CAROLINA COMMERCIAL KITCHEN

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer at 0 ppm. -CDI- PIC discovered that tube was not in sanitizer container and repaired and concentration observed at 100ppm. -0- 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees engaging in food prep with no protective head coverings. -0-

4-501.11 (B) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer’s specifications. Observed walk in freezer 1 door unable to fully close due to accumulating ice at door frame and hinge. Prevent ice accumulation as needed. **REPEAT** -1- 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed loose caulking at handsink closest to main entrance door. Recaulk/reseal.

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 racks in walk in cooler with debris build up. Observed top of ice machine and dish machine with debris/dust buildup. Observed vents of ice machine with heavy dust buildup. Increased and more thorough cleaning frequency recommended. Clean. - **REPEAT** -1-

5-205.15 Maintain a plumbing system in good repair. Observed loose hot water nozzle at handsink near ice machine to the point it was not able to be turned. Repair. -0-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed metal plates coming up from the floor in walk in freezer 1. Replace/repair. **REPEAT.** -1- 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 heavy dust buildup on ceiling vent covers. Observed spillage on floor in one of the WICs. Increased and more thorough cleaning frequency recommended.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black soils accumulation on one internal ice chute. Clean as needed to prevent soils accumulation.

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 three (3) non painted racks in WIC 2 with accumulated rust. Replace/resurface. 4-501.11 (B) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer’s specifications. Observed walk in freezer 1 door unable to fully close due to accumulating ice at door frame and hinge. Prevent ice accumulation as needed. Note: Previously noted equipment (unshielded lighting, metro racks) have been repaired and replaced.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed metal plates coming up from the floor in walk in freezer 1. Replace/repair. Observed peeling paint at walls of male restroom. REPEAT. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed non-functional standing fryer (missing 2 legs) stored in storage room adjacent to the office. Remove non functioning equipment from storage areas.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 1 of 2 dish machines reading 10 ppm chlorine sanitizer. CDI - Concentration corrected during inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer and muffin tins stored as clean with food debris present. CDI - Items cleaned during inspection. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few plastic containers and blenders wet stacked in dry storage. CDI - Items separated for airflow. - 0 -

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 containers of styrofoam cups and bowls stored on floor in back storage room. - 0 -

4-501.11 Maintain equipment in good repair. Observed few rusting metro racks. Re-coat or re-surface as needed. Observed light socket broken/hanging underneath left wall hood system. Repair. - REPEAT - 0.5 -

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 few metro racks in walk in cooler with fuzzy white and orange build up. Clean. - REPEAT - 1 -

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor wearing down in smaller walk in cooler. Resurface. Observed metal plates coming up from the floor in walk in freezer within small walk in cooler. Replace/repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed closed employee drink stored above cleaned equipment and food in dry storage. CDI - Drink removed. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Food on floor of truck freezer.

4-501.11 Maintain equipment in good repair. Some storage shelves with cleanable coatings wearing off and exposed areas rusting.

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. Found clogged spray ports in dish machine.

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. Some storage shelves in MFU walk-in with significant build-up. Significant build-up of dust on fans in catering walk-in.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P: No back flow devices on hose bibs at exterior can wash. MFU’s use these bibs to obtain water. Install approved back flow prevention devices. Verification needed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Better and more frequent cleaning of floors, especially behind equipment and along wall / floor angle joint. Black build up around dish machine drain boards on walls.

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 date marked in facility. Some food that had been frozen was not dated with “pull from freezer date”. Food to be frozen must be marked with date of prep, date of freezing (if different), and pull date from freezer. PIC Hunter Brawley will follow up. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Cooking oil belonging to facility stored on floor of office.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Clients working with wristwatches and unapproved rings.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Ice scoop stored on top of dusty ice machine.

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. Single use utensils / items stored on floor for a few days.

