PINES AT DAVIDSON, THE

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw fish on sheet pans in a speed rack in WIC stored in the middle of the rack right between cooked mix vegetables (at the bottom) and Ready To Eat veggies (above). Observed unwashed produces and washed RTE produces stored in mixed and matched together on same shelving in WIC. PIC rearrange items properly and proper storage discussed in detail at the time of inspection. VERIFICATION NEEDS within 3 days (5/9/26)-1.5 pts- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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.- Observed slices corn beef, chicken gravy, chicken pizza, mix melons, chick peas, hard boiled eggs, black eye peas, all items are holding temperature above 41F. PIC volunteer to discard all items that are out of temperature at the time of inspection. VERIFICATION NEEDS within 3 days (5/9/26). -3 pts-

General Comment: 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 Coleslaw in a plastic square tall tub with lid tightly cover, warm marinara sauce in metal pan covered tightly with plastic wrapped in WIC shelving trying to cool in WIC. CDI- Items were unwrapped and changed into shallow pan to quickly cool at the time of inspection. -0 pts- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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.- Observed in WIC (dice squash, cabbage, chicken, rice, cheese) holding temperature above 41F. CDI- PIC volunteer to discard items that are out of temperature at the time of inspection. -3 pts-

4-501.11 Maintain equipment in good repair.- Observed WIC ambient temperature 46F. Toward the end, the technician arrived on site during the inspection to repair and added Freon to the unit. NOTE: The WIC is now working properly and holding ambient temperature at 39F at the time of inspection.

REPEAT 3-302.11(A)(1) Separate raw animal foods from Ready-To-Eat (RTE) foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation- Observed raw shell eggs store in the reach-in across stovetop in main kitchen, raw shell eggs stored above RTE food. Observed raw shell eggs and pasteurized shell eggs store and mix in together in a container in refrigerator in a Wilson kitchenette. The container of mix eggs are also store above all RTE food. Ensure to keep raw food separate from RTE food at anytime. CDI- Proper food storage discussed with PIC and staff, items discarded and rearranged at the time of inspection. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation- Observed unwashed strawberries and cherry tomatoes in containers stored above RTE food in Parcell and Healthcare kitchenette. Keep unwashed produce separate from RTE food items all the time. Points remain the same at this time. -1.5 pts-

General Comment: 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed the larger dishwasher not working properly, temperature is not reaching 160F with multiple testing. In the mean time, the facility will use 3 compartment sinks to sanitize dishes. VERIFICATION NEEDED. - 0 pts-

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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. - Observed in the main kitchen sweet potatoes in hot box holding at 98F, pork tenderloin at 117F, soup in the black cups in hot box at Wilson kitchenette at 112F. CDI- PIC volunteers to discard items. Proper hot holding time and temperature discussed in detail with PIC and staff at the time of inspection. - 1.5 pts-

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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.- Observed at grill station flip top (Cole slow, slice cheese, chilli, slice tomato), in WIC (chicken soup, vegetable soup, creamy soup, meatball, grilled chicken), in reach-in across stove tops (grill chicken) holding temperature above 41F. PIC discarded all items that are out of temperature from a day before or two at the time of inspection. VERIFICATION NEEDED. -3 pts-

General Comment: 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 no labeling on containers of flour, sugar, etc..Ensure to label all food containers that are not in there original container.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. REPEAT 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation - Observed cooked chicken breast stored next to raw shrimp in reach in grill area, raw shell eggs stored next to pasteurized liquid egg in reach in stir fry area, raw shell eggs box stored next to pasteurized shell eggs box in downstairs WIC, unwashed produce stored above and mixed in ready to ready to eat/ washed produce in refrigerator salad bar. CDI- rearranged and corrected at the time of inspection. Ensure to keep raw product separate from ready to eat product, and washed produce away or above unwashed produce at all time.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. - Observed high temp dish washing machine measured below 160F while testing. CDI- according to PIC had to change the water every two hours, and had to run it for a little bit. After that process, the plate read 160F-161F three consecutive time. Ensure to monitor and follow correct procedures to stay in compliance with the temperature requirement for at least 160F using the temp plate to test.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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. - Observed meat sauce in hot box holding 128F, CDI- PIC reheat up to 165F for hot hold at the time of of inspection.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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. -Observed mashed potato, mix salad, peas, green bean, grated parmesan cheese holding temperature above 41F in refrigerator near office work station. CDI- PIC volunteer to discard all items that are not in correct temperature at the time of inspection. Ensure all TCS foods items are holding cold temperatures at 41F or below at all time. (Points remain the same at this time).

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: 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. - Observed green bean in prep top grill area without date marking. Observed incorrect date mark for food prepared and prepped (carrot salad) exceed 7 days time allow stamp (5/8- 5/16). Observed chicken salad in big pan inside WIC date stamp 5/12- 5/18, and when transferred to a cup for sale, staff date stamp 5/19. CDI- EHS explain the process and correct date transferring on same item into different container. Same date marking shall be transferred and carried on. Action corrected. 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 grilled veggie, peas dated 5/5- 5/11. CDI- Items discarded at the the time of inspection. Ensure to discard items that has expired, up to seven days. (Points remain at the same at this time).

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.- Observed damaged plastic container that hold mashed potatoes in refrigerator. CDI- PIC discarded the time at the time of inspection. Ensure to maintain good repair of food contact equipment.

