IMPROPER PIG REA FARMS

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cooked brisket, pork butt and other TCS foods in reheating process more than two hours still not at 165F using AltoSham. Per PIC, unit has been struggling and reheating takes three hours. CDI - Products voluntarily discarded and PIC discussed ways of making sure food reaches 165F in the required two hours. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed housemade ranch dressing and cooked ribs in fliptop cold holding at more than 41F. Foods are held in cold holding at cook line overnight, per PIC. CDI - Products voluntarily discarded and option for long-term compliance discussed today with PIC. THIS IS THE HIGHEST DEDUCTION FOR THIS VIOLATION. CONTINUED NON-COMPLIANCE MAY RESULT IN A RISK CONTROL PLAN OR PERMIT ACTION. -3- 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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Observed inconsistent date marking system with missing dates on cooked brisket, 8 day date marking on one container of cut salad lettuce, some containers with prep date only and some containers with prep and discard date. VR no later than 09/20/2026 to ensure facility has a after marking system that is consistent. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed one package of raw tuna thawing while still in ROP. Make sure to introduce oxygen while thawing fish in ROP. -0-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed chipped and pitted cutting tooth of table mounted can opener. Replace with one that is smooth and easily cleanable. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored over celery in low boy cooler. Observed raw tuna stored over mixed greens in RIC. CDI: PIC corrected storage order for these items. 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 Observed dish machine measuring 0 ppm chlorine sanitizer. EHS observed bucket of sanitizer empty. CDI: PIC connected full bucket of sanitizer and dish machine now measures 50 ppm chlorine sanitizer. 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

3-501.14(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 rice cooling on sheet pan on prep table. PIC stated that the rice had been out here cooling for over 2 hours. Rice temperature measured 78F. CDI: PIC voluntarily discarded rice. EHS discussed proper cooling times and methods with PIC. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed housemade Caesar and ranch dressings in fliptop measuring over 41F. PIC stated that these items had been stored here over night. CDI: PIC voluntarily discarded dressings. Observed cooked wings and cooked ribs stored in fliptop with temperatures over 41F. PIC stated that the chicken and ribs were high in temperature due to the prep top being left open for a couple hours. CDI: PIC took items to WIC to cool down. EHS observed equipment ambient temperature of 38F and functioning. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed many TCS food items in facility being held past 7 day date mark. Foods found that exceeded 7 day date mark are Caesar dressing, ranch dressing, kimchi dressing, cooked chicken wings, cooked edamame, smoked tomatoes, mashed sweet potatoes, chicken pot pie filling, pimiento cheese butter. CDI: PIC voluntarily discarded all items that were out of date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked rice cooling on sheet pan on prep table over two hours. PIC stated that the rice is kept out then put into the WIC once it cools enough. Ensure that cooling is achieved quickly to meet parameters. EHS discussed monitoring temperatures when cooling. CDI: PIC voluntarily discarded rice. 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 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed two pieced of raw tuna thawing in WIC in its original ROP from supplier. Package had not been opened. CDI: PIC cut slits in packaging and was educated on proper thawing of raw fish in ROP.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit at inner most section of cook line with chicken wings overstacked cold holding above 41F. CDI - PIC took temperatures and determined which containers maintained 41F. Rest of product discarded. EHS reminded PIC of the duty to ensure food employees take temperatures throughout the day. 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 .

5-205.15 Maintain a plumbing system in good repair. Observed two damaged can washes with bell housing broken. Repair. -1- 5-205.12 Prhibit a cross connection between potable and non-potable water. -P. Observed two hoses from clean water sources laying in basin of can washes. CDI - PIC hung hoses to provide one inch air gap.

