ATRIUM PINEVILLE REHABILITATION

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Facility could not provide written vomit and diarrheal clean-up procedures. CDI - Clean-up procedure provided. Facility has 24 hour EVS on site. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink used as dump sink, observed ice dumped in hand sink. CDI - Ice melted/removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork bacon stored above RTE food inside the WIC. Observed repacked salmon stored above RTE pasta inside the WIF. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled cheese sandwiches and mashed potatoes held below 135F. CDI - Items placed in steamer to reheat. 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 .

3-302.12 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 in front service area.

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 for service. CDI - Can was separated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham in prep unit at 43 from 3/17. Observed chicken salad in prep unit reach in at 45 from 3/16. PIC could not verify when items were last at 41F. CDI - PIC voluntarily discarded items. 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 .

3-501.15 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 pooled eggs in large plastic container with lid on at 50F in prep until RI. PIC placed in metal pan and covered with plastic and after 1 hour there was no change in temperature. CDI - PIC voluntarily discarded eggs. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles used on grill station without labels. Label all working containers.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in unisex restrooms. Provide a covered receptacle.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken container over tuna salad in reach in unit. CDI items relocated. Repeat. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw salmon prepped at same prep sink where raw chicken was stored. CDI salmon relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in under grill line holding at 41F and food items holding above slightly above 41F. CDI items discarded. Suggest facility lower ambient temperature of unit back check gaskets. PIC stated they may use TPHC for drawers as well 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 salad (11/26) and marinara (11/25) stored in unit for ver 7 days. CDI items discarded. Observed salsa that was opened on Saturday and no date. PIC stated they thought date of delivery was sufficient. CDI pico dated. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw ground beef on same rack as cooked pork and raw chicken on prep table with box of raw onions. CDI items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf 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 items on salad bar for lunch that was not logged. Employee stated they ran out of log sheets since 8/19 and hasn’t log anything since then. CDI new sheets printed and items from today added and logged. Repeat.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed container with packaged cookies and front line with packaged cakes for grab and go and no labels. CDI PIC decided to move and keep items behind service line to be handed out to consumers.

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 interior of reach in drawers in need of cleaning.

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed interior of microwave with food debris inside that was not been cleaned in over 24 hours. PIC will have someone clean it soon. -zero-

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 food products on the front line that on TPHC but not marked with time-in stamp. CDI- items were properly marked.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without wearing a hair restraint. CDI- employee put on hair restraint. Not a repeat due to different violation during last inspection.

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. CDI- trays were inverted. -zero-

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

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed bowl with no handle stored in container of rice in dry storage area. CDI- bowl was removed.

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 dust from interior of drawers located at front counter. -zero-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at 3-comp sink peak at a temperature of 107 F. VR- facility has ten days to increase hot water temperature to at least 110 F.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling container of water for food service at the grill area. CDI- employee was educated to not use the hand sink for the issue. -zero-

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 items in walk-in cooler that were date marked for 6-8. Today’s date is 7-8. Employee admitted to putting the wrong date on product when we arrived. CDI- Items were allowed to be dated correctly. 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 containers of black pepper and cinnamon at grill area that were not label. CDI- containers were labeled.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Raw breaded chicken tenders and nuggets stored above and next to French fries. CDI- PIC moved chicken to bottom shelf and all other products above. Note: no point deduction due to no prior history of violation and because French fries will cook to temperature higher than 165 F. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed honeydew , chicken salad and lettuce above 41 F in lowboy. Observed items above 41F in coolers. CDI- PIC denatured and discarded items into trash. PIC called maintenance to fix WIC and was allowed to cool items from WIC due to cooler being down for short period of time. 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 .

4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed containers that were stacked wet. CDI- containers were separated and allowed to air dry.

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 food debris on kitchen floor throughout and liquid splash on wall behind TPHC service counter.

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. Time logs were not done for items on TPHC for today and yesterday. Also, paperwork states that items will be TAPED WITH TIME IN AND TIME OUT. CDI- items were denatured and discarded into trash. Paperwork was Amended to say time logs.

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 container of cut cantaloupe in cooler that were cooling in plastic containers while tightly covered. CDI- item was uncovered. REPEAT (half points due to severity). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at hand sink near front door of kitchen area. CDI- paper towels were placed at hand sink. -zero-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in cooler drawer and prep coolers that were stored above 41 F. PIC stated that items were placed in unit this morning. CDI- items were placed in walk-in cooler and allowed to further. 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 container of chicken breast cooling in prep cooler while covered. CDI- container of raw chicken breast were placed in walk-in cooler, uncovered, and allowed to chill. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one container of oil at the grill that was not labeled. CDI- container of cooking oil was labeled. -zero-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths were stored in solution that did not have any sanitizer strength. CDI- wiping cloths were stored in sanitizer solution. -zero-

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 no time in-time out on items at serving line. Items were placed on line at 1035 according to management. Items were not marked as of 1215. CDI- items were properly marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of flat bread stored underneath frozen condensation in walk-in freezer. CDI- PIC voluntarily discarded bags of flatbread. -zero-

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 preparing food while wearing a wrist watch. Employee was stations at the make-station area in kitchen. CDI- employee removed watch -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 shelving where plates are stored on serving side of line. Clean dried fruit seeds from storage rack in kitchen area.

