WALTONWOOD COTSWOLD

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. - Observed some metal containers stored wet stacked. Observed water in mixer stored cleaned and upright. CDI - Items were moved to dish area to be properly cleaned and dried.

4-502.11(A) Maintain utensils in good repair. Observed small frying pans with damaged rubber coated handles and heavy build up on the bottom of the pans. Needs removal/repair.

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 metal container of cooked food on shelf in WIC with other prepared foods with no date label. The only label stated “Chefs Do Not Touch”. The chef is off today and the employees were unaware of what the food was or when it was made. CDI - Food was voluntarily discarded. 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 marinara and meat sauce cooling in WIC covered in plastic. Needs to be open/vented to allow air to come into contact with food. CDI- Food was vented and after not coming down fast enough staff moved the food to WIF to cool faster. 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed food thawing under running water at 82F in kitchen. To use this method the running water has to be 70F or below. CDI - Facility will use other methods for thawing if cold water is higher than 70F.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping cloth in sanitizer at 0ppm. Corrected during the inspection (CDI) - Replaced.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. - Observed some metal pans stored wet. CDI - Pans were rearranged.

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 gaskets in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one circular pan and some ketchup cups with build up/ food debris on them. CDI- PIC sent utensils through dish machine. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed scrambled eggs on steam table in double layer of pans at 120-130F. CDI - Eggs were voluntarily discarded by PIC. EHS and PIC discussed not double panning items on steam table. 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 goat cheese dated to be discarded on 9/29. CDI - PIC voluntarily discarded goat cheese. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket sitting on non food contact lids on low shelf at serving line. Needs to be stored in designated area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 1 food employee preparing food with no hair covering. -General comment.

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 minor cleaning needed main prep line counter behind equipment.

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 (employee was cleaning around dumpster area during time of inspection). Observed dilapidated furniture stored outside dumpster.

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 PIC wash/scrub their hands for approx. 5 seconds. CDI - EHS intervened and PIC rewashed hands for the appropriate time (15 seconds). 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 .

5-202.12 Provide at least 100F water at handsinks. - Observed the handwash sink adjacent to the 3 compartment sink to have no hot water provided. PIC stated he was aware of the issue and has had issues with that specific handwash sink in the past. PIC states that it is due to the facility having a short power outage the night prior, which tripped the hot water heater and the hot water heater needs to be reset. PIC stated that he had already called them and they would be in the facility to fix it by the end of the day. No other handwash sinks were observed lacking hot water.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed a can with several dents along the seams stored on the dry storage shelf amongst intact cans. CDI - PIC removed can from shelf to be returned to vendor.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. - Observed a plastic wrapped deep metal insert container of mixed fruits, containing cut melons, to be cooling at a rate of 0 degrees per hour in the WIC (see temp chart). PIC stated they had prepared the mixed fruit an hour before the initial temperature taken. CDI - PIC removed plastic wrapping from insert container and placed into a shallow pan. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed milk, shredded cheddar, shredded mozzarella, and sliced American cheese found in the 2 door glass RIC being held at temperatures of 45-47F. PIC stated they had just received a truck and were restocking the RIC earlier and that is why the items were out of temperature. After 1 hour EHS noted no temperature change in any of the previous items. Ambient temperature recorded in the unit was 45-46F. PIC stated the company who handles the refrigeration repairs was already on site doing a deep clean of the ice machine and that they would look into the RIC after. CDI - All items inside the RIC were moved to the WIC for rapid cooling. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed a container of hot dogs in the cook line lowboy refrigerator with a date mark indicating 1/20/25-1/27/25, which is 8 days total. - Observed a container of seafood salad with no date mark stored in the RIC that was from the day prior as per the PIC. CDI - PIC corrected date mark on hot dogs to 1/26/25 as the discard date. Seafood salad voluntarily discarded. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a can of butane fuel stored on a top shelf above a prep table. CDI - Butane fuel moved. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed a container of non-food grade lubricant that was stored below the deli slicer. As per PIC, they use the lubricant on the deli slicer. CDI - PIC voluntarily discarded and was informed they need to find a food grade/safe lubricant to use on the deli slicer.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a deep metal insert container of mixed fruits, containing cut melon, that was tightly wrapped in plastic wrap in the WIC speedrack. Items were observed cooling at 0 degrees per hour. REPEAT. CDI - PIC removed plastic wrapping from and transferred mixed fruits to a shallow pan for rapid cooling. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal and plastic insert containers wet nested on the rack adjacent the 3 compartment sink.

