TRINITY EPISCOPAL SCHOOL LUNCHROOM

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dish employee handle soiled dishes, then go to handle clean dishes without washing hands. CDI- Hands washed. EHS educated employee on when to wash hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above baked cookies on speed rack. CDI- Chicken placed in oven to cook. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sink sanitizer pulling at 0ppm. Manager stated that ECOLAB had just come out to fix the dispenser. Manager hand mixed sanitizer and tested it for the buckets. Sanitizer at proper concentration. ECOlab called and will be out by this afternoon. CDI- Manager will hand mix sanitizer until fixed. 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

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 0ppm sanitizer. CDI- Sanitizer re-made to proper concentration.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on cut avocados. Remove stickers when cleaning

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jackets and bags hanging on dry storage rack with dry storage items.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee cough then put on gloves and start preparing food. CDI- Gloves removed and hands washed.

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). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed milks and turkey meat without dates. Items were prepared yesterday. CDI- Dates written on items. 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 .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed peaches stored in a bowl unwrapped for children to grab. CDI- Fruit pulled and wrapped. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of oil stored on he floor

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 cups and container stored on the floor in the dry storage room.

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 mold on shelves in walk in cooler. -REPEAT Observed large roller bins housing food in need of cleaning.

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 hole in the wall under the front hand sink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed melons and other produce stored above cooked pasta and potaotes. CDI- Cooked items removed and placed above the unwashed items. 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 slicer blade soiled with old food debris. CDI- Slicer broken down and cleaned. 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 .

3-501.17 (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). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed opened milk, salsa and 4 pans of cooked potatoes without dates. Observed cooked turkey breast dated 1/12, container of house made ranch in walk in cooler dated 1/5 and container of house made ranch in tall reach in dated 12/8/25. CDI- All expired items were discarded. All items without dated were prepared this week and were dated with the appropriate date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed dish machine with large leak at one of the hoses. Water was spilling all over the floor. Dish machine is still functional and reached proper temperature. Get fixed.

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 shelving in walk in cooler in need of cleaning. Observed milk chest with microbial growth. Observed fan used at dish pit in need of cleaning.

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 walk in cooler floor in need of cleaning. 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 hole in wall under hand washing sink at the front line.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed hair clip stored in the drawer with cooking utensils. Keep personal items in a designated area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink blocked by dish machine. CDI- Removed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above ready to eat items in the walk in cooler. CDI- Ready to eat items removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed several foods expired in the walk in cooler. Marinara 9/11, white sauce 9/10, salsa 9/10, pasta 9/08, chili 9/04. CDI- All foods discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(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 foods holding above 41F before placed on TPHC. All items 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no procedures for items on time. CDI- Paper work left and filled out onsite. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed bowl of fruit in bowl for children to grab unwrapped. CDI- Fruit pulled from lunch buffet.

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 walk in cooling floor in need of cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed mop sink blocked by mop, broom and mop bucket. CDI- Removed

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed bag of pico stored in a box with unwashed squash. CDI- Pico removed. Observed bag of lettuce, orange slices stored below unwashed produced. Observed sack of potatoes stored with RTE foods. CDI- Storage order rearranged to proper order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 salami dated 4/22/25. PIC stated that that it was sliced 4/28/25 with the rest of the deli meats. CDI- Dated for 4/28. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bleach and other spray bottle without label. CDI- Labeled.

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, seasoning mix and oil bottle without labels.

3-302.15 Wash fruits and vegetables prior to use. Observed tomatoes in original container being cut for service. Box/ container does not say washed. CDI- Washed.

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 several boxes of single service items stored on the floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep groves. Resurface/ 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 dish machine thermometer not functional.

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 gaskets in need of cleaning. Observed milk cooler in need of cleaning.

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 floors in walk in cooler in need of cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart blocking hand sink at dish pit. Observed mop bucket and broom blocking handwashing sink near walk in cooler. CDI- Removed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of peroxide cleaner stored with drink dispensers in linen closet. CDI- Peroxide cleaner moved to chemical storage area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep groves. Replace/ resurface.

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 gaskets, roller carts, and storage bins in need of cleaning.

