REID'S FINE FOODS

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed oven glove inside basin of hand sink beside cook line. CDI: Glove was removed.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various items in prep top under pass through window above 41F. Ambient air of unit was 46F. Items were voluntarily discarded. VERIFICATION REQUIRED. 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 3-501.18 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 chicken salad sandwiches in grab n go cooler with a prep date of 6/22 and discard date of 6/29, which exceeds the 7 day date marking requirement. CDI: PIC changed discard dates to 6/28. Points remain the same due to improvement from last inspection. 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)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed items on salad wall being held on TPHC at 10:08am, time label stated TPHC starts at 10:30am. CDI: PIC corrected time label.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed egg under “sides” section of menu without an asterisk. According to PIC, egg can be ordered undercooked. CDI: PIC added an asterisk to menu.

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed dish machine with a sign stating “do not use”. PIC informed EHS upon arrival the dish machine has not been operating properly this morning and a repair ticket has been placed. PIC stated they are using the 3 comp sink to wash, rinse, sanitize. Facility uses single service items for the consumer. 4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed food employee wash metal pan then place directly in sanitizer without rinsing.

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. Personal drink stored on counter near coffee maker. CDI - Discarded.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Chicken caesar wrap cooling in reach in cooler at a rate of 0 (see chart). CDI - Cooling method adjusted to cool in WIC. On sheet trays. REPEAT. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese in flip top recorded above 41F. CDI - Discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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) Ham and Turkey did not have a date in Reach in drawer. Cooling rack had a date on rack to signify all items on rack. Do not date generically but date all items individually. Cut tomatoes had date of 2/9 but they were cut 2/11/ CDI - All dating corrected. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Wraps cooling in reach in cooler. Temp. Did not drop fast enough to cool. CDI - Moved to WIC. REPEAT. Points not escalated. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Handsink blocked by portable a/c. CDI - Portable a/c moved. Do not block sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Container of raw eggs stored on shelf above RTE boiled eggs in reach in coolers. Food was protected and covered. CDI - Storage order reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dishmachine recorded at 0ppm chlorine. Primed multiple times to no avail. VR. REPEAT. Facility will cease use of machine until repaired and already uses single service utensils. 3 Comp. Quat sanitizer tested correctly 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 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice dispenser interior nozzle in need of cleaning.

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. Chicken Caesar wrap cooling in large pan in reach in cooler. Would not have made cooling parameters. CDI - Moved to WIC on sheet trays for proper 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 Lettuce from yesterday was not discarded. Follow TPHC procedures and discard at 2PM every day. CDI - Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Improper cooling methods observed for wraps. CDI - Moved to WIC. REPEAT. Points not escalated due to improvement. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Multiple fruit flies present at mop sink. PIC stated pest control had been called and they are waiting.

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. Exterior of equipment, handles of utensils, interior of microwave, general non-food contact surfaces of equipment/utensils in need of cleaning.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Some items in reach in cooler observed with no lids, wraps, protection. Keep all foods covered when not actively cooling.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine recorded at 0ppm chlorine after multiple runs and priming. Facility has called EcoLab and will use 3 comp. Sink until repaired. Facility uses disposal plates and silverware to serve. VR. 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

3-501.15 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 Fruit tray, cheese tray and Cole slaw all cooling in reach in cooler with lids/wraps on. Product was for An event tomorrow and was prepped 30 minutes ago. CDI - Unwrapped and brought to WIC 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 .

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Salads packeged on premise did not have allergen (or ingredient) labeling. VR.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a soiled wet rag in front handsink. Keep rags in sanitizer buckets. Observed two Quat buckets low on sanitizer. CDI - Discarded.

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. Walls behind panini stations in need of cleaning.

