SPECTRUM CENTER COMMISSARY

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed fryer blocking hand sink. CDI: PIC relocated fryer

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 pico cooling at a rate of 0.02F/min inside thick portion in walk in cooler. CDI: PIC placed pico on sheet pan in walk in cooler to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed Canadian bacon thawing submerged in water above 70F. CDI: Canadian bacon was moved to walk in cooler to cool

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety. Observed chicken par cooked inside walk in freezer. PIC was unable to provide non-continuous cooking procedures. VERIFICATION REQUIRED.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed bulk unwashed avocados stored directly over prepared ready to eat food (salsa) in WIC. CDI - Avocados relocated away from ready to eat items. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT: 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 ceiling panel missing above cooking station. Provide. -0.5-

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41 F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. - Pf. Observed hot dogs thawing stacked and not submerged in running water at prep sink. Hot dogs temped between 51-65 F. CDI - Food transferred to the walk-in cooler. -0.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two in use sanitizer buckets holding concentrations of 100 PPM quat. CDI - PIC discarded and refreshed with new concentration of 200 PPM. -0-

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 several ceiling panels missing in kitchen, one missing above cooking station. Provide. 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 debris on ceiling panels above prep station. Also observed stagnant water pooling around oven. Increase cleaning frequency and maintain clean. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed facility’s qac test strips unable to detect sanitizer concentrations. Test strips no longer functional. CDI - PIC procured new test strips. New test strips measured sanitizer at 200 PPM -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico prepped 10/7 temped at 45F; cooked steak 43F, and cooked pork 45F. CDI - PIC was discarded pico. Steak and pork prepped today and allowed to chill back down in the walk in freezer. 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 pico prepped today cooling covered in the walk in cooler. CDI - PIC uncovered. 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 .

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy strawberries in walk in cooler. CDI - PIC voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and plastic pans wet stacked on the storage rack. Allow to air dry prior to stacking.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board heavily scratched and scored.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed meatballs recorded as fully reheated to 169F however the product in the middle of the pan was 68F. CDI: product was split into 2 pans and rapidly reheated throughout to over 165F. Product had been reheating approximately 1 hr. REPEAT VIOLATION

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. Observe mac n cheese from yesterday still cooling in walk in. CDI: product voluntarily discarded 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several food items (chicken, pork) pulled from frozen with no pull date for thawing. CDI: Product was taken and reheated for service. Original cook date was present on items but no thaw date. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on pulled pork and pulled chicken sandwiches that were prepared yesterday. Meat was cooked 2/3/23. CDI: Sandwiches were reheated for today’s service. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed meatballs placed on time after reheating per TPHC log. Product was not fully reheated and therefore does not meet the requirements for putting product on TPHC. CDI: Product was rapidly reheated to over 165F. See temp chart and #19.

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 mac and cheese cooked yesterday cooling while tightly wrapped in the walk in. CDI: Mac and cheese voluntarily discarded. 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 .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed bulk unwashed carrots and peppers stored directly over ready to eat food in WIC. CDI - carrots and peppers relocated away from ready to eat items. REPEAT VIOLATION

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed metal pans and some containers stored as clean with food debris and stickers. CDI: Pans cleaned.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed pans of pork waiting to go into the oven that had been partially reheated for prep 1 hour prior. CDI: Pans went into the oven to be rapidly reheated to over 165F.

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 marinara hot holding in hot box below 135F. CDI: Product was rapidly reheated in steamer to over 165F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked pans stored as clean. CDI: Pans separated for air drying.

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 damaged wall where fire alarm is. Ensure wall is repaired and repainted to be smooth and easily cleanable.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed bulk unwashed limes stored directly over ready to eat food in WIC. CDI - limes relocated away from ready to eat items

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed assembled chicken, rice, and bean bowls prepared with hot ingredients and ambient/cold ingredients placed into unit with temperatures ranging from 127f - 132f for TPHC holding. Bowls not re-heated to above 135f or cooled to below 41f as required for TPHC holding. CDI - timing changed to represent when ingredients removed from temperature control.

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 one box of single service items on floor in dry storage area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee beverages and other personal items stored mixed with restaurant food on dry storage shelving.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed open box of pretzels on floor in warehouse walk in cooler. CDI: Box moved to shelf.

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 no max/min thermometer readily available to check dish machine. CDI: Thermometer provided from Founders kitchen. REPEAT VIOLATION

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 in beer cooler in need of mopping. Floor was sticky and had build up.

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 no max/min thermometer for high temp dish machine. CDI: EHS showed staff required equipment.

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 wall behind dish machine is peeling. Repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some dust build up on ceiling tiles adjacent to air vents and air vents. Observed some black build up behind dish machine area on the wall. REPEAT VIOLATION

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some dust build up on walls where clean utensils are stored and on ceiling tiles adjacent to air vents.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat items in the walk in. CDI: Products reorganized.

