QUEENS UNIVERSITY

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS obsevred multiple items in WIC #1 that were no longer cooling but were not protected/covered. CDI- PIC covered items. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed pork chops holding in hot box below 135F. See temperature chart. CDI- Pork chops were reheated to at least 165F. -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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed wet wiping cloth held outside of sanitizer bucket. CDI- Wiping cloth was placed in sanitizer bucket. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS obsevred dishes stacked wet in clean dish storage in clean dish storage in kitchen. EHS observed a large amount of cups stacked wet placed next to drink machine for service. CDI- EHS provided education about allowing sanitizer to dry fully before putting food into the container. Dishes were taken back to kitchen to be w/r/s and air dried. -0.5-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. EHS observed metal shelving in coolers beginning to rust. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed a few places in kitchen were grout is low. Repair -0-

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling in dish machine room with dust buildup. Observed walls/ceilings throughout facility in need of cleaning.

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 two opened bags of cut lettuce in salad prep cooler with no date marks. PIC stated they were opened last night. CDI- date added. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 equipment throughout facility with food debris and residue. Keep equipment clean.

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 in dish machine room with dust buildup. Observed walls/ceilings throughout facility in need of cleaning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - PIC not able to locate vomit and diarrhea cleanup procedures. CDI- procedures emailed to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed salsa, shredded cheese, and cut lettuce at 50F in salad prep cooler. Ambient temperature of unit 51F. CDI- all items voluntarily discarded. Work order placed for cooler. Facility will not hold TCS foods in this unit until it has been repaired and holding foods at 41F or below. 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 cooked pasta cooling in salad prep RIC tightly covered with Saran Wrap. CDI- pasta relocated to WIC and uncovered to allow pasta to rapidly 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked in clean dish storage area.

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 staff grazing grapes off the buffet line. CDI- discussion w/ PIC. Many drinks sitting on prep areas throughout

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon and sausage stored over waffles on speed rack in WIC. CDI-waffles rearranged 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 Dishmachine reading 0 PPM chlorine. Dishmachine was primed and several racks were run to make sure the sanitizer was maintaining >50 ppm chlorine. Check with test strip daily. CDI- all previously washed racks ran through dishwasher again. 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 beef in HH #1 130F. Many items in HH very close to min temp of 135F. CDI-sent back for reheat 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 tightly wrapped cut honeydew. CDI-unwrapped for venting. 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 .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Obseved onion powder stored below sink plumbing in pizza area. CDI-removed 3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf. Observed two bread stations and a seed station without tongs or spoons. CDI-tongs put out 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed WIC ceiling and fans dirty, unprotected food in WIC. Observed fresh herbs stored double stacked without barrier protecting lower food.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed to -go boxes stored under hand sink plumbing, pizza area. Clean silverware and utensils stored in dirty containers.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in women’s bathroom.

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 heavy grease on floor near fryers, dust walls, ceilings and light fixtures throughout.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed improper storage order of raw animal foods at available shelving in WIC, including (1) package of ground sausage over ready to cook bacon and one (1) bin of seasoned raw chicken above whole muscle meat. CDI - PIC reorganized storage order of WIC during initial observation. EHS has provided WIC storage order guides. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) unopened bag of recently delivered cheddar cheese in grill side mini RIC at a temperature of 43F. When observed, cooler had an ambient temperature of approximately 47F. CDI - PIC rotated cheese to available cold holding equipment to cool it correctively. A verification of cooler functionality will occur no later than 01/20/2024. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination.Keep at least 6 inches above the floor. Observed four (4) stacks of boxes of food (two in the walk in freezer, one box of recently delivered bread, one box of recently delivered squash) on floor. CDI - PIC directed proper storage of recently delivered foods, all items were rotated to available shelving prior to the end of inspection.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed minor rust and corrosion at one (1) prep table underside shelf. Cover, replace, or resurface corroded non food contact surfaces. REPEAT. 4-501.11 Maintain equipment in good repair. Observed out of service dish machine in three compartment sink area. Per observation and conversation with PIC, this machine is not utilized for washing, rinsing, or sanitizing and has had a work order associated with its repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed two (2) outdoor oil receptacles stored with open lids. CDI - EHS and PIC closed lids before returning to interior premises.

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 heavily soiled flooring in 3 compartment sink rooms. Floors are heavily soiled due to ongoing movement of equipment and shelving. Clean as needed during maintenance and updates of facility.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Initially observed chemical sanitizing dish machine sanitizing at 0 ppm. After minor additional priming, machine displayed marginally improved sanitizer concentration (approximately 10-50 ppm). CDI - Repair personnel arrived on site to adjust and repair dish machine (reattach loosened chemical sanitizer line). Final sanitizer concentration was observed at approximately 100 ppm. Improperly sanitized dishes were moved through the machine once properly primed and adjusted. 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 two (2) trays of cooked chicken in hot box #2 below 135F. All other food items within hotbox were observed to be properly hot hold. CDI - Per conversation with food employees, PIC delegated that chicken be pulled from hot box and reheated; Employees stated that chicken was reheated to 172F prior to serving. REPEAT. Note: No escalation in point deduction due to some noted improvement from previous inspection; only two portions of TCS food items was observed as improperly hot holding, as opposed to multiple. 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 .

