TERRABELLA LITTLE AVENUE

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf ** Observed the facility without the plan. CDI- PIC printed the plan from public health website and posted at the time of inspection. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P ** Observed purée and shrimp boiled holding temperature below 135F on the hotline. CDI- items put in the steamer to reheat to correct temperature before putting it on the hotline again. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). ** Observed opened mix salad without date marking in WIC. CDI- PIC discarded item at the time of inspection. Ensure to put date marking on any TCS/RTE food items and keep up to seven days, begin on the day that item was open or cook. 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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) ** Observed hotdogs in refrigerator dated 9/8. CDI- PIC discarded items. Ensure all food safe and discard any past expired date. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. ** Observed drain flies in the dishwasher room and memory care kitchenette. Keep free of pests everywhere in the facility.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning throughout kitchen. Observed walls in mop sink area in need of cleaning. REPEAT

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed no date on opened bag of shredded cheese. PIC stated cheese was opened on Friday. CDI- date added. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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. Observed opened bag of hotdogs in WIC with date 12/27/25. CDI- item discarded.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of sugar and flour with no labels. CDI- Containers labeled. REPEAT

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on prep table directly next to exposed food. Ensure sanitizer buckets are stored to prevent contamination. CDI- bucket moved.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning throughout kitchen. Observed walls in mop sink area in need of cleaning. REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink buildup inside ice machine. Keep ice machine clean.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed opened bag of cut lettuce, opened bag of hotdogs, and opened bag of sliced ham with no dates. PIC stated items were open 3 days ago. CDI- Dates added. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of sugar and flour with no labels. CDI- Containers labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flies in dry storage/mop sink area. Keep kitchen free of pests.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of heads of lettuce on floor in WIC. Observed multiple boxes of food in dry storage room on floor. PIC stated the last delivery was yesterday. Keep food at least 6 inches above the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple metal containers wet stacked on clean dish storage rack. Allow equipment to air dry before stacking.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris inside equipment and food/grease buildup on the outside of equipment throughout facility. Observed WIF floor with food debris. Increase cleaning frequency of equipment to prevent buildup. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning throughout kitchen. Observed walls in mop sink area in need of cleaning. 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 food debris inside equipment and food/grease buildup on the outside of equipment throughout facility. Increase cleaning frequency of equipment to prevent buildup. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on ceiling over food prep areas. Observed fan in WIC in need of cleaning. Observed black buildup on walls around 3 comp sink. REPEAT

6-303.11 Provide required lighting intensity. Observed light < 10 foot candles in walk-in. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed sanitizer in 3 compartment sink measuring at 50-100ppm. CDI- compartment refilled with sanitizer at correct concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food debris buildup inside of microwave. 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 food debris inside equipment and food/grease buildup on the outside of equipment throughout facility. Increase cleaning frequency of equipment to prevent buildup. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on ceiling over food prep areas and dust buildup on vent near 3 comp sink. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tile near 3 comp sink due to leak in ceiling. Repair and replace ceiling tile.

6-303.11 Provide required lighting intensity. Observed light < 10 foot candles in walk-in. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf - Observed handwashing sink blocked by prep table. CDI- table relocated to allow easy access to hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at hand sink. CDI- paper towels supplied.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black buildup in ice machine. Increase cleaning frequency. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food debris and build up inside microwave.

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 cut lettuce cooling in WIC at 57F. Lettuce dropped to 55F in 20 minutes. Did not meet proper cooling parameters. Lettuce was also tightly covered with Saran Wrap. CDI- lettuce uncovered and moved to WIF to rapidly 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed boiled eggs, sausage links, and sausage patties in WIC holding above 41F. PIC stated they have had issues with WIC maintaining temp and have had maintenance out twice to look at it. EHS suggested calling maintenance again and to ensure that WIC door is fully shut at all times. CDI- all items moved to WIF to cool down. 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 cut lettuce cooling in WIC tightly covered with Saran Wrap. Lettuce dropped 2 degrees in 20 minutes. (Rate of change 0.10) CDI- Lettuce uncovered and moved to WIF to quickly cool down. 6 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 3 small flies throughout kitchen and dish area. 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 minor food debris buildup on equipment throughout facility. Increase cleaning frequency of equipment.

6-303.11 Provide required lighting intensity. Observed light < 10 foot candles in walk-in. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverages in walk-in and on prep top. CDI-disposed of

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed severely dented can of tomato soup. It was separated from the other cans but in an area above/near other food. CDI-separated into office. Label designated area or can as return to vendor, do not use, or other way to convey it is not to be eaten.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed salmon cooling on counter at room temp. Slaw tightly wrapped in WIC. TCS food must be cooled in the refrigerator. CDI disposed of. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed hot dogs and roast beef not date marked. 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 ham date marked 3/31. Should have been disposed of 4/6. Count day 1 as the date opened/cooked dispose of if not used in 7 days. CDI-voluntarily disposed of. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw chicken thawing under 84F running water. CDI-cooked chicken

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one drain fly.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed a dirty pan with soap soaking on food prep drain board with unwrapped food being thawed. No containers should be on the prep sink unless holding food being worked on. Splash guard is needed between prep sink and 3 comp sink.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service and clean linens/aprons stored in mop closet.

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 microwave with food splatter. Drawers in dining area with food spills.

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 walls need cleaning of splatter, including in dish room.

