JOHNSON C SMITH CAFETERIA

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 no hand drying method used or made available at handsinks used by establishment at majority of food prep stations. CDI- PIC had food employee place napkins at each station while establishment awaited paper towels. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed multiple food employees fail to use barrier to turn off sink after washing hands. CDI- EHS discussed with PIC to discuss with food employees to prevent recontamination of hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed majority of handsinks being used to dump drinks and food items. CDI- EHS discussed with PIC, PIC had employee begin process of cleaning items and pointed out “do not dump” poster.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed establishment currently awaiting replacement dish machine due to history of disrepair. PIC stated establishment is currently using 3-comp sink and has moved back to single-use only articles. PIC to inform EHS when new unit is installed for assessment and approval. During inspection active dish washing was being done while sanitizer was testing at 0 ppm, and without way to stop solution from draining during process. PIC was able to provide stopper and replace container of quat sanitizer reading above 150 ppm. VERIFICATION REQUIRED on or before 10/30 to assess operating procedures and dish machine installation updates. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade needing cleaning. CDI- PIC removed item to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2 out of 4 walk-ins with an ambient temp above 41F while storing TCS foods. PIC voluntarily discarded TCS foods held in unit for more than 6 hours and removed remaining TCS foods, within parameters, to walk-in cooler in good repair. VERIFICATION REQUIRED on or before 10/30 to assess status of walk-in units. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed several TCS food items at each station being held on TPHC without being marked in accordance with approved procedures. CDI- PIC discussed procedures with station employees and had correct time marked on sheets held in folder. *REPEAT*

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed heavy presence of drain flies in dish pit area. PIC stated orkin has been present for maintenance and plans to install wall zappers.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several metal pans being wet stacked on racks in dish pit.

4-501.11 Maintain equipment in good repair. Observed walk-in units in disrepair. Heavy ice build up on unit’s fan observed leaking onto floor. Gaskets needing repair on walk-in unit closest to walk-in freezer. PIC placed work order during inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed establishment without quat sanitizer test kit. CDI- EHS provided strips to be used until order is received.

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 handles of cooking and hot holding equipment needing cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed handsink near salad bar without cold water functioning properly.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handsinks needing cleaning throughout establishment.

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 needing around baseboarding, under and behind equipment throughout kitchen.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chemical dish machine measuring at 0ppm chlorine. VR required. REPEAT VIOLATION. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat slicer stored as clean with food debris on blade. CDI, removed from clean dish storage by PIC to be properly cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed Salisbury steak hot holding at 120F. CDI, TCS food item reheated to above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed several TCS food items being held on TPHC hot holding without being marked at all in accordance with notated rule. CDI, during time of inspection TCS food items were properly marked by PIC.

4-501.11 Maintain equipment in good repair. Observed 1 walk in freezer and 1 reach in refrigerator unit out of order. REPEAT VIOLATION.

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 parts of baseboard damaged behind dish machine. Observed part of ceiling peeling near dish machine area. Slight improvement from previous inspection regarding cleanliness of physical facilities. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chemical sanitizing dish machine concentration measuring at 0ppm bleach. -VR requried. REPEAT VIOLATION. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS food items cold holding at salad bar above 41F, refer to temperature chart. CDI, TCS food items placed in walk in cooler to rapidly chill. REPEAT VIOLATION. 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 .

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

4-501.11 Maintain equipment in good repair. Observed 1 reach in refrigeration unit and 1 walk in freezer unit out of order in main kitchen. Repair. -General comment.

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 part of baseboard damaged behind dish machine. 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 walling near dish machine in need of cleaning. REPEAT VIOLATION.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsinks in employee toilet rooms. CDI, EHS left handwashing signs with PIC. -General comment.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chemical dish machine measuring at 0ppm bleach when in use. VR required. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several utensils and pans stored as clean with food debris. CDI, utensil and pans removed from clean storage and placed to be re-cleaned.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS food items cold holding above 41F, refer to temperature chart. CDI, TCS food items moved to WIC 1. 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed walk in freezer ambient air thermometer measuring at 62F. All TCS food items moved to functional walk in cooler. VR.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed frozen fish thawing under running water in reduced oxygen packaged not removed from packaging. CDI, frozen fish removed from packaging. -General comment.

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 floor tiles and walling damaged throughout kitchen. Repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed ground raw pork sausage over ready-to-eat turkey sausage in WIC. CDI - storage order was corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 raw ground pork over whole muscle beef in WIC. CDI - Storage order was corrected. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Facility has had this violation on the last 3 inspections. Facility has improved in separating raw meats by species. Communited (Ground) meats have a final cook temperature of 155 except ground poultry which is 165. EHS shall place facility on a Risk Control Plan at next inspection if violation continues. (Facility is closing in a week for the summer, so EHS did not place facility on Risk Control Plan during this inspecion.)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg rolls sitting on top of stack at 130F. Stack was only 2 egg rolls high. Needs to be laid out so all egg rolls touch the bottom of the pan. CDI - Egg rolls were reheated. 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 .

3-304.12 (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 containers for scooping rice and flour do not have handles. Needs handles stored not in contact with food. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans in dish area. Needs to be air dried. REPEAT.

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

5-205.15 Maintain a plumbing system in good repair. Observed handsink not draining correctly near serving bar outside kitchen. Needs repair. Handsink has been replaced since the last inspection. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in handsink. Handsinks cannot be used for dumping. CDI - Ice was melted. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink not draining properly and is not available for use due to needing repair. VERIFICATION REQUIRED.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken over veggie based products in WIC 1. Observed raw meat over fries in WIC 3. CDI - Storage order was corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 raw chicken over raw beef in WIC 1. Observed raw burger patties over fish in WIC 3. Observed raw beef burger patties and raw turkey burgers in same box in reach in. CDI- Storage order was corrected. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 feta and marinara in reach in with no date labels. CDI - Food was voluntarily discarded. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed fish thawing in prep sink submerged in water with water barely running. CDI- Sink was turned on to allow better water flow for thawing under running water.

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 large dry food bins with scoops without handles. Needs to have scoops with handles. PIC stated scoops have been ordered.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils. Needs to be air dried. CDI - Utensils were rearranged to not be wet stacked. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed pipe leaking under 3-comp sink. Observed handsink not draining near serving bar outside kitchen. Needs repair.

5-402.13 Maintain sanitary sewage system according to Law.-P Observed garbage disposal sink is not draining properly. Facility has sink draining into a large metal container and are dumping that into the mop sink. Facility stated the pipe meant to carry out the water has corroded. Facility shall be placed on ITS for this item. Facility has received a quote to repair the pipes. VERIFICATION REQUIRED. Facility is not to use sink/garbage disposal until repaired. Facility shall do all scraping into trash or at 3-comp sink. Water from dish machine shall be drained through the machine and not washed back to sink. 3-comp sink shall be used for dishwashing as much as possible.

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 stained ceiling tiles around drink dispenser area. Needs to be replaced.

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 raw turkey sausage over raw fish. CDI - Storage order was rearranged. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs, beans, and cheese at less than 135 at hot dog bar. Observed pork chops and mashed potatoes at less than 135F at hot line. Observed pork chops, mashed potatoes and pasta in hot box at less than 135F. Needs to be 135F. CDI- Foods were taken to steamer or grill to be reheated. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese in reach in at 45F. Observed lettuce in reach in at 45F. CDI- food was discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 salmon in WIC dated 10/21. Observed tartar sauced dated 10/18. CDI- Salmon and tartar sauce was discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed philly steak in small reach in with no date label. CDI- food was voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils. Needs to be air dried.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility does not have vomit and diarrhea cleaning procedures. CDI - EHS provided paper copies. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at one handsink. CDI - Soap was provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no papertowels at one handsink. CDI - papertowels were provided.

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 raw meats such as sausage and turkey and beef burgers stored over liquid egg in WIC. Observed raw ground beef stored over pork in WIC. CDI - Storage order was corrected. 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 sanitizer at dishmachine reading 0 ppm sanitizer. Facility changed sanitizer to full container. REPEAT. VERIFICATION REQUIRED. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up of food debris on tongs and pans stored as clean. Observed build up in nozzles of juice and soda fountains. Needs to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed dry foods in storage not labeled. Needs to be labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many fruit flies around juice and soda dispensers. Needs removal.

