COMPASS/ WELLS FARGO FOOD COURT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes, stored as clean with physical food debris. CDI - PIC moved to 3 comp for w/r/s. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed stake par cooked and cooled on a previous day and stored in RIC without approval. PIC stated they do not typically par cook and they do not plan to par cook in the future. CDI - PIC voluntarily discarded.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed 2 stations stored on TPHC with food missing from logs. CDI - PIC added food and correct time stamps to logs.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items in WIC and WIF not cooling fast enough. See temp chart. One WIC in preparation room was not working this morning. Due to limited capacity there was limited space in units to cool TCS foods from over crowding. CDI - Items was moved to the blast chiller to rapidly cool.

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 can of tuna stored above RTE items in WIC. CDI - PIC voluntarily discarded.

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 several pieces of equipment throughout preparation area with visible food debris, and buildup within unit. Clean

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed two dented cans in dry storage. CDI - Items were removed and added to the dented can shelf.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed ground beef stored above whole muscle in the meat walk-in cooler. CDI - Items were moved to the correct order.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of Windex without labels. CDI - Chef labeled during 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 Observed 43 degree bean salad attempting to cool in a low boy cooler. CDI - Items was moved to the walk-in cooler to rapidly cool.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed packaged, self service cookies without labels. CDI - Items were moved behind the counter so that they are no longer self-service.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0ppm sanitizer buckets in the coffee area.

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the Produce Walk-in cooler not in use due to it being broken. Managers state that they have had no problems with capacity due to two other walk-in coolers. Observed a broken sanitizer dispenser. Observed a salad station cutting board with deep stains.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed a non-shatter proof heat lamp bulb stored above rice.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above ready to eat foods at demo station. CDI- Eggs placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cucumbers stored above ready to eat foods in tall reach in. Observed boxes of unwashed vegetables in the walk in cooler stored above ready to eat items. CDI- Unwashed vegetables placed below ready to eat items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of lettuce holding above 41F in the chopt display case. CDI - Placed in low reach in and cooled to 41F. PTS not escalated based on severity. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp for pizzas, potatoes held on TPHC. CDI- Temps checked and above 135F. Items written on time sheet.

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 squirt bottles with oil, water and seasonings at demo and roost.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several dishes wet stacked at chopt and wrapped station.

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 cold drawers in need of cleaning at guest kitchen station.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken, pork roast,Shrimp, sausage below 135F please see temp chart. CDI.. All items were reheated to above 135F. Please see temp chart. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items held above 41F .. CDI.. Items were sent to blast chiller/ freezer to quickly cool down. Some items were discarded. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth on prep table.

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 2 dented cans stored with non-dented cans. CDI PIC moved cans to designated area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee use bare hands to turn off faucet after washing hands. CDI PIC educated the employee about using barriers to turn the faucets off.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in handwashing sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk at 44F. CDI PIC voluntarily discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken in WIC tightly wrapped during cooling process. CDI PIC removed wrapping to quickly cool. REPEAT 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 .

6-404.11 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 3 dented cans stored with non-dented cans. CDI PIC moved cans to designated area.

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 de gallo cooling since 10:00AM in deep metal pan with lid. Pico (49F) had 20 minutes left in cooling process to reach 41F or below. CDI: PIC split Pico into multiple shallow plans and placed them into WIF. EHS observed temperature change by end of 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 a couple flies in facility. EHS confirmed that facility has a pest control company that services regularly.

6-303.11 Provide required lighting intensity. Observed one WIC with insufficient lighting due to one light bulb burnt out. PIC stated that a work order has been put in for this issue. Repair/replace.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brussel sprouts at 130F and chicken at 115 in hot box. CDI - Food was reheated. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and spinach at 51 F and ranch at 44 F in reach in cooler. CDI - Food was voluntarily discarded. Cooler was going through a defrost setting. Facility keeps a temperature log on cooling temperatures and most recently checked at 11:30. 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 .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed fries and chicken tenders for grab n go. CDI - Fries and chicken tenders were pulled from grab n go. Fries and tenders will be distributed by employees.

