VIA HEALTH PARTNERS

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at hand sink by dish machine. CDI- paper towels supplied.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw eggs stored on the very top shelf in the refrigerator above individual carton of juices. Observed raw frozen chicken and meats in double door freezer, items stored above frozen vegetables and French fries. CDI- Items rearrange for proper storage at the time of inspection. 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. - Observed unwashed produces (tomato, blueberries) stored on top shelf above ready to eat cooked food in refrigerator. CDI- PIC rearranged items at the time of inspection. Proper storage order discussed in detail with PIC at the time of inspection. -3 pts- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 5-205.15 Maintain a plumbing system in good repair.- Observed clogged drain at hand sink near the dishwasher machine need repair. -1 pts-

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 unwashed produces (head of tomato and head of lettuce stored and mixed in with RTE food (ham, cheese, chicken salad) in refrigerator. CDI- PIC rearranged items at the time of inspection. Proper storage order discussed in detail with PIC at the time of inspection. -1.5 pts- Point remain the same at this time.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed the facility without working thin probe food thermometer for use. Obtain a food thin probe thermometer within 10 days. (02/01/2026). Verification needed. -0.5 pts-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed the facility without test strips for sanitizer use at the 3 compartment sinks. Obtain the test kit within 10 days (02/01/2026). Verification needed. -0.5 pts-

General Comment: 5-205.15 Maintain a plumbing system in good repair.- Observed slow drain at hand sink near the dishwasher machine. Repair needed. -0 pts-

General Comment: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed employees food in Harris Teeter bag and Tupperware without date stored in mix and match with resident food in the refrigerator. Ensure to keep/provide a separate area/spot for employees belonging to be. Prevent any cross contamination at anytime. -0 pts-

6-301.11 Provide soap for handwashing at each handsink. -Pf. - Observed no soap available at the dispenser at hand sink near dishwasher. CDI- Soap provided at the time of inspection. -0 pts-

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 tomatoes and head of lettuce stored and mixed in with RTE food (ham, Cole slow) in refrigerator. CDI- PIC rearranged the items and stored properly at the time of inspection. -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 -Observed cut half whole tomato, slice turkey in refrigerator without date marking. CDI- PIC volunteers to discard items at the time of inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P -Observed opened container of chicken broth dated 5/25/25 in refrigerator. CDI- PIC volunteers to discard item at the time of inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap available at a dispenser at one of the hand sink. CDI- Soap provided at the time of inspection. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at a dispenser at the other hand sink. CDI- Paper towels provided at time of inspection. -1 pts-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.- Observed refrigeration need general cleaning and keep clean.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken being thawed in a prep sink next to RTE food items. -CDI- PIC relocated the chicken. (0 pts) 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 2 dishes that were not clean to sight and touch. -CDI- PIC moved the soiled dishes to the dishwasher to be properly cleaned and sanitized. (0pts) 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 milk in the RIC that was held for longer than 24 hours with no date marking. -CDI- PIC put a date on the milk. REPEAT*** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed Clorox sanitizing spray stored on the prep table next to RTE food items. -CDI- PIC quickly relocated the sanitizer bottle to an approved location. REPEAT***

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken thawing in a prep sink submerged in still water. Also observed 2 pans of frozen pasta being thawed at ambient temperature. -CDI- PIC relocated the frozen pasta to the RIC to be thawed correctly and discarded the chicken.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC wearing wedding ring with gem stones during the inspection. -CDI- EHS and PIC discussed appropriate jewelry that can be worn during food prep. PIC removed wedding ring.

