RHINO MARKET & DELI

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed kitchen handsink near expo window being used as drain. CDI- Sink has been closed off to be cleaned. SEE ITEM #51.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometers stored unclean on side wall of hood system. CDI- PIC removed items to be cleaned and sanitized. *REPEAT*

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed top portions of metal pans held in flip top, grab and go containers prepped and packed in establishment held in glass reach-in, all temping above 41F. PIC stated TCS foods held in grab & go unit are not removed at end of day. CDI- PIC removed metal pans to be rapidly cooled due to being within parameters, voluntarily discarded out of temp items in glass reach-in used for customer self service. For flip top, EHS recommends smaller portions being used and to maintain lid closed, if lid is to be maintained open smaller portions in addition to moving items to TPHC is recommended. 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 establishment cooling baked chicken quarters on speed rack at ambient temps for large portion of first cooling parameter. PIC stated item is cooled down prior to being pulled and removed to walk-in unit. CDI- EHS discussed effect methods of quickly cooling, observed process during 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single-use utensils stored outside of kitchen facing different directions, which is a potential source of contamination. EHS discussed reorganizing utensils and adding a monitoring procedure.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed establishment unable to provide test kit for quat sanitizer. CDI- EHS provided handful of test strips until new kit is acquired. EHS to follow on future date.

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 racks above prep tables with food debris and residue accumulation. Fans throughout kitchen needing cleaning. Increase cleaning frequency. *REPEAT*

5-205.15 Maintain a plumbing system in good repair. Observed handsink constantly dripping in kitchen closest to order window during inspection. *REPEAT* 5-202.11 (A) A plumbing system shall be designed, constructed, and installed according to law. -P. Observed a/c unit draining directly into handsink. INTENT TO SUSPEND. See general comments.

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 walls in facility with residue accumulation. Observed vents in kitchen with black buildup and dust accumulation. Increase cleaning frequency. *REPEAT*

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometers stored unclean on side wall of hood system. CDI- PIC removed items to be cleaned and sanitized.

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 containers of tofu, roasted red peppers, and sauerkraut prepped on 1/5/26 in 2D standing reach-in. CDI- PIC voluntarily discarded items. *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 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 oatmeal and pooled raw shelled eggs being held on time but not included in TPHC procedures. CDI- PIC updated procedures at end of inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 all items included in TPHC being maintained without discard time indicator. CDI- PIC had correct time labels marked.

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 racks above prep tables with food debris and residue accumulation. Increase cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed handsink constantly dripping in kitchen closest to order window during inspection.

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 walls in facility with residue accumulation. Observed vents in kitchen with black buildup and dust accumulation. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items out of temp in main prep unit. Please see temp chart. CDI food was voluntarily discarded. REPEAT. Facility will be placed on RCP for 30 days. Sending cooling logs to EHS daily. EHS will also come back In 3 days to check cold holding. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed tuna in RIC that expired on 7/14.. CDI tuna was discarded. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed in use squeeze bottles without labels. CDI..Bottles were labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread stored on floor. 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 with cans without dents. CDI.. Can was placed on shelf by its self.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying utensils after cleaning and sanitizing.

4-501.11 Maintain equipment in good repair. Observed main prep unit ambient air at 56F..REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for 3 comp sanitizer. EHS will return in 10days to verify facility has strips. EHS did leave a few strips until strips come in. PIC states strips were ordered.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed PIC use thermometer without cleaning and sanitizing. CDI- PIC cleaned and sanitized thermometer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods above 41F in main prep unit and in the lowboy to the right of main prep unit, see temperature chart. All foods had been in unit since yesterday and unable to be cooled. PIC voluntarily discarded all TCS foods above 41F and placed replacement containers of TCS foods in main prep unit on 4 hour TPHC until unit is repaired. Other lowboy unit was in defrost cycle and maintained 39F by the end of the inspection. Verification visit will be completed within 3 days for main prep unit. 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 .

3-501.19(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 raw shell eggs, pork sausage and diced potatoes with no start and end time recorded/marked. CDI- PIC recorded start and end time for these foods.

