US NATIONAL WHITEWATER CENTER CATERING KITCHEN

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few serving spoons with food debris on food contact surfaces stored clean. CDI - PIC moved items to 3-comp-sink. 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 .

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several insects throughout dish and dry storage room area. Increase frequency of pest services and detailed cleaning of drains.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed adulterated uncut strawberries in original container in external WIC. CDI - PIC voluntarily discarded container.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several insects throughout dish and dry storage room area. Increase frequency of pest services and detailed cleaning of drains.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a four cutting boards stored clean with deep grooves and score marks along with discolorations. CDI - PIC voluntarily discarded items.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. Observed four wall mounted knife holders with rust build up. PIC will have holders cleaned or replaced. 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 three wooded serving boards with open cracks, discolored holes, and pieces of wood flaking off used for food contact surfaces. CDI - PIC Voluntarily discarded items. 4-501.11 Maintain equipment in good repair. Observed two counter mounted can openers with rusted and damaged blades. CDI-PIC Voluntarily discarded blades from can openers.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food tray of cut honeydew/cantaloupe and yogurt in WIC above 41F. CDI - PIC voluntarily discarded food. Points not escalated due to improvement in cold holding tcs foods. 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 covered 7x hotel pans of pulled pork and 2x hotel pans of pull chicken on speed rack in WIC above 41F. Foods were taken out to be prepared at ambient air around 12:30PM. EHS noted the time of discovery at 1:30PM. PIC moved both speed racks to WIF to quickly cool down. After 60 minutes food was observed at 37F-35F. Long term compliance will be to finishing prepared foods in smaller batches instead of large batches. 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 in use sink to surface sanitizer solution in three red buckets below 272PPM. CDI - PIC discarded solution and obtained fresh sanitizer from 3-comp-sink.

4-502.11(A) Maintain utensils in good repair. Observed four metal spatulas with wooden handles separating from metal stem stored clean. CDI - PIC voluntarily discarded items.

REPEAT 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 stored clean clear pitchers with glue residue still attached. CDI - PIC took items to dish area to be removed.

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 ceiling tiles near dish washer machine damaged and a couple of ceiling tiles above 3-comp-sink with holes. CDI - PIC will place work order.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed tomatoes, a container of strawberries, and fresh ginger with mold build up in walk in cooler. CDI - PIC voluntarily discarded foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed four black/grey bus tubs with food debris, hair, and pooling water stored clean along with clean utensils, and plastic lids inside. CDI - PIC moved bus tubs to dish area. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed two exit doors in dry storage area with gaps at the bottom of the doors. CDI - PIC work order has been placed.

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 few stored clean clear food containers with stickers and sticker residue still attached. CDI - PIC took items to dish area to be removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stainless steel sifter screen with food built up food debirs, blender lid with orange liquid around the rim, and vegetable masher with food debris all stored clean. CDI- PIC moved items to be 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed black bus tub with food debris stored clean along with clean utensils inside. CDI - PIC moved entire bus tub to dish area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a flies and gnats throughout kitchen mainly in dish area. PIC stated they use Ecolab for pest control.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed four stored clean cutting boards that were discolored and stained with deep scored marks. CDI - PIC voluntarily discarded all four cutting boards. 4-501.11 Maintain equipment in good repair. Observed three stainless cooking pans with broken/loose handles where encrusted grease and food debris was visible stored clean. CDI- PIC voluntarily decarded items.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed dish washer not washing his hands between handling dirty and clean dishes and drying his hands with a used paper towel. CDI EHS educated employee and he washed his hands.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying clean dishes with a used paper towel. CDI EHS educated employee and they discard paper towel and stacked pans to air dry.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in WIC above 41F. They were all prepped 1 or 2 days ago. PIC believes that were not properly cooled down. See temperature chart. CDI PIC voluntarily discarded TCS foods that were above 41F. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 3 open cartons of milk not date marked. CDI PIC voluntarily discarded because they were also above 41F 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 several TCS foods that were prepared 1 -2 days ago in deep pans and tightly covered not cooled above 41F. CDI PIC voluntarily discarded. 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 .

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed no backflow preventer on outside faucet that has hose attached. CDI PIC removed hose from faucet and stated that he will have them remove unscrew the hose after each 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 cooked pasta in deep bowl and covered tightly cooling in WIC. CDI PIC uncovered bowl and put in freezer. Temp dropped to 41F. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer 4 buckets with low sink and sanitizer solution. CDI PIC refreshed all sanitizer buckets. '

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 Cole slaw dated 3/21/23 in WIC. CDI PIC voluntarily discarded Cole slaw REPEAT 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 .