REPEAT 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed trays of pulled chicken and chicken legs/wings in WIC that were uncovered and not actively in the cooling process. CDI - PIC covered food for storage in WIC.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed containers wet stacked on drying rack in clean dishes area by dish machine. PIC moved containers to allow for air drying.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a dripping leak from the ceiling near the smokers. Per PIC, leak had been reported to building owner which recently changed. PIC to follow up with building owner for leak repair. Points not escalated due to leak being in different location from previous inspection and PIC submitting work request to building owner.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed covered cup of coffee stored on prep surface of flip top cooler on line upon arrival. CDI- beverage relocated.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several uncovered container of foods such as collard greens, pork butts, hush puppy mix, dressings in walk in cooler uncovered and not in cooling process.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed one pan of mac and cheese in steam table and three additional pans of Mac and cheese in hot holding cabinet at 129-132F. Product was not reheated to 165F prior to hot holding. CDI- all pans placed back in tilt skillet and reheated to 165F. Observed one pan of pulled pork in hot holding cabinet at end of line at 160F. Product was approaching 2 hours. CDI- placed in oven to ensure reheated to 165F.

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 smoky tomatoes, corn, and pimiento cheese sandwiches in units on line past 7 days. Observe large 5 gallon bucket ofc Mac and cheese in walk in cooler past 7 days. CDI- all items voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies present in kitchen in dish washing area and near smoker area.

4-502.11(A) Maintain utensils in good repair. Observed two fryer baskets with broken pieces of metal.

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 some cleaning needed for vents under hood and sides/exterior of equipment on cook line.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some general cleaning needed for floors along walls and under/around equipment on cook line and in back section near smoker. Observed condensation leak from ceiling over cook line. Repair leak in ductwork above ceiling to prevent contamination of work surfaces.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris left on food strainers stored in clean area of dish room. CDI- items were removed and placed at dish machine to be washed, rinsed, and sanitized. Half points due to a different code violation. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle stored in container of hush puppy mix in prep cooler. CDI- mix was discarded. Handle was removed and properly cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet on shelving in dish room. CDI- containers were separated and allowed to air dry. REPEAT (half points due to improvements).

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed head of lettuce and unwashed ginger root stored above prepared sandwiches and other washed produce. CDI - PIC rearranged storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the splash panel of ice machine at rear entrance and upstairs ice machine. Clean often enough to prevent buildup. -1.5-

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 one large container of collards date marked for 09/14 and 10/04. Per PIC, facility does not reuse container without washing but date marking tape may have been reused. CDI - Collard voluntarily discarded. -0- 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 .

3-603.11 (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 consumer advisory stating pork may be served raw or undercooked. Per PIC, facility does not prepare pork undercooked or raw. Remove consumer advisory on any item that may be served raw or undercooked. VR no later than 10/19/2024 to ensure consumer advisory has been removed from pork. -.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sugar, sauce and other condiments stored in soiled containers on rolling cart near bar. Clean containers often enough to prevent buildup inside containers. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers present on avocados declared clean by PIC. Avocados were in direct contact with cleaned, cut lettuce. CDI - PIC voluntarily discarded lettuce and cleaned avocados. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans above 3-comp sink. Air dry before storage. 4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean serving utensils stored in soiled container. Clean storage containers often enough to prevent buildup. -.5-

6-303.11 Provide required lighting intensity. Observed 2 of 13 lights out under hood. Repair. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at hand sink near smokers in facility. CDI- PIC provided paper towels for hand sink.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed a package of raw ground beef being stored above pork inside walk in cooler. CDI: Storage order was rearranged. Points remain the same due to improvement from last inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice dispenser at drink machine with black residue.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer bucket stored on in use prep table. CDI: Sanitizer bucket was relocated.

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 slaw cooling at a rate of 0F/min. Slaw was in a large container tightly covered with a lid. CDI: PIC removed lid. 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed 3 dented cans being stored on shelving with cans for facility use. CDI: PIC voluntarily discarded items.

