WAITER`S CHOICE CATERING

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed uncovered veggies store directly on shelf in WIC,CDI PIC voluntarily discarded it.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp rag on prep table. REPEAT

4-501.11 Maintain equipment in good repair. Observed rusted shelving. Throughout facility.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed equipment in need of wiping down.

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 pour salt into barehands, then sprinkle salt over top pan of reheated mixed vegetables. CDI - PIC instructed employee to reheat vegetables to above 165F via oven. Employee donned gloves for the remainder of ready to eat food prep. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Briefly observed kitchen entrance handsink with nearby hose from wall hose reel draining into sink basin. CDI - PIC removed hose from sink basin. 5-202.12 Provide at least 100F water at handsinks. Observed no cold water available at the hand sink when you first enter the kitchen. Hot water temperature 125F. REPEAT. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Briefly observed back area handsink out of paper towel. CDI - Employees provided replacement paper towels from available supply.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temperature dish machine sanitizing dishes at a maximum temperature of 141.6F. PIC rotated food contact surfaces coming from dish machine to be sanitized at three compartment sink. A verification will occur no later than 05/07/2026. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 three (3) portions of non date mark exempt TCS foods (crab cake mix in WIC 1, salsa in prep unit 2, and cream cheese in standing RIC) with dates of preparation or opening greater than 7 days prior (4/23, 4/24, and 4/24, respectively.) CDI - PIC voluntarily disposed of out of date food items. EHS and PIC reviewed process for date marking thawed food items (I.E. crab cake mix.) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed approximately two (2) food employees engaged in food prep (preparing salads, cooking ground beef, etc.) with watches on wrists and/or requiring hair or beard restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three (3) in use wiping cloths store on prep surfaces and sink basins across from oven. CDI - Sanitizer bucket was prepared and in use cloths were rotated to bucket. REPEAT.

4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed two (2) recently washed and sanitized dishes stacked while wet. CDI - EHS separated dishes to allow for proper air drying.

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 minor damage (holes, indents) to walls and floor molding at entrance hallway. Repair as needed.

5-202.12 Provide at least 100F water at handsinks. Observed no cold water available at the hand sink when you first enter the kitchen. Hot water temperature 125F.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed several blocks of cheese in the walk in cooler that were moldy.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat marinades. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on several dishes stored as clean. CDI - PIC moved items to ware washing to be re-cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed house made ranch dressing, opened ham, and several other TCS items held past 7 days. CDI - PIC voluntarily discarded all items. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects near the warewashing area in the kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 cases of food items stored directly on the floor in the walk in freezer. CDI - PIC moved items to the shelf.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp cloth store on prep top.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed one single use container stored in dry uncooked rice. Utensils shall be stored with handles above the top of the food. CDI - PIC removed container.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed bucket holding clean utensils with visible debris in bottom of bucket

4-501.11 Maintain equipment in good repair. Observed rusting shelving throughout facility REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed outside of 2 door reach in cooler that has visible debris. Increase cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed leaking sprayer as well as leaking pipes below warewashing machine. Repair or replace

5-501.17 Provide a covered waste bin in female restrooms. Observed one female restroom without a covered receptacle.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food items and water stored on top of facilities food. Observed water bottle stored on cutting board of prep unit. Store employee food and drinks in specified area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed handsink near back WIC with no paper towels or other means to dry hands. -CDI- PIC supplied hand sink with paper towels. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee washing lemons at hand sink. CDI- REHS notified PIC, who corrected employee.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Establish a system to accurately account for holding time for food that is frozen, then removed for thawing, then refreezing. Points not escalated due to less severity as last inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed chicken salad at a temperature of 50F in the prep top. PIC stated the Chicken salad was made at 5:00 am. -CDI- Chicken was spread onto a sheet pan and placed in walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed non-functioning prep top. Along with high temp dish machine not functioning dependently. Observed shelving in WIC significantly rusting and peeling.

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 ability to measure sanitizing temperature for the hot water dish machine, recommended temp strip or disk thermometer. 10 DAY VR.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and did not use paper towel barrier when turning off the faucet to prevent re-contaminating hands. CDI - PIC intervened and employee washed hands properly.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on the interior surface of ice machine on the left. Build-up observed around the back of the ice chute.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed facility not maintaining logs for non-continuous cooking. Logs observed for fried chicken on 5/2 and the next log retained was from 11/2024. CDI - EHS and PIC agree that logs should be kept approximately 90 days or until following inspections to allow for tracing back if food borne illness occurs. EHS will follow-up.

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 pimentos, cooked chicken breast, and roast with no date marking. Observed deli meat in protein WIC held longer than 7 days (5/1). CDI - Items voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date marking on deli turkey in RIC. CDI - Date mark was added. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handless scoop (Plastic cups) submerged in seasoning and cinnamon sugar inside the plastic containers. CDI - Cups removed.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P: Facility has approved procedures for chicken and other items. Found cooled chicken in WIC properly stored, not labeled with date of prep, no cooking or cooling records available per NC Food Code. CDI- REHS went over approved procedures for non-continuous cooking form and emphasized portion where records are required. Facility should expect a follow up visit to confirm procedures are being followed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk, cooked artichokes, heavy cream, and American cheese above 41F in a RIC in the prep area across from the flip tops-CDI- PIC voluntarily discarded items. Found bruschetta, spinach, mac and cheese in produce cooler above 41.0 F CDI- discarded voluntarily. Found roast beef, ham, hot dogs, pasta salad above 41.0 in main WIC. CDI- all voluntarily discarded. Refer to temperature chart. REPEAT*** (3 pts) This has been a repeat violation on multiple consecutive inspections, if issue is not resolved establishment may be placed on a RCP. For more information,

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: found small amount of pico dated 1/13. CDI- voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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: Found several dented cans on can storage racks.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed ground beef stored above whole roast inside the WIC. Observed partially cooked chicken stored above raw beef. CDI - Storage order was rearranged.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed homemade marinara sauce not cooling at a fast enough rate from 135-70F within 2 hours. PIC stated that the sauce was placed in the cooler at 9:00am and was at 84F at 11:20 AM. Sauce did not meet proper cooling parameters. REPEAT*** (1.5 pts) CDI - Sauce was voluntarily discarded. No point escalation observed improvement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk, cooked artichokes, and American cheese above 41F in a RIC in the prep area across from the flip tops. The ambient temperature of the RIC was at 49F. -CDI- PIC voluntarily discarded items. REPEAT*** (3 pts) This has been a repeat violation on multiple consecutive inspections, if issue is not resolved establishment may be placed on a RCP. For more information,

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed can of household bug spray by the mop sink in the kitchen. PIC stated that the bug spray was only used for the vans and not for kitchen use. -CDI- PIC relocated the bug spray to an office location.

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 homemade marinara sauce not cooling at a fast enough rate from 135-70F within 2 hours. PIC stated that the sauce was placed in the cooler at 9:00am and was at 84F at 11:20 AM. Sauce did not meet proper cooling parameters. Observed 2nd container of marinara cool from 90F to 80F in 29 min time span (0.34F/min) Sauce was observed cooling inside large plastic containers and there was no active stirring. CDI - Sauce was voluntarily discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and did not use paper towel barrier to turn off the faucet to prevent contaminating hands again. CDI - Food employee washed hands properly.

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. 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 Alfredo sauce made, per PIC, between 3 and 4 hours prior to EHS arrival. Alfredo was observed at 77F. CDI - Alfredo was voluntarily discarded.

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 multiple TCS food (Eggs, shredded cheese, sausage, ham, Alfredo sauce)items held above 41F inside standing RIC #1. CDI - All items were voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed roast beef stored inside WIC with no date marking. Observed no date marking on Mac n cheese. CDI - Items were prepared the previous day and were properly date marked. Observed Roast beef (5/24), and Alfredo sauce (5/24) held longer than 7 days. CDI - Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed roast beef stored inside WIC with no date marking. Observed no date marking on Mac n cheese. CDI - Items were prepared the previous day and were properly date marked. 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 . No point escalation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottle with label that was not legible. CDI - PIC labeled chemical spray 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 Alfredo miss 2 hour 135F - 70F cooling window, inside tightly sealed container. CDI - Item was voluntarily discarded. Observed covered sliced tomatoes cooling at a rate of 0.05F/min inside the prep unit. Items should cool at a rate 0.12F/min when cooling from ambient room temperature to 41F. CDI - Sliced tomatoes were uncovered to promote rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple containers of seasoning with no label. CDI - All items were labeled.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in multiple WICs.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee cup w/ lid stored on partition above prep area. CDI - Cup was removed.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed facility with approval for non-continuous cooking no labeling and dating beef product as RAW that will be eaten as an undercooked food, per approved procedure. Also, storage was as a RTE product instead of stored as RAW as required. VR no later than 11/09/2023 to ensure facility is in compliance with approved procedure. -1.5-

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 green beans, caramelized onions, pasta salad and hummus past 7 days for date marking still in use in facility. CDI - PIC voluntarily discarded. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 triple wrapped cut lettuce cooling at 0 degrees per minute. Per PIC, these items were cooling from this morning and have more than 2 hrs to cool. CDI - Item moved to Produce cooler to cool faster. Item 36F within 1 hr. -.5- 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 .

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed bare hand contact with RTE potatoes today. CDI - PIC reheated to above 165F. Food employee reminded to not contact RTE foods with bare hands. -2- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding baked beans at 119F. CDI - PIC reheated to above 165F. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 whole milk and enchilada sauce cold holding above 41F. CDI - PIC voluntarily discarded. -1.5-

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed back side of slicer under housing with buildup. REPEAT -1-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed par-cooked roast beef stored directly above RTE foods on speed rack in walk in cooler. Facility has an approval for non-continuous cooking. Follow all requirements, including proper storage. CDI - PIC rearranged storage order. -3- For more information on food storage order please visit: http://meck.co/FoodSafety

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par cooked roast beef without a non-continuous cooking approval. CDI - PIC added procedure to Non-continuous cooking application for approval. Process approved today. -1.5- POINTS NOT ESCALATED TODAY AS CONDITION WAS MUCH IMPROVED OVER LAST INSPECTION.

4-501.11 Maintain equipment in good repair. Observed walk in freezer converted to walk in cooler and new walk in freezer installed outside without approval from REGULATORY AUTHORITY. Contact Mecklenburg County CIRC at 980-314-2633 to ensure installation is inspection and approved by Mecklenburg County Code Enforcement and all other applicable agencies. -0-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed par-cooked chicken stored directly above raw salmon on speed rack in walk in cooler. Facility has an approval for non-continuous cooking. Follow all requirements, including proper storage. CDI - PIC rearranged storage order. -1.5- For more information on food storage order please visit: http://meck.co/FoodSafety

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 no date on several house made dressings with garlic and oil, milk and expired date on beef loin. CDI - Items voluntarily discarded. -0-- 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on Bagel and Lox on Breakfast and Brunch menu, Beef Tender Carving Station, Chilled Cracked Pepper Beef Bites and Rosemary Package using asterisk to denote this item is available as a buffet only. VR no later than 03/09/2023 to ensure all items served raw or undercooked have the Consumer Advisory and a different symbol is used for Rosemary Package. -.5-

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 lidded containers of pico, diced tomatoes and other TCS foods cooling next to door in walk in cooler. Facility has a cooling method that uses speed rack stacked from bottom to top to ensure porper cooling. Observed sliced tomatoes and sliced turkey cooling in flip top of prep unit. CDI - Lids vented and sliced items moved to walk in freezer to cool. -.5- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working pans of food in walk in cooler and at prep line in reach in coolers. PIC unable to identify items in reach in cooler and discarded. Foods in walk in cooler labeled. -0-

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored in containers with debris visible in bottom. CDI - PIC pulled containers to re-clean. -0-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed food contact surfaces of single use serving trays stored on dry storage shelf with food contact surfaces facing up. Invert these. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification at beginning of inspection. CDI - PIC at facility within 20 minutes of inspection. Provide a CFPM during all operating hours. -1-

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed one food packer at packing line on cell phone, take glove off while handling cell phone and then put same glove back on without washing hands. CDI - EHS reminded staff to wash hands after handling soiled cell phone, before putting on clean gloves and working with exposed food. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce stored directly above RTE cherry tomatoes and RTE cheese stored below unwashed onion in RI. - PIC moved these items to restore storage order. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw bacon stored directly above RTE chicken and ground beef on speed rack at walk in cooler door. CDI - PIC moved raw bacon to another shelf. -1.5-

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 heavy whipping cream, milk, chicken salad and sliced tomatoes above 41F in prep unit for deli salads and in RI outside of cook line. CDI - Temperatures adjusted down and per PIC facility cooler were cleaned yesterday and set at higher temperatures than normal. PIC voluntarily discarded cut tomatoes and chicken salad. Other items were used today and allowed to cool. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in facility near drain located between stoves and 3-comp sink. Per PIC, pest control takes place once a month or more often, depending on whether insects are observed. Maintain and increase as necessary to ensure insects are addressed. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food with ice buildup on the outer packaging on speed rack to the immediate right inside walk in freezer door. Ensure food is positioned in walk in cooler in area not subject to buildup. -1-

4-501.11 Maintain equipment in good repair. Observed ice buildup on the floor inside walk in freezer. REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooves that are no longer smooth and easily cleanable. -.5- POINTS NOT ESCALATED TODAY AS THE CONDITION WAS MUCH IMPROVED OVER THE LAST INSPECTION.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed cantaloupes and other uncut, unwashed produces stored directly above RTE cut melons on walk in shelf. CDI - PIC moved these items to another shelf with other unwashed produce. -0-

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 buildup on the tooth of table mounted can opener and on several cutting boards stored as clean. CDI - PIC pulled these for cleaning. -1.5-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken cooked to an internal temperature of 95F. Process is stopped. Chicken is then cooled and cooked to 165F on the next day. Facility does not have an existing procedure. VR no later than 08/14/2022 to ensure non-continuous cooking is approved or discontinued. -1.5-

4-501.11 Maintain equipment in good repair. Observed ice buildup on the floor inside walk in freezer. REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooves that are no longer smooth and easily cleanable. -.5-

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed multiple food service employees return to food prep after putting items in delivery vehicles outside. CDI - PIC monitored and redirected employees.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a handwashing sink with a hanging hose stored within the basin. CDI - PIC removed the hose from the sink basin.

