MERCY HOSPITAL

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 staff and PIC wash hand less than 20 seconds and turn off faucet knobs with bare hands. CDI- EHS provides hand washing signs and educate about proper hand washing, staff washed hand again correctly. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . *** Observed blanched broccoli, dice chicken, shredded chicken, marinara sauce holding temperature in WIC above 41F. CDI- PIC discarded items at the time of inspection. ***All TCS food shall be cooled properly in order to keep cold and remain cold.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . ***Observed link sausage, dice chicken, chicken on sheet pan, marinara sauce without date marking. CDI- PIC volunteer to discard items at the time of inspection. The facility shall ensure to date mark all TCS food and be consistent all across the board.

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: www.mecknc.gov/foodsafety *** Observed no written TPHC procedures available at each station that is using TPHC. Detail procedures discussed with PIC, form emailed at the time of inspection. VERIFICATION NEEDED within 10 days (10/24/26)

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 cut melons in 2 plastic deep tubs, blanched broccoli piled up high on sheet pan, shredded chicken piled thick in a pan, marinara sauce in deep pan in WIC trying to cool from a day before. CDI- EHS and PIC discussed in detail about proper cooling methods and ways to help food cool faster.

6-501.111 Keep the premises free of insects, rodents, and other pests. ***Observed drain flies in the kitchen. Keep free of pests at anytime.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken and cut chicken pieces being hot held on action line, both at 109F. CDI - PIC instructed food handler to re-heat food to 165F. Observed FOH serving line hot holding cooked shrimp at 128F. CDI - PIC instructed food handler to re-heat to achieve 165.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fruit cups containing cut melon in cold holding unit holding cups at 45F in front row of unit, while cups in back of unit at 41F. Observed doors open at time of inspection, PIC indicates that during service doors are left open for easy access. CDI - PIC placed cups further back into the unit to achieve and hold 41F. Observed boiled eggs in salad cooler at 48F. CDI - PIC verified eggs were prepped and used to replenish salad line this morning sometime from 6am-9am. PIC had boiled eggs placed in WIC to cool appropriately. Observed Tofu at 44F, Bean mix at 43F, pickled onion (hot brine), and cut lettuce at 44F. CDI - EHS took ambient temperature of cooler (41F). PIC had out of temp items re-located to WIC to cool except for the bean mix which was voluntarily discarded. Observed FOH serving line cold holding (via ice baths) pico, sour cream, and guacamole above 41F. CDI - PIC instructed food handler to remove items to be cooled below 41F and replace items with ones that were below 41F for the time being. Observed Grill lowboy cold holding Cheese slices, shredded cheddar cheese, ground beef and lettuce above 41F. CDI - Voluntarily discard.

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 sun-dried tomato pesto (containing garlic & oil) in RIC with date marking of 6/4-7/4, exceeding the 7 day parameter. CDI - PIC verified it was for an event last week and should have been discarded within 7 days. PIC voluntarily discarded food item.

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 1 container of seasoning and 1 container of powdered sugar on FOH cook line bearing no identifying label. CDI - Food handlers were instructed to place labels on all working containers.

4-501.11 Maintain equipment in good repair. Observed 1 prep unit on FOH cook line in disrepair. PIC indicated a work order/new unit was ordered. Observed WIF condenser with ice buildup with evidence of leaking onto boxes of frozen foods.

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

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed High temperature dish machine reaching a maximum of 154F on dish plate thermometer. Facility submitted emergency repair order. Facility will use 2 3-compartment sinks in the kitchen until repairs have been made. EHS 3 day verification visit is required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(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 tightly wrapped pans (x2) of cooked chicken, placed on rack to cool 2 days prior. Chicken was observed in pans at 44-45F. CDI - PIC voluntarily discarded items. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers, chicken, braised beef (x2), Philly cheese pizza, chicken nuggets, rice, Hot holding below 135F. CDI - All items were prepared at the beginning of service and items were moved to the oven to reheat to 165F +. Braised beef was voluntarily discarded. 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 provolone cheese, pepper jack cheese, American cheese, raw chicken, burger topping of lettuce tomato all held above 41F inside RIC drawers below the grill. EHS observed food employee use items in drawer and drawer not fully closing. CDI - Items moved to WIC for rapid cooling. 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 tightly wrapped chicken placed in the WIC to cool, Chicken did not cool within the 6 hour window. CDI - PIC 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 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 food employee working with clean dishes with no hair restraint. CDI - Food employee put on hair net.