REPEAT 4-501.11 Maintain equipment in good repair. Observed broken handle on prep unit door near hot box. PIC stated custom made doors for the prep unit have been ordered. Points remain the same.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart being stored in front of hand washing sink near entrance to kitchen. Observed trash can in front of hand sink at cook line. CDI: Items were removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed seared tuna which is served undercooked being stored above spring mix inside prep unit. CDI: Item was relocated. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw beef thawing on prep sink drain board next to visibly soiled metal cover with a raw chicken wing on it. CDI: Sink area including drain board and metal covered were washed/rinsed/sanitized. Steaks were voluntarily discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. Pf. Observed asterisk beside kid cheeseburger on menu indicating it is offered undercooked. EHS did not observe any undercooked kids cheeseburgers order/prepared during inspection. VR required within 10 days.

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 3 sheet pans of pork not meet the cooling parameters. CDI: Items were voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 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 cut cabbage cooling from yesterday still above 41F. CDI: Items were 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://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 Observed ribs in prep top, sliced tomatoes, bean salad, collard greens, slaw mix, beans, hush puppy mix and cooked pasta all above 41F. Items were 42-43F in different units. Ambient air temperature of walk in cooler was 43F, temperature was adjusted and ambient air temperature reached 38F at end of inspection. EHS will conduct long term compliance visit. 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 chicken wings and ribs with a prep date of 8/20, and hush puppy mix with a date of 8/17. CDI: Items were 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 .

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of sanitizer not labeled. CDI: PIC discarded item

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 pork cooling on sheet pans in large hunks of meat. Observed cut cabbage in large containers covered with a lid. Observed pork cooling at a rate of 0.03F/min in large hunks. Observed roasted beets cooling at a rate of 0.04F/min in plastic container with Saran Wrap covering half of the container. CDI: beets were placed on a sheet pan and pork was pulled apart to facilitate quicker 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed mahi mahi in prep unit with ROP packaging still intact. CDI: mahi mahi was removed from packaging. REPEAT 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed steaks thawing on metal slab at room temperature. CDI: PIC voluntarily discarded item.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple sauces without labels. CDI: food employee labeled sauces.

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

REPEAT 4-501.11 Maintain equipment in good repair. Observed broken handle on prep bottom near hot box. PIC has to special order part for repair. Points remain the same.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without chlorine test strips for dish machine. VR required within 10 days.

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 ceiling vents near cook line with dust build up. Clean as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a try of undercooked seared Ahi Tuna being stored on a tray directly on top of a container of carrots in RI prep cooler. CDI: PIC re-arranged items to proper storage order.

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: 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 . Observed several portions of cooked ribs tightly wrapped in plastic being stored in prep RI cooler without date marks. CDI: PIC prepared ribs yesterday. PIC date marked items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of peroxide solution on cart next to prep area with no label. CDI: PIC labeled spray bottle.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish thawed in low boy cooler still in reduced oxygen packaging. CDI: PIC cut open packaging. REPEAT.

4-501.11 Maintain equipment in good repair. Observed broken handle on low boy RI cooler in front of hot box on cook line. PIC stated part has been ordered and currently awaiting delivery. 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 . Observed a medium size covered plastic container of beans cooling in WIC. PIC uncovered black eyed peas and moved container to WIF to allow for rapid cooling. Temperature of beans did not drop after 20 minutes. CDI: PIC spread black eyed peas out in a shallow pan in WIF to improve air flow to rapidly cool to 41F or below. REPEAT

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish thawed in low boy cooler with packaging still in packaging. CDI: PIC removed fish from ROP environment by poking holes in packaging.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of French fries being stored on floor in WIF. CDI: PIC moved fries to shelves.

4-501.11 Maintain equipment in good repair. Observed broken handle on low boy RI cooler in front of hot box on cook line and torn gaskets on low boy cooler in front of grill which prevents door from closing all the way. PIC stated parts have been ordered for coolers and are waiting for delivery.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed pork butt and brisket reheating in hot box at 118F and 110F at approximately 1 1/2 hours after start of reheat. Checked temperature again 15 minutes later and temps only increased approx. 10 degrees each. CDI: PIC pulled pork apart and reheated to 171 on stove top, and placed brisket in oven at 450F and was able to reheat brisket to 191 within 2 hour timeframe.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed two large plastic containers of baked beans in WIC cooling from the night before at a temp of 44F and 45F. CDI: PIC voluntarily discarded beans.