4-501.11 Maintain equipment in good repair. Observed one WIC is not operating. 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 build up under some tables and around outside of soda and juice dispensing equipment. Needs cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed pipe under handsink leaking next to dry storage area. Needs repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection. -1 point-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC used hand sink as a dump sink. CDI - education was provided on the uses of hand sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chlorine sanitizer at dish machine during active washing at 0ppm. PIC replaced the solution. Sanitizer is still unable to pull through the machine. CDI. Unit was repaired. Repeat. 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 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed dirty dishes from previous days that have not been cleaned. CDI. PIC cleaned the dishes. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed multiple food stuffs at the serving lines without time stamps on them. CDI. PIC placed time on them. Repeat

4-501.11 Maintain equipment in good repair. Observed one of the WI coolers in disrepair. PIC indicated that there is a work order for it. There is enough room to store food in the facility. Also observed dish machine in disrepair.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handwashing soap at handwashing sinks in establishment. ***Will be back to check the soaps replacement.

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 raw chicken stored directly on raw fish in the WI cooler. CDI. PIC voluntarily discarded the food since the chicken water was leaking into the fish. 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 chlorine sanitizer at dish machine during active washing at 0ppm and quat sanitizer at 3 comp sink at 50ppm. Repeat. Visit will be done to check on the sanitizers. 3 comp sink will be used for the main time with manual adding of chlorine. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed milk in WI without dates. CDI. PIC date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed multiple food stuffs at the serving lines without time stamps on them. CDI. PIC placed time on them.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed a container will blue solution of soap in it without label. CDI. PIC labeled the container.

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 multiple containers in the sry storage area without labels on them.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large number of fruit flies throughout kitchen. Increase pest control. Repeat

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 frozen food stored directly on the floor in the WI freezer. Also observed food stuffs stored on shelves that are less than 6inches from the floor. Needs to be raised to avoid continues splashes.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing bracelets and wrist watches while preparing food. Repeat 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees working with food without hair covers. Needs to wear some.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths held in sanitizer at 50ppm quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. Dishes needs to be air dried before stacking

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed expired quat sanitizer test strips for testing sanitizer concentration at three compartment sink. A verification is scheduled to determine if establishment is in compliance. 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 cleaning needed on WI doors and drain boards as well as cooking equipments. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed plumbing back up at drain under three compartment sink. Repeat

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed lack of waste bins at most handwashing sinks in kitchen area. Provide waste bins at handwashing sinks to promote as much handwashing as possible. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpsters outside during inspection. Repeat

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cracked and peeling paint on ceiling above can wash and walls of dry storage and kitchen entrance 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on walls, floors and behind cooking lines in the kitchen area. Needs to be cleaned. Hood needs to be cleaned as well. Repeat

6-303.11 Provide required lighting intensity. Observed flickering light inside all WIC. Needs Repair. Repeat

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed no one in the facility with knowledge of food safety and food handling equipment. PIC could not find test strips, was unaware of sanitizer concentration, in both sinks and buckets, date marking. PIC was educated on the processes and how to correct the above mentioned. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection. -1 point-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC used hand sink as a dump sink. CDI - education was provided on the uses of hand sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer buckets on front line with a 0ppm concentration of quat sanitizer. Quat sanitizer containers were empty at three compartment sink. CDI - Quat sanitizer container were replaced at three compartment sink and sanitizer buckets refilled. Also observed sanitizer at dish washing sink during active washing at 0ppm. CDI. PIC manually added the sanitizer. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf . Observed all the food in one of the wi completely without dates. CDI. PIC indicated that they were cooked yesterday and date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed hand sanitizer spray bottles and buckets stored directly on prep tables. CDI. PIC removed. CDI-PIC moved hand sanitizer to a designated area. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large number of fruit flies throughout kitchen. Increase pest control. Repeat

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing bracelets and wrist while preparing food.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet wiping cloths stored in heavily soiled water. CDI - Sanitizer buckets were emptied and replaced with new sanitizer. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in sue wet wiping cloths stored directly on prep tables.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area.

4-501.11 Maintain equipment in good repair. Observed hand sink up front in disrepair. Observed dish machine to be outside of service. PIC indicated that work request have been made for equipment and facility is using paper plates for now. Repeat

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine sanitizer test strips for testing chlorine sanitizer concentration at three compartment sink. PIC later provided from managers office

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 food buildup and debris inside reachin units at service line. Increase cleaning frequency. Repeat.

5-205.15 Maintain a plumbing system in good repair. Observed plumbing back up at drain under three compartment sink and hand sink.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed lack of waste bins at most handwashing sinks in kitchen area. Provide waste bins at handwashing sinks to promote as much handwashing as possible. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpsters at the back during inspection.

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

6-303.11 Provide required lighting intensity. Observed flickering light inside WIC II. Needs Repair. Repeat.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures for V/D. CDI-EHS provided written procedures.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at three hand sinks. CDI-PIC provided paper towels at all handsinks. 6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at hand sink near sandwich station. CDI-EHS provided hand wash sign.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw turkey bacon stored over fully cooked, RTE turkery in second WIC. CDI-PIC corrected storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed tomatoes stored directly over RTE turkey and potato salad in first WIC. CDI-PIC corrected storage order.

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 rice in hot box at 109F. CDI-Employee reheated rice to 165F before being placed back in HH.

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 first WIC maintaining TCS foods at 55F. Observed shredded cheese and potato salad that had been pulled from the first WIC at 46F and 53F. The sliced tomatoes, turkey, and ham that were in the tall reachin were pulled from first WIC approximately 30 minutes prior. CDI-PIC voluntarily discarded TCS foods that were above 41F and stated they were calling maintenance. VR required within 3 days to ensure facility has made repairs to WIC so TCS foods can be held at 41F or below.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed hand sanitizer stored directly over food. CDI-PIC moved hand sanitizer to a designated area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large number of fruit flies throughout kitchen. Increase pest control.

4-502.11(A) Maintain utensils in good repair. Observed multiple utensils that were heavily damaged and no longer smooth and easily cleanable. CDI-PIC voluntarily discarded utensils that were no longer in good repair.

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 food buildup and debris inside reachin units at service line. Increase cleaning frequency.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cracked and peeling paint on ceiling above can wash and walls of dry storage. Repair. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed multiple pieces of equipment that PIC stated are not in use, including 2 prep top units and a large reachin unit. Observed drink machines, juice, milk products, and coke product dispensers, that are not in use. These dispensers are stored out in the dining area, and associated items are stored in dry storage area. Remove unnecessary items.

6-303.11 Provide required lighting intensity. Observed flickering light inside WIC II. Repair.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice cream scoop, plastic cup, and ice stored in front handwashing sink next to prep table. CDI - Items were removed by regulator -1 point-

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 above ready to eat foods and pasteurized eggs. CDI - Storage order was corrected by PIC. -0 points- For more information on food storage order please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer buckets on front line with a 0ppm concentration of quat sanitizer. Quat sanitizer container was empty at three compartment sink. CDI - Quat sanitizer container was replaced at three compartment sink and sanitizer buckets refilled. -REPEAT- -3 points- For more information please visit: http://meck.co/FoodSafety 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 hot dogs and baked beans holding at 115F in hot box. CDI - Items were placed on TPHC. PIC has been advised to hold items at 135F or above for proper hot holding temperatures. -1.5 points- 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(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet wiping cloths stored in heavily soiled water. CDI - Sanitizer buckets were emptied and replaced with new sanitizer. -0 points-

4-501.11 Maintain equipment in good repair. Observed spray arm at three compartment sink with heavy leak. Establishment is using a wiping cloth to control leak. Replace/repair spray arm leak. -0.5 points-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for testing sanitizing temperatures at high temp dish machine. A verification is scheduled for March 8th, 2023 to determine if establishment is in compliance. -0 points-

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 floor fans in establishment with heavy dust and debris. Clean floor fans to prevent contamination of food and equipment. -0 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection. -1 point-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee using bare hands to peel hard boiled eggs for the salad bar. The employee peeled the eggs and placed peeled eggs into a container using their bare hands. CDI - Employee was stopped, asked to wash hands, and put on gloves to handle food. Affected food was discarded. -2 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed mechanical dishwashing machine with a chlorine sanitizer concentration of 0ppm. It was determined that chlorine sanitizer container was empty. PIC replaced sanitizer container but was unable to achieve a chlorine sanitizer concentration of at least 50ppm in dish machine. Machine was taken out of service and PIC is switching service to single use cups and utensils. A verification is scheduled for October 14th, 2022 to determine if dish machine has been repaired. -1.5 points-

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercially processed chili being reheated for hot holding reheated to a temperature of 106F. CDI - Employee was instructed to return chili to oven and reheat to 135F or greater. -0 points-

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 mac and cheese, chicken, hamburger, and turkey in walk in cooler holding at temperatures between 47F and 51F. Ambient temperatures in walk in cooler were 39F. PIC stated that items may have been left out of cooler for too long during reheating and returned or employees may have left walk in cooler door open too long. CDI - PIC has been advised to hold food under refrigeration until the time of reheating and to maintain door closed. All items were discarded. -1.5 points-

