MILKBREAD DAVIDSON

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed a coffee urn being dumped out in the check-out counter hand sink. Observed missing paper towels for the check-out counter hand sink and the dish machine hand sink. CDI - Coffee Urn was removed and paper towels were provided for both hand sinks.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed under-cooked jammy eggs stored above bagels in the walk-in cooler. CDI - Jammy eggs were moved to the bottom shelf.

REPEAT 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). 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) Observed ham and tomatoes in the prep cooler past the 7-day date mark. Observed missing date mark for diced watermelon. CDI - Items were voluntarily discarded.

REPEAT 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed missing time stickers for coffee creamers. CDI - Stickers were added for the time they were brought out of temperature control.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Item was labeled during inspection.

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 squeeze bottles of oil and water without labels.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees preparing food with no hair or beard restraints.

4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler. Observed a broken shelf being held up by metal pans.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and a missing drain plug.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee phone and personal items stored on top of clean dishes in the kitchen.

6-301.14 Post a handwash sign at each handsink. Observed missing hand wash signs for two separate kitchen hand sinks.

REPEAT 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). 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) Observed Egg Cakes and Boiled Eggs with no date marks in the walk-in cooler. CDI - Items were dated for the day they were prepared. Observed two containers of pasta from 1/7/25. CDI - Items were voluntarily discarded.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed missing time stickers for coffee creamers. CDI - Stickers were added for the time they were brought out of temperature control.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed boiled eggs stored in containers of water.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees preparing food with long beards and no restraint. Observed one employee preparing food without a hair restraint.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on counters of the kitchen.

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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the drink machine ice chute.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 125 degree fried chicken in the warmer. CDI - Item will be discarded within 4hours for today only.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed missing date mark for an open package of blue cheese in the walk-in cooler. CDI - Manager dated for the time it was opened. Observed missing date marks for frozen giardiniera. Manager stated that it is opened, portioned and frozen. Once thawed, it is kept for 7 days. CDI - Manager will keep no longer than 6 days once thawed.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed missing asterisk for the “upgrade Jammy Egg” on paper menu’s. CDI - Manager edited and printed new menu’s during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed boxes of raw chicken on the floor of the walk-in cooler. Observed a paper towel stored inside of a container of micro greens.

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 one employee preparing food while wearing a watch and no hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths stored on counters of the kitchen.

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 cups in holders behind the check-out line 3-4” above the floor.

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 food debris inside of both reach-in freezers. Improvements made from previous inspection.

5-203.14 Provide a back flow prevention device when required. -P Observed a spray hose connected to the mono sink splitter without a back flow prevention device. CDI - Hose was removed.

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed undercooked jammy eggs stored over ready to eat sauce in the walk-in cooler. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed grapes and blueberries stored over ready to eat items. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 several items held past 7 days in prep top coolers including but not limited to beets (4/20), tomatoes (4/23), diced ham (4/23), cauliflower rice (4/25), Caesar dressing (4/24), green goddess dressing (4/25), and sliced ham (4/15). CDI: All items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed undercooked jammy egg listed as an add on with no asterisk. CDI: Asterisk added to product and menus reprinted during inspection.

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 2 unlabeled bottles of oil at grill prep cooler and at the grill. CDI: Bottles labeled.

4-501.11 Maintain equipment in good repair. Observed damaged/split gaskets on cooler drawers on the 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. Observed build up and food debris on gaskets, of equipment, inside refrigerators, around rails of prep top coolers, and on shelving in coolers. Ensure more frequent cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug on cardboard dumpster **This is a shared dumpster. EHS recommends reaching out to landlord to have drain plug replaced**