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall (A) Shall be air-dried. Observed dishes stacked wet. CDI - Dishes removed and rewashed.

5-205.15 Maintain a plumbing system in good repair. Observed no cold water available at hand sink near the dish machine.

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 drinks stored with food for patrons inside 2 door RIF. CDI - PIC removed.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee throw away wrapper for raw ground beef with gloved hands. Employee went to don new gloves without first washing hands. CDI - EHS provided hand washing education. Employee washed hands and donned new gloves.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf - Observed missing handwashing sink in female employee bathroom. Per PIC, maintenance is in the process of replacing sink. VR - EHS will return within 10 days (11/3) to verify sink repairs. 6-301.14 Post a handwash sign at each handsink. Observed missing handwash signage at sink in family bathroom that is used by employees. PIC provided handwashing sign.

-REPEAT- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed soup bowls wet stacked. PIC moved dishes so they could air dry.

-REPEAT- 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed metal mesh strainer with broken wires stored as clean. PIC voluntarily discarded strainer.

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 grease build-up on the sides of fryer and equipment adjacent to fryers.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and did not use paper towel barrier to turn off the faucet to prevent contaminating hands. CDI - Food employee re-washed hands properly.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed fruit in the hand sink. CDI - Item removed from the hand sink.

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 RTE pork and alfredo sauce with no date marking inside the WIC. CDI - Proper date marking was added., 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 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 Observed multiple TCS food items inside the salad prep standing RIC cooler improperly date marked (Diced Chicken, potato salad, sliced tomatoes.) Items were prepared on 6/23, when items were placed in new containers to be used at the salad bar today’s date 6/25 was placed on the TCS foods. Label with initial prep date. CDI - 6/23, proper date marking label was added to each item. 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 Observed plastic wrapped diced chicken cool 0F/min over 50 min time span. 9:40 AM to 10:30 AM. CDI - Items moved to the WIF to rapidly cool. Item has been out of compliance 3 inspections consecutively. 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 dishes wet stacked. Observed improvement, no point escalation.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed pizza mesh pans (x2) with broken wire mesh. CDI - Voluntarily discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer inside the 3 compartment sink, actively being used to sanitize, at 50 PPM of QUAT sanitizer. CDI - Sanitizer was replaced at proper concentration and the pots were properly w/r/s. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of chicken leg quarters HH below 135F. CDI - Chicken was taken to the oven to be reheated to 165F before being placed back into HH. 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 sliced tomatoes, pico de gallo, and shredded lettuce cooling in reach in unit prior to service at a rate of less than 0.12F/min. CDI - items moved to WIF to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large containers of flour with no label.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored on countertop and not in sanitizer when not in use. CDI - Wiping cloths were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of pans, plates, and glassware stacked wet. CDI - Items were separated to properly air dry.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, provolone, and Swiss cheese at front sandwich bar ice bath above 41F and overstacked. CDI top portioned moved to be cooled down. Improvement from last inspection and points dropped down to half. If violation continues points will be escalated and potential RCP will be enforced. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 time stamps not recorded on log sheet for salad bar. Notified manager that circling 11 and 3 on log sheet is not sufficient for recording time. If product pulled earlier then exact time needs to be recorded on sheets. CDI times logged on sheet.

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, black beans from a can, and pasta that was cooling in reach in unit prior to service. PIC stated their protocol is to cool everything in the walk in freezer first then place in WIC prior to holding. CDI items moved to WIF to cool down products. 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 .

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

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 in interior of reach in units in need of cleaning. Repeat.

