WHOLE FOODS MARKET #10644 PREPARED FOODS&COFFEE

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. - Observed the dishwasher in the main kitchen area to be reaching sanitizing temperatures of 135-140F after 7+ cycles. PIC stated they have been having issues with the booster recently but was told it was fixed last time the repair company showed up. Facility is to conduct the sanitizing step of the dishwashing process in the 3 compartment sink while the repair to the dishwasher is being made. Sanitizer dispenser was verified to be functional and work order placed at the time of the inspection for the dishwasher repair. 3 day VR to observe repair. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a tray of roast beef chubs to be at temperatures of 47-48F in the deli display case. PIC stated she was unsure why it was out of temperature since no employees stated working with the chub this morning. The case is stocked up at approx. 9am with most of the deli chubs from the WIC and PIC believed it may have sat out for too long during that process. REPEAT. CDI - Roast beef chubs moved to a sheet pan and placed into the WIC to rapidly cool. 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 one tray of broccoli salad to be stored in the lowboy beneath the deli slicers and was not provided with a date mark of any kind. PIC stated the night staff must have forgot to label the tray is it was all from the same batch in the WIC, which was properly labeled for 10/27. CDI - Tray date marked. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a large plastic bin of lettuce to be at temperatures of 44-46F in the 2 door lowboy at the sushi area. Both sushi employees stated not having it out at all today and the last time it was used was yesterday. Item was out of temperature for an unknown amount of time. CDI - Voluntarily discarded. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a bottle of floor cleaner to be stored on a sry storage shelf amongst opened packages of spices and seasonings. CDI - Chemical bottle moved to chemical storage area in dishwashing room.

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 approx 30-40 packages of various grab & go sushi rolls to be at temperatures of 43-47F in the sushi display case, sushi 2 door lowboy, and sushi sliding door lowboy. All rolls were prepared today at approx 8am. Sushi employee stated that there is less room in the shared WICs on Mondays so they use the other refrigerators to cool the prepped sushi rolls down. Lowboys, grab & go cases, and sliding door lowboys are all not designed nor approved for rapid cooling. CDI - All actively cooling sushi rolls moved to the WIC, where they were then observed at 40F by 10:15am. 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 .

3-304.12 (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 a small plastic scoop used for mocha powder behind the coffee bar to be stored with its handle in direct contact with the mocha powder. CDI - Scoop removed so handle is not in contact with the mocha powder.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the interior/exterior gasket area of the cheese lowboy and the sliding door tracks of the deli display case to have accumulations of food debris/grime. REPEAT.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwashing sink in the dishwashing room to be obstructed from use by a large rolling cart full of dishes placed directly in front of the handwash sink. CDI - PIC moved rolling cart.