3-401.13 Cook plant food to a minimum of 135F when the food will be moved to hot holding. -Pf Observed three (3) grilled vegetable trays placed in hot box 1 at temperatures of 122F, 117F, and 130F, respectively. CDI - Vegetables were moved back to oven to cook to a final temperature of 138F.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed packaged sliced raw beef thawing under running water at a temperature of 82F. CDI - PIC pulled packaged beef to be cooked. If thawing under running water, food must be kept under water of 70F or less.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) bottle of canola oil at prep table with no labeling.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed minor rust and corrosion at one (1) prep table underside shelf. Cover, replace, or resurface corroded non food contact surfaces.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed TCS foods in hot box #2 below 135F. Unit was on highest temperature setting. This unit will be out of use for facility and work order will be submitted for unit. CDI-Items were removed from hot hot and reheated above 165F before hot hold. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth out on prep surface as well as a few wet cloths stored in soapy water without sanitizer.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed 3 flat trays of par-cooked chicken breast. Per PIC Chef Matt, procedure has been implemented here and there, but does not have approval from EHS. CDI: chicken breasts were taken out of the walk in cooler to be fully cooked during inspection. EHS also provided a par-cooking template for Chef Matt via email. -1.5-

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 cut melons, cooked broccoli, and cooked cauliflower temped above 41F. CDI: EHS allowed facility to put these items on emergency TPHC and had added items on to the TPHC template that is already in place for the buffet. REPEAT VIOLATION -3-

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 items prepped today right before inspection tightly wrapped. CDI: items vented/uncovered. -0-

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 tall 2-door reach-in unit holding TCS foods above 41F. Ambient air reading for unit was 47-48F. All items such as dairy, cut melons were prepped before inspection and items were moved into walk-in unit. CDI. Facility will contact maintenance for repair and will not use unit until it is verified that reach-in can maintain TCS foods at 41F and below.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead roach on floor of dish room. Facility has had recent treatment from ORKIN and has contacted again for treatment. **Points not increased due to improvement from last inspection.

REPEAT 4-501.11 Maintain equipment in good repair. Observed torn gasket on reach-in freezer and cooler. Facility has replaced gaskets that were in poor repair from previous inspection - Point deduction not increased due to improvement.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed dishwasher go to wash hands between dirty and clean dishes. However, employee did not use soap and only rinsed off hands. CDI-Spoke with PIC and employee and PIC instructed employee to properly wash hands.

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 chicken and brussel sprouts in hot box holding under 135F. CDI-Items were quickly reheated to 165F in oven.

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 items in reach-in cooler cooling with lid fastened still above 41F after prep. CDI-Lids were removed to allow quick active cooling. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach in dish room after dish machine was turned on. PIC will be contacting Orkin pest control.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths being stored in soapy water. Spoke with PIC about only holding wet wiping cloths in their QAC sanitizer between uses.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on doors of walk-in unit and reach-in unit on serving line. Work order has already been submitted for gaskets. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple cutting boards with deep grooves from cutting. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed some food containers with cracks, breaks and burn marks. CDI-Items removed to be discarded.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed empty soap dispenser at hand sink next to cook line. CDI - PIC re-stocked hand dispenser.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed kitchen chemical warewashing machine at 0 ppm chlorine. CDI PIC primed machine and demontrated sanitization concentration at 100 ppm. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (P). Observed food debris build up on non-food contact surfaces of milk machine. CDI - PIC thoroughly cleaned equipment surfaces.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cold slaw (48 F) and cheddar cheese (59 F) at self serve salad station. PIC confirmed that the items had been placed into cold holding after prep this morning. CDI - PIC took products to walk-in freezer for rapid cooling. EHS observed temperatures drop towards < 41 F after 20 minutes.

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 cold slaw and cheddar cheese cooling inside cold holding equipment. Products were prepped morning of inspection and placed into the unit. CDI - Items taken to walk-in freezer to quickly cool down. EHS observed temperatures drop to < 41 F after 20 minutes. Also observed cottage cheese and boiled eggs cooling tightly covered inside walk-in cooler; observed no change in temperature after 30 minutes. CDI - PIC uncovered items and placed them inside walk-in freezer for rapid cooling.

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 grapefruit stored on walk-In cooler floor. CDI - PIC relocated to nearby shelving.

4-501.11 Maintain equipment in good repair. Observed ice build up on spread cold holding station.

