DUNKIN DONUTS #356833

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site at all times of food preparation and handling. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer below concentration of 200ppm quat during inspection. Ensure wiping cloths are held in properly concentrated sanitizer at all times. 0 pts.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage being stored above and in conjunction with customer foods during inspection. CDI - PIC moved to appropriate location. Repeat. 1 pt.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink being used to rinse blender during inspection. CDI - Blender removed and cleaned in appropriate location. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in bottom of sandwich prep holding above 41F. See temperature chart. Ambient in bottom of unit 59F. All TCS items in top of unit observed compliant. Ambient in top of unit 40F. Maintenance contacted during inspection. Facility to cease sale of items from this unit until repair. 72 hour VR required. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee wearing decorative jewelry on hands and wrists during inspection. Observed various employees handling customer foods while not donning proper hair restraints. Ensure employees adhere to proper cleanliness standards while handing customer foods. Repeat. 0.5 pts.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage being stored on prep counter amongst food items and clean equipment. CDI: PIC removed beverage.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a spray bottle of comet cleaner being stored on prep counter amongst food items and clean equipment. CDI: PIC removed spray bottle and placed in designated area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects throughout the facility. Contact pest control service provider to address issue.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees handling food items without the use of a head covering. Use head coverings to prevent potential contamination of food and equipment.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one stack of single use to go containers being stored on storage shelf outside of their original packaging right side up. CDI: PIC inverted containers to protect against contamination. REPEAT. Points not escalated due to multiple violations on previous report.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on prep counter. CDI: PIC removed cell phone.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: www.mecknc.gov/foodsafety Observed employee could not answer all of EHS questions on required symptoms and illnesses for reporting and could not reference material in facility. CDI: EHS provided a copy of employee health policy for employees to reference.

6-301.14 Post a handwash sign at each handsink. Observed handwashing sign missing from men’s restroom. CDI: EHS provided a sign.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of almond milk being held at 44F in dispensing cooler unit. CDI: PIC voluntarily discarded almond milk.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of single use cups being stored on floor near PIC office. Store single use articles at least 6 inches above the floor. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one stack of single use to go containers being stored outside of their original packaging right side up on prep counter. Invert single use to go containers once removed from their original packaging to protect against contamination.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart blocking handsink at back area handwashing area. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap in male restroom dispenser. CDI - PIC delegated the replacement handwashing soap to employee. EHS rotated rolling cart away from handwashing sink. PIC and EHS discussed handsink maintenance and upkeep.

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 (1) bin of TCS food (hash browns) in prep unit drawer with no date mark. CDI - PIC confirmed date of preparation of hasbrowns (02/28) and affixed proper date label to container. REPEAT. Note: No escalation in point deduction due to noted improvement; all other TCS foods held for greater than 24 hours were properly date marked, either directly or with station date marking (in the case of open cream cheese container) Per conversation with PIC and food employees, milk containers held in prep units are used within 24 hours of opening. All other TCS food portions containers, including those held within milk dispenser, are to be properly date marked with stickers. EHS advises facility to label containers with date of opening, however if items are to be disposed of within 24 hours, they need not be date marked. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility thermometer during calibration with no thin tapered thin probe. A verification will occur no later than 03/10/2024.

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 two (2) powdered ingredients (cocoa powder, matcha powder) at prep area with no labeling. CDI - PIC identified powdered ingredients and labels were affixed. REPEAT. Note: No escalation in point deduction due to improvement from previous inspection; Fewer working containers were observed as unlabeled, and items (ice cream cakes) in grab n go cooler were effectively labeled with offsite address of packaging facility, net weight, and allergen statement.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) employee engaged in food prep (preparation of cones) not wearing hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) sanitizer bucket with in use wiping cloth testing below required concentration approximately 50 ppm. CDI - EHS remade bucket with readily available sanitizer at 3 compartment sink, demonstrating process and ppm testing via test strips with PIC. REPEAT.

4-502.13 Single-use and single-service articles cannot be reused. Observed topping containers in topping prep top unit with single service spoons as serving utensils. Remove single service articles and replace with multi use utensils such as scoops and spoons.

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 food soil residue in bottom of topping prep unit. Clean non food contact surfaces as needed to prevent accumulation.

5-501.111 Keep storage areas and bins for waste in good repair. Observed outdoor dumpster with broken lid. Observed cardboard dumpster with missing door. Observed both dumpsters with broken drain ports and/or drain plugs. Contact land lord/waste management company to repair or replace missing or damaged dumpster components.

