REID'S FINE FOODS

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple TCS foods in various coolers recorded above 41F. Suspected employee error and movement of food. Main flip top cooler was not holding 41F. All product discarded. Facility will use TPHC until repaired. VR. REPEAT 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) Brisket from commissary not dated. CDI - Dated. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw salmon and steak cooling in blast chiller above RTE sandwhiches. CDI - Storage order adjusted. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Container of chicken and cut melons in reach in cooler not covered. Keep foods wrapped/covered. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P One container of cut romaine, one bag of spinach, and one container of chicken recorded above 41F. CDI - Discarded REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Two buckets of sanitizer recorded low Quat.

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 drinks stored on back counter coffee station. REPEAT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Multiple food containers in reach in coolers not covered/wrapped. Protect.

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. Roasted veggies cooling at improper rate in reach in cooler, see chart. CDI - Moved to blast chiller 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Deli sandwhiches cooling in reach in cooler at improper rate. CDI - Moved to blast chiller. Utilize blast chiller for cooling prepped sandwhiches, 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Potatoes, tomatos, lettuce all recorded above 41F. CDI - Discarded. Overstacked. 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 .

3-501.15 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 methods used for roasted veggies and deli sandwiches. Reach in cooler was used. Use blast chiller. CDI - Cooling methods adjusted,. 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 .

4-601.11(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. Shelves in dry storage corner in need of cleaning.

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 drink stored on food pass through shelf, CDI - Removed.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P One Quat bucket recorded too strong,. CDI - Diluted with water. Water temp. Was set too high.

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 Ham and cooked chicken were cooling in a reach in coolers with wraps on product. CDI - Unwrapped and moved to freezer 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Reach in cooler in back is not working. Call placed for repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Wraps for catering recorded above 41F, CDI - Brought to reach in freezer for cooling. Pasta salad and ceasar salads in grab and go recorded above 41F, CDI - Discarded. Keep products pushed toward back of cooler. Assure products are cooled down before placing in grab and go. REPEAT 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 Pimento cheese dated 1/6. 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Pasta salad prepped on site did not have allergens or ingredients on label. VR

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. One employee prepping food while wearing a watch. Do not wear watches

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet in-use cloths sitting on table by coffee makers. CDI - Removed.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Scoop for rice stored in lukewarm water recorded at 87F,. CDI - Keep scoop in hot water. Scoop brought to dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce in flip top cooler and cut fruit in reach in were recorded above 41F. CDI - Discarded. REPEAR 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 .

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. Two personal drinks stored on top of flip top cooler. Store in designated areas.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P One reach in cooler was not holding temps. (Chicken, sweet pot., and raw salmon) . CDI - Discarded. Brussel sprouts in flip top cooler recorded at 48F, CDI - Discarded. VR to check reach in cooler. 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 Multiple deli meats (ham, pork, turkey, roast beef) were all expired in reach in cooler. 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 .

3-501.15 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 Multiple cooling method violations. Tomatoes cooling in reach in cooler, cut melons cooling in grab and go,. CDI - Items moved to blast chiller for proper 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Sliced ham, sliced turkey did not have dates. Chicken had incorrect date (old date from old pan). CDI - All dates corrected. 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf No consumer advisory for eggs that PIC can be cooked runny if desired. VR.

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 Sliced tomatoes, ranch, Cesar dressing, and grilled onions all cooling in reach in coolers with lids/wraps. Cooling method adjusted, brought to blast chillers/coolers uncovered. 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 Multiple TCS foods in multiple units recorded out of temp. Majority of foods were in main back flip top cooler and grab and go cooler. CDI- Majority of foods placed on TPHC for a discard time of 3:00 as the foods were placed out at 11:00. Repair called for coolers. Facility will use TPHC for all coolers until repaired. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Time was not logged for burgers, CDI - Time for burgers logged. REPEAT, Improvement noted, Points not escalated.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Quat in bucket recorded too strong. CDI - Diluted with water.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some containers of spinach dip and some containers of cous cous salad in the grab and go cooler above 41F. All other items at or below 41F. Ensure product is loaded further back to promote air flow. CDI: Items above 41F voluntarily discarded. 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 .

