220 C BANH MI & COFFEE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pork in the prep unit and milk in the RI at temperatures above 41F. CDI. PIC voluntarily discarded. Moving on, facility will put all open containers of milk on time. TPHC for milk was created. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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) Observed PIC prepped food for to day and dated for yesterday. CDI. Date marking was corrected. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed containers of pork, chicken, cooling in the WI cooler in tightly covered containers. CDI. PIC removed the covers. Facility is also encouraged to get more shallow dishes for cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(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 on non food contact surfaces in the chicken area and also in the RI coolers. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at the hand sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees food items stored directly above customer food.

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

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 box of plastic cups from an earlier delivery in dry storage area in direct contact with the floor. Needs to be removed.

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 build up on floor of walk in cooler, kitchen wall behind prep counter. Clean as needed. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. Cdi. PIC was provided a copy. Education was also provided on the various food borne illnesses. Repeat For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw pork commingled with ready to eat food. CDI. PIC rearranged the storage. Repeat For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 . 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 cooked pork, chicken in WI without dates. ***** All other items were dated. NOTE: EHS advised PIC that future repeat date marking violations may result in a risk control plan.

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

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 on non food contact surfaces in the chicken area. Repeat

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floor of walk in cooler, kitchen wall behind prep counter. Clean as needed. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. Cdi. PIC was provided a copy. Education was also provided on the various food borne illnesses. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw pork commingled with ready to eat food. CDI. PIC rearranged the storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 0ppm concentration of chlorine sanitizer for rinse cycle of dish machine. VERIFICATION REQUIRED within 3 days to ensure sanitizing rinse cycle of dish machine is at required concentration level. Facility will have to result to single use items until dish machine is fixed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed hot dogs in WI at temperatures above 41F. CDI. PIC indicated that the item was just removed from package and kept in WI to drop in temp. Unit temperature was 36F and all other items were holding at the right temperature. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking stacking of dishes in the kitchen.

4-501.11 Maintain equipment in good repair. Observed dish machine unable to pump out sanitizer. 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 build up on mixer, micro wave, prep top, stove top, fryer, outside surface of oven and on spoons used as a tool to position parchment paper for baking. Clean all items as needed. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed moldy water leak at 3 comp sink. Needs to be fixed.

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 build up on floor of walk in cooler, kitchen floors and on wall behind prep counter. Clean as needed. REPEAT.

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 0ppm concentration of chlorine sanitizer for rinse cycle of dish machine. VERIFICATION REQUIRED within 3 days to ensure sanitizing rinse cycle of dish machine is at required concentration level.

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. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed two metal containers of grilled pork one covered with a metal lid and the other covered with tightly wrapped plastic cooling in walk in cooler from previous night. Bottom container of pork measured 46F and the top container measured 44F. CDI: PIC voluntarily discarded containers of pork.

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 two metal containers of grilled pork one covered with a metal lid and the other covered with tightly wrapped plastic cooling in walk in cooler from previous night. Bottom container of pork measured 46F and the top container measured 44F. CDI: PIC voluntarily discarded containers of pork.

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 a strainer being held in a large container of raw carrots in walk in cooler in which handle was submerged in carrots. Also observed spoons being held in two separate containers of sugar in which handles were resting in sugar. CDI: PIC removed strainer and spoons from respective food items.

4-501.11 Maintain equipment in good repair. Observed gasket separated from bottom portion of walk in cooler door. Replace gasket.

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 on mixer, stove top, fryer, outside surface of oven and on spoons used as a tool to position parchment paper for baking. Clean all items as needed. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed slow draining floor drain underneath hand sink at front counter. PIC stated floor drain drains slowly normally when grease trap is full. PIC stated he is in the process of having grease trap emptied.

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 build up on floor of walk in cooler and on wall behind prep counter. Clean as needed. REPEAT.

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 pork being held in prep flip top cooler at 44F. CDI: PIC voluntarily discarded item. 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: 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 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 containers of house made mayo and pate being held in prep cooler without date marks. CDI: PIC date marked items. REPEAT. NOTE: EHS advised PIC that future repeat date marking violations may result in a risk control plan.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed staff handling food items without the use of head coverings. Use head coverings to prevent potential contamination of food, equipment and utensils. 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 build up inside of reach in freezer next to dining room and on commercial mixer in back prep area. Clean as needed. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up and two large spills on floor in WIC. Clean as needed. REPEAT.