3-501.15 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 grilled chicken strips cooling in tightly wrapped pans in WIC. CDI PIC uncovered and moved pans to WIF. REPEAT 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed delivery door in dry storage area with large gap at the bottom.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean bowls and containers stored with inside facing up. CDI PIC inverted clean dishes.

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 mixer bowl with crevices and chipping VR needed 4-8-23

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 employee drink in reach in freezer. CDI PIC removed employee drink.

REPEAT 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 slicer with food debris on it (pieces of ham). PIC said they used it today and supposed to clean (Wash, Rinse, Sanitize) it after each use. CDI-PIC broke down slicer and W/R/S. Point is not escalated due to time window still within 4 hours of cleaning throughout the day. -1.5 pts-

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 slices of ham, grill chicken, and chipotle sauce in WIC above temperature 41F. CDP- PIC took all item to WIF to quickly cool them down. -1.5 pts-

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 one spinach dip in WIC dated 12/3, and all other same items were dated 12/10. Color of foods are different as PIC identified that it was different batch. CDI- PIC discarded item. -0 pts-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bottle of sanitizer solution without label. CDI- PIC correctly labeled the bottle. -0 pts-

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 ham, grill chicken tightly wrapped in WIC trying to cool. Observed chipotle sauce in the plastic bucket tightly covered trying to cool in WIC. CDI- PIC took items in WIF, loosely uncovered to cool down quickly. -0.5 pts-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen and dishwasher areas. -0 pts-

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 slicer with food debris on the back side of the blade (dry piece of turkey). PIC said they used it today for cheese. CDI-PIC broke down slicer and W/R/S

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed 2 knives and a sponge stored in the HS by the dish pit area. CDI-Food employee removed items and EHS explained a HS is for Handwashing only. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no PT at HS. CDI-PIC provided.

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 mushrooms over RTE lettuce, cheese plates and sandwiches. CDI-PIC put unwashed mushrooms on the bottom. 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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw salmon under raw steak on the cooling cart. CDI-PIC switched storage order. REPEAT.

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 a large container of pickled onions at 46F from 2 days ago (PIC explained) they make them hot, then put them in a large plastic container, covered. CDI-PIC voluntarily discarded. Due to temp issue EHS asked them to discard Falafel mix since it was cooled the same way.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a sanitizer bottle sitting on a prep table, where employees were prepping food. CDI-PIC observed a moved chemicals to a chemical shelf.

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 a large plastic container, covered, of beans at 66F, pasta in plastic containers covered with wrap at 48F. Both items were packed with food. PIC said they were made today, PIC said they ice bathed the pasta, but then put it in those containers and covered it without temping it. CDI-PIC and employee put in shallow sheet trays to allow food to cool, they said they were made 1-2 hrs ago. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruitflies in the dish area. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacking in the dish drying area. REPEAT.

4-501.11 Maintain equipment in good repair. Observed 1 light out in the WIC-1 by the dish area.

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 Observed PIC wash hands, wipe face with papertowel, wipe hands with paper towel, then go to prep food. CDI-EHS intervended and they rewashed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee (FE) take out trash and go to prep food. CDI-EHS intervened and they washed hands properly.

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 FE wrapping chicken wraps with no gloves, they explained they had just washed hands. EHS explained they must wear gloves before touching food. CDI-FE voluntarily discarded food.

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 tomatoes and kale stored over RTE items in the WIC. EHS explained the difference in the washed/unwashed. CDI-PIC rearranged and put the unwashed on the bottom. REPEAT. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw steak over RTE chicken wings. CDI-PIC took chicken wings out for use

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 6-7 metal dishes with food debris in the corner and on the outside. CDI-EHS set aside and PIC took back to be W/R/S. REPEAT.

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 Grab and go in the market with temps above 44F (all food was above 44F (ambient air was 41F in an open air case) PIC voluntarily discarded food. VR REQUIRED 6/23/2022

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 pasta salad and pasta noodles cooling in two different WIC's, both above 41F. The containers were large and in plastic and covered. CDI-PIC uncovered and pulled employee insdie to explain process.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area.

