WALTONWOOD AT PROVIDENCE

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee at cook line had gloves on both hands and use one hand to grab a piece of raw chicken. The employee then removed the glove used to grab raw chicken and then went back to grill and continued work and moved to replace the removed glove with a new one. CDI - EHS spoke to PIC and PIC asked employee to wash hands. EHS and the PICs discussed proper procedures and possibly using utensils for grabbing raw chicken instead of gloved hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp over ready-to-eat foods in the WIC. CDI - Storage order was corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chicken in reach in cooler at 79F cooling. Staff stated the chicken had finished cooking at 9:20-9:30 am which was approximately 2.5 to 3 hours before EHS took the temperature. CDI - Food was voluntarily discarded by PIC for not reaching cooling parameters. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomato in flip top at 44F. Observed corn beef in flip top at 45F. Observed ham in flip top at 46F. Observed salad with grilled chicken stored on prep line over top of ice at steam table. CDI - Food was voluntarily discarded by PIC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed diced tomatoes and chicken cooling in Reach in coolers covered in plastic or some tomatoes were in plastic bags. Needs to be in shallow and open pans or containers in WIC to cool. CDI - Food was moved to WIC to cool in shallow/open containers. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in sanitizer bucket at less than 200 ppm Quat sanitizer. Needs to be 200-500 ppm. CDI - Bucket was emptied and refilled to the appropriate concentration.

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. Observed dish machine would not reach 160F on dish plate thermometers. Facility had stickers to test dish machine temperature which did change color to indicated the dish machine reached 160F. EHS dishplate reached 157.2F at peak temperature. Facility tested the machine in the morning with their dish plate thermometer and received a temperature of 163F. Facility stated during building inspection that dish machine was reaching 161F. EHS checked dish machine again later and the temperature on dish plate thermometers was reading lower. Dish machine was tested again later and only reached 154.9. The facility has had this same violation on multiple previous visit though not on the last inspection. VERIFICATION REQUIRED. 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 .

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 stained ceilings in the storage room.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish plate max/min thermometer only reach 144F going through dish machine. EHS observed rinse temperature display read only 146F. VERIFICATION REQUIRED. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melon in fruit cups at 50F in reach in with desserts. Reach in temperature was holding at 48F. CDI - Food was moved to cool and reach in is no longer being used for TCS foods. REPEAT. Points not escalated due to improvement. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed small containers of chicken in reach in with no date label. CDI - Chicken was voluntarily discarded by PIC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed egg salad, tuna salad, and slaw cooling in flip top cooler. EHS checked temperature after 20 minutes and tuna salad and slaw had not cooled. Facility had made the foods not long before beginning inspection, by mixing cold ingredients and placed it in flip top without cooling. CDI - EHS went over proper cooling methods and PIC had foods moved to WIC to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed water for ice cream scoop at 88F. Needs to be at least 135F. EHS suggested not storing ice cream scoop in water.

4-501.11 Maintain equipment in good repair. Observed dessert cooler not maintaining temperature below 41F. Needs service/repair.

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 facility does not have a max/min thermometer for testing temperatures in hot water dish machine. Needs max/min thermometer.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on ice machine chute. Clean.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked potatoes from night previous cold holding in walk in cooler at 48F. CDI, PIC voluntarily discarded TCS food. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced deli meats and sliced cheese cold holding above 41F at front prep cooler. CDI, TCS food items placed in walk in cooler to rapidly chill. 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 .

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter/debris surrounding dumpster area. Clean.

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 opened package of hot dogs in reach in cooler not date marked. CDI, PIC voluntarily discarded of TCS food item. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box on floor in walk in freezer, improvement made from previous report.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping clothes held in sanitizer at 0ppm quat on main cook line. PIC refilled buckets during time of inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cooked roast beef cooling in walk in cooler tightly covered with plastic. CDI, plastic vented to allow TCS food to rapidly chill. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observe boxes of food on the floor in walk in freezer. REPEAT.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up on ice machine chute.