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 two large plastic containers of baked beans in WIC cooling from the night before at a temp of 44F and 45F. CDI: PIC voluntarily discarded beans.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented can being stored with undented cans. CDI: PIC segregated dented cans from non dented cans.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee handling food on cook line without hair restraint.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed 2 buckets of sanitizer being stored on prep counter.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado cut in half in prep top with sticker still on the skin. Wash fruits and vegetables prior to use.

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 . 2 pans of Mac and cheese, 1 pan of sweet potatoes, and 1 pan of pimiento cheese measured 129-134F in hot holding unit. TCS foods in hot holding shall measure at least 135F. CDI - Food moved to oven and reheated to above 165F. 0 pts.

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 . Pans of sweet potatoes, sausage, and brisket measured 44-60F in walk-in cooler. PIC stated employees moved speed rack out of walk-in cooler to make room for delivery. TCS foods in cold holding shall measure 41F or less. CDI - Foods were dropping at fast enough rate during inspection. 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 . Pans of brisket, pork shoulder and pulled chicken were missing date labels in walk-in cooler. TCS ready-to-eat foods must be labeled with date if held for over 24 hours. CDI - PIC dated items. // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Pasta in walk-in cooler was prepared on 9-12 and had not yet been discarded. Discard TCS ready-to-eat foods within 7 days of preparation, with day 1 being the date of prep. CDI - Pasta discarded.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI 1 thermometer measured 45F in ice bath. CDI - Thermometer discarded and establishment had spare thermometer that was functioning properly. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee working line had watch on wrist. Food employees shall not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P 1 brisket out of 6 measured 135F after reheating in warmer for 2 hours. TCS foods must be reheated to 165F within 2 hours prior to hot holding. CDI - Brisket discarded. 0 pts.

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 . Salad greens in sandwich cooler top measured 45-51F. TCS foods in cold holding shall measure 41F or less. CDI - Salad greens moved to walk-in cooler to cool down. 0 pts.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Mahi mahi in sandwich cooler was completely thawed but still in ROP packaging. Remove raw fish from ROP packaging before thawing under refrigeration. CDI - PIC slit open bags. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting green onions directly out of box. Box does not say that they are pre-washed. Wash all fruits and vegetables unless box says they are pre-washed. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of clean pans above 3-compartment sink were stacked while still wet. Allow utensils to adequately air dry before stacking.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Raw fish stored on shelf above seafood broth in walk-in cooler. Do not store raw animal products above ready-to-eat foods. CDI - Broth moved to top shelf. 0 pts.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of peroxide cleaner was not labelled at bar. Label all containers of toxic chemicals. CDI - Bartender labelled bottle. 0 pts.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw beef and raw fish thawing in container on prep sink. TCS foods must be thawed under refrigeration, as part of the cooking process, or under running water that measures 41F or less. TCS foods must be 41F or less during thaw process. CDI - Manager educated on requirement. // 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Thawed raw mahi mahi in sandwich cooler was still in ROP package. Raw fish must be removed from ROP package before thawing under refrigeration. CDI - PIC removed mahi mahi from ROP package. REPEAT

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed using cloth towel to dry utensils after they came out of dish machine. Utensils must be air dried. Do not use cloth towels to dry clean utensils.

4-501.11 Maintain equipment in good repair. Torn gaskets present on all 3 sandwich coolers. Replace torn gaskets. REPEAT

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Establishment's employee health policy forms do not include non-typhoidal salmonella. CDI - Establishment e-mailed sample policy that includes non-typhoidal salmonella. 0 pts.

