CHARLOTTE CATHOLIC HIGH SCHOOL

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. EHS observed raw burgers stored over raw bacon on speed rack in WIC. CDI - PIC rearranged storage order, no contamination observed. (0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed cooked peppers, queso dip, and rice being held hot in hot box unit prior to lunch service under 135F (see temp chart). CDI - PIC stated the items were in the hot box for no longer than an hour. PIC instructed food employee to reheat items to 165 prior to placing back into hot holding units. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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) EHS observed marinara sauce dated for 9/8 and breakfast sausage dated for 8/26. Food employee stated breakfast sausage was stored frozen and a pull thaw date should have been placed on bag to note when the sausage was thawed for cold holding. EHS observed sliced deli meat in flip top unit without proper dates. PIC stated the sliced meats are prepared daily, but if enough is left over facility will save the remaining portions. EHS stated due to the intent, these items need to be dated. CDI - PIC voluntarily discarded both sausage and marinara sauce, PIC provided education to staff and date was applied to all sliced meats in flip top. 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 .

3-501.19(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 EHS observed chicken nuggets and chicken tenders in hot box without updated time stamp. EHS observed prepared salads in grab-n-go cooler with time stamp of 11:00am, EHS observed this salad on time at 10:45. EHS advised that times be updated each time a new item is placed on time. EHS stated facility should not pre-time the foods placed on time and the time should accurately reflect when the item was removed from cold/hot holding. CDI - PIC provided education to staff and instructed food employee to update time stamp for the actual time the food was removed from cold/hot holding. (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed multiple metal pans stored as clean with water present on interior surface of pan. EHS observed these pans stacked on themselves. EHS advised to stagger pans to allow for adequate air drying prior to storage. (0)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed WIC cooler floor with debris, EHS observed dust present around AC vents above three compartment sink. EHS observed ceiling tiles in kitchen with water damage. EHS observed food debris present on concrete flooring under two compartment sink. EHS advised to increase cleaning frequency and replace tiles that are soiled and no longer easily cleanable. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed broken floor tile by dish room, EHS observed missing ceiling tile in bathroom hallways, EHS observed missing tiles under two compartment sink creating an area that is not easily cleanable. EHS advised to replace floor tiles. EHS provided education. (0)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no head covering while engaging in food prep.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed cooked beef hot holding in cabinet at 113F. CDI- beef reheated to 165F. 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 .

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 black buildup on wall behind dish machine. Keep clean.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken thawing over raw bacon and burger patties. CDI - Storage order was corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa next to serving line in individual cups at 50F. Needs to be in ice to maintain temperature. Observed cheese at 45F and lettuce at 45 to 50F being held next to serving line in ice. CDI- Salsa was moved to WIF to cool. Cheese and lettuce are thrown away at the end of service and were added to TPHC procedures. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage patties holding at 128F in HH cabinet. CDI- sausages reheated to 165F. REPEAT *Points not escalated due to less items out of temperature compared to previous inspection. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed egg patties, sausage, and chicken patties holding below 135F in HH cabinet. CDI- all items reheated to above 165F. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed opened bag of cut lettuce in WIC with no date mark. PIC stated lettuce was opened yesterday. CDI- date added. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed raw chicken thawing under running water with a temperature of 84F. CDI- chicken was removed from water as it was fully thawed. EHS discussed proper thawing methods.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at 0ppm. Sanitizer bucket was filled with soapy water instead of sanitizer on accident. CDI- bucket refilled with sanitizer at correct concentration.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above RTE foods. Verification Required For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a fly in dining room. Observed back door propped open and fly fan turned off. Keep fly fan on if back door is left open. CDI-fly fan turned on and is operable.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P - Observed cookies uncovered / unprotected on display table. Back line has unprotected tortilla chips, queso, tater tots, corn dogs, bacon bits, croutons, etc. 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 food handling staff with watches and bracelets.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed unprotected to-go cups in self serve area. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing Observed insufficient air drying area. Only air drying area is one 6’ table.

