SUAREZ BAKERY & BARRA AT OPTIMIST

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired food protection certification. Certification expired 12/25. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed establishment using employee health handout for training, unsigned to reflect training had occurred. CDI-EHS discussed with PIC, PIC spoke with food employees during inspection regarding reporting required symptoms, illnesses, and exposure. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee fail to discard gloves after using hands as utensils to prep food orders before working with single use utensils. CDI- EHS discussed, PIC had food employee discard gloves and replace.

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 sofritas cooling in 2-door low reach-in with tightly fitted lid. CDI- EHS discussed cooling methods with PIC, PIC removed lid and item to reach-in freezer. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 commingled without designated area. CDI- PIC to create designated area for dented cans to be discarded or turned in.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Resurface or replace cutting boards unable to be effectively cleaned. 4-502.11(A) Maintain utensils in good repair. Observed non metal spatulas beginning to chip and peel. Repair or replace.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed visible debris in hand washing sink. CDI.. Sink was cleaned out during inspection

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Cover food not cooling.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several utensils stored as clean with visible food debris.CDI items were moved to 3 comp sink to wash rinse and sanitize 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 .

3-501.14(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 green sauce cooling in ice bath. 126F @ 1145am, 2nd temp 109F @ 1221pm and , 3rd temp 84F @ 1229pm. CDI.. More ice was added and sauce was stirred. 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 several TCS items above 41F please see temp chart. CDI.. Items were voluntarily discarded. 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. 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). Observed battered chicken ( milk and egg batter)fillet with only prep date. Fillet had been prepped, frozen and thawed on 3 different dates. CDI fillets were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 Verda sauce cooling in plastic bucket. Ice bath was present; however, there was not enough ice surrounding the container to maintain proper cooling, and the product was not being stirred to facilitate heat transfer.CDI.. More ice was added to ice bath and employee did actively stir sauce. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed active squeeze bottles without label to identify contents.

3-302.15 Wash fruits and vegetables prior to use.Observed avocados stored in clean with produce stickers still intact on the surface .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health plan without signatures. CDI..EHS left update plan and explained to PIC each employee will need to sign after reading. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items over 41F. Please see temp chart. CDI..Sauté peppers, cooked chicken, salsa were voluntarily discarded. The other food items were put in RIC to cool down. REPEAT.. EHS will return to check cold holding in 3 days. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle filled with cleaner.. CDI..Bottle was labeled

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed Blast Chiller not working. Facility has a permit condition that states in order to chill food , facility will need a Blast Chiller EHS will issue ITS and will return weekly to ensure facility is not cooling in RIC. Facility does have a freezer on the bottom level and will be allowed to cool food there temporarily.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout faciility

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying utensils after utensils have been w/r/s.

4-501.11 Maintain equipment in good repair. Observed blast chiller, RIC #3, Prep unit #1 not working ambient air high. EHS will issue ITS for Blast Chiller and return in 3 days for other units. Blast Chiller is a permit condition if facility wants to cool food down.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed open package of cookies and keys stored next to clean utensils. The items were stored on shelf above utensils as well.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in the facility during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed no hand signs at hand sink during inspection. CDI. PIC was given one.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all the pork, beans in one of the RI and prep unit completely out of temperature. CDI. PIC voluntarily discarded. Unit temperature was 39F. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in the facility during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed an incomplete employee health policy in the facility. Employees were unable to provide information on the missing parts. CDI. Education was provided and a new employee health policy was given to the facility.

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 milk in RI without dates. CDI. PIC dates marked. *****all other items were properly dated. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a container of salt in the prep line without a label. CDI. PIC labeled it.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored directly on the ice machine.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in the facility during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all the items in one of the RI and prep unit completely out of temperature. PIC voluntarily discarded. Unit temperature was 44F. Will be back in 3 days to check the unit. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering. REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with dangling bracelets.

