HMS HOST COMMISSARY 2

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 a bottled water in use on a preparation table where an employee was preparing food. Ensure staff stored personal beverages in a designated location for employee food and items. CDI, drink removed by PIC

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P. Observed several pans stored clean with food residue. Ensure pans are properly washed, rinsed, and sanitized. CDI, items moved to dish washing area for cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer at 0 ppm in the dish machine. Ensure that staff are testing sanitizer levels often. PIC unable to get the machine to prime. CDI, Due to the limited volume of dishes needing to be cleaned the establishment will use the 3 compartment sink until the dish machine is repaired. PIC advised all staff on the temporary process. Ecolab arrived to repair while EHS was onsite 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

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 marinara at 89 F that did not achieve 70 F within 2 hours. Ensure staff are monitoring cooling. CDI, product discarded by PIC 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. Observed marinara that was cooling in a deep container in the freezer. Ice had crusted over the top and sealed the heat into the sauce. CDI, product was discarded due to not cooling to 70 F within 2 hours. Kept this violation at half points, because they are using the freezer, shallow cooling, and ice wands in other products. Continue to use ice wands or frequent stirring to assist with cooling in the freezers in deep containers. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a salt and pepper shaker with no label. Ensure all spices are labeled with the product name. CDI, product labeled by staff

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. Observed a utensil stored in sanitizer. CDI, PIC removed knife and it was properly cleaned and re-sanitized by staff. Ensure staff are properly storing utensils.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few pans stacked together wet and were no air drying properly. Ensure staff are allowed to the items to air dry fully before stacking. CDI, items separated for drying.

4-501.11 Maintain equipment in good repair. Observed a plastic piece for an orange colored dicer with damaged and chipping plastic. CDI, PIC removed the equipment from service.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed mold inside the dish washing machine. Clean and sanitize the interior of the machine each day. Recommend leaving doors open to vent moisture when it is not in use.

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 a shelf under a table near the induction burners with a lot of residue. Observed two large fans with debris in the kitchen. Keep non-food contact surfaces clean.

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 spring for dish washing sink sprayer starting to droop due to the spring being installed up side down. CDI, spring adjusted with a rubber cord, but it still needs to be installed properly to prevent the sprayer from reaching the sink basins. This has been on previous inspection reports.

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 dish area floor with ponding water with debris. Keep the floors clean.

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P. Observed some pans stored clean with stickers, sticker residue, and food residue. Ensure pans are properly washed, rinsed, and sanitized. CDI, items moved to dish washing area for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed spaghetti and rigatoni prepared this morning within last two hours. Rigatoni was at 83 F with 30 minutes left to reach 70 F in a deep covered container. Spaghetti was at 66 F in a shallow covered container. CDI, EHS intervened and had PIC move items to shallow pans and cooling in the blast chiller. Observed guacamole and thousand island dressing with no change in temperature after an hour of cooling. CDI, products moved to shallow containers. Pasta and dressing reached 41 F by end of inspection. Guacamole observed moving towards 41 more rapidly by the end of the inspection. For thick products recommend using sheet pans for blast freezer. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sink and surface sanitizer above the required ppm level per the test strip. CDI, product remade to correct strength.

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 guacamole cooking in deep covered containers with no change in temperature after an hour. Observed Thousand island dressing cooling in a deep plastic container with no change in temperature after an hour. Observed cooked pasta being cooled in deep and covered containers. Ensure staff are not covering food and using deep containers to cool. Products moved to shallow containers where they cooled properly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

4-501.11 Maintain equipment in good repair. Observed one table with a damaged and rusted lower shelf. Repair or replace the table.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed mold inside the dish washing machine. Clean and sanitize the interior of the machine each day. Recommend leaving doors open to vent moisture when it is not in use.

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 flour bin with no label. Keep spices and dry goods labeled. CDI, label added by staff.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed pans stored together wet. Ensure pans are adequately dried before stacking.

4-501.11 Maintain equipment in good repair. Observed green shelving with chipping paint. Repair or replace the shelving. Observed cutting boards with deep grooves collecting residue. Repair the cutting boards.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed mold inside the dish washing machine. Clean and sanitize the interior of the machine each day. Recommend leaving doors open to vent moisture when it is not in use.

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 bins in the dishwashing area collecting debris. Clean these containers more often.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some debris collecting along the walls in the kitchen. Clean the floors more often so that staff can monitor for the presence of pests.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed two dented cans with dents on the seams. Both were located in the walk in refrigerator. CDI, cans discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pans stored on the clean shelf with food residue. Observed the Robocoup food processors with food debris inside the plastic part of the blade. CDI, all items placed at dish washing area for cleaning. 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 .