3-302.11(A)(8) Separate unwashed produce from Ready-To-Eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. - Observed unwashed heads of lettuce inside reach in on cook-line stored above RTE (sauce/dressing/cut tomatoes). CDI- PIC removed and rearranged the correct order at the time of inspection. Ensure to store food items in a correct order at all time. -0 pts-

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. - Observed old dry residues on a blade of a can opener. CDI- PIC removed item and sent to be cleaned right a way at the time of inspection. Ensure to clean the item regularly and after each use and keep clean. -0 pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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. -Observed food items (bean soup, minestrone soup, macaroni noodles, chicken soup, beef broth, beef pot pie) holding temperature above 41F in WIC. CDI- PIC volunteer to discard all items that are not in correct temperature from a night before. Ensure all TCS foods items are holding cold temperatures at 41F or below at all time, except during the cooling or prep time. -1.5 pts-

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: 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. - Observed items are not having date marking which was prepared a day before in WIC (rice, chicken wings, beef, veggies, peas). CDI- Items received correct date mark during inspection according to detail conversation. Ensure all TCS foods items get date mark if planing to keep more than 24 hours after prepping. 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 items are not discarded when they are already expired according to date marking in WIC and or reach-in cooler (beef broth 2/4-2/10, house made Tzatziki sauce 2/6, beer cheese sauce 2/4, slices olives 1/24). CDI- PIC volunteer to discard all items at the time of inspection. Points remain the same at this time. -1.5 pts-

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. -Observed food items was cooling from a day before. Items were in plastic container with tight lids on them, very dense and thick volume of foods in big square plastic containers on shelves in WIC. All items are not holding correct temperature at the time of inspection. CDI- Food items were discarded, proper cooling methods and demonstration showed/compared/discussed with PIC. The facility shall ensure proper cooling methods, in addition to cooling time and temperature allowed safety foods. -0.5 pts pts-

4-204.112 (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 F in the intended range of use. -Pf- Observed high temperature dish plate is not reading correctly and within 2F correspondence to EHS dish plate at the time of inspection. VERIFICATION NEEDED within 10 days (2/21/25. -0 pts-

REPEAT 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 squeeze bottles of liquid (oil, water, vinegar, etc..) without labels. Ensure to put labels on all working containers for indentation. -1 pts-

4-501.11 Maintain equipment in good repair.- Observed disrepair cooler on hallway near by hand washing sink/steamer. The equipment is very soiled with black mold inside. Cleaning and repair needed. Observed torn gasket on the flip top on cook-line, needed repair. Keep all equipment in good repair. -0 pts-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed speed rack in front of two handwashing sinks throughout kitchen. -CDI- PIC removed items to make hand sinks accessible. 5-202.12 Provide at least 100F water at handsinks. -Observed no hot water at handsink near ice cream service area. Maintenance was called in for repairs during visit.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw salmon stored above cooked, ready-to-eat chicken wings in Pub Cooler 1. Observed raw lamb stored above lemons in salad lowboy cooler. -CDI- PIC properly corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed various metal dishes with sticker residue. -CDI- PIC placed soiled dishes in 3-compartment sink to be properly washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed sliced tomatoes and diced cooked chicken breast without date mark, held for over 24 hours. -CDI- PIC voluntarily discarded the items. 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 various food items (chicken stock, cut tomatoes, shredded mozzarella, chicken wings) past the 7-day timeframe. -CDI- PIC voluntarily discarded the items. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed squeeze bottles of liquid without labels. -CDI- PIC properly labeled the items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed multiple dishes wet stacked, stored as clean. -CDI- PIC separated dishes for proper air drying.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed half shell oyster came frozen in the big box with little batch inside, a box has the tag that comes along with it. CDI- The facility is not served item raw, they are fully cook before serving. Education provided about keeping the tag for records as required as it was provided in the box. -0 pts-

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 food items (slice ham, chili, soup, Mac and cheese, cheese sauce, black bean, chicken, lamb stock, etc.) in WIC and grill station flip top holding temperature above 41F. CDI- PIC volunteer to discard all items at the time of inspection. Education provided about importance of proper cooling and cold holding relationship at the time of inspection. -3 pts-

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. -Observed food items was cooling from a day or two days before. Items were in plastic container with tight lids on them, some are in metal pans with tightly wrapped with plastic. The items on the speed rack all covered tightly and the entire speed rack also covered with big plastic bag from top to bottom. When opening the lids, bag, plastic cover, there was water running down that caused by condensation of hot foods. CDI- Many cooling methods and demonstration showed/discussed with PIC and staff, education provided to ensure the facility cooling foods properly. -1 pts-

4-501.11 Maintain equipment in good repair.- Observed a big dragon dishwasher machine is currently not working, the technician is working on it during the inspection. All food served on single use articles until the machine fix. -0 pts-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. Observed 3 foods employees washed hand incorrectly (less than 10 seconds with no soap and/or turn off the faucet with bare hands). CDI- Employees was asked to wash hands again correctly and hand washing procedures discussed with employees and PIC. Extra hand washing signs provided at the time of inspection -2 pts-

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink at the 3 compartment sinks without paper towel. CDI- PIC provided paper towel during inspection. Ensure to provide all hand washing supplies at all hand sinks at all time -1 pts-

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 black bean, bean mixed, cream cheese mix, soup (in the glass refrigerator near the way out to the market place), purified butter and alfredo (in WIC) holding temperatures above the 41F. CDI- PIC volunteer to discard all items at the time of inspection. -1.5 pts-

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 containers of cut tomatoes, egg salad, dice beets, cut fruits in cooler at the salad bar without date marking. Cooked sausage, lamb, steak, dice steak in cooler, tomatoes sauce in refrigerator without date marking. PIC volunteers to discard items at the time of inspection. -Observed incorrect date marking system on a container of soup dated from 9/27 to 10/5. Correct Date marking system discussed with PIC at the time of inspection. VERIFICATION NEEDED with in 10 days (10/14/23). 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 rice and broth in WIC dated 9/27, dumpling in cooler dated 9/15, slice tomatoes and cut lettuce in prep unit dated 9/25, potatoes salad in refrigerator dated 9/3. All items volunteer to be discarded by PIC at the time of inspection. Ensure to keep track and discard expired items when it’s due. -3 pts-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink at the 3 compartment sinks without paper towel. CDI- Refilled during inspection. -0 pts-

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 cheese, chick pea, grilled salmon in Pub prep cooler holding temperature at 43F. CDI- PIC volunteer to discard items and remove/ not to put any TCS foods in there until problem solve. -1.5 pts-