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 an unlabeled bulk bin of rice at the front counter sushi area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the exterior of the refrigerated drawers at the sushi area, the interior of the pizza refrigerated drawers and the sliding door tracks of the display case to have accumulations of food debris/grime. 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 the floors of the WIF to have accumulations of food debris/packaging. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw salmon stored above an insert container of shrimp tempura in the sushi station lowboy refrigerator. CDI - Sushi station employee educated on proper storage order. Shrimp tempura 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 the blade to the large immersion blender and one of the slicers stored on the wall adjacent to large immersion blender to be stored as clean with visible food debris on their food contact surfaces. CDI - PIC brought both items back to the dish room to be W/R/S. 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 an insert container of shrimp tempura at temperatures of 46-51F in the sushi lowboy refrigerator. Item had a 8/20 date mark on it and sushi employee stated cooking it at approx. 10am. - Observed 10 containers of vegan falafel wraps at temperatures of 43-45F in the patron grab & go case. PIC stated that they were prepped this morning at 10am before being placed into the WIC and then brought out to the grab & go case for the lunch rush. CDI - PIC relocated both items to the WIC. Shrimp tempura was placed onto a sheet pan and containers of vegan falafel wraps were opened to allow for proper air flow to rapidly cool the products. - Observed an insert container of raw salmon at temperatures of 46-50F in the sushi opentop refrigerator. Sushi employee states not knowing how long it had been out of temperature for. CDI - Raw salmon voluntarily discarded. - Observed bagged tomato soup, bagged New England Clam Chowder, and raw tuna to be stored in the refrigerated trailer at temperatures of 46-50F. Ambient of the refrigerated trailer at the time of the inspection was recorded at 50F. Majority of the trailer is taken up by the produce department and only a small section of the items in the trailer are used in the prepared foods section of the store. PIC showed proof that during the managers 11:30am walk the temperatures were all below 41F and states that due to the amount of times the trailer door has been opened throughout the day has caused the trailer to rise in temperature. CDI - All TCS items were relocated out of the refrigerated trailer at the time of the inspection into the grocery WIC. 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 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf - Observed the facility using an approved HACCP plan for acidification of sushi rice. HACCP plan states they must maintain a daily log. EHS observed multiple dates missing in the last month of log keeping. Daily logs must be maintained and available for review during inspections. REPEAT. Points not increased due to improvement from previous inspection. 10 day VR to observe daily logs being maintained.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the top portion of the lowboy refrigerators doors beneath the deli slicers to have an accumulation of food debris/black grime.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the floors beneath the front counter equipment to have an accumulation of food debris/black grime. REPEAT.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand washing sink in dish room was blocked by cart of dishes. Maintain hand washing sinks accessible at all times for employee hand washing. CDI - PIC moved cart away from hand washing sink. 0 pts.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Packages of chicken and goat cheese sandwiches measured 49-50F at 12PM in retail cooler and were cooling since 10AM. Italian sandwiches measured 45-46F at 12PM in retail cooler and began cooling at 8:50AM. The sandwiches would not have reached 41F within 4 hours of preparation if they continue too cool without inspector intervention. Ensure TCS foods are cooled in walk-in cooler or blast chiller to 41F before placing in retail coolers. CDI - PIC moved packages to blast chiller and they all measured below 41F at 12:15PM. 0 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.18 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 Chicken curry salad was prepared on 4-30 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation, with day of prep counting as day 1. CDI - PIC discarded chicken curry salad. 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 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Establishment has HACCP plan for acidifying sushi rice. Establishment is supposed to log the pH of the sushi rice in a log book or other effective way. Establishment has been logging it on tablet, but employee could not show inspector the logs of past days. VR - Verification required within 10 days that establishment has figured out how to observe logs for previous days, or establishment needs to log the measurements on a piece of paper so it can be verified.

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 Sandwiches were cooling in retail cooler. Use blast chiller or walk-in cooler to cool TCS foods after preparation. CDI - PIC moved sandwiches to the blast chiller to continue cooling. 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 .