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.

2-401.11 (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 employees beverage being stored on prep counter. CDI: PIC relocated beverage.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a large tray of cooked pork belly fully cooled being stored in WIC uncovered. CDI: PIC covered pork belly.

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 chlorine sanitizer concentration level at 0ppm from dish machine. VERIFICATION REQUIRED within 3 days to ensure dish machine chlorine output is at required level.

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 measuring cup of egg wash being held on prep counter at 56F and a working bottle of condensed milk being held in prep reach in cooler at 48F. CDI: PIC placed items in RIF to rapidly cool as condensed milk was prepared approximately 2 hours prior and egg wash was prepared 30 minutes prior.

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 containers of pork belly, pork and pork roll being held in prep flip top cooler and an open gallon of milk in prep reach in cooler all missing date marks. CDI: PIC date marked items as they had been opened or prepared within the last 24 hours. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of degreaser being held on prep counter with no label. CDI: PIC labeled bottle. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of degreaser being held on prep counter next to pastry items. CDI: PIC relocated degreaser to designated area. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed 3 cans of raid with label stating approved for residential use only being stored on chemical storage shelf. CDI: PIC removed cans of raid from premises.

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 working bottles of sweetened condensed milk and soy sauce being held in prep reach in cooler without labels. CDI: PIC labeled bottles.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed a dead insect on floor near dish machine. Remove dead insect.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food without the use of head coverings. Use head coverings to restrain hair from contacting exposed food and equipment. 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 build up on gaskets of reach in coolers, on bottom shelf of prep counter and heavy build up on outside surface of fryer and surfaces of equipment next to fryer. Clean as needed. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed large spill on floor in WIC. Clean as needed.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed two light bulbs in hood above grill missing shields. Provide shields or replace bulbs with shatter proof bulbs to protect exposed food.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from paper towel dispenser at hand sink near dish machine. PIC stated a part is missing from dispenser to hang paper towels and staff uses a paper towel dispenser hanging outside of WIC. CDI: PIC placed paper towels at hand sink.

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 several containers of beef in WIC, containers ready to eat pork, beef and chicken in prep flip top coolers and containers of house made mayo and an open package of deli ham in prep RI cooler all missing date marks. CDI: PIC date marked all items that were prepared within 24 hours and voluntarily discarded ham that was opened days ago.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a blank TPHC written procedure form for items being held on TPHC. CDI: EHS completed form for PIC.

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

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 of grease residue on outside of prep coolers. Clean as needed. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork belly stored in flip top cooler at 46F. PIC stated pork belly was placed into cooler from walk in cooler around 10am today and not sure why it would be out of temperature. The remainder Pork belly in walk in cooler temped below 41F. CDI-Pork belly was placed into walk in cooler to cool back down and reached 41F at 2pm 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 .

3-304.12 (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 various large mixing spoons and a knife stored hanging at prep area beside flip top coolers with dried grease and food debris on utensils. PIC stated items are in use and have been used latest around 8am. Ensure to wash every 4 hours.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic containers on drying racks.

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 cleaning needed to remove food debris and grease build up on and in side of all coolers such as reach in freezers, low boys, and flip top coolers. Clean interior and exterior at high contact surfaces of all units including floor of walk in cooler as well as cleaning needed to remove grease and food debris on interior and exterior of microwave including microwave handle. -REPEAT VIOLATION- Note: Observed prep line cutting boards with minor food soil at time of inspection. PIC detailed four hour cleaning procedure, and food contact surface debris is appropriately explained by high traffic experience during lunch period.

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 buildup of grease at metal wall adjacent to stove area as well as cleaning needed on floor throughout front and back of kitchen area specifically behind and under large equipment. Clean as needed to prevent soil accumulation. -REPEAT VIOLATION-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones stored on small tray with facility pastry bags and small saucers.

