VICTORY CHRISTIAN CENTER

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. Observed employee drinks on prep tops and in refrigeration above children’s food

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed 2 food staff members turn off water with hands following a hand washing to continue food prep. CDI-both staff members rewashed hands correctly. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign in men’s bathroom. Hand wash sign needed

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled spray bottles of cleaner. CDI-bottles labeled.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed chicken thawing on counter. Staff said it had been thawing under running water at the 3-comp sink. To thaw under running water the cold water must be 70F or less. Cold water is 82F. 3-comp sink does not have an indirect drain so food cannot be left unattended or placed directly in sink. CDI-chicken moved to refrigerator.

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 containers of spices unlabeled. Label spices.

4-501.11 Maintain equipment in good repair. Observed piece of lid broken off of chest freezer. Insulation exposed. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed sugar stored in bin lined with a trash bag. Trash bags are not made of food grade plastic and cannot be in contact with food. Sugar can be left in it’s bag and stored in the bin.

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). Observed opened packs of sliced ham and sliced turkey with date 2/9 and cut tomato with date 2/12. Ensure food requiring date labels are discarded after 7 days of opening/prepping. CDI- items 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 .

4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf - Observed no dish machine thermometer in facility. Verification will occur no later than 2/27 to ensure facility has thermometer for dish machine.

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 ceilings with splatter in need of cleaning. Keep clean.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed no PIC in kitchen during inspection. The staff member left in charge was unable to answer questions on if food is being hot held or on TPHC and had no knowledge of what Time as a Public Health Control processes were or if facility has procedures. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. Manger is a CFPM but was not onsite. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed teacher enter kitchen and attempt to use handsink to fill a microwave macaroni they had brought in. EHS and staff informed teacher they cannot be in the kitchen and cannot use handsink to get water for food.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed food in boxes for students to grab at 89F. Observed fries in hot well at 110F. CDI - EHS spoke with staff who stated all food finishes cooking at 10:30 am for lunch service with ends at 12:30. Staff shall place food on TPHC and can use TPHC for lunch service since all leftover food is discarded after lunch. EHS recommends filling out TPHC procedure form and using for future lunch services. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 food debris/residue on ceilings throughout kitchen. Keep clean.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager in facility during inspection. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - PIC not able to locate vomit and diarrhea cleanup procedures. CDI- procedures given to PIC. REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at hand sink. CDI- paper towels supplied.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC did not have ANSI accredited certified food protection manager certification. CDI by instruction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Operator not able to locate bodily fluid cleanup procedures. CDI, sample procedures emailed to operator. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed can of peaches heavily dented. CDI, peaches removed from rack.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed some broccoli hot held at 111 degrees F. CDI, Item placed on TPHC. Procedures emailed and completed on-site. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut Tomatoe and lettuce held at 74 degrees F on line. CDI, items placed on TPHC. 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 .

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 baseboard tile damage in corner behind ice machine.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code. -Pf. PIC was not aware of adequate chlorine sanitizing concentration. CDI - EHS reminded PIC of adequate chlorine sanitizing concentration. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed opened American cheese and milk from yesterday without date marks. CDI - PIC added date mark to cheese and voluntarily discarded milk. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf. Observed unlabeled spray bottle of degreaser in dish pit. CDI - PIC added label.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in chlorine sanitizer at 0 ppm in 3-comp sink. CDI - PIC remixed sanitizer at adequate concentration.

4-502.13 Single-use and single-service articles cannot be reused. Observed single-use aluminum foil pan in dish machine and clean dish area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during today’s inspection. -1- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety.

3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed ground beef thawing in ambient temperatures inside prep sink. Product taken out of reach-in freezer prior to inspection. CDI - PIC turned on water. Ensure that foods are being thawed out in an approved method such as refrigeration, as part of the cooking process, or completely submerged under running water at a temperature of 70 F or less when carrying out the thawing process. -0.5-

Observed baseboard damage near dish machine room and under hand sink (reseal tile to wall). Observed spills on floor under fryers. 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. 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.

4-502.11(A) Maintain utensils in good repair. Equipment shall be maintained in good repair. Observed torn gasket channel inside of reach in unit. Found in last two reach in unit doors Replace as needed. (Repeat)

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Ensure that foods are being thawed out in an approved method such as refrigeration, as part of the cooking process, or completely submerged under running water at a temperature of 70F or less. Observed ground beef and chicken thawing under running water at temperatures 63F. Ensure that foods are also completely submerged under water when carry8ing out the thawing process. CDI-PIC moved items to the reach in cooler to cool at a faster rate.

4-502.11(A) Maintain utensils in good repair. Equipment shall be maintained in good repair. Observed torn gasket channel inside of reach in unit. Replace as needed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up left attached to vents underneath hood. Ensure that items are being cleaned at a high enough frequency to maintain cleanliness.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few pans over the 3 comp sink with build up left attached. Observed meat slicer with dried food residue attached. EHS recommends a cover for the meat slicer to ensure buildup and debris will not accumulate when not in use. Pans were moved to 3 comp sink to be washed, rinsed, and sanitized.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair damaged walls beside the kitchen and hand washing sink. Observed walls that do not meet cleanability rules beside hand washing sink and ice machine. Repair before next inspection.

7-201.11 Store toxic materials to avoid contamination. -P. Observed two cans of gel chafing dish fuel stored on shelving above chocolate chips and mixer. CDI - PIC moved them to the chemical storage area and will explain this to others who use the kitchen for church functions.

6-202.11 Light Bulbs, Protective Shielding - C Provide shielding for lights. Observed lights still unshielded but PIC said that facility is in the process of having new shielded lights ordered and installed.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observe mold and mildew in top interior of ice machine. PIC stated that the maintenance person will clean it soon.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of meat slicer stored near 3-comp sink. Clean grease from hood screens in kitchen area.

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. Repair floorboards in dish room. 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. Clean splash from walls behind prep stations in kitchen area.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed that all lights in kitchen area do not provided with shields. Provide shields for lights in kitchen.

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 a plastic container of marinara sauce with a prep date of 10/14 in reach in cooler. CDI - PIC discarded the item. -1.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on non-food contact surface of deli slicer. Recommend designating a location for the storage of employee possessions away from equipment, utensils, or food. -0 points-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs over salad greens in reach in cooler. CDI reordered storage .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer mixed at greater than 200 ppm in sanitizer bottles. CDI diluted sanitizer to proper concentration. -0 points-

3-501.13 Use approved thawing methods. Observed hamburger chub thawing sitting in sink . CDI place chub under running water measuring less than 70 degrees.

General Comment: 2-401.11 Cover and store employee drinks to prevent of food or utensils. Observed personal drink stored on top of slicer. CDI: relocated.

Repeat: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw ground turkey stored above hot dogs and pizza inside the reach-in freezer. CDI: storage order corrected.

General Comment: . Observed several food trays with food debris stored as clean. CDI: removed and taken to dish area for recleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Repeat: 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 red kidney beans inside 3-door reach-in that expired 7 days. Observed marinara sauce that was made yesterday without a date inside reach-in. Observed a carton of organic whole milk inside milk box that was opened yesterday without a date. CDI: beans were discarded; sauce and milk were properly dated. Improvement has been noted. Continue to follow risk control plan for date marking. Intent to suspend will be issued on next inspection if date marking is not corrected.

General Comment: 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 salad at 67F inside reach-in cooling while covered with plastic wrap. CDI: plastic removed and transferred to metal pan that was stored in the reach-in freezer and placed back inside cooler for proper cooling.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee filling pitcher with water at kitchen handsink. CDI: by instruction to use only for handwashing.

General Comment: 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee washing gloves after soiled at the kitchen handsink. CDI: gloves were removed and hands were washed properly.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside 3 door cooler sliced turkey at 42F, chili at 42F, queso at 42F, salad mix at 45F, slaw at 44F, tuna salad at 45F, and collard greens at 43F. CDI: through education. NOTE******Highly suggested the addition of a walk-in cooler due to limited cooler space in kitchen to help maintain new cold hold change of 41F/below and to be able to properly cool mutiple TCS foods properly. Facility only has a 3-door reach-in cooler, one 2 door freezer, and a milk box.

Repeat: 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 inside 3-door cooler chub of sliced turkey dated 3.16.19; chili dated 3.14.19; queso dated 3.18.19 all with expired 4 day dates due to temperature. CDI: by voluntary disposal. Observed salad mix prepared yesterday not dated inside 3-door reach-in cooler. Facility must submit and follow Risk Control Plan within 10 days. VR by 4.7.19

Repeat: 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometer missing from milk box cooler and 3-door reach-in cooler.

General Comment: 5-501.111 Area, Enclosures and Receptacles, Good Repair - C. Observed back wood part of dumpster enclosure broken.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink stored on back shelf above clean dishes. CDI: drink was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed milk box not working containing several 1/2 gallons of milk and cartons of orange juice at 49F - 57F. CDI: milk box was emptied; milk and juice transferred to ice/other working equipment. Observed butter sitting on counter at 78F. Recommended to keep product on TPHC. Procedure sheet was e-mailed. Butter was placed on time. VR required by 12/14/18

Repeat: 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 a container of sloppy joe dated 11/4/18 that was well over a month out of date. CDI: product 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. Observed cheese sauce inside 3-door cooler not dated. Cafeteria manager unsure as to when product was made. CDI: by discarding.

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 turkey sandwiches, salad mix, and cut fruit cooling inside 3-door cooler while stacked and covered. CDI: separated into two pans and smaller portions; products halfway covered. ****Due to cold hold change of 41F effective January 1, 2019 and limited space available, it is highly recommended the addition of a walk-in cooler to help maintain cold foods at proper temperatures and be able to properly cool TCS foods.

General Comment: 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometers inside 3-door reach-in cooler and milk box.

General Comment: 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed crockpot of soup in use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed wall potato slicer with heavy food debris. CDI: Cleaning process started. General Comment: Observed inside top part of ice machine only used for staff with heavy build-up. CDI: ice machine will be cleaned later today.

General Comment: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed spaghetti noodles hot holding on serving line at 132F. CDI: reheated to 165F.

Repeat: 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 beef chili inside reach-in cooler dated 8-29 with expired 7 day date. CDI: discarded. Improvement on date marking since last inspection,.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach sanitizer in spray bottles too strong for FCS - well above 200ppm and bleaching out test strips. CDI: diluted and corrected to proper concentration of 50 - 100ppm by EHS.

General Comment: 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 salad mix at 67F cooling in large batches inside reach-in cooler. CDI: separated into 2 smaller batches and stored inside reach-in freezer to rapid cool.

General Comment: 3-501.13 Use approved thawing methods. Observed ground beef thawing in water temperature of 85F.

General Comment: 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 cracked baseboards in kitchen next to handsink.

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 chilli, ham , and beef patties with no date labels . CDI discarded ham and beef patties and labeled chilli. 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 turkey bologna and deli turkey date marked for 01-04-18. CDI discarded.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed beater attachment with flaking paint. CDI PIC took out of use. 4-501.11 Maintain equipment in good repair. Observed two gasket in need of replacement on reach in freezer.

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 walls in mops sink in need of cleaning. -0 points-

5-202.12 Provide at least 100F water at handsinks. -Pf Observed only handwash in kitchen unable to provide water at 100 degrees measured at 82 see chart above. CDI maintenance dispatched and water heater adjusted noted heater had just been replaced 4 days ago.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in freezer in need of replacement.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed shell eggs stored over ready to eat ham and green beans. CDI reordered storage.

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 tuna salad, chilli, mixed vegetables without date labels. CDI labels placed on products.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights in dishroom not shielded and diffuser not in place. CDI PIC called maintainence staff and diffuser put back in place. -0 points-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs over cabbage in reach in . CDI reordered storage.

3-501.13 Use approved thawing methods. Observed turkey meat sauce thawing in container in 3 compartment sink without running water to flush away food debris. CDI by instruction . Repeat violation.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster to rear of facility corroded to point of allowing entry of insects and vermin advised PIC to contact dumpster company to replace dumpster. -0 points-

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 chicken broth cooled from previous day at 48 degrees. CDI 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 Observed spaghetti sauce and milk in milk cooler not dated from yesterday. CDI labled products. -0 points-

3-501.13 Use approved thawing methods. Observed tuna salad being thawed on counter CDI moved to thaw in refrigerator.

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 small leak in ceiling near prep sink.

NO POINTS DEDUCTED 7-201.11 Store toxic materials to avoid contamination. -P Observed container of bug spray stored with misc kitchen items. CDI All chemicals stored in designated location.

4-501.11 Maintain equipment in good repair. Observed split /torn gaskets on stand up cooler units; Observed damaged / broken plastic lids to dry food bins; Observed cutting board on service line starting to stain.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light fixtures in kitchen prep area with light bulbs that are not shielded.

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 non-datemarked cheese in the front reach in coooler. CDI by PIC date marking the item for date of opening. Insure that all TCS, ready to eat foods are date marked once the commercial package is opened.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottle unlabelled. Item labeled by PIC.

3-501.13 Use approved thawing methods. Observed fish thawing in a prep sink without temperature controls. Insure that when thawing items in this manner that cold running water (less than 70F) is allowed to run over the product to prevent the product from overheating

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dying cockroach in the dish machine area. Insect removed by employee.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a wedger that was stored while heavily soiled with food debris. Insure that staff thoroughly clean items before storing them as clean. CDI by PIC removing the item and placing it in the dish area for cleaning.

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 a container of milk that was opened yesterday according to PIC that was un-datemarked. Date mark all TCS foods when the original package is opened, or when prepared, if the items are to be held in the facility and not used within 24 hours. CDI by PIC dating the milk.

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 spaghetti sauce sitting in a pan under no temperature control. CDI by PIC placing the sauce in the reach in cooler.

3-501.13 Use approved thawing methods. Observed a log of meat thawing on a prep counter top. Thaw items in the reach in cooler, or under 70F or less running, drainable water, or thaw items while they cook. CDI by PIC placing item in the reach in cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabelled working containers of food such as ketchup and other squeeze bottles. Insure that all working containers are labelled so that they are easily identified. CDI by pic labelling containers.

4-501.11 Maintain equipment in good repair. Observed two split gaskets on the reach in refrigerator units. Observed a heavily cracked measuring cup and lexan pan lids that were also damaged.