CHARLOTTE HEALTH CARE CENTER

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying and crawling insects. EHS discussed pest control with PIC.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards needing to be replaced. CDI- PIC voluntarily discarded.

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 low grout and tiles needing to be repaired on kitchen floor, baseboarding. *REPEAT*

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed raw eggplants that he began to spoil. Corrected during the inspection (CDI) - Discarded.

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 cutlery on the floor in the storage room. CDI - Placed on shelving.

4-501.15 Operate a warewashing machine in accordance with the data plate. - Observed ware washing machine not operating properly. The final rinse temperature was above 160F but the tray did not come through the machine on its on. Needs to be repaired.

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 touch up paint needed in the kitchen. Observed hole in the ceiling in the kitchen.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart in front of handsink in dishwashing area. Handsinks must remain accessible for use. CDI - cart was moved.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed boiled egg in steam table at 131F. CDI- Boiled eggs were reheated. Eggs were double panned at steam table. EHS recommended not double panning items on steam table. REPEAT. Points not escalated due to improvement. 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.

3-501.18 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 in reach in dated 2/6-3/6 and 2/17-3/17. Once opened ham shall be date marked for 7 days. CDI - Food was voluntarily discareded or label was corrected. 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 .

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 box of foam single service containers and cups stored on floor. Needs to be stored off the floor. 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 damaged ceiling over prep sink area. Observed some cracking paint in kitchen. Needs repair. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottle stored on small shelving unit next to bar on top shelf with seasoning and onions. Needs to be stored in designated area. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC stated servsafe certification expired and is scheduled for exam. Kitchen manager arrived during inspection after doctor's appointment. Kitchen manager is normally here during this time. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

Observed pureed veggies stored in warmer 93F. PIC stated veggies were placed there from the cooler to hold until placed in oven to reheat. Items are pre-cooked. Observed cream chicken soup 118F in warmer. CDI-discarded 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

Observed container of pureed sausage not being cooled properly. PIC stated item was placed there to cool before placing in reach in cooler. Foods must be monitored in order to start the cooling process properly. Item was 84F. CDI- discarded voluntarily 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 : 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 .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed whisk stored in pitcher of water in stove area. Water 75F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pan wet stacked on rolling cart near stove. Dry completely before stacking.

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 opened/used box of to go trays stored on the floor beside the oven.

4-501.11 Maintain equipment in good repair. Observed melted/damaged gasket on warmer.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf: Facility does not have a means to test high temp dishwasher. Please provide dish plate, max/min thermometer, or stickers. Verification Needed.

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 debris in dish plate holders. Observed rolling carts needing to be cleaned. Clean inside coolers and warmer with spills.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Keep dumpster doors closed when not in use.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walls needing to be repaired (beside reach in) and throughout. Observed paint peeling around HVAC vents. Observed damaged floor tiles in areas. 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 wall and floors needing to be cleaned in various areas.

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 drink stored on table needing a lid and straw. Observed employee drink stored with milk in reach in. CDI- moved by employee

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 ground beef stored above RTE leafy greens in stand up refrigerator. CDI ground beef properly stored during inspection.

NO POINTS DEDUCTED 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling throughout kitchen cracked and in poor repair (maintenance schedule already in place to repair).

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no certified food protection manager certification. - 2 pts-

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 pork loin cooling from yesterday (7/13/2021) with an internal temperature of 49F today (7/14/21). CDI: pork loin voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gravy on hot holding unit at 82F. Employee stated it was just put on there, EHS allowed gravy to be heated back up. CDI: gravy reheated to 170F during inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed deli meat date marked as 7/13 - 7/21. CDI: employee corrected date to 7/19.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of bleach water without label. 7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of bleach water stored beside plate lids. CDI: PIC stored at chemical storage. -1pt-

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 pork loin in metal pan tightly sealed with internal temperature of 49F. CDI: pork loin voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed robocoupe stored while wet. CDI: PIC took apart equipment to resume air drying process.

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 item stored on floor by handsink beside the grill station.