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 sliced deli meats dated for 4/7 in the cooler drawers. Meats were turkey, ham, roast beef, Cuban sets, and club sets. CDI: Items voluntarily discarded.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no times written for eggs and hot items at the stove that are held on TPHC.

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 of scoop in breading on dry storage rack.

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. Observed some areas of flooring throughout facility where sealant is chipped/picking up. REPEAT VIOLATION PIC stated that they are working with a contractor to get the flooring resealed. The contractor is finishing up at the Levine store and then will come work on this one. No hard date set yet. Improvement made from previous inspection.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee crack a raw shell egg, doff gloves and don new gloves without washing hands and then handle ready to eat food. CDI: Employee washed hands. Food was heated on the griddle to over 145F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked bowls stored as clean. Overall facility is doing well at drying dishes before storage.

4-501.11 Maintain equipment in good repair. Observed gasket on middle door of sandwich prep unit and middle door of salad prep unit split. Observed plastic roll up cover of the salad cooler in disrepair. EHS and PIC discussed that due to the plastic breaking down it is no longer smooth and easily cleanable and needs to be replaced. REPEAT VIOLATION Some improvement as there was no ice build up at the coffee station.

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 large fan and sides of reach in cooler and hot box in the same area with heavy dust build up. Ensure more frequent cleaning.

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. Observed some areas of flooring throughout facility where sealant is chipped/picking up. 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 vents and ceiling tiles in several areas throughout facility with heavy dust accumulation. Ensure more frequent cleaning.

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 lentil soup at 118F hot holding. CDI: Product rapidly reheated to 169F.

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 portioned dressings in larger container at the salad station with dates over 7 days. Containers that dressings came from were from less than 7 days. Ensure that the date on the larger containers accurately reflect the date of preparation. CDI: Date corrected. Observed chicken salad from 11/2 in salad prep top. CDI: Food voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed gasket on right door of sandwich prep unit split. Observed ice build up on interior of coffee bar cooler.

5-205.15 Maintain a plumbing system in good repair. observed faucet at back kitchen handsink is leaking.

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. Observed some areas of flooring throughout facility where sealant is chipped/picking up.

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 various TCS foods holding above 41F in multiple cold holding units throughout facility (see temperature chart). TCS above 41F were either voluntarily discarded or placed in the blast chiller or on an ice bath to rapidly cool depending on how long the item had been known to be above 41F. Two refrigeration units observed with ambient temperatures reading above 41F during entire inspection. Units require repair. TCS foods were removed from units. Risk control plan is required due to continued noncompliance with cold holding. - VR - Verification required within 3 days to ensure units have been repaired and to implement RCP.

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 sliced fruit (cantaloupe and honeydew melon), chicken salad, and chicken chili cooling from prep in tightly covered, deep containers. - CDI - PIC uncovered items.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F 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 Caesar dressing (6/15) and sliced turkey(6/16) received above 41F. CDI: PIC called the commissary who slices turkey and makes the dressing. Commissary PIC took temperatures of items in the walk in cooler and stated that the products were at or below 41F. Turkey was sliced today at 6am and was therefore cooled in the blast chiller to 41F by end of inspection. Caesar dressing from the same batch was below 41F per commissary PIC. Facility PIC stated that items are delivered in a refrigerated truck. Caesar dressing was rapidly cooled in the blast chiller to 41F. EHS and PIC discussed that temperatures of food deliveries should be verified and if items are above 41F when they arrive, items should be rejected. EHS and PIC also discussed that PIC needs to reach out to commissary regarding the refrigerated trucks to ensure they are functioning properly.