4-501.11 Maintain equipment in good repair. Observed walk-in freezer with leak causing ice build-up on floor and shelving. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed self-service cooler designated for non-TCS bottled foods holding yogurt, fruit, hummus and milk

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility using a thermometer for testing the dishwasher. Staff couldn’t get it to operate. Need a way to check Dishmachine, with thermometer or 160F thermo strips. Verification Required

6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. Observed WIC with dusty fans and ceiling

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing end caps on light shields in walk-in cooler. Provide light shields with end caps or shatterproof bulbs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cream cheese at 76 degrees F. CDI, cream cheese voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 written procedures not followed for TPHC and employee had recorded time for December 6th. CDI, time identified for today on TPHC chart. Observed breakfast TPHC procedures not available. CDI, operator stated electronic copy available on computer and had blank TPHC form. Ensure written procedures available, prepared in advance and followed.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P - Observed cookies uncovered / unprotected on display table. CDI, cookies relocated to line.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored on shelf above equipment in ware washing area.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed 1 chemical bottle of cleaner not labeled. CDI, bottle discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee wearing watch while preparing food.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean coffee and tea urns stored on shelf less than 6 inches from the ground. Adjust shelf to provide required clearance.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed opened package of raw chicken stored over opened package of raw fish in WIF. CDI - PIC rearranged food storage. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs stored over fruit salad in WIC. CDI - PIC rearranged food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food residue on deli slicer. PIC stated that slicer is cleaned after use and had not been used today. CDI - PIC removed to be rewashed before next use. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed queso in steam well at 120 F. PIC stated that queso had been previously reheated and cooled and that items are reheated to 135 F. CDI - PIC placed queso in steam oven to reach 165 F before placing out for service.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed food in WIF stored under leaking water line. Food container had ice accumulation. CDI - PIC stated that food was to be discarded anyways due to water damage. PIC voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in buckets of detergent. PIC stated that rags are held in detergent for W/R/S of surfaces.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 TCS foods registering > 41 F at salad bar and prep top unit. Refer to temperature chart. Products brought out prior to EHS arrival for lunch. CDI - Items on salad bar added to TPHC document and time stamped, remaining foods relocated to walk-in cooler for cooling towards < 41 F. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed spray bottle containing unknown chemical product on shelving unit below prep table. Product confirmed to be sink and surface. CDI - Product labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed x3 sterno butane fuel canisters stored above single service foil steam table pans on shelving unit. No evidence of physical contamination observed. CDI - Canisters removed. -1-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed grilled and diced chicken cooling tightly covered inside walk-in cooler. Product had been prepped and placed into unit for cooling prior to EHS arrival. CDI - Foods removed from container and spread out evenly on flat sheet pan to facilitate proper cooling towards < 41 F. Products began cooling down towards 41 F after 15 minutes. -0- 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.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. - Pf. Observed dented can of green beans stored with other intact canned goods at can rack in dry goods storage room. CDI - Dented can removed. -0-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed ice build-up below condenser unit inside walk-in freezer. Repairs needed.***No points deducted due to different area observed. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed scrambled eggs inside hot box at 129.5 F. Product placed into hot holding minutes prior to EHS arrival. CDI - Food re-heated in steamer > 165 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 portioned containers of cut canteloupe registering at 50 F inside reach-in unit. Product had been prepped and put into unit shortly before today’s inspection. CDI - Product uncovered and relocated to walk-in cooler for cooling towards < 41 F.

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 various foods such as sliced ham, cooked penne, provolone cheeses and corn dogs without thaw dates. PIC confirmed that all products were removed from walk-in freezer yesterday. CDI - All products dated with thaw dates.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed oil leak under fryer station. Facility using single-use aluminum foil containers to catch debris. Repair/replace.***WORK ORDER FOR REPLACEMENT FRYER HAS BEEN SUBMITTED. NO ESCALATION IN POINTS.

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 non-absorbent wood panel affixed to wall behind hand washing sink, with gaps along edges of panel. Also observed missing ceiling tile panels inside can wash/water heater storage room.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed sausage patties inside hot box at 129 F. Product placed into hot holding 30 minutes prior. CDI - Food re-heated.

