CHALICE CAFE/PZA

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health agreement on site at the time of the inspection. REPEAT. CDI - EHS left paper copy of employee health agreement and onsite employees signed at the time of the inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 a tray of cooked sausage links in the WIC to have a date mark of 6/5 but upon questioning the PIC stated that they were from the night prior. REPEAT. - Observed an insert container of portioned cups of marinara sauce in the PZA front counter lowboy to have a date mark of 7/11. Employee stated she had wrote the wrong month on the date mark on accident and it should have been 6/11. CDI - Date marks on the cooked sausage links and marinara cups both corrected. 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 .

3-501.19(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 the PZA opentop refrigerator items to be held using TPHC as per the PIC and were not labeled with their start or discard times. PIC stated the items are not held in the opentop overnight and a placed up there in the morning to be held on TPHC. CDI - Time stamps placed onto items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed insert containers of shredded mozzarella cheese, cut sausage links, ham and salami to all be cooling at rates of <.05 degrees/min. All items were out prior to opening at around 6:30am to prepare stromboli’s and pizzas to be cooked later in the day. Items were observed to be in thick plastic containers with tight fitting lids on them, not allowing for adequate airflow around the product to facilitate proper cooling. REPEAT. CDI - PIC placed all items on to sheet pans and onto the speed racks in the WIC to rapidly cool where they were observed at 40F or less 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed the tray for employee food to be on the top shelf of the PZA WIC, directly above ingredients/toppings used throughout the facility. CDI - PIC relocated tray to the lower shelf of the WIC.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health agreement on site at the time of the inspection. CDI - EHS left paper copy of employee health agreement and onsite employees signed at the time of the inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the chemical dishwasher to be testing at 0ppm of chlorine at the time of the inspection. Machine was observed not pulling any chemicals even during priming. Wash and rinse cycles were observed functional. Facility is to temporarily do the wash and rinse parts of the dishwashing process in the dishwasher and the sanitize step in the 3 compartment sink. Sanitizer basin filled p and properly concentrated at the time of the inspection. PIC stated they will call Ecolab today as he believes that they are in the airport on Tuesdays and Thursdays. 3 day VR to observe repair and/or continued compliance on the temporary solution. 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

3-501.18 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 insert containers of shredded mozzarella, tomato sauce, diced ham, and sausage in the PZA opentop refrigerator that were not provided with date marks. Employee stated that thye go through multiple in a day but the insert containers currently in the opentop were there overnight. - Observed meatballs, caramelized onions, and pre cooked chicken to have date marks of 11/29-12/29 in the PZA WIC. PIC was unsure why they were dated for a month. CDI - Date marks placed on all insert containers in PZA opentop. Date mars corrected from 11/29-12/29 to 11/29-12/5. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. - Observed the facility utilizing TPHC for the pizzas at the display counter but no written procedures were available on site for review. PIC stated a managerial change occurred since the last inspection and they are not sure where the previous managers would have kept the document. CDI - PIC filled out TPHC form with EHS at the end of the inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 an insert container of tomato soup cooling at a rate of 0.1 degrees/min. Container was observed with its lid on and in a RIC at the time of the inspection. Employee stated having opened the cans of soup within the last 30 mins to be placed into the plastic insert container before heating it up to be kept in the steamtable at lunch. REPEAT. CDI - Soup was removed from RIC to be reheated for lunch time and then hot held. EHS advised the employee to open the cans as they are ready to heat up the soup for lunch or to use the WIC for cooling the product down. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth bucket at the Chalice Cafe side to be testing at 0ppm of sink and surface sanitizer. CDI - Wiping cloth bucket emptied and refilled with 300-500ppm sink and surface sanitizer.

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 the ice scoop at the PZA front counter ice bin to be stored with the handle in direct contact with the ice inside. REPEAT. CDI - Scoop handle removed from ice.

