PARC AT SHARON AMITY

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 (Thaw completely submerged under potable running water at 70° F or below). Observed chub of frozen beef tawing under running water temping at 84F. CDI, TCS food item moved to refrigerator to continue thawing process.

4-501.11 Maintain equipment in good repair. Observed 2 reach in refrigerator doors not self latching without having to be locked from the top of the door unit. TCS food items were checked and were maintaining temperature in units. Per conversation with PIC, a part has been ordered to have issue repaired.

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 in outside mop sink and surrounding dumpster area. Clean.

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 floor tiles cracked and damaged throughout kitchen. 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 black build up on floor tiles under dish machine and 3 compartment sink.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC check phone with gloved hands and go back to cooking.CDI.. PIC threw out gloves and washed hand.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. EHS observed sliced bread with green microbial growth. CDI. PIC voluntarily discarded both food items. * REPEAT *

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. EHS observed raw turkey directly over raw ground beef. CDI. PIC fixed the storage order to be in compliance. Also observed tomatoes stored over RTE food. CDI.. Storage order was changed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in warmer below 135F..CDI chicken was reheated to 171 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed Back door was propped open at the time of inspection. CDI..door was closed 6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed one live roach and two dead roaches. Frequency of pest control should be increased. * REPEAT * 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead pest on sticky tape for pest.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed shelving in the Kitchen holding dry goods to low, needs to be at least 6 inches above the ground.

4-501.11 Maintain equipment in good repair. EHS observed water inside the lowest shelf of the 3-Door Fridge. EHS also observed as severely dented shelf on a storage rack in dry storage. Also observed rusting of shelving throughout facility 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed chipped plates.

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 Heavy soiling of food debris and residue on the outside of the RIF. * REPEAT * Points not escalated due to improvement.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed an employee meal on the top shelf of the 3-Door Fridge. EHS informed PIC that employee food needs to be on the lowest shelf to avoid possible contamination. EHS also observed open can on prep table and jacket hanging on shelf coming in contact with facility food.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P: Tomatoes in reach-in moldy. CDI- discarded. Lettuce in reach-in browning heavily. CDI- 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: Cut Romaine not date marked. CDI- voluntarily discarded. Package of sliced deli meats with label not readable. CDI- voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Live German roach seen on floor near hand sink. Fruit flies seen flying in kitchen. Increase frequency of pest control service.

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. Some door gaskets of reach ins accumulating food build-up. Peeling plastic on doors of reach-in is soiled. Surface is not easily cleanable.

5-205.15 Maintain a plumbing system in good repair. Water supply to outside can wash inoperable. Repair to supply water to can wash

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. Tight areas between equipment and walls soiled. Detaching base tile detaching near ice machine.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P: Green bell peppers in reach in with moldy exterior. CDI- discarded two bell peppers.

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 : chopped lettuce cooling under refrigeration tightly covered. Lettuce to be served for lunch today. Raw marinated chicken in deep pan 77.0 F. Raw chicken was washed prior to marinating. Remember cold water out-of- the faucet in this area can exceed 80.0 F in summer. Cool raw chicken in shallow pans, in freezers, or add ice to the chicken since facility has no walk-in cooler. CDI- food and placed on ice. 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. Live German roach seen on wall near hand sink.

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. Some door gaskets of reach ins accumulating food build-up.

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. Tight areas between equipment and walls soiled. Detaching base tile detaching near ice machine.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF :P Outdated Employee Health Reporting Agreement observed. CDI- REHS sent compliant form. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in kitchen with build up and in need of cleaning. 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 .

3-501.18 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: boiled eggs not dated. Same item as previous inspection. CDI- Discarded by PIC voluntarily.

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 : Melted cheddar cheese used for mac and cheese 59.0 F in reach, covered, and in deep volume. CDI-PIC set up ice bath to submerge pan in ice water. 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 live German roach in kitchen.

