NOVANT HEALTH MINT HILL MEDICAL CENTER

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. EHS attempted to wash their hands at a handwashing sink, and no paper towels were available. CDI. PIC restocked the paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed stacked hotel pans being stored as clean with sticker residue touching the food contact surface of the pans. CDI. Food employee instructed the dishwasher to rewash the dishes. EHS also observed the ice scoop being stored directly on top of the ice machine. CDI. PIC had ice scoop moved 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)(1) Maintain TCS foods in hot holding at 135F or above. -P. EHS observed Pork Roast being held in a hot box at 130F. CDI. The roast was brought over to the oven, to be heated to 165F, by a food employee. * 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). EHS observed a cut head of lettuce without a date mark in the RIC. CDI. PIC voluntarily discarded the lettuce. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(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. TPHC stickers were missing for some of the food on the line (chicken tenders, fries). CDI. Stickers were added to the remaining food on TPHC.

4-501.11 Maintain equipment in good repair. EHS observed ice buildup in the WIF on the floor and on top of boxed food. Also observed cold holding drawers out of order. * 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. EHS observed food debris and residue in a condors contact portion of a stand mixer that was being stored clean.

5-205.15 Maintain a plumbing system in good repair. EHS observed a mopsink utilizing a splitter without a vacuum breaker, and with water running (continuous pressure). EHS had the water to the connection turned off. Continuous pressure should be removed from the hose and a vacuum breaker utilized to be in compliance.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed an employee phone being stored on a cutting board of a prep top. CDI. Food Employee removed the phone and moved the cutting board portion to the three compartment sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot box holding broccoli and pasta below 135. CDI - PIC put items back in oven to heat back up to 165. 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 .

4-501.11 Maintain equipment in good repair. Observed cold drawers under grill not working. PIC stated they are not putting any food inside drawers and a maintenance ticket was placed to be repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple robot coup attachments, vegetable peeling utensil and metal pans, stored as clean, with food debris present on the food contact surfaces. CDI - Items were removed and placed in 3 comp sink 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 large box of shell eggs at 48F. Low-boy cooler observed at 51F ambient. Observed sliced tomato and lettuce for burgers at 51F inside patient-line prep unit. Eggs were delivered today and placed in WIC to rapidly cool. Sliced tomatoes and lettuce were voluntarily discarded. 3 day verification visit required for lowboy cooler. 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 .

3-501.19(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 sandwich prep unit containing multiple cheeses, sliced tomatoes and cut leafy greens on TPHC. Items were placed on TPHC at 10 AM and marked to be discarded at 6 PM. CDI - Prep Unit was observed at 11AM and the proper time stamp was added to the prep unit items.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked plastic cover for food processor. Observed cracked/broken plastic container. CDI - Both items were voluntarily discarded Observed dish machine attachments taped together.

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 bagged lettuce cooling at rate of 0.09F/min. PIC stated that the lettuce was delivered at approximately 8:00 AM. CDI - PIC will move to WIC to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

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 scoop handle in direct contact with flour. CDI - Scoop handle was removed from flour.

4-501.11 Maintain equipment in good repair. Observed dish machine out of order, in need of repair. PIC stated that the new dish machine is on-site and waiting to be installed. EHS will follow-up in Observed water/condensation build-up puddling at the bottom of the pizza prep.

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 a tray of raw chicken breast thawing on a speed rack in the WIC directly above a tray of raw beef thawing. CDI - PIC rearranged storage order. 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 white flakey residue on the interior food contact surface of multiple pans stored as clean. CDI - Pans were moved to the dish pit to be w/r/s properly. 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 .

3-501.15 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 covered patient salads cooling at 55F at 10:28 AM. Salads observed at 54F after 30 minutes of cooling at 10:58AM. Salads should be cooling from ambient at a rate of 0.05F/min, salads observed cooling at a rate of 0.03F/min. CDI - Salads were moved to WIF for rapid cooling. 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 .