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 slices turkey lunch meat in refrigerator without date marking. CDI- PIC just return back to work this week, did not know when item was opened, volunteers to discard items at the time of inspection. Date marking systems discussed with PIC. All kitchen staff/ helping staff need to be educated/reminded and follow the correct system at all time. -3 pts- NOTE: Risk control plan will be in place if this continues.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed floor cleaner, dish liquid soap, and soap pads stored on shelving next/touching to unopened package of food/supply. CDI- PIC rearrange items at the time of inspection to keep it separate to avoid possible contamination at the time of inspection. -0 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 ham, turkey, egg salad, chicken salad without date marking. CDI- PIC volunteers to discard items at the time of inspection. Date marking systems discussed with PIC. All kitchen staff need to be educated and follow the correct system -3 pts-

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. Observed raw bacon and turkey neck stored next and touching a gallon of milk. Keep raw foods separate from ready to eat food. Observed unwashed vegetables stored and mixed in with ready to eat food (clam chowder). CDI- PIC rearranged the correct order of food storage at the time of inspection. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed raw turkey neck and bacon stored and mixed in refrigerator. CDI- PIC keep items separate and not touching each other at the time of inspection. -1.5 pts-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 can opener blade covered with dried food residues. Need cleaning and keep clean when storing. CDI- PIC wash, rinse, sanitize at the time of inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed hot holding of scrambled eggs and salmon patties temperatures below 135F. CDI- PIC volunteers to discard items at the time of inspection. Hot holding temperatures and procedures discussed with PIC during 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 no date marking (chicken broccoli casserole, clam chowder, pasta sauce). PIC was able to identify the date that items prepared. Date marking was allowed at this time. No point escalating 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 chicken broccoli casserole trying to cool from a day before and did not make to correct temperature. Item was tightly coved with aluminum foil. CDI- PIC volunteers to discard item. Cooling methods discussed with PIC at the time of inspection. -0.5 pts-

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed Clorox sanitizer bottle with 0.00 ppm. CDI- education provided how to prepare a correct concentration for sanitizer solution at the 3 compartment sink and refill the bottles and bucket as needed.

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 one small container of sausage gravy made a day before without date marking. CDI- PIC put a date mark on the item and will keep it for 7 days, then discard after the expiration 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 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 gray jar dated 4/10 and 4/23. CDI- PIC discarded items.

3-302.13 Pasteurized eggs shall be used for ready to eat foods containing eggs that do not meet 3-401.11(D).-P Observed raw shell eggs not pasteurized. The facility uses for scrambled eggs when requested. PIC removing the eggs and will not be using them for patients. Pasteurized needed at this type of facility. Verification needed within 3 days. (5/5/23). -0 pts-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residue on microwave ceiling. CDI- PIC clean it during the inspection. All equipment need to keep and remain clean.

REPEAT 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee’s foods mixed in and stored with facility’s foods in stand up refrigerator. The facility needs to have a designated area in the fridge for employees items or designated refrigerator for only employees to prevent cross contamination -0.5 pts-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer solution bottle and solution in 3 compartments sinks read at 0.00 ppm. There is no Quaternary Ammonium or Chlorine solution in the facility to make sanitizer solution for sanitizing food contact surfaces. The facility needs to obtain either types of solution for sanitizing purposes. VERIFICATION NEEDED within 3 days (3/4/2023) to ensure facility has proper sanitizing solution when cleaning dishes at the 3 compartment sinks and sanitizing food/non food contact surfaces in the kitchen. -3 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 items (2 jars of gravy, 2 containers of macaroni salad, hotdog) in stand up refrigerator without date making. CDI- PIC volunteer discarded items at the time of inspection. Date marking discussed with PIC. -1.5 pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left opened when not in used. Keep doors closed when not use to prevent insect or rodents harborage. -0 pts-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee’s foods mixed in and stored next to patient’s foods in stand up refrigerator. Recommend to have a designated area in the fridge for employees items as way to minimize cross contamination. -0 pts-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC not currently a CFPM.

2-102.12 (A) Certified Food Protection Manager Ensure PIC during the time of inspection is a Certified Food Protection Manager; Observed PIC on site not a CFPM.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not a certified food protection manager.

NO POINTS DEDUCTED 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed date marking on cole slaw and potato salad that are 2 days past 7 day allowance, CDI management discarded product.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed crumbs accumulating on surfaces of (lids to bulk storage bins in dry storage / counter top underneath microwave / lids to canned food items). CDI all areas cleaned during inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed date marking on deli turkey that was 2 days past 7 day allowance, CDI management discarded product.

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 bags of cut lettuce not date marked; cut prior to 24hrs. CDI lettuce date marked properly. 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 date marking on macaroni salad exceeding 7 day date marking; CDI product discarded by staff.