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 all items in front row of grab and go cooler holding above 41F. CDI: Product voluntarily discarded. All items behind front row were 41F and below. EHS recommends loading the cooler further back to ensure proper refrigeration. EHS strongly encourages staff to temp the items in the cooler every 4 hours to ensure compliance. Observed reach in cooler in the back holding above 41F. CDI: Cooked salmon was voluntarily discarded. Raw burgers rapidly cooled. 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 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 pint container of chick peas from 6/9 in the salad reach in. CDI: Chick peas voluntarily 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 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 no dates on lettuces held over from lunch yesterday. CDI: Items dated.

4-501.11 Maintain equipment in good repair. Observed split gasket on middle door of salad reach in.

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 vomit and diarrhea plan not easily accessible for staff. CDI: PIC found the plan during EHS write up and has it posted in a conspicuous area in case it is needed. REPEAT VIOLATION Facility has improved as they did have a plan.

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 2 salads in grab and go cooler holding above 41F. CDI: Product voluntarily discarded. Salads were loaded too far forward. Observed prep top cooler on the line with mushrooms and sun dried tomato hummus holding above 41F CDI: Products rapidly cooled to 41F. REPEAT VIOLATION Previous violation corrected. EHS and PIC discussed how salad unit has been operating and PIC stated that per temp checks all items are in compliance, even after lunch.

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 that was cut today cooling in a deep covered container in reach in part of prep top. CDI: Chicken was moved to a flat pan and cooled in reach in cooler. REPEAT VIOLATION 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility is permitted with a blast chiller for cooling. Blast chiller is currently not in working condition. PIC stated that a part has been ordered to fix it however it has not arrived. Blast chiller must be repaired as facility does not have proper equipment/space for the large amount of cooling that occurs daily. Alternatively for a temporary fix, a freezer may be emptied as used to cool the large amount of chicken and other proteins that are cooked and cooled. VERIFICATION REQUIRED to ensure that facility appropriate cooling space/equipment.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed no micro ingredients listed on “hot crab dip” in grab and go cooler.

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 cups stored on floor in dry storage room near loading dock. CDI: Cups relocated to shelf.

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 air vents above main prep line with heavy dust accumulation.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed health policy does not have nontyphoidal salmonella listed. CDI: EHS provided PIC with a paper copy of the updated employee health policy.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety observed no vomit and diarrhea clean up plan on site. CDI: EHS provided a link via email to the PIC with the state plan.

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 unwashed produce stored over raw meat in the reach in. CDI: Items were reorganized. This is a new stipulation in the 2017 Food Code. REPEAT VIOLATION Previous violation corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the prep top cooler for salads holding above 41F. PIC stated that the items were temped when the lids were removed around 1030 for lunch and then the lids were put back on. Items were cooling rapidly since the lids were on. EHS explained to PIC that coolers must maintain food temperatures at all times and if they cannot be maintained, TCS items will need to be placed on TPHC. CDI: Items were rapidly cooled to 41F. Observed items in quart containers in the sandwich prep top on the line above 41F. CDI: Items will be voluntarily discarded at close (3pm), due to them being temped at 41F and below at 11. 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed chicken and blackened chicken cooked today cooling in the prep top and while covered in the reach in. CDI: PIC moved items to a flat sheet pan and cooled them below 41F in the freezer.

4-501.11 Maintain equipment in good repair. Observed split gasket on catering reach in. REPEAT VIOLATION Previous violations corrected.

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. Observed missing corner guard near mop sink. CDI: PIC had super glue and fixed corner guard during inspection. REPEAT VIOLATION

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat, washed lettuce in the reach in cooler. CDI: Items were reorganized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad in the prep top above 41F, soy milk and almond milk in the coffee area cooler above 41F. CDI: Soy milk and almond milk placed on TPHC from when they were put into the cooler. Chicken salad was voluntarily discarded. Observed salmon in prep top above 41F. CDI: Product was voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed split gasket on the right side 3-door reach in cooler.

