QUEEN CITY CATERING

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. Par cooked chicken stored above raw shrimp. CDI - Storage order reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Dish machine did not reach 160F on temp. Ran disc multiple times (10-12 times) and got range from 149-157F. EcoLab called for repair. Machine can run on hot water and chemical. VR to ensure compliance. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Two containers of cheese recorded above 41F. CDI - Discarded. Employee stated product was left out during prep. REPEAT. Points not escalated due to improvement. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Barbacoa expired, past 7 days. CDI - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. Oil bottle, sugar and flour not labeled.

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 Lid to sugar bin cracked. Replace.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tomatoes, lettuce, and chicken in flip top cooler recorded above 41F. CDI - Cooled down as employees were using it earlier for prep. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Smoke salmon, ribeye, and tuna nachoes not marked on menu as offered undercooked. Update menu. VR. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Low Quat recorded below 100ppm. CDI - Discarded and new bucket filled.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P One Quat bottle recorded 0ppm Quat. Dishmachine recorded 0ppm chlorine. Upon looking, discovered no bucket was in hose. CDI - New bucket place and machine ran until 100ppm was recorded. Assure dishwashers are testing machine and replacing buckets when buckets are empty. Dishes re washed. REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg 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. Chicken cooling in flip top recorded at 62F. PIC stated it started cooling 3 hours ago and was mistakingly moved into flip top cooler. CDI - Dumped onto sheet tray for proper cooling. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Facility has an incorrect dating sticker where day 1 is dated tomorrow, thus holding food for 8 days as opposed to 7 days. CDI - Changed on sticker. Change date marking practice to assure 7 day shelf life. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Beef tenderloin cooked to medium not marked on menu. Add consumer advisory.

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 Improper cooling of chicken (see # 20), pasta salad, and deli sandwiches cooling in WIC was wrapped. CDI - Unwrapped. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Dead spiders on floor in outside WIC. CDI - Remved.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Facility using cups as scoops for flour. CDI - Discarded.

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. Personal open can of drink stored on box. CDI - Moved.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed one shell stock tag without a date. Only shell stock tag in facility. CDI - Facility will write dates of tags.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine recorded 0ppm chlorine. PIC suspected machine was set on hot water but disc did not record any hot water. VR. EcoLab called. 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

3-501.18 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 Two containers of food products in freezer with no date. CDI - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed crab cakes and 3 bags of ham in freezer with no date of prep/freeze. CDI - Discarced. 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 Cherry tomatoes trays and deli meat trays cooling in WIC with tight wrap on product. CDI - Unwrapped for proper cooling. 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. One sanitizer bucket was recorded 0. CDI - Discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of sheet trays. Assure air drying before stacking.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine that only reached 151F. CDI 3 comp sink used until unit fixed. Verification required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 wraps and sandwiches that were boxed, stacked, bagged and placed in reach in while cooling. CDI sandwiches and wraps pulled out of reach in and placed in Wlak in on a flat rack to accelerate cooling. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in prep unit that was holding TCS items above 41F. Ambient thermometer states 38F but items are at 43F and above. CDI items discarded or moved to walk in. Verification required. Temperatures reflected in Temp chart. Observed reach in unit where the door pops open when slamed shut and causing temperature increase due to lack of door closure and causing potato salad and butter to hold above 41F. CDI door closed and items placed in walk in for cooling. 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 .

3-501.18 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 hummus, roasted cauliflower, goat cheese, salami, milk, queso mozzerella, and almond milk not dated. CDI items dated or discarded. Observed rice (3/27), raspberry whip cream (3/25), and rehydrated mushrooms (3/27) held past 7 days. CDI items 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Observed employee handle potatoes with a bare hands then proceed to take to walk in cooler. CDI potatoes placed back in oven to reheat to 145F.

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 feta cheese (10/30), paneer (10/26), hummus (10/25), black bean hummus (10/25), marinara (10/24), and ham chub (10/23) held past 7 days. CDI items discarded. Observed butter, goat cheese, feta cheese crumbles, short rib sauce, and veggies. CDI items dated or 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees on cook line without hair restraint.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stand up reach in unit that was holding TCS products above 41F. CDI items placed in unit this morning moved to in for cooling. Verification required. 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 for catering chicken wraps, turkey sandwiches and salad that was packed for delivery at 44-45F. CDI items unpacked and placed in walk in freezer for cooling. Italian sets, sliced turkey, sliced tomatoes, goat chees, feta cheese, that was used for catered meals that were placed in reach in unit for cooling. PIC immediately moved items from unit into walk in for cooling. 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 .

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed wash water, rinse and sanitizer water at 3 comp sink that was soiled with debris. CDI solutions empty and refilled with fresh solution. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash water that was at 100F. CDI empty and refilled

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety. Observed facility using parcooking procedures and not filling logs out fully to show final temperatures each batch was cooked to. Verification required.