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 black eyes pea, cooked potatoes, cut tomatoes, sauerkraut, cooked beef without date marking. CDI- PIC stated some items were prepared last night for today’s lunch. Items allowed to be back dated this time. NOTE: If repeat violation happens again at the next inspection all items without proper date marking will have to be discard at the time of inspection no exceptions. 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 sauerkraut discard date was 7/30. Observed chicken queso dated 7/7-7/14 (food employee put a wrong month on item when discuss about item). CDI- PIC corrected date marking on chicken queso. Sauerkraut discarded at the time of inspection as it was already expired. Date marking and label need to be consistent. -3 pts-

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed a facility without consumer advisory. Provide a disclosure and reminder on food items that are raw or uncooked. VERIFICATION NEEDED within 10 days (8/17/2023). -0 pts-

4-501.11 Maintain equipment in good repair. Observed pub prep cooler holding ambient temperature, EHS thermometer reading at 43F. Food items in cooler also holding at 43F. PIC called technician to come out and take a look at the issue. Food will not be stored in this cooler until the issue fixed and can hold foods at 41F or below. -0 pts-

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 3 metal pans of shredded chicken, and 2 metal pans of cooked salmons in standing up refrigerator temperature above 41F. PIC stated those items were left over from the pub last night. CDI- Items were discarded by PIC. No points escalating this time due to improvement since last inspection. -1.5 pts-

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 a full speed rack of cooked cauliflower, black olives, cooked veggies, salmons in WIC without date marking. A chef stated that they all made yesterday around 2 pm. CDI- Date marking allowed this time per questions and answers verified. PIC, EHS, Chef discussed methods to be consistent and mindful with date marking as productions was completed. 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 cooked fish, beef, red rice, chicken in pans dated 5/3 and 5/5 on a speed rack in WIC. CDI- a chef discarded items at the time of inspection. -3 pts-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed one of the hank sinks at the back near 3 compartment sinks without paper towels. CDI- Paper towels provided. -0 pts-

REPEAT 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 cut cauliflower stored below raw beef and raw salmon in WIC as well as raw chicken next to RTE food on shelving. CDI- PIC had staff took care of the issues and stored the items correctly at the time of inspection. -3 pts-

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed high temperature dish machine is not achieving minimum of 160F. PIC is calling the company to come and take a look. VERIFICATION NEEDED within 3 days (2/24/2023). In the mean time, PIC will washed all big dishes in the machine and sanitizing them in 3 comp sink. Residents will be using single service articles until the machine fixed. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residues along a wall/celling of the ice machine. Needed cleaning. -1.5 pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed chicken, egg salads in individual containers on customer grab and go case holding temperature between 43F- 44F. Observed chicken pot pie meat in plastic container in stand up refrigerator near the stoves holding temperature at 50F. Observed hotdogs at 47F in WIC. CDI- PIC volunteer to discard all items. -1.5 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: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed hotdogs in WIC and prep unit, cooked chicken, steak, corn beef, meatballs in WIC without date marking. CDI- Some items were made yesterday per PIC, proper date mark put on at the time of inspection. Some items were not able to identify, PIC 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 For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed hotdogs and slice tomatoes in prep unit dated 2/13, soup in WIC dated 2/5. CDI- PIC discarded all items. -1.5 pts-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee dried dishes with cloth. EHS discussed with PIC and they are aware of how to dry dishes properly. PIC will have a conversation with staff, so everyone is on the same page. -0 pts-

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. Observed a dysfunction dish plate for high temp dish machine. CDI- battery replaced -0.5 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 dust on celling titles above prep area/through out the kitchen. Need cleaning. -0 pts-

NO POINTS DEDUCTED 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 drinks stored inside cold holding units and on shelving above cleaned utensils. CDI all drinks discarded and/or placed in approved / designated area.

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 storage and above shredded cheese inside pizza prep cooler. CDI raw meats properly stored during inspection in an approved area.

REPEAT 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 clean utensils stored inside dirt storage bins; keep bins in wash rotation to prevent accumulation of crumbs and debris. (Points at half due to improvement)

NO POINTS DEDUCTED 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 single service cups stored exposed to contamination at coffee bar.

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 shelving inside walk-in cooler having heavy debris accumulation on surfaces in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed numerous plastic containers stored clean with old day stickers and food residue stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

REPEAT 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 clean utensils stored inside dirty bins that are collecting food debris in the bottoms; keep large containers in wash rotation as needed to prevent contamination of clean utensils; CDI containers switched out during inspection. (Note) points kept at half due to improvement

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 vents throughout kitchen in need of general and detailed cleaning.

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 bulk deli meats stored with raw ground beef on speed rack inside walk-in cooler; Observed fully cooked brats stored with raw ground beef inside reach-in cooler located at front bistro prep area. CDI all raw meat properly stored according to final cooking temp and beneath RTE food products. Education given.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 6 beef filets (raw), 15 oz of butter mixture and half gallon of heat treated veggies cold held inside flip top cold holding unit measuring above 41F (67F); CDI all TCS foods discarded by management; unit is currently not functioning and emptied during inspection (pending repair).

NO POINTS DEDUCTED 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed containers of TCS prepared days prior missing date marking (cut lettuce, pastas, cut tomatoes) CDI all TCS properly date marked during inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed numerous cleaners / sanitizers stored directly on prep tables and storage shelving throughout kitchen. CDI containers properly stored during inspection.

NO POINTS DEDUCTED 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 single service trays, cups etc (bulk) stored directly on floor of downstairs storage room.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several large cutting boards stained / gouged in need of resurfacing / replacing in front bistro area. (Note) points kept at half due to improvement.

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. Vents throughout kitchen in need of detailed and general cleaning. (Note) Points at half due to improvement.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous containers stacked wet in kitchen area.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed numerous gouged / stained cutting boards throughout in need of resurfacing / replacing.

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 hood filters (removable) collecting heavy debris in need of general cleaning; Observed inside surfaces of reach-in coolers collecting debris in need of general cleaning.

