SEDGEFIELD MIDDLE LUNCHROOM

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloth in less than 50ppm quat sanitizer solution. -CDI- PIC replaced sanitizer solution with properly concentrated sanitizer (300ppm quat).

5-205.15 Maintain a plumbing system in good repair. -Observed leak at faucet at 3-compartment sink. Repair leak. -PIC stated work order has been placed.

6-303.11 Provide required lighting intensity. -Observed 4 foot-candles of light in WIC. Observed one lightbulb not functioning in WIC. Repair lightbulb to reach 10 foot-candles in the WIC.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf -Observed one dented can of peaches stored alongside cans intended for use. Ensure all dented cans are stored in separate area, with label stating they are not in-use. If food employee observes dent occur, employee may immediately remove contents from can and store in different container, with proper date mark. -CDI- PIC moved dented can to separate area for cans not in-use.

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 soap dispenser at handsink not functioning, with dispenser removed from wall. Observed cup of soap at handsink as alternative. -Repair soap dispenser.

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed soap dispenser not dispensing soap at hand sink. -CDI- PIC provided soap at hand sink using temporary dispenser. PIC stated facility is waiting on replacement dispenser.

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 cut watermelon cooling in grab-and-go unit in tightly sealed plastic container. Observed Caesar salad cooling too slowly in tall RIC in tightly covered plastic container(at a rate of 0F/min). -CDI- Because both watermelon and Caesar salad were within their 4-hour cooling window, PIC moved watermelon to WIF and salad to WIC for rapid cooling. By end of inspection, both items were observed cooling at sufficient rates. Leave lids open during cooling to allow air flow to food. Reach-in-coolers and grab-and-go coolers are not efficient at cooling, they are used to maintain temperature. Use WIC or WIF for cooling. Once TCS foods are properly cooled to 41F, they can be moved to reach-in-coolers or grab-and-go coolers. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. -Observed no drain plug in dumpster. Obtain drain plug.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed Caesar salad on TPHC at 10:43am, start time on board is 10:54am. CDI: Start time on board was corrected.

5-205.15 Maintain a plumbing system in good repair. Observed pipe underneath 3 comp sink leaking. Repair.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinsing thermometer in hand sink. CDI: Item removed, education provided.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed lettuce kits cooling at a rate of 0.02F/min in clam shell containers inside reach in cooler. CDI: Items were moved to walk in freezer to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed Caesar salad being placed on TPHC at 10:55am when time label on board states 11am. CDI: PIC changed time to 10:55am

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 salads cooling at a rate of 0.02F/min inside reach in cooler in clam shell containers. CDI: Items were placed in walk in freezer to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed high temp dish machine not working during inspection. PIC stated they have placed a work order for the machine. For now, facility is using 3 compartment sink to wash/rinse/sanitize. All items for students are disposable.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed lower two shelves of chemical storage rack with corrosion (rust, scale, etc.) REPEAT. Note: No escalation in point deduction due to improvement from previous inspection; cardboard sheeting has been removed and facility has begun some of the process of removing rust from higher shelves; EHS advises facility resurface or replace remaining rusted shelving. Per conversation with PIC, damaged part for high temperature dish machine has been ordered and installed; however, repair personnel have stated that plumbing may need to be adjusted prior to machine use (changes to pipes, replacing fixture components, etc.) Facility is continuing to utilize three compartment sink while further work is done to dish machine.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) open bin of clean linens (pot holders, dry wiping cloths, etc) stored below chemicals on chemical storage shelving. CDI - EHS rotated bin of clean linens to top of facility washing machines to prevent potential contamination; store clean linens to prevent potential contamination by chemical bottles.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed chemical storage rack with corrosion (rust, scale, etc.) As a means covering corroded contact, rack had cardboard sheets placed directly on shelves, beneath chemical bottles. Facility shall replace or resurface corroded metal shelving, or replace absorbent material (cardboard) on shelves with smooth and easily cleanable material (plastic sheeting, metal foil, etc.)