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 sliced tomatoes covered and cooling in reach in unit, chicken salad sandwich, turkey sandwich, sliced ham, sliced turkey, and cut fruit kebabs cooling in reach in unit or covered and cooling in walk in. CDI items tomatoes moved to walk in, and sandwiches moved to walk in freezer for flash cooling and other items uncovered. 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 .

6-501.11 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 handsink near bakery area that needs to be recaulked to the wall.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal drink and phone stored on prep counter. Repeat.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed fontina cheese with green and white growth and blue cheese with white patches throughout product. CDI items discarded.

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 pork shoulder that was stored above cheeses in front display cooler. CDI pork relocated.

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 sliced tomatoes, Salmon salad in reach in above 41F. CDI items moved to walk in for cooling. Observed ceasar Salads, bulk salad mix, sandwiches, and wraps that were wrapped and ready for delivery above 41F in walk in. CDI items uncovered and placed in freezer for flash cooling. Repeat. Verification required to ensure progress on cooling parameters. 4th incident with cold holding violation. No improvement a risk control plan can follow.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed feta, sausage salami, pepperoni, genoa salami, mozzerella, cantelope, spring mix, shredded cabbage, cream cheese that did not have any dates. CDI items discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 rice pilaf, and marinara sauce since 1/9. CDI items discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chip bags in a box stored on top of garbage can. CDI item relocated from garbage can.

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 jackets, purses, keys stored next to single service items at bottom prep table. CDI designated one table for employee items and the other for single service items.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed high temperature dish machine with wash and final rinse temperatures below required settings and dish plate reaching max of 157F. CDI: PIC called technician to adjust machine and it was able to reach 161F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 catering pan of chili in hot box with temperature below 135F. CDI: Chili reheated to 165 or above.

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 several cheeses above 41F in cheese cooler. PIC stated that the cheeses were worked with today for catering. Cheeses and cured meats not used today also above temperature. Suggest to PIC not to over pack unit to prevent temperature elevation. CDI: PIC moved cheeses to WIC to cool back to 41 or less and unit temperature reading at 40F. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of liquid hand soap being stored above food prep sink and a sanitizer bucket being stored on top of food prep table. CDI: PIC relocated both items below or away from food prep areas. REPEAT

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed facility ROP cheese sauce and peach chutney that is not allowed under current HACCP plan. Facility is unable to produce logs for items that were ROP and temperatures as required in approved plan. If facility wishes to update plan to current code they will need to resubmit for approval to the variance committee. CDI peach chutney and bags of cheese sauce discarded. Verification required.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI . Observed food thermometer that was checking reheat of cooked product that was over 30 degrees off calibration. When placed in ice water thermometer read -5F. CDI thermometer discarded and facility found different thin probe for kitchen.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed kitchen employeeS without beard guard handling foods. REPEAT

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 unsealed wood used to repair WIC door latch. Remove or seal all exposed wood. REPEAT

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee preparing food then cleaned table with wet wiping cloth then went back to food prep without a handwash. CDI hands washed. Repeat. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employees turn off faucet without a barrier and recontaminate hands. CDI hands rewashed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee handle handles on equipment, wipe prep table with wiping cloth, and place tray of bread in oven with same gloves. CDI hands washed gloves changes. Gloves are a single service item that are used for only one task. If task changes at any moment a hand wash and glove change is required. Observed food handlers go from food handling on prep line to walk-in back to food line. CDI: EHS stopped food handlers and had wash hands. PIC notified by EHS to inform staff that handwashing was needed between task changing. -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 taziki sauce and white bean tapenade at 47.0 in front reach-in. Observed same reach-in not closed completely upon arrival. CDI: Items not prepped today were discarded. PIC stated items were used in preparation for catering event and placed back on cooling rack. Ensure doors remain closed on units. -REPEAT- Facility has made improvements on cold holding and points will remain at 1.5 points. If issue persists it will go up to full points.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of chemical above food prep sink were meat was thawing. CDI: EHS notified PIC and he moved to area below food preparation. -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 mash potatoes cooling in the walk-in tightly wrapped with foil. Observed chicken salad sandwhich and roast beef sandwich on tray tightly enclosed and cooling in the walk-in unit. PIC stated potatoes would be used for an event tomorrow and sandwhiches this afternoon. CDI: PIC removed lids of containers. -REPEAT-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored directly on floor in walk-in cooler/freezer (outdoor unit) including boxes of bottled wine, bottles of water, Salmon belly, a box of Natalie's juice. CDI: PIC placed all items off the floor. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food while wearing a watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler with watch. Observed multiple food handlers without hair coverings or beard guards. -0-

4-501.11 Maintain equipment in good repair. Observed split gaskets throughout the establishment on units. 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 cardboard used to line shelving above food prep sink. CDI: PIC instructed food handler to remove all cardboard. Observed bare wood used as a repair on walk-in cooler door latch. Remove all wood or cardboard or paint any bare wood. 4-501.11 Maintain equipment in good repair. Observed 2 prep units and ice machine not in use in food kitchen. PIC stated they were turned off to conserve electricity. Observed multiple speed racks stored outside the walk-in cooler broken or not in use. Observed broken food cart. Observed reach in freezer door with broken gaskets and ice accumulation. Observed condensation on outside of same freezer door. Repair items. Repeat.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed broken items including speed racks, food cart, and stacks of wooden pallets at dumpster. Discard items or remove from the premises. -0-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinking while in the prep area. suggest employees drink items in designated areas. Repeat.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee just come in and start filling sanitizer buckets without washing hands first. CDI hands washed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee handle trash bin, touch mask, and drink personal drink with gloves and continue food prep. CDI hands washed gloves changes. Gloves are a single service item that are used for only one task. If task changes at any moment a hand wash and glove change is required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salmon, portobello, sliced turkey, feta cheese, squash, purple cabbage, roasted red peppers, corn beef, hot ham, salami, turkey, pepperoni, roast beef, sliced ham, sliced tomatoes, red pepper hummus, lettuce and diced fruit that was holding in prep unit above 41F. PIC stated items were prepped today and used to prepare sandwiches on line. Some items were no longer used and held in prep top for holding. CDI items moved to walk in for cooling.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed butter, milk, nduja sausage, red pepper hummus, diced sweet potatoes that were not dated. CDI items dated. Observed ham, sliced turkey, and mushrooms dated for yesterday and prepped today. CDI dates changed.

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 chicken salad sandwiches that were cooling in the reach in unit. CDI items moved to walk in for proper cooling.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed yellowfin tuna that was thawing and packaged not opened. CDI packaged opened.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans wet stacked and stored on dry rack. Repeat

4-501.11 Maintain equipment in good repair. Observed prep unit unable to maintain TCS foods at 41F or below. Observed reach in freezer door that does not close all the way. Repair items. Observed rusted racks. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers, squeeze bottles, and utensils on clean storage rack in need of cleaning. CDI items moved for cleaning. Repeat.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees handling food while wearing watches. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without wearing hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans wet stacked and stored on dry rack. Repeat

4-501.11 Maintain equipment in good repair. Observed prep unit unable to maintain TCS foods at 41F or below. Observed reach in freezer door that does not close all the way. Repair items. Observed rusted racks. Repeat. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooves and are stained.

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 shelves used for storage racks and vents in walk-in in need of cleaning. repeat.

2-101.11 (A) PIC shall be present during all hours of operation. -PF. During visit PIC was off and no additional manager onsite who has full control of the kitchen present. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. Observed raw chicken received and pulled for immediate use without verifying product received at 41F or below. CDI item checked before use.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC not on duty and no back up manager in the kitchen with ANSI accredited food certification.

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 chewing while in the kitchen. Ensure eating occurs in designated areas.

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 parcooked chicken stored above mash potatoes. CDI items relocated. Repeat. Observed raw beef prepped on same table as veggies and RTE food. CDI raw beef prep moved to separate table. 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 lettuce above RTE food in reach in and unwashed lettuce above washed bags of spring mix in walk in. CDI items relocated. Repeat.

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 table used for raw beef only cleaned with sanitizer. CDI table cleaned with soapy water the follow up with sanitizing. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers, metal containers, and squeeze bottles in need of cleaning. CDI items moved for cleaning. Repeat.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety. Observed facility parcooking chicken and they are not labeling as a parcooked items and not logging batches in NCC log. CDI current items parcooked today logged and items from this morning logged and placed in books.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed onions, mushrooms, salmon, roasted corn, roasted peppers, mushrooms, sliced turkey, sliced ham, grilled chicken, provolone, sliced beef, salami/pepperoni sets, mushrooms, feta cheese, Swiss, quinoa, and other TCS items holding above 41F in sandwich prep. Unit Ambient air at 48F. CDI items pulled to discard or cool down. Observed honey butter sitting on rack in bakery area at 72F. CDI item moved for discard. Repeat. Verification required.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed Brie (11/12), feta (11/23), pepperoni (10/22), turkey stuffing (11/30), pickled cabbage (11/28). CDI items discarded. Repeat. Observed Mac and cheese and diced chicken for choice deli not dated, diced chicken for deli, and crème brûlée not dated. CDI items dated or discarded. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple multi use utensils wet stacked. 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 ice wand stored on floor in walk in freezer.

4-501.11 Maintain equipment in good repair. Observed prep unit unable to maintain TCS foods at 41F or below. Observed reach in freezer door that does not close all the way. Repair items. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooves and are stained.

