REID'S COMMISSARY

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 one (1) rolling bin with no label. Per conversation with PIC, bin label may have been removed during exterior cleaning. CDI - PIC identified bin contents as flour and labeled accordingly.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) in use wiping cloth (wet) stored on top of ice machine. CDI - PIC rotated wiping cloth to available bin of sanitizer.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed sealant peeling and missing at handsink adjacent to three compartment sink. Per conversation with PIC, sink began peeling after resealing of 3 compartment sink. Seal all sinks to adjacent walls. REPEAT.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed warewashing employees rinsing food contact surfaces in center rinse basin of three compartment sink using spray nozzle, but no clean water solution to fully submerge washed utensils. CDI - EHS discussed potential improvements to be implemented at wash, rinse, and sanitize process: fill rinse basin of three compartment sink such that washed dishes can be fully submerged to rinse prior to being placed in sanitizer solution.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed men’s restroom with no soap. CDI PIC replaced soap.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed sealant peeling and missing at the 3 comp sink. Replace.

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 build up and residue on fronts and handles of RICs. Clean with more frequency.

5-205.15 Maintain a plumbing system in good repair. Observed three compartment sink faucet with minimal water pressure; water was delivered primarily through attached spray nozzle. Service/repair plumbing fixtures as needed to maintain water pressure at all fixtures. Repeat

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 ceiling tiles above restroom entrances. Replace damaged floor, wall, and ceiling materials. Repeat

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service articles (to go box lids, metal foil pans, etc.) at table underside storage with exposed food contact surfaces, including one stack with food debris in top lid. CDI - soiled lid was disposed of; single service articles were inverted to prevent potential contamination.

4-501.11 Maintain equipment in good repair. Observed one (1) RIC (‘QC cooler’ in kitchen area’) and multiple racks (clean dish racks, etc.) with accumulating rust. Replace/resurface corroded equipment such that rust does not accumulate.

5-205.15 Maintain a plumbing system in good repair. Observed three compartment sink faucet with minimal water pressure; water was delivered primarily through attached spray nozzle. Service/repair plumbing fixtures as needed to maintain water pressure at all fixtures.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed inner bowl of male restroom toilet 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 approximately five (5) damaged ceiling tiles above restroom entrances. Replace damaged floor, wall, and ceiling materials.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed white buckets and large plastic storage containers stored on clean rack with leftover debris. CDI items moved to 3 comp sink to clean. Repeat. 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 containers that were wet stacked on clean rack.

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 fans with build up. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buildup on blade of knives stored as clean and on inside of salad spinner identified as clean. CDI - PIC re-washed. -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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of meatballs stored directly under drip at condenser in walk in freezer. Keep in a clean dry location. -1-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezers in use for bone broth in warehouse area. Ensure use of commercial equipment. -0-

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 water on floor in walk in cooler. Clean. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster. Keep closed between uses. -0-

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 in rear stall in women’s restroom with baseboard moulding coming off wall. Repair and make sure water no leaking in wall. -0-

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. Observed employee eating while on the prep line during prep. Ensure eating and drinking occurs in designated areas.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 8 packs of sweet cream butter sitting underneath the prep table at 66F from 5pm yesterday. Butter sat out to soften for cookies. Told facility they must treat butter the same as other TCS items. suggest finding an alternative method to soften butter for cookies. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed metal pan that was stored on top of trash can during prep. CDI metal pan moved to 3 comp sink.

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 interior of blast chiller and reach in units in need of cleaning.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed nonfood employee store personal soda in blast chiller while other food product was actively chilling at the bottom. CDI item relocated to back employee reach in. Suggest labeling back reach in cooler designated for employee food.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- EHS observed a fly on a loaf of bread. CDI- PIC voluntarily discarded the item.

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. - EHS observed 20 pans of cooked chicken above 41F and said to have cooled over 3 days ago. PIC stated items were not moved from cooler with no log of item being cooled correctly. EHS observed other items in wic to cool properly see temp chart. CDI-PIC voluntarily discarded the items. 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 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- REPEAT- Observed chicken not cool properly in wic. Items were tightly stored together on a speed rack. CDI-PIC voluntarily discarded the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed tuna thawing in rop packaging. PIC shall follow instructions of thawing per provider instruction.

6-501.111 Keep the premises free of insects, rodents, and other pests. - EHS observed several flies throughout the facility.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf - Observed several dented cans in the dry storage area. CDI- PIC removed the items.

5-501.17 Provide a covered waste bin in female restrooms. - EHS observed no covered trash can in female restroom.

