MATTHEWS GLEN

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon at 56F in reach in at bistro prep cooler. Observed chicken at 55F in a reach in at Southern Table area. CDI - The salmon had been used this morning and was pulled out of the cooler and placed back in for cold holding without proper cooling. Staff moved salmon to blast chiller to cool. The chicken was in a cooler that staff stated ices over so it is put out of service and all food should have been removed from the cooler. Chicken was voluntarily discarded by PIC. 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 .

4-601.11(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 on non food contact surfaces of large mixer. Needs cleaning. REPEAT

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 employee beverages stored in prep areas next to food/equipment in multiple places. Needs to be stored in a designated area. REPEAT.

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 touch nose then proceed to handle bread to toast. CDI gloves changed and Hands washed.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine that was only reaching 146F. Facility had maintenance on site to check issue. CDI dish machine rectified! For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 broccoli, pico, red sauce, and other TCS items in dinner prep top not dated. CDI items dated. 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 . 3-501.18 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 ham salad dated for 12/31 and pork tenderloins dated today but stated items not prepared on those dates. CDI items discarded. Observed duck fat and beef fat that was prepared in house from 1/13. CDI items 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility using TPHC at the front salad bar but no written procedures prepared. CDI written procedures filled out. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 containers of Cole slaw and chicken salad in covered metal and plastic container that was cooling slowly in front reach in area by action stations. CDI items moved to blast chiller to accelerate cooling. Suggest facility cool all RTE items in walk in or blast chiller prior to holding in front reach in and prep units. 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 .

3-501.13 (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 cod stating to remove product once thawing that was in reach in and bags not opened. CDI bags cut opened. 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 undersides of drink machine and reach in units with build up.

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 employee drinks stored on prep counter on front action stations, bottle stored on prep table upon entering kitchen, and personal lunch bag stored on cart with multi use colored plates and bowls.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed rear handsink basin blocked in bistro area near ice cream station with pitcher. CDI, pitcher removed from handsink basin by PIC.

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 (mainly in bistro prep area/salad bar), refer to temperature chart. CDI, TCS food items placed in walk in cooler uncovered to rapidly chill (chili placed in blast chiller to rapidly chill). EHS did mention TPHC for items on bistro/salad prep areas during rush times. Per facility, they know how to use TPHC and have the template if they decide to use it. 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 .

3-501.13 (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 reduced oxygen packaged fish thawing in walk in cooler not removed from packing. CDI, reduced oxygen packaged fish was removed from packaging and placed back in walk in cooler to complete thawing process.

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 vomiting/diarrhea clean up plan. Last inspection before 2017 FC adoption. Handouts emailed.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee lunch and beverage in cooler. Cooler is not for staff foods/drinks. CDI items removed

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 shrimp stored above containers of milk. CDI-milk moved. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed cut fruit stored below unwashed fruit. CDI-RTE fruit moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 tea urn nozzle, prep sink in buffet area, panini press and floor mixer with build-up. CDI-cleaned

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed spinach salad in clam shells on buffet line reach in cooling very slowly. CDI-speed rack moved to WIC

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 sausage gravy HH on grill top at 124F. Make sure this method is able to maintain 135F or above. CDI-gravy reheated

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed several TCS foods throughout kitchen without date marking labels. CDI-some items discarded others labeled.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed menu without a consumer advisory listing cook to order eggs, burgers, steak not whole muscle meat, etc. Consumer advisory must include both the disclosure and reminder components. VR required.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed staff check food temperatures without sanitizing probe thermometer first. Make sure staff has access to and sanitizes thermometer before inserting into food.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed jewelry worn by staff preparing food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes in walk in at 44F. PIC discarded tomatoes.

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 foods (pizza sauce, veggies) in front line bottom reach in. PIC discarded expired food.

