CADENCE HUNTERSVILLE

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY - Observed chemical dish washer with little concentration of chlorine when tested with strips. CDI- PIC clear out (knife, fork, spoon) that was falling into a basket blocking the machine from working properly. After clearing that, machine was running again and testing was correct. Ensure to keep the machine clear and ensure that dishes are being cleaned and sanitized correctly every time.

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). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . - Observed packages of slice ham and turkey opened without date. The one package date sticker was faded, one dated 5/12 and the other dated 5/19. Ensure to date mark all ready to eat food items and keep up to 7 days only. CDI- Items was discarded by PIC at the time of inspection. Detail and proper procedure on date marking discussed with PIC at the time of inspection.

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

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

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 wet and soiled flooring under hand sink at the drink bar in need of cleaning. Keep clean and dry under the sink. Observed soiled hand sink in the basin at the drink bar needs cleaning and keep clean. -0.5 pts-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.- Observed employees belonging (jackets, coats, etc..) hanging/laying on top or next to food items and single service items in dry storage room. Provide employees a designated area to store their personal belongings, keep separate from facility food items to prevent cross contamination at anytime. -0.5 pts-

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed low temperature dish machine, sanitizer concentration measured at 0.00 ppm. PIC had to prime the machine and it is working as it should. Ensure to monitor and keep the machine working properly, testing with test strips to ensure there is sanitizer to properly clean dishes. -1.5 pts- VERIFICATION NEEDED. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 soiled/accumulated debris on containers, lids of sugar, flour, etc.. underneath the prep table next to hand sink. Detail cleaning needed and keep clean. -0 pts-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed low temperature dish machine without sanitizer concentration after cleaning cycle ran. CDI- PIC had to prime the machine and it is now working as it should. Ensure to monitor and keep the machine working properly at all time when cleaning dishes. -0 pts- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed veggie burger patties in WIC without date marking. Also, observed store bought package of ham opened without date marking. According to PIC, they were opened this past Sunday. CDI- PIC put correct date on items at the time of inspection- 1.5 pts- 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed employees are serving food without hair net and bear net. Ensure to use appropriate body hair retrain method while preparing and serving foods. -0 pts-

REPEAT 4-501.11 Maintain equipment in good repair.- Observed rusted microwave on a drink counter station before entering the kitchen. Repair or replacement needed. Keep microwave in good repair. -0.5 pts-

REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.- Observed both dumpsters without drain plugs. Obtain drain plugs and put in place for both dumpsters. Half point due to improvement -0.5 pts- 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.- Observed damage dumpster lids. Repair or replace needed.

4-501.11 Maintain equipment in good repair.- Observed microwave (starts to rust around the wall and edges) on the drink counter before entering the kitchen. Keep microwave in good repair.

REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.- Observed both dumpsters without drain plugs. Obtain drain plugs. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents.- Observed solid waste (furniture/appliance/wheelchair) outside and behind a dumpster. There is a live animal moving around and drive into a pile of solid waste during inspection. Clearing and cleaning the dumpster area needed, removing all waste and keep area clear of clusters to prevent rodents/pests harboring. -1 pts-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. - Observed corn beef without date marking in WIC. Not knowing when it was opened. CDI- PIC volunteers to discard the item at the time of inspection. -1.5 pts-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed soup was trying to cool since yesterday in a plastic container with tight lid on, there is evidence of condensation in the container in WIC. Soup temperature measure 43F. CDI- PIC volunteers to discard item at the time of inspection. Various methods of cooling discussed in detail with PIC at the time of inspection -0.5 pts-

REPEAT 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 very soiled microwave. It needs detail cleaning, clean regularly and keep clean. -1 pts-

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.- Observed both dumpsters without drain plug. Obtain drain plugs. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.- Observed dumpsters doors left open when not in use. Keep all doors and lids close. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents.- Observed solid waste (furniture/appliance) outside the dumpster and piling up in the area. The dumpster area need cleaning, removing all waste and keep area clear of clusters.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed wet stacking on dishes covers on shelving at dish washing area. Ensure to let air dry before stacking them up.

4-501.11 Maintain equipment in good repair.- Observed the flip top unit is not working properly, the unit was not able to cold holding foods during last educational visit. The facility is currently not storing any foods in the unit. This is the only unit use for sandwiches station, and to store prep foods. Ensure the unit is properly working and is able to hold TCS foods at 41F or below.

