BARCLAY AT SOUTHPARK

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P ** Observed raw burger on speed rack sit above hotdogs, raw shrimp/chicken stored mix and touching with turkey sandwich, sweet potato and hotdog on same sheet pan on speed rack in double door refrigerator. CDI- PIC rearrange items and discussed with staff who worked on that speed rack tat the time of inspection. For more information on food storage order 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 blue cheese dressing, ranch dressing, mix green, lettuce, parm cheese, cut fruits, boiled egg, grilled chicken holding temperature above 41F on cold top, drawer. CDI- PIC volunteer to discard items at the time of inspection. 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 .

3-501.15 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 hard boiled eggs was placed on cold top, grilled chicken in drawer, crumble hard boiled egg placed in drawer with plastic wrapped on top. All items made this morning and place in the unit intent to cool as time goes. CDI- Cooling methods and cooling time/temperature discussed in detail with PIC and staff at the time of inspection. Ensure to use proper cooling methods along with appropriate unit for effective cooling results. All food shall be cold before putting on cold top or any unit for serving. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. **Observed salmon in reduced oxygen packaged in WIC, looking at the label it says “remove item from film prior to thawing”. Items were not removed before thawing. Ensure to follow the instructions on box or label for food safety.

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 no label on white big bins for sugar, flours.. Ensure to label all working containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. ** Observed flies in the kitchen and dining room. Keep all pests away from premises.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. ** Observed metal pans, plastic bins stacking up and stored as clean. Ensure to let washed and cleaned items air dry before stacking them away for use.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at hand sink near dish machine. CDI- soap provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pork chops holding above 41F in cold drawers. See temperature chart. CDI- pork chops 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 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 coleslaw prepped 30 minutes prior to inspection cooling in RIC covered with Saran Wrap. Coleslaw at 47F. CDI- coleslaw moved the WIF and wrap removed to aid in cooling process. Ensure foods are cooled in WIC or WIF, and uncovered. 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 .

6-501.12 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 dust buildup on ceiling around vents above dish machine area. Keep clean.

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 mashed potatoes and cut melons in RIC at 48F and 46F. Items have been cooling since last night. CDI- both items 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 mashed potatoes and cut melon cooling in RIC since last night tightly covered with Saran Wrap. Cool foods in the WIC or WIF, and leave foods uncovered/vented while cooling. CDI- both items voluntarily discarded 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed reduced oxygen packaged fish thawing in packaging in WIC. CDI- EHS discussed proper thawing method of reduced oxygen packaged fish.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth bucket at 0ppm. CDI- bucket remade and tested at proper concentration. REPEAT

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above washed spinach and lettuce. CDI- storage rearranged. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed dish machine at 0ppm chlorine. Through discussion with PIC, dish machine was previously high temp, but has been switched to a chemical dish machine. Dish plate thermometer was ran through and read 155.3F. PIC contacted Ecolab to come out and repair dishwasher. Until then, 3 compartment sink will be used to sanitize multi-use equipment and utensils. Verification visit will occur no later than 8/9 to ensure that dish machine is working properly. -1.5 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed multiple TCS foods wrapped tightly with Saran Wrap while in the process of cooling. To ensure that foods meet cooling parameters, leave food uncovered while in the cooling process. CDI- items uncovered. REPEAT -1 point- 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 pork thawing under running water that measured 81F. When using this method of thawing, water needs to be 70F or below. CDI- water temperature adjusted. REPEAT -0.5 points-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at 0ppm. CDI- bucket remade to proper concentration. -0 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed PIC said there was no cleanup plan/procedure For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-202.12 Provide at least 100F water at handsinks. Observed hand sinks <100F in several areas. Observed hand sink water >125F at several hand sinks, this is a burn hazard, regulate hand sink water temps with provided mixing valves. Verification required 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink. CDI-towels provided 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at bistro hand sink at salad prep. Verification required

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 2 chicken breast roasts still cooling from previous night. See temp sheet. Breasts were still in roasting pan, tightly wrapped in foil they were cooked in. CDI-voluntarily disposed of For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed breakfast potatoes < 135F under heat lamp. If heat lamp doesn’t maintain temp >135F an alternate SOP may be required. CDI-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 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 yogurt in floor 5 cooler 44F. Through discussion staff fills refrigerators from cart going floor to floor. Streamline process so food doesn’t sit on cart getting out of temp. CDI- through discussion 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed improper consumer advisory. Majority of items with asterisked. Only the items that are served under-cooked or the customer has a choice of it being prepared uncooked should be asterisked. Items like chicken, should not be asterisked. Verification required

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 tightly wrapped whole turkey breasts cooling in WIC. Cooling foods cannot be tightly wrapped, venting is required for heat to escape. Large, thick, dense items are hard to cool and need to be cut into smaller pieces, put into shallower pans, etc. CDI-through discussion 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 meat on counter to thaw. CDI-put under cold running water

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several staff working with food wearing watches and bracelets. 2-401.13. If used, an impermeable cover such as a bandage, finger cot or finger stall located on the wrist, hand or finger of a food employee working with exposed food shall be covered with a single use glove. Observed one cook wearing a band-aid on his finger and not wearing gloves. If bandages are worn they need to be covered even when assembling products and getting ready to start actual food handling.