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. 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 absent and broken baseboard throughout the kitchen area.

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 bagged chicken salad in WIC baring today's date, 6/18. Per conversation with PIC, chicken salad was prepped 6/17, and chicken was cooked 6/16. PIC stated that it is common practice for them to date chicken salad with the date that the chicken is cooked. CDI - PIC corrected date. 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 vegetable broth cooling while stored in large pots in both blast chiller and freezer. Both items were cooling unevenly, and both needed intervention to meet cooling parameters. Repeat. CDI - PIC stirred broth in blast chiller to even out temperature, broth reached 40F immediately after. PIC added ice wand to broth in freezer, enabling it to meet cooling parameters. 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open while not in use during inspection. Repeat.

6-301.14 Post a handwash sign at each handsink. - Observed a couple hand wash signs absent from hand sinks throughout the kitchen.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.- EHS observed washed produce stored below unwashed produce in the wic. CDI- PIC corrected the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed chicken broth and chicken noodle soup, cooked from raw, cooling in the walk in freezer in large buckets/pots and not meet proper cooling parameters. See temp chart. Observed chicken tenders, tuna salad, and chicken salad cooling from ambient not meet proper cooling rate. See temp chart. CDI- Items that head been cooling from ambient and met first parameter of primary cooling from hot cooked foods was placed in the blast chiller to quickly cool. PIC voluntarily discarded chicken broth. 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- REPEAT- EHS observed several containers of deviled eggs in reach in cooler at 48F. PIC stated items had not been out for 30 mins prior to inspection and should have been cold 41F and below. CDI- PIC used blast chiller to quickly cool items. 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 .

3-501.15 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- EHS observed large pots of chicken broth and chicken noodle soup not meet proper cooling rate and parameter. EHS observed chicken tenders, tuna salad, and chicken salad in closed containers not meet proper ambient cooling rate in walk in cooler. CDI- PIC placed items that had more time to cool in blast chiller. Chicken broth had missed first parameter of cooling so PIC voluntarily discarded the item. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - EHS observed several stacks of plastic containers stored wet.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors open and not in use.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed an employee handle soiled equipment to handle clean utensils without a hand wash. Observed an employee hand trash and without a hand wash handle clean items and bagged food. Observed employee clean dirty side of 3 comp sink and then handle clean equipment. Observed an employee use a fresh wiping cloth to wipe nose in attempt to clean meat slicer. Prior to cross contamination PIC had employee wash hands. CDI- Education was provided to employee on when to wash hands. EHS Observed proper hand washing prior to ending the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - REPEAT- EHS observed meat slicer and vegetable dicer with food debris left on them and not used today per PIC. PIC stated items should have been cleaned last night or not used at all. EHS observed several buckets and plastic containers left stacked together with sticker residue left on them. CDI- PIC instructed an employee to properly clean items prior to next use. 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 PIC veg soup, chicken noodle soup, tuna fish, rice, pasta salad, and cous cous had been in prep within an hour of inspection and should have been at 41F. CDI- PIC moved all items to blast chiller to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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- EHS observed tuna fish, rice, veg soup, chicken noodle soup, pasta salad, and cous cous tightly covered and attempting to cool in the reach in cooler as a cold holding CDI. EHS observed no cooling rate occur within an hours time. CDI- PIC moved all items to blast chiller to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - EHS observed a couple employees preparing foods while wearing a bracelet on the wrist.

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. - EHS observed absorbent wet cloth under cutting board.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed an employee in out of the dry storage area, handle and wash soiled equipment don gloves without a hand wash. CDI- Education was provided on when to wash. EHS observed proper hand washing after education was provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf -REPEAT- Observed numerous number of food contact surfaces with sticker residue left on them. NOTE: Last inspection mentions food debris left on food contact surfaces. Point deduction will increase to full if violation is noted on next inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 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 . - REPEAT- Observed numerous number of chicken pot pies and mac n cheese containers stored in freezer without date marks. Observed artichokes and grape leaves dated for 5/12. CDI- PIC voluntarily discarded the items dated for 5/12 and dated items in freezer. NOTE: Improvement from last inspection is noted however point deduction will increase if the violation is documented on the next inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed large loading doors open near large walk in coolers. Observed kitchen with plastic over walk through however large gaps are noted. No flies in kitchen or walk in coolers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed a bucket of in use wiping cloth stored in sanitizer at 100 ppm qat. CDI- PIC provided sanitizer at 400 ppm qat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of plastic containers stored clean according to PIC but still wet.

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 - PIC had documentation of an old employee health policy not covering all 6 illnesses. CDI- PIC provided new health policy.