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 Establishment does not have a vomit/diarrheal event clean-up plan. CDI - Establishment e-mailed sample vomit/diarrheal cleanup plan to use. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee Gatorade bottle observed on prep table at start of inspection. Employee beverages must be stored on low shelf to prevent potential contamination of food, clean utensils, clean food-contact surfaces, or single-use/single-service articles. CDI - Gatorade bottle discarded. 0 pts.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Large container of mac and cheese sauce measured 55F and had been cooling since last night. TCS foods shall be cooled from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Mac and cheese sauce discarded.

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 on date marking please visit: http://meck.co/FoodSafety Celery root puree (11-12), black eyed peas (11-16), Caesar dressing (11-12), and jalapeno Caesar dressing (11-7) were all past 7 days since preparation. Gravy in walk-in cooler was prepared 2 days ago and did not have a date. Date mark all TCS RTE foods that are in the establishment for longer than 24 hours. TCS ready-to-eat foods must be discarded within 7 days of preparation. CDI - Gravy dated and all other 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Mac and cheese sauce cooled in deep plastic container and still measured 55F and was cooling since yesterday. TCS foods shall be cooled using smaller portions, shallow pans, ice wands/ice baths, etc. CDI - Mac and cheese sauce discarded. REPEAT

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Vacuum packaged raw fish in walk-in cooler was thawed and was still in vacuum package. CDI - Employee removed fish from vacuum packages during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of metal pans stacked while still wet. Utensils shall be air dried prior to stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on the doors of 2 sandwich coolers. Equipment shall be maintained in good repair. Replace torn gaskets. REPEAT. 0 pts.

3-202.15 Package Integrity - PF - 2 dented cans of beans found on dry storage shelf. Packages and cans of food shall be in good condition. Do not use dented cans. CDI - Cans separated to be discarded or sent to manufacturer. 0 pts.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Honey basil, Caesar, and lime crema dressings all measured 45-47F in make-unit top. Store squirt bottles of TCS foods in bottom of unit to hold temperature better. TCS foods in cold holding shall measure 41F or less. CDI - Dressings moved to walk-in cooler to chill. 0 pts.

3-501.15 Cooling Methods - PF - Repeat - Large containers of collard greens measured 80-108F at 1:50PM and had been cooling since 12:10PM. Containers were cooling in ice bath in prep sink. Lots of the ice had already melted. Collard greens would not have reached 70F by 2:10PM. CDI - Collard greens reheated to 170F and cooling process was restarted.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Sugar bin was not labelled. All food and ingredients that are not "easily identifiable" shall be labelled. 0 pts.

3-306.11 Food Display-Preventing Contamination by Consumers - P - Cut lemons in container at self-service area with only plastic wrap on top of container. Food shall be protected from potential contamination from consumers. Sneeze protection needed, such as a self-closing container, or lemons need to be kept in kitchen area and given to customers upon request. CDI - Container moved to back of house.

3-304.14 Wiping Cloths, Use Limitation - C - Repeat - 3 wet wiping cloths were observed on surfaces throughout kitchen at start of inspection. Store wet wiping cloths in sanitizer solution when in between uses.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Torn gaskets present on doors of sandwich coolers. Wheel missing from cart. Equipment shall be maintained in good repair. 0 pts.

5-203.14 Backflow Prevention Device, When Required - P - Spray gun attachment on hose at mop sink. Mop sink faucet only has atmospheric backflow prevention. Remove attachment after each use, or install a backflow preventer rated for continuous pressure. CDI - Attachment removed during inspection. 0 pts.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed wood on cart pushed in front of line area hand sink blocking access. CDI - PIC relocated cart away from sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw beef burger patties stored directly above compound butter mixture and apricot sauces in line reach in cooler. CDI - PIC relocated burgers to lower shelf. 3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw ground beef burgers stored above raw salmon in walk in cooler. CDI - PIC relocated beef to lower shelf.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup in unsweetened tea urn nozzle and black residue on bulk ice machine drop plate. Clean frequently to prevent buildup.

