FIRST WARD MIDDLE CREATIVE ARTS ACADEMY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salads inside 2 door reach in cooler above 41F. Ambient air of unit was 50F during inspection. Salads were moved to walk in freezer to cool. VERIFICATION REQUIRED. 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 41 F or less. - P. Observed general tso’s chicken cold holding at 45 F since previous day according to date label on container. CDI - PIC voluntarily discarded product. All other areas in compliance with cold holding. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed 0-1 F degree change after > 25 minutes on pinwheels cooling covered on a speed rack in the walk-in cooler. CDI - Products relocated to the walk-in freezer and rapidly cooled down to < 41 F. -0- 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.

REPEAT VIOLATION: 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed damaged/partially missing drain plugs from 2 of 2 dumpsters. Refer to attached images. PIC has acquired replacement drain plugs but is unable to install these due to fragments of partially missing plugs obstructing the site; the PIC has attempted but is unable to remove these fragments. This can lead to waste leaks. Inform waste management company and report the issue to arrange for removal and replace both dumpsters. -0.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dried food debris on blades of two can openers. CDI - PIC transferred utensils to dish pit to be w/r/s. -0- 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.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed limescale and food debris build-up on interior surfaces of dish machine. -0.5-

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from 1 of 2 dumpsters. PIC has ordered a replacement. -0-

4-501.11 Maintain equipment in good repair. walk in cooler power tripped yesterday, CDI - PIC contacted refrigeration and they have been working on repairing the unit all morning. PIC transferred all TCS foods to the walk in freezer. Observed no cold holding violations during the inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser in the kitchen was broken, therefore no soap was dispensing. CDI - PIC provided handsoap. repair soap dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one scoop with some food debris. CDI - PIC rewashed. 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 sweet potato fries between 121-133F, cheeseburgers between 115 - 122F. CDI - PIC rapidly reheated to over 165F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed condiments (cut lettuce, sliced tomatoes) above 41F in the reach in cooler. Discussion with PIC revealed that these were just prepped. CDI - PIC removed and placed in the walk in freezer to cool rapidly to 41F. Since condiments are placed on TPHC these would have to be at 41F or below. 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 .

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed mops improperly stored. Store with the mop head down.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient thermometer in one of the RI coolers.

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

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.Observed single service trays stored with the food contact surface up at the service line. CDI - PIC inverted to prevent contamination.

4-502.11(A) Maintain utensils in good repair. Observed ice scoop chipped and two rubber spatulas damaged. Replace

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed mops improperly stored. Store with the mop head down.

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 TPHC time wasn’t marked on board. CDI - Marked.

4-203.12 Temperature Measuring Devices, Ambient Air and Water - Accuracy No thermometer on site. CMS is working on obtaining one.

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 One dented can not segregated. CDI- Removed and stored away.

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. Ceiling vent in laundry room dusty. CDI- Cleaned.

General Comment: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 utensils stored in drawers with food debris remaining. CDI: utensils were removed and taken to dish sink to be recleaned.

Repeat: 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 mozzerella cheese held past 7 days inside walk-in cooler. CDI: voluntarily discarded. Observed a bag of turkey that had been opened on Friday without a date. CDI: discarded. Full points deducted due to this being a violation for the 3rd consecutive inspection. 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 items on rack including chicken patties and potato wedges that had been prepared from yesterday inside walk-in cooler without a date. CDI: properly dated.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build-up on fan at dish area.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink next to walk-in cooler blocked by bread carts. CDI: bread relocated. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink in staff restroom. CDI: paper towels were provided.

Repeat: 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 cups of Caesar dressing dated 10/24 and cups of ranch dressing dated 10/29 inside walk-in cooler that had expired 7 days. CDI: by voluntary discard.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths inside chemical quat sanitizer < 100ppm. CDI: bucket dumped and refilled to proper concentration.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food and closed container of juice stored inside drawer with single service items.

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 Observed employee wrapping RTE (ready-to-eat) apples in plastic wrap without wearing gloves. NO BAREHAND CONTACT IS ALLOWED. CDI employee unwrapped apples and rewashed apples before wrapping with gloves on.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of mozzerella cheese (dated 9/9) held past 7 days. CDI PIC voluntarily discarded mozzerella cheese.

3-302.15 Wash fruits and vegetables prior to use. Observed sticker labels attached on wrapped apples. PIC stated that apples are washed and RTE. Ensure to properly wash apples and remove labels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one dish stored as clean with minor food debris.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a dusty fan in the dish washing area. Have cleaned.

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 in the front reach in with the containers tightly shut. Allow air to cool salads down. CDI- PIC moved salads to the walk in cooler uncovered for rapid cooling.

4-204-112 Temperature Measuring Devices-Functionality - C No thermometer avaliable inside the left milk cooler. An outer thermometer is provided but was reading 20F and is not accurate. Provide and position correctly an air thermometer in cold/hot holding equipment. Manager to provide thermometer in this cooler.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C COMMENT: Observed dust debris buildup on the hood vents. Keep the equipment clean to avoid build up of dust, food residue or debris.