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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M - Observed PIC handle RTE food with bare hands. CDI- PIC voluntarily discarded the items.

6-301.14 Post a handwash sign at each handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no hand wash signs at new sinks. Observed no paper towels at one sink. CDI- PIC provided towels.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed unwashed produce stored above RTE foods. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. - REPEAT- Observed meat slicer, spoons, blender, and plastic containers stored clean with food debris left on them. CDI- PIC moved all items to 3 comp sink.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 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 . - Observed 3 large containers of soups without dates. Observed several containers of potato salad and chicken salad without dates. CDI- PIC was able to date items.

7-203.11 A container previously used to store POISONOUS OR TOXIC MATERIALS may not be used to store, transport, or dispense FOOD. SANITIZING solutions shall not be stored in or dispensed from containers previously containing other POISONOUS OR TOXIC MATERIALS. P- Observed sanitizer being stored in a glass cleaning spray bottle. CDI- PIC voluntarily discarded the item.

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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed several items from ambient prep being cooling in reach in equipment and flip top. Items include, sliced deli meats, cheese, and salsa. CDI- PIC moved all items to blast chiller or walk in cooler to quickly cool.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed 3 cases of raw chicken and raw chicken feet all thawing at ambient air during the inspection. CDI- PIC moved items to cookline to be cooked.

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 a couple boxes of single service items stored on the floor.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed cutting boards with deep cuts and grooves. Observed gaskets torn on several reach in coolers. Observed utensil handles damaged and burned.

5-501.17 Provide a covered waste bin in female restrooms. - Observed no covered trash can in the female restroom bathroom.

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

6-501.16 Store mops for air drying after use. 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 several mops stored down with mop heads in can wash. Observed hard to reach areas in need of cleaning due to grease and food debris on floors and walls.

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

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - REPEAT- Observed an employee wash hands and at the end of the procedure the employee used bare hands to turn the faucet off. This action recontaminates the hands. CDI- education was provided and EHS observed proper hand washing.

5-202.12 Provide at least 100F water at handsinks. - Observed water at hand sink near 3 comp sink at 78F.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. - Observed several spoons stored on clean drying rack with food debris left in them. CDI- PIC moved items to 3 comp sink.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. -REPEAT- Observed 3 buckets of onion soup, 3 buckets of carrot soup, and one large container of lasagna meat sauce all above 41F and cooled from last night according to PIC. CDI- PIC voluntarily discarded the items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 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 . - Observed several small containers of soups without dates. PIC stated item was prep 3 days prior to inspection. CDI- PIC voluntarily discarded the items.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed spray bottle of sanitizer stored on prep top with active food prep occurring. CDI- PIC moved item away from prep areas.

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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - REPEAT- Observed large covered container of lasagna meat sauce, 3 buckets of carrot soup, and 3 buckets of onion soup all not cool properly from yesterday according to PIC and above 41F. Observed deli meat chubs cooling in a reach in tightly wrapped at 47F. CDI- PIC voluntarily discarded all items that cooled improperly overnight. PIC moved deli chubs to blast chiller.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety- Observed employee health policy to not include updated illness. CDI- EHS provided PIC with the MCPHD updated health policy. PIC had staff gather and re train on the health policy during the inspection.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed an employee wash hands and at the end of the procedure the employee used bare hands to turn the faucet off. This action recontaminates the hands. CDI- education was provided and EHS observed proper hand washing.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - REPEAT- Observed unwashed produce over RTE foods in the walk a in cooler. CDI- PIC was able to correct the storage order.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed four sheet pans of chicken breast and two sheet pans of chicken tenders prepared yesterday, not out in prep, and still above 41F. CDI- PIC voluntarily discarded the items.

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 walk in cooler functioning above 41F and several foods above 41F. EHS observed rice, quinoa, chicken, beans, and cous cous above 41F. CDI- Items were moved to another properly functioning cooler. PIC stated items were all cold held below 41F and extremely hot food had been placed in the cooler. PIC voluntarily discarded several items. EHS observed wic functioning at 41 prior to ending inspection.

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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed items prepared yesterday still above 41F. Items were tightly packed together. EHS observed 168F food items placed into the walk in increasing the temp of other foods. CDI- PIC voluntarily discarded items that did not meet proper cooling parameters.

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

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. -REPEAT- Observed an employee with a watch and bracelets on the wrist while in food prep. Note: point deduction has remained the same since violation is low risk and last inspection dealt with another code violation. However point deduction will increase if noted again.