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 shrimp bisque being cooled in a large plastic container in walk in cooler. CDI- PIC transferred bisque to two 4 inch tall metal pans and placed back in WIC to cool. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees with no head coverings on at beginning of inspection. CDI- Employees donned hair restraints.

4-501.11 Maintain equipment in good repair. Observed the main prep unit and 1 door reach in freezer not maintaining temperatures of 41F and below. Freezer not being utilized at time of inspection. Repair or replace.

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 walls and ceilings throughout kitchen with buildup of oils and dust. Clean.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink over foods for restaurant on metal shelf and employee coffee creamers stored on top shelf of reach in cooler over food for restaurant. CDI- PIC placed items on bottom shelf away from food for restaurant.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some black buildup inside ice machine. Clean ice machine more frequently. 0 pts.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Roast beef that was cut and portioned at 9:30AM still measured 48F at 2PM. Tuna salad measured 62F and was prepared at 11:30AM. Tuna was cooling in deep container with lid on it. TCS foods prepared with room temperature or cold ingredients must cool to 41F within 4 hours of preparation. CDI - Roast beef discarded and tuna salad moved to sheet pan to continue cooling. // 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. Steak that was cooked and began cooling at 11:30AM still measured 71-81F at 2PM. Pulled chicken that began cooling at 10:30AM still measured 71-79F at 2PM. Also, tomato soup measured 115F and had been cooling for over 1 hour. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Tomato soup reheated to above 165F and restarted cooling process in ice bath in prep sink. Steak was discarded by PIC. Pulled chicken discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce measured 62F in sandwich cooler. Egg salad measured 44F in sandwich cooler. PIC stated lid was open during lunch rush which caused food temperatures to rise. CDI - Both items moved to walk-in cooler to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Pickled vegetables were prepared on 1-18 and had not been discarded. PIC states establishment puts raw vegetables in hot brine mixture. Hot pickled vegetables are TCS ready-to-eat foods that must be used or discarded within 7 days of preparation. Also, chicken salad was dated as being prepared today. PIC states the chicken was cooked yesterday though. Ensure TCS RTE foods are dated based on the oldest ingredient. CDI - PIC discarded pickled vegetables and changed the chicken salad date to yesterday as the prep date. 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 Sliced deli meats, pulled chicken, 2 soups, and tuna salad were cooling in deep containers/pans with lids on containers during inspection. Ensure cooling TCS foods are cooled using methods that cool the food within the time/temperature parameters. Use ice wand/ice bath for large batches of soups, cool deli meats and steak on sheet pans/shallow pans and leave them uncovered, etc. CDI - Cooling TCS foods that did not reach temperatures within the proper time were discarded. Soups were reheated to above 165F and cooled using ice bath. Tuna salad was spread out onto sheet pans to continue 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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean shelves throughout kitchen. Grease/dust accumulating on shelves. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Hand washing sink is falling off wall. Reseal hand washing sink to wall. 0 pts.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed eggs, sausage, potatoes that are held on TPHC for more than 4 hours without time stamps on them, CDI-EHS explained the written TPHC procedures to PIC and the PIC voluntarily discarded the Food.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no head coverings. Repeat

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. OBSERVED CLEANING NEEDED on shelves.

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 grease buildup on ac vent cover and area. Increase cleaning frequency in these areas.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all the food in one of the unit at temperatures above 41F. CDI. PIC voluntarily discarded. Unit placed out of service. Visit will be done in 3 days to check on the unit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed eggs, sausage, potatoes that are held on TPHC for more than 4 hours without time stamps on them, CDI-EHS explained the written TPHC procedures to PIC and the PIC voluntarily discarded the Food.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employees with no head coverings or beard guards. Repeat Improvement from last time. *****

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area.

4-501.11 Maintain equipment in good repair. Observed one of the RI in disrepair.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed uncleaned washing solutions in the 3 comp sink.