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 tiles at the mop sink with low/missing grout and one missing tile.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in dish area. CDI: PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few insert pans stored as clean soiled with stickers/sticker residue and/or food waste. CDI: PIC sent pans to dish area for re-W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders being held below 135F in warmer. Food employee stated product prepared between 10am-10:15am. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken in warmer and little g's(chicken) under heat lamp being held below 135F. Product prepared at approx. 10:30am. CDI: PIC reheated grilled chicken(191F) and voluntarily discarded little g's.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed watermelon, ham, and yogurt being held above 41F in bowl/salad make table. Other TCS foods in unit within temperature parameters. Ambient temp of unit 36F. CDI: PIC turned down temp of unit and voluntarily discarded product.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf Observed no time stamps on unsalted butter that is held on TPHC in bakery section. Food employee stated product placed out at midnight by night staff for next day prep. CDI: PIC voluntarily discarded product.

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 in-use knives used for cutting sandwiches being stored in stagnant room temp water. CDI: PIC sent knives to be W/R/S. Going forward, facility will utilize counter storage with 4-hour sanitation.

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 low grout throughout dish area/prep area.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed soft-boiled eggs cooling too slowly to meet cooling parameters. See temperature chart and violation #33 for more detail. CDI: PIC submerged product in ice water (39F). REPEAT VIOLATION.

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 soft-boiled eggs cooling in room temperature water in sealed plastic containers. CDI: PIC submerged product in ice water (39F). REPEAT VIOLATION.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few insert pans wet stacked on clean dish shelving.

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 debris and food waste on top of dish machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few insert pans stored as clean soiled with stickers/sticker residue. CDI: PIC sent to be W/R/S. REPEAT VIOLATION.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed sausage cooling too slowly to meet cooling parameters. See temp chart and violation #33 for details. CDI: Education provided and PIC removed cover form product for rapid cooling (<41F). 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed oat milk cooling to slowly too meet cooling parameters on front reach-in cooler. See temp chart for details. Product prepared @12:30pm and prepared from rom temperature. CDI: PIC moved product to walk-in cooler for rapid cooling (<41F). REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken being held below 135F. Product prepared @1:30pm. CDI: Education provided and PIC opted to place product on TPHC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stracciatella cheese being held above 41F in toast make table. PIC stated product prepared @8am. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION.

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 oat milk cooling in bottom portion of front reach-in cooler. CDI: PIC moved product to walk-in cooler for rapid cooling (<41F).Observed sausage cooling in covered plastic insert pan in walk-in cooler. CDI: Education provided and PIC removed cover from product for rapid cooling (<41F). REPEAT VIOLAITON.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener, immersion blender, strainers/sifters, and plastic insert pans stored as clean soiled with food waste and/or stickers/sticker residue. CDI: PIC sent to be re-W/R/S.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed oat milk cooling to slowly too meet cooling parameters on front reach-in cooler. See temp chart for details. Product prepared @10:45am and prepared from rom temperature. CDI: PIC moved product to walk-in cooler for rapid cooling (<41F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese in flip top portion of "toast" make table, milks/creams in "front reach-in", and half n half in "carafes" being held above 41F. Cheeses placed into unit @8am, milks/creams placed into unit @11am, and half n half placed into carafes @7am. CDI: PIC placed cheeses on TPHC, milks and creams placed into walk-in cooler for rapid cooling (<41F), and half n half voluntarily discarded. REPEAT VIOLATION.

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 oat milk cooling in bottom portion of front reach-in cooler. CDI: PIC moved product to walk-in cooler for rapid cooling (<41F).

4-501.11 Maintain equipment in good repair. Observed rusted shelving next to three compartment sink.