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 vents in dish washing area in need of general cleaning; (note) half points for improvements.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal pans stored clean with old food debris stuck to surfaces. CDI containers pulled and placed into dirty dish pit.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous metal containers stacked wet in dish washing / storing and drying area.

NO POINTS DEDUCTED 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service cups stored without barrier or sleeves at self service drink station exposed to sneeze spray. (education given).

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board near pizza oven having heavy staining / gouged surface in need of resurfacing / replacing. (note) no points deducted due to great improvement.

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 vents inside dish washing / storage area having build-up in need of cleaning. (note) half point deduction due to improvement.

NO POINTS DEDUCTED 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting boards throughout in need of resurfacing / replacing.

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 cleaning issues to PHYSICAL FACILITIES. (Observed intake vents throughout kitchen having build-up). In need of of cleaning.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers stored clean with food debris stuck to surfaces. CDI containers pulled and placed back into dirty dish pit. (Risk Control Plan) has been implemented as of 6/21/2021 (date of inspection) and will run for 60 days to ensure compliance. follow-ups with PIC to gather documentation will happen every 2 weeks to provide guidance.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

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 non-FCS of equipment with build up in need of cleaning (hood filters).

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 cleaning issues to PHYSICAL FACILITIES. (Observed outlet vents throughout kitchen having build-up). In need of of cleaning.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal containers stored clean with large amounts of old food debris stuck to surfaces. CDI containers pulled and placed into dirty dish pit to be properly washed, rinsed and sanitized. (violation will require CCP if violation persist)

3-501.14(A) 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 large containers (2) of mac n cheese placed into walk-in cooler the night before inspection. Mac n cheese measuring 53F at time of inspection. Cooling process failed to reached required temperatures in the required timeframe. CDI management discarded mac n cheese; education provided for proper ways to rapid cool products.

NO POINTS DEDUCTED 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous amounts of mice droppings on floor of dry storage room; pest treatment has been conducted. Remove droppings to observe if mice are still active in this location.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area. 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 utensils stored in dirty bins that need to stay in wash rotation.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored above cooked prunes inside walk-in cooler on speed rack. CDI items properly stored , (education given).

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous metal and plastic containers stored clean with old stickers and sticker residue stuck to surfaces. CDI all comntainers pulled and placed into dirty dish pit to be properly washed, rinsed and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken (6 whole breast) stored inside metal pan at steam table for hot holding measuring 93F. CDI Chicken was discarded by management for corrective action.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food products stored inside prep cooler (non-functioning) for cold holding measuring above 41F (see temp chart). CDI all items discarded by management and unit placed on work order. (conversation with kitchen manager about having staff pull temps to start shift to ensure equipment is holding temp properly before using).

NO POINTS DEDUCTED 7-201.11 Store toxic materials to avoid contamination. -P Observed EXPO white board cleaner stored above prep table in kitchen area. CDI cleaner placed with other chemicals in designated area.

4-501.11 Maintain equipment in good repair. Observed melted plastic containers stored with bulk in need of removal / repalcing. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting boards in need of resurfacing / replacing at cook / prep line.

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 cleaning issues to PHYSICAL FACILITIES. (Observed vents throughout kitchen having build-up and rusty surfaces; Observed water damaged ceiling tiles in dry storage room in need of replacing).

2-401.11 Eating, Drinking, or Using Tobacco - C Observed a partially eaten peanut butter container in dry storage (single portion size). Employees shall eat where food, clean dishes, etc won't be contaminated. CDI-disposed of

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cart partially blocking access to dietary hand sink. Keep sink accessible. CDI-cart moved 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sinks at buffet table and 3-comp sink dish area. Keep paper towels stocked for proper handwashing.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed can opener, potato chopper with dried debris and grease stored as clean. CDI-returned to dishwasher 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed tomato slicer with dried food stored as clean. CDI-returned to dishwasher

3-403.11 Reheating for Hot Holding - P Observed hot dogs and chili in steam well that was just turned on. Neither had been heated before putting on steam table. CDI-food removed and reheated properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed double stacked pan of lettuce, ham and turkey deli meat stored on top of plastic bags of other deli meat. Cantaloupe and cheeses stored on speed rack in middle of kitchen. Grilled beets sitting on prep table. All above 41F. CDI-all returned to WIC.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed several of the sneeze guards not angled on the buffet table. Table is unmanned. Soup did not have lid or sneeze guard protection. CDI-discussion with PIC

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single service and silverware stored with handles down. Store with handles up

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in women's staff bathroom.

5-501.111 Keep storage areas and bins for waste in good repair. Observed a dumpster with a hole in the front. Needs to be replaced.

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, ceilings, fans need cleaning in both dish areas.

REPEAT 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw FISH stored above cooked pork sausage inside walk-in cooler on speed rack. CDI items properly stored , (education given). (improvement noted)

NO POINTS DEDUCTED 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 utensils stored in dirty bins that need to stay in wash rotation.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting boards in use in need of resurfacing / replacing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored above (RTE) ready to eat products (pancakes and waffles) inside walk-in cooler on speed rack; CDI raw meats properly stored and products discarded by staff.

NO POINTS DEDUCTED 2-303.11 " Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. " Observed staff wearing watch during food prep.

NO POINTS DEDUCTED 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

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 cleaning issues to PHYSICAL FACILITIES. (Observed vents in back kitchen area in need of general cleaning).

NO POINTS DEDUCTED 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses in a concentration level that is acceptable for sanitizer per manufactuer. Observed wet wiping clothes stored on cutting boards at prep line.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (inside surface of reach-in freezer)

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 areas of walls in kitchen having broken corners in need of repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed vents in back kitchen area in need of general cleaning).

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing on front service line.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (shelving inside walk-in coolers, inside bottom surfaces of reach-in freezer).

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 issues to PHYSICAL FACILITIES. (Observed vent covers inside kitchen collecting debris in need of detail cleaning).

