CARMEL CHRISTIAN SCHOOL LUNCH

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed a staff member not knowledgeable about written employee health policy facility has on site. PIC stated staff member was new. CDI, to ensure staff knowledgeable . For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed probe of thermometer not sanitized prior to use. CDI, thermometer sanitized.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety - Observed drumsticks prepared using a non-continuous cooking process. CDI, chicken placed back into oven to continue cooking to greater than 165 degrees F. See temperature observation chart. Facility plans to fully cook chicken and discontinue process. Contact EHS if looking to approve process.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed butane fuel stored over containers of oil. CDI, fuel relocated for proper storage.

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 wraps and salads recently prepared and cooling in tightly covered containers between 45-51 degrees F. CDI, item covers partially removed and relocated to walk in cooler to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-101.11/6-201.11 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 ceiling tile pulled away from ceiling.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed tomatoes in WIC with no date label. CDI- Food was voluntarily discarded. 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 .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single-use cups stored on the floor. CDI - box was moved off the floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverage bottle stored on prep table. Needs to be stored in designated area.

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 dust build up vents. Observed debris build up in floor drains. Clean routinely as needed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC CFPM certificate expired in 2022. Needs new CFPM certificate. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

General Comment: 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed facility has sandwiches for grab n go with no date marks. PIC stated the sandwiches are not date marked and are kept out for purchase for one day after prep day. Sandwiches were prepared today. EHS informed PIC sandwiches would need to be date marked. 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 .

General Comment: 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. EHS observed the facility has several old and unclear TPHC procedures for holding food. The facility holds food on serving line or in hot box on the 4 hour time limit. EHS recommended filling out new TPHC procedures with more detailed information on how food is held and what the exact time parameters are for the 4 hour time hold. CDI - EHS emailed facility a copy of the newest TPHC forms. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 salt/pepper mixture not labeled. Corrected during the inspection (CDI) - Labels were added.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed bulk containers of grease stored on the floor. CDI - Grease was removed during the inspection.

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 single service cups stored on the floor in dry storage. CDI - Placed on shelving.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf - Observed ice in hand sink by dish machine area. Do not dump items in hand sink. CDI- sink cleaned and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed burgers and turkey sandwiches in hot holding cabinet at 130F. CDI- items reheated in oven 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 .

6-403.11 (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 drinks on wire shelving above single service equipment. Corrected during the inspection (CDI) - Drinks were removed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a box of unwashed cantaloupe being stored on shelf above ready to eat deli meats in WIC. CDI: PIC re-arranged items to proper storage order.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of baguette bread being stored on floor in WIF. CDI: PIC placed box of baguettes on shelf.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer output of dish machine at less than 50ppm during several test cycles. CDI: Sanitizer level was low in bucket, PIC tilted bucket to allow hose to reach sanitizer and output was measured at 200ppm. PIC replaced with full bucket of chlorine sanitizer.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of lasagna in WIC which PIC stated was prepared yesterday missing a date mark. CDI: PIC date marked lasagna. REPEAT. Points not escalated due to multiple violations under line item on previous inspection.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage faculty restroom. CDI - EHS provided handwashing sticker.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two (2) trays of broccoli, (2) trays of mixed vegetable, one (1) pan of noodles and one (1) pan of Alfredo sauce holding in standing hot cabinet at less than 135F. When observed, food items were being reassembled and at prep line and stove top, then reheated to be served to be placed at serving line. PIC elaborated that hot cabinet had been left open for multiple minutes at time in which trays were being transported from their initial cooking/reheating and placed in the cabinet. CDI - In line with the standard processing for the food items, ingredients were reheated to final temperatures above 165F. When closed and properly maintained, hot cabinet was observed at an ambient temperature of approximately 155F. Items placed within the cabinet after this proper tempering were observed at above 135F. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one (1) stick of unsalted butter in RIC with no effective date marking. Food employee elaborated that butter portion had been cut and recovered to prepare a portion of melted butter for grilled cheese sandwich preparation that morning. CDI - Butter was placed in a single serve tray with the date of opening listed on it as a means of date marking. 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 one (1) bottle of commercial salsa in WIC without effective date marking. CDI - PIC voluntarily disposed of unmarked food item. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) bin of flour without working label. CDI - EHS affixed effective working label to bin.