5-501.113 Covering Receptacles - C Observed dumpster doors open on both the garbage and the recycle cans outside. Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Ensure that garbage is removed from the premises at a frequency that permits the closing of dumpster doors. Repeat.

6-501.12 Cleaning, Frequency and Restrictions - C 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Thoroughly clean all ceiling tiles/vents that have dust debris (throughout the kitchen/storage areas). Clean the floors in the washing machine/drying machine room. Replace any broken tile near the back kitchen exit door. Maintain physical facilities in good repair and clean.

6-202.11 Light Bulbs, Protective Shielding - C COMMENT: The light bulbs in the food storage room are covered by large metal bars and it is unknown if the light bulbs themselves in this room are shatterproof or not. Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. This may need to be discussed with maintenance department to determine.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed PIC rinsing thermometer off in hand sink on line. CBI Reviewed with PIC that hand sinks are only to be used for washing and thermometers should be properly cleaned to ensure contamination does not occur. Observed ice in hand sink. CBI Reviewed with PIC that hank sinks shall only be used for washing hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several trays of chicken sandwiches hot holding below 135 degrees. CDI Sandwiches were pulled and reheated above 165 degrees.

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 At the time of the inspection, observed PIC go to walk in cooler and began throwing away food dated for 8/28 and 9/2 (hard boiled eggs and lunch meat). CDI Reviewed with PIC proper discard and product should have been discarded prior to inspection. Make sure to keep food for 7 days (only if food is holding below 41 degrees).

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf At the time of the inspection, observed TILT board with no time when food was placed out (salads were out). PIC wrote 10:30. CDI Had PIC correct for the time salad were put out and reviewed TILT procedures.

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 beans open from a can placed in walk in cooler to cool tightly wrapped in plastic wrap. CDI PIC unwrapped pans for rapid cool down.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster doors open. Make sure to keep closed at all times.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one sanitizer bucket with wet clothes and only 1 inch of sanitizer at 200 ppm quat. All other buckets were correct and concentration was 200 ppm of quat. PIC stated that the bucket was in the process of being replaced upon EHS entry into kitchen.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed two cardboard boxes in the recycling area that had been taken out of the recycling enclosure. The area is prone to external, non-employee persons that likely removed the boxes. As the EHS observed no issues with any other violation areas, points will not be deducted for this violation. PIC of the establishment showed great managerial control of the permitted space and EHS will not deduct points for outside influence of such a small magnitude.

Observed rotini at 47 degrees. CDI - discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P A REMINDER: All cold foods must be held at 41°F beginning JANUARY 1, 2019.

Observed wiping cloth bucket below 200 ppm. CDI - remade 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed one container of ravioli not labeled. CDI - labeled 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 covered sweet potatoes cooling in walk in at 67 degrees. Sweet potatoes in metal pan covered in plastic wrap and tinfoil. CDI - vented 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 holes in bottom of recycling dumpster. Observed no drain plug in dumpster. Improvement from previous inspection. 5-501.111 Keep storage areas and bins for waste in good repair.

Observed dust collecting on ceiling tiles around vents, and on vent grates for HVAC in 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 lights not shielded or shatterproof in dry storage. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

5-501.111 Keep storage areas and bins for waste in good repair. Observed outside dumpster rusted creating holes in bottom. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at front line handsink. CDI: Paper towels provided.

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 cereal packs and cans stored on the floor in dry storage area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster to have severe rusted areas and a few holes. PIC advised to alert school and replace dumpster.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed white residue on multiple clean metal pans. CDI- removed to re-clean

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 TPHC board filled out 45 minutes ahead of time for salads cooling at 66 F. CDI- erased ; salads will be temped before placing on TPHC

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of solution for kids to clean tables, labeled Secure QAC sanitizer but was water. CDI-relabeled

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 at 66 F cooling in closed clam shells in refrigerator online. CDI- removed; opened and placed in walk in cooler

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage on prep table upon entry. CDI- removed

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple containers of chicken sandwiches and tater wedges hot held below 135 F ( see temp chart ). CDI- reheated above 165 F

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 salads placed on TPHC without labeling TPHC board. TPHC board filled out for 1/19. CDI- corrected

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee coffee on prep sink drainboard and open green water bottle on cart beside front, up next to bagged single service utensils. CDI- instruction provided

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed food employee bare hand assembly of hamburgers. CDI- stopped ; instruction provided

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple trays of cooked hamburgers and or cheeseburgers hot holding at 109-145 F. CDI- placed on temorary TPHC

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut leafy greens and tomatoes in closed plastic containers, cold holding above 54 F. CDI- see cooling #31

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 cut leafy greens and cut tomatoes at 50 + F in packaged in small plastic containers in refrigeation and on lne. TPHC log, dry erase board not dated, and all recorded times exceed current time of 10:09 am. Written procedures also require food not be placed on line unless 41 F or lower. CDI- isntruction provided

