ATRIUM HEALTH PINEVILLE

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken, pot roast on patient line and chicken in hot cabinet that were holding under 135F for less than two hours. CDI PIC reheated items to above 165F quickly. 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 cut tomatoes and cut lettuce on front line held on time starting when items are placed on line without time stamp on log kept. CDI PIC facilitated items to be logged in and time when placed on line. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two observed two crawling insects in facility.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up and debris in gaskets of reach ins.

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 cracked and missing tiles along cook line in front line (fryer). Repair.

TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 several TPHC hot items that had been on hot line without time stamp. CDI Employee started placing time on log while EHS was on line.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed tcs food items thawing under running water that was 80F at prep sink. Cool running water at or below 70F needs to be used for thawing. CDI- PIC put ice into the thawing container to bring water temperature to 70F or below.

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed several clean pans and containers stacked together while still wet. Ensure items are dried before stacking.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the cutting board at the deli station is excessively scored and no longer easily cleanable. It needs resurfaced or replaced.

5-205.15 Maintain a plumbing system in good repair. Observed faucet in coffee station in front that needed to be sealed into place in the sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed lids and spatula, stored as clean, with food residue on the food contact surfaces. Observed couple metal pans stacked together with sticker residue on the pans. Sticker residue observed transferring to the inner food contact surfaces of the pans.Observed some ice build, debris, on food contact surface of plates, metal containers. CDI - PIC moved pans to the dish machine to be properly washed, rinsed and sanitized. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple items holding below 135F. Items had just been prepared less than 40 min prior. CDI PIC had the item reheated to 165F. Ensure that pans are not overfilled and lids used. 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed chicken being thawed no completely submerged under running cold water. CDI Item was adjusted so it was under running water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans stacked wet throughout all drying racks. 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 inside of RIF, the top of a RIF, and the front of a RIF with build up and residue. Clean with more frequency. Repeat.

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 kickboard with missing tiles. Repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed lids and spatula, stored as clean, with food residue on the food contact surfaces. Observed multiple metal pans stacked together with sticker residue on the pans. Sticker residue observed transferring to the inner food contact surfaces of the pans. CDI - PIC moved pans to the dish machine to be properly washed, rinsed and sanitized. 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 .

3-501.18 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 hot-pickled onions held longer than 7 days and date marked for 60 day holding time. PIC stated that hot brine is poured over onions and then the item is placed in the WIC. CDI - Hot-pickled onions were voluntarily discarded. EHS explained to Management that if they would like to hold pickled onions on extended date marking a state variance is required. Observed chick peas incorrectly date marked with 7/21 and a second date mark of 8/03. Chick peas were voluntarily 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans stacked wet throughout all drying racks.

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 multiple metal pans, stored clean, with sticker residue on the exterior surface. CDI - Removed to be w/r/s.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two packs of opened bologna stored at serving line in cold-holding area of grill that was held above 41 F. Employees stated that items were on front line for less than an hour. CDI- bologna was separate, placed on a tray, and put in cooler to properly cool. REPEAT (half points due to severity). 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one container of frozen pie crust stored on floor in walk-in cooler. CDI- box was placed on the shelf in cooler. -zero-

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed food employees wearing bracelets and watches while preparing food. CDI- employees removed bracelets and watches.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers stacked wet in dish room area on shelves. CDI- containers were separated and allowed to air dry.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stacks of single-service cups stored at drink station that were exposed and not protected properly. CDI- extra stacks of cups were removed on placed in proper protection in dry storage area.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on drink nozzles at drink station in dining area. CDI- drink nozzles were removed and properly cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in lowboy cooler and sushi display case that were stored above 41 F. CDI- PIC voluntarily denatured items and discarded them into the trash can. REPEAT (half points taken due to no points taken at time of inspection). 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 .

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 stored in top shelf of refrigerator for patient drinks. CDI- drink was removed and discarded into trash can. -zero-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed foods in hot-holding units and steam tables in kitchen area that were held below 135 F. CDI- items were denatured and discarded into trash can. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one sushi bowl in display case cooler that was held above 35 F. Items in bowl were tuna, salmon, and rice. CDI- Bowl was denatured and discarded into trash can. -zero- 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloths in Starbucks area of facility that were not stored in sanitizing solution. CDI- cloths were placed in sanitizing solution.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee use three comp sink in dish pit to wash hands. CDI - Employee rewashed hands at hand sink, EHS advised PIC to educate employee on proper handwashing procedure.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwashing sink in dish pit that did not have paper towels available. CDI - PIC stocked handsink with paper towels.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercial pulled pork reheated for hot holding and placed in hot cabinet at 125F. CDI - PIC removed pork from hot holding and instructed employee to reheat to 165F.

