FAMILY CATERING SERVICES

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at two handwashing sinks. CDI - Signage was provided. -0 points-

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed heavily damaged can of tomatoes on can rack in kitchen. CDI - Can was discarded. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored on top of cartons of pasteurized eggs, raw chicken breast stored above cooked chicken, and raw beef stored above cooked vegetables in walk in cooler. CDI - Storage order was corrected. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pans of beef tallow stored on freezer floor. -0 points-

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 goat cheese, ricotta cheese, cut cantaloupe, and open jugs of milk without date marking in walk in cooler. CDI - A date marking system for open dairy items and cut melon was discussed with the PIC. PIC allowed to date items because all items had been prepared day prior. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C). -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken breast stored above ready to eat black bean and corn mixture on speed rack in walk in cooler. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up around ice chute of ice machine in kitchen. Recommend higher frequency and more thorough cleaning. -0 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a commerical use spray bottle of sanitizer stored with ready to eat foods and above food prep surface in kitchen. Observed canisters of butane fuel stored on top of ready to eat foods under prep table. Observed bottle of stress relief essential oil stored above ready to eat food on prep table. CDI - All items were moved to designated storage area away from food, equipment, and utensils. -1 point-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed "household use only" waffle maker stored in kitchen. Replace "household use only" waffle maker with ANSI certified equipment or discard if not needed. 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 underside of prep tables with heavy rust. Resurface or repair prep tables so that surfaces are corrosion resistant, non-absorbent, smooth, and easily cleanable. -0.5 points-

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 heavy food splash and soil on outside surfaces of dry ingredient storage bins. Observed food residues on doors of reach in freezer. Observed food debris on inner non-food contact surfaces of reach in freezer. Recommend higher frequency and more thorough cleaning. Observed heavy burnt on residues on non-food contact surfaces of cooking pot on stove. Clean non-food contact surfaces of cooking pot until smooth and able to be maintained cleanable or discard cooking pot -REPEAT- -1 point-

6-303.11 Provide required lighting intensity. Observed two light bulbs not functioning under hood system. Provide required lighting intensity of at least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in kitchen. Control insects to prevent infestation. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed water pooling on drying dishware (wet stacking). Arrange dishware so that complete air drying is possible. -0 points-

4-501.11 Maintain equipment in good repair. Observed lower portions of prep table with rust. -0 points-

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 food debris, splash, and residues on lower portions of prep tables, inside non-food contact surfaces of stand up freezer, on fans in dish pit, and on shelving throughout. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed flank steak hot holding in hot box at 120F. CDI - Flank steak was placed on TPHC and will be consumed within a four hour limit. PIC has been given TPHC procedural template for flank steak. TPHC template was reviewed with PIC. -0 points- 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. -0 points-

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 food splash and residues on non-food contact surfaces of cooking equipment, reach in coolers, and shelving. Recommend higher frequency and more thorough cleaning. -0.5 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 taco bar toppings (pico, slaw, sour cream, etc.) cooling in bus tub covered tightly in plastic wrap. CDI: Education provided, product uncovered for more rapid cooling (<41F).

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 0ppm. Sanitizer container empty. CDI: PIC replaced and primed sanitizer- 100ppm. REPEAT VIOLATION. **Points not escalated due to corrective action taken during inspection and facility replacing dish machine.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 0ppm. CDI: Sanitizer was emptied and the dishmachine had to be reprimed. Dishmachine properly sanitizing at 100 ppm of chlorine. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior panel of the ice machine with black residue. Clean and maintain.

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 feta and goat cheese open without datemarking. Able to determine when they were opened. CDI - Allowed PIC to properly date mark. 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 .

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 some build up in the dessert reach in cooler. Clean and maintain.

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 chicken salad cooling too slowly to meet cooling parameters. See temp chart for details. CDI: Product vented for rapid cooling. Observed cut Brussels sprouts being cooling too slowly to meet cooling parameters. CDI: Product vented for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham prepared 12/13/22 being held above 41F in 2-door cooler. CDI: PIC 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 Observed chicken salad cooling in covered bowl in 2-door cooler. CDI: Education provided and product vented for rapid cooling. Observed cut Brussels sprouts cooling in covered metal insert pans in walk-in cooler. CDI: Education provided and product vented for rapid cooling.

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 black buildup forming on fan covers in walk-in cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 0ppm. PIC contacted service repair company during inspection. CDI: Facility will use three compartment sink until repaired.

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 hummus wraps and spinach salad cooling covered with plastic wrap in walk-in cooler. PIC stated wraps prepared @9am and salad prepared @8:30am. CDI: Education provided and PIC vented product for rapid cooling.

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 no EH policy with "big 6" illnesses posted. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea clean up. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine unable to dispense sanitizer solution- 0ppm. Facility is to use three compartment sink until repaired. EHS will return within 10 days to verify dish machine repaired. VERIFICATION REQUIRED.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispenser at 3-compartment sink not functioning- unable to dispense sanitizer after solution was changed. EHS will return within 10 days to verify dispenser has been repaired. VERIFICATION REQUIRED.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies throughout kitchen. REPEAT VIOLATION.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several scored cutting boards stored on clean dish rack.