4-601.11(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 blender attachment, robot coupe attachment, and pans stored as clean with food debris present on the food contact surface. CDI - All items were moved to the 3 compartment sink to be properly w/r/s.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in multiple sanitizer buckets with a concentration below 200 PPM of QUAT sanitizer. CDI - Buckets were replaced at proper concentrations.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested bowls used for patient meals. Separate and allow to air dry. -.5-

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 bladder bag of eggs cold holding in prep unit at cook line in kitchen at 48F. CDI - PIC voluntarily discarded and EHS stated temperatures of TCS foods are usually taken daily after 11:30A. EHS advised to check temperatures often to ensure 41F. 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety Observed raw shelled eggs in prep unit with ambient air temperature of 56F. CDI - PIC took refrigerator out of service, submitted repair order. EHS checked ambient air at end of inspection. Ambient air was 39F. Egg temperature checked. Eggs were 39F. Eggs stored in WI until unit serviced. -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 cooked potatoes cooling on cooling rack in WI at a rate of 0 degrees per minute. EHS observed newest items placed in WI on bottom shelf, heating items that have been cooling in WI longer. CDI - PIC moved most recent items from bottom to top of rack. Potatoes cooling at a rate of .13 degrees per minute. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3-comp sink over wash compartment. Repair. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed mashed potatoes in patient hot box hot holding at 125F. CDI - PIC reheated to above 165F before placing back in hot holding. -0-

4-502.11(A) Maintain utensils in good repair. Observed split gaskets on hot box in kitchen and two units at front prep area. Per PIC, these gaskets have been ordered and will be replaced soon. -.5-

2-201.13 (I)(1) Employee restrictions and exclusions may be lifted if cut on hand is covered with an impermeable cot or stall and a single use glove during food prep. Observed one food employee working with exposed food while wearing only a single use glove. CDI - PIC provided finger cot, interviewed food employee about the length of time cut has been on finger, directed handwashing and covering cut with both finger cot and glove. EHS advised PIC to monitor the length of time cut is on the hand of food employee and to restrict or exclude food employee if wound seems to not heal in a timely manner. -0-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par cooked chicken on speed rack in walk in cooler without written approval for non-continuous cooking. VR no later than 07/09/2022 to ensure facility has completed application for approval of non-continuous cooking. -1.5-

4-501.11 Maintain equipment in good repair. Observed one oven at cook line still not operating due to backlog of parts from vendor to repair. REPEAT -0- POINTS NOT ESCALATED TODAY AS THE CONDITION WAS BETTER THAN THE LAST INSPECTION.

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 poster in use as written vomiting and diarrheal event plan. Today, Per PIC, response is to contact Hospital EDS for cleanup. CDI - PIC added this information to MCPH plan at top in permanent marker. REPEAT -.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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed recently used shredded cabbage, shredded cheese cooling in prep units at front cook line. Observed cooked sweet potatoes at 180F placed on speed rack directly below cooling foods. EHS educated PIC and food employees today about additional proper cooling methods. PIC stated additional training will occur with staff as a reminder of company processes. PIC also stated cooling rack will be rearranged so cooling items are stacked from bottom up to ensure items in the cooler the longest will remain below hotter foods. CONTINUED NON-COMPLIANCE MAY RESULT IN PERMIT ACTION OR A RISK CONTROL PLAN FOR COOLING AND COOLING METHODS. -1-

4-501.11 Maintain equipment in good repair. Observed out of service ovens in front cooking line and rear cooking line. Per PIC, service tickets have been submitted with a 20 wk projected wait time by service tech for parts on back order. EHS advised PIC to avoid using ovens until repaired. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on insides of cold and hot holding equipment, inside and on cabinets under dining room coffee station and on the insides of cooking equipment. Clean often enough to prevent buildup. -.5-

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 heads of cabbage and box of unwashed eggplants stored directly above RTE spinach and lettuce. CDI - PIC rearranged storage order. EHS reminded PIC that unwashed produce shall be stored below RTE foods. -0-

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 raw burgers and raw marinated chicken cooling in low boy at 44F under flat top at cook line without active cooling process. Per PIC, cooling takes place in WI cooler. CDI - PIC moved food to WI freezer to rapidly cool. -.5-

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 unwrapped coffee filters stored on top of coffee machine. Keep these protected between uses. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed food employees unaware of the reporting requirement for Salmonella nontyphoidal. CDI - EHS educated PIC about the reporting requirement listed on the visual learner poster with an asterisk. Additional information about the 2017 NC Fodd Code manual changes emailed and PIC educated about new requirements today. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed burger toppings (lettuce, tomatoes and onions stored on the floor in walk in freezer. Per PIC, these items were not stored on the floor and must have just fell at the beginning of inspection. Observed salt and pepper packets stored in containers at end of salad bar with food and other buildup inside. CDI - Items stored on shelf and cleaning frequency for container on salad bar discussed with PIC. Containers cleaned. -1-