6-303.11 Provide required lighting intensity. Observed light < 10 f.c. in walk-in, very dim in there.

REPEAT 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: 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. Observed marinara sauce, ham, turkey, hotdogs in WIC without date marking. CDI- PIC volunteers to discard items at the time of inspection. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: 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. Observed container of soup dated 10/7, dice red pepper (9/1) in refrigerator, a bag of chub turkey (9/21) in WIC. Ready-to-Eat, Time/Temperature Control for Safety Food shall be kept at a maximum of 7 days. The day of preparation shall be counted as day 1. CDI- PIC volunteers to discard items at the time of inspection. -3 pts-

3-302.13 Pasteurized eggs shall be used for ready to eat foods containing eggs that do not meet 3-401.11(D).-P. Observed raw shell eggs in WIC, According to PIC, the eggs are used for individual at breakfast (sunny side up, over easy eggs). CDI- EHS discussed with PIC at the time of inspection, Pasteurized eggs shall be used for highly susceptible populations. -0.5 pts-

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a lot of drain flies in the dishwasher room. PIC stated that the facility has been working to get the flies under control, it is now better than before. Point remains the same. -1 pts-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of singles use items (plate, cups, etc..) stored on the office floor. Keep all items off the floor 6 inches or above. -0 pts-

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 soiled microwave in the kitchen. CDI- Kitchen staff clean the microwave at the time of inspection. -0 pts-

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: 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. Observed hot dog bags without date marking. Observed cooked chicken mushroom in a pan dated 6/10/23-6/13/23. CDI- PIC stated they had a hotdogs day on 8/8. At this time EHS allowed PIC to back dated on hotdogs. PIC stated that food employee put a wrong month on the chicken mushroom. The Item was made yesterday. However, PIC volunteers to discard chicken mushroom at the time of inspection. Ensure to put a correct date and month on items when date marking. And date mark all TCS/RTE food when held longer than 24 hours. -1.5 pts-

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies all over the kitchen. PIC say the facility is working on getting rid of them. -1 pts-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed kitchen without Quaternary test strip to measure the concentration of sanitizer solution at 3 compartment sinks. Obtain the test kit. VERIFICATION NEEDED within 10 days (8/21/23). -0.5 pts-

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 microwave with heavy food debris. CDI- Microwave was clean at the time of inspection and need to keep clean. -0 pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open when not in used. Keep doors/lids close to prevent pests harboring. -0 pts-

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 water leaks coming down to stove top from ceiling through light socket. PIC had a plumber to come and fix the issue tonight. PIC stated they cook from oven or steamer, so they do not necessary need to use stove top at this time. -0 pts-

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed drain flies underneath the dish machine. Needs to have pest control come out and treat.

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 metal bowls being used as scoops. Scoops with handles needs to be provided. Corrected during the inspection (CDI) - Metal bowls removed.

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 dried food debris on shelving in the walk-in cooler. Needs to be cleaned.

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 floor in the walk-in freezer in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Must have a certified food protection manager present at all hours of operation. Employee (only person working at time) in kitchen not certified at the time of inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Observed package of raw beef being thawed in standing water. CDI- allowed cold running water to flow freely over product.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed bag of trash on ground beside dumpster.

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 hole in ceiling above 3 comp sink and missing floor tiles in kitchen. Repair and replace.

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 spills on floor under racks in walk in freezer. Observed missing/damaged floor tiles under equipment in kitchen. Repeat. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cabinets (wall) in disrepair in serving area.

4-501.11 Maintain equipment in good repair. Observed missing drawers on drink cabinet in server area.

6-501.11 Floors, walls, and ceilings including the attac'hments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing/damaged floor tiles in kitchen. Repeat. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black residue on HVAC vents in kitchen. Observed dust on hanging fan in dish machine room. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and fruit flies in server area.

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 damaged floor tiles in kitchen, under equipment. Repair cabinet/counter in server area. Observed dust on hanging fan in dish machine room.

Observed cabinet under sink damaged in servers area. Observed coffee residue in cabinets in servers area. 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 ceiling and hvac vents with dust build up. Observed walls behind cooking equipment with residue/build up. Observed damaged floor tiles under cooking equipment. 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. 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.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Dish machine out of sanitizer(chlorine). Staff member stated the wrong chemical was ordered/sent and has been reordered. Spoke with ED, Tara, and was told that she will call ecolab and have the chemical sanitizer delivered today. Staff member used paper products for today and has been able to wash pans/pots in 3 comp setup.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris in cabinets in serving area.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged floor tiles in various areas under equipment. Repeat. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed spills in freezer under racks and black residue on HVAC vent in kitchen.

Observed fruit flies in dish machine room and flies in kitchen. Eliminate. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed gray rolling tray used for storage with build up. Repair to a smooth and cleanable surface or replace. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed build up on floor under cooking equipment and broken floor tiles. Repair/replace broken floor tiles and clean to remove build up. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed no certified person on site during the inspection. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Observed employees (Activities Director and CNA) enter the kitchen and perform duties without washing their hands. Ensure that everyone washes their hands before doing anything in the kitchen. 2-301.14 When to Wash - P

Observed a drink picher and eating utensils stored in the handsink in the memory care. Provide a bin or other type of container to hold the dirty items before they are sent to the dish machine. Follow the rule below. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed no thermometer in the memory care refrigerator. Provide. 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment.