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 inside dirty bin; Storage bins need to stay in wash rotation to prevent accumulation in bottom surfaces.

REPEAT 4-601.11 ( E ) (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers: Shall be cleaned ; (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Observed ice machine collecting bio-film build up in need of cleaning. CDI (corrected during inspection) ice machine break down observed during inspection. (POINTS NOT INCREASED DUE TO DIFFERENT RULE NUMBER CITED).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed scoops with press release levers stored clean with food collected on food contact surfaces. CDI scoops pulled and placed into dirty dish pit.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT Observed shepherds pie in reach-in cooler with make and freeze date of 4/11. Item was taken from freezer yesterday and thaw date was not labeled. EHS advised PIC to date items with make date, freeze date, and thaw date. CDI: shepherds pie properly dated.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed mozzarella cheese with a date of 2/16 and opened package of turkey meat dated 3/7. CDI: items were voluntarily discarded. EHS went over date marking procedures with PIC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of minestrone soup dated for 7/14. CDI: PIC voluntarily discarded soup.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build-up on can-opener.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed 2 separate people, non-employees, enter kitchen and get beverages out of the refrigerator without washing their hands first. PIC did not correct or instruct them.

5-202.12 Provide at least 100F water at handsinks. -Pf Verification required. Observed hand sink in employee restroom only reached 97F. Needs to meet at least 100F.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed pasta that had been cooked (2/28), frozen and then thawed and not date marked with date thawed (3/18). Date mark TCS food with date removed from freezer so you can keep track of your disposal date. CDI - through instruction

3-501.15 Cooling Methods - PF Observed tightly covered cooked hamburger and shepards pie cooling in reach in. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Verification Required

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unknown chemical in sanitizer spray bottle. Make sure the label matches what is in the bottle. CDI - bottle dumped out.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service ware stored with handles down, store with handles up.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in employee unisex bathroom.

Observed no documentation of when chicken and rice was cooked, chicken and rice at 100 degrees at time of inspection. CDI - Reheated to 165, cooled in shallow pan with tinfoil loosely covering pan. 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 ricotta cheese date marked 8/30 in 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 CDI - Discarded

Observed tray of rice and chicken in refrigerator cooling with tinfoil covering tightly secured. 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 CDI - reheated and cooled uncovered

Observed no employee health agreement for one employee working in the kitchen. CDI - agreement signed by staff. Recommend making signing employee health agreement mandatory dosing initial hiring paperwork. Must be completed prior to staff starting work in kitchen. 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P

Observed can opener blade collecting residue, CDI washed 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed 2 damaged spatulas, Observed one damaged cutting board, CDI discarded 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 no PIC with serve safe present. A PIC must be preset at all time of operation. 2-102.12 Certified Food Protection Manager - C

Observed personal food stored in refrigerator. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P

zObserved hot water at dish machine at 128. 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF

Observed non pastured eggs, chef stated that eggs are used and pooled for egg for more than one invidual. 3-801.11 (A), (B), (C), (E) and (G) Pasteurized Foods, Prohibited Re-Service, and Prohibited Food - P

Observed: The person in charge (PIC) present without a certificate from an accredited program. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager.

General Comment: Observed: Raw animal foods stored above ready to eat foods and different raw animal foods (chicken above pork) in the reach in freezer. Even though in freezer, proper placement is required. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P CDI by replacement of items.

General Comment: Observed: Shepherds pie in the reach in at 100F. Was told by staff that it was cooked before lunch, partially cooled at room temp, then placed in the cooler. 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 CDI by discarding item.

Repeat: Observed: Shepherds pie cooling in tightly covered pan with aluminum foil in the reach in. Chicken dish cooling at room temp at 120F. Shepherd's pie was cooked before lunch. Chicken dish was just cooked prior to arrival. 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 CDI by discarding shepherds pie and placing chicken dish in reach in/vented.

Observed: Cereal not sealed once opened. 3-306.11 Protect food on display using shields, packaging, or other effective means.

