CHEFS CATERING

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed chef wash hands and turn off faucet with no barrier. CDI- EHS intervened and chef rehashed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed par cooked beef stored directly over Parmesan cheese in a RIC. Observed raw beef removed from its original packaging stored directly above butter in the WIF. CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 in the WIC with no date mark or log for when it was seared. According to PIC, the chicken was seared the day prior. CDI- facility immediately finished cooking the chicken.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizing solution in a blank grey bucket with no label. CDI- PIC labeled the bucket.

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 a tall covered container of diced tomatoes cooling in the WIC at a rate of .03F/min after 55 minutes. CDI- PIC moved the tomatoes to a shallow pan and removed the covering. 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 multiple boxes of food directly on the floor in the RIF. Observed boxes of chips stored on the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth in a 0 ppm sanitizing solution. CDI- PIC refilled the bucket with sanitizer.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of in-use utensils on the cook line submerged in water at 81F.

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 cardboard boxes stored on the floor in the dry storage area.

4-501.11 Maintain equipment in good repair. Observed WIC gaskets in need of replacement.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some peeling baseboard tile near walk in cooler. Repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken in stand up Delfield reach in unit at 52 degrees F. Ambient air temperature measured 54 degrees F. Vr to ensure calibration of stand up reach in unit needed. Chicken 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 .

3-501.18 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 2 packages of ham with date of preparation of 6/23. Observed chicken salad and potato with date of preparation of 6/18.. CDI, foods 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

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 operator not able to provide updated letter of guarantee for salmon. VR required. Repeat.

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 cream cheese with date of preparation of 2/6. CDI, cream cheese 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf. Observed several menu items asterisked on menu and PIC stated could be offered undercooked including Poke Tuna, Salmon, beef Wellington, beef tenderloin, beef canape. No consuemer advisory on newly printed menu. VR required.

4-502.13 Single-use and single-service articles cannot be reused. Observed single-service manufacturers members mark containers and pickle containers being reused for food storage. 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 box of single-service articles stored on ground in dry storage room.

Observed PIC could not prove certification. CDI by instruction

Observed open employee beverage on prep table

Observed 3 dented cans. CDI, cans removed from use

Observed non-continuous partially cooked chicken stored over baked beans on rack. CDI, foods relocated for proper storage.

Observed garlic in oil mixture date marked exceeding 7 days. CDI, foods voluntarily discarded

Observed a food prep employee wearing a watch

Observed cold smoked salmon offered as RTE but parasite destruction letter provided was from 2020. Vr to ensure updated letter provided for calendar year.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed three dented cans being stored amongst non dented cans on dry storage shelf. CDI: PIC segregated dented cans for non use.

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 salt being stored in a container with a label for thyme. Label all working containers of food with correct label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flying insects near 3 compartment sink. Contact pest control service provider to address issue.

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 rubber molding along floor underneath walk in freezer door loose and separated from wall. Repair loose rubber molding. REPEAT. Points not escalated due to improvement since previous inspection.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed facility without written procedures for responding to vomiting or diarrheal events. CDI: EHS provided a copy.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a deep metal container of gravy cooling in RIC uncovered and several trays of bahn mi sandwiches and a try of salmon won tons both tightly wrapped in plastic cooling in outside walk in cooler all at a rate insufficient to reach cooling parameters. CDI: PIC transferred gravy to a shallow pan and placed in WIF to rapidly cool and placed trays of sandwiches and salmon won tons in WIF to rapidly cool.

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 a dented can of black beans and a dented can of pineapple chunks being stored on dry storage shelf amongst non dented cans. CDI: PIC segregated dented cans from others.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single use plates and a stack of single use bowls being stored outside of their original packaging right side up on prep shelves. CDI: Employee inverted single use items to protect against contamination. REPEAT. 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 of single use catering bowls and containers being stored on floor in hallway outside of restrooms. Store single use articles at least 6 inches above the floor.

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 build up on floor in dry storage room. Clean as needed. 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 missing rubber molding where floor meets the wall outside of walk in freezer. Replace missing molding.

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

4-501.11 Maintain equipment in good repair. Observed RIC not operational. PIC stated service request has been submitted and technician is scheduled to be onsite today. PIC discovered RIC not operating properly yesterday and voluntarily discarded all food. Repair RIC

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and use bare hands to turn off faucet before returning to handle food. CDI: Employee rewashed hands.

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 2 containers of roasted red peppers, a container of chipotle mayo being held in prep flip top cooler and containers of diced tomatoes and shredded lettuce being held in prep reach in portion of same cooler all above 41F. See temp chart. CDI: PIC voluntarily discarded items.

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

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented can of pineapple chunks being stored on dry storage shelf amongst non dented cans. CDI: Dented can was segregated from non dented cans.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag being stored on a box of pasta noodles in dry storage area. CDI: Employee bag was relocated to a designated area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of pasta noodles, a box of rice and a box of canned cranberries all being stored on floor in dry storage room. Store food at least 6 inches above the floor. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: 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 an open package of fire roasted tomatoes which PIC stated were opened yesterday missing a date mark. CDI: PIC date marked item. Overall good date marking system was observed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a spray bottle of glass cleaner being stored on a dry food storage shelf directly over a bowl of croutons. CDI: Glass cleaner was relocated to designated area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two containers of sandwiches being stored on floor of WIC. CDI: PIC moved containers of sandwiches to shelf.

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 several boxes of single use to go containers being stored on floor in dry storage room. Store single use containers at least 6 inches above floor.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed shell stock tags without last sale date recorded. VR required within 10 days.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P. Observed facility par-cooking chicken and beef, information has not been recorded using logs since 1/30. VR required within 3 days.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed scallops and salmon which can be served undercooked according to PIC without an asterisk on menu. VR required within 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bottle of windex not labeled. CDI: PIC labeled bottle.

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 beef cooling at a rate of 0F/min, while in a large pan covered in Saran Wrap. CDI: PIC placed beef on sheet pans to quickly cool. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open.

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 canned peppers with a prep date of 1/23 and cooked veggies with no date mark. PIC stated veggies were cooked 1/28. CDI: PIC voluntarily discarded items. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach in spray bottle over 200ppm (bleached out test strip). CDI: PIC remade bleach/water solution, new concentration is 100ppm.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep unit in need of resurfacing.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine chlorine sanitizer at 0ppm after running 3 cycles. CDI: PIC primed the dish machine and ran another cycle, Chlorine concentration was 50 ppm.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P. Observed facility par cooking chicken and beef and had not been recording information in the non-continuous cooking logs. VR required within 3 days to ensure facility is recording non-continuous cooking in the logs.

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 par cooked chicken sitting out on a speed rack above 41F. PIC stated items had been sitting out for at least 45 mins. CDI: PIC started the cooking process.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food being stored on the floor of the walk in cooler. CDI: Items were moved.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed one pan of par cooked chicken being stored in walk in cooler above raw pork. All other storage order was correct. CDI: PIC rearranged storage order.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed Ice machine with slight build up.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .Observed Multiple items placed in walk in cooler to cool tightly wrapped in saran wrap. CDI: PIC unwrapped items and placed them in the freezer and walk in cooler to quickly cool.

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. Observed no written vomit and diarrheal plan available in facility. CDI - PIC was emailed new 2017 food code documentation during inspection. - 0 -

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety. Observed facility using a non-continuous cooking process on chicken during inspection without prior approval. CDI - Non continuous cooking application filled out with PIC. PIC kept cooling log of chicken present in walk in cooler - chicken was allowed to be kept. - 1.5 -

4-501.11 Maintain equipment in good repair. Observed split gasket on walk in cooler door. Replace as needed. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board present at prep top in need of resurfacing. - 0 -

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Prechilled ingredients observed in grilled chicken salad cooling and did not drop after checking 45 minutes later. CDI. Lids were popped open in walk-in freezer to rapidly cool and reached 41F before end 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 Observed chicken salad and grilled chicken salads cooling in tightly wrapped plastic or in plastic closed containers. CDI. Vented/opened.

General Comment: 3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed broccoli soup held on grill at 121 degrees F. CDI, soup voluntarily discarded by PIC.

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 1 package of brie cheese not date marked with commercial packaging open 2 days ago according to PIC. CDI, brie voluntarily discarded by PIC. Improvement made since previous inspection.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed bleach sanitizer in bucket testing above 100ppm. CDI, sanitizer diluted to required concentration of bleach and between 50-100ppm.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gasket on door of walk in cooler. Repair.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed date when last shellstock from container is used not recorded on tag. CDI, date recorded.

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 blanched vegetables and asparagus not date marked in walk in cooler prepared yesterday morning over 24 hours according to owner. CDI, foods voluntarily discarded. Repeat.

7-201.11 Store toxic materials to avoid contamination. -P - Observed glass cleaner stored on prep table. CDI, glass cleaner relocated for proper storage.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C - Observed 1 dead American cockroach on floor behind warmer at main cookline towards end of kitchen at entrance / exit side.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no hair restraints upon arrival. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needed on kitchen shelving througout kitchen.

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

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed beef has been par cooked and then recorded final cook temperature does not meet or exceed 165F. No par cooked beef products were on site today. CDI: EHS and PIC discussed that per the 2009 food code, any par-cooked meat products must reach 165F when they are fully cooked. EHS and PIC did discuss that a variance to go by the 2013 or 2017 food code would allow for the facility to final cook to the foods original final cook temperature.

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 sliced turkey cooling at a rate of .02F/min in reach in. CDI: Product rapidly cooled in walk in freezer to 41F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top cooler and inside walk in holding food above 41F. CDI: Foods in prep top were voluntarily discarded. Large beef in walk in was below 41F on the inside indicating that the cooler had not been out of temperature long. CDI: All TCS items relocated to other refrigeration. Refrigeration technician was scheduled to look at another unit this afternoon. Technician will look at and repair these units as well.

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 Cole slaw with date mark of 5/27 when it was prepared 6/8. CDI: Product properly date marked. All other food in facility was properly date marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced and diced chicken, sliced turkey, and boxed lunches cooling while tightly wrapped. CDI: Chicken and turkey were unwrapped and placed in the walk in freezer and rapidly cooled to 41F. Boxed lunches were prepared and delivered within 4 hours. PIC and EHS discussed that food should be 41F before being delivered. EHS gave facility a food safety game plan catering checklist pamphlet during inspection to give a better idea of what temperatures to track and when to track them.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no hair restraints upon arrival. CDI: Employees donned hair restraints. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed split gasket on main interior walk in cooler. REPEAT VIOLATION

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 bare handing kale during the start of the inspection. The employee had wrapped the kale in plastic and placed onto a push cart but then proceeded to explain that it is to be thrown away. CDI-Instructed the employee to go ahead and discard the product.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored ontop of cooked product in the walk in cooler. CDI-The bacon was moved to a different location.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two dead roaches, one or two flies, and a dead slug in the facility. Keep working on pest control methods.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee begin putting on a hair net during the start of the inspection. Proper head coverings should be worn during all hours of operation.

4-501.11 Maintain equipment in good repair. Observed a split gasket on the walk in cooler door. The manager explained that they have a gasket on order and is expected any day. *Not a repeat violation. Shelving has been replaced and the cutting board has been resurfaced.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed written procedures on site and half-cooked chicken stored on speed rack in walk in cooler in proper location to prevent contamination. However, product was not labeled to indicate further cooking is still required. Also ensure that product remains at 41F until fullly cooked. Observed speed rack of half cooked chicken breasts at 60F. CDI- labeled as raw and chicken cooked to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few items in tall one door refrigerator 42-43F. Items placed in walk in cooler. Monitor temperature of unit, decrease air temp to maintain at 41F or less.

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 items in top of flip top unit and feta cheese in walk in without dates. Chicken salad was mixed today and labeled with todays date however chicken was cooked and cooled yesterday. CDI- date changed to yesterday. 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 pesto and cooked mushrooms with date exceeding 7 days. CDI- discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed one spray bottle of cleaner stored hanging from shelf where clean utensils are stored. CDI- bottle relocated.

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 chicken salad sandwiches in boxed lunches made and stored in tightly closed clam shell plastic containers and wrapped in plastic wrap. Sandwiches observed at 54F at 9:20am and 53F at 11:00am. Boxes unwrapped and opened in walk in cooler for proper air flow.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at flip top unit in need of resurfacing. 4-501.11 Maintain equipment in good repair. Observed rusted shelves in dry storage, utensil storage and walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. General cleaning needed of shelving in walk in cooler, under prep tables etc.

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 floor of walk in cooler in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coats stored on top of dry good items in dry storage room. Observed empty employee coffee cups stored on dry storage shelves.

4-501.114 Maintain sanitizer at correct concentrations. -P Facility did not have chemical sanitize concentrate attached to the dish machine today. VR required to ensure dish machine is functional. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer stored clean with visible food debris accumulation on the back side of the blade and a thermometer with debris accumulation on it while not in use. CDI- items were recleaned.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed the facility using non-continuous cooking for proteins (salmon and chicken) without written procedures on site. The salmon and chicken were stored appropriately to prevent contamination but were not labeled to indicate they were not cooked. CDI- raw proteins were labeled accordingly; procedures were provided and filled out.

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 'hot pickled' onions made in-house with a datemark from 11/6. CDI- product was discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one spray bottle of chlorine sanitizer with concentration greater than 200ppm (test strip turned immediately white in color). CDI- bottle was emptied and refilled to proper concentration.

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 potatoes in cream sauce at 77F at 10:30AM drop to 72F by 11:00AM. CDI- product was transferred to walk in freezer for rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies on ceiling inside warewashing room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving inside the walk in cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee coat stored on a prep. counter in the kitchen.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer dispensing out of dish machine at less than 50ppm chlorine concentration after several minutes of testing and priming. VR required. PIC contacted service company during inspection. Discontinue use of dish machine until it is functioning properly.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P PIC indicated chicken filets are cooled using non-continuous cooking methods. CDI- EHS provided non-continuous cooking procedures today. Discontinue use of non-continuous cooking until procedures are filled out and approved.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed an incomplete consumer advisory on the menu. Menu had asterisked food items but no footnote that indicated 'these items are served raw or undercooked.' VR 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 facility cooling pasta salad in a high volume container at 64F at 1:00PM drop to 59F by 2:05PM. EHS also observed cooked squash and grilled chicken cooling in reach in coolers while tightly wrapped in plastic. CDI- items were transferred to sheet pans/uncovered to promote faster cooling.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed one QUAT sanitizer bucket with a concentration at ~50ppm.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned equipment such as tongs and serving spoons stored in black plastic storage bins with crumbs on the insides of the bins.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed expired QUAT testing kit on site. VR required.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer coming out of the dish machine. It was found that the container of sanitizer had lost its concentration strength. CDI-A new bottle replaced the old one and after priming the machine, the unit was properly sanitizing equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed romaine cold holding above 45F in the tall reach in cooler. The product was at 57F. This item along with several other items were all sitting on the counter tops at the salad prep stations upon entrance to the kitchen. These items included salmon, asparagus, lettuce, tomatoes, and the romaine. If the product is not being used, they should be kept in a cooler until needed. CDI-The romaine was placed into the walk in cooler for rapid cooling. ***BEGINNING JANUARY 1, 2019 COLD HOLDING WILL CHANGE TO 41F.***

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 the plum tomatoes and balsamic onions with dates past their time/temperature date marking requirements. CDI-The items were properly discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees at the salad station with no head coverings, such as a hair net or a hat. Manager will speak to the employees about wearing a hair net or a hat.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths on the prep counters upon entrance to the kitchen. CDI-The cloths were removed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the cutting boards with deep grooves. They are no longer easily cleanable. Have resurfaced or replaced.

5-205.15 Maintain a plumbing system in good repair. Observed a leak coming from the faucet at the 3-compartment sink. Manager stated they are having a plumber come out to address the situation.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee cup of coffee on the counter, and observed an employee discarding two bottles of drinks from the tall salad reach in cooler, where they were intermingled with facility product. CDI-The coffee was discarded before needing to be told. Drinks are acceptable as long as they are not intermingled with facility product and are kept covered and on a bottom shelf.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed salmon that was undercooked cooling in the walk in cooler. CDI-The salmon was placed into the oven to finish the cooking process. If you are wanting to par cook product, approval by the regulatory authority is needed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of product stored on the floor in the walk in cooler. CDI-The box was placed onto the shelf.

4-502.13 Single-use and single-service articles may not be reused. Observed used aluminum single service pans stored with the unused pans in the dry storage room. CDI-The pans were discarded. DO NOT REUSE.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the shelves at the cook line in need of cleaning. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed the 2-compartment sink faucet base leaking water. Have repaired. REPEAT. HUGE IMPROVEMENT. ALL OTHER ITEMS HAD BEEN REPAIRED. POINTS WERE NOT ESCALATED.

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 several deli meat items with missing dates. CDI-The meats were discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed bologna with a date of 8-10. CDI-the item was 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 hamburgers, chicken, and steak with tightly wrapped coverings cooling in the walk in cooler. CDI-The wrappings were removed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two dead roaches in the dry storage room, and several flies in the facility. Increase pest control measures.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of napkins on the floor in the upstairs dry storage room. Have picked up off of the floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the large cutting board and the yellow cutting board. Have resurfaced or replaced. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leaks from the dish machine area 3-compartment sink, the 2-compartment sink, and the cooking area 3-compartment sink. Have repaired. REPEAT.

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 slicing lemons with no gloves on. The lemons were to be used for the iced tea. CDI-The lemons were discarded, the employee washed their hands and put on gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of vegetables and a container of broccoli hot holding below 135F. CDI-Both containers were placed into the oven for reheating.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of pumpkin pie stored on the floor in the walk in freezer. CDI-The box was placed onto a shelf.

4-502.13 Single-use and single-service articles may not be reused. Observed multiple single service aluminum pans that were being reused. CDI-The pans were discarded.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the cutting board that are no longer easily cleanable. Have resurfaced or replaced. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the racks and fan covers of the tall reach in cooler at the cook line. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed small leak coming from the faucets at the 2-compartment sink at the salad area. Have repaired.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed residue buildup on the inside of the ice machine. Have cleaned and sanitized.

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 large containers of sauerkraut in the walk in cooler that had been prepared in November. CDI-The product was discarded.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility non-continuously cooking chicken at facility. Spoke to facility about this and provided the documentation for them to fill out for approval from the health department. Have filled out and email or immediately cook after searing the chicken.

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 items cooling in the walk in cooler with tightly covered lids, and grits and chicken on the a speed rack next to the ovens cooling. CDI-The grits was placed into the walk in freezer, and the chicken was placed into the oven. All of the products cooling in the walk in cooler were unwrapped to allow for proper heat transfer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two small black flies in the kitchen. Increase pest management.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple boxes of single service items stored on the floor on the 2nd floor dry storage unit. Have picked up off of the ground.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the cutting board on the flip top cooler. The facility will flip to board over to use the other side of the unit. When that becomes pitted as well, have the unit resurfaced or replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the fan covers in the walk in cooler. Have cleaned.

Observed salmon offered for sale undercooked in the wontons but no parasite destruction letter is available to prove it is a safe to consume undercooked. VR in 10 days by provided a letter or removing the astriks from the menu and not offering this product undercooked. 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 build up on the can opener today- sent to be rewashed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed most TCS foods in the walk in cooler at >45F today- see chart. Items for todays order that were in the cooling process were moved to the walk in freezer and the refrigerated truck was started to transport these foods. Observed fried onions stored out of temperature since yesterday- discarded today to correct.

Observed hummus that had been opened three days prior without a date- dated with day of opening to correct. Observed two open containers of motzarella cheese without dates on them- product 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 the walk in cooler today not working and sandwiches cooling inside- sandwiches moved to the walk in freezer to correct and then to the refrigerated truck. Observed these sandwiches and salads packaged in plastic containers, stacked on one another and wrapped in plastic wrap- These must cool to 45F before wrapping them in this way as they need more airflow. 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 build up on the rack above the salad prep sink and mold syrup and pickle containers today. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food residue on multiple pieces of utensils in dry storage bin, and buildup on tea urn nozzles. CDI-The utensils and tea nozzles were brought back for proper washing and sanitizing.

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 cooked vegetables with a date of 6/1. CDI-The product was properly disposed of. All other items were within the proper time/temperature perimeters.

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 a couple of pans of chicken cooling in the walk in cooler with tightly covered lids. CDI-Explained to the PIC about keeping the lids off of pans when product is cooling to allow for proper heat transfer. The wrappings were removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth sitting on the salad/sandwich unit cutting board. CDI-The wiping cloth was moved.

4-501.11 Maintain equipment in good repair. Observed damaged outside thermometer to standup reach in cooler at sandwich/salad prep station. Needs repair. PIC placed a thermometer inside cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup in the standup reach in cooler near sandwich/salad prep station, on lower shelves of all prep tables, and in walk in freezer on floor. Needs cleaning.

Observed an open employee coffee stored onthe prep counter where open lettuce and strawberries were stored as well. Drink discarded today. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed molded cheese in the walk in cooler stored with other cheeses and molded pistachios in a container where other nuts were stored on top of them- all discarded today. 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.

Observed hotdogs with no date on them in the walk in cooler and observed ham that was made on 12/31- both discarded today. Observed bucket an open bucket of boiled eggs not date marked-back dated to correct. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf3-501.18 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 degreasor and windex in unlabeled spray bottles today- relabeled to correct during inspection. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed multiple boxes of food stored on the walk in freezer floor today. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

Observed clean linen stored on the floor of the office today. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed build up on the walk in cooler racks today. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

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 an employee putting a spread on a wrap today that was not to be cooked- wrap discarded by staff to correct.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the front handwash sink blocked by a cooling rack today. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at the front handsink today. Papertowels supplied and cooling rack moved to correct.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 0ppm at the dish machine today- primed to correct. Observed <150ppm at the 3 comp. sink- more tabs added to maintain at 200-400ppm and dishes were resanitized.

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 a lettuce and cheese plate that was >7 days old- discarded today to correct. 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 melon balls and cooked onions not date marked today and they had been held >24 hours- back dated to correct.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food on the walk in freezer floor and a bag of ice as well- bag of ice discarded.

Observed no hand wash sign at upstairs bathroom hand sink. Sink needs sign, make/ purchase a more attractive one if you do not like ours that we give you. 6-301.14 Handwashing Signage - C

Observed cooked potatoes cooling outside walk-in. Actively cool with ice, put into refrigeration faster. CDI- put into refrigeration. 3-501.15 Cooling Methods - PF

Observed several flies in kitchen. Keep doors closed and prevent fly entrance.

Repeat: Observed food stored on floor in walk-in and cases of bottled water stored on floor in hallway. CDI- food transferred to shelving. Observed speed rack of burgers in splash zone of hand sink. Keep food protected from splash 3-307.11 Miscellaneous Sources of Contamination - C 3-305.12 Food Storage, Prohibited Areas - C

Observed single service items need protecting throughout. Store so stuff can't fall into containers of uncovered plastic-ware.

Observed burgers being par cooked without application or approval. Complete and submit supplied application for non-continuous cooking process. Submit to Stephen Graham for approval. Stephen E. Graham, REHS Environmental Supervisor Mecklenburg County Health Department Office: 704-336-5548, Cell: 704-507-6816, Fax: 704-336-5306 CDI-application with be submitted. Burgers were within proper cooling parameters. 3-401.11 Raw Animal Foods-Cooking - P,PF

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Maintain handsinks accessible at all times. Observed dishroom handsink blocked by equipment and soiled wiping cloth bin. Removed and gave instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Facility had agreeded to use an approved method for washin utensils in 2-comp sink and this process was not being implemented. The employee reported having been instructed to use a wash step of dish detergent combined with bleach. The dish machine was not dispensing sanitizer as evidenced by chlorine test strip. Discussion of using product approved for one step wash/sanitize, or transport and use 3-comp sink in kitchen, or replace 2 comp sink with an approved 3-comp sink. Service was called for dish machine and hand sanitizing will be used until machine is working properly.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF Provide approved consumer advisory on all sources of menu to include disclosure of food undercooked and reminded worded as required. The 2 parts shall be linked via astericks. Refer to NC Food Code Manual under "consumer advisory" which can be found at meckhealth.org

6-404.11 Segregation and Location-Distressed Merchandise - PF Observed shell eggs above ready to eat items. Relocated and gave instruction.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed rusted shelving in walkin and corrosion on lower shelves and racks under prep tables. Begin replacement or resufacing of shelving where needed. Discussion of requirements and how to accomplish.

2-401.11 Store all beverages below food, food contact surfaces and utensils to prevent contamination. Observed employee bottle of water stored on prep table. CDI by discarding. Discussed use of screw top bottles and recommended use of cups with lids and straws to prevent contamination of hands.

6-301.14 Provide employees must wash hands signs at all hand sinks. Observed all hand sinks in kitchens without signage. CDI by giving PIC hand wash stickers.

3-101.11 All food offered for consumption shall be safe and unadulterated. Observed moldy brick of cheddar cheese in reach in cooler and moldy strawberries in walk in cooler. CDI by discarding.

4-601.11 (A) Maintain all food contact surfaces clean to sight and touch. Observed several white cutting boards with greasy residue. Observed food debris on several bowls and containers and can opener stored as clean. CDI by placing items at dish machine or 3 compartment sink to be rewashed. Observed mold growth in ice machine. Verfication required.Note: Ensure that dish machine is primed and tested daily. Machine needed to be thoroughly primed and over 5 cycles ran before observed properly sanitizing.

3-501.15 Use approved methods for coolng foods; shallow containers, ice baths and leave vented or uncovered. Observed tightly covered pans of black beans and cooked chicken breasts in walk in cooler both prepared about 1-2 hours prior. CDI by uncovering.

3-305.11 Store all food at least 6' off of floor to prevent contamination. Observed many boxes of pastry shells etc. stored on floor under shelving racks in walk in freezer.

3-304.14 Once wet or dirty all towels must be stored in sanitizer in between use. Observed many wet/soiled towels on prep surfaces.

4-101.19 Non-food contact surfaces shall be constructed of corrosion-resistant, non-absorbent easily cleanalbe material. Observed multiple shelves under prep tables lined with foil. Remove and keep clean or replace daily.

4-602.13 Maintain all non-food contact surfaces clean. Observed general cleaning needed of exterior of storage containers, shelving under prep tables. shelving and sides of equipment under hood system. Also observed air vent on wall above food prep sink with dust accumulation.

2-401.11 Eating, Drinking, or Using Tobacco - Employee drinks must be stored and consumed in a sanitary manner. No screw top bottles or sports cups with slide allow to prevent cross contamination. Observed emploee drink on prep table in kitchen. Relocated and gave instruction.

3-301.11 Preventing Contamination from Hands - Protectt foods from hand contamination. Observed owner making food for himself from catering product without gloves or other method of protection. Gave instruction to manager.

. 3-101.11 Safe, Unadulterated and Honestly Presented - Discard all foods once adulterated. Observed 2 blocks of moldy cheese without dates in walkin. Product was discarded. Instruction given to date mark cheeses and discard when molded.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - Observed dishmachine measuring 0 ppm of chlorine sanitizer. Machine dispenser was filled but priming did not solve issue. 3-step sanitization process set up and repair called in while on site.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - All ready to eat products that will not be used within 24 hours must be appropriately labeled for safety. Gave instruction and discussed methods.

3-501.15 Cooling Methods - Use approved cooling methods. Observed black beans from can tightly covered at 55 F for less than 1 hour. Gave instruction to bring all cooling products to target cold temperature before tightly covering.

Keep all employee drinks covered and stored beneath food contact areas. Observed open employee drink on oven and bottle drink by tea/coffe machines. Removed and gave instruction to provide lid and straw and store below food and food contact surfaces. Do not use bottles or sports cups for employee drinks to avoid cross-contamination.

Separate all foods in walkin refrigerator and freezer by order of cook temperature. Observed uncooked chicken breast over pork loin. Gave instruction and handout.

Use 3-step process of wash, rinse, and sanitize for all utensils. Observed 2-comp sinks being used for utensil wash with bleach added to detergent. Chemical sanitizing dish machine measured 0 ppm chlorine. Gave instruction to change process and monitor dishmachine for proper chemical sanitation. Dishmachine was primed and tested.

Provide proper consumer advisory on menu. New menu is being printed next week. Advised to contact me to review before submitting for printing.

Do not wrap foods for service or cold hold until fully cooled to the target temperature of 45 F. Observed deli meats tightly wrapped at 56 F. Observed meat sandwiches at 55 F in clam shell boxes. Observed pasta salad at 66 F in walkin cooling in covered bowl. Gave instruction to cool in protected area before covering or wrapping. Thoroughly chill all sandwiches going out for delivery to 45 F or below before placing in cold boxes.

Maintain kitchen free of flies. Observed multiple flies in kitchen. Gave instruction to enhance fly protection.

Maintain all food storage areas cleanable. Walkin freezer is overstocked and disorganized. Shelving and near floor storage prevent proper cleaning. Gave instruction to organize and clean freezer.

Use approved test strips for testing concentration of chemical sanitizers. Discoved by use of my strips that dish machine not properly dispensing chlorine sanitizer. Manager stated he will implement daily testing.

Provide approved illumination in walkin freezer. Lighting in freezer does not meet requirements. Lighting is blocked by overstocking. Discussed reorganizing freezer stock/shelving.