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 drinks stored on prep surfaces, above prep tables. CDI- drinks moved, no longer contamination concern. EHS discussed proper employee drink storage/use with PIC.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee storing sanitizer bucket inside basin of sink while cleaning countertops. Ensure handsinks are only used for handwashing, always keep accessible for employee use. CDI- bucket moved, EHS discussed with PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top of main prep unit holding TCS foods above 41F, see temperature chart. EHS found that TCS products stored in reach in portion of unit is all at 41F or below, while top of unit is unable to maintain TCS foods at 41F or below. PIC believes issue could be related to lid being left open during service, EHS instructed PIC and employees to keep lid closed for extended period of time to see if TCS foods dropped in temperature. EHS confirmed that after 20-30 minutes, products dropped at least 2-3 degrees F. CDI- products at top of line were flipped, all TCS foods at 41F at top of line after lid remained closed for extended period. PIC stated he will discuss with employees, ensure that top lid remains fully shut during non-peak service times. PIC believes there also may be an issue with airflow in this unit, will clean coils and coordinate with Whaley for service if needed. 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 .

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 2x containers of diced ham marked 5/24, has exceeded 7 day date marking limit (including the day its opened/cooked). EHS found these products behind more recently prepped ham, discussed first in first out method with PIC. CDI- products discarded. REPEAT. Note: points de-escalated, facility has shown improvement in this area, only 2 products out of date in facility during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottle in chemical storage area with a faded label, no longer legible. CDI- bottle labeled as degreaser during inspection.

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 a spray bottle of oil in baking section with no label, PIC indicated this was cooking oil.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with wrist jewelry during inspection. REPEAT.

3-201.11(A) Use food from approved sources only.-P Observed facility with vacuum packaged hams received from the restaurant “Hello Sailor” in Cornelius (sister restaurant, under a different LLC), which is not an approved source to provide this product. State approval for ROP does NOT extend to this location (Milkbread Davidson)- see approval letter. PIC stated they will no longer be receiving ROP hams from this location, will discuss with other locations and look into state approval process if facility wants to continue this process. CDI- all vacuum packaged hams and ham products voluntarily discarded during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple stacks of metal containers that have sticker residue on food contact surfaces. Pans are nested together so food contact surfaces are contacting the outside of metal containers with sticker residue attached. Ensure sticker residue is fully removed before stacking clean dishes. CDI- dishes with residue brought to dish machine for wash/rinse/sanitize. REPEAT. 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 .

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 chubs of deli ham marked 2-16 (opened and wrapped in plastic wrap), had exceeded 7 day date marking limit. PIC stated these products were previously vacuum packaged, unsure of when chubs were opened/sliced from ROP packaging. CDI- all hams voluntarily discarded. REPEAT. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with wrist jewelry during inspection.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle contacting barley inside cold holding drawers.

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 areas of walk in cooler shelving in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed underneath cook line equipment, buildup on flooring.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in the basin of the handsink in main kitchen area. CDI- EHS educated PIC and employees, sinks may not be used for any purposes other than handwashing.

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 outside of pans, pans are nested together so food contact surfaces are contacting the outside of pans with stickers attached. Ensure stickers/tape are fully removed before wash/rinse/sanitize process. Observed ice wand stored in freezer with food debris attached, EHS discussed wash/rinse/sanitize process for ice wands and storing as clean, suggested wrapping with plastic wrap or storing in clean container to avoid contamination. CDI- dishes removed for cleaning. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice Shute with black buildup, in need of cleaning.

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 a couple of products in main prep unit holding above 41F, see temperature chart. EHS assessed unit, unit is holding most TCS foods at 41F or below. PIC believes a couple of products may of been left out during morning rush, PIC stated he believes unit is over filled causing issues with air flow. CDI- watermelon discarded, barley and buttermilk ranch brought to walk in to cool. REPEAT. Note: points de-escalated as facility has improved cold holding in this area. PIC has had unit consistently serviced, EHS believes this is a process issue rather than equipment issue.

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 cut watermelon and sliced ham marked 11/28, had exceeded 7 day limit. PIC was unsure about date of watermelon, but stated the ham label was incorrect and ham was sliced on Monday. CDI- watermelon discarded, ham label changed.

