DAVIDSON COLLEGE VAIL COMMONS CAFETERIA

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed several carts and trash cans blocking a back kitchen hand sink. CDI - Items were removed.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed three dented cans in dry storage. CDI - Items were removed to be returned to the supplier.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready-to-eat items in the walk-in cooler.

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 chicken salad cool 0 degrees after 1 hour. CDI - Item was moved to the walk-in blast chiller to rapidly cool.

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 TPHC procedure for the pizza bar. CDI - EHS provided during inspection and a form for catering events.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals stored above paper towels and toilet paper. CDI - Chemicals were moved to the bottom shelf.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken salad attempting to cool in a deep plastic tub with a lab. CDI - Item was moved to the blast chiller to rapidly cool.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap on the middle and bottom of the back kitchen door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of cans on the floor of dry storage.

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 a flour scoop handle submerged in the product.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed a spray hose for the 3-compartment sink hanging well below the flood rim. CDI - Item was placed on a hook.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee ice cream stored above food inside the walk-in freezer.

General Comment: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed jam paper towels in the dispenser at the India food station and behind dishwashing station. CDI- problem fixed at the time of inspection.

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 a max/min thermometer.-P. - Observed dishwasher machine is currently down and totally not working. Repair needed. VERIFICATION within 3 days (5/9/26). NOTE: Currently the facility is using disposable products for serving, pots and pans are being washed/rinse/sanitize at the 3 compartment sinks. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

General Comment: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a pan of sausage patties in a hot box and a pan of sausage patties on a hot holding line holding temperature below 135F. CDI- PIC discarded the items at the time of inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed black bean salad, macaroni salad, half cut melons, potato salad, hard boiled eggs, pico holding temperature above 41F in the refrigerator at prep station. CDI- PIC volunteer to discard all item at the time of inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair.- Observed refrigerator at the prep station holding foods above the required safe temperature. Ambient temperature of the refrigerator measured at 53F. Repair needed. VERIFICATION within 3 days (5/9/26).

General Comment: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed unwashed blueberries and fruits stored over and above icing, and desserts in the pastry refrigerator. CDI- Proper storage discussed during inspection. PIC rearrange the correct order at the time of inspection. -0 pts- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed several food items are measured above 41F half way up the pans in salad bar line. CDI- PIC exchange the pans and correct the issue during inspection. EHS suggests not to fill up the pans too full to keep cold throughout. Point remain the same as shown improvement. -1.5 pts- 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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. - Observed dice tomatoes, dice chicken, pico, black bean in WIC holding temperature above 41F. Observed shredded cheese at the pizza station holding at 43F- 44F. CDI- PIC volunteer to discard items that was a day before and cooling the one from today/this morning prep in blast chiller at the time of inspection. Ensure to maintain all TCS food at cold temperature of 41F or below at all time while holding. Half points due to improvements. - 1.5 pts-

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: 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. -Observed dice tomatoes and pico in the tray wrapped tight with plastic in WIC. Items prepared today/this morning according to date marking. They are trying to cool. CDI- PIC remove items from WIC to the blast chiller, and within 40 minutes items reach the proper temperature at 41F at the time of inspection. Ensure to utilize proper cooling methods at all time while cooling. -0.5 pts-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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. -Observed beef burger patties and turkey burger patties at grilled area holding temperature at 114F- 120F. CDI- PIC volunteer to discard items and replace with new items at a correct temperature. -1.5 pm-

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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. - Observed items (shredded cheese, slice tomatoes, dice tomatoes, dice tofu, cottage cheese, black beans, pico, etc..) on salad bar. Observed slice ham in reach in sandwich bar. Slice tomatoes, shredded cheese, slice cheese on flip top in grilled area. Items are holding temperature above 41F. CDI- PIC volunteer to discard items and replace with fresh new ones at the time of inspection, except items on salad bar. Items at the salad bar will be discarded at the end of serving time at 2 pm. Just only for today. Ensure to maintain all TCS food cold at 41F or below at all time while holding -3pts- VERIFICATION NEEDED within 3 days (3/23/25).

