TREE TOP CATERING & CAFE

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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed two boxes of raw chicken being stored over a package of raw salmon on shelves in walk in cooler. CDI: PIC re-arranged items to proper storage order.

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) 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 containers of pork, pizza, and beef empanadas being stored in prep flip top cooler missing date marks and a container of cooked sausage patties being stored in another prep flip top cooler missing a date mark. CDI: PIC date marked all items as they were prepared yesterday.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a covered plastic container of sliced tomatoes cooling in glass door reach in cooler near sandwich prep station in which tomatoes measured 51F after being cooled for 3 hours and 15 minutes. Tomatoes would not have met cooling parameters without EHS intervention. EHS also observed a cart containing plastic containers of wraps and sandwiches cooling in walk in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC uncovered tomatoes and placed in walk in freezer which reached 38F in 30 minutes and uncovered wraps and sandwiches and placed on sheet trays in walk in cooler to rapidly cool. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food at cook line without a head cover. CDI: Employee donned head cover.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a large container of chicken salad being stored in glass door RI in sandwich prep area and a bowl of French toast batter being stored in prep reach in cooler at cook line both above 41F. See temp chart. CDI: PIC voluntarily discarded French toast batter and placed chicken salad in walk in cooler to rapidly cool. REPEAT. Points not escalated due to improvement since previous inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed plastic covered containers of chicken salad sandwiches cooling in glass door reach in cooler in sandwich prep area in which chicken salad was cooling at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC moved chicken salad sandwiches to walk in cooler to rapidly cool.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a large spoon being stored in a container of cooked potatoes in flip top cooler at cook line in which handle of spoon was resting in potatoes. CDI: PIC removed spoon and replaced with a spoon with handle positioned above food. REPEAT. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a large scoop being stored in a container of flour in which handle of scoop was buried in flour. CDI: PIC removed scoop from flour.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two stacks of single use containers being stored in sandwich prep area right side up outside of their original packaging. CDI: PIC inverted containers to protect against contamination.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee discard soiled gloves after handling food and wipe hands off with a paper towel before attempting to don new gloves and return to handle food. CDI: EHS intervened and employee washed hands before donning new gloves to return to handle food. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and use clean bare hands to turn off faucet. CDI: Employee rewashed hands and used paper towel as a barrier to turn off faucet.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed gravy being held at 115F on stove top. CDI: PIC voluntarily discarded gravy.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed most TCS food items being held in both bottom and top portion of prep cooler being held above 41F. See temp chart. PIC voluntarily discarded all items. VERIFICATION REQUIRED to ensure cooler is maintaining foods at 41F or below.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a spoon being held in a container of shredded cheese in prep flip top cooler in which handle for spoon was resting in cheese. CDI: PIC removed spoon from container.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on top of clean equipment on clean storage shelf. CDI: Employee removed phone. REPEAT.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety Observed a sheet tray of salmon in walk in cooler which appeared to be raw and had grill marks on the outside. Per conversation with PIC, salmon was marked on the grill and not fully cooked before placing in walk in cooler to cool. PIC stated approval has not been obtained from regulatory authority for non-continuous cooking. CDI: PIC stated facility will no longer utilize non-continuous cooking.

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. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 . 3-501.18 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) 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 a bowl of cooked steak being stored in a prep reach in cooler missing a date mark and a container of potato salad being stored in walk in cooler date marked 7/15, one day past it’s expiration. CDI: PIC date marked steak which was prepared yesterday and voluntarily discarded potato salad.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a bag of shrimp being thawed under running water in prep sink in which bag of shrimp was not fully submerged in water and temperature of water measured 84F. CDI: PIC opened bag of shrimp to allow shrimp to be fully submerged in water and added ice to water to ensure water temperature was below 70F.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two stacks of single use bowls being stored on storage shelf outside of their original packaging right side up. CDI: PIC inverted bowls to protect against contamination.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone being stored on prep counter amongst clean equipment and employee hand bag being stored on dry storage shelf amongst clean equipment. CDI: PIC removed both items and placed in a designated area.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. - Pf - Observed grilled salmon asterisked on menu indicating it is offered raw or undercooked. No parasite destruction letter available in facility for salmon. Per PIC, menu item is not actually offered undercooked. EHS directed PIC to remove asterisk from menu or obtain a parasite destruction letter from supplier for salmon. - VR - Verification required within 10 days.

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 various shakers and squeeze bottles of spices and condiments (salt, pepper, cinnamon, powdered sugar, buffalo sauce) lacking labels. - CDI - PIC labeled all working containers.