GENERAL COMMENT: 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed base cove missing in dish area. Observed several area throughout kitchen with depressions and grooves causing small puddles of standing water. GENERAL COMMENT: 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. PIC stated new flooring being put down at end of month. EHS recommended smooth, sealed, easily cleanable flooring.

2-301.14 When to Wash - P Observed food employee cough and continue to prep food. CDI-EHS told food employee to wash hands, they washed hands.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed kitchen manager cutting potatoes with no gloves. Observed kitchen manager preparing wontons with no gloves. CDI-PIC added gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw turkey bacon stored over RTE cheese. CDI-PIC changed storage order. REPEAT. PIC did not sign due to COvid protocols

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P PIC explained that they have a chicken sink and vegetable sink, they said they clean it with bleach and nothing in between. Explained sink needs to be washed/rinsed/sanitized in between. CDI-Food employee washed/rinsed/sanitzed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steak sitting at 49F from last night. All other food was in temp in stand up. CDI-PIC volunatrily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed all food not datemarked, cans, prepared items, meats, chesses. PIC explained some food had been from days ago and some will go out tomorrow with no datemarks. CDI-Food employees datemarked.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Obsevred clorox bleach spray being used to spray down cutting boards before they get ran through the high temp dishmachine. Explained the household brand should not be used for that reason, should only use sanitizer or diluted bleach for that reason since it is a FCS (fod contact surface). They said they have a new disinfectant bleach they got from their chemical company but since it is a disinfectant level not approved for FCS

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 melon, tomatoe cucumber salad mix above 41F, heavily wrapped. EHS explained products need to remain open to allow product to cool. CDI-Food employee unwrapped all food made from today. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed spray noozle at 3-comp sink in need of cleaning. Observed dish washer machine flaps in need of cleaning.

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 floors peeling up in some places, needs to be repaired. PIC said they are considering redoing them in December. 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 3-comp sink wall in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on two different prep tables during food prep. CDI- Drinks removed.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed packages of raw bacon stored in same tub with raw burger meat. Both foods' packages were intact. CDI- Raw burger meat stored in separate food tub.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed one thicker chicken breast out of a batch of propely cooked chicken breasts at 163 degrees. CDI- Worker put chicken on grill, observed above 165. Be sure chicken reaches min. 165 throughout.

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 potato salad prepared last night (more than 6 hrs ago) in deep and covered tub at 48 degrees. CDI- PIC voluntarily disposed of potato salad.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a number of foods in walk in cooler above 41, in general most foods were 42-45, air temp from walk in fan appeared to be at 44. PIC turned down temp of walk in cooler. Observed air temp at 41 by end of inspection. As this is the first inspection for facility under 41 degree temperature change since 1/1/19, no points deducted today. PIC said all TCS foods in walk in cooler are to be used by today or 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 Observed potato salad improperly cooled in deep and covered tub. Observed just prepped sandwich wraps and spinach dip in tighly wrapped pans in fridge. CDI- Reviewed proper cooling methods with PIC, potato salad voluntarily disposed of, cooling sandwich wraps and spinach dip well ventilated to speed cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken in a tub thawing on floor of walk in cooler and boxes of raw burger stored on floor of walk in freezer. CDI- Food stored up off the floor.

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 a few TCS items in walk in cooler without a date label. CDI-labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large amount of gnats and flies in kitchen. EHS recommended installing a fly fan on back doors.

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 floor of walk in cooler and freezer.

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 the walk-in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hood system in need of 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 Observed an in-house made salad dressing dated 5/24 in the reach-in cooler. CDI-product discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on the drying rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior and exterior surface of True Upright Refrigeration unit in need of cleaning. Observed food and debris collecting on the top of the dish machine.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed beef being partially cooked, cooled and reheated. CDI-EHS to provide paperwork for non-continuous cooking procedures.

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 cooling tightly covered in the reach-in cooler at 100F after 1 hour. CDI-plastic wrap removed to facilitate cooling. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several bulk storage bins of dry ingredients not labeled as required.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards heavily scored. 4-501.11 Maintain equipment in good repair. Observed rusted shelving in reach-in and walk-in coolers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several carts with build-up of dried food and debris in the walk-in cooler.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed employee bare hand contact sink faucets when turning the water off. CDI - educated about proper handwashing and how to prevent contamination; dry hands with paer towel and then use that paper towel as a clean barrier to turn off the faucets to prevent recontamination.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed the dish machine not sanitizing. Facility has been using the dish machine all morning. Do not know how long machine has not been working correctly and what did not get sanitized. CDI - fixed the dish machine; chlorine reads at 200 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed corn and salads out of temperature on the prep table about to be delievered for a catering service. Refer to temperature chart. Educated/advised employees that after preparation, food must be cooled down to proper temperature and then it can be transported to customers in proper cold holding equipment. Facility still delivered food out of temperature anyways.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed chicken salad that has been prepared over 24 hrs ago in the refrigerator without a label. CID - provided a label to the product. Educated employees about date marking requirements. 3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed boiled eggs at 44F prepared on 8.12.16. Product at that temperature has 4 days of cold holding. Product should have been sold or discarded yesterday, 8.15.16. Educated about cold holding criteria.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed products in the walkin cooler in bulk containers with lids tightly sealed. Refer to temperature chart. CDI - educated employees that product must be left uncovered to cool quickly; removed lids and plastic wrap.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout the kitchen, landing on clean utensils and equipment, and prep tables.

4-501.11 Maintain equipment in good repair. Observed torn gasket on stand up refrigerator.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed the coving breaking away from the wall in the dishpit area.

.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food debris on pans stored as clean. Remove plastic wrap from cleaned pans also. CDI by wash, rinse, and sanitize. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed inside of microwave to be soiled. CDI by cleaning .

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu items that may be offered undercooked to consumers without consumer advisory on menu. Owner stated that some menu items may be served undercooked. Verification required within 10 days.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - Observed fly strip traps full of dead flies. CDI by removing fly trap.

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 walk-in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed dried food debris on non-food contact area of can opener.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC was unable to locate employee health policy. CDI EHP emailed to PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one pan collecting food residue. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave soiled.

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 2 containers of pasta salad cooling tightly covered. CDI pasta salad was placed on baking pan and placed in walk-in cooler to rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several dry good containers not labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers wet stacked.

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 in containers collecting debris.

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 sticker residue left on several containers throughout facility. 4-501.11 Maintain equipment in good repair. Observed rusted shelves in reach-in coolers. 4-502.11(A) Maintain utensils in good repair. Observed 2 spatulas in disrepair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. PIC unable to provide test strips.

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

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 0ppm chlorine at the dishmachine today. Facility will use 3 comp. sink for dishes to correct.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two containers of bbq stored at <135F today. Both reheated to correct(see chart).

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 deli turkey, ham and roast that were opened earlier in the week and had no date mark. Back dated to correct today.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-PObserved lettuce being chopped with bare hands today. Employee donned gloves to continue. Lettuce being cut discarded.

3-302.11(A) Separate the different types of raw animal foods. -PObserved whole muscle intact beef shoulder touching ground beef and pork. All rearranged today so that the pork was in one container and the beef and ground beef were seperated today.Observed raw bacon stored over cooked chicken today- keep RTE food stored above raw animal food. VR in 10 days.Observed multiple food items stored on the floor today. Keep food stored 6" or more off of the floor. VR in 10 days.

4-501.114 Maintain sanitizer at correct concentrations. -PObserved 0ppm at the dishmachine today. Primed to correct the issue. Test this before use to be sure it's sanitizing properly.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed partially cooked pork today. Application for par-cooking given today. Correct in 10 days.

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 beef steak that had not cooled below 45F after cooling overnight. Discarded today.

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 yams and cooked pork cooling in a reach in cooler stacked upon each other in deep portions that were tightly covered. Pork placed into the oven to cook and yams uncovered and placed on an ice slush in the walk in cooler.4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -PfObserved insufficient refrigeration for that amount of cooling taking place today and not enough ice to use.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and food.Observed employee foods intermingled with restaurant food today. Provide a container that is labeled, 'employee food' and store this container on the bottom shelf.

Maintain chlorine sanitizer at 50-100ppm. Observed 0ppm at the dishmachine today. 3 comp. sink set up to use unitl the dish machine can be repaired.4-501.114

Observed cheese sauce made of cream cheese and ricotta that was made >7 days prior. Hold TCS foods only 7 days once they have been made/opened.Discarded by PIC to correct.3-501.18

Observed no quat. test strips onsite to test sink and bottle sanitizer. Strips left with PIC to correct today.4-302.14

2-102.12 Certified Food Protection ManagerPIC must have passed an approved, proctored food safety exam. No one present with the certification today during the inspection. Points will not be deducted until Jan. 2014.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFood contact surfaces must be clean to sight and touch. Observed build-up on all tea nozzles today. They were set aside to be washed, rinsed, and sanitized to correct. These must be cleaned daily.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingDate mark all TCS foods that are RTE and held >24 hours after opening/making the food. Observed mac&cheese, one container of feta, and cooked beef not date marked today.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), DispositionOnce a TCS food has been made/opened, then they must be used/discarded within 7 days. Observed opened canned corn, cooked rice, and open cooked ham all past 7 days today and were discarded during inspection to correct. Date marking sheet provided today.

6-501.111 Controlling PestsObserved gnats in the kitchen today. Do not leave tea urns overnight dirty as they will be attracted to this.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringObserved an open employee drink stored next to disposable cups today. Store disposable products above/seperate from all sources of contamination. Drinks must have a lid as well. Drink discarded today.