cheese sauce from 3/28. CDI- products that were expired were discarded while items that were removed from the freezer had pull/thaw dates added to product containers.

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 broccoli salad cool from 51F at 4:20PM to 51F at 4:45PM. The product was covered with plastic and stored in a high volume, deep container in a reach in cooler. Observed pulled pork in sealed plastic bags at 55F not meet cooling parameters within allotted time frame. CDI- pork discarded; broccoli salad was placed into a hotel pan and put into the walk in cooler.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed one sanitizer bucket at 0ppm QUAT concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food containers stored clean and stacked while wet. Improvements made since previous inspection therefore points are not escalated.

6-301.14 Post a handwash sign at each handsink. Observed 4 hand sinks in the kitchen without handwashing signage. EHS provided handwashing signs today.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee handling plastic wrap that was on a container of raw chicken then proceed to handling bread without first removing his gloves. CDI- employee changed gloves and washed hands.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 2 tea dispenser nozzles and a soda spray 'gun' at the bar with visible food debris on them.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken stock made on 11/6 at 46F in the walk in cooler. The product was in a large plastic container (~4 gallons) with an ice stick in the container. PIC indicated the item has not been removed from the walk in cooler today. All other food items were at 40F and lower. CDI- product was discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken stock cooling in a high volume container in the walk in cooler unattended. CDI- product was discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal sauce ramekins at the woodside cafe.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored in a cooler drawer directly above raw pork/steak. CDI- storage rearranged.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed deli slicer with visible food debris on the blade at 3:30PM. PIC indicated the slicer was last used around 10:00AM. CDI- product cleaned during inspection.

3-304.13 Linens and Napkins, Use Limitations - C Napkins and linens should not be used in direct contact with food unless it is to line a container for service. Observed paper towels stored in the bottom of a container of sliced tomatoes in a flip top cooler.