4-501.11 Maintain equipment in good repair. - Observed the glass door RIC containing various dairy products to be maintaining an internal ambient air temperature of 45-46F. PIC states the company who is responsible for refrigeration repairs at the facility was on site doing a deep clean of the ice machine and they were informed of the issue at the time of the inspection. PIC stated the unit will be looked at and repaired that day. All items in the RIC were moved to the WIC for rapid cooling and PIC was aware to not use the RIC until it is properly maintaining an ambient temperature of 41F or lower.

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 the base of the robot coupe food processor to be covered in a light accumulation of food debris. Blade and clear plastic cover were observed clean. CDI - PIC cleaned base.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed an accumulation of cardboard, garbage, and food debris throughout the dumpster enclosure. 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 turkey wraps cooling tightly covered in reach in cooler, refer to temperature chart for temperature. CDI, turkey wraps, unwrapped, and placed in walk in cooler 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats near service elevator in kitchen. EHS advises facility to follow up with their pest control to have issue treated.

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

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed boxes of produce over RTE cooked ham and sauerkraut on shelving in walk in cooler. CDI, PIC removed unwashed produce from over RTE foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed cloth stored in sanitizing bucket on main prep line at 0ppm qac. PIC refilled bucket during time of inspection with sanitizer at proper strength.

4-501.11 Maintain equipment in good repair. Observed torn gasket torn on salad prep unit. PIC stated that new gaskets have been ordered.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on counter top on main service line (phone was removed during time of inspection). Observed coat hanging on rack in dry storage area.

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 squirt bottle of butter needing to be re-labeled and squirt bottle of water needing to be labeled (at cookline).

4-501.11 Maintain equipment in good repair. Observed cracked, heavily stained spout on tea urn. CDI- tea urn discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink in employee restroom. CDI, paper towels supplied to handsink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed unwashed produce over RTE beet salad and RTE cut melons in walk in cooler. CDI, PIC reorganized RTE foods above unwashed produce. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut melons, coleslaw, salad, and ham sandwiches cold holding above 41F in 2 reach in coolers. CDI, foods placed in walk in cooler 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen.

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 stained ceiling near service elevator located in kitchen. EHS advises facility to ensure no active leak is occurring and to have stained ceiling repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed large portion of brisket in walk-in cooler from the previous day holding at 50F. Corrected during the inspection (CDI) - Brisket was removed. Spoke with staff about slicing larger portions of meat during cooling to ensure temperature reaches 41F or below throughout. -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 large portion of brisket in walk-in cooler from the previous day holding at 50F. Spoke with staff about slicing larger portions of meat during cooling to ensure temperature reaches 41F or below throughout. Place sliced meat on shallow pan uncovered until temperature is reached then cover item.

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 fish over tuna salad and raw hamburger over beef hot dogs in sauté prep cooler bottom. CDI - PIC rearranged items for proper food storage order.

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 meat slicer stored with food residue around blade. CDI - PIC had machine disassembled and wash/rinse/sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chili in salad prep cooler from previous day at 43F. CDI - item was discarded by PIC. Observed salads in front server line refrigeration unit at 45-46F. CDI - Per PIC items were prepped in the morning. PIC moved to WIC to get temperature down to 41F

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on top of prep table above cereal. CDI - PIC moved bucket to lower shelf.

