KOOL RUNNINZ

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two (2) portions of TCS food (jerk chicken pan in cambro, top pan of beef patties in hot cabinet) at temperatures below 135F. Per conversation with PIC, all food was prepared at approximately 4:15, prior to be loaded onto MFU for 5-8pm service. CDI - EHS placed items on emergency TPHC, to be disposed of with 4 hours at the end of service. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) nearly depleted can of Raid roach and ant spray at chemical storage beneath sink. Per conversation with PIC, can was sprayed outside of MFU to prevent ant entry. CDI - PIC voluntarily disposed of insect spray; store and utilize pesticides approved for commercial food service within MFU.

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 one(1) unlabeled squeeze bottle of non TCS food (jerk sauce) held at counter. CDI - EHS station labeled container.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed service window open at start of inspection. Observed no pest entry or pest activity during inspection. CDI - PIC closed window after sale following start of inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC engaged in minor food prep (plating, serving food to MFU customers) with no effective hair restraint. Per conversation with PIC, hairnets were available within truck used to transport MFU.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed PIC with chlorine test kit, but no chlorine based sanitizer available during service. A verification will occur no later than 09/29/2025.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water on MFU at approximately 82F. PIC was voluntarily winding operations down prior to end of inspection. A verification will occur no later than 09/29/2025; failure to provide hot water of approximately 110F on MFU may result in permit action.

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 three (3) actively cooling items (cooked cabbage, Mac and cheese in commissary WIC labeled with date of the previous day prior to inspection, 06/17. Per conversation with PIC, these food items were prepared in early morning hours (2 a.m.) on the day of inspection. CDI - Labels were changed to reflect actual dates of preparation. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 three (3) pans of TCS food (cooked cabbage pans, one pan of Mac and cheese) cooling in WIC. Cabbage pans were observed cooling at effective rate; however, Mac and cheese was observed cooling at insufficient rate due to plastic wrap covering. CDI - PIC removed cover and rotated Mac and cheese to blast chiller to achieve proper cooling rate prior to expiration of 2 hour window. EHS provided cooling chart; heat treated TCS foods are to be cooled effectively within 6 hour time window. Utilize freezers, blast chillers, etc. as needed. 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. Observed approximately six (6) plastic food bins, stored as clean at commissary dry storage shelving, with tape labels on exteriors. Bins were stacked in such a way as to prevent food contact contamination (I.E. label residue bins held within larger clear bins without contacting food contact surface interior.) Remove tape and labels, as well as any residue or debris, from the outsides of equipment and utensils prior to storing as clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef patties, yams, and stew chicken holding below 135F, see temperature chart. CDI- Foods unable to be put on 4 hour emergency TPHC. Foods voluntarily denatured by PIC. 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 .

3-501.19(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 Observed plantains on time with no way of tracking discard time. CDI- PIC voluntarily denatured plantains due to being held over 4 hours. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed plantains on 4 hour TPHC from 8am-12pm still in use at 12:35pm. CDI- PIC voluntarily denatured plantains.

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 metal flooring lifted at the seam in the middle of the floor. Repair.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no single service paper towels or hand drying device at handsink. PIC utilized multiple clean linens to complete handwashing for remainder of inspection. A verification will occur no later than 09/16/2024.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately six (6) portions of food in mini RIC (bagged cabbage mix, curry chicken, etc.) above 41F. Per conversation with PIC, items had been placed in RIC at approximately 3:30 p.m. CDI - EHS placed disposal sticker (3:30p - 7p) on mini RIC, placing items on TPHC. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed plantains at 95F on MFU. Per conversation with PIC, plantains were being held on TPHC from 3:30p.m. To 7:00 p.m. EHS observed ticket used to mark plantains held underneath bins (‘3:30p-7p’) but no written instructions. CDI - EHS provided blank written instructions to PIC and filled out instruction sheet to be used as needed within MFU. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frozen, bottled containers of Housemade, non TCS lemonade stored on floor of MFU in bin of ice. Only unopened, commercially hermetically sealed cans beverages under pressure, and/or beverage items within a sealed and covered cooler shall be stored on clean flooring.