5-205.15 Maintain a plumbing system in good repair. Observed drain one drain near back dish machine that appeared to be clogged and not draining like the other floor drains. Work order placed and maintenance came down to fix issue.

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 grouting near back dish area missing.

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 employee handle raw beef to place on the grill then change gloves without washing hands. CDI hands washed. Suggest facility leave door open next to grill to allow easy access to handsink

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed small dish machine only reach 153F. CDI facility will use big dish machine at front that is operational until unit is repaired. Verification required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility parcooking salmon without prior approval and no labels or logs maintained. CDI salmon prepared today and moved to steamer to finish cooking process.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed diced chickens, grilled chicken, green beans, diced carrots, and roasted carrots at patient line below 135F. CDI items moved to steamer to reheat. 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 fruit cups in patient reach in at 49F. Other fruit cups in other reach ins at 41F and below. CDI fruit cups moved to walk in to cool and all TCS items removed from that unit until repairs were made. Observed raw chicken breast, and raw burgers in bottom grill drawers above 41F. PIC stated they need gaskets to maintain. CDI items moved. Verification required. Observed lettuce and cheese at grill prep unit overstacked and holding above 41F. CDI portions above temperature moved back into walk in 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 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 tuna salad, rice, black beans, crushed boiled eggs, and lettuce cooling in reach in for salads and back up by grill. Items dropped only 1 degree. CDI items moved to walk in to adequately cool. Reach in units help to maintain temperatures not to help accelerate cooling process. Observed facility cooling Mac and cheese, mash potatoes, and cream chicken on racks in Wlak in and items were tightly wrapped and a plastic cover was over the rack with the items. CDI covers pulled back and plastic wrap removed. 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 .

4-501.11 Maintain equipment in good repair. Observed torn gaskets on refrigeration and hot holding units.

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 in reach in and walk in in need of cleaning. Observed stand up mixer where there was build up on the back and underside of mixer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed patient reach in at 50F and holding TCS items at 49F and above. CDI all items discarded and service called to repair unit. Verification required. Observed mozzerella, cheddar cheese, and raw burgers in reach in drawers at grill line above 41F. CDI items discarded. Observed spring mix and spinach at salad bar above 41F. CDI items discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 chicken salad and crushed eggs in reach in unit above 41F while covered cooling in salad cooler reach in unit. Items didn’t drop in temperature. Repeat. CDI items moved to walk in freezer 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 .

3-602.11 (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 trail mix, seasoned peanuts, Danish, and baked goods on the front counter area that were individually packaged without any labels. CDI items moved behind cook area to hand to consumers.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink in dish area blocked with trash cans and handsink by back cook line blocked by mops and trash can. CDi items relocated. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed patient handsink prep area that was used to dump ice and soap. CDI sink emptied out.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored above cooked chicken breast, for patient line, in walk in cooler on a speed rack. CDI item relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers with leftover sticker debris, metal pans with leftover debris in pans, and white ceramic serving trays that were not used with leftover debris and grease film. CDI items moved to sink for cleaning, 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine near chute with pink and black build up. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw breaded chicken tenders that were dropped and partially cooked and held in fryer basket until an order comes in. Employee stated they use this process to speed up the cooking process for orders. Told Employee they can not use this process unless they have procedures in place that allow it to be completed safely. CDI employee dropped tenders to finish cooking and hold in hot unit.

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 pepperoni that was 90-112F placed in hot box to reheat. Employee stated they place product to warm to 90F then they will use it to make wraps to order and maintain in box until needed for orders. CDI PIC had employee place pepperoni in steamer to get up to temperature prior to holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mozzerella and turkey wraps in an ice bath on retail serving line around 50F. CDI items were just prepped and were not verified if they reached 41F after cooling. CDI items moved to freezer to drop temperature. Observed sliced cheese in reach in at 50F. CDi item moved to walk a in for 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 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 salad bar items (sliced ham, sliced turkey, mixed lettuce, spring mix, egg salad mix, and slaw) that was prepped, covered and placed in reach in unit to cool. Checked items back in an hour and only dropped 1 to 2 degrees. CDI items moved to walk in freezer to accelerate cooling. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observe metal pans by pot dish machine that were wet stacked. Suggest pyramid stacking to allow proper air flow