4-501.11 Maintain equipment in good repair. Observed ice machine lid broken in the back.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility using the sanitizer side of the dish machine with no CL test strips. VR REQUIRED 6/23/2022

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 8 to 10 dishes stored as clean in the dry dish area. CDI-PIC pulled dishes from rack, will have a talk with dish washer and set dishes aside for W/R/S.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door with a large gap which could allow for pest entry.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no high temp thermometer. SIDENOTE-Facility normally has high temp dish machine, VR REQIURED 4/9/2022

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed mop sink with a hose that was on, the bell top was on it but due to the high pressure and volume it needs another one. VR REQUIRED 4/9/2022

2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. - P For more information on employee health policy please visit: http://meck.co/FoodSafety. --Observed the old employee health policy on site (only 5 illnesses, non typhi not listed). No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information. PIC printed while EHS was on site

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. --Observed no vomit plan/poster on site. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information. PIC printed and posted on site

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 11 soiled dishes, with either sticker residue or food debris. CDI-EHS and PIC went through dishes and showed the dishwasher. They took back to be W/R/S

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

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed cans store on the floor in the backroom.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet tacking in the dish drying area.

4-501.11 Maintain equipment in good repair. Observed ice machine lid hard to open.

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 PIC touch trash and go into the WIC. CDI-EHS intervened and they washed their hands properly.

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 PIC BHC several items in the WIC to check their temp. CDI-EHS intervened, explained they need to wear gloves and food was voluntarily discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef and salmon stored over RTE rice and beans in the WIC. CDI-PIC saw the mistake and fixed the storage order.

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 hummus in a very large, plastic container, covered at 70F. PIC said they made it an hr ago and put in the WIC to cool. EHS took temp at 12:10-72F. EHS intervened and they put it in a large metal container and wrapped it in saran wrap. EHS temped it at 1:15-70F. In 1 hr it moved 2F, this is not an approved cooling rate. CDI-EHS suggested using their WIF, they moved it there uncovered and it started to rapidly cool. VR REQUIRED 8/12/2021.

3-5Observed hummus in a very large, plastic container, covered at 70F. PIC said they made it an hr ago and put in the WIC to cool. EHS took temp at 12:10-72F. EHS intervened and they put it in a large metal container and wrapped it in saran wrap. EHS temped it at 1:15-70F. In 1 hr it moved 2F, this is not an approved cooling rate. CDI-EHS suggested using their WIF, they moved it there uncovered and it started to rapidly cool. VR REQUIRED 8/12/2021.01.15 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 melon, rice, bbq all covered and 50F. PIC said they were made 45mins prior. CDI-PIC uncovered and they started to cool. VR REQUIRED 8/22/2021

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area.

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 low grout in the dish area. 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 the wall behind/underneath the dishwashing machine in need of cleaing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils with debris on them. CDI - Utensils were moved to be rewashed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on ice machine in back dry storage area.

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 food packaged and sold in the market with only the name of the food and list of ingredients. VERIFICATION REQUIRED.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops stored with handles in spices. CDI - Scoops were removed.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment wet stacked. Observed employee drying dishes with a cloth. CDI - PIC discussed with employee that utensils should be air dried and not stacked wet.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed warewashing machine not reaching appropriate rinse temperature for hot water sanitizing. Data plate indicated the machine should work using hot water sanitation. Chemical sanitizer was being used instead. Test strips read at 200 ppm for sanitizer concentration. Ecolab was called to check on hot water sanitation.

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 cheese and milk in the WI cooler with no date mark on them. CDI. PIC date marked.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee prepping food with rubber bans in his wrist. CDI. Employee removed.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice, spice scoops in with handles touching the food. CDI. PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in a cleaned dish storage area. CDI. PIC removed to be rewashed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use dishes stored directly on the floor in the dry storage area. CDI. PIC removed.

4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF. Observed active washing of dishes in the dish machine with solution temperature lower than the required levels. CDI. PIC repaired.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed two handwashing sinks in the kitchen area with no waste bins. CDI. PIC placed some bins at the handwashing sinks.

6-301.14 Post a handwash sign at each handsink. Observed hand washing sinks through out the kitchen with no handwashing signs. CDI. Gave PIC some handwashing signs.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed all handwashing sinks without a waste bin. Needs to be equipt with waste bins.

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 a container of chicken, chicken salad, and tomato cooling with tightly fitted coverings. CDI- PIC uncovered items for more rapid cooling.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up on white shield. Increase cleaning frequency.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer set up at 3 comp sink reading >400 ppm. CDI - Employee drained some sanitizer and added water to dilute solution.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop at ice machine stored in standing water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee actively wet stacking dishes in clean dish area.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler. Replace as necessary.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in dry goods area in need of cleaning. Increase cleaning frequency.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed multiple spoiled produce and vegetable items in the walk in cooler. Items included bell peppers, melons, and other fruits. Items were immediately discarded by PIC upon discovery. EHS recommends that quality checks through the produce storage area occur daily, as part of opening or closing procedure.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a container of spinach mixture in a sheet pan left to cool over night in a walk in cooler not covered. This would be proper cooling procedure and is to be lauded, however once items reach the proper cold holding temperature of 41F, they must be covered as they are no longer cooling and are considered to be in storage. CDI by employee covering item.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a large container of leafy greens that had been used to prepare sandwiches. Excess Leafy greens had reached temperatures above 45F during this period, and had been wrapped in plastic to be placed back in storage. EHS had employees unwrap and thinly spread the products to cool back down to 45F. EHS recommended that employees reduce the excess product by using only what can be immediately/actively used during prep, and acquiring more product from a cooler during the process as needed. This process change will keep the bulk of the potentially hazardous foods cold while what is able to be quickly processed is held outside of refrigeration.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one pair of tongs stored as clean with dried on food residue present. Observed deli meat slicer stored as clean with dried on food residue on the rear surfaces. Both items were re-processed during inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee posessions stored on a clean utensil rack. Such items must be kept separated from food prep areas, food storage areas, clean utensil areas, and single use utensil storage areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato dicers stored as clean with tomato residue present on the cutting blades. Items removed by PIC for cleaning. Ensure that all residue is removed during the wash/rinse/sanitize process. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight residue accumulation on the rear ice machine shield.

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 cut melons and tomato products cooling while tightly wrapped in the walk in cooler. Items were vented by PIC during inspection. Items met cooling time/temperature requirements.

3-501.13 Use approved thawing methods. Observed spinach thawing while sitting in standing water, when using water to thaw items ensure that cold, running water is ran over the product. Cold water provided by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cambros stored as clean in the dish areas. Items were removed and allowed to air dry by PIC.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer spray bottles not at correct concentrations. CDI bottles refilled at correct concentrations.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large gaps around two door exterior doorway.

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 thawing pan broken. CDI pan discarded. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting surfaces not deeply scored or melted.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored directly on prep surface. CDI beverage relocated to approved location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed potato slicer heavily soiled. CDI slicer washed, rinsed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and tomatoes holding on cart out of temperature control. See temperature chart for temperature observations. CDI items were rapidly cooled in walk-in cooler. Proper cooling temperatures upon recheck, see temperature observations.

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 overall adequate date marking procedure being followed. Observed one container of roast beef not date marked. CDI roast beef labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed heavy fruit fly presence in catering kitchen.

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 fries stored directly on floor in walk-in cooler.

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

4-502.11(A) Maintain utensils in good repair. Observed several utensils in disrepair. CDI utensil voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surface behind potato slicer soiled.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several packagings of dry goods not properly covered/protected.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener soiled. CDI can opener taken to dish area.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed facility dehydrating kale and holding final product out of temperature control. CDI kale voluntarily discarded. PIC stated menus are changing in 2 weeks. Kale chips are not on new menu. PIC will remove kale chips from current menu.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility dehydrating kale and holding final product out of temperature control. CDI Kale voluntarily discarded. PIC stated menus are changing in 2 weeks. Kale is not on new menu. PIC will remove Kale from current menu.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap between backdoor, exposing light.

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

3-305.11 (A) (2) Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor; Where it is not exposed to splash, dust, or other contamination. Observed dry food bags open exposed to contamination by premise in back dry storage area.

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

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying large plastic containers.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one hand sink missing hand drying device, CDI towels provided. 6-301.14 Post a handwash sign at each handsink. Observed no signs posted at hand washing sinks.

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 container of potato salad approximately 8inches thick stored inside walk-in cooler sealed off measuring 65F; CDI potato salad transferred into shallow pans and placed into walk-in cooler on speed rack allowing air flow around each pan. Observed potato salad dropping more than 4 degrees F per 20 min by end of inspection.

(NO POINTS DEDUCTED) 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed numerous white powders stored in large un-marked containers.

(NO POINTS DEDUCTED) 2-303.11 Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Observed staff wearing watches during food prep.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed staff towel drying equipment and utensils after running through dish machine.