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. Floors need cleaning underneath equipment. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed sanitizer concentration at the 3 compartment sink to be below 50ppm due to the sanitizer bottle being empty. CDI - PIC changed sanitizer bottle and refilled sanitizer compartment of 3 compartment sink. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed an insert tray of cooked pollock stored in the hot box at temperatures of 130-132F. PIC stated it was put into the hot box 15 mins prior. REPEAT. No escalation of points due to no increase in severity from previous inspection. CDI - Tray of pollock reheated in the oven to 165F. 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 large plastic containers of cooked potatoes and cooked pesto rice stored that were above 41F in the WIC with the lids on and stacked on the bottom of several other plastic bins, not promoting rapid cooling/air flow around the product. REPEAT. No escalation of points due to no increase in severity from previous inspection. CDI - Bins unstacked and lids opened to allow for air flow around product. 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed a dumpster that was not provided with a lid. PIC stated it is only a temporary dumpster due to the compactor being broken at the moment.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the floors and walls throughout the dishwashing room to be covered in an accumulation of grime and puddles of water.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf No parasite destruction information for sushi fish. CDI - Sushi employee sent EHS parasite destruction letters at end of inspection. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken noodle soup in hot holding measured 108-113F. TCS foods in hot holding shall measure at least 135F. CDI - Chicken noodle soup reheated to above 165F. Kept at half credit due to no increase in severity from last inspection. 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 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Establishment does not have variance approval letter and full HACCP plan on site. VR - Verification required within 10 days that establishment has full HACCP plan and variance approval letter on site.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf California rolls were cooling in walk-in cooler while tightly covered with plastic wrap. Also, portioned bags of sliced turkey were still 47F and cooling in the retail cooler. Leave cooling TCS foods loosely covered or uncovered, and use the blast chiller or walk-in cooler to cool them to 41F before placing them in retail cooler. CDI - Sliced turkey moved to walk-in cooler to cool and sushi rolls were 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://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. PIC states that dish machine is not reaching 160F final rinse and is not being used. Also, chemical tower at 3-compartment sink is leaking. Continue using 3-compartment sink to W/R/S dishes until dish machine is repaired, and contact chemical company to repair leaking chemical dispenser. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean bottom of blast chiller and clean shelves in milk cooler. 0 pts.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors underneath cooking equipment. Clean floors more frequently. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food stored on top of unopened box of turkey. Store employee food in a separate location so it can’t potentially contaminate food for establishment. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw tuna stored above cooked shrimp in sushi reach-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Sushi chef moved raw tuna to bottom of cooler. // 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. Raw chicken stored on shelf above raw salmon in walk-in cooler. Do not store raw chicken above raw seafood. CDI - PIC moved raw salmon to seafood walk-in cooler. 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. Several pans and containers that were stored as clean had visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Soiled pans and containers moved to 3-compartment sink to be washed. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Broccoli (110-120F), meat loaf (130F), and chicken thighs (130-133F) were below 135F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - Items reheated to above 165F. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Most pans and containers on clean dish shelf were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

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 snacks, s’mores bites, stored on prep table, where food prep was occurring. CDI-PIC removed open employee food from prep table.

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 caramelized onions from 11/10, and grilled chicken from 11/15. CDI-PIC voluntarily discarded RTE TCS foods that were held for more than 7 days.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamps on all hot bar TCS foods, like green beans, Mac and cheese, mashed potatoes, etc. CDI-PIC stated all foods were removed from temperature control at 11am and correct time stamps were recorded.

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 unlabeled containers of spices and oils. CDI-PIC added labels to all working containers.

6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf Observed a small dog, walking through the store. Employee stated they are not supposed to ask if it is a service animal. When prompted by EHS, employee asked if it was a service animal. The dog was not a service animal. CDI-PIC explained to customer that pets are not allowed on premises and pet left premises.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two dented cans stored directly in front of other cans, on shelf, for use. CDI-PIC removed cans to be stored for credit.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados being prepped as an ingredient in sandwiches, with produce stickers still attached. Produce stickers should be removed during thorough wash process prior to use.

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 handle of serving spoon making direct contact with potato salad at salad bar. CDI-PIC removed spoon and replaced with a new serving spoon, with the handle in the upright position.

4-501.11 Maintain equipment in good repair. Observed ice maker at coffee bar unable to drain. Repair.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee carry trash can through kitchen, place liner in trash can, remove one glove, don one new glove and then begin food prep with produce. CDI-EHS explained observation to PIC. With instruction from PIC, employee properly washed hands and donned new gloves before proceeding with further food preparation.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed onions stored in the same container as washed cilantro and over RTE sauces and cheese in reachin cooler. Ensure unwashed produce is stored below RTE foods. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed limes that were zested into other foods stored directly on wire rack in reachin. EHS recommended storing all produce in pans. CDI-PIC voluntarily discarded produce that was improperly stored.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed vegetable slicer that had not yet been in use today, visibly soiled with dried peppers and other vegetables. PIC stated equipment is W/R/S after use. CDI-PIC took slicer apart and assigned W/R/S process to employee.

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: 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 unlabeled summer corn and tomato salad. CDI-PIC verified prep date from log and added correct date mark to RTE TCS food.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee slicing and packaging deli meats while wearing an exposed watch. Remove jewelry prior to food preparation.