4-501.11 Maintain equipment in good repair. Observed walk in unit that was not operational. PIC stated the unit stopped working and they are waiting for a part to get it repaired. Unit did not have any food products inside during inspection and remaining items placed in wal in freezer and other 2 walk in coolers.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P- Observed dented, seeping tomato cans stored in dry storage with fruit flies inside and around the cans not stored with dented can storage. -CDI- PIC voluntarily discarded cans. -1-

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 rack in cooler with various items prepared today per PIC tightly wrapped that were not properly cooling including chicken broth, chicken noodle soup, green beans and raw chicken breast. -CDI- PIC moved items to freezer to rapidly cool. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT FROM LAST INSPECTION. IF VIOLATION IS NOTED ON NEXT INSPECTION, POINT DEDUCTION WILL INCREASE** For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed chicken broth, chicken noodle soup, and green beans all prepped today per PIC but dated with 6/7. -CDI- PIC properly dated items. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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- Observed chicken broth, green beans, and chicken noodle soup tightly wrapped that per PIC were prepared today. -CDI- PIC moved items to freezer to rapidly cool. Checked temperature after one hour and items only dropped a few degrees. PIC removed plastic wrap. **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 .

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 salt, bottle containing water, oil and butter without labels. -CDI- PIC labeled items. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in dry storage area around dented, seeping tomato cans. -CDI- PIC disposed of items. **REPEAT** -1-

6-404.11 Segregation and Locations - Distressed Merchandise -Pf- Observed dented, seeping tomato cans with fruit flies in the cans stored in dry storage area, not in designated dented can storage area. -CDI- PIC voluntarily discarded items. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths used to wipe down surfaces stored in in cleaning solution. -CDI- PIC removed wiping cloths. -0-

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. - Observed 100 plates ran through dish machine at 156F hot water sanitation per max/min thermometer. CDI- EHS got temp to 161F and re sanitized the plates. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. - EHS observed a cart full of about 50 sandwiches wrapped tightly and not meet ambient cooling parameter. Observed chicken salad, potato salad, sliced tomatoes, tuna salad, mac n cheese, chicken noodle soup and beef all not meet proper cooling rate. CDI- PIC moved all items to walk in freezer to quickly cool. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed bologna, corn beef, raw chicken, raw pork, diced ham, milk, diced ham, diced egg, sliced cheese, sliced turkey and sliced ham. Above 41F. PIC voluntarily discarded items above 45 and quickly cooled all other items in a more well functioning walk in cooler. EHS observed walk in cooler ambient air at 43F. A Vr will occur within 3 days to ensure properly cold holding occurs. 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 .

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 a speed rack of chicken noodle soup, beef, mac n cheese, cut tomatoes, cut lettuce, and diced chicken without dates with an intent to be used another day. CDI- PIC was able to properly date mark items. 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 .

3-501.15 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. - REPEAT- Observed chicken salad, potato salad, sliced tomatoes, tuna salad, mac n cheese, chicken noodle soup and beef all not meet proper cooling rate. Items were tightly covered and sealed in deep containers. CDI- PIC uncovered all items and items were placed in the walk in freezer to quickly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed numerous number of small drain/fruit flies throughout the kitchen area.

4-501.11 Maintain equipment in good repair. - EHS observed dish machine non functional. EHS observed walk in cooler functioning at 43F. NOTE: EHS observed work order for dish machine and PIC contacted maintenance during the inspection to address the walk in cooler. Facility has a larger high temp dish machine functioning at proper temp and two other walk in coolers functioning properly.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed inside walls of ice machine in need of cleaning due to debris build up.

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 cheese, shredded cheese, raw beef, and slaw in cold hold drawers above 41F. CDI- PIC voluntarily discarded the items that had been out for more than 4 hours and cooled all other items that had been out for less than two hours.