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 several large bins of food not labeled in bakery area of kitchen (bread crumbs, bread flour, etc).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes on the floor in walk in cooler and walk in freezer (some boxes were stored on large sheet pans however EHS advises facility to adhere to notated rule).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed potatoes hot holding below 135F. CDI, potatoes were reheated to 165F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor in walk in freezer.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. EHS provided facility with a vomit/diarrhea clean up procedures handout. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 several gallons of milk not date marked with the date milk was opened. CDI, PIC date marked milk for date milk was opened during 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 .

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed boxes/ minor debris surrounding dumpster area. Employee was aware of issue and stated that he is working to have area cleaned.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink stored on counter top on main cook line. Observed several employee drinks stored on counter top in serving area upon EHS arrival to complete inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean metal pans stacked wet. Corrected during the inspection (CDI) - Pans were removed and rearranged to allow for proper drying.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed employee drink stored next to single service items and on the shelf with clean equipment near the dish machine.

Observed damage around bottom of drink machine cabinet in salad area. 4-501.11 Maintain equipment in good repair.

Observed wall needing to be repainted in various areas of kitchen, pay attention to doorframes. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed salads dated for 12/14 at 43F in the tall reach-in cooler. Corrected during the inspection (CDI) - Salads were 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 salads in closed clam chills in the tall reach-in cooler at 43F. Salads were prepared and placed directly in reach-in cooler. Spoke with staff about placing salads in walk-in cooler, uncovered until 41F or below is reached.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed insect crawling underneath the dish machine.

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 drink stored on counter near food/food items. Keep all personal drinks stored below/away from food service items to avoid possible contamination.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed walls needing touch up paint in server’s area. 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 build up on vents near entrance.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed new summer staff without knowledge of reportable illnesses, symptoms and exposure. CDI - PIC educated staff about employee health during inspection. -1-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedure for cleanup of vomiting and diarrheal events. CDI - PIC contacted Administrator to obtain information from Emergency Response Plan regarding cleanup for keeping in facility. Copy placed on Disaster Management clipboard for future incidents. -.5-

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 beef for stock stored directly above RTE carrots, onions and other RTE foods on walk in cooler shelf. Per PIC, these items are all going to be ingredients for stock. CDI - PIC educated about proper storage order. Food storage order corrected. -0-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on splash guard inside ice machine near dining room. Clean often enough to prevent buildup. -0-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go trays stored on top of cook line with food contact surface facing up and whisks stored in container with food contact surface facing up for selection. Protect food contact surfaces from contamination during storage. -.5-

Observed sliced roast beef 43F, chicken salad 43F, cut tomatoes 43F, egg salad 43F, raw beef patties 47F, and coleslaw 43F in cookline reach in cooler. Was told by PIC that power was shut off to dish machine for repairs and reach in cooler may have been affected. CDI- all items discarded and replaced by back up items in stand up reach in.

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: Obtain additional way to check hot water temperatures such as: therma-labels, dish plate, or water proof thermometer. Dish machine was repaired night before. Final rinse is 114F and wash is 174F. Maintenance made aware and repairs to start during down time.

Provide temperature measuring devices aside from gauges on machine. (labels, thermoplate, or thermometer) PIC stated he will contact with his chemical reps for labels or plate.

Observed dust build up on big floor fan. Repeat. 4-602.13 Nonfood Contact Surfaces

Observed ceiling paint peeling behind vent above ice machine. Repeat. Observed walls in dry storage needing paint touch up. Observed dust on vents near ice cream cooler.

4-602.13 Nonfood Contact Surfaces - C: Observed dust build up on big floor fans.