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 Observe a huge container of elbow pasta in the walk in cooler at 44F. Pasta was dated as 9/7/2021. CDI: PIC voluntarily discarded. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cauliflower, chicken, and burgers in the self serving line and rice in the hot holding unit below 135F. CDI: Chicken, cauliflower, and burgers reheated back up to 169F, 174F, and 191F. Rice was voluntarily discarded. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cottage cheese, feta cheese, and boiled eggs in the salad bar self serving stations and melons in the fruit bar self serving station well over 41F. CDI: All items have been taken to the walk in cooler/freezer to quickly cool and are 41F or below by end of inspection. PIC has decided to do TPHC and procedures were verified by end of inspection. REPEAT VIOLATION -3-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans at dry shelving. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe under 3 comp sink. PIC is aware and had already put in a work order. -0-

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine not reaching proper hot water sanitization temperatures. Machine was being actively used during the temperature check. CDI-The machine was drained and refilled. The unit was then properly reaching temperatures. Spoke to the manager about having the employees being aware of temperature gauge and know when the unit needs to be drained and refilled again to help maintain temperatures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items holding above 41F on the prep counter. An employee kept stating that the items would be reheated within 5 minutes. The food items were still being kept out on the counter past the 5 minutes. CDI-All items were put into the steam table or onto the grill for cooking. REPEAT. *Points kept the same due to overall improvement on cold holding. All units checked were maintaining proper cold holding temperatures.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of sanitizer. CDI-The manager moved the bottle to have labeled.

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 cleaning needed to the floors around the fryers and cook line in the back kitchen. Have cleaned. 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 burned out light bulbs to the hoodvents at the pizza oven. Have replaced.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed green beans hot holding below 135F in the hot box in the prep room. Also observed egg noodles on the counter at 77F. The manager explained that they were going into a turkey tettrazzini. The noodles need to maintain hot holding temperatures and not drop into the danger zone. CDI-The green beans were reheated and the noodles were moved too be cooked. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the salad prep cooler not holding product at 41F or below. The thermometer stated 45F but product in the cooler was holding around 55-61F. CDI-All items were discarded and a work order will be submitted. REPEAT.

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 cooked chicken from the night before without a date label in the walk in cooler. CDI-The chicken was labeled. 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 mushrooms with a date of 9/19/2019. CDI-The product was discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in the dish machine room. Increase pest control methods.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a red sanitizer bucket stored on the ground. CDI-The bucket was removed and placed onto shelving.

4-501.11 Maintain equipment in good repair. Observed the dish machine that is down and currently not working. The facility has moved to single service items and is using the dish machine near the bistro in the mean time. An emergency work order has been placed the night before and is expected to have it fixed within the week. *Not a repeat violation. Zero points taken today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the hot box near the vegetarian location. The unit was not properly cleaned from the night before. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed prep sink in the salad prep room in need of repair. The water at the faucet is not fully shutting off. Have repaired.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed hot water rinse cycle in the dish machine reading 153F on data plate; therefore not reaching 160F on plate surface for sanitizing or coming into equipment at 180F as reflected on data plate specifications. Observed knives, sauté pans, and baking pans stored soiled in the clean dish pit shelving. Observed 100PPM of quat ammonia in sanitizer bucket. CDI manager pulled all dishes to be cleaned. Sanitizer was remade to 400PPM. Manager used single service plates and cups for students as dish machine was not sanitizing. I will return within ten (10) days to verify compliance.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P COMMENT: Observed cantaloupe cooling at a rate of .02F/minute. To obtain proper cooling temperature parameters the food shall be cooled at a rate of .12F/minute. CDI the person in charge loosely covered and placed the melon in the walk in cooler to cool to 41F. I will return within ten (10) days to verify compliance of this violation to ensure parameters are being met as the facility cools several foods.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P COMMENT: Observed one pan sweet potatoes holding in cabinet after lunched (not served) at 120F. CDI. PIC voluntarily discarded the sweet potatoes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P COMMENT: Observed the following foods out of temperature compliance: feta cheese, ricotta cheese, tomato, chicken salad, cream cheese, and turkey (see temperature chart). Ensure food is cold held at 41F or below. CDI. The foods were moved to the walk in cooler to cool down to 41F. I will verify within ten (10) days for compliance.

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 Cantaloupes observed cooling in tightly covered containers in reach in cooler that is frequently used. Ensure the cantaloupes are cooled uncovered or loosely covered. CDI the PIC placed the cantaloupe uncovered in the walk in cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. COMMENT: Label all dry spices/ingredients in the catering walk in cooler so that they can be identified easily.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. Observed loose stainless steel flooring in the walk in freezer. Observed damaged cabinetry in the self-serve area. Observed chipping white sauté pans. Resurface the sub station prep cooler cutting board and the pizza prep cooler cutting board as deep groves are present.