4-501.11 Maintain equipment in good repair. - Observed one wic functioning above 41F during the inspection. By the end of the inspection all equipment was functioning properly.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P- Observed hoses in can was below flood rim level. CDI- PIC cut and removed hoses as needed.

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 an employee preparing RTE sliced turkey with bare hands to not be cooked. CDI- PIC voluntarily discarded the item.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - REPEAT- Observed unwashed produce stored in the walk in cooler above washed RTE foods. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. NOTE: Point deduction remained at half since EHS observed improvement from last inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed an employee with a watch on the wrist prep foods. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee with long hair prep foods.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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 hood system, bottoms to prep tables, and other shelving throughout the facility in need of cleaning due to grease and dirt build up.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - REPEAT- Observed unwashed produce stored in the walk in cooler above RTE sauces and bone broth. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

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 - REPEAT- Observed ambient prep containers of soups and chilis covered and in reach in coolers. CDI- PIC moved all items to walk in freezer until cooled to 41F. PIC stated items were placed into reach in coolers since blast chiller was full. NOTE: No permit action shall occur since EHS observed an improvement from last inspection in respect to cooling and cooling methods. EHS observed all other TCS foods at 41F and cool properly during the inspection.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- REPEAT- Observed several spatulas with deep chips and pits. CDI- PIC voluntarily discarded the item.

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 PIC unable to provide written documentation of a vomiting and diarrheal clean up plan. CDI- PIC was provided with a MCPHD written clean up plan. Per state guidance no point deduction has been taken.

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. - Observe two twist top employee drinks stored above clean equipment and single use items. CDI- PIC moved items to trash voluntarily.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. - Observed unwashed produce stored above RTE foods, sauces, washed produce, bone broth, and butter milk. CDI- PIC informed of violation and had employee start to correct violation. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - REPEAT- observed several items in the wic without a cover and at 41F or below. CDI- PIC corrected violation. NOTE: Point not increase since last inspection dealt with 3 containers of chips and this inspection is in wic. However point deduction will occur if the violation occurs again during an inspection.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. -REPEAT- Observed Brie cheese, chicken salad sandwich, 8 chicken salad in a bag, diced tomatoes, corn bean mix, cous cous, quinoa, pinto beans, 100 pounds of deli meat all covered form ambient prep and not meet properly cooling parameters. A VR will occur within 3 days to ensure prop cooling parameters are being met. PIC was able to use blast chiller and freezer to quickly cool TCS foods.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed three door reach in cooler with several different types of items dated for 8 days. Observed several frozen containers of bone broth without dates. PIC voluntarily discarded bone broth. A VR will occur within 3 days to ensure proper date marking is occurring in facility.

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- REPEAT- Observed several items cooling in reach in coolers covered, walk in cooler in deep containers and covered, and items not meeting cooling parameters. See temp chart. PIC was able to place items in blast chiller and freezer to quickly cool. A VR will occur within 10 days to ensure proper cooling methods are occur. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf- Observed a large number of food items attempting to cool in reach in coolers. Facility has walk in freezers, ice paddles, blast chiller and walk in cooler. Items still not being cooled well enough to meet parameters. A VR will occur within 10 days to ensure equipment provided is being used properly or more equipment is being used.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed large amount of raw meat being thawed at room temp. PIC provided water at 64F and EHS observed meat reach 51F. CDI- PIC placed food into large kettle to be fully cooked within two hours.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed several employees preparing foods while wearing watches.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed large strainer with sharp internal surfaces. CDI- PIC voluntarily discarded the item.

5-501.17 Provide a covered waste bin in female restrooms. - REPEAT- Observed female restroom without a covered trash can.

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 light in men’s restroom hanging and damaged.

2-301.14 When to Wash - P- Observed an employee drink a bottle of water, discard trash, adjust face mask and don gloves without a hand wash. CDI- Before any cross contamination occurred EHS instructed the employee to wash hands and don gloves prior to food prep. After instruction was provided EHS observed proper hand washing and donning of gloves.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed three large containers of chips in storage and uncovered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed 2 robo cube, can opener and spoon stored clean according to PIC with debris left on them. CDI- PIC moved all items to the 3-comp sink area to be cleaned.

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 Brussel sprouts and chicken tenders not meet proper cooling rate. Items were covered. CDI- PIC uncovered items and moved all items to freezer or blast chiller to quickly cool.

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 tenders cooling in the wic and not meet proper cooling rate. Observed cooked Brussel sprouts cooling in the reach in cooler covered not meet proper cooling rate. Both items were uncovered and placed into the freezer or blast chiller to quickly cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - REPEAT- Observed several cloths throughout the facility wet and using for wiping not in sanitizer. CDI- PIC moved all cloths and provided dry clean towels.