2-102.12 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 PIC states that food protection manager certification expired as of last month, and that she is scheduled to take recertification exam by the end of the week. PIC was unable to provide documentation at time of inspection. PIC demonstrated knowledge by answering questions during inspection.

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 two (2) employee beverages with straws and lids stored improperly (one on storage rack above equipment and single service packages, another at prep table). CDI - EHS rotated employee beverages to lower shelving and/or PIC desk to prevent potential contamination. REPEAT.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee during preparations (reheating food items, placing in trays, etc.) drop one single service food box on floor. Employee grabbed box with gloved hand, disposed of it, then began replacing gloves without first washing hands. CDI - EHS coached employee as to proper handwashing procedures (including when to wash) and observed effective corrective handwashing. Note: facility handwashing has seemingly improved; no other handwashing violations were observed at time of inspection. EHS advises establishment review handwashing procedures as needed amongst staff.

6-301.14 Post a handwash sign at each handsink. Observed handsink at women’s restroom without handwashing signage. CDI - Observed women’s restroom without handsink signage. CDI - EHS affixed handsink signage to wall adjacent to handsink.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed one (1) open box of blueberry bagels and one (1) open container of almond milk without a cap in walk in freezer and prep drawer 1, respectively. No active contamination was viewed at either point (ice buildup on exterior of box and bag in walk in freezer, but not of food items) CDI - PIC voluntarily disposed of almond milk. EHS closed box lid of bagels to prevent potential contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed approximately eight (8) utensils or pieces of equipment stored as clean with visible food soil, including blender cup with food debris, and containers with sticker residue on their exteriors stacked such that a food contact contaminate was created, at the clean dish rack. CDI - EHS drew PIC attention to the contamination and rotated soiled dishes to 3 compartment sink for corrective cleaning. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor black build up on internal ice chutes of ice machine. REPEAT 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed three (3) containers of TCS food (milk, skim milk, oat milk) in prep drawer and one (1) TCS food (cream cheese) in prep drawer without effective date marking. PIC stated that milk was recently opened to refill cold dispenser. All other date marking and disposition was observed as effective. CDI - EHS labeled containers for dates of opening. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three (3) spice blend bins at prep table(sesame seeds, everything blend, etc) and two (2) containers of super icing (one in bottle in topping prep unit, one at prep table) without working labeling. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. - Observed ice cream cakes in display case for customer grab-n-go lacking ingredients, quantity of contents, and name and place of business on packaging. Per conversation with PIC, these items are packaged at a separate establishment and periodically delivered. Update labels to include required information. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf - Observed ice cream cakes in display case for customer grab-n-go lacking label indicating major allergens. - VR - A verification will occur on or before 08/26/2023 to ensure cakes have been moved from customer grab-n-go or labels have been updated to include allergen information.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two (2) food employees engaged in food preparation with wristbands and bangles.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) sanitizer bucket testing below required concentration. CDI - EHS remade bucket with readily available sanitizer at 3 compartment sink. REPEAT. Note: no escalation in point deduction due to improvement from previous inspection. EHS observed one (1) other sanitizer bucket testing at proper concentration. PIC stated that this bucket was made at the same time as unconcentrated sanitizer. EHS advises facility to manually check concentration of prepared sanitizers at time of production.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of to go box as oven with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster with open doors at time of inspection. CDI - EHS closed doors before returning to interior premises.

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 grocery bag of employee produce stored above ready to eat food in WIC. CDI - Bag was lowered to prevent potential contamination. Store employee food such that it can not be intermingled with or potentially contaminate food held for resale.

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 beverages stored on prep table behind counter.

P - Observed a food employee handle money then proceed to food preparation and preparing beverage and handling clean equipment and single-service articles. CDI, employee washed hands. 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. Improvement made points not escalated today.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels provided at washing sink behind counter. CDI, towels provided. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed hand washing sink blocked by ladder and equipment in back. CDI, items relocated to provide access to hand washing sink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed 2 container of mold inside cherry containers. CDI, cherries voluntarily discarded.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some pink residue on bottom edge of internal baffle component. Clean.

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 milk not date marked and operator did not know when open. Repeat. Observed recently prepared sausage and eggs that PIC prepared today not date marked. CDI, sausage and eggs labeled during inspection and milk voluntarily discarded. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed cleaning agent handling from shelf over clean single-service articles. CDI, cleaner relocated for proper storage .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed employees not able to locate food thermometer. Vr required.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing below required concentration.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensil stored in hot water at 74 degrees F. Observed coffee filters uncovered and unprotected and removed from protective packaging above equipment on line.

