EXCHANGE, THE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of cooked red peppers and cooked onions to be at temperatures of 46-48F in the refrigerated drawers at the grill station. Grill station employee stated cooking them earlier this morning at approx. 9:30-10am. - Observed an insert container of chickpeas to be at a temperature of 50F in the 3 door salad station lowboy. Salad station employee stated that they were placed into the container directly from a can earlier this morning during prep. CDI - Items moved to a sheet pan/shallow container and placed in 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 .

3-501.15 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 a deep plastic container of grilled chicken breasts to be cooling in the upright freezer at the grill/pizza station at a rate of .08 degrees/min. Items were observed stacked on top of one another in a deep container not allowing adequate air flow around the chicken breasts in the middle of the container to facilitate proper cooling. CDI - Moved to a sheet pan and placed into the 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 .

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 container of raw chicken tenders to be stored directly behind a container of raw burger patties in the bottom drawer of grill station refrigerated drawers. REPEAT. CDI - PIC rearranged storage order so that raw chicken tenders are in front of the raw burgers. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a container of raw shelled eggs to be stored on the top shelf of the 2 door lowboy refrigerator at the central prep area and was directly above containers of RTE butter. CDI - Eggs moved to lower shelf. 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 a dicer and a spiral slicer to be stored as clean on the clean dish racks and had visible food debris on the blades of both dishes. CDI - PIC relocated to the 3 compartment 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 .

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 a package of single service to go trays to be stored in the cabinet beneath the 3 compartment sink at the salad/sandwich station, subjecting the single service items to potential contamination from the drain line. CDI - PIC relocated to another dry storage cabinet.

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 case of raw turkey stored on a speed rack in the WIC directly above a container of raw shrimp skewers. - Observed packages of raw duck stored on top of and amongst packages of raw beef on a shelf in the WIC. CDI - PIC relocated the shrimp skewers to above the raw turkey on the speed rack and moved all raw duck to the shelf containing raw chicken. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed a tray of raw beef being used for the special offered today brought up to the grill refrigerated drawers to be held on TPHC with the initial temperature of the product was observed at 45-47F after removal from the WIC. PIC stated they had cut the beef at approx. 10am before placing it in the WIC to cool and then EHS observed it being brought up to the line to be held on TPHC at the start of lunch service at 11am. CDI - Time stamp corrected to when beef was originally removed from refrigeration during prep/cutting (10am) as the start time rather than when it was brought out to the line (11am). New time stamp is from 10am-2pm. PIC educated on the necessity of items needing to be at 41F prior to being placed on TPHC.

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 a container of diced grilled chicken that was cooked and cut prior to lunch service to be cooling in the 3 door lowboy refrigerator at the salad station. Grilled chicken was observed at temperatures of 55-64F. Employee stated cooking the chicken at around 9:30am before placing it in the WIC to cool and then he cut it and placed it in a deep container with a lid on at the cookline. The deep container with a tight fitting lid prevents cold air from hitting the product and allowing for adequate cooling as well as the 3 door lowboy refrigerator is not a designed nor approved unit for rapid cooling. - Observed a container of pizza sauce at a temperature of 48F in the pizza station lowboy refrigerator. Pizza station employee stated that he had just had the pizza sauce out to make pizzas for lunch and then placed it back into the lowboy to cool back down. PIC stated the sauce is from a can and may not have been fully cooled down prior to being used. CDI - Grilled chicken was placed on a sheet pan in the WIC and observed at 41F 1 hour later. Pizza sauce moved to WIC for rapid cooling and observed at 41F 40 mins later. 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. - Observed the dicer stored on the clean dish racks with food debris on the blade. CDI - PIC moved blade to 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 .

3-501.19 (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 updated written procedures available for review on site at the time of the inspection. PIC stated that he does have them but they are on his personal computer and has not yet printed them out since moving over to this location 5 weeks ago. 10 day VR to observe facility having properly filled out and updated TPHC written procedures on site and in each stations binder. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 bulk storage containers of semolina flour and steel cut oats that were not labeled as to their contents. CDI - PIC labeled bulk storage bins.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of frozen food on the floor of the WIF.