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. Observed high temp dish thermometer not working. Verification required.

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 refrigeration, microwaves, hot holding units and drawers need cleaning of spills.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 scrambled eggs, sausage Patties, oatmeal, sausage gravy holding temperature below 135F under the heat lamp while actively serving breakfast. CDI- Items was cooked within two hours, and allowed to be reheat to 165F and keep hot at least 135F during inspection. Hot holing methods discussed with PIC at the time of inspection -1.5 pts-

REPEAT 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 cooked asparagus, slice tomatoes, cut tomatoes and lettuce, cheese holing temperature above 41F in low boy cooler #9 below the grill. CDI- PIC volunteer to discard all items at the time of inspection. PIC had a work order to get a replacement of the unit. Meanwhile NO TCS food will be held in the unit until the issue fix. Point remain the same at this time. -1.5 pts-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spices containers, oil bottles stored underneath a soap dispenser behind hand washing sink at the from bistro. CDI- PIC removed all items to the side. Place all items where it’s safe and not possible come across any contamination. -0 pts-

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: 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 pasta salad trying to cool with plastic wrapped around the big bus tub. Temperature was not drop quickly enough to possibly cool food Dow in time. CDI- PIC unwrapped and put food in blast chiller to quickly cooling it. -0.5 pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacking after cleaning. Ensure to air dry dishes before stacking them up and store away. -0 pts-

4-903.11(A)(C) Store single-use and single-service articles 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 boxes stored on the floor in WIF. Ensure to put all boxes by the end of shift on the delivery day. -0 pts-

REPEAT 4-501.11 Maintain equipment in good repair. Observed under the grill, low boy cooler #9 bottom drawer is not closing tightly causing TCS food temperature in the drawers above 41F. PIC had a work order to get the unit fix as soon as possible. Work order was presented to EHS via email confirmation. TCS foods will not be stored in the unit until the problem fix. -0.5 pts-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed two sheet pans sat on top of hand washing sink at the end of the cook line, blocking EHS and employee to wash hands when needed. CDI- PIC took items away and placed them at the appropriate space. Ensure to maintain access at all hand sinks for hand washing. -0 pts-

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 raw salmon in a metal pan stored mix in with RTE (fresh cut fruits little cup and salad) on a speed rack in WIC. Observed raw pork patties sheet pan stored above Rae fish/shrimp on speed rack in WIC. CDI-PIC took care of the correct storage order of items. Proper storage order discussed with PIC during the inspection. -1.5 pts-

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 thick slices of ham in 2 metal pans temperature 44F-48F in WIC. Observed slice tomatoes, spinach, lettuce, slice cheeses, in low boy cooler below the grill temperature measured above 41F. CDI- PIC volunteer to discard all items at the time of inspection. -1.5 pts-

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 2 bags of Cuban pork slices dated 6/17, and a pan of meatloaf dated 6/18. CDI- PIC volunteers to discard items at the time of inspection. Ensure to discard all item when expired. -1.5 pts-

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 tuna salad and fresh cut fruits trying to cool in plastic tub with tight lid on. No temperature changing in 30 minutes. CDI- PIC took all items to chill in a blast chiller to cold down faster and in time. -0 pts-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies in the main kitchen and 6th floor kitchen. -0 pts-

4-501.11 Maintain equipment in good repair. Observed under the grill, the low boy cooler- bottom drawer is not closing tightly causing TCS food temperature in the drawers above 41F. CDI- PIC took all item out and will have maintenance take a look at the issue and fix if needed. -0 pts-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wipe clothes stored on counter spaces.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed build up in coffee urns. Clean more frequently.

Observed floor needing to be cleaned in Bistro (in between cooking equipment). 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.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed several employee drinks stored throughout kitchen on shelving above prep line and front drink dispensing area. Store closed beverage cups on lower shelving below and away from food, food prep areas, utensil, ,utensil storage area, single service articles and single service article storage area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from (1) paper towel dispenser at arrival of inspection. Paper towels provided at hand washing sink at time of inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed (1) pan of turkey ala king in hot holding unit at 132F. Turkey ala king reheated at time of inspection to a temperature of 181F.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed containers of peroxide cleaner disinfectant stored on shelving in dessert prep area. Store toxic substances in designated area. Cleaner/disinfectant product placed in can wash room at time of 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: 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 several containers of food products in the walk-in cooler in the process of cooling on shelving and speed racks completely covered and wrapped on sheet pan and the speed rack also covered. Do not completely cover food products in the process of cooling. Covering removed from containers of food products to allow proper cooling. Plastic lifted on speed racks also to allow for proper cooling.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with a bracelet preparing food products.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several sanitizer containers where wiping cloths were stored not registering sanitizer. Sanitizer solutions replaced in wiping cloth buckets and quat. ammonia was registering at 200ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed several clean container wet stacked in dish washing area. Pyramid stack containers to allow for proper air drying. Observed employee cloth drying utensil/equipment ran through the dish machine. Do not cloth dry utensil/equipment once they have been washed, rinsed and sanitized.