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: 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. -Observed cut melon in refrigerator in a big plastic tubs with lid covered, beans that just opened from the cans stored in deep metal pan covered with plastic wrap in WIC, pineapple salsa in metal pan covered with plastic wrap in WIC. Items were trying to cool and temperature has not moving quickly as they need to. CDI- Until PIC changes the cooling methods, putting melon in blast chiller, beans in sheet pans and opening up the plastic wrapper. Items were cooled faster and were able to reach the proper temperature at 41F and below at the time of inspection. Ensure to utilize proper cooling methods at all time while cooling.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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. - Observed items (shredded mozzarella cheese, egg sandwich omelette, cut cherry tomatoes, dice tomatoes dice tofu) at sandwich/pizza station holding temperature above 41F. CDI- PIC volunteer to discard items that was prep a day before and cool down item in the blast chiller that was prep this morning at the time of inspection. Ensure to maintain all TCS food cold at 41F or below at all time while holding -3pts-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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. Observed beef and black bean burger patties holding temperature on hotline at 101F -119F. CDI- Items get reheat to 167F. -1.5 pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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. - Observed items (cottage cheese, pasta salad, macaroni salad, black bean) on buffet bar holding temperature above 41F. CDI- PIC volunteer to discard items at the time of inspection. -1.5 pts-

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed some drain flies in the kitchen near dishwasher area. -0 pts-

4-501.11 Maintain equipment in good repair.- Observed broken/ damaged gasket on freezer doors at the deli bar. Repair needed.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed food employee don gloves and begin working at “du jour” station without washing hands. CDI: Education provided and employee washed hands.

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 brussell sprouts cooling in covered plastic container in pantry reach-in cooler. Product prepared 9am, temped @11am. CDI: PIC placed product on sheet tray in blast chiller for rapid cooling (38F @12pm).

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s glasses stored on deli slicer. CDI: Glasses relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed insert pan, slicer, and dicer stored as clean soiled with food waste. CDI: PIC sent to be re-W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grilled chicken being held above 41F in 2-door catering prep cooler. Product prepared 9/11/23. CDI: PIC voluntarily discarded. REPEAT VIOLATION. **Points not assessed due to volume of product compared to entirety of food in kitchen**

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored on second shelf of reach in unit, directly above liquid pasteurized eggs. CDI- shell eggs moved to bottom shelf, pasteurized eggs moved on second shelf. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple products holding above 41F in breakfast display case, see temperature chart. EHS found that unit readout stated case was at 39F, internal thermometer said the bottom shelf of case was right around 41F. EHS noticed with internal temperatures that product on top shelves of display unit were warmer than product closer to bottom of unit. PIC stated these products were cooked this morning, cooled in blast chiller and placed into display case. CDI- products removed from display case, moved to blast chiller to cool before placing into cold holding unit. PIC stated they will call for case to be serviced, will not use until sure case is holding TCS food at 41F or below. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a bottle of vinegar water at serving stations with no label.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler that is damaged, chipping paint and rusting in areas. REPEAT.

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 the walk in cooler with buildup, in need of cleaning. Observed gaskets on sub station cold drawers with minor black buildup, in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed minor faucet leak from handsink near prep area, while in use.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink in corner of kitchen near walk in cooler/blast chiller with paper towels unable to dispense from dispenser, appeared to be jammed. CDI- paper towels provided.

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 can opener spike with black buildup, in need of cleaning. EHS discussed cleaning frequency of multiuse utensils with PIC. CDI- can opener scrubbed and run through dish machine for cleaning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1x chemical bottle with a fading label, no longer legible. CDI- bottle marked during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil and water squeeze bottles stored directly next to handsink at express service station. Handsink does not have splash guards, potential for splash contamination when using handsink with current storage.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler that is damaged, chipping paint and rusting in areas. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few cutting boards during inspection in need of resurfacing/replacing. EHS showed PIC cutting boards of concern.

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 employee health policy packet that employees sign, only had 5 reportable illnesses (missing salmonella non-typhoidal). CDI- PIC edited material during inspection, included missing salmonella strain.

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 a few products holding above 41F during inspection, see temperature chart. EHS found that deli chicken in sandwich unit was recently sliced and put directly into sandwich prep unit, causing rise in temperature. EHS found that products in “standing reach in unit 1” were all above 41F, see temperature chart. Electronic readout stated machine was at 39F, internal thermometer showed unit holding around 46-50F. CDI- deli chicken moved to walk in. All products out of temperature for 4 or more hours in “standing reach in 1” unit were voluntarily discarded. PIC stated he will put in a work order for this down unit, will not use unit until properly holding temperature. EHS will conduct compliance visit to ensure unit is repaired and facility does not use unit for storage until fixed.