4-501.15 Operate a warewashing machine in accordance with data plate. COMMENT: Ensure the dish machine is working in accordance with the specifications as listed on the data plate. PIC called the maintenance department at the end of the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black debris on catering walk in cooler gasket, food debris on stove top, debris present at stainless steel bottom areas of all stations.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12 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. Reattach the FRP wall by the back three compartment sink dish pit at handsink. Observed heavily soiled vents and ceiling tiles through out the kitchen. Observed food debris under fryer and between stove and pizza prep. Repaint the window seals throughout the kitchen that are chipping. Seal all bottom door juncture that have become exposed. PIC stated a remodel is coming soon to the facility starting in May. Repeat points not taken; increase cleaning frequency.

6-303.11 Provide 10 foot candles of light in walk in units. 6-202.11 Light Bulbs, Protective Shielding - C COMMENT: Observed very low light in downstairs bulk walk in cooler. Light was measured at 1-2 foot candles. Provide more light. Cracked light shields noted in the dishmachine room. Provide light shields in good repair.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce above RTE foods such as sandwiches and lunch meat. CDI PIC relocated to bottom shelf. REPEAT. Food establishments has storage chat on outside of cooler. Please train all employees.

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 lettuce tightly packed into containers and covered while cooling. Observed coleslaw, eggplant puree tightly covered in walk in cooler while cooling. CDI Items were open to vent. Overall food establishment has made major strides with cooling. Points not escalated. REPEAT. However if seen in future full points will be deducted.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed apples in glass jar not wrapped and without utensils for dispensing. CDI PIC provided tongs. Best practice is to wrap apples to ensure contamination will not occur.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing hair restraint. Make sure to provide proper hair restraints.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service on the floor downstairs. Make sure to keep off the ground. **Had additional items due to Hurricane. Try to store accordingly.**

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up and debris in reach in units, shelving, gaskets etc. Make sure to increase cleaning frequency. REPEAT.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed no water being supplied to hand sink in ware washing. CDI PIC had water pressure turned on; was installing a 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.6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed significant build-up on the floors, walls and ceilings throughout the kitchen. REPEAT. Observed cracked flooring in ware washing areas and by walk in coolers. Observed walls, floors and ceilings not smooth and easily cleanable downstairs. Make sure to keep in good repair. REPEAT. PIC was able to provide work order; due to contract with Compass, unable to clean above 6 feet and building is responsible for cleaning. In future however, establishment need to make efforts with walls and floor.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce (boxes of mushrooms) being stored above ready to eat foods (carrots, celery, bags of spinach etc.) CDI Provided storage chart to PIC and storage order was rearranged by end of inspection. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed on line at hamburger station, cheese being stored in bottom pull out drawer below raw hamburger. CDI Product was discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils, parts to rotomachine and back side of slicer blade with food debris on it. CDI Items were returned to ware washing.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed hashbrowns cooling at a rate of 0 degrees (please see temperature chart). Observed sausage and ham cooling at a rate of .075. Product should be cooling at a rate of .14. CDI Intervention occurred, product still had time before hitting 6 hours, product was spread out on sheet pans to achieve more surface area.

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 3 packs of ham dated for 4/4, one pack of sausage dated for 4/2, one pack of turkey dated for 4/12 and one pack of chicken lunch meat dated for 4/4. Observed mozzarella dated for 4/15 and 4/18. Observed liquid egg container without a date mark. CDI All product was discarded. Observed some products being date marked for 8 days instead of 7; steak dated for 4/20-4/27. CDI Teachable moment with PIC to ensure date marking is correct, that first day is preparation day and add 6 additional days only if product holds below 41 degrees.

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 food employee attempting to place food on time that was still above 45 degrees. CDI Food employee stopped and melon placed on ice bath to shock. Observed missing records for TPHC; missing date for 4/17 and missing from 2/25-3/12. Make sure if going to keep records for food on TPHC to ensure its done correctly each day of operation.

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 food establishment cooling various products such as lettuce, chicken, melon, sausage, ham etc tightly covered and stacked on top of each other. Observed hashbrowns cooling on sheet pan piled thick in the middle causing cooling rate to not be achieved. Also observed cooling occuring in reach in units. CDI lettuce and melon was placed on ice bath and chicken put in walk in cooler. Product was spread out on sheet pans to achieve cooling rate.