5-303.12 A cap and keeper chain, closed cabinet, closed storage tube, or other approved protective cover or device shall be provided for a water inlet, outlet, and hose. Observed sealed water outlet and primary inlet on MFU; however, secondary inlet was observed with no cap or cover. Per conversation with PIC, inlet cap had been broken off during repairs or transit. Provide new cap cover as needed to prevent contamination of MFU fresh water. Note: Observed handsink producing hot water under pressure. However, faucet was unable to be turned off due to loose faucet. PIC turned off water by flipping pump switch. Tighten/repair fixtures as needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Beef empanadas in hot hold display held below 135F. CDI - Unit was adjusted. - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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: 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 . Observed cooked goat without datemark. PIC stated this was cooked on 12/30. CDI-PIC added correct datemark to RTE TCS food. 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: 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 . Observed large pans of Mac and cheese and oxtails from 12/29 that PIC was intending to reheat for service today. Observed rice without a datemark. CDI-PIC voluntarily discarded RTE TCS foods held for more than 7 days or for an unknown amount of time.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: PIC reheating large volume of food in numerous covered and deep pans. Reheating would not have met temperature and time parameters with current methods. EHS to follow up within 10 days to check on reheating adjustments to methods. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Numerous pans of rice, mac and cheese, cooked proteins reheating in Rational for for one hour forty-five minutes were not going to reach 165.0 F within 2 hours. Pans were covered with plastic and with a metal lid. Volume was dense and deep. Methods need to change for successful reheating. CDI- food was broken down into smaller volumes and parameters were reached .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. One Pan of mac and cheese did not cool from overnight. Center of pan was 44.0 F, edges were 41.0 F. Pan was discarded voluntarily. Numerous mac and cheese pans were 37.0 F from overnight cooling. .

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: Mac and cheese did not cool from overnight due to being in larger pan than other mac and cheeses, and being tightly covered. CDI- discussion and discard. Blast chiller is used to cool foods. 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Stew chicken reheating in Unox for 75 minutes only reached 90.0 F. Chicken was insulated by plastic wrap and aluminum foil. CDI- transferred to stovetop and reached 174.0 F within 15 minutes.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Two large bags of cut cabbage dated 2/3 still at 52.0 F. All other food in WIC 37.0 F. CDI- cabbage 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://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: Cut cabbage in dense volume and tightly sealed in plastic bags, in cooling process. CDI-Discussion on proper cooling methods for room temperature prep. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Hot box for holding beef pies on MFU with debris buildup. Clean more frequently

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Jerk chicken the only prepared food observed to be date marked on the MFU. Be sure to date mark the pans on the MFU in hot holding with date of prep as well as at the commissary. CDI- education. 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 .

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf : PIC is not meeting rules for reheating of foods in deep, dense volume containers for some protein items. CDI- discussion on proper reheating parameters and ways to achieve compliance. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P: Employee handled cloth from soapy water then handled containers of food. CDI- stopped employee and hands were washed.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Stew chicken reheating for exactly 2 hours was less than 165.0 F. Other temperature for bone in chicken indicated methods are marginal for compliant reheating. See temp chart. Improve methods of reheating for items such as chicken pieces so reheating to 165.0 F is accomplished within 2 hours. Reheat smaller volumes, less dense volumes, utilize flat top or stove top if feasible. CDI- methods changed and food rose to above 165.0 F rapidly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found plantains, rice, chicken below 135F in hot holding. See temperature chart. CDI- PIC agreed to discard all when returning to commissary. MFU was shutting down at end of inspection and orders were not being taken.

2-501.11 Clean-up of Vomiting and Diarrheal Event: No written procedures for such an event. CDI- gave written instructions to post on MFU.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Proteins not reheated to 165F before placed into holding for transport. CDI- all unloaded from cam bro and reheated at commissary to above 165F. ** inspection conducted at commissary, Carolina Commercial Kitchen.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Commercially reheated beef patties placed on MFU for transport but were under no temperature control. Cambro was full. CDI- food rearranged to transport all in approved transport equipment.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Container of oil not labeled.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels after second hand wash by the entrance of dry storage. CDI: paper towel replaced.

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 mac and cheese at 57F and white rice at 41-42F. PIC stated fully cooked white rice was never removed from the walk in cooler, dated as 6/30 and will be used up for today (7/1/21). EHS allowed PIC to keep the white rice. CDI: PIC voluntarily discarded mac and cheese.

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 plantain bananas labeled and date marked as chicken 6/15. Observed collard greens date marked as 6/24. Observed beef patties unlabeled. CDI: All items were voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 1 pan of mac and cheese and 1 pan of white rice cooled in deep tightly sealed pans with a lid covered. CDI: PIC voluntarily discarded mac and cheese. EHS allowed PIC to keep white rice for the remainder of today (7/1/2021, refer to violation #18).

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- Observed PIC wash hands for only 8 secs. PIC also turned the hand sink off with bare hands at the end of the hand wash. CDI- Education was provided on how to wash hands to PIC. After instruction was provided EHS observed proper hand washing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed mac n cheese at 125-132F. CDI- PIC reheated item to at least 165F, see temp chart.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- Observed sanitizer well above 200 ppm Cl and bleaching the sanitizer test strip. CDI- PIC added water to the spray bottle to bring the Cl to 200 ppm Cl. 7-207.11 Store labeled, employee medications to prevent contamination. -P- Observed employee medicine stored with retail items. CDI- PIC moved item from retail items.