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. 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 large amounts of cooked pasta cooling in deep containers and closed portioned single service containers of chicken wraps cooling inside inside walk-in cooler. CDI - Pasta separated into smaller portions and containers of chicken wraps uncovered to facilitate proper cooling. Product temperatures began to decrease towards < 41 F after 20 minutes.

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 unlabeled squeeze bottles on shelving unit above prep table across from prep sink.

4-501.11 Maintain equipment in good repair. Observed active water leak at steamer. Also observed oil leak under fryer station. Facility using single use aluminum foil container to catch debris. Repair/replace.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. - Pf. Observed facility’s high temperature warewashing thermometer non-functional. PIC discovered that the battery needed to be replaced. Battery replaced, device tested but unable to detect accurate final rinse temperature. Verified warewashing machine is meeting final rinse temperature with EHS’s device which recorded temperatures > 160 F. 10-DAY VERIFICATION REQUIRED.

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee foods stored with and over retail foods on shelving inside walk-in cooler. CDI - Food removed to bottom shelving away from retail goods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed brown build-up on food contact surfaces of smoothie dispenser. CDI - Dispenser thoroughly cleaned during inspection.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. -P. Observed several TCS foods > 41 F inside upright reach-in unit. Refer to temperature chart. Items had just been taken out of walk-in cooler for 1st lunch. EHS noted that the reach-in units are designed for bottled beverages only. EHS advised facility to discontinue usage of this equipment as it is not intended for storage of food items. CDI - PIC took products to walk-in cooler to quickly cool down. 3-DAY VERIFICATION REQUIRED TO ASSESS FACILITY’S COLD HOLDING.

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. For more information on date marking please visit: http://meck.co/FoodSafety. Observed alfredo and marinara sauce past 7 day requirement (prep dates: 4/1/22). CDI - Products voluntarily discarded.

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 no start/end times for fish and cheese sandwiches. CDI - Employee put time stamps on products.

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 cooked pasta and cut honey dew cooling tightly covered inside walk-in cooler. CDI - Products uncovered to facilitate proper cooling.

REPEAT: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1x box of french fries stored on floor inside walk-in freezer. CDI - Product re-located to shelving.***No escalation in points due to significant improvement since previous inspection.

REPEAT: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraint. CDI - All put on hair restraints.

REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed queso at 109-113 F inside hot box and hot holding well. PIC stated that these were placed into hot holding 30 minutes prior. CDI - Queso re-heated > 165 F.

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. For more information on date marking please visit: http://meck.co/FoodSafety. Observed 1x opened container of whole milk past date mark (1/11/22). CDI - Product voluntarily discarded. ***No escalation in points due to different category observed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of vanilla waffle cones and french vanilla iced coffee beverages stored on floor inside food storage room.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 1x food employee without hair restraint.

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 boxes of single service food trays stored on floor next to hand sink.

REPEAT: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on prep table. CDI - Item removed to designated area.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

2-301.14 When to Wash - P. Observed food employee wash hands and touch handles without barrier. CDI - EHS addressed with PIC and employee educated on proper hand wash procedure. Employee re-washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage at 113 F in hot box. Food employee stated that these were recently placed into hot holding. CDI - Sausages re-heated > 165 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several chicken caesar wraps and crispy chicken bacon wraps > 41 inside upright reach-in cooler. PIC explained that the items were prepped this morning and placed in to the unit. CDI - PIC took products to walk-in cooler to quickly cool down.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed no date mark on opened container of half & half. PIC traced back date mark to 11/10. CDI - Product date marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed several chicken Caesar wraps and crispy chicken bacon wraps tightly covered cooling inside upright reach-in cooler. PIC explained that the items were prepped moments before and immediately placed into the unit. EHS provided education on proper cooling methods. CDI - PIC and food employee uncovered the wraps and relocated them to the walk-in cooler for rapid cooling.