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 cooked pasta cooling in walk in for 3.5 hours still at 72f. CDI - PIC discarded. Ensure hot TCS foods cool from 135 - 70f within 2 hours and then finish to 41f or lower within a total of 6. Observed large cut of smoked pork cooling in walk in at 98f still at 75f 1 hour later for a cooling rate of .38 degrees per minute. CDI. - PIC relocated pork to walk in freezer to chill to below 70f or reheated items to above 165f to begin the cooling process again. Pork would not have met cooling parameters without EHS intervention. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pimento cheese holding in steam well at line at 122f. CDI - PIC allowed to keep product an additional 1.5 hours until 2pm which is 4 hours - product discarded at 4 hours.

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 multiple ready to eat TCS foods including pasta salad, cooked wings, cooked ribs, cut cabbage, cooked seared tuna, and more in line coolers with no date marking. Confirmed with PIC that products made previous days and filled from bulk containers. CDI - PIC re-applied missing date marks throughout line.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle with no identification PIC identified as sanitizer. Observed spray bottle holding yellow chemical with 2 different labels - peroxide disinfect and and sanitizer. PIC identified as peroxide disinfectant. CDI - both bottles properly labeled.

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. Observe multiple items in cooling process in walk in using improper methods requiring EHS intervention including large smoked meats which were cut in half but not spread apart or spread out for air flow, cooked pasta placed into deep plastic bulk containers and put directly into walk in cooler while still hot, and ambient cooling hushpuppy batter containing egg which was rehydrated at room temperature and placed into deep lidded plastic containers and sealed with lids for cooling. CDI - Pasta discarded as cooling temperature parameters not met, meats spread out onto trays and relocated to walk in freezer to quickly chill, hushpuppy batter spread into shallow metal pans to quickly chill. Cooling methods continue to be out of compliance in the facility. Risk control plan put in place today for cooling methods. Continued non-compliance with cooling methods may result in permit action. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees staging plates and serving customers wearing watches and bracelets on wrists. Remove jewelry from arms when handling food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloths laying on equipment surfaces in prep area and at line area. Sanitizer buckets set up but cloths not returned to solution between uses. Once used, place soiled wiping cloths into sanitizer solution if they will be reused or remove to soiled linen receptacle. REPEAT

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 bulk container of sweet cooked sweet potato casserole cooling in walk in overnight still at 44f. CDI - PIC discarded. Observed cooked whole pork roasts cooling in walk in cooler at 129f at 11:35 cooled to 102f at 12:35 at a rate of .45 degrees per minute. CDI - PIC cut roasts into smaller portions and placed onto top shelves in walk in to quickly cool. Roasts would not have met cooling requirements without EHS intervention. Quickly cool cooked foods from 135 - 70 within 2 hours and then to 41f or lower within a total of 6 hours. 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 bulk shredded cabbage placed into walk in cooler 1 hour earlier at 48f at 11:40 cooled to 47f at 12:40 at a rate of .02 degrees per minute. CDI - cabbage spread into shallow container and quickly cooled to 41f. Cabbage would not have met cooling requirements without EHS intervention. Cool ambient food items to 41f or lower within 4 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked wings at 43f and cooked ribs at 42f in line prep top cooler unit. CDI - PIC discarded. All other TCS foods in unit 41f or lower. Observed smoked pork roasts and cooked ribs prepared 2 days ago in walk in cooler at 44f. Ambient air temp of cooler 38f and all other TCS foods stored in cooler at 41f or lower. PIC noted that the racks may have been removed from walk in for stocking. CDI - PIC placed onto shallow pans and quickly cooled to 41f or lower. Do not allow TCS foods to sit out of refrigeration. Once cooled, ensure TCS foods are maintained at 41f or lower. REPEAT Continued non-compliance with cold holding requirements may lead to permit action.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed cut leafy green items at line using TPHC with no current timing noted. Timing log dated 12/16 which was 2 days ago. CDI - PIC discarded leafy green items. Follow written procedures wen using TPHC.