No Points Deducted: Observed to-go trays stored with the food side exposed. Informed the kitchen staff of the violation and trays were inverted. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

-Observed buildup on the splash area of the large mixer. Clean. -Observed buildup on the walkin cooler shelves. Clean. -Observed buildup inside of the memory care's refrigerator. Clean. -Observed buildup in the cabinets under the drink/coffee machines. Clean. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy build-up on tea urn nozzle. Disassemble and W/R/S daily. CDI-sent to dish 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 Ovserved small salad and roast beef not date marked. CDI-through discussion

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 beef cooling. CDI-created air gap. Beef meeting cooling rate.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies in server area, employee bathroom and dishwasher area. . .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bottled water stored in mop sink room below chemicals. Do not store food in mop sink room or below chemicals

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 cups stored in cereal containers. Use scoops with handles where handles stay out of food

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed single service stored in mop sink room (opened and not sleeved) and below sink plumbing in server station

4-502.11(A) Maintain utensils in good repair. Observed non-stick fry pans with damaged teflon. Dispose of when cooking surface no longer intact.

5-402.13 Maintain sanitary sewage system.-P Observed broken plumbing in employee bathrooms (both out of service) and broken pipe below hand sink in dishwasher room. Verification Required

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug in dumpster and bag pulled through and torn by animal.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed ceiling damage in employee bathroom area. Floor damage in kitchen and greasy tiles behind equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items on prep table. Keep personal items in locker, office or car.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered employee drink stored on the food prep table. Corrected- Moved to designated area.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. -Observed open bags of food in the dry storage. Corrected- Bags wrapped.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P REPEAT: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the chlorine sanitizer at the dish machine at 0ppm chlorine. Corrected- Maintenance person visited the facility and fixed the strength. (No dishes were being washed at the time). Machine is now at 200ppm.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed a basket of butters stored at 71F. Corrected- discarded and informed the PIC to only place a few out at a time and/or use an ice bath. (Less temp violations since last inspection).

No Points Deducted: 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 a chicken quiche in the walkin cooler dated 11/29. Corrected- Discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed gnats in the kitchen and in the memory care dining room. Provide pest control.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed pans of lunch stored under the hand soap and directly by the sink in the memory care. Corrected- Food moved. -Observed the prep table stored directly by the handsink with no splash protection. Corrected- table moved.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed an employee making lunch plated without a hair covering. Corrected- Hair net placed on.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf -Observed no chlorine test strips for the dish machine. Corrected- test strips were provided and more were ordered.

No Points Deducted: 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 splash buildup on the wall by the large mixer. Clean.

2-102.12 Certified Food Protection Manager - C Both person in charge and food employee did not have certificate available to verify certification as a certified food protection manager.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed empty low temp chlorine based sanitizer at dishmachine. Observed a container of qac sanitizer at three tier sink with approximately six ounces of sanitizer solution remaining. Maintenance brought clorax to use as a sanitizer until the delivery comes in on 25Sep2019. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed buckets marked sanitizer with concentration level at 0ppm. Remade sanitizer to meet compliance. Will return in 10 days to follow up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli meat at 45F, opened bag of cheese @47F & 48F. mix, opened bag of parmesean cheese 48F-50F. CDI - All foods ranging from 47F - 50F were voluntarily discarded. Other food items (i.e., deli meats) were move to walk in freezer and freezer door was propped open to bring temperature down in walk in until maintenance arrive to repair walk in cooler fan. Mainenance arrived and is repairing walk in cooler and will adjust the cooler temperature setting of walk in cooler to meet the demands of maintaining temperature of all foods to 41 or below. Will return in 10 days to follow up.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket marked sanitizer at 0ppm. Food employee remade bucket of sanitizer at the proper concentration level with the remaining quatenary ammonia of the container.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed ice scoop in direct contact with ice. Educated food employee to make sure handle do not touch ice by sticking scoop in ice with handle up. CDI Food employee remove handle from ice.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed ice buildup around fan and motor in walk in cooler. Cooler fan not maintaing temperature walk in to keep food cold. Temperature in walk tempted at 47F - 48F. Maintenance is currently repairing fan and removing the ice.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Water temperature tempted at 104F to 107F to 111F. Maintenance adjusted the water temperature to 120F

6-501.12 Cleaning, Frequency and Restrictions - C Clean the debris and buildup around the corners and crevices and under the oven.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser above handsink. CDI - Food employee provided a pack of paper towels near handsink.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P REPEAT. Observed pan of cut cantaloupes, opened bag of cabbage mix, and opened bag of parmesean cheese at 50F-52F. Items were taken out of WIC for morning delivery and then put back inside at 10:30am. Items remained at same temperatures after 30 minutes. CDI - Items were put in freezer for cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan of cut cantaloupes, opened bag of cabbage mix, opened bag of parmesean cheese and half a watermelon all between 48F-52F. CDI - The watermelon was voluntarily discarded because it was cut on 5/26 and it is 48F. All other items were dated this morning and were taken out of WIC during morning delivery, causing items to heat up. These items were all moved to freezer to cool down. Mainenance also adjusted temperature setting of WIC to 36F on site.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed soiled microwave (inside).