3-501.15 Cooling Methods - PF Observed foods in walk in covered while cooling without allowing air flow. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. PIC open container to allow air flow.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two food service workers preparing food while wearing a smart watch. Informed PIC that the food service workers must remove jewelry while preparing food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food service worker preparing food with out wearing hair restraint. One of the workers dawn a hair net during the inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths on food prep table instead of sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet equipment stacked and stored on drying rack. Allow all equipment to air dry before stacking on top of other equipment on drying rack.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for quat sanitizer during inspection. Observed test strips for the lactic acid sanitizer used at the three compartment sink. Provide quat sanitizer test strips for quat sanitizer unless you discontinue use. If discontinued, replace quat sanitizer with food grade sanitizer and provide test strips for the sanitizer in use.

4-602.13 Nonfood Contact Surfaces - C Observed wet accumulated residue on nonfood contact surface of food service line in the kitchen adjacent to the main kitchen. Cleaned nonfood contact surfaces at a frequency necessary to preclude accumulation of soil residues.

5-501.115 Maintaining Refuse Areas and Enclosures - C 5-501.116 Cleaning Receptacles - C Observed trash around dumpster area. Police up the trash around dumpster at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Informed PIC, no points taken because dumpster is shared by all departments of the nursing home.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored on prep table.

3-301.11 Preventing Contamination from Hands - P,PF Observed PIC touch pasta. PIC said the pasta was for tonight's dinner and would be reheated to 165F. Do not handle ready to eat foods, use gloves, utensils even if reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods at front of walk-in 1 and 2 >41F. Speed racks covered with plastic bags may be blocking air flow. Cooler may need to be turned up a few degrees. Store the most shelf stable or items not requiring refrigeration closest to door. Examples-breads, coffee, raw uncut vegetables. Verification required. CDI-double stacked beans disposed of.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils in container of water. 3-304.12 In-Use Utensils, Between-Use Storage - C Observed unwrapped ice wand in freezer. After ice wand W/R/S wrap with clean cling wrap before putting into freezer.

6-301.14 Handwashing Signage - C Observed no handwashing sign in women's toilet. PIC replaced handwashing sign.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no labeling on sanitizing solution under prep table. No points taken because all others were labeled. PIC corrected during inspection by replacing sanitizer bucket with labeling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked and stored wet on shelving. ***REPEAT***

4-602.13 Nonfood Contact Surfaces - C Observed debris on shelving under and crumbs on prep table. ***REPEAT***

5-501.115 Maintaining Refuse Areas and Enclosures - C Clean trash around dumpster area.

No Points Deducted Today: 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed employees without knowledge of symptoms and illnesses in regards to the employee health plan. Informed the manager to go over this with all staff members. CDI- Manager provided all signed employee health policies, and the correct answers were explained to the employees during the inspection. *If violation is noted on any other inspections, points will be deducted.

No Points Deducted: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the batteries dead in one of the paper towel dispensers. CDI (corrected during the inspection) replaced batteries.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -Observed black and pink buildup inside the chute of each ice machine (in the neighborhoods) and inside the large ice machine in the main kitchen. CDI- All were shut down and removed from service. -Observed residue in the splash area of the drink machine- Azalea. Clean.

REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed chopped BBQ in a pan on the counter at 101F. CDI- Placed in the oven to reheat. -Observed noodles at +/-116F in the main kitchen and the kitchenettes. CDI- Reheated. -Observed the hotdogs, hamburgers, and chilli at 101F- Cedar Ridge. They were sitting under a heat lamp, but the bottom of the unit was not turned on. CDI- Removed all of the items from service. -Observed the meatballs at 116F-121F and noodles 100-123F: front service steam wells. CDI- placed in the oven to reheat. TPHC was discussed with the manager & handout emailed.

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 broccoli salad tightly wrapped at 49F. (made today; in the reachin cooler). CDI- unwrapped. Now at 42F. -Observed the wraps stored wrapped up in the reachin cooler at 49F-50F. (made today; in the reachin cooler). CDI- placed in the blast chiller.

Observed an employee preparing food with out a beard guard on. This employee placed on a beard guard, but would wear it only half way on leaving the beard exposed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

No Points Deducted: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes sitting on counter tops.