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 soiled microwave need cleaning and keep clean.

5-205.15 Maintain a plumbing system in good repair.- Observed disrepair hot water faucet at the hand sink at the corner next to oven and prep top. No hot water available for proper hand washing as needed. Repair needed. NOTE: According to PIC, the work order has been placed for repair.

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed bag of ham, turkey, hard boiled eggs, half cut lettuce heads in prep unit without date marking. Observed incorrect date marking (time indication) on marinara sauce in WIC. CDI- PIC put correct date mark on items and discarded items that cannot be identified at the time of inspection. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed chub of ham in WIC dated 8/17. CDI- PIC discarded item at the time of inspection. Date marking and correct procedure discussed with PIC at the time of inspection -3 pts-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed marinara sauce, sausage, prep salad in little bowls trying to cool in prep unit and WIC, covered tight with plastic wrapped on top. CDI- PIC put item in shallow pan, unwrapped salads and sauce. All items put in WIF to quickly cool in time during the inspection. Cooling methods discussed with PIC at the time of inspection -0.5 pts-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at two hand sinks. CDI- Paper towels provided at the time of inspection. Ensure to provide paper towels at all hand sinks at all time. -0 pts-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed raw salmon stored on top of pizza in prep cooler. CDI- PIC separated items and will address storage order with all kitchen staff. -1.5 pts-

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed slice turkey and veggie burgers without date marking. CDI- PIC discarded turkey and put date on veggie burgers since opened yesterday. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed green bean and soup in WIC date marking expired two days ago. CDI- PIC discarded item at the time of inspection. Ensure to check the date and discard item as it is expired. -3 pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters door left open when not in used. Ensure to close all doors and lids to prevent pest harboring. -0 pts-

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 grease and residue causing floor to be soiled under/around cook top and fryer, and where is hard to reach. Observed soiled wall near washing machine. Clean regular and keep clean. -0 pts-

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed kitchen staff present as a PIC at the time of inspection without CFPM certificate. PIC is currently working on obtaining the certificate. -0 pts-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed spoiled and rotten 2 opened bags of mix greens in WIC. CDI- PIC discarded the items. -1 pts-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed plastic pitchers stored as clean on hooks above three compartment sinks. They have old glues/stickers on them all over. Ensure items to be cleaned to sight and touch. CDI- Items were put to get wash, rinse, and sanitize -0 pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed ham, turkey, slice tomatoes, boiled eggs, egg salad, cut lettuce in prep unit temperature above 41F. CDI- PIC discarded items. -1.5 pts-

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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed ham in prep unit dated 6/2, passing a maximum of 7 days. CDI- PIC discarded item. Points remain the same this time as a facility has been improved from last inspection. -1.5 pts-

3-302.13 Pasteurized eggs shall be used for ready to eat foods containing eggs that do not meet 3-401.11(D).-P. Observed facility has raw egg shells (in stand up refrigerator) to make over easy eggs for some residents who requested per PIC. CDI- PIC removed the eggs and will not be using them for that purpose unless it cooks to meet 3-401.11(D) in food code. The facility will obtain Pasteurized egg shells if needed. -0.5 pts-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed cooked elbow macaroni in a big deep metal colander in WIC trying to cool from a day before, temperature at 47F. CDI- PIC volunteer to discard item. Cooling methods discussed with PIC at the time of inspection. -0 pts-

4-501.11 Maintain equipment in good repair. Observed prep unit with ambient temperature Of 45F. All food items temperature stored inside are 47F and above. CDI- PIC took all non TCS foods back in WIC, and discarded all TCS foods. PIC will put in work order to have a unit fix if need repair. VERIFICATION NEEDED by 6/12/2023. Meanwhile all TCS foods will not be stored foods in this unit until fix. Observed rusted microwave, need repair or replace -0 pts-

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 facility without the Diarrhea and Vomiting cleaning up procedures. CDI- hard copies of V&D cleanup procedure and poster provided at the time of inspection. -0 pts-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. Observed PIC washed hands and turn off the faucet knob with bare hands without using paper towel to prevent re-contamination. CDI- PIC was asked to wash hands again correctly and hand washing sign provided. No point deducted because other food employee washed hands correctly earlier. -0 pts-