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 no max/min thermometer available for testing the high temp dish machine. A verification inspection will be conducted within 10 days to verify thermometer in facility.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a hose attached to a splitter valve without a hose bibb or other backflow device. Verification will be required within 72 hours.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on outside grease receptacle. CDI - PIC closed lid.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed ice dumped in handwashing sink. Corrected during the inspection (CDI) - Spoke with PIC about proper disposal of drinks and only using handwashing sinks for intended use.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping cloth in quart sanitizer around 50ppm. CDI - Sanitizer was dumped and new sanitizer was provided at proper concentration.

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 rearranged to allow for proper drying.

Observed small amount of black residue on side panel near ice chute in ice machine. CDI--PIC had ice machine cleaned during inspection. 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 .

4-501.11 Maintain equipment in good repair. Observed panel on dish machine needing to be reattached. Located near drain board above specs panel.

Observed squirt bottles of oil and butter/margarine not labeled. Label working containers. 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 torn gasket on warmer on cookline. Replace. 4-501.11 Maintain equipment in good repair.

Observed sanitizer bucket stored on ice bin in drink area.

Observed spills on outside of clear containers stored under prep table. CDI--Removed and ran through dish machine. 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed slicer with food debris. Slicer was used the previous day. Corrected during the inspection (CDI) - Slicer was cleaned. 0pts

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 salad dressing prepared in house that contains milk dated for 4/7. CDI - Dressing was discarded. -1.5pts-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed opened bottle of water in cooler. CDI-disposed of

6-301.11 Provide soap, paper towels for handwashing at each handsink. Provide hand wash signage at all handwash sinks. -Pf Observed one of the hand sinks in the dining room is required to be a hand sink. Supply with soap, paper towels and handwash sign. CDI-items provided

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed staff getting sanitizer from mop sink area, sanitizer >500 ppm quat. Test for 200-400 ppm or range listed on sanitizer container. Have both dispensers calibrated. The sanitizer at mop sink >500ppm quat and 3-comp sink <50ppm quat. Verification Required. 7-204.11 Sanitizers, Criteria-Chemicals - P Observed sanitizer on mop sink area dispenced out of the same tubing as window cleaner. Sanitizer used for food contact surfaces must be dispensed from its own tube. Verification Required

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 cold TCS foods being cooled to <41F in prep top units or in walk-in tightly covered or deep lidded containers. CDI-items put on sheet pans with venting of plastic wrap into WIC. Cold foods that have been prepped need to be cooled properly (follow same procedure as hot foods that are being cooled).

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed cake knives stored in water bath.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed glove changes without hand washing before new gloves. CDI-discussion with employee and PIC 2-301.14 When to Wash - P Observed staff touching hair, face and clothing without washing hands before handling food. CDI-through discussion with employee

5-202.12 Provide at least 100F water at handsinks. -Pf Observed almost all handsinks <100F. Verification Required.

3-302.11(A) Separate the different types of raw animal foods. -P Observed par-cooked chicken stored over pork, beef, and pot roast fixings. CDI-chicken moved to bottom shelf 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over pickles. CDI-Eggs moved to the bottom shelf.

3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF) Observed par cooked chicken in WIC without a written procedure for proper storing and labeling the chicken as an uncooked product. A written plan will need to be approved. CDI-chicken moved to bottom shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Obsereved hot held scrambled eggs at 130F. Maintain a minimum of 135F. CDI-put into deeper pan to be closer to steam and came up to temperature within a couple minutes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed double stacked sausage (55F) and shell eggs (50F) in make unit. CDI-moved to lower part of unit

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed lettuce, roast beef and prosciutto not date marked. One package of deli meat past 7 day date mark. CDI-out of date deli meat disposed of. Others date marked.

