COMPASS/WELLS FARGO BREVARD

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed chick peas, sour cream, salsa, cheese, charcuterie board, corn, roast peppers, eggs and stromboli not written on time log. CDI- All items 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 items cooling in tall reach in and walk in cooler tightly wrapped. CDI- Items removed from wrap and/ or moved to blast chiller. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed soap dispenser broken on dish machine. PIC stated that the incident occurred yesterday and are in process of fixing it. Dish machine is still functional. Process for washing dishes is to wash in dish machine then, W/R/S at 3 comp also. Dishes washed during the process were clean and properly sanitized. All customer items are single service.

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 cold drawers and grill in need of cleaning.

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 large pans of turkey and ham dated 12/12. CDI- Discarded. Observed large pans of prosciutto dated 12/2. CDI- Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 salad cooling in the display case while tightly covered. CDI- Salad lids removed and placed in blast chiller (cooled to 41F). Observed pasta cooling in large pan with lid on in walk in cooler. CDI- Pasta transferred to sheet tray and placed in blast chiller (cooled to 38F). 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 .

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed manager touch flat breads while grabbing a container off of the buffet line. CDI- Bread discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed vegetables stored above ready to eat beets and melon in the walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener and stack of plates with food and debris. CDI- Taken to be re-washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 melon cooling at a rate of 0, to go salads at .07, chicken at .04, yogurt at .02, cottage cheese .03. CDI- All items placed in the blast chiller for quick cooling. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed chicken dated 8/8/25. Chicken was cooked on 8/4 and cut today. CDI- Date changed to 8/4/25. Observed several flat bread pizzas, egg and cheese croissants and sandwiches dated for 8/1 in the coffee case. CDI- All items discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed green beans, cheese, feta mix, ricotta, chicken, chick peas and tomatoes on TPHC without procedures or time stamp. CDI-Items within time/ temp parameters and cooled to 41F. Items added to procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf

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 items cooling covered with cling wrap and stacked. CDI- Uncovered and placed in the blast chiller to cool. Tall reach in also had a lot of items. EHS recommends cooling in either the blast chiller or walk in cooler, uncovered. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the buffet line with basil plants in soil. Plants in soil were stored above the food items on the buffet line. If a patron were to knock over a cup, the soil would spill all over the food. CDI- Soil removed.

3-302.15 Wash fruits and vegetables prior to use. Observed cauliflower cut and placed into containers prior to washing. Wash before preparing. CDI- Cauliflower taken to be washed.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several dishes wet stacked in the clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed shelving rusted in walk in cooler.

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 shelving in need of cleaning in walk in cooler.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee sneeze, then go to prep food. CDI- Employee washed hands.

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 no parasite destruction for tuna. Box did not indicate that the tuna was yellowtail or pellet fed. CDI- Facility obtained letter from

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage, turkey sandwiches and egg and cheese sandwiches holding below 135F in hot box. CDI- Reheated to above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp for buffet line. CDI- Items discarded. Observed names not written on log for items on TOHC on the fron tline. CDI- Foods listed on log.

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 containers of salt and pepper without labels.

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. Observed dish machine washing dishes at 138F. CDI- Dishes placed in sanitizer. EHS asked if facility uses single service or dish ware for customers. PIC stated that they mostly use single service but have some dish ware for those who want it. EHS notifies all dishes to be removed for patron use. Facility will use single service articles only until the dish machine is fixed. 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer in need of cleaning. CDI- Slicer broken down to be cleaned. 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 .

3-501.15 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 corn cooling while tightly wrapped. Observed sandwiches cooling in tall reach in on bottom shelf stuffed between other items. CDI- Both items placed into the blast chiller to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed dish machine temping at 138F. Get fixed.

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 display case tracks in need of cleaning at the coffee bar. Observed sugar bin in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes in hotbox below 135F. CDI: Product rapidly reheated to over 165F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half and half in coffee storage cooler above 41F. All other items in cooler were at or below 41F. Product was likely left on the counter for coffee making during rush period. CDI: Half and half relocated to the walk in cooler to cool. REPEAT VIOLATION Significant improvement from previous inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 roast beef (6/26), ham (6/28), and ham (6/27) in reach in coolers. CDI: Product voluntarily discarded. Observed sandwiches made with roast beef from 6/26 date marked for 7/5, when sandwiches were made. CDI: Product voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 marinated chicken cooling in walk in cooler in a deep covered lexan. CDI: Chicken was separated for cooling. PIC stated that the marinade was room temperature. EHS suggests refrigerating marinade to eliminate 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 (A), (B), (C ) Use approved thawing methods. Pf Observed hummus thawing in water at 83F. CDI: Ice added. Cold water coming from the tap was 87F.