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 pulled pork cooling in walk in freezer in deep containers. CDI: Pork stirred and spread out. REPEAT VIOLATION Some improvement from previous inspection as there was less product improperly cooling.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips that are expired. CDI: Test strips replaced.

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 lettuce cooling at a rate of .05F/min. CDI: Product uncovered for cooling. Observed brisket cooling at a rate of 0F/min. CDI: Product relocated to walk in freezer. Observed chicken cooling at a rate of .03F/min. CDI: Product moved to freezer for rapid cooling. Observed ground beef cooling at a rate of 0F/min. CDI: Product stirred and moved to walk in freezer.

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 pork bbq labeled with 11/5 when it was cooked 11/4. CDI: Product properly labeled. Labeling discussed with chef.

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 pans of chicken, pork BBQ, container of lettuce, and pans of macaroni and cheese cooling while tightly covered in walk in cooler. CDI: Product uncovered and rapidly cooled.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee touching face and nose without handwashing attempt to resume food service. CDI - PIC instructed handwashing and coached food employee about when to wash hands. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cookie speed rack in front of handsink near oven in back of kitchen. CDI - PIC moved speed rack. -1-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over washed produce and RTE dressing. CDI - Food rearranged on walk in shelf. Unwashed produce placed on bottom shelf. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding salmon in hot box at 112-120F. CDI - PIC voluntarily discarded. Observed hot holding new potatoes in hot box at 122F. CDI - PIC actively stirred and food in all parts 147F. PIC stated new potatoes normally have a plastic wrap. Observed chicken breast hot holding in serving line at 132F. CDI - PIC placed food temporarily on time and EHS advised PIC to consider using TPHC since food is never on line more than four hours. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef and other TCS foods tightly in walk in cooler wrapped from 03/11 and 03/13 at 43-44F. CDI - PIC opened wrapping and educated food staff about tight wrapping. -0- PER STATE MEMO POINTS NOT DEDUCTED.

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 and double wrapped cooling salads, cooked asparagus and other TCS foods on cooling racks in walk in coolers. -.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rolling racks of food stored under dripping walk in cooler ceiling. EHS observed 5 leaking spots on the ceiling. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees plating food in chafing dishes without wearing hair restraints. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on wall between smoker and oven and on drain boar of 2-comp sink. -0-

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 utensils stored in soiled drawers and drawers with food debris. -0- POINTS NOT TAKEN TODAY AS THIS WAS A DIFFERENT RULE VIOLATION.

4-501.11 Maintain equipment in good repair. Observed leak in five places on the ceiling of the walk in cooler. -0-

3-202.15 Food packaging has be in good condition, intact and protect the food inside. A few dented cans of jalapenos stored for later use. CDI - Dented cans removed for return to vendor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Couple of metal food pans stored as clean with food debris present. CDI -Pulled to dish area for processing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans wet stacked on drying rack. Separate to allow air drying.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a wedging device soiled with dried on food debris. Item was stored as clean, reprocessed by dish staff during inspection. EHS also observed stacked containers with sticker debris present on the exteriors and interiors. On stacked containers, sticker debris contacts the interior food contact surface of the subsequent container, and is considered soiled. Items were reprocessed during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic containers in the clean dish area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker debris present on the exterior of several unstacked pots and pans. Sticker debris must be removed during the wash/rinse/sanitize process.

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 ceiling tiles present in the dish area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack stored on a box of packaged, single service items. Backpack was removed during inspection.

Observed one day on chili in walk in freezer. Chili must be dated with make date and freeze date if different from make date. CDI - freeze date added. 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 walk in freezer gasket damaged. Observed walk in freezer collecting ice on interior. 4-501.11 Maintain equipment in good repair.

Repeat non-complaicne: Observed floor damaged in walk in cooler for warehouse. Observed walls with chipping paint near dish machine. Observed air dry rack coming away from wall at dish machine. Observed several missing ceiling tiles. 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.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water sanitizing dish machine not operating properly. Gauge is registering 120F for final rinse temperature. PIC has called EcoLab for service and will use dish machines in Founders and Crown Club and also set up a 3 compartment-wash, rinse and sanitize. Verification required.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed salsa prepared from room temperature measuring at 73F. Salsa was prepared at 12:30pm and 6.5 hours had passed. Salsa did not reach proper cooling temperature. CDI-salsa 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 salsa cooling in large cambro and tightly covered. Salsa did not meet proper cooling parameters. CDI-discarded.

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 wall peeling at dish machine. Observed ceiling tiles missing near dish machine.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels at one hand sink. CDI- restocked

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine only temping at 158-159F. CDI- Engineering repaired . Re temp 165 F.

to 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 feta cheese and cut green leaf lettuce date marked 3/20 and 4/14. CDI- voluntarily discarded

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of red cleaning solution. CDI- labeled

4-702.11 Food contact surfaces of Utensils and equipment shall be sanitized before use after cleaning. Observed dish washer washing and rinsing barrels and lids used to store food in direct contact with no sanitizing step. CDI- Instruction provided and procedures changed

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso not being hot held at a minimum of 135 F. CDI- reheated above 165 F

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 fries blanched yesterday not date marked. CDI- 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 multiple TCS foods cooling double wrapped.

5-202.12 Provide at least 100F water at handsinks.-Pf - Repeat - Hand sinks near back prep sink and warewashing area read 98F and 78F. Verification required.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Ice machine has severe mold build up. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed slicer, dicer, containers, can opener, and pans soiled. CDI- All items placed in dish machine to be rewashed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Date marking missing for pork. CDI- Items dated. 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 - Three pans pico dated for 9/11. Observed several product that was cut, frozen, and thawed did not have all dates on product according to PIC. CDI- Pico discarded. Product was properly dated.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - 0 pts - Scoop handle stored in direct contact with ingredient.

4-501.11 Maintain equipment in good repair. - 0pts- Observed shelving beginning to rust/oxidized. Assess and repair/replace.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed back hand sink hot water measured 72F, restroom hot water measured 75F. VR - verification required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled equipment stored as clean - potato fry cutter, slicer, lemon wedger, can opener blade, dicer. CDI - all sent to be washed, rinsed, sanitized.

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 TCS foods improperly date marked. Briskets were dated 4/7 but had actually been prepared 4/6. CDI - PIC corrected the dates.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple of wet nested metal pans.

4-501.11 Maintain equipment in good repair. Observed both walk in coolers with split gaskets.

•5-205.15 Maintain a plumbing system in good repair.-P Observed hot water faucet missing on back prep sink near the hand sink and cage. VR - verification of repair required.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered bin in unisex restroom.

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 large chunk missing from floor at entrance to right walk in cooler. Floor was clean. Observed peeling paint on wall behind dish machine. 6-502.12 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 dusty ceiling vent cover in restroom. Observed dusty ceiling tiles near dish washer.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed dish washer was loading soiled dishes and then unloading clean dishes while wearing same soiled gloves. CDI - corrected and had PIC translate and demonstrate until employee understood.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed one area of left cooler with expired food - hot dogs 10/21, meat balls 10/29, tomato sauce 10/21, feta cheese 11/6 (feta in right walk in cooler). CDI - all discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed written procedures for all food items held under TPHC, however, the cooling section wasn't as clear as it should have been. No actual violations were observed. CDI - discussed issue with PIC who began making corrections immediately.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed OutTakes packaged salads available for self service were labeled with only the name of the item - "Caesar Salad." VR - explained to PIC, will do follow up visit to see corrections.3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several bags of unlabeled spices on dry goods shelf.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed several "click burners" in facility. Observed hood with no stove beneath it. PIC cooks on these burners, which are unapproved and are used with butane fuel cartridges. Burners are labeled as being dangerous for use inside. Remove from facility. If replaced, use approved equipment without carbon monoxide warnings on label4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed two chipped plastic pans in use. CDI - changed out.

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 big chunk of floor has chipped out next to threshold on one walk in cooler. It was kept clean. Patch so it doesn't hold water or food. Observed wall paint peeling on wall above dish machine.

2-401.11 Eating, Drinking, or Using Tobacco2-401.11 Employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.Observed multiple employee beverages on food prep surfaces.CDI- PIC removed

3-401.11 Raw Animal Foods-CookingRulre require prior written approval for non-continuous cooking and specific monitoring documentation.Observed partially cooked chicken breasts colled in walk in cooler at 44 F scheduled to be cooked at a later time.CDI- removed and reheated to above 165 F by PIC PIC STATES FACILITY WILL NOT USE ANY NON-CONTINUOUS COOKING PROCESSES

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed large briskets in walk in cooler not date marked at 42 F.PIC- had date marked

2-102.12 Certified Food Protection Manager2-102.12 Ensure a certified food protection manager is on site at all times. Observed PIC has no food safety certification . CDI- DIRECTIVE GIVEN TO ALLOW FACILITIES TO OPERRATE UNTIL 1/1/14 WITHOUT VALID PIC.

2-401.11 Eating, Drinking, or Using Tobacco2-401.11 Employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.Observed employee beverage stored above food prep surface. CDI- PIC removed

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils4-601.11. Ensure equipment food contact surfaces and utensils are clean to sight and touch. Observed some soiled utensils stored as clean. CDI- removed to clean

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed opened bag of cut cabbage not date marked. CDI- date marked