CHARTER COMMUNICATIONS CHARLOTTE

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - Employee engaged in food prep without having read and signed employee health policy. PIC stated employee started 2 weeks ago. *CDI - PIC had employee read and sign employee health policy and reporting agreement. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - PIC fill up cup of ice with water from handsink for thermometer calibrations. *CDI - PIC recognized mistake, emptied cup and refilled it using prep sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Slicer stored clean with dried food debris. *CDI - PIC stated they do not use item anymore and voluntarily discarded it. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). *Observed - Boneless Buffalo Chicken and Sliced Buffalo Chicken in WIC that were prepped today date marked (09/23 - 09/31). *CDI - PIC educated employee on mistake and corrected items date marking. 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 .

*REPEAT* 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Metal containers wet stacked on clean dishes rack.

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 - 2 Metal containers stored clean with purchase stickers. *CDI - PIC removed containers and placed them into dish area to have stickers removed and then be washed, rinsed and sanitized.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. -Pf- *Observed - 2 Dented cans of Pizza Sauce stored on can rack with non-dented cans. *CDI - PIC voluntarily removed and discarded dented cans.

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 slightly molded - Cooked chicken breast above 70F in Grill Station CH Drawers. *CDI - PIC stated item was cooked around 8/9AM. *CDI - PIC voluntarily discarded item. 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 - Pasta below 135F in Standing HH Cabinet. *CDI - PIC reheated item to 165F and turned up the temperature on the unit. 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 - Raw Bacon, Raw Ground Beef, Turkey Chub and ham chub above 41F in WIC. Observed WIC with an ambient temperature of 49F. *CDI - PIC temped items below 41F this morning. PIC moved items to WIF to be rapidly cooled. *Observed - Raw Turkey Burger and Black Bean Burger above 41F in Grill CH Drawers. *CDI - PIC voluntarily discarded items. *Observed - Items at sandwich station above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items and added station to TPHC procedures. A Verification Visit will be conducted within 72 hours to ensure WIC is repaired and able to maintain proper cold holding temperature. Establishment is closed for the day and will reopen tomorrow morning at 7:30AM. PIC stated they will stay in contact with EHS to notify if WIC is repaired or if refrigerated truck is used until WIC 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 .

3-501.15 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 slightly molded- Tightly suran wrapped plastic containers of Cooked Chicken from this morning above 41F in Grill CH Drawers. *CDI - PIC voluntarily discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf- *Observed - Establishment cooling items in WIC that is in disrepair, see temp chart for details. *CDI - PIC moved items to WIF and Blast Chiller to rapidly cooled.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Heavy Wet Stacking throughout clean dish storage rack.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - A Metal container in 4 Drawer CH Unit at Grill Station with Raw Shell Eggs, Package of Spinach and Open Package of Sliced American Cheese commingled. One egg broken within container. *CDI - PIC voluntarily discarded items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - Grill Station and Salad Station on TPHC with white board stating items were placed on TPHC at 10:20AM however, according to employees that set up the stations some items were put into units at different times. For example, the Shredded Lettuce would be put out recently around 10:50AM but the Sliced Turkey was put out at 9AM and the whiteboard would state all items were placed out at 10:20AM. TPHC is not consistent throughout service area. *CDI - EHS thoroughly discussed proper TPHC with PIC Michael and Ken. Items will be removed and discarded according to the earliest time since sliced ham was put into unit at 9AM all food will be discarded at 1PM. Items recently put out will be discarded at the tab of service at 2PM.

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 - Multiple squeeze bottles of various dressings without labels to properly identify product within.

*REPEAT* 6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Fruit Flies randomly throughout kitchen. Improvement from recent inspection. Continue to improve and maintain.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Box with severely dented cans of pizza sauce stored directly on the floor in dry storage area. *CDI - PIC removed and discarded dented cans.

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 - Cloth rag(s) at the bottom of metal container storing Raw Shell eggs package of raw spinach and opened package of sliced American Cheese. *CDI - PIC removed the rags.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced Cheese, Shredded Cheese, Raw Beef Patties, and Raw Turkey Patties above 41 in grill station 4 Drawer Cold Holding unit. *CDI - PIC placed shredded cheese and sliced cheese on time and added items and their stations to the TPHC procedures. PIC moved food products to blast chiller to be rapidly cooled as they were only out of temperature for less than 2 hours when removed from WIC this morning. PIC contacted facility maintenance and placed a work order for unit to be 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 .

*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 - Cooked Chicken Breast cooling in Cold Holding unit that was unable to maintain proper cold holding temperatures. *CDI - PIC moved Chicken breast to blast chiller to rapidly cool product. 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 .

*REPEAT* 6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Small amount of fruit flies in dish area. No increase to point deduction due to large improvement from previous inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - PIC engaged in food prep actions without a proper hair restraint. *CDI - PIC put on a hair net.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet Stacking of metal containers on clean dish rack. Stack or store dishes to allow proper air drying. *CDI - PIC removed wet stacked dishes to be washed, rinsed and sanitized then air dries properly.

