GREAT AMERICAN BAGEL

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed knife and food debris inside the basin of back hand sink near WIC. CDI- Knife removed, sink basin cleaned and sanitized. (-1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced provolone, American cheese, butter, and cold smoked salmon on make line above 41F. CDI- Butter above 60F voluntarily disposed. Items below 50F and brought from WIC this morning returned to WIC for rapid cooling. EHS discussed the use of TPHC with PIC due to breakfast rushes that cause make top lids to be held open for long durations, with close proximity to heat from toasters and steamwells. (-1.5)

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed block of cream cheese thawing on prep top at 50F. EHS reminded PIC of proper thawing methods. CDI- Cream cheese returned to WIC. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed food handlers using wiping cloths on the make line prep tops without sanitizer made up for storage in between. CDI- Sanitizer bucket made up for wiping cloths storage. (-0.5)

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 splatter and debris on outside and inside of make line cold drawers. Increase cleaning frequency. (-0)

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed large amount of steam filling the serving area when hoodless toasters are used to warm bagels. Steam was observed in an amount that visibility is compromised if both toasters are used at once, and dark residue has collected on ceilings where the vapors waft. EHS advises the implementation of ventilation and that both toasters not be used at once. PIC states that toaster catching fire when Asiago bagels are cooked is an ongoing issue. Equipment safety should be assessed by the Fire Marshall at their next inspection. Follow up with EHS about results of Fire Marshall visit. (-0.5)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at two hand sinks, and jammed dispenser at the third. CDI- Jam cleared and additional two hand sink dispensers refilled. (-1)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored as clean with greasiness to touch, and knives tethered to prep top with food debris on blade while stored in block. CDI- All dishes washed, rinsed, sanitized. (-0)

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). Observed TCS dressings in fliptop prepped today, and chicken prepped yesterday in WIC, without date marks. CDI- EHS confirms prep date of both items with Head Chef and allows dating of items. (-3) **EHS notes this is the third consecutive inspection with RTE out of compliance for lack of date marking. Risk Control Plan to be initiated at next inspection if date marking is in violation **

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacking of plastic dishes on clean rack above 3 comp sink. CDI- Dishes returned to ware-washing, and will be properly spaced out to dry once finished with W/R/S. (-0.5)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at 3 comp sink with severe staining, no longer cleanable. CDI- PIC removed board from service. (-0)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no signed acknowledgement or verification of employee training for employee health. CDI- EHP form with spots for signatures provided to PIC and to be completed by all staff at their next shift. (-0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at back hand sink. CDI- Soap provided at hand sink. Repair dispenser at earliest opportunity. (-0)

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). Observed several containers of food prepped this morning in WIC without date marks. CDI- PIC dates items. (-3) 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 .

10 DAY VR. 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed no disclosure portion on consumer advisory of electronic menu display for raw salmon “lux bagel”. PIC is to send photo of updated menu within 3 days. (-0.5)

3-302.15 Wash fruits and vegetables prior to use. Observed remaining sticker residue on washed and sliced tomatoes at fliptop. CDI- Tomatoes thoroughly inspected for remaining sticker. Once portion voluntarily disposed of. (-0.5)

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 tethered knife fallen onto floor beneath back hand sink. CDI- Knife fully W/R/S before next use. (-0)

REPEAT. 4-501.11 Maintain equipment in good repair. Observed toaster oven catching on fire (contained) during preparation of bagel. EHS discussed cleaning frequency of equipment with staff, who state it is done daily. Equipment which catches fire must be replaced at earliest possible opportunity. (-0.5)

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf- Observed food employees handling eggs (major allergen) and then returning to handle other foods without using proper safety protocols (changing gloves after handling major allergens or using suitable utensils to handle those items.) -CDI- EHS educated PIC on ensuring that consumers are protected from major allergens. -0- A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towels not dispensing from either handsink due to paper towel dispensers getting jammed. -CDI- PIC placed paper towel rolls at handsink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed items blocking both hand sinks. -CDI- PIC relocated items. -1-

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P- Observed cutting boards on line being used as food contact surfaces to prepare bagels and other items. When EHS asked about cleaning frequency, PIC stated that items are cleaned once per day, during the night shift. PIC stated that facility has been open since 4am this morning, time of inspection was at 10a. -CDI- PIC W/R/S item. -0- 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 .

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P- Observed eggs reheated to 124F. -CDI- Items reheated above 165F. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 ham and cheese and turkey and cheese sandwiches in cold drawers with no date marks. Observed cut lettuce, sliced tomatoes, ham, and turkey in prep unit #2 with no date marks. Observed veggie cream cheese date marked 5/12-5/22 and regular cream cheese date marked 5/15-5/22. Per PIC, items with no labels were prepared prior day. -CDI- PIC properly labeled items prepared prior day and date marked items incorrectly marked. **REPEAT** -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 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 sliced salmon prepared today cooling in prep unit in plastic container highly stacked with no proper air flow. -CDI- EHS educated PIC on proper cooling methods and PIC unstacked items and and placed in WIF to facilitate rapid cooling. **REPEAT** -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 squeeze bottles with no labels. **REPEAT** -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with wrist watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. -0-