4-501.11 Maintain equipment in good repair. Observed two reach in door gaskets by the hot holding unit torn. Observed reach in door not closing properly allowing cold air to flow out. -1pt-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing and damaged tile by the back door. REPEAT VIOLATION -1pt-

Observed wall and ceiling damage throughout facility. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats near floor drain in tea area. Eliminate.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of to go trays on floor next to stove.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black residue on fan inside reach in cooler.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed peeling/cracking paint around HVAC units.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink blocked by dish roller holder. CDI, dish roller holder was moved from out of front of handsink.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produced stored above ready to eat bread in reach in cooler. CDI, unwashed produce was moved below ready to eat bread. Observed unwashed produce stored above ready to eat pork and sliced turkey. CDI unwashed produce was moved below ready to eat pork and sliced turkey. EHS left facility with a Mecklenburg County Food Storage Order Guide poster.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight pink build up inside of ice machine. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk in dairy reach in cooler holding at 44F. Per discussion with PIC the milk is used frequently during breakfast service and the door to the reach in cooler storing the milk is opened and closed frequently during breakfast rush. CDI, milk was moved to walk in freezer to rapidly chill.

3-501.13 Use approved thawing methods. Upon entry to inspection observed raw chicken thawing in a pan of ice water fully submerged. EHS informed PIC on the proper thawing methods.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects inside of kitchen during time of inspection.

4-501.11 Maintain equipment in good repair. Observed gasket not properly sticking to reach in dairy cooler. Per discussion with PIC a work order has been put in for the unit. Points were not escalated for violation due to torn gaskets mentioned in previous inspection have been replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed large fan stored on top of microwave with dust build up. Clean. Observed chipped paint in ice scoop bin. Repeat. Observed sticker residue on the outer surfaces of plastic containers stored as clean. Repeat. Observed food and residue build up on the outside of all reach in cooler. Clean. Observed food debris build up on the bottom shelving of reach in freezer. Clean.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling over cook line with cracks and residue build up around HVAC vents. Clean/Repair. Repeat.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee water stored on top of boxes of facility food in walk in freezer. CDI, water was moved to lower shelving in walk in freezer.

2-301.12 Cleaning Procedure - P: Observed employee using bare hands to turn water off at end of hand washing procedure. Educated employee about using a barrier to avoid re-contaminating hands. CDI-employee re-washed hands

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 cut lettuce, and cooked corn not dated. Employee stated foods were prepared night prior. CDI-items dated properly

4-501.11 Maintain equipment in good repair. Observed gasket torn on 3 door reach in cooler. Repair/replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black residue on panel near nozzle on juice machine. Observed gasket in reach in cooler with debris and on table can opener. Observed sticker residue on outer surfaces of drink pitchers. Observed chipped paint in ice scoop bin.

5-501.115 Maintaining Refuse Areas and Enclosures - C: Observed trash and debris around dumpsters and outside of dumpster enclosure.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed dust around HVAC vents. Observed paint chipped around HVAC vents and in ice machine room. Broken floor tiles.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed can opener and can opener holder mounted to side of prep table soiled. Observed build-up on blade to can opener. Can opener taken to dish washing area and was cleaned at time of inspection. Can opener holder cleaned at time of inspection.

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 cooked breakfast linked sausage stored in refrigeration unit with temperature of 59F. Breakfast sausage discarded! Maintain a cooling log, check temperature when food is in the process of cooling to assure food is being cooled within the allowed time frame.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Maintain potential hazardous cooked food products 135F and above. Observed (1) plated plate of chicken, noodles, bean and carrots sitting on top of serving line for resident who might be having a late lunch at 78F. Use time as a public health control if needing to serve a late lunch. Plate of food discarded at time of 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 some sandwiches on tray not date marked and PIC was not sure when food product was made. Date mark cooked food product and ready to eat food products once opened.

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 food products that was in the process of being cooled completely covered/tied. Cool food product in shallow containers with the ice coming in contact with sides and base of the food container; up to the height of the food products. Ice may also be added on top of food product. Do not completely cover food product in the process of cooling. Cooling process shall start when the food product reaches 135F.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed some type of deli meat not labeled in reach-in refrigeration unit. Label food products once removed from original container. Deli meat discarded at time of inspection.

3-305.11 Food Storage-Preventing Contamination from the Premises - C 3-307.11 Protect food from contamination sources not specifically noted by code. Observed vegetable products stored directly on shelving in reach-in cooler. Observed soiled sheet pans stored above vegetables on transfer cart. Store food products in or on food container and not directly on shelving in reach-in cooler. Do not store soiled sheet pan or any soiled utensils/equipment above food products. Store vegetables below commerical food products and prepared food products.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees shall wear effective hair restraints. Employee placed effective hair covering on at time of inspection.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Wipe/clean lip on wall mounted air drying shelving over dishmachine line. Wipe/ clean utensil shelving in utensil/equipment storage room.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Store single service articles inverted down. Do not store or place single service articles on paper work. Clean shelving and drawers in dining room where single servcice articles are stored. Keep lid on top of cup dispensers in dining room.