5-205.15 Maintain a plumbing system in good repair. - Observed plumbing system not in good repair. Cold handle malfunctioning on hand sink faucet.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee items stored with retail items.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed in use shakers without a label.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- REPEAT- Observed no hot water at the start of the inspection. CDI- PIC provided hot water by the end of the inspection.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed waste water outlet not in use and not protected. Provide a cap or cover.

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 PIC with cooked plantains marked for 4 hr TPHC however could not provide documentation of item being on TPHC. A VR will occur no later than 12/2/20 to ensure TPHC written procedures is provided.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed PIC with long hair conducting food prep without a proper head cover.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed no hot water at the start of the inspection. CDI- PIC was able to provide hot water by the end of the inspection.

2-301.14 Wash hands after activities that contaminate them. Wash hands before donning gloves and between gloves uses. -P- Observed the employee enter the MFU and don gloves in attempt to prep RTE foods without a hand wash. CDI- Before any cross contamination occurred EHS instructed the employee to wash hands. After instruction and water was provided EHS observed proper hand washing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed beef patties (129F), cooked plantains (109F), greens (89F), and cooked cabbage (100F) all below 135F. CDI- PIC voluntarily discarded the items.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed no thin probe thermometer available during the inspection. A VR will occur no later than 7/16/20 to ensure a thin probe thermometer is available for use when the MFU is in operation.

5-103.12 Provide water under pressure to all fixtures.-Pf- At the start of the inspection there was no water available at any fixture. CDI- By the end of the inspection PIC was able to provide hot running water at all fixtures on the MFU.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed waste water outlet not in use and not protected. Provide a cap or cover. NOTE: Due to covid19 pandemic no signature occurred however PIC DEBBIE ALLEN was present during the inspection.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P: Employee decontaminated hands at hand sink after washing. CDI- education and hands re-washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Soiled carrot slicer stored as clean. CDI- sent to dish machine.

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: Found numerous containers of food from previous evening above 70 F and 41 F. Refer to temperature chart. CDI- all voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found items not date marked, expired, or date mark incorrect. Stew chicken dated 2/3. Plantains not dated, collards not dated. CDI- voluntarily discarded all.

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: Stew chicken, curry chicken, Mac and cheese, oxtail, rice and beans, plantains all in cooling process from previous evening double sealed, in dense volume. CDI- See # 18 above.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed soiled metal lids in the hand sink at the start of the inspection. CDI- Items removed by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed chicken (130F) and ox tail (130F) both below 135F. CDI- PIC voluntarily discarded the items. No means to reheat on the unit.

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 heat vent with dirt debris build up.

4-702.11 Before Use After Cleaning - P- PIC was unable to provide sanitizer during the inspection. A VR will occur no later than 5/26/19 to ensure the unit obtains sanitizer. PIC voluntarily closed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken legs (120F), ox tail (133F), mac n cheese (127F), and cooked cabbage (127F) all below 135F. CDI- PIC was able to place all items on a four hour time hold. 1-5PM. EHS provided PIC with a TPHC form.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no sanitizer test kit available during the inspection. A VR will occur no later than 5/26/19 to ensure the unit obtains a proper sanitizer test kit.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed no hot water available during the inspection. PIC voluntarily closed the unit. A VR will occur no later than 5/26/19 to ensure the unit obtains hot running water.

NOTE: Inspection occurred at the commissary. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P- Observed two large containers (25-30 pounds) in a large metal container and at 97-73F. According to the PIC the items were cooked and attempted to be cool around 12-1AM. PIC failed to cool items within the 2 hour and 6 hour time parameter for cooling. CDI- PIC voluntarily discarded the items.

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- EHS observed stock pot of RTE cooked greens (38F) date marked for 9/20/18. This item shall only be kept for seven days when at 41F or below and for only four days at 42-45F. CDI- PIC voluntarily discarded the items. NOTE: In 2019 all TCS foods shall be kept at 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 rice/beans and chicken cooked yesterday, according to the PIC, without date marks. CDI- PIC was able to back date items. NOTE: Ensure all TCS foods are date marked if not intended to be used the same day of preparation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle on the unit not labeled. CDI- PIC labeled the bottle sanitizer.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed PIC unable to provide a thin probe thermometer during the inspection. A VR will occur no later than 10/6/18 to ensure the PIC obtains a thin probe thermometer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed PIC preparing RTE foods and cooking chicken with hair on the head and without a head cover.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed WIC and dry good shelving in need of cleaning do to minor food debris and grease residue build. Clean as often as needed to prevent and reduce build up.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed exposed, rough, and absorbent wood near ac unit. Seal exposed wood.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open canned employee drink stored in unit. CDI- Drink removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken and beef patties in patty warmer at 119 degrees, said by PIC to have been in unit for 2 hrs. Appears unit was accidentally unplugged. CDI- Unit plugged in, patties heated to 165 degrees 15 minutes later.