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at bathroom handwashing sink closest to door. -CDI- PIC replenished soap supply. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce (carrots, zucchini, celery, etc) stored over RTE bread in WIC. -CDI- PIC corrected storage order. **REPEAT** -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink buildup in ice machine. Increased cleaning frequency recommended. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed egg salad, sliced tomatoes, caramelized onions and hummus above 41F in main prep unit/RIC below prep unit. Observed housemade garlic aioli above 41F. Observed Sicilian meat above 41F in RIC below sandwich prep. Observed Sicilian meat above 41F in WIC. Refer to temperature chart. -CDI- PIC voluntarily discarded egg salad, hummus, caramelized onions, and housemade garlic aioli . PIC placed sliced Sicilian meat and tomatoes in freezer to rapidly cool as items had been prepared today. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 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 egg salad dated 9/29 (discard 10/5), slaw dated 10/2 (discard 10/8), and garlic in oil dated 9/27 (discard 10/3). Observed sliced tomatoes with no date, per PIC items were prepared 10/7, sliced turkey and ham with no date, per PIC, items were prepared 10/5, sliced Sicilian meat with no date, per PIC items were prepared 10/5, house pickled veggies with no date, per PIC items were prepared 10/7, and heavy cream with no date. -CDI- PIC properly date marked items. PIC voluntarily discarded of items past date mark and heavy cream as PIC was unsure when item was opened. **REPEAT** -3- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle with no label. PIC unsure of contents of spray bottle. -CDI- PIC voluntarily discarded. -0- 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed disinfectant cleaners stored over RTE foods in dry storage area. -CDI- PIC removed.

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 bottles of oil and water on cook line with no label. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employees with no head coverings or beard guards. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee with a bracelet and another with a wrist watch. **REPEAT** -0.5-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed food employee washing dishes with a temperature of 93F. -CDI- Food employee corrected water temperature to 128F. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep unit. -CDI- Food employee removed item. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no CFPM on site at start of inspection.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage stored over open prep top unit. Store closed beverages in designated area.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands and then recontaminate hands by turning faucet off without a barrier. CDI-EHS educated employee on proper hand washing and employee correctly washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee fill squeeze bottle with water from hand sink. CDI-EHS instructed employee that only hand washing can occur at hand sinks.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered bagels on lower and upper shelves in kitchen. Cover all foods when not cooling. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed produce stored over RTE foods in WIC.

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. 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 cooked mushrooms cooling on sheet trays beside cooking equipment that did not drop in temperature over a period of 16 minutes. CDI-Employee sliced mushrooms and then moved them to the WIC to quickly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cut cherry tomatoes, sliced tomatoes, and chicken salad above 41F. CDI-PIC voluntarily discarded the tomatoes and adjusted the temperature of the prep unit to maintain foods at 41F or below.

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 multiple types of RTE breakfast sausage from 6/25, vegetable soup from 6/28, and garlic aioli from 6/1. CDI-PIC voluntarily discarded all RTE TCS foods that were held for more than 7 days.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed eggs that are held on TPHC for more than 4 hours and then placed in a reachin cooler. EHS asked PIC if they usually save the eggs after the breakfast shift is over and they said yes. CDI-EHS explained the written TPHC procedures to PIC and the PIC voluntarily discarded eggs.

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 cooked mushrooms that would have missed first cooling window without intervention from EHS. Observed sliced deli meats that were sliced, tightly wrapped and then stacked in dense layers in WIC. CDI-Mushrooms were sliced and moved to quickly cool in the WIC. Sliced deli meats were separated to more shallow pans and unstacked.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee washing and prepping lettuce with a bracelet. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one e player preparing food without a hair restraint and multiple employees preparing food without a beard guard. Wear hair restraints to prevent contamination.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no CFPM on site at start of inspection.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open cup of soda on prep table. CDI-Soda was removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shell eggs stored over lettuce. CDI-Employee voluntarily discarded eggs. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed blueberries and strawberries stored over washed, RTE lettuce. Store washed produce over unwashed produce. CDI-Washed lettuce was voluntarily discarded by employee.