4-903.12 (A)(7) Cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored under open stairwells. Observed bread slicer and clean linens stored beneath an open stairwell. CDI - items were placed on a rolling cart and moved from beneath the stairwell.

4-501.11 Maintain equipment in good repair. Observed ice buildup within the walk in freezer.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed multiple outlet hoses laying within the drainage basin of the can wash. CDI - PIC elevated hoses out of the drainage basin.

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom without covered receptacle.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with food handler certification today. EHS reminded PIC that the acceptable certification to meet the requirement has to be an ANSI accredited certified food protection manager certification. -1-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed unwrapped egg rolls and cooked foods in walk in freezer not declared in the cooling process. CDI - PIC voluntarily discarded. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed grapes and produce stored above RTE produce in cold RI cooler near flip top for sandwich and salad prep. CDI - These items were rearranged to put washed RTE foods over unwashed produce. -01.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding pork loin for catering order in hot box at 132F after plates were assembled. CDI - PIC immediately served for 11:30A order and declared these items will be held on TPHC in the future as the time between production of the pork loin and service is no longer than four hours. EHS reminded PIC that the facility shall have a completely prepared TPHC form before food is placed on TPHC and time stamps shall be available for the foods declared held on TPHC. EHS has sent TPHC form to PIC via email during previous inspection after discussion about 2017 NC Food Code Changes. -0-

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed prep sink falling away from wall. Attach and seal to prevent moisture buildup behind equipment. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed Employee Health Policy without nontyphoidal Salmonella. CDI - Employee Health Policy reviewed with PIC and sent via email. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shallow pans used for sliced deli meat and cut lettuce in flip top to the left facing the kitchen upon entry. EHS advised PIC to put deeper pans in place for cold holding as the containers there today were taller than the cold holding zone inside the pans. CDI - PIC cooled these items and lettuce voluntarily discarded. -1.5-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed older written procedure for TPHC used for cold salads and sandwiches. CDI - EHS discussed 2017 changes and emailed new TPHC template to PIC. Complete and have available for all future inspections.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on the Social Menu Guide that is printable. Other parts of the website do not have the asterisk available. CDI - PIC put consumer advisory on all parts of the menu during inspection. POINTS NOT ESCALATED TODAY AS THE CONDITION WAS GREATLY IMPROVED OVER THE LAST INSPECTION. -.5-

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 unlabeled liquids in spray bottle and dry goods on high shelf over 3-comp sink at cook line. CDI - PIC labeled these during the inspection. -0-

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy buildup on shelving near cook line that has accumulated over time. Clean often enough to avoid buildup. -.5-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above RTE mac and cheese and other RTE foods on walk in shelving. CDI - PIC rearranged storage order during inspection. -0-

4-602.11 (C) Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed soiled containers stored at room temperature with no dish washing taking place today. Per PIC, no dishwasher works on Mondays so dishes are soiled until dishwasher in-house on Tuesday. EHS advised PIC that food contact surfaces used with TCS shall be cleaned at least once every 24 hours for baking equipment and depending on ambient air temperature, less frequently than that. CDI - PIC cleaned soiled dishes. -1.5-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on social or corporate catering menus on line for cold smoked salmon and oysters on the half shell that are served either raw or undercooked. VR no later than 09/02/2021 to ensure consumer advisory available to all customers prior to ordering undercooked or raw food items. -.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottles of chemicals stored above handsink and under prep tables. CDI - PIC moved these to rear area for labeling. Bottles labeled during inspection. -0-

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 tight wrapping and deep portion on cut tomatoes, cut lettuce, cooked macaroni and other TCS foods cooling in flip top, reach in and in walk in cooler at beginning of inspection. Roast beef was cooling at a rate of .04 degrees per minute. CDI - PIC educated by EHS about proper cooling methods listed above. Containers vented. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed heavy ice build up on foods stored inside walk in freezer from atmosphere inside freezer. EHS advised PIC to have cooler checked to ensure food is stored in a clean, dry location. PIC stated there was a new purchase of a temperature thermostat that is not responding correctly and the installation of new air curtains that is not correctly calibrating the unit and allowing ice buildup. Repair is underway but not complete. REPEAT -2-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal cooking pans stored on shelf near cook line. -.5-

4-501.11 Maintain equipment in good repair. Observed door handle for hot box fall away from door while in use. Observed chips developing on blade of blender. EHS advised PIC to make plans to have door repaired and blade replaced. -0-

4-501.14 (C) Warewashing Equipment, Cleaning Frequency - C Clean warewashing equipment at least once per day. Observed buildup on curtains and other components of dish machine. -.5-

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 buildup on low sections of walls near corner prep sink and under dish machine. -0-

6-305.11 Designation-Dressing Areas and Lockers - C Keep personal items in areas away from facility items that could be cross-contaminated. Observed food employee jacket stored on top of single use/single service items in kitchen. -.5-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like build up on ice shields of both ice machines. PIC Samantha Heisler advised that she will have both cleaned. repeat for previous two inspections.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut chicken in prep cooler (45F) in the top of the cooler and whole chicken breast dated 5/18 (46F) not under temperature control. Ambient air in the prep cooler at 36F. CDI- PIC voluntarily discarded the pan of whole chicken breast, and placed cut chicken in walk in cooler rapid cooling as it was cut today. 0pts

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Food items such as cooked chicken breast, cooked pulled pork, cooked ground beef on speed racks in walk in cooler and prep top cooler. PIC advised that the procedures are to prepare the foods, allow them to cool completely, and then portion, cover, and then apply date mark. CDI- PIC was allowed to date mark items during this inspection. Noted on previous inspection that date marking on the speed rack foods was observed. PIC is stating today that foods are prepared one day prior, portioned, served, and then dated on the second day if the food is not used and may be kept more than just that one service. PIC was advised today that it is a best practice to date or mark prepared/ ready to eat foods with the date of preparation in the event that the foods are kept more than 24 hours. No foods prepared today are observed to be stored more than 24 hrs. No points deducted today based on conversation of preparation and service with PIC.

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 Cheese sauces and green beans (from can) cooling today to be cooled for cooking and service tomorrow. Sliced cheeses in prep cooler, and fried chicken in the walk in cooler cooling today. All were moved by PIC before additional temperature could be taken while current method of cooling was being implemented. All items required intervention, and items such as the cheese sauce and green beans did not meet cooling perimeters based on cooling rate data. Prepared deli sandwiches that were going to delivered during inspection, but were between 44F-46F. CDI- all methods were corrected by placing in shallow pans and placed in walk in freezer. Use of time was implemented for correction as PIC Jim Barnes advised that the sandwiches would be delivered to the site by 4p. Per discussion with both PIC's sandwich preparation and service would be within the allotted 4 hour time for safety control.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of canned foods, bagged onions, and packaged dry goods stored on the floor. Per PIC statement, all were delivered this morning. Ensure that foods are put away timely and not allowed to remain stored on the floor.