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 1x heavy soiled microwave. Recommend thorough cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee tumbler on prep table. CDI - Item removed to designated area.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed brown build up on metal catch plate inside ice machine. VR REQUIRED. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed 2x buckets of sanitizer with 0 ppm concentration. CDI - PIC remade sanitizer solution for both buckets, concentration now reading 400 ppm Quat. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed several squeeze bottles with stickers present stored as clean. CDI - Items taken to have stickers removed, washed, rinsed & sanitized.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in bathroom for cafeteria workers.

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 washed hands and turned sink off without using a barrier. CDI- Educated, re washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Sheet trays had some crumb debris on them. CDI- Taken to dishwasher.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Noodles incorrectly dated for 9-20. CDI- Date changed to 9-2.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Small bottle of lotion stored on hand towel dispenser.

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 Cold deli sandwhiches cooling in tightly wrapped silan wrap CDI- Moved to freezer, cool unwrapped. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. personal cell phone stored on ice machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Debris observed on wheel of slicer. CDI- Broken down, cleaned and sanitized.

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 Quesidilla prep mix cooling incorrectly - wrap tightly fitted over product. CDI- Unwrapped.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer on site. VR.

6-501.111 Keep the premises free of insects, rodents, and other pests. Minor fly presence observed near 3 comp. sink. Monitor.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a tea urn nozzle had black build up inside when pulled apart. Be sure to pull apart and clean nozzles each time the urn is cleaned. CDI- Nozzle was taken for cleaning.

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 items such as tater tots and cheese sticks being held on TPHC with no discard time. Be sure to place the discard time on all TCS items being held on TPHC as soon as taken out of temperature control. CDI- Correct discard times placed on items. 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 veggie wraps that were prepared this morning cooling on a tray covered with tightly wrapped plastic wrap. Keep TCS foods uncovered during the cooling process to ensure items cool within the correct parameters. Items such as veggie wraps that are made from ambient ingredients have 4 hours to reach 41F or below. CDI- Veggie wraps were uncovered and began cooling at an adequate rate. Repeat violation.

4-501.11 Maintain equipment in good repair. Observed a significantly rusting rack being used to hold bowels and sheet trays. This rack is no longer smooth and easily cleanable. Resurface or replace rack.

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 several large pans of mac and cheese at 83F. Noodles had been cooked about 1.5 hours ago. Employee was tightly wrapping mac and cheese with plastic wrap and taking to walk in cooler. Mac and cheese would not reach 70F within 30 minutes in large and tightly wrapped pans in the walk in cooler. A container of chunks of fried chicken was in the walk in cooler at 90F and had also been cooked about 1.5 hours ago. Chicken was in dense portion and tightly wrapped in plastic wrap. Chicken would not have reached 70F within 30 minutes. Ensure all TCS foods cool to 70F within 2 hours and 45F or below within 4 hours. CDI (corrected during inspection)- Mac and cheese pans unwrapped and taken to walk in freezer for rapid cooling. Chicken placed on sheet rack and moved to walk in cooler for rapid cooling.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken made today dated 12/12. Observed cheese quesadillas dated 12/7. Ensure all TCS food is date marked properly and TCS food that has passed the time/temperature window is discarded. CDI- Chicken dated with today's date. Cheese quesadillas voluntarily discarded. Repeat violation.

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 breakfast food had been held on TPHC this morning but the TPHC time sheet had not been completed. Food for snacks was on TPHC when inspection began. Time sheet had not been filled out for these items either but all items were still at 135F or above. Be sure to fill out TPHC time sheet when placing TCS foods on TPHC. CDI- Time sheet for breakfast foods not completed as these items had already been discarded. Time sheet for snack items filled out. 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 several large and tightly wrapped pans of mac and cheese at 83F being moved to the walk in cooler. Observed fried chicken chunks at 90F, chicken was in dense portion and tightly wrapped. Ensure all employees are aware of proper cooling methods and the cooling parameters. CDI- Mac and cheese uncovered and moved to walk in freezer for rapid cooling. Chicken placed on sheet tray and moved to walk in freezer for rapid cooling.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two dented cans stored on rack with all other cans. Cans were being held for credit but not in a separate area. CDI- Cans moved to shelf away from other food products to be returned for credit.