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 functional measuring device for high temp sanitizing dish machines. CDI-PIC replaced batteries in high temp thermometer.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup of sauces and other food debris inside pizza cooler that was not yet in use today. All food residue was from previous days. Increase cleaning frequency and thoroughness.

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 Portion of brie cheese in reach-in cooler was from 4-26. Portion of bologna in other reach-in cooler was from 4-27. TCS ready-to-eat foods must be used or discarded within 7 days of preparation/opening commercial package. CDI - PIC discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (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. Ice scoop handle contacting ice in ice machine. Store in-use utensils so that the handle doesn’t contact the food or ice. CDI - PIC removed ice scoop.

4-501.11 Maintain equipment in good repair. Coffee cooler gasket torn. Replace gasket. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean interior of pizza cooler. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Faucet missing on right side of 3-compartment sink. Replace missing faucet. 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 . Cut roast beef in reach-in cooler measured 49F. Use walk-in cooler or blast chiller to cool TCS foods. CDI - PIC moved roast beef to blast chiller. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of clean metal pans stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT

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 . Cucumber and avocado rolls in sushi retail cooler measured 44-45F and were cooling. TCS foods shall be cooled using equipment designed to rapidly cool the food. Use walk-in cooler or blast chiller to cool TCS foods. CDI - Rolls moved to blast chiller. REPEAT

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI 1 thermometer was reading 34.5 in ice bath. CDI - Thermometer replaced with new thermometer that read 32F in ice bath. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several metal pans stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Pizza drawer cooler needs to be repaired so gasket is attached to drawer and not the outside of the cooler. 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 . Observed high temp thermometer reaching a max of 159F and then dropping back to 155.8F. A VR will occur no later than 7/14/2022 to ensure dish machine is reaching required temp of 160F. Facility to sanitize all equipment inside of 3 comp sink until machine is repaired. - 1.5 -

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 wraps cooling tightly sealed in open air cooler. Observed ham and cheese stacked together in deep pan for cooling. CDI - Items separated and moved to WIC to be rapidly cooled. - 0.5 -

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 few containers of salt and pepper, oil, and sesame seeds without labels present. Label as needed. - 0 -

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 few scoops stored with handles inside of food items at buffet bar. CDI - Scoops removed. - 0 -

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 milk in coffee bar with no date mark. CDI: Product voluntarily discarded. Observed container of chicken with today’s date when it was made yesterday. CDI: Product was properly dated. REPEAT VIOLATION Significant improvement from previous inspection. Facility has done several in-services and one on one trainings with staff since last inspection.

4-502.11(A) Maintain utensils in good repair. Observed damaged wooden pizza peel stored as clean that was no longer smooth and easily cleanable. CDI: Peel 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 build up on interior of pizza prep top with food debris. Observed food debris built up on gaskets of reach in for fresh pack food. 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed pizza peel with food debris and build up stored at the pizza station. Ensure more frequent cleaning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written vomit and diarrhea plan on site. CDI: EHS provided PIC with a copy of the state plan via email. Facility did have a complete cleanup kit available.

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 Observed unwashed veggies over ready to eat romaine in the walk in. CDI: Items reorganized. REPEAT VIOLATION 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. For more information on food storage order please visit: http://meck.co/FoodSafety observed raw sausage stored over French toast (made with pasteurized eggs), pasteurized eggs, and bacon. Observed bacon over pasteurized eggs. CDI: Products were reorganized.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety Observed dish plate thermometer getting to 144F max. Rinse temperature was below the 160F required to properly sanitize. CDI: Facility will wash in machine and sanitize in 3-comp by submerging dishes for 1 min required contact time. PIC contacted the technician for the dish machine and they stated they will be on site within 1 hour.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed tofu cooling in walk in cooler from prep while tightly covered at 0F/min. CDI: Product was vented and properly cooled to 41F. Overall facility has excellent cooling procedures for food items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotisserie chickens stored on hot bar below 135F. CDI: Product was voluntarily discarded. Observed gravy in hot box below 135F. CDI: Product was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some in-house prepared meals and calzones stored in the grab and go case holding above 41F. Products were stacked, blocking the air curtain for the unit. CDI: Products voluntarily discarded and EHS reminded PIC to ensure that air curtain is not disrupted. REPEAT VIOLATION Previous violation corrected. Improvement from previous violation as only 5 meals were affected today compared to an entire cold line last inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed blackened chicken prepared meals with mashed potatoes that were from 11/11 date marked 11/12 with discard date of 11/18. This is date marked for more than 7 days. CDI: Product was properly date marked with 11/11 (the date of the oldest ingredient.) NOTE: Some prepared food items in the fresh case and TCS items in the pizza station were dated for more than 7 days, though no item was past the 7 day date mark. EHS and PIC discussed proper date marking procedures and PIC educated staff during inspection.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed orzo salad on salad bar but it was not written on the log/procedures guide.CDI: Orzo added to log. All other items were properly logged and documented with proper procedures.