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 some cracked flooring and worn spots throughout facility. Facility has hired a contractor to patch areas of the floor in severe disrepair. Observed missing corner guard at the mop sink area. REPEAT VIOLATION

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Papertowel dispenser was intermittently working. CDI: PIC provided an extra roll of towels. Ensure dispenser is consistent or provide back up towels at the sink.

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 no TPHC procedures for the cold items held on ice. CDI: Procedures were filled out during the inspection. Through discussion PIC stated that the time marked on the hotbox is for these items on iced however the time description says “Breakfast Hotbox”. EHS suggested that another section for “breakfast cold items” be made to make this more clear. CDI: PIC is going by Time written for hotbox.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on catering menu does not include disclosure and several items are marked as offered undercooked when they are not. CDI: Menus removed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some cracked flooring and worn spots throughout facility. REPEAT VIOLATION

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed no net weight on salads and sandwiches in grab and go case. Items were weighed and weights added during inspection. All labels have been corrected. REPEAT VIOLATION Significant 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 interiors of coolers throughout facility as well as exteriors of some larger pieces of equipment with food debris and build up.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some areas of the floor in facility that are cracking or peeling up.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice chute with some build up.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par cooked chicken stored in reach in cooler that was cooked yesterday. CDI: Product voluntarily discarded as no pre-approved procedures are in place. EHS and PIC discussed parcooking requirements and PIC stated that he would cook the chicken the same day it will be served, as one continuous process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed parcooked chicken in reach in above 41F, and milk in front counter reach in above 41F. CDI: Milk from yesterday was voluntarily discarded. Milk from today will be held for 4 hours. Chicken was voluntarily discarded. EHS and PIC discussed air flow in the reach in since it had temperature zones. REPEAT VIOLATION Significant improvements from previous inspections.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed no micro ingredients listed on Gouda pimento cheese and no net weight on salads or sandwiches. Ensure products meet labeling requirements (Note: Missing items are not Pf items no VR required.) REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed damaged gasket on retail reach in cooler. REPEAT VIOLATION Previous issue corrected.

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 wall damage at salad prep top.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce in the reach in cooler stored above ready to eat bread. CDI- Bread was relocated.

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 grits did not cool within the 2 hours to 70F, Grits were placed in the blast chiller at 1030 and during the time of inspection grits temped at 74F. CDI - food was voluntarily discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes and salmon in prep cooler at 43F. Observed several TCS items in the customer self service case above 41F. Product disposition form filled out today. CDI- Food was voluntarily discarded during inspection. 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 grits being cooled in a deep pan, which will prevent TCS food to rapidly chill. CDI- Food was voluntarily discarded. REPEAT VIOLATION

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed snack pack with incomplete ingredient labeling and spinach artichoke dip did not have allergens listed on the label. CDI - Products were discarded.

4-501.11 Maintain equipment in good repair. Observed handle to the microwave missing. Replace and maintain in good repair.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin at back handsink.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed corner guard on wall damaged next to blast chiller. Replace and maintain in good repair.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at barista handsink. CDI: Sign provided today during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of open almond milk on counter. CDI: Barista voluntarily discarded product due to it being opened prior to today. REPEAT VIOLATION Significant improvement from previous inspection. Only one item was out of temperature and no equipment issues.

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 mozzarella balls from the commissary date marked for more than 7days. CDI: Product properly marked during inspeciton. Observed chicken salad and tuna salad with original prep dates of 10/29 date marked in grab and go with expiration of 11/7. CDI: New labels printed with correct discard date during inspection. Observed chickpea salad date marked for 10/29 when it was prepared on 10/28. CDI: Date corrected. REPEAT VIOLATION

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Through discussion with PIC flank steak and prime rib are offered undercooked but there is no consumer advisory for these items. CDI: Consumer advisory written and posted during inspection. These foods were not being offered at the time of inspection.

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 breast cooling while covered in reach in cooler. CDI: Product moved to blast chiller. REPEAT VIOLATION Improvement from previous inspection based on procedures in facility.

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 barista untensils stored in water. CDI: Water emptied. EHS educated staff on how to properly store utensils.

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 many lids throughout facility with large cracks, cuts, and chips in them being used to cover containers. CDI: Damaged lids voluntarily discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed vegetables stored over ready to eat vegetables in the reach in cooler. CDI: Items reorganized.

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 several items not cooling at the proper rate including salmon, tomatoes, caprese sandwiches and chicken sandwiches. CDI: Items relocated to blast chiller and/or placed in smaller, uncovered containers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in reach in cooler from Friday at 45-47F CDI: Items voluntariliy discarded. Observed items in prep top cooler above 41F. CDI: Items rapidly cooled in blast chiller. New product placed in cooler and held on TPHC until maintenance person can assess cooler. 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 sausage patties with no date mark. PIC stated items was from Friday. CDI: Product preporly 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 items throughout restaurant, including but not limited to chicken, chicken sandwiches, ham, buffalo chicken, turkey, chicken salald, grilled onions, feta, tomatoes, tomato basil soup, and vegetable soup date marked from today when the original prep or cook date was Friday or THrusday of last week. Some items labeled 5/20. Those items were discarded. CDI: Items properly labeled. Observed soy milk from 5/18 at coffee bar area. CDI: Product voluntarilky discarded. 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 some items cooling in prep top coolers and in reach ins while tightly covered. CDI: All items relocated to the blast chiller and properly cooled while uncovered and in shallow pans.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles at grill area. 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed several packaged food items with incomplete ingredients including pasta salad, tuna salad, banana puding, and the hummus snack pack. VERIFICATION REQUIRED

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 unapproved jewelry.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets with wet cloths below 200ppm. CDI: Buckets refilled to proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked containers and pans stored as clean. CDI: Items separated for aier drying. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed reach in prep cooler in defrost mode during high prep volume time. THis cooler is used for cooling and to stage products before production. Observed severely damaged gasket on reach in cooler at coffee area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the majority of TCS cold held food 42-45F. Have equipment adjusted to meet new rule of cold holding 41F or below. \

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 lettuce/tomato pats not date marked. CDI-item date marked 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 tuna salad at 44F and date marked 1/4. CDI-item disposed of.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed 2 paper towel dispensers located where food or clean equipment will be dripped on. Relocate so dispenser is not in drip line of food or clean equipment.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacking of containers 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed long cutting boards stored in front of hand sink. Protect clean utensils and do not block/obstruct access to hand sink.

4-602.13 Nonfood Contact Surfaces - C Observed cabinets needed cleaning in the dessert area.

3-304.11 Food Contact with Equipment and Utensils - P Observed two Granny Smith directly on the 3 door cooler wire rack. CDI (corrected during inspection) Apples rewashed and put in a container. 3-302.11(A) Separate the different types of raw animal foods. -P Observed a case of liquid egg whites under pan of raw salmon in the refrigerator next to the ice machine. CDI by moving liquid eggs.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken tenders for breakfast biscuits 107F and steak 119F in the hot hold cabinet. CDI by placing items on TPHC (time as a public health control) until 11am. Items were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several item in the cook line flip top prep cooler above 45F. VR (verification required) to check flip top prep cooler to ensure it is holding at proper temperatures. It was not new at the time of permitting. Cooler was emptied and items were rotated to the blast chiller for cooling and put in other refrigerators. PIC will cool all items in the blast chiller after cooking or ambient air preparation.

4-205.10 Food Equipment, Certification and Classification - C Observed white dorm style refrigeration at coffee station. Ensure this is NSF or equal, if not replace with approved refrigerator.

4-602.13 Nonfood Contact Surfaces - C Observed inside cover of the ice machine with some rust residue present. Area was wiped clean with a sanitizer cloth. Ensure origin of the rust is repaired or replace parts as necessary.