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, watches, rings etc while performing food preparation. Make sure food employees remove all jewelry other than a plain wedding band to ensure proper hand washing.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets being stored on the floor. Make sure to keep off the floor to ensure contamination does not occur.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on shelving, reach in units, racks, gaskets etc. Observed dusty fan in ware washing. Make sure to increase cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink near ice machine leaking under neath. Make sure to keep in good repair.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 tile over 3 compartment sink near ice machine. Make sure to replace. Observed significant build-up on the floor under equipment, dust on ceilings over food preparation and walls near food preparation. Make sure to increase cleaning frequency.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table. CDI by voluntary discard.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed knife with debris build up on blade stored as clean. CDI by removal for recleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at back three comp sink measuring at ~0ppm. Upon investigation, it was discovered that the bottle of concentrate was empty. CDI by replacing bottle of concentrate.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of chicken with no date label. Employee explained that the chicken had been cooked the day before. CDI by date marking. All other date marking was in compliance.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of cups near the beverage area.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust build up on vents of walk in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris build up on stand mixer in deli/dessert area. Observed sticker residue on containers stored as clean. CDI by removal for recleaning.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of different liquids with no labels.

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 food on floor of walk in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking and towel drying in the dish area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep discolored gouges on cutting surface at pizza flip top. 4-501.11 Maintain equipment in good repair. Observed broken gasket on reach in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on shelving in walk in cooler.

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 floor of walk in cooler. Metal is pulling away from foundation. Attention is required before next inspection.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed soap debris build up on containers stored as clean. CDI by removal for recleaning.

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 pimento cheese and milk stored with no date label. CDI by dating milk and voluntary discard of pimento cheese.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on floor of walk in. CDI by moving to proper storage area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service articles such as coffee cups stored on floor. CDI by moving to proper storage location.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris build up on floor of walk in cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bottle of body lotion stroed on shelf of walk in cooler with food.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed final rinse at 144F and thermolabel did not change color. Facility will switch to single service utensils for lunch and until the downstairs boiler is fixed. Hand sinks and other sink have hot water. Left facility two thermolabels to check dish machine. VR (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 45F. -P Observed a 4 inch hotel pan of rice 53F cooked yesterday in the walk-in cooler. Pan was full and covered in plastic and did not cool properly. CDI (corrected during inspection) Rice was discarded and cooling methods were discussed such as using 2 inch pans or sheet trays to cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tuna salad at 46F in the deli bakery prep cooler bottom. Wraps were made for lunch with the tuna. Discussed temperature rule change to 41F on 1/1/ 2019.

4-602.13 Nonfood Contact Surfaces - C Observed debris, grease or build up under the self-serve ice cream machine, under the cook line grill, behind the cook line equipment. inside hot hold cabinet, on some walk-in wire cooler shelves and fans.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust on ceiling areas in the dish room, cafeteria service area and kitchen. Noted some areas of the floor under the cook line with debris or grease present. Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed 3 ceiling tiles missing in the dish room and some broken corner wall tiles.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed no light shields or shatterproof bulbs over the deli/bakery area.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the 3 comp sink dishroom handsink. CDI by providing. According to the PIC this room has not been in use.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of grilled chicken stored inside the hot holding cabinet with some chicken breasts as low as 133F. CDI by reheating to 171F. All other items measured at correct hot holding temperatures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items stored on the deli flip top cooler above 45F, including but not limited to: pepperoni at 48F, sliced cheese at 53F, and sliced turkey at 49F. CDI by removing all to cool down inside the walk in cooler. The unit was turned down to acheive 45F prior to departure.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle missing label. CDI by disposal.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed declared allergens missing from grab and go sandwiches. VR- follow up within 10 days. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of oils and spices and flour not labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several soiled wiping cloths stored on prep tables or next to the wiping cloth bucket. Observed one sanitizer buckets used for wiping cloths stored at 0ppm in the basement.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of metal pans stacked while wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on walk in cooler shelving. Observed build up inside the grill cold holding drawers and under the flat top grill. Observed build up inside the hot holding cabinets.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on the ceiling vent inside the dishmachine room and dust build up on the walk in cooler light sheild.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed one employee coat stored on shelving used to store pans. Observed an umbrella stored on the prep table and eye glasses hanging in the walk in cooler.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed macaroni and cheese cooling in the walk in cooler at 103F at 4:30PM, the macaroni and cheese was at 97F at 5:25PM. CDI- food was stirred and plastic wrap was removed to allow for more rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food items cold holding in the deli station and salad stations above 45F (see chart). CDI- items were placed onto TPHC and will be discarded at the end of dinner service.

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 an opened container of mozzarella cheese dated 8/31/16. CDI- product discarded. Improvements made since last inspection.

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 foods in serving wells upon arrival to the facility and no times written in the TPHC log book. CDI- timestamps added to foods.

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 macaroni and cheese cooling in the walk in cooler while wrapped. The macaroni and cheese was 103F at 4:30PM and was 97F at 5:25PM. CDI- item was stirred and wrapping was removed. Also observed items put onto the salad bar (cut lettuce) after preparing them without cooling them to below 45F first. CDI- items placed onto TPHC and will be discarded at the end of dinner service.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards showing signs of scoring.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust accumulation on ceiling tiles around ceiling vents.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the paper towel dispenser in the clean equipment storage room empty. CDI- dispenser was refilled. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink in the downstairs food preparation room. CDI- soap provided.