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 facility with test strips to check high temp dish machine but strips changed colors when unit reached 155F on dish plate thermometer. Verification required. 4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf. Observed temperature gauge not operational while checking dish machine.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed interior of reach in units, hot cabinets, reach in refrigerators, shelves used for storage and racks in need of cleaning. repeat.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed no backflow prevention device at can wash area. Verification required.

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 and personal sweater stored next to mixer and on rack with food. Repeat.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed manager with knowledge of updated policy but has old signed agreements. CDI items sent in email.

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 vomiting and diarrhea plan. CDI emailed plan.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employees touch clothes and put on Bandaids and proceed to put on gloves to prepare food. CDI hands washed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed opened feta cheese containers that were not dated with green substance growing throughout containers. CDI items discarded. Repeat.

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 washed carrots, spinach, and mixed greens stored below unwashed produce in walk in. CDI items relocated. 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 beef above banana peppers, CDI items relocated. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees using gloves to touch adjust masks, touch clothes, go in walk in and return to food prep. CDI hands washed and gloves changed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives and plastic containers stacked with leftover sticker and food debris. CDI items moved for cleaning.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed BBQ chicken reheated to 150F in center. CDI items placed back in oven to finish reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed turkey sandwich and wraps holding above chill line in prep top above 41F. CDI items moved to walk in to cool. Observed hummus, onions, zucchini, mushrooms, salmon, chick peas, lettuce, black beans, roasted peppers, sweet potato hummus, and quinoa bowls holding above 41F. Employee stated they pull items out while prepping and place back in unit to hold. CDI items pulled to cool down.Repeat. Verification required.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed chopped goat cheese, Cappacola, beef chub, salami, mascarpone, feta buckets, spring mix, cut purple cabbage, bag spinach, and milk containers not dated. CDI items discarded. Observed Brie (11/2), pepperoni (10/22), roasted red peppers (11/8), and salami (10/28). CDI items discarded. Repeat.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf For more information on how to request a variance please visit: http://meck.co/FoodSafety. Observed two containers of hot pickled cabbage that was meant to hold past 7 days for service (10/20). CDI items discarded. If facility wants to continue process they must apply for a variance from the state.

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 sandwiches packed and bag for delivery that was at 52F and no verification to ensure items dropped to 41F or below. Observed choice deli salads that were stacked and sealed while cooling. Facility had one container open that was cooling to verify cooling (47F) but that process doesn’t mimic the remaining salads that were stacked and sealed (59F). CDI items placed in freezer unstacked to allow for fast cooling. Observed catering salads cooling in reach in prep unit that did not drop in temperature. CDI items moved in covered uncovered. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed tomatoes sliced without washing before prepping.

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 facility without thermometer to check high temp dish machine. CDI have new thermometer by next inspection.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed interior of reach in units, hot cabinets, and racks in need of cleaning.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks stored above and with food for the facility throughout kitchen. Assign designated for employee foods and drinks.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food protection certification. REPEAT.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed white beans that had white and green substance growing throughout. CDI item discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed quinoa, cauliflower, and chicken individually panned holding below 135 in hot unit. CDI items moved for reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed quinoa, grilled chicken, ham, Mac and cheese, and buffalo chicken that was holding in reach in and walk in unit and not allowed to fully cool before holding. CDI items uncovered to cool. Observed chicken salad, bang bang chicken, tuna salad, and cooked apples holding at 44F in the walk in. Items were not used today and was in the unit overnight. CDI items discarded. Repeat.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cooked roast beef, heavy cream, half and half, milk, butter, sausage, diced sausage, cooked potatoes, pico, edamame, grilled chicken, and tomatoes not dated. CDI items discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed andouille sauce (7/22), grilled chicken (7/23), half dried tomatoes (6/8), veal Demi (7/21), pickled onions (6/19), rice (7/15), white beans (6/19), and picked cabbage, (7/2) held over 7 days. CDI items discarded.

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 **Not a violation: facility is no longer Vacuum packaging items in house. cryovac machine is stored in warehouse until it can be removed from facility.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed facility with grilled chicken and quinoa that was prepped today cooling in covered containers in reach in. CDI items spread out on a sheet pan and placed in walk in.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food protection certification. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by bag of tea jugs. CDI - Tea jugs were moved to allow access to handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a scoop and a container with food debris on them. CDI items were moved to be cleaned. 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed temperature not reaching 180F on machine thermometer and temperature plate read 155 F. CDI- Dish machine repaired dish plate temp read 162 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn at 58 and black beans at 65 in reach in. Observed blue cheese, chicken, and boiled egg in prep top all at 48 F. CDI - Items were moved to be cooled in WIC. REPEAT. Prep unit out of temperature Verification Required.

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 **Not a violation: facility is no longer Vacuum packaging items in house. cryovac machine is stored in warehouse until it can be removed from facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of green beans on floor in WIF. CDI - Beans were moved onto a shelf. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed tea jugs on floor by hand sink. CDI- Jugs were moved onto a cart.

4-501.11 Maintain equipment in good repair. Observed prep unit not working correctly.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food protection certification.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed honey butter, chipotle sauce, and pre cooked corn in prep op above 41F. CDI items pulled out an hour ago and placed in walk in for cooling. Suggest facility keep bins in prep top stocked to maintain cold temperatures in prep top.

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 sashimi tuna, caramelized onions, meatballs, butter, beef steak, milk, heavy cream, almond milk, honey butter, roast beef, pepperoni, salami, bologna, boiled eggs, pickled onions, and bang bang beef not dated. CDI items discarded except for items from today. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bleach water and windex bottles not labeled. CDI bottles labeled.

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 **Not a violation: facility is no longer Vacuum packaging items in house. cryovac machine is stored in warehouse until it can be removed from facility.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed package salads for catered delivery cooling in the bag closed and stacked and the temperature did not drop. CDI items placed on rack and placed in reach in freezer for flash cooling. Suggest facility check temperatures of catered food before bagging and ensure foods reach 41F before stacking.

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 stored on floor in walk in freezer.

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 walk in freezer door unable to self close.

4-501.114 (C) Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizing solution not reaching manufacturers concentration levels in the sanitizer bucket located in the kitchen and 3 comp sink where dishes were actively washed. CDI. Employee put bleach in the 3 comp sink for sanitizing utensils. PIC manually made quat sanitizer for the 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 expired date for hummus. CDI. PIC discarded hummus. REPEAT

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 **Not a violation: facility is no longer Vacuum packaging items in house. cryovac machine is stored in warehouse until it can be removed from facility.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths being held in low concentration sanitizer buckets. CDI buckets filled with proper concentration.

4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers - PF Observed sanitizer solution, located at the 3 comp sink, not dispensing properly. PIC put in a work order with Ecolab. VR 12/19/2020

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed reach in unit that was holding butter, hummus, salsa, and dressings above 41F and unit had an ambient air of 60F. CDI items moved in walk in freezer for cooling. Repeat. Verification required.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed beets and penne pasta past 7 day hold time. CDI items discarded. Observed triple creme cheese, kale, and mixed greens not dated. CDI items dated.

Not a violation. Facility is currently not using HACCP plan.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed facility soaking red peppers at a prep sink where raw chicken was being washed. CDI peppers moved. Observed cold smoked salmon on top of okra. CDI items relocated. Repeat. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wipe face and continue prepping food with same gloves and employees using gloves to go in and out of walk in unit and return to food prep without a glove change. CDI hands washed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machines in kitchen and back area that was soiled with black debris. CDI items cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sandwich prep unit that was at 45F and holding TCS food as above 41F. Observed mixed salads that were stored above the chill line and holding above 41F. CDI items discarded. Observed marinara sauce that was opened and stored for holding in walk in unit at 61F. CDI items uncovered for cooling. Observed noodles that were stacked, salami and ham, and mixed vegetables that were covered and stored cold above 41F. CDI items uncovered and separated for cooling. Verification required to check on prep unit.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed containers of glass cleaner and cleaner that was not labeled. CDI items labeled.

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 Not a violation. Facility is not currently using approved plan in house.

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 cheese sauce and rice that was cooling at slow rate below .54. CDI items spread out and placed in walk in freezer for a quick chill. Observed noodles that was cooling in a deep covered plastic container. CDI noodles separated to to rapidly cool.

4-501.11 Maintain equipment in good repair. Observed sandwich prep unit with an ambient air temperature above 41F. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed boston bib lettuce stored in plastic bags. CDI items removed from bags and in food grade containers.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink by bakery blocked by tea urns and cart. CDI item moved to allow access.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed facility use prep sink to thaw raw shrimp then use same sink to rinse produce. CDI sink washed rinsed and sanitized.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Maintain chemical sanitizer concentration. Observed sanitizer buckets used to wash rinse and sanitize slicer and other surfaces below 150ppm. CDI buckets changed.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed facility with parcooked salmon that was not labeled as raw or undercooked and facility has not maintained records of parcooked items they have prepared recently for chicken and salmon. CDI items labeled.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed facility with milk, half and half, and hot ham that was not dated. CDI items dated. Observed turkey chub, sundried tomatoe dressing, artichoke dip, and chicken salad from 11/27. CDI items discarded. Observed chicken salad labeled today but chicken cooked on Tuesday. CDI date changed. Repeat.

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 NOT A Violation** Facility has HACCP plan but currently not using process in house.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored underneath cutting boards during prep.