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 a plastic container with sliced deli chicken and a bag of thawed diced ham that was not labeled at the pizza/sandwich station. PIC identified that chicken was sliced today (other batches were labeled) and ham was thawed last night. CDI- dates placed on product. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 a container of pizza sauce marked 9/3, had exceeded 7 day limit. PIC believes label was incorrect. CDI- pizza sauce voluntarily discarded during inspection.

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 a few squeeze bottles filled with oil with no label. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee working with food (mixing salad) with jewelry on wrist.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at express station testing at 0ppm quat sanitizer when tested. Employee refilled bucket, still at 0ppm after refill. EHS found that employee was using incorrect chemical, using an all purpose cleaner instead of sanitizer. CDI- sanitizer bucket refilled, at proper concentration (200-400ppm quat) after correction.

3-302.15 Wash fruits and vegetables prior to use. Observed facility washing avocados with stickers attached. EHS observed employees finish washing avocados, cut into avocados with stickers still attached to skin. EHS explained that in order for avocados to be properly washed, must have sticker removed prior to washing.

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 fan vents in walk in cooler with dust buildup, in need of cleaning. REPEAT.

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 underneath soda tower with minor buildup, 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 handsink in back corner near walk in blast chiller and coolers blocked by rolling carts and cooking equipment. CDI- equipment moved. REPEAT

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed high temperature dish machine not reaching 160F surface temperature when tested. EHS ran plate thermometer through machine 3-5 times, observed machine reaching 149F at maximum. EHS compared with facility plate thermometer, unable to get reading above 149F. PIC called Hobart to service machine during inspection, technician is in route to facility during inspection. Facility will wait for technician to fix machine before washing/sanitizing more dishes, if technician is unable to fix machine in timely manner facility will utilize 3 compartment sink to sanitize as final step until machine is properly fixed. VR by 5/9/22 to ensure machine is properly sanitizing at 160F (or above) surface temp.

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 squeeze bottles and a pitcher filled with oil with no label.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a bag of carrots stored on the ground in walk in cooler. Observed several boxes of food stored on the floor in the walk in freezer. PIC stated that they will get more storage pallets to put product up off the ground.

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 fan vents in walk in cooler with dust buildup, 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 walls at dish pit with damaged FRP, in need of replacement. PIC stated that this is scheduled to be replaced at the end of May, waiting for more students to leave campus before major renovation projects.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a large rolling cart stored in front of handsink at express grill station. Observed large equipment directly in front of handsink near cooking equipment, restricting access. CDI- objects moved during inspection, EHS discussed importance of maintaining access to all handsinks. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a few chemical bottles with no label, specifically bottle filled with orange liquid (sanitizer) at express station and bottles filled with sanitizer at grill station. Ensure all chemical bottles are properly labeled. REPEAT.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a metal scoop stored in mozzarella cheese at pizza station with handle contacting the cheese.

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 facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. CDI- EHS emailed information including an example plan and poster.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink near dish pit with no access due to several rolling mop buckets in front of handsink. CDI- buckets moved, EHS discussed maintaining access to the handsink.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed large plastic containers of raw chicken sitting on top of a box of raw pork in the walk in cooler. CDI- chicken moved to adjacent shelving, no longer a cross contamination concern.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of orange liquid at the grill station with no label. CDI- label placed on cleaner during inspection.

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 frozen food products on the floor in the walk in freezer. Ensure boxes are kept at least 6 inches above the floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed attached cutting boards at sandwich/pizza station with staining, deep grooves. Observed individual green and white cutting boards on clean utensil shelving with deep grooves and staining, no longer smooth and easily cleanable.

4-302.13 (B) Temperature Measuring Devices, Manual Warewashing. Facility uses a high temperature sanitization dish machine and does not have an irreversible registering temperature indicator. CDI- EHS discussed requirement with PIC, showed examples, PIC is aware of the appropriate equipment to be in compliance.

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 to FRP, FRP falling off of the wall near dish pit area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple products holding above 41F during inspection, see temperature chart. Observed large plastic tubs of cooked pasta in walk in cooler holding above 41F. PIC indicated that pasta had been stored in walk in cooler overnight, was not aware of an issue with this unit. Walk in unit is used primarily for prepared non-TCS vegetables, containers of cooked pasta was only TCS food in unit. Observed multiple TCS foods holding above 41F in cold holding drawers at sandwich station, see temperature chart. PIC was unaware of an issue with this unit. 5 large plastic tubs of cooked pasta from the walk in cooler were voluntarily discarded during inspection. All TCS foods in cold holding drawers at sandwich station were voluntarily discarded, see temperature chart. Both units were serviced during inspection, repair was not complete during inspection. PIC stated he will not use either cold holding unit for TCS foods until units are fixed. VR by 9-3-2021 to ensure walk in cooler and cold holding drawers at sandwich station are repaired. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles filled with liquid (PIC identified as canola oil) not labeled in kitchen and in grill service area.