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 numerous tightly wrapped and covered items cooling in walk in coolers. CDI - All items were unwrapped to allow cold air to circulate in and around food product. -REPEAT- -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing bracelets and wrist watches while preparing food. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee with fingernail polish peeling hard boiled eggs without wearing gloves. CDI - Employee was instructed to put on and wear gloves while working with food. -REPEAT- -0.5 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine sanitizer test strips for testing chlorine sanitizer concentration at three compartment sink. A verification is scheduled for 10/14/2022 to determine if establishment is in compliance. -0.5 points-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handwashing sink in kitchen with heavy food debris and food residues. A handwashing sink is for handwashing only. -0 points-

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 and food build up around floor drains in three compartment sink area. Recommend higher frequency and more thorough cleaning. -0 points-

6-303.11 Provide required lighting intensity. Observed no lighting in walk in freezer. Provide appropriate lighting in all cold holding equipment. -0 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were e-mailed to PIC. -0 points-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handwashing soap at several handwashing sinks in establishment. CDI - Soap was provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at several handwashing sinks in establishment. Paper towels were provided. -1 point-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw turkey sausage stored above ready to eat produce in walk in cooler. CDI - Storage order was corrected. -1.5 points-

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 hot dogs holding in hot box at 120F. CDI - PIC reheated hot dogs to 178F. -0 points-

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 numerous covered and tightly wrapped items cooling in walk in coolers. CDI - All items were unwrapped to allow cold air to circulate in and around food product. -0.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of fruit flies in kitchen area. Observed live roach in dining area. Establishment has post control services. Control insects to prevent infestation. -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing bracelts. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees cooking food without wearing hair restraints. -0 points-

4-501.11 Maintain equipment in good repair. Observed walk in freezer maintaining foods between 33F and 38F. PIC stated that walk in freezer has been malfunctioning and a technician has been called. Maintain frozen foods frozen. PIC has been advised to move frozen foods to second reach in freezer if proper cold holding temperatures cannot be maintained. -0.5 points-

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 floor fan with build up of dust and residues. Observed shelving throughout establishment needing to be cleaned. Observed non-food contact surfaces of cooking equipment in need of cleaning. -0.5 points-

5-205.15 Maintain a plumbing system in good repair. Observed plumbing back up at drain under three compartment sink. -0 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were e-mailed to and reviewed with PIC. -REPEAT- -0 points-

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 employee drinks on prep tables while food preparation was occurring, on top of mechanical dish machine, and on top of shelving above ready to eat foods. Designate an area for the storage of employee drinks away from equipment, food, and clean utensils. -0.5 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed chlorine sanitizer at mechanical dish machine with a sanitizer concentration of 0ppm. The container of chlorine sanitizer was empty and the PIC was unable to find a replacement. The PIC has been advised to take the mechanical dish machine out of service until chlorine sanitizer can be obtained. The PIC has been advised to wash, rinse, and sanitize utensils and equipment in three compartment sink. Quat sanitizer at three compartment sink was 200ppm. -REPEAT- -3 points-

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 sliced tomatoes, cut melon, cheese, and deli meats at food stations holding at temperatures between 49F and 58F. PIC stated that items are removed from refrigeration and placed at food stations for lunch service which lasts from 11AM - 1:30PM. PIC has been advised to place items on TPHC if temperatures of 41F or less cannot be maintained. CDI - Items were placed on TPHC and TPHC procedures were discussed with PIC. The PIC stated that the establishment will move to holding foods at salad bar and sandwich station on TPHC during lunch service. -1.5 points-

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 container of hummus with a date mark of 1/19 in walk in cooler. CDI - PIC discarded hummus. -0 points-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled spray bottle of unknown substance. Employee stated he believed it to be water but was unsure. CDI - Contents of spray bottler were discarded. -0 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - A written SOP was e-mailed to and reviewed with PIC. Post written procedures in establishment. -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at two handwashing sinks. Keep all handwashing sinks fully supplied to promote as much handwashing as possible. CDI - PIC provided paper towels for both handwashing sinks. -1 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed chlorine sanitizer at mechanical dish machine with a sanitizer concentration of 0ppm. The PIC stated that the cafeteria only uses single use plates and plasticware for food service but uses the dish machine to sanitize cooking utensils and equipment. PIC was unable to correct sanitizer concentration and has been advised to wash, rinse, and sanitize utensils and equipment in three compartment sink. Quat sanitizer at three compartment sink was 200ppm. The PIC has called a technician for service. A verification is scheduled for 11/12/2021 to determine if repairs to dish machine have been made. -1.5 points-

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food Observed tomatoes with mold and spoilage in walk in cooler. CDI - Tomatoes were discarded. -0 points-

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 no written procedures or begin and end times for food being held on TPHC. Observed breakfast items still being held in hot holding equipment and not discarded after breakfast service. The PIC stated that all foods on service line are discarded after breakfast and lunch services and are held for no more than 4 hours. CDI - A discussion was had with PIC about correct TPHC procedures. The PIC has been given a TPHC template to use and has been instructed on how to properly mark begin and end times for food being held on TPHC. -1.5 POINTS-

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 food on floor of walk in cooler. CDI - PIC moved boxes of food to nearby shelving. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing watches, bracelets, and rings. -0.5 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of paper plates stored on floor in dry storage area. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food splash and debris on fryers, hood system, and oven in kitchen. Recommend higher frequency and more thorough cleaning. -0 points-

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed lack of waste bins at most handwashing sinks in kitchen area. Provide waste bins at handwashing sinks to promote as much handwashing as possible. -REPEAT- -0.5 points-

6-303.11 Intensity - Lighting Observed light bulb burned out and not working in walk in freezer. Replace light bulb. -0 points-

6-301.14 Post a handwash sign at each handsink. Handsinks need handwashing signs. CDI provided handwashing signs. 5-205.11 Handsinks may only be used for handwashing.-Pf Observed wiping cloth stored in handsink on serving line. CDI- wiping cloth removed from sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs on the serving line < 135F. CDI reheated to > 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced melons on the serving line off of temperature control > 41F. CDI- Melons moved to walk-in freezer for rapid cooling. Observed < 41F prior to service. This violation was a repeat violation, however, was not marked as full point deduction due to overall satisfactory assessment of cold holding.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared. -Pf Observed corn, lasagna, and meat balls stored in walk-in cooler without date mark. CDI by date date mark by PIC. 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 hamburgers, cooked beans in walk-in cooler date marked 6-30-21 (8 days). CDI by discard by PIC.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed sliced melons, brownies, and cookies on serving line set up for self-service without sneeze shield protection. CDI- food items moved to behind sneeze shield on serving line.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths stored on prep tables, dry storage rack, inside handsink. Recommend obtaining buckets for cloth storage.

5-501.16 Provide waste bins in required areas including at handwash sinks. Need waste bins at handsinks. **GC- Establishment was not operating at full capacity today. Dish machine was not in use.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.-Observed items in the walk in cooler uncovered. Condensation from the vents were dripping onto the food. CDI-PIC discarded items.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P-Observed rice and beans (51F) and veggie casserol (47F) made the night before cooling in the walk in cooler at slow rates.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed numerous items in the walk in cooler holding above 41F. CDI-PIC discarded items and moved certain items to another walk in cooler.

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 rice, chicken, veggie casserol, and chilli cooling in the walk in cooler tightly wrapped.

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

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.-Observed utensils stored in bins with food debris and build up inside.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.-Observed cup lids, straws, paper plates, and napkins stored on the floor in the dry storage room.

4-501.11 Maintain equipment in good repair.-Observed the walk in cooler 2 not working properly. Condensation was dripping from the fans in the walk in cooler and the thermometer in the walk in cooler read 46F-50F. Will return in 10 days to verify the walk in cooler is fix and properly operating. 3/2/2020 Also observed rusted shelving in the walk in cooler, dry storage, and dish racks.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed inside the reachin coolers, the side/exterior of equipment, and along the storage racks.

5-205.15 Maintain a plumbing system in good repair.-Observed a leak at the pvc pipe under the 3 compartment sink.

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 missing baseboards and wall damage to the wall at the dish area, in the walk in cooler, and 3 compartment sink. Also observed floor damage in the walk in coolers and freezers.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris in the front handsink. CDi- Explained that handsinks are only used for hand washing. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed ready to eat gravy stored under raw bacon on a speed rack in the walk in cooler. CDI- PIC rearranged items. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed watermelon stored over ready to eat foods in the walk in cooler. CDI- PIC rearranged items. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a cutting board stored as clean with food debris. CDI- PIC moved to the dish washing area for cleaning.

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 a container of sliced tomatoes tightly individually wrapped with a larger wrapping over a metal contianer. CDI- PIC removed coverings to allow for more 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 a box of canteloupe and a box of food stored onthe floor in the walk in freezer. CDI- PIC moved boxes to a higher shelve.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single service straws stored on the floor in the dry storage area. CDI- PIC moved straws to a high shelF.

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 missing baseboards and wall damage to the wall in the dish washing area. Observed wall damage by the three compartment sink. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed plastic container inside serving line handsink at start of inspection. CDI - container removed, sink cleaned.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken stored above raw pork. CDI - chicken moved to below pork. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed a few boxes of unwashed produce stored above ready to eat foods such as cheese and hummus. CDI - all rearranged properly before inspection ended.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed plastic covered metal bowl of chicken salad cooling in walk in cooler. PIC stated item had been cooling about 30 minutes and had been made from chilled cooked chicken. Cooling rate after 32 minutes was 0.03F/minute. CDI - chicken salad was divided into two shallow pans and placed into ice water bath in walk in cooler, uncovered. Cooling rate after 22 minutes was 0.36F/minute, exceeding required rate of 0.12F/minute. PIC will continue to monitor cooling items using formulas and techniques shared today.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date marking on cut lettuce, artichoke hearts, fresh mozzarella, pasta salad, and opened milk jug. CDI - all items voluntarily discarded. REPEAT violation. This is the second consecutive time observed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 3 damp wiping cloths stored on tabletops.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 2 metal pans wet nested.

4-501.11 Maintain equipment in good repair. Observed several pieces of equipment not operating or in poor repair - tilt skillet, steam kettle, steamer, several hood lights out. PIC stated that ice machine had just been replaced earlier today and that over the holidays plans are in place to repair or replace tilt skillet, steamer, and steam kettle. Be sure to repair hood lights as well.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of steamer heavily soiled with old food debris. Observed several pieces of equipment with food residue, grease buildup, or soil buildup on exterior surfaces. REPEAT. This is the fourth consecutive observation of non-food contact surfaces being heavily soiled. A deep cleaning is needed throughout kitchen.

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 repair issues throughout entire kitchen - detached or missing baseboards, peeling paint on ceiling in dishwashing room, wall and floor damage here and there. 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, walls, and ceilings throughout in need of better cleaning, especially under and behind equipment.

2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -P 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 that no soap dispenser in facility was properly functioning; no soap could be dispensed. No employees were washing hands properly. CDI - replaced soap dispensers and provided soap for all handwashing sinks. Advised to all employees to wash hands.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed fried chicken in facility that had a date of 8.1.18. CDI - Chef Andre discarded product. EHS educated employees about proper date marking criteria.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple live roaches in facility. Advised to step up pest control. Advised to keep facility free from standing water and food debris.

4-501.11 Maintain equipment in good repair. Observed light bulbs out underneath the main hood system. Observed equipment in disrepair such as ice machine and other cooking equipment under the main hood systemn. Advised to repair items.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed dirty equipment throughout facility. Observed rusted shelving throughout facility. Observed paint chipping in the walkin cooler. Observed mold build up throughout walkin cooler. Advised to keep all equipment clean.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing from in between tile by 3 compartment sink. Advised to repair. 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. REPEAT VIOLATION. Observed physical facility damage throughout entire kitchen. Advised to repair. Observed soap dispensers not functioning properly. CDI - replaced the dispensers to function properly. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed debris on floor underneath and behind equipment throughout facility. Advised to clean. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. REPEAT VIOLATION. Observed equipment underneath the main hood that is in disrepair and does not function properly. Advised Chef Andre to get rid of equipment.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and rice being prepared at same prep area. CDI items separated and side of prep table used cleaned to clear off raw chicken. Repeat. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed sugar on counter unprotected and uncovered and raw chicken in reach in freezer uncovered. CDI items covered. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee use gloves to go in walk in and dry storage and continue food prep. CDI gloves changed and hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed fryer baskets, plates, little bowls, large salad bowls, dicer, slicer, tilt skillet, and prep sinks that were soiled with grease and food debris. CDI items moved to dish and 3 comp sink for cleaning. Repeat. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine used for drinks covered with pink and black debris. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine unable to heat plate to 160F and backflow on unit is leaking. CDI facility reassembled unit and was able to reach 160F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties and oatmeal below 135F at front area for breakfast. CDI items discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bleach stored inside spray bottle labeled sanitizer. CDI item discarded.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed box fans, fans in walk in unit, gaskets of reach in, racks for clean utensils, and walk in unit, hot box, hot wells, and pizza oven soiled with food debris. Observed utensil racks soiled with grease debris that was dripping on metal pans. Repeat.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed stand up mixer, tilt skillet, kettle, and large ice machine that is no longer used and not in good repair and stored in facility. 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 floors and baseboards in dry storage, ceiling in produce walk in, and wall by grill area prep in need of cleaning. Repeat. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.Observed ceiling tile by back prep area falling, racks in facility rusting, and ceiling vent cover in dry storage and walls in walk ins peeling and in need of repair. Repeat.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC unable to ensure proper cooling and cold holding temperatures and ensure santizer was at proper concentration.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee wash hands for less than 10 seconds. CDI

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink on prep line, in front of ovens, that was used to dump ice and food, and handsink at front serving area that was used to fill containers. CDI items cleaned out and prep sinks used. Repeat.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed margarine and chicken stock stored below raw pork chops. CDI items relocated. Repeat. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees use gloves to go in walk in and return to food prep without handwashing and glove changed. CDI hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes with leftover sticker debris stacked on top of each other, nozzles separate serving area, mixing bowls for large mixer and tomato slicer soiled with food debris. CDI items moved to sink for cleaning. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed santizer concentration at 50ppm at handsink and buckets. CDI more sanitizer made. Observed santizer dispenser broken and facility in need of manually making sanitizer. Verification required. 4-702.11 Santizer food contact surfaces before use and after cleaning. Observed prep sinks used to prep raw chicken that was only cleaned with soapy water. CDI surfaces rinsed and santized after.

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 2 pans of chili, macaroni pie, pinto beans, and rice in cooler at 49F and above from the night before. CDI items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes and ham sandwiches that were holding in walk in for catering, chicken breast, noodles, and shredded chicken in reach in that was not in working order, noodles, shredded chicken, meatballs, tofu, penne, and spinach that was held in an improper ice bath. CDI items moved to freezer for quick chill and items pulled from reach in. Verification required.

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 burger patties, lettuce, meatloaf, yams, collards, pinto beans, fish, pasta, chicken broth, spring mix, corn, rice, and multiple other items that were not dated. CDI items dated Repeat. Verification required.

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 no recording time when food was brought out of cold holding or hot holding. CDI items recorded. Observed cold food that was held on time that did not start at 45F or below. CDI items placed in freezer for quick chill before time began.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sandwiches and tomatoes that were prepped for catering that was covered and bagged before cooling began, and thick products (chili, mac and cheese, beans, pasta, and rice) that was tightly covered while cooling the night before. CDI items discarded and uncovered for cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach crawling by handsink and small roach by prep area and fruit flies by trash bin.

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

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed multiple employees working with multiple rings, bracelets, and watches.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths that were held under cutting boards while wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed underside of drink machine and mixer soiled with food debris.

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 soap dispensers, paper towel dispensers, walls by dish storage and prep areas. Repeat. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed prep areas and handsinks in need of recaulking.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Wet cloth and broccoli debris in handwashing sink at the end of the line next to the catering walk in cooler. CDI- cloth was removed.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Some wilting observed in three containers of spring mix and spinach that were going to be placed on the salad and sandwich stations. Bagged commercially sealed shredded lettuce in catering walk in cooler wilting/ discolored. Bags dated for 11/10 use by. CDI- PIC Mr. Moorer voluntarily discarded all. Also reference SR #80319.

