ELEMENTARY CAFETERIA AT GOVERNORS VILLAGE

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed 3 speed racks of food uncovered in the walk in freezer and cooler. Keep items covered once at temp.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old food debris. CDI- Can opener taken 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dean roach in dry storage area.

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 vents above prep tables in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener heavily soiled with old food debris. CDI- Can opener taken 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potato wedges on front line 1 holding below 135F. CDI- Fries served for service. Fries had not been on the line for more than 4 hours. Observed fries in the hot box holding above 41F. CDI- Fries 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in QUAT sanitizer at less than 200ppm. Per sanitizer bottle it is effective between 200-400ppm. -CDI- Solution was replaced. RPEAT*** (0.5 pts)

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed food employees use thermometer without cleaning before or after use. -CDI- EHS educated food employees on when to clean thermometer and food employees properly cleaned items. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed several scoop spoons with debris. -CDI- PIC moved items to dishpit to be W/R/S. -1.5- 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 fries holding in steam box @ line #3 between 115-118F. -CDI- PIC voluntarily discarded items. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling pest on sheet trays stored as clean. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in soapy water with no sanitizer. -CDI- EHS educated PIC on maintaining wiping cloths dry or maintaining in sanitizer water only and PIC removed soapy water buckets. -0-

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 scoop handle used for corn touching food. -CDI- PIC removed items. -0-

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 tops of equipment under hood in need of cleaning due to dust buildup. Increased and more thorough cleaning frequency recommended. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken drummetts in warmers on serving lines 3 & 4 below 135F. Employee states that they were brought out about an hour ago. CDI PIC put them in the oven and reheated them to 165F. PIC put in a work order for these units because these are the two older 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Caesar salads on serving lines and in the WIC above 41F. CDI PIC stated that they were prepared today and she had staff open the clam shells and put them in the freezer to cool down quickly. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer buckets on shelf with food trays and cups. CDI pic moved sanitizer buckets.

5-205.15 Maintain a plumbing system in good repair. Observed handwashing sink in the dish room not working.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Caesar salads on lines above 41F. CDI PIC stated that they were prepared today and she had staff open the clam shells and put them in the freezer to cool down quickly. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed open employee drink commingled with school food in the reach in freezer. CDI PIC removed drink from freezer.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employee actively washing dishes with sanitizer at 50 ppm Quat. CDI Employee drained compartment and made fresh sanitizer water that was 200 ppm Quat. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands without using a barrier to turn off the faucet, thus decontaminating hands. -CDI- EHS educated food employee on using a barrier and food employee rewashed hands. -0-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed cheese sticks cooling with no change in temperature after 1 hour. -CDI- PIC moved cheese sticks to WIC to facilitate rapid cooling. -1.5- 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken paper towel dispenser at handwashing sink. Repair or replace. -0-

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. Clean/repair floors and walls in and around can wash area.

4-501.11 Maintain equipment in good repair. Observed ice machine in disrepair. (Missing a filter). Needs to be replaced.

4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf. Observed the sanitizing solution in the dish machine at 117F. Unit placed out of service and will be back to check on it.

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 at the back of cleaned dishes. Dishes were removed to be rewashed.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plugs in one of the dumpsters. Needs to be replaced.

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 vents and ceiling in the kitchen area. Needs to be cleaned.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed paints chipping off from all the bottom doors in the kitchen. Needs repairs.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in sanitizer solution with concentration of 20ppm quat. CDI. PIC changed the solution. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in sanitizer solution with concentration of 20ppm quat. CDI. PIC changed the solution.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observe uncovered dumpsters outside. Needs to be covered.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling tiles around vents in need of cleaning.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple in use wet wiping cloths stored in solution with concentration of about 0ppm. CDI. PIC changed the solution.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one of the dumpsters outside without a cover. Needs to have one.

4-501.11 Maintain equipment in good repair. Observed dish machine not getting up to temperature. Dish machine is currently not needed. Facility is using single service items only for students. PIC called maintenance to come and look at the dish machine.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on the prep table. CDI- Drink removed NOTE: Facility is only prepping frozen meals. No cooking, reheating, cooling or hot holding is being done. Frozen meals are taken to the bus to be distributed. No TCS food items were in the reach in units or walk in cooler. Front area of the cafeteria is closed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in the ice machines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads in the reach in coolers holdinng above 41F. Salads were placed on time for two hours. After the two hours is over salads will be discarded. PIC stated they are having trouble keeping the salads cold in the reach ins during the lunch period. Moving forward salads will be placed on time as soon as they leave the walk in cooler to be served for lunch.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a chicken sanwhich in HH at 119F. CDI-PIC had food employee temp the remaining sandwhiches in that hotbox and reheat them in the oven to where the internal temp was 168F. PIC was instructed to use metal thermometer to check hot box is working, is going to call maintenance today if out of temp.