4-501.11 Maintain equipment in good repair. Observed reach in freezer units at sandwich station with large chunks of ice building up on the seals and on interior fans. Observed gaskets on reach in freezer at sandwich station beginning to split and peel. Observed walk in cooler and cold holding drawers and sandwich station holding above 41F during inspection, serviced during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black buildup on gaskets on reach in units at the sandwich station and the grill service station area. Ensure cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed nuggets hot holding at temperatures below 135F. CDI. PIC voluntarily discarded. ***All other food was holding at right temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tuna, chicken, slaw cold holding at temperatures above 41F. CDI. PIC indicated that the food was removed to the display not long ago and took it back for cooling. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed eggs in RI cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. PIC requested a TPHC for holding eggs which was granted. ***All other food was holding at right temperature.

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 milk in RI with an expired date mark window. CDI. PIC voluntarily discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed sausage in the RI up front without a date mark on it. CDI. PIC date marked. REPEAT. ***significant improvement from last time.

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 apple sauce cooling in the RI in a tightly wrapped container. CDI. PIC removed the cover. REPEAT.

3-501.13 Use approved thawing methods. Observed chicken at the prep sink thawing with no running water on it. CDI. PIC removed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups stored around the drain line. Needs to be reomved to avoid water leaks on them.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up aroud the non food contact area of the meat cutter. Needs to be cleaned.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drinking from an open cup in food service area. CDI- PIC corrected employee to use covered cup with a lid and a straw.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above pasteurized liquid eggs in dining room station #3. CDI- Raw shell eggs removed from cooler.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility non-continuously cooking chicken, with partially raw chicken being chilled to be reheated at a later time. Facility not following required steps for non continuous cooking including maintaining cooling/ reheating log sheet and labeling "par" cooked food to indicate it is still raw. CDI- Emailed PIC a non continuous cooking log sheet with info from food code, facility must have procedure approved before continuing their non continuous cooking procedure. Will follow up with PIC to determine if procedure can be approved.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Obseved facility initiate a cooling procedure for med well cooked steaks. PIC said they prefer to re-heat these steaks back to med well for hot holding. Food code only allows foods to be reheated for hot holding to 165 unless its specified by customer. Facility needs to revise steak cooking/ cooling/ reheating procedure. CDI- PIC said they will hot hold cooked steaks min. 130 until sold. Observed all reheated steaks above 165 from oven.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a tofu and rice noodles in walk in cooler held more than 24 hrs ago not date marked. CDI- Foods voluntarily disposed of. 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 two pans of date mark required foods with 9 and 10 day old date marking one was cut tomatoes held for stock and one was cooked artichokes. CDI- Out of date foods voluntarily disposed of.

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 instances of foods actively cooling in stacked and tightly covered pans in walk in cooler and in fridge. CDI- These foods were ventilated and placed into blast chiller to ensure they reached proper cooling time/ temp requirements.

4-501.11 Maintain equipment in good repair. Observed reach in freezer at grill dining station with build up of ice needing service. Reach in cooler in this station has peeling and rusted racks needing replacing soon.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed all quat test strips to be expired. Provide non-expired test strips. Will follow up within 10 days. General Comment: 4-501.15 Operate a warewashing machine in accordance with data plate. Observed dish machine in process of repair, was not operable. Dish machine was repaired and observed properly sanitizing by end of inspection.

3-502.11 Obtain a Variance for specialized processes.-Pf Found vacuum sealed bacon, hot dogs, salmon, pasetta, and beef tenderloin. Facility is vacuum sealing products without a variance. Observed machine used for vacuum sealing also. CDI- All food items were voluntarily discarded. Will send over variance information to facility.