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. Better and more frequent cleaning of floors, especially behind equipment and along wall / floor angle joint.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF: PIC does not have access to all stored food. Caterer has personal refrigerators that are locked. PIC does not have key. VR required within 10 days. PIC is allowing storage of food from Dept of Agriculture permitted entities in Health Dept permitted space. VR required within 10 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Slicers with food debris attached after cleaning. Grinder stored with clean equipment with dried residue on Interior. CDI- cleaning process started while on site.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Cooking oils stored on floor in chemical closet. 3-305.11 Food Storage-Preventing Contamination from the Premises - C: Uncovered food in walk-in freezer exposed to premises contamination from above.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Ice scoop stored on top of ice machine, top of machine is dusty.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. “Household Use Only” equipment found in kitchen. 4-501.11 Maintain equipment in good repair. Rusting and peeling shelves noted in coolers and dry storage. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Leak in PVC joint under ware washing 3-comp sink. VR within 10 days.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning of walls and floors needed, especially under and behind equipment. Black build-up noted on walls at walk-in freezer.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Diced tomatoes moldy. CDI- discarded by PIC Hunter Brawley.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Two slicers with dried food residue attached. CDI- cleaning begun by staff while on site.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found undated rice. CDI- discarded voluntarily by PIC Hunter Brawley. (Adelines.) Found various house-made sauces dated from January and February. Truck (Square Peg) has not operated for several months. PIC Hunter Brawley voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found RTE food held past 7 day maximum holding time. (Adelines). Found jus held past 7 day maximum. (Cordre).

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Found unlabeled chemicals on cleaning chemical cart. CDI- bottles labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Found small but deep volume of hummus covered at 73 F. One hour later hummus had dropped 5 F. CDI- PIC of truck arrived and spread out hummus in blast chiller to cool quickly.

4-501.11 Maintain equipment in good repair. Shelves in food truck walk-in cooler peeling and rusting.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Tops of containers with sticker residue attached. Tops of containers with old magic marker writing on them.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Handsink in front room and handsink at doorway to dry storage from kitchen with no towels. CDI- towels supplied.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed parsley in catering cooler wilted and yellowing. CDI- discarded.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Uncovered pot of food in walk-in freezer. CDI- covered.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Found multiple foods that had been cooked and cooled with no date marking (New Wrap). Found several containers of hummus date marked 5/18, 5/20. Capricoli sliced and out of original casing date marked 5/14 (Fresh Med). Tub of falafel not date marked (Mo Mo). Tub of hot dogs dated 5/16 (Cordre). Two mac and cheeses dated from April in catering cooler (Sophie). CDI- all food lacking date marks or held past seven day maximum discarded by PIC of Carolina Commercial Kitchen or PIC of client of subject food.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of straight cut fries on floor of freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Shelving in MFU walk-in in need of more frequent cleaning.

5-205.15 Maintain a plumbing system in good repair. Hot water turned off at 3-comp sink due to faulty valve causing continuous flow of hot water. CDI-Plumber contacted prior to start of inspection.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Floors with significant loose debris, especially under / beneath equipment.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed rinsing and wringing of wiping cloth in handsink. CDI- person was stopped from this activity, discussion had, and sink was cleaned before next use.

3-302.11(A) Separate the different types of raw animal foods. -P: Found frozen chicken in bags stored over gyro cones in freezer. CDI- re-arranged storage. Storage order rules hold for frozen foods out of original packaging.

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: Dumpling Lady with undated noodles on shelf. Shine the Chef with house made cole slaw undated. Spinach pie dated 6/2 found on client shelves. East Coast Burgers no date on burgers. Wings dated 6/7. Mac and Cheese with no date. Pyramid Grill no date on cooked food on shelves. Rocky Top no date on tray of ribs on shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Food residue on non food contact surface of slicer.

5-202.12 Provide at least 100F water at handsinks.-Pf : Maximum temperature of hot water 84 F at one handsink. Plumber called. Verification needed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P : Found pork cooling from 12:00am at 59 F, partially covered. CDI- discard pork by Michael Rosen.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found baked beans, chicken, and pork butt all over 41F dated 3/16. All voluntarily discarded by Rocky Top. Found vegetables with no date. Found cheese sauce, ranch, dated 3/13; 3/14. Taco Green Go.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Found pork still cooling overnight covered. Found sliced corned beef in sealed bags 49 F. Found bagged pasta 54F. Found cooked chicken pieces 71 F in sealed bag. CDI- all vented to facilitate cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Significant build-up on shelves in truck cooler. Significant build-up in non food contact crevices of slicers. Repeat.