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 unlabeled in use containers of squirt bottles at grill area and shaker near prep top cooler. -REPEAT VIOLATION- Note: Pre existing station labels and container labels within the facility remain in place and are observed as being effective. Observed two (2) unlabeled oil bottles at grill station, but these were kept in effective proximity to manufacturer bottles of oil, such as to effectively identify them.

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 cleaning needed to remove food debris and grease build up on all coolers including interior and exterior at high contact surfaces and floor of walk in cooler as well as cleaning needed to remove grease and food debris on interior and exterior of microwave including microwave handle. -REPEAT VIOLATION- Note: Observed prep line cutting boards with minor food soil at time of inspection. PIC detailed four hour cleaning procedure, and food contact surface debris is appropriately explained by high traffic experience during lunch period.

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 buildup of grease at metal wall adjacent to stove area as well as cleaning needed on floor throughout front and back of kitchen area. Clean as needed to prevent soil accumulation. -REPEAT VIOLATION-

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 one (1) pan of garlic pork in the WIC with date marked for 05/26. No other date marking or disposition violations were observed at time of inspection. CDI - PIC voluntarily disposed of out of date food item. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(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 two (2) hot dog buns, three (3) ham and cheese rolls, and two (2) Bulgogi buns stored at bakery display without effective TPHC labeling. PIC stated that TPHC rotations had occurred at 3 p.m., prior to EHS arrival, and that TPHC label had not yet been applied. Observed temperatures (89F for hot dog roll) confirmed this assertion. CDI - PIC properly applied a TPHC tape label to bakery display.

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) unlabeled in use containers (two lemon pepper, one brown sugar) stored in at back of house prep areas. Label all working containers of food items. CDI - EHS labeled unmarked working containers. REPEAT. Note: Pre existing station labels and container labels within the facility remain in place and are observed as being effective. Observed two (2) unlabeled oil bottles at grill station, but these were kept in effective proximity to manufacturer bottles of oil, such as to effectively identify them.

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 one (1) scoop in sugar bin with handle contacting the food. CDI - Scoop was removed, rotated to 3 compartment sink and replaced with readily available clean scoop.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed two (2) black bags of bread points in WIC. Hold food items in food approved safe storage containers (plastic and metal bins, food safe bags, Tupperware containers, etc.) 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed pastry cabinet made of unsealed wood. Seal non food contact storage materials so as to be smooth and easily cleanable. 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 minor food soil on lower shelf of front of house bakery table and prep unit interiors. Clean as needed. Note: Observed prep line cutting boards with minor food soil at time of inspection. PIC detailed four hour cleaning procedure, and food contact surface debris is appropriately explained by high traffic experience during lunch period.

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 buildup of grease at metal wall adjacent to stove area. Clean as needed to prevent soil accumulation.

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 employee food items (peaches, salsa, employee drinks, pickles) stored above customers food items (tofu, washed carrots, etc.) in the WIC. Properly label and/or distinguish employee food and beverages from items held for resale. Store employee items at an elevation such that they can not contaminate customer food.

5-202.12 Provide at least 100F water at handsinks. Observed ware washing area hand sink producing water at a temperature of 58F. No other handsink availability or hot water violations were observed during inspection. CDI - Employee adjusted hot water mixing valve and water was observed at a temperature of 102F.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed thawing packaged chicken stored above ready to eat cooked pork in the WIC. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed cold cuts stored beneath unwashed cucumber in the WIC. CDI - PIC reorganized WIC contents to prevent potential contamination. EHS provided reach in cooler and WIC storage order charts. For more information on food storage order please visit: http://meck.co/FoodSafety

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) unlabeled in use containers (one taro cream bottle, two espresso cream bottles) stored in Prep unit underside 1. Label all working containers of food items. Note: Pre existing station labels and container labels within the facility remain in place and are observed as being effective.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed pastry cabinet made of unsealed wood. Seal non food contact storage materials so as to be smooth and easily cleanable.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed one (1) ceiling tile left askew above the kitchen area can wash. PIC elaborated that repair personnel performed recent maintenance on a recessed A/C system and left the tile open.