3-801.11 (A), (B), (C), (E) and (G) Pasteurized Foods, Prohibited Re-Service, and Prohibited Food - P Observed pooled eggs and staff not sure if the pasteurized eggs were used. Make sure only pasteurized eggs are pooled. CDI-through discussion with PIC

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed an unlabeled container of possibly salt/pepper combo. Some small containers unlabeled in dry storage.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored on side of ice machine. Store in clean container.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Repeat: Observed clean dishes stored on a soiled cloth on a soiled rolling cart.

4-501.11 Maintain equipment in good repair. Observed leak at 3-comp sink. Needs repair

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF Observed hot water at 3-comp sink 108F. Raise temperature as minimum washing temp in vat is 110F Verification Required

5-103.12 Pressure - PF Observed cold water fixtures not working or very low water pressure. Verification Required

6-501.19 Closing Toilet Room Doors - C Observed no self-closure on staff bathroom in kitchen

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed grease on ground near grease container and a small amount of trash on ground near compactor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed encrusted food debris on several bowls. Food employee removed bowls and sent back to be rewash.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed no date marking on opened milk. Food employee dated the milk during inspection. (0pts)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed buckets of sanitizers with no identifying name on it and other buckets with name wearing off. PIC marked each bucket of sanitizer identifying the name of it. (0pts)

3-501.15 Cooling Methods - PF Observed salad prep station used to cooling fresh cut vegetables. Food employee move food (i.e., lettuce @44F and tomatoes @44F) to walk in to cool to 41F. Discussed proper cooling methods with PIC and food employee. (0pts)

6-404.11 Segregation and Location-Distressed Merchandise - PF Observed damaged cans of food stored with other can food. PIC removed damaged cans and placed in a designated area. (0pts)

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 wearing a watch during food preparation. Observed same food employee without a beard guard to cover beard.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pans stacked and stored on shelving. Food employee removed stacked pans to allow them to air dry.

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 and items no longer used (i.e., broken equipment) around dumpster.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed food employee eating in the food prep area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris on deli meat slicer and on several knives that were stored as clean. CDI - Items were sent back for rewashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one pan of tomatoes at temperature of 44F and one pan of sliced American cheese at temperature of 42F in preptop unit, as well as two gallons of milk in fridge at temperatures of 45F and 49F. All items were prepped/opened this morning. Repeat. CDI - Items were sent to freezer for rapid cooling.

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 no date marking labels on one carton of heavy whipping cream and one carton of liquid eggs in WIC. CDI - Items were labeled immediately.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans, plastic containers, dishes, and cups wet stacked. Repeat.

No Points Deducted: 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at one of the handsinks in the service area. Provided.

No Points Deducted: 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 what was labeled as "seafood" dated 1/15 at 48F. Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P -Observed lettuce in the flip top on the cookline at 45F. Discarded. -Observed 2 gallons of milk at 44-45F and cream cheese at 47F in the reachin cooler (service area). Discarded. -Observed a gallon of milk in the Memory Care refrigerator at 48F. Discarded.

REPEAT: 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 noodles not dated in the bottom of the flip top unit on the cookline. Discarded. -Observed wedding soup dated 1/10, tomato paste dated 12/26, pasta dated 1/8, cream spinach dated 1/10 (all in the walkin cooler). Discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet on the shelves.

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 coffee filters stored unprotected. Placed in a plastic bin with a lid.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -Observed the base of the mixers collecting buildup. Clean. -Observed several plastic squeeze bottles (stored and clean) with residue in and on them. Sent to the dish machine to be washed. -Observed dust buildup on the fan covers of the walkin cooler. Clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Observed garlic butter 80F CDI- reheated to 165 and placed in heat well

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 gargonzola cheese dated 10/23 in walk in cooler. CDI-discarded

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C: Observed container of frozen cranberry juice (opened) stored in small freezer used for bagged fries and other bagged/frozen foods. CDI-discarded