4-501.11 Maintain equipment in good repair. OBSERVED one of the cold holding Units in disrepair. Needs to be fixed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC return to work station from outside and not wash hands before returning to food prep. -CDI- PIC washed hands. -0-

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 chicken over raw pork in downstairs RIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed unwashed avocados stored over RTE soup on speed rack. -CDI- PIC corrected storage order. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 chickpea soup # 1 cooling in blast chiller at a rate of less than 0.54. Refer to temperature chart. Observed chickpea soup #2 cooling in blast chiller at a rate of less than 0.54. -CDI- PIC portioned chickpea soup #1 into smaller metal containers to rapidly cool and placed ice wand in chickpea soup #2. -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://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 items in prep units above 41F. Observed items in RIC above 41F. Refer to temperature chart. -CDI- PIC placed items in freezer to cool back down. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed chickpea soup #1 cooling at a rate of less than 0.54 in blast chiller in a plastic container filled to the top. Observed chickpea soup #2 cooling at a rate of less than 0.54 at ambient air in a plastic container filled to the top. -CDI- PIC placed ice wand in soup cooling in ambient air and sectioned off soup cooling in blast chiller into smaller containers. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -CDI- PIC separated dishes to allow for proper air drying. **REPEAT** -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over retail food in RIC. -CDI- PIC relocated items. **REPEAT** -1-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC using handwash sink to fill cup for thermometer calibration. -CDI- EHS educated PIC on proper use of handwashing sink and PIC used a different sink. -1-

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 chicken stored over raw flank steak in WIC. -CDI- PIC corrected storage order. -0- 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 black and gray buildup in back of ice machine. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 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 several items in hot holding steam well with no date (i.e. mojo, black beans, chickpeas). Observed milk opened yesterday in milk fridge with no date. Observed cooked Cuban pork in flip top with no date. -CDI- EHS educated PIC on carrying the date marks over once things are placed into hot holding steam wells and flip tops. PIC properly dated these items. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with dangling bracelets. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -CDI- PIC separated dishes to allow for proper air drying. -0-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink in RIC stored above retail food. -CDI- PIC moved drink to designated area. **REPEAT** -0.5-

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 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 . Observed two employees wash hands, turn off faucet with hands and then dry hands. Hands were recontaminated. Observed short hand wash time. CDI-EHS demonstrated to first employee how to correctly wash hands. EHS explained to PIC what was observed with second employee hand wash and the PIC demonstrated a correct hand wash for this employee. Hands were correctly rewashed by employees. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee load dirty dishes into dishwasher and then proceed to picking up Togo boxes of food. CDI-EHS stopped employee and hands were washed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee load dishwasher with gloved hands and then proceed to pickup boxes of Togo food. CDI-EHS explained that gloves must be changed between new tasks and hands must be washed before donning gloves. Employee discarded gloves.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed in-use high temp dishwasher that was achieving surface temps of 149F, followed by 153F. After a third attempt, the dishwasher was able to achieve utensil surface temps of 160F. Observed two racks of dishes and utensils that were air drying after being put through the dishwasher below 160F. CDI-PIC rewashed two racks of dishes and utensils that were washed at temps below 160F.

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: 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 hot pickled onions that were prepared on 5/3. Observed a cooked ground beef mixture dated 4/28. PIC stated this was when it was cooked, but that it was then frozen and thawed for use. There was no thaw date. CDI-PIC voluntarily discarded all pickled onions from this date. PIC stated the ground beef was thawed on Monday and added a date to indicate this.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee’s drink, cheesecake, and phone stored on top of ice machine. CDI-All items were moved.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two live insects near ice machine. PIC stated he will call pest control so that the issue is not exacerbated.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed PIC use pH test strips to test quaternary ammonia sanitizer solution at 3-comp sink. PIC stated that these are the only test strips he has for the sanitizer. PIC stated he will call chemical company and get correct test strips for testing quaternary ammonia sanitizer. Verification visit required within 10 days to ensure compliance.

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink in rear of establishment near prep sink unable to reach a water temperature of at least 100F. Handwashing sink maintained a temperature of 83F during inspection. All other handwashing sinks, three compartment sink, and high temp dish machine were able to meet correct hot water temperatures. Correct hot water temperature at handwashing sink. -0 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 metal pans of black beans at 107F cooling on speed rack at ambient room temperature. CDI - PIC placed black beans in reach in freezer to allow cold air to circulate in and around food product. Once cooling food enters into temperature danger zone begin active cooling methods. -REPEAT- -1 point

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in food prep area. Optimist Hall has pest control services. Control insects to prevent infestation. -0 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 shallow metal pans of pulled pork at 86F cooling on speed rack at ambient room temperature. PIC stated that he was waiting on items in blast chiller to finish cooling before placing pulled pork in blast chiller. CDI - PIC placed pulled pork in reach in freezer to allow cold air to circulate in and around food product. Pulled pork was 61F after 10 minutes. Once cooling food enters into temperature danger zone begin active cooling methods. -REPEAT- -1 point-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food while not wearing a hair restraint. -0 points-