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. Ceramic bowl used as a scoop in dry mix. No handle on the bowl and bowl was stored down in dry mix. CDI- PIC removed bowl. 0pts

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried residue on the air curtains in walk in cooler, some dried food residue on the exteriors of containers in walk in cooler. Cleaning is needed. Much improved cleaning of equipment nd entire facility as noted from previous inspections. 0pts

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some mold like build up on the ice shields in both ice machines. Cleaning is needed for both.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Sheet pan of cooked chicken breast and sheet pan of cooked ground beef stored in walk in cooler 1, but not dated/ marked as required by rule. PIC Jim Barnes advised that both items were prepared and cooked yesterday, both were going to be portioned and panned; dates to be added then. No other issued noted with date marking of required foods. CDI- PIC allowed to date items today. 0pts

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. 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. Seals needed in flooring where floors are joined, some dust on upper wall areas in production areas. repeat. Much improvement noted from previous inspections. Continue working on repairs and detailed cleaning of facility.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table without lid. CDI - PIC moved to lower shelf under table away from possibly contaminating facility items and food. -1-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at rear handsink near rear exit. CDI - PIC emailed handwashing sign today for posting. -0-

7-201.11 Store toxic materials to avoid contamination. -P Observed medicine and an inhaler stored on shelf above croutons. CDI - PIC moved these items to another area away from facility food and items. -1-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of unlabeled spices above handsink at rear of facility. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on nonfood contact surfaces of slicer, robocoup and other cooking equipment and measuring scales. -.5-

5-205.15 Maintain a plumbing system in good repair. Observed two slow draining handsinks in the kitchen area. -0-

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 standing water under cooking equipment and buildup on wall near hot box nearest walk in freezer. 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 peeling, pitted floors near cook line and water damaged ceiling tiles in restroom.. -.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certificate today. -2-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one pan of raw fish filets stored above RTE chicken on speed rack in walk in cooler. CDI - PIC moved raw fish to separate speed rack below RTE foods. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken, cooked macaroni and other TCS foods cold holding in walk in cooler at 42-44F. VR no later than 09/12/2020 to ensure all TCS foods are cold holding at or below 41F. -1.5-

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 chicken prepared today and cooling in walk in cooler that is not able to maintain TCS foods at or below 41F. CDI - TCS foods prepared today cooled in walk in freezer. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two fod employees putting together catering orders while wearing bracelets and smart watch. -0-

4-401.11 Equipment, Clothes Washers, Dryers and Storage Cabinets, Contamination Prevention- Location - C Do not store clean equipment under stairwells. Observed clean buffet pans stored on shelf under stairwell. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Unused slicer and chopper stored as clean on prep tables, pans stored as clean with dried debris in them. Foil pans stored on top of prep cooler with standing water and food in them at the prep cooler and dried debris on prep cooler cutting boards. Various dried food debris in unused sinks at cook line. CDI-PIC Tres Reeves removed soiled items to be cleaned and advised that he, Matt, and only a couple employee’s were working today due to cancellations of events.

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. Two bowls stored in flour in sugar without handles. CDI- both removed (0pts)

4-202.11 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. 4-501.11 Maintain equipment in good repair. Damaged shelving, gaskets, and cutting boards. Replace all.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food residue on storage shelving, pans used to single service at prep line, unused storage and prep areas throughout, and grease build up and residue on the sides of the general equipment and line equipment. Repeat.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. 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. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Dried residue, debris under and behind large equipment throughout main cook line areas. Detailed cleaning is needed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like build up on the inner ice chute of the large ice machine on the far left. repeat Cleaning is needed.

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. Two bowls of salad that were prepared at the start of the inspection remained at 45F when checked for cooling. Same issue the macaroni and cheese and sliced ham. All other items cooling at approved rate. CDI- PIC Tres vented/ uncovered all to allow for rapid cooling. PIC also provided the cooling log that he maintains for both cooked and par- cooked foods. (0pts)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two employee's not wearing a hair restraint during preparation of foods/ cutting produce. Provide hair restraints (0pts)

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Box of single service trays and stack of wire single service tray holders stored on the floor near walk in cooler entry. All other single service items stored as required. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Much improvement noted in the cleaning of equipment from previous inspections. Some dried residue on hard to reach areas of the shelving and equipment. Continued cleaning is needed. repeat Continue working detailed cleaning.

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. Improvement noted from previous inspections. Dried residue and debris on lower portions of the walls and fixtures. Repeat. Continue working on detailed cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee beverages and food items stored co-mingled with facility items throughout. CDI- PIC removed all repeat

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Three molded green bell peppers on the shelving in walk in cooler/ main. CDI- Tre removed (0pts)

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. One small area on the metal shield of one ice machine and two tea nozzles with some mold like build up. Improvement noted on cleaning of interiors of equipment. repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Food items in catering walk in cooler not under temperature. See chart. Food items in main walk in cooler also not under temperature control. Ambient air in catering cooler below 41F, but foods were triple wrapped and prepared 1.5 hours before. PIC Matt Flory advised that the foods were going to be delivered to the sites in the next 10 minutes. CDI- Time as a method of control was implemented, with the start time of preparation at 9:00a. PIC was reminded that they do have an approved plan for the use of time, and still may use for those catered items prepared on the same day. Food items in the main walk in cooler not under temperature control. Ambient air at 41F/42F. Roast beef was voluntarily discarded due to prep dated provided was 8/28, but neither was maintained at 41F or below. Other food items were removed and placed in catering walk in cooler for rapid cooling. Verification of repair to main walk in cooler will be completed by 9/13/19. repeat

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. Ceramic bowl nested down in container of brown sugar. Bowl did not have a handle. (0pts)

4-202.11 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. Some damaged shelving on lower shelving of equipment. Noted that shelving for some dry storage and utensil storage has been replaced/ repaired since last inspection. Continue to work on replacing damaged items. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried residue and debris and grease on exteriors of equipment, and interiors of reach in coolers, sinks, and shelving. PIC has advised of implementing rotating cleaning plan, and one area noted to be cleaned. repeat

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. Damaged walls and flooring throughout. Dried residue and debris on floors under and between equipment, on fixtures, and in storage areas. Cleaning is needed. repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. One closed employee beverage stored co-mingled in reach in cooler with facility items. One employee coffee cup stored over 3 comp sink at frying/ baking line. CDI- PIC Tre corrected all. repeat

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P .4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Soiled utensils and containers stored as clean, mold like debris on shields for both ice machines and basins, and in use sanitizer testing below 200ppm. CDI- Utensils removed for cleaning, sanitizer replaced. PIC Matt Flory to have ice bins cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Food items in the sandwich prep cooler not under temperature control. Ambient air of the prep cooler at 45F. Food items in the catering express walk in cooler not under temperature. Ambient air in the cooler 38F. Food items in the main walk in cooler varying in temperature control. Ambient air in the cooler 44F at the door and 42F at the back. Return visit by June 2, 2019 to check for repair of units, possible procedural change for storage, and ongoing temperature control. PIC voluntarily discarded all sliced deli meats in the sandwich prep cooler. Repeat

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Food items such as sandwiches, cooked beef, raw chicken, canned beans, and salads not cooling at approved rates either in the express walk in cooler and main cooler. Most foods wrapped with three layers of plastic wrap. Previously discussed and approved the use o time for prepared catered foods. Process was not implemented today. CDI- Food items vented to allow for adequate cooling, items in express allowed to mark for control through use of time as they had been prepared less than one hour. Discussed possible risk control to address cooling issue,

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Large containers at line not labeled with the common name. Label (0pts)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Food stored on the floor in the walk in freezer. Verification by June 2, 2019 to check for correction of storage.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. One employee wearing a watch and ring with stones during active preparation. One employee not wearing hair restraint during active food prep. Food employee put on hair restraint. (0pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Containers and metal pans throughout stacked wet during drying. Metal catering stands and items stored on the floor. Allow items to air dry and correct storage.

4-501.11 Maintain equipment in good repair. Shelving and equipment damaged at cook line and in walk in units. New shelving and some equipment replaced in walk in coolers. Continue to work on replacing damaged equipment and food contact items. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris and grease residue build up throughout. Cleaning is needed. Repeat

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Both bathrooms soiled and with excess debris. Cleaning is needed. (0pts)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Door open on dumpster, and top lid of dumpster is damaged. (0pts)

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. 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. 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. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Damaged walls and flooring. Dried debris, trash, and residue on flooring and in walk in units throughout. Cleaning is needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Four employee beverages stored co-mingled with facility items, at prep areas, and storage areas. CDI- PIC removed all.

3-501.16(A)(1) Maintain TCS foods in hot holding at 122F or above. -P: Found pulled pork bbq in hot box at 122F. CDI- pork reheated in oven to 178F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Walk-in cooler is holding food at 43F. Food must be 41F. No deduction today as this is the facility's first inspection since holding temperature requirement changed to 41F. Future inspections that find TCS food at 41F or above will result in deductions for cold holding.

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: Found stock with no date; vodka sauce no date; smoked turkey no date, 2 cartons of milk with no date mark; turkey no date mark; heavy cream no date; brie cheese no date; apples dated 2/14; brisket jus dated 2/17; deli turkey dated 1/29; goat cheese dated 1/26; roast beef dated 2/10; lasagna dated 2/26 but ingredients prepped 2/25; meat sauce dated 2/26 but ingredients prepped 2/25; sliced chicken dated 2/26 but cooked 2/25; all items with no dates or expired dates voluntarily discarded. Items mislabeled by one day allowed to back date with correct date of prep. Verification within 10 days.

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: Found sandwiches cooling wrapped in plastic and in closed clam shells. sandwiches unwrapped and taken out of clam shells and placed on trays in freezer for cooling. Meat sauce cooling tightly sealed and wrapped in plastic. Packages unsealed and unwrapped for cooling in freezer. Pasta noodles tightly wrapped and sealed 60 F in walk-in cooler. Pasta unsealed unwrapped and spread on sheet pan in freezer for rapid cooling. Verification within 10 days

4-302.14 Sanitizing Solutions, Testing Devices - PF: No quat test strips in facility. Verification within 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Heavy build-up on shelves in coolers and in open kitchen; build-up on exterior surfaces of equipment. Facility in need of deep cleaning throughout.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Handsink in kitchen with significant build-up on faucet knobs.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Floors and walls in need of deep cleaning. Wall attachments such as dispensers, caulking at sinks, with heavy buildup.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink mold like build up on shield of smaller ice machine. Repeat. Cleaning is needed.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. One small pan of pasta of the seven in the warmer unit is the express room, not under temperature. CDI- PIC Matthew Flory had pan of pasta reheated. (0pts)

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Pans of cooked chicken and cooked pork roast in walk in cooler not marked. PIC advised all prepared yesterday and cooled to be served today and tomorrow. Large container of feta cheese opened with no marking. PIC advised that also opened yesterday or the day before. CDI- Cooked meats were labeled, container of cheese voluntarily discarded. repeat

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Container of pimento cheese blend cooling in salad prep cooler double wrapped and stacked, pan of cooked shrimp cooling in walk in cooler double wrapped and stacked. Neither product cooling at an approved rate. See chart. CDI- All methods corrected.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. More than three boxes of potatoes stored on the walk in cooler floor. CDI- PIC had employee start on storage/ relocation of items. Repeat

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service trays on one rack not inverted/ protected during storage. CDI- PIC corrected storage. (0pts) All other items storage as required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris on lower shelving and doors of units. Some improvement noted from previous inspection. Continue to work on cleaning. Repeat

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- Observed employee turn off faucet without using proper protective barrier. Corrected during the inspection (CDI)- Spoke with PIC about ensuring proper handwashing procedures are used. -2pts-

3-302.11(A) Separate the different types of raw animal foods. -P- Observed raw chicken stored above raw beef in the walk-in cooler. CDI- Storage was rearranged. -1.5pts-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed build up inside of ice machine. Needs to be cleaned. -0pts-

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 food item prepared yesterday with no date label in walk-in cooler. CDI- Date was added. -0pts-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed boxes of produce stored on the floor in the walk-in cooler. Ensure that items are being stored off the floor. Items were received this morning. -0pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed shelving with peeling paint in walk-in cooler. Observed shelving with build-up where clean utensils/equipment was stored. REPEAT. -1pt-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Employee observed leaving station to go to walk in cooler and get box of chocolate chips to put on brownies while wearing same gloves. CDI- Discussed with PIC Jeff and Jim in regards to removal of gloves when moving from station, change of tasks, or damaged gloves.(0pts)

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some slight black mold like spots on shield of one of the two large ice bins. No other issues observed with cleaning food contact items. repeat.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Partially cooked pans of chicken and hamburgers in walk in cooler today. Per both PIC persons on duty, no current written procedures available, and foods are raw in center. Discussed procedures with both and determined procedures to be non continuous cooking. Template procedures provided today via email. Procedures to be approved by MCHD prior to continuing with process. Follow with by 7/9/18. (0pts)

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. Food items in the prepared and ready to go coolers double or triple wrapped in plastic during the cooling process. Times for delivery undetermined during inspection. Two temperatures not obtained, but food observed to be above 45F. See chart. Discussed options for rapid cooling with PIC on site during review. repeat

4-502.11(A) Maintain utensils in good repair. Rusting shelving in multiple holding units. Repair or replacement needed. repeat

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some grease build up on racks at back cooking station. Sticky residue at beverage station. Cleaning is needed. repeat. Improvement noted

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. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Detailed cleaning of floors, under and between equipment, and hard to reach locations needed. repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Three closed employee beverages stored co-mingled with facility items. Employee's corrected storage. repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified staff with managerial responsibility present today during inspection.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Found several significantly dented cans on storage racks. CDI- cans pulled from storage.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink, black, and yellow build-up on interior of ice machine. Repeat. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed significant amount of food residue present on slicer after cleaning. CDI- sent back to cleaning process.

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 45F. -P: Found marinara in 3 buckets 91 F after being in cooler 2.5 hours. Marinara went from stove to cooler at well above 135 F at 9:00 am. Allowed to move marinara to shallow pans for rapid cooling. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P: Refried beans from ambient cooled 1F in 35 minutes. CDI- broken down into smaller containers for cooling. Canned baked beans (ambient) 66 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: Found undated cream cheese. CDI- 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: Found unlabeled cream cheese. Found marinara with wrong date of prep. CDI- discard.

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 : Found covered sliced chicken, covered chili, covered refried beans, marinara uncovered but in large volume all in cooling process. Uncovered chili, sliced chicken and these began cooling at good rate. Refried beans and marinara re-portioned for cooling.

4-501.11 Maintain equipment in good repair. Observed some shelving with significant rusting.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Shelving in main walk-in and in kitchen in need of cleaning. General cleaning of crevices on prep tables, especially around can opener holsters.

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. Peeling floor covering, damaged partition walls bases. 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. Splatter on some walls, and general cleaning of floors and walls needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Found employee beverages stored with retail food in refrigerator.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverages stored on prep tables and/or on shelves above dry good and single service items. CDI- drinks relocated to proper location; discussed with employees.

3-302.11(A) Separate the different types of raw animal foods. -P Observed box of raw ground beef stored directly on top of box of pork in walk in cooler. CDI ground beef relocated. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed unwrapped sheet tray of cooked chicken below unwrapped trays of cooked roast beef where juices of roast beef were dripping on pan of cooked chicken. CDI- chicken placed on clean pan and wrapped and relocated to prevent any potential cross contamination.

4-602.11(E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some build up on interior of both ice machines.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several wrapped salads ready for delivery at 49F in catering walk in cooler. Also observed one 5 gallon bucket of green bean liquid seasoning 85F in catering walk in. Bucket was uncovered however would likely not make time/temperature parameters if left alone. CDI- placed in shallow metal containers to rapidly cool. Second temperature taken and product was 66F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large plastic container of sugar near tea brewers unlabeled.

4-202.11 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 one pot severly dented. CDI- taken out of rotation for use; will be discarded. 4-501.11 Maintain equipment in good repair. Observed shelf in dish area rusted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some general cleaning needed throughout including shelving under prep tables, in between fryers, baskets holding clean utensils shelves near dish area etc.

6-501.12 Cleaning, Frequency and Restrictions - C General cleaning needed for floors and walls near fryers.

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 45F. -P: Observed whole beef tenderloin cooling at 9:26 am with internal temp of 121 F. Conversation with staff found loin is cooked to 138 F (measured with continuous monitor probe). Loin was pulled from cooking at 8:00 am. Loin at 10:00 am was 100 F internal in freezer. Loin immediately pulled and sliced and placed back in freezer.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found pasta not date marked in walk-in cooler. 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: Found spinach artichoke dip dated 6/22. Tomato paste dated 7/19. Au jus 7/20. Pasta 7/28 at 43 F. Flat steak 7/28 at 43 F. CDI- all items voluntarily discarded by PIC.

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 tenderloin cooling. Observed sliced beef tenderloin cooling tightly covered. CDI- sliced beef uncovered. Tenderloin sliced up and placed back in freezer. Observed prepped salads for delivery tightly wrapped 55 F in catering walk-in Food should not leave the facility until properly cooled to 45 F or below.

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

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed produce stored over pans of macaroni and chees and tomato sauce in walk in cooler. CDI by relocating ready to eat items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pasta salad and lettuce for order being sent out above 45F. Both items were prepared today and were likely not properly cooled to less than 45F. All foods leaving facility must be 45F or less or time as public health control could be used with proper procedures in place. Facility currently does not have any procedures in place for using time. CDI- items were time stamped with time finished preparing and discard time communicated to customer. Note: walk in cooler was being service at about 10am. Several foods observed in walk in cooler above 45F. Walk in ambient air temp observed at 41F and all foods observed at 45F or less before leaving.

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 open container of milk in reach in cooler with out date and past manufacturers expiration date. CDI by discarding. Observed roast beef and opened container of fresh mozzerella with no dates. CDI by discarding. 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 container of artichokes and bow tie pasta past 7 day expiration time.

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 covered large bucket of pasta salad made today, 64F and platters of sliced melons 51F also tightly wrapped. CDI by placing pasta salad in shallow pans and placing in walk in freezer to rapidly cool. Observed pasta salad at 41F approximatetly one hour later. Melons were uncovered to faciliate cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one soiled towel on prep table.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in soiled containers and some in a cardboard box.

4-501.11 Maintain equipment in good repair. Observed shelving units in dry storage area, walk in cooler, near dish machine and under prep tables rusted. Replace shelving unit.

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 non-food contact surfaces throughout including but not limited to shelving units throughout, shelves under prep tables, bases of equipment on cook line, around fryers etc.

6-202.14 Toilet rooms must have tight fitting and self-closing doors. Observed men's employee bathroom door not self-closing.

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 general cleaning needed of floors and walls throughout especially near cook line/fryers and near dish washing areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled equipment stored as clean - slicer, two tomato dicers. CDI - all rewashed, rinsed, and 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 no date marking on opened containers of feta cheese, ricotta cheese, and heavy whipping cream. CDI - all voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed expired TCS foods - pimento cheese at 42F but date marked for 1/26 (this is day #7), pinto beans date marked 1/24 (this is day #9). CDI - voluntarily discarded. Date marking applies to ready to eat TCS foods held for 24 hours or more. 4 days if 42F-45F, 7 days if 41F and below. Day of opening or prep is day #1. Left exempt cheese list with PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bucket of sanitizer unlabeled. CDI - labeled.

4-501.11 Maintain equipment in good repair. Observed split gasket at expo walk in cooler. Check other cooler gaskets as well. Observed 3 hood lights burned out. Observed many racks in poor repair and no longer smooth and easily cleanable - they were rusted and/or peeling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy grease buildup on sides of fryers and ovens, soiled racks in several coolers, soiled gaskets on coolers, exterior of sugar bins in need of better cleaning.

5-501.111 Keep storage areas and bins for waste in good repair. Observed pad around dumpster needs to be cleaned of spilled garbage. 5-501.15 Provide dumpster, waste containers that are of sound construction. Observed cardboard dumpster lids falling inside because outside is bent, garbage dumpster lids cracking, both dumpsters in need of cleaning.

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 floors very soiled, especially under and behind equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed scarf stored on shelving used for equipment.

6-301.14 Post a handwash sign at each handsink. Men's restroom needs a handwash sign. CDI- sign given to facility.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Black build-up observed on interior of ice machine. Provide more frequent cleaning.

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: Found two buckets of jus dated 10/13 and 10/21. Jus dated 10/21 was 42 F. Found eye round and ground beef not date marked. CDI- voluntarily discarded by PIC. 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 cut greens, sliced tomatoes, fresh mozzarella not date marked. These items require date marking. CDI- allowed to date mark with date packages were opened.

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 : Found cooling buckets of marinara in high volume and covered at 75 F. Cooling chart showed product was at 55 F one hour earlier. CDI- product broken down and placed in ice bath for rapid cooling. Product reached 48 F within 30 minutes with constant stirring.

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

4-501.11 Maintain equipment in good repair. Observed high temp dish machine wash temperaure rising at a rate of 10 F per 15 minutes in preparation for use. Maintain equipment in good repair and good working order. Return visit required to verify machine operating correctly.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed carton of eggs over RTE food (butter). CDI- eggs moved to lower shelf.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build-up on interiors of two ice machines. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed can opener soiled. CDI- moved to cleaning process.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P : Observed par-cooked chicken cooling properly in walk-in. CDI- went over procedures with PIC and approved on site.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Observed pork cooked and cooled previous day at 118 F after two hours of being in hot box. CDI- PIC discarded food voluntarily.

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: Found many food items requiring date marking in walk-in cooler at 43 F but beyond the four day maximum holding time for the control of Listeria monocytogenes. PIC voluntarily discarded all.

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 pans being stored in shopping cart that had not been cleaned.

4-501.11 Maintain equipment in good repair. Observed high temp dish machine not in operation due to continual blowing of fuses. This is the second straight inspection where dish machine was found to be out of operation. Due to size of facility and volume of production, a properly operating dish machine is essential. Failure to provide adequate cleaning equipment may result in a requirement to replace equipment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant food build-up on shelfs of walk-in cooler and shelves at dish pit. Mounted plate on tabletop for holding can opened soiled. Can opener holder soiled.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Two pans of baked beans stored under boxes of raw pork bacon in walk in cooler. CDI- PIC Nyakio Berry corrected storage.

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 . Baked beans, ground beef, and ziti in walk in cooler stacked one on the other and double wrap or in tightly closed containers during cooling process. All dated for 4/26/16. Cheese double wrapped and stacked in the prep cooler. CDI- PIC had cooling methods corrected for all.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple containers of dry seasonings and mixes at cook/ prep line area and in dry storage not labeled. CDI- PIC had all labeled during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Three pans at utensil storage area stacked tightly while wet. CDI- PIC removed pans to be re-washed. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. More than seven large coffee urns stored on the floor in the expressing room. CDI- had storage corrected

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Two stacks of single service articles at prep line on cold side not protected during storage. CDI- storage corrected.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Employee's observed using can liners to line cardboard boxes and then fill with ice for catering event. CDI- PIC asked about use of large bun bags, all replaced with bun bags.

4-501.15 Operate a warewashing machine in accordance with data plate. PIC advised at the beginning of inspection that facility dish machine is not being used today, due it not reaching required temperature for sanitizing. PIC advised that repair personnel has been called, but that they have not been on site as of today to repair. Employees handwashing all utensils temporarily until dish machine has been repaired. Ensure repair of facility dish machine and contact MCHD after repair has been completed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Grease build up on the sides of large heating equipment and fryers. Cleaning is needed.

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. Dried food residue and grease build up under and behind cook line equipment. Cleaning is needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Closed employee beverages stored com-mingled throughout prep areas. CDI- provide and use designated areas for employee items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed build-up on the slicer and table mounted can opener. CDI- Properly cleaned and sanitized during inspection. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - Dish machine in the kitchen observed not operational during inspection. All dishes are being washed in the 3-compartment sink. Machine is scheduled for repairs. Verification required.

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 brown rice and refried beans in the walk-in cooler with no date marks. 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 refried beans in the walk-in cooler with a prep date of 1/16/16 observed on 1/27/16. CDI- Product voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle with blue chemical not labeled. Observed a bottle with chemical labeled as sanitizer. CDI- Bottle labeled sanitizer discarded. Blue chemical bottle labeled.

-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several seasonings not properly labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed more than 1/4 inch and light under the kitchen exit door. Intall a new door sweep to prevent pest entry.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in the walk-in cooler. Observed taco seasoning,cinnamon sugar, and other seasonings not in use uncovered.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils stored on soiled napkin liners in the catering package area.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed ice for catering bins being lined with garbage bags. Provide a food grade material for ice liners.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled hood vents at the cook line. Observed soiled shelving in the walk-in cooler. Observed grease build-up in the ovens,fryers,and grill shelving along the cook line. Observed soiled shelving under prep tables throughout the facility.

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 the floors under cook line, prep sinks, and equipment theroughout the facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal food in teh walk-in cooler shall be stored on the botton shelf away from food used for customers to prevent cross-contamination.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Observed two handsinks with no means to dry hands. CDI- disposable towels provided.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Food requiring date marking must be date marked with the earliest date of a prepared ingredient. Found lasagna date marked 11/16 containing ground beef cooked 11/14. Found sliced turkey breast dated 11/16 from breasts cooked and dated 11/13. CDI verbal discussion with PIC and accurate date marking applied to food.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Found one unlabeled spray bottle container liquid. CDI- bottle disposed of.

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 : Found large prepared salads tightly wrapped in walk-in cooler 48 F. BBQ tightly wrapped in walk-in cooler 92 F. Mac and cheeses tightly wrapped in walk-in 55 F. CDI- all foods unwrapped and exposed to cold air.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Brown sugar bin not labeled. CDI- label applied.

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 employee handling soiled equipment and utensils at dish machine then handling and toweling off cleaned equipment and utensils.CDI- discussion with PIC and PIC directed employee to wash hands before handling clean equipment.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed significant build-up of black mold on interior of ice machine.

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 45F. -P : Marinara sauce at 130 F at 11:00 AM. At 12:15 PM marinara measured 95 F after being moved to freezer. CDI- PIC spread marinara into thin volumes 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 : Found mac and cheese, cooked carrots more than seven days from date of prep, by date mark. PIC voluntarily discarded. Found pasta salad 43 F after six days. PIC voluntarily discarded. Green beans more than four days since prep, 45 F. Discarded by PIC. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Multiple items in walk-in cooler not dated from previous day. PIC verified date of prep with employees. Allowed to date.

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 : Dense volumes of marinara sauce cooling in walk-in. PIC moved to freezer and stirred. Green beans, rice, wrappedand covered in walk-in. Chicken, roast beef, ham, tomatoes, lettuce, cooling in covered containers in prep unit 54 F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee wiping off utensils and equipment after running thru dish machine.

4-101.19 Nonfood-Contact Surfaces - C: Fiberglass insulation lining door of upright warmer.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed large food particles in rinse bay of 3-comp sink. Sanitizer cloudy in sanitizing bay. CDI- sink emptied, cleaned, and re-filled.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf: Observed no soap at one handsink. CDI- Provided handsoap to handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Observed no hand towels at different handsink. CDI- provided hand towels.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P: Observed uncovered beef loin uncovered in walk-in. Meat sauce uncovered in walk-in. Various containers of herbs and spices with no tops, exposing food to contamination.CDI-covered foods.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P: Observed dried food on slicer. CDI- directed to clean thoroughly. Observed dish machine not reaching required temperatures by thermolabel. Verification needed of service. Temporary set-up with bleach in 3-comp sink provided. Verification Monday March 9.

iscarded. 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 45F. -P : Found chicken cooked early in day above 70F. PIC discarded. Found rice above 45 F from two days previous. PIC 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: Found two chubs of opened turkey and ham unlabeled. CDI- direction to date mark. Meat had been sliced that day.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Found bottles holding blue liquid labeled as both sanitizer and glass cleaner. Found bottle containing unidentified liquid that was unlabeled. CDI- discarded all.

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 : Found items in cooling process that were tightly wrapped or covered with plastic wrap. Found large pork shoulders cooling tightly covered 141 F. CDI-Food uncovered, and halved. Placed on speed rack and moved to freezer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Found boxes of food on the floor of the wal;k-in cooler. CDEI- Placed on shelves.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found cloths in soapy water. Also observed damp and soiled cloths on surfaces of kitchen.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed dish machine not reaching 160 F required wash temperature by data plate. Temperature on digital readout 137 F. Thermolabel did not turn color when attached to clean utensil and run through machine.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf.OBSERVED NO THIN PROBE THERMOMETER IN FACILITY, ONLY USING DIAL STEM THERMOMETER WITH THICK PROBE WITH TEMPERATURE PROBE INDENTATION ABOUT 1 1/2 INCHES UP ON PROBE.VERIFICATION REQUIRED (VR) - TO ENSURE FACILITY IS ACTIVELY USING THIN PROBE THERMOMETER.4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. OBSERVED MULTIPLE HOT AND COLD HOLDING UNITS WITHOUT AIR THERMOMETERS INSIDE.PROVIDE THERMOMETERS IN HOT AND COLD HOLDING UNITS FOR CHECKING AMBIENT AIR TEMPERATURES

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.OBSERVED A COUPLE OF CONTAINERS ON DRYING RACK, STACKED WHILE STILL WET.4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.OBSERVED SEVERAL SHELVING SURFACES LINED WITH DELI PAPER. ONLY USE NONABSORBENT MATERIAL FOR STORING EQUIPMENT & UTENSILS ON TO PREVENT CONTAMINATION.

4-502.11(A) Maintain utensils in good repair. Observed utensils no longer able to meet 4-1 & 4-2.OBSERVED MULTIPLE UTENSILS WITH BADLY DAMAGED OR MELTED HANDLES, RENDERING THEM NOT EASILY CLEANABLE.OBSERVED SOME CUTTING BOARDS BEGINNING TO SHOW SIGNS OF SCARRING AND SCALING. REPLACE ALL ITEMS IN BAD REPAIR.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED SOILED METAL SHELVING RACKS IN WALK-IN UNIT. OBSERVED DUST ACCUMULATING ON VENTILATION FAN GUARDS IN MEN'S AND WOMEN'S RESTROOM. CLEAN ALL ITEMS

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -PGENERAL COMMENTOBSERVED NO TRUE AIR GAP ON DISH MACHINE DRAIN PIPE. PIPE MUST BE ELEVATED SLIGHTLY TO PREVENT CROSS CONTAMINATION AND THREAT OF CONTAMINATING WATER SUPPLY.

5-501.17 Provide a covered waste bin in female restrooms.GENERAL COMMENTPROVIDE COVERED WASTE BINS IN FEMALE RESTROOMS FOR SANITARY DISPOSAL OF SANITARY SUPPLIES.

3-302.12 Food Storage Containers Identified with Common Name of FoodExcept for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. OBSERVED SEVERAL FOOD ITEMS UNLABELED IN FACILITY. CDI BY INSTRUCTING PIC TO ENSURE ALL FOOD NOT EASILY RECOGNIZABLE, BE LABELED ACCORDING TO CONTENTS.

3-305.11 Food Storage-Preventing Contamination from the Premises(A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.OBSERVED A BOX OF RAW WHOLE INTACT BEEF ON FLOOR BESIDE PREP TABLE, UPON MY ARRIVAL IN THE KITCHEN. CDI BY FOOD BEING ELEVATED FROM FLOOR.

4-202.11 Food-Contact Surfaces-Cleanability(A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH; Pf (2) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf (3) Free of sharp internal angles, corners, and crevices; Pf (4) Finished to have SMOOTH welds and joints; PfOBSERVED A PAINT BRUSH BEING USED FOR APPLYING BUTTER AND OBSERVED A BADLY FRAYED STRAINER LADDLE IN FACILITY. CDI BY BOTH ITEMS BEING VOLUNTARILY DISCARDED.

4-602.13 Nonfood Contact SurfacesNonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.OBSERVED EXTERIORS OF COOKING EQUIPMENT ON COOK LINE IN NEED OF BETTER CLEANING. CLEAN EXTERIORS OF EQUIPMENT.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationObserved one carton of raw shell eggs above ready-to-eat foods in 2 door reach-in. CDI by PIC correctly relocating eggs.

3-501.15 Cooling MethodsObserved numerous food items wrapped tightly in plastic while internal temperature still reading above 45F. Loosely cover foods, or place in thinner, smaller portions to help facilitate the circulation on cold air for rapid cooling. CDI by PIC loosening plastic wrapping.

2-402.11 Effectiveness-Hair RestraintsGENERAL COMMENT(A) Except as provided in ¶ (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

3-304.14 Wiping Cloths, Use LimitationGENERAL COMMENT(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under ¶ 4-802.11(D)

4-202.16 Nonfood-Contact SurfacesGENERAL COMMENTObserved split/torn gasket around walk-in cooler door (walk-in located in kitchen). REPLACE TORN/SPLIT GASKETS

6-501.12 Cleaning, Frequency and RestrictionsGENERAL COMMENTMaintain better cleaning of floors, especially under and behind kitchen equipment, in hard-to-reach areas.

6-305.11 Designation-Dressing Areas and LockersObserved personal hat and coat stored on top of one of the hot boxes in the loading room. Store personal items in designated area/locker away from any customer related items.6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smokingObserved one empty covered employee cup resting on prep table next to can opener. Store employee beverages in an designated area that eliminates the threat of contamination of food contact surfaces or equipment. CDI by PIC voluntarily discarding cup.

Keep food contact surfaces clean. Observed upper interior of ice machine to have black residue present. CDI by PIC having staff clean interior surface.

Oserved cooked pork tenderlion in walk-in cooling while tightly wrapped in plastic at 52F. Wrap was loosenedto better allow cool air to circulate and cool product.

Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. OBSERVED COUPLE OF SPICE & FOOD INGREDIENT CONTAINERS UNLABELED. LABEL ALL SPICE/FOOD INGREDIENT CONTAINERS. .