4-501.12 Cutting Surfaces - C 4-202.16 Nonfood-Contact Surfaces - C Replace worn cutting boards. Replace damaged gaskets on up-right refrigeration units. Replace stained tea urn nozzles.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF Maintain wash water in wash vat of three compartment sink 110F at all times.

4-602.13 Nonfood Contact Surfaces - C General wiping/cleaning of equipment on main cook line. Wipe/ clean control knobs on steam table. Thoroughly clean underside of shelving over steam table/serving line.

5-501.114 Using Drain Plugs - C Provide a drain plug for trash dumpster.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repair ceiling around ceiling ventilation in kitchen. Repair wall in kitchen near up-right freezer. Replace missing base tile cove molding under pre wash end of dishmachine line. Regrout kitchen floor in dishwashing area.

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 ham and boiled eggs from morning breakfast stored in up-right refrigeration unit with temperature range 69F-74F. Boiled eggs and ham discarded at time of inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf . Observed cooked ham and cooked boiled eggs completely sealed in plastic bag and food products were "being cooled". Do not completely seal/cover food products when cooling/chilling food products. Food products discarded at time of inspection.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed ice bin in dining room not completely covered. Keep ice bin covered in dining room at all times! Ice bin covered at time of inspection.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Store and handle clean utensil/equipment in or on clean area and in a manner to prevent contamination. Do not store soiled utensil/equipment near clean utensil. Observed soiled plate stored on clean plate storage rack. Thoroughly clean over head air drying storage rack over clean end of drain board of dish machine line. Clean utensil storage shelving/rack in dry storage room.

4-501.11 Maintain equipment in good repair. Observed leaking spray nozzle on pre wash end of dish machine line. Observed leaking plumbing fixture under dump sink and vat of three compartment sink. Repair leaking spray nozzle on pre wash end of dish machine line. Repair leaking plumbing fixture under dump sink and vat of three compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean handle on up-right refrigeration unit and freezer unit.. Wipe/clean exterior of condiment bin. General wiping/cleaning of equipment on main cook line. Wipe/clean exterior of dry storage bins.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P. Observed back flow prevention device missing from hose bib on wall located at pre wash end of dish machine line. NO PISTOL GRIP ATTACHED TO HOSE/SPRAY NOZZLE ON PRE WASH END OF DISH MACHINE LINE. pROVIDE BACK FLOW PREVENTION DEVICE ON HOSE BIB.

6-501.18 Maintain hand washing sinks, toilets and urinals clean. Observed toilet soiled and loose toilet seat in staff bathroom. Thoroughly clean toilet and tighten loose toilet seat.

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 clean and in good repair. Repair lower section of wall near pre wash end of dish machine line and in room where ice machine is located. Clean ceiling ventilation cover, heating and and cooling units and ceiling near cover and units. Clean floor and floor drain under dump sink area. Touch-up paint throughout where needed.

Observed employee drinks in bottle stored at end of serving line, prep table area and on shelving above single service articles. Employee drinks shall have lid and straw; stored below and away from food, food, prep area, utensil, utensil storage area, single service articles and clean linens. Employee drinks discarded and properly stored at time of inspection. 2-401.11 Eating, Drinking, or Using Tobacco - C

+ Observed only one sanitizer bucket in kitchen area and sanitizer solution in bucket was not registering. Sanitizer(Quaternary ammonia) shall be 200ppm-400ppm. Properly mixed sanitizer provided at time of inspection. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P

Observed bottle of orange force cleaner stored on lower shelving under serving line. Store toxic substances in designated area. Cleaning products properly stored at time of inspection. 7-201.11 Separation-Storage - P

Observed marking fading off of dry storage bins/ containers. Relabel fading marking on dry storage bin.( flour, sugar, thickener, etc.) 3-302.12 Food Storage Containers Identified with Common Name of Food - C

Observed plastic cup with no handle stored in food thickener. Use scoop or utensil with handle to dispense food product. If leaving scoop or utensil with handle leave handle out of the food product. 3-304.12 In-Use Utensils, Between-Use Storage - C

Observed utensil shelving with grease and food debris present. Store and handle clean utensil/equipment in or on clean area and in a manner to prevent contamination. Thoroughly clean utensil shelving and metal rack where heated tray domes and base are stored. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C

Observed (1) spatula with burnt/damaged handle and heated tray base burnt/damaged on the base. Spatula and damaged heated tray base pulled at time of inspection. Monitor utensil/equipment for any damage and replace if needed. 4-202.16 Nonfood-Contact Surfaces - C

Observed trash can in employee bathroom missing a lid. Provide lid to cover trash can in employee bathroom. Toilet room used by females shall be provided with a covered receptacle for sanitary napkins -501.17 Toilet Room Receptacle, Covered - C