3-302.11(A) Separate the different types of raw animal foods. -P Commercially packaged raw chicken stored over commercially packaged raw beef in catering walk in cooler. CDI-PIC had storage corrected. (0pts)

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Employee changing pans of cooked/ prepared foods and then date labeling them with today's date. Employee advised of being used for today. CDI- Employee and PIC were advised that date may not be changed; actual date of preparation must be used on food items being re-paned. Employee corrected. (0pts)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Multiple boxed food items and large stock pots stored on the floor of the walk in freezer connected walk in cooler. CDI- PIC had storage corrected.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two employee's at the front service and prep areas not wearing hair restraints during active food preparation. CDI- Employee's put on hair restraints. REPEAT

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Oily residue and debris observed in in-use sanitizer buckets with wiping cloths at all cook and preparation stations. CDI- Containers refilled. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Large metal bowls at 3 comp sink wet nested together during drying. (0pts)

4-501.11 Maintain equipment in good repair. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Damaged equipment, counters, shelving, tiles damaged, stained, and no longer able to be cleaned as required. PIC advised that they are still waiting for complete approval from school. 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. Residue and food debris on floors walls and ceiling of main walk in cooler. Cleaning is needed. Noted improvement of cleaning of back walls and floors in prep areas, dish areas, and storage areas from previous inspection. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Handwashing sink at main fry station area being used as a prep sink to add water to pots and containers. CDI- PIC Mr. Moorer and employee were advised to only use sinks for handwashing. No papertowels at the grill station handwashing sink and Laurene's. CDI- PIC had papertowels replaced.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Food items being reheated in warmer cabinet next to the grill station at front service areas. Employee advised that they currently have only one steamer working for reheating foods. Warmer cabinet temperature set on 120F. Food would not meet the minimum of 165F in warmer. CDI- One hour remaining for reheating, PIC had all food removed and placed in steamer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P One metal container of meatballs on ice at the grill station not under temperature control. See chart. All other foods under temperature control. CDI- PIC had meatballs removed. REPEAT(0pts)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two employee's working with food at service line and prep station not wearing a hair restraint. CDI- Both employee's out on hair restraints.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. In use sanitizer in buckets cloudy and some debris in them at prep stations. CDI- buckets emptied and refilled.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Boxes of single service articles stored on the floor in the dry goods room. PIC advised that items were delivered this morning, but currently down in staff today so no one was able to put away when delivered. PIC advised that storage will be corrected today. (0pts)

4-202.11 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. 4-501.11 Maintain equipment in good repair. Steamer ovens not operational, damaged counters, tiles, shelving in units and service areas also damaged. PIC advised that they are still waiting for complete approval for replacements. Staining and debris not able to be cleaned from equipment. Replace all damaged items throughout. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up on exterior splash zone areas at beverage dispensers at self serve beverage stations. Cleaning is needed.

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. Mold like build up on part of the ceiling and wall of center walk in cooler. Cleaning is needed. (0pts)

3-302.11(A) Separate the different types of raw animal foods. -P. Commercial packaged raw ground beef stored under packaged raw chicken. CDI- Chef Andre had corrected immediately. All other items stored correctly. (0pts)

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. High temperature dish not sanitizing per dish therm. Return visit by 5/18/17. Advised PIC that they may continue to operate today; washing at dish machine and sanitizing in 3 comp sink, but will return on 5/9/17 to ensure that facility will either use single service articles or have equipment repaired. About seven plates at front service line, and lids and utensils stored as clean with dried residue on them. CDI- PIC had all removed for cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. In use Quat sanitizer at cook/ prep area and front service line cloudy with debris and testing at 0ppm. CDI- PIC had all replaced. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Food items at the salad bar not under temperature control. See chart for temperatures. PIC had all removed and rapidly cooled. All other items under temperature control.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. One pan of pinto beans, one pan of macaroni not date marked as required. CDI- PIC voluntarily discarded pinto beans and macaroni was dated. REPEAT

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. Written procedures provided for use of time at sandwich station and salad bar. Only start time provided on chart. CDI- PIC had end times added. Ensure that end times are provided. (0pts)

3-501.13 Use approved thawing methods. Pork chop being thawed under running water, water observed to be turned off on next pass by preparation sink. Employee advised that the water must have been accidentally turned off. CDI- Employee turned water back on. (0pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Three live roaches observed in dish washing area, one dead roach observed at handwashing sink. Per PIC, school facilities now receives weekly report for pest management. School facility personnel advised that pest management was going to come back to building today, had also just treated facility on 5/3/17. Pest management personnel provided itemized treatment for facility and requested inspector to contact with any ongoing issues. Continue to maintain weekly treatment, copy of treatment record to be scanned to facility file. Reduction in pest harborage continues to improve greatly at facility.

4-501.11 Maintain equipment in good repair. Damaged cabinetry and counters at front service areas. PIC and FSD advised that the quote was submitted for the repair and they are waiting for the approval. Should plans be approved, repairs to be completed over the summer after school closes on May 20.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris/ oil on exteriors of equipment not being used at line, gaskets, back of slicer. Cleaning is needed. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. One closed bottle of soda stored on top of prep/ storage table. CDI- PIC corrected. (0pts)

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Two employee opened beverages stored on prep table. CDI- Chef Andre was advised; beverages were removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P In use sanitizer at prep line and at 3 comp sink at 0ppm for Quat. CDI- Mr. Moore had all containers replaced and refilled. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Metal containers stored as clean with greasy residue on the exterior and interior of the containers. CDI- All containers were removed and placed at 3 comp sink to be washed. Apple and orange juice nozzles at beverage dispenser, and nozzle cover of free style machine also with some build up. CDI- Mr. Moore had all removed and cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Ambient air in center walk in cooler (listed as walk in cooler 2) at 56F after being checked twice. Cooler is being used for cooling and storage of prepared and non TCS foods. Food items that were being cooled and those prepared today were removed and placed in the freezer of walk in cooler 1, all others voluntarily discarded. Mr. Moore was advised of return visit by 2/26/17 to check for repair of walk in cooler. Additional ice added to containers for food items on ice at line not under temperature control. This cooler may not be used for cooling and/ or holding of any TCS foods until after return visit and check for compliance for cold holding.

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. Cooked chicken that was observed to be date marked for preparation on 2/15/17. Employee observed preparing chicken to be used today on cook line. Employee then dated chicken for 2/16/17. CDI- Mr. Moore and employee were advised that original date must be maintained and may not be changed to reflect the date that food has been re-conditioned for next days use. Label was corrected. (0pts)

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. Pan of macaroni and cheese, pan of slaw, pan of diced ham, and pan of chicken used in production, then placed back in walk in cooler for rapid cooling. All were tightly covered and/ or stacked when returned for cooling. Risk control plan has been implemented as of 12/2016 for cooked foods and being maintained. Documentation received today for risk control plan. However, approved methods also include those foods that have been prepared previously, used for service, and then placed back in cooling units for cooling. Ensure documentation for this process is also included in the existing risk control plan. All will be reviewed at return visit on 2/26/17. Improvement is noted today for cooling methods of prepared foods. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Two pans of dry breading at the cook station not labeled as required. Label as required. Discussed updated requirement for storage of in use dry breading that is maintained more than 24 hours. (0pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. Dead roaches observed. Improvement noted from previous inspections. Harborage areas better maintained from previous inspections also. Mr. Moore advised of updated processes for cleaning and continued weekly pest management. Ensure that all dead pest are removed. (0pts)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee serving foods wearing watches. Remove watches. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two employee's preparing foods and serving foods with no hair restraints. Provide and ensure use of hair restraints.

4-501.11 Maintain equipment in good repair. Some damaged cabinetry and counters remain in front service areas. Repair personnel on site today, and advised of next steps to correct/ replace remaining. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Three bins in dry storage used for flour and breading in need of cleaning due to build up of breading on interior and exterior of containers. Cleaning is needed.

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. Interior walls in walk in cooler 2 still with some damage and mold/ mildew build up on it. Cleaning is needed. Improved cleaning is noted in other areas of facility. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Knives and spatulas in handwashing sink. CDI- PIC Mr. Moore had all removed. REPEAT. 6-301.11 Provide soap for handwashing at each handsink. -Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No papertowels at one handsink on main line, no soap provide at another handwashing sink on service line. CDI- Chef McBryde replaced all.

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. Multiple foods at on speed rack cooling at room temperature, foods in walk in cooler tightly covered and stacked during cooling process. CDI- Most foods were reheated for preparation for dinner service, other foods in walk in cooler vented for rapid cooling. REPEAT. Discussion with all PIC personnel as to possible risk control plan to address cooling methods issue. GENERAL COMMENT: Large freezer truck no longer on site at facility. Walk in freezer has been replaced and is operational.

3-501.13 Use approved thawing methods. Two pans of frozen chitterlings and two containers of commercially prepared BBQ on prep tables for thawing. All products still frozen. BBQ placed in running water, chitterlings placed in walk in cooler to complete thawing process.

6-501.111 Keep the premises free of insects, rodents, and other pests. Dead roaches observed at and under 3 comp sink and dish machine. More than five live roaches observed at 3 comp sink area, dish machine/ warewashing area, and puddled water area of one steamer at line. Both Chef and Mr. Moore advised of weekly pest management and treatment; verification provided. Continue to have weekly treatment and reduce debris accumulation in harborage areas.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Food in freezer delivered today per PIC stored on the floor. Employee was observed putting items away. Best practice to have foods placed on designated shelving to deter long term storage of items on the floor.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Dried debris in containers and carts used to store clean utensils, bowls, and plates. Cleaning is needed.

4-502.11(A) Maintain utensils in good repair. 4-501.11 Maintain equipment in good repair. Damaged laminate, cabinetry, utensils. Continue to have items replaced and repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dust build up on light covers over service lines at front. Debris/ build up on equipment and shelving in back kitchen area. Cleaning is needed.