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 Establishment has start using 6th floor kitchenette and there is a high temp dishmachine in 6th floor kitchenette. Provide a max min thermometer or thermalabels for high temp dishmachine on 6th floor.

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. Wipe/clean exterior of cabinet door under drink dispensing area on 6th floor. Wipe/clean underside of drink dispenser (stationary part) at first floor kitchen.

6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. Repaint upper section of wall over clean end of dishmachine line where larger containers are stored. Replace missing ceiling tiles in can wash room.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. EHS provided facility with written procedure. Facility had a vomit and diarrheal kit onsite.

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 sanitizing dish machine not dispensing chemical during time of inspection. CDI, chemical bucket was changed and machine was properly dispensing sanitizer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed mixed vegetables and turkey breast hot holding below 135F. CDI, TCS food items were reheated to 165F or above.

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 several TCS food items cold holding above 41F in bistro area. CDI, TCS food items were placed in walk in cooler to rapidly chill.

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 stickers residue on the outside of several dishes stored as cleaned.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris/litter surrounding compacter area.

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 stored on clean equipment shelving in dish pit area.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored in crack between prep table and counter in Bistro. CDI-removed

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. Discontinue storing oven rack ion floor in IL side of kitchen.

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 sticker residue on clear storage container.

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. Label clear bottles on front bistro line.

Observed covered salads 45F in prep line reach in. Salads were made this morning. CDI--vented. Salads will not be served until around 11:00/11:30.

Obtain additional temperature measuring device for high temp dish machine.

Observed floor needing to be cleaned near fryer at front bistro.

3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF): Observed chicken breasts (1) and a few wings par cooked. PIC stated that the food was par cooked to save time, but being used for Independent living. Chicken 36F. CDI-informed to cease par-cooking until non-continuous paperwork has been completed and approved. CDI-discard

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: PIC (Roy) stated that independent living can ask for undercooked burgers. Did not see a consumer advisory on menus. Informed PIC to add consumer advisory, include disclosure and reminder. Verification Needed.

4-602.13 Nonfood Contact Surfaces - C: Observed food debris and splash on big mixer. Grate and backspash had food debris. PIC stated mixer had not been used today. CDI- taken to 3 comp sink and washed/sanitized during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced ham cold holding in bistro prep cooler at 45F. CDI, sliced ham moved to walk in cooler 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. Observed sliced tomatoes in walk in cooler with no date mark. CDI, sliced tomatoes were date marked for date of prep.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed several pans stored as clean with sticker residue on the outside of pans.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf OBERVED A FEW HAND SINKS WITHOUT SOAP AND PAPERTOWELS. CDI BY PROVIDING SOAP AND PAPER TOWELS.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P OBSERVED NO COLD WATER AT POT SINK. UNABLE TO PROVIDE PROPER STRENGTH SANITIZER FROM DISPENSER. ECOLAB PRESNT DURING INSEPCTION. ONCE COLD WATER WAS PROVIDED, IT WAS DETERMINED THAT THE TEST STRIP WAS NOT THE CORRECT KIND. CDI BY FILLING POT SINK WITH COLD WATER AND USING CHLORINE SINCE CHLORINE TEST STRIPS WERE AVAILABLE.

NO POINTS DEDUCTED 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf OBERVED INCORRECT TEST STRIPS FOR 3 COMP SINK SANITIZER. CDI BY SWITCHING TO BLEACH SINCE CHLRORINE TEST STRIPS WERE AVAILABLE.

5-205.15 Maintain a plumbing system in good repair. OBSERVED NO COLD WATER TO POT SINK AND PREP SINK. CDI BY ADJUSTING FAUCET AT NEARBY JANITOR SINK.

NO POINTS DEDUCTED 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. OBSERVED CARPET MATS IN RESIDENTIAL KITCHENS AND IN FIRST FLOOR KITCHEN AREAS. REMOVE. GENERAL COMMENTS: FACILITY NOT OPERATING AT FULL CAPACITY. NEIGHBORHOOD KITCHENS ARE NOT BEING UTILIZED AT THIS TIME. GRADE CARD POSTED AT BAR.