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered waste bin in gender neutral faculty restroom. CDI - Uncovered trash bin was swapped with covered waste bin in adjacent faculty break room.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open lid and door at time of inspection. CDI - Lid and door were closed prior to returning to interior premises. Note: Previously marked citation, missing dumpster lid) has been addressed; at time of inspection, dumpster was observed in good repair.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) closed container of washed romaine lettuce stored beneath two (2) unwashed produce boxes (tomatoes and mushrooms). CDI - EHS discussed effective storage order with PIC and reviewed provided WIC storage charts within the kitchen. Romaine lettuce was rotated from below unwashed produce. For more information on food storage order please visit: http://meck.co/FoodSafety

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service lids stored at single service shelving with exposed food contact surfaces. Articles were observed with stray food grains (salt, sugar, etc.) in the top articles of both stacks. CDI - Soiled single service articles were disposed of. Remainder of stacked single service lids were reoriented to prevent potential contamination. REPEAT

5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with no lids. Excess cardboard was seen hanging out of cardboard dumpster top. Contact waste management company to repair or replace damaged dumpster. REPEAT. No escalation due to noted attempts by PIC to contact waste management provider.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed recently prepared raw beef stored over top broccoli and ready to eat egg packaged egg rolls in the corner reach in cooler. CDI - Storage order was rearranged to prevent potential contamination. EHS provided establishment with storage order charts for reach in coolers.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor pink buildup on interior surface of ice machine shield. Clean as needed to preclude accumulation of buildup.

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 clarified butter and cream cheese in the entrance area RIC in working containers labeled 11/17 and 10/25, respectively. CDI - PIC voluntarily disposed of the out of date working containers.

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 wrapped chopped chicken breasts and covered angel hair pasta cooling in the WIC. Observed one (1) prepared to go salad in entrance area RIC cooling while closed. CDI - Items were opened and allowed to cool more effectively. EHS provided 2 step cooling and prepared TCS cooling charts to PIC. REPEAT No escalation in point deduction due to noted improvement from previous inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC and one (1) additional food employee with wrist watches engaged in food preparation

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service to go containers (one at the serving line, and two at the dry storage shelves) stored with exposed food contact surfaces. CDI - single service articles were reoriented to prevent potential contamination.

5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with no lids. Contact waste management company to repair or replace damaged dumpster.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand soap dispenser not providing hand soap at dish area handsink. CDI - PIC pump soap 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 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 raw marinated chicken, sliced turkey meat, and pasta salad cooling from prep in WIC while covered in plastic wrap (chicken and turkey) and covered (pasta salad). At 12:27, raw marinated chicken, sliced turkey meat, and pasta salad were observed at 46F, 43F, and 54F, respectively. At 12:59, the food items were observed at 45F, 42F, and 51F. CDI - Food items were uncovered and allowed to cool effectively.

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 salt and pepper bin and breadcrumb bin with no effective labeling. CDI - Food employee affixed effective working labels to bins.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed recently sanitized plastic bins stacked wet. CDI - bins were separated and allowed to air dry.

4-502.13 Single-use and single-service articles cannot be reused. Observed single serve plastic cups stored inside of salt and pepper bin. CDI - Plastic cup was removed from bin and disposed of.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for chemical ware washing machine. A VR will occur no later than 9/19/2022

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed high temp dish machine reading max temperature of 152.2F. Facility has had problems with current dish machine and are having it converted to chemical sometime in the next 2 weeks. EHS did not find any hot water issues within facility during inspection. Facility is only using single-use and single-service products for service currently. Facility has been washing and rinsing items used for food prep in the dish machine, and sanitizing in the 3 comp sink. CDI - Remain on single-service and single use products until dish machine is fixed. Continue sanitizing in 3 comp sink. A VR will occur by 4/25/2022 to be sure high temp dish machine is reaching temp, or that it has been converted to chemical sanitization. - REPEAT - 3 - * PIC noted that if the chemical sanitization switch does not work - they are going to look into completely replacing machine. PIC was notified to contact health department for approval prior to replacing machine *

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of wrapped cutlery stored on floor in dry storage. CDI - Cutlery picked up off of floor. - 0 -

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed high temperature dish machine reading maximum temperature of 155.9F. A VR will occur no later than 1/27/2021 to ensure dish machine has been repaired. Until dish machine is repaired facility is to use dish machine to wash and rinse dishes, and then move them to the 3 comp sink to be sanitized. - 1.5 -

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop stored inside of flour and pasta salad with handle touching food items. CDI - Scoops removed. - 0 -

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 no max/min thermometer capable of testing hot water sanitization temperatures at high temp dish machine. CDI by education. EHS provided information regarding new requirement. Please have a max/min thermometer capable of testing high temperature in dish machine by next inspection. - 0 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels present at hand sink. CDI - PIC provided paper towels. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed batteries dead at soap dispenser at hand sink near dish machine. CDI - PIC will change batteries. Soap provided. - 1 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheeseburgers in hot holding well reading 118-124F. Observed burgers in hot box reading 120-125F. CDI - items were placed into oven to be rapidly reheated. - 1.5 -

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 one package of ham with date mark reading 8.18. CDI - Item voluntarily discarded by PIC. - 0 -

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not reaching the required temperature to santize utensils and equipment. CDI-dishes will be washed rinsed and sanitized using the 3-comp sink. VR on 02-28-2021.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed covered salads, wraps and chicken cooling in reach in cooler. All food was prepped before EHS arrival. CDI-instructed PIC to unwrap foods to allow them to quickly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working container of flour and sugar that were not labeled.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic containers soiled with sticker residue but stored as clean. CDI - Items taken for rewashing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside ice machine.

