MINDY ELLEN LEVINE BEHAVIORAL HEALTH CENTER, THE

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed cooked vegetables at staff HH line holding at 115F. CDI- food reheated to 165F. 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 raw chicken cooling in WIC covered with Saran Wrap. CDI- EHS educated PIC on proper cooling methods. Saran Wrap partially uncovered to allow chicken to quickly 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 .

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed in WIC, unwashed box of produce stored on a shelf above washed produces and a pan of washed lettuce stored on top of a box of unwashed tomatoes. Observed raw eggs stored in reach in touching bags of ready to eat cut lettuce. CDI- PIC rearrange the items to proper storage 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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed sanitizer solution bucket measured at 0.00 ppm. CDI- PIC had to replace a new sanitizer liquid bucket under 3 components sink. Now the concentration measured correctly. 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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed in WIF raw chicken in ziplock bag stored mix and next to fully cooked chicken wings. Observed boxes of raw protein stored above boxes of fully cooked protein on shelving in WIF. CDI- PIC rearrange the items at the time of inspection. -1.5 pts- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

General Comment: 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 a new hired staff washing his hands after being asked by EHS after Employee Health Policy discussion as a team. Hand washing was followed correctly except the very last step. CDI- Proper hand washing discussed and reviewed as it posted at the sink. Hand washed again properly at this time. -0 pts-

5-205.15 Maintain a plumbing system in good repair.- Observed slow draining at the hand sink next to cook-line inside the kitchen. Repair and keep it in good repair. - 1 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 temp dishwasher plate measured more than 2 degrees difference between EHS and PIC temp plate. CDI- the plate stocked in the machine little while, after run through machine 3 more times. It read 2 degrees difference. Ensure to provide accurate device that read within 2 degrees difference when tested. -0.5 pts-

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 is eating candy in the dishwasher area while talking to the other dishwasher staff. CDI- Employee action was corrected at the time of inspection. Designated areas and proper eating/drinking shall be provided and discussed with staff per this rule.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P- Observed employee is cooking raw burgers and chicken breast on a stove top. Did not wash hand after handling raw meat before handling RTE (burger buns), only thing was just changing gloves between tasks. CDI- EHS and staff discussed in detail of when to wash hand after handling raw meat. Staff washed hands properly at the time of the inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 tomato paste in a plastic container has labeled sticker on dated 1/3/25 to 2/2/25. It came from the can. Date marking is still in the correct window which is allowed up to 7 days, after can was opened. CDI- Staff and EHS discussed in detail and find out that the label machine has different name (tomatoes paste, tomato paste-Opened, tomato paste-Unopened) that was printed out. Ensure to use a correct label for correct items to keep things accurate. Delete any unnecessary labels that do not serve the purpose to keep away any confusion.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P-Observed in WIC #1 Raw turkey sausage being stored above fully cooked sausage patties on a speed rack. No cross-contamination observed.-CDI-PIC rearranged raw food item below cooked food. 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 cooked pasta mix with veggies prepared in a metal pan wrapped in plastic from the day prior with a temperature of 43F in a upright reach in cooler; cooling parameters missed.-CDI-PIC voluntarily discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed whipped cream inside a piping bag in the upright reach-in reach-in cooler measuring at a temperature of 47F. Whipped cream was store inside equipment overnight, and was not used today for prep.-CDI-PIC voluntarily discarded food items. Point 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 .

3-501.15 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 in stand-in reach-in cooler pasta mixed with veggies stored in a deep metal pan that was wrapped in plastic. -CDI-PIC voluntarily discarded food 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed a soiled knife being stored on top of a wiping cloth inside the flip-top. Food employee expressed that after every serrvice the knife is cleaned or exchanged for a clean knife -CDI-Food employee was educated and knife was taken to dish area to be cleaned.