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 tofu and cut romaine cooling in walk in cooler while tightly covered. Observed prepared meals cooling while tightly covered in the walk in. CDI: Items were vented to properly cool. Prepared meals uncovered and placed in blast chiller. EHS discussed with staff about ambient cooling and cooling items from prep.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored throughout facility. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed left door of low boy reach in cooler in sushi with a split gasket. Observed several dish washing racks severely damaged/broken and no longer smooth and easily cleanable.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat lettuce in the walk in cooler. CDI: Items reorganized. EHS provided PICs with walk in cooler posters today reflecting proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all roaster chickens, sliced deli meats, soups, and sliced cheeses in the open air bar cooler holding above 41F. CDI: All items were voluntarily discarded. EHS explained to staff about how to properly temp food items to ensure an accurate internal temperature is recorded, and the proper use of these types of coolers (pans to create the cold air seal, etc). EHS filled out a product disposition form today.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and fruit flies throughout facility. CDI: Contaminated foods were voluntarily discarded. EHS confirmed with PIC that they have routine pest control. EHS recommends increasing pest control or adding other insect control devices as necessary.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked pans stored as clean. CDI: Items were re-washed. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed raw fish filets thawing over clean utensils that will be used for the salad bar/ready to eat foods. CDI: Utensils were re-washed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed pink and some black build up on gasket of cooler drawer at the burger/sandwich station. Ensure routine cleaning of equipment even when not currently in use.

3-501.15 Cooling Methods - PF Observed smoked mozzarella pasta and pesto mix stored in larger batch with lid in walk in cooler above 50F. CDI-PIC relocated to blast chiller to quickly cool. Product reached below 41 in less than 30 mins.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Observed build up and debris on inner seal of dish machine doors. Observed build up in upper rinse arm of dish machine.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. One portion of whole roast beef unwrapped in top of deli case. Glass surface above was soiled. CDI- beef removed, glass cleaned.

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: Containers of various breakfast burrito mixes cooling down after processing in covered containers and behind cart cutrtains. CDI- contents spread out on shallow containers and placed in blast chiller.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee with bracelet / wristwatch on wrist while working with food. No signature due to Covid-19 precautions.

4-501.11 Maintain equipment in good repair. Gasket of reach-in cooler badly ripped. Cooler currently not in service.

4-501.14 Warewashing Equipment, Cleaning Frequency - C DI- surface behind sliding access door to high temp dish machine significantly soiled. Clean tight areas such as this more frequently.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Glass panel of top of deli case soiled on interior. Unwrapped roast beef stored directly under soiled glass.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P: Found chicken salad and tuna salad assembled from cold ingredients 45 F after 4 hours. CDI- immediately moved to blast chiller. Both dropped to 32 F in 15 minutes.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: London broil undercooked, then sliced and sold cold was lacking Consumer Advisory in prepared foods case. CDI- printed CA added to product card on display.

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: Found salads cooling in dense volume, in small reach-in cooler. See #18 above. CDI- see above #18.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Fried chicken, potatoes below 135F in hot holding cabinet. CDI- voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Tenders, wraps, and meatballs packaged in house held above 41F on floor aisle case. CDI- Foods packaged previous days voluntarily discarded. CDI-Foods packaged today sent to blast chiller for rapid chilling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Salt and pepper herb turkey not date marked on white board. Employee marked wrong item instead of salt and pepper turkey. CDI-allowed to date with correct date.