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 corn and bean salsa dated 6/15, grilled chicken dated 6/16, and a beef roast dated 6/11. CDI- products discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shredded cheese and pizza sauce in a prep. cooler above 45F (see chart). PIC stated the foods were recently placed into the unit. Observed several other food containers cooling while covered or wrapped. CDI- coverings were removed.

3-501.13 Use approved thawing methods. Observed one pan of raw chicken thawing on pooled water.

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

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust accumulation on the fan coverings in the walk in cooler.

5-202.13 Backflow Prevention, Air Gap - P Provide an air gap between floor drains and plumbing fixtures of at least 1 inch. Observed a 1-compartment preparation sink in the downstairs prep. room that was directly plumbed to the floor (no air gap). VR within 10 days.

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 walls in the stairwell and the clean equipment storage area.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light bulbs above the deli station that did not appear to be shielded or shatterproof. Provide documentation that they are shielded or shatterproof.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed the employee/student restrooms located nearest to the kitchen not being supplied with hot water. VR within 10 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer in the downstairs food preparation room with dried food debris on the back side of the blade and a digital thermometer with visible food debris on the probe while it was not in use. CDI- items were recleaned. Improvements made since last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in the deli/bakery flip top cooler above 45F (see chart) and pizzas being stored at room temperature prior to cooking. CDI- foods were relocated to a reach in cooler for cooling. Discontinue use of cooler until it is operating at 45F or lower.

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 Facility has TPHC documents for 4 'zones.' However, it is unclear which foods go into which zones. CDI- PIC stated facility will make improvements to the time sheets so they are easier to understand by next inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust accumulation on the fan coverings in the upstairs walk in cooler and dust accumulation on a portable fan in the dish room.

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 FRP board in the kitchen to the left of the 2 compartment meat preparation sink, wall damage in the clean equipment storage room, and peeling paint behind the clean steam table pans on the window frame.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 3 utensils stored clean with visible food debris on them and 2 metal containers stored clean with visible food debris on them. CDI- items set aside for recleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed red skin potatoes hot holding in a warming box at 118F and rice and beans in a warming box at 130F. CDI- instructed chef to reheat both items to 165F or higher.

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 facility using TPHC for all food 'zones' but saving foods such as feta cheese, black beans, and cut lettuce after the 4 hour hold time expired. CDI- food was discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a minor amount of wet stacked metal containers in the clean equipment storage room.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dusty ceiling tiles throughout the kitchen. PIC stated a work order has been submitted for cleaning / replacement of tiles.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee drinking a beverage and then putting gloves on without washing hands in between. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one pair of tongs stored clean with visible debris accumulation on them, a deli slicer in the downstairs to-go packaging area with debris accumulation on the backside of the blade, and one egg slicing tool with dried debris on it. CDI- items set aside for recleaning. Improvements made since last inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several foods in a hot box below 135F (see chart). CDI- instructed PIC to have foods reheated to 165F or above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed packaged sandwiches and salads in a to-go cooler near the front entrance holding above 45F (see chart). CDI- food items were set in walk in cooler for cooling. Ambient cooler temperature was 68F. Maintenance was called for repairs.

4-501.11 Maintain equipment in good repair. Observed dish machine conveyor belt not working, open face cooler used for packaged items operating at 68F, and 4 torn gaskets on cold holding equipment located throughout the kitchen.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dusty ceiling tiles and vent coverings throughout the kitchen.

2-103.12 (A)-(L)Person-In-Charge shall ensure TCS foods are: properly cooked to effectively destroy pathogens, cooled according to time temperature parameters and methods, and food contact surfaces are being properly sanitized. Observed multiple PIC failure to ensure these tasks.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer buicket filling hand sink. CDI- removed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Observed ice machine to have excessive black mold inside. 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed multiple pans, and utensils with dried on debris stored as clean. CDI- removed to clean 4-501.114 Maintain sanitizer at correct concentrations. -P Observed QAC sanitizer in buckets less than 50 ppm CDI- remade to 200 ppm

3-401.12 Raw animal foods cooked in the microwave shall be stirred throughout the cooking process, covered to maintain moisture, heated to 165F in all parts of the foods and allowed to stand for 2 minutes. Observed two pans partially grilled chicken(unapproved non-continuous cooking) in walk in cooler. CDI- reheated above 165 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cream cheese and butter on prep line held above 60 F. Observed multiple catering and to go sandwiches, wraps and salads above 50 F in multiple walk in coolers. CDI- placed on TPHC

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 cooked chicken and cut melons in prep refrigerator made yesterday not date marked. Observed multiple open bags of cut leafy greens in multiple cold hold units not date marked. CDI- date marked

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed salad bar set and multiple food zones set yet time had not been recorded for TPHC. CDI- time recorded FACILITY NEEDS TO ENSURE PROPER COOLING POST PREP OR PRIOR TO PREP IF COOLIG BELOW 45 F CANNOT BE ACHIEVED BEFORE SERVICE 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 multiple catering orders and made onsite TCS foods packaged prior to cooling below 45 F. PROPERLY COOL PRIOR TO PACKAGING

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple storage bins of dried granular food not labeled.3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed some bulk dispensed foods without labeling. VR

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed moderate food debris accumulation in multiple gaskets and pieces of equipemnt and escessive grease/dust accumulation on backs of some equipment.