4-101.19 Nonfood-Contact Surfaces - Observed wet cloths stored under cutting boards. Cloths are absorbent. Ensure non food contact surfaces are smooth, durable, easy to clean, and non absorbent.

5-501.17 Provide a covered waste bin in female restrooms. - Observed female employee restroom without a covered trash can.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - REPEAT- Observed shared dumpster doors and lids open during the inspection. CDI- PIC had employee close dumpster lids and doors. NOTE: point deduction remained the same since violation is low risk and stagnant. Also the dumpster is shared with a dept of ag facility however point deduction will occur if the violation occurs again.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.- Observed baseboard missing from under 3-comp sink.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep tables during food prep. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet cutting board not air dried prior to placing back in service for cutting produce on prep table. -.5-

4-603.16 Rinsing Procedures - C Rinsing solution shall come immediately before a sanitizing solution and immediately after a washing solution in a 3-comp sink during manual warewashing. Observed no rinsing solution in place during manual warewashing. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on small walk in cooler door gasket, cooling curtain and the outsides of stacked plastic containers stored as clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster beside roll up doors. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed densely packaged, stacked containers of TCS foods such as risotto, pasta salad and others in reach in used to hold TCS foods for other locations. These foods were packaged today from cold TCS foods. CDI - PIC moved these items to catering area refrigeration and minimized stacking. REPEAT -1-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed spatulas and other utensils stored in plastic bin with food debris in bottom. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving near 3-comp sink. -0-

6-202.14 Toilet Rooms, Enclosed - C Toilet rooms shall be equipped with a self-closing, tight fitting door. Observed missing self-closure apparatus at top of men’s restroom door. Door is not self-closing. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dark buildup at corner ceiling over last stall in women’s restroom. -.5-

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 clam chowder cooling in walk in cooler since yesterday at 47F. PIC voluntarily discarded. 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 cut tomatoes, feta cheese and other TCS foods overstacked cooling in flip top above 41F after more than four hours. PIC voluntarily discarded. VR no later than 11/22/2020 to ensure all TCS foods are cooling properly or permit action will be taken. -3- REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bucket of sanitizer not labeled. Observed two squeeze bottles of Q sanitizer with two distinctly different colors. CDI - PIC refilled from wall dispenser ensuring correct sanitizing solution in labeled container. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep tubs of clam chowder, heavy volume of TCS foods cooling in walk in coolers, stacked containers of quinoa cooling in reach in with lids in place, hot foods placed under cooling foods on speed rack in smaller walk in near cook line and TCS foods cooling in prep units. VR no later than 11/22/2020 to ensure TCS foods are cooling as specified above using methods that allow quick cooling. REPEAT -1- This item must be corrected at time of verification or permit action will be taken. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed heavy volumes of TCS foods prepared today cooling in walk in coolers without adequate air circulation around product to quickly cool. Cooling taking place in prep units, reach in units and flip top units not designed to cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fries and pita chips stored directly on floor in walk in freezer. No deliveries received today. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee with bracelet and another food employee with a bracelet and a smart watch on arm. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal bowls and sheet trays stored on drying rack. -0-

4-501.11 Maintain equipment in good repair. Observed split gaskets on three door reach in cooler with charcuterie trays. REPEAT -2-

6-302.11 Supply toilet tissue at each toilet. Observed no tissue at toilets in women's restroom at beginning of inspection. CDI - PIC replaced tissue in stalls. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed peeling away baseboard moulding under 3-comp sink. -0-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered drink stored on prep table. CDI - Drink discarded. -0-

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 chicken spuds, Brunswick stew and other TCS foods cooling overnight still above 41F at beginning of inspection. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken noodle soup, risotto, Brunswick stew and otheR TCS foods in walk in and reach in cold holding above 41F. -1.5- PIC discarded food and will have units repaired. VR no later than 08/01/2020 to ensure all units are cold holding TCS foods at or below 41F.

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 incorrect dates on cut lettuce prepared today for 07/20 and expired Brunswick stew for 07/15, more than 7 days. CDI - Dates corrected and expired products discarded. -1.5-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed missing disclosure to notify customers that foods may contain raw or undercooked ingredients on both menus for retail stores. CDI - PIC has menus proofed by EHS with correct consumer advisory. Make sure they are in use.

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 deep 5 gallon buckets of Brunswick stew and deeply stacked chicken spuds cooling in zip lock bags both in walk in without adequate air flow to help cool rapidly. CDI - Products voluntarily discarded and staff reminded of proper cooling methods. -1- REPEAT

3-501.13 Use approved thawing methods. Observed bagged frozen chicken thawing under cold running water at 85F in prep sink after sitting in standing water at beginning of inspection. Observed frozen hummus thawing in standing water on drain board of prep sink. -.5-

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler, missing side panel on ice machine. Points not escalated today as the condition was slightly improved today. -1-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed not test strips for sanitizer today. VR no later than 08/01/20 to ensure quat test strips are available. -.5-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above RTE vegetables and sauce cups in small prep cooler . CDI - PIC moved all unwashed produce to bottom shelf in reach in cooler. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed stacked, double-wrapped, freshly prepared TCS foods cooling in reach in coolers and in walk in coolers without adequate air flow to help cool faster. CDI - PIC educated staff to vent food prior to cooling. Observed speed racks of hot foods cooling in walk in cooler that was not cooling very quickly. CDI - PIC moved these racks to colder walk in cooler nearest small prep room. -.5-

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed grab and go containers of tomato basil soup and other TCS foods without labels showing allergens, weight and ingredients in descending order. CDI - PIC printed labels from scale printer during inspection and will begin adding these to grab and go containers packaged at this facility. -0-

4-501.11 Maintain equipment in good repair. Observed peeling high shelf used as drying shelf, split gaskets on two reach in coolers in small prep room, one burned plastic bin for food storage and missing side panel on ice bin near kettle steamer. REPEAT -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored in direct contact with clean wiping cloths under prep table in main prep room. Observed jacket stored with clean chef coats on rack outside restrooms near mop wash. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on cutting boards, scoops and spoons stored as clean. CDI - PIC sent these to dish pit for cleaning. -3- REPEAT

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans stored on shelf with intact cans. CDI - PIC moved dented cans. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in bins with buildup inside. -0-

4-501.11 Maintain equipment in good repair. Observed peeling low shelf under prep table nearest 3-comp sink, missing ice machine side panels and peeling chemical storage shelving. -0-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine that was soiled with debris. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans, plastic lids, can opener and large stock pot with sticker debris. CDI items moved to clean.

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 Observed roasted tomatoes, cooked onions, spinach. CDI items dated. Facility has improved on date marking. Only 3 items not dated. Reduced to half points. If facility has continue issue with dates points will go back up to three.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed plastic spatulas that were no longer smooth and easily cleanable. CDI items discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed containers tomato basil soup, potato soup, macaroni casserole, and potato casserole that was not dated. CDI items dated. Observed garlic oil and dijon butter that was held since 1/22. CDI items discarded. Repeat. Ensure food items that are frozen maintain remaining days left before and change labels before sent to store.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beef bone broth cooling in need metal container in walk in. CDI item split up and placed in ice bath while actively stirred. Observed covered salsa in reach in unit cooling and only drop 4 degrees in 46 minutes. CDI placed on pans and put in reach in freezer. Observed facility leave chicken noodle soup and tomatoe basil on counter while cooling until blast chiller ready for use. Facility only had 30 minutes left for cooling. Suggest facility use alternative methods for cooling instead of leaving product out then placing in chiller when it is available. CDI room made in chiller. Repeat.

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 clam chowder, chili, chicken tortilla soup, tomato basil soup, and vegetable soup that was prepped the day before. Items were portioned and labeled to be shipped to store today with an 8 day shelf life. CDI all containers pulled to relabel with 6 day shelf life.

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 Obsered tuna salad cooling in covered plastic container and only drop 1 degree in 45 minutes. CDI product spread out on sheet pan to accelerate cooling. Repeat.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produced stored above 3 tubs of remy stock. CDI items relocated.

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 two large deep plastic containers of shredded chicken and 5 deep plastic tubs of marinara sauce from the day before above 45F. CDI items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken salad and black bean and corn mix from a few days before that was holding above 45F. CDI items 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 enchilada sauce that was cooling in walk in unit in covered deep plastic containers, marinara sauce that was cooling in deep plastic pans from overnight, shredded chicken that was cooled and placed in deep plastic container before product was adequately cooled, black bean and corn mix that was improperly cooled in deep plastic container. CDI items discarded. Repeat.

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 milk that was not labeled. CDI bottle labeled. 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 potatoes from 4/20 that were to be used today to make soup to send to stores. Told PIC that potaotes were on its 7th day and should not be used for prep. CDI item moved for employee meal. Observed prepared foods on prep chart that were given 8 day shelf life the day after food is cooled and packaged for grocery stores. Told facility items only have 7 days to be consumed or discarded from the time item is prepped in house. Did not observe items dated 8 days in house.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee burn kit stored next to ice scoop and ice bucket. CDI item relocated. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed red sanitizer buckets with soapy water. One bucket not labeled and the other labeled as sanitizer. CDI items 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 Observed pasta salad, shredded country ham, mozzerella balls, broccoli slaw, bean salad, and brussel sprout salad that was held in covered plastic containers while cooling. CDI items taken out of containers and separated for adequate cooling in blast chiller. Facility should use plastic containers for holding and metal containers for cooling. Ensure large amounts of food are separated and to ensure foods are cooled at an acceptable rate.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead moth in food processor bowl in dry storage room. PIC removed bowl and moth.

4-501.11 Maintain equipment in good repair. Observed two hood lights out.

| 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above ready to eat pasteurized eggs in walk in cooler. CDI, raw shell eggs moved. Ensure raw shell eggs are not stored above ready to eat foods.

4-703.11 Hot Water and Chemical-Methods - P Observed dish washing employee submerging washed dishes into sanitizer for less than 5 seconds. Sanitizer specifications require one minute contact time. CDI, employee re-submerged utensils in sanitizer solution. Ensure equipment and utensils are submerged in sanitizer solution for at least one minute to properly sanitize, follow manufactures instructions.

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 containers storing white products, in dry storage room as well as beside ice machine, with no labels. Ensure working containers are identifiable.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on cardboard dumpster. 5-501.113 Covering Receptacles - C Observed open door on dumpster. Ensure doors remain closed at all times.

4-703.11. Sanitize cleaned utensils by immersion in approved chemical for contact time listed on label use instructions. Observed employee dipping utensils in sanitizer for 1-2 seconds before setting aside to air dry. Label for sanitizer says to immerse for a minimum of 1 minute. CDI - employee corrected by PIC and items were reimmersed for proper length of time. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed inside of blade for food processor stored as clean was holding food debris. CDI - sent back to be reprocessed.

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

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 large stockpot of stock measuring 47F and located in the walk in cooler. Other items in the cooler measured 40F. Stock was dated 1/21. PIC believes someone added more stock to the pot yesterday. Fat on top of stock was broken and multiple measurements were taken underneath. The lowest temperature recorded was 46F. CDI - PIC voluntarily discarded stock.

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 most date marking was properly done. Did find one small bag of pepperoni and one small bag of mozzarella cheese both opened and both undated. CDI - voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed split gaskets at 3 door upright cooler and one walk in cooler.

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 two hood lights out.

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 pork and roux dated 10/5. CDI- PIC voluntarily 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 chicken from previous day not date marked. Found numerous frozen mac and cheeses, and other bagged frozen prepared foods not date marked. Frozen prepared foods must be date marked just like unfrozen food.

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

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P : Through conversation with PIC, determined pork shoulders are marked, cooled, then finished off later. Same process for brisket in Brunswick stew. Observed par-cooked pork today properly stored at 38 F internal temperature. CDI- gave Non-continuous cooking paperwork and approved on site.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P : Found chicken noodle soup from previous day covered, at 49 F. PIC 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 gazpacho, marinara dated 7/28; past maximum holding time for TCS foods. Rememver the maximum holding time for foods requiring date marking is 4 days if food is held above 41 F. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Some bagged soups in freezer 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: Found chicken noodle soup and other soups / sauces in 5 gallon buckets, tightly covered. Several buckets held contents above 45 F from one to two days prior. CDI- discussed cooling parameters, methods with PIC. VR visit established for assessing cooling adjustments. Discarded soups / sauces above 45 F.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed hummus date marked 5/5. PIC said it wasn't for any order it was a product they considering adding. **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 CDI- all hummus disposed of.

3-501.15 Cooling Methods - PF Observed deep containers of salsa tightly covered in WIC. CDI-salsa put into shallower containers to cool. ** 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

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed bags of cookies on floor of walk-in. ** Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

5-205.15 System Maintained in Good Repair - P Observed hand sink does not reach a minimum of 100F unless hot water of 3-comp sink is on. **Have plumber check for broken check valves/backflow prevention. Verification Required.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at less than 100 ppm used to clean prep table. CDI - PIC immediately refilled spray bottle with sanitizer of correct strength and cleaned table again. -0-