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 splash from walls behind prep stations in kitchen area. Clean debris from floors in walk-in freezer. REPEAT (half points since no points were taken at last inspection).

3-202.12 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P. Observed a violet food color liquid stored in facility. PIC was unaware that it was there. There was no proof that product was GRAS (generally recognized as safe). The container was unopened. CDI- PIC discarded container of food coloring. -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 a container of cut cantaloupe that were cooling tightly covered. CDI- container was a vented, and product was allowed to cool. REPEAT (full points).

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a spatula stored in water at a temperature of 127 F. CDI- container of emptied an replaced with water above 135 F.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed some serving lids that were cracked and damaged. CDI- PIC discarded lids into trash.

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 chipped paint at walls behind clean container storage near dish room. -zero-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel machine at hand sink in dish room is not working properly. CDI- PIC placed a roll of paper towels at hand sink. -zero-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: 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 items in lowbouy cooler that did not have a temperature change in one hour of cooling. CDI- PIC voluntarily denatured and discarded items into trash. -zero-

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 roast beef stored in cooler above 41 F. PIC stated that item was left in cooler overnight. Thermometer reading in unit was 45-46 F. CDI- item was denatured and discarded into trash. PIC discontinued use until of unit until repairs are done. VR- facility has three days to repair unit. REPEAT (half points due to improvements).

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 sliced lettuce, sliced tomatoes, shredded cheese, and other items cooling in lowbouy cooler. Lowbouy cooler is not designed for cooling. CDI- Items were placed in walk-in cooler and allowed to chill. REPEAT (full points).

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee going from dirty to clean and washing hands with gloves on. Observed employee going from dirty to clean without washing hands. CDI- Explained to employee to wash hands properly and without gloves. Employee properly washed hands. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed employees going from one room to the next without washing hands after touching doorknobs. CDI- employees properly washed hands.

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 items in the lowbouy cooler that were stored above 41 F. Employee stated that items were in walk-in cooler last night, then moved to lowbouy cooler this morning. CDI- items were placed in walk-in cooler and allowed to further chill with the plastic wrap off.

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 items in lowbouy cooler that were cooling while covered. CDI- cover was removed from items to properly chill. REPEAT (half points due to improvements).

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Water on grill top reached a temperature of 130 F. CDI- water temperature was increase to above 135 F.

5-501.17 Provide a covered waste bin in female restrooms. There was not a lid for container in employee restroom.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed employees wash hands without using paper towels to turn off the faucet. CDI-education was performed with employees. Employees rewashed hands.

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 a bag of unwashed onions stored above packaged RTE tuna chunks in walk-in cooler. CDI- items were reversed.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed spatula stored in water that was 124 F. CDI- temperature of water was increased to above 135 F.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed packages of single-use gloves stored in restroom inside facility.

2-301.14 When to Wash. Observed food employee leave from restroom, touch door handles to front serving area, and begin doing food prep items before washing hands. CDI- Employee was educated and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced lettuce in flip top unit that was prepped on 11/13 reading 43 F. CDI- sliced lettuce was discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed items at salad bar that were under TPHC, but were not marked as such. Also, TPHC sheets stated that the time will be make on a time wheel which is not provided in facility. CDI- items were marked with the time in-time out stamp. Document was provided to PIC from inspector to make necessary changes.

3-501.15 Cooling Methods. Observed items that were prepped, then taken to service for cold-holding at a temperature above 41 F. CDI- items were removed and placed in walk-in cooler to chill.

4-501.11 Maintain equipment in good repair. Observed a gap in door gasket that was newly replaced. Observed leaking faucet at 3-comp sink.

6-202.14 Toilet Rooms, Enclosed. C. Except when located outside the facility, toilet room doors shall be equipped with tight-fitting and self-closing doors. Observed restrooms in hallway leading to kitchen propped open without a self closing mechanism. REPEAT

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 buildup on floor and ceiling in walk-in cooler.

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking. Observed employee water bottle stored with wrapped cucumbers at serving line in kitchen area. CDI- drink was removed.