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 a single service coffee cup stored in fish batter. A scoop with a handle can be left in food product if the handle is above and not touching the food.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 absorbant ceiling tiles and water stained/damaged ceiling tiles throughout facility. Ceiling tiles must be smooth and easily cleanable. Damanged ceiling tiles need replacement.

3-501.16(A)(1) Observed queso cheese in hot holding cabinet at 98F. Maintain TCS foods in hot holding at 135F or above. CDI (corrected during inspection). The PIC (person in charge) reheated the queso cheese to 165F.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed cheese and pepperoni pizza on holding rack outside of the walk in cooler. The pizza was measured at 55F. The pizza shall be kept on either TILT/TPHC (time as a public health) procedure if held out of temperature compliance or at 45F or below. CDI. The PIC immediately cooked the pizzas in the oven.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF COMMENT: Observed a bag of egg rolls without correct date label. Label marked 9/20 to 9/28. Label the egg rolls with the correct date marks; per PIC they were pulled recently from freezer and the 9/20 date was incorrect. CDI. The egg rolls were cooked for lunch today as the dates were confirmed as okay. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs.

3-501.19 Time as a Public Health Control - P,PF TPHC procedures not being properly followed. Several breakfast food items not documented of their time as they were placed on the line. Follow the approved procedure and documenting of the times on the spreadsheet provided by company. 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. CDI. The food was sold during the "snack" period (less than two hours) and was discarded as per the procedure during inspection.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C COMMENT: Provide individually wrapped coffee stirrers at the coffee station. Store single-use and single-service articles to prevent contamination.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C COMMENT: Replace the light bulbs that are out in the kitchen and the light that is going out in the walk in cooler. Maintain physical facilities and fixtures in good repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 3 food employee beverages being stored on food preparation surfaces with no lid and next to/over food ingredients, single service and equipment. CDI All drinks were disposed of. REPEAT

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce (peppers) being stored over ready to eat lettuce, tomatoes etc. CDI Ready to eat container moved to bottom shelf. REPEAT 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon being stored over cut lunch meats. CDI Raw bacon was moved to bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean with significant food debris on back blade and food contact surfaces. CDI Food employee broke down slicer and washed, rinsed and sanitized. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor debris inside of ice machine basin. Make sure to increase cleaning frequency.

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 At time of the inspection observed food employee go to walk in cooler and begin throwing away 4-5 containers of buttermilk dated for 1/18. CDI Had a discussion with PIC regarding that the product was clearly out of date and should have been discarded before inspection began. Observed food employee after discarding product go into walk in cooler and begin dating product. CDI Spoke to PIC that food employee should be following protocol for when product should be date marked at time of inspection; not date marked when inspection begins. If date marking occurs in next inspection for items held over 24 hours; product will be discarded and points taken.

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 almost all packaged food correctly marked with ingredients, quantity concents and major food allergens except for chipotle chicken wraps. VERIFICATION REQUIRED. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris on shelving. Make sure to increase cleaning frequency.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 absorbent tiles throughout kitchen. Observed bulging nonabsorbent tiles that are providing openings for potential contamination to enter kitchen. Make sure to keep in good repair. REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed food employee beverage in walk in cooler being stored above food/food ingredients in walk in cooler. CDI Beverage located to bottom shelf.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee working with chemicals (sanitizer and soap) then proceed wearing same gloves covering food (that was prepared for salad bar). CDI Food employee stopped and directed to remove gloves and wash hands. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being store above ready to eat (container of biscuits). Gave verbal instruction to PIC and PIC rearranged storage.

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 product not labeled with ingredients, major allergents etc in the grab and go section. CDI Unable to correct today, PIC will call corporate. VERIFICATION REQUIRED.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tortilla chips being stored at prep sink next to toxic substance (uncovered) and while basin had equipment in it. CDI Chips were relocated.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing watches and bracelets. Make sure food employees remove all jewelry when performing food preparation to ensure hand washing is effective.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored on food preparation surfaces. Make sure to keep towels once wet in sanitizer solution to ensure towels are holding concentration for cleaning food contact surfaces. CDI Towels were moved to sanitizer solution.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed non absorbent tiles in kitchen. Make sure to use only absorbent tiles where cleaning is occurring (ware washing, bathrooms, food preparation etc).