(REPEAT) 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. (Points not increased due to improvement). Observed dishes stacked wet on one rack. Must air dry.

No Points Deducted: 4-501.11 Maintain equipment in good repair. Observed the dish machine out of order. Facility is using paper service and other items are being ran through the three compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -Observed buildup on the walkin cooler shelves. Clean. -Observed residue in the large and small refrigerators in Azalea dinning room. -Observed the inside of the microwave collecting debris- OBT dining room.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed baked apples in hot box at 123F. CDI-Apples were reheated to 192F. Observed mashed potatoes in hot box @ 121F. CDI-Mashed potatoes were reheated to 172F. -1.5pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed diced melon in walk-in at 53F at 2:35pm. At 3:15pm diced melon were sitting on top of ice at 52F. CDI-Melons were placed on baking sheet and taken into walk-in before dropping below 45F. -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- Observed diced melon sitting on top of ice after being removed from reach-in cooler at 52F. Temperature only dropped 1F within 40 minutes. CDI- Placed on baking sheet in walk-in. -0.5pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed multiple dishes wet stacked. CDI-Dishes were removed. -0.5pts-

6-301.11 Provide soap for handwashing at each handsink. -Pf: Observed hand soap dispenser not operating properly at Cafe hand sink. Second hand sink observed within 25 feet of cafe. Work order already submitted prior to inspection.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed molded kiwi in walk in. CDI-discarded

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 big roaches in kitchen. Eliminate.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean inside warmers and empty cooler(Cafe) and where needed. Clean fan in meat walk in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed leak under 3 comp sink and hand sink near Cafe area beside dish area. Work order submitted prior to inspection.

5-202.12 Handwashing Sinks, Installation - PF Observed Cafe handsinks only reached 72F. 5-202.12 Provide at least 100F water at handsinks.-Pf VERIFICATION REQUIRED

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed cooked apples in alto-sham less than 135F. One portion of unit did not seem to be as hot as the other areas, have unit serviced. CDI-apples reheated to 165F.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed salmon croquettes in walk-in at 55F. Were left out of temperature control during lunch service. Food cannot sit out without any form of temperature control during rush then returned to refrigerator. CDI-put in blast chiller - instruction given for maintaining TCS food 45F or less.

3-304.14 Wiping Cloths, Use Limitation - C Observed sanitizer buckets on floor in kitchen. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. CDI-removed from floor.

4-603.12 Precleaning - C Observed stickers left on containers after dishwashing. Remove stickers and tape residue before washing dishes/utensils.

4-204.11 Ventilation Hood Systems, Drip Prevention - C Observed hood of high temp dishmachine not working properly. Excessive steam escape from machine creating mold growth on ceiling and vent in dish area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed ice machine interior with mold. CDI- Out of Order Sign was placed on the machine. Ice is going to be emptied and the machine will be cleaned today per Mr. Hans.-Observed soiled knife blades and handles. CDI- Knives removed from cleaned knives.-Observed soiled pan in the pull out drawer under the flat top. CDI- Pan taken to be washed.

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 roast cooling while tightly wrapped with plastic wrap and aluminum foil. CDI- Air gap was provided and the roast was placed in the blast cooler.

Repeat: Protect food from contamination sources not specifically noted by code. Observed open bags of pasta noodles and chips stored wrapped in plastic wrap. Provide storage bins with lids to protect open items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris collecting in the cooler gaskets in the cafe. CDI- Gaskets were cleaned.

5-205.15 Maintain a plumbing system in good repair. -P Observed leak at the sink next to the ice machine on the serving area. CDI- Mr. Hans placed a work order for maintenance to fix.

-Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing between the floor tiles in different areas of the kitchen with water pooling. Grout between the tiles to prevent water pooling and debris collecting in between the tiles.-6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed dust build up on the restroom ceiling vents.Deerview Satillite kitchen is completed and was inspected. Dogwood and Azelea satillite kitchens are not completed, but were visited. *Pocket door must remain open during food service. Report emailed to hanss@actslife.org

3-307.11 Miscellaneous Sources of Contamination - C Observed dry goods foods stored mummy wrapped or in bags with the tops turned down. Open dry goods foods shall be stored in containers with the lids or in bags with resealable closures. -REPEAT

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed wet stacked pans. Items must air dry. Do not towel dry items. Do not wet stack items.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed shelves in walk-in cooler to be soiled on the undersides. Clean them. Observed the flex-coils on the thermometers in a temperature control unit to be soiled. Clean them.

6-301.12 Hand Drying Provision - PF Observed front handsink at ice cream station to not have paper towels. -CDI Paper towels were provided.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the high temp dishmachine to fail to turn thermolabel strip on two trials. Machine was converted to chlorine sanitizer and was shown to give a 50-100ppm chlorine residual. -CDI. Contact C. Elmore when final repairs are made.

If any meats or poultry are not heated to their final cook temperature in a continous cooking process, then non-continuous cooking process sheets must be filled out by the facility mangement and approved by the Health Department. Non-continuous cooking process sheets were provided. -CDI

3-307.11 Miscellaneous Sources of Contamination - C Observed dry goods foods stored mummy wrapped or in bags with the tops turned down. Open dry goods foods shall be stored in containers with the lids or in bags with resealable closures.

3-304.14 Wiping Cloths, Use Limitation - C Observed wiping cloth bucket set on the floor. Keep the buckets up off of the floor.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed cup of orange juice to be stored on a shelf with clean items. Observed a cup of coffee stored on a shelf too close to package food items, and to have spilled. Store personal items and drinks in designated areas away from clean items and food items.

5-205.11 Using a Handwashing Sink-Operation and Maintenance Observed staff member to use handsink as a dump sink. Use handsinks only for hand washing. -CDI Staff member was corrected.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed stacked plastic containers to be stored as clean, but to still have label residue on them. Observed the plastic coils of food thermometers mounted inside a unit to be soiled. -CDI Items were removed or marked for cleaning.

2-303.11 Prohibition-Jewelry Food handlers cannot wear items below the elbow except for simple metal band rings with no cut-outs, in-lays, or gems. Observed staff members working with food while wearing watches. These shall not be worn by food handlers as they block proper handwashing.

. 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing Observed some single service cups to be stored outside of protective sleeves or dispensers. Store all single service cups in plastic sleeves or dispensers.

6-305.11 Designation-Dressing Areas and Lockers Observed personal phone to be stored improperly on the surface of a food prep table. Do not store personal items on a food prep table.

2-401.11 Eating, Drinking, or Using TobaccoObserved personal drink to be set up on table next to food being prepared. Do not store personal drinks on food prep surfaces or near customer food. -CDI Drink was moved.

3-401.11 Raw Animal Foods-Cooking Facility staff were cooking chicken using a non-continuous cooking process with a cooling step in between marking the chicken and finishing it in the oven. This requires that the Application and Written Procedures for Non-Continuous Cooking of Raw Animal Foods sheets be completed if this sort of process is to be used. -CDI The chicken was marked and a continuous cooking process was used instead. Do not use non-continous cooking processes without completing a sheet for each individual process and having it first approved by the Health Department.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved serving line prep cooler to be holding an air temperature of 51F. Ham salad and cut leafy vegetable in the cooler were found to be at 50F. -CDI Item were discarded.

The facility has pre-packaged self service items. Any pre-packaged self service items must now be labeled properly. Labeling instruction sheet was given. -CDI

2-303.11 Prohibition-JewelryObserved staff members handling food with rings that had gems and braclets/watches. Only soild metal rings with no gems, cut outs or in-lays may be worn while working with the food.

3-304.14 Wiping Cloths, Use LimitationIn-use wiping cloths shall be stored in containers of proper santizer and the containers be stored up off of the floor. Observed some wiping rags left stored out on tables and carts. Observed sanitizer container set on the floor.

Observed utensils to be stored in caddies with the food contact surface up instead of the handle up. Always store utensils with the handle up.4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing