MANHATTAN BAGEL

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 three containers of milk in cold sandwich prep not baring dates of opening during inspection. PIC unable to confirm with certainty when they had been opened. Observed chub of turkey in WIC with discard date of 4/7/26 during inspection. CDI - All items voluntarily discarded. 1.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (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 statement on consumer advisory during inspection. Addition necessary. 10 day VR required. 0.5 pts.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed smoked salmon packaged on site for customer self service baring only the common name of the food item and date of preparation. Addition of quantity of contents, name of business, and address of business necessary. 0 pts.

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 cracked and/or chipped floor tiles in main kitchen during inspection. Observed metal sheeting on floor in WIC warping and damaged. Repair and/or replacement necessary. 0 pts.

6-303.11 Provide required lighting intensity. Observed WIC lighting able to provide a maximum of 5 foot candles of light during inspection. 10 foot candles required. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink blocked by mop bucket during inspection. CDI - PIC moved to appropriate location. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Observed back handsink leaking gray water during inspection. Repair or replacement necessary. Repeat. 2 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste receptacle near back handsink during inspection. Ensure all handwashing sinks have an accessible waste bin. 0 pts.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris under shelves in WIF during inspection. More thorough or frequent cleaning needed to preclude pest harborage. Repeat. 1 pt.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insects in the corners where the oven and kettle are located. Keep the premises free of insects and other pests. (1 pt)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in a quat sanitizer solution at 50ppm. REPEAT*** (1 pt)

4-501.11 Maintain equipment in good repair. Observed torn gasket for the WIC door. Replace damaged gasket.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed food debris build up in the gaskets of both prep units. Increase cleaning frequency. REPEAT*** (0.5 pts)

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water not available at any sink throughout the facility. PIC has agreed to voluntarily close the establishment until the hot water can reach at least 110F in the 3 compartment sink to effectively wash, rinse, and sanitize dishes. VERIFICATION REQUIRED ***

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe underneath the hand sink in the back of the kitchen. Repair necessary pipe. (1 pt)

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 damaged FRP in the canwash sink. Observed sink coming off of the FRP in the back of the kitchen. Observed low grout by the oven. Repair necessary items. 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 a large amount of food debris on the floors and corners of the oven which was harboring insects. Increase cleaning frequency in those hard to reach areas.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed lox stored over chicken salad, tuna salad, and tortillas in walk in cooler. CDI: Lox moved to bottom shelf. EHS reminded PIC that lox are raw so they need to be stored separately from fully cooked ready to eat items. REPEAT VIOLATION For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitatio

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed jalapeño and cheddar topped bagels holding at room temperature in the bagel display case. CDI: Jalapeño cheddar bagels added to TPHC list and will now be held for a max of 4 hours. Bagels voluntarily discarded and new bagels prepared during inspection. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed flavored cream cheeses stored in prep top holding above 41F. Some flavored cream cheeses were at 41F. All other items in prep top were at or below 41F. Cooler is functioning properly. CDI: Cream cheese voluntarily discarded. Cream cheese to be held on TPHC during peak times as PIC stated that during slower periods the product maintains at 41F and below. REPEAT VIOLATION 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on chicken salad in prep top. Large container of chicken salad in walk in cooler had an expiration date of 9/15. CDI: Chicken salad at prep date marked to expire 9/15. Observed several packages of fully cooked sausage patties with no date marks. CDI: Sausage patties date marked with day they were brought from the freezer. 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 Observed tuna salad in walk in cooler date marked 9/7-9/17. CDI: Product was correctly date marked for a discard date of 9/13. Tuna salad in prep top cooler had a discard sticker of Tuesday (9/17). CDI: Sticker changed to discard product today. 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 spray bottle of yellow liquid with no label. Employee stated that it was bleach. CDI: Bottle labeled. REPEAT VIOLATION

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed packaged chicken salad and egg salad in grab and go cooler with no micro/sub ingredients listed for mayonnaise. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed no allergens listed on chia puddings, chicken salad, and egg salad in grab and go cooler. VERIFICATION REQUIRED

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being stored in 50ppm quat. CDI: Bucket was changed, solution is now 200ppm quat. REPEAT VIOLATION

3-302.15 Wash fruits and vegetables prior to use. Observed avocados being cut during inspection with stickers remaining. EHS reminded PIC to wash avocados and remove stickers prior to cutting.

4-501.11 Maintain equipment in good repair. Observed water pooling in bottom of main prep top cooler. Observed damaged gasket on walk in cooler. Observed shelving in walk in cooler chipping and rusted in some areas. Observed walk in cooler floor damaged near door and part of walk in cooler wall rusted and peeling to left of door.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed minor build up on interior of some gaskets of coolers.

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 absorbent ceiling tiles near bagel oven. Replace with washable tiles. 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 damaged FRP to left of the front kitchen handsink. Observed part of archway FRP loose.

6-303.11 Provide required lighting intensity. Observed lighting in back food preparation area was at 7.44 foot candles (FC). Increase lighting to 50FC in areas where staff are working with food and food equipment such as slicers.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw bacon being stored over half and half inside prep unit. CDI: Raw bacon was relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitatio

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed jalapeño cream cheese and raw bacon above 41F. CDI: Items were placed in walk in cooler to cool. According to PIC, items sat out on counter before placing in unit. Significant improvement has been shown since previous inspection, points reduced. 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 (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 facility holding milk at drink station on TPHC. PIC was unable to find written procedures. CDI: Written procedures were filled out during inspection. TPHC procedure template may be found at: 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 lox on menu, which facility serves undercooked/raw. Facility did not have consumer advisory on menu. CDI: PIC placed consumer advisory of menu before end of inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed purple cleaning solution in spray bottle without label. CDI: PIC labeled bottle.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in 0ppm quat. CDI: Bucket was changed, solution is now 200ppm quat.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed wash water at 62F. Detergent at facility states solution is active at 70F. CDI: Hot water was added to wash solution until solution was above 70F. 4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed food employee wash and sanitize utensils without rinsing in between. Ensure items are rinsed prior to sanitizing.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 3 compartment sink at 50ppm quat. CDI: PIC adjusted tubing sanitizer is now over 200ppm quat. 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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed pasta cooling at a rate of 0.3F/min during 2 hour window. Pasta was at 84F with less than 30 mins left in the 2 hour window. CDI: PIC placed pasta inside freezer uncovered to cool. 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 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed regular, veggie, honey almond, jalapeño and scallion cream cheese holding in prep unit above 41F. Ambient air temperature is 47F. Items were placed in the unit less than 4 hours ago.CDI: PIC placed items on temporary TPHC until unit is repaired. Verification required within 3 days. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed open ham chub, roast beef chub and cut honeydew in walk in cooler with no dates. PIC stated items were prepared yesterday and will be held for more than 24 hours. CDI: PIC dated items. Overall facility has a date marking system in place. 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

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 potato salad cooling at a rate of 0F/min. in portioned cups with the lids on and pan wrapped in Saran Wrap. Observed pasta cooling in a large metal bowl wrapped in Saran Wrap. CDI: Saran Wrap was removed and items placed in freezer. 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 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed soaked bottle of quat test strips. Strips are unable to accurately test sanitizer. VR required within 10 days.

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 being stored over facility items inside walk in cooler.

6-301.14 Post a handwash sign at each handsink. Observed male restroom with removed handwashing sign. CDI - EHS affixed new handwashing sign to male restroom wall and provided replacements to PIC.

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 approximately five (5) cream cheeses in the bagel prep top unit stored above the required temperature for TCS cold holding (45F, 46F) while items in the bagel prep unit underside (macaroni salad, potato salad) were observed at proper temperature for cold holding (40F, 39F, respectively). Towards end of inspection, approximately 1 hour later, items had been observed increasing in temperature. Cream cheeses were seen from 52F to 60F, while recently place macaroni and potato salads were now 43F and 44F respectively. Salads were rotated to WIC for corrective cooling; all other TCS items in the prep top were placed on TPHC for the remainder of the day’s hours of operation, approximately 2 hours. Observed chicken several TCS items in grab n go retail cooler ranging from 41F to 49F. Ambient temperature of the and cooler registered at approximately 40F, though was observed initially at a temperature of 45F. All food items in the grab n go cooler were voluntarily disposed of by PIC. A verification for cold holding will occur no later than 04/17/2023.

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 milk held on TPHC with time marking being replaced with new milk during inspection. Newly placed milk was not labeled. PIC elaborated that newly placed items were set to be disposed of without labeling, as facility closing time would be before 4 hours elapsed on the newly placed items. CDI - EHS and PIC reviewed instructions for TPHC items; items held on TPHC must always be marked with proper hold time and time of disposal, even if placed temporarily. Items were marked accordingly.