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs and liquid eggs over queso dip cheese. CDI Moved queso dip cheese to another location.

'3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizza, cheese breadsticks, nacho cheese, and cheese quesadilla hot holding below 135 degrees. CDI Items were for immediate service and able to use time for today. REPEAT. *Need to service all hot holding units and make sure all PHF is hot holding above 135 degrees.

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 pan of salad that was still cooling placed on line above 45 degrees. CDI Salad was placed in walk in freezer for rapid cool down. Also spoke to PIC regarding making sure food is fully cooled before placing on line due to not able to cool items down and is placed by hot food.

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 dusty ceilings over 3 compartment sink and wall splatter behind 3 compartment sink. Make sure to increase cleaning frequency. REPEAT

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employees touching trash can and continuing with work. CDI Food employees directed to wash their hands. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees place on gloves when entering the food establishment. CDI Spoke to PIC regarding hand washing and correct glove change; will follow-up with employees regarding hand washing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broccoli, beef and hamburgers hot holding below 135. See temperature chart. CDI Items reheated above 165.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottle containing oil not labeled. Make sure to label all working containers of food/food ingredients when taken out of the original container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Make sure to allow items to air dry to ensure sanitizer is working properly.

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 near 3 compartment sink. Keepin good repair. REPEAT Did not escalate points due to standing work order to fix issues. 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 debris on floor under preparation sinks. Keep clean; increase cleaning frequency. *Stained wall damage under 3 compartment sink. Will do a remodel summer 2017.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on slicer deemed as clean. Observed equipment and utensils deemed as clean with grease residue and food build-up. CDI All items returned to ware washing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on ice chute and ledge. Increase cleaning frequency. Make sure to wash, rinse and sanitize.

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 Hummus date marked for 10/29/2016. CDI Item was discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed containers of soapy water not labeled. CDI Informed PIC and would ensure all buckets were labeled today.

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 salads and to go sandwiches tighly packed and wrapped in the cooling process. Make sure to allow food to release heat during cooling process to ensure cooling time and procedures.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and build-up on knive case holder. Make sure to increase cleaning frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Make sure to keep doors closed.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed chipping paint around 3 compartment sink wall. Make sure wall is smooth and easily cleanable.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employee with cell phone, glasses and purse being stored in close proximity of food preparation areas. Make sure to have a designate area that will prevent contamination of food, equipment and single-service.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - 0pts - Observed slicer with minor debris. Ensure items are properly cleaned. Recommend to cover slicer after cleaned. CDI- Properly cleaned.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Chicken breast being par-cooked. CDI- Determined par -cooking during inspection. Chicken was fully cooked immediately after to ensure compliance. Reached 169F.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P -0pt - Observed chicken prepped at ambient temperatures placed in freezer tightly covered. Observed a 0 degree drop after 20 minutes. Ensure that product is properly vented, placed in a location that will facilitate cooling, and stirred if needed. CDI vented

22 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 - Repeat - Observed no items marked with time upon arrival including breakfast sandwiches. CDI - Corrected to ensure that time is labeled for all products on time.

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 - Repeat - Observed packaged salads and sandwiches not labeled. CDI - Labeled during inspection. Ensure labeling occurs for all grab and go foods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0pts - Observed two buckets with cloth towels in soapy water. After cleaning ensure towel is removed from water.

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. 6-502.12 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. 0 pts - Cleaning needed on walls behind 3 compartment sink.

6-303.11 Intensit. y-Lighting - C - Repeat - Light shield missing in walk in freezer.

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 - 0 pts - Observed roast beef deli meat dated for 5/10. CDI - Item discarded.

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 items marked with time upon arrival including tenders and chicken breast reading below 135. Ensure that time is placed on product immediately after cooking. CDI- PIC placed proper time on all times.