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 walk in cooler floor in need of cleaning. Observed floor between tiles and under, around equipment in need of cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer in bucket with concentration of 0ppm. CDI- PIC replaced sanitizer with proper concentration sanitizer. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork sausage in hot holding box below 135F,s we temperature chart. CDI- PIC reheated sausages to above 165F. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed regular milk above 41F in milk cooler, see temperature chart. CDI- PIC moved milks to WIF to cool, see temperature chart. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed diced chicken, shrimp ceviche, and unsalted butter tightly covered or wrapped with plastic wrap. CDI- PIC removed plastic wrap and covers to promote faster cooling. Ensure foods are in open/vented containers while cooling to have cold air flow around the food. 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 .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles by exit leading to dumpster. Repair. -not repeat due to different violation from last report-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brisket in hot box below 135F. Product was pulled to rest and be cut but was not reheated prior to placing in the hot box. CDI: Product rapidly reheated in oven to over 165F. 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)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed chocolate milk held on TPHC still in cooler from yesterday. CDI: Product voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout dish area. PIC stated that they have called pest control and they are visiting more frequently. In addition facility will be adding another UV light trap to the dish area.

3-302.15 Wash fruits and vegetables prior to use. Observed PIC peeling and coring apples that were not washed. CDI: Apples washed and then peeled and cored. Observed apples wrapped for sale with stickers remaining. Ensure stickers are removed during washing procedures. CDI: stickers removed and apples rewashed and then rewrapped.

4-501.11 Maintain equipment in good repair. Observed grab and go milk cooler broken. PIC stated they called a refrigeration company to come and fix it over a week ago and they have not yet come out. Facility is using TPHC for milk until it is repaired.

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 section of wall missing (approximately 6”x10”) under front handsink exposing pipe work. Repair wall.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed water at the handsink from the cold side only at front handsink is 142F and at back handsink is 137F. Facility water is a burn hazard and staff cannot comfortably wash hands. VERIFICATION REQUIRED

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed turkey cooked yesterday still cooling this morning above 41F. CDI: Product 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all items in the walk in cooler above 41F. All items voluntarily discarded except for raw chicken and raw beef as they were 44F and 45F respectively. VERIFICATION REQUIRED 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 .

3-501.15 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 turkeys cooling from yesterday on speed rack that was covered with a bag. CDI: Turkeys voluntarily discarded. See #20. 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 .

6-501.12 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 missing ceiling tile in dry storage area. Have replaced. REPEAT VIOLATION Previous violations corrected.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout facility. More frequent pest control is needed.

4-501.11 Maintain equipment in good repair. Observed ice machine not functioning. Repair or replace.

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 shelving in walk in cooler with significant microbial growth.

5-205.15 Maintain a plumbing system in good repair. Through discussion with PIC, kitchen handsink near the serving line is backing up/is slow. PIC stated that the school has already had a contractor come and assess the sink and the floor will need to be taken up and pipe replaced over the summer. Sink is still usable, however staff are not using it when possible to prevent continued water damage. Sink was used today during inspection for handwashing and no back up was seen. A hole where the piping is has been cut out in the wall from the assessment. REPEAT VIOLATION Sink piping project date start is 7/24.

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 light cover over prep sinks with build up on inside from a leak. Ensure leak is fixed and clean/replace the cover. Observed ceiling tile bent and damaged adjacent to the aforementioned light cover. REPEAT VIOLATION

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispenser not functioning properly. CDI: Sanitizer hand diluted during inspection. PIC contacted ECOLab to service the metering pump. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt and mozzarella cheese holding above 41F at salad station. CDI: Products permanently placed on TPHC. TPHC procedures filled out. EHS and PIC discussed using TPHC for the lunch meats and salad items as well as these items are discarded at the end of service. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at 0ppm quat. CDI: Buckets refilled to proper concentration.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep cuts. CDI: Cutting board voluntarily discarded.

5-205.15 Maintain a plumbing system in good repair. Through discussion with PIC, kitchen handsink near the serving line is backing up/is slow. PIC stated that the school has already had a contractor come and assess the sink and the floor will need to be taken up and pipe replaced over the summer. Sink is still usable, however staff are not using it when possible to prevent continued water damage. Sink was used today during inspection for handwashing and no back up was seen. A hole where the piping is has been cut out in the wall from the assessment. REPEAT VIOLATION

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat items. CDI: Products were reorganized. For more information on food storage order please visit: http://meck.co/FoodSafety

5-205.15 Maintain a plumbing system in good repair. Through discussion with PIC, kitchen handsink near the serving line is backing up/is slow. PIC stated that the school has already had a contractor come and assess the sink and the floor will need to be taken up and pipe replaced over the summer. Sink is still usable, however staff are not using it when possible to prevent continued water damage. Sink was used today during inspection for handwashing and no back up was seen. A hole where the piping is has been cut out in the wall from the assessment.

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 light cover over prep sinks with build up on inside from a leak. Ensure leak is fixed and clean/replace the cover.

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 several utensils stored as clean with food debris on them. Observed ants on surfaces of cutting boards stored as clean. Observed cutting board put up as clean with food debris. Observed can opener blade with food debris and build up. CDI: Items were washed again. VERIFICATION REQUIRED to monitor ant problem.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed deli meats, cheeses, tuna salad, farro, and tomatoes cooling below required rates to be placed on serving line by 1130am. Items were cooling at a rates from 0F/min to .16F/min (when required rate to have food at 41F and below for serving is .21F/min). CDI: Products were rapidly cooled in walk in freezer to 41F before serving. EHS and PIC discussed going forward, that to avoid the need to cool these late prep items for sandwich line and salad bar, facility should consider using TPHC. Employees would begin preparing these items no earlier than 930am (serving goes until 130pm) and the temperature shall be verified when it comes from storage. Time would start then, and employees would have 4 hours to serve items. PIC stated that these items are voluntarily discarded at the end of lunch service anyway with current procedures. EHS provided PIC with a blank copy of the TPHC procedure form 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 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 several TCS items including deli meats and cheeses, cut tomatoes and lettuce, and guacamole cooling in reach in cooler while tightly covered. CDI: Items moved to the walk in for rapid cooling and then to the walk in freezer as items were not uncovered when moved to the walk in cooler initially, prohibiting food from meeting required cooling parameters. REPEAT VIOLATION

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed significant ant problem at the dish area, particularly near pre-wash for dish machine. PIC stated that they have an ongoing pest control contract who is coming weekly to address the ongoing issue. See #16

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored in sanitizer bucket with 0ppm quat. CDI: Bucket was emptied and refilled.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed paper cups and quart containers stored in flour, corn meal, and sugar. Ensure scoops with handles are used. CDI: Cups removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans and bowls stored as clean. 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 utensils stored as clean in plastic tubs with food debris in them. Ensure more frequent cleaning. Observed employee book bag stored over clean linens in storage room.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards stored as clean with deep cuts/gouges. CDI: Cutting boards were voluntarily discarded.

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

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 ceiling vent covers near walk in cooler with dust build up. Ensure more frequent cleaning. Observed wall at the dish machine near pre-wash with dried food debris and build up. Ensure more frequent cleaning to prevent pest harborage. 6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed missing vent cover at vent near walk in cooler.

5-202.12 Provide at least 100F water at handsinks. - Observed water at handwash sinks only reach 84F. Repair hot water heater to provide at least 100F water at all hand sinks.

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 house made ranch cooling in walk-in cooler in a closed, deep container. Temperature of ranch did not decrease over a 30 minute period. Also observed cooked pasta cooling on prep table in a covered pan at beginning of inspection. PIC moved pasta to WIC. Temperature of pasta decreased 1F over a 30 minute period once placed in WIC. PIC stated both items had been cooling for about one hour upon EHS arrival. - CDI - PIC uncovered ranch and incorporated active stirring as well as placed pasta on a sheet tray to aid the cooling process.