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. - REPEAT- Observed sausage gravy, chicken salad, tuna salad, and several sheet pans of pizzas attempting to cool in the walk in covered with bags and wrapped with plastic wrap. CDI- PIC uncovered all items so they would quickly cool.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed several in use squeeze bottles and shakers without a label.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping cloths stored in soap water and sanitizer water at 100 ppm quat. CDI- PIC provided all towels in sanitizer water at 300-400 ppm quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed an employee towel drying several scoops and metal containers. CDI - PIC educated employee on to allow for air drying.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - Observed max/min high temp testing device or be malfunctioning and non functioning during the inspection. A VR will occur within 10 days to ensure a functioning high temp measuring device is provided.

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. - REPEAT- Observed ac/heat vents throughout the kitchen with dark build up. Observed floors and walls of hard to reach areas in need of cleaning. Hard to reach areas are behind and underneath equipment.

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. -REPEAT- Observed unwashed produce, mushrooms and peas, stored above washed RTE foods. CDI- PIC corrected storage order.

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- 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 like cheese, cut tomatoes, cut lettuce, and eggs being placed on time without have a start and end time. Observed cut ham, cut turkey, feta, and shredded cheese being placed on tphc without being cooled to 41F, per written procedures observed during the inspection. CDI- Items were properly marked with start and end time. Items were placed in freezer to cool.

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. - REPEAT- Observed cut tomatoes, cut honey dew, cut melons, tuna salad, and chicken salad all wrapped tight and cooling at an ambient air prep rate not to meet the rule. CDI- PIC moved all items to walk in freezer uncovered to quickly cool.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed several employees preparing foods with bracelets and watches on the wrist.

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. 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. 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 a couple areas throughout the kitchen in need of base board repair. Observed absent grout and damaged grout near dish pit area. Observed ac/heat vent covers throughout the facility in need of cleaning due to dark build up.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. - Observed PIC unable to discuss final cooking temperatures, how foods are prepared, and how to properly sanitize food contact surfaces. CDI- Education was provided on all risk factors violations noted today. EHS emailed PIC a copy of PIC duties per the food code.

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 all employees eating and drinking in and near food prep areas and clean utensils/equipment.

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 produce stored above RTE foods in the walk in cooler.

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 gravy from early this morning, 8 am according to pic still at 74F. CDI0 PIC voluntarily discarded the item.

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 chicken wings, chicken breast, turkey burgers, and veggie burgers all below 135F. CDI- PIC voluntarily discarded the items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed slaw, cheese, boiled eggs, cut honey dew, cut cantaloupe, raw chicken and sushi all above 41F. CDI- PIC voluntarily discarded the items.

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. - REPEAT- Observed a rack of prepared sandwiches with on a rack labeled for 4/20. PIC stated all items are labeled individually. PIC able to remove old date. NOTE: point deduction remains the same since improvement and different violation is noted from last inspection.

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 10-15 tuna salad sandwiches, cut melon, cut tomatoes, and sliced turkey all cooling covered and in reach ins/wic double covered. CDI- PIC voluntarily discarded items in walk in and moved all tuna salad and cut honey dew to walk in freezer.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. -REPEAT- Observed several stacks of garb in go sandwich’s stored on the floor in the wic. CDI - PIC had an employee correct the issue.

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 two employees prep food with long artificial fingernails and no gloves. CDI- Education was provided and PIC had employee wash hands and don gloves.

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 several boxes of single use items stored on the floor in the dry storage.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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. - REPEAT- Observed cooking equipment, shelving, cold holding equipment, and hot holding equipment in need of cleaning due to food debris and grease residue build up. Clean as often as needed to prevent and reduce build up.

5-205.15 Maintain a plumbing system in good repair. - Observed pipe leaking near dish machine.