Observed ceiling peeling behind ceiling vent at ice machine. Repair to a smooth, cleanable surface. Observed build up on floor behind pan rack at cookline. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed purse stored with clean dishes.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw lamb chops stored above ready to eat dessert. Corrected during the inspection (CDI) - Dessert was removed and order was changed. -0pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed food items stored above 41F (see temperature chart) after finishing lunch service. CDI - Items were placed back in walk-in cooler. -1.5pts-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed sauces not labeled in flip top cooler. CDI - Labels were added. -1pt-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in dining room. CDI-soap put at sink

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT-Observed TCS food in make unit at 45F. CDI-maintenance staff turned refrigerator up. Ambient air <41F.

3-501.15 Cooling Methods - PF REPEAT-Observed tightly wrapped peeled boiled eggs and capped fruit cups cooling >41F. Leave a gap for venting of heat. CDI-through discussion with PIC

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed to go cups and lids in dining room stored with lips exposed.

5-205.15 Maintain a plumbing system in good repair. Observed faucet fixture not turning off at handles. Fixture turns off at ball valve. Repair so water turns off at handles.

6-202.12 Heating, Ventilation, Air Conditioning System Vents - C Observed some dusty vents in kitchen. Keep clean

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cantelop and honey dew melons (dated 21Dec 2019) in reach in above 41F. PIC removed and discarded. (0pts) because all other foods were 41F or below.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 0ppm. (0pts) PIC discarded and remade sanitizer to meet compliance.

3-501.15 Cooling Methods - PF Observed cut several food cooling in tall plastic sealed containers. PIC placed items in shallow pans and allowed air flow to induce rapid cooling. (0pts)

6-404.11 Segregation and Location-Distressed Merchandise - PF Observed damaged cans stored with other cans. PIC removed and discarded damage cans. (0pts)

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 in use wiping cloths in dirty sanitizer. PIC discarded and remade sanitizer. (0pts)

42 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans stacked and stored wet. ***REPEAT***

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips available to measure sanitizer. PIC stated that he will order more. Will return to verify test strips in 10 days on (2 Jan 2020).

6-302.11 Supply toilet tissue at each toilet. Observed no toilet tissue in toilet. PIC restocked toilet with toilet tissue. (0pts)

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed chef recontaminate hands by turning off the water after washing hands. CDI Rewashed hands and used a paper towel to turn faucet off.

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 multiple food items in large containers and sealed with plastic wrap while cooling. PIC placed in smaller portions and shallow pans allowing air flow.

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

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

5-501.111 Keep storage areas and bins for waste in good repair. Observed sliding door missing on one side of the dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open lid on dumpster. (0pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chopped lettuce cold holding in prep top cooler at 45F. CDI, lettuce was moved to walk in cooler to rapidly chill.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf. Oberved facility beginning to sous vide chicken, without appropriate approval. Facility were vacuum packaging chicken and using a sous vide machine(stick). CDI, sous vide process was halted immediatelty and informed PIC to get proper approval from the state and local health department.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Facility does not have proper documentation nor approval from the regualtory authority for the sous vide process. **NOTE** Contact local regulatory authority to start process/paperwork for HAACP pertaining to sous vide. 980-314-1620. (training team)

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 prepared salads cooling in produce refrigerator tightly wrapped temping at 53F. CDI, salads were unwrapped to allow cold air flow.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of beef and ice cream stored in walk in freezer on the floor.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored above raw beef in walk in cooler. CDI, items reversed. -1.5pts-

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 adamame and cucumber salad cooling in reach in cooler, in tightly closed, large container. CDI, large container taken to walk in cooler to cool. Observed sliced tom cooling in flip top cooler. CDI, sliced tom taken in to walk in cooler.