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. Observed cleaning needed of the floor, especially under oven and ice machine.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employees to know most of the symptoms and illnesses not to come to work with but to not know about their duty to report exposure to the health department. CDI: conversation with PIC and employees. Employee health poster emailed along with inspection.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and then turn off faucet using bare hands. CDI: Ensure employees are trained on proper hand washing procedure and on how to turn faucet off using barrier so that hands do not become re-contaminated.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed only hand sink in kitchen area to be blocked with prep table. Facility is limited on space and prep table is large. Ensure prep table is alway situated where employees have easy access to hand sink. CDI: table relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed sheet pans of raw sausage and raw bacon being stored on speed rack above other ready to eat foods. CDI: storage order re-organized so that raw meats were on the bottom. Storage order hand out given.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed bowls being stored on dish rack in office area with heavy debris build-up. Observed measuring cups with debris being stored as clean. CDI: items taken to be cleaned. Store all items clean even if they are not often used.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed container of boiled potatoes cooling in an ice bath on the counter at a rate of 0.42 deg/min. Proper cooling rate for foods cooling from 135F to 70F is 0.5 deg/min. Potato container was not fully submerged in ice bath. If ice bath method is to be used for cooling, ensure container sides are fully submerged under ice. CDI: potatoes relocated to larger container where they could be fully submerged. Observed container of black eyed peas cooling at a rate of 0 deg/min from 43F to 43F in 30 minutes. CDI: black eyed peas relocated to ice bath for rapid cooling. EHS reminded PIC that all food items must no be cooled to 41F.

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 egg salad sandwiches cooling with tightly wrapped plastic in reach-in cooler, egg salad cooling in Styrofoam containers with tight-fitting lids, egg salad in walk-in cooling with tight-fitting lids, portioned salads cooling in walk-in (stacked and with tightly wrapped plastic), black eyed peas cooling with tightly wrapped plastic, and boiled potatoes cooling out on counter sitting on top of ice (not submerged). EHS talked with PIC about proper cooling methods. Helpful cooling documents emailed along with inspection. CDI: items were vented, placed in freezer, and submerged in ice to quickly cool. Salads were not prepared long ago and were served. EHS advised that a shelf be designated in the walk-in or in the freezer for cooling of food items.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair restraint.

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 ice scoop handle being stored in contact with ice in ice machine. Scoop is being stored on the inside where there is a place designed for scoop to rest. Even with scoop in the designed area, the handle comes in contact with ice. EHS suggested storing the ice scoop in a clean, dry location next to the ice machine or installing and ice scoop bucket.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean pot lids being stored on side of prep sink where raw meat was thawing under running water. EHS advised dishes to not be stored in this area to prevent cross-contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on the top of the dish machine.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on the wall behind dish rack in office area.

2-301.11 Keep hands and arms clean. -P Observed overall lack of hand washing in kitchen. CDI (Corrected During Inspection): EHS (Environmental Health Specialist) talked with employee about the importance and frequency of hand washing.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishwasher measure less than 50 ppm chorine. CDI: Ecolab contacted and arrived during inspection to adjust chemical levels. Chlorine running at 50 ppm chlorine by end of inspection. Observed quat sanitizer running at 0 ppm from three compartment sink. CDI: quat was changed out to new container and quat was running at proper concentration. EHS advised that sanitizer be checked daily. NOTE: SANDWICHES IN COOLING CHART ONLY REACHED A MAX OF 51F DURING PREP. BASED ON THIS INFORMATION, SANDWICHES MET PROPER COOLING PARAMETERS.

3-501.16(A)(1) Maintain TCS (Temperature Control required for Safety) foods in hot holding at 135F or above. -P Observed tomato soup in steamer at 104F in center. Soup had been cooked and then dropped in temperature before being placed in steamer per employee. CDI: tomato soup reheated to above 165F.

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 feta cheese with date label of 11/27 and cream cheese with date label of 12/6. CDI: items voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of what employee stated was bleach without labeling in kitchen. CDI: bleach labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying dishes with cloth and paper towels.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed sandwiches cooling at a rate of 0.10 deg/min in walk-in cooler. Proper rate for items cooling from 70F to 45F is 0.12 deg/min. CDI: sandwiches separated and placed onto separate sheet pans to quickly cool.

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 ham sandwiches cooling at the bottom of the reach-in cooler. EHS (Environmental Health Specialist) suggested cooling this item in the walk-in cooler since cold air comes from the top of the reach-in cooler. Observed sandwiches being stacked three and four deep in hotel pan to cool. EHS advised PIC (Person in Charge) to place sandwiches on sheet pan to cool. Observed second hotel pan with sandwiches stacked in two's not cooling fast enough in walk-in. EHS suggested cooling sandwiches in a single layer on sheet pans. CDI (Corrected During Inspection): all items were placed in walk-in on sheet pans to quickly cool. EHS advised PIC to create a designated shelf in top of walk-in cooler for cooling foods. This is best practice to ensure food items cool at the proper rate.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored outside of sanitizer around kitchen. CDI: wiping cloths placing into sanitizer buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes that had been stacked while wet being stored as clean. PIC mentioned they are short on drying space. EHS suggested drying items on prep top tables when not being used for prep.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT Observed cleaning needed on walk-in cooler fan covers.

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. REPEAT Observed cleaning needed on the lower portions of walls where there is build-up and food splatter.

Repeat: Observed a pan of bread stored uncovered on the oven. CDI- Covered. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

Repeat: Observed no Quat sanitizer in the container under the sink. None on sight. CDI- Some ordered, and bleach sanitizer made up. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P VERIFICATION WILL BE DONE WITHIN 10 DAYS.

