CHICKEN SALAD CHICK

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken salad in the WI at temperatures above 41F. CDI. PIC indicated that she checked an hour ago and food items were 38F. PIC also indicated food was being taken out of the unit and door was open in the process. CDI. Facility was encouraged to keep door closed to avoid temperature increase. Unit temperature was 38F. Also observed chicken salad in display case above 41F. Chicken was over stacked. CDI. PIC removed the chicken to the cooler and maintained a lower line. The chicken salad at the bottom was holding at the right temperature as seen on the chart. 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 containers of chicken salad cooling down in prep unit. CDI. PIC removed to the WI for proper 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food and clean equipment and utensils without the use of hair restraints. Use hair restraints to prevent hair from contaminating exposed food, equipment and utensils. REPEAT. **** IMPROVEMENT FROM LAST TIME.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up inside RI cooler. Needs to be cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed cold and hot water flowing at same time in sink. Plumbing needs to be repaired so hot and cooled water flows at different timing. This process affects sanitizing solution ant the water temperature per sanitizer manufacturer is suppose to be 75F. While 100+F comes out. Also observed water leaks on the floor infront of the WI cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee Starbucks coffee being stored on prep table. CDI: Employee removed.

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 containers of chicken salad cooling down in prep unit. CDI. PIC removed to the WI for proper cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees handling food and clean equipment and utensils without the use of hair restraints. Use hair restraints to prevent hair from contaminating exposed food, equipment and utensils. REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food while wearing jewelry. Repeat

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 single use dishes stored by employee phones. CDI. PIC removed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all the items in the RI at temperatures above 41F. CDI.PIC indicated that they were made this morning and took it worse cooler for cooking. Unit temp was 36F. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees handling food and clean equipment and utensils without the use of hair restraints. Use hair restraints to prevent hair from contaminating exposed food, equipment and utensils. REPEAT

4-501.11 Maintain equipment in good repair. OBSERVED broken shelves in the WI. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on inside surface of prep drawer cooler and RI cooler. Also observed build up on shelves in the kitchen area. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed boils eggs in the WI at temperatures above 41F. CDI. PIC indicated that the temperature went up during prepping. The eggs are kept in the WI cooler for 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 containers of chicken salad cooling down in prep unit. CDI. PIC removed to the WI for proper cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees handling food and clean equipment and utensils without the use of hair restraints. Use hair restraints to prevent hair from contaminating exposed food, equipment and utensils.

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 a box of single use cups being stored on floor outside manager’s office. CDI: PIC placed box 6 inches above the floor. Repeat

4-502.11(A) Maintain utensils in good repair. Observed leaks from the steamer. Needs to be repaired.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on inside surface of prep drawer cooler and RI cooler. Also observed build up on non food contact parts of dishes Clean as needed.

5-205.15 Maintain a plumbing system in good repair. Observed cold and hot water flowing at same time in sink. Plumbing needs to be repaired so hot and coiled water flows at different timing.

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 lunch and beverage being stored on prep counter amongst clean equipment and utensils. CDI: Employee removed lunch and beverage.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a scoop being stored in a container of pasta salad in prep flip top cooler in which handle of scoop was resting in pasta salad. CDI: Employee repositioned scoop so that handle was above food. REPEAT.

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 a box of single use cups being stored on floor outside manager’s office. CDI: PIC placed box 6 inches above the floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sweater being stored on prep cooler. CDI: Employee removed sweater.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wiping cloths being stored in hand sink behind front counter. CDI: PIC removed wiping cloths.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed equipment being sanitized in sanitizer compartment of 3 compartment sink in which quat sanitizer concentration level measured 0ppm. CDI: PIC refilled sanitizer compartment with fresh sanitizer measuring 200ppm. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 . Observed employee wash and rinse a large metal hotel pan and dip in sanitizer for 5 seconds before storing on clean storage shelf. CDI: Employee placed metal hotel pan back in sanitizer and fully submerged for over 30 seconds before storing on clean storage rack.