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. More frequent cleaning under shelves in coolers.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered food items in storage uncovered. Cooked tomatoes, uncovered rice, carameide (Casa); uncovered beef / onions in kitchen (Papi); 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Raw eggs over ready-to-eat food ( Sandwich truck).

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found re-fried beans dated 11/29 (SoCal); cooked sausage not dated (Breakfast Truck); cheese sauce dated 12/8 Taco Ricko; Deli turkey chub dated 12/5, opened milk not dated, spinach mix dated 12/5 (Street Spice); tomatoes dated 12/11, black beans dated 12/11 (New Wrap); mac and cheese dated 12/7 and 12/4, chicken dated 12/7 and 12/9, stock dated 11/30. (Sophie Soul Food); undated containers of cooked meats ( Paradise Halal); crabcake mix dated 12/10 (unknown). All food discarded by PIC Michale Rosen.

7-201.11 Store toxic materials to avoid contamination. -P: Dish detergent stored over container tops. Sandwich Truck

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Container tops stored and inch or less off floor in dry storage. Sandwich

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

2-301.14 Wash hands after activities that contaminate them.-P: Observed food truck employee enter building from outside then go straight to prep table to resume working with food. Stoppedemployee and directed to wash hands. CDI

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Observed no hand towels at cook line handsink. CDI- towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed significant food residue on slicer after cleaning. CDI- slicer broken down and and sent back to cleaning process.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P : Found grits 77 F after more than two hours of cooling. Found other food; tomatoes, gumbo, portobellos; that would not have cooled within required timedue to methods.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P:Found previously frozen prepared food with no pull date from freezer (Fresh Med). No pull from freezer dates on grits (Breakfast Truck). Taco Rick-O: Stock pot of chicken dated 9/10. CDI-discarded. Street Spice: No dates on cooked chicken, white bean dip, cut melon, cut greens, cut tomatoes. CDI- discarded all. Gyro Man: no dates on cut tomatoes, cut greens. Rocky Top: BBQ dated 9/11, black beans dated 9/12. CDI- discarded. New Wrap Order: Feta dated 9/9. No dates on cut tomatoes, salsa. CDI- discarded. CHOA: cheese sauce dated 9/7. Cordre: quinoa and rice dated 9/8. CDI- discarded. A La Minute: cut greens no date. CDI- discard. Tayste: cut melons not date. CDI- discarded. Yummin Bahn Mi: cooked shrimp and cut greens not date. cDI- 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 : Found many tightly sealed containers of gumbo in freezer at 170 F. Temperature had falled 8 F in one hour. Moved to blast chiller. Diced Tomatoes in bus tube coverd in refrigerator 53 F after two hours. One hour later still covered in walk-in, 53 F. CDI- spread on trays in walk-in. Grits cooling in deep container tightly covered. Portabello 77 F under no temperature control 77 F. One and a half hours later after processing,portabellos were 73 F. CDI- spread on tray and cooled to 58 F in walk-in.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Found somefood storedon floor of freezer.

5-205.15 Maintain a plumbing system in good repair. Observed small leak under 3-comp sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed cooked pulled pork in ziplock bags and a tomato stored with raw pork by Magnolia's. CDI- Cooked pork and tomato was separated from raw pork. Eggs stored over RTE food (BaLe Bahn Mi). CDI-eggs moved to lower shelf.

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 in food truck walk-in ziplock bag of cooked pork dated for 6/19 by Magnolia's, cooked collard greens dated for 6/20 by Sophie's Soul Food, cooked portabella mushrooms and black beans dated for 6/20 and feta and queso dated for 6/20 by New Wrap Order. In catering walk-in there were mashed potatoes, meatloaf and macncheese all dated for 6/20, contacted owner of Sophie's Soul food. Owner stated that the food was prepared on 6/20, frozen on 6/22 and thawed on 6/25. Date label would need to reflect so. CDI- PIC discarded all items that were out of date. Sausage in caterer walk-in (Tayste) dated 6/14. CDI- discard.