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 hard to reach areas of floors and walls in need of cleaning due to food debris and grease residue build up. Hard to reach areas are behind and underneath equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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. - REPEAT- Observed a couple veggie slicers, scoops and knives stored clean according to the PIC with food debris left on them. CDI- PIC moved items to the dish pit area to be cleaned properly prior to next use. NOTE: Point dedication has remained at half since the EHS has observed an improvement from last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed sliced cheese, pasteurized eggs, mac n cheese, and cut melon above 41F. CDI- PIC voluntarily discarded the items.

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 hummus without a date and pesto sauce dated 2/28. CDI- PIC voluntarily discarded the items.

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 buffet items not marked with a time. CDI- PIC was able to correct items start and end time. EHS observed written procedures for TPHC of items on buffet.

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.. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. -REPEAT- Observed baked cookies near register with only the common name and without major food allergens or any other labeling requirements noted in the code. CDI- PIC removed items form the sales floor.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. - Observed pre made sandwiches in walk in cooler stored on the floor. Observed a couple sealed cans stored on the floor in dry storage.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal and plastics pans still wet.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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. - REPEAT- Observed utensil knife holders soiled with dirt and food. Observed outside of dish machine with food debris build up. NOTE: point deduction is left the same since item is noted to be an improvement from last inspection and low risk. However, point deduction will occur if the violation is noted again during the next inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several stacks of plates, metal pans, and plastic containers with food residue and/or sticker residue. CDI- PIC moved items to dish pit area to be properly cleaned.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety. 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 on proper cooling procedures please visit: http://meck.co/FoodSafety. -REPEAT- Observed 3 containers of of cooked collard greens at 43F and dated for the day before. Observed ambient prep RTE chicken breast cool from 54-51F in a reach in cooler and wrapped in wic not meet proper cooling rate in one hour. CDI- PIC voluntarily discarded the the cooked collards. PIC was able to uncovered the the chicken breast and place items in walk in cooler to quickly cool. NOTE: Repeat violation has been noted to be an improvement from last inspection so point deduction has remained the same. However, if the violation occurs again during an inspection full point deduction will occur.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed shredded cheese and cut honey dew above 41F at the buffet grab and go. Observed sliced cheese and shredded cheese at 43F in a flip top and cold hold drawer. Observed sliced tomatoes in the reach in at 47F. CDI- PIC voluntarily discarded the sliced tomatoes and was able to put buffet items and cheeses on a 4 hr tphc from 7:30-11:30 to be 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. REPEAT- Observed 3 containers of collards cooled from yesterday still above 41F. Observed chicken breast covered and not meet proper cooling rate in reach in cooler and wic. Observed sliced tomatoes in wic covered and attempting to cool. CDI- PIC uncovered items that were prepared from this morning and not meet cooling rate. PIC voluntarily discarded the collards from yesterday that did not cool properly. NOTE: Half point deduction has occurred since an improvement has been noted from last inspection however, if the violation occurs again full point deduction will occur.

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 several in use shakers and squeeze bottles without a label on cook line and prep line. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. - Observed baked cookies near register with only the common name and without major food allergens. A VR will occur within 10 days to ensure proper allergen label is provided.

4-501.11 Maintain equipment in good repair. - Observed fryer and freezer labeled to be not in use. According to PIC equipment has been out for a few months with a work order in place.

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 cooking equipment, handles to cold holding equipment, cold hold equipment gaskets, and shelving throughout the facility with food residue and debris build up. Clean as often as needed to prevent and reduce the build up.

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, walls, ceilings throughout the kitchen in need of cleaning due to food residue, food debris, and dirt residue build up. Note areas near prep line and dish machine. Clean as often as needed to prevent and reduce the build up.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed employee canned drink stored above food prep area. Observed an employee in food prep eating. CDI- PIC moved canned drink and educated employee on where to eat.

6-301.14 Post a handwash sign at each handsink. - In the employee male restroom there is no hand wash sign.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. Separate the different types of raw animal foods. -P- Observed raw ground turkey stored above raw ground beef. Observed raw ground turkey stored above RTE smoked sausages. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed roast beef cooling wrapped in a reach in cooler not meet a proper cooling rate during the inspection. Also observed chicken salad and tuna salad not meet proper cooling rates. See temp chart. CDI- PIC had an employee item uncovered and placed into the walk in freezer to quickly cool.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Eggs, turkey sausage, pork sausage, ground beef, and potatoes above 135F, see temp chart. CDI- PIC had employee reheat to at least 165F.

