HMS HOST COMMISSARY 1

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with residue. CDI, PIC placed can opener at dish sink for cleaning and sanitizing. Ensure staff are cleaning the can openers more often. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed black beans that had been cooling for over 4 hours and were at 48 F. CDI, product discarded. Observed Potato salad at 45 F and charred salsa at 51 F with 45 minutes left to cool in the walk in cooler. CDI, products placed in blast chiller by PIC where they cooled to 38 F within 4 hours of preparation. Ensure ambient prepared products are cooled within 4 hours to 41 F. Observed turkey and cheddar sandwiches that had been cooling form 3 hours and 15 minutes. Product cooled from 51 to 46 F within in 42 minutes, and then 45 F within a total of 66 minutes. Staff are not using the flip top make tables much any more. Observed some products on the counter without temperature control and some products on a small amount of ice. Based on what has worked well in this kitchen before the products used to make sandwiches and salads must be under temperature control to cool properly if they are then going directly to the walk in to cool. Either return to this practice or use the blast chiller to cool all of the products after preparation before placing in the walk in cooler. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 black beans that were cooled in covered and stacked containers. Observed charred salsa cooling in a deep and covered container. Observed potato salad cooling in covered and stacked containers. Ensure staff are using proper cooling methods. Use the blast chiller for all products if possible or otherwise use uncovered and shallow cooling of 2 inches or less in depth. CDI, products placed in blast chiller for cooling, except for the beans that were 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few small flies in the dish area. Ensure the kitchen is free of pests.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. Observed a knife stored in a pan that was stored on the floor. Ensure utensils are stored on a table or shelf above the floor. CDI, knife and pan moved to approved location.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the establishment. Replace damaged shelving.

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 damaged floor tiles in the kitchen. Repair or replace damaged floor tiles.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with residue. CDI, PIC discarded the can opener due to having new ones available. Ensure staff are cleaning the can openers more often. This is a repeat violation. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of sliced turkey on ice at 46 F. The product had been on ice for one hour and was no longer in use for preparation. CDI, product moved to walk in refrigerator for cooling. Product cooled to 41 by end of inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 one pan of ham in a reach in unit with no date. CDI, PCI discarded the product. Keeping at half points due to being one item, but if date marking violation occurs on next inspection, full points will be issued for the code citation. 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 .

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the establishment. Replace damaged shelving. Observed cutting boards with dark grooves, repair or replace the cutting boards.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored above mayonnaise in the large walk in refrigerator. CDI, PIC moved the product to the approved storage location. 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 the inside of a robocoup blade with food debris lodged inside the plastic part of the blade. Observed the can opener blade in need of cleaning with residue. CDI, both moved to dish washing area for cleaning. Ensure all food contact surfaces are cleaned and sanitized properly. 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 .

3-501.18 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 sliced turkey held for 10 days. Observed cooked chicken wings and lettuce with no date prepared yesterday. CDI, sliced turkey discarded. Wings and lettuce allowed to be date marked this time. Ensure staff are properly date marking items. In the future, non-dated items may need to be discarded. Note: Kept the points at half off due to improvement compared to the last inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed a few pans stored wet and stacked together. Ensure the pans are properly air dried before stacking.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the establishment. Replace damaged shelving. Observed cutting boards with dark grooves, repair or replace the cutting boards.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Raw beef above ready to eat sauces in the walk-in refrigerator. Observed raw chicken stored above cooked wings in the large walk in refrigerator. CDI, raw products moved to approved location. Ensure staff are aware of storage order requirements. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 30 or more containers of ready to eat foods that had expired between 9/25 through 10/12. These items were found in the walk in refrigerator, and a few items were found in the make units in the main production area. Per the PIC a staff member was assigned this duty yesterday but did not complete the assignment. Observed a high volume of some products that were prepared and not sold to customers. Work on ordering of food from the main serving kitchens on the main floor so that food is not over produced. Observed newer containers of food items stored in front of the older products. Work on “First in, First Out” with products. Each day assign a manager or an employee to view date marking and ensure expired foods are discarded per your time stamps. CDI, all out of date food items discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed cooked chicken thawing in 74 degree water and the product was now at 51 F. Product has been thawing less than 1 hour. CDI, product moved to walk-in refrigerator for cooling.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives being stored in a sanitizer bucket. Do not store utensils in sanitizer, use a clean countertop instead.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the establishment. Replace damaged shelving. Observed cutting boards with dark grooves, repair or replace the cutting boards.