4-502.11(A) Maintain utensils in good repair. - Observed utensils with damaged handles (melted or broken) stored for use with clean utensils. Discard damaged utensils once no surfaces are no longer smooth and easily cleanable. - CDI - PIC voluntarily discarded damaged utensils.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. - Observed employee beverages stored near clean dishes and on food prep surfaces throughout facility. - CDI - PIC discarded employee beverages.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed various containers of unwrapped foods in reach-in freezer. Cover all foods while in storage.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. - Pf - Observed no consumer advisory for burgers on regular menu and no consumer advisory for steaks on catering menu. Include asterisks on items on menu as well as reminder and disclosure statements. - VR - Verification required within 10 days to ensure menus have been corrected.

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. - REPEAT - Observed food residue on the interior of the reach-in freezer. Clean and increase cleaning frequency to maintain clean. - *NOTE: Points not escalated due to improvement noted since previous inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed various dishes stored clean with visible sticker residue present. - CDI - PIC removed dishes and placed at dish machine to be cleaned. Ensure stickers and sticker residue are removed during the cleaning process. 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 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed utensil stored in water at a temperature of 87F. - CDI - Education provided. PIC placed container of water on flattop grill for storage. Water temperature increased to 155F.

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. - REPEAT - Observed cleaning needed for interior and exterior of equipment, such as hot box and reach-in freezer, throughout kitchen. Clean and increase cleaning frequency to maintain clean.

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. - REPEAT - Observed wall behind and floors beneath cooking equipment in need of cleaning. Clean and increase cleaning frequency to maintain clean.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). - P - Observed employee turn off faucet with bare hands after washing hands. - CDI - Education provided. Employee rewashed hands properly. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P - Observed employee don glove to begin handling clean dishes after handling cellphone with bare hand without washing hands first. - CDI - Education provided. Employee washed hands and donned new gloves.

6-301.11 Provide soap for handwashing at each handsink. - Pf - Observed handsink near dish machine lacking soap at beginning of inspection. - CDI - PIC provided soap.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed commercially packaged raw salmon stored directly on top of commercially packaged ready-to-eat liquid eggs. - CDI - PIC moved raw salmon to correct storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed various items lacking covers in reach-in freezer. - CDI - PIC covered items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - REPEAT - Observed food residue and debris mixed in bus tub where clean utensils were stored. - CDI - PIC removed bus tub of utensils to 3 compartment sink to be washed, rinsed, and sanitized. *NOTE: No increase in point deduction due to improvement noted since previous inspection. Full points will be taken at next inspection if issue persist. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in flip top prep unit near entrance to kitchen (see temperature chart). Per PIC, items were placed in unit around 9AM and had therefore been in unit for more than 4 hours. PIC voluntarily discarded all TCS items. - VR - Verification required within 3 days to ensure unit has been repaired. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed opened milks lacking date mark labels in prep units as well as various types of empanadas (beef, chicken, veggie, etc) stored in walk-in and reach-in freezers lacking date mark labels. Also observed various items date marked incorrectly based on the day the item was placed in a container and not when the item was prepped. For example, observed chicken dated 3/28 in WIC that was cooked and cooled yesterday and then placed in the container today per PIC. PIC corrected all date mark labels. - VR - Verification required within 10 days for long term compliance check on date marking system in place. 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 - REPEAT - Observed ground beef mixture cooling at an inadequate rate in WIC. Ground beef mixture was not being stirred and was not placed in shallow layers on a sheet tray. Also observed chicken cooling while covered in RIC. PIC placed ground mixture on sheet tray and placed in WIF to quickly cool. PIC also uncovered chicken and placed in WIF to quickly cool. - CDI - EHS observed ground beef mixture and chicken meet required cooling parameters (see temperature chart). *NOTE: Risk control plan to be implemented for cooling methods due to repeated noncompliance over the last seven inspections in a row. 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. - Observed mice droppings in facility. Contact licensed pest control operator to treat for pests.

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 direct contact with chicken salad. - CDI - PIC removed scoop.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

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 knife sharpener block stored nested in block of unsealed wood with various cracks and chips. Do not use untreated wood for food contact surfaces. - CDI - PIC removed wood from use.

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 cleaning needed for interior and exterior of equipment throughout kitchen. Clean and increase cleaning frequency to maintain clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed sliding side door open on dumpster. - CDI - PIC closed door.