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 multiple missing ceiling tiles in facility.

4-501.114 Maintain sanitizer at correct concentrations. Observed 3 of 4 sanitizer buckets to be 0 ppm QAC. CDI- dispenser not full; refilled and remade to 200 ppm

3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed pasta cooked yesterday and opened roast beef not date marked. CDI- date marked

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with start and finish times. All food not sold by the end of 4 hours shall be discarded. Observed ham biscuits on TPHC without time stamp and improper start time listed for cold foods zone where food was not cooled after prep but placed on line out of temp. With this no cool process, TPHC start tie must be listed when TCS foods were removed from refrigeration. CDI-log corrected

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed hot eggs cooling in high volume plastic, covered container in dowstairs refrigerator and pasta cooling at 66 F in wlk in in high volume container fully covered. FACILITY NEEDS TO PROPERLY COOL TCS FOODS PRIOR TO WRAPPING CATERING MEALS. CDI- removed from wrap to cool

6-501.111 Premises shall be kept free of insects, rodents, and other pests. Observed three dead roaches in downstairs storage rooms including the dry foods storage. CDI- dead roaches removed

4-501.11(A) Maintain equipment in good repair. Observed same sandwich unit still not working. CDI-However, unit is not in operation, used in conjunction with TPHC, so points not taken but facility needs to have repaired.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed raw salmon stored over fully cooked chicken. CDI- reorganized

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed multiple utensils and a slicer stored as clean with visible residue. CDI- removed to clean

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed sliced cheese, cut leafy greens and sliced tomatos above 50 F in prep unit at sandwich shop. CDI- discarded or rapidly cooled

3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed pork BBQ date marked 11-11-14 at 43 F in refrigerator. Product had been frozen and thawed with no date documentation. CDI- discarded Observed multiple cooked TCS foods not date marked. CDI date marked

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. Observed no consumer advisory for catering menu. VR

4-501.11(A) Maintain equipment in good repair. Observed prep unit at sandwich shop not cold holding foods at 45 F or colder. Repair technicians called

2-103.11 (A)-(L) Person-In-Charge shall enusre that utensils are cleaned and sanitized properly and foods are protected from temperature abuse- PF Observed PIC unable to produce written procedures for using TPHC and staff not using TPHC correctly. Time labels not repalced, thus food exceeding the allotted. CDI- instruction provided

2-301.14 Wash hands immediately before donning gloves- P Observed food employee not wash hands during glove change. CDI- instruction provided

3-202.11 Ensure Temperatures are maonitored of TCS foods upon arrival. - P,PF Observed raw chicken deivered and not temped. CDI- instruction provided

3-302.11 Maintain Packaged and Unpackaged Food-Separation, Packaging, and Segregation so as to reduce cross contamination, especially from raw proteins - P Observed raw chicken stored over sliced cheese plate in walk in cooler. CDI- reorganized3-304.15 (A) Change soiled gloves Gloves before returning to RTE food prep. - P Observed food employees with gloves hand soiled surfaces in handles and wiping cloths then return to food prep. CDI- instruction provided

3-501.17 Date mark open, Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date - PF Observed cooked rice, tomatos, and turkey not properly date marked in walk in cooler. CDI- allowed to date mark3-501.18 Properly disposition Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), - P Observed open cream cheese out of date. CDI- discarded

3-501.19 Maintain written procedures for TCS foods protected by Time as a Public Health Control - P,PF Observed no written procedures for TPHC for hot and cold foods and improper labeling and failure to label at cold bars. VR

7-208.11 Maintain Storage-First Aid Supplies so as not to contaminate - P,PF Observed first aid soultion left over food prep table. CDI- removed to first aid kit

3-501.15 Cool TCS foods using approved and effective Cooling Methods - PF Observed facility failing to properly cool prep items before portioning and storage. CDI- removed to speed cooling; Facility should cool these prep items to 45 F or colder then wrap or stack. Do not combine cooling and storage.

3-304.14 Do not store soiled Wiping Cloths on food prep units - C Observed soiled cloths on food prep table. CDI- removed

4-501.11 Maintain equipment in Good Repair and Proper Adjustment- C Observed cooler door unable to close properly. Repair.