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 a buildup of food debris/black grime on lowboy gaskets throughout the facility.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed the floor around the floor drain in front of the pastry area handwash sink to be cracked/raised. PIC stated engineering is aware of the issue.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temperature single tank conveyer dish machine reading 158F with dish plate thermometer. Repair to read 160F. EHS will follow up within 3 days. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed micro green display tank, not used for food, with small insects with wings and no wings inside. PIC stated that the tank is opened by the company that maintains it and is not sure if there is any way to prevent these insects from entering facility where food is prepared. Ensure to prevent insects from entering the facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked metal and plastic containers on drying rack. Ensure to separate all dishes to promote air drying.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips available. EHS will follow up within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tomatoes, boiled eggs and cooked sweet potatoes measured 43-47F in reach-in cooler. TCS foods in cold holding must measure 41F or less. CDI - Items were placed in walk-in cooler by PIC to cool down. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Pickled green tomatoes were prepared on 1-3 and had not yet been discarded. Tomatoes must be used or discarded within 7 days of preparation. Establishment must acquire a variance to extend shelf life. CDI - PIC discarded tomatoes. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 1 container of ham measured 44-45F in reach-in cooler. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded ham. 0 pts. 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) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Salmon held using TPHC was not logged in TPHC log. Ensure staff put all TCS foods held using TPHC in the log with the time it began TPHC. CDI - PIC added it to log.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Establishment had cooked mushrooms that were put in vinegar solution and held in walk-in cooler since May. Acidification to preserve TCS foods must be approved by the regulatory authority. Variance and HACCP plan is required. CDI - PIC educated and he discarded mushrooms. For more information on how to request a variance please visit: http://meck.co/FoodSafety

4-501.11 Maintain equipment in good repair. Dish machine is waiting to be repaired. Establishment is washing utensils at 3-compartment sink until it is repaired. 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 a max/min thermometer.-P. Dish machine only reached 140F on EHS disk thermometer. Engineering arrived and began working on dish machine. VR - Verification will be done tomorrow to check that dish machine is repaired. 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 .

3-501.15 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 Stir fry sauce made with cooked garlic measured 54F in upright cooler and had been cooling since 9AM according to cook. Use walk-in cooler or freezer to cool TCS foods. CDI - PIC moved sauce to walk-in cooler 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 .

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee improperly wash hands by washing hands, turning faucet off with bare hands, and then drying. CDI-EHS educated employee on handwashing technique and employee properly washed hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handle personal cell phone, and begin to don gloves for food prep. Observed employee recontaminate hands by washing hands and turning off faucet with bare hands, making direct contact with soiled faucet. CDI-EHS educated employee and employee properly washed hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves and begin to don new gloves for food prep without a handwash. CDI-EHS educated employee on when to wash requirements and employee properly washed hands before donning new gloves.

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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed PIC pick up washed, RTE cherry tomato with bare hands, then place back on tray for service. CDI-EHS explained there should be no barehand contact with RTE foods and PIC voluntarily discarded cherry tomato that was touched with barehands.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed multiple trays of cut melon, that began cooling at 8:30am at 46-47F at 12:38pm. Cut melon did not cool to 41F or below within 4 hours. CDI-PIC voluntarily discarded TCS food that did not quickly cool.

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 opened Brie and ricotta without datemarks. Observed a large container of collards prepared on 11/20. CDI-PIC voluntarily discarded RTE TCS foods that did not have a date mark and RTE TCS collards 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 crispy chicken held on TPHC, per PIC, without time stamp. Employee stated chicken was cooked and placed on TPHC at 10:50am. CDI-Accurate time stamp was added to chicken held on TPHC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed multiple trays of cut melon, salsa, quinoa, and other TCS foods cooling tightly covered. CDI-PIC voluntarily discarded salsa and cut melon. Portioned quinoa was uncovered to increase cold air flow.