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf- Observed employee touch cooked pasta with bare hands. Corrected during inspection (CDI)- Pasta was thrown away. -1.5pts-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed degreaser being used instead of sanitizer at three compartment sink. Sink is not being used to clean, sanitizer buckets were emptied. CDI- Clorox solution was made and placed in buckets. -0pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed lettuce at 53F in flip top. CDI- Lettuce was over packed and excess was removed. -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 roast beef that was opened today with no date. CDI- Date was added. -0pts-

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 ham in tightly covered container at 53F, cooling in the walk-in. CDI- Pan was vented. -0pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed dust build up on fan covers in walk-in. Needs to be cleaned. -0.5pts-

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed molded cantalope in walk in cooler. CDI-discarded

4-502.13 Single-use and single-service articles may not be reused. Observed cardboard boxes being reused in walk in cooler. Produce has been washed and placed back in original box. Discontinue.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Discontinue storing personal bag/bookbag above clean utensils in 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 one pan of cooked shredded turkey cooling in reach-in without a date. CDI- Date was added to metal pan. -0pts-

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 turkey cooling in a metal pan tightly wrapped in reach-in cooler. CDI- turkey was taken to walk-in and vented. -1pt-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed scoop handle stored in food. CDI- Scoops were removed and taken to three compartment sink. -0.5pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal containers stored as clean but still wet. Ensure containers are dried before stacking them. CDI- Pans were rearranged, spoke with staff about proper storage. -0.5pts-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored above and with facility pitchers. CDI-removed

3-501.15 Cooling Methods - PF: Observed steak, cooked shrimp, shredded chicken, and cut cantelope covered during cooling process. Foods were prepped at 1pm and items were 49/50F. CDI-uncovered and vented items. Temperature 45F by end of inspection.

2-103.11 (M) Person in Charge-Duties - PF: PIC must educate employees and themselves on illness, symptoms, exclusions, and restrictions of employee health policy. CDI-by instruction.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Observed red snapper partially cooked and cooled (38F) in prep unit. Spoke with PIC and was told the fish was cooked to almost done and cooled and cooked fully once ordered. Product seen was already 38F. Told PIC about noncontinuous cooking process and given form to fill out for approval. Explained foods have to be cooked to 165F in end result. VErification needed for form.

4-502.11(A) Maintain utensils in good repair. Observed handles on fryer baskets melted.

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

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed celery root in walk-in cooler with mold growing on it. CDI: celery root was voluntarily discarded.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer, used yesterday, that was stored as clean with significant build-up on the back of the blade. CDI: employee stated slicer would be properly washed, rinsed, and sanitized before being used again. Employees were educated on the possibilities on listeria growth on slicer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hollandaise sauce at 120F on steam table and sausage patties at 116F. Items were not going to be served because breakfast was over. Ensure foods are at temperatures of 135F or greater during all hours of service. CDI: products were voluntarily discarded.

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 salsa, half and half, milk, and mixed greens without date labels. CDI: products were back dated or voluntarily 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 shredded brussel sprouts labeled 2/28 in walk-in cooler. CDI: voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles of various oils and liquids without labels by the cook line. Label all squeeze bottles that aren't easy to identify.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Observed cooked ham stored in warmer 75F. Was taken straight from cooler to warmer before heating. CDI-explained foods need to be held hot 135F or cold 45F below. Placed in oven to heat.

7-201.11 Store toxic materials to avoid contamination. -P-: Observed grill cleaner stored in container with utensils. Keep all chemicals stored separately. CDI-removed

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, residue or debris. Observed sticker residue on outside of container stored clean.

Observed empty personal cup stored on rack above glasses. Cup was used. CDI-discarded

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf: Observed employee cutting tomatoes without wearing gloves. CDI-informed employee about bare hand contact and discarded tomatoes.

3-501.13 Use approved thawing methods. Observed shrimp thawing in cold water (90F). Informed person in charge about monitoring foods when thawing in cold water. Potentially hazardous foods must be 45F or below when cold or 135F or above when held hot.