4-501.11 Maintain equipment in good repair. Observed stand-in reach-in cooler with an ambient temperature of 44F. PIC placed a work order in.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P-Observed in mop storage area a hose with spray nozzle attached causing continuous pressure on that line. An atmospheric vacuum breaker is installed on the faucet but it is not designed to operate under continuous pressure. CDI- spray nozzle was removed from the hose

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 pasta salad in plastic container with lid closed in the refrigerator over night, holding temperature at 45F- 47F. CDI- PIC volunteer to discard item at the time of inspection. -3 pts-

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 shake container of sugar powder without labeling. CDI- PIC discarded item at the time of inspection. Ensure to labeling all working containers if not in original containers. -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 residues in microwave. Need cleaning and keep clean. -0 pts-

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink in dishwasher area is out of soap at the time of inspection. CDI- Soap replaced.

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 pasta salad in a container covered with lid holding temperature at 44F in refrigerator. CDI- PIC volunteer to discard item at time of inspection. -1.5 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 dishwasher employee washed hands between handling dirty and clean dishes, hands washed less than 10 seconds and turn off a faucet knob with bare hands. CDI- hands washed properly. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed food employee putting raw burgers on the grill, and same employee touching a phone/or on the phone. Not washing hands before putting on a new gloves to working with food. CDI- Employee was corrected by supervisor, hands washed properly. -2 pts-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed a bag of cut lettuce without date marking in prep cooler at the front. CDI- Item was discarded by 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 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 dice tomatoes in container in WIC dated 7/28. CDI- PIC discarded item at the time of inspection. -1.5 pts-

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 baked chicken hot holding on the flattop and serving line temperature below 135F. Lunch started an hour ago. CDI- Chicken was put back in oven to reheat at 165F and above. -1.5 pts-.

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 food employee with limited knowledge about employee health policy when asked. Ensure all food employees aware and knowledgeable about EHP. CDI- EHP posters provided at the time of inspection. -1 pts-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available to dry hands after washing due to dead batteries on the dispenser. There are two dysfunctional paper towels dispensers in the kitchen at the time of inspection. CDI- Paper towels provided on the side. Maintenance will change batteries ASAP -1 pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed recycle dumpster door and lid left opened when not in used. Keep all doors and lids closed to prevent insects/rodents harborage. CDI- Corrected at the time of inspection. 5-501.111 Keep storage areas and bins for waste in good repair. Observed sign of dumpster lids possible broken. Keep All waste storage/bin in good repair. -0 pts-

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 utensils stored clean with old food debris stuck to surfaces. CDI utensils pulled and placed into dirty dish pit.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety; Observed TPHC used for small salads without paperwork being provided. CDI new template provided to PIC and used during inspection for small individual salads.

NO POINTS DEDUCTED 2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed PIC not able to provide all info in regards to employee health policy; PIC is new to facility (2 weeks). Education given ; new policy was observed posted.

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 - Observed employee re-contaminate their hands during washing process. CDI education given, hand washing repeated properly.

NO POINTS DEDUCTED Provide access to hand washing sinks; Observed rolling cart blocking hand sink in dish pit area; CDI cart removed.

4-501.11 Maintain equipment in good repair. Observed melted handles on spatulas and serving utensils in need of removal from rotation; Observed mixer having chipped plastic surface in need of removal.

NO POINTS DEDUCTED 5-501.115 Maintaining Refuse Areas and Enclosures (C) Observed large amounts of trash debris collected behind dumpsters in need of removal.

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 food debris collected on floor between fryer and stand up freezer. (Half points taken due to improvement).

NO POINTS DEDUCTED 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 chicken breading mix stored inside large unlabeled container inside dry storage room. (corrected during inspection).

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 breading crumbs accumulating in bottom of stand up freezer near cook line in need of general cleaning; Observed sides of fryers in need of general cleaning at cook line.

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 flooring underneath cook line (especially underneath fryers) collecting debris in need of general cleaning.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed dented cans stored with lot of intact cans; provide designated "dented can" area to return product to food distributor for credit.

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 hamburger patties from previous day having tight plastic wrap pulling a vacuum indicating that product was warm before covering with plastic. CDI product discarded by management as a precaution due, to there is no way of knowing for sure if product reached proper temp within required cooling parameters.