Observed hinge area on top lid of dumpster broken. Replace damaged trash dumpster. 5-501.15 Outside Receptacles - C

Observed ceiling soiled/dusty around ceiling ventilation and ceiling mounted heating and cooling unit. Thoroughly clean ceiling throughout kitchen and ceiling mounted heating and cooling unit. Observed grout missing from around floor drain near dish machine line. Regrout area around floor drain. Repaint wall near ice machine. 6-201.17 Walls and Ceilings, Attachments - C 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C

Observed light fixture not working in corner of kitchen near cook line and missing light bulbs in light fixture on dishmachine line. Repair light fixture in corner of kitchen and dish machine line. Clean grates under hood system. Observed employee keys and telephone stored on end of prep tables. Store employee keys and telephone in designated area. 6-303.11 Intensity-Lighting - C 6-305.11 Designation-Dressing Areas and Lockers - C 4-202.18 Ventilation Hood Systems, Filters - C

2-201.11 (A)(C)(E) Responsibility of Permit Holder, Person in Charge and Conditional Employees Responsibility to the PIC to Exclude or Restrict. Observed employee health policy in place but with missing reportable time frames for each symptom/diagnosis. Corrected during inspection health verification sheet was administered for highly susceptible populations.

2-204.14 Eating, Drinking, or Using Tobacco - C Observed employee drink on prep surface. Corrected during inspection - drink was moved to lower surface.

3-302.11 Packaged and Unpackaged Food shall be separated by storing in covered containers, packages, or tight wrappings. Observed food items in dry good storage closet to be loosely wrapped in plastic only reaching half way up box. CDI box was pulled and placed in sealed container.

4-601.11 PF Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed can opener visibly soiled. Corrected during inspection - can opener was pulled for cleaning 4-702.11 can opener blade in need of sanitizing.

3-501.18 - P Food shall be discarded if it exceeds date. Observed container of tuna salad in reach in cooler with a date exceeding days allowed . Corrected during inspection - food employee discarded item at time of inspection.

3-501.15 - PF Cooling shall be accomplished by placing in shallow pans, separating into thinner portions, rapid cooling equipment, or adding ice as ingredient. Cooling methods of greens, and rice was unsure. See temp chart.

4-302.12 Food Temperature Measuring Devices shall be small thin probed diameter designed to accurately read temps of meat patties, and fish fillets. Observed dial stem thermometer present and designated as one being used.

2-303.11 Prohibition - food employees may not wear jewelry on their arms and hands. Observed multiple employees with bracelets on arms at food service line.

4-904.11 Single service kitchenware and tableware for consumer self-service shall be provided with original wrapper intact or from approved dispensor. Observed single service items unprotected from contamination in service area.

4-501.11 Equipment shall be in good repair and proper adjustment. Observed damaged gaskets throughout facility, frying pan surface scratched, plastic containers damaged, and metal bowl cracked at top seam,

4-602.13 Non Food contact surfaces shall be cleaned at a frequency necessary to prevent accumulation. Observed fans in reach in cooler with heavy debris build up present. Inside of heating equipment, shelving soiled

5-202.13 - P Air gap between water supply inlet and flood level rim of plumbing fixture shall be present. Observed piping at dish machine directly entering the floor drain. Verification required.5-205.15 Plumbing system shall be maintained in good repair. Observed leak at nozzle under 3 compartment sink. Verification required.

5-501.113 Outside receptacles shall be kept covered. Observed dumpster top lid to be open

6-202.11 Floors, walls, ceilings, shall be designed, constructed, so that they are smooth and easily cleanable. Observed damaged tiling in dry storage utensil closet, with flaking paint on walls, and black build up on walls under 3 comp sink, loose toilet seat in employee bathroom.

6-303.11 Sufficient light shall be provided in food prep areas. Observed set of ceiling lights in need of replacement above hot holding prep line and under hood. 50 ft candles required in areas of food prep.

2-102.12 Certified Food Protection Manager- No certified food safety manager on site.

6-301.12 Hand Drying Provision- Observed inoperable hand towel dispenser at employee restroom handsink. CDI by adding towels.

3-501.15 Cooling Methods- Leave cooling foods uncovered during cooling process (if no chance of contamination). Observed sausage cooling in reach-in cooler tightly covered with plastic and aluminum wrap.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing- Observed ice scoop stored in standing water inside scoop holder.

4-203.13 Pressure Measuring Devices, Mechanical Warewashing Equipment- Observed inoperable pressure guage on dish machine. Repair.