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at a drink station hand sink. The soap dispenser was broken. PIC stated they are in the process of fixing it. CDI- PIC provided soap at the sink. -1 pts-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed residues and buildup on ice shutter machine, need cleaning. Observed juice dispenser machine with residues and buildup around surfaces. Need Cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine without chlorine when run to test it. CDI- PIC primed the machine, run and test again, this time is worked. -0 pts-

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 cut melons on the prep unit holding temperature of 50F -52F. CDI- PIC discarded items at the time of inspection. -1.5 pts-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 no date making on slice of tomatoes. CDI- PIC discarded item. Observed opened package of turkey without date marking. PIC stated that is resident's item. CDI- PIC put a correct date mark on item as when it was opened. 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 egg salad and pimento cheese with date mark 2/5. past due 7 days date marking. CDI- PIC discarded items. -1.5 pts-

NO POINTS DEDUCTED 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or hand drying device at hand washing sink in kitchen area near dish room. CDI towels provided during inspection.

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 ground beef stored above RTE (deli meats / cooked chicken) food products on speed rack inside walk-in cooler. CDI raw meats properly stored below RTE food products during inspection.

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 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 cooked collard greens placed into walk-in cooler to cool while container was tightly sealed. Product measuring 74F, CDI plastic cover removed and container placed in area of walk-in cooler to rapidly cool. Observed greens measuring 60 F 15 minutes later.

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 hood system filters in need of general cleaning; Observed surfaces of flip top unit (underneath back section of lid) collecting debris in need of cleaning; Observed surfaces of cabinet doors at beverage station soiled with tea and coffee in need of detailed cleaning.

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 ceiling having old water damaged inside dining room; (ensure leak is repaired and touch-up paint ceiling once dried). Observed repair needed on ceiling inside chemical closet inside kitchen.

REPEAT 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 stored above RTE food products on speed rack inside walk-in cooler; CDI fish properly stored below RTE food products 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 water damaged ceiling inside chemical closet inside kitchen in need of repair. 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 drains clogged in dish area causing water to puddle up onto floor in need of removal and repair. (Note) maintenance staff working on clog during inspection.

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 ground pork stored directly above desserts on speed rack inside walk-in cooler. CDI raw meat properly stored beneath RTE food products (education given).

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 tuna salad and pasta salad prepared less than 1hr before inspection cooling inside walk-in cooler tightly sealed with plastic wrap measuring 50-58F. CDI plastic wrap removed so cold air can move across product.

NO POINTS DEDUCTED 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bulk dry food bins missing labels (sugar).

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed two tea dispensers / containers on front service line having moldy tea inside dispensers being used for service; CDI product discarded and education given to staff.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tea nozzles having bio-film build-up on surfaces in need of proper washing, rinsing and sanitizing. CDI tea containers along with nozzles broken down and properly washed during inspection.

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 boxes of single service items stored directly on floor of dining room closet; CDI properly stored to facilitate cleaning.

NO POINTS DEDUCTED 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cabinets at beverage service line having sticky surfaces throughout in need of general cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vents inside kitchen area in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored with coffee cups at service line.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed outlet vents throughout kitchen having build-up). In need of of cleaning; Same vents are sweating which are located above service line) repair / fix / correct to prevent condensate drip.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 3 large metal lids used for steam table with broken handles and peeling surfaces in need of replacing. Lids removed from service.

NO POINTS DEDUCTED 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees cell phone stored on cold holding prep unit.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (underneath cabinets at front beverage station).

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed intake vents throughout kitchen having build-up). In need of of cleaning.

3-501.13 Use approved thawing methods. Observed frozen pork / meat thawing in prep sink with faucet running water only on one of the two packages. Place inside container to provide running cool water across product evenly. CDI large container provided to submerge products.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (cabinets underneath coffee dispenser having splattered coffee / liquid collected on surfaces).

NO POINTS DEDUCTED 6-202.12 Heating, Ventilation, Air Conditioning System Vents - C Observed vent inside dry storage room having dust build-up in need of general cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk, slaw and cheese stored inside non-functioning cold holding unit measuring 70F (see time chart). CDI TCS foods discarded by staff; cold holding unit will not be used until repair is made and proper holding temp is achieved. Staff will utilize walk-in cooler for holding TCS cold.

4-501.11 Maintain equipment in good repair. Observed reach-in cold holding unit not properly holding / functioning in need of repair.