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. Personal drink stored on top of flip top unit. Personal food stored on top shelf of reach in cooler. CDI - Drink and food removed.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Two raw peppers stored on shelf in reach in cooler directly sitting on shelf. Do not allow food to sit directly on shelf. CDI - Discarded 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on shelf above creams in reach in cooler. Raw chorizo stored RTE pork in freezer. All items packaged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Fried okra on hot bar recorded below 135F, CDI- Discarded. Product was not entirely on hot plate. 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 Salmon and chicken in back flip top recorded above 41F, CDI - Overstacked, Discarded. Grab and go food items (salads and sandwiches) recorded above 41F. Products were stored too close to edge of cooler. CDI - Pushed back. Facility made improvements on cold holding but this is still the SIXTH cold holding violation in a row. ITS will be issued for cold holding. Facility has 30 days to meet compliance on cold holding of ALL units or be subject to closure. EHS will conduct period check ins. 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 Cole slaw not dated, Chic peas had incorrect date of 1/3. CDI - Dating corrected. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory did not have disclosure for undercooked eggs on breakfast menu. CDI - Disclosure added.

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. Bottle of water not labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One sanitizer bucket recorded low below 50ppm Quat. CDI - Discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple items in far corner flip top recorded above 41F. Issue may be employee error or cooler, cannot confirm. Assure that when food is placed in cooler the product is already cold - Did note chicken at 76F in cooler and diced tomatoes that were not cooled down. This is facility;s FIFTH Cold holding violation in a row. Did not receive RCP from last time. VR to follow up. If cold holding is not addressed by VR then an ITS will be issued for cold holding. Also noted two sandwiches by grab and go unit that were stacked too far out. CDI - Foods discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (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. No written procedures on site for lettuce on TPHC. CDI - Provided and explained. REPEAT. Points not escalated due to a facility having a different document that did not completely fullfill TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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. Exterior of fryer needs cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine recorded at 50ppm chlorine. Primed and recorded correctly. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Salmon and mixed veggies in hot box recorded below 135F, CDI - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods in far corner flip top recorded above 41F. CDI - Discarded. Suspected employee error as cooler is brand new. This is FOURTH cold holding violation in a row. Risk Control Plan must be submitted to EHS. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (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. No written procedures on site for lettuce and hot bar on TPHC. CDI - Emailed. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Mac and cheese mix cooling in large plastic tub with lid on. CDI - Lid removed, dumped onto sheet tray 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Handsink not accessible because portable air conditioner was blocking access CDI - Moved, Keep clear access to sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken, salmon, and chicpeas recorded above 41F. CDI - Discarded. Salmon and chicken were overstacked. CDI- This is third cold holding violation in a row. Facility must meet compliance. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Diced chicken, diced tomatos, and sliced chicken all cooling incorrectly, on sheet trays in counter and in large tubs. CDI - Dumped onto sheet tray to cool down. 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 Multiple foods in two flip top coolers recorded above 41F, CDI - Discarded. Coolers are not holding temp. VR. Facility will use TPHC until coolers repaired tomorrow morning. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salmon and potatoes cooling on speed rack in room temp. CDI - Moved to WIC. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Soiled rag stored in front handsink, Apron touching back handsink. Keep access clear. CDI - Rags and apron removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce, salmon, chicken, and sandwhich recorded above 41F. CDI - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. Fan dirty and in need of cleaning.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Personal sweater stored on cutting board. CDI - Removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine dispensing 0ppm bleach. Primed 3x and unit Ran correctly. Facility will implement a log on testing machine. REPEAT. 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

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. Facility holding prepped sandwiches on 4 hour TPHC but do not have written procedures. CDI- Written procedures provided. TPHC procedure template may be found at: http://meck.co/FoodSafety

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 Prepped pimento cheese cooling in display cooler and WIC with wrap on, CDI- Unwrapped. REPEAT 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two employees prepping without a hair restraint.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Personal drink stored next to food prep. Keep segregated.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back handsink. PIC stated they are working on getting dispenser switched for a new one. CDI - Paper towels placed on top.

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 Dish machine sanitizer recorded at 0ppm. Sanitizer hose was hooked into a rinse additive and not a sanitizer. Discovered that sanitizer order was placed but commissary sent a rinse additive instead. CDI - Bottle of sanitizer obtained.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Chicken recorded on line at 98F. CDI- Discarded. REPEAT. Points not escalated due to improvement.