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: http://meck.co/FoodSafety 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 cooling food items (tuna salad, bacon jalapeño cheese mix) placed within WIC to cool from service while covered with lids. wrap. Observed employee placing items to cool from prep (sliced tomatoes, cream cheeses) with lids and plastic wrap affixed. Cooling rate on tuna salad and bacon cheese mix were observed as insufficient. CDI - Cream cheese, bacon mix, and tuna salad cover were rotated to the walk in freezer for immediate corrective cooling. Tomato plastic wraps were open to allow for more effective cooling. EHS provided establishment with cooling chart for prepared food items. REPEAT.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed two (2) containers of chicken salad at grab n go cooler recently placed with handwritten labels, including pricing, date marks, and common name, but missing other label requirements. CDI - PIC delegated removal of chicken salad items and had label rewritten to include necessary details.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) employee at grill line and one (1) food employee at back of house food prep wearing bracelets and a jeweled ring, respectively. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) employee at back of the house food prep without an effective hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth held in under concentrated sanitizer (less than 50 ppm) at start of inspection. CDI - Bucket of sanitizer was dumped and remade at 3 compartment sink, observed at an effective concentration (approximately 100 ppm).

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 cups in hallway stored directly on the floor. REPEAT 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) to go containers stored at prep area with exposed food contact surfaces. CDI - To go containers were reoriented to prevent potential contamination.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit available for facility QAC sanitizer. A verification will occur no later than 04/24/2023.

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 missing ceiling tile above entrance of WIC.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC effectively wash hands at hand washing sink, but turn off handle without barehands. CDI - EHS coached PIC on effective hand washing procedure, and observed effective corrective action in the form of a corrective hand wash.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed bread knife stored in the basin of hand sink at the beginning of inspection. CDI - Bread knife was removed and rotated to the ware washing area.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed cooling fruit salad placed beneath unwashed produce (cucumbers, strawberries) on shelving in WIC. CDI - EHS elevated fruit salad to higher storage in WIC. EHS provided establishment with WIC storage order guide.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor pink buildup on interior ice chute of ice machine. Observed minor gray build up on ice chute of soda dispenser. Clean equipment as necessary to preclude buildup.

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 repackaged cream cheese products (jalapeño cream cheese, lite cream cheese, honey almond cream cheese, etc) labeled with date marks with a hold time of 10 days (Ex packaged 11/01/22, sell by 11/10/22). Establishment owner elaborated that preprogrammed label printer for products produces labels with 10 day hold times. CDI - EHS and owner manually labeled products with correct 7 day holding dates (Ex: packaged 11/05/22, sell by 11/11/22). Printed labels shall be manually altered when applied to products to display a 7 day holding limit when placed for sale to customers, until such a time that documentation can be provided by distributor or Manhattan Bagel that items are viable for a 10 day shelf life under refrigeration. 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 approximately seven (7) cream cheese products in display cooler held longer than 7 days. CDI - Owner/operator of establishment voluntarily disposed of out of date cream cheese products.

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 incomplete consumer advisory on menu board. Consumer advisory has effective reminder statement, but requires stated disclosure of food items served raw or undercooked (eggs, salmon lox) A verification will occur no later than 11/20/2022.

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: http://meck.co/FoodSafety 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 cooling fruit salad (honeydew, cantaloupe) placed within WIC to cool from service while covered with plastic wrap. Other items placed within the WIC to cool (sliced cheddar cheese) were effectively ventilated. CDI - Fruit salad cover was open to allow for more effective cooling. EHS provided establishment with cooling chart for prepared food items.

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) working containers (water, butter substitute, and salt and pepper blend) in working squirt bottles and shaker at the stove side with no identifying labels. EHS discussed potential labeling methods with PIC, including station labels and placing working containers in an effectively labeled basin. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed four (4) food containers, one in packaging, three in working containers, stored on the freezer floor. 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 to-go cups in hallway stored directly on the floor.

5-501.111 Keep storage areas and bins for waste in good repair. Observed lids of establishment dumpster bent inwards, keeping lids from forming an effective seal. Contact waste management company to repair/replace dumpster lids.

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 Lettuce and cream cheese in the bagel prep top unit stored above the required temperature for TCS cold holding. Products were moved to the walk in freezer for additional corrective cooling. Observed chicken salad and fruit salad in grab n go retail cooler at 48F and 47F respectively. Ambient temperature of the cooler registered at approximately 47F. All food items were moved to the WIC for corrective cooling. A verification visit for the unit will occur no later than 07/25/2022. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed water and butter substitute in working spray bottles at the stove side with no identifying labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in packaging stored on the freezer floor. CDI - Food was elevated to freezer shelving.

