MIDDAY AT THE TOWER

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed sliced tomatoes and potato salad above 41F in prep top. Observed all other TCS foods in prep top properly cold holding at or below 41F. Observed flip top lids open throughout inspection, with some gaps/unfilled openings in flip tops. EHS recommends keeping flip top lids closed and ensuring pans fill up all spaced in flip top to maintain proper air flow in cooler. -PIC stated all foods were just moved into cooler this morning around 7am. -CDI- PIC moved sliced tomatoes and potato salad to lowboy portion of cooler for rapid cooling. By end of inspection, EHS observed both foods reach 41F. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P -Observed Advil and Tylenol, for consumer sale, stored on top of cookie display case. -CDI- PIC moved Advil and Tylenol to different location to prevent contamination of food. -REPEAT-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed hashbrowns below 135F, stored above toaster oven, intended to be hot held. -CDI- PIC added hashbrowns to 4-hour TPHC procedure form and properly time stamped hashbrowns with start/discard time. Going forward, facility will hold hashbrowns on 4-hour TPHC, along with eggs and sausage patties. 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 diced tomatoes and house-made chicken salad held past their 7-day timeframe (prep date of 4/6 for both). -CDI- PIC voluntarily discarded the tomatoes and chicken salad. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P -Observed Advil and Tylenol, for consumer sale, stored on top of cookie display case. -CDI- PIC moved Advil and Tylenol to different location to prevent contamination of food.

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 sugar container without label. -CDI- PIC labeled the container.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed open container of cooked steak above 41F in low reach-in cooler. Observed all other items in unit properly cold holding at or below 41F. PIC could not verify how long food has been above 41F. -CDI- PIC voluntarily discarded the steak. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 opened container of marinara sauce with incorrect date mark, stating 11/13 - 11/19 (old sticker on lid was not removed during wash/rinse/sanitize process). -CDI- PIC verified sauce was opened this morning and properly added date mark. -Observed opened container of salsa without a date mark. PIC stated salsa will be used today and was opened 2 days ago. -CDI- PIC added date mark. -Observed steak in low reach-in cooler with incorrect date mark (sticker showed 8/12 - 8/15). PIC and food employees verified steak was opened on 12/8. Because steak was above 41F, PIC voluntarily discarded the steak. -Ensure all employees are aware of date marking system and use the same date marking methods. All TCS foods held over 24 hours after being opened/prepared must have a date mark and shall not be held over 7 days. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. -Observed wet stacking among dishes stored as clean. Ensure dishes are fully air dried prior to stacking.

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 sticker residue on the exterior of dishes, stored as clean (not directly touching food-contact surface). Ensure sticker residue is fully removed during the cleaning process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed bbq pulled pork stored directly on prep table in kitchen, above 41F. PIC stated pork was delivered and placed on the table this morning. -CDI- Because pork was within its 4 hour cooling window, PIC moved pork to reach-in-freezer for rapid cooling. -By end of inspection, EHS observed pork cooling at sufficient rate to reach 41F within 4 hours. 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 .

4-501.11 Maintain equipment in good repair. -Observed lid for sugar container with large crack in plastic. Replace sugar lid.

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 Cut tomatoes (3-31), lettuce (3-24), pimiento cheese (3-31), and cole slaw (3-31) were held past 7 days since preparation. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded out of date items. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Some cardboard used to line shelf and bread toaster sitting on top of old cardboard. Remove cardboard as it is not easily cleanable and can harbor potential pests. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse observed on top of dry storage items on dry storage shelf. Store employee personal items separately from food. 0 pts.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Lack of active managerial control observed during inspection: TPHC not being done properly, TCS food in cooler that isn’t working, date marking out of compliance, sanitizer concentration not correct. PIC must ensure that the main risk factors that cause foodborne illnesses are controlled. CDI - PIC educated on active managerial control. 0 pts A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer solution at 3-compartment sink measured 0 ppm chlorine. Chlorine sanitizer must be 50-200 ppm. CDI - PIC added chlorine until solution was 50 ppm. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Bag of liquid eggs measured 45F in upright cooler. Upright cooler is not holding below 41F. TCS foods in cold holding shall measure 41F or less. CDI - Liquid egg discarded. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Marinara sauce, pork bbq, diced turkey and ham, sliced turkey, and meatballs in marinara sauce were missing date labels in upright cooler. Boiled eggs were missing date label in bottom of sandwich cooler. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days of preparation/opening commercial package. CDI - PIC placed date labels on items. REPEAT // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Turkey bacon had 12-30 as prep date on pan in bottom of sandwich cooler. PIC stated employee did not change old date. Ensure date labeling is accurate. CDI - PIC placed correct date of yesterday on pan. Establishment has been placed under a risk control plan for date marking. PIC must log all TCS ready-to-eat foods on paper, and check each day to ensure TCS RTE foods are within date. EHS will visit weekly until date marking is compliant. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(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 Sausage and liquid egg were missing time labels and are held using TPHC. TCS foods held using TPHC must be labeled with start time. CDI - Employee placed start time on sausage and eggs.

4-502.13 Single-use and single-service articles cannot be reused. Establishment is re-using Sysco single-use containers. Do not re-use food containers. They are not manufactured to be repeatedly washed. 0 pts.

4-501.11 Maintain equipment in good repair. Upright cooler was being used to hold bag of liquid eggs and it has still not been replaced or repaired since last inspection. Do not use cooler for TCS foods until is is repaired and holds below 41F. REPEAT

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water at 3-compartment sink measured 103F. VR - Verification required within 10 days that there is sufficient hot water at 3-compartment sink (at least 120F). REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in upright cooler measured 48-56F. TCS foods in cold holding shall measure 41F or less. All TCS foods in cooler were discarded by PIC. VR - Verification required within 3 days that cooler is repaired. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Tuna in sandwich cooler missing date label. BBQ pork in upright cooler missing date label. TCS ready-to-eat foods must be labeled with prep date and used or discarded within 7 days. CDI - PIC placed date label on tuna and discarded pork. // 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 1 pan of turkey, 2 pans of ham, 1 pan of turkey sausage, and 1 pan of Canadian bacon were held past 7 days. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded items. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (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. Ice scoop handle laying in container of ice at coffee station. // 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. Ice cream scoops stored in room temperature water. Store in a clean container. 0 pts.

4-501.11 Maintain equipment in good repair. Upright cooler is holding at 50F. Repair cooler so it holds TCS foods below 41F. 0 pts.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Employee observed washing utensils with 107F water. Establishment needs to repair/adjust hot water heater so the sink has hotter water. CDI - PIC educated and EHS will return within 10 days to check that the hot water heater is repaired.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water measured 107F during inspection. Provide sufficient hot water so that 110F wash water can be achieved. VR - Verification required within 10 days that hot water is at least 110F.

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 Cole slaw that was prepared today had 6-10 as prep date. Also, BBQ pork and chili were missing date labels in upright cooler. TCS ready-to-eat foods must be labeled with accurate prep date. CDI - PIC corrected date label on Cole slaw and added prep date label for other items. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee preparing food with no hair restraint. Food employees must wear hair restraints, such as a hat or hair net. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Employee observed using a towel to dry dishes after washing. Utensils and food-contact equipment must be air dried after washing and sanitizing. Do not use cloth towels to dry dishes. 0 pts.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some black build up on white plastic in ice machine. Needs more frequent cleaning. Repeat

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed eggs to have no time stamp on container. CDI Item was discarded.

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 debris on bottom of reach in freezer. More frequent cleaning is required.

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. Observed wooden platform at coffee service area that was constructed of raw wood or wood like product. Platform needs to be sealed with paint or other substance to provide a smooth and easily cleanable. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tile cracked in front of reach in cooler.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some black build up on white plastic in ice machine. Needs more frequent cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced tomatoes were over stacked in sandwich cooler top and measured 50F on top layers. precooked steak in RIC holding above 41F. TCS foods in cold holding shall measure 41F or less. CDI - Tomatoes on top were voluntarily discarded and steak was voluntarily 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open bag of hot dogs and thawed commercially packaged bbq with no date mark. CDI PIC placed proper date marking on it and understands lack of date marks in future inspections will result in voluntary discard. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Grits measured 96F and were cooling in upright cooler. PIC states that grits began cooling around 9AM. Also, tuna salad in upright cooler began cooling at 10AM and measured 56F at 1:10PM. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. TCS foods that are never heated, must cool to 41F within 4 hours of preparation. CDI - Grits and tuna salad 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced tomatoes were over stacked in sandwich cooler top and measured 40-52F. TCS foods in cold holding shall measure 41F or less. CDI - Tomatoes placed on temporary TPHC and will be discarded by close at 3PM. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 1 container of tuna salad in sandwich cooler was dated as being prepared on 5-22 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded tuna salad. 0 points taken due to different circumstances. 0 pts. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of purple chemical was not labeled. CDI - PIC labeled bottle. 0 pts.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Grits were cooled in container with tight fitting lid and did not reach 70F within 2 hours of beginning cooling. Tuna salad also cooling in upright cooler in thick portion and with tight fitting plastic wrap. Spread out cooling TCS foods and use freezer to cool. Establishment does not have walk-in cooler so cooling should be kept to a minimum. CDI - Grits discarded. Tuna salad moved to freezer and left uncovered. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee was wearing watch on wrist. Food employees shall not wear jewelry on their hands or wrists. REPEAT

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Employee observed washing and rinsing dishes but did not sanitize them afterwards. Utensils and food-contact surfaces must be sanitized after cleaning. CDI - Sanitizer filled in sink and dishes were placed in solution. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Several TCS ready-to-eat foods were dated as being prepared on 12-5 but were prepared today. CDI - PIC replaced date labels with correct date labels. 0 pts.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Diced tomatoes and sliced tomatoes were cooling in sandwich cooler top at 49-54F. Use the back coolers or freezer to rapidly cool TCS foods. Do not cool TCS foods in sandwich cooler top. CDI - Tomatoes placed on temporary TPHC and will be discarded by 4PM. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was wearing watch. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gasket present on upright cooler door. Replace torn gasket. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored on top of ice machine. Maintain items below any facility food items or clean equipment. - 0 -

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up present in drink nozzles at drink station. Clean as needed to prevent contamination. - REPEAT - 0 - * points remain the same due to facility cleaning ice machine from last inspection. * 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed equipment food contact surfaces not being sanitized after being washed. CDI - Items moved to be sanitized.

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 turkey, tomatoes, and ham cooling tightly covered in reach in cooler. Items showed 0F/minute change in 20 minutes of cooling. CDI - Items were uncovered for rapid cooling. - 1.5 -

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed eggs and sausage held on TPHC marked for 630-1030 placed into reach in cooler at 1045. Items held on TPHC must be discarded after ending time has passed. PIC stated items were refilled around 1.5 hours ago but were not relabeled. Be sure to relabel items and change containers whenever starting new TPHC batch. - REPEAT - 3 -

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer container reaching over 200ppm chlorine sanitizer. testing strip was bleached out. CDI- Items diluted. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee inhaler stored above sugar container. CDI - Item moved. - 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 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 tomatoes, ham, and turkey cooling tightly covered in reach in cooler. Observed tomatoes cooling tightly covered in prep unit. CDI - Items uncovered. - 0 -

4-101.19 Nonfood-Contact Surfaces (C) Observed spongy foam wrapped around freezer handles. Observed cardboard lining shelving. Remove and replace with non-absorbent material. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored above sugar in storage. Remove as needed. - 0 -

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy does not have non-typhoidal salmonella listed. CDI: EHS provided PIC with a copy of the updated health policy.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written vomit and diarrhea clean up plan on site. CDI: EHS emailed owner a link to the state written plan and explained requirements.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee wash hands and turn off faucet with bare hands then donned gloves to prepare food. CDI: EHS educated employee and hands were properly washed. REPEAT VIOLATION

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 tomatoes stored over ready to eat items in the sliding door cooler. CDI: Items reorganized.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine shield with pink and black build up. Ensure more frequent cleaning.

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 written on sausage held for 4 hours. PIC stated that it was pulled out when facility opened at 630am. CDI: Product was labeled today. If times are not marked on items held on TPHC next inspection, food will be discarded. REPEAT VIOLATION

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 shelving where bread is stored is no longer smooth and easily cleanable. Paint is damaged/chipping.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on duty during time of the inspection was not a CFPM. PIC stated he only works part time. Facility manager/owner arrived at 10:20.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee go to change gloves without washing hands. CDI - EHS interrupted employee and asked them to wash hands before putting on gloves. Employee washed hands. REPEAT. Points not escalated due to improvements in handwashing procedures.

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 slaw in reach in with expiration date of 9/5. CDI - Slaw was voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed time stamps missing from TPHC foods. CDI - PIC stated the times were not put out because of a rush but knew the times when food was placed out. Time stamps were added.

2-301.14 Wash hands before donning gloves and between gloves uses. -P 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. -PObserved PIC handle money/cards at the register and then use hand sanitizer and immediately don gloves and prepare food. Hands were not washed prior to applying the hand sanitizer. CDI: EHS and PIC discussed that hands must be washed between handling money and working with food and before donning gloves. Another person arrived and was able to run the register while the PIC prepared the food. 2-301.14 Wash hands after activities that contaminate them. -P Observed employee don hairnet, then immediately don gloves and prepare food. CDI: Employee directed to wash hands and change gloves.

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 ham cooling in reach in cooler at a rate of 0F/min. CDI: Ham was vented and relocated to the reach in freezer and rapidly cooled.

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 ham cooling in a tightly covered container in the bottom of the reach in unit. CDI: Ham was vented and placed near the fan to properly cool.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cork board next to the bun steamer and where food is stored on a cart between heating. Replace cork with something smooth and easily cleanable.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the ice machine has some pink and black build up on the ice shield. EHS reminded PIC to frequently clean interior of machine. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer Below 50ppm at 3-comp sink. CDI: More chlorine added to sink to increase to 50ppm.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed apples stored at counter that PIC stated are washed prior to being placed in the basket for sale. However, apples are not wrapped to protect food. CDI: Apples voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of items stored on cart waiting to be reheated. Items were holding above 41F. CDI: Items were marked with time for the remaining 2 hours of prep. Adjust violation or risk losing double points during next inspection. -1.5 points. REPEAT

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 Facility lacked time on sausage patties and chili. CDI- time was added to products. REPEAT - 2 points.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label container of sugar. 0 points. No signature due to covid-19 Inspection conducted with Amelmal H.

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

4-502.13 Single-use and single-service articles may not be reused. Observed containers previously used for potatoes salad, chili etc, being re-used for food storage and being rewashed for later use. -.5 points.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager on site until half way through inspection. Facility is under new ownership and has 210 days to obtain certification for employees who will be present during operating/preparation hours.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees wash hands and use bare hands to turn off faucet. CDI: Employees educated on proper handwashing and properly washed hands throughout the rest of the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of items stored on cart waiting to be reheated. Items were holding above 41F. CDI: Items rapidly reheated during inspection.

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 no time written on sausage or eggs held on TPHC. Observed no written procedure on site. CDI: Start and end times written on labels. Procedures written during 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 Observed grits cooling in container while tightly covered and with ice not over and above the food. CDI: Ice added to continaer to fully come up and over wher the food is in the container, lid moved to the side to allow for venting, and product stirred.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed some packaged food items stored on floor in dry storage. Improvements have been made since transitional permit was issued. This is a part of the transitional permit.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on cart. CDI: Cloths moved to sanitizer bucket.

4-501.11 Maintain equipment in good repair. Observed shelving above 3-comp in need of repainting/resealing. This is part of the transitional permit.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles at mop sink. Observed missing baseboard near mop sink. This is part of the transitional permit.