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 . Multiple foods recorded above 41F in display cooler (see chart). Unit will be adjusted tomorrow. Further, assure food prep. is done rapidly or in WIC to avoid temp. Abuse. CDI- Discarded. 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 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 . Prepped salads cooling in WIC with lids on. CDI- Lids removed. REPEAT

6-301.11 Provide soap for handwashing at each handsink. -Pf Electric soap dispenser not working. CDI- Single service soap dispenser obtained.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Salmon and beef tips on hot line recorded below 135F. CDI- Placed on TPHC. Assure foods are placed on hot mat of table.

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 . Diced salmon, tomatoes, and lettuce in flip top recorded above 41F, CDI- Placed on TPHC. Tomatoes discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information 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 . Prepped sandwiches cooling with container with lid securely fastened on. CDI- Lid unconvered. REPEAT

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. Open drink on shelf by 3 comp. Sink, CDI- Drink discarded.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf Knives stored in handsink. CDI - Moved, 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/y0SjmnabFa Sanitizer in 3 comp. Sink recorded at <50ppm. CDI- Re filled

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 . Pasta, brussel sprouts cooling in containers with lids on. CDI - Dumped onto sheet tray for proper cooling.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Single service cutting board in need of replacement. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Sanitizer bucket stored in handsink. CDI- Removed.

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 . Multiple items in flip top, display case and grab and go recorded above 41F. PIC suspected cooling issues. This is the third cold holding violation in a row. Facility will create a risk control plan to address issues and submit to EHS by end of week. CDI- Foods discarded, VR. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Some sliced meats had the wrong date and some were missing dates. CDI- Dates corrected and food discarded

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Single service cutting boards scarred. Replace.

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. Gaskets dirty and in need of cleaning. REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal drink stored on high shelf. CDI- Removed. 2-501.11 Clean-up of Vomiting and Diarrheal Event No written procedures on site. CDI- Provided.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink inaccessible, large vent for Portable air conditioner blocking. CDI- Moved. Always maintain clear access to handsinks.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw veal in reach in freezer stored above RTE pre cooked crab cakes. CDI- Storagre order reversed, all items packaged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Knives minorly soiled on blades with food debris. CDI- washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Grain salad, chicken Cesar salad, pasta salad, lettuce, salmon, grab and go salads, grab and go sandwich, grab and go salads all recorded above 41F (see chart). Highly suspect employee error of cooling/allowing foods to sit out at room temp. REPEAT. Facility will create a plan for employees for holding and cooling TCS products. REPEAT. VR. CDI- All foods discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Improper cooling noted of blended peppers, cooling in tight fitting container. CDI- Dumped onto sheet tray. REPEAT

4-602.13 Nonfood Contact Surfaces Interior of reach in coolers and gaskets in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Facility has a height amount of foods recorded above 41F (see charts). CDI- ALL FOOS VOLUNTARILY DISCARDED. Facility currently has no working air conditioner and suspected that is why cold holding units are not working. Facility has repair for air condionter unit coming later today and will also have refrigeration repair come out for coolers. FACILITY MUST. 1) Ensure that all units are calibrated to hold an ambient Air temp. Of 37F-41F. 2) Ensure that when foods are placed in units, the food is already at 41F. 3) Ensure that when prepping food for display case/grab and go Case, food is cooled down to 41F. VR to ensure coolers are holding and foods are holding. Facility will hold foods in coolers that are holding and WIC in meantime.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Lettuce dated for 6-17. CDI- PIC stated date was incorrect and changed date to correct date.

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 Improper cooling observed. Cooling in reach in

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one paper towel dispenser missing paper towels inside of kitchen prep area. CDI- paper towels were installed. 0 points.

3-307.11 Miscellaneous Sources of Contamination - C Observed tomatoes not covered in walk in cooler. CDI- PIC covered tomatoes as needed for compliance in walk in cooler - 1 point.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed undercooked steak stored with ready-to-eat food items in the front line cooler. CDI- moved steak to bottom of cooler seperated from ready-to-eat foods.

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 diced chicken in front counter salad cooler still in cooling process and inside covered container. CDI- removed and placed on sheet pan in the walk-in cooler.

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 chocolate and cinnamon babka product stored in pre-portioned and packaged containers offered to consumers as grab and go at cash registers. CDI- food product moved to behind counter and will be handed to customer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed dish machine in kitchen and dish machine in bar area in operation without testing method for chlorine sanitizer. VR required within 10 days.