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 honey, sugar, and combined baked ingredients with no label. Observed one jar of honey with labeled honey jars with no label. REPEAT. Note: points not escalated, facility has corrected shakers with no labels, different area needing labeling in todays inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1x sanitizer bucket that appeared cloudy at 50ppm quat sanitizer. CDI- sanitizer refreshed during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of wet containers nested together at dish area.

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 vegetable choppers with areas that are not smooth and easily cleanable, has pits that cannot be properly cleaned. CDI- vegetable slicers removed from equipment during 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 fried chicken tenders and breast (see temperature chart) holding below 135F at hot holding area. CDI- fried chicken reheated, hold temperature adjusted on unit to ensure it is holding fried chicken at 135F or above.

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 a few products in main flip top unit (flip top 1, see temperature chart) holding above 41F. EHS found that all TCS products in this unit were holding above 41F, electronic readout stated machine was at 34F, EHS found ambient temperature of unit was around 48F-50F during inspection. PIC stated that products in unit were from last night, product is rotated regularly throughout service but that these products in the cooler were from last night closing shift. CDI- all TCS products in this unit were voluntarily discarded due to uncertainty of how long TCS foods have been out of temperature. PIC called for service during inspection, will operate using TPHC for this unit, until unit is fixed and properly holding TCS foods at 41F or below. EHS emailed TPHC form, filled out during inspection for temporary TPHC procedure until unit is fixed. PIC stated they have had issues with this unit, have ordered parts, expect unit to be repaired in a timely manner. REPEAT. Compliance visit to be conducted to ensure unit is properly maintaining temperature.

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 one metal container of sliced ham with no date mark inside cold holding unit at cook line. PIC identified date for product, same date as ham in top of flip top unit. CDI- product date marked during inspection.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed facility using TPHC for oat milk, marking milk 7am-12pm, exceeding the 4 hour TPHC window. CDI- label changed to reflect 4 hours. REPEAT.

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 a couple of containers of salt and pepper (PIC identified) with no label.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a couple of employees working with food with wrist watches.

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 couple boxes of to-go containers and cups stored on floor during inspection. PIC stated truck had just arrived for these products this morning, hadn’t had time to put up on shelving yet.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at sink near counter bar service area. CDI- EHS provided handwashing sign during inspection.

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 avocados stored on top shelf of walk in cooler, directly above ready to eat vegetables and sauces. CDI- EHS discussed storage order, storage order corrected during inspection.

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 a few products holding above 41F during inspection, see temperature chart. Observed products in flip top unit stacked above fill line, causing the rise in temperature. PIC stated these products were just brought from walk in cooler this morning. CDI- over filled pans separated into smaller portions, top layers brought to walk in cooler to rapidly chill. REPEAT.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. EHS observed facility using TPHC for oat milk at cook line with no written procedure. EHS observed that facility is correctly time labeling products, just did not have procedure prepared in advance. CDI- EHS provided template, PIC filled out TPHC form during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of chicken stored on the floor in the walk in cooler. PIC stated these boxes were just delivered this morning, did not have opportunity to move onto shelving yet. CDI- boxes moved onto shelving during inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed facility not washing avocados before use, PIC stated they were “pre-washed”, EHS observed that stickers are still attached and have not been washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal pans wet nested. REPEAT.

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 multiple to-go containers stored throughout kitchen that were upright, no longer in protective packaging.

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 PIC did not provide a written procedure for V&D events. CDI by providing a written procedure to PIC. Ensure clean up kit contains proper items as listed on written procedure.

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 shredded lettuce and cooked eggs stored in prep coolers > 41F. CDI- Food items moved to walk in cooler for rapid cooling. Ensure food items are not being held off of temperature control for extend periods of time. Eliminate storing food items in a second container and placing food items in direct contact with the metal container. This will help keep foods cold.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths being stored on work surfaces. Stored wet wiping cloths in sanitizer between uses.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed food utensil handles stored in food for TCS and Non-TCS foods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet stacked containers on the drying rack. Air dry before stacking.

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