*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 - Box of single service trays stored directly on the floor at grill station. *CDI - PIC removed box from floor. PIC stated truck of single service arrived today.

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 made in house cooling in WIC in large container with lid partially open. PIC stated this item was prepared this morning and left in WIC to cool. EHS observed no change in temperature within 15 minutes. CDI - PIC placed tuna salad in blast chiller to quickly cool. EHS observed buffalo chicken prepared this morning cooling on a speed rack in WIC. Buffalo chicken was placed at the bottom of speed rack with limited air flow. EHS observed a one degree change in 15 minutes. CDI - PIC placed buffalo chicken in blast chiller to quickly cool. EHS advised PIC to utilize blast chiller for all cooling or use other methods to facilitate cooling such as stirring frequently, placing product where it can get adequate airflow, or placing in smaller metal pans. REPEAT. (1) 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a log of ground beef thawing in prep sink under running water. Water was observed at 72F and the drain to the sink was closed not allowing water to drain. CDI - PIC opened drain and added ice to facilitate proper thawing. REPEAT. (0.5)

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 numerous containers of flour and spices unlabeled in plastic containers. EHS advised PIC that all containers of food taken out of the original container shall bear a label with what it contains. (0)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous fruit flies throughout the kitchen area. (1)

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 service items in dry storage stored on the floor. CDI - PIC moved items to approved storage area.(0)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink by dish machine missing paper towels. CDI - PIC provided paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce, sliced cheeses, and roast beef in deli cooler above 41F. Lettuce and roast beef had been prepped before service and placed into unit. Cheese was brought out from WIC. CDI - All items were taken from deli make table and placed into WIC to cool before placing back into service. Points not escalated due to improvement. Previous inspection found cheese, eggs, yogurt, and all items at salad bar above 41F. This inspection only three items were found. Points will be escalated next inspection if observed. (1.5) 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 Observed container of egg whites, roast beef, blue cheese, milk, and American cheese prepared and opened today with no date mark. Per PIC these items are intended to be stored more than 24 hours. CDI - PIC date marked all items. (1.5) 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed facility utilizing TPHC for salad bar and taco station. No time stamps for items held under time. CDI - PIC added time stamps for each station. EHS discussed with PIC methods to keep track of time for TPHC and temperature for when the food is removed from cold holding before being placed on time. REPEAT. (3)

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 shredded lettuce cooling from prep. Lettuce only dropped by one degree in a span of 30 minutes. CDI - PIC removed tight plastic wrap from container to allow lettuce to cool quickly. PIC stated they generally do not have procedures in place for cooling. Most food is discarded after service and if something is prepared that day it’s placed in WIC. EHS educated PIC on cooling from ambient temperatures and utilizing blast chiller for cooling. (0.5) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef thawing under running water at 85F. No cold water observed available from faucet. PIC will place work order for repair. CDI - PIC removed beef from running water and placed in WIC to finish thawing. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slice cheese on prep line, raw egg products in ice bath next to flat top, yogurt in self serve bar, and all TCS items in self service RIC holding above 41F. CDI slice cheese placed in WIC to rapidly cool. All other items were voluntarily discarded. Temp lowered in RIC and not utilized until holding all TCS items 41F and below. Yogurt will have less put into container and placed on outer part of self serve bar to be close to fans. Slice cheese and raw egg products will be put on TPHC going forward. 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 is not been labeled, or if the label is incorrect. -P Observed sliced ham and turkey with prep date of 10/21, held in service, 2 days past expiration. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. Observed country potatoes and tater tots being held on time with no written procedures. CDI Procedures written during inspection. Service was ending and items were voluntarily discarded. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 country potatoes and hashbrowns being held on time with no start and discard time. CDI Service was ending and items were voluntarily discarded.

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 working bottles of liquid substances with no labels. Label all working containers.

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 no max/min thermometer for testing temp on hot water sanitizing dish machine. VR required.

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 non-food contact surface of metal pans stored as clean. CDI- PIC placed pans in dirty dish area to be washed. Observed food debris and residue in reach in freezer on prep line. Clean with more frequency. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed faucet leaking at three comp sink. Repair

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed spatula stored as clean with food debris on food contact surface of utensil. CDI- PIC placed utensil in dirty dish area to be washed. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on white plastic portion of ice machine. Clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broccoli cheddar soup in hot holding cabinet below 135F, see temperature chart. CDI- PIC placed soup back into steamer to reheat to 135F and above for corrrection. 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 Observed sliced turkey, diced chicken, sliced ham, and sliced American cheese in grill station flip top prepared 4/22. CDI- PIC voluntarily discarded 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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic and metal containers stacked wet. CDI- PIC unstacked dishes to promote air drying.

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 non-food contact surface of metal pans stored as clean. CDI- PIC placed pans in dirty dish area to be washed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired Certified Food Safety Manager certification. REPEAT. PIC stated that the CFSM test is scheduled for 2 weeks from 11/27/23.

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 imitation crab meat, diced chicken, pasta salad above 41F at the salad bar. Observed pepper jack, provolone, American and Swiss cheese above 41F at the grill station. CDI - All TCS items were placed in blast chiller to rapidly cool. 3rd repeat violation, next cold-holding violation with result in the implementation of a Cold-holding Risk Control Plan.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in QUAT sanitizer at approximately 100 PPM. CDI - Sanitizer was replaced at correct concentration.

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 black build-up on the floors inside the WIF.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired Certified Food Safety Manager certification. REPEAT.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink near the dish machine blocked by basket. CDI - Basket was moved.

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 imitation crab meat above 41F at the salad bar. CDI - Imitation crab was placed in blast chiller to rapidly cool. No point escalation due to improvement. If cold holding continues to be an issue points will increase.

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 container of cinnamon sugar with no label. CDI - Container was labeled.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired Certified Food Safety Manager certification. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 food debris and build-up on the food contact surface (blade) of the can opener. CDI - PIC sent can opener through dish cycle.

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 buffalo chicken bites in the salad bar prep at 47F. CDI - PIC moved buffalo bites to the blast chiller for rapid cooling. REPEAT. Advised PIC to place buffalo bites in blast chiller for rapid cooler after saucing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired Certified Food Safety Manager certification.

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 buffalo chicken & sliced tomatoes bites in the salad bar prep at 47F & 45F. CDI - PIC moved buffalo bites to the blast chiller for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on the counter tops between uses. CDI - Employee removed wet wiping cloths from countertops. Observed sanitizer bucket concentration below 150 PPM behind the salad bar. CDI - PIC refilled sanitizer bucket with sanitizer at the correct concentration.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC with expired food protection manager certification.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a container of chicken salad and sliced turkey cooling at a rate of 0 in walk in cooler covered in Saran Wrap. Observed Sliced chicken cooling at a rate of 0.04 in prep unit covered in Saran Wrap. CDI: PIC placed all items in blast chiller to quickly cool.

REPEAT VIOLATION: 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed box of squash over RTE salad mix. CDI: storage order was corrected.

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 . Observed build-up and water stains inside some pans on dish shelf at dish area. CDI: pans were removed and stored at dish machine area to be cleaned.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey at 44F, tuna salad at 43F, roast beef at 43F, tomato at 45F, and lettuce at 46F cold holding inside deli cooler. CDI: PIC moved items to the blastchiller to cool rapid cool. Work order has been placed for service on cooler. EHS will conduct compliance visit in 10 days.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal and plastic pans on dish shelf wet stacked.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards on dish shelf in need of resurfacing/replacing in the future.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed peppers over RTE pickles. Only storage order violation, no points taken today. CDI-PIC put pickles on a different shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of coleslaw at 46F double stacked (PIC knew this was an issue) and chicken salad at 47F-in the prep unit. PIC said they had just made the chicken salad and they had just restocked bar for lunch. PIC knew prep units are not the place to cool food CDI-PIC moved both items to the blastchiller to cool.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed food made on premise (yogurt, banana pudding, fruit cups) with only vague descriptions -label included place it was made and common name (ex. freshmade-banana pudding) and nothing else. PIC is going to move it to the deli counter, only access is from employees.

4-302.13 Temperature Measuring Devices, Manual Warewashing. Observed no irreversible thermometer. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. OBSERVED employee without a beard guard.

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 handle to the utensil in the sugar.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomato, lettuce, and salad cold holding above 41F. Observed only top half above 41F. PIC states foods are prepared every morning. PIC states food are placed at front after prep. CDI, items moved to walk in to cool. Lettuce reached 41F by end of inspection.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed cheese with date mark of 02/18/21. CDI, voluntary discard by PIC.

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 stamp on biscuits and no written procedures. CDI, PIC filled out new form and time stamp applied.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed both ice machines in need of cleaning due to build up of debris.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed floors of reach in prep units in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf/ 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 2 hand washing sinks missing paper towels in the back prep area. Observed food employee also using hand sink near burger station to fill water bottle used for food prep. CDI- Paper towels were placed in hand sinks and education was given on proper use of hand sinks. - 1 point.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee touch cell phone with gloved hands prior to leaving and returning to kitchen with same gloved hands without a washing or changing gloves in between. CDI- education was given, gloves were changed following a hand wash. 0 points

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Baked BBQ chicken and grilled chicken were hot holding under 135 degreesF in hot box and on grill station. CDI- items were reheated to 165> and then placed back in hot hold equipment. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, cheese and other salad tcs items cold holding >41 degrees on salad station. PIC placed foods on time and stated that he is moving forward with using TPHC. CDI- TPHC info was given out and foods that were out of temp were placed on TPHC. -1.5 points.

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 sausage patties and other tcs foods cooling in wic while tightly covered. CDI- Food items were uncovered and moved into the blast chiller for correction. -.5 points.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer >400 ppm in quat bucket. CDI sanitizer was diluted so that it was between 200-400 ppm. -.5 points.