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. More frequent cleaning of floors needed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF :P Outdated Employee Health Reporting Agreement observed. CDI- REHS will send compliant form. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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. employee during, opened, stored on middle shelf of reach in freezer. CDI- drink discarded.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in kitchen with build up and in need of cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. : Stacked plates at serving line have greasy film on food contact surface. CDI- sent back to cleaning process. 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 .

3-501.18 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: Bologna dated 10/28. Cream cheese, boiled eggs not dated. CDI- allowed to date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the facility. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed dead roaches on floor under 3 comp sink and dish machine. Some flies seen in kitchen.. No escalation due to improvement.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Ice scoop stored in soiled holder.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open during inspection. REPEAT. CDI - PIC closed dumpster door.

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. More frequent cleaning of floors needed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.- REPEAT- PIC was unable to provide documentation of being certified in a food protection mangers course. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - EHS observed two employees wash hands when required and for the length required. However, at the end of the procedure employee used bare hands to turn the faucet off. CDI- PIC provided education and EHS observed proper hand washing. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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- REPEAT- Observed chicken soup in the reach in cooler without a date mark. PIC stated the item was from last night. CDI- PIC was able to date mark the item. NOTE: Point deduction remains at half since on item was without a date. All other TCS foods had a correct date and temp. However if the violation occurs again point deduction shall increase. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the facility. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed one dead roach near the back door. CDI- PIC removed the dead roach.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans stacked together and still wet.

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- Observed cracking and gaps in tiling throughout food prep area in need of repair or replacement.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC's Serve Safe Certification expired 4/16/24. Advised PIC to get recertified. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in kitchen with build up and in need of cleaning.

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 ham in RIC that needed to be used or discarded by 5/29. CDI - PIC discarded ham. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 Pico de Gallo cooling in RIC tightly wrapped with plastic wrap. CDI - Advised PIC to uncover the container to quicken cooling process. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bin of flour in dry storage area with no label indicating its contents. CDI - PIC labeled during inspection.

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 cracking and gaps in tiling throughout food prep area in need of repair or replacement.

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 opened drink can on prep table at beginning of inspection, and unlabeled employee food stored with patron food in RIC. CDI - PIC moved drink off of prep table and labeled employee food.

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 wash hands. At the end of the hand wash the employee used bare hands to turn the faucet off. This action recontaminates the hands. CDI- Education was provided EHS observed proper hand washing by the end of the inspection. 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 .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.- Observed unwashed celery stored above washed and RTE cut lettuce and cheese. CDI- PIC corrected the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed frozen turkey thawing at room temp on prep table. CDI- PIC placed item in prep sink at 66F water.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed employee preparing foods with bracelets on the wrist.

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 dirt and food debris build up on counters, shelving, and dish machine throughout the kitchen. Clean as often as needed to prevent and reduce the build up.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed ham chub stored in same pan as raw ground beef. CDI- PIC voluntarily discarded the ham chub. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - EHS observed small red dish’s (50) stacked together with sticker residue on the bottoms and residue on the food contact surface. EHS observed dish machine in use and at 0 ppm cl. Facility ran out of Cl sanitizer. PIC switched to 3 comp sink use. EHS will follow up with facility in 3 days to ensure dish machine is functioning properly. PIC moved red dish’s to 3 comp sink to be properly cleaned. 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 .

3-501.18 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- EHS observed cut ham chub dated for 7/17. CDI- PIC voluntarily discarded the item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. - EHS observed flies throughout the facility.

5-501.17 Provide a covered waste bin in female restrooms. - Observed shared restroom with no covered trash can.

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. 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. -REPEAT- Observed base board near dish machine detached from wall. Observed cracked floor tiles throughout kitchen area. Some tiles had missing portions. Repair tile around drainage grates since they have rough edges and missing portions.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. - Observed unwashed produce stored above Rte deli meats. CDI- PIC corrected the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed shelving under hood system in need of cleaning due to dirt and food debris.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 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. 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 kitchen in need of general cleaning. -REPEAT- Observed base board near dish machine detached from wall. Observed cracked floor tiles throughout kitchen area. Some tiles had missing portions. Repair tile around drainage grates since they have rough edges and missing portions. Observed food debris in between and under shelving and in between equipment.