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 approximately four (4) TCS food (cooked mushrooms, recently opened hot dogs, recently opened milk, spinach) that required date marking. PIC verified that these items had been opened or prepared within the previous 24 hours. CDI - All TCS foods subject to date marking were given effective date marks. 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 unsalted butter in a plastic bin in prep unit 2 underside marked 07/16. CDI - PIC voluntarily disposed of TCS expired item.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed three (3) Raid pesticide products marked as household use only in the kitchen area. CDI - Products were voluntarily disposed of by PIC.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two (2) food employees engaged in food prep without effective hair restraints.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of approximately seven (7) recently washed and sanitized bins on drying racks. CDI - Bins were separated to allow for effective air drying. REPEAT

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 box of plastic cups from an earlier delivery in the kitchen area in direct contact with the floor. CDI - Box of plastic cups was elevated to nearby prep shelving to prevent potential contamination. 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 soil in the interior portions of prep unit undersides, microwave oven, and reach in freezer. 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 shell eggs stored above ready to eat food in the WIC. CDI - EHS and PIC discussed proper storage order. WIC was reorganized to prevent potential contamination.

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 multiple prepared dessert cups with TCS food (coconut milk) ingredients stored above 41F in the display cooler. CDI - PIC voluntarily disposed of out of temperature food products. REPEAT. No escalation in point deduction due to noted improvement from previous inspection.

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 Observed TPHC procedures being used for TCS food items in ambient display case (hotdog rolls, bulgogi buns). PIC adequately described an effective system for TPHC, including time marking (digital timer) and disposal procedure. PIC could not produce written instructions for TPHC. CDI - EHS and PIC discussed TPHC documentation and written procedures. EHS provided establishment with blank TPHC template hand out to be filled out and prepared prior to future inspections, so as to be in compliance with TPHC requirements.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed menu consumer advisory with asterisked items (buttery mayo containing raw shell eggs, fried eggs cooked to order). Asterisked items led directly to a reminder statement ('* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.') with no disclosure statement. EHS discussed consumer advisory with PIC and provided examples of compliant consumer advisory two part statements. A verification visit will occur no later than 09/22/2022.

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 multiple oil bottles and spice shakers (approximately 4) throughout the food prep areas in the kitchen and service area adjacent to the register without effective working labels. CDI - PIC and EHS discussed effective labeling of working containers throughout the facility, including labeling stations and placing labels on holders for working containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sugar bag in dry storage in direct contact with the floor. CDI - PIC and EHS discussed effective storage and elevation of food items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of recently washed and sanitized bins on drying racks. CDI - Bins were separated to allow for effective air drying.

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 box of to go packages in dry storage in direct contact with the floor. CDI - PIC and EHS discussed effective storage and elevation of single service articles.

4-501.11 Maintain equipment in good repair. Observed fluid buildup along panels of flooring in the WIC. Properly repair sealant and/or flooring of fixtures to preclude damage and/or moisture accumulation in equipment.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC provided EHS with a pH test strip kit when asked about sanitizer test strips. EHS elaborated that these test strips were insufficient for the task of accurately measuring sanitizer concentrations. REPEAT. A verification will occur no later than 09/22/2022. No escalation in point deduction due to attempted compliance from previous 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 food soil in the interior portions of prep unit undersides.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash bags stored directly on dumpster pad. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open at time of inspection. CDI - Lids were closed prior to returning to indoor premises.

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 minor build up of soils on flooring throughout the facility.

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 employee food items (fruit/food from outside vendors) stored above customers food items (tofu, washed carrots, etc.) in the WIC. Other areas of employee storage were properly distinguished. CDI - PIC and EHs discussed effective employee storage, including labeling and lowering employee storage elevation so as to prevent potential contamination of establishment food and equipment.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf observed pic failed to meet any of the above criteria. CDI coached

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 not in compliance yet CDI handout given

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 beverage stored on food prep table. CDI removed

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed storage of cloth, cleaning solution and spoon in hand sink. CDI removed

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 multiple cooked animal proteins stored above 41°. See temp chart CDI removed top half to to cool

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 cooked animal proteins with no date mark. CDI date marked.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf observed facility has house made mayo with raw eggs , non pasteurized and no consumer advisory. Also offers fried eggs to order with no consumer advisory. VR

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed multiple domestic , non commercial grade utensils

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed pic unable to locate test strips. VR