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 garlic in oil dated 10/27 and AP marinade (garlic/oil mixture) not date marked. CDI - Garlic in oil voluntarily discarded. AP marinade dated. No signature needed due to COVID-19 guidelines.

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 Salads cooling with lids on in reach in cooler. CDI- Moved to WIF for rapid cooling

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

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. Scoops stored in with handle toucing product.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed Quat dispenser dispensing below approved concentration. Tube seemed to have air bubbles. Facility will call ecolab and make sanitizer manually until repaired. VR.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut watermelon holding in WIC above 41F (see chart). CDI- Unwrapped to cool down.

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 salad in grab and go containers from yesterday not discarded at discard time and observed fruit start time not recorded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed improper cooling methods for chicken wrap and lettuce. Product was wrapped and in reach in cooler. CDI- Unwrapped and moved to WIC.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Standing fan near dishwasher dusty and in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee beverage stored on a prep. counter where food was being stored.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed delivered pizzas hot holding below 135F in a hot box (see chart). CDI- times were added to pizzas. EHS recommended using TPHC for this product in the future.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed packaged items in the grab-and-go coolers cold holding above 41F (see chart). CDI- EHS recommended using TPHC for these items as PIC indicated most items are sold by end of lunch service. No point deduction as none of the items were above 45F and this is the first inspection since 41F went into effect.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed what appeared to be glass cleaner (blue liquid) being stored in a bottle labeled as QUAT sanitizer. CDI- bottle contents discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cheese slices cooling in a reach in cooler at 43F at 10:40AM drop to 42F at 11:10AM. Observed wrapped sandwiches in the walk in cooler at 47F at 10:45AM drop to 45F at 11:15AM. CDI- cheese was transferred to the walk in cooler and the sandwiches were unwrapped.

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

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed one QUAT sanitizer bucket at 50ppm solution.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee beverages stored on food prep. surfaces in the kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer stored clean with visible debris on the back side of the slicer blade. CDI- item was recleaned. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the dish machine unable sanitize food contact surfaces after several minutes of monitoring/testing. After using several thermolabels and a waterproof thermometer, the highest temperature recorded was 148.5F. VR required. EHS instructed PIC to discontinue use of machine until it is repaired.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot turkey sandwiches hot holding below 135F in a hot box. CDI- items were placed on TPHC and will be discarded if not sold within 4 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several TCS food items in a salad bar buffet above 45F, a speed rack containing pizzas being stored at room temperature while the products were ~60F, and the ambient air temperature of a reach in cooler on the serving line above 45F (see chart). CDI- items in buffet were placed on TPHC, pizzas were transferred to the freezer for cooling, and all TCS items were removed from the reach in cooler on the serving line. EHS instructed PIC to discontinue use of line cooler until it can maintain foods at 45F or lower.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed 2 sanitizer buckets at 0ppm QUAT concentration.

4-501.11 Maintain equipment in good repair. Observed a reach in cooler along the serving line with an ambient air temperature of 47F after several minutes of monitoring. Have repaired.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at far left hand sink. PIC stated batteries were dead and have been unable to replace. CDI Janitor bought soap so food employees can wash hands at designated sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork on speed rack above cooked chicken, sausage etc. CDI All product was discarded due to time/temperature parameters and possible contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the slicer stored as clean and not used since yesterday with food debris on it. CDI PIC had slicer broken down and cleaned by end of inspection. 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 chicken date marked for 3/19. Observed sausage and chicken date marked for 3/21 holding at 43 degrees. Observed feta and cream not date marked. CDI All items were discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottle with no labeling. CDI PIC labeled bottle. REPEAT

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service in dry storage room. Make sure to store at least 6 inches off the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan at ware washing with significant dust on it; pointed to blow on clean equipment and utensils. Make sure to increase cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris beneath slicer blade and on blade cover of immersion mixer. CDI: Both items disasembled and sent to warewashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked pasta holding at 70F on counter top near soup holding area. PIC stated that pasta is placed into soup individually to order. CDI: Pasta placed on TPHC for the remainder of service and EHS recommended using TPHC for pasta for all future services. TPHC procedures provided to PIC and filled out on site. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled orange chemical in can wash closet. CDI: Chemical voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken prepared earlier today cooling in tightly wrapped containers in walk in unit at 60F. CDI: Chicken vented to facilitate more rapid cooling. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth laying directly on a prep table and another sanitizer bucket reading less than 50 ppm QAC sanitizer.