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. 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 cooked chicken that was in the cooling process with a cooling rate of 0 degrees/min. Employee stated cooling had started around 2pm. Chicken was 83F at 3:31 and 83F at 4:44pm. Cooling window was missed. CDI-Employee voluntarily discarded chicken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed TCS foods in WIC and prep top unit above 41F. Reference temperature chart. Ambient temperature of WIC was 47F. Cheeses in prep top unit were over stacked, above the fill line. CDI-Technicians attempted to make repairs to WIC and TCS foods were voluntarily discarded by employee, as no one present could state how long TCS foods had been above 41F. Cheeses in prep top unit were moved to reachin to quickly cool. VR required within 3 days to verify improvements in cold holding. Ambient temperature of WIC dropped to 46F by end of inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, 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 roasted garlic and garlic in oil with no date mark. Observed garlic aioli (garlic in oil mixture) from 4/24, Caesar dressing (garlic in oil mixture per recipe book) from 5/28, shrimp soup from 5/15, cut cantaloupe from 5/28 and 5/29, and cooked portobello mushrooms from 5/28. CDI-Employee discarded TCS foods that were held past 7 days.

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 chicken that was in cooling process in a deep, covered container stored on prep table for over 2 hours. Chicken missed first cooling window. CDI-Employee voluntarily discarded chicken.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer on site during inspection. VR required within 7 days to ensure establishment has acquired a thin probe thermometer.

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 bottles and shakers. CDI-Employee added correct labels to working containers.

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 roll of single-use paper used to wrap sandwiches stored directly on the floor.

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 grease buildup on walls surrounding cooking equipment and covering ac vent cover. Increase cleaning frequency in these areas.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone stored on top of package of wraps and a purse, cell phone, and keys stored over slicer on prep table. Move employee items to designated area to prevent contamination.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink left of cook line without a functioning soap dispenser. CDI-PIC moved a manual soap dispenser to hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed an open box of raw bacon stored over RTE deli meats in WIC. CDI-PIC moved raw bacon to the bottom shelf.

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. 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 zucchini that was cooked previous night that never cooled to 41F or below. During inspection the item was 54F. CDI-PIC voluntarily discarded zucchini.

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 spring and buttermilk ranch in far right reachin at 44-46F. Corned beef in sandwich prep top was 44F. Internal thermometer of left unit indicated the temperature was 44F. CDI-PIC adjusted temperature setting of unit and the internal temperature lowered to 38F during inspection. Lettuce and corned beef were voluntarily discarded by PIC.

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 . 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 no date marks on roasted garlic in oil, cooked sausage patties, grilled mushrooms, feta, or ham. There was also one pan of garlic in oil with a prep date of 3/11/23. CDI-Garlic in oil was voluntarily discarded and PIC added correct date marks to all other items that were prepared yesterday.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety 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 eggs, sausage patties, cooked potatoes, and coffee creamers held on time. There were only partial written procedures for the eggs, and no time stamp on any items to indicated when food was removed from temperature control or to be discarded. CDI-EHS provided PIC with TPHC template for all items via email.

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 freshly cut bibb lettuce in the cooling process in large, tightly covered bins. CDI-EHS discussed cooling methods with PIC and all containers of bibb lettuce were vented to increase cool air flow and quickly cool.

5-205.15 Maintain a plumbing system in good repair. Observed leaking hot water heater. PIC stated it had been serviced, but now needed to be replaced.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on prep table where food was being prepared. Move items to designated place to prevent contamination.

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee chopping raw broccoli and then placed raw broccoli on grill top to cook. CDI - Employee was instructed to minimize bare hand contact with food that is not ready to eat. Employee washed hands and donned gloves. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shrimp stored above ready to eat slaw in reach in cooler. CDI - Storage order was corrected. -1.5 points-

3-302.15 Wash fruits and vegetables prior to use. Observed cut and prepared avocado stored in flip top with produce stickers still attached to husk. Wash avocado prior to use making sure to remove produce stickers and sticker residues. -0.5 points-