-Observed buildup on the walkin cooler shelves. Clean. -Observed buildup in the MC dining room handsink. Clean. -Observed dust buildup on the hood filters. Clean. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

No Points Deducted Today: -Observed a hole in the dumpster and trash hanging out. Replace. 5-501.111 Keep storage areas and bins for waste in good repair. -Observed mattresses on the ground behind the dumpster. Discard. 5-501.115 Maintaining Refuse Areas and Enclosures - C

Observed dust buildup on the ceiling and vent over the prep table. Clean. 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 no paper towels at the handsink in the dining room of the MC unit. Provide. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

No Points Deducted: Observed pans of bread and muffins stored uncovered on the oven. CDI- Covered. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

-Repeat: Observed buildup around the nozzles and backsplash area of the juice machine, under the coffee maker head, under the large mixer, and in the microwave in the MC unit. Clean. CDI- Showed an employee where to clean. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf -Observed No sanitizer made up. Ensure sanitizer is made and available during all times of operation. CDI- Bucket made. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P

Repeat: Observed ham, cooked sausage, quiche, tuna salad, and a gallon of milk without dates or out of the correct date range. CDI- Items 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

No Points Deducted: Observed an employee fix a bowl of food without a hair restraint. CDI- Hair net put on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

Repeats: -Observed residue in the drawers: MC unit. Clean. -Observed residue and buildup inside of the refrigerator: MC unit. Clean. -Observed buildup and/or debris on the walkin cooler shelves and shelf under the slicer. Clean. -Observed residue and buildup on the pans and a lid that are stored as clean. CDI- Moved to 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.

Repeat: Observed debris on the kitchen and dry storage floor. Clean. 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.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee covered drink with straw stored on top of side prep table where prep was taking place. (Area around the straw and cup is not tight. Liquid could spill out). Store employee drinks covered with lid and straw below and away from food, food prep area, utensil, utensil storage area, single service articles, single service article storage area, clean linen and clean line storage area. CDI- Relocated.

Observed employees in the MC unit making cups of water for the resident's to drink from the handwashing sink. CDI- Informed the employees that water from handsinks can NOT be used for drinking/consumption. Provide drinking water from a food prep sink in the kitchen, fountain, or gallon. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

No Points Deducted: Observed buildup around the nozzles and backsplash area of the juice machine. Clean. CDI- Showed the person that cleans the unit (with a mirror) where to clean. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Repeat: -Observed an opened ham in the walkin cooler without a date. 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 container of gravy dated 11/21. CDI- 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

No Points Deducted: Observed an unlabeled product that is not easily identifiable in MC. Per an employee, it is sugar. Label. 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf

No Points Deducted: Observed the wash water at 91F during the dish washing process. CDI- Educated the person washing the dishes, and water was replaced. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.

-Observed residue in the drawers under the tea urn, juice machine, etc. Clean. -Observed residue and buildup inside of the refrigerator in the MC unit. Clean. -Observed buildup and/or debris on the walkin cooler shelves and shelf under the slicer. Clean. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

-Observed debris on the kitchen and dry storage floor. Clean. -Observed splash on the walls by the large mixer. Clean. 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.

No Points Deducted: All of the lights in the ceiling fan do not seem to be shatterproof in the dish machine room. Ensure all are, and provide proof (light bulb boxes). 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee covered drink with straw stored on top of side prep table where prep was taking place. Store employee drinks covered with lid and straw below and away from food, food prep area, utensil, utensil storage area, single service articles, single service article storage area, clean linen and clean line storage area. CDI- Relocated.

Observed a container of chopped bbq in the walkin cooler dated 7/13. CDI- 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 no hair net/restraint on the PIC who is fixing plates. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

-Observed buildup inside of the microwave. Clean -Observed buildup on the large mixer. Clean. -Observed buildup on top of the dish machine. Clean. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed walls with residue. Clean. Observed the floors floor throughout kitchen, storage rooms, cookline, and behind the ice machine collecting debris and residue. Clean. 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.

6-202.11 Light Bulbs, Protective Shielding - C Replace light bulbs in ceiling fan in dish machine area with shatter proof light bulbs.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee covered coffee cup stored on top of side prep table where no prep was taking place. Store employee drinks covered with lid and straw; below and away from food, food prep area, utensil, utensil storage area, single service articles, single service article storage area, clean linen and clean line storage area. Coffee cup properly stored at time of inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a small piece of food debris on push guard on slicer, build up on table top can opener holder, build up on along seam on ice guard on interior of ice machine and some lip stick on glassware. Push guard on slicer, can opener holder, ice guard inside of ice machine and glassware cleaned at time of inspection. Thoroughly clean food contact surfaces. Unclean utensil/equipment can not be properly sanitized. Monitor glassware closely for spots, stains or lipstick.

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 (1) small container of cooked noodle date mark 3/13/17 in walk-in cooler. Dispose of food products once date window has expired! Small container of noodles discard at time of inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on cutting board on main serving line. Store wet wiping cloth in proper mixed sanitizer. Wiping cloth placed in sanitizer solution at time of inspection.

4-202.16 Nonfood-Contact Surfaces - C Observed pre wash sink separating from drain board on pre wash end of dish machine line. Repair drain board/pre wash sink to ANSI or equivalent standards.