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 pans and containers with food debris on them stored as clean on shelf. CDI - Items were pulled off the shelf to be cleaned at dish machine.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed label for sanitizer bucket had worn off. CDI - PIC got new bucket with visible label.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed employee dip sandwich cutting knife in sanitizer bucket with wiping cloth to clean knife. CDI - Knife was removed to wash/rinse/sanitize and employee got a clean knife.

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 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 apple chicken salad at 48 F at 12:12 pm. Chicken had been prepped at 8:03 am. CDI - Chicken salad was voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 chicken salad cooling in reach in unit in large sealed plastic container failed to cool. Observed steak portioned in deep and tightly packed pan at 48 F. CDI - Steak was moved to sheet pan and placed in WIF to cool. Chicken salad was voluntarily discarded.

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 metal pans and utensils with food debris on them. CDI - Pans and utensils were relocated to dirty dish area to be cleaned.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed milk and dairy products on TPHC at coffee bar were not marked with the time. Observed pizzas not marked with the time. CDI - Time was marked correctly for all items.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine at coffee bar. Needs cleaning.

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 egg wash cooling in WIC dropped only 2 degrees in 32 minutes. Egg wash was on bottom of a cart in WIC and had been covered in plastic. CDI - Plastic was pulled back and egg wash was moved to allow for better access to cool air.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on metal pans stored as clean. CDI - Utensils were moved to dish washing area to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mozzerella in WIC at 46 F. CDI - Mozzerella was voluntarily discarded. REPEAT. Points not escalated due to improvements in cold holding from last inspection. All other foods in facility were in temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheeses at 45 F, lettuce at 52 F, and tomato at 46 F in reach in cooler. Cooler ambient temperature read 46. Lettuce and tomato were voluntarily discarded, cheeses were moved to a WIC to cool. VERIFICATION REQUIRED.

4-602.13 Nonfood Contact Surfaces - C Observed sticker residue on non food contact surface of containers stored as clean.

NOTE: Facility has reduced menu even further. Not much food preparation being done. Coffee area is no longer serving food. Emerald Commons area across from the food court had also reduced their menu drastically. Not much is being prepared.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning at the coffee station.

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 floor in need of cleaning in the dry storage room near the office. NOTE: Facility has reduced their menu options again. The only facilities operating within the food court are sabarros, chick fil a and the coffee shop. Facility makes salads, sandwiches, and fruit/ yogurt cups. Facility also cooks eggs for the morning. All other areas have been shut down. Facility is no longer doing the buffet.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef over RTE chicken and BBQ sauce. CDI- Beef moved to the bottom shelf. NOTE: The Moe's and Quizznos dining facilities are closed. Facility is operating on a limited food menu. Buffet line has been changed to hold grab and go salads and sandwiches.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grab and go salads on the buffet line holding above 41F. Observed yogurts, cut melon and tomatoe salad in the grab and go case holding above 41F. CDI- Salad discarded. All other items were placed in the walk in cooler to cool down. Cooling temps (yogurt- 47, tomatoes- 51, melon- 51)

4-501.11 Maintain equipment in good repair. Observed grab and go case holding above 41F. Ambient air temp was 53F. Case thermometer read 50.2F. PIC will call maintenance to get issue fixed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed robo coupe and Hobart machine heavily soiled with debris. CDI- Both machines broken down to be rewashed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed large amounts of chicken and rice at Moes area, in the hot box holding below 135F. CDI- Items were reheated for hot holding. See temperature chart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and tomaotes at Quiznos prep top area holding above 41F. CDI- Items were placed in the walk in cooler to cool down.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed dairy products by the coffee stations on TPHC without procedures. Procedures emailed to Food director. -VR

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats flying out of soiled robo coupe machine.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over RTE (ready to eat) chicken in the walk-in freezer. CDI-PIC changed storage order

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machien with black build-up on the inside. Keep equipment clean. 4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures - P Observed dishmachine not reaching final santization temp, got to 158F after 6 tries. New method will be to santize in 3-comp until machine is fixed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed large amount of chicken sitting in a hotbox with some parts reading 130F. CDI-PIC portioned to smaller quantity and put back in a steamer. h

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 two bags of cheese, spinach, opened milk no datemark. Observed a few items with incorrect datemark. CDI-PIC datemarked. Repeat Violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads at quiznos prepped today and put in a clamshell and put in a reach in to cool, salads were at 49F. Ham wrapped in paper at 50F. Talked with PIC recommend a speed rack or other option for cooling. CDI-PIC took to cool in the walk-in. Repeat Violation.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects on premises.

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

4-501.11 Maintain equipment in good repair. Observed cold holding unit at Moe's not working, PIC put on TPHC procedures last inspection. Ware-washing machine not working. Equipment needs to be fixed.

4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF Observed ware-washing machine only reaching 158F after 6 tries. Temperature needs to reach 160F, PIC called maintenance person and will be coming out soon. VR required 8/29/2019. Repeat Violation.

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 a deep, covered, and stacked pan of pasta noodles in walk in cooler at 89 degrees approx. 2 hrs since cooling began. CDI- Pasta voluntarily disposed of. Observed a deep, covered, and stacked pan of spaghetti noodles at 72 degrees approx. 2 hrs since cooling began. Spaghetti separated into shallow pans, uncovered in walk in freezer and observed to be below 70 in the next 15 min. Observed deep, covered, and stacked pan of ziti at 106 degrees cooling for approx. 1.5 hrs. CDI- PIC had ziti reheated, observed at 200 for hot holding. 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 3 deep and covered. tubs of turkey, roast beef, and salami cooling approx 4 hrs from room temp prep in walk in. CDI- Meats moved to shallow pans in walk in freezer, chilled to 41.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Moes prep cooler holding all TCS foods at 43-45 including corn salsa, pico, lettuce, guacamole. Air temp inside observed at 44. CDI- PIC created a TPHC procedure for Moes cooler and kept foods on a time chart. Observed Sbarro pizza prep cooler holding TCS foods in reach in at 45 including mushrooms, and spinach dip, air temp reading 45. Cooler fans seems to be freezing up. Have serviced as needed. Foods removed. Make table foods on this cooler all reading at 40. Points not doubled as this is the first inspection for facility under 41 degree rule.

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 several deli meats prepped today with incorrect date placed on them, appears to have been in error. Be sure date marking is accurate. CDI- Foods properly date marked.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 3 comp dish sink well above 400 ppm. Appears it is manually mixed and not being properly diluted. CDI- Sanitizer re-made to proper strength from dispenser dispensing at proper strength. Be sure to use test strips to verify sanitizer 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 several instances of foods improperly cooling in deep, covered, and stacked pans. CDI- Reviewed proper cooling methods with PIC. Improperly cooled foods disposed, actively cooling foods moved to shallow, vented unstacked pans to speed cooling process. (repeat) Recommend adding a speed rack to cool foods in flat pans to help with cooling procedures.

4-501.15 Operate a warewashing machine in accordance with data plate. Dish machine not reaching sanitizing temperature. PIC was using 3 compartment sink for all washing and sanitizing. Facility size and dish demand requires a dish machine. Facility will use dish machine for washing and hand sanitize dishes in 3 compartment sink until machine can be repaired/ replaced. Will follow up that machine is repaired/ replaced.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a couple employee drinks stored in small reach in at seprate coffee station. CDI- Drinks removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed portioned TCS tomatillo salsa house made at MOEs on in-effective ice bath at 63 degrees made 1 hr earlier. CDI- Salsa chilled to 39 in walk in freezer, Ice added to ice bath.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed caeser salad at Sbarros being held with TPHC acc. to PIC at 65 degrees. Facility not marking times on TPHC time chart and had no written procedure to include caeser salad other than a shelf life chart. CDI- Time written on TPHC time chart for caeser salad. Emailed PIC TPHC form to complete, will follow up within 10 days that TPHC procedure is completed.

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 foods actively cooling that were stored with tight lids and/ or in deep amounts that were cooling at a very slow rate to make proper cooling window including: tubs of diced tomatoes at 56 degrees for 2 hrs, and packaged salads at quiznos fridge at 52 made over an hour earlier. CDI- Items moved to shallow pans and/ or proper ventilated. Observed foods cooling at proper rate by end of inspection.

4-204.118 Warewashing Machines, Flow Pressure Device - Observed dish machine PSI meter not registering. (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 a couple baseboard tiles missing near walk in freezer in hallway, need replacing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chopped chicken and chopped pork in Moe's hot box at 122-130 degrees. Appears foods lost temp during prep, then was placed in hot box under 135 degrees. CDI- Items reheated on flat grill above 165 for proper hot holding. Be sure foods that are prepped are 135 or above before attempting to hot hold. Observed some chicken nuggets under heat lamp at Chick-fil-a at 123 degrees. CDI- Nuggets had been cooked less than 30 minutes ago were re-fried, observed approx 180 degrees. Observed baked ziti and spaghetti noodles at Sbarro's steam table at 119 degrees. Foods were being held using TPHC procedure with time marks, however; these items were not listed on the written TPHC procedure. Additional TPHC form to be completed including the additional steam table items. Will follow up within 10 days to check TPHC form.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a tub of fried chicken breast from Chick-fil-a in walk in cooler #2 with no date marking, PIC said it was likely from yesterday. CDI- PIC voluntarily disposed of chicken. 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 container of roast beef for Quiznos in walk in cooler #2 with a prep date label of 10 days ago. CDI- PIC voluntarily disposed of roast beef.

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 heated corn actively cooling in a deep and tighly covered container in Moe's prep cooler at 88 degrees for approx. 1.5 hrs. CDI- Corn un-covered and placed on flat pan to rapidly chill in walk in. Observed at 70 by 2 hr cooling requirement.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed presence of a few fruit flies around Moe's cook line, around floor drains near hallway ice machine, and in dish area. Have areas treated.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one sanitizer bucket reading 0 ppm. CDI- Bucket re-made to proper strength quat 200 ppm.

4-501.11 Maintain equipment in good repair. Walk in cooler #2 has a broken panel on side of fan that is leaking, creating condensation build up. Needs repair.

4-204.118 Warewashing Machines, Flow Pressure Device - C 4-204.113 Warewashing Machine, Data Plate Operation Specifications - C Observed dish machine PSI meter not registering and has a bad leak in the pipe to the meter. Needs service.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some mold build up on the racks in walk in cooler #3 needing cleaning. GENERAL COMMENT: Investiaged SR# 85568 during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken in chick-fil-a at 129F. CDI - chicken was reheated to 172F.

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 baked ziti and sausage cooling while covered with saran wrap. CDI - items were uncovered to cool.

General comment 3-304.14 Wiping Cloths, Use Limitation - C - Observed one QUAT sanitizer bucket at 50 ppm. CDI - bucket was refilled at 200 ppm.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - The dish machine had been converted to chemical sanitizing but the unit was down because it was not sanitizing correctly. PIC contacted EcoLab last week. The facility is going to wash in the dish machine and then sanitize in the 3 compartment sink until EcoLab comes out. Verification required 7/15/2017 Observed the sanitizer in the 3 compartment sink at 0 ppm. The QUAT bottle was empty. CDI - more sanitizer was provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed tomatoes, lettuce, cheese, salsa and spinach above 45F throughout the facility (see temp. chart). CDI - items were voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed items in the hot well of Sbarro out but the times were not marked. CDI -times were marked during the inspection.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on both doors of the prep unit in Sbarro and both doors of the prep unit in Seattle's Best. Replace gaskets.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed in the gaskets of the prep unit and tracks of the display case in Seattle's Best

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed shell eggs stored above sour cream, raw bacon above cooked pork and raw bacon stored above cooked corn beef hash. CDI -all items were rearranged. 3-302.11(A) Separate the different types of raw animal foods. -Pf - Observed raw sausage above shell eggs. CDI - items were rearranged.

4-501.11 Maintain equipment in good repair. - Dish machine is inoperable. Facility serves on single service, but the dishes are constantly piling up and the dish employee cannot keep up. Fix dish machine ASAP. Observed the floor peeling up in the meat walk in cooler. Repair floor. *During the inspection, the EHS noticed the water at the 3 comp sink was coming out brown. PIC ran water to flush the sinks out and called maintenance,. Maintenance said it was an issue with the boiler. Maintenance is currently working on the situation; PIC will cal 311 and ask for assistance if need be.

Repeat violation 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed the times for pizzas not marked when they were taken out of the oven. CDI - times were 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 several items (in all facilities) cooling in prep units. Observed several items cooling covered with lids and saran wrap. CDI - explained proper cooling methods and items were uncovered and placed in the walk in to cool.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed sanitizer buckets on the floor in all facilities. CDI - buckets were moved to a correct location.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the produce and meat walk in cooler and the prep unit at sbarro. Replace gaskets.

. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans or dishes stored as clean with food particles and residue stuck to them. CDI- Dishes rewashed, recommended to PIC to have better pre-washing before washing dishes.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes from Sbarro's hot holding in hot box at 128. CDI- Potatoes reheated to 165 in oven. Observed scrambled eggs in hot holding at 126 in chick fil a. CDI- Observed sausages at quiznos at 100 degrees over stacked in steam well at quiznos. Observed pizza at 113 degrees at Sbarro's, pizza supposed to be on TPHC but was not being time marked. CDI- Pizza disposed of.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizzas at Sbarro's being held with TPHC but pizzas not being time marked per TPHC procedure. CDI- Pizza disposed of.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Green cutting block at quiznos in poor condition, pitted, not easily cleanable. 4-501.11 Maintain equipment in good repair. Observed split gasket on walk in produce cooler needing replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of mold on food storage rack and some of the wall in walk in cooler next to dish area. Gaskets need better cleaning on prep walk in next to produce cooler. General comment

6-301.12 Hand Drying Provision - PF Observed no papertowels at hand sink in Moe's Southwest Grill area. Paper towels placed by employee. Also Maintain hand sinks accessible at all times and only used for hand washing. Observed towel in hand sink at Sabarro, tongs in hand sink at Moe's Southwest Grill, food debris and towels in hand sink at dish area and food debris and utensils in hand sink in back of kitchen.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed cooked chicken and cooked hot dogs/ sausages in walk in cooler under 45F degrees wihout date marking. Date marks placed by PIC.

/|3-501.15 Cooling Methods - PF Ensure foods are rapidly cooled using proper methods. Observed cooked mushrooms covered cooling in preparation cooler at 70F degrees. PIC removed, uncovered and placed into walk in cooler for quick cool, mushrooms had been cooked 1hr earlier. Also observed cut tomatoes in walk in cooler and at Quizno's at 48-51F degrees, cut two hours prior. Tomatoes removed, uncovered, and placed into walk in freezer to properly cool quickly.

General Comment- 4-901.11 Equipment and Utensils, Air-Drying Required - C Maintain all clean dishes and utensils air dried prior to tight stacking. Observed several stacks of wet, clean food pans in clean dish area.

4-201.11 Equipment and Utensils-Durability and Strength - C Observed utensil and cutting block at Quizno's in poor repair and no longer easily cleanable. Replace these. 4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed substantial leak under 3-compartment sink resulting in much standing water on the floor in the dish washing area. PIC contacted to have repaired immediately.