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 box of single use food containers and lids stored on floor in storage area. -0.5 points-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored on prep tables and above grill. Designate an area for the storage of employee drinks away from food, equipment, and utensils. -REPEAT- -0.5 points-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black build up with pink residues inside ice machine. Recommend higher frequency and more thorough cleaning. -REPEAT- -1.5 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 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 tightly covered container of pooled eggs cooling in reach in cooler. Observed covered containers of soup cooling in walk in cooler. CDI - Covers were removed to allow cold air to circulate in and around food product. -REPEAT- -1 point-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer test kit for measuring quat concentration at three compartment sink. Establishment uses both quat and chlorine sanitizers. Establishment has previously used DDBSA and maintains correct testing strips. A verification is scheduled for September 19th, 2022 to determine if establishment is in compliance. -REPEAT- -1 point-

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 paper towel dispenser at rear handwashing sink unable to dispense paper towels. A roll of paper towels was provided. Recommend repair. -0 points-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on prep table. Designate an area for the storage of employee drinks away from food preparation areas. -0 points-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up of pink and black residues. Recommend higher frequency and more thorough cleaning. -0 points-

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 containers of cooked sausage at 90F and cooked potatoes at 116F stored on counter top. PIC stated that items were cooked approximately 30 minutes prior to inspection. CDI - PIC stated that items will be served within the hour. PIC was advised to hold items on TPHC. TPHC procedures were discussed with PIC and a TPHC template was e-mailed. -1.5 points-

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 sliced roast beef, cheddar cheese, sausage, and sliced tomatoes stored in flip top with temperatures between 43F and 47F. Items were overstacked in flip top unit. CDI - PIC was advised to place items on TPHC and to not overstack contents. -REPEAT- -3 points-

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 lettuce with a date of 6/7 and cooked sausage with a date of 6/4 stored in walk in cooler. Observed sliced deli meats with a date mark of 6/17 (tomorrow's date). Employee was slicing and preparing deli meat during inspection. CDI - PIC discarded lettuce and cooked sausage. Date of deli meat was changed to reflect date of preparation. -1.5 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 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 tightly wrapped containers of bibb lettuce cooling in walk in cooler. CDI - Bibb lettuce was unwrapped to allow cold air to circulate in and around food product. -REPEAT- -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with and preparing food while wearing bracelets and wrist watches. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without hair restraints. -REPEAT- -0.5 points-

3-302.15 Wash fruits and vegetables prior to use. Observed employee slicing avocados with produce sticker still attached. Wash all produce prior to use making sure to remove produce stickers and sticker residues. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no DDBSA sanitizer test strips for testing sanitizer at three compartment sink. PIC stated that strips are on order. A verification is scheduled for June 24th to determine if establishment is in compliance. -0.5 points-

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 whole pineapple stored above ready to eat spinach. CDI - PIC corrected storage order. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed quat sanitizer at three compartment sink with a concentration of 0ppm. The container of quat sanitizer beneath sink was empty. CDI - The PIC installed new container of quat sanitizer and a sanitizer concentration of 200ppm was achieved. -1.5 points-

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 tuna salad, sliced tomatoes, chicken, and mozzarella cheese in flip top cooler holding at temperature between 50F and 52F. All items were removed from walk in cooler and placed in flip top cooler prior to lunch service. CDI - PIC has been advised to place items on TPHC if temperatures of 41F or less cannot be maintained. A TPHC template was given to a reviewed with PIC. -1.5 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 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 roast beef and cooked mushrooms cooling on speed rack at ambient room temperature. Roast beef and mushrooms were at 82F and 72F. Observed tightly covered container of sliced tomatoes cooling in walk in cooler. CDI - Roast beef and cooked mushrooms were taken to walk in cooler to rapidly cool to 41F or less. Sliced tomatoes were uncovered to allow cold air to circulate in and around food product. -REPEAT- -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed bin of potatoes stored close to air conditioning unit drain line. Drain line caused water to splash on potato bin. Recommend moving potatoes away from potential contamination. Observed plastic bread bag clip inside container of tuna salad. CDI - Plastic bread clip was removed. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist watch while preparing food. -0 point-

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 roast beef, sliced tomatoes, and chicken salad in flip top cooler at temperatures between 48F and 52F. Items were prepped prior to inspection and placed directly into flip top unit without undergoing a cooling step. Observed covered and wrapped chicken salad and sliced chicken cooling in walk in cooler. CDI - Items from flip top unit were taken to walk in cooler to complete the cooling process. Covered items in walk in cooler were uncovered to allow cold air to circulate in and around food product. -REPEAT- -1 point-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer in establishment. A verification is scheduled for 11/12/2021 to determine if establishment is in compliance. -0.5 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of cup lids stored on floor of storage closet. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed water damaged quat sanitizer test strips for three compartment sink. Quat sanitizer test strips were damaged and no longer accurate for measuring sanitizer concentrations. A verification is scheduled for 11/12/2021 to determine if establishment is in compliance. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on shelving above flip top cooler. Designate an area for the storage of employee phones away from equipment, utensils, and customer food. -REPEAT- -1 point-

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 employees wash hands and then turn off faucets without using a barrier such as a paper towel. CDI - Employees were educated on proper hand washing procedures. 2-301.14 Wash hands after activities that contaminate them. -P Observed employee enter kitchen while using personal phone then proceed to equipment storage area. CDI - Employee was asked to wash hands when entering kitchen from outside location and to wash hands after using personal phone. Employee washed hands following correct hand washing procedures. -2 points-

6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage at two handsinks in kitchen and one handsink in restroom. CDI - Hand washing signage was given to PIC to post in establishment. -0 points-

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed plastic bus tub of whole potatoes kept on shelf in dry storage area. Potatoes were molded. CDI - Potatoes were discarded. -0 points-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed containers of soup and red beans and rice stored in reach in cooler without coverings or protection. CDI - PIC stated items were to be reheated for lunch service and started the reheating process. -0 points-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with heavy black build up and residues. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grilled onions, sliced tomatoes, sliced turkey, and provolone cheese in flip top cooler with temperatures ranging from 49F to 57F. Items were placed in flip top prior to breakfast and removed from larger portions that were cold holding at temperatures of 41F or less. CDI - PIC moved items to walk in cooler to rapidly cool to 41F or less. PIC was advised to frequently check temperatures in flip top to make sure temperatures of 41F or less are maintained, that proper cooling is taking place after food preparation, and that no food items exceed the fill line of containers stored in flip top. -1.5 points

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 containers of soup in reach in cooler without date marks. PIC stated that items were prepared day prior. CDI - Dates were provided. 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 a container of cooked ground sausage in walk in cooler that was dated 7/15/2021 and another dated 7/13 or 7/15. PIC was unsure if the date was correct but believed the date should have been 7/18/2021 since it is a specialty item and prepared/served one day per week. PIC could not confirm when item was made. CDI - PIC voluntarily discarded items. -1.5 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 plastic containers of sliced tomatoes cooling in walk in while tightly wrapped with plastic. CDI - Plastic wrap was removed from tomatoes to allow for cold air to circulate in and around food. -REPEAT- -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of bread stored on floor in walk in cooler. CDI - Boxes were moved to shelving. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees in kitchen reheating food, working with clean equipment and utensils, and preparing food while not wearing hair restraints. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed abundance of dust, food residues, and debris on three floor fans located in kitchen area and coffee/bar area. Recommend higher frequency and more thorough cleaning. Avoid using soiled floor fans around clean equipment, glassware, utensils, and food. -0.5 points-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handwashing sink in coffee/bar area with coffee splash and residues. Employee stated that handsink is frequently used as a dump sink. Hand washing sinks are for handwashing only. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on shelving with customer food and equipment. Designate an are for the storage of employee possessions away from clean equipment, customer food and utensils. -0.5 points-

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 putting cheese on omellets with no gloves on. CDI-EHS intervened and food employee voluntarily discarded cheese and omellet got to 170F. Food employee washed hands and put on gloves.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce in the WIC above RTE lettuce and cooked zucchini. CDI-PIC changed storage order and put RTE on the top shelf. REPEAT. VR REQUIRED 4/9/2021.

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 cole slaw in the stand up at 44F, PIC said they made it this morning. CDI-EHS explained cold air needs to be able to get inside and cracked the saran wrap. PIC did not sign due to Covid protocols.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed floor stain and grout stored over single use cups in the dry goods area. CDI-Food employee moved chemicals to the bottom.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed new sanitizer strips on site but new sanitizer not in the 3-comp sink. PIC said they brought these in and said to use these. VR REQUIRED 4/9/2021.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can stored in front of the handsink. Trashcan was not big enough to impede washing hands but does make it less convenient. CDI-PIC moved trashcan

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes over RTE bread in the WIC. CDI-PIC moved tomatoes to a bottom milk crate. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored behind sausage in the prep unit top. CDI-PIC chanegd storage order and moved eggs to the front. REPEAT.

4-702.11 Before Use After Cleaning - P Observed dish machine behind the bar with no sanitizer. PIC said they are taking them back to the 3-comp in the kitchen. VR REQUIRED 11/20/2020. PIC did not sign due to Covid protocols.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cut sausage and potatoes both below 135F in the HH by the grill. CDI-PIC said they only use these items from 9-11am and they discard afterwards. CDI-EHS suggested putting these items on time (TPHC) and they filled out the time sticker for today. VR REQUIRED 11/20/2020.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit holding turkey, roast beef, ham, cheese above 41F, PIC said they had been there since 8am. Unit had condensation building up and PIC said this unit was having problems. CDI-PIC voluntarily discarded all TCS food above 41F and PIC turned temp down. REPEAT.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed a large chub of roast beef from 10/28. CDI-PIC voluntarily discarded. REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only a dial thermometer on site. VR REQUIRED 11/20/2020. REPEAT.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed a container of ham from 3/8 and a container of pastrami dated 3/7 in the reach in cooler. CDI- PIC voluntarily discarded items. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping clothes on prep top surface.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dish wet stacked in the dish drying area.

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 employees turning off faucets at handsink with bare hands after washing. CDI-Correction of employee and hands were re-washed properly. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed celery stored above washed lettuce in walk in cooler. CDI - PIC relocated lettuce to correct storage order.

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 tomato basil soup cooling in ice bath upon entering facility; soup at 74F. PIC stated he began cooling it around 12:30 pm; soup would not meet cooling parameters. CDI - Ice added to surroud entire pot and stirring frequency increased. Soup cooled to 54F within 20 minutes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fruit compote, feta, and goat cheese cold holding above 47F and above in low boy salad cooler. Ambient temperature at 49F. CDI - Fruit compote held in cooler all day voluntarily discarded. Feta cheese and goat cheese taken to walk in to cool rapidly. PIC turned down thermometer in unit and read at 43F in about an hour. Observed chicken salad cold holding at 48F in sandwich flip top. CDI - Container taken to walk in to cool rapidly. 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 Observed fruit compote cooked and cooled in house with date mark of 10/28. Time/temperature had expired. CDI - Item voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomato basil soup cooling in prep sink using insufficient ice bath. CDI - Ice added to surroud entire pot and stirring frequency increased. REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility does not have thin probe thermometer on site. Verification required within 10 days of inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of sweet potatoes stored on floor under handsink. Observed red potatoes stored on floor next to handsink. Both relocated to prevent contamination. REPEAT.

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 employees turning off faucets at handsink with bare hands after washing. CDI-Correction of employee and hands were washed correctly.

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: Employee carrying tray of RTE sausage used bare hand to re-arrange on tray. CDI- patties touched by employee were voluntarily discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Glass washer at bar not sanitizing. Tech called for service. Verification of service within 24 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found many TCS foods above 41 F in holding units. CDI-Mozzarella and feta cheese voluntarily discarded. Portioned sliced meats moved to walk-in for cooling. Slaw moved to walk-in for cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found many small containers of TCS food in prep tops and reach-in portions not date marked. Food shall be date marked with date of initial prep regardless of size of container. Allowed to back date, with extensive discussion about date marking requirements.

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:P Found pulled chicken cooked today at 58F in dense covered volume after 5 hours. Chicken spread on sheet tray and cooled to 42F in an hour, hash browns made today cooling in dense volume and covered container. Hummus made today cooling in dense, covered volume.- all spread out on sheet trays in walk-in. Foods began cooling at accelerated rate to gain compliance with cooling parameters.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils and container of white substance not labeled as to identity.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of powdered sugar on floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloth on cutting boards. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil.