TRIO COMMUNITY MEALS

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink buildup along the chute. PIC stated they were due for cleaning this week.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 bottle of unidentified chemical in a spray bottle on bottom shelf on rack in dishwashing area. CDI - PIC instructed dishwasher to dispose of unidentified chemical and re-educated on labeling all working bottles of chemicals.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects throughout facility and 1 crawling insect on the wall in food prep area. PIC contacted EcoLab during inspection to service.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed multiple metal pans wet stacked as clean in dish area. CDI - PIC instructed dishwasher to separate dishes to allow proper airflow prior to stacking as clean.

4-501.11 Maintain equipment in good repair. Observed 1 large plastic tub, stored as clean, with chipping/cracking. Dispose of all equipment that is in disrepair.

5-501.17 Provide a covered waste bin in female restrooms. Observed employee bathroom with uncovered waste bin.

5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed outside dumpsters placed directly on grassy area. PIC stated they would inform garbage company to move dumpsters to appropriate graveled area.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed canned sweet potatoes, placed inside the WIC to cool overnight. Sweet potatoes were observed at 51F. CDI - Sweet potatoes were voluntarily discarded. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=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 sweet potatoes cooling in large covered plastic container from the previous night, potatoes observed at 51F. CDI - Voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed Dishwasher handling dirty dishes with reusable gloves and then handling clean dishes without a hand wash. CDI - PIC talked with food employee on when to wash hands. Employee washed hands and then returned to handling clean dishes.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in dish pit. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed outer door in preparation room left open. PIC closed outer door.

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 rusting and build up on shelving in storage areas.

5-501.17 Provide a covered waste bin in female restrooms. Observed trash can in employee restroom without a lid.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine at the dish machine not functioning. Facility will use the 3 compartment sink (Sink and surface sanitizer) to Wash, rinse and sanitize all dishes temporarily until tech and come and repair dish machine. 3 day verification visit required. 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

3-501.15 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 covered plastic containers of beans cooling at a rate of 0.075F/min. CDI - Containers of beans were uncovered and moved to the WIF. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of dishes wet nested. CDI - Pans were separated to properly dry.

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 entry ways of the kitchen in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at the hand sink near the dish machine. CDI - Paper towel was added to the hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans, stored clean, with food debris and residue present on the food contact surface. CDI - Pans were moved to the dish machine to be properly washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beans/bean liquid cooling in covered plastic container cooling at a rate of 0.42F/min. CDI - Container was completely uncovered to increase 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout the facility. Increase pest control. EHS will follow-up.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed fryer scooping utensil with broken wires. CDI - Utensil was voluntarily discarded.

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 throughout the facility 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 drink stored above prep area. CDI - Beverage was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple robot coupe attachments stored as clean with food residue present on the food contact surfaces. CDI - Attachments were moved to the dish pit to be properly w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-501.11 Maintain equipment in good repair. Observed hand sink near the ovens and fryer in need or re-caulk.

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 3 holes in wall above prep station, observed previous covers over holes broken and need to be replaced. 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 trash and debris on the floor inside the WIF.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee use soiled gloves to hand dispense RTE sliced turkey. CDI - PIC advised glove change and food in direct contact with soiled gloves not used. hands washed and new gloves used. -1.5-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked broccoli in walk in cooler and cooked marina with meat sauce in walk in freezer cooled from previous day at 44F and 58F, respectively. Per PIC, foods have not been out of cold environment. CDI - PIC voluntarily discarded and will review proper cooling procedures with staff to ensure long-term compliance. -1.5- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep containers of cooked broccoli and cooked marinara with meat sauce above 41F in center portions. Per PIC, proper cooling method is to use freezer space and active stirring while foods are cooling to ensure all parts are 41F or below. CDI - PIC voluntarily discarded and will cover proper cooling methods with staff to ensure long-term compliance. -0- 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open at beginning of inspection without use of installed air curtain. Door has self-closure. Use one of the installed methods to ensure prevention of pests. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee working with exposed cold foods not wearing a hair restraint at beginning of inspection. -.0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple buckets of sanitizer at 0 ppm quat sanitizer used to store wiping cloths. CDI - PIC refilled with properly concentrated sanitizer. -0-

4-501.11 Maintain equipment in good repair. Observed rust buildup on inside of handsink near dish pit and broken hot water handle on handsink near tray sealer at rear of facility. Repair. -0-

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste baskets near handsink near dish pit, at cook line, near tray sealer nor in sandwich area by automatic handsink. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at the hand sink near the dish pit or hand sink in the cold prep room. CDI - Paper towel was placed at both hand sinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed dicer and slicer attachments stored as clean with food debris and present on blades. CDI - Items were moved to the dish pit to be w/r/s properly. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight build-up on the ice chute on the interior of the ice machine. PIC stated that ice machine is scheduled to be broken down and cleaned today.

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 beans, and fully cooked chicken stored on the floor inside the WIC. CDI - Boxes removed from the floor.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed multiple, visibly soiled dry wiping cloths stored on the prep tables near cook line. CDI - Employee began cleaning process to remove cloths and clean 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 build-up on the shelving inside the WIC.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles in dish pit with rust stains and damage. Repair/replace tiles. No point escalation floors observed clean, tiles in need of replacement.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed dry goods in secondary containers with no labels. Label secondary containers.

5-501.17 Provide a covered waste bin in female restrooms. Observed restrooms used by females with no covered receptacles. -.5pt- REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with door open, close doors when not in use. -.5pt- REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles in dish pit with rust stains and damage. Repair/replace tiles.

5-205.15 Maintain a plumbing system in good repair. Observed pipe behind ice machine that was loose, causing it to drain onto the floor. Repeat -2

5-501.17 Provide a covered waste bin in female restrooms. Observed receptacle without a covered lid. -0

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster with open door. -0

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. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tiles through out facility with minor build up and multiple ceiling tiles in need of good repair. -0

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup around ice chute of out service ice machine. Per PIC, machine has been serviced and will be used once repaired. Clean often enough to prevent buildup. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed small bucket used for quat sanitizer with rubbed off label. CDI - PIC Relabel -1-

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 buildup on lower section of two rolling carts. Clean. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at sanitizer section of 3- comp sink at drain and cleanout. Repair. -1-

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 sloppy joes in WIC with dated for 5/1 that had not been discarded. CDI- PIC discarded product.-1.5- 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open at beginning of inspection without use of installed air curtain. Door has self-closure. Use one of the installed methods to ensure prevention of pests. -0-

4-903.11(A)(C) Store single-use and single-service articles 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 food and debris buildup inside container used to stored serving utensils. Clean often enough to prevent buildup. -.5-

5-205.15 Maintain a plumbing system in good repair. Observed pipe off bottom of handsink located at dish machine. CDI - PIC repaired during inspection. -1-

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed overflow of shoes, paper products and pallets around outside trash bin, blowing around parking lot. Have items removed often enough to prevent buildup outside receptacles. -0-

4-501.11 Maintain equipment in good repair. Observed heavy ice buildup on inside of walk in freezer around piping and on ceiling and floor. Repair to ensure ice buildup does not occur. Observed peeling metal with insulation exposed on walk in freezer door. Repair. REPEAT -1-

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 buildup pan floor inside walk in oven. Clean often enough to prevent buildup. -.5-

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 buildup on floor of chem storage where sanitizer container spilled. Clean. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in food prep area where food being prepared. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees with watches handling food. Remove jewelry while in kitchen. -0-

4-501.11 Maintain equipment in good repair. Observed light in hood not working. Per PIC Tristan, these lights will be changed. Observed dish machine leaking at door area. Per PIC Tristan there is a misdirected sprayer pipe broken with cap missing nozzle below the conveyor and maintenance request has been submitted. PIC stated the unit will be removed in the future. -0.5- -REPEAT-

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed no air gap between PVC pipe from handwash sink and ground drain near dish washing area. Cut pipe to allow gap. -0-

5-403.12 Condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Observed leak from sealing in dry storage with catch bucket overflowing and large puddle under pallet. PIC stated boiler room condensation was coming into room and maintenance placed a bucket. Steam leak was reported and maintenance to return in few days. Repair condensation and remove bucket. -0-

6-202.14 A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Observed broken self-closing equipment on shelf. PIC stated door was difficult to open, was too heavy, and would hit staff, so for safety reasons he removed the unit. Repair or replace self closing equipment. -0-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed cardboard stored on ground outside cardboard container in waste area and accumulation, shoes, and other debris. Remove often enough to prevent pest harborage. PIC stated removal is to happen everyday by contracted company; however, they came last week did they come. -1--REPEAT-

4-501.11 Maintain equipment in good repair. Observed rusting shelving in chem storage. Observed lights in walk in freezer not working even after changing bulbs. Per PIC Tristan, these lights will be changed to LED strip lights. Observed dish machine leaking at door area. per PIC Tristan there is a misdirected spray nozzle below the conveyor and maintenance request has been submitted. -0-