REPEAT 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw FISH (SNAPPER) not frozen stored above cooked RTE foods inside walk-in freezer. CDI corrected during inspection raw meats properly stored.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken stored on hot holding buffet line measuring 118F; Observed grilled chicken stored on buffet line measuring 116F; CDI products placed on TPHC procedures (discussion with management about TPHC and requirements needed) TPHC used as corrective action.

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 non-FCS of equipment with build up in need of cleaning (shelving inside walk-in's, bottom surfaces of plastic storage bins). (large improvement observed).

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 cleaning issues to PHYSICAL FACILITIES. (Observed vent covers inside kitchen collecting debris in need of detail cleaning).

NO POINTS DEDUCTED 6-301.14 Post a handwash sign at each handsink. Observed no sign posted at one hand washing sink.

REPEAT 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored above ready to eat RTE salads and fruit on speed rack inside walk-in cooler. Corrected During Inspection (CDI) raw fish properly stored.

REPEAT 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 bowls, plates stored inside large plastic containers that have old food debris stored in bottom surfaces.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (Shelving inside walk-in units collecting debris in need of cleaning; underneath surfaces of microwaves and toasters collecting debris). (POINTS NOT INCREASED DUE TO IMPROVEMENT)

REPEAT 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents in kitchen area in need of cleaning. (POINTS NOT INCREASED DUE TO IMPROVEMENT)

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 remove glasses with gloved hand to clean them on shirt and then put them back on. Employee removed gloves and donned new gloves to go back to food prep portioning carrots without a hand wash. CDI: EHS informed PIC that employees must wash hands before going back to food prep after personal care.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed speed rack out near prep table with raw bacon and raw sausage patties being stored on racks above ready-to-eat cheese and bread. CDI: PIC had employee rearrange racks so that RTE items were above raw items.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed fried chicken being stored below raw salmon and flounder. PIC stated chicken had not been cooked to 165F yet and that they use non-continuous cooking for chicken. Facility does have approved procedures in place. Chicken was not labeled to state it was still raw and needed to be cooked to 165F before service. CDI: chicken properly labeled.

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 REPEAT Observed potato salad cooling from 70F to 45F at a rate of 0.06 deg/min, pasta noodles at 0.08 deg/min, and stew cooling from 135F to 70F at a rate of 0.38 deg/min. Correct rate for cooling foods from 70F to 45F is 0.12 deg/min and foods cooling from 135F to 70F is 0.5 deg/min. CDI: items were separated out into two pans to facilitate rapid cooling. Stew needs to be frequently stirred. Observed hot dogs, chili, and chicken that did not meet the 2 hour cooling parameter from 135F to 70F in sandwich prep cooler. CDI: items voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed three large containers of broccoli soup above 45F in walk-in cooler. PIC was able to show EHS logs where soup had cooled down to 40F the night before. CDI: EHS allowed PIC to place containers in freezer to quickly cool. Observed ham and turkey slices in sandwich prep cooler at 46F. Items had risen in temperature due to hot items being placed in prep cooler. CDI: ham and turkey slices were left uncovered to quickly cool. Observed cheese, cream cheese, sausage patties, and raw bacon left out at room temperature on a speed rack while employee was preparing other foods. Raw sausage on rack was at 63F. EHS advised that items not in prep are kept under temperature control at all times. CDI: items placed back into walk-in to quickly cool. Observed gallon milk and carton milk above 45F in sliding door reach-in cooler. Ambient air temperature was reading 48F. Commercially packaged caesar salad dressing that had been in cooler for a while was reading at 50F. CDI: all TCS items voluntarily discarded. EHS advised PIC to not store any TCS food items in this cooler until it has been serviced.

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 tuna salad without date label. CDI: tuna labeled with correct date. 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 cut ham in walk-in cooler with date label of 5/13, coleslaw with date of 5/16, egg salad 5/16, and milk with date of 5/18. CDI: items 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 hot dogs, chili, hamburgers, and chicken attempting to cool in sandwich prep cooler, stacked, with lids. Hamburger container was tightly wrapped with plastic wrap and still holding above 135F after 4 hours of being in prep cooler. CDI: items that did not cool in time were voluntarily discarded. Hamburgers were taken to walk-in cooler to quickly cool. These units are not designed to cool hot foods. Observed potato salad and pasta noodles cooling in large, deep containers at low rates. CDI: items were separated into two containers to facilitate rapid cooling. Observed stew cooling in large container in walk-in cooler not cooling at a fast enough rate in all parts. EHS advised that stew be frequently stirred to allow heat to escape.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oil without labeling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored outside of sanitizer on counters around kitchen.

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 container without a handle being stored in flour container. Ensure scoops with handles are used so that the handle is stored outside of product. CDI: container removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food processor drying while assembled with lid on. EHS advised PIC to separate these parts so they can air dry before being assembled.

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 articles being stored in container with heavy food debris.

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 sandwich prep cooler gaskets, on the back of ice cream freezer, in the cracks and crevices of sliding door reach-in track, on the dish drying rack, and on exterior of sugar container.

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 dust build-up on ceilings throughout kitchen. Observed dust build-up on ceiling vent.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed deli sandwiches cooling in walk in at a rate of 0F/min. CDI: Deli sandwiches moved to allow for more air flow. Sandwiches then cooled at a rate of .13F/min.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed cut honey dew melon in reach in cooler above 45F. Air flow throughout cooler was blocked by items on a sheet pan. Cooler is working properly. CDI: Melon relocated to walk in for rapid cooling. Items rearranged to promote proper air flow. REPEAT VIOLATION Significant improvemnt from previous 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 sliced tomatoes cooling in prep top cooler. Prep top of cooler is not meant to cool, but only cold hold. CDI: Tomatoes moved to walk in for rapid cooling. Observed sandwiches cooling while covered on speed rack. CDI: Sandwiches relocated to have open air flow.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live cockroach at entrance to kitchen. PIC advised to call pest control company today.

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 dusty ceiling vents in some areas of kitchen, including the dish area.