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 three large containers of mac n cheese, green beans, and soup in the wic on a speed rack without a proper date mark. CDI- PIC voluntarily discarded items. PIC stated items were from yesterday. NOTE: no point deduction occurred since all other TCS/Rte foods in large quantities were properly date marked.

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, chicken salad, and tuna salad all not meet proper cooling rates during the inspection. Observed items tightly wrapped and sealed. Also observed diced egg, cut tomatoes, sliced turkey, sliced ham, shredded cheese, and cut lettuce all tightly sealed and attempting to cool from ambient air. CDI- PIC voluntarily discarded items that did not meet proper cooling rate or parameter and uncovered all other items to quickly cool in the WIC or WIF.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several flies throughout the kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed containers of cooking oil and barbecue sauce stored on the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed one employee handling clean food contact surfaces and equipment without a head cover. CDI- PIC had employee don hat and wash hands to return back to work.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed in use wiping cloths stored in soapy water. - CDI- PIC educated on how to store cloths and voluntarily discarded/changed soapy water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT- Observed several stacks of metal pans and plastic containers stored wet. CDI- PIC corrected violation during the inspection.

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 in use hoses and hose bibs without proper back flow prevention devices. A VR will occur no later than 8/21/21 to ensure back flow prevention device are provided.

5-501.16 Provide waste bins in required areas including at handwash sinks. - Observed prep line hand sink without a trash can.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink intended for front cook line use located behind closed fire door. Observed ice dumped in handsink near patient care hot line. VR no later than 04/15/2021 to ensure handsink accessible to all staff at all times. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sushi rolls in reach in beverage cooler at cash register cold holding at 42-44F. CDI - PIC voluntarily discarded. -1.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans in pot dish pit. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean, freezing cold containers stored directly on the floor in walk in cooler. -0-

4-501.11 Maintain equipment in good repair. Observed offset gaskets in middle reach in cooler door near kettle and top door in cold prep station for cut melons. REPEAT -2-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed purple buildup on exterior of pot dish machine on both incoming and outgoing sides. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding pasta in steam table and newly replaced pasta hot holding at 112F and 129F. CDI - PIC stated this product was made at 11A. PIC reheated above 165F. -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 used for cold produce (cut tomatoes, cut lettuce, etc.) without time stamp for beginning of TPHC. CDI - PIC retrained staff on TPHC written procedures and staff advised to follow this procedure. -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 small side salad cooling in reach in cooler and larger Caesar salad cooling in beverage cooler near cash register. CDI - PIC retrained staff on existing HACCP section for cooling and cold holding. -1-

4-501.11 Maintain equipment in good repair. Observed split gasket on middle door of reach in cooler near soup kettles and out of service flat top in rear cook line. REPEAT -1-

5-205.15 Maintain a plumbing system in good repair. Observed slow drain at handsink nearest pot dish pit. -0-

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Discard unsafe food. Observed dented can of apple sauce with dark leakage stored with intact cans. CDI - PIC voluntarily discarded and thoroughly washed hands and cleaned area where ruptured can stored. -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 plastic bags over speed racks containing cold holding foods and cooling foods TCS foods from hot holding unit for patient services. Observed deep portion of tuna salad cooling with tight lid in place. CDI - Bags removed, hot items moved to different areas for cooling and tuna place in walk in freezer to cool quickly. -1- REPEAT THIS IS THE 2ND CONSECUTIVE INSPECTION WITH MAXIMUM POINT DEDUCTION FOR COOLING METHODS. FURTHER NON-COMPLIANCE MAY RESULT IN PERMIT ACTION.