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 bowls and containers stored in breading and cauliflower rice mixture without a handle. CDI items moved.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine that was soiled with black debris. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit at 60F and holding TCS items above 55F (items listed in temperature chart). CDI items out for 2 hours and moved from unit and placed in walk in freezer for flash cooling. Observed sliced turkey in prep top and reach in, chicken salad, honeydew, cantelope, kale, mixed lettuce, and broken spinach, rice, ziti pasta in walk in holding from 42-52F. CDI items uncovered and moved for cooling. Items were recently prepped and no one checked to ensure products met 41F or below before wrapping up for storage. Repeat. Facility has ongoing issue with cold holding. RCP (risk control plan) will need to be completed in order to show how facility will maintain compliance with violation. Verification required to check on unit and RCP.

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 pimento cheese that was prepared 9/7 but labeled 9/9; pasta and potato salad that was prepared 9/9 but labeled 9/10; chicken salad prepared 9/7 but labeled 9/9. CDI dates changed. Observed rice, cantelope, honey dew dated for previous days and items prepped today. CDI dates changed. Facility must date items when food originally cooked or opened from commercial container NOT when process completed or when items pulled to be used on the front line. Repeat. RCP needed to ensure date marking is followed per the rules. Verification required.

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 facility without any time stamps on cold items in walk in and facility is only writing time stamp when products have completed preparation not when it was originally pulled from walk in. If products are not going to be cooled to 41F or below before delivery then time MUST START WHEN INGREDIENTS PULLED FROM REFRIGERATION.

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 **Not a violation. Facility has currently ceased operation with approved variance. No ROP items are present in facility.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink by ROP station with no access to soap. Battery was dead. CDI-PIC changed battery

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed par-cooked chicken above RTE (ready to eat) food items. CDI-PIC moved chicken below RTE items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice machine with pink and black build-up on the shield. CDI-PIC is going to burn and clean machine.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed par-cooked chicken that was not labeled as an undercooked item and not properly stored per the approval procedures.. CDI items labeled and relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in walk-in cooler that were above 41F, such as melon 43F. Area where catered foods were being held was holding at 42-45F, CDI-PIC is going to change storage order and move TCS foods to colder section of walk-in. Verification required. Items placed on 4 days. Observed Prep top had several items above 41F such as quinoa 43F, cut tomatoes 44F. CDI-PIC moved items to walk-in to cool. 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 3 containers of cooked chicken and one container of shrimp with a date of 6/17. CDI-PIC discarded 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened milk, half &half in walk-in cooler, lettuce, beef and whipped cream on prep top with no date. CDI-PIC date marked items. Repeat.

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 food manager ROPing cooked pulled pork and pork was not labeled with use by date. Variance only allows only for raw proteins, hard/semi soft cheese, and raw vegetables. Verification required.

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 lexan container of lettuce freshly prepped at 47F and in 30mins cooled to 46f, improper cooling rate. And bruschetta that was in plastic quart containers and only dropped on degree in about 30 minutes. CDI-PIC uncovered and moved item to allow for more air flow and bruschetta placed in flat pan. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut fruit salad, sliced turkey, and sliced tomatoes that were just prepped and holding in refrigeration without properly cooling and dehydrated tomatoes holding on counter top above 45F. CDI items discarded and spread out for proper cooling. Observed other food items between 42-45F. CDI items only held for 4 days instead of 7. Observed vacuum packaged mortadella and ribs that were holding above 41F. CDI items discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 2 packages of pancetta from 2/28, 2 packages of proscuitto from 3/7. CDI items discarded. Observed chicken salad that was processed and dated today and chicken cooked yesterday. CDI date changed. Observed Vacuum packaged ribs date marked for 8 days. CDI date changed to 7 days.

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 facility using TPHC and no written procedures completed. Observed facility start time when sandwiches were completed and not when ingredients are initially removed from refrigeration and time started for hot foods when food processed and not when removed from heat. Verification required.

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 vacuum packaged mortadella and ribs that were holding in walk in at 42-44F. CDI items discarded. Verification required.

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 fruit salad, sliced tomatoes, and sliced turkey that was prepped and not checked to ensure food temperatures maintained. CDI items placed on rack to cool. Observed chicken salad that was prepped and cooled this morning placed in covered plastic container to cool. CDI items uncovered. REPEAT. Improper cooling will cause inadequate cold holding.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed tuna tartar stored above cut melon. CDI items discarded. Repeat.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed facility with seared salmon and chicken that was not labeled as parcooked item and no record keeping since September for parcooked items. Verification required. CDI items labeled.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple batches of green beans, cumin rice, adobo chicken, bourbon chicken, mixed veggies, and cranberry chicken holding in hot boxes and hot cambros below 135F. Suggest facility use time on food for catering orders. Record time stamp when first product prepared and ensure all items sent and consumed within 4 hours. CDI items reheated and time stamp recorded. Provided TPHC procedures.

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 butternut squash hummus from 11/30, salami 12/9, garlic oil from 11/27, and butternut squash puree from 12/7. CDI items discarded. Observed carmelized onions, grilled chicken, and salami thAT had an old date sticker on product. CDI items re-dated. Observed potato salad, pasta salad, honey butter, and cut melon portion cups not dated; butternut hummus, sweet potato, carmelized onions, mushrooms, pepperoni, heavy cream, spinach, and pasta that was not dated. CDI items dated. 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 sandwiches that were cracked in walk in cooling and sliced turkey that was wrapped and dropped about 2 degrees in 42 minutes. CDI items moved to walk in freezer for cooling. Repeat.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee wash hands then wipe face, dry hands and proceed to put on gloves. CDI hands washed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed employee preparing cooked rice on same prep table where raw chicken was stored and prepped. CDI rice moved to a different area. Ensure area is washed rinsed and sanitized before use for a separate task.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at sink that was use to actively santize dishes at 50ppm. Concentration labeled to be at 150-400pp. Facility ran out of sanitizer as well. Made a sink solution with bleach until more solution comes in. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside of ice machine soiled with pink and black debris. CDI item cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed roasted garlic, vacuum packaged pork stock, grilled chicken, sliced ham, and pancetta holding in prep unit above 45F. Items just used for prep and not checked to ensure temperature. CDI placed in walk in for 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 pastrami, grilled chicken, cut melon, and butter not dated. CDI items dated. Oberved black cherry vinegarette, proscuitto, and pancetta held over 7 days. CDI items discarded.

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 VP marinade at 50F and VP pork stock at 68F in walk in unit. CDI pork discarded. Marinade held out during inspection to use then placed back in unit for later use. Had facility open bag and cool product down. observed one bag of VP pork sausage not dated. CDI product labeled same as other batches. 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 containers of fruit salad, salsa, and sandwiches for catering that was tightly wrapped while cooling. Observed facility cover cooked garlic, and black bean in plastic containers to cool. CDI items uncovered and placed on racks to cool down. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of metal container and underside of mixer soiled with debris.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employees with some knowledge of health policy. PIC stated it was a long time the last time they went over the major illnesses and symptoms. CDI by education and provided EHP posters.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed bottle water and speakers on prep surfaces in kitchen.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed cold smoked salmon from Duck Trap River of main without consumer advisory. Verification required.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed facility not marking parcooked chicken as undercooked. CDI items marked. Observed facility sear mole beef then stated product was reheated not to final temperature just to finish for service. Facility is only approved to parcook chicken. If facility wants to do other raw animal foods they must submit for additional approval. CDI items discarded.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed broccoli, that was improperly held, reheated to 136F. CDI finished in oven.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broccoli and beef strips that were holding below 135F. CDI items placed in oven for reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sandwich prep unit at 48F during active use and holding TCS items above 45F. CDI unit closed prepped stopped to see if temperatures would drop. Told PIC that pans of food need to be stored in prep top the prevents cold air from escaping. Suggest using borders to hold food properly in prep top. Unit dropped down to 40F after an hour. Suggest facility have someone check unit to ensure temperatures are maintained throughout prepping. CDI items that did not drop in temperature discarded. Observed dressings in salad prep that was abover 45F and stored in shallow metal pans. CDI items discarded. Verification required. Repeat.

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 not recording any cooling temperatures; observed pull pork, pull chicken, veal stock, chicken stock, and raw turkey not recording in ROP logs; according to logs, facility is undercooking turkey, shrimp, duck breast, beef strip, and steak before being vacuum packaged. Told facility items must be fully cooled before ROP or while cooked sous vide. Observed facility not recording refrigeration logs as stated in plan. Verification required.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed mini sandwiches and whole sandwiches that were cooling for a catering in covered plastic containers. CDI items uncovered and placed in freezer for flash cooling. All catered foods must be adequately cooled before sent out for delivery. Repeat.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed two cans dented on seams stored on can rack. CDI: Cans relocated to dented can area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker remaining on inside of pan that was stored as clean. CDI: Pan taken to dish area for washing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with black buildup.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed non-continuously cooked chicken in walk in. Facility does not have an approved procedure to do this. PIC described procedure in detail of how items were cooked and cooled. Items were done in the proper way. Items were not properly marked. Items were properly stored. CDI: non-continuous cooking application provided today during inspection. 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 sandwiches and lettuce cooling in tightly closed containers at a rate of 0F/min. Container lids were removed and items achieved proper cooling rate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sandwich preps with lettuce sitting on counter with no employee working with the food. PIC stated that employees stopped to put up the delivered items. CDI: Explanation to PIC that if prepping is stopped, items must be returned to refrigeration. CDI: Lettuce voluntarily discarded. Observed lettuce stored above chill line in prep top cooler. CDI: Lettuce moved for rapid cooling.

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 mashed potatoes dated 11/23 and ancient grain blend dated 11/20. CDI: Items voluntarily discarded. Observed chicken date marked in prep top for today, but it was cooked yesterday. CDI: Date corrected. Employee educated on proper date marking. Item should always be dated for the day it was prepared. REPEAT VIOLATION 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 items in prept top cooler prepared yesterday with no date mark. CDI: Items dated. 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 and sandwiches cooling in walk in while tightly covered. CDI: Items uncovered for cooling. REPEAT VIOLATION

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer below 200ppm. CDI: Buckets refilled to proper concentration. Observed one wet cloth stored on prep sink, not in use. CDI: Cloth moved to sanitizer.

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 scoops stored on top of ice machine. Top of ice machine had significant build up on top of it. REPEAT VIOLATION Improvement from previous inspection

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build up on ice machine in main kitchen.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged flooring in several spots of kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed large container of chili marked for staff above food for customers in walk in cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed milk and garlic oil with no date mark. Observed items in prep top cooler prepared before today with no date mark. CDI: Items properly dated. REPEAT VIOLATION 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 beef and turkey breasts labeled 6/29. Observed salsa labeled 6/28. CDI: Items voluntarily discarded. REPEAT VIOLATION

3-502.11 Obtain a Variance for specialized processes.-Pf Observed several items to be ROPed in walk in freezer and walk in cooler, including crab mix, raw beef, cooked beef, raw fish, crab meat, spinach dip, hamburger, and rhubarb. CDI: All items were voluntarily discarded and denatured during inspection. VERIFICATION REQUIRED

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pasta and tomatoes cooling in prep top cooler. CDI: Items moved to walk in for rapid cooling. REPEAT VIOLATION

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 wristwatch on preparing boxed meals. CDI: Employee removed watch during inspection.

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 pint containers being used as scoops in brown sugar and seeds in baking area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed stickers/tape from labeling remaining on containers from previous foods throughout facility. REPEAT VIOLATION Improvement from last inspection.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee making sandwiches, stop and begin to clean and then try to go back to making sandwiches after changing gloves but not washing hands. CDI by having employee proper wash hands.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed pan of spinach dip in walk in. Upon questioning, was informed that the dip had been served at a previous event and brought back to the facility. CDI by voluntary discard.

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 instances of no date marking on TCS foods throughout the facility. CDI by date marking the products. 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. -Observed Quinoa at 44 degrees with the date of 2/28 marked on the container. CDI by voluntary discard and explaining that items between 42 and 45 degrees only get a shelf life of 4 days.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for the medium rare roast beef served on sandwiches. CDI by having the manager correct the online menu and post a correct consumer advisory on the packaging of the roast beef sandwiches.

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 cooked the morning of the inspection cooling in a tightly wrapped container in the walk in. CDI by spreading the chicken out onto a baking sheet and placing back in the walk in uncovered.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of sugar and flour unlabeled in the baking area. CDI by writing the labels on the containers.

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 debris on the mixing arm of the stand mixer.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink at entry to kitchen. CDI: Papertowels provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 50ppm quat in 3-comp sink during manual warewashing. CDI: Employee drained and refilled sanitizer to proper concentration.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed that facility is cooking and cooling an undercooked roast, then serving the roast cold with no consumer advisory. CDI: Consumer advisory added as a part of catering delivery package today.

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 products throughout walk in cooler, that were tightly covered and cooling. CDI: Items vented and/or uncovered completely to allow for proper cooling. Observed several items cooling in prep coolers made for cold holding. Prep units are used to maintain temperature, not cool items down. CDI: Items moved to walk in cooler for proper cooling.

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

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 handle of scoop in product in dry storage. CDI: Scoop handle removed from product.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on prep cooler door. 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 damaged plastic container holding deli meat. CDI: Container removed from use.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed hot water in 3-comp during manual warewashing to be 100F. CDI: Employee drained and refilled with 110F water.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on sides of dumpsters open. CDI: PIC closed doors. PIC directed to remind employees to close doors and lids after use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic in oil mixture and real butter sitting out at room temperature. (If not handled properly, garlic and oil mixtures can support the growth of clostridium botulinum.) Datemark and refrigerate garlic and oil mixtures promptly. CDI-products placed in walk-in cooler for cold holding.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found opened bags of leafy greens, cream cheese, feta cheese, not date marked. Allowed todatewith date opened. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found pasta, enchilada sauce, rasted garlic, carmelized onions, house-made thousand island dressing held beyond seven day maximum. PIC discarded all voluntarily.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Found glass cleaners in unlabeled bottles. CDI-labeled

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Found cooking oils, white dry goods in bins not labeled.

4-501.11 Maintain equipment in good repair. Observed some cutting boards heavily gouged. Observed condensation drip in freezer resulting in ice build-up on floor and on stored foods. Foods were covered and covered in ice. eliminate condensation drip in freezer.