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 procedure stating time wheel will be used to document time but time stamp stickers in use today instead. CDI - PIC given TPHC procedure to accurately document the TPHC process. EHS advised PIC to document steps that are actually occurring on the TPHC form. -0-

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed more than 1F difference between facility thermometer and EHS thermometer during cold water calibration in ice water to 32F. PIC thermometer was reading 30.1Fand is dually scaled F and C. CDI - PIC had extra thermometer and placed in use. This thermometer was also scaled in F and C. -.5-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use spatula stored in hot water at 116F today. CDI - PIC removed, washed, rinsed and sanitized and placed hot water on stove for holding in-use spatula. -.5-

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed backflow prevention device not designed for continuous flow of water when hose is left in the on position all day. CDI - PIC turned off hose and EHS advised to either invest in a continuous flow backflow prevention device or turn off hose between use. -0-

6-202.14 Toilet Rooms, Enclosed - C Except when located outside the facility, toilet room doors shall be equipped with tight fitting and self-closing doors. Observed restrooms in hallway leading to kitchen propped open without a self closing mechanism. -0- 6-501.19 Closing Toilet Room Doors - C Keep restroom doors closed when not being cleaned. Observed doors open on both hallway restrooms.

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 damaged wall at the lower junction to the baseboard moulding directly outside dish pit. Per PIC, facility is assessing whether installation of metal flashing will be more sustainable in this area. -.5-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed diced tomatoes and lettuce stored below unwashed produce. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cantelope and honeydew Melon prepped this morning and stored for holding before cooling. CDI items moved to walk in for cooling. Ensure items are at 41F or below before holding.

3-302.15 Wash fruits and vegetables prior to use. Observed tomatoes placed on line before washing. CDI tomatoes washed then placed on salad bar

6-201.11 Floors, Walls and Ceilings-Cleanability - C. Observed ceiling tiles in employee bathroom with absorbent tiles and need to be replaced with tiles that are smooth and easily cleanable.

3-302.11(A) Separate the different types of raw animal foods. -Pf. Observed raw chicken and raw shrimp thawing at the same prep sink. CDI raw shrimp relocated.

4-702.11 Before Use After Cleaning - P. Sanitize after cleaning and before use. Observed raw shrimp prepped at sink and only washed with detergent and rinsed. CDI had employee sanitize sink before use with lettuce.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee use gloves to touch mask and continue with food prep. CDI gloves changed and hands washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lettuce, spinach, tomato, yogurt, romaine lettuce, and boiled eggs. Items prepped today and placed in units for holding. CDI items moved to walk in for cooling. Ensure items are at 41F or below before holding.

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 facility just pull potato salad on line for TPHC for lunch service. Potato salad was at 47F and time stamp not recorded. CDI product placed in walk in to drop to 40F and time stamp added. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed facility place items in reach in unit without verifying temperature reached 41F or below before holding. CDI items uncovered and placed in walk in unit. Suggest facility use freezer to cool products quickly for service.

3-501.13 Use approved thawing methods. Thaw items in refrigeration or fully submerged under water with water above to agitate particles and water must not go above 70F. Observed facility thawing soup out in sink under water but water was at 80F. CDI ice added to cool water temperature while thawing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee filling container from handsink. CDI action ceased.

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 hot food items held on time at front line and no time stamps written. CDI time stamps provided.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food not wearing a hair restraint.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish above container of deli meats and pre-cooked pork roast. CDI item relocated.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed tongs, metal strainer, and plastic container that was cracked and no longer easily cleanable. CDI items discarded. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed facility store lettuce in thank you bag. CDI item placed in ziploc bag.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of plate holder, vents in walk in units, racks,

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 facility using TPHC for foods at salad bar without written procedures. CDI provided written procedures and will follow up to ensure items are completed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards that are deeply cut and in need of replacing. 4-501.11 Maintain equipment in good repair. Observed walk in curtains that were torn and in need or repair.

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 floors in walk in and walls behind utensil rack on the cook line are in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinara, lettuce, hot dogs, ham sandwich, turkey meat, tuna, chicken, shredded cheese, and shredded lettuce that was held above 41F. CDI items held out of temperature within 4 hours and items moved for cooling. Ham sandwich discarded since out of temperature overnight.

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 black beans, chick peas, beets, thai noodles, and cole slaw on retail buffet line and not labeled when product prepared. CDI items dated.

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 honeydew melon, cantelope, ham sandwich, tuna sandwich, and beef sandwich that did not drop in temperature while cooling. CDI items uncovered to facilitate cooling.

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 ham sandwhich packed for customer self service that only had common name on label. CDI sandwich discarded. Verification required.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed cinnamon, raisins, and cranberries, and granolas in glass containers that were used for bulk storage that were not under the sneeze shield.