QUEENS UNIVERSITY CATERING KITCHEN

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P EHS observed dish washer handle soiled equipment, load it into dish machine then handle/unload the equipment from the dish machine without washing hands. CDI- EHS provided education, dishes were re w/r/s. -2-

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. EHS observed a few containers throughout kitchen that were missing labels. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed a few dishes wet stacked in clean dish storage area. -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. EHS observed dust buildup on vent cover at dish pit area. **REPEAT -0.5- 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. EHS observed several areas of low grout in the kitchen and catering drinks room. Repair. **REPEAT** -0.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed three containers of clean utensils stored in a bus tub with visible food debris present at the bottom. Observed one container with clean equipment stored in it with visible food debris present at the bottom. Observed dishes stored as clean for catering with debris present. CDI- Items were taken to dish area to be w.r.s. **REPEAT** -3- 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 sliced tomatoes cooling in Walk in cooler #1 with no time change over a 40 minute period. Sliced tomatoes were in large deep containers with lids partially on. EHS did not observe any stirring of product to facilitate rapid cooling. CDI- PIC instructed food employee to put tomatoes into a shallower pan to allow for rapid cooling. **REPEAT** -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed a large amount of ice build up in the WIF. This was noted on the past inspection report. PIC stated that they have had multiple technicians out to fix the WIF, however, it is still leaking which is leading to a very large amount of ice build up. EHS observed that food is was stored directly under the leak and multiple food products were covered in ice. EHS observed that the items were hermetically sealed. EHS advised that they should repair the unit and not stored food directly under the leak until it is able to be repaired. **REPEAT** -1-

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 heavy dust buildup on vent cover at dish pit area. -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 several areas of low grout in the kitchen. Observed broken baseboard tiles near the office in the kitchen. Repair. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink near the fryers. CDI- PIC replaced paper towels. EHS reminded PIC that all hand sinks shall be fully stocked. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few plastic containers stored as clean with dead insects present. Observed two metal pans with visbale food debris present. Observed two containers with sticker residue present on the food contact surface. Observed multiple stacks of dishes on clean storage for catering that had visible debris present. EHS advised PIC to protect or remove utensils not in use by the facility. CDI- Items were taken to dish area to be w/r/s. -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: 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 pulled pork cooling in the walk in cooler at 123F. After 60 minutes pulled pork was at 98F-73F. The cooling rate for the pulled pork at 98F was too slow. Some parts of the product had a lower temperature of 73F. CDI- PIC advised food employee to spread out the items so that it could properly cool. 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 flying pests throughout the kitchen. **REPEAT** -1-

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 rusted shelving in RIC. Replace. **REPEAT** -0.5- 4-501.11 Maintain equipment in good repair. Observed a large amount of ice build up in the WIF. This was noted on the past inspection report. PIC stated that they have a work order in the unit. EHS advised PIC to not store any food under the leak as they could become contaminated.

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3-compartment sink. Repair. -0-

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bins at handsinks. -0.5-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed employee health policy that did not include restrictions and exclusions. -CDI- EHS emailed PIC updated copy. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup in ice machine. Increased and more thorough cleaning frequency recommended. -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-/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 no date marks on heavy whipping cream. Per PIC, items were opened prior day. -CDI- PIC properly date marks items. -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 .

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 squeeze bottles with no labels. -0-

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

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 scoop handle touching flour. Observed cup with no handle being used to scoop dry rice. -CDI- PIC removed items. -0.5-

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 rusted shelving in RIC. Replace. -0-

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 spillage in RIC. Increased and more thorough cleaning frequency recommended. -0-

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bins at handsinks. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed items stored in front of handwashing sink at dish pit. -CDI- PIC relocated items. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels dispensing at paper towel dispenser. -CDI- PIC replaced batteries. -1-

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 cracked plastic container. -CDI- PIC voluntarily discarded. -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. Observed heavy dust buildup on vent cover at dish pit area. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed hummus, cut melon and baba ghannoush above 41F. Per PIC, items were out today for prep. -CDI- PIC placed items in WIC or WIF to cool back down. -0- 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 is not been labeled, or if the label is incorrect. -P- Observed heavy whipping cream date marked 9/30 (discard 10/6) and salsa date marked 9/19 (discard 9/25). -CDI- PIC voluntarily discarded items. -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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout. **REPEAT** -1-

5-205.15 Maintain a plumbing system in good repair. Observed leak at handwashing sink. Repair. -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- Observed butterscotch mousse containing milk cooling with plastic wrap on. -CDI- PIC removed wrap to facilitate rapid cooling. -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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats/fruit flies throughout. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth held in 0 ppm sanitizer. -CDI- PIC replaced with quarternary solution of 400 ppm. -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -CDI- PIC unstacked dishes. -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 box of gloves stored on floor. -CDI- PIC relocated items. -0.5-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed one (1) box of unwashed squash with mold on lowest rack of WIC. CDI - PIC and chef voluntarily disposed distressed food.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) unwashed Napa cabbage directly on rack of relatively clean WIC. CDI - PIC voluntarily disposed of loose unwashed produce.

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 minor food soil buildup in reach in cooler units, including two units not currently in service. Clean non food contact surfaces as needed.

5-205.15 Maintain a plumbing system in good repair. Observed female toilet out of order at time of inspection. Per conversation with PIC and kitchen chef, toilet is currently under work order, and female employees have been utilizing readily available adjacent male restroom.

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 soil accumulation on flooring, primarily that in front of WIC. Clean floors as needed during maintenance and alteration of kitchen spaces.

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 two (2) bottles of canola oil next to manufacturer’s bottle at stove station. CDI - EHS placed station label for canola oil bottles. EHS discussed effective labeling methods with staff and PIC, including station labeling and placing bottles inside labeled container.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed rag stored in soapy water bucket at prep table next to properly concentrated sanitizer bucket. CDI - PIC rotated wet rag to linens.

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 minor rust and corrosion at carts adjacent to hotbox. Cover, replace, or resurface corroded non food contact surfaces.

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 eggplant baba ganoush above 41F in walk-in cooler tightly covered with plastic wrap. CDI-Wrapping was removed to allow food to actively cool. 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 .

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Observed facility ROP beef. Per PIC Chef Matt, facility has been aware of it from the previous inspection and are working on getting paperwork for it. CDI: ROP beef voluntarily discarded. -1-

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 facility with no variance to use ROP. REPEAT VIOLATION -1-

3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. Observed reduced oxygen packaged turkey slices and hard cheeses under refrigeration in walk-in unit. Items were held past 48hrs. Observed frozen fish which facility had vacuum sealed under ROP. Fish was received fresh before establishment used ROP before then freezing. DI-PIC discarded items and discussed local approval requirements.

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 no variance or approval for facility ROP packaging in catering kitchen.

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. Minor cleaning needed in tubs holding clean equipment.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored with spices. CDI- removed

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at one hand sink. CDI- restocked

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed arw shrimp stoed over multiple different ready to eat foods made and wrapped in house. CDI- reoganized

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 multiple cut TCS fruits and asian slaw not date marked. CDI- date marked

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 covered container of cooked shrimp at 85 F returned 15 minutes later to find it at 84F. CDI- covering removed

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil and spices in unlabeled containers.

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