REPEAT 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups stored with no protection, exposed to contamination / sneeze spray at self service drink counter.

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 flooring underneath shelving inside walk-in cooler collecting debris in need of general cleaning. Observed flooring underneath cooking equipment collecting debris in need of general cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above RTE sliced ham inside stand-up refrigerator on cook line. CDI raw chicken properly stored underneath RTE food products.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed bulk tea containers having nozzles with heavy build-up on surfaces in need of proper washing; CDI nozzles broken down and placed into dirty dish pit to soak.

NO POINTS DEDUCTED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomato and sliced deli turkey cold holding on prep cooler measuring 43-44F; CDI facility will be using TPHC procedures for these products during service, current product discarded and replaced (unit ambient = 38F).

NO POINTS DEDUCTED 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 garden salad mix prepared prior to inspection and placed into walk-in cooler (covered in plastic wrap) to cool from prep; product measuring 49F, CDI plastic removed to ensure cold air can flow across product. (Ambient temp of walk-in cooler = 36F).

NO POINTS DEDUCTED 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored without barrier exposed to customer contamination.

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.

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 (can rack in dry storage with fluid / food juice dried on surfaces).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed old sticker residue stuck to metal pans that were stored clean; CDI sticker removed and pan properly washed rinsed and sanitized.

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 tightly wrapped uncut turkey roast at 43 still cooling from day before. CDI-voluntarilly discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped uncut turkey roast at 43 still cooling from day before. CDI-voluntarilly discarded. Cut roasts into smaller pieces. Do not tightly wrap which holds the heat in. Note-Went over how to calculate cooling rate to see if items are cooling fast enough.

2-304.11 Clean Condition-Outer Clothing - C Observed 2 of 3 kitchen staff with splatters.

4-501.11 Maintain equipment in good repair. Observed split / torn gasket on front reach-in cooler unit in need of repair.

NO POINTS DEDUCTED 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open to dumpster container.

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

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

NO POINTS DEDUCTED 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground beef (employee lunch) stored in stand up cooler, co-mingled with RTE (ready to eat) food products, raw meat properly stored during inspection.

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 (Inside surfaces of bins used to hold spices, piping behind fryers collecting grease from hood system in need of cleaning, hood system drain pan full and or leaking grease in need of cleaning; observed pullout (lowboy) cooler drawer having old food debris / grease / oil collected on surfaces underneath in need of cleaning).

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 large puddle of grease /oil puddle behind cooking equipment at front cook line in need of removal).

NO POINTS DEDUCTED 7-201.11 Store toxic materials to avoid contamination. -P Observed chemical cleaner stored on top of mechanical dish machine; cleaner not in use. CDI cleaner stored in chemical closet in designated area.

REPEAT 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. (POINTS NOT INCREASED DUE TO DIFFERENT CODE CITED).

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 system having grease collection on outside surfaces; misc debris collected underneath pull out drawers of lowboys in need of cleaning).

3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken breasts and turkey burgers stored above raw burgers in freezer. Observed raw chicken breasts and raw turkey burgers stored on same shelf as fries and fully cooked chicken patties. All items were open and not in commercial packaging any more. CDI: Items reorganized based on final cook temperature requirements.

4-501.11 Maintain equipment in good repair. Observd rusted shelving in reach in cooler near cook line.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 metal pans of fried rice hot holding on line and in hotbox below 135F. Product was reheated to 165F for service.

3-302.11(A) Separate the different types of raw animal foods. -P Observed sliced, raw beef being stored in a bowl on a shelf above raw shell eggs. CDI: PIC relocated meat to walk-in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fish filets holding at temperatures below 135F on flat warmer on front line. PIC stated this type of item is usually held in the hot wells on the front line. CDI: fish was reheated to 170F. PIC stated the fish will now be held on the flat top grill to maintain proper temperatures.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed two cans dented on the seams stored as ready to serve. CDI: Cans relocated to dented can 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 gallons of milk dated 8/6-8/12. Future dating of products is occuring in some cases. CDI: Employee putting up truck was educated on proper date marking. 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 sliced turkey with date mark of 7/28. PIC stated that was the pull date, not the open date. CDI: Product voluntarily discarded. REPEAT VIOLATION Significant improvement from last 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 tuna salad cooling in reach in on prep line while tightly covered. CDI: Item placed in walk in spread out into shallow pan for proper cooling.