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 -. Repeat - Observed deli meats, cooked shredded chicken, and chicken tenders tightly covered. CDI- Items properly vented.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Flour not labeled. 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 - repeat - Sandwiches, wraps, salads, and some desserts not labeled. CDI - PIC moved product back. For cookies and rice crispy treats PIC has four labels. This process is temporarily acceptable until label machine is running as long as product remains with labels.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P - Repeat - Open food stored in heated section with no effective sneeze guard product should be moved back to ensure protection. CDI- Items moved back. Note: Some items were properly moved back but some were not. Ensure they are properly protected at all times.

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. 6-502.12 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. 0 pts - Minor cleaning needed in walk in freezer. // Cleaning needed on walls behind 3 compartment sink.

6-303.11 Intensity-Lighting - C - 0pts - Light shield missing in walk in freezer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0 pts - Onions rings read 130F . CDI- PIC placed product on time for when cooked. Will continue this process for items like onion rings and fries.

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 - Repeat - Lettuce and tomatoes prepared today for salad bar read 47-48F. Melons prepared today read 48F. All items tightly covered by lid or wrap. CDI- All items vented.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Flour not labeled. 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 - repeat - Several sandwiches and some desserts not labeled. CDI - PIC moved product back. For cookies and rice crispy treats PIC has four labels. This process is temporarily acceptable until label machine is running as long as product remains with labels.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P - Repeat - Open food stored in heated section with no effective sneeze guard product should be moved back to ensure protection. CDI- Items moved back. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - 0 pts - Observed one box of fries on the floor.

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P - Establishment has stated that they are having issues from the grease trap floor drain with back up. No back up noted today but observed PIC contacting maintenance. Discussed with PIC the importance of no sewage back up into the kitchen and that it is considered an imminent hazard. Will continue to follow with PIC until problem has been resolved. Observed outdoor canwash backed up although PIC states they use indoor canwash Discuss with school maintenance and repair canwash. Verification required

6-502.12 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. - 0pts - Minor cleaning needed in dry storage room.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P - 0pts - Observed employee pat on chicken with bare hands to assess temperature. Ready to eat foods shall not be in contact with bare hands. Ensure all employees understand the no barehand contact rule. CDI- Product reheated to 165F.

4-501.114 Maintain sanitizer at correct concentrations. -P - Quat sanitizer at three compartment sink read 0 ppm during the process of washing, rinsing, and sanitizing of utensils. CDI- Sanitizer was empty. Vat refilled to read 150ppm. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - Observed several pans stored as clean with oil build up. CDI- Utensils placed back in warewashing area for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Food in walk in cooler read 43-52F. Walk in cooler is not in good working condition. CDI- All product out of temperature compliance prepared before today was voluntarily discarded. Verification required for repair.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Repeat - Observed product prepared on Friday (eggs, lasagna, chicken, rice), feta cheese, and one container of deli meat not dated. CDI- Product 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 - Repeat - Observed deli meats (11/04) and ranch (10/08) out of date compliance and observed product mislabeled during inspection. Observed several RTE, TCS product dated for 11/11 with temperatures of 43-45F. CDI- Product voluntarily discarded.

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 - Sandwich station or cold side product was placed out on time without labeling for time correctly. CDI- PIC changed the time on the white board to show the time placed on the line accurately.

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 - 0 pts -Observed several product cooling tightly covered. Marinara sauces opened from a can placed on the line. Ensure product is properly cooled down before placing on line. CDI- Product uncovered for cooling.

3-602.11 Food Labels - PF - 0 pts - Establishment has obtained labeling for grab and go product. Observed some product having labeling on display and not on each individual portion. Ensure that labeling is placed on all grab and go items individually when not in line with food being served.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P - 0 pts - Marinara sauce being placed on front line without any shielding. CDI- Marinara moved and portioned into small containers to being exposed to students.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - 0 pts - Observed an employee making sandwiches with watch.