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 the floors with some debris under equipment. Clean the floors more often, especially under equipment. Observed old rodent dropping under a shelf next to a mouse trap. Clean the floors more often so that you can easily determine if you have an active pest issue. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some minor floor tile damage. Observed ceiling vents with chipping paint Keep the floors and ventsin good repair.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Interviewed one employee and they had some knowledge of employee health procedures. PIC was not able to produce certification that the employee has been trained. CDI, employee trained and signed employee health document. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed Corn salsa and Italian sandwiches at 45-48 F with 15 minutes remaining in 4 hour cooling window. CDI, items moved to blast chiller, The salsa achieved 41 F, but the sandwiches did not and were discarded. Observed Monterey cheese cooling at 57, Grilled Cheese at 47, Ham sandwiches at 45, poached chicken 58, all with slow cooling rates. CDI Items, moved to blast chiller to finish cooling with 1 hour of cooling time remaining. Monterey cheese discarded by PIC For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken wings at 48-50 F and sandwiches in the hallway at 48 F. Items were sitting waiting to be transported to the large cooler for holding. Staff present were not be efficient with their transporting. After several minutes another cart with TCS food was sitting in the hall and staff present said they didn’t place the cart in the hall. CDI, items moved to walk in and cooled to 41 F. Ensure food is moved quickly to the large hallway refrigerator so that it does not warm up. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed items cooled stacked on top of each other and covered. Re-established the cooling methods approved in 2025. Use sheet pans to cool these items in one layer and do not cover until the items are at 41 F. Establishment does not have the speed racks to handle the capacity, EHS recommends that HMS host purchase 8 speed racks for this kitchen to help with cooling capacity. CDI, items vented and moved to blast chiller. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the establishment. Replace damaged shelving.

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 the floors with some debris under equipment. Clean the floors more often, especially under equipment. Observed ceiling with dust, clean the vents. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some minor floor tile damage. Observed ceiling vents with chipping paint Keep the floors and ventsin good repair.

6-303.11 Provide required lighting intensity. Observed lighting in Large walk in refrigerator at less than 10 foot candles. Observed several lights not working. Replace damaged bulbs.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Interviewed one employee and she was not aware or the illnesses and symptoms required to be reported to the PIC, but the employee was aware she needed to report to the PIC when she is sick. Interviewed a second employee and they had the required knowledge. CDI EHS trained employee that was not knowledgeable on the illnesses and symptoms. PIC was not able to provide a training record for the employee. During inspections establishments need to have proof of training on hand for inspections. Verification required. Provide proof of employee training by December 9th. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed one personal drink with no straw stored on a food preparation table. Ensure personal drinks are stored on the designated shelf at the front door. CDI, PIC disposed of the beverage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the interior blade of a chopper and cutting knives with residue. CDI items washed rinsed and sanitized. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed knives in use that had not been washed and sanitized within the last 4 hours. Also, when instructed to wash and sanitize the knives the employees only used sanitizer. Ensure food contact surfaces and utensils that are in use are cleaned at the required frequency. CDI, PIC had all of the items washed, rinsed, and sanitized before continued use. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine with residue and mold. Clean the ice machine more frequently. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed several items cooling, but found one item, and Italian sub that did not achieve 41 F within 4 hours. The specific item was stacked 3 items high in covered containers. CDI, PIC discarded the product. All other items cooling reached 41 F or had a good cooling rate. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a roasted turkey and melons with no date label. CDI, Turkey discarded due to being prepared more than 7 days ago. Melons discarded by PIC. Ensure items are 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 .