7-201.11 Store toxic materials to avoid contamination. -P Observed bleach stored above toilet paper on shelf. CDI - PIC switched storage order. -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on dry storage shelves. Clean -1- 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. Observed vents with dust buildup throughout facility. Clean these. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cooked chicken and seafood mix used to make chicken salad and dip in the walk in cooler at 49 and 47F, respectively. CDI - PIC discarded these items during the inspection. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken and seafood mix in deep portion containers in the walk in. CDI - PIC instructed to use shallow portion containers to facilitate cooling. -.5-

4-904.11 (B) Kitchenware and Tableware-Preventing Contamination - C Observed whisks stored clean with handles down in bin. Keep handles up to avoid hand contact with food contact surface. -0-

4-501.11 Maintain equipment in good repair. Observed hood lights not on during inspection. PIC stated the breaker has tripped. Repair order submitted during inspection. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on rolling cart used to transport food. Also observed food debris in the bottom of bin used for utensil storage. Clean. -1- REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side door open on dumpster. Keep closed. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster without plug. Replace. -0-

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee enter food prep area a and put on gloves without washing hands first. CDI - PIC explained food is for a photo shoot and told employees to make sure to wash hands before putting on gloves. REPEAT 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed food employee wash hands and then turn off faucet without using a barrier or alternate method to avoid recontaminating hands. CDI - Hands were rewashed. -2-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food manager helping prepare photo shoot display working with food while wearing a bracelet and a wrist watch. Remove these items prior to preparing food. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloth stored on prep table. CDI - PIC moved soiled wiping cloth. -.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee clean and sanitize items and then wipe them dry with wiping cloth. PIC instructed employee on air-drying items. -0-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed food employee doing manual warewashing in water at 102F when detergent states a minimum of 110F. CDI - PIC had employee bring water up to proper temperature. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment stored as clean in a container under prep table with flour present on the surface. CDI - PIC had items rewashed. -.5- REPEAT

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the women's restroom. Provide container with a lid for feminine products. -.5- REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles over walk in cooler for ventilation, according to the PIC. This was done to vent off the dry storage area. Have ceiling repaired with the appropriate exhaust fixtures for protection of items in dry storage. -0-

. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee put on gloves without first washing hands. Advised PIC and she told employee to wash hands. He complied.

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 Observed opened bag of pepperoni and tray of cooked tomatoes missing dates. PIC dated with day prepared/opened. Observed trays of cooked potatoes and cooked pasta beyond the 7 day time frame. PIC discarded.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed microingredients missing on tortilla chips and containers of salsas. PIC advised she would add to label. None of the items missing the mircroingredients had one of the 5 major allergens so no return visit required. Correct before next inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed top of oven with debris and container of unused utensils dusty. Clean.

5-501.17 Provide a covered waste bin in female restrooms.

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 opened container of mozzarella balls unlabeled. CDI- date marked

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple foods uncovered in walk-in cooler, past the cooling process.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out. Observed multiple scoops in panko, seasonings, dry foods, with handles down in food. Use utensils with handles to dispense food. Oberved handle-less container in speidie mix.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P: Observed no written policy for employees to review. CDI- sent employee health agreement via email.

.3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf3-501.18 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 chicken held longer than seven day maximum. Observed tomatoes in pickle held for over two months. CDI- discarded. Observed linguini, rice, cut butter with inaccurate or missing labels. CDI- labeled with prep date.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Observed linguini in deep container tightly covered, 67 F. CDI- vented.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Observed no thin probe thermometer in facility. Ten Day Verification item.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf: Observed no labels bearing address of commissary for foods packaged and sent to other locations. Ten day verification

.2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with wrist watches on arms while preparing food.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Equipment and utensils shall be clean to sight and touch. Observed cheese residue attached to equipment that had been through cleaning process. Ob served stickers attached to equipment on clean storage racks. CDI- items returned to cleaning process.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Date mark TCS foods prepared on site with date of earliest preparation of any ingredient.. For TCS foods received packaged, date mark with date packages are opened. Observed salsas, pimento cheese packaged and not date marked.

7-102.11 Common Name-Working Containers - PF: Accurately label working containers of toxic chemicals. Observed various plastic bottle containers not labeled. CDI- labeled as to contents.

4-302.12 Food Temperature Measuring Devices - PF: The facility shall obtain a thin probe thermometer capable of taking internal temperatures of foods and capable of taking temperatures of thin foods such as cut greens, thin patties, etc. Observed only infra-red thermometer available.

3-602.11 Food Labels - PF: Accurately label foods packaged in facility with ingredients, sources of allergens, location and contact information for packaging facility. Refer to handout provided. Observed incomplete labeling on packaged foods.