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 prepped sandwiches, wraps, and pasta salad for catering order encased in plastic containers not cooling quickly. CDI - PIC moved items to freezer to cool quicker. 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 .

4-602.11 (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 contact surface of thermometer that was wiped on damp wiping cloth from sanitizing solution container between use. Recommend to use alcohol swab to sanitize surface. -zero-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items in hot holding units near grill that were stored below 135 F. CDI- items were voluntarily denatured and discarded into trash. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed mushrooms being chopped that were not washed. CDI- items were discarded. Employee was educated. -zero-

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stacks of single-service bowls that were not inverted stacked on service line. CDI- bowls were inverted.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Running water was not turned on at Starbucks stations. In-use utensils were stored in water. Employee stated that she forgot to turn the water on at station. CDI- water was turned on.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one stack of containers at Starbucks area that was not inverted. CDI- stack of single-service containers were inverted. -zero-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee pick towel off the floor, and continue to work with food before washing hands. CDI- Education was performed. Employee washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of shredded chicken that was held below 135 F. Employee stated that the chicken was made two hours before the temperature was taken on item. CDI- items were reheated to 170 F. -zero- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese, diced tomatoes, and whole milk that were stored above 41 F. Items were in cold-holding units from yesterday according to employees. CDI- items were denatured and discarded into trash can. 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 .

3-501.15 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 items that were cooling in walk-in cooler tightly covered. Observed coleslaw that was cooling tightly covered. CDI- items lid on items were removed so items can cool. -zero- 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of items that were stored wet in clean area of kitchen. CDI- items were separated and allowed to air dry. -zero-

4-501.11 Maintain equipment in good repair. Observed refrigeration units in the Starbucks area are reading above 41 F. PIC will have the units adjusted by maintenance. -zero-

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food debris in interior of microwave near hand sink and oven in kitchen area. Microwave had not been cleaned in over 24 hours. REPEAT (but different violation)

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 items at the breakfast bar that were not marked for time in- time out stamp on this day. CDI- items were correctly marked to be discarded at the end of 3 hours according to procedure. REPEAT (points not taken at last inspection)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing bracelets and watches while preparing food. CDI- items were removed. -zero-

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 a large container of washed lettuce stored underneath unwashed lettuce. CDI- washed lettuce was removed.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed knives that were stored container where they area not cleaned every four hours. CDI- knives were taken to dish room to be cleaned. REPEAT (half points for improvements).

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 sheet for front line foods that were labeled for five hours. PIC stated that Items are discarded after four hours. CDI- corrections were made to paperwork. Training was done with employee. -zero-

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 container of sliced lettuce that was covered during cooling. CDI- container was uncovered. -zero-

6-501.111 Keep the premises free of insects, rodents, and other pests. Three gnats noted in Starbucks area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths were stored in sanitizing solution that was quaternary ammonia at 50 ppm. CDI- sanitizing solution was increase to over 200 ppm.

4-501.11 Maintain equipment in good repair. Observed one torn gasket on cooler door located near stove in prep area. -zero-

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 hood screens above grill in Kitchen area. Clean sticker residue located on exterior of containers in dish room area. -zero-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners near equipment in kitchen area. Clean splash from walls behind grill and fryers in kitchen area. REPEAT (half points due to no points taken at last inspection).

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean mold and mildew from top interior of ice machine.

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 container of pork sausage that were stored below 135 F. PIC stated that items were made this morning. CDI- items were reheated to above 165 F. -zero-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed hand sink next to prep station without proper separation and/or barrier. Also, observed drink bottles on floor of walk-in cooler. CDI- prep table was separated from hand sink by hot warmer. Drinks were stored on the shelf.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean mildew from wall near dish machine in dish machine area. -zero-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a food cart blocking a hand sink in the kitchen area. Observed a pipe insulator stored in hand sink in kitchen. CDI- food cart was removed from in front of the hand sink. Pipe insulator was removed from hand sink. REPEAT (half points due to different violation code on last inspection).

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 tomatoes and sliced lettuce stored in prep unit that were above 41 F. According to PIC, items were taken from the walk-in cooler and placed in the prep unit this morning. CDI- items were placed in cooler and allowed to further chill. REPEAT (half points due to improvements).

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. Items on salad bar were not marked for time in at time of inspection. CDI- PIC instructed employee to mark time in for items in salad bar.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of popsicles stored on the floor of walk-in freezer. -zero-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee putting on gloves before washing hands to work with fresh fruit cups. CDI- PIC instructed food employee to remove gloves and wash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink in dish room area.

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 tuna salad and boiled eggs stored below raw turkey breast in walk-in cooler. CDI- items were reversed.

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 boiled eggs, sliced lettuce, sliced cheese, shredded cheese, and tuna salad stored above 41 F in cooler. CDI- items were placed in walk-in cooler to chill.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two live roaches crawling on the floor near oven area. PIC will have pest control come to a treatment.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a box of chicken tenders stored on the floor in walk-in freezer. CDI- box was stored on the shelf.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing bracelets while preparing food. CDI- education was done with employees.

3-302.15 Wash fruits and vegetables prior to use. Observed food employee cut zucchini before washing them. CDI- education was performed with food employee.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stacks of single-service cups at drink station that were not protected. CDI- employee destacked the cups so that the lips would not be exposed. Also, observed single-service trays that were not inverted. CDI- trays were inverted.

4-501.11 Maintain equipment in good repair. Repair leaking faucet at 3-comp sink. Adjust hand sink faucet near 3-comp sink.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Clean splash from exterior of ovens, grill, coolers, hot-holding units, and shelving in kitchen area. REPEAT (half points)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floor under equipment and in corners in kitchen area. Clean floor under 3-comp sink. Clean walls near 3-comp sink. Clean splash from walls in kitchen area behind prep areas. REPEAT (half 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 an opened employee drink without straw or lid stored above food prep surface. CDI- employee discarded drinks.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean mold and mildew from top interior of ice machine.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed egg salad sandwich that were prepped and placed in walk-in cooler to chill. Employees wrapped sandwiches, removed some from the walk-in cooler, and placed them in a cold-holding unit before the reach 41 F. CDI- PIC instructed employees to place back in the walk-in cooler to further chill.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one stack of single-service trays that were not inverted while stored. CDI- trays were inverted.

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 that the wash solution temp at 3-comp sink during wash cycle peaked at 106 F. CDI- water was discharged and increased to 110 F.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean syrup splash from walls in dry storage room. Clean dust from vent screens in ceiling leading to dry storage room.

3-202.11 Temperature - P,PF Foods shall be received at the proper cold holding temperatures. Observed food delivery with mozzarella and other TCS foods receiving temperature taken by EHS at 44F after delivery complete. CDI - PIC rejected mozzarella after discussion with EHS about proper receiving temperatures and corrective actions if cold products are received at warmer temperatures. It was determined through discussion with delivery driver that deliveries are entering the building farther away than originally permitted. Out of temperature foods with broken packaging taken away by delivery driver. PIC cooled down intact mozzarella package. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold holding spicy tuna roll at 45F in sushi case near Starbucks, chicken salad at 45F and chef salad at 49F in deli cold case at sub station. CDI - PIC voluntarily discarded TCS foods in these units and placed maintenance requests for service. VR no later than 07/31/2021 to ensure all TCS foods cold holding at or below 41F. -1.5-

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food employee working with washed tomatoes with painted nails without wearing gloves. CDI - PIC redirected food employee to wash hands, put on gloves and rewash tomatoes prior to cutting. PIC considering implementing a "no artificial/painted fingernail policy" since this is a repeat violation.-1- REPEAT

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed several food employees plating items for patient service adjusting masks without handwashing before resuming food service. Observed three drink station employee in Starbucks area come into kiosk to prepare beverages without first washing hands. CDI - Hands washed and PIC stated this need to be a trining session to remind staff when to wash hands. -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on food contact surface of tongs, tooth of table mounted can opener and sticker residue touching food contact surface of next stacked container in dish pit. CDI - These items sent to be cleaned. -1.5- 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed buildup inside two microwaves currently not cleaned by staff inside dining room area.