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 damaged caulking on hand sink in warewashing area causing sink to become loose from wall. Ensure sink is properly sealed to wall.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken sandwiches holding hot at 128F in serving line hot box. CDI: Sandwiches reheated to over 165F and placed back on line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and tomatoes for serving line holding in an ice bath at 53F due to incomplete immersion in ice. CDI: Lettuce and tomatoes in pans were halved and put deeper into ice bath. Remaining portion was relocated to walk in for cooing.

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 freshly prepped salads cooling in reach in units and in walk in unit in tightly covered plastic containers. CDI: Salads vented to facilitate rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed an unlabelled shaker of seasoning on cook line.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored on shelving throughout facility with lip contact surfaces exposed to contamination.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several small garbage bins holding enough water to constitute a mosquito breeding site. Ensure that waste area does not become a pest harborage.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed hamburger patties with grill marks but not fully cooked. Ensure that all foods are cooked to final cook temperatures until approval has been received. CDI - Discarded.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no test strips on site. Verification required

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Cleaning needed on fan in dish area that is utilized for assisting in air drying and microwaves in lunch area.

5-202.12 Provide at least 100F water at handsinks. -Pf - Two hand sinks in the kitchen are reading between 84-89F. Verification required by 01/12.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - 0 pts - Observed blade of can opener soiled. Observed equipment not used soiled. Ensure that can opener is cleaned after use. Ensure that equipment no longer in use remains clean or removed from establishment. CDI- Can opener cleaned and equipment removed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - 0 pts - Observed buckets of sanitizer not labeled. All bottles were properly labeled. CDI- PIC labeled.

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 pans of meat sauce tightly covered with plastic wrap and aluminum foil with no noted decrease of temperature. Product must open and vented to allow for complete removal of heat. Ensure product is stirred as needed and assessed throughout the cooling process. CDI- Vented and stirred.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Observed cleaning needed on fan at dish pit room, over head shelving, microwave door, exterior of white ingredient bins, and holder of can opener.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee pick up a scoop out of the handwash sink upon entering the kitchen. Only use a hand wash sink for handwashing.

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 garlic puree without a date mark. CDI-The product was properly back dated to when the product was prepared.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomatoes on the serve line at 52F. Ensure that the product is fully cooled before placing on the serve line. CDI-The tomatoes were brought into the WI cooler to fully cool.

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 chips stored on the floor in the dry storage room. CDI-The boxes were picked up.

4-501.11 Maintain equipment in good repair. Observed a rusted shelving unit storing the clean equipment. Needs replacing. 4-502.11(A) Maintain utensils in good repair. Observed several damaged spatulas in the drawer and a rusted roasting rack that are no longer easily cleanable. CDI-The spatulas and rusted roasting rack were discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup on hood vents. Manager stated that they are scheduled to be cleaned this week.

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 amount of rust buildup on ceiling tiles above the dishwasher. Needs replacing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build-up on the table mounted can opener. CDI- Removed and placed in the dish area for proper wash-rinse-sanitize.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed salads in clam shells and sandwiches at the line above 45 F being serviced. These items were prepared and placed directly on the line to serve. CDI- PIC placed sandwiches and salads in the freezer to rapidly cool temperatures were verified and are rapidly decreasing. Reviewed different options for properly rapidly cooling before offering for service. Also talked about TPHC for limited items such as salads and sandwiches which are served daily. The process and procedures were reviewed with the PIC during the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on the sides of equipment at the cook line.

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 build-up on the floor under the cook line. Clean regularly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several sheet pans of sausage patties 60F on the speed rack next to the oven. Trays of sausage not being cooked in the next hour were put back in the walk-in cooler. Don't leave out for unnecessary periods of time.

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. Observed some spilled dry foods and debris on the floors under the dry storage racks and in the linen room. Also noted minor dust build up on the ceiling around the vents.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed a microwave oven to have and internal shield broken off. Do not use the microwave oven with such damage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the high temp dish machine to fail to properly turn 3 high temp dish machine thermolabels. The machine must provide a proper high temperature water sanitizing process. -CDI The facility was instructed to go to single service trays. Also, the supply of dishmachine soap is low. Ensure that back-up soap for the machine is available.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed hamburgers hot holding at a temperature below 135F. All hot holding must be at 135F or higher. -CDI Hamburgers were reheated to 165F or higher.

3-307.11 Miscellaneous Sources of Contamination Observed 1 bag of pasta left tied shut. All open dry goods foods shall be stored in containers with lids or in bags with resealable closures.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved some items, such as PHF sandwiches and low acid cut melon (watermelon), to have been prepared yesterday and to not be date marked. -CDI Items were date marked. Always date mark items with the date they were opened or prepared. Always date items that are mixtures or combinations of ingredients with the date of the oldest ingredient.