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 on prep table and shelf above prep table where food prep occurs according to PIC. CDI - drinks were moved to designated area.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed broccoli over washed salad mix in WIC. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee perform multiple tasks such as prepping raw meat and handling trash without discarding gloves. CDI - employee was asked to discard gloves, and did.

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 knife stored as clean with grease residue on blade and food scoop stored as clean with sticker residue on bottom of scoop. REPEAT. CDI - knife was discarded due to broken tip and ladle was removed from use until sticker residue removed. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed brown buildup of residue on interior of ice machine around crevices.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no thin probe thermometer available during inspection. Digital thermometer is used by facility but is not thin-probe. REPEAT. A VR will occur within 10 days to ensure a thin-probe thermometer is available for use.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live cockroach and other flying insect in dish wash area. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two clean stacks of plates with standing water in between plates.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed knife with broken tip stored with other clean knives. Observed cutting board with burnt and melted mark and with deep cuts. CDI - PIC voluntarily discarded knife. Cutting board was removed and will be monitored.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no working test strips for chlorine sanitizer dish machine. Test strips present in the facility had water damage. CDI - test strips were provided to PIC during inspection. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed food employee actively washing dishes in wash water at 109 F. CDI - hot water was added to bring temperature up to 110 F.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open during inspection. REPEAT. CDI - PIC closed dumpster door.

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 cracked floor tiles throughout kitchen area. Some tiles had missing portions. Repaired tile around drainage grates had rough edges and missing portions. 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 kitchen in need of general cleaning. Observed food debris in between and under shelving and in between equipment. REPEAT.

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 food contact surfaces in dry storage said to be clean according to PIC with food debris left on them. Two stacks of metal pans to equal 10 food contact surfaces. CDI- PIC moved metal pans to dish machine area.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed sliced ham prep from ambient at 45F in the reach in tightly sealed. After 60 mins of cooling item was still at 45F. CDI - PIC moved item to reach in freezer to quickly cool uncovered.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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. - REPEAT- Observed tater totes at 120F. CDI- PIC voluntarily discarded the items.

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 large pan of chef salad at 51F. CDI- PIC voluntarily discarded the items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed sliced cheese, shredded cheese, and ham all tightly sealed in a reach in attempting to cool. Ham did not cool in 60 mins. See temp chart. CDI- Items uncovered and placed in reach in freezer or on top shelf of reach in cooler to quickly cool.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. - REPEAT- Observed non thin probe thermometer available during the inspection. A vr will occur within 10 days to ensure a thin probe thermometer is provided for use.

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT- 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - REPEAT- Observed dead and live roaches throughout the facility. Observed fruit flies throughout the facility. EHS will follow up with facility to ensure long term solution is implemented to address the issue. EHS observed live roaches crawling on food prep tables. If EHS does not observe an improvement when follow up verification occurs permit action will occur.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf - Observed dented can with wholesome cans. CDI- PIC moved item and labeled an area for dented cans.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors open during the inspection.

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 floors of hard to reach areas in need of cleaning due to food debris build up. Hard to reach areas are underneath and behind equipment. 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. -REPEAT- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT- Observed floors, baseboards, and walls with cracks, chips and absent tile or baseboard. Observed absorbent floor where absent tile is noted.

2-102.12(A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC Servsav certificate as a certified food handler completed June 27, 2022. PIC stated that he possibly took the wrong test online and will retest.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed employee twist top water bottle stored above retail food in freezer. Observed employee reusable water bottle stored above retail food in freezer. CDI- PIC moved items. -REPEAT- 0.5

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee enter the kitchen to serve RTE cereal to resident. Observed employee directly go to clean food contact surfaces and food without prior washing hands. CDI: EHS stopped employee and had her wash hands. Wash hands before serving food. 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 two food employees wash hands and recontaminate hands by turning off soiled faucet handles without a barrier. Use a barrier, like a paper towel, to turn off soiled faucet handles. CDI - EHS provided education and employees properly washed hands. 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 handler not wash hands after handling mop and before handling food in the reach-in. CDI: EHS stopped food handler from handling fish thawing in sink with same soiled gloves. EHS directed food handler first to remove gloves and wash hands. Observed food handler instead of handwashing don new gloves. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food handler remove soiled gloves after handling mop and then don new gloves prior to handling fish thawing. EHS directed food handler a second time that handwashing is needed when changing tasks and before donning new gloves. CDI: EHS provided direction to wash hands before replacing gloves. Food handler washed hands. -2-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at sink. CDI: EHS asked for paper towels and PIC pointed to paper towels at prep table a distance away from the sink. Keep paper towels at handsink. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed unwashed produce including tomatoes, celery, and field cut lettuce stored in reach in above RTE fully cooked ham. Keep foods properly organized and separated. CDI: PIC reorganized shelf order. EHS provided PIC poster for proper storage order. -REPEAT- -1.5-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - REPEAT- Observed brown residue on inside of ice machine. Observed long hair inside ice bin near ice. CDI: PIC stated he would have maintenance clean. EHS had PIC remove hair. NOTE: Point deduction remains the same since violation number has been improved from last inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 three plates of breakfast items above 41F stored at room temperature. In conversation with PIC items included reheated RTE hash browns, eggs, and grits. PIC stated he holds the plates there for resident that sometimes requests extra breakfast. PIC stated when she asks he will then reheat in the microwave. CDI- EHS provided guidance on keeping food either cold or hot but not in the danger zone. PIC voluntarily discarded plated TCS foods. -REPEAT- 1.5

3-501.13 (B), Use approved thawing methods including under running water and for a period of time that does not allow thawed portions of a raw animal food to be above 41.0 F. Pf Observed raw tilapia in prep sink without running water upon arrival. PIC turned on water after start of inspection. Observed portions of the fish at 76.0. CDI: EHS informed PIC of temperature and PIC voluntarily cooled in reach in cooler. Thaw under running water until 41.0 degrees is met. REPEAT -0.5-

4-302.12 (B) Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed PIC provide meat thermometer without a small diameter probe. Maintain thin probed thermometer accessible in the kitchen. CDI: PIC secured thin probe thermometer from his car by the end of the inspection. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several drains throughout the facility kitchen with several fruit/drain small flies. Also observed flies throughout the kitchen near sinks. Observed live brown roaches (i.e. live German roaches) in the food prep area near the juice machine and under the dishwashing area. Treat as needed to prevent the pests. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed sticky traps covered in dead insects. Direct pest control company to remove dead insects. -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler wearing watch while handling food. Observed PIC wearing bracelet while handling raw fish and food in reach in. Remove jewelry while handling food. -0-

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 debris in bottom of freezer. Observed food accumulation on rangetop. Observed buildup of black residue on food prep table shelving. General cleaning needed throughout equipment.-0-

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. 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- Observed floors, baseboards, and walls with cracks, chips and absent tile or baseboard. Observed absorbent floor where absent tile is noted. Observed toilet paper dispenser on wall in bathroom broken off. Repair as needed. -1-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed employee twist top water bottle stored above retail food in a reach in. CDI- PIC moved item.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed unwashed produce isn’t he reach in stored above RTE produce.

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. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed several knives, spoons, spatulas, other cutting blades stored clean according to PIC with food deniers left on them. CDI- PIC moved items to dish pit area to be properly clean. Observed inside wall, shoot, and ceiling in need of cleaning due to dark build up. Clean as often as needed to prevent and reduce build up.

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 several containers of milk above 41F. CDI- PIC was able to quickly cool milk in reach in freezer since all other TCS foods were at 41F and below. PIC stated all items were 41F at first thing this morning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. - 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. - Observed liver mush without a date. Observed turkey dated 4/18, Observed liver mush without a date and pork with a un readable date. CDI- PIC voluntarily discarded the items.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Per conversation PIC stated rop commercial fish is thawed under refrigeration only. PIC informed to take fish out of rop package.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed several items, spoon and spatula chipped and with deep crevices. CDI- PIC voluntarily discarded the items.