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 floors and walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

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 metal pans being stored as clean stacked within each other with date marking sticker residue still left on outside of several pans which were touching inside surface of next stacked pan. Also observed meat slicer with build up being stored as clean. CDI: PIC returned meat slicer and pans to be W/R/S.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed several cans of butane being stored amongst containers of dates and other food items on bottom shelf of prep counter. CDI: PIC moved cans of butane to a designated shelf away from food items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a ziplock bag of pork, 2 hotel pans of individually portioned plastic bags of lunch meat tightly packed, and 3 crates of pre-made salads in closed plastic containers all cooling in WIC at rates insufficient to reach cooling parameters. Also observed a covered container of breaded chicken cooling in RIC at a rate insufficient to reach cooling parameters. CDI: Pork and lunch meat were spread out into shallow pans and placed in WIF to rapidly cool and lids were removed from pre-made salads and placed on sheet trays on speed rack in WIC to rapidly cool. Lid was removed from chicken to allow greater air flow in RIC. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food being stored on floor in WIF and a box of pasta noodles being stored on floor in dry storage area. CDI: PIC placed all items on shelving. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe under 3 compartment sink. PIC stated a service request has been placed to have pipe repaired.

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 2 containers or raw chicken being stored over ready to eat foods in WIC. CDI: PIC re-arranged items to proper storage order. REPEAT

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: 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 . Observed a large metal bowl of egg salad that was prepared this morning at 5:15 from room temperature ingredients covered in tightly wrapped plastic cooling in RIC. Egg salad temperature was 44F at 11:30, over 4 hours past time of prep. CDI: PIC discarded egg salad.

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 1 container of sausage double panned in prep flip top cooler being held at 44F. CDI: PIC stated sausage was prepared 3 hours ago and placed in WIF to rapidly cool.

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 diced tomatoes being held on a cart in WIC with no date mark. PIC stated tomatoes were prepped today to be served tomorrow. CDI: PIC placed a date mark on item. Also observed a container of cut cantaloupe and a container of cut honey dew being stored in prep RI cooler that PIC stated was prepped this morning. CDI: PIC date marked items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a large metal bowl of egg salad that was prepared this morning at 5:15 from room temperature ingredients covered in tightly wrapped plastic cooling in RIC. Egg salad temperature was 44F at 11:30, over 4 hours past time of prep. CDI: PIC discarded egg salad. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food being stored directly on floor in WIF. Store food at least 6 inches above the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several bowls and containers being stacked wet. Air dry equipment and utensils before stacking.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee wash hands for a total of 10 seconds, put on gloves and proceed to handle food. CDI: PIC coached employee and hands were re washed. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw ground beef being stored above ready to eat grilled chicken and grilled salmon. CDI: Storage order was rearranged. For more information on food storage order please visit: http://meck.co/FoodSafety

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 grilled chicken in large tub in walk in cooler, cooling at a rate of 0.02F/min. CDI: PIC placed chicken on a sheet pan to quickly cool. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 dented cans on shelving with cans for the use in the facility. CDI: PIC placed cans in office to send back for credit.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed metal pans wet stacked, ensure pans are fully air dried 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. Observed raw shell eggs being stored above shredded cheese in prep unit CDI: Storage order was rearranged. All other storage order was correct.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine at 0ppm Chlorine. CDI: PIC primed dish machine and chlorine concentration is now 50ppm.

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/P6x8b1ZVO. Observed sliced turkey cooling at a rate of 0.03. Turkey was stacked in large pan and covered in Saran Wrap. CDI: PIC placed item in walk in freezer to quickly cool.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths at coffee bar at 0ppm quat.

4-501.11 Maintain equipment in good repair. Observed facility prep unit not working. PIC stated a repair ticket has been submitted. Facility is not holding food in equipment until it is repaired.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed yogurt, cut cantaloupe, cut honeydew, taboule, corn, and salmon in prep unit above 41F. Ambient air temperature of the unit was 52F. PIC voluntarily disposed of all items except for honeydew and cantaloupe as they were in the unit less than 4 hours. Those items were moved to the walk in cooler. VR required within 3 days

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .Observed chicken salad, empanada filling dated 10/11, marinara sauce dated 10/13, precooked sausage dated 10/14. CDI: PIC voluntarily discarded items. 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 . Observed cut honeydew, cut cantaloupe, cooked potatoes, cut tomatoes and cooked chicken without dates. PIC stated all items were prepared yesterday and will be held for more than 24 hours. CDI: PIC correctly dated all items.

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 chicken salad, cooked chicken, and crab salad not cooling fast enough according to cooling calculation. All items were tightly wrapped with Saran Wrap, cooked chicken and crab salad were cooling in reach in units. CDI: PIC removed plastic wrap, placed items on sheet pans and placed in the freezer to quickly cool.

REPEAT 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 bottles of liquid butter and oil throughout the establishment not labeled. CDI: PIC labeled items

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths at the coffee bar at 0ppm quat. CDI: sanitizer was changed and now 200ppm.