4-501.11 Maintain equipment in good repair. - Repeat - Observed some condensation build up in walk in freezer. / Handle missing in walk in freezer. / Walk in cooler is not holding all foods at 45F or below. Cooler must be repaired.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Pizza, nuggets, tater tots, chicken sandwiches, wraps, hamburgers, bean burgers were out of temperature compliance on hot hold line and hot box. CDI- All product on display for students was placed on TPHC. PIC states that they will discard product at 2 pm. Hamburgers, bean burgers, and product on hot box were reheated. PIC completed TPHC form for items on display during inspection. Ensure to maintain procedures and maintain product properly labeled at all times.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - .0 pts - Lettuce, tomatoes, and cole slaw on display read 46-62F. CDI- Product was placed in cooler for rapid cooling. PIC completed TPHC form for items on display during inspection. Times were placed on product after rapid cooling. Ensure to maintain procedures and maintain product properly labeled at all times.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Repeat - Shrimp not properly dated. CDI- PIC voluntarily discarded product. 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 - Repeat - One large container of sliced turkey (9/2), opened ham (8/28), opened turkey (8/25), and rice (9/1) were out of date compliance.. Establishment has 7 days with date of prep counting as day 1. CDI- items were voluntarily discarded.

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 - Repeat - Salads, deli meat sandwiches, peanut butter and jelly sandwiches, and any other items for grab and go must be properly labeled. CDI- Items were removed from grab and go section. Upon discussion with PIC the labels will arrive to facilities within the next weeks. Until product is properly labeled it shall not be placed on the line for grab and go.

4-501.11 Maintain equipment in good repair. - 0 pts - Observed some condensation build up in walk in freezer. / Handle missing in walk in freezer.

6-502.12 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. - 0 pts - Wall and floor cleaning needed at three compartment sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - 0 pts - Raw pork stored over cooked chilli in walk in freezer. CDI- Item was moved to lower shelving.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Cut melons on grab and go and sandwiches in walk in cooler are not dated. CDI- PIC dated 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 - One large container of turkey and two small portions of turkey and ham dated for 5/12. Establishment has 7 days with date of prep counting as day 1. CDI- items were 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 - Lettuce. ham, turkey, cooked chicken, and portioned tenders were tightly covered. CDI- All items were loosely covered.

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 - Chef salads, chicken salads, deli meat sandwiches, peanut butter and jelly sandwiches, and any other items for grab and go must be properly labeled. Verification is required for labeling of product.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - Observed some wet wiping clothes on prep surfaces. All clothes must be maintain in chemical sanitizer.

4-501.11 Maintain equipment in good repair. - 0 pts - Observed some condensation build up in walk in freezer.

6-502.12 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. - 0 pts -Cleaning needed in the walk in freezer

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spicy chicken sandwich and French fries not directly under the heat element of the hot box hot holding at temps below 135F. CDI - Items were placed out around 1130 and to be consumed/discarded at end of lunch period today (1330). PIC also instructed employee to place food items directly under the heating element of the hot holding box.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several food boxes on the floor of the walk in freezer.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in restroom shared by female and males food employees.

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed build up on the interior panel of the ice machine and the bowl of the 2 comp sink next to the ice machine. PIC (person in charge) turned off ice machine for cleaning and sink was cleaned during inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired or if it is not labeled. Observed sample precooked chicken patties dated 8/20/14 which were discarded during inspection. Day 1 is the cooked date, prep date for veggies or day package is open for chubs of deli meats. Day 7 was yesterday for the chicken patties. Some older items in the freezer will be purged by PIC.

4-601.11 Keep nonfood-contact surfaces of equipment clean. Observed some dust on tops of cooking equipment and Ice build up under the freezer compressor.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils4-601.11. Ensure equipment food contact surfaces and utensils are clean to sight and touch. Observed pink slime/mold on inside of ice machine and food residue on cleaned utensils at 3 comp sink. CDI- removed to reclean

4-502.11 (B) Good Repair and CalibrationRules require thermometers be properly calibrated. Observed thermometer not calibrated. CDI- new thermometer provided

3-601.11 Standards of IdentityRules require packaged foods must be properly labeled. Observed cookies, salads and sandwiches/wraps. VR