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. - REPEAT - Observed two unlabeled squeeze bottles. Per PIC, one squeeze bottle contained honey, and the other squeeze bottle contained balsamic vinegar. - CDI - PIC labeled squeeze bottles.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed hot water at 3 compartment sink only reach 85F. Detergent manufacturer label indicates water temperature should be 110-120F. PIC stated maintenance was out yesterday to work on the hot water heater. Per PIC, maintenance has ordered a hot water heater pump. - VR - Verification required within 10 days to ensure hot water heater has been repaired.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sliced roast beef and cut melons cooling in reach in cooler that were cooling at a rate of 0F/min. Observed tomato watermelon salad cooling in walk in at .075F/min. CDI: Roast beef and melons moved to freezer to rapidly cool and tomato watermelon salad was uncovered as it was in the walk in. REPEAT VIOLATION

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed several TCS dressings and sauces set aside for disposal in the dish area. Items were date marked from 4/28-5/4. Ensure items are disposed of at the end of the 7 day window. CDI: Items voluntarily discarded. Points not deducted today as items were already pulled for discard when inspector observed them. REPEAT VIOLATION

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P observed chemicals stored over boxes of gloves. PIC stated that these gloves are not used in the establishment but were ordered before she arrived as the manager 4 weeks ago. CDI: Boxes marked do not use.

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 roast beef and melons cooling while tightly covered in the reach in cooler. Observed tomato watermelon salad cooling while tightly covered in walk-in. CDI: roast beef and melon moved to walk in freezer and rapidly cooled. REPEAT VIOLATION

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 bottle of, what PIC stated was, oil.CDI: Oil labeled.

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 high temp thermometers did not have batteries and are therefore not working. VERIFICATION REQUIRED

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 drawers of main prep table with food debris and build up in them. Observed milk cooler with debris and build up. Ensure more frequent cleaning.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no employee health policy on site that meets requirements. Through discussion PIC was able to discuss symptoms and illnesses as well as restriction of employees. CDI: EHS provided PIC with a copy of the employee health policy. REPEAT VIOLATION

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for vomit and diarrhea cleanup plan. CDI: EHS provided PIC with a link to the state written plan and explained requirements. REPEAT VIOLATION

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked near sandwich making station by prep table. CDI: Prep table was moved.

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 hot water dish machine reaching 153F on the thermometer that was ran through the machine. PIC stated that the dish machine plate was not reading properly yesterday, however he thought it was his thermometer that was inaccurate as the dish machine thermometers showed the water was in range. Dish machine thermometers were showing below required range today. A work order was placed for the dish machine. Facility only serves one meal and has enough dishes for all children to be used one time without washing until end of service. CDI: food contact surfaces were washed in the dish machine and then sanitized in all 3 compartments of the manual warewashing sink.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tuna salad cooling in reach in cooler at a rate of 0F/min. CDI: Product moved to walk in and uncovered and cooled properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cartons of milk holding from yesterday in grab and go cooler above 41F. 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 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 cut melons in portion cups date marked for today when the melons were cut yesterday. CDI: Date corrected.

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 tuna salad cooling while tightly covered in the reach in cooler. CDI: Product vented and moved to the walk in cooler and rapidly cooled. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed case of chicken stored on walk in cooler floor on a sheet pan. CDI: Chicken was prepped. EHS and PIC discussed that placing it on a turned over milk crate or some other riser that is 6” or higher would be acceptable.

3-302.15(C) Follow manufacturer’s instructions when using an approved chemical washing. Observed test strips for the veggie wash expired in 2020. Test strips were not able to be verified that they are still accurate. Provide non-expired test strips.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans and bowls stored as clean.

4-501.11 Maintain equipment in good repair. Observed gasket on milk cooler damaged.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy does not describe responsibility of employees to report illness and exposure. CDI: EHS provided PIC with a copy of the updated health policy document for employees to sign.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written vomit and diarrhea plan on site.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade with food debris on it. CDI: Can opener was cleaned. REPEAT VIOLATION Significant improvement from previous inspection.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed turkey wraps above 41F that were placed directly in a grab and go cooler meant for holding. CDI: Product moved to walk in freezer and rapidly cooled to 41F.

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 utensils stored as clean in plastic tubs with food debris in them. Ensure more frequent cleaning.

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 drawers of main prep table with food debris and build up in them. Observed fan cover on fan in dish area with some dust build up. Ensure more frequent cleaning.

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 ceiling vent covers near walk in cooler with dust build up. Ensure more frequent cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over liquid eggs in walk in cooler. CDI: Items reorganized.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on some pans stored as clean. CDI: Items moved to dish machine for washing.