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. Walls, tiles, paint (inside coolers) damaged throughout. Debris and residue on lower wall tiles, caulking, base boards throughout facility. Cleaning is needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal items and food co-mingled with facility items in dry storage and at line. CDI- all storage corrected.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Spoons and knives in handsink across from main cook line; spoon in handsink at front service area. CDI- all removed. Ensure that all utensils are washed in the approved warewashing areas and handsinks are only being used to wash hands.

4-501.114 Maintain sanitizer at correct concentrations. -P. Quat sanitizer in buckets at front service line areas below 150ppm for Quat. Sanitizer at 3 comp sink at approved range above 150ppm for Quat 146. Chef Andre had containers emptied and replaced; PIC Tajae Brown provided commercially pre-mixed spray bottles of Quat for use in kitchen and service areas.

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 Pulled BBQ chicken and ground beef cooled from previous night in walk in cooler. Both items above 45F. See chart. CDI- PIC voluntarily discarded both.

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. Multiple food items being cooled in walk in coolers and reach in coolers, all tightly covered, some in large amounts. Some foods intended to be placed on salad bar area to be time controlled for safety. CDI- all methods corrected, foods intended to go to service line for time control placed in freezers for rapid cooling by PIC and chef. See chart for foods and times/ also note item 18. Discussed possible implementation for risk control plan to gain better control for rapid cooling of foods.

6-501.111 Keep the premises free of insects, rodents, and other pests. Live nymph and adult roaches observed at handwashing sink and at dish machine. PIC advised that professional pest management personnel was onsite last Tuesday. PIC was advised to continue increased pest management services until issue is resolved.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Dried debris in bottoms of two large bins used to store clean utensils. Chef advised employees to have cleaned when utensils washed at lunch service.

4-501.11 Maintain equipment in good repair. Damaged counters, shelving, and cabinetry throughout facility. Some repairs have been completed. PIC advised that original transition for faculty dining has not happened yet and not certain as to when it will begin now. General comment: Facility walk in freezer is not operational, PIC advised of temporary use of freezer truck on property. Freezer truck was observed during visit today, and is maintained. PIC was advised that truck may not be used long term, and freezer must be repaired or replaced. Mrs. Breeden advised that freezer has been approved to be replaced completely and will notify MCHD of replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris on roller cart used to transport foods to service line. Cleaning is needed.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. Dust build up on stand alone fans, in place cook equipment, floors damaged at multiple locations. Cleaning and repairs are needed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink mold like build up on interior upper ice chute of large ice bin. CDI- Mr. Moore and chef Andre McBryde had cleaned.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Pan of cooked hamburgers, two pans of cooked rice, and pan of pasta stored in the main walk in cooler and one pan of baked beans in the secondary walk in cooler not marked per rule requirement. Mr. Moore advised that all were prepared on Friday, but had not been date marked. All other foods marked as required. CDI- Food were allowed to be date marked. Continue to work on date marking consistently.

{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. Food items being cooled from the breakfast service today tightly covered during the cooling process. CDI- Foods vented to all for rapid cooling.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Chef McBryde provided dial stem thermometers and digital thermometer. Both operational and calibrated, but digital thermometer has Lo battery indication. CDI- Chef advised will replace battery.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee actively preparing foods with no hair restraint on. Provide hair restraint.

4-202.11 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 . 4-501.11 Maintain equipment in good repair. Damaged counter tops and formica shelving in service area, some damaged covers for steam wells. Process of replacement and repair has started, personnel has been site for removal and renovation of service area. Lorene's cafe (faculty dining) is going to be moved to main dining area with separate room enclosure. Continue to work on repairs and replacement of damaged items.

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. Ice build up on floor of separate walk in freezer, food debris on floor of dry storage room, dust on attached and stand alone fan. Cleaning is needed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold build up on the interior near the ice chute of the large ice bin and ice shield of the smaller ice bin. CDI- Chef Andre McBryde had both cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. TCS foods in the prep cooler at the pizza station not under temperature control. Ambient air in pizza prep cooler at 52F. TCS foods at the salad bar in the faculty/ staff room not under temperature control. Large pan of shredded hash browns on speed rack at prep station area not under temperature control on Chef Andre McBryde advised salad bar is being monitored for temperature for safety instead of time for safety. CDI- Mr. Carson had repair personnel to work on repair during inspection. Chef McBryde had additional ice added to stations and foods rotated, speed rack moved to walk in for rapid cooling. See temperature chart for items and temperatures. TCS foods to continue to be placed in reach in cooler at pizza prep station until prep cooler can be checked for repair.

3-501.13 Use approved thawing methods. Packages of frozen chicken in pan of water thawing at protein prep sink, box of chicken on drain board at same sink. One pan of frozen pork chop being thawed by approved method on other side of protein prep sink. CDI- Chef corrected all methods of thawing.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Four squeeze bottles of unlabeled liquids at fry station, one small pan of dry mix at back prep area not labeled. CDI- verbal correction to label. All other containers labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Three nymph roaches at handsink area near the back of the kitchen. Chef advised pest management is twice a month. CDI- Continue increased pest management until insects not present.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Rolling display cart with smaller shield being used for pans of slaw, sliced tomatoes, cheese, and pickles. Shredded lettuce and sliced tomatoes not protected. CDI- Chef was able to move upper back to place all items under shield. Maintain food items under the protection of the shield.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service containers in back dry storage room not protected while being stored. CDI- Mr. Carson inverted single service articles.

4-501.11 Maintain equipment in good repair. Three upright cooler and hot holding equipment in facility not operational, cabinetry and countertops at front service prep/ cook areas damaged. Mr. Carson and chef McBryde advised that plan is now in place to have damaged equipment repaired and replaced, and will begin implementation by the this summer. Continue to repair/ replace damaged items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris/ food on under counter cabinetry and fan shields in walk in units. Cleaning is needed.

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/ reattach damaged papertowel dispensers at multiple locations in facility.

5-202.12 Provide at least 100F water at handsinks.-Pf . Hot water not working at the handsink in the Traditions service line area. Chef Andre MrBryde advised that hot water was nozzle was damaged and hot water could not be turned off so staff turned hot water off under the sink. Repair personnel was called to repair sink during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. All knives of wall magnet visibly soiled, but stored as clean. CDI- FSD Flora Breeden had all removed and cleaned immediately. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold on interior of large ice bin and chute area/ ice forming compartment. CDI- verbal correction to have all cleaned. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Three comp sink set up for W/R/S. Employee using rinse compartment to pre-wash soiled utensils; food debris contaminating sanitizer solution in third basin. CDI- Chef had all compartments emptied, cleaned, and refilled.

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 . Multiple food items in walk in cooler to be used at salad bar and pizza station coolers tightly covered during cooling process. FSD Flora Breeden advised that all foods are cooked each morning and cooled to be used for the days service. CDI- method corrected

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Two in use containers of dry seasoning and oil at prep and cook station not labeled. CDI- verbal correction to label all.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet cloths stored under cutting board, on pan of speed rack in walk in cooler, and on two prep tables. CDI- FSD advised that they are only to use single use disposable towels, and removed wiping cloths.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than five metal pans stacked together while wet during the drying process. Employee observed using single use cloth to towel dry multiple wet pans at utensil washing area. CDI- verbal correction to requirement. Chef Andre corrected employee immediately.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Counter top cutting boards with some scarring and some staining. Replace. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent.Can opener blade is peeling. CDI- Replace blade/ replace with NSF/ ANSI approved or equivalent can opener.

5-205.15 Maintain a plumbing system in good repair. Two handsinks with slow drainage; water is pooling in the sink basin when in use. CDI- verbal correction to have repaired.

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. Dried debris/ build up on floors in hard to reach areas in dry storage, stationary shelving and lower shelving in prep areas. Cleaning is needed.

6-303.11 Intensity-Lighting - C. Lighting intensity shall be at least 50 foot candles at foods prep or working stations. Lighting over and near ice bin areas is out at two locations. Repair/ replace lights.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sink shall be easily accessible for employee use. Observed food equipment stored on top of handwashing sink in kitchen. 6-301.11 Handwashing Cleanser, Availability - PF - Observed no handwashing soap available in handwashing sink at pizza satellite prep area. CDI, operator provided handwashing soap during inspection.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed 2 vegetable slicers stored as clean but soiled with food debris. Observed meat slicer stored as clean but soiled with food debris. Repeat. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at proper concentration. Observed quat sanitizer not provided at proper concentration at dispenser and above 400ppm. CDI, concentration diluted to proper range.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Potentially hazardous food shall be hot held at 135 degrees F or above. Observed fried onion in fryer below 135 degrees F. Observed baked chicken on rack that operator stated was supposed to be discarded held below 135 degrees F at prep table. Observed ham below 135 degrees F at prep table that operators could not determine what was being done with the food or if they were going to hold it hot. CDI, operators voluntarily discarded foods.

