BULLDOG MARKET, THE

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P EHS obsevred food employee pick up trash from the floor, discard gloves and don new gloves and attempt to handle food. CDI- EHS intervened and asked food employee to wash hands before donning new gloves and working with food. Food employee completed a correct hand wash. -0-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS obsevred wraps cooling in RIC at 50F. After 60 minutes products in cooler remained at 50F. See temp chart. Items were moved to freezer to facilitate rapid cooling. After the 4 hour mark allowed for cooling ambient products 8 wraps and three yogurt boxes did not cool to 41F. Remaining items did cool to 41F, however, they likely would have not met that window if EHS did not intervened as they were being cooled in a unit with an ambient air temperature above 41F. CDI- Items that missed the cooling window were voluntarily discarded. -1.5- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed pizza dippers at ‘pre-order’ station and Mac and cheese on the service line holding below 135F. See temperature chart. CDI- Pizza dippers were reheated to at least 165F (see temp chart) and Mac and cheese was voluntarily discarded. **REPEAT** -3- 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 EHS observed pizzas and cheese dippers being held at room temperature without the use of TPHC. PIC stated the items were waiting to be cooked. EHS asked PIC to have staff cook items and hold them in hot box as they cannot be left out at room temperature. EHS had to ask for corrective action multiple times. Later in the inspection EHS observed facility holding additional pizzas and cheese dippers out at room temperature and again stated that this is not permitted. EHS observed a salad at 60F sitting out at the pre-order section for students. EHS observed RIC on the line holding temperature at 48F. TCS items inside the unit were found to be above 41F (see temperature chart) CDI- PIC voluntarily discarded the Salad and cooked the pizzas and cheese dippers. PIC voluntarily discarded all TCS foods in RIC that were above 41F. After food had been discarded and lunch service ended EHS observed the cooler to be at 37F. EHS still recommends the unit be serviced as it should be rise to 48F during service. EHS also advised rearranging the cooler to allow for better air flow. **During visit EHS observed that facility has only 1 functioning oven which is why pizzas and dippers were being held at room temperature until they were able to be cooked.** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed sliced ham and turkey in RIC with a prep date of 10/07. PIC stated this was the wrong date because the products had been frozen. CDI- EHS allowed PIC to correct date mark on product as they were present during prep and when item was frozen. -0- 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 .

3-501.15 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 EHS observed nearly all TCS foods prepared by facility held in grab and go display above 41F. See temperature chart. PIC stated that items are prepped and placed directly into the unit without cooling. When asked at the start of inspection if any items were cooling PIC stated no. All products were packed in containers with tight fitting lids. PIC stated that items were prepared at 9AM after prepping food for other schools so they were placed into grab and go container without cooling. EHS obsevred salads, wraps, and yogurt boxes being cooling in two additional RIC in the facility. All were packaging with tight fitting lids and cooling was not being monitored by staff. CDI- PIC voluntarily discarded the items that were in the grab and go case. Items that missed to 4 hour cooling window were voluntarily discarded. **REPEAT** -1- 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf EHS observed that facility does not have adequate capacity for holding food hot/cold, cooling or heating food. EHS observed facility has 3 two door reach in freezers that they state are used for cooling but freezers have minimal cooling space as other food is being stored here as well. Facility has been marked out for hot holding and/or cold holding on previous 3 inspection reports. Facility has only 1 functioning oven which could be the reason items are being held at room temp until they are able to be cooked.

4-501.11 Maintain equipment in good repair. EHS observed 1 of 2 ovens in facility in disrepair. EHS obsevred food items. being held at room temperature while waiting for space in the oven. -0-

5-205.15 Maintain a plumbing system in good repair. EHS observed hand sink near 3-compartment sink with the hot water handle stripped. The sink has hot water but the handle has to be tightened with a skrew driver frequently so that it will work. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed containers with sticky/greasy residue in clean dish storage area. CDI- items moved to 3 comp to re-WRS. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed pre-order pasta with meatballs holding at 98F and cooked pasta holding at 115-120F. CDI- items reheated to 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed three tightly sealed bags of pulled chicken cooling in RIC. Ensure proper cooling methods are used. CDI- PIC moved bags of chicken to an ice bath and fully submerged chicken in ice to quickly 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 .