4-501.11 Maintain equipment in good repair. Observed a broken shelf in the dry storage locker. Observed a broken paper towel dispense by one of the handsinks, still functioning but hard to use.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF observed dish machine operating without booster heater on. failed thermolabel test x3. PIC has called in for service. CDI- observed dish machine pass thermolabel test prior to departure.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed chicken patties in warmer (2nd station) < 135F. CDI by reheating to 165F. Instructed PIC to have warmer checked for proper operation . Observed warmer thermometer display to be inconsistent and flashing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy dust build-up on hood system filters and wall fans.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed build-up on 1 manual can opener. CDI by wash, rinse, and sanitize.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on 3 compartment sink drainboard. observed wet cloth stored on food prep table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed multiple TCS food items in walk-in cooler stored > 45F. See temperature chart and product disposition form. CDI- All TCS foods observed > 45F were voluntarily discarded by PIC. Turkey Sandwiches moved to walk-in freezer. Observed turkey sandwiches on serving line > 45F. Sandwiches were prepared this morning and will be discarded at the end of lunch period not to exceed 4 hours. *PIC will contact me concerning status of walk-in cooler. Cooler will not be used until repaired and is maintaining foods at 45F or below.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P observed container of spinach and open lettuce bag stored in walk-in cooler with date of 5-22. CDI by discard.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked pans on the drying rack.

4-501.11 Maintain equipment in good repair. observed walk-in cooler ambient air temperature of 48-52F. PIC has called for repair service.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed pan of tomato paste that had foil embedded into the food from stacked pan on top, foil was un-removable. CDI- Worker voluntarily disposed of tomato paste.

4-501.11 Maintain equipment in good repair. Observed stand up fridge for service line 3 cold holding at 47-51 degrees, only TCS food inside was salad on TPHC not requiring cold holding. PIC said this fridge is used for TCS cheese stickes in the morning. Gasket not fitting leaving large gaps in door, may be cause of cold holding problem. Have fridge serviced ASAP. Will follow up that fridge is serviced.

5-501.115 Discard items and litter stored in the waste areas and enclosures. Observed garbage surrounding dumpsters, needing cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tile above service line 4 missing, needing replacing.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed kitchen ice machine with pink build up on ice guard. CDI- PIC had ice machine thorughly cleaned during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice in walk in cooler in deep and covered pan cooling 1.5 hrs at 90 degrees in ice bath that had melted. CDI- Rice moved to flat open pan in walk in, observed below 70 degrees 30 minutes later.

4-204.118 Warewashing Machines, Flow Pressure Device - C Observed dish machine PSI meter not properly registering, needs repair/ replacing.

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 one missing ceiling tile on serving line 4 in cafeteria. 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 several areas of ceiling in kitchen and dish room with dust build up around ceiling vents.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a flat of raw shell eggs stored above a box of onions in walk in cooler. CDI- Food separated and stored by final cook temperature.

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 rack of food left over from yesterday with cheese dippers and potato wedges that had an old date mark from 11 days ago. CDI- PIC corrected date on food with yesterday's date of prep. 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 pre-cooked ckn strips in 2 door fridge date marked for 11 days ago. Date mark required foods are allowed a 7 day max shelf life. CDI- Chicken voluntarily disposed of by worker.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of hamburger patties in hot box on service line 1 at 124 degrees. Observed 1 pan of hamburgers and buns at 103 degrees and 2 pans of hamburger patties at 110 degrees in hot box in kitchen. CDI- All hamburgers had been in hot holding less than 30 min, they were reheated to 165 min for proper hot holding.

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 rolling rack of foods in walk in cooler with cheese dippers and corn dogs, that were approx. 24 hrs since prep that were not date marked. CDI- Rack date marked.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tray of pizzas at line 1 stored above steam table at 115 degrees. CDI- PIC disposed of pizzas. Observed hot dogs in buns at line 1,3 and 6 that were observed between 115-130. PIC provided temp chart showing they were properly heated initially. Appears hot dogs are being pre-assembled in cool buns that are cooling the hot dogs lower than 135 then they are being stored on flat pans above the steam table. CDI- Hot dogs were quickly sold before any food risk as lunch service was ending. Recommend revising hot dog assembling/ hot holding precedure or consider using TILT/ TPHC. PIC said they will revise the procedure and likely store hot dogs in hot water on steam table to aid keeping them hot.

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

6-303.11 Intensity-Lighting - C Provide proper lighting in food storage and work prep areas. Observed two ceiling lights burned out in walk in freezer, need replacing to provide more light.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed a sanitizer bucket stored on the floor with wiping cloths in it. CDi - bucket was placed on a milk crate. 3-304.14 Wiping Cloths, Use Limitation - C - Observed 2 QUAT sanitizer buckets at 50 ppm. CDI - sanitizer was dumped and a new batch was made.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed 2 dirty aprons stored on a dying rack. CDI - aprons were moved.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed heavy fly nuisance around dumpsters. Pest control recommended.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open or missing from some dumpsters. Keep doors closed and replace missing lids.

.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 sliced turkey used for special diet meals that had been opened and used yesterday that did not have an updated date marking since turkey had been thawed and regrigerated yesterday. CDI- Turkey date marked with yesterdays date.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Observed just prepped salads cold holding in refrigerators at 60 degrees that were to be held on TPHC within the next 15 minutes. TPHC procedure requires prepped foods to be chilled to 41 degrees before holding with TPHC. CDI- Salads placed in freezer to rapidly chill, observed at 38 degrees, then placed on TPHC.