3-501.15 Cooling Methods - PF Observed several items prepared at 1:30 in flip top unit, also observed items cooling in the walk in covered up. Educated facility that food items should be placed in walk in cooler to properly cool before placing out in units. Food also should be uncovered during the cooling process. CDI- All items were uncovered and items in the flip top unit were placed inside of walk in cooler to finish cooling process.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed produce. CDI-rearranged to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed large containers of TCS foods on ice on buffet line and above 45F. This line is usually used a steam well for hot foods. EHS suggested using TPHC. CDI-TCS items put into blast chiller and cooled to 45F then placed out on line with times written on glass.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair wall behind conveyor leading to dish machine.

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 handle raw frozen hamburger patties and begin to handle clean utensils without changing gloves or washing hands. CDI-employee stopped, gloves removed and hands washed.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Upon arrival, PIC informed EHS that hot water sanitizing dish machine was down and a technician was on the way to repair. CDI-Observed 3 compartment sink set up and facility using single service utensils for students. Technician began repairing machine during inspection. Verification required.

3l3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 pans of brisket and 3 pans of rice hot holding below 135F in hot hold cabinet. Temperature of unit measured 160F on gauge and other items inside unit measured 135F above. CDI-all items reheated to 165F+.

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 corn salsa and roasted corn cooling in plastic pans and tightly covered. CDI-roasted corn vented and placed under fans in walk in cooler, corn salsa placed into blast chiller and all items measured below 45F by end of inspection.

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 large amount of items in sandwich prep line dated 4/11 and held past 7 days such as tomatoes, tuna salad and chicken salad. Also observed these items at 45F. PIC stated these items are removed daily from walk in cooler where temperatures are measuring 41F. CDI-items discarded. Observed a few items in walk in cooler made today with incorrect date of 4/19. CDI-date changed.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at 0ppm in buckets throughout. Facility uses a quat dispenser. Observed concentration at dispenser at 0ppm. PIC manually mixed sanitizer in sink to proper concentration. Ensure concentration of sanitizer is checked daily.

3-502.11 Obtain a Variance for specialized processes.-Pf Observed pickled vegetables in walk in cooler with a date label of two months prior. PIC stated two of the three products are hot pickled (jalapenos and cucumbers) and held under refrigeration. Explained that an approved variance is needed to pickle for preservation. CDI-product voluntarily discarded.

3|8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed pickled vegetables in walk in cooler with a date label of two months prior. PIC stated two of the three products are hot pickled (jalapenos and cucumbers) and held under refrigeration. Explained that an approved variance is needed to pickle for preservation. CDI-product voluntarily discarded.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed incomplete records for items using non-continuous cooking methods such as no logging of final cook temperature for chicken/beef for previous dates. EHS shown paper for several pans of par cooked chicken in walk in cooler with a logged final cook temperature of 165F but observed chicken still raw in the middle. Do not pre-fill out log sheets. Ensure procedures are met and documentated properly or facility will be required to fully cook all raw animal products in the future. Risk control plan template emailed to PIC. Verification required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed large amount of pork (10+ pans) being hot held below 135F. Pork was cooked from raw that morning and pulled by hand, placed in pans and into hot hold unit. Product may have fallen below 135F while being pulled. Ensure items are at correct temperture before being placed into holding units. If product falls below 135F during prep, it must be reheated to 165F before being placed in holding unit. CDI-all product placed back into oven and reheated to 165F+.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items stored on ice above 45F. Items stored on ice improperly. Do not overfill product in pan and ensure ice completely surrounds product. Product in pan must be stored on ice in larger pan. CDI-all items taken to blast chiller.

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 small pan of pimento cheese and sliced tomatoes held past 7 days. CDI-items discarded.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par cooked chicken in walk in cooler. PIC stated that an application was submitted to previous inspector. A. Lawrence entered visit on 2/10/15 that stated application was emailed. There is no record of approved application. PIC will need to re-submit application and discontinue process until approved. VR.

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 peeling walls and stained/mildewed ceiling tiles in dish area.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed grilled chicken breasts on rack on sheet trays that were par cooked from yesterday and will be fully cooked for service today for a catering order. PIC reported that they sear chicken breast on grill, cool it down in walk-in cooler, then finish it off in oven at 165F the next day. Instructed PIC that this process was considered NCC (non-continuous cooking) and that they needed to discontinue process, fully cook chicken to 165F initially, and submit NCC application for approval by Health Department. Application e-mailed to PIC. Verification required to ensure facility has submitted application and had it approved by Health Department. General Comment: Observed facility making their own in house Greek Yogurt. Instructed PIC that yogurt must meet same cooling parameters as all other TCS foods. If not, facility must buy pre made yogurt or submit documentation that proves yogurt is a non-TCS product.