5-103.11 Capacity-Quantity and Availability - PF Observed cold water coming from sinks is at 122F. This makes it difficult to wash hands due to being uncomfortable. CDI: Hands are able to be washed properly. No handwash violations today.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on dumpster. CDI: Dumpster closed.

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 employee load dish machine tray with dirty dishes and then move directly to drying and handling clean dishes with no handwash. CDI: Employee was educated on when to wash hands. Employee washed hands.

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

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 container of ricotta cheese from 4/28 in walk in. CDI: Ricotta was voluntarily discarded. Overall facility has a strong date marking system and all other required items were properly dated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes once they were clean before putting them away. CDI: Employee educated on how to properly air dry dishes.

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 sandwiches and salads cooling in clam shell containers in reach in coolers. CDI: Product moved to walk in freezer and properly cooled to 41F before service. REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored in soapy water with no sanitizer. CDI: Bucket changed out. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored directly on the floor at a station. CDI: Bucket placed on a milk crate.

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 cooling while tightly closed in a grab and go cooler. CDI: Salads relocated to walk in for rapid cooling before service. REPEAT VIOLATION Significant improvements have been made in cooling methods throughout facility including using more sheet trays, shallower pans, and uncovered pans.

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 broken base board tile on wall under hose reel. 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 accumulation on ceiling tiles and light covers. Observed dust accumulation on AC vents near walk in cooler. Observed black build up on wall behind pre-wash sink.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sliced deli turkey (0F/min) and sliced deli ham(.05F/min) cooling below required rates. CDI: Products uncovered and properly cooled in the walk in freezer

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 no date mark on marinara. Observed date mark of 9/3 on spaghetti sauce. Both items were prepared 8/31. CDI: Items properly dated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed turkey, ham, sandwiches, lettuce, and tomato cooling in walk in while tightly covered. CDI: Turkey and ham uncovered. All other items moved to walk in freezer for cooling.

4-501.11 Maintain equipment in good repair. Observed reach in near front line holding above 41F. No TCS items were in the cooler and PIC stated he had put in a service order for it this morning prior to EHS arrival. Observed racks in this same cooler beginning to rust on edges. Observed heavy rusting on bottom of milk/drink cooler.

General Comment: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards especially ones used for bread stored with deep cuts at dish area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans at dish area with dust build-up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone inside drawer stored with open bag of pasta and paper bags used for bagged lunch.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli slicer with food and debris remaining after cleaning and storage. Observed ice machine with mold buildup around ice chute. CDI Suggested more frequent and thorough cleaning of deli slicer and ice machine to PIC. PIC had staff start breaking down slicer for cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizing sink without proper concentration of sanitizer. CDI - PIC drained the sanitizing sink and refilled. Sanitizer was then tested for proper concentration.

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 utensils being stored handle side down in warewashing section next to handwasing sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed serving trays stored and stacked wet.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers with food debris stored as clean. Observed a soiled dishwasher apron hanging on the storage shelf in contact with clean utensils and equipment by the mechanical dishwasher. CDI PIC removed soiled containers and apron.

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 pasta salad and cut tomatoes cooling in large portions in a glass container. Cooling rate for both items were 0F/min. CDI EHS discussed cooling methods with the employee and employee placed items in the walk in freezer to rapid 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 cans and chips stored on the floor of the dry storage area. PIC stated that the delivery was made yesterday. EHS advised to keep the boxes off the floor if unable to handle full delivery the day of.

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 baseboard tiles by the entry to the dishmachine station. Ensure to repair or replace. Repeat violation. Points were not escalated due to previous violation fixed and overall facility in good repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of marinara sauce at a temperature above 41F. (see temp chart). PIC stated that sauce had been taken out that morning but was not used and was put back into the walk in cooler. CDI- PIC uncovered sauce for more rapid cooling.

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 near dish machine in need of being recaulked.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a sandwich press maker with food debris. Cleaning needed. CDI- maker wiped down and cleaned by PIC.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed cut cabbage in the walk in cooler with no date mark label. CDI- cabbage was dated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few dishes wet stacked in the dish drying area.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed food debris on the front serving line. Ensure that area is cleaned to avoid food debris build up. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage being stored on food preparation surface right beside cutting boards and food. Make sure to have a designated area for employee belongings.

GENERAL COMMENT 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed several food employees wearing gloves and going to walk in cooler then come back to food preparation wearing same gloves. CDI PIC stopped food employee in walk in cooler and instructed to remove gloves/wash hands. Reviewed with PIC regarding correct glove usage. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed opened bags of spinach, argula and spring mix RTE being stored under unwashed produce. CDI Items were moved to top shelf.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up in ice machine and ice machine dispensing unit in consumer area. Make sure to increase cleaning frequency.

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 items for salad bar not date marked such as garbanzo beans, feta cheese, lettuce mix, cooked broccoli and tuna salad. Observed milk without a date marking on it. CDI PIC date marked milk and items for salad bar will be used by today; if not used will be discarded. PIC was certain date of preparation. Issue was some items were prepared as late as Friday. Due to holding time/temperature parameters required to date mark items if held for more than 24 hours.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty fans in ware washing room. Observed moldy gaskets in reach in unit by line. Make sure to increase cleaning frequency.

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. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall in ware washing where caulking was disrepair and mold was starting to accumulate around drain boards. Make sure to keep in good repair and increase cleaning frequency. Observed minor dust on wall outside of dry storage. Make sure to keep clean.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a jalapeno pepper in hand sink near line. CDI-PIC removed from handsink and educated on use of hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce on line under 135F. See chart. CDI-PIC removed item and reheated to 165F. PIC educated on not filling container to the top while in steam well.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed salad cooling in the freezer under fans that had mist coming off of fans.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee handling food with a beard and no beard restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes on prep surfaces. PIC had changed buckets but forgot to replace clothes in sanitizer buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested containers and pans.

4-501.11 Maintain equipment in good repair. Observed one hot box near line not functioning. Observed reach in cooler near line with misshape gaskets.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer not used today, with food debris on the blade guard. CDI- Slicer cleaned and sanitized.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed some wrapped roast beef in fridge from 7 days ago not date marked, date mark appears to have come off the meat when it was re-wrapped. Be sure date markings are readable. CDI- Item date marked and to be used today are disposed of; the 7th and last day of shelf life.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed some crushed tomato sauce cooling in walk in since opening, in a deep and covered container. CDI- Sauce moved to shallow vented pan to quickly cool.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no water available at can wash, need water at can wash to properly wash trash receptacles. Have water re-stored, will follow up.

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 two missing ceiling tiles in clothes washer/ chemical storage room, need replacing.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee personal food item stored in walk in cooler that should be labeled and stored separate. CDI- Item labeled and separated from cafeteria food.

Observed one dented can of tuna. CDI - moved to dented can area. 3-202.15 Food packaging has be in good condition, intact and protect the food inside.

Observed oil and garlic mixture made previous day at 53 degrees F. CDI - discarded by PIC. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed wiping cloths stored outside of buckets, cloths soiled. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.

Observed cups wet stacked. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Observed several damaged cutting boards. 4-501.12 Cutting Surfaces - C Maintain cutting surfaces in good repair.

Observed ceiling tiles and vents collecting dust. 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 one employee drink with no lid or straw under prep table. CDI - discarded 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed meatballs in pan on speed rack in freezer over biscuits. Observed unwashed produce over washed produce in walk in cooler. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. CDI - reorganized.

Observed residue collecting on ice machine guard. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

PIC stated that feta cheese is not date marked or discarded within 7 days. CDI - dated, opened Monday. 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 sanitizer in red bucket at 100 ppm. CDI - remade at proper concentration. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P

Observed onions cooling in upright cooler at 70 degrees tightly covered in plastic bowl with cellophane. 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 dry cloths not held in sanitizer. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.

Observed wet stacked food trays. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility to be undercooking roasts. Facility statedthey cook product to 125F pull it from the oven, and let it rest over night in the WIC and then slice it the next day. CDI: PIC given roast chart cooking options. VERIFICATION REQUIRED

3-501.13 Use approved thawing methods. Observed shrimp thawing in standing water in prep sink. CDI: Cold water cut on to run over product.