3-501.13 Use approved thawing methods. Observed beef thawing in sink, out of temperature control, not under running water.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a squeeze bottle with a liquid not easily identifiable, without identifying label. No point increase due to observing only one bottle without label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor, in walk in cooler, freezer, as well as in dry storage.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed plastic container of raw ground beef stored over melons in walk-in cooler. Corrected during the inspection (CDI)- Raw ground beef was relocated to bottom shelf. -0pts-

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 sausage stored in flip top unit with no date label. CDI- Sausage was discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed food item dated 10/10 in walk-in cooler. CDI- Item was discarded. -1.5pts-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed bottle of oil and margarine and breader in need of labeling. -0pt-

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several drain flies near drain in service station. Increase pest management to control population. -0pts-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed food items in boxes and containers stored on the floor in the walk-in freezer and cooler. Ensure that items (even meat bones used for stock) be stored above the floor. -1pt-

4-501.11 Maintain equipment in good repair. - Observed torn gaskets on the reach-in cooler across from the grill. Needs to be repaired. -0pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed tomatoes 51F in prep unit CDI-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 breaded fish, pasta, mushroom sauce, and corn beef all being cooled completely wrapped (in walk in) or in prep reach in(corn beef). Items were 49-50F and had been prepped at 1:30/1:45 for dinner. Items were vented properly and placed (corn beef) in walk in cooler until dinner time (4:30/5:00pm). REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed small amount of black residue on screws on ice chute (big) and specks of black debris on flap of small ice machine in waiter/waitress area.

3-501.15 Cooling Methods - PF: Observed freshly cut fruit/melons stored more that 4 inches in a covered container at 49-50F. CDI-had employee split the portions and place in walk in cooler. Melon 45F at end of inspection. Repeat.

4-602.13 Nonfood Contact Surfaces - C: Observed black fan with dust build up. Repeat.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed debris in corners under/behind equipment.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink (can drink) stored on clean dish rack with/above clean pans in dish area. Drink did not have a lid and straw. Keep all personal drinks covered and stored below food service items. CDI-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 small amount of red potatoes covered cooling in reach in cooler (61F). Potatoes taken off heat 12:15/12:30. Potatoes 45F at end of inspection. 3-501.15 Cooling Methods - PF Observed cut melon and fruit mix cooling covered in reach in 50F. CDI-vented. reach in cooler ambient temperature 38F. Melons 45F at end of inspection.

3-501.13 Thawing - C: Observed raw turkeys stored in standing water. Turkeys were thawing under cold running water, but not free flowing. Water must be free flowing and draining to allow proper thawing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tape residue on sides of containers. Repeat. 4-602.13 Nonfood Contact Surfaces - C: Dust black floor fan near storage area.

3-501.15 Cooling Methods - PF": Observed pasta cooling in walk in cooler wrapped completely and chicken salad in prep cooler cooling wrapped. Items both prepared during inspection. CDI-vented and placed in walk in cooler.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Discontinue storing oven rack on floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tape residue on outside of clean clear insert containers. Observed dust build up on big floor fan. Observed spills inside oven.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall damage in storage room behind storage racks and in wait staff area behind clean coffee pots rack.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Ensure proper training on employee health policy.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed front flap in small ince machine needing to be cleaned.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tape residue on outside on big clear containers. Observed food debris on clear food containers. Big floor fans need to be cleaned.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean HVAC vents. Observed wall damage in baking prep area, dry storage room, and servers area. Observed crack in ceiling in baking prep area.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Observed turkey dated 10/14/16. Turkey was cooked 12/14/16. CDI-relabeled.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Discontinue storing oven racks on floor.

4-502.11(A) Maintain utensils in good repair. Observed melted/damaged spatulas in baking area and handles on pasta cooking utensil.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue on condiments containers and clear plastic bins.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair wall where needed near prep area and waitress area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Clean both ice machines near chutes. Clean inside microwave in waiter/waitress area. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Observed tortellini wrapped completely while cooling in walk i cooler. CDI-vented

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. Allow dishes to air dry before stacking.

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

3-402.11 Parasite Destruction - P: Cold smoked Wild Sockeye Smoked Salmon is a raw product per manufacturer. Item does not have parasite destruction information. Must not serve this product raw to Highly Suceptible Population. Item can not be used in facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Clean inside ceiling of both ice machines.