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 Chalice Cafe WIC vent to be covered in an accumulation of dust/debris.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed an accumulation of dust on the ceiling vents throughout the kitchen. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -1.5- 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- Observed items hot holding below 135F. Refer to temperature chart. Items were not fully submerged in steam well and not directly under heating lamp. -CDI- PIC placed items on TPHC. EHS provided written TPHC procedures and assisted PIC with filling them out. **REPEAT** -3- 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 items in salad station above 41F. Refer to temperature chart. Observed ambient air of unit at 43F. EHS checked temperature at end of inspection and observed at 39F. Per PIC, items were prepared about 30 minutes ago. Observed items in RIC above 41F. Observed items at top of unit at 41F or below. Observed ambient air of bottom of unit at 43F. -CDI- PIC placed items prepared today in freezer to cool back down and discarded items in RIC. **REPEAT** -3- 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 marinara sauce opened today cooling in prep unit. Observed chicken prepared today cooling with pieces of chicken stacked on top of one another. -CDI- EHS educated PIC on proper cooling methods and PIC unstacked items and placed in WIC to facilitate rapid cooling. -0-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 flying pests in dry storage area. **REPEAT** -1-

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 ice scoop handle touching ice. -0-

4-501.11 Maintain equipment in good repair. Observed leak at salad unit. Observed dish machine not in use due to not functioning behind bar where non alcoholic drinks and ice are dispensed and that drinkware is washed. Observed ambient air of RIC at 43F on bottom half of unit. Repair. **REPEAT** -0.5- 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of replacement due to dark groves and buildup. -CDI- PIC voluntarily discarded items.

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 dust buildup on walls and ceilings throughout. Increased and more thorough cleaning frequency recommended. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over retail items in WIC. -CDI- PIC relocated items. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed 3 food employees wash hands and not use a barrier to turn off the faucet thus recontaminating hands. Observed food employee touch phone and then begin to return to food prep without washing hands. -CDI- EHS educated all on using a barrier to turn off faucet and all re-washed hands. EHS intervened and educated food employee on when to wash and food employee washed hands. -0- 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- Observed food employee begin to don gloves to initiate food prep after leaving and returning to work station. -CDI- EHS educated PIC on when to wash and food employee washed hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over RTE items in WIC. -CDI- PIC corrected storage order. -0- 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 food debris, greasy residue and stickers on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -1.5- 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- Observed items hot holding below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -1.5- 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 pizzas cold holding in pizza cabinet above 41F. Observed items in drink cooler/WIC above 41F. Per PIC, items were out for prep. -CDI- PIC placed items in WIC and freezer to cool back down. **REPEAT** -3- 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 (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.- Observed no written procedures for items being held on TPHC at BOH prep unit. -CDI- EHS provided PIC with procedures and assisted PIC in filling them out. -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dry storage area. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boiled eggs stored on floor in BOH drink cooler/WIC. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in 0ppm sink and surface sanitizer. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

4-903.11(A)(C) Store single-use and single-service articles 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 pizza boxes stored on floor. -0-

4-501.11 Maintain equipment in good repair. Observed leak in pizza cooler. Observed prep unit not functioning and being held on TPHC. Repair or replace. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cubed grilled chicken in Cold drawer at 43F and Sliced turkey at 46F. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket above boxes of straws. CDI PIC moved sanitizer bucket.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed microwave with top punctured and cracked. PIC stated that one is on order.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels available at hand washing sink. CDI - PIC replenished station with paper towels. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed both 3-compartment sink sanitizer dispensing system and under counter dish machine sanitizer system non-functional. Sink & surface concetrations read at 0 P.P.M. and Chlorine at 10 P.P.M. EHS instructed staff on how to manually make sanitizer solution at 3-compartment sink. Solution made with concentrations of 272 P.P.M. sink & surface product. Staff instructed to discontinue use of equipment until repairs complete. VR to be conducted by no later than 6/16/23. -1.5- 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. 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark brown build-up on ice machine catch plate. Recommend thorough and higher cleaning frequency. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed tomato sauce to be at 124 F on sides in hot holding. CDI - Product voluntarily discarded. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 multiple TCS foods from early morning in prep top and cold drawer units that were above 41 F. It was discovered that the unit was unable to maintain temperatures < 41 F. Ambient temperature registered at 57 F. CDI - All foods from this morning voluntarily discarded. Remaining products relocated to walk-in cooler. Staff instructed to discontinue use of the entire unit until repairs completed. VR to be conducted by no later than 6/16/23. -3-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed prep unit leaking underneath on to floor.***No escalation in points due to different area observed. -0- 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting board at prep unit. No longer smooth and easily cleanable. Resurface or replace. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed metal lids in handsink. CDI-lids were removed.