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a few multi-use plastic food containers with cracks and chips. CDI-PIC discarded items. 4-501.11 Maintain equipment in good repair. Observed high temperature dish machine out of use, in need of repair. Maintenance has already received work order from kitchen staff. Facility using 3 compartment sink to wash, rinse, and sanitize.

4-501.11 Maintain equipment in good repair. Observed reach in cooler in rear kitchen area unable to close and being held closed with tape.

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

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 containers of salsa from 9/10. CDI items discarded.

3-302.15 Washing Fruits and Vegetables - C. Observed pears that were washed with leftover stickers. Ensure to take off stickers to fully wash fruits. CDI stickers taken off

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths on the prep counters that were not in use. CDI-The cloths were removed.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed hot water sanitizer not reaching required temperatures of 160F at the dish machine. Due to the decreased amount of productivity due to COVID-19, the 3-compartment sink has been approved for use to wash, rinse, and sanitized the equipment until the machine has been repaired. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE UNIT IS SANITIZING PROPERLY.

5-205.15 Maintain a plumbing system in good repair. Observed large leaks to the plumbing underneath the dish machine. Needs repair.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths on the prep counters upon entrance to the kitchen. CDI-The cloths were removed.

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 a burned out light bulb in the walk in freezer. Have replaced. REPEAT.

2-301.14 Wash hands after activities that contaminate them. -P Food employee observed not washing hands after taking boxes outside to dumpster area. CDI. The PIC corrected employee and employee was instructed to wash hands. Employee washed hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P COMMENT: Observed unwashed tomatoes and cucumbers above ready to eat mozzerella cheese and milk. Observed unwashed strawberries over washed and bagged pears. CDI. PIC informed on storage order and moved produce. No points as first violation.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P COMMENT: Observed one bucket of sanitizer at front line at 500 PPM of quaternary ammonia. CDI. PIC remade bucket to 300 PPM. No points, all other sanitizer buckets were at appropriate concentrations.

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. COMMENT: Replace the light bulb out in the hood vent and the light bulb out in the walk in freezer.

4-703.11 Hot Water and Chemical-Methods - P After being cleaned, equipment food contact surfaces shall be sanitized in hot water mechanical operations by being cycled through equipment that achieves a utensil surface temperature of 160F. Hot water temperature plate ran through full dish washing cycle read 152.8F; gauge stated 178F on final rinse (but needs to be at 180F coming into the machine as specified on the data plate). Repeat violation. I will return within ten (10) days to verify compliance of violation. Full points deducted at next inspection if repeated.

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 COMMENT: Observed times not marked on TPHC board for salads and yogurt upon entry to kitchen. CDI (corrected during inspection). The manager wrote the times down on the board and verified for 11AM. Ensure that food times are written down as soon as they are taken from temperature control.

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 COMMENT: Uncover salads so that they can adequately cool in the walk in cooler/reach in cooler. Observed salads in front reach in cooler cooling from 930am to 1130am at 46F. Observed salads cooling in walk in cooler at 43F from 930am. CDI. The manager placed the salads in the walk in freezer uncovered to cooler. The salads were placed by in reach in coolers at 40.5F at 1145am.

4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF 4-501.15 Operate a warewashing machine in accordance with data plate. Observed mechanical warewashing wash solution temperature at 148F. Wash solution as specified on data plate shall be at least 150F. Operate the dish machine by the specifications listed on the data plate. I will return within ten (10) days to verify compliance.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. COMMENT: Observed dust buildup on black fans mounted to wall in kitchen. Adjust cleaning frequency.

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. COMMENT: Replace light bulbs that are out throughout the kitchen and replace the light bulb that is out in the walk in freezer.

4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures - P Observed dishes being washed before machine heated enough to reach proper sanitizing temperature. CDI got machine to proper temperature and rewashed dishes.

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 food employees not using a protective barrier to turn off faucet. Observed food employee donning gloves with wet hands. CDI Educational moment with PIC to ensure food employees are following correct hand washing procedure. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee leave line (go to kitchen) come back wearing same gloves, remove soiled gloves and then don new gloves without washing hands. CDI Food employee stopped and directed to wash hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spinach and marinara hot holding below 135 degrees. CDI Product was reheated to above 135 degrees.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed Tilt board not marked and product was already out. CDI PIC correctly marked tilt board. Observed food holding in reach in unit that will be placed on TPHC still above 41 degrees. CDI Product was removed and placed in freezer and walk in cooler for rapid cool down.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several food employees wearing bracelets. Make sure food employees remove all jewelry when performing food preparation.

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 fans attached to walls with buildup.Observed minor dusty ceiling in restrooms and food debris on wall near far left line. Make sure to increase cleaning frequency. REPEAT Points not escalated due to waiting on maintenance to complete this summer. If seen in next inspection points will be deducted.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one tray of salads in walk in with improper date marking. CDI by correcting the date marking sticker.

4-501.11 Maintain equipment in good repair. Observed broken handle on reach in cooler.

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 slight debris build up on floor of 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 salad cooling in display cooler. After prep, place salads in walk in cooler to allow proper cooling.

4-501.11 Maintain equipment in good repair. Observed damage to handle of reach 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 tightly wrapped salads in a reach in measuring at 47. CDI by uncovering and placing in walk in for rapid cooling. REPEAT.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wiping cloths stored in empty bucket.

4-501.11 Maintain equipment in good repair. Observed broken handle on reach in cooler.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open door. CDI by closing door.

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 sweet potatoe that was tightly wrapped while cooling. CDI item vented.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometers in reach in milk cases. CDI thermometers provided.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - High temperature dish machine read 141F at final rinse. Booster heater was not turned on prior to washing dishes. CDI - Booster turned on and read 162F.

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 - 0pts - Observed spinach dated 9/22 reading 43F. CDI - Items discarded. Ensure that leafy greens are vented before they are wrapped after salad prep to achieve 41F or below. CDI - Discarded.

3-501.13 Use approved thawing methods. - 0 pts - Did not observed violation but through discussion and after discovering chicken at 87F, employee stated that chicken is being thawed in the oven. This process should be discontinued as the chicken is not being cooked and it not considered an approved thawing method. To ensure compliance chicken should be thawed under running water of 70F or below, under refrigeration, or as part of the cooking process. CDI - Discarded.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Repeat - Lids on dumpster are damaged to the point where they will not close and maintain pest and other harborage out. Replace lids

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 - Facilities: Rest room door is chipping on the bottom area. Assess and replace/repair

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0pts - Hummus not labeled with date of opening. Ensure that PHF ready to eat foods are labeled. CDI- PIC labeled product.

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 - Salad prepared on 3/24 read 43F-45F. Salads must read 41F before they are placed on TPHC. Ensure that lettuce is being cooled properly by uncovering or placing in rapid cooling equipment. / Eggs cooling in equipment for under an hour with no active cooling methods. CDI- Employee placed eggs in walk in cooler to cool properly.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Lids on dumpster are damaged to the point where they will not close and maintain pest and other harborage out. Replace lids.

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 - Facilities: Rest room door is chipping on the bottom area. Assess and replace/repair

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf - Repeat - Observed dented can stored with cans for use. CDI- Dented can was moved to designated section. Move all dented cans along the three main seams to designated location. Cans that have been dented should not be used.

4-501.11 Maintain equipment in good repair. - 0 pts - Walk in freezer condenser units and sprinkler have leaks. Repair so that no leaking occurs.

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 - Facilities: Rest room door is chipping on the bottom area. Assess and replace/repair

4-501.114 Maintain sanitizer at correct concentrations. -P - Repeat - Quat sanitizer at 3 compartment sink read 100ppm and 100 ppm in buckets. Sanitizer must be maintained at 200 ppm at all times to ensure proper sanitization. CDI- Sanitizer was discarded and replaced with 300 ppm. Frequency should be assessed to ensure compliance. With constant use and time concentration will decrease with time.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf - 0pts - Observed dented cans stored with cans for use. CDI- Dented cans were moved to designated section.

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. - 0 pts - Facilities: Rest room door is chipping on the bottom area. Assess and replace/repair. Walls: Remove old caulk and clean area to remove mold at soiled side of dish machine.