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 load trays for dishwashing and pre-rinse plates, then put away clean dishes with no handwash. CDI: Employee washed hands and an additional employee began helping so that one person was handling clean items and one person was handling dirty items. REPEAT VIOLATION

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed that dish machine was not sanitizing items based on EHS' thermometer and facility's thermometer were reading below 160F. Maintenance arrived during inspection. Maintenance believes there is a wiring issue. CDI: Facility has gone to handwashing the dishes that were already dirty and then using disposable plates and silverware until dish machine is fixed. VERIFICATION REQUIRED

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 several foods including beans, orzo salad, eggs, and turkey stock cooling in walk in at a rate slower than .5 F/min. CDI: Items placed into shallow pans and uncovered. Items achieved proper cooling rates.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fish stored on ice above 45F. CDI: Ice added to fish to cool it down. Observed turkey overstacked in prep cooler, holding above 45F. CDI: Item moved to reach in cooler for proper cold holding.

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 eggs and orzo salad tightly covered while cooling. Observed beans and turkey stock in deep containers while cooling. CDI: Items spread out and uncovered to facilitate cooling.

4-501.11 Maintain equipment in good repair. Observed dish machine not keeping temperature up in order to sanitize.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored on dry storage shelving. CDI: Purse relocated. REPEAT VIOLATION

Observed a staff person working with dirty dishes walk over and touch cleaned dishes. CDI. PIC directed the staff person to wash her hands. Dishes rewashed. 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

L5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the handwashing sink in the dish washing area blocked by a cart of dishes. Observed a hand washing sink in the cafe with a drink stored on the sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels in the Men's restroom at the kitchen. CDI, PIC installed paper towels.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed one container of sliced potatoes stored under unwashed produce. CDI. PIC move the potatoes to a new location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed three cleaned pieces of equipment in the dish washing area with residue after they had been cleaned. CDI. PIC had staff re-washing the equipment. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. Observed gloved hands being used as a utensil in the kitchen. Gloved hands are used to open lids, door handles, etc. Per the PIC the surfaces are cleaned once per day. CDI. PIC advised he will start having the staff wash and sanitize equipment handles at the end of each meal service. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine collecting black residue.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observe sausage at 110 F at the hot holding line. CDI, sausage item had been prepared less than 2 hours ago, product reheated to 165 F.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed sliced ham and brie in open packages and more than 7 days old. CDI Products discarded by PIC.

4-204-112 Temperature Measuring Devices-Functionality - PF. Observed two damaged thermometers in refrigerators. CDI thermometers replaced by PIC.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed a soiled wiping cloth hanging on a staff person's apron. Observed used wiping cloths left on a prep table. CDI. PIC direct the staff person to dispose of the cloths.

Observed two cutting boards in use that were no longer cleanable. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-202.16 Nonfood-Contact Surfaces - C Observed one freezer with a damaged gasket. Observed a damaged plastic container holding cheese in the walk-in cooler.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF. Observed the wash temperature of the water in the 3 compartment sink at 105 F. Maintain the temperature of the wash water at 110 F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue collecting under the cutting boards at the make station near the grill. Observed a minor amount of residue collecting on some shelving.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Install a backflow prevention device on the spigot at the dumpster area. Verfication required.

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 collecting on some walk-in cooler walls.

6-501.110 Using Dressing Rooms and Lockers - C Observed a jacket hanging in the dish washing area and touching clean dishes. Store personal items in a designated area away from food and food service equipment.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handling clean glassware with gloves on adjust hair net and then move back to handling glassware for service. CDI: Employee directed to change gloves and wash hands.

3-801.11 (A), (B), (C), (E) and (G) Pasteurized Foods, Prohibited Re-Service, and Prohibited Food - P Raw and/or partially cooked animal foods may not be served. Observed facility undercooking beef roasts. Facility manager then explained that leftover roasts are chopped and fully cooked for soups. CDI: Facility given a roast chart for recording product temperatures as well as a copy of the chart temperatures from the food code. All items heated to proper final cook before service. VERIFICATION REQUIRED.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic containers on shelf in dish area. CDI: Items separated and employees directed to completely air dry items before storing.

4-203.13 Pressure Measuring Devices, Mechanical Warewashing Equipment - C Observed pressure for final rinse to be 15psi. Data plate states that pressure must be 20-25psi. Facility maintenance is repairing water line in EDR causing decrease in pressure. CDI: Facility directed to rectify low pressure.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the dish machine final rinse cycle only retched 157F. A RETURN VISIT WILL BE MADE WITHIN 10 DAYS TO VERIFY REPAIR. Only single service eating and drinking utensils must be used until dish machine repair has been verifies. Limited quantity of hand washed, rinsed, sanitized, and air-dried multi-service utensils may be used for the health care residents.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed puree pork was at 126F in the steam table. CDI - the item was discarded.

NO POINT DEDUCTION- 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 cooked cut potatoes were not date-marked. Observed RTE foods were labeled with preparation dates, but one employee labeling with discard date. **Ensure that all employees are using the same labeling system.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a tightly covered pan of potatoes that were cooling in walk-in1, and a large deep pan of cut melon was tightly packed and covered in walk-in2.

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 the floor with accumulated debris in corners and near walls at the dish washing area; several dead insects on the floor.

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 dish washinf staff handle soiled dishes and did not wash hands and change gloves prior to handleing clean dishes. CDI - corrected by instruction.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed grilled pork sausage were not completely cooked; was briefly heated for grill marks and then cooled down to be "finished" at a differnet time. **Non-continuous cooking procedure for animal products must be pre-appoved. **Submit non-contunuous cooking procedure for each food item. CDI - The sausage was re-reated and cooked to 200F.

NO POINT DEDUCTION 7-201.11 Store toxic materials to avoid contamination. -P Observed a container of "green works" was stored on the prep counter during food prep. Store all toxic chemicals below the food prep work surface.

No POINT DEDUCTION 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet metal pans were tightly stacked. **Completely air-dry all utensils/equipment prior to stacking.

