ORIGINAL PANCAKE HOUSE, THE

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed dishwashers failing to change gloves and wash hands between handling soiled utensils and clean utensils. Observed employee fail to change gloves and wash hands after cracking raw shell eggs and before handling cooked omlette. CDI - PIC and REHS educated dishwashers on proper handwashing while switching between dirty and clean utensils. Dishwashers paused operations to wash hands. PIC and REHS intervened and discarded omelette contaminated with raw egg. Employee educated on proper handwashing while switching between handling raw foods and ready to eat foods. 2 pts.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed berries being stored above RTE foods in WIC during inspection. Ensure unwashed produce is stored in a manner that does not promote the contamination of RTE foods. Repeat. 1.5 pts. Points not escalated due to overwhelming compliance with storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no indication of basted/poached eggs being undercooked or asterisk leading to consumer advisory on menu during inspection. Addition necessary. 10 day VR required. 0.5 pts.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of bleach solution void of label identifying its contents during inspection. CDI - PIC labeled. 0 pts.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed facility failing to take temperatures of cooked pancakes as is required in HACCP plan during inspection. CDI - Facility is in the process of amending HACCP plan with NC Variance committee. Repeat. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer below proper concentrations during inspection. Wiping cloths were stacked in a mound above the fill line of sanitizer solution. CDI - PIC refilled bucket with ample sanitizer at proper concentration. Repeat. 0.5 pts.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado still baring produce sticker during inspection. Ensure all produce is properly washed before use. 0 pts.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee rinse hands in dump sink at server station. CDI: Food employee washed hands at hand sink. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados being stored above washed/prepped blueberries in walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee use cell phone with gloves on, then proceed to handle clean dishes without changing gloves. Observed food employee crack raw shell eggs then proceed to handle clean dishes. CDI: Food employees changed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk in ice bath at server station above 41F. Milk was sitting on top of ice. CDI: More ice was added around the entire product. All other cold holding was correct. 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 .

REPEAT 8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed critical points listed on approved HACCP plan do not match critical control points listed on log sheet. Observed pH for sour starter not recorded for 1/17. All other records showed recorded pH of sour starter. CDI: facility is working with the NC Variance committee to make adjustments to HACCP plan.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed French toast batter cooling at a rate of 0.04F/min inside walk in cooler in container covered tightly with a lid. CDI: Lid was removed from container. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 2 dead insects inside HACCP record binder. CDI: Items were removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in 0ppm quat.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee handle clean dishes, pick up floor mats, put floor mats outside then return kitchen and handle clean dishes without washing hands. CDI: Food employee washed hands.

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 3 large containers of pancake batter with buttermilk and eggs above 41F after more than 4 hours of cooling. CDI: Items were voluntarily discarded. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage links and sausage patties hot holding on flat top below 135F. CDI: Items were voluntarily discarded. 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 .

3-501.19(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 house made whipped cream being held on TPHC without a time label. CDI: Item was voluntarily discarded.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed critical points listed on approved HACCP plan do not match critical control points listed on log sheet. CDI: NCDHHS variance committee will be contacting facility to make required updates to HACCP Plan. For questions please contact NCDHHS at ncvariancecommittee@dhhs.nc.gov

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 3 containers of pancake batter with buttermilk and eggs cooling in large containers covered in a lid inside walk in cooler. CDI: EHS and PIC discussed cooling methods. 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 .

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a 2 fruit flies in back prep area near sourdough starter containers. Points remain the same due to improvement from last inspection.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed heavily pitted flooring at wait station.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed ground meats and sausage stored above bacon in the walk-in coolers. CDI - Items were moved to the correct order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer in the 3compartment sink well above 500ppm. Establishment has switched to a new system where sanitizer is manually added. CDI - Sanitizer was diluted to the appropriate concentration.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all foods in one under-counter cooler above 41 degrees (see temperature chart). All TCS items were voluntarily discarded. Cooler will not be used for these products until it is repaired.

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 - Manager labeled during inspection.

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap at the back door that could allow pests to enter. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies throughout the kitchen.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one line cook preparing food while wearing a bracelet.