3-501.19 Time as a Public Health Control - P,PF - Written procedures shall be prepared in advance and maintained on site when using Time as a Public Health Control. Observed chicken salads being made and held on time according to operator but facility did not have written procedures for using Time as a Public Health Control for grilled chicken salads. CDI.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Food storage containers shall be labeled by common name of food. Observed a container of powdered sugar not labeled. Observed a white storage container with labeling not legible and sugar label wearing off.

2-303.11 Prohibition-Jewelry - C - Employees may not wear anything on wrists or fingers except a plain wedding band. Observed food employee wearing a watch and wrist band.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed 1 stack of single metal containers wet stacked on clean equipment shelf. Improvement made since previous inspection.

4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse food contact surfaces shall be designed and constructed to be smooth and easily cleanable. Observed rubber spatulas with cracks and crevaces. Observed 3 of 4 ice transport containers with heavy cracking. CDI, operator voluntarily discarded transport containers and rubber spatulas. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed standing reach in refrigerator not working in satilite prep area in dining room and holding an ambient air temperature of 86 degrees F as indicated by thermocouple. Repeat. Observed 2 lights out under hood and lights out at dish machine area.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - The physical facility shall be free from unnecessary items or litter. Observed equipement trays stored on low shelf collecting debris that operator stated was not used in facilioty. Remove. 6-501.12 Cleaning, Frequency and Restrictions - C - Physical facility shall be cleaned as often as necessary to keep them clean. Observed fan near clean equipment rack accumulating dust. Observed grill equipment and frying equipment accumulating grease buildup.

2-301.12 Cleaning Procedure - PUse proper procedures when washing hands. Observed food employee turn off faucet with their bare hands after handwashing. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore raw food so that cross contamination is prevented. Observed raw sausage patties stored on rack inside walk-in cooler over cured bacon inside walk in cooler. CDI by instruction, improvement made since previous inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PProvide sanitizer at proper concentration. Observed quat sanitizer bottle out of sanitizer and sanitizer not at proper concentration at 3 compartment sink. CDI, operator replaced sanitizer container and sink vat emptied. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Food contact surfaces shall be cleaned to site and touch. Observed can opener blade soiled with dried food debris on storage rack.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be hot held above 135 degrees F. Observed 4 pans of french fries and 3 pans of mixed vegetables stored in an unplugged electrical hot box below 135 degrees F that operator stated was used to transport off site. CDI, operator relocated foods for reheating.

3-306.11 Food Display-Preventing Contamination by Consumers - P Provide adequate sneeze guard protection for cake display case at employee kitchen area. Observed missing sneeze shield on side of unit. CDI by instruction.

3-304.14 Wiping Cloths, Use Limitation - CStore wet wiping cloths in santiizer in between uses. Observed 2 wet wiping cloths on counter surfaces in employee dining area.

4-901.11 Equipment and Utensils, Air-Drying Required - CAllow equipment to wet stack after cleaning. Observed several containers being wet stacked in kitchen and to go trays being wet stacked on reack near dish machine. Repeat.4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore linen in a clean, dry area. Observed a bag of clean linen stored in oven. Observed ice scoop stored on soiled counter surfrace.

4-501.11 Good Repair and Proper Adjustment-Equipment - Keep equipment in good repair. Observed condensation leak on line inside walk-in cooler while fans were turned off. Facility mintenance was called Whaley refrigeration to come out and see why there is a leak during defrost mode. Operator voluntarily discarded 3 boxes of chicken and a box of pizza dough that was located directly underneath the drip. Observed fryer door handle broken at satilte kitchen. Repeat. Observed several refrigeration units not working at satilite areas and operator using Tilt with station near front entrance to kitchen. Procedures for tilt on site. Observed 1 broken wire strainer and several knives in poor repair that operator voluntarily discarded. Observed 2 lights out under hood and 3 out in the kitchen.

4-302.14 Sanitizing Solutions, Testing Devices - PFTest strips shall be provided to test sanitizer concentration. Observed quat test strips in office and not available in kitchen. CDI, operator brought test strips from office so that they are accessible in kitchen.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CNonfood contact surfaces of equipment shall be free of an accumulation of soil. Observed door frame of walk in cooler accumulating heavy black residue. Observed fans of walk in cooler accumulating dust and a fan near dish machine accumulating dust. Observed fryer units building up heavy grease deposits. Observed tape residue on outside of white dry storage container bins.

6-201.11 Floors, Walls and Ceilings-Cleanability - CFloors, walls, and ceilingsd shall be smooth and easily cleanable. Observed ice accumulating on floor of walk-in freezer from condensation line drip when unit in defrost mode. Operator stated that they called Whaley Refrigeration on site.

6-301.11 Provide soap for handwashing at each handsink. -PfObserved no hand soap at hand washing sink in kitchen. CDI, operator provided hand soap during inspection.5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-PfObserved soiled utensils and pans stored in handsink in front of ovens. CDI, items removed from sink vat.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Store raw animal food so that cross contamination is prevented. Observed raw sausage stored above pre-cooked sausage on rack inside walk in cooler. Observed open box of raw ground beef stored above fish in walk-in freezer. CDI, food relocated for proper storage. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed white container bin of rice uncovered and unprotected. CDI

4-602.11 Clean the equipment and utensils as required to avoid contamination. -PObserved blade of meat slicer stored as clean but soiled with food debris. Observed ice machine 2 accumulating soil residue on top, right hand corner. CDI, operator started cleaning process on equipment.

3-401.11 Cook raw animal foods to required temperatures. Observed a pan of chicken with a final cook temperature of 157 degrees F. CDI, operator placed pan of chicken back in oven to continue cooking.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved container of 1 pan of collard green, 2 pan of mashed potatoes, 1 pan of kidney beans, 1 container of mac and cheese, 1 container of macaroni, 1 container of green bean near door above 45 degrees F in walk in cooler 1. Observed 1 container of hot dogs, 1 container of chili near door of produce cooler above 45 degrees F. CDI, operator voluntarily discarded foods. Repeat.

3-501.15 Cooling Methods - PFUse proper methods to cool food. Observed 2 containers of macaroni cooling in tightly covered containers. Repeat.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.Observed plastic to-go containers being wet stacked on rack after cleaning.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Keep equipment in good repair. Observed satilite cold hold units in dining room not holding proper temperature and operator stated that facility using Time As a Public Health Control on site for food items until units repaired. Procedures on site. Observed fan in kitchen making noice and operator stated a compressor was needed on unit and in process of being repaired. Observed broken handle on cold hold unit above Beverage Air Unit at satilite prep area in dining room. Observed door broken on fryer.

4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces shall be free from accumulation of soil. Observed accumulation of grease and other items in-between equipment at fryer area. Observed crumbs and food debris accumulating on cabinets below soda beverage area where single-service coffee filters were stored.

5-205.15 System Maintained in Good Repair - PPlumbing shall be maintained in good repair. Observed small water leak on soiled drainboard in warewashing area. CDI, operator called maintenance while on site to start repair process.

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 AC Duct Foil tape hanging from units in dry storage area and in contact with containers of food and shelving.

6-301.12 Hand Drying Provision - PFDisposable towels or another means to dry hands shall be provided at each handwashing sink. Observed no disposable towels at handsink in kitchen and at handsink at a front prep station. Observed another dispensor jammed and not properly dispensing single-service towels. CDI, operator provided disposable towels at each handsink during inspection.6-301.14 Handwashing Signage - C Handwashing signs shall be provided at each handsink used by food employees. Observed no handwash signs at upstairs mens or womens handsinks that operator stated was used by food employees. CDI

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PGeneral Comment: Raw animal food shall be located so that cross contamination is prevented. Observed 1 container of raw salmon located above cooked crab in walk-in freezer. CDI, operator relocated salmon for proper storage. Improvement made since previous inspection.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PFood contact surfaces shall be clean to site and touch. Observed 2 can openers stored as clean but blade was soiled with dried food debris. Observed several plates stacked and stored as clean but soiled with debris near dish machine. CDI, operator relocated equipment for cleaning.4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Ice tea urns and nozzles shall be cleaned at least every 24 hours. Observed tea nozzle accumulating residue in kitchen. CDI, tea urn and nozzle relocated for cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Potentially hazardous food shall be cold held at 45 degrees F or below. Observed deli turkey, ham, american cheese, and pasta salad overstacked behind front counter and above 45 degrees F. Observed cut tomatoe and lettuce cold holding above 45 degrees F at hamburger station. Observed pasta salad and chicken overstacked and above 45 degrees F at pizza station. Observed cut lettuce and pasta salad overstacked at salad bar and above 45 degrees F. These items were on ice bath. CDI, operator stated that all food items were recently placed at these stations for lunch and foods were relocated to walk in cooler to rapidly cool during inspection. Observed american cheese in low reach-in Beverage Air unit above 45 degrees and unit not holding proper temparture as measured by thermocouple. CDI, operator relocated cheese to walk-in cooler. Repair Unit.