4-602.13 Maintain Nonfood Contact Surfaces free of debrs accumulation - C Observed excessive debris accumlatuion on handles and cooking equipment. IN Need of cleaning

6-201.13 Maintain Floor and Wall Junctures, Coved, and Enclosed or Sealed - C Observed several ceiling tiles throughoput facility missing and damaged wall in catering storage.

2-401.11 Employee beverages shall be stored so as to prevent contamination. Observed employee in sandwich kitchen with beverage next to food on prep table. CDI- removed

3-301.11 Food emplyees shall not contact ready to eat foods with bare hands. Observed food employee making sandwiches with bare hands. CDI- instruction provided

6-301.12 All hand sinks shall be stocked with hand cleanser and drying provision. Observed only hand sink on front line with no towels and other automatic towel dispensers non-operational. CDI- restocked

3-501.19 Facility shall provide and follow written procedures when using TPHC to protect TCS foods. Observed no written procedures or labeling for TPHC for hot or cold TCS foods. CDI- Template given

3-501.15 TCS foods shall be cooled by proper effective methods as often as necessary. Observed sandwiches not being cooled properly before packaging, delivery and storage.

3-601.11 All packaged foods available to public for self service shall meet proper labeling requirements. Observed all outakes brand grab n go foods improperly lbeled. VR

6-501.111 Pests shall be controlled to eliminate presence. Observed two deas adult roaches in dry food storage area.

4-903.11 Single service items shall be stored to prevent contamination . Observed boxes of single service utensils stored on floor.

5-205.15 Water/sewer system shall be maintained in good repair. Observed wall in dry food storage in poor repair do to water leak. VR

6-201.16 Wall coverings shall be maintained in good repair. Observed sheetrock covering pealing off walls in dry food storage room.

5-205.11 Using a Handwashing Sink-Operation and Maintenance. A handwashing sink may not be used for purposes other than handwashing. Observed employee using dish room handsink to fill bucket with soapy water. She said the hose was broken. CDI by stopping behavior, educating.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. Final sanitizing rinse in dish machine must measure as stated on data plate, between 180F and 194F. Observed final rinse measuring 209F. VR - verification visit required Friday October 4, 2013, or sooner if fixed. Meanwhile, facility is using paper utensils.

3-401.14. Raw animal foods that are cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority. Observed beef being partially cooked, then being brought to walk in for cooling. Asked chef about this - he said facility partially cooks, cools, then finishes cooking to order in stir fry. CDI - stopped process, had cook finish cooking beef. Further discussion revealed that facility sometimes marks chicken on the grill one day and finishes cooking the next day, as in for a special event. Directed PIC to discontinue this until and unless written procedure is submitted and approved by the Health Department. Look up requirements under Rule 3-401.14. Inspector also left packet explaining non-continuous cooking paperwork. VR - will return Friday October 4, 2013 to discuss plan PIC has for the future. Meanwhile, diccontinue this process.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition. 3-501.18. TCS RTE foods shall be discarded no later than the end of the 4th or 7th day after preparation or opening, depending on storage temperature. If held at or below 41F, such foods may be kept through the 7th day. If held between 41F and 45F, they must be discarded after the 4th day. Observed four containers of cream cheese opened and dated 9-19 and measuring 45F. These should have been discarded after the 22nd, based on temperature. CDI - discarded.

3-501.15 Cooling Methods. Don't tightly cover cooling foods until they measure 45F or below. Observed chicken salad made this morning, tightly covered and measuring 56F. Corrected by venting cover.4-301.11 Cooling, Heating, and Holding Capacities-Equipment. Maintain adequate equipment capacity for holding cold foods. Walk in freezer is observed to be inadequate in size for neatly holding all frozen products delivered daily. Food must be stacked on crates on all available floor space in order to fit.

3-602.11 Food Labels. 3-602.11. FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. Observed Caesar salad and Cajun chicken sandwich wrapped and offered for self-service without adequate labeling. Items missing - ingredients in the Cajun mayonnaise on the sandwich, possible major allergens in the Caesar dressing on the salad, name and place of packer, accurate declaration of quantity (example: weight). Read rule and change labels to comply. VR - will return Friday October 4, 2013, to check progress on labeling. Meanwhile, products can be held behind counters and offered for service by request.

4-501.15 Warewashing Machines, Manufacturers’ Operating Instructions. Warewashing machine shall be operated in accordance with the data plate. Observed machine operating outside data plate parameters and not indicating that sanitization was achieved. Parameters (actual) = wash temp 160+ (130), pressure = 15 +or- 10 (36), final rinse temp 180-194 (209). Repairperson from engineering is working on machine. VR scheduled for 10/4, paper in use until repair is completed.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed. Observed missing baseboard in kitchen, non-coved baseboard in kitchen. Repeat violation for nearly 2 years.6-501.12 Cleaning, Frequency and Restrictions. Clean ceiling tiles - very dusty in kitchen and above serving line.