4-602.13 Nonfood Contact Surfaces - C Observed minor dust build up on the wall near line handsink. REPEAT VIOLATION Improvement from last inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers and sticky residue on utensils and containers. Remove tape, stickers and residue before washing. CDI - sent to dish area.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of pepperoni (labeled as keep refrigerated) date marked 3/9 and disposal date of 3/18, this is a 10 hold and per your label should have been disposed of 2 days ago. Non-exempt TCS food can be held for max 4 days at 42-45F and max 7 days at 41F or below. Deli meats, tomatoes, lettuce, sliced cheese in flip top, all dated with tomorrows date. PIC said this was not there marking procedure. Versification Required

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 dressings not on list on items being held TPHC on salad bar. Add dressings to list. CDI - PIC will add dressings to list.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bucket of sanitizer stored on floor.

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 and cutting board in contact with dispensing machines. Make sure clean items do not touch other misc. things that are not W/R/S

4-602.13 Nonfood Contact Surfaces - C Observed steam kettle lids greasy. CDI - sent to dish area.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed milk dated 11/29 and pasta from previous day with no date marking. CDI Milk was discarded and pasta was allowed to be back dated.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of oil, and clear liquid squeeze bottles not labeled. Make sure to label all working bottles with a common name if not easily identifable.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth on food counter by line. Once wet, make sure to keep in sanitizer solution containers. CDI: Wet cloth placed in sanitizer. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitzer to be at 100ppm quat. CDI: Sanitizer refilled to proper concentration.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked onion rings at 102 - 122 F, at the fryer. Observed cooked carrots in the hot box at 126 F. Corrected during the inspection. Carrots were reheated, onion rings were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed sliced tomato at the flip top cooler at 49F - 53F, Product was recently sliced. Corrected during the inspection. Product placed in walkin cooler for rapid cooling. Repeat Non-Compliance

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the interior of refrigerator being used to store spices collecting debris.

Repeat non-compliance: Kitchen manager stated that employee health agreements were not signed for all individuals working. 2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P CDI, signed during inspection.

Observed employee use gloved hands to collect dirty dishes, handle food, clean prep sink, and handle food again without washing hands and changing gloves. Remove gloves and wash hands after handling dirty items prior to handing clean items or food. CDI, operator informed staff of proper hand washing and food handling procedures. 2-301.14 When to Wash - P

Observed sliced melon on cold hold bar at 54 degrees F. Operator stated that food is held on either time or temperature. Facility must select time or temperature. All time requirements must be in compliance. Contact inspector prior to switching to time to ensure that all requirements are met. Observed butter packets on counter at hot bar at 66 degrees F, PIC stated that packets are put in freezer after service, CID discarded. French toast mix on sandwich unit not in refrigerated portion at 49, contains pasteurized eggs, CID discarded, keep refrigerated or on ice in metal pan. 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Mellon discarded.

Observed fried chicken dated marked discard 5/16 in refrigerator. CDI, discarded by PIC. Discard all food on the discard date. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P

Observed sausage patties not properly cooling, covered in reach-in refrigerator, CDI uncovered and placed in walkin cooler, 145 degrees F at time of correction. 3-501.15 Cooling Methods - PF

Observed wiping cloth in sanitizer at 100 ppm, sanitizer states 150 ppm is required to meet proper sanitizing for solution. Check sanitizer solutions to ensure proper concentration. 3-304.14 Wiping Cloths, Use Limitation - C

Observed one pan wet, not properly air dried prior to stacking. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C

Observed one damaged frying pan. Keep utensils in good repair. Observed dirty slicers in kitchen stored as clean. 4-202.11 Food-Contact Surfaces-Cleanability - PF

Observed liquid on floor from chicken in walking cooler, CDI. 4-602.13 Nonfood Contact Surfaces - C

Observed liquid on ground from trash compactor. Keep receptacles in good repair. 5-501.15 Outside Receptacles - C

Observed no PIC in charge with approved food safety course 2-102.12 Certified Food Protection Manager - C

Kitchen manager stated that employee health agreements were not sigend for all individuals working. 2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P CDI, staff meeting occured during inspection.