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 pizza sauce, spinach, and arugula in flip unit and lettuce and cut turkey in cold drawers that were above 41F. CDI-foods were moved to the WIC to rapidly cool down. REPEAT. EHS discussed TPHC with PIC REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in facility.

4-501.11 Maintain equipment in good repair. Observed reach in cooler holding at 43F. Maintenance called. Only non TCS foods will be held in reach in

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced chicken in the flip unit that was above 41F. CDI-chicken was placed on ice and into the WIC to quickly cool down. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed arugula being stored on the floor in the WIC. CDI-arugula was moved onto a shelf. Keep food at least 6 inches above the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer with a concentration of 0ppm.CDI-bucket was refilled and proper concentration was 100ppm/.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken recorded above 41F, CDI- Discarded. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live mouse run alongside baseboard. Noticed droppings under shelf near back. DID NOT SEE ANY SIGNS OF RODENTS COMPROMISING FOOD. Facility will have pest control out to address. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Jackets stored on dry goods shelf.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine in back of facility was not registering any sanitizer strength. It appears that no chemical is being dispensed into the machine. PIC has placed a work order to have maintenance come repair the machine. CDI- facility will use single-service items until repairs are made. VR- facility has up to ten days to repair machine. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew in interior of ice machine. PIC will have someone clean unit. REPEAT 4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Debris found on interior of microwave. PIC stated that interior is cleaned nightly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the prep cooler that were stored above 41 F. CDI- Items were placed in walk-in cooler and allowed to chill.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in back of facility. PIC will work with pest control to eliminate the problem.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed a stack of single-service containers stored above the microwave that were not inverted. CDI- containers were inverted. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service drinking cups stored on the floor. CDI- Items were placed on a shelf.

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 under equipment and in corners in kitchen area. Clean dust from walls behind prep stations and above hot-holding units.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two cutting boards covering hand sink in kitchen area. CDI- cutting boards were removed.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has ten days to clean unit.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruits flies in kitchen and storage areas of facility. Facility has provided a level of treatment to control pest. Facility has recently reopen from being closed do to COVID-19.

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 one employee wash hands and use bare hands to cut off faucet. CDI- Employee was re-educated and proper handwashing. Employee rewashed hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee at prep station making sandwiches with bare hands. No gloves present in area. CDI- Employee discarded ingredients to sandwich. Employee washed hands and put on gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a dry, cloth towel in hand sink near refrigerator. CDI- Cloth was removed from hand sink.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sliced tomatoes and cut cantaloupe that had no temperature change in 11 minutes while cooling in refrigerator. CDI- Itesm were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one small container of diced eggs that were 43 F. CDI- Container of eggs were 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 Labels on cut cantaloupe was 11/18. Food employee stated it was prepared today. Label on commercially processed boiled eggs was 11/19. Food employee stated it was prepared last night. CDI- Both items were 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 no time stamp on items at prep station that were stated to be on Time as a Public Health Control. CDI- Items were discarded. 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 Observed containers of sliced tomatoes and cut cantaloupe that were stored in deep containers. Container of cantaloupe was tightly covered. CDI- Items were discarded.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed one stack of single-service trays that were not inverted. CDI- trays were inverted.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored above raw vegetables in walk-in cooler. CDI- Items were reversed.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observd mold and mildew in top interior of ice machine in back storage area. VR- facility has up to ten days to clean interior of unit.

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 Date on sticker of product marked for TPHC was 6/18. Today's date is 6/19. CDI- Dates were changes to reflect correct date according to management.

4-501.12 Cutting Surfaces - C Observed cutting board at prep cooler with deep grooves and stains in it. Work order was placed to replace cutting board during inspection.

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 tomatoes, chicken and hummus without date marks. Hummus was voluntarily discarded and tomatoes and chicken were dated with date opened/prepared.

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. -P/Pf Observed make unit, liquid eggs and butter on TPHC. Butter and liquid eggs were missing from list of foods on TPHC. Log book was missing begin times (staff was recording discard times). No procedures were on site. Emailed procedure template, liquid eggs and butter will be added to the food list and begin times were recorded in log book. PIC will email this inspector a copy of procedures when completed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed lidded employee beverage on the make unit prep surface. Relocated beverage.