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 scoop handle stored in panko product. CDI: Scoop removed and placed back in product handle side up. REPEAT VIOLATION

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one hand sink with empty towel dispenser. CDI- refilled

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two trays and a tong with slight food debris. CDI- removed to clean

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 in use utensil stored on front stove top. CDI- removed to clean

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed plates stored on cart with crumbs.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed compass group health policy does not include Big 5 illnesses or work may be resumed 24 hours after symptoms abate from some illnesses. CDI- handout re-sent

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverage on prep table while RTE food being prepared. CDI- removed; instruction provided

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple utensils and dishware stord as clean with slight dried on debris. CDI- removed to re-clean ; MORE OVERSIGHT REQUIRED

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 container of cooked yams date marked 1-21 at 62 F on bottom of tray for discard. CDI- discard MORE OVERSIGHT REQUIRED, UNFROZEN ITEM SHOULD NOT BE ON FACILITY PREMISES PAST DAY 7 OR 8 UNDER NORMAL CIRCUMSTANCES

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled containers of granular foods and or food oils.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed keys and phone on prep table. Store in proper places.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dishmachine not sanitizing plate materials abvoe 160 F surface temperature. VR FACILITY ALLOWED TO USE SS UTENSILS UNTIL REPAIRED

4-502.11(B) Provide accurately calibrated thermometers. -Pf Thermometer on dish machine reading 200 F and two inspector thermometers tested less than 165 F.

4-501.11 Maintain equipment in good repair. Observed dish machine not sanitizing at proper temperature. VR

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight food debris on 3-4 utensils. CDI- removed to clean

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 pork n beans discarded today, date marked 9/2. CDI- instruction provided

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 cut leafy greens and other just prepped TCS foods cooling unvented in refrigeration. CDI- instruction provided

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed red sanitizer bucket with wiping towel at 100 ppm QAC. CDI- remade; dispenser at 200 maintaint at 200-400

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two soiled metal pans, one soiled plastic pan, and a few soiled trays stored as clean. CDI - returned to be washed.

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 one dented can of tomatoes stored with dry goods. CDI - moved to office into designated area for merchandise to be returned.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed small stack of coffee filters unshielded.

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 two light bulbs in walk in cooler were burned out but they were being replaced during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed trays stacked wet after washing.Observed interior parts of food processor put back together wet after washing.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some baseboard tiles missing - doorway to dish room. corner at garage doors near sandwich area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cole slaw in pan over ice was not holding cold enough - 53F. CDI - moved back to cooler. Observed plates of deli stationj food stored in top section of prep cooler were not holding cold enough - 45F-54F. CDI - removed for rapid rechilling. Discussed with PIC who said this usually holds very cold. He will investigaste cause. I mentioned that he could also use TPHC for these items if he wishes.

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 sushi rice being held on TPHC without proper documentastion. CDI - voluntarily discarded. Left TPHC template and instructions with PIC for use in the future. Rice measured 94F and had been removed from temperature control 90 minutes earlier.

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 ice scoop stored in holder with a bit of water and some rusty looking bits inside. CDI - sent to be detailed and sanitized.4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed salad spinner stored clean and covered but with liquid still in the bottom. Air dry before closing up.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed food employee improperly date marking food. Mistakenly repackaging yesterdays TCS foods with todays date. Observed PIC making corrections to food employees failure to date mark upon entry into inspection, but with correct date mark.CDI- PIC was in process of making corrections

3-602.11 Food LabelsRules require proper labeling of packaged foods where patrons have self service.Observed grab n go case has packaged mini peanut butter and jelly sandwiches.CDI- PIC has decided to remove packaged items to display case where staff serves them only when orderedand voluntarily post a peanut allergen warning on case

3-304.12 In-Use Utensils, Between-Use StorageRules require in use utensils be stored in manner so as not to contaminate.Observed syrup whisk stored on hand towel at stove. CDI- towel and whisk removed to clean

2-101.11 Assignment (A) Except as specified in ¶ (B) of this section, the PERMIT HOLDER shall be the PERSON IN CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation.Pf Observed PIC not present upon starting inspection. CDI- PIC arrived 5 minutes into inspection; instruction provided

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 multiple lightly utensils stored in pan with clean utensils. CDI- removed to re-clean.