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. - REPEAT - Observed food residue buildup on dry storage containers and inside of cooler drawers and walk in cooler shelving. Observed debris and soil accumulating on floors under hard to move equipment and along line. Increase cleaning frequency to prevent buildup

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed food residue on ceiling areas above counter space. Observed floors in need of cleaning throughout facility (walk-in cooler and freezer included). Clean and maintain clean.

2-102.12 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 - REPEAT - PIC unable to provide copy of certified food protection manager certificate.

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 drinking in kitchen area next to food contact surfaces. Employee stored drink on food prep surface afterwards. - CDI - EHS discussed where to consume food and beverages with employees. Employee moved drink to designated area away from food contact surfaces.

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 employees put on gloves without washing their hands before handling food. - CDI - EHS discussed when to wash hands with all present employees. Employees properly washed hands and changed gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf - REPEAT - Observed beverage discarded in hand sink. Use prep sinks for discarding beverages. Hand sinks are only for handwashing. - CDI - EHS educated employees on proper use of hand sink. Sink cleaned and sanitized.

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 multiple opened milk containers lacking a date mark/label. - CDI - Employee dated all opened milk containers.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed chemical spray bottle (spic and span) stored on top of sandwich prep cooler directly beside hot holding equipment. - CDI - Employee moved spray bottle away from food contact surfaces.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. - Observed ice cream cakes in display case for customer grab-n-go lacking ingredients, quantity of contents, and name and place of business on packaging. Update labels to include required information. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf - Observed ice cream cakes in display case for customer grab-n-go lacking label indicating major allergens. - VR - Verification required within 10 days to ensure cakes have been moved from customer grab-n-go or labels have been updated to include allergen information.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed concentration of sanitizer in sanitizer bucket to be 50ppm quat. - CDI - Employee refilled buckets with properly concentrated sanitizer (200ppm quat).

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed tongs stored between top of sandwich prep unit and bottom of hot holding equipment. This area is not cleaned and sanitized every four hours. Do not store tongs in this location. - CDI - Employee removed tongs and placed at 3 compartment sink to be washed, rinsed, and sanitized.

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. - REPEAT - Observed food residue buildup on dry storage containers and inside of cooler drawers used for milk storage. Increase cleaning frequency to prevent buildup.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P - Observed missing backflow prevention device for hose connected to spray nozzle. - CDI - PIC removed spray nozzle from hose. Keep nozzle off or water turned off while nozzle is on. Otherwise, obtain backflow prevention device for hose connection that is rated for continuous pressure.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed food residue on ceiling areas above counter space. Observed floors in need of cleaning throughout facility (walk-in cooler and freezer included). Clean and maintain clean.

2-102.12 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 - PIC unable to provide copy of certified food protection manager certificate.

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 - No vomit and diarrhea clean up plan in place at time of inspection. Due to this being facility’s first inspection since the adoption of the new food code, no point deduction. - CDI - Vomit and diarrhea written procedures provided to facility and explained to PIC.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf - Observed employee discard beverage in hand sink. Use prep sinks for discarding beverages. Hand wash sinks are only for handwashing. - CDI - EHS educated PIC and employee on proper use of hand sink. Sink cleaned and sanitized.

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 sticker residue on multiple dishes stored clean. Remove sticker and sticker residue entirely during cleaning process. - VR - Verification required within 10 days.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - REPEAT - Observed employees not wearing hair restraints. Hair restraints are required for all food handling employees.

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. - REPEAT - Observed food debris and accumulation in refrigeration units. Increase cleaning frequency to prevent build up.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee beverages on prep areas near food. They were relocated.

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 pre-cooked sausage, hash browns, Ham, and milk (opened) without date marks. They had just been opened today. Return visit required to ensure date marking is in place.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the facility. Contact pest control, clean areas, and remove any standing water.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of doughnuts and box of milk on the floor in the walkin cooler. One was discarded and one was moved to shelving. Observed walkin freezer overloaded with ice cream. Containers and boxes were everywhere including on the floor. Observed box of sugar opened in dry storage. Be sure to seal to prevent contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without head coverings.

4-501.11 Maintain equipment in good repair. Ice crystals are building up in freezer near the door. Staff is meeting with maintenance provider today to discuss repair. It is still keeping products frozen but there is build up on all products near the door and around the door itself.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of food and debris on blender base, inside cold drawers, around can opener, and on sugar bin. Cleaning needed.

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. Dark buildup observed on the floor. Clean floors.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jacket on splash guard between hand and dump sink and a set of keys on the prep area. Move to designated area.