3-501.15 Cooling Methods - PFUse proper methods to cool food. Observed chicken tightly covered in cooling process. Observed pasta salad cooling in tighty covered container in walk in cooler. Observed pasta noodles cooling in a covered container in walk-in cooler

3-304.12 In-Use Utensils, Between-Use Storage - CStore in-use utensils properly. Observed ice scooper stored on top of ice machine that was accumulating dust. Observed several in use spatula stored in hot water at 107 degrees F at front food prep station.

4-501.11 Good Repair and Proper Adjustment-Equipment - CGeneral Comment: Keep equipment in good repair. Observed low reach-in Beverage Air unit at front prep station not holding an ambient air temperature of 50 degrees F as indicated by thermocouple. Repair.4-202.11 Food-Contact Surfaces-Cleanability - PFMultiuse food contact surfaces shall be disigned and constructed to be smooth and easily cleanable. Observed 1 large metal pan heavily dented and 1 wire strainer in poor repair and no longer easily cleanable. CDI, operator removed items from use.

4-302.14 Sanitizing Solutions, Testing Devices - PFTest strips shall be provided and accessible to measure concentration of sanitizer. Observed operator not able to find test strips for quat santiizer during inspection. CDI, operator provided test strips at end of inspection.4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PFWhen manually washing equipment, the wash solution temperature shall be maintained at 110 degrees F or above. Observed wash solution temperature at 106 degrees F. CDI, operator refilled wash vat to proper temperature.

4-602.13 Nonfood Contact Surfaces - CGeneral Comment: Nonfood contact surfaces of equipment shall be free from accumulation of soil. Observed fryer equipment accumulating some greas. Observed 1 pan that was stored as clean but had some residue on the outside in drying rack. Improvement made since previous inspection.

6-501.12 Cleaning, Frequency and Restrictions - CPhysical facilities shall be cleaned as often as necessary to keep them clean. Observed food and other debris accumulating on floor underneath equipment in kitchen, especially underrneath the dish machine.6-201.11 Floors, Walls and Ceilings-Cleanability - CFloors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed some floor damage in kitchen and peeling baseboard behind front wall.

2-401.11 Eating, Drinking, or Using Tobacco - CGeneral Comment: Employees may drink from a closed beverage container if handled to prevent contamination of equipment. Observed 1 open employee beverage stored on warewashing machine. CDI by instruction.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PFFood shall be safe, unadulterated and honestly presented. Observed mold in ice tea urns on prep sink in kitchen. CDI, operator discarded ice tea and relocated tea urns for cleaning.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore raw animal food so that cross contamination will not occur. Observed open bag of raw hamburger patty removed from commercial packaging and stored over crab meat in walk-in freezer. Observed bag of cheese stored on top of raw chicken box in walk-in cooler. CDI, operator relocated foods for proper storage.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - PFood contact surfaces shall be clean to site and touch. Observed to blades of can openers stored as clean but soiled with dried food residue. CDI, operator relocated can opener blades for cleaning.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PProvide sanitizer at proper concentration. Observed bucket of quat sanitizer above 400ppm. CDI, operator refilled bucket to proper concentration.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFDate mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. Observed 1 container of pasta with a date of preparation of 1/11, 1 open gallon of milk not date marked, 1 container of mac and cheese with a date of preparation of 1/19, 2 containers of meat loap with a date of preparation of 1/18, 1 container of mozzerela cheese with a date of preparation of 1/21, 1 container of cut tomatoe with a date of preparation of 1/20, and 2 spiral cut hams with a date of preparation of 1/18. CDI, operator discarded foods.

3-501.19 Time as a Public Health Control - P,PFUse proper procedures maintain written procedures in establishment when using time as a public health control. Observed employees not able to find written procedures. When written procedures were provided, written procedures stated that they were placing foods back in walk-in for another use. Written procedures did not indicate how they were labeling when time was discarded. Written procedures did not indicate which foods were being used for time. CDI by instruction, do not use Time As a Public Health Control until proper procedures are prepaired and maintained.

7-201.11 Separation-Storage - PGeneral Comment: Store toxic substances so that contamination of equipment is prevented. Observed 1 box of butane fuel stored over napkins and single-service bags in dry storage area. CDI, operator relocated butane fuel.

3-305.11 Food Storage-Preventing Contamination from the Premises - CGeneral Comment: Store foods 6 inches from the ground. Observed several boxes of chicken and other foods stored on ground near walk-in refrigeration units upon arrival. CDI by instruction, operator stated items were recently delivered.

2-402.11 Effectiveness-Hair Restraints - CFood employees shall wear effective hair restraints. Observed 2 employees without a hair restraint.

3-304.14 Wiping Cloths, Use Limitation - CStore wet wiping cloths in sanitizer in between uses. Observed 1 wet wiping cloth stored on prep table and 1 wet wiping cloth used to stabilize cutting board in kitchen. CDI by instruction, improvement made since last inspection.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore linens in a clean, dry area. Observed bag of clean linen stored on soiled shelf in kitchen.

4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed a walk-in cooler being repaired. Observed torn gasket in reach-in cooler.

4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces shall be free from accumulation of soil. Observed heavy grease residue in between fryer equipment. Observed sticker residue on clean dishes and facility washing multiuse dishes.

6-201.11 Floors, Walls and Ceilings-Cleanability - CFloors, Walls and Ceilings-Cleanability General comment: Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed several missing and broken floor tiles and damaged walls and cabinetry throughout food stations in dining area. Observed holes in wall behind 3 compartment sink. Repair. Repeat, under repair, some improvements made since last inspection.

2-102.12 Certified Food Protection ManagerAt least one person in a managerial capcity shall be an ANSI accredited certified food protection manager and be on site at all times by January 2014. Observed nobody on site with certification at time of inspection. CDI by instruction.

2-301.14 When to WashGeneral Comment: Wash hands before doning gloves. Observed 1 employee switch gloves without washing hands. CDI by instruction. Improvement made

6-301.14 Handwashing SignageGeneral Comment: Each handwash sink shall be supplied with a handwash sign. Observed no handwash sign at handwash sink in dining room. CDI, handwash sign given.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsProvide sanitizer at proper concentration. Observed quat sanitizer at 3 compartment sink and in 2 buckets below proper concentration. CDI, operator refilled buckets and called EcoLab during inspection to fix dispensing unit at 3 compartment sink.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be hot held at 135 degrees F or above. Observed potatoes hot held behind front counter at 124 degrees F. CDI, operator reheated potatoes to proper temperature.

. 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingGeneral Comment: PHF/TCS foods shall be cold held at 45 degrees F or below. Observed pepperoni overstacked in flip top prep unit at 48 degrees F. CDI, operator discarded pepperoni that was out of temperature. Improvement made since last inspection.

7-102.11 Common Name-Working ContainersGeneral Comment: Label working containers of sanitizers and toxic substances. Observed 1 spray bottle of glass cleaner not labeled in chemical storage room. CDI, operator labeled bottle.

4-502.11 (B) Good Repair and CalibrationFood temperature measuring devices shall be accurate to + or - 2 degrees F. Observed food thermometer of head chef not accurate. CDI, thermometer calibrated during inspection.

3-302.12 Food Storage Containers Identified with Common Name of Food General Comment: Label working containers of ingredients or spices that are not easily identifyable. Observed 1 shaker of seasoning salt without a label. CDI, improvement made since last inspection.

3-304.14 Wiping Cloths, Use Limitation Wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping clothes on prep table and wet wiping clothes stored in heavy duty disinfectant buckets. Repeat.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing Store clean utensils and single service in a clean, dry area. Observed bowls stored next to handwash sink. Observed single-service cups stored in a soiled drawer collecting grease.

4-501.11 Good Repair and Proper Adjustment-Equipment Observed meat walk-in cooler under repair. Observed rusty shelving throughout facility. Repair. Remove unused equipment from facility. Observed pieces of unused equipment stored in facility. Repeat4-202.11 Food-Contact Surfaces-Cleanability Multiuse food contact surfaces shall be free of cracks and be smooth and easily cleanable. Observed 2 broken wire hand strainers. CDI, operator discarded strainers.

4-602.13 Nonfood Contact Surfaces Nonfood contact surfaces shall be free from accumulation of soil. Observed soil and ice buildup inside shelves of walk-in freezer. Observed soil on top of equipment. Observed soil buildup in 2 drawers in prep tables. Observed standing water below grill equipment.

6-201.11 Floors, Walls and Ceilings-Cleanability General comment: Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed several missing and broken floor tiles and damaged walls and cabinetry throughout food stations in dining area. Observed holes in wall behind 3 compartment sink. Repair. Repeat, under repair.

6-202.11 Light Bulbs, Protective Shielding Provide shatter-resistant, shatterproof or shielded bulbs above equipment and food. Observed light shield missing in kitchen and in chemical storage closet.