Observed roux, sliced tomatoes, boiled eggs, and cut lettuce stored out of temperature, butter 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P CDI - roux headed as part of cooking process for soup, butter discarded, lettuce tomatoes and eggs placed in walkin.

Observed roux to be used in soup on counter top at 72 degrees cooked same day, entire roux to be used in soup. 3-501.15 Cooling Methods - PF CDI - roux combined with soup, cooked to 165.

Observed knife stored in drawer on rag, utensil had visible signs of use. 3-304.12 In-Use Utensils, Between-Use Storage - C

Observed sink next to drink machine used for dumping drinks. Observed dust collecting on top of coffee maker. 4-101.19 Nonfood-Contact Surfaces - C

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed stuffed chicken roll hot held at 117F. CDI-unit was turned up and chicken was put in oven to reheat to 165F. Make sure unit holds foods at 135F or above, 2 other items had dropped in temp from the recorded time. Salmon at 135F . Gravy at 136F.

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 turkey not date marked (no original packaging). Par cooked chicken without labeling or dating. CDI-turkey disposed of. Date marking and non-continuous cooking processes discussed. Non-continuous cooking handout provided to PIC.

g3-501.13 Use approved thawing methods. Observed fish filets and chicken thawing in 82F water bath in 2 comp sink. Use an approved thawing method of cooling in refrigerator, under cold water <70F (running and draining), or as the cooking process. CDI-chicken put into walk-in and fish drained and cooling process continued under cold running water.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several wiping cloths sitting on counter/prep areas. Store wiping rags (that are clean) with sanitizer bottle.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed wet stacked dessert bowls. Observed clean pans/utensils stored on greasy shelving, plastic coating flaking on air drying shelves and very greasy fans blowing on clean items coming out of dishmachine. Observed splash onto clean dishes from chicken at prep sink. Protect clean dishes, may need to install splash guards or barriers at clean dish racks at prep sink and where next to a dirty dish rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cooking appliances with food build-up. Put on a more frequent cleaning schedule.

5-501.17 Toilet Room Receptacle, Covered - C Observed no covered receptacle in women's staff restroom.

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 stained ceiling tiles in dry storage room. Replace ceiling tiles.

6-501.110 Using Dressing Rooms and Lockers - C Observed clothing hanging on food storage rack. Designate area / lockers for employee personal use.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed staff person change his gloves between touching a raw meat product without washing his hands. Corrected during inspection, PIC advised staff person to wash their hands.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not sanitizing the dishes, temperature of plates only reaching 153 F. Corrected during inspection, incoming hot water temperature increased and dishes are now being sanitized. Use additional testing methods throughout the dish washing process to make sure dishes are being sanitized. Note: Consider moving towards a chemical sanitizer if issue continues.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed in house prepared corn pudding only reheated to 142 F. Corrected during inspection, product reheated to above 165 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed chicken casserole that was prepared on 9/10/2015 at 48 F. Corrected during inspection. Product discarded by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet storage of a cleaned blender with the lid installed over the wet interior of the blender, observed a wet stacked prep container. Corrected during inspection. Equipment allowed to air dry.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed blades on the robot coupe damaged and chipped. Corrected during the inspection, blade removed from use. Non-Food Contact surfaces shall be constructed to allow easy cleaning 4-202.16. Observed a magnet duct taped to the exterior of the ice machine resulting in a non-cleanable surface. Note: Equipment repairs observed during last inspection appear to have been corrected.

Observed green shelving next to the dish washing machine collecting residue. Non Food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues 4-602.13.

The plumbing system shall be maintained in good repair 5-205.15 (B). Observed sewage trap at hand washing sink overflowing onto the floor when the sink is used.

Lockers or other suitable facilities shall be used for the storage of employee possessions 6-501.110. Observed personal keys stored in a drawer with condiments and utensils.

Observed chopped potatoes at hot holding line at 125 F. Observed chicken and mashed potatoes in hot holding box at 125 F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Corrected during inspection product discarded.

Observed salad in colding holding unit using temperature at 47 F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Corrected during inspection, product placed in walkin cooler

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed pork chops and rice of buffet bar with no recorded initial temp, begin time, and discard time. Corrected during inspection, meal service over. Advised PIC to ensure staff are recording the data on the time chart.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed a deep pan of corn bread mix in the freezer reducing in temperature at a very slow rate. Observed a deep container of shrimp cooling covered. Place cooling food in shallow metal pans and do not cover until cooling is complete. Corrected during inspection, products placed in shallow pans.

Observed basket of bread that had been pulled out from sneeze guard in buffet area. Ensure person monitoring the buffet area is monitoring food for compliance and safety. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Corrected during, bread placed back under sneeze guard.

Observed one kitchen staff person wearing a bracelet. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Note: For future inspections, servers will be required to meet this standard.

Observed some plastic containers stored wet. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Observed bent and chipped knives near the dish washing area. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Corrected during inspection, knives discarded. Observed some shelving starting to rust. 4-501.11 Maintain equipment in good repair.

Observed dish washing machine sanitizing properly, but temperature guage may not be accurate. 4-501.15 Operate a warewashing machine in accordance with data plate.

Observed some cooler shelves with residue, observed improvement. Observed top of knife box with residue. Observed can opener holster collecting residue. Observed container of food service equipment parts collecting debris. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on top of food service equipment in the dry goods storage area. Observed an open beverage container stored with canned goods in the salad preparation area.

. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed dish washing area sink with a non-functional soap dispenser and paper towel dispenser. Observed the sink blocked with a rack. Corrected during inspection. Both dispenser repaired and rack moved.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed un-washed produce stored above ready to eat food products. Store unwashed produce below or seperate from ready to eat foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the interior of the ice machine collecting mold and pink residue. Observed the meat slicer and mixer collecting residue. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer buckets empty at food preparation areas. Observed sanitizer at the 3-compartment sink at 100 ppm Quat. Corrected during inspection. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed staff use thermometer probes on food without sanitizing the probes first. Provide probe wipes for staff to use on thermometers.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed several TCS food products (turkey, cooked potatoes, noodles) stored below 135 F. Products discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed multi-grain rice salad and melons at the main buffet stored above 45 F. Observed lettuce at the make station at 52 F. Observed cut melons and strawberries sitting on ice at 57 F. Observed lamb stock at 48 F in the walk-in cooler, product prepared yesterday. Products 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 noodles cooling in a sealed container. Opened container of food to allow venting of product.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans on shelving in food storage areas. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed shields at buffet bread and soup container not adjusted and set properly to protect the food.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee wearing a watch and preparing food. 2-304.11 Food Employees shall wear clean outer clothing to prevent contamination of Food, Equipment, Utensils, Linens, and Single Service and Single-Use Articles. Observed an employee with a soiled apron.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooves. 4-501.11 Maintain equipment in good repair. Observed the meat slicer with a damaged plastic part.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces collecting residue and debris (ex. racks, microwave, shelving, muffin pans, stock pots with spouts, etc).

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 water damaged ceiling tiles in the dry good storage area.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed ceiling and vent above slicer and mixer collecting dust.

Observed employee drink over pep area, cup leaking, no food below. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed dish machine final rinse temperature at 148F, machine used to wash dishes previously. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Return visit within 10 days to ensure problem is resolved.

Observed butter on tables in dining area, not under temperature control. Manager stated that butter that is not used is placed back in refrigerator. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed turkey bones with meat on bones in refrigerator date marked 11/17 in walkin refrigerator. 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 pasta in refrigerator date marked 12/10, staff stated that pasta was used the prior day and cooled. Pasta at 42 degrees in walkin refrigerator. All other items in refrigerator at 38 degrees or below. Pasta was in large metal deep basin pan. Recommend using shallow pans for cooling pasta, cool uncovered, and ensure that proper cooling parameter target are met. 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 utensils in drawer under prep table collecting debris, scoop collecting food debris. Observed utensils stored with other items, bags and other not food prep related items

Observed dish machine pressure gauge indicating 19 psi during final rinse, data plate stated that final rinse pressure must be 25 psi. Recommend having machine serviced to determine if gauge is incorrect or changes are required. 4-501.15 Operate a ware washing machine in accordance with data plate.

Observed drawer handle collecting food residue under prep table. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed hand sink hot water not functioning at buffet line hand sink. 5-205.15 Maintain a plumbing system in good repair.-P

Observed boxes around dumpsters on ground. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice machine collecting residue on guard, can opener blade stored as clean collecting residue. Both items cleaned and sanitized during inspection. 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed dish machine not sanitizing, corrected during inspection. If plumbed hose and dish pit trough jet left on the dish machine will not sanitize properly. Recommended determining cause of problem and fixing.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed frying pans stored on dusty shelf, racks for clean cutting boards collecting dust. Observed knife stored as clean collecting residue, black individual soup cup stored as clean collecting residue. Exterior of storage bins collecting sticker residue, damaged lid melted on side. Damaged items discarded

4-501.11 Maintain equipment in good repair. Observed residue collecting on side of refrigerator. Refrigerator gaskets on walkin 1 and dietary cooler 6 and 2 damaged.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed ceiling light not shielded or shatterproof in buffet area.

2-401.11 Properly store employee beverages to prevent contamination. Observed bottled drink stored on prep surface. CDI, drink discarded.

5-205.11 Maintain handwashing sinks accessible at all times for proper handwashing. Observed employee using handsink in dish pit room to obtain water. Observed handsink in dish room blocked. CDI, handsink made accessible.

3-501.15 Use proper methods for cooling TCS foods. Observed salad bar items including romaine lettuce, iceberg lettuce, and corn salad cooling in salad bar cooler. PIC stated that these items were just prepared and placed in unit. CDI, items transferred to walk-in cooler to rapidly cool down to temp. Observed a pan of beef cooling in walk-in cooler that was stacked and covered tightly. CDI, beef transferred into 2 pans and stored in walk-in freezer to rapidly cool. (Repeat)

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. Observed quat sanitizer in bucket and a 3-compartment sink < 200ppm. CDI, sanitizer changed out and corrected to proper concentration.

3-501.15 Cooling Methods. Observed items for salad bar that had just been prepped and were cooling improperly in reach-in cooler. CDI, all items moved to walk-in cooler to properly cool. Observed 2 big containers of celery root soup cooling improperly in walk-in cooler. Temperature at borderline. CDI, discussed proper cooling methods with PIC; ice wands placed inside soup. PIC reported that they had a big delivery this morning and door had been left open. Discussed moving items that are cooling to different location inside cooler to avoid it being so close to the door.

2-401.11 Eating, Drinking, or Using Tobacco. Properly store employee drinks to prevent contamination of food and clean equipment & utensils. Observed employee beverages stored improperly in kitchen on prep surfaces. CDI, relocated.

2-301.14 When to Wash. Food employees must wash their hands before donning gloves and as neccessary to prevent contamination of food and clean equipment & utensils. Observed employee not washing hands in between glove changes. Observed employee load soiled dishes into dish machine without washing hands prior to unloading clean dishes. CDI, discussion with PIC on proper handwashing; by instruction to properly wash hands.

3-501.15 Cooling Methods. Observed pre made salads in reach-in cooler cooling improperly. CDI, Discussed with PIC to have staff transfer salad to walk-in cooler to cool down to 45F first before placing in reach-in cooler. Observed large portions of split pea soup cooling at borderline 45-46F with lid on. CDI, lid was taken off. Monitor staff to ensure items are being left vented or using other effective cooling methods during the process to ensure rapid cooling.

3-305.11 Food Storage-Preventing Contamination from the Premises. Observed a few dry goods opened and a few wrapped in plastic.

3-304.14 Wiping Cloths, Use Limitation. Maintain wet soiled wiping cloths in chemical sanitizer when not in use. Observed some wiping cloths stored on prep surfaces and underneath cutting boards.