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 squeeze bottle containing oil, at stir fry station. CDI-Employee labeled working container. Points not escalated due to improvement from previous inspection.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensil, rice spatula, stored in water of 82F. CDI-PIC removed utensil from water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked stainless steel pans on rack in kitchen. Allow all to air dry via pyramid stacking or alternative methods.

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. 4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single-use cups and lids stored outside of their protective package, over stacked in storage display.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on non food contact parts of slicer that employee stated was clean. CDI-PIC moved slicer to be W/R/S.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee using personal cell phone proceed to food prep without a hand wash. CDI-EHS explained observation to PIC and employee properly washed hands upon instruction.

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 can opener knife visibly soiled. CDI-PIC moved can opener to be W/R/S.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory at poke bowl station that serves raw fish. CDI-PIC posted consumer advisory at station.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed trays of deli sandwiches that were in cooling process in WIC, tightly covered. CDI-PIC uncovered sandwiches to increase cold air flow and quickly cool.

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 multiple unlabeled squeeze bottles at prep stations. Add accurate labels to all working containers.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Employee was cutting lettuce on prep table directly beside raw bacon. No direct cross-contamination observed. Separate raw animal foods from ready-to-eat foods during preparation. CDI - Bacon moved to other prep table. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Pulled chicken in walk-in cooler had today’s date as prep date, but PIC states the chicken was cooked yesterday. CDI - PIC corrected date label. Reduced to half credit due to improvement from last inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Raw chicken measured 50F and was actively cooling after preparation in reach-in cooler. Use walk-in cooler to chill TCS foods. CDI - PIC moved raw chicken to walk-in cooler to continue cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 . Noodles, spaghetti, cabbage, tofu and raw shrimp in upright cooler measured 50-60F. Cooler temperature was 39F. PIC states that they probably warmed during transferring the food after closing. CDI - Items moved to walk-in cooler to cool. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Chipotle ranch in reach-in cooler was prepared on 2-17. Small piece of ham and larger piece of pastrami in walk-in cooler were prepared on 2-6 and 2-15. TCS ready-to-eat foods must be used or discarded within 7 days. CDI - PIC discarded items. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of clean metal pans and containers were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gaskets on doors of 2 reach-in coolers that are in the sandwich station area. Replace torn gaskets. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Carts blocking hand washing sink in dish machine room and in room with 3-compartment sink. CDI - PIC removed carts away from hand sinks. // 5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf 1 hand washing sink is missing faucet and is awaiting repair. VR -Verification required within 10 days that hand washing sink has been repaired.

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 . Chicken in pizza cooler measured 48F and beef in reach-in cooler measured 48F. CDI - Items were placed in cooler less than 2 hours ago, so they were moved to walk-in cooler to rapidly cool. 0 pts.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Rice (11-21), roasted chicken (11-22), and sweet potatoes (11-18) were past 7 days. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. Also, blanched fries had today’s date on them but were prepared yesterday. CDI - Date corrected and items past 7 days were discarded. 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Cooked pork and cooked turkey in walk-in cooler were missing date labels. CDI - PIC placed date labels on items.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory was missing for sushi station. CDI - Consumer advisory placard placed at station. 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 . Potato salad was cooling in reach-in cooler at 57F. Cut raw salmon was cooling in upright cooler. TCS foods shall be cooled in equipment designed to rapidly cool TCS foods, such as the walk-in cooler or freezer. CDI - Items moved to walk-in cooler to continue cooling. REPEAT

4-501.11 Maintain equipment in good repair. Dish machine is leaking water. Repair leak. 0 pts.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed lomein mislabeled with date of 2/22. Noodles prepped on 8/22 - Date changed. Observed potato salad dated with todays date. Potato salad was mixed today, but potatoes were cooked yesterday 8/25. CDI - Date updated to reflect change. - 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 potatoes cooling fro breakfast in a deep container. CDI - Items transferred to sheet pan and placed in walk in cooler to be rapidly cooled. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee watch stored on prep top next to in-use cutting board. CDI - Items moved and prep area sanitized. - 0 -

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee wash a knife off in the handsink at the pizza station. Observed cart blocking handsink at the dish machine area and at the bakery area. CDI: Carts were relocated.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing and the product reached above 41F before staff relocated it to the walk in. CDI: Shrimp properly cooled in walk in cooler. EHS reminded PIC that products that are thawing shall be moved to refrigeration or cooked when at the time or before they reach 41F.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed no labels with required information on grab and go items prepared in-house in case near entrance to facility. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed no allergens on grab and go items prepared in-house in case near entrance to facility. VERIFICATION REQUIRED

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 a whole roast that was cooling at 113F at 2:00, in the WIC. At 2:35 it was 112. The cooling rate would .08, which would deem it insufficient. CDI-EHS explained large portions of food need to be broken down or put in freezer to help rapid chill.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 4 items, put in different reach ins around facility that were above 41F. This includes: tomatoes, quinoa, chicken salad, garlic butter. PIC said because they are closing that people probably put food in there to cool, PIC is aware they need to cool this in the WIC. CDI-PIC moved items to the WIC.

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 a whole roast that was cooling at 113F at 2:00, in the WIC. At 2:35 it was 112. The cooling rate would .08, which would deem it insufficient. CDI-EHS explained large portions of food need to be broken down or put in freezer to help rapid chill.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over uncovered, cooling foods inside of the walk in cooler. CDI- Food items were rearrange as needed for compliance. -1.5 points.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dishes being washed in hot water dish machine with hot water not reaching at least 160F interior. VR- Engineer team showed onsite to service unit. Will make a return visit to check compliance of unit. VR -1.5 points. Due to the size and capacity of the facility, PIC is aware that they should convert to single service articles. The amount of utensils that the facility preps with can overwhelm the 3 comp sink. Facility has enough cleaned utensils to make it through today's prep based off observations.

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 an opened container of chicken paste not dated and PIC was unsure of when it was opened. CDI- Discard date of today was placed on the product. 0 points.

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 cheddar cheese cooling while fully wrapped in plastic inside of prep unit. Observed boiled eggs cooling in dense container. CDI- cheese was unwrapped and placed in walk in cooler for proper cooling. Eggs were made into more shallow amounts. CDI-.5 points

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed clean dishes stored within 12 inches of hand sink and observed hand sink without splash guards. Allow 12 inches of separation or install splash guards to protect utensils from possible contamination from splash. 0 points.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some scoops stored as clean with food debris on them. CDI: Scoops taken to dish area to be properly washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot held foods on self serve bar below 135F. CDI: Products used for breakfast service and consumed or discarded by end of inspection (less than 4 hours from cooking). TPHC procedures and logs created by PIC during inspection. Observed potato mix and eggs in hot box in catering kitchen below 135F. CDI: Product was served by end of inspection (less than 4 hours from cooking). The wrapped pans of the same food were above 135F. EHS suggests keeping the food products wrapped during holding and transport to maintain temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed condiment cooler holding food items above 41F. Cooler was not turned on. CDI: Cooler turned on. Products voluntarily discarded. Observed fruit holding in reach in cooler in catering area above 41F. Product was below 41F prior to transport downstairs. Ensure items are moved quickly and on ice if necessary to maintain temperature. CDI: Product served at 8:30 (less than 4 hours from delivery). REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans and lids stored as clean. CDI: Pans separated, lids rewashed. REPEAT VIOLATION

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash cans stored in front of handsink in catering kitchen. CDI: Trashcans relocated. REPEAT VIOLATION Overall, improvement in handsink use throughout facility.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed one bag of grapes stored over ready to eat food in reach in cooler. CDI: Grapes relocated. REPEAT VIOLATION Significant improvement from previous inspection.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken pieces in reach in cooler cooling down. Product was seared and waiting to go into the oven. PIC stated that it was done about an hour ago. CDI: Product fully cooked to over 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milks in carafs above 41F. CDI: Facility will permanently place product on TPHC. Observed unsalted butter stored at room temperature. CDI: Butter voluntarily discarded. REPEAT VIOLATION Improvement from previous 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 no date mark on chicken cooked yesterday. 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 some salad bar items that were cooked on a different day than the batch in the cooler with no date mark. CDI: Items properly dated. Observed sundried tomato cream cheese (7/6), pork chunks (8/6), cooked cauliflower (8/7), salsa (8/5), chevre cheese (8/5) and macaroni (8/6) in coolers. CDI: Products 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 several items above 41F be put out on TPHC. Products must be 41F and below at the start of the time. Observed employees making sandwiches that are to be put on TPHC from the beginning of making them with no time recorded. CDI: Items cooled, and times recorded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory used for poke station only had reminder, not the disclosure. CDI: A new placard was made during the inspection today.

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 several food items cooling in tightly covered containers throughout facility. CDI: Items spread out for rapid cooling. REPEAT VIOLATION

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled container of white granular in catering kitchen. PIC stated that product was sugar. CDI: Product properly labeled.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored in soapy water in catering kitchen. Observed wet cloth stored in sanitizer at 0ppm quat at pastry station. CDI: Cloths moved to properly concentrated solutions.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked dishes stored as clean. CDI: Dishes separated. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice wands stored directly on shelving in walk in freezer. CID: Ice wands relocated to shet pan in walk in.

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 good handwashing throughout except a couple employees who turned the handles of the faucet off without a barrier. Educated PIC and they enforced.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from hand sink in dish machine room. Stocked. 5-205.11 Maintain access to handsinks. -Pf Observed hand sink at pizza station blocked by a speed rack. Moved speed rack to allow access to sink. 6-301.14 Post a handwash sign at each handsink. Restrooms need handwash signs.

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 letters were available for salmon used at sushi station. PIC contacted Inland Seafood and obtained a copy of letter.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over deli meats and washed produce in walk-in cooler. Relocated unwashed produce away from ready to eat foods. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw burgers packed in house stored above bread/rools in freezer near cook area. Moved burgers to bottom shelf.

4-703.11 Hot Water and Chemical-Methods - P Dish machine was not properly sanitizing utensils. The wash temperature per the data plate should be 160F (It was 155F and lower). Rinse was reaching proper temperature but utensils were not sanitizer per thermal label. Return visit required. PIC advised they will manual sanitize until machine is serviced.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed pulled pork reheated to 129 before placing in hot holding containers. Stopped. PIC directed employee to reheat to 165F before using. After reheat, pork will be used within 4 hours and will then be discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed zucchini/squash at 129F in hot box. Pulled and reheated to 165F+ for service.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bleu cheese at 51F. Discarded. Observed rice noodles not properly cooled at 64F, cooked chicken in same drop in at 54F. Both will be used within 4 hours of preparation so moved to TPHC - time as a public health control. Observed deli sandwich sitting out at 58F and cheddar sitting out at 72F. In flip tops: Observed cheddar at 44F, chicken salad at 53F (not cooled properly), deli turkey at 44F, ham at 44F, cut tomatoes at 45F, fruit at 49F, lettuce at 51F, black beans at 49F, roasted corn at 48F, feta at 52F. All TCS foods were moved to TPHC. TPHC procedures were sent to facility and return visit required to ensure following procedures.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 date mark beyond 7 days for foods in reachin cooler including ricotta cheese, baruta cheese. Discarded. Observed brie cheese not date marked in walkin. Discarded. Observed system for date marking using the wrong end date (beyond 7 days). Reminded staff to count the first day opened/made. Corrected labels during inspection.

7-201.11 Store toxic materials to avoid contamination. -P Observed Windex stored on a shelf on the service line. Moved to chemical storage area.

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 foods prepped today in plastic containers with tight fitting lids in reach-in coolers above 41F. Some were stacked on top of each other. Separated, placed TCS food on sheet plans and moved to walk-in cooler to chill properly.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed self service toppings at 2 different stations without food shields. Moved behind the food shields during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PICs were not wearing hair restraints.

5-501.17 Provide a covered waste bin in female restrooms. Informed.