63-801.11 (A), (B), (C), (E) and (G) Pasteurized Foods, Prohibited Re-Service, and Prohibited Food - P: Observed cold smoked wild sockeye salmon used for salmon tare tare. Salmon is a raw product per manufacturer. Facility is not allowed to serve raw or undercooked foods to Highly suceptible population. Remove. Only serving to non-healthcare residents and controlling product. Advised use a fully cooked salmon when making certain items such as tare tare.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee drink on prep sink. Store employee drinks where they cannot contaminate food or clean surfaces.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed cream cheese on counter in bistro. Cream cheese shall maintain 45F or below. CDI-cream cheese disposed of. Shredded cheese in shallow ice bath on counter. Ice needs to be deeper to keep food 45F or below. CDI-more ice put in container.

3-801.11 (A), (B), (C), (E) and (G) Pasteurized Foods, Prohibited Re-Service, and Prohibited Food - P Observed mixed seed spouts in walk-in, PIC says they are used as garnish. Raw seed sprouts are not allowed for HSP to be served raw. CDI-returning to Sysco Observed pooled eggs not made from pasteurized eggs. Cannot pool non-pasteurized eggs unless using them for a baked food (cake, muffins). CDI-will use rest of pooled eggs in baked dishes.

3-602.11 Food Labels - PF Observed cookies packaged by facility at front desk. No labeling or ingredients listed. Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf CDI-cookies won't be held for grab n go until labeled.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed ice scoop stored in a dirty container. Protect utensils from contamination.

Observed no employee health policy in place. CDI-PIC printed out policy and will be going over it at mandatory staff meeting tomorrow. **2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P

Observed no hand soap at any of the hand sinks in dining rooms. CDI- hand soap put at all hand sinks. **6-301.11 Provide soap for handwashing at each handsink. -Pf

Observed raw meats stored above and in same tray as RTE foods. Raw meats shall be stored according to cook temp and below RTE food. CDI-Walk-in rearranged. **3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P **3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

Observed multiple scoops with food debris below scoop plungers. Tea nozzles with build-up. CDI-dirty utensils sent back to be washed. **4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed sealed container of cooked rice in walk-in date marked from 11/12 at 51F. Follow proper cooling procedures. CDI-rice disposed of. **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 undate marked portabella lasagna. CDI-disposed of. Observed undate marked items in top of make unit (salad items). PIC said they were to be disposed of. If disposing of them at end of dinner shift then dispose of them at end of dinner shift or date mark them. **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 container of salt? on cook-line. CDI-disposed of. Label any unidentifiable food. **3-302.12 Food Storage Containers Identified with Common Name of Food - C

Observed clean knives stored in container with linen napkin. Silverware being wiped with damp dirty frayed rag. Never wipe clean silverware or glassware. If items are spotted then look into rinse aid or adjusting high temp dishmachine. Observed clean utensils stored in drawers with debris/crumbs. Observed clean silverware in trays with debris/crumbs and handles not facing all one direction. Observed wet stacked plate covers. **4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. **4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Observed bathroom door propped open. Keep door closed. **6-501.19 Closing Toilet Room Doors - C

Observed extremely dusty vents in kitchen. **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.

GC: Observed a bag of baking mix stored open. CDI- Placed in a zip bag. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P

GC: Observed an ice wand in the freezer with old food residue build up on it. CDI- Placed in the dish washing area to be cleaned. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Repeat Non-Compliance: Observed french toast batter at 82F, cut tomatoes at 49F,and cut cucumbers at 50F. CDI- Batter discarded; veggies placed in the walkin cooler. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

-Observed the thermometers in use 8-10 degrees off. Calibrate. 4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf -Observed no thin probed thermometer (to be used on items such as lettuce, bacon, etc). 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf

Repeat Non-Compliance: Observed the sneeze guard used on the front service line not protecting the food. Provide a different guard that can protect/shield/cover all food items underneath. CDI- Per Ms. Diane, a new guard has been ordered. PIC has been informed to push the food items back so that everything is protected or do not place any food items up for self service. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P

-Observed several pans stacked wet. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed clean wire racks stored in a drawer with debris, bolts, thermometers, etc. Separate. -Observed residue on one of the ice cream scoops stored with the clean ones. CDI- Removed to be cleaned. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

GC: -Observed the shelves over the coffee machine (room with newer ice machine) with residue. -Observed some of the kitchen drawers with debris and residue. -Observed the walkin cooler gaskets in need of cleaning. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

-Repeat Non-Compliance: Observed water pooling on the floor under the dish machine. Per Ms. Dawn, orders have been placed to redo the floors and drains. -Observed the walls behind the 3 shelves on the walls chipping and peeling. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.

Repeat Non-Compliance: Observed employee drinks on the food prep counters. CDI- Drinks moved to a shelf below. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

-Repeat Non-Compliance: Observed the silver pans and clear bins with sticky paper residue still on them. The pans and bins were stacked, and the sticky residue is coming off on the inside of the other pans/bins. -Observed container holding the ice scoop containing water with black debris floating in it. CDI- Removed from the wall and washed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch.

Eggs cooling (sitting on the kitchen counter) at 84F. CDI- Eggs were 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

-Observed bacon (in reachin cooler) at 56F. CDI- Bacon discarded. Eggs (on the front service line) at 51F. CDI- Eggs were taken out about an hour so they were placed in the freezer to immediately drop to 45F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed the front line with fruit, yogurt, prunes, eggs, etc on the counter for self service. No food guard was provided. CDI- New food guard was put together and set up over the food items. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P

Observed a wet cloth stored on the counter top. CDI- Placed in a sanitizer bucket. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

-Observed the large mixer soiled with old food debris. CDI- Unit cleaned. -Observed paper stored under clean cups with coffee stains. Replace. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Repeat Non-Compliance: Observed water pooling on the floor under the dish machine. 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.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee drinks stored on boxes of potatoes. CDI-- Cups removed.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employee turn the water off with bare hands after washing them. CDI- Informed the employee of the correct handwashing procedures.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed silver pans & plastic bins stacked with sticky paper residue still on them. CDI- Some of the pans were taken to be rewashed, and the others will be rewashed as well.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no hair or beard guard on. Employees were prepping food.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Repeat Non-Compliance: Observed scoops with the handle in the bin of granola and cocoa powder. CDI- Scoops were removed.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils stored directly by the handwashing sink at the Bistro service line. Allow some room next to the sink for potential splashing of water/soap while washing hands. CDI- Items moved.

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 nonabsorbent. Observed tape on a knife handle. Tape is not a easily cleanable surface. Do not tape anything.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repeat Non-Compliance: Observed water pooled on the floor under the dish machine and between the ice machine and the prep sink. Report emailed to DAWN.BRADLEY@SINGHMAIL.COM

General Comment: Observed: A few dented cans in the pantry. 3-202.15 Food packaging has be in good condition, intact and protect the food inside.

Observed: The interior panel/door of the ice machine collecting black discoloration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

General Comment: Observed: House made ranch dressing date marked 11/7/14. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P

General Comment: Observed: Pesticide container stored on the kitchen floor. Relocate to office or chemical supply closet.

\Observed: A measuring cup used as a scoop and the handle sitting in/and containing flour. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

General Comment: Observed: Water damage below the serving line hand washing sink. 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.

General Comment: Observed: Trash bags sitting next to dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.

Observed: Water ponding on floor in dish pit area and beneath the ice machine. Rugs located in the kitchen. Wall in need of painting in the restroom. The walk in units in need of flashing/trim. The walk in cooler lights not functioning. 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.