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 cooked turkey cooled overnight at 43F this morning. CDI - PIC voluntarily discarded and added a new layer to the procedure to use thinner portions once turkey cooked and to use walk in freezer to help rapidly cool product. -1.5-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed time stamp on action station hot bar items reflecting 11AM in TPHC manual when current time is 10:38AM. CDI - PIC reminded staff to mark correct times in TPHC log beginning when first food placed in TPHC. -1-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped cut lettuce, diced tomatoes and other TCS foods prepared this morning in the cooling process and sandwiches and salads cooling in customer case in salad station. CDI - PIC loosened wrapping and placed items in walk in cooler and freezer to rapidly cool. REPEAT -1- THIS IS THE SECOND CONSECUTIVE INSPECTION WITH A FULL POINT DEDUCTION FOR THIS ITEM. CONTINUED NON-COMPLIANCE MAY RESULT IN A RISK CONTROL PLAN OR PERMIT ACTION.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed labels on individual slices of cakes for customer self-service missing allergens of concern. VR no later than 07/09/2021 to ensure labels reflect all required information. -2- REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed leak at condenser in walk in freezer with evidence of ice on top of foods below and water standing in bottom of salad prep in kitchen.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food employees wearing smart watches and with painted fingernails preparing food. CDI - PIC reminded staff to wear gloves if nail are artificial or painted. -.5-

3-302.15 Wash fruits and vegetables prior to use. Observed washed fruit available for customer self-service declared clean by PIC with stickers present on outside. EHS discussed options of washing or providing signage instructing customer to wash before eating. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans and plastic bins in dish pit with 3-comp and in dish room with dish machine. -0- REPEAT POINTS NOT ESCALATED TODAY AS THE CONDITION WAS MUCH IMPROVED OVER THE LAST INSPECTION.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed over stacked drinking cups in beverage station with lip area exposed to customer coughs, sneezes and other sources of contamination. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on walk in cooler gaskets, on rack and interior of salad station stove. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads and washed and cut leafy green vegs cooling in reach in and prep unit. CDI - PIC moved to walk in cooler to rapidly cool. -1- REPEAT

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed grab and go sandwiches, salads, cookies and other grab and go items without ingredients in descending order available. CDI - PIC placed book with ingredient lists at cash register and in deli for these items. REPEAT -2-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic containers. NO POINTS ESCALATED TODAY AS THE CONDITION WAS BETTER THAN PREVIOUS INSPECTION. -0-

4-501.11 Maintain equipment in good repair. Observed misaligned gasket not sealing prep on freezer for grill section items. -0-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed milk in Starbucks section expired 1-2 days ago. CDI - PIC voluntarily discarded. -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 Observed wrapped salad and other TCS foods prepared around 130PM cooling in prep and reach in units. CDI - PIC moved these items to walk in cooler for rapid cooling and vented plastic wrapping. -.5-

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed brownies available for self service without label stating ingredients in descending order and major food allergens. VR no later than 10/24/2020 to ensure labeling meets required contents listed here. -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans stored on drying shelf on the side not allowing trapped water to drain from between pans. -0-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed manual ware washing in 3-comp sink in wash water at 107F. Labeling for detergent does not instruct use at 107. Wall placard stated wash water can be at 95F. CDI - PIC verified wash water temperature with vendor during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding pork loin, chicken breast and other TCS foods declared hot held holding less than 135F. See temp chart. CDI - PIC stated all front line items are to be held on TPHC. Existing TPHC procedures adjusted to reflect all these items during the inspection and staff trained on changes. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce and sliced tomatoes cold holding above 41F on ice. CDI - PIC added these items to TPHC procedure and trained staff on changes. -1.5-

4-501.11 Maintain equipment in good repair. Observed peeling speed racks in walk in cooler. -1- REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored with cleaned utensils in 3-comp sink area. -0-

2-301.14 Wash hands after activities that contaminate them. -P Observed one food employee handling broom and another adjusting clothing without hadwashing and then attempt to resume food service. CDI - PIC intervened and hands washed. -2-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed blueberries stored over RTE produce on walk in shelf. CDI - PIC reversed storage order. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on metal pans stored as clean on drying shelved in 3-comp sink area. Observed old stickers on stacked pans with sticker touching cleaned food contact surfaces. CDI - PIC instructed rewashing of these during inspection. -1.5-