Store toxic materials to avoid contamination. -P - Observed container of Carbon Off stored above flour. CDI- Carbon Off was relocated to the bottom shelf to avoid possible contamination.

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 container of stock cooling in a large batch, 115F @ 11:57 and dropped to 100F (Taco Green Go) @ 12:48. Stock would not cool fast enough at this rate, container was taken to the blast chiller to cool more quickly. Observed pulled pork cooling in a covered container at 65F. CDI- Pork was taken to blast chiller, went from 65F @ 12:00 to 43F @ 12:48. SoCal.

Maintain equipment in good repair. - Observed hood light out, needs to be replaced.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Found raw hamburgers stored over cooked greens in walk-in cooler. Observed raw eggs over cut greens in refrigerator.

•3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P : Found pork butts (Fresh Med) recorded as being 145 F at 11:00 temping at 86 F 2 hours and fifteen minutes later. Butts were whole and all in one container. CDI- moved to blast chiller after cutting into halves and thirds. Found whole pan of mac and cheese from previous day at 51 F. Discardedby PIC Michael Rosen.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found empanada meats (beef, chicken) dated 3/5. Found jus dated 3/4. Discarded by CCK PIC Michael Rosen.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Found whole pork butts cooling in truck walk-in that were not going to meet cooling parameters without intervention. CDI- see # 18 above.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. A few unlabeled squirt bottles of apparent sauces and oils on dry storage shelves.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed expired certification for PIC. Class scheduled for 1/6/17.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P: Observed uncovered black beans in walk-in cooler. NWO CDI- covered. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed raw eggs over potatoes in storage. Breakfast Truck. Observed eggs over cut leafy greens in truck walk-in. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P: Observed unwashed produce over ready-to-eat food at Fresh Med shelf and Yummi shelf.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P : Salmon parcooked without procedures Cordre. Submit procedures for parcooking of all proteins(chicken, salmon, sirloin).

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P: Found 16 pans of mac and cheese or pasta cooling for 16 hours in caterer walk-in at temperatures from 74 F maximum to 54 F minimum. CDI- All pans voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found chicken dated 11/29. Dumpling Lady. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found beans not date marked KE Dogs. Found noodles not date marked Dumpling Lady. Found TCS food not date marked Chennai. Found diced tomatoes with no prep date. Street Spice. Found lamb / roast Fresh Med not date marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Observed mac and cheeses and noodles that had been blast chilled but while covered and double panned. Food did not adequately cool. See #18 above. PIC of caterer contacted and discussed proper use of blast chiller.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed raw eggs sitting on top of canned sodas on Magnolia's shelves. CDI-0 eggs removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found hot food cartfrom Chennai Curries preparing to leave commissary with food at less than 135 F. CDI- food reheated to 192 F before departing.

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: Feta cheese dated 9/7 Gyro Twins, cooked corn dated 8/29 Taco Ricko ; hash dated 8/29 Breakfast Truck; Taco Green Go slaw, salsa, salsa verde, chicken, stock all dated 9/8. CDI- All foods discarded by Michael Rosen, PIC. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Spring mix prepped today for use within two days from Gyro Twins not yet dated. Food dated. Feta cheese and roasted red peppers not date marked. Allowed to back date due to staff present stated when packages were opened. KE Dogs had beans not date marked. (discardedby Michael Rosen); Taco Ricko had spinach bag not date marked. (discarded by Michael Rosen); Magnolia's had cut tomatoes not date marked (discarded by Michael Rosen).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Found pasta bags belonging to FreshMed on floor under storage cage.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed some food workers wearing articles on wrists.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Supply drain plug for dumpster.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P: Observed employee of Pop Up Lunch Shop sprial cutting zucchini for lightly sautee at a later date. CDI- discussion with PIC of caterer and re-wash of produce.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed Maryland Crab Co and Magnolia's with raw shrimp stored over ready-to-eat food.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P: Found two tubs of white rice 51 F after being cooled for 15 hours. CDI- Rice voluntarily discarded by Yummi Bahn Mi employee.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found grits dated 6/7 from New Wrap Order. Cream Cheese from Sandwich Truck dated 6/10. Roux from Magnolia's dated 6/7. Tomato paste from Cuzzo's Cuisine held past 7 day maximum. All voluntarily discarded by Michael Rosen. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Spinach Dip and pasta not date marked (Street Spice). Potato salad, beans, not date marked from Magnolia's. All voluntarily discarded by Michael Rosen.

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 : White rice in large deep volume and tightly covered did not cool within required time parameters. Discussedwith PIC of Yummi Bahn Mi. Observed deli meats sliced same day in sealed storage bags at 51 F. Mac and cheese cooling tightly covered at 62 F. Diced tomatoes cut same day cooling tightly covered at 51 F.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic crock pot of New Wrap Order to be "For Household Use Only" as indicated on label.

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

4-501.114 Maintain sanitizer at correct concentrations. -P: Observed sanitizer in 3-comp sink with 0 ppm quat, observed food worker using sink to wash / rinse / sanitize. Sanitizer had run out. CDI- Quat sanitizer sent for while on site. Observed one bottle of quat sanitizer at prep table 0 ppm. CDI- contents discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found one reach-in cooler holding foods 63 F. All contents voluntarily disposed of by Hot Box.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found various prepared foods not date marked: Hot Box; carmelized onions, roasted peppers and onions, tamales, cooked pork. Cuzzo's Cuisine: Cooked chicken tenders, cooked pasta. CDI- all voluntarily discarded into trash can. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found opened deli chub of roast beef and turkey belonging to Strteet Spice dated 3/19. Found pork broth belonging to Hot Box dated 3/15. CDI-all voluntarily discarded into trash can.

7-201.11 Store toxic materials to avoid contamination. -P: Found un-diluted sanitizer on shelf belonging to Caring Hearts of America over equipment and dry foods belonging to Magic Mike. CDI- sanitizer removed.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer in reach-in cooler that was found to be holding food at 63 F. Verification needed after unit is repaired.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Found various unlabeled dry goods in containers on dry storage racks.

4-501.11 Maintain equipment in good repair. Found reach-in cooler holding food at 63 F. Verification of repair within 10 days.

4-501.114 Maintain sanitizer at correct concentrations. -P: Found several sanitizer bottles at prep stations below 200 ppm quat. CDI- bottles below 200 ppm remade to proper concentrations.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found mac and cheese not date marked (Sophie). Found deli roast beef, turkey, ham, not date marked in opened chubs (Street Spice). Bowl of white ricenot date marked (Yummi Bahn Mi). Cream cheese not date marked (Hot Box). CDI- all voluntarily discarded by PIC Michael Rosen 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: Pasta dated 12/22 (Cuzzo Cuisine). Cheese sauce expired (Hot Box). All voluntarily discarded by PIC Michael Rosen.

5-403.12 Other Liquid Wastes and Rainwater - C: Rainwater backs up into caterer walk-in after heavy rain due to malfunctioning french drain under slab.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Found partially consumed Gatorade in Ooowee refrigerator over retail food. CDI- discarded drink.

6-301.11 Provide soap for handwashing at each handsink. -Pf: Found one handsink in facility with no soap. CDI- PIC supplied soap.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P: Pork uncovered in food truck walk-in. CDI covered

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: Briskets from Hot Box 115 F at 9:45 AM were temped at 11:45 and were 86 F-100 F. Briskets were voluntarily discarded. Chicken dish from Taco Gringo 51 F from overnight. CDI- discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found numerous items including Ruthies fried chicken, fish; Belly Backers bbq, Hot Box collards, pork; Taco Gringo cabbage, sauteed veggetables, Sophies milk, not dated. BBQ discarded, fried chicken vegetables cooked were discarded. Personnel on site that could verify prep dates were allowed to date food. 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: Hot box tomato jam, mushrooms with expired dates. CDI- 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: Found large briskets cooling in covered speed rack (Hot Box). Briskets did not meet cooling parameters. Dense volume of chicken in sauce did not meet cooling parameters from overnight (Taco Gringo). Food was tightly covered. OooWee bbq cooling in dense volume tightly covered. CDI- uncovered bbq and moved to blast chiller.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs with handles down in Hot Box pork.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple uncovered cups and bottled drinks stored on prep surfaces while vendors were preparing food. (Caring Hearts of America and Queens Charlotte Pimento Cheese). CDI by instruction - beverages discarded or relocated.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed uncovered container of baked beans on speed rack in walk in cooler #1 (Magic Mike's). Same container of beans was observed uncovered during visit on this past Saturday as well. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee from CHOA leave prep line to get items out of walk in cooler and return to continue making sandwiches with same pair of gloves. CDI by instruction- employee discarded gloves, washed hands and put on new gloves. Observed another CHOA employee wearing gloves using cell phone and return to cutting carrots without changing gloves and washing hands. CDI. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw gyro spits stored on top shelf in freezer above bread. Observed numerous ontainers and/or wrapped raw meats stored above ready to eat items such as bread, cupcakes etc. in walk in freezer. Verification required. Observed raw egg whites stored above cooked chicken on shelf in MFU walk in cooler (Sophie's). CDI- relocated egg to bottom shelf.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer directly from dispenser and in at least 4 spray bottles 0ppm quat. CDI by adjusting dispenser until 200ppm obtained and refilling all spray bottles.

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 container of baked beans 51F and cooked meat 50F in covered containers stacked on shelf in MFU walk in cooler. (Imperial Sandwich Co.) All other items in cooler were holding less than 41F and items were not prepared today. CDI by discarding.

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 many items in all walk in coolers with no dates including (macaroni and cheese, chicken wings, baked beans, open gallon of milk, meatloaf, cooked chicken, salsa, various sauces/bases, etc. Verification required. 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 many foods in walk in coolers and reach in coolers past 7 day expiration time. Verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle labeled as sanitizer with unknown purple cleaner. Observed spray bottle of unknown liquid labeled as bleach. CDI by discarding. 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 7-201.11 Store toxic materials to avoid contamination. -P Observed fly bait trap hanging from clean utensil rack at dish machine area. CDI by relocating.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several cooking pots with lids stored in MFU walk in cooler indicating that items were likely cooked and placed directly in cooler. Discussed proper cooling methods with PIC.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed several reach in coolers without thermometers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies throughout facility.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several people working in kitchen wearing bracelets and watches. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing priper hair restraint.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed cup stored in container of rice in dry good area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee using towel to dry trays after washing. CDI by instruction.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two boxes of single service items stored on floor in back storage area.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent and is used for the manufacturers recommendations. Observed several non-NSF/non-commercial food processors and one deep fryer on shelves in dry storage area. Observed glass door cooler listed for bottled or packaged items only being used to store open containers of food.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Separate raw animal foods from ready-to-eat foods. Observed eggs over ready-to-eat foods in three locations. CDI- eggs moved to locations where cross contamination could not occur. Once packages of dry goods are opened, store in plastic, in covered containers or other effective means to prevent contamination by insects or the premises. Observed opened bags of various dry goods with rolled-down tops. This is inadequate storage.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean ice machines and can openers with a frequency to preclude build-up of molds and slime residues. Observed build-up on ice machine baffle. Can opener needs cleaning more often. Verification of cleaning of ice machine needed.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Date mark TCS foods with date prepared or date when packages are opened, such as deli meats and / or milk cartons. Observed numerous prepared TCS foods not date marked. Verification needed.

7-102.11 Common Name-Working Containers - PF: Observed bottle of unidentified liquid under prep table. Determined to be sanitizer (quat). CDI- labeled.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Do not store single service utensils on floor.

2-102.12 Certified Food Protection Manager - C: The PIC shall be a certified food protection manager from an accredited program. Observed PIC with no accredited training.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Observed one kitchen handsink inoperable upon entry. Maintenance was attending to the sink. Parts on hand to repair sink.

Keep toxic materials stored so accidental contamination of equipment cannot occur. Observed cleaner stored over kitchen ware utensils.

Store wiping cloths in sanitizer buckets between uses. Observed wet cloths stored at 3-compartment sink drainboards.