Observed no documentation for employee health agreement for staff. 2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF

Observed fried rice in cooler covered in plastic container at 63 degrees F, cooling process started around 10:00 am per manager. 3-501.15 Cooling Methods - PF Corrected during inspection, moved to shallow metal pan let uncovered. 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 sugar not labeled, in bin not identified. 3-602.11 Food Labels - PF Corrected during inspection. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

Observed brush collecting food residue stored as clean. Observed dirty canopener, stored as clean. Observed utensil stored with storage items in drawer across from coffee maker. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C

Observed hot water in sink at 102. 4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.

Observed tea urn nozzle soiled. Thoroughly clean tea urn and tea urn nozzle at least every twenty four hours. Tea urn nozzle cleaned at time of inspection. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P

Observed container of vegetable soup in reach-in refrigeration unit date marked, but you could not make out the day of the month. Kitchen manager discarded container of soup. Inform staff to write dates on containers of food products clearly so dates can be read. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P

•Observed utensil shelving with a grease film present. Thoroughly clean utensil shelving located beside oven/stove. Observed debris in base of over head drainage rack over clean end of drain board. Thoroughly clean base of over head drainage rack located over clean end of drain board of dish machine line. Store clean utensil/equipment in or on clean area and in a manner to prevent contamination. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C

Observed styrofoam plates not properly stored in pantry area. Styrofoam plates inverted down at time of inspection. Store single service articles in or on clean area and in a manner to prevent contamination. 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C

Observed gasket starting to split on right top door of four door refrigeration unit. Replace damaged gasket on refrigeration unit. 4-501.11 Good Repair and Proper Adjustment-Equipment - C

Wipe/clean shelving where spices are stored. Wipe/clean base of refrigeration unit. 4-602.13 Nonfood Contact Surfaces - C

Observed wall damaged at clean end of dish machine line over drain board. Repaint wall where wall is damaged. Repaint wall above hand washing sink/ ice machine. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Person in charge at time of inspection was not a certified food protection manager.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P. Employee on duty did not have knowledge of the illnesses and symptoms that are required to be reported to administration. Employee has not been trained on Employee Health procedures. Corrected during inspection, employee health handout given to employee. Employee reviewed and signed the document.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans stored greasy with other clean equipment. Observed the can opener blade collecting residue. Corrected during inspection, pans and can opener cleaned.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a iron pan and pitchers stored under exposed sewage lines.

4-502.11(A) Maintain utensils in good repair. Observed a whisk with a damaged handle. Observed damaged tupperware container lids in use. Discard equipment when it becomes damaged.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed dish washing machine operating outside of the recommend pressure range indicated on the data plate.

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

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 a damaged wall at the dish washing machine.

Observed quat sanitizer below 200 ppm. 4-501.114 Maintain sanitizer at correct concentrations. -PCDI facility made bleach sanitizer between 50 to 200 ppm, educated for proper mixing of solution.

Observed potato salad in refrigerator commercially packaged, opened not date marked. Tomato in refrigerator not labeled or dated.3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfCDI Potato salad date marked, tomato discarded.

Observed chicken thawing in countertop.3-501.13 Use approved thawing methods. CDI - chcken moved to freezer.

Observed can opener blade collecting residue stored as clean. Observed coffee urns with water inside stored as clean.4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.CDI - Can opener washed, Urns sent back to be re-washed.

Observed utensils damaged including 2 spatula handles and measuring cup. Observed corrosion around faucet pipes at three compartment sink wash basin and at vegetable washing sink next across from freezer.4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent.

Food labeled with date that exceeds time/temperature combination shall be discarded. (3-501.18) Observed several items in cooler labeled with dates exceeding time/temperature combination in 3-501.17. CDI-discarded.

Non food contact surfaces shall be clean (4-601.11) Clean microwave and pan used to store utensils.

Facility shall have an employee with managerial control who is food safety certified. (2-102.12) No certified food protection manager on site during inspection.

Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed build up on ice machine. VR

Food contact surfaces shall be clean to sight and touch. Observed build up on ice machine. CDI-cleaning started.

Properly store dry food to prevent contamination. Observed open packages of seasonings and mashed potatoes. Place in containers or bags that can be sealed to prevent pest infestation.