3-501.15 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 Caesar dressing and in house prepared potato salad with a zero degree cooling rate after 40 minutes. Both products still had over 3 hours to cool. Both products observed in deep containers and initially covered. PIC vented the products. CDI, products moved to walk in freezer where they began to cool rapidly by the end of the inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one small drain fly in the kitchen. Ensure the kitchen is free of pests.

4-501.11 Maintain equipment in good repair. Observed green shelving with chipping paint. Repair or replace the shelving. Observed cutting boards with deep grooves collecting residue. Repair the cutting boards.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed mold inside the dish washing machine. Clean and sanitize the interior of the machine each day. Recommend leaving doors open to vent moisture when it is not in use.

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 spring for dish washing sink sprayer starting to droop due to the spring being installed up side down. CDI, spring adjusted, but it still needs to be installed properly to prevent the sprayer from reaching the the sink basins.

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 food debris collecting under shelving, especially near the freezer. Clean the floors.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Certification has expired. She is scheduled to take class within 2 weeks For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed persons handling dirty items and then handling clean items without disposing of dirty gloves and then donning clean gloves. This cross-contaminates the utensils. Correction by explaining process to PIC, who then explained it to staff along with me.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils on shelves with melted plastic film on them, along with lettuce and other food debris on the pans. Repeat violation. VR needed. Also observed wood shavings in pans on shelves. This resulted from work done on facility. Utensils should have been moved prior to work being done and/or utensils needed to be checked for cleanliness after work was done. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilitiesn-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 Repeat violation. Observed one item unmarked, another marked ‘use by 4/12’, and another marked use by 4/29. Need to monitor coolers for proper date marking and for needed disposal. VR needed. for more information, please visit: www.me inc.gov/foodsafety or view our training videos at the following we/blinks: What are TCS Forf oods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing bracelet. Only a plain ring on finger is allowed, no other jewelry on hands or arms.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils; these must be allowed to completely air dry prior to stacking.

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 utensil shelves in need of more regular cleaning. Found residue on these.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks with tops that must be manually opened to be consumed. These were also stored on or above food contact surfaces. Store drinks on bottom shelves, and have containers that do not require hands to open, and that have a drink opening or straw for consumption.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food film on some pans and utensils, in several areas. Discuss with staff and assure that they are monitoring for cleanliness of all utensils before these are put up for re-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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed evaporated milk and perhaps garlic in walk in cooler with no labeling. Both items were discarded. CDI For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored between 2 tables; this is not a clean place to store utensils. Utensils must be stored in a clean place in order to re-use. Knives moved and cleaned. CDI

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scarred cutting boards that need to be re-surfaced, or cutting board replaced.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Lettuce shredder needs some cleaning on inside of unit. Some of raised portions are shaved off, need to replace this piece. Austin will address this issue, CDI 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. Still seeing some minimal wet nesting of stacked utensils. Watch these when putting on shelving.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Can opener is not NSF/ANSI. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace scarred cutting boards or have planed to be smooth and easy to clean.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf. PIC attempted to fill up container of ice from hand sink. CDI - EHS reminded PIC to not use a hand sink for this purpose.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some buildup on can opener blade. CDI - PIC removed can opener to be disassembled and washed. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some residue buildup in ice machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Roasted tomatoes at 99 F 1 hour after cooking cooled to 88 F in 30 minutes in WIF. PIC moved tomatoes to blast chiller in HMS Commissary kitchen and tomatoes reached 75 F by 2 hours after cook time. Some pans reached below 70 F by 2 hours. CDI - PIC voluntarily discarded tomatoes above 70 F. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed pico cooling in deep covered plastic containers in WIC and roasted tomatoes cooling in covered pans at an insufficient rate in WIF. CDI - PIC discarded food that did not meet cooling requirements. PIC will ensure temperatures are checked at a frequency to determine if food is cooling properly and take immediate corrective action if needed. 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. Observed clean pans wet stacked.

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. Heavy buildup inside dish machine.

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 3-comp sink sprayer hanging below flood rim. CDI - PIC hung up sprayer at an adequate height.

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 open employee drinks on shelf with spices and stored over food in kitchen. CDI PIC moved employee drinks. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottles stored above dishes. CDI PIC moved spray bottles.

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 1 prep table with large amount of rust being used to store mixers. PIC stated that they have order a new prep table. 4-501.11 Maintain equipment in good repair. Observed WIF compressor frozen in back and shut down. All the food was still frozen. Maintenance has been contacted.

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 floor in prep area not smooth. This area has a concrete slab that is not level.

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 drinking from a soda bottle in kitchen area. EHS advised PIC about designated area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed clean metal pans with labels and label residue on them. CDI PIC moved pans to dish room. 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 boxes of food on floor in WIF and soy sauce container on floor in dry storage.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 1 food employee with ring on with stones. CDI PIC had employee remove ring.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal pans being stacked wet.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink out of service because of leaking pipe. PIC stated that they have ordered parts. EHS advised that hand sink must be repaired asap.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during today’s inspection. -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. For more information, 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 foods cooling while covered. Refer to temperature chart. CDI - Chicken breast and 1897 tomato sauce uncovered while poached chicken transferred to walk-in freezer to rapidly cool down < 41 F. -1-

REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic containers. CDI - Utensils separated to allow air drying.*** No escalation in points due to improvement since previous inspection. -0.5-

4-501.11 Maintain equipment in good repair. Observed heavy water leaking from underneath dish machine when equipment in use. Leaking results in water pooling on flooring. Repair. -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 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 foods cooling while covered. CDI-foods were uncovered. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes. PIC stated that dishes are washed upstairs and then brought down to prep kitchen. the dishes are washed prior to being used

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 pico, chicken and guacamole cooling with lids on. CDI-lid were uncovered.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine having a concentration of 0ppm. CDI-machine was primed and new sanitizer concentration was 100ppm

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 pico, chicken and guacamole cooling with lids on. CDI-lid were uncovered.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer being used to clean slicer to hav e a concentration of 400ppm. CDI-sanitizer was diluted to 100ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes. CDI-items were unstaffed to allow to properly air dry

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed tomato salsa cooling while tightly wrapped in foil. CDI-food was uncovered to allow for rapid cooling. 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 house made garlic oil held greater than 7 days . 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 Observed salsa and tomato sauce cooling in to great of volume to facilitate proper cooling. CDI changed cooling method and proper cooling achieved.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous gnats in dish room area.

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

4-501.11 Maintain equipment in good repair. Observed gasket on walk in cooler in need of replacement.

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 black build up at caulk line for three compartment sink and caulking missing in some 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. Observed two containers of cooked chicken wings that were cooled, prepped, and placed in large containers to cool again. Also, observed coleslaw cooling in walk-in cooler. The wings and coleslaw were stored in deep containers, and covered. CDI- chicken wings and coleslaw were separated in to to smaller pains and left to cool uncovered.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air dry.

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. Replace missing molding from corners of walls in dish room. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean splash from wall near dish machine in dish room.

6-303.11 Intensity-Lighting - C Observed burnt out light in ceiling above prep area in kitchen. PIC will have checking on getting them replaced.

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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a tray of pork ribs in walk-in cooler that was not dated. Employee stated that ribs were cooked in another unit, then brought to the cooler. CDI- PIC denatured and discarded ribs.

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

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 three large containers of grits that were 51 F. Observed one large container of collard greens that were 48 F. Items were prepared yesterday afternoon. CDI- Items were discarded. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked pasta cooling at room temperature. Observed items that were placed in large, deep, plastic containers to cool. CDI- Items in containers were discarded. Items at room temperature were placed in walk-in cooler to further chill. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air dry.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed water temperature at 3-comp sink and chemical dish machine peaked at 114 F (minimun of 120 F). CDI- Adjustments were made to bring water temperature up to 135 F. VR- Facility will be checked within ten days to make sure temperature is holding properly.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed containers of french onion soup and reduced cream that ranged from 51 to 43 F. Items were cooked yesterday around 1pm. CDI- Items were discarded into 3-comp sink.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items in cooler cooling in deep plastic containers without the aid of ice. CDI- Some items were discarded. Some items that were still within cooling parameters were placed in shallow, uncovered pans and allowed to cool.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw brown, shell eggs stored above butter, and milk in walk-in cooler. CDI- Brown eggs were wrapped and moved to a different shelf above raw turkey products.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork chops, shredded beef taco mix, and chicken taco mix that were stored above 41 F. PIC stated that items were cooked yesterday at 4pm. CDI- Items were denatured and discarded into trash

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items in walk-in cooler that were made yesterday. Items were at 45F, 43F, and 49 F twelve hours later. Items were found to be covered and in deep, plastic containers. CDI- Instructions were given to allowed product to cool in shallow pans that are uncovered or partially covered to prevent contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers is dish room that were stacked wet. CDI- Stacks of containers were unstacked and allowed to air-dry. Item was marked as a repeat on the two inspections before the last inspection in June. No violation at last inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on food prep surface during food prep. CDI- Drinks were removed from shelf.

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 of salt, peppers, and garlic that were not labeled. CDI- All containers were labeled during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp, wiping cloths stored on food contact surface in-between use. CDI- cloths were placed in sanitizing solution.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above container of tomato sauce. Sauce will be blended, cooled, and use for pizza sauce. CDI- Produce was removed and placed on a different shelf where no contamination can occur.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed several stacks of containers stacked wet in dish room. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of pans. Repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauces stored directly on floor of kitchen area. CDI sauces properly stored.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in dirty bins that need to stay in wash rotation.

4-501.11 Maintain equipment in good repair. Observed broken pipe underneath hand wash sink in need of repair.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (inside bottom surfaces of smoker, storage rack).

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 BBQ from the night before placed into walk-in cooler to cool measuring 60F; BBQ exceeded 6hrs of cooling and failed to meet required temp. CDI BBQ 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 large sealed container of cooked pork BBQ; cooling inside walk-in cooler. CDI (when cooling in bulk, transfer into sheet pans uncovered to ensure cool airflow across product).

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

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

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at dish machine not sanitizing during rinse cycle. CDI container of sanitizer replaced and primed.

REPEAT 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in dirty bins that need to stay in wash rotation.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous lids stored with old food debris stuck to surfaces; Observed tomato slicer stored clean with old food debris stuck to blade surfaces.

NO POINTS DEDUCTED 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in dirty bins that need to stay in wash rotation.

4-501.11 Maintain equipment in good repair. Observed broken faucet in need of repair at prep sink.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 0ppm sanitizer at dish machine. CDI: PIC repaired machine during inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with unapproved jewelry on while preparing food. REPEAT VIOLATION

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee don gloves with no handwash. CDI: Employee directed to wash hands and don new gloves.

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

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 tomato ragu cooling for 2hours and 20 min in WIC at 89F. Cooling log stated that product started at 180F at beginning of 2 hour interval. PIC allowed to reheat product. CDI: Product reheated to over 165F and cooling process restarted.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amounts of mouse droppings in dish washing area and along walls of storage near ice machine. VERIFICATION REQUIRED

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in soapy water.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers and sticker residue on containers throughout facility's containers. VERIFICATION REQUIRED

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Observed pipe from ice machine with no air gap into clogged drain. Call maintenance to rectify air gap issue and clear drain.

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 Farro with no date in the WIC. CDI: PIC discarded product.

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 just sliced prosciutto wrapped completely at 60F. CDI: PIC unwrapped and cooled prosciutto in WIC.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket below 200ppm quat. CDI: PIC changed sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers wet nested on drying rack.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC with no knowledge of employee health policy. Referred to e-mail sent during permitting that highlighted employee health policy and required knowledge.

General Comment- 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks covered and stored on prep tables with active food preparation. PIC discarded drinks.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee handle dirty knife, wash, rinse, and sanitize by hand and take back to work station to continue to use. PIC corrected employee after prompting.

3-302.11(A) Separate the different types of raw animal foods. -P Observed ground beef stored over top of oysters and clams and whole raw turkeys stored over top of ground beef and oysters and clams. PIC rearranged during inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine not dispensing sanitizer and no sanitizer hooked up for machine to dispense. Dish machine is not set up for hot water sanitizing. 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed employee hand wash knife, rinse, and dip into sanitizer and take back to work station to use while inspector and PIC were standing in dish washing room. PIC got employee and knife and discussed proper wash procedures after prompting. Dish machine properly operating prior to end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed large container (several gallons) of cooked vegetables holding 47-48F degrees, tightly wrapped with plastic wrap and sealed with a lid. Items cooked and cooled yesterday, could not produce a cooling log. Vegetables discarded. Also observed who cooked turkeys at 47-49F degrees cooked yesterday. Turkeys discarded.

General Comment0 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 pesto cotaining TCS foods date marked 8/27 remaining in refrigerator today 9/4/15. PIC discarded.

General Comment- 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no test kit in kitchen to check dish machine. Ensure test kit is maintained in kitchen to check concentration of dish machine at the beginning of each day and throughout the day as needed.