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in cooler near kettles. Observed ice buildup under shelving un walk in freezer. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust and tape buildup on handsink near dish pit. -.5- 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 dish pit employee loading soiled dishes and then resume unloading clean dishes without handwashing. CDI - PIC trained employee during inspection. Hands washed. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by rolling carts in large dish pit. CDI - PIC moved carts to restore access to handsink and reminded staff to maintain access at all times. REPEAT -2-

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 cut lettuce on serving line declared held on time without written procedure available. CDI - PIC filled out TPHC form during inspection and trained staff. -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 tight wrapping in place on grilled chicken cooling in walk in cooler and pork sausage cooling in reach in cooler. CDI - Wrapping loosened and both items moved to walk in freezer to cool rapidly. -1- REPEAT

3-501.13 Use approved thawing methods. Observed raw fish thawed at beginning of inspection reaching internal temperature above 70F. CDI - PIC placed in walk in freezer for rapid cooling and trained staff to only thaw under cold running water less than 70F to maintain TCS foods cold. -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 shaker and squeeze bottle at grill without labels of contents. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects around dish pit drain in large dish pit. -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 all walk in cooler and freezer gasket. -0-

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 low grout between floor tiles near soup kettles at cook line in kitchen area. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dish pit handsink blocked with carts and no handsink available at front of house cook line. CDI - Items moved and door propped to gain access to kitchen handsink. -1-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed broccoli and other unwashed produce over RTE produce. CDI - PIC rearranged storage order. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding pork chops and pork chops and gravy hot holding at 121-125F. CDI - PIC replaced with hot foods. Steam table was not turned on at normal time and temperature took longer to rise. -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 salad lettuce, ranch dressing and other TCS foods cooling from morning prep with tight lids, cooling on top of shallow ice, tightly wrapped. CDI - PIC voluntarily discarded ranch dressing and submerged pans of food in ice. Foods were cooling at correct rate at end of corrections. -.5- REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watches, rubber bands and elaborate rings on hands and arms of food employees. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic tubs and metal pans on drying shelf. REPEAT -1-

5-304.12 Using a Pump and Hoses, Backflow Prevention - C Use a hose in a manner to prevent backflow. Observed spring loaded hose in the ON position between uses. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Floors, walls and ceilings in toilet rooms shall be nonabsorbent. Observed absorbent ceiling tiles in men's restroom. 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 lower wall damage at baseboard near water closet adjacent to dish pit. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee lunch bag stored with facility food on high shelf in reach cooler in salad prep area and employee drinks stored with facility items in walk in coolers. -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 mac and cheese in the meat and dairy walk in cooler at 54F at 1035. Second temperature was taken at 1050 of mac cheese was 53F. PIC moved mac and cheese to walk in freezer to rapidly cool. This was a repeat, points were not increased due noticable improvement from last inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees at serve line upon enterence without hair restraints. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans and metal trays wet stacked. Ensure to air dry equipment before stacking. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Food items at the buffet, salad station, and prep coolers not under temperature control. Discussed use of time as a method of control with PIC Executive Chef Dante Turner. Provide template today via email also.

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. Chicken salad and tightly covered during cooling process. Sausage being cooled in walk in cooler tightly covered also. The temperature of the chicken salad increased by one degree, the sausage was moved to walk in freezer per direction of PIC, and was cooling at an approved rate. Discussed why intervention was needed and cooling options going forward with PIC. CDI- PIC had chicken salad placed in walk freezer and uncovered to allow rapid cooling. (0pts)

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. Prepackaged grab and go desserts on table near the registers did not have all required items on the labeling. Advised PIC that proximity to serving line may be an issue, and will discuss with supervisor. Will follow up with PIC as to requirements, and whether the desserts would be considered served. (0pts)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee's wearing watch and bracelet during food preparation and service. Remove watch and bracelet. (0pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than 10 metal pans and serving containers wet nested together during drying process. CDI- Pans and containers separated to allow for air drying.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Some holes in the FRP throughout. This item is noted on the transitional permit. Repair. (0pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee beverages stored co-mingled with facility items throughout facility. CDI- PIC corrected storage.