4-501.11 Maintain equipment in good repair. Observed bagel toaster catching fire. Observed paper towel dispensers getting stuck and not properly dispensing paper towels. Repair or replace. -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 bagel toaster catching fire due to food residue/buildup in NFCS of equipment. Increased and more thorough cleaning frequency recommended. -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced cheeses and cream cheese in prep unit between 41-45F due to items being stacked too high. -CDI- EHS educated PIC on not stacking items as high and PIC placed items in WIC to cool back down. **REPEAT** -3- 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- Observed items improperly date marked; sliced lettuce and tomatoes date marked 12/14 in WIC and ham date marked 11/9-11/19 (discard should be 11/15) in prep unit. -CDI- PIC properly date marked items. -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 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 sliced tomatoes and lettuce perpetrated today cooling in WIC with plastic coverings and containers stacked on top of each other. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and unstacked containers. -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 .

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 in prep unit with no labels. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter and cream cheese in prep top above 41F. CDI PIC voluntarily discarded. REPEAT 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employee preparing sandwiches with no head coverings. CDI PIC provided head coverings.

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 lids to cup stored on counter unprotected. CDI PIC inverted lids.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of egg patties in the microwave below 135F. PIC stated that they keep them in microwave until there is room in the hot well. EHS educated PIC on hot holding requirements. CDI PIC 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 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 several TCS foods in front prep top above 41F. See temperature chart. PIC stated that it was filled 3 hrs ago. CDI PIC put items in the reach in freezer to cool down. Observed TCS foods in the back reach in cooler above 41F. See temperature chart. CDI PIC voluntarily discarded all TCS foods that were not delivered today and put others in another reach in cooler. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed washed tomatoes stored in original cardboard boxes in reach in cooler. CDI PIC took tomatoes out to be rewashed.

4-501.11 Maintain equipment in good repair. Observed front prep unit and 1 of 4 Reach in coolers in back not holding TCS foods at 41F or below. PIC called in a maintenance request to have reach in cooler repaired and stated that the front prep unit is being replaced. EHS advised facility not to use reach in cooler for TCS foods and the entire front prep unit was put on TPHC. See temperature chart for ambient air temperature of unite during inspection. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed mop bucket placed in front of hand washing sink in back room. CDI - Mop bucket removed. Handsinks are to only be used for handwashing. -0-

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 TCS foods at front make table being held on time with out time stamps. CDI - EHS and PIC reviewed procedures and start/end times documented. -1.5-

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 sliced turkey and sliced tomatoes cooling tightly covered inside of reach-in units. CDI - Container of sliced tomatoes uncovered and sliced turkey relocated to reach-in freezer. Food temperatures began to decrease towards < 41 F after 25 minutes observation. -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed under counter reach-in unit with split gasket/seal on right door and upright reach-in units (2x) with gaskets/seals not fitting properly leaving gap > 1’’. Repair. No deduction in points due to different area observed. -0-

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 items in the prep unit that were above 41F. PIC stated that the unit has been out of order and a service request has been put in. CDI-items were put onto ice to rapidly cool down.

4-501.11 Maintain equipment in good repair. Observed prep unit to be out of order

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bag of ice in hand sink behind counters. CDI-brag of ice was removed. Handsinks are to only be used for handwashing.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed smoked salmon on menu in bagel sandwich without disclosure or consumer advisory. 10 day verification required.

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 floor tiles damaged .

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a container of unwashed cucumbers stored above a container of washed lettuce in refrigerator. CDI- items were reversed.

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 sliced tomatoes cooling in refrigerator in containers that were tightly covered. CDI- containers were partially uncovered.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee not wearing a hair restraint while preparing food. CDI- employee put on hair restraint.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Small areas of deep grooves on cutting board at prep station. REPEAT (half points due to improvements). 4-101.19 Nonfood-Contact Surfaces - C Observed rust on shelving above 3-comp sink. 4-501.11 Maintain equipment in good repair. Replaced torn gasket on reach-in cooler in back of facility.

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. Replace stained and damages ceiling tiles near front counter. 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. Clean floors in corners and under equipment.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time out time labeled for food product noted for TPHC. CDI- PIC will work to prepare a better TPHC sheet that will show the Discard time of product once the temperature is recorded. REPEAT (Full Points) No rish control plan at this time since the revision of the sheet will solve the issue.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in both cutting boards at prep tables near front counter.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Roast beef and strawberry cream cheese in reach in cooler at 46F and 48F. Items stored at the back of the reach in and on top shelves were 41F or below. The reach in appeared to be over stocked and was not allowing enough airflow around items for proper cooling. CDI - Strawberry Cream cheese and roast beef were moved to freezer to rapidly cool to 41F or less.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed coffee creamer (half and half, 2% milk, and non-fat milk, with improper date and time. The discard time and date was listed as 4:30AM on 12/13. The time and date of the inspection was 10:00AM on 12/12. The PIC informed us that the labeling computer was incorrect. CDI - PIC Voluntarily discarded and is handwriting the begin and end times until the issue is fixed. -Repeat-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working the prep line without proper hair restraint.