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 several scoops for flour and sugar with the handles submerged in the product.

REPEAT 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P Observed a spray hose hanging well below the flood rim of the pre-rinse. CDI - Hose was hung up on a hook. Owner stated that they will look into fixing the device. Improvements in plumbing from previous inspection due to back flow preventers being installed at the mop sink.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed deep pitting in the floor of the middle kitchen row.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed one employee wash hands and then turn the sink off with bare hands. CDI - Employee was educated and they rewashed their hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw turkey sausage stored above orange juice and bacon in the walk-in cooler. EHS recommends moving the signage to prevent this from happening in the future. CDI - Items were moved to the correct order.

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 pancake batter, shell eggs and liquid eggs without time stamps. Eggs and liquid eggs were being kept on ice below 41 degrees. CDI - Eggs will be held on ice for today. Pancake batter was used within 4 hours during inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap at the back door that could allow pests to enter.

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

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P Observed a spray hose hanging well below the flood rim of the pre-rinse. CDI - Hose was hung up on a hook. Owner stated that they will look into fixing the device. REPEAT 5-202.14 A backflow device shall be used according to its design standard. -P The backflow prevention device on the mop sink is not rated for continuous pressure. ASSE 1001. The water was being cut off by the spray nozzle instead of the main faucet. CDI - Hose was turned off at the main faucet. Improvements from previous inspection.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed deep pitting in the floor of the middle kitchen row.

2-301.15 Only wash hands in handwashing sink. -PF. Observed waitstaff employee wash hands at back prep sink then go to put on gloves. CDI hands washed at hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage links and sausage patties in metal pan on the grill at 102-94F. PIC stated items were just prepared less than an hour before arrival. Items reheated. PIC asked about using TPHC. Told PIC TPHC is an option they would just need to add it to their TPHC log but if they want to continue cooling items down and using in omelets they have to maintain all batches at 135F or above prior to cooling. CDI PIC will continue to maintain at temperature. Observed potatoes in hot drawer at 116F. CDI items within 4 hours and able to reheat to 165F. Repeat. 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 .

3-501.18 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 Observe salsa container and precooked chorizo patties from 8/28 and 8/29 respectively. CDI items discarded. Observed sausage links and turkey sausage from the day before in the reach in a walk in cooler without a date. CDI items dated. 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 sanitizer buckets filled with disinfectant for cleaning. CDI buckets emptied and filled with sanitizer. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth underneath cutting board on cook line. CDI towel removed. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket by coffee station that was filled with coffee residue. CDI bucket changed.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed sprayer cross connection connected to can wash while faucets were turned on. Told PIC they would need a vacuum breaker at the point of cross connection if they are going to keep hose attached. CDI hose removed until breaker installed.

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 grouting wearing away and tiles missing under prep table at back prep table.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed sliced raw bacon that had green white growth on the surface . CDI items discarded.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee use gloves to crack eggs, to go in and out of walk in and return to food prep. CDI gloves changed and hands washed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed polidori sausage (sausage and sausage links) that were parcooked and no prior approval. Verification required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed oatmeal and hollandais sauce that was below 135F in hot well. CDI items moved for reheating. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep reach in unit by grill and serving station that was holding TCS items above 41F. CDI items discarded from units and not used until repairs made. Verification required. Will hold items for grill on emergency TPHC 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed whip cream, sour cream, and fruit that was not labeled with time stamps on the logs. CDI server added logs since product pulled within last hour. Repeat.

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 disclosure missing from consumer advisory and missing asterisks from eggs on avocado toast. Verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bottles of degreaser and window cleaner that was not labeled. CDI items labeled, Repeat.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed 4 batches of starter mix and no logs for when it was tested. Verification required. Facility allowed by the state to utilize old plan until new approval for updated plan.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on the shelves during inspection. Repeat.