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed quat sanitizer in 3 comp sink at 0ppm. Chemical not flowing through hose properly. CDI- PIC switched bottle out and corrected issue with hose. Sanitizer concentration at 200ppm. 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 multiple small containers of rice in HH cabinet holding below 135F. Temps ranged from 125-130F. CDI- rice cups were reheated to 165F and HH cabinet temp turned up. 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 multiple TCS foods holding above 41F in RIC and cut lettuce and shredded cheese holding above 41F on ice. See temperature chart. Ambient temp of RIC reading 44 on EHS thermometer and 41 on physical thermometer inside unit. CDI- foods that have been in cooler overnight were voluntarily discarded. Maintenance will come to look at unit to ensure it is working properly. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of yellow chemical with no label. CDI- chemical labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth bucket at 0ppm quat concentration. CDI- buckets remade and read 200ppm. REPEAT

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 two tubs of cut lettuce in RIC at 51F. Lettuce prepped earlier this morning according to PIC. After 15 minutes, there was no change in temperature. Ambient temperature of RIC was 50F. CDI- lettuce moved to ice bath to quickly cool. Work order placed for unit. REPEAT For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed multiple small containers of pasta in HH cabinet holding below 135F. Temps ranged from 125-130F. CDI- pastas were reheated to 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed multiple TCS foods holding above 41F in RIC. See temperature chart. Ambient temp of RIC is 50F. CDI- All items moved to ice baths and work order placed for unit. 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 package of hot dogs holding at 72F in back RIC. Hotdogs were placed in RIC to cool down, but were tightly wrapped with Saran Wrap. CDI- hotdogs were unwrapped and placed in metal pan to quickly cool. REPEAT 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth bucket at 50ppm quat concentration. REPEAT

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 cut tomato, cut lettuce, and sliced ham cooling in RICs tightly covered with Saran Wrap in deep containers. Items did not meet proper cooling rate during inspection. CDI- items uncovered and moved to reach in freezers to quickly cool so that they can reach 41F within 4 hour time frame. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed multiple items cooling in RICs tightly covered with Saran Wrap in deep containers. CDI- items uncovered to aid in cooling process. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth bucket at 50ppm quat concentration. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked on clean dish storage rack.

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. 6-101.11/6-201.11 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 damaged areas of floor tiles/baseboards and general cleaning needed to floors/around equipment.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed carton of raw eggs stored above RTE foods in RIC. PIC stated that eggs are employee food. CDI- PIC moved eggs to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-arr

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed multiple (3) chicken/turkey wraps in RIC 1 holding above 41F. Also observed buttermilk ranch cups at 62F. PIC stated wraps were prepared yesterday. Ranch cups were taken from cooler at 10:25am and will be discarded after lunch service (less than 4 hours). CDI- PIC voluntarily discarded wraps. EHS allowed PIC to keep ranch out since they will be discarded within the next hour. EHS discussed putting ranch on TPHC since it is held for less than 4 hours out of temperature control then 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 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 50ppm. Sanitizer in 3 compartment sink testing at proper concentration (200ppm). CDI- PIC refilled sanitizer buckets to proper concentration.

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 one labeled employee food tray stored above food items for school in back area RIC. Store employee food such that it is not above food held for sale. REPEAT

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 two (2) food contact thermometers with minor food soil residue. Observed kitchen staff utilize thin probe thermometer to check reheating food item in standing oven, then wipe with paper towel and store. CDI - EHS sanitized thermometer surfaces with probe wipes and/or readily available concentrated paper towels prior to their use. EHS discussed proper thermometer sanitizing with food employee: Before use and before storage, or when used to temp foods of lower final cook temperature, such as checking ready to eat food after raw chicken, food contact surface of thermometer shall be cleaned with readily available sanitizer and wiped dry.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 numerous (greater than twenty (20)) portions of food (pasta trays, cheese burgers, etc.) in Hot cabinets 1 and 2 at kitchen entrance below 135F. CDI - Warmer temperatures were raised prior to additional storage, and PIC delegated reheating all out of temperature food to above 165F prior to serving.

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: 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 one (1) container of hummus in prep unit underside with no date mark. Per conversation with kitchen employee, hummus was opened earlier in the week, on 01/21. CDI - EHS allowed employee to date mark item with proper date.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) bottle of NSF food grade equipment lubricant stored above canned goods at shelving in dry storage. Per conversation with PIC, this is used to clean moving components of deli slicer. CDI - PIC rotated lubricant to chemical storage.

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed two (2) trays of slacking frozen cheesy bread sticks held at ambient temperature during preparations for extended period of time. Most food items on tray were approximately 35F or below; however portions of tray items were observed above 41F. CDI - Breadsticks were observed as being reheated effectively prior to the end of inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee with wrist watch on during food prep.