5-501.17 Provide a covered waste bin in female restrooms. Observed shared employee restroom without a covered trash can.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed peppers being stored over RTE lettuce in the walk in. Unwashed mushrooms were being stored over cooked vegetables. CDI: PIC rearranged storage order.

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 multiple metal pans that were greasy to the touch. PIC stated they are used mainly for bacon. CDI: PIC placed items to be rewashed.

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 cooked salmon in prep unit at 76F. PIC stated it was cooked at 11:30. CDI: PIC voluntarily discarded salmon due to missing the cooling window. Observed recently prepped sliced ham and meat rolls that were at the same temperature after 50 mins of cooling. CDI: PIC placed items in the freezer to quickly cool.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lettuce, blue cheese, feta cheese in prep top above 41F. CDI: Lettuce was moved to walk in cooler since it was recently prepped. Feta and blue cheese were voluntarily discarded. Observed chicken nuggets in wic above 41F. CDI: Chicken nuggets were voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed salmon in prep unit with yesterday's date, PIC stated it was cooked today. Chicken nuggets were in the walk in cooler with the incorrect date. CDI: PIC disposed of salmon and chicken nuggets. 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 . Observed multiple packages of cut deli meat without a date. CDI: PIC dated items.

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 multiple items in the prep units and walk in cooler tightly wrapped in saran wrap and stacked deep. CDI: EHS advised PIC of proper cooling methods.

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 bottles of liquid butter and oil at the grill not labeled. CDI; PIC labeled bottles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed yogurt and cut tomatoe overstacked in prep cooler above 41 degrees F. CDI, tomatoes voluntarily discarded and yogurt recently portioned and placed in unit relocated to walk in cooler to rapidly cool. Repeat.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed no consumer advisory on menu for sunrise plate that may contain undercooked shell egg. Vr to ensure consumer advisory updated on menu board.

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 sanitizer bucket at café area stored on ground.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Egg wash containing cracked raw shell eggs for French toast observed above ham and ready to eat cheese in reach-in cooler. CDI. Discarded voluntarily by PIC. Repeat violation.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Pre-chilled chicken observed at 10:20 AM cooling at 45F. Chicken was checked an hour later and had only moved one degree. CDI. Chicken was uncovered from the tightly covered container and cooled down to 41F within time parameters.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple food items observed cold holding and over stacked in units above 41F. Items that had been cold holding in units for less than 4 hours were moved to cool in walk-in and remaining items discarded. Repeat violation.

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 Chicken salad and housemade ranch dressing observed with incorrect date marking. Provolone cheese, sweet potatoes, green dressing, and ranch dressing observed missing date marking from more than 24 hours ago. Ensure to backdate items from walk-in cooler once moved to prep units. CDI. Items discarded by PIC. Repeat violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Several food items observed being cooled in tightly covered containers with plastic wrap. Salads observed cooling in plastic Togo boxes with lid on. CDI. Items uncovered. Repeat violation.

3-307.11 Protect food from contamination sources not specifically noted by code. Mold observed on Havarti cheese in reach-in unit. Food discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several metal containers observed wet stacked.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Drain plug missing from dumpster. Obtain drain plug.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack eggs and then handle ready to eat food. CDI: Ready to eat food heated to over 145F. EHS educated staff on proper glove change procedures. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat zucchini in walk in cooler. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top holding all items above 41F. CDI: Items relocated to walk in cooler as they had been out for only 2 hours. Observed Pico and sour cream portioned and holding in the prep top above 41F. CDI: Product voluntarily discarded.

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 no date mark on items in prep top. CDI: PIC marked items with the date they were prepared.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for sunrise plate that has “eggs your way”. CDI: Menu corrected to include proper wording.

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 packaged items in walk in cooler cooling while tightly covered. CDI: All items were cooling at the proper rate. EHS strongly recommends limiting prep times and cooling items uncovered if possible.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles with oils and water. EHS and PIC discussed labeling options.

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 2oz portion cups being used for scoops throughout facility. CDI: Cups replaced with handled utensils.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees not changing gloves and washing hands after handling raw protein.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed RTE pico and washed lettuce in WIC under unwashed raw vegetables.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF; Observed deli meats and lettuce in top prep with no date mark. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed queso in WIC and pico quinoa in reach in held past 7 days.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce dtore over ready to eat fooods in walk in cooler. CDI- re-organized

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed partially cooked chicken stored properly with no labeling and no recorded initial cook time and final cook temperature. 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 two bags of cut leafy greens not date marked. CDI- date marked

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 food on floor in walk in cooler. CDI- removed from floor

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp cloths not in santizer and wiping cloths in sanitizer water at 0 ppm Ch and QAC. CDI- discarded

6-305.11 Designation-Dressing Areas and Lockers - C Observed cell phone on food prep table.