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 closed plastic containers of cut leafy greens and tomatoes on line and under refrigeration. CDI- COOL IN OPEN CONTAINERS

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 one red bucket of sanitizer with excessive visible soil debris.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed each dumpster to have one open top door upon arrival. Repeat Violation

4-703.11(B) - Mechanical hot water sanitization shall achieve a utensil surface temperature of 160 F. -P Observed mechanical dish machine not reaching 160 F rinse, as demonstrated by a Thermal Label strip. PIC stated work order will be made. CDI- Informed PIC to sanitize using 3-comp sink in interim. VR required. Will return next Friday to check dish machine again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken sandwiches in reach in cooler at 65 F. PIC stated items were left out of temperature control for about 1 hour to take the chill off of the food. CDI- By instruction and by putting chicken sandwiches in freezer to rapidly cool. Temperature of chicken was down to 50 F by end of inspection (~20 minutes later)

4-501.11 Maintain equipment in good repair. Observed split gasket in hot box behind serving line. Repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster lid open upon arrival at facility. CDI-Closed lid.

.6-301.14 Post a handwash sign at each handsink. Observed no signage at hand sink near dish machine. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink near dish machine was blocked with rolling bin. CDI - bin moved.

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 house-made Ranch dressing dated 5/7 and opened tub of hummus dated 5/9. CDI - voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Salads which had been prepared this morning for TPHC service today were found in closed containers stored in upright cooler and measured 55F-63F. CDI - salads were opened and moved to walk in cooler. They reached 40F after an hour and a quarter. Discussed with PIC that it is important to follow the approved procedure handed out by school system to ensure salads are cooled properly.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed certified PIC out on leave. PIC present at start of inspection could not produce certification. Certified PIC from sanother school (Metro) arrived after inspoection was half over.

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 huimmus dated 1-14-15, Ranch dressing dated 1-29-15. CDI - voluntarily discarded. See previous inspeciton - this has been a chronic violation.

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 standing fan near dish machine was very dusty. Removed during inspeciton for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cheddar cheese sticks measuring 51F and yogurt in cup measuring 48F. Items were in bags with beverage as a breakfast selection. CDI - placed back into cold holding. Discussed cold holding methods with PIC. Trays of bagged food are set out on either cold plates or over ice bins or on countertop. Food isn't staying cold enough (45F or less). Try getting food closer to the ice or the cold plate, maybe also switching from plastic trays to metal trays. Measure the temperature of foods like cheese and yogurt when placing leftovers back into cooling - be sure they have stayed cold enough during display.

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 opened containers of hummus, Ranch dressing, applesauce, mozzarella cheese. CDI - voluntarily discarded.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 expired food in walk in cooler - salsa 9/18, sauce 10/2, tomatoes 10/24. CDI - voluntarily discarded.Spent some time with PIC and employee who handles these foods. Discovered that she uses the freezer to hold foods and pulls them out of freezer when next needed. Quantities are too large to use up in one batch. We discussed how to portion into usable batches and freezing those batches, dating the pans so that make date, freeze date, and thaw date are all on the label. That way staff can count how many of the allowed use dates they have used up. If violation continues, full points (3) will be deducted from score.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soft drink cylindrical cooler had been leaking in area outside walk in cooler. Water had then run into walk in cooler and then delivery person placed boxes of food on the floor into the standing water. Address with delivery person. Items were boxes of fresh fruit, which will be thoroughly rewashed, and boxes of packaged cheese. Avoid this in the future by cleaning up spills promptly and not allowing delivery onto a wet floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one damp wiping cloth left on counter where dessert preparation was taking place.

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 opened package of sliced ham, metal bowl of black bean and diced tomatoes, and pan of hard boiled eggs. CDI - voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed two opened tubs of hummus dated 8-20-14. Each measured 38F. Label on hummus stated that product has seven day shelf life if kept refrigerated after opening. Last acceptable dtae of use was 8-26-14. CDI - voluntarily discarded.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one dumster lid left open. CDI - closed.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Observed out of date product in walk in cooler - spaghetti sauce dated 4-2, tomato paste dated 4-1, and salsa dated 4-8. CDI - all voluntarily discarded.

6-501.12 Cleaning, Frequency and Restrictions - C. Clean physical facilities as often as necessary to keep them clean. Observed standing fan in dish machine room was very dusty.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils4-601.11. Ensure equipment food contact surfaces and utensils are clean to sight and touch. Observed multiple food trays stored as clean with stuck on food debris.CDI- removed to reclean

4-502.11 (B) Good Repair and Calibration FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. Pf Observed wash temperature guage not accurate. VR for repair

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F.Observed cut melons and salads above 48 F under refigeration. CDI- removed to cool

3-501.15 Cooling MethodsRules require cooling by proper and effective methods.Observed poor cooling procedure for sald and cut melon prep. Instruction provided; facility changed cooling procedures to promote more rapid cooling. VR for new cooling proceedures