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 two (2) unwrapped ice wands in back area reach in freezer with no wrapping in direct contact with relatively clean shelving. EHS recommends wrapping ice wands in food safe wrapping or placing in container to prevent direct contact with shelving.

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 one (1) labeled employee food tray stored above food items in back area RIC. Store employee such that it is not above food held for resale.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed approximately six (6) portions of unwashed produce (grapes, tomatoes) stored over ready to eat washed foods in produce cooler. EHS provided PIC with storage order charts for reach in units. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P EHS observed undercooked animal foods held within hot cabinet (par cooked chicken tenders) at a temperatures ranging from 118F to 123F. Per conversation with PIC, chicken is cooked non-continuously at the beginning of kitchen service (approximately 9:30 a.m.), held for in hot boxes for approximately 2 hours until beginning of lunch service, and cooked for a final time to a temperature above 165F. CDI - EHS observed all pans of chicken cooked to a final temperature of above 165F. Facility shall institute a means of properly handling raw animal foods cooked for service. Facility shall: 1) Cook raw animal foods (chicken tenders) to a proper final cook temperature (165F for raw poultry) and hot hold at 135F or more, 2) Cook raw animal foods (chicken tenders) to a proper final cook temperature (165F for raw poultry) and proper utilize TPHC, AND/OR 3) Utilize non continuous cooking procedures for raw animal foods. EHS has provided Blank TPHC documentation in person and Non-continuous cooking application via email.

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 cooling items throughout kitchen. Approximately ten (10) TCS food items (fruit trays with cut cantaloupe) at serving line reach in and produce cooler were observed cooling at ineffective rates with tightly closed lids. CDI - EHS labeled serving area with label marking fruit trays as a TPHC item (disposed of by 1:30) EHS provided PIC with cooling charts for ambient and hot food items; facility shall fully cool foods to 41F prior to being served or placed at points of service.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed four in use (4) buckets of sanitizer underconcentrated (approximately 50 ppm). PIC and EHS observed that chemical sanitizer tower was not effectively dispensing sanitizer at time of inspection. No food contact surfaces were being actively sanitized. CDI - Sanitizer buckets and sanitizer basin of 3 compartment sink were manually mixed to effective proper concentrations (approximately 200 ppm).

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 articles (fry baskets and to go containers) at kitchen prep table and dry storage areas with exposed food contact surfaces. CDI - One soiled fry basket was disposed of. PIC and EHS inverted single service containers to prevent potential contamination.

4-501.11 Maintain equipment in good repair. Observed chemical sanitizer not dispensing at proper rates from chemical tower at 3 compartment sink. Facility shall mix sanitizers by hand until such a time that sanitizer is able to be dispensed at proper concentrations.

5-501.17 Provide a covered waste bin in female restrooms. Observed kitchen area female restroom with no covered waste bin.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster, cardboard dumpster, and used oil bin with open doors at time of inspection. CDI - EHS closed doors of waste containers before returning to interior premises.

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 minor wall damage (hole) at bathroom handsink wall in kitchen. Observed minor holes at bathroom handsink wall and 3 compartment sink wall, where previously installled appliances (chemical towers, paper towel/soap dispensers, etc.) were most likley placed. Repair, cover, or fill in wall damage such that walls are smooth and easily cleanable. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection notation; 3 compartment peeling paint and wall damage appears to have been addressed since previous inspection.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall damage/chipping paint around 3 compartment sink. Facility is awaiting repair until service tech installs new chemical dispenser system.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 pasta and onion rings in warmer below 135F. Warmer temperature was increased and food was used for immediate service. Observed Fried chicken tenders at 76F on speed rack with time stamp 10:37. Facility cooks chicken, holds at room temperature and then reheats in fryer for immediate service. CDI-TPHC form was provided and completed on site for chicken.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth out on prep surface during inspection. Observed wiping cloths not fully submerged in sanitizer solution while in bucket.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall damage/chipping paint above 3 compartment sink and where sink is attached to wall.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items, phones and closed drinks on bottom shelf of prep table alongside singe use items and dry storage as well as employee coats hanging over handwashing sink. CDI-PIC designated area for employee items.

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 left reach-in not holding TCS foods at 41F and below. Most items in unit were prepped before inspection. Items such as opened corn and black beans from yesterday were still above 41F. Unit not maintaining temperature through peak hours. PIC will contact maintenance for repair and adjustment. Verification required by 5/29/22.