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 sweet potato casserole cooling in deep plastic bulk container in walk in cooler overnight. Ice wand was placed into product but not stirred and was ineffective. Ice wands are designed to be used to stir and agitate foods during active cooling. Product discarded. Observed large whole pork roasts cooling on rack in walk in cooler. Break large roasts into smaller portions for effective cooling. Observed shredded cabbage blend cooling in deep plastic lidded containers in walk in cooler. CDI - PIC spread cabbage into shallow container and removed lid to quickly chill to 41f and cut roasts into smaller portions to quickly cool. When cooling, use methods that allow foods to quickly cool. Do not cool TCS foods in tightly covered containers, in bulk containers, or in large bulk quantities. REPEAT. Continued non-compliance with cooling methods may result in permit action.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed line employee with soiled wiping cloths hanging from back pockets. Once used, place soiled wiping cloths into sanitizer or remove to soiled linen receptacle. REPEAT

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed case of single service container lids stored on floor in upstairs storage room. Store all single service items at least 6 inches off of floor to prevent contamination.

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 accumulated debris on floor under/behind ice machine area. Clean.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF No employee health policy available during visit and PIC unable to describe all reportable illness and symptoms. CDI - Employee health document provided by EHS during visit and employee reporting requirements discussed with PIC.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cases of raw beef and raw shell eggs stored directly over potatoes in walk in cooler. CDI - manager relocated eggs and beef to proper shelf. Do not store raw animal foods over ready to eat foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings at 50f, cooked ribs at 53f, smoked sausage at 51f, cooked portabella mushrooms at 44f all on prep top at line area. Products overfilled above chill line of equipment. Other foods in unit which are not overfilled temping 41f or lower. CDI - PIC voluntarily discarded overfilled items. Do not overfill containers at line area. 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 pans of pulled chicken cooling in deep plastic containers tightly covered with both plastic and foil in walk in cooler. CDI - manager removed chicken from pans, spread onto sheet pans and placed into walk in to quickly chill. Ensure that previously cooked and cooled foods are again quickly chilled after additional preparation. REPEAT

3-501.13 Use approved thawing methods. Observed raw salmon thawing at room temperature in prep area. CDI - salmon relocated to walk in cooler for thawing. do not thaw TCS foods at room temperature. Use approved thawing methods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled wiping cloths on equipment surfaces throughout kitchen. All sanitizer buckets in use in kitchen testing at 0ppm Quat. CDI - PIC replaced sanitizer in buckets with new solution at proper concentration. Ensure soiled wiping cloths are stored in sanitizer between uses or removed to soiled linen container. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location. Observed multiple metal pans stored stacked together wet at clean utensil area. Air dry before stacking together. Observed soiled dishes stacked on clean drain board of 3 part sink in contact with clean utensils hanging above them. Do not allow soiled dishes to come into contact with clean utensils. EHS recommends re-locating clean hanging utensils away from sink drain boards to prevent possibility of future cross-contamination.

6-305.11 Designation-Dressing Areas and Lockers - C Personal employee cell phone observed laying on shelf at line area. Ensure employee's personal belongings are stored in a designated area away from the food prep area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored with ss utensils. CDI- removed

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed only hand sink on cook line blocked in corner. CDi- removed blockage

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 TCS sauce cooling in tifhtly closed very full, plastic container. CDI- placed in shallow metalpans immediately

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed TCS back ups hot held in warmer less than 135F. (See temp chart)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed many cut leafy greens cold held above 41F. CDI- discarded

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 large quantities of fully cooled pork and beef smoked yesterday not date marked. CDI- date marked

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple TCS foods cooling tightly covered in plastic containers. Cooling changed immediatley

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

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wiping cloths stored in sanitizer on floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloths stored in soiled sanitizer.