5-205.15 Maintain a plumbing system in good repair. Observed dish machine with a leaking inlet pipe near pressure guage, have repaired.

4-202.18 Ventilation Hood Systems, Filters - C Maintain hood filters clean. Observed hood filters to be dusty, needing some cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several trays of fried chicken pattiesand french fries at 125-130 degrees in one of the hot holding cabinets reading 145 on service line. CDI- Items reheated above 165 in oven and properly hot held. Observed hot box reading 175 after temperature was adjusted.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several salads reading 58 degrees in a few different refrigerators. Salads have to be rapidly chilled to ensure they meet 41 degrees before being held with TILT/TPHC per required procedure. Salads were in closed containers, not vented for quick cooling. CDI- PIC placed salads open salads in freezer, observed all salads to be below 41 degrees 15 minutes later. Salads then properly held using TILT/TPHC.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' personal items. Observed two food warmers holding employees personal foods on top shelves of warmers above cafeteria food. CDI- Items removed and properly stored in a designated area.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a pan of green beans in walk in cooler cooked and cooled 3 days ago without any date marking. CDI- Beans date marked.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors being left open on garbage dumpster, need to keep closed when not in use.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored in freezer on top of box of food. CDI- Drink removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several instances of foods in 3 of the warmers on service line and steam tables on serving line, not held at 135 min. Observed chicken sandwiches, chicken patties, baked potatoes, and portioned cups of baked beans holding at 118-128. Prep chart shows these items were properly cooked/reheated initially. Appears the foods must have spent some time during prep cooling before being placed in warmers. PIC will be sure less food is taken out of temperature control at one time, and foods that lose temp during prep need to be heated back up for proper hot holding. One warming cabinet was not going above 138 degrees, this cabinet may need service or properly set for hot holding. CDI- PIC had all out of temp foods properly reheated and will monitor the warming cabinet and call for service if needed.

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

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dishes being washed but dish machine un-able to reach proper final rinse temperature, observed at 144 max and would not register on high temp test strip. Have all dishes submerged in chemical sanitizer at 3 comp sink after being washed until machine can be repaired to properly sanitize. Will follow up to verify machine is repaired.

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 salad lettuce date marked for 9 days ago stored in walk in cooler. CDI- Lettuce disposed of.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed flour stored in non labeled container. Need to store dry goods in sealed and labeled containers.

4-901.11 Air dry all dishes and utensils. Observed clean dishes being stored on wet towels, not allowing dishes to properly air dry.General Comment: SFS inspected, single service items in use, dish machine not in use.

3-501.16 (A)(2) and (B) Cold hold TCS foods at 45 or below. Observed prepped salads cold holding in display case cooler at 56 degrees. Display cooler thermometer reading 50 degrees. CDI- All salads placed in freezers to rapidly chill to 41 and then using TILT/ TPHC procedures.

4-602.13 Maintain non food contact surfaces clean. Observed dish racks in dish room with dust build up. Shelves cleaned during inspection.

2-301.14 Employees must wash hands as required. Observed employee pick an item up off the floor and did not change gloves and wash hands without prompting. CDI- Reviewed proper handwashing with PIC and employee, employee washed hands and changed gloves.

3-501.16 (A)(1) Hot hold TCS foods at 135 min. Observed pizza in hot box at 131. Observed steamed carrots being pre-portioned and left out of temperature control, several portions observed at 117-122. Food must be kept under temperature control until served or TPHC methods must be in place for that particular food. CDI- PIC reheated carrots and will portion carrots to order.

3-602.11 Pre-packaged grab and go items must be labeled properly. No labeling observed on pre-packaged salads.

4-602.13 Keep non food contact surfaces clean. Observed clean dish storage rack next to walk ins needing cleaning of dust build up.

Hot hold foods at 135 min. Observed pans of broccoli, chicken nuggets, and mashed potatoes at 126-130. May have been out at room temperature too long before going into hot holding cabinets. CDI- Foods properly reheated for hot holding.

Cold hold foods at 45 or below. Observed one salad cooler on line #2 reading 55 degrees, all salads inside were reading 53 degrees. Cooler may need service, does not appear to be cold holding properly. CDI- Salads chilled below 45, cooler to be serviced ASAP.

Use approved cooling methods to ensure foods quickly cool from 135 to 70 in two hrs and 70-45 in 4 more hrs. Use flat pans, ice baths, quick chilling equipment, don't stack cooling pans and vent or cool uncovered. Observed pans of cooked turkeys not well vented and stacked on top of each other to cool. CDI- Corrected by instruction.

Cold hold foods at 45 or below. Observed pre-wrapped cheese cold holding in in-adequate ice baths at 60 degrees on a few of the service lines. Need better method to cold hold this product. CDI- PIC chilled out of temp cheese in refrigerator and will place them in cold hold display coolers to cold hold at 45 or below.

Maintain facility free of pests. Observed spider in dish area and some cob webs in kitchen.