4-302.14 Sanitizing Solutions, Testing Devices - PF Observed a broken sanitizer dispenser at three compartment sink. Sanitizer dispenser was not dispensing. PIC has been manually filling sanitizing sink with sanitizer to the proper concentration for warewashing. CDI - PIC notified an Ecolab representative who is repairing the sanitizer dispenser at the time of inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed labels on items in top coolers that were for 3 day shelf life. The paperwork states that the items will be labeled for four hours. CDI- Items were properly labeled. REPEAT

4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace torn gaskets on refrigerators doors on unit 1 and unit 3.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed items on TPHC not labeled with beginning and end times. CDI, labeled with correct beginning and end times.

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 deli meat and cheese cooling at under counter cooler. CDI, foods moved to walk in cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers without identifying label.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris / stickers and residue stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce, ham and cheese, ham, eggs all over stocked in prep cooler unit measuring above 45F (see temp chart). CDI all items discarded and new product provided portioned correctly in containers to maintain required temp.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous live roaches in back kitchen area (adult, juvenile).

NO POINTS DEDUCTED 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed numerous staff members wearing watches and bracelets during food prep.

REPEAT 4-501.11 Mainta.in equipment in good repair. Observed counter top extemely damaged in need of repair at steam table.

REPEAT 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures on site for various hot items using TPHC procedures. (Eggs, soups, sausage) CDI TPHC form / info emailed to establishment.

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

NO POINTS DEDUCTED 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee wearing numerous rings, watch and nail polish.

4-901.11 Equipment and Utensils, Air-Drying Required - C; Observed numerous containers stacked wet in kitchen area.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing. 4-501.11 Maintain equipment in good repair. Observed damaged counter top near steam table in need of repair.

NO POINTS DEDUCTED 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed general cleaning needed on stationary equipment throughout.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut tomatoes, sliced ham, sliced cheese stored on prep cooler measuring 47-51F, CDI all items placed into reach-in unit to cool back down to required holding temps.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures on site for various hot items using TPHC procedures. (Eggs, soups, sausage) CDI TPHC form / info emailed to establishment.

NO POINTS DEDUCTED 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in kitchen area.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing. 4-501.11 Maintain equipment in good repair. Observed damaged counter top near steam table in need of repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods in front prep cooler holding above 45F. CDI: Items rapidly cooled or discarded based on prep time.

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 leaf lettuce cooling in reach in cooler tightly covered. Lettuce was cooling at 0F per minute. CDI: Lettuce containers vented.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed 2 damaged thermometers in reach in #2. CDI: new thermometer provided in cooler.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tong handles touching turkey in container. CDI: handles moved as to not touch product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked at 3-comp sink

4-501.11 Maintain equipment in good repair. Observed 2 reach in coolers holding at 49F and 50F. Observed front prep cooler holding at 49F. CDI: Maintenance called during inspection and maintenance rectified issues during inspection.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed vent covers in facility rusted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple TCS cold held foods above 50 F in prep units though ambient air temps were 45 F or less. CDI- removed to flash cool

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC labeled as 6 hours. CDI- reduced to 4 hours

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 cut tomatoes and deli meats cooling in refrigeration at 55 F unvented. CDI- unwrapped

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 wiping cloths soiled in sanitizer. CDI- removed; cleaned

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use knives stored under cutting board. CDI- removed

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Multiple food items at front prep coolers not under temperature control. CDI- Operator Sharon Sloan advised items continuously re-stocked. All items removed; placed in large coolers for rapid cooling.

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. Containers of lettuce in salad cooler tightly covered and/ or double wrapped during the cooling process. CDI- Method corrected.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee not wearing hair restraint while preparing food. CDI- employee put on hair restraint.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Handles of two tongs stored down on food. CDI- operator corrected storage.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Lids for prep coolers stored on the floor. CDI- Operator had lids cleaned and placed on shelf for storage.

4-501.11 Maintain equipment in good repair. Supporting legs on reach in cooler damaged. Metal pans being used to hold up cooler. CDI- repair

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris on handles of counter top equipment. Cleaning is needed.

6-303.11 Intensity-Lighting - C. Lighting in reach in salad cooler not provided. CDI- verbal correction.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Pan of chicken in hot hold well not under temperature control. Operator Troy Alston advised chicken is to be heated in microwave and then placed in well for hot holding. Pan of chicken was removed and reheated. See chart for temperature.

3-304.14 Wiping Cloths, Use Limitation - C. Wiping cloths stored in soapy water at front counter area. CDI- Verbal correction as to requirement to store cloths in sanitizer, and education as to temperature requirements for wash in place procedures.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. More than five containers with stickers and sticker residue on them stored at clean area in warewashing area. CDI- containers removed; discussed options for removing labels and label residue with operators Sharon Sloan and Troy Alston.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Dried residue in hard to reach areas of storage and under large equipment. Cleaning is needed.

6-303.11 Intensity-Lighting - C. Lighting in large reach in cooler (salad storage) not operational. Repair lighting.