4-501.19 Manual Ware washing Equipment, Wash Solution Temperature - PF Observed wash water in wash vat of three compartment sink 104F. Maintain wash water in wash vat of three compartment sink 110F. Wash water emptied at time of inspection. Recommend keeping wash vat of sink empty until employee are ready to wash utensil/equipment at three compartment sink.

4-602.13 Nonfood Contact Surfaces - C Wipe/clean top of magnetic wall mounted knife holder. Wipe/clean edge of door to walk-in cooler. Wipe/clean dry storage shelving. WIpe/clean exterior of dry storage container. General cleaning of equipment on main cook line. Clean oven on stove and keep clean even if oven is not being used. WIpe/clean transfer cart. Wipe/clean exterior and interior of cabinet doors at beverage area. Wipe/clean base of drawers in beverage area.

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. 6-501.12 Cleaning, Frequency and Restrictions - C Clean return air vents over two compartment sink. Clean walls throughout kitchen and dish machine room. Clean floor under ice machine, in far corner behind dish machine and floor drains under dish machine. Thoroughly clean wall in beverage station area. Recommend sealing base plate under beverage center counter and installing quarter round shoe molding. Clean doors to storage rooms and closet. Repaint doors to storage room and closets.

6-202.11 Light Bulbs, Protective Shielding - C Replace light bulbs in ceiling fan in dish machine area with shatter proof light bulbs.

Repeat: 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P -Observed pans of bread stored uncovered on top of the oven. CDI- Covered. -Observed a pitcher of sugar stored uncovered by the coffee machines. CDI- Covered. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P -Observed an employee crack eggs into a pan on the stove, carry the dripping egg shells over to the trash, then wiped the gloves off with a cloth hand towel. CDI- Informed the employee to wash her hands and change the gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf -Observed the silver shield inside of the ice machine with pink buildup. CDI- Cleaned. -Observed food buildup on the splash area of the large mixer. Clean. -Observed the splash area of the juice machine in need of cleaning. Clean.

No Points Deducted: 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 a container of beans and ham dated 11/10. Discarded.

Repeat: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints on the employees during the food prep. CDI- Provided.

No Points Deducted: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the drawers (in the coffee area) inside and out with debris and residue. Clean.

No Points Deducted Today: 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 the wall by the large mixer with buildup. Clean. -Observed dirt and debris collecting on the floor/corners in the kitchen. Clean. -Observed debris on the top of the dish machine. Clean.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed sleeves of crackers stored unprotected/open in a box with other (closed) crackers. CDI- Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter spreads at 51F and sausage dated 7/12 at 50F both in the walkin cooler. *As stated during the building inspection on 6/22/16- DO NOT PLACE WHIPPED BUTTERS OUT ON THE DINING ROOM TABLES TO BE USED, AND PUT THEM BACK INTO THE REFRIGERATOR AFTERWARDS. Refer to the visit sheet (Signed and emailed to Mrs. Posse) for the suggestions 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 corn cooling from lunch tightly covered and chicken salad freshly made placed in the reachin cooler tightly covered. CDI- Vented the items and placed the chicken salad in the walkin cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints on the employees during the food prep. (Staff members did not know where the hair nets are. Ensure the PIC provides knowledge to the staff members).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the inside of the microwave, the shelves under the mesh lining, and the outside of the pans stored on the shelves with residue and debris. Clean.

NO POINT DEDUCTION 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an empty employee coffee cup was stored on the back prep table. CDI- the cup was moved to designated storage area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the hand washing sink in the dish washing area. CDI- sink was supplied with paper towels during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the ice machine ice storage bin with pink residue on shield and side walls touching the ice. CDI- The ice bin and shield were cleaned and sanitized during the 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 an open package of tuna was not labeled with the date opened. CDI - the item was voluntarily discarded during the inspection 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 beef stroganoff with prep date of 5/12/16 stored in the walk-in cooler. CDI - the item was voluntarily discarded during the inspection.

. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of bleach/water mixture at 500ppm chlorine was stored in a bottle labeled Quat sanitizer. CDI - the chemical was 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 Observed tightly covered pans of ground beef (83)and grilled chicken strips (68F)cooling in the walk-in cooler both prepared at 1:15pm. CDI - Both items were placed in ice baths and cooled down below 70F before 2 hrs requirement. Both items were properly vented and placed in the walk-in cooler to finish cooling.

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 the ice scoop storage container with floating debris. **Keep all utensil storage containers clean. CDI - The ice scoop storage container was washed and sanitized in the dish machine. Escorted by: Rafael Martin

**4-501.114 Maintain sanitizer at correct concentrations. -P Observed the dish washing machine was not santitizing due to disconnection of chlorine feed. CDI - chlorine feed was properly re-connected and chlorine consentration for final rinse was corrected to 50ppm. **4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed apple slicer, measuring cups, peeler blades, and can opener blade with food residue were stored as clean. CDI - all items taken to dish area to be cleaned.

NO POINT DEDUCTION **3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed fish fry breader was not labled.

**3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping clothes stored on the prep tables between uses.

**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 the the food pantry loor with debris.

-Observed a sheet cake stored uncovered on top of the oven. -Observed an urn with tea in it stored uncovered. *Protect all foods. CDI- Covered. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P

Repeat Non-Compliance: Observed old food residue on the slicer. Observed soiled thermometers (probe and base). Clean after temping each food item. CDI- Items cleaned 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Repeat Non-Compliance: Observed the Whipped Spread labeled as 'Keep Refrigerated' at 74F. In a basket in the service area as well as on the dinning room tables. CDI- Discarded 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed beef (91F) and mushrooms (52F) stored tightly covered in the walkin cooler- dated for today. CDI- Provided a vent. 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 the silver plate covers stacked wet. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed silver pans stored stacked by the 2 compartment prep sink. There was water running on the thawing chicken and splashing onto the pans. CDI- Informed the PIC to wash, rinse, and sanitize the pans, and do not store them there if sinks are being used. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

-Repeat Non-Compliance: Observed residue and debris collected along the back side (near the steam wells) and under the long cutting board on the service line. -Observed the cabinets in the drink area (in the dining room) collecting tea/coffee spills/residue. Clean. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

GENERAL COMMENT: Inspector asked both kitchen employees for some of the 5 symptoms and/or illnesses in relation to the Employee Health Policy, and both had no answers. The employees signed the Employee Health paper work. Ensure all employees have some knowledge if the 5 symptoms and illnesses in relation to the employee health policy. CDI- Informed Elvin of the violation, and he stated that he will have an in-service on the topic. 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P

Repeat Non-Compliance: Observed an employee enter the kitchen and retrieved ice out of the ice machine without washing hands. Ensure employees entering the kitchen are washing hands before any task is done. CDI- Employee was informed and washed her hands. (Improvement shown in the category) 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P

Observed dented cans on the shelf in dry storage. CDI- Placed on the floor for return. PIC was informed to label the can 'Return or Do Not Use'. Observed rotten cucumber stored in a box in the walkin cooler. CDI- Discarded. 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.

GENERAL COMMENT: -Observed a cut cucumber stored in the same box as unwashed, uncut cucumbers. CDI- Discarded. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P -Observed coffee poured in filters and sitting in the drawers uncovered. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P

Repeat Non-Compliance: Observed old food residue on the slicer. CDI- Cleaned. (Improvement shown in the category) 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed the Whipped Spread labeled as 'Keep Refrigerated' at 72F. In a basket in the service area as well as on the dinning room tables. CDI- Discarded 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

-Repeat Non-Compliance: Observed residue and debris collected under the long cutting board on the service line. CDI- Board removed. Shelf and board cleaned. -Observed furry debris growing on the walkin cooler shelves. Clean. -Observed the underside of the coffee maker head with built up residue. Clean. -Observed the grease tray for the flat top grill full and overflowing on the front of the oven. Informed PIC to empty the tray in the mornings before it gets to hot to handle. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

-Observed employee enter the kitchen and retrieved ice out of the ice machine. -Observed employee enter the kitchen, enter the walkin cooler, and touched food items. These steps were done without washing hands. Ensure employees entering the kitchen are washing hands before any task is done. CDI- Employee was informed and washed her hands. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P -Observed employee turn the water off with bare hands after washing them. CDI- hands were rewashed. 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P

Observed the door propped open inthe dish machine room blocking the handsink. CDI- Door closed. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed pink mold growth inside the top portion of the ice machine. Observed the food contact portion of pans with old food debris- pans were stored on shelves as clean. Observed old food residue on the slicer. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf **VERIFICATION WILL BE DONE WITHIN 10 DAYS.

Observed 2 pans of cream of mushroom soup sitting on top of the stemer. Per the cook, it is for dinner tonight. Temperature: 124F. CDI- Informed the cook of the correct temperatures, and pans were vented and placed in the walkin cooler. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed inaccurate dial thermometer. 4-502.11(B) Provide accurately calibrated thermometers. -Pf Observed battery dead in the thin probe thermometer. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf **VERIFICATION WILL BE DONE WITHIN 10 DAYS.

Repeat Non-Compliance: Observed bags of food stored in opened zip bags. CDI- bags were closed. Protect food from contamination sources not specifically noted by code.

Observed a cup without a handle stored in the bread crumbs. Observed a scoop with the handle touching the chicken breading. 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.

Repeat Non-Compliance: Observed silver plate covers stacked and stored wet. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Repeat Non-Compliance: Observed debris collecting under the countertop equipment. Clean. Observed the shelves over the microwave with residue and dust. Clean. Observed the cart holding the slicer with old food debris and residue. Clean. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed no cover on the trash can in the lady's room. 5-501.17 Provide a covered waste bin in female restrooms.

Repeat Non-Compliance: -Observed the wallpaper peeling in the dining room (far end behind the tables) & behind the sink and drink machines. -Observed the floors collecting debris in the kitchen (cookline, under prep tables, by the back door, etc). -Observed the ceiling fan collecting dust over the dish machine. -Observed stained ceiling in the mopsink room. 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. **VERIFICATION WILL BE DONE WITHIN 10 DAYS FOR #14 & 34. Elvin Cutler present. Report emailed to ecutler@elmcroft.com & tmullins@elmcroft.com

2-101.11 PIC shall be present during all hours of operation.-PF Observed 1 employee, who is not ServSafe certified, present during the first half of the inspection. CDI- Elvin Cutler came in on the last half of the inspection. Mr. Cutler is certified.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf -Observed the slicer and can opener blade with residue. CDI- Items washed during the inspection. -Observed the green plate covers with residue. CDI- Items were placed in the office (not for use).

Repeat Non-Compliance: 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 American cheese dated for 12/27/14 (exceeding the 7 day limit). CDI- Cheese thrown away.

Repeat Non-Compliance: Protect food from contamination sources not specifically noted by code. Observed open bags of raisins, corn starch, and brown sugar. CDI- Items placed in a plastic zip bag.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed silver plate covers stacked & stored wet.

Repeat Non-Compliance: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored next to a sewage pipe in the dining room cabinet. Provide barrier to prevent items from touching the pipes.

Repeat Non-Compliance: 4-501.11 Maintain equipment in good repair. Observed the flour and sugar bin lids cracked. (Improvement since last inspection).

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no quat test strips to test the kitchen sanitizer.

Repeat Non-Compliance: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the outside of the microwave, the scale, the cart holding the slicer, the knobs on the slicer, the shelf under the hot line, the knobs of the hot line, the splash area of the large mixer, the can opener base, the racks over the 3 compartment sink, the 3 part rack of the flour/sugar bins all collecting residue and in need of a deep cleaning. Also the lid of the bin containing ice (in the dining room) is broken.

5-205.15 Maintain a plumbing system in good repair.-P Observed a leak at the atmospheric backflow preventer on the dish machine. CDI- Plumber called to fix.

Repeat Non-Compliance: 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 the wallpaper peeling in the dining room (far end behind the tables) & behind the sink and drink machines. -Observed the floors collecting debris in the kitchen as well as in the small pantry (in the hallway near the kitchen back door). Mr. Marvin present on the first half of the inspection. Mr. Elvin present on the second half of the inspection. Report emailed to ecutler@elmcroft.com & tmullins@elmcroft.com

Observed beef and ham with no source labeling in the walk-in cooler. 3-201.11 Use food from approved sources only.-P Corrected during inspection product discarded.

Observed thawing food in the preparation sink. Observed dirty dishes stored in the vat next to the thawing food products. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Corrected during inspection, dishes removed and sink sanitized.

Observed the interior of the ice machine collecting pink residue and mold in the ice formation area of the ice machine. Observed the interior of the dining rooms tea spout collecting black residue. Observed baking pans stored greasy. Observed the interior of the microwave collecting residue. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Tea spout removed and cleaned during inspection

Repeat Non-Compliance: Observed American cheese, sliced tomatoes, lettuce, etc. not dated marked. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved cooked vegetables with date of 10-15-14 and cooked stir fry with date of 9-27-14. 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. -PCorrected during inspection. Products discarded.

Observed an open containers of cookies and cereal. Keep open dry food products in a sealed container. Protect food from contamination sources not specifically noted by code.

Observed styrofoam cups with no handles being used to dispense chicken breader and bread crumbs. Only use scoops with handles. 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 single service items stored next to a sewage pipe in the dining room cabinet. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Provide barrier to prevent items from touching the pipes.

Observed some shelving in the dish room starting to rust. Observed slicer with a cracked part on the pushing part of the slicer. Observed some eating utensils starting to rust. Observed damaged lids on the sugar and flour bin. Observed cutting boards that need to be resurfaced. 4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair.

Observed non-food contact surfaces throughout the facility collecting debris and residue. Please clean all, containers, shelving, drawers, sides of equipment, etc. Observed the juice machine collecting residue under the dispensing area. Observed the walkin cooler fans with residue. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed the ice machine directly draining into the floor drain. Provide an air gap between the ice machine drain pipes and the floor drain. 5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -PObserved a plumbing leak at the base of the sink in the dining room area. Observed mold collecting inside the cabinet due to the leak. 5-205.15 Maintain a plumbing system in good repair.-P

Observed walls in need of cleaning. Observed a repaired ceiling above the kitchen preparation sink that has not been painted. Observed debris collecting on the floors around and under equipment. 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.

2-401.11 Eating, Drinking, or Using Tobacco - C. Employee food and beverage shall be handled to avoid contamination of anything used for customer service. Observed a plate of employee food sitting on a bag of sugar. CDI.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Foods required to be date marked shall be discarded if 7 days of refrigeration at 41F or below or 4 days at 41-45F are exceeded. Observed pinto beans and sauce past their allowable 7 days. CDI - both were discarded. Repeat violation.

3-302.11 Food shall be separated during storage by cook temperature.Observed raw steak fritters (bag open) stored on top of precooked pork in walkin freezer. Staff rearranged.

4-501.114 Sanitizer shall be at approved concentrations. Dish machine sanitizer is at 0ppm Chlorine. Chlorine bucket replaced. Sanitizer read 100ppm Chlorine after changing. 601.11 Food contact surfaces shall be clean to sight and touch. Observed residue on can opener. Staff pulled and cleaned during inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), including cooked and cooled foods, shall be date marked. These foods can be held for 7 days at 41F. Observed half n half, ham and corned beef not date marked. Facility labeled during inspection. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be disposed of after designated time frame. Staff discarded american cheese that was beyond 7 days.

3-801.11 Raw unpasteurized eggs shall not be served undercooked. Observed eggs 'cooked to order' on menu and no pasteurized shell eggs on site. Obtain pasteurized shell eggs or cook eggs to 145F for 15 sec minimum. Return visit required.

3-302.13 Pasteurized eggs must be substituted for raw eggs when undercooking the eggs. See #24. Return visit required.

6-201.11 Floors, walls and ceilings shall be in good repair. Observed broken tile under ice machine. Repair.