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 two containers of broccoli salad and three containers of pasta salad being held in reach in cooler at 45F behind front counter. CDI: PIC voluntarily discarded items.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a scoop being stored in a container of broccoli salad in prep flip top cooler in which handle for scoop was resting on food. CDI: Employee repositioned scoop so that handle was above the food.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash solution in 3 compartment sink at 97F while staff was actively washing equipment. CDI: PIC refilled wash solution with hot water. Wash solution measured 110F after re-test.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation PIC has Serve Safe Certification which just expired on 7/19/24. PIC on duty stated she completed new Serve Safe training on 7/18/24 however has yet to receive new certificate. Points not taken due to efforts in obtaining updated Food Protection Manager Certification.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle containing unknown substance with no label being stored on chemical storage shelf. CDI: PIC voluntarily discarded substance in spray bottle.

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 a box of single use cups being stored on floor in prep area. CDI: PIC placed box on shelf.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on inside surface of prep drawer cooler and standing water inside another prep reach in cooler. Clean as needed.

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 containers of sliced tomatoes covered with lids cooling in RIC at a rate insufficient to reach cooling parameters. CDI: PIC uncovered tomatoes to enable rapid cooling.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoops being stored in containers of pasta salad and broccoli salad in prep flip top cooler with handles resting in food. CDI: PIC repositioned handles to be above food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 3 to go containers of broccoli salad and 1 container of pasta salad being held in RIC above 41F. See temp chart. CDI: PIC removed lids from to go containers and placed broccoli salad and pasta salad in another RI cooler to rapidly cool.

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 shredded cheese and cut lettuce being held on TPHC at prep counter with no time marked to indicate when 4 hour period has elapsed. CDI: PIC voluntarily discarded cheese and lettuce was labeled with start and discard time.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees handling food and clean equipment and utensils without the use of hair restraints. Use hair restraints to prevent hair from contaminating exposed food, equipment and utensils.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of organic growth on inside surface of soda fountain ice dispenser. Clean as needed.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed serving scoop being stored in a container of broccoli salad in prep flip top cooler with handle resting in food. CDI: PIC arranged scoop so that handle was stored above food.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and soil build up on floors in prep area. Clean as needed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee touch headphones and proceed to continue to handle food without changing gloves. CDI: Food employee removed gloves and washed hands.

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 shredded cheese and cut lettuce being held on TPHC without start/discard times. CDI: PIC added start/discard times.

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 cooling in large pan with lid in reach in cooler at a rate of 0F/min. CDI: PIC removed lid and placed in walk in cooler to cool. 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 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed quat sanitizer at 50ppm coming out of the dispenser. CDI: PIC adjusted dispenser and new concentration is 400ppm.

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 facility holding torn leaf lettuce on TPHC without time labels. CDI: PIC voluntarily discarded item.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed in use wash water at 91F. CDI: PIC drained and refilled sink, new wash water temperature was 117F.

REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed shared dumpster with broken drain plug. Replace drain plug.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee wipe their gloves on clothing and go back to making sandwiches. CDI: Food employee removed gloves and rewashed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed quat sanitizer at 100ppm in the sink and coming straight out of the dispenser. PIC submitted repair ticket and the facility will be using bleach to sanitize dishes until dispenser is fixed. VR required within 3 days

REPEAT 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloth soiled with food debris on prep top. CDI: wiping cloth was removed and a new one was provided.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without a drain plug. Replaced drain plug.

2-103.11(H, I) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed improper handling of foods cooling and without regular and routine monitoring of food temperatures. Observed food handlers attempt to put fresh food in unit after PIC was told to no longer use. CDI: EHS directed PIC to stop use of prep unit after it was determined the unit was not working properly. Food handler directed by PIC to not put food in cooler and no longer use. Observed staff unfamiliar with food illnesses when questioned. Provide appropriate training for staff to ensure food safety. -1-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food handler move prepped chicken salad from kitchen to walk-in cooler and enter back into kitchen prep kitchen, and change gloves without washing her hands. CDI: EHS stopped food handler and had her wash her hands. -1.5-

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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed chicken salad in prep unit stacked in metal chubs two high and three deep with tightly positioned lids. PIC stated chicken salad and pimento salad was prepared when they came in morning of inspection at 9:30 and were placed in the prep unit to cool down. PIC voluntarily discarded single serving egg salads and chicken salads. EHS allowed PIC to quickly cool chicken salads dated today in walk-in cooler and freezer as well as with ice. Observed leaf lettuce in reach-in in 8 metal chubs with tight positioned lids, two high, and two deep date marked 7/14 and 7/15 all above 41 degrees. PIC stated lettuce is prepped at ambient air in the mornings for quality assurance by tearing any wilting or spots from the leaves. PIC stated the lettuce arrives pre-washed. CDI: PIC voluntarily discarded. Quickly cool foods to 41 degrees before placing lid. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple pans of various flavors of chicken salad, egg salad, pasta salad broccoli salad in top of prep unit on line holding above 41F. See temperature chart. CDI- PIC voluntarily discarded all TCS items. Observed ambient air temp of unit 44F on top. Observed ambient air underneath to be 54. PIC stated that unit was used overnight to cold hold all items being served. Unit did not recover during inspection. Repair of unit required as it should maintain food 41F even during operation.

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 tub of black olives in walk-in past the marked date. CDI: PIC voluntarily discarded. No points taken as this was their only item out of date and first violation. All others were correctly marked. -0-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed bacon and torn leaf lettuce kept at room temperature with no written procedures for Time as a Public Health Control. PIC stated they store the two items for use out of temperature during the busy time periods. CDI: PIC voluntarily discarded leaf lettuce. VR required to ensure written procedures have been prepared. -zero-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed chicken salad cooling in prep unit with tightly fit lids. Observed torn leaf lettuce cooling in reach-in with tightly fit lids. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed two prep units holding out of temperature: one at 44F and another at 48.0. Units are integral to facilities operation. Repair needed. Verification required. 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 lettuce and sliced tomato in 2 door reach in unit tightly covered and temperature not decreasing after 30 minutes. Observed pimento cheese in top of prep unit 50F and 52F. Use walk in cooler instead of reach ins for cooling. CDI- lettuce and tomato uncovered, pimiento cheese placed in freezer to rapidly cool. -0.5-

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloth used to wrap knife handle at food prep top soiled with food debris. CDI: Wiping cloth was moved to be laundered. -REPEAT -1-

4-501.11 Maintain equipment in good repair. Observed two prep units holding above 41 degrees. Submit work order to ensure equipment is repaired. -0.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open door on shared dumpster. Observed litter, debris, and cardboard on the outside of the dumpsters. Clean area around dumpster and maintain closed. -0-

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloth stored on prep top during inspection. CDI - Wiping cloth was moved to be laundered. New wiping cloth provided. - 0.5 -

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. EHS questioned food employee of the illnesses, symptoms, and exposures that one must report in regards to foodborne illness and the employee was not knowledge. The employee was able to tell EHS where a sign containing the information was located. EHS educated employee and advised PIC to start going over the foodborne illnesses, symptoms, and exposures with food employees more frequently.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee preparing orders with several bracelets on both arms.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter and debris surrounding shared dumpster area.

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. CDI by education with PIC. Handout also provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple pans of various flavors of chicken salad, egg salad, pasta salad etc. in top of prep unit on line holding above 41F. See temperature chart. CDI- all items removed and placed in walk in cooler/freezer to rapidly cool. Observed ambient air temp of unit 46F. PIC stated that unit was holding at 34F when she first arrived at about 11:00am. Unit did not recover during inspection. Repair of unit required as it should maintain food 41F even during operation.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed prep unit holding at 46F. Unit is integral to facilities operation. Repair needed. Verification required. 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 lettuce and sliced tomato in 2 door reach in unit tightly covered and temperature not decreasing after 30 minutes. Observed pimiento cheese in top of prep unit 50F and 52F. Use walk in cooler instead of reach ins for cooling. CDI- lettuce and tomato uncovered, pimiento cheese placed in freezer to rapidly cool.

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 walk in shelving in need of cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer in sink observed below 50 ppm. CDI. Remade to proper concentration.

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 discard time not written on label for lettuce held on time control as required by TPHC procedures. CDI, discard time recorded during inspection. Repeat violation.

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 Pimento cheese observed cooling in deep, plastic covered pans. CDI. Placed in shallow pans in freezer to rapidly cool.

2-301.14 When to Wash - P - Observed employee touch and relocate gargage can then proceed to handle clean equipment / food preparation. Observed employee put on hair restraint, touch face, then proceed to food preparation. CDI by instruction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed soup hot held between 98-113 degrees F. CDI, soup relocated to reheat.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed open air "Quick Chick" refrigerator not maintaining TCS foods at 41 degrees F and below. See temperature observations above. Ambient air temperature of refrigerator was at 54 degrees F. Chicken salad in unit over 4 hours and overnight ( 22 containers) voluntarily discarded. Chicken salad placed in unit today relocated to rapidly cool in WIC. Visit needed to ensure long term compliance / calibration of open air display refrigerator.

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 discard time not written on label for lettuce held on time control as required by TPHC procedures. CDI, discard time recorded during inspection.

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 container lids stored in bin collecting some food debris / soil.

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 food employees turn faucet off with their bare hands after handwashing. CDI by instruction. Improvement made since previous inspection. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed some chicken salad packaged today in to go self service containers cooling in open display self-service case. CDI, foods relocated to proper cooling equipment. Improvement made since last inspection.

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 food employee turn faucet off with their bare hands. CDI by instruction. 2-301.14 When to Wash - P - Observed food employee grab garbage can then handle box of single-service gloves and proceed to sanitize equipment without washing hands. CDI by instruction.

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 lettuce but prep and discard time not written on label. CDI, food removed from discard.

7-204.11 Sanitizers, Criteria-Chemicals - P - Observed quat sanitizer above 400 ppm as registered by quat test kit. CDI, sanitizer manually refilled to proper concentration. Ensure chemical company contacted to calibrate dispenser. 7-201.11 Separation-Storage - P - Observed stainless steel cleaner stored next to single-service cups. CDI, cleaner relocated for proper storage. Long term compliance visit required to ensure unit maintained in proper calibration.

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 broccoli salad cooling in covered container in reach in refrigerator at 43 degrees and remained at 43 degrees F after several minutes of monitoring. CDI, broccoli salad relocated to vented pans in walk in cooler per instruction. Recommend to monitor cooling procedures of soups cooled using ice to ensure cooling parameters are met. Cooling parameters currently include cooling in ice baths in bags overnight with no monitoring.

5-501.114 Using Drain Plugs - C - Observed drain plug missing from dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids left open.

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 1 food employee handle soiled equipment then handle clean single-service articles without washing their hands in between. CDI to ensure food employees wash hands when hands become contaminated and between task changes.

6-301.14 Handwashing Signage - C - Observed handwashing sign missing from front counter handwashing sink and kitchen hw sink. Handwashing sign to be emailed to PIC.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat turkey in walk in cooler. CDI, foods relocated for proper storage.

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 mozzerela cheese and feta cheese date marked with date of preparation and discard date exceeding 7 days but within parameters. CDI, discard date corrected to proper parameters while on-site. Date marking parameters for soft cheeses reviewed with PIC.

3-307.11 Miscellaneous Sources of Contamination - C - Oberved dish soap stored over single-service gloves on shelving above 3 compartment sink.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service cups overstacked with lip contact area exposed / unprotected behind front counter.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed active warewashing at 4 compartment sink. Sanitizer in sanitizing basin measured 100 ppm quat. CDI - basin emptied and refilled with 200 ppm quat, utensils resanitized properly.

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 chicken salad in covered and portioned containers cooling from 46F to 45F in 47 minutes. Containers were uncovered and placed back into walk in cooler to cool to 41F rapidly before being covered and placed into service. VR - verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed large covered pan of chicken salad in reach in cooler. Chicken salad measured 43F and pan was covered with a lid. Observed several covered pans of pimento cheese in prep cooler on the line, in reach in cooler in the kitchen, all measuring 43F-51F. Intention was to be holding cold. CDI - all items moved back to walk in cooler to finish cooling before being placed into service.

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 to go containers of just-portioned chicken salad in reach in cooler. containers were covered and stacked. Chicken salad measured 43F-46F. VR - verification required. For today, containers were uncovered and moved to walk in cooler to rapidly rechill.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed both buckets of sanitizer measuring 50-100 ppm quat rather than required 200 ppm quat. PIC refilled with quat at 200 ppm.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed thermometers being stored between uses in container of sanitizer. Rule was explained, thermometers were washed, rinsed, sanitized, and placed back into service being stored in clean dry area.