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed backflow preventer not designed for continuous flow under pressure at hose bib with spring loaded hose connected and turned on. CDI - PIC turned hose off and EHS advised to either turned off between uses to relieve pressure and prevent damage to existing backflow preventer. -1-

6-302.11 Supply toilet tissue at each toilet. -Pf Observed no toilet paper at one men’s stall. CDI - PIC put toilet paper at center stall toilet. -.5-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed cardboard stored on ground outside cardboard container in waste area and accumulation of tires and other debris. Removed often enough to prevent pest harborage. -.5-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed large salt bag stored on shelf near cook line opened and not rolled down or in protective wrapping. -0-

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 on date marking please visit: http://meck.co/FoodSafety. Observed salsa opened 01/17/2022 and deli turkey chub cut on 01/20/2022 without date marking. CDI - PIC voluntarily discarded these items. EHS reminded PIC to date mark TCS foods when product will be held for more than 24 hours. -1.5-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed trays for meals stored on shelving near heat sealer with food contact surface facing up. Invert these to prevent contamination of food contact surfaces. -.5-

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 food debris on back of blade guide and other non-food contact surfaces. Clean often enough to prevent buildup. -.5-

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed FRP board separating from lower wall near dish machine. Attach to wall so area is smooth and easily cleanable. -0-

2-201.11(A)(2) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed PIC unaware of the requirement to report Salmonella spp. CDI - PCI given educational material and Form 1-B. -0-

2-501.11 Clean-up of Vomiting and Diarrheal Event A written plan for cleaning up vomiting and diarrheal events. Observed no written plan today for these events. CDI - PIC given email information regarding written plan today and PIC educated staff. -0-

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed two food employees coming into kitchens after handling soiled equipment, wiping sweat and handling clothes. Both attempted to put on gloves without washing hands. CDI - PIC intervened. Hands washed. EHS advised PIC to monitor handwashing closely to avoid issues with communicable disease and cross-contamination. -2-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 10 ppm chlorine sanitizer in dish machine while in-use. CDI - PIC primed machine and retested chlorine sanitizer to over 50 ppm. Dishes rehashed. -1.5-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked rice with tomatoes cooled overnight at 52F. This item has not been removed from refrigeration. CDI - PIC voluntarily discarded. PIC stated this was the remainder of the production from previous day and would not be consumed. EHS advised that if TCS food will not be in-use, it should be discarded to maintain ample space in walk in for other foods. EHS also advised that this product shows issues with cooling and cooling methods today that need to be addressed for all future products. See information under cooling methods for additional details. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle of Sink and Surface sanitizer on prep table. CDI - PIC labeled and stored on lower shelf to prevent contamination of items on prep table. 7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer stored on prep surface and silicone machine oil stored above single use bread bags and clean wiping cloths. CDI - These items moved to a lower area to prevent contamination. -1-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked rice and tomatoes cooled overnight in deep plastic bins in walk in cooler. CDI - PIC voluntarily discarded and EHS discussed more effective methods listed above. EHS discussed possibly getting ice wands or adding ice as an ingredient to help cool faster. EHS also advised moving cooling foods deeper into cooler away from doorways that were observed today as cut-through paths between kitchen entrance and rear exit while kettles were being cleaned. REPEAT -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in production area where trays are sealed. PIC emailed pest management company requesting additional service for this area. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice buildup on food stored in walk in freezer around the corner to the right. PIC stated there are issues in this unit during daytime operation. EHS advised PIC to protect food by moving away from areas where ice buildup is more prevalent.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees with arm bands, bracelets and watches handling food in tray sealer station. CDI - PIC stated this will be part of first training session, which restarts on Oct 1. Items removed from arms. -0-

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dry wiping cloth with soil buildup stored on handsink. CDI - Wiping cloth moved and sink cleaned. -0-

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 in-use ice scoop stored on front door of ice machine where buildup is present. PIC moved to ice bucket for storage. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested slicer parts and metal pans on drying shelf. -0-

4-501.11 Maintain equipment in good repair. Observed gasket torn on tray sealer room entrance to walk in cooler. Repair gasket to help maintain cooling and cold holding capacity of this unit. -0- 4-502.11(A) Maintain utensils in good repair. Observed rusting strainers on drying shelf. Replace these with items that are smooth and easily cleanable.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test kit available for dish machine today. PIC stated call to vendor placed during inspection. VR no later than 10/15/2021 to ensure facility has chlorine test strips for dish machine to ensure proper chlorine sanitizer concentration. -.5-

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 large hold to the lower right at the entrance to the dry storage area. Repair. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach, Salisbury steak and cheesy rice cold holding above 41F. Items have not been removed from walk in cooler today during food prep. VR no later than 08/13/2021 to ensure all TCS foods cooling in unit capable of cold holding TCS foods at 41F or below. -3-

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 cheesy rice, cooked chicken and other TCS foods cooling at 48F and above in walk in cook’s cooler with a minimum ambient air temperature of 51F. CDI - PIC moved all cooling items to main cooler along hallway with internal temperatures of foods at 39F or below and ambient air of 37F.

3-501.13 Use approved thawing methods. Observed cooked chicken thawing under refrigeration that is currently not capable of keeping internal temperatures at or below 41F during thawing process. Ambient air of walk in cook’s cooler is 51F. -0-

4-501.11 Maintain equipment in good repair. Observed split gasket on cook walk in cooler door. -0-

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash bins at any handsink in kitchen. -.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towles at handsink in small kitchen next to walk in cooler. CDI - PIC provided paper towels. - REPEAT - - 2 - 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed handsink not functioning during inspection. CDI - Battery changed on automatic water dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli slicer stored as clean with food residue present. Observed wire whisk for larger mixer stored as clean with food debris present. CDI - Items moved to dish area to be washed, rinsed, and sanitized. - 1.5 -

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 TCS fooods such as: prepped turkey, cooked sweet potatoes, and others holding more than 24 hours without dates marked. CDI - Items dated with prep date. - 0 -

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical nottle stored above prep table. CDI - Chemical bottle moved - 0 -

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open. CDI - Door closed. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies throughout the facility. EHS recommends calling PCO. - REPEAT - - 1 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored outside of sanitizer. CDI - PIC moved wiping cloths into sanitizer buckets. - 0 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans throughout dish racks. Observed employee towel drying clean equipment. - REPEAT - - 0.5 -

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans in product packaging room with dust build up. Observed dust build up on fan covers in WIC. - REPEAT - - 0.5 -

5-205.15(B) Maintain a plumbing system in good repair. Observed leak in hose near prouct packaging room. Observed small leak in handsink in cold prep room. - 0 -

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 damaged floor tiles throughout facility. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink, food, and phone stored on shelf in dish area. CDI - Items mvoed to designated location. - 0 -

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed three handsinks in the kitchen without soap and four without paper towels for proper hand washing. -1- CDI - All handsinks restocked.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked green beans cooled overnight at 43-45F. CDI - PIC voluntarily discarded. -1.5-

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 tub of cooked green beans in a mound inside the container with the lid present cooling overnight still not at 41F this morning. CDI - PIC voluntarily discarded. -.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects near drains in prep area and in kitchen. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed coolers of food food order deliveries stored on the floor close to overflowing flood drain. Observed bread stored in splash zone of side prep area handsink on drain board. -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing smart watches and arm jewelry while plating trays. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans on drying shelf directly across from dish machine exit. -0-

4-501.11 Maintain equipment in good repair. Observed split gasket on cook walk in cooler door, gaps in two hot box doors, one between doors and the other at the bottom of the lower door. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris and buildup on the inside lower areas of hot boxes and on outsides of transport coolers. -.5-

5-402.13 Maintain sanitary sewage system.-P Observed floor drain near wrapping station overflow when handsink in use for the required hand washing time. CDI - Maintenance cleared the drain blockage during the inspection while production was halted. PIC advised to have drains maintained and serviced at a frequency to prevent backups. -1-

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: Beef au jus dated 9/27. CDI- discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Working bottles of solution labeled as Quat 146 were not diluted as per bulk label instructions. Concentration was 500+ ppm. CDI-contents diluted to 200 ppm.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Cloths held in red sanitizer buckets with solution of 0 ppm quat.

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. Scoop for dispensing chicken stew with handle down in food.

6-501.18 Cleaning of Plumbing Fixtures - C: Maintain handwashing sinks clean. Caked-on food residue in handsink near dish pit.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No towels at one handsink in kitchen. CDI-towels provided.

3-201.11 Use food from approved sources only. -P: Bateman Catering using paprika cream sauce previously prepped, and frozen, by Canteen Vending. CDI- paprika cream sauce discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Found working container labeled as Orange Force but liquid contents were unidentified clear liquid. CDI- contents and container discarded..

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. Damaged floor and base tiles in facility.