3-401.14(F) Non-Continuous Cooking of Raw Animal Foods (P, PF) Facility shall have available prior written approval and written procedure for non-continuous process of raw animal foods. Observed facility cooking grilled chicken using a non-continuous cooking process that is not approved by MCHD nor is there a written procedure available. VR no later than 01/02/2019 to ensure facility has filled out non-continuous cooking documentation for possible MCHD approval. -1.5-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC procedures in place for each section using time except Starbucks and Market St Deli. Observed catering for admin party to be held on TPHC without written procedure. CDI - Form completed during inspection to reflect procedures in place. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabled salad dressings and oil and vinegar in Market St Deli. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelets on food employee cooking for food service. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans on drying shelf. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed foam drinking cups overstacked in table dispenser with lip areas exposed to coughs and sneezes in drink station. 4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed wiping cloths and a pitcher stored under sewer lines of prep sinks. -0-

4-501.11 Maintain equipment in good repair. Observed damaged gasket on Starbucks prep unit no the right door and on one reach in The Main Dish. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on hoods in The Main Dish and vent over can wash in chemical storage. -0-

6-303.11 (C) Intensity-Lighting - C Provide at least 50 foot candles over areas where food employees are working with food. Observed 12-30 foot candles over flat top grill. Three lights are missing in hood system out of six. -0-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on racks with clean utensils in 3 comp sink room.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in dish area blocked by garbage cans. CDI items moved. Observed kitchen handsink used to dump ice multiple times in inspection. CDI sink emptied. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at dish handsink. CDI towels provided. 6-301.11 Handwashing Cleanser, Availability - PF Observed dish washer handsink in need of soap. CDI soap provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish being prepped and cooked pasta on the same prep table in front of the hot kettles. CDI pasta moved to another area. Observed raw burger, raw fish, and cooked pasta prepped in same prep area by hot kettles. CDI items moved to separate areas. Facility shall prep raw and RTE products in separate areas to prevent cross contamination. Suggest facility use a partition to separate different parts of the table.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed out of temperature carrots reheated to 116-140F for hot holding. CDI had facility continue reheating process.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken breast, potatoes, burgers, salisbury steak, green beans, carrots, broccoli, fish, chicken tenders, spinach purees, marinara, veggie pizza, chicken pizza, stromboli, calzone, sweet potatoes, pot roast, pork, rice and beans, fried steak, pureed chicken, diced green beans, pureed beef, pasta, and many other items on patient buffet line, in patient hot unit, and foods on retail food line that was below 135F. some temperatures in temp chart. CDI items discarded or reheated for service. Other items on retail line placed on TPHC temporarily. Suggest using TPHC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled eggs sitting above prep top, grilled chicken, chicken salad, chicken salad sandwich, tomatoes, milk and butter, sliced ham, cheese, provalone, cheddar cheese, grilled chicken sliced, melon and cantelope mix, marinara cups, diced ham, diced sausage, diced cheese, blue cheese, cole slaw mix, chick peas, feta, romaine, spring mix, couscous, salami, pepperoni, cottage cheese, honey dew, and other items in different areas in the kitchen above 41F. CDI items discarded or cool down if within 4 hours, other items on retail line placed on TPHC temporarily. Suggest using time. Observed reach in unit in kitchen holding all foods above 50F. Verification required.

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 garlic/oil mixture from 6/14 and tomatoes that were not dated. CDI tomatoes dated and mixture discarded. Observed milk not dated with when opened but date item should be checked. CDI item dated with open date. Observed chicken salad, tuna salad, and other food items dated when foods were prepped and not when initially cooked or opened from a container. CDI items redated.

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 facility use prep top to cool egg salad, wrap chicken sandwiches, tuna sandwiches, cottage cheese, while cooling foods. CDI items uncovered and placed in walk in freezer for quick chill.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed wash solution that was brown and santizer solution that had greasy film and made pans in solution greasy. CDI pans rewashed and solutions drained and refilled. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed dishes washed in wash water that was 105F. CDI drained and refilled.