UNCC HRL CATERING KITCHEN

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Pan of blueberries had mold growth on them in walk-in cooler. Discard unsafe or moldy food. CDI - PIC discarded blueberries.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Turkey sliders measured 90-95F in hot holding. TCS foods in hot holding shall measure at least 135F in hot holding. Use TPHC for TCS foods that can't be held at proper temperature. CDI - PIC placed turkey sliders on TPHC and will do so for other similar items in the future. 0 pts. 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 Rice measured 50F in sandwich cooler top. Rice pan was sitting on top of other pans. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded rice. 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 .

4-501.11 Maintain equipment in good repair. Ice buildup in walk-in freezer. Repair freezer so ice doesn't form on shelves and food in freezer.

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 2 trays of sandwiches measured 46-51F in upright cooler. Employee stated he finished preparing them one hour ago and placed them in cooler. Use walk-in cooler or blast chiller to cool TCS foods after preparation. CDI - Employee moved sandwiches to walk-in cooler. 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 .

4-501.11 Maintain equipment in good repair. Ice is building up in walk-in freezer. Repair freezer so ice doesn’t form. 0 pts.

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. Clean drawer cooler under grill. 0 pts.

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) Portion of Brie cheese was prepared on 1-28 and had not yet been discarded. Also, pans of cooked pasta and cooked chicken wings in walk-in cooler were missing prep dates. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed dates on chicken wings and pasta. Brie cheese discarded. Improvement from last inspection so kept at half credit. 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 .

3-501.15 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 Chick pea salad cooling in tightly wrapped bowl in walk-in cooler. Sandwiches measured 45-50F in upright cooler and were prepared 1 hour ago. Leave TCS foods that are cooling loosely covered or uncovered. Also, use walk-in cooler or blast chiller to cool TCS foods, not refrigeration on line. CDI - Sandwiches moved to blast chiller and chick pea salad vented as corrective action. 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 .

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Some floor damage near back door. Repair damaged floor. 0 pts.

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. 2 employee drinks observed on cutting board attached to sandwich cooler. Store employee drinks in a separate location, away from food prep. CDI - PIC discarded drinks.

3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw salmon stored on cart above cooked chicken in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected storage order.

3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Pan of chicken measured 130-136F in hot box. Pan of vegan stew in hot box measured 120-125F in hot box. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated items to above 165F. 0 pts.

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) Portion of Brie cheese, cooked onions, rice, chicken wings, and pasta were missing prep date labels in walk-in cooler and sandwich cooler. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC put prep date labels on items and discarded items he was unsure of regarding the date it was prepared. 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 .

4-501.11 Maintain equipment in good repair. Ice is building up on shelves and door frame in walk-in freezer. Repair. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in buckets of soap solution throughout facility. In-use wiping cloths may only be stored in sanitizer solutions.

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. -Observed handle for sugar scoop directly in contact with sugar. -CDI- PIC removed handle from food.

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 water bottle stored on prep top surface, adjacent to food stored in prep unit. -CDI- PIC removed water bottle.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed roasted red peppers, chick peas, beans, and corn/bean salad in WIC held past their 7-day timeframe. -CDI- PIC voluntarily discarded the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 multiple dishes stored as clean with visible sticker residue on their exterior. All sticker residue must be removed to be properly washed, rinsed, and sanitized. -REPEAT-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at any of the handsinks in the kitchen. CDI: PIC provided handwashing signs that they stored in the office.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a container of cut red onions stored below boxes of unwashed tomatoes in the WIC. CDI: PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pre-portioned 2 ounce cups of pico de gallo cold holding in a deli fliptop above 41 degrees F. PIC stated that these were prepped over 24 hours prior to the inspection. Note: 2 ounce cups were stacked in numerous rows; the ones on the bottom were temping at 40 degrees F and the ones on the top were temping at 43 degrees F. CDI: PIC voluntarily discarded food item and advised food employee to not stack in multiple rows. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies and fruit flies in the establishment during inspection. EHS advised PIC to bring awareness to pest control company.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans wet stacked and stored in the clean dish rack. CDI: PIC separated pans to allow for proper air-drying. REPEAT VIOLATION.

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 soiled gaskets in cooler drawers. Increase cleaning frequency. Observed sticker still intact on metal pan stored in the clean dish rack. EHS reminded PIC that stickers must be completely removed before being washed, rinsed, and sanitized. REPEAT VIOLATION.

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 floors in walk-in freezer and dock freezer needing to be cleaned. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old food debris. CDI- Can opener taken back to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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

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 roller cart, tall reach in 1, sugar bins and flour bins in need of cleaning.

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 floors in walk in cooler and freezer in need of cleaning.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Pan or partially cooked beef was not labeled according to written procedure. Ensure all partially cooked animal foods are labeled as being par-cooked. CDI - PIC labeled pan.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Pans of cooked chicken and cooked ground beef from yesterday were not date labeled. Pan of cooked sausage not date labeled. Date mark all TCS ready-to-eat foods that are held for over 24 hours. CDI - PIC labeled pans. 0 pts. 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 .

4-501.11 Maintain equipment in good repair. Ice leaking in both walk-in freezers. Do not store exposed food underneath leaking ice. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor damage outside of produce walk-in cooler. Repair damaged floor. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Sausage links in walk-in freezer were uncovered and had ice buildup on them. Keep foods in walk-in freezer sealed or covered to prevent contamination. CDI - Sausage discarded. 0 pts.

4-501.11 Maintain equipment in good repair. Ice buildup in both walk-in freezers. Repair walk-in freezers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener in the main kitchen, and slicer in the cold room soiled with old food debris. CDI- Items taken back to be washed. 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 .