Observed can opener blade on cook line, chef stated wahsed daily. Observed metal flippers damaged on sides, missing parts and edge rolled over. Observed 2 brushs collecting residue on brissels. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P

Observed cantelope and slcied mellon on salad bar over 45, sliced tomatoes and cut lettuce over 45 on sandwhich unit. 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Food on timperature control must be 45 degrees or below. CDI moved to coooler.

Observed food to cool in refrigerator tightly covered. 3-501.15 Cooling Methods - PF loosly cover foods for cooling, CDI, recovered loosly.

Observed dumpster doors open. 5-501.12 Outdoor Enclosure - C CDI, closed

Lettuce on bar using time as a public health control, no documentation. 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 wiping clothes on table, not in sanitizer. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed knife handles damaged at prep line. 4-502.11(A) Maintain utensils in good repair. No temperatures taken were incorrect, thermometer malfuction.

| Observed cooled items left uncovered after cooling 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Keep food covered during storage.

Observed damaged Teflon finish on pan. Observed clean pans in contact with the backside of pans collecting residue. Observed damaged glass lid not cleanable. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P CDI washed and stored separately. Improvement from previous inspection

Lettuce and blue cheese above 45 degrees on bar, stated that food would be held for 7 days. 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Maintain cold hold items for 7 day retention at 41 or below. CDI - discarded.

Observed cooling completed with no protection over food. Observed noodles left on prep table covered. 3-501.15 Cooling Methods - PF CDI placed in refrigerator uncovered, Covered with parchment paper.

Observed plated dessert stored on sheet pan in reach-in refrigeration unit uncovered. Keep food products covered during storage. Wax paper placed over desserts at time of inspection. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P

Observed slicer and cracks and crevices on slicer soiled. Thoroughly clean and sanitize slicer blades and cracks and crevices of slicer. Slicer cleaned and sanitized at time of inspection. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P

Observed some debris in base of ice scoop holder. Clean base of ice scoop holder often/frequent to prevent the accumulation of debris in base of holder. Ice scoop holder clean at time of inspection. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C

Observed stained and deep gouges on vegetable cutting board and cutting board on front cook/serving line. Resurface or replace stained/ gouged cutting boards. 4-501.12 Cutting Surfaces - C

Observed some food debris in rinse and sanitize vat of three compartment sink. Change water in three compartment sink often and regular to prevent the accumulation of food debris in rinse and sanitize vat of sink and to prevent recontamination of equipment and utensils. Water in three compartment sinks vats changed and vats of sink cleaned at time of inspection. 4-501.14 Ware washing Equipment, Cleaning Frequency - C

Observed underside and base of table top mixer clean. Mixer and base cleaned at time of inspection. Wipe/clean base of refrigeration unit under grill area. 4-602.13 Nonfood Contact Surfaces - C

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 use sprayer in dish washing area and then proceeded to obtain a clean pan from a shelf. Corrected During Inspection. Person in charge advised staff person to wash their hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced ham in reach in cooler at ovens reading 52 F. All other foods in cooler at 45 or below. Corrected during inspection product discarded by operator.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread stored less than 6 inches above the floor on a shelf next to the sandwich station in the service line area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards starting to have gouges and a rough surface. Recommend obtaining a cutting board resurfacer.

Observed soup in freezer stored uncovered as part of the cooling process from the previous night. Food frozen, uncovered.3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P

Observed dust collecting on cups, dressing containers with white debris, and bowls with white debris no longer used stored in kitchen.4-903.1 utensils should be stored where they are not exposed to splash dust or other contamination.

Observed 3 compartment auto wash basin at 108 degrees F. 4-501.19 During manual ware washing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.