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 Italian subs in sealed containers and stacked three containers high. The product did not achieve 41 F within 4 hours. Ensure the product is vented and not stacked too high to ensure adequate cooling. CDI, product was 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 .

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 sugar and flour containers with no label. CDI, PIC labeled both products.

3-302.15 Wash fruits and vegetables prior to use. Observed onions being removed from the manufacturer’s packaging and being cut with out washing. CDI, PIC instructed staff to wash the product and staff complied. Retrain staff on washing the produce prior to cutting.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the establishment. Replace damaged shelving.

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 non-food contact surfaces starting to collect dust and debris. Clean the surfaces more often.

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 the floors with some debris under equipment. Clean the floors more often, especially under equipment. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some minor floor tile damage. Keep the floors in good repair.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed knives secured to preparation tables. Per PIC they are only washed with sanitizer. Also, there wasn’t a policy in placed to clean every 4 hours. Ensure these are cleaned in place by washing, rinsing, and sanitizing every 4 hours when in use. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the blade inside the the robot coupe collecting residue. Observed one slicer stored clean with residue in crevices. Ensure equipment is properly wash, rinsed, and sanitized during the cleaning process. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(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 cooked salmon and cooked chicken from the other HMS host prep kitchen down the hall place in this locations cooler for cooling. Both products were above 80 F and had been cooling greater than 2 hours. Products discarded by PIC. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed several products being cooled and awaiting distribution to kitchens on main floor. Pico, salads with chicken, breakfast sandwiches, melon cups, guacamole, chicken wings, etc. All items with cooling rates between 0 to .05 degrees per minute. EHS determine the products would not meet 41 F within 4 hours of total preparation time. Items were opened from packaging and placed in HMS host warehouse refrigerator room down the hall for continued cooling. The kitchen is currently not utilizing the permitted walk in refrigerated room and walk in freezer room down the hall. These spaces are on the permit and shall be used for cooling. All products shall be cooled in open containers to 41 F per the NC Food Code and shall not leave the kitchen refrigerated space for transport until the items are 41 F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Facility is not utilizing equipment that will keep food being delivered to upstairs kitchens at 41 F or below. The items are transported upstairs on open carts in cardboard boxes. The establishment shall use cambros or refrigerated carts to transport the foods that require cold holding. The upstairs kitchens are not set up to cool foods after receiving due to limited space. Observed items that were not at 41 F being placed for transport upstairs. PIC moved items back to 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://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Establishment is cooling foods in closed containers. Cool all products in single layers in open containers in the walk in refrigerator and freezer down the hall. Repeat Non-Compliance For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://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 a spray bottle of water and oil not labeled. Ensure these types of items are labeled properly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies in the kitchen. Have a pest control company treat for the flies.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned pans stored stacked together wet. Ensure cleaned items are separated and allowed to air dry.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one box of single service gloves stored below chemicals. Keep single service items stored in an approved location to prevent contamination.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed the inside of the dish washing machine with slime and residue. Ensure the dish washer is cleaned per the frequency listed and more often if needed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over prepped foods in WIC. 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 containers stacked with intact stickers. Observed scoop with grease residue and scoop with food residue in clean utensil bin. CDI - PIC removed items to be washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed multiple pans of black beans above 41 F 4 hours after prep. REPEAT. CDI - PIC voluntarily discarded beans above 41 F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed multiple covered pans of beans at 50 F at 3 hours and 45 minutes after prep. REPEAT. CDI - PIC will monitor temperatures and take immediate corrective action as necessary. Beans did not reach 41 F by 4 hours and 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 4 containers of cooked onions in the walk-in cooler date marked 2/26 that were observed to have not been cooled to 41F within 6 hours. CDI onions discarded by PIC. Observed 2 pans of cooked chicken cooling at insufficient rate. CDI- chicken placed in blast chiller. Observed 2 containers of black beans that were determined to not have cooled to 41F from ambient temperature within 4 hour time period. CDI- voluntary discard by PIC. Overall, observed a large volume of TCS foods are being cooled. Discussed more frequent use of available blast chiller in the kitchen, cooling foods on speed racks uncovered, and avoiding stacking of foods in the cooling process. Verification will occur within 3 days. Requested cooling logs. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple containers of TCS foods being cooled in the walk-in cooler. Containers are deep containers, covered with lids, and stacked. Discussed use of blast chiller, speed racks to assist in cooling process. Verification will occur within 10 days. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. For more information on becoming a certified food protection manager 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 4 metal pans stored as clean with food debris and 2 plastic pans with labels. CDI PIC moved pans to 3 comp sink. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spicy Aiola in WIC at 44F. CDI PIC voluntarily discarded. Repeat points not escalated due to only one food item out of temp today. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed grilled chicken with no DM and Aiola DM expired. CDI PIC voluntarily discarded both foods. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bug spray stored on shelf with coffee creamer. CDI PIC removed bug spray and put in chemical.

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 spray bottle of water not labeled. CDI PIC labeled water bottle.

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 chicken in the WIC that was holding above 41F. PIC was unsure if chicken was used earlier in the morning or not. CDI-chicken was discarded. Observed tomatoes and lettuce being used for sandwiches holding above 41F. CDI-items were placed onto ice.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer having a concentration of 0ppm. Dispenser was broken. Eco lab was called to repair. CDI-buckets will be filled with sanitizer from the other kitchen

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed salsa, chicken wings, black beans cooling while covered with lid. CDI-lids were removed in order for quick cooling to take place. REPEAT

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 chicken, black beans, tomatoes, pico, and salsa in the WIC that were above 41F. Foods were made earlier in the day and were being used by staff. CDI-foods were placed into the freezer to rapidly cool down.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed tomatoes, chicken wings, black beans cooling while covered with lid. CDI-lids were removed in order for quick cooling to take place. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed tomatoes, mushrooms, black beans, turkey, cooling while covered with lid. CDI-lids were removed in order for quick cooling to take place. REPEAT

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed slaw cooling while covered with lid. CDI-lids were removed in order for quick cooling to take place. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plans in the clean dish area. CDI-pans were removed and taken to the dish area to be rewashed rinsed and sanitized. REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over cooked chicken in walk in cooler. CDI reordered 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 Observed salsa cooling in too great of volume to meet cooling parameters cdi moved to shallow pans and proper cooling achieved. Observed kale and tomatoes cooling covered at insufficient rate to meet cooling parameters CDI uncovered and proper cooling rate achieved.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 5 containers and queso and 7 containers of diced chicken that were held above 41 F. Containers of queso were not labeled. PIC did not have any knowledge of when the queso was prepared. CDI- All containers of queso and diced chicken were denatured and discarded into trash.

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 tossed salads cooling while covered and stacked two-high. CDI- salads were uncovered, and stacked on one level. REPEAT (half points due to improvements)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee not wearing hair restraint while cutting avocados. CDI- employee put on hair restraint.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P There was not any change in temperature in 25 minutes of cooling for guacamole. They storage of the product in a deep, covered container was preventing proper cooling. CDI- Guacamole was placed in an uncovered-shallow container and allowed to cool. (0 points)

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 containers of guacamole cooling in deep, covered containers. CDI- Guacamole was placed in an uncovered-shallow container and allowed to cool. (.5 points)

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. Clean dust on ceiling above prep table in kitchen area. Clean areas of floors in warehouse.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit. REPEAT (full points)

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed a box of food product on floor in walk-in freezer in warehouse. CDI- Item was placed on the shelf.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- Facility has up to ten days to clean unit.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee deinks stored stored by customer food in the walk in cooler. CDI. PIC removed the drink to a designated area.

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 ham stored in the walk in with no date mark on it. CDI. PIC date marked it.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed three flies on cords above prep station in kitchen area. Observed some fruit flies neat dish machine and in drains at dish mop sink. PIC will send and email for pest control to perform a treatment. Facility is still waiting on fly curtains. REPEAT.

3-307.11 Miscellaneous Sources of Contamination - C Observed fly land on sandwich being prepped at prep station in kitchen area. CDI- sandwich was discarded. Facility is still waiting on fly curtains. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of raw chicken in walk-in freezer with condensation on it. CDI- Bag of chicken was discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- PIC placed containers at dish machine to be cleaned and sanitized.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Designate a shelf in reach-in, glass door refrigerator on loading dock to store employee drinks. Observed employee drinks stored with ice cream in reach-in freezer. CDI- Items were removed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen flying over food prep stations. Airport has pest control who come around once a month. Time may need to be increased during the summer months. PIC will check to see if an air curtain can be placed at entrance.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single-service containers on floor of warehouse.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed slicer stored as clean but some soil residues accumulating on back of blade / guard area. Observed a pan and container stored as clean but with food residues. CDI, items relocated for cleaning.

3-307.11 Miscellaneous Sources of Contamination - C - Observed cardboard boxes used to ship unwashed produce reused to store prepared foods. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions, potatoes and box of lemons stored on ground in storage area.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean knives in container collecting food debris.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed boxes of clean single-service articles stored on ground.

6-202.11 Light Bulbs, Protective Shielding - C - Observed lighting uncovered / unprotected over dry storage food items in warehouse area. Provide light shields or shatterproof / shatter-resistant lighting.

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 handle clean dishes, directly after handle soiled dishes without handwashing hands at dish machine. CDI, food employee corrected by instruction and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in the walk in cooler cold holding above 45F in warehouse. Items move to cooler to cool, and cooler checked to ensure it is working. Cooler observed over packed.

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 sandwiches cooling in tightly covered containers and in cardboard boxes. CDI, Sandwiches set spread out to rapidly cool.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored on the floor in walk in cooler.

4-501.11 Maintain equipment in good repair. Observed walk in cooler unable to hold by cold holding temps.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed hand mixer stored as clean with food debris stuck to food contact surface. CDI, hand mixer pulled and placed into dirty dish pit.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed black bean burger mix cooling in walk in cooler. Item was prepared at 6:43 am, mix was observed at 52F at 10:20 am. Item did not reach 45F within 4 hours. CDI, item 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 black bean burger mix cooling in deep, tightly covered container. The mix reached the rim of the container. Item was prepared at 6:43 am, mix was observed at 52F at 10:20 am. CDI, item voluntarily discarded by PIC.

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

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with old oil and food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

2-303.11 " Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. " Observed staff wearing bracelets during food prep.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris / stickers and residue stuck to surfaces; CDI containers pulled and placed into dirty dish pit. (listed as repeat due to occurrence on last 3 inspections).

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 turkey salad stored inside walk-in cooler to cool inside large sealed containers; Observed salad measuring at 52 F; CDI turkey salad pulled, transferred into shallow pans and placed into walk-in cooler uncovered.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (handles on walk-in cooler).

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 dirty bins that need to stay in wash rotation.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (large containers used to hold labels).

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 cleaning issues to PHYSICAL FACILITIES. (Observed storage on floors throughout in need of removal to facilitate cleaning)

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (surfaces of cooking equipment; large holding containers used for storing clean utensils and labeling stickers).

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous stacks of containers, utensils all stored clean with old food debris stuck to surfaces. CDI All dishes pulled and placed into dirty dish pit.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (storage bins collecting food debris in bottoms in need of cleaning; keep in wash rotation)

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed bottled drink stored on cart with cookies for production. CDI: Item discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on stacked containers stroed as clean. CDI: Items returned to dish area for cleaning.

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 tomatoes sliced last night that were above 45F. CDI: Item discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and tuna salad on ice above 45F. CDI: Items returned to cooler for rapid cooling. REPEAT VIOLATION

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 tomatoes densely packed in lexan with lid closed. Tomatoes were above 45F and were sliced last night. CDI: Item discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored on the floor in the warehouse.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed blueberries and food debris in the bottom of reach in freezer.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee bottle of water stored on top of customer food. CDI: bottled water moved to employee beverage cooler. REPEAT VIOLATION

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on several items stored as clean. Observed one measuring cup with food debris and robocoup blade with food debris stored as clean. CDI: all items taken to dirty side of dish machine for cleaning. VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed products on ice holding above 45F. Items are then being tightly wrapped and placed in cooler. CDI: Items discarded or rapidly chilled. SOME IMPROVEMENT IN COOLING AND COLD HOLDING SEEN THROUGHOUT FACILITY SINCE LAST INSPECTION. RANDOM COOLING LOGS HAVE BEEN ESTABLISHED AND ARE SHOWING THAT NEARLY ALL FOOD IS AT OR BELOW 45F FOR THE ENTIRE PROCESS, THROUGH DELIVERY. REPEAT VIOLATION

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 coffee beans and bagels stored on the floor in various areas of commissary. CDI: Items placed on shelving.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 4 containers wet stacked together. Observed several items air drying above dish washer. CDI: Improperly drying items were taken back to dirty side of dish machine for cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal bottled sprite stored in freezer adjacent to customer food.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink residue on chute. PIC stated it was on the cleaning list for today. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes and salad holding above 45F. CDI: Tomatoes discarded and salad rapidly cooled. SIGNIFICANT IMPROVEMENT IN COOLING AND COLD HOLDING SEEN THROUGHOUT FACILITY. RANDOM COOLING LOGS HAVE BEEN ESTABLISHED AND ARE SHOWING THAT NEARLY ALL FOOD IS AT OR BELOW 45F FOR THE ENTIRE PROCESS, THROUGH DELIVERY.

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 pasta with red sauce labeled with a discard date in May. CDI: PIC stated that item was labeled with dry pasta label, not cooked pasta label. Label date changed.

4-501.11 Maintain equipment in good repair. Observed split gasket on WIC door. REPEAT VIOLATION (Different gasket)

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 damage to FRP in mop sink area of commissary dry storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several utensils stored as clean with food on the FCS. CDI: Items returned to dish. Observed several containers stacked with sticker residue. CDI: Items returned to dish. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink residue on the ice shield.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut melons, salad, and turkey sandwiches held above 45F. Repeat violation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pasta salad stored in WIC dated for 90 days. PIC indicated that it was mislabelled with the prep and print units. The pasta label was for dry pasta, not the pasta salad. CDI: Pasta salad dated correctly. REPEAT VIOLATION

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 salads, sandwiches, and fruit cups being prepared, tightly closed and then placed in cardboard boxes in the WIC. All items were above 45F. REPEAT VIOLATION 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed WIC packed so tightly that items cannot be adequately cooled. Items were being tightly packed at a temperature above 45F then stored in the cooler so that they could not be adequately cooled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 boxes of food stored on the floor in the WIC of the kitchen area. REPEAT VIOLATION

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee wearing a ring handling clean dishes. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee without a hairnet. CDI: Employee donned hairnet.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested containers throughout commissary kitchen. CDI: Items pyramid stacked.

4-501.11 Maintain equipment in good repair. Observed gasket on freezer damaged and coming off of door. Observed rusted and peeling shelves in WIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Container of cheese and container of lettuce on ice on roller carts/ prep table not under temperature control. Operator in commissary, Shemeka advised that both items were just used for production, but employee had not placed them back into the cooler; sat containers on top of ice. Operator advised production time is 45 minutes or less. CDI- both removed for rapid cooling. Discussed options with Shemeka and Jennifer Collins.

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 . Container of chick peas in walk in cooler with prep/ open date of 12/13 and use by date of 12/20, containers of diced tomatoes with use by date of 12/16 also in walk in cooler. CDI- Operator Jennifer Collins had all removed and voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Two pans of sliced tomatoes in walk in cooler tightly covered and stacked one on the other during cooling process. One pans of same batch of cut tomatoes on ice at prep table but not completely surround by ice. CDI- all methods corrected.

3-501.13 Use approved thawing methods. Large pan of cooked frozen chicken placed in prep sink for thawing. CDI- verbal correction

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Commercially boxed items being delivered and also separated for storage for further delivery to facility locations on main level being placed on the floor in the walk in cooler and at prep area. CDI- Verbal correction.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. Mold on upper portion of ice dispenser and interior of ice machine. Cleaning is needed. Operator, Christy and Jennifer Collins advised of return visit by August 24, 2014 to check for cleaning.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Container of labeled Waldorf Salad dated to use by 8/10/14, container of chick peas in wall in cooler labeled to use by 8/12/14; both in walk in cooler. CDI- Operator Christy had all removed and voluntarily discarded. Verbal correction to ensure food items labeled correctly and used or discarded by use by information on labeling indicated of food item.

3-501.15 Cooling Methods - PF. Container of sliced tomatoes tightly covered in walk in cooler during the cooling process, food items for salads and sandwiches being prepared; then wrapped or placed in containers, then placed in boxes, closed, and placed in walk in cooler to cool down. CDI- discussed options for methods with operator; ice placed on foods at prep table.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. One stack of boxes in dry room of commissary stored directly on the floor. CDI- verbal correction.

2-402.11 Effectiveness-Hair Restraints - C. One employee at prep area with no hair restraint on. CDI- employee put on hair net.2-303.11 Prohibition-Jewelry - C. One employee with rings with stones and engravings on multiple fingers working in warewashing area. Employee did not have gloves. CDI- verbal correction.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Two pans stacked tightly while wet. Improvement from previous inspection. Operator corrected.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Two employee beverages (both commercially sealed) stored co-mingled with facility foods in cooling units. Provide designated storage areas for employee beverages.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. One large container of diced tomatoes with a use by date of 5/11/14 stored in walk in cooler today. CDI- Shamika Shields (commissary kitchen shift supervisor) voluntarily discarded. Verbal education provided to Arahmelle Tan as to rule requirement.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. One large container of salt not labeled per rule requirement. CDI- verbal correction.

3-304.14 Wiping Cloths, Use Limitation - C. Wiping cloth being stored in bucket of sanitizer, bucket being stored on the floor. CDI- verbal correction.

4-901.11 Equipment and Utensils, Air-Drying Required - C. More than five containers in various sizes stacked tightly together wet during drying process. CDI- verbal correction to allow utensils to air dry completely before tightly stacking them.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single service containers throughout commissary kitchen not protected and two boxes of single service bowls stored on the floor in the receiving/ dry storage area. CDI- verbal correction.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Dried food debris and residue on rolling cart shelving; stationary shelving under side storage areas and in commissary prep kitchen. Cleaning is needed.

Maintain all hand sinks accessible and properly stocked wtih soap and papertowels. Observed one hand sink in dry storage area of commissary missing papertowels and rolling carts stored in front of one hand sink in preperation kitchen portion of commissary making the hand sink not easily accessible.

Maintain all cold foods below 45F degrees at all times. Observed in sandwich preperation area with lettuce at 65F degrees. Recommended using time as a public health control for items that are prepared in large quantities.

Maintain proper date marking of foods. Observed several different containers in walk in cooler with past due dates (several with mid-July dates). Facility must practice accurate date marking of items and changing out dates and stickers to maintain accurate information.

Maintain proper air drying of clean dishes before tight stacking. Observed several wet stacked pans in clean dish area.

General Comment- Maintain proper storage of items off of floor to facilitate cleaning. Observed several areas with storage on the floor in the dry storage areas of commissary.