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

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. 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- Observed floors, baseboards, and walls with cracks, chips and absent tile or baseboard. Observed absorbent floor where absent tile is noted. Repair as needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food and other belongings mixed in with retail foods. CDI- PIC moved all items.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety- Observed shredded cheese and sliced cheese cooling in a reach in cooler from ambient prep above 41F. CDI- PIC moved items to reach in freezer to quickly cool. PIC stated employee has been trained to place items in freezer to quickly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT- Observed several drains throughout the facility kitchen with several fruit/drain small flies. Also observed flies throughout the kitchen near sinks. Treat as needed to prevent the pests.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed one large black shelf in the dish pit area with chipping paint.

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. 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 floors, baseboards, and walls with cracks, chips and absent tile or baseboard. Observed absorbent floor where absent tile is noted. Repair as needed.

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 procedures for vomiting and diarrheal events. CDI- Per state guidance no point deduction has occurred and PIC was provided with a written MCPHD procedure for vomiting and diarrheal clean up.

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 eggs, according to PIC used for hard boiled egg, stored above RTE cheese and ham. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed unwashed tomatoes and cucumbers stored above RTE ham and cheese. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several drains throughout the facility kitchen with several fruit/drain small flies. Treat as needed to prevent the pests.

4-501.11 Maintain equipment in good repair. - Observed one large black shelf in the dish pit area with chipping paint.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed facility using a Cl sanitizing dish machine but unable to provide test strips for the machine. A vr will occur within 10 days to ensure the test strips are obtained.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P- Observed dish machine/ 3-comp sink pipe extending well into the floor drain. A VR will occur within 3 days to ensure a proper air gap is provided.

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 date marked for 9/16. CDI- PIC voluntarily discarded the item. NOTE: Great improvement on date marking observed from last inspection.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cutting boards in need of resurfacing or replacing due to deep cuts and grooves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed food debris build up on outside of plastic containers in dry storage. Observed minor food debris and grease residue build up on cooking equipment.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P- Observed can wash with hose attached being used on hose bib without a back flow prevention device. CDI- PIC placed hose on hose bib with back flow prevention device.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 cracks and chips throughout the kitchen of tile floor. Observed base boards damaged throughout the kitchen as well.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one plate and one glass stored as clean. CDI - both removed to be washed, rinsed, and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed left reach in cooler holding some TCS foods at temperatures above 41F. See temperature chart. Deli turkey, deli ham, and cooked chicken were not date marked and were voluntarily discarded. Other TCS foods in this cooler were thawing. VR - will return next week to ensure cooler is keeping all TCS foods at or below 41F.

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 TCS foods from before today stored without date marks - mozzarella cheese, cooked chicken, deli ham, sand deli turkey.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one spray bottle of sanitizer unlabeled. CDI - PIC labeled during inspection.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed one intact plastic package of deli ham that was very swelled. Ham was stored in reach in cooler with other TCS foods. PIC was asked if product usually arrives in this condition and she said no, the packages arrive not swelled. CDI - had PIC wrap up the swelled unopened package carefully and voluntarily discard it into the larger plastic trash bag.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC working with no hair restraint.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two stacks of single service cases stored directly on the floor of the kitchen. REPEAT. These items must be stored off the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving on rack holding clean dinnerware was in need of better cleaning. Other shelving looked clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. upon arrival in the kitchen, observed drink in cup with straw and package of cigarettes sitting on prep table alongside food processor and covered pan of ham. Also observed opened bottle of Gatorade stored on prep sink table and soft drink bottle stored on shelving alongside dinnerware stored as clean. PIC moved all items to storage cabinet.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine with black build-up on interior.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Deli turkey, deli ham, feta cheese not date marked. CDI- feta discarded voluntarily. Deli meats dated with previous day's date. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Cottage cheese dated from November. CDI- discarded voluntarily.

3-501.13 Use approved thawing methods. Chicken thawing in sink with no running water. No signature due to Covid-19 precautions.

4-302.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf: No thin probe thermometer available. Verification within 10 days.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Boxes of single use utensils stored on kitchen floor.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies above prep table to the right of hand sink.

4-501.11 Maintain equipment in good repair. Observed cracked gasket in reach in cooler next to hand sink, minor rust on shelving in reach in cooler next to ice machine, very rusty can opener and blade, rusted wire rack holding clean dish machine racks under drainboard in ware washing area, rust on legs and lower shelves of prep tables. More shelving is needed in dry storage areas. Some shelving has been replaced but more will be needed to adequately hold pots and pans.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed backflow prevention device on can wash in chemical room has broken off at the top. Hoses are attached downstream from there as well. VR - verification required.

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 physical facilities in poor repair. Floor grates and drains are rusted, ceiling vent covers are rusted, floor tiles throughout are cracked, buckling, and chipped. Baseboards and wall coverings are coming loose in some areas, drains under sinks and ice machine are in poor repair - all delayed maintenance issues. 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 better cleaning of all areas mentioned above is needed, however this is very difficult due to such surfaces being in poor repair with cracks and rust.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on prep table in kitchen. CDI - PIC discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed expired lunch meat 11/12, ham 10/21, and liver mush 11/11. CDI - All voluntarily discarded by PIC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thin probe thermometer available for use. VR - verification required.

4-501.11 Maintain equipment in good repair. Observed cracked gasket in reach in cooler next to hand sink, minor rust on shelving in reach in cooler next to ice machine, very rusty can opener and blade, rusted wire rack holding clean dish machine racks under drainboard in ware washing area, rust on legs and lower shelves of prep tables. More shelving is needed in dry storage areas. Some shelving has been replaced but more will be needed to adequately hold pots and pans.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed backflow prevention device on can wash in chemical room has broken off at the top. VR - verification required.

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 physical facilities in poor repair. Floor grates and drains are rusted, ceiling vent covers are rusted, floor tiles throughout are cracked, buckling, and chipped. Baseboards and wall coverings are coming loose in some areas, drains under sinks and ice machine are in poor repair - all delayed maintenance issues. 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 better cleaning of all areas mentioned above is needed, however this is very difficult due to such surfaces being in poor repair with cracks and rust.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink stored on prep table next to deli turkey. CDI - drink discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled plates and bowls on clean dinnerware rack, soiled can opener blade on can opener. CDI - all returned to dish machine and rewashed, rinsed, sanitized.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed opened block of cream cheese dated 9/7. CDI - voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P. Observed hand sanitizer on shelf above prep sink and adjacent to spice bottles. CDI - sanitizer moved to bottom shelf of sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking on a few dinner plates.

4-501.11 Maintain equipment in good repair. Observed split gasket on door of reach in cooler next to hand sink, rusted shelving in dry storage area, rusted shelf supports on prep table/steam table. 4-502.11(A) Maintain utensils in good repair. Observed rusted blade on can opener.

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 cracked floor tile in kitchen, buckled and cracked floor tiles under 3 compartment sink, FRP wall covering near dish machine pulling away from wall, heavy wear in general throughout entire kitchen.

4-501.11 Maintain equipment in good repair. - Observed torn gasket on tall reach-in cooler. Needs to be repaired. REPEAT. -2pts-

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 tile beginning to raise up from the floor underneath the three compartment sink. Needs to be repaired. REPEAT. -1pt- NOTE: Facility had just finished lunch service and had not began prepping for lunch.

3-501.13 Use approved thawing methods. - Observed meat thawing in the sink in water at 85F. Corrected during the inspection (CDI)- water was drained and meat was placed under cold running water. -0.5pts-

4-501.11 Maintain equipment in good repair. - Observed torn gasket on tall reach-in cooler. Needs to be repaired. REPEAT. -2pts-

5-205.15 Maintain a plumbing system in good repair. - Observed pipe leaking at the prep sink. Needs to be repaired. -0pts- • u

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 tile beginning to raise up from the floor underneath the three compartment sink. Needs to be repaired. REPEAT. -1pt-