2-102.11 The Person in charge shall demonstrate knowledge of foodborne disease prevention. Employee health policy is missing non-typhoidal Salmonella. CDI - REHS provided new employee health policy and emailed.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee wash dirty dishes and then handle clean dishes. CDI - Person in charge instructed employee to rewash dishes and wash hands in between the two tasks.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed a 4 foot wide bowl placed in storage after it was sprayed with water. The bowl is too large to put through the dish machine or the 3-comp sink. Bowl is used to mix eggs and flour. CDI - Item will not be used until establishment finds a way to sanitize. A smaller container will be used.

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. Observed missing items on TPHC procedures. CDI - Pancake batter, Whole Eggs, and Cracked Eggs were added to the procedure list. REHS and PIC wrote a new procedure for the establishment. 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 an incomplete time log for all TPHC products. CDI - Log was completed during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of chemicals with no labels. CDI - Items were labeled.

3-502.11 Obtain a variance for specialized processes.-Pf 8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed fermenting sourdough starter. Establishment has been working with a HACCP plan and variance from a previous owner. Owner must submit a new request for variance from the state before it continues to ferment. HACCP plan must be submitted and approved by the Mecklenburg County Health Department. 10 day verification required. For more information on how to apply for a variance and HACCP plan, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on counters throughout the kitchen. Observed two sanitizer buckets at 0ppm Quat sanitizer. Repeat.

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 scoops for butter being stored in 118 degree water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes.

4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed stickers still attached to containers stored as clean.

5-501.17 Provide a covered waste bin in female restrooms. Observed an unlined trash can in the employee bathroom. Repeat

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

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 pitted flooring on the 2nd food prep line that will be difficult to clean.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed compliance on hand washing procedures with exception of one food employee who washed hands and recontaminated them by shutting off water supply without using a barrier (i.e. paper towels). CDI - Employee educated and washed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed food employee use hand washing sink to fill up water pitcher. CDI - Employee educated on utilizing the station only for hand washing and re-directed to prep sink. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed several metal and plastic lids with food debris stored as clean on utensil shelving unit. Also observed dried food debris with slight blue/green growth on waffle maker stored at dry goods shelving unit. PIC advised that the waffle maker is no longer in use and is to be dismantled for parts. CDI - Plastic lids removed to dish pit for washing, waffle maker removed to office by PIC. -1.5- 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods such as (2x) diced tomatoes and (2x) shredded cheddar cheese cold holding > 41 F at reach-in and cold drawer units. Refer to temperature chart. Food employee and PIC advised that they had ran out of diced tomatoes, which were recently prepared and placed into cold holding and cheese had been in cold holding since 7 am. CDI - Diced tomatoes relocated to the WIC, other items placed on TPHC until 11 am for services. -1.5- 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.

3-501.15 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 large batch of potatoes with little to no change in temperature after > 30 minutes. Refer to temperature chart for details. CDI - Product separated into smaller portions (3x flat sheet pans) to facilitate air flow and achieve effective cooling towards < 41 F degrees. Observed temperatures begin to decrease towards < 41 F after > 15 minutes. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present around utensil shelving unit and inside of the employee restroom. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer solution of 0 PPM Quat. CDI - PIC discarded solution and remade new with concentration of 200 PPM. -0-

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 several scoopers with their handles touching dry goods inside food containers. CDI - Utensil handles repositioned upwards. 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 two soiled knives stored at magnetic wall mount. CDI - Knives removed to be W/R/S. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed two ice scoopers stored inside small container on collected stagnant water CDI - Utensils removed. -0.5-

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 two pitted rubber spatulas stored at utensil shelving unit. CDI - Spatulas voluntarily discarded by PIC. -0-

4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on non-food contact surfaces of food slicer (underneath machine). Keep clean. -0-

5-501.17 Provide a covered waste bin in female restrooms. Observed employee restroom without a covered waste bin. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed facility’s dumpster sliding door left open. Keep closed after use. CDI - Door closed. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed non-functional waffle maker stored on shelving unit alongside dry goods. PIC advised that the equipment no longer heats up and they intend on salvaging parts. CDI - PIC removed waffle maker. -0-

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 personal beverage being stored at top shelving unit above resale items inside of the walk-in cooler. Personal beverage had been stored at this area at two separate occasions during inspection. CDI - PIC discarded beverage. -0.5-