4-501.114 Maintain sanitizer at correct concentrations. -P - Repeat - Quat sanitizer at 3 compartment sink read 100ppm and 50 ppm in buckets. Sanitizer must be maintained at 200 ppm at all times to ensure proper sanitization. CDI- Sanitizer was discarded and replaced with 300 ppm.

3-403.11 Reheating for Hot Holding - P - 0 pts - Employee heated pre-cooked chicken in steamer to assist thawing and it did not reach reheating temperatures. CDI- Items were voluntarily discarded. Discontinue this process.

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 - Repeat - Salads in walk in cooler tightly covered. Lettuce, tomatoes, and pickles tightly covered in upright refrigerator. Items must be properly cooled down by loosely covering or completely uncovering foods. Items must be placed in rapid cooling equipment that allows for constant cooling. CDI- Items were loosely covered and placed in walk in cooler/freezer. Ensure all foods on TPHC are cooled down to 41F or below according to procedures.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - 0 pts - One box of single service napkins stored on the floor. CDI- PIC placed box on shelving.

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. - 0 pts - Rest room door is chipping on the bottom area. Assess and replace/repair.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - 0 pts - Unwashed cucumbers were stored above ready to eat peaches. CDI- Peaches were properly stored.

4-501.114 Maintain sanitizer at correct concentrations. -P - Sanitizer at 3 compartment sink and one bucket read 100 ppm. Sanitizer shall be maintained at 200-400 ppm or according to manufacturers instructions. CDI- Sanitizer was corrected and read 200 ppm. All buckets were changed with fresh sanitizer.

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 - repeat - Two salads observed in upright refrigerator tightly covered and read 51F. To properly cool down salads containers should be open to remove the heat from the product. CDI- Salads were opened and placed in walk in cooler. All other salads were placed on speed rack and into walk in cooler.

5-501.115 Maintaining Refuse Areas and Enclosures - C - 0 pts - Leaf debris observed behind dumpsters. Refuse areas shall be maintained free of unnecessary items and clean.

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 the following opened items not date marked: shredded cheese, sliced cheese, lettuce and butter. VR within 10 days to verify date marking. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed in the walk in cooler an employee food item stored above RTE foods. CDI - Discarded by PIC.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE foods shall be labeled when held in the facility over 24 hours. Observed ceasar dressing not labeled. CDI item labeled.

3-501.15 Cooling Methods - PF. Food shall be uncovered and place in shallow metal pans to facilitate cooling process. Observed various salads being cooled that were tightly covered. CDI items uncovered.

3-602.11 Food Labels - PF. Foods shall be labeled with the net wet, ingredients, common name, address of distributer, and allergens. No labels for salads, and other grab and go items in cafeteria. CDI CMS working on labels. Repeat3-302.12 Food Storage Containers Identified with Common Name of Food - C. Bulk food storage containers should be labeled with common name of food. Observed large white containers not labeled.

4-101.19 Nonfood-Contact Surfaces - C. Non food contact surfaces that are exposed to splash and spillage shall be constructed of a non abosorbant and smooth material. Observed cardboard on freezer floor uses as a mat.

4-501.114 Sanitizer shall be at approved concentrations. Observed sanitizer in one bucket at 100 ppm Quat. Staff refilled with Quat at 200ppm. Sanitizer buckets shall be labeled. Observed 1 red bucket without a label. Corrected.4-601.11 Food contact surfaces shall be clean to sight and touch. Observed grater with food debris. Pulled to be recleaned.

3-501.17 Ready to eat TCS (time/temperature control for safety) foods, including cooked and cooled foods, shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. Observed no date marking system in place. Items to be date marked include: mozzarella, american cheese, ham, cooked spinach. Repeat violation. Verification required.

4-302.12 Thermometers shall be in good working condition. Observed thermometers on site off by 2-6 degrees. Calibrated during inspection.

CMS is working on labeling for grab and go foods.

3-307.11 Food shall be protected from contamination. Observed employee beverage sitting on equipment where gravy was cooking. Drink moved.