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: 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 marinara/pizza sauce and alfredo sauce without date mark. These items were prepped and used for yesterdays lunch. CDI-EHS allowed PIC to date mark items with yesterdays date.

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 salads cooling from prep in reach-in with plastic to-go lid tightly sealed and temping above 41F. This is a recurring violation and facility does not have room in reach-in to vent all lids on salads. Reach-in being used to hold salads until service is not maintaining cold holding/cooling temperatures at this time. Salads are made and used for lunch 1 and lunch 2 within 4 hours. Going forward salads will be placed on TPHC. Salads will be discarded if not used within 4 hours. EHS discussed with PIC and filled out TPHC form. TPHC written procedures and processes will be checked upon verification. Verification required by 6/5/22.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth out on prep surface during inspection.

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 multi-use scoop with handle fully submerged in pizza sauce container in reach-in unit.

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 Facility was unaware of addition of nontyphoidal salmonella to 2017 Food Code employee health policy and agreement. CDI-EHS emailed updated employee health policy and agreement form to facility.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed uncovered employee drink on bottom shelf of prep table. Observed employee personal drink in shaker bottle on top of prep surface. CDI-Items were relocated and covered.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 pizza in hot box holding at 117F. PIC stated that hot box had been giving them issues and there is a work order for repair/adjustment of unit. CDI-Pizza was discarded. REPEAT

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed salads cooling from prep in reach-in with plastic to-go lid tightly sealed. CDI-Lids were vented to ensure proper cooling. REPEAT

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 container of sugar unlabeled.

2-301.14 When to Wash - P Observed employee washed hands and turned off faucet without a barrier. EHS intervened and demonstrated to employee the correct way of washing hands. CDI: employee rewashed hands and correctly turned off faucet with a barrier. -0-

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a bucket of nacho cheese sauce stored at the bottom back of reach in cooler beside the freezer with bacterial growth. CDI: PIC discarded. -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 containers of rice at 134F and 2 containers of chicken sandwich at 127F both stored at the front in the hot holding unit. CDI: containers of rice was voluntarily discarded and the chicken was reheated back up to 168F. REPEAT VIOLATION no point escalation due to all other items hot holding at 135F or above. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads at the cold holding unit on the serving station at 70F. EHS suggested to put salads on TPHC because the unit will not be able to hold the salad containers 41F or below. CDI: PIC removed salads to the reach in freezer to cool quickly and then stored in the reach in cooler. REPEAT VIOLATION no points escalated due to all reach in units are holding 41F from the previous inspection. -1.5-

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 mozzerella and opened hot dog package with no date labeled. CDI: PIC dated items with the day it was opened/prepped. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of nacho cheese sauce that was dated 9/7. CDI: PIC voluntarily discarded. -1.5-

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 pre-packaged salads in the reach in cooler with tightly sealed lids. CDI: PIC vented out salads containers. -0-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility's thermometer not working properly and PIC had no more extra batteries. VR within 10 days to ensure facility has a properly working thermometer. -0.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of white to-go trays and a box of clear hinged lid containers stored on the floor. -0-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy onsite. Manager explained the policies were at their other location. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE EMPLOYEES ARE INFORMED AND UNDERSTAND THE POLICY.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee coffee drink stored alongside food items on the prep counter. Discussed having the drink moved to a location that prevents potential contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pasta with sauce and pizza hot holding below 135F. The pasta with sauce had been individually packaged to be sent to another school. Manager explained that temperature logs are being used to help ensure proper hot holding during transport, but none was taken today. CDI-The pastas and pizzas were reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all three tall reach in coolers holding product above 41F. Lack of space along with poor air circulation could be causing units to improperly hold food product. Discussed with the manager to have the units serviced. A VERIFICATION VISIT WILL BE MADE TO ENSURE UNITS ARE HOLDING DURING PEAK WORKING HOURS.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility lacking in number of equipment needed to successfully maintain cold and hot holding food items during service and transportation to other schools. Either a menu reduction is needed, or additional equipment is needed. A preparation/flip top cooler, and hot holding wells is recommended. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE PROPER PROCEDURES AND METHODS ARE MET. FAILURE TO DO SO WILL RESULT IN PERMIT ACTION.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabeled bottles of sauces/liquids. Manager is working on having them labeled.

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 dirty cloths on the prep counters throughout the inspection. Once cloths become soiled or wet, have placed into sanitizer buckets or put into laundry.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food items stored intermingled with the facility food items. Manager discussed designating a bin for personal food storage.