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sinks in establishment unable to provide water of at least 100F. Water temperatures were measured to be between 73F and 75F. Handwashing sinks were allowed to run for approximately 5 minutes without reaching correct temperatures. -0 points-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 tightly covered metal containers of raw pork, recently prepped for marinating, cooling in reach in cooler. Metal containers were covered with plastic wrap, foil, and with a plastic lid. CDI - Containers were uncovered to allow cold air to circulate throughout product. -REPEAT- -1 point-

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed employee breading raw chicken at prep sink drain board with ready to eat sofrito cooling in ice bath inside prep sink. CDI - Employee was asked to move to different prep area to bread raw chicken. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist watch while preparing food. -0.5 points-

3-302.15 Wash fruits and vegetables prior to use. Observed whole and cut avocados stored in flip top cooler with produce stickers still attached to husk. Wash avocados prior to use being sure to remove produce stickers and sticker residues. -0 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of quat sanitizer stored on top of ice machine next to juicer. CDI - Quat sanitizer was moved to chemical storage area under dish machine. -0 points-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed covered containers of ground ham in reach in cooler. Containers were covered with plastic wrap and with metal lid. CDI - Plastic wrap and metal lids were removed to allow for cold air to circulate in and around food product. -0.5 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at handwash sink near milk cooler. -0 points-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of open milk without date mark. Employee stated that milk was opened day prior. CDI - Milk was dated with date of opening. -REPEAT- -1.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in kitchen area. Recommend controlling to prevent infestation or contamination of food. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing wristwatch. -0.5 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener in need of cleaning. CDI-Can opener taken back to be washed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed green and orange and red sauces in the prep top unit holding above 41F. CDI- Sauces were 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 milk opened without a date. PIC and employees did not know when milk was opened. CDI- Milk 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 Observed sauces in to go sauce containers overstacked in the prep top. Items removed

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. PIC provided proof of class registration. Class and exam on 03/25/21.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand sink. CDI: Food employee provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic insert pan and spoon stored as clean soiled with food waste. CDI: PIC sent items to be W/R/S. REPEAT VIOLATION. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 0ppm. CDI: Food employee changed sanitizer bucket. Sanitizer now reads 200ppm. Observed low QAC sanitizer in red sanitizer buckets throughout kitchen- 0ppm. CDI: Food employee remade sanitizer buckets. Solution now reads 200ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods throughout facility being held above 41F. Products with various prep dates from 03/08-03/11. Reach-in cooler ambient air temp of @40F, vegetable make table ambient air temperature @49F. 2-door refrigerator ambient air temperature @42F. All the units have large fluctuations when doors on units are opened and closed. Repairman arrived during inspection and turned units down to 33.5F. Products prepared today moved to blast chiller for rapid cooling. Products made prior to allowed 4-hour time window voluntarily discarded by PIC. Facility will continue to monitor temperatures using temp logs. EHS will return within 10 days to verify units are able to properly hold temperatures. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three wiping cloths throughout kitchen being stored on prep surfaces. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed reach-in cooler, vegetable make table, and 2-door refrigerator unable to maintain foods at or below 41F. See violation #20 for more detail.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy. Employees could not verbalize signs symptoms and illnesses. Reviewed employee health policy with employees. Left copy of health policy with facility.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed rice scoops that had not been cleaned within the 4 hours time frame. CDI- Rice scoops taken back to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked pepper sauce in the prep top holding above 41F. See temp chat. Bottom sauce cups were holding at 41F but overstacked cups were above 41F. CDI- Sauce discarded.

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 raww shelled eggs that are served undercooked. Advisory needs both a reminer and disclosure. DISCLOSURE shall include: (1)A description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”; Pf or (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf (C) REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; Pf (2)Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness; Pf or (3)Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions. Pf

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 pepper sauce overstacked. CDI- Thinner layer of sauce portioned.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of flour without a label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed single service containers and sauces stored on the floor in the detached downstairs storage area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on cutting boards.

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 in use rice scoops stored in 68F water. CDI- Water disposed of and utensils cleaned.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF Observed PIC failed to ensure proper sanitization, date marking and cooling processes are beiing followed. CDI- instruction provided

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored over food and food prep areas. CDI- removed

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed improper hand wash with recontamination; cdi- PIC had employee reWASH CORRECTLY.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee removed beverage with gloves on and contnue working with foods. PIC corrected 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed multiple unwashed plant foods over ready to eat foods. CDI- reorganized 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs over ready to eat foods. CDI- reoganized

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled slicer not used today. CDi-removed to wash

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 examples of foods improperly date marked. CDI- corrected through instruction

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth in 0 concentration sanitizer.