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

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 hot box in main kitchen area in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor of walk in freezer in need of cleaning.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries stored over RTE fruits in walk in cooler 154. CDI- Strawberries removed. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed lettuce, breakfast wraps and pasta cooling at a rate of 0, 0.05. 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 .

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, lettuce, breakfast wraps, turkey and melons cooling while tightly wrapped/ covered/ boxed. CDI- Items vented 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 .

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 grill near prep area in need of cleaning.

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 floors in the dry storage area and walk in freezer in need of cleaning.

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 tall reach in cooler across from the Cleveland cook machines in need of cleaning. Observed lids of flour bins and sugar in need of cleaning throughout.

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 floors of WIC 159 and WIF in need of cleaning. Observed vent above large Hobart stand up mixer in need of cleaning.

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 can opener soiled with old food debris. CDI- Can opener taken back to be cleaned.

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 tomatoes and pizzas in WIC 154 cooling while tightly wrapped. Observed pepperonis and cheese cooling while tightly wrapped in WIC 159.

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 floors in the walk in freezer inn need of cleaning.

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 marinated beef cooling at a rate of 0. CDI- Beef unwrapped to properly cool.

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 ham and turkey without a date. CDI- Items were held for more than 24hr. Discarded

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed mixed vegetables and marinated beef tightly wrapped prior to being cooled to 41F. CDI- Wrap removed.

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 on the floor in the walk in freezer.

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 containers housing clean lids in need of cleaning.

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 floors in the walk in cooler in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed quinoa (2) and pasta salad in the tall reach in cooler holding above 41F. CDI- Items discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed items tightly wrapped while cooling CDI- Items unwrapped

4-501.11 Maintain equipment in good repair. Observed tall reach in cooler holding above 41F. Unit was not holding proper temperature and food was stored inside. All food items were removed. Get fixed.

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 floors in the kitchen walk in cooler in need of cleaning. Observed floors in the dry storage room in need of cleaning. Spill found under the shelving.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf High temperature dish machine not sanitizing as required by rule. Dish machine cycles ran more than five times, but thermo dish disc temperatures only indicating between 154F- 157F. PIC Executive Chef James Smith put in request for equipment to be serviced. Verification of repair by March 27, 2021. Facility is currently preparing non- contact meals that are packaged, and very minimal utensils or pans used. Large 3 comp sink is sufficient to use until repair can be completed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some minor dried debris in the drawer gaskets and over hangs of unused areas in the main prep kitchen. All other areas maintained clean as required. 0pts

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Two of the four employee beverages stored in an unapproved area. One employee water bottle stored on prep area surface, and one employee coffee cup stored on shelving in dish area over clean items. CDI- PIC correct storage of both. repeat

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Commercially packaged cold smoked salmon stored over ready to eat commercially packaged beef in walk in cooler. CDI- Chef James Smith corrected storage. (0pts)

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some minor mold like build up on the inner ice shield near the chute. Cleaning is needed. Repeat (all other items stored clean as required)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Pan of sliced steaks and cooked beef at 58F in reach in cooler. Pan of rice in the same cooler at 59F. Both items were date marked 3/12 preparation. Employees in the prep area advised they are not certain as to use of the products. CDI- Chef James Smith voluntarily discarded both.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two employees not wearing hair restraints during active food prep and ware washing. (0pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee beverages and jackets stored on equipment and co-mingled with facility prep areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed datemarking sticker residue on multiple plastic food storage containers that were stored clean. Verification required to ensure compliance. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a minor amount of debris on one employees sheathed food thermometer. CDI- probe was cleaned.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed partially cooked chicken filets in the walk in cooler without a label on them indicating they were not fully cooked. CDI- product was labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a fruit tray cooling while tightly wrapped. CDI- product had plastic wrap removed during cooling process.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving inside the produce/dairy walk in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed 1 employee beverage stored on prep surface. CDI - removed from table.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed stickers and sticker residue on stacked containers stored as clean on the drying rack. CDI- wash, rinse, and santitize. observed food residue on can opener blade. CDI - wash , rinse, sanitize.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P observed chicken breast in walk-in cooler that was not marked for time. CDI- form provided at later point in inspection. keep form readily available during inspection. Link form to food in storage.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P observed beans in walk-in cooler cooling from yesterday at 44F. CDI - beans moved to blast chiller at cooled to below 41F.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone stored on food prep table in cold prep room.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed stickers and sticker residue on containers stored as clean on the drying rack. CDI by wash, rinse, and sanitize removing stickers and residue.

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 package of spinach and containers of melon without date mark. CDI by date marks.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. High temperature dish machine not sanitizing correctly per dish therm disk and therma labels. CDI- Repair personnel contacted by PIC Chef Jamie. PIC QA personnel I. Speaks also on site; repair personnel able to repair dish machine prior to end of inspection. Some pink mold like build up on shield of large ice bin in beverage room. PIC to have cleaned today.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Partially cooked salmon observed in walk in cooler today. PIC provided chart for process of non continuous cooking monitoring of salmon, but not actual procedures. Salmon was not marked as raw, but was stored as raw. Verification of completed written procedures for non continuous cooking of salmon and any other foods intended to be cooked using same process of non continuous cooking need to be provided by January 22, 2018 for review my MCHD prior to implementing further. Discontinue any process that has not already been previously approved.

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. Whole turkey cuts not cooling at approved rate. See chart. PIC relocated to blast chiller, and then cut after determining time expiring.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. One employee wearing watch while washing utensils. (0pts)