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: Breakfast items held on TPHC not marked with begin or end times for time holding. Verification of TPHC procedures being followed within 10 days.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of containers observed.

4-501.11 Maintain equipment in good repair. Door gaskets of several coolers torn. Gaskets have been ordered.

4-501.14 Warewashing Equipment, Cleaning Frequency - C: Some ports in spray arms of dish machine clogged with blue tape / stickers. Maintain spray ports clear as needed. Ports cleared during inspection.

4-602.13 Nonfood Contact Surfaces - C: Moisture build-up at cold drawers supporting pink build-up at gaskets. Moisture build-up in tight areas around chef's case resulting in pink, black build-up. Dust build-up at hood vents at grill. Black build-up on door gaskets of coolers.

5-202.12 Provide at least 100F water at handsinks. -Pf: No hot water at coffee bar hand sink.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Parsnip cakes not covered in storage. CDI- covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Frie cutter and diver soiled, stored as clean. CDI- moved to cleaning process. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Slicers not being cleaned by wash/rinse/sanitize every 4 hours. CDI- education and immediate breakdown and cleaning to dish pit.

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: Found Tomato butter chicken, veggie lo mein, and paleo chicken on hot bar with times expired. CDI- all 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: Kale tightly covered in dense volume 48 F. CDI- moved to blast chiller. cooled to 37 F in 30 minutes. Found chicken salad, kale, fries cooling in small reach-in units after being out at rooms temperature during process. CDI- all moved to blast chiller.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Cups over stacked in holders at coffee bar.

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: Vegetable broth at sushi station 44 F from previous day. Large lexan of grits 53 F from overnight. Grilled chicken 44 F from overnight. CDI- all voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Rotisserie chickens on hot counter holding at 118 F. CDI- all rotisseries in the section voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found small pans of kimchi, pork at sushin station not date marked in holding unit. Found pans of grits, chicken broken out from larger batch not date marked. All containers of food must be date marked with date of large source batch. CDI- allowed to date.

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: Found grits, vegetable broth, grilled chicken still in cooling process from previous night. All foods were in large lexans, covered, and in dense volume. Found smaller quantities of roasted corn, ham covered while still cooling from processing. CDI- uncovered, placed in blast chiller for rapid cooling.CDI- discussion with PIC, discard of items from previous day.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf : Observed dish machine in dish pit not registering 180 F rinse water by machine thermometer and temperature label. Call made to tech for service. Verification required. Observed glass washer at coffee counter not turning temp strip. Call made to tech. Verification required. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Sanitizer bottles at slicer station registering less than 50 ppm quat. Dish machine in dish pit is backed up by chemical sanitization. Chlorine test strip registered 0 ppm Chlorine. Verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found some items on floor cases and in walk-in above 41 F. CDI- all voluntarily discarded. Refer to temperature chart.

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 food to be discarded at 2:00 pm according to TPHC procedures still for sale at 3:00 pm. CDI- items pulled and discarded voluntarily.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: House-cooked London broil said to be cooked to 130 F after 45 minutes internal temperature then immediately cooled, found in deli case with no Consumer Advisory. Provide consumer advisory for London broil cooked under above parameters. London broil removed from service. Verification required.

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: Found spanokopita put back in hot box after being on TPHC line earlier in day. Spanokopita voluntarily discarded. Observed previous procedure for TPHC has been scrapped, no new written procedures in place. Verification within days. Observed items put out on hot bar for TPHC not immediately recorded on time log sheet. Items allowed to be labeled with times placed on line; 15 minutes previous.

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: Found prepped lettuce in large covered lexan in walk-in cooler 49 F. Found prepped lettuce tightly packed into closed containers for sushi station at 52F. CDI- all containers of lettuce place into blast chiller; chilled to 32F within one half hour.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacking in dish pit. Add drying space if air-drying cannot be attained with available shelving.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at hot / cold prep top heavily soiled and scored. Replace or re-surface. Verification within 10 days.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found beef in steam well 116 F. Beef was reheated as a commercially prepared item, pulled, then placed in hot hold. Recommended heating food to 165 F, then pull apart, then place in hot well. CDI- beef reheated to 170 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found several items on salad bar and top of sandwich prep cooler above 41F. 0 points deducted today; in the future points will be deducted for food above 41F. CDI- Items above 41F moved to blast chiller for rapid cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found whole sweet potatoes, cooked mushrooms, broccolini, not date marked in walk-in cooler. CDI- Items voluntarily discarded.

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: Facility is not following written procedures provided during inspection. Observed several items on hot bar held on TPHC with no documentation on Time Holding Log. Procedures for salad bars are vague, some items held on TPHC, some not. Staff could not say which were and which were not. Provide specificity as too which items are held on TPHC on log sheets. CDI- items voluntarily pulled from bars and placed in blast chiller for cooling.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Fried egg offered on burgers at ordering kiosk menu not covered by Consumer Advisory. CDI- PIC removed fried egg option permanently from menu.

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: Found collards in large volume, covered, at bottom of a stack cooling at 54 F. Large volume, covered container of cut greens at 54 F in walk-in. CDI- both foods broken down into small portions and placed in blast chiller.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Found several boxes and containers of food on floor of freezer.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee working in dish machine area touch soiled utensils then touch clean utensils without engaging in handwash. Employee also contaminated hands by touching cell phone then touched clean utensils without engaging in handwash. CDI- PIC instructed employee on when to wash, employee washed hands. Repeat violation.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large stockpot, pan, and a cutting utensil stored in handsink in dish area. Handsinks are only to be used for handwashing. CDI- Stockpot removed from handsink. Repeat violation. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or other hand drying device at 1 handsink. CDI- Paper towels restocked.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine being operated without booster heater turned on. Surface temperature was not reaching 160F. CDI- Booster heater turned on and machine began properly sanitizing. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce overstacked in prep cooler holding at 50F. Grilled chicken stored at pizza station was holding at 50F. Cut leafy greens overstacked on cold bar was holding at 48F-50F. Honeydew on salad bar was holding at 51F. CDI- Lettuce in prep cooler was moved to blast chiller to rapidly cool, lettuce was not overstacked when placed back on prep cooler. Grilled chicken in pizza station was voluntarily discarded, employees could not indicate what caused chicken to rise in temperature or when chicken rose above 45F. Cut leafy greens from salad bar were taken to blast chiller for rapid cooling. Honeydew moved to blast chiller for rapid cooling. TPHC suggested for some of these items. 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 log sheet for discard times of hot bar items was not completed for 10/9. CDI- Log sheet was properly filled out for all items being held on TPHC at breakfast hot bar. Repeat violation.

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 two large containers of cooked noodles with tightly fitting lids stored in walk in cooler. Noodles were 57-59F. PIC stated noodles had been cooked sometime last night during 3rd shift. A large covered container of kale at 62F was also placed in walk in cooler during inspection. CDI- Kale was removed from cooler and placed in smaller uncovered portions. Noodles were voluntarily discarded as exact time noodles were cooked could not be determined.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P: Observed employee moving from dirty to clean handling of utensils in dish pit with no handwash. CDI- PIC directed employee to wash hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed handsink in dish pit with sanitizer bucket with cloths in sink. CDI- sink cleared for hand washing. Observed sushi employee rinse pH meter at handsink. CDI- instructed handsink for hand washing only.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf : Observed dish machine being operated without booster heater turned on. CDI- booster activated and machine began sanitizing with 180 F water.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found numerous salad bar items holding above 45 F. Refer to temperature chart above. CDI- foods pulled from sale. Items voluntarily discarded.

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 one item, quiche, being held on TPHC that was not on TPHC list. CDI- quiche added to list of TPHC food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found sanitizer bucket with sanitizing solution of 50 ppm quat.