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 cleaned serving utensils stored in bin just outside dish pit. Bottom of container had food and other debris inside. Store these in a clean location and clean this container often enough to prevent buildup.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed kitchen cook line handsink with out of order sign and per PIC, there were plans to remove this handsink and install a prep sink for filling large containers of water for cooking. Hand soap and paper towel dispensers removed from wall in anticipation of this change. CDI - EHS advised PIC that removal would violate plan submitted for original permit approval. Facility shall maintain the required number of handsinks required by plumbing law and approved plan for permit. PIC decided to rework plan to supply water at cook line for grits. Paper towels and hand soap replaced at handsink for use. -1-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed grill marked, raw flak steak stored above RTE pork chops and other RTE foods on speed rack in walk in cooler. CDI - Storage order changed to put raw foods on bottom in order of final cook temperatures. -1.5-

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 written procedure stating all foods shall be held at or above 140F in hot line and cold foods shall be held at or below 40F. CDI - PIC educated about the difference between hot holding and cold holding with the intent of quality assurance versus TPHC. Today, PIC declared food are held hot and hold with a quality assurance component of throwing remaining food away after four hours for consistency and best quality of foods. EHS advised that if TPHC will be used, then distinguish the difference on all related documents and train staff about the appropriate procedures. -0-

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 tightly wrapped spring mix cooling in reach in cooler close to serving line cook station at 52F from earlier this morning. CDI - PIC stated this is not the normal cooling method. Item moved to walk in cooler to cool. -.5-

3-501.13 Use approved thawing methods. Observed raw ground beef thawing under cold water in prep sink at 78F. EHS advised PIC that proper thawing temperature is 70F or less. If temperature on cold faucet is higher, use thawing under refrigeration, thawing while cooking or other effective means of thawing while maintaining 41F. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a variety of working containers of oils to the left of flat top in serving line cook station. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed apples wrapped at self service station declared clean by PIC with stickers present. -0-

4-501.11 Maintain equipment in good repair. Observed damaged cooling curtains in walk in cooler. Per PIC, these are already on order. -0-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cooled and fully cooked food items from previous day sitting uncovered in speed rack. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed cut cherry tomatoes stored back in original packaging. CDI-PIC rewashed tomatoes and placed in food safe plastic container

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked vegetable medley, and individually packaged cut tomatoes/cut lettuce for sandwiches in flip top to right of grill above 41F. CDI-PIC voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic pans in dish room. Facility has only 1 two tier drying rack for air drying. Air fan was previously installed at end of dish machine conveyor to assist in air drying.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed debris and build up in gaskets of refrigeration units throughout facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: tomatoes, cheese, lettuce holding above 41F in small prep cooler adjacent to grill. CDI- all voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Two sanitizer buckets with cloth registered less than 50 ppm quat. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Some sanitizer buckets stored on floor. *** No signature due to Covid-19 precautions

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Ham sliced today from source previously opened and cut, was dated with today's date. CDI- discussion on proper date marking and ham dated with date chub was first opened.

4-501.11 Maintain equipment in good repair. Some door gaskets of prep coolers splitting.

3-302.11(A) Separate the different types of raw animal foods. -P: Found raw turkey burgers over raw beef in cold drawers. CDI- Turkey burgers switched to lower drawer. Horizontal separation acheived by distance. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Raw chicken cooling in freezer over RTE vegetables. CDI- chicken moved to location where contamination could not occur.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found sliced/pulled turkey, corn beef hash holding above 41F. Refer to temperature chart. CDI- turkey cooled to 35F in freezer. Hash 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 a covered cart in walk-in cooler with a date label of 10/2-10/5 on curtain covering cart. Cooked sweet potatoes, cooked beets, chicken pot pie, nachos, cooked sausage were all on covered cart and all temped from 48F-59F. Date marking system makes it unclear when any item may have been prepared. Date marking must be clear in order for regulatory authority to assess what process food is in. For example, if TCS food was prepared today then it may be in the cooling process. If prepared previous day then it may be in holding. If the intent is to prepare a TCS food and serve or discard same day then date marking is not required. If the intent is to carry over all or any portion of a TCS food, then that food must be date marked when prepared (see above). CDI: Food allowed to be dated with today's 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 many items on cart in cooling process covered by covering curtain. CDI- curtain removed.

4-703.11 Hot Water and Chemical-Methods - P: After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in hot water mechanical operations by being cycled through EQUIPMENT and achieving a UTENSIL surface temperature of 71oC (160oF) as measured by an irreversible registering temperature indicator. Observed surface of utensils and equipment not acheiving 160F surface temperature as measured by temperature indicator strip. Facility using previously cleaned and stored utensils thru today. Verification visit within 24 hours.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found burgers and grilled chicken filets holding on grill below 135 F. Refer to temperature chart. CDI- items immediately reheated to above 165F.

4-501.15 Warewashing Machines, Manufacturers’ Operating Instructions - C: Observed high-temp dish machine being operated with wash temperature of 145F showing on machine WASH thermometer. REPEAT.

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 chicken, beef not cooled to below 70 F after more than 2 hours, based on PIC's statements of cooling start time and observed cooling during inspection. CDI- items voluntarily discarded. Found breakfast casserole after 5 hours of cooling 60 F. Casserole placed on sheet tray and placed in freezer, reached below 41F within one hour.

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 rice, beef, chicken, breakfast casserole cooling in tightly wrapped and dense volume. Salmon croquettes cooling at room temperature. Found mushrooms and pasta cooling in small make units. Found lettuce, potatoes, cooling tightly wrapped after being used in prep process. Mushrooms moved to freezer on sheet tray, and pasta spread on trays and moved to walk-in. Breakfast casserole spread on tray and placed in freezer, reached 30 F in one hour. Salmon placed on sheet tray and moved to walk-in

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Food found stored on floor of walk-in freezer. Food moved to shelving.

4-501.15 Operate a warewashing machine in accordance with data plate. High temp dish machine operating at 145 F wash temp when data plate specifies 160 F minimum. Valve(s) found turned partially off that feed hot water to machine. Valves closed to cold water, machine hit 160 F for wash cycle.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed raw chicken prepped that morning cool 2 degrees in 76 minutes. CDI - Employee vented plastic container of raw chicken. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed breakfast pizza holding at 104F. CDI - Item placed on temporary TPHC. Item will be added to TPHC written procedures moving forward. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pasta salad and spinach on salad bar holding above 45F. CDI - All items on salad bar placed on temporary TPHC. EHS will provide written procedures to use TPHC for salad bar moving forward. Observed marinara holding in prep unit at 62F. CDI - Employee relocated marinara to walk in to cool rapidly. Observed chicken holding in walk in cooler at 44F. Date mark stated it was made previous day. CDI - PIC vented pan to cool item rapidly. Observed honeydew holding above 45F. PIC stated honeydew was prepared earlier that morning. CDI - Honeydew vented to cool rapidly. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items without date mark such as mixed veggies located in the prep unit. PIC stated they were prepared/cooked the previous day. CDI - Employee date marked items. 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 Observed multiple items improperly cold holding in walk in cooler due to improper cooling methods. Observed sausage links and patties being cooled in prep unit after being removed from breakfast bar. CDI - Items in walk in cooler vented for rapid cooling. Sausage links and patties taken to walk in cooler for rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed fajita sauce in bottle without identifying label. CDI - Employee labeled bottle of sauce. 0 pts.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can stored in dry goods area along with other cans. CDI - PIC discarded dented can. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans stacked wet in clean utensil area. 0 pts.

6-301.14 Handwashing Signage - C Observed no hand wash sign in team member restroom closest to the kitchen. CDI (corrected during inspection) Hand wash sign provided. 6-301.20 Waste receptacle - C Observed no waste receptacle by the kitchen hand sink near the office. CDI receptacles placed at all kitchen hand sinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in the refrigerated well on the cafeteria line above 45F. See temp chart. CDI Ice was added to the well and items in this refrigerated well were put on TPHC (time as a public health control) until the end of lunch service at 2pm. Maintenance was called to service the unit. The egg salad 54F in the stand up refrigerator was moved to the WIC to cool down, it was made today.

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 employees preparing food wearing a wrist watch or bracelet. Remove items when working with food so proper hand washing can be done.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed the lips of cups left exposed at the self service drink area. Leave the cups in plastic sleeves or use dispensers.

6-501.19 Closing Toilet Room Doors - C Observed no self closer on the team member restroom door closest to the kitchen.