3-302.15 Wash fruits and vegetables prior to use. Observed employees directly cutting avocados and squash from the box prior to washing. CDI: Vegetables washed.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed par-cooked pork with no cooling temperatures tracked when it was grill marked yesterday and still in the cooler today. Observed sausage that was grill marked yesterday and cooked off did not have a final cook temperature recorded. VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half and half in coffee storage cooler, eggs and tomatoes in vegetable prep cooler, and cheese in grill cooler holding above 41F. CDI: Facility has cold holding logs from this morning where interior thermometers were checked. The grill cooler thermometer was not accurate and was discarded. Product from the grill cooler was voluntarily discarded. The second thermometer in that cooler was accurate to the EHS thermometer. CDI: PIC stated that when looking at coolers after they were emptied, all cooler knobs were bumped to the warmest setting. Coolers were turned down during inspection and functioning normally. REPEAT VIOLATION Previous violation corrected. Items now held on TPHC. 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 .

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 chipping paint on entry/exit doors to kitchen and catering kitchen. REPEAT VIOLATION PIC stated a work order has been placed for the painting.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk and alternative milks in reach in cooler at the coffee station were held above 41F in the reach in cooler. EHS observed that products were used within 20 min. Products to be placed on TPHC going forward during peak times. TPHC procedures were filled out during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 goat cheese and Brie with no date mark when it will be held over for more than 24hrs. CDI: Product properly dated for today, when it was first opened. 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 . 3-501.18 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 bag of feta from 10/5. CDI: Product voluntarily discarded. Previous violation corrected. Facility has significantly improved date marking procedures. Staff clearly explained the system and why items were date marked with specific dates. REPEAT VIOLATION Future violations will result in full point deduction. 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 chickpea salad cooling while tightly covered in reach in cooler. Observed sandwiches cooling in walk in while tightly covered. CDI: Items moved to blast chiller and properly cooled. REPEAT VIOLATION Significant improvement from previous inspections as less food is being pulled out at a time, as evidenced by many catering items prepared today being 41F and below upon EHS arrival. Staff are working more efficiently. 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 .

6-501.11 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 chipping paint on entry/exit doors to kitchen. 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 some crumbs under salad buffet line in cabinets. Ensure more frequent cleaning.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed par-cooked chicken and steak with no logging. Products also not labeled as required. CDI: Products labeled. REPEAT VIOLATION VERIFICATION REQUIRED Future violations will result in discarding the food and potentially revoking approved non-continuous cooking procedures.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sliced turkey from 7/13. CDI: Product voluntarily discarded. Observed egg salad sandwiches date marked for 7/20 when the egg salad was made 7/14. CDI: Product date corrected and will be discarded by end of today. REPEAT VIOLATION Improvement from previous violation as all items had date marks that required it. Continue to work with new staff on proper date marking. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 several items cooling while tightly wrapped in cooler drawers and walk in cooler. CDI: Product was moved to the blast chiller and rapidly cooled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored inside cabinet out of sanitizer at the self serve yogurt bar. Observed wet wiping cloths in bins at the coffee bar with no sanitizer. CDI: towels moved to sanitizer.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee washing dishes with gloves on and then handle clean sheet pan to put it away with the same gloves on. CDI: Employee educated and correctly changed gloves and washed hands going forward.

3-401.14- Ensure that approved non-continuous cooking procedures are being followed. Observed no labeling on par-cooked chicken in the walk in. CDI: Products labeled.

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 grilled vegetables cooling from prep in walk in while tightly covered at a rate of 0F/min. CDI: Products were uncovered. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on open gallon of milk in catering storage room, and no date mark on diced chicken in cooler drawer. CDI: Milk dated for yesterday when it was opened. Chicken voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sliced ham and sliced turkey from 4/28 in the walk in and jalapeño cream cheese from 5/3 in the reach in. CDI: Products voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 vegetables cooling while tightly wrapped in the walk in and seasoned chicken cooling in a deep covered bus tub. CDI: Items vented. Ensure that cold prepped items are also properly cooled. 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 .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed toppings for oatmeal with no covering. CDI: Toppings removed today as it was the end of breakfast. Toppings will be relocated under sneeze guard going forward.

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 handle of scoop down in panko bread crumbs. CDI: Handle removed.

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

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 produce stored over ready to eat produce in reach in cooler. CDI: Produce reorganized.

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 coconut milk in reach in cooler from 11/22. CDI: Product was voluntarily discarded. REPEAT VIOLATION Significant improvement made from previous inspections. NOTE: EHS observed TCS items dated for 8 days at the coffee bar. Nothing was past the 7 day date mark. EHS and PIC discussed training staff to “add 6” days to the date of opening since day 1 is the day the product was opened/prepared.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed TCS dressings held on TPHC from yesterday were placed back in the cooler for use today on the salad bar. CDI: Dressings were voluntarily discarded.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed written policy that is provided to employees and required to be signed during onboarding process did not include salmonella non-typhi. Observed policy posted on the wall include all symptoms and illnesses. PIC knowledgeable about policy. Policy that is covered during onboarding should be updated to include all 6 reportable illnesses. CDI- Meck co. Template policy emailed to PIC.

3-401.14- Ensure that approved non-continuous cooking procedures are being followed. Observed log for Salisbury steaks cooked today not completed with cooling or final cook temperatures. CDI- all Salisbury steaks were cooked above 155F as required for service.

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 two containers of oat milk past 7 day expiration. CDI- discarded. Observed chicken salad sandwiches assembled today labeled with today’s date however chicken salad was prepared on 9/23/22. CDI- Sandwiches relabeled with date of 9/23. Observed container of sliced ham with date of 9/15. Ham had been in the freezer and was not labeled with thaw date. CDI- ham labeled with thaw date of yesterday.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed TPHC logs being maintained for all items on TPHC however time recorded on log was time that items are being removed from hot box 1 and hot box 2 instead of time when items are placed in hot box. Mashed potatoes made today were placed in hot box at 115F at 10:15am but log stated 10:45am which is the time they would have been placed on serving line. CDI- potatoes reheated to 165F and placed back in hot box. PIC to determine if hot box 1 and 2 will kept on TPHC or if will be maintained 135F until placed on serving line. Points remain the same due to overall improvement of procedures.

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 box lunches with chicken wrap at 52F inside walk in cooler. Ensure that wraps are properly cooled to 41F before placing in individual boxes. CDI- wraps removed from boxes to facilitate cooling.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee at the coffee bar touch antipasto wrap with her bare hands. CDI: Wrap voluntarily discarded.

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 produce stored over ready to eat produce in walk in cooler. CDI: Produce reorganized. REPEAT VIOLATION 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 tilapia stored over fully cooked salmon cakes and vegetarian pizza in the walk in freezer. Items were not in hermetic packaging. CDI: Items reorganized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cream cheese portions at the cold bar holding above 41F. Air temp of cooler was 48F. CDI: Cream cheese voluntarily discarded. PIC to put a work order in for the unit. TPHC will be used until cooler is able to maintain temperatures of items. 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 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 date on prepared sandwiches at the coffee bar was 6/6/22. Per chef, and the back ups in the walk in cooler, items were prepared on 6/3/22. Employee stated that she brought the sandwiches up to the coffee area on 6/6/22. CDI: Sandwiches were labeled with the correct date. PIC educated staff about proper date marking procedures. REPEAT VIOLATION Some improvement from previous inspection. 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 no date mark on specialty milks in the reach in cooler at the coffee station. CDI: Milks date marked for Monday, which is when employee stated she opened them.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no pre-written procedures for the milks at the coffee bar, or hot box items held on TPHC. CDI: Procedure template provided and filled out by PIC. Observed a partially pre-written procedure (No food items listed) for the hot breakfast items. CDI: List generated by PIC. Observed no time documented for the oatmeal that PIC stated is held on TPHC. Observed no time documented for items held in hotbox that PIC stated is held on TPHC. CDI: Times documented.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed front of house employee bagging breakfast sandwiches for hot bar with no hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at prep station at 100ppm quat. EHS noted that the bucket was filled with hot water. EHS found the same at the 3-comp sink. EHS and PIC discussed that quat sanitizer will quickly evaporate at higher temperatures so cool-warm water shall be used when mixing sanitizer. CDI: Sanitizer was properly dispensed with cold water and reading at 400ppm. Bucket refilled.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at coffee bar handsink, and in serving kitchen handsink. Handwashing signs provided during inspection. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in serving kitchen. PIC will put in a maintenance request to add dispensers. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwash sink in the serving kitchen. PIC will put in a maintenance request to add dispensers. 5-205.11 (A),(B) Maintain access to handsinks. -Pf Observed employee rinse off a towel in the handsink. CDI: Employee was educated on handsinks only being for handwashing. REPEAT VIOLATION

3-202.11 (F) Upon receipt, TCS food shall be free of evidence of previous temperature abuse. Pf Observed food(chicken, pork chops, flounder, and potato salad) delivered from food truck Sandra Lee’s Country Kitchen 031278 to be above 41F. Food truck operators are contracted to serve several items today. Follow up with this facility regarding catering will occur. CDI: Products were voluntarily discarded.

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 produce stored over ready to eat produce in walk in cooler. CDI: Produce reorganized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed reach in cooler in coffee bar area holding items above 41F. CDI: Products 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 no date mark on prepared items held in coffee bar display cooler. Items are used until they are sold or until they are out of date. These items are not prepared daily. CDI: EHS and PIC discussed date marking items under neath of the display plates to keep up with the dates. Observed no date mark on open bag of spring mix that PIC stated was opened on Friday. CDI: Product dated. Observed Cole slaw from 2/23 in walk in. CDI: Product voluntarily discarded.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed no micro-ingredients listed on several packaged items that are made in-house.

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 unwashed produce and employee coffee stored over clean pans. CDI: Items removed.

5-205.11 (A),(B) Maintain access to handsinks. -Pf Observed equipment stored blocking access to hand sink. CDI by moving equipment.

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 pork stored over bread in the walk-in cooler. CDI by relocation of bread.

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 food items in the reach-in cooler in the cooling process stored in containers with tight fitting lids. CDI by removing lid and moving to walk-in cooler to complete cooling.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf No max read thermometer provided today. PIC is in process of obtaining max read thermometer. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf QAC test strips were not provided during the inspection. CDI- PIC provided QAC test strips after completion of the inspection.