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 main prep top holding food items between 45-50F. Ambient temperature reading 48F. CDI - PIC pulled out unit and removed some papers that were blocking condenser. Unit now reading 40F. All items cooled rapidly in walk in cooler before being moved back to prep unit. Observed front cold hold unit that contains take-home cream cheese and fruit reading 44F. CDI - All items that have been in unit more than 4 hours were voluntarily discarded. All other items moved to walk in cooler to be rapidly cooled. A VR will occur no later than 4/17/2022 to ensure unit has been repaired. - 1.5 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed few wet wiping cloths stored on prep tops throughout facility. Maintain in use wiping cloths in sanitizer containers when not in use. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed few employee drinks stored above facility food items in back storage room. - 0 -

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 no vomit and diarrheal plan available at facility. CDI by education. PIC was emailed 2017 food code documents. - 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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed sliced ham and tomatoes present in prep units without dates marked. Items pulled from large batches in walk in cooler. CDI - Dates were marked with bulk batch dates from walk in cooler batches. EHS discussed different methods of transferring dates. EHS recommends use of white board for date tracking if bulk batches are used for multiple days. - REPEAT - 3 -

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 milk held on TPHC with time marking of 5 hours. CDI - Time corrected to reflect 4 hours. All other time markings for items on TPHC were correct. - 0 -

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 bottles of various bagel seasonings without labels. Label as needed. - 0 -

4-501.11 Maintain equipment in good repair. Observed walk in cooler not self-closing self-latching. Observed torn gaskets in prep units in front cook line. Repair and replace as needed. - REPEAT - 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 underside of grill in need of cleaning. Observed shelving near bagel station with some dust/food debris build up. Observed general cleaning needed to borrow of prep units at cook line. - 0.5 -

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed both PIC’s with expired serve safe certificates as of 7/11/2021. - 2 -

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored above milk in prep unit. CDI - PIC removed bacon. All other storage order good. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese, cut melon, smoked salmon, and yogurt holding at 50F in front display unit. Ambient temperature of unit 50F. CDI - All items had been in unit overnight. 30 containers of cream cheese, 3 containers of yogurt, 10 containers of cut melon, and 2 packages of smoked salmon voluntarily discarded by PIC. Items denatured in trash bin. Photos attached. A VR will occur no later than 7/29/2021 to ensure cooler has been fixed. - 1.5 -

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed ham sliced over the weekend without dates. Observed cream cheese in prep top without dates marked. CDI - PIC dated ham with date on bulk container in walk in cooler. Dates marked on cream cheese that was prepped yesterday. - 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 spinach cooling tightly covered in walk in cooler. CDI - Item uncovered to allow proper air flow and cooling. - 0.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans throughout dish drying area. - 0 -

4-502.13 Single-use and single-service articles may not be reused. Observed single use spoon being used to scoop sauce in prep top. CDI - Spoon discarded. - 0 -

4-501.11 Maintain equipment in good repair. Observed walk in cooler not self closing/ self latching. Observed latch missing from cooler. Replace. - 0 -

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer strips in facility during inspection. A VR will occur no later than 7/29/2021 to ensure test strips have been purchased. - 0.5 -

2-301.14 When to Wash - P - Observed employee handling soiled wiping cloth then handle clean equipment / container of food. CDI by instruction to wash hands when they become contaminated and when changing tasks.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed container stored on handwashing sink near 3 compartment sink. CDI, container removed from sink.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer below required concentration. CDI, sanitizer refilled to required concentration.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf - Observed spray bottle of bleach not labeled by common name. CDI, bleach labeled while on-site.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer in WIC to measure ambient air temperautre. Ensure digital gauge calibrated or provide thermometer to measure ambient air temperature.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet / soiled wiping cloth stored on prep sink.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed stained ceiling tiles in dining space and walls and ceiling tiles damaged and heavily soiled with black soil residues at baking area. Clean / replace damaged or soiled ceiling tiles. Repeat. Observed shelving accumulating soil throughout faciliy.

6-301.11 Handwashing Cleanser, Availability - PF - Observed soap dispenser not providing soap in restroom. CDI, soap provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheeses, ham and sausage held between 43-45 degrees F in flip top prep cooler. Operator replaced unit to new cooler but was not calibrated. Operator adjusted thermostat lower and ambient air temperature reached 33 degrees F and food dropped within minutes. TCS foods above 41 relocated to walk in cooler to rapidly cool. Repeat. Ensure foods cold held at 41 degrees F and below at all times.

4-803.11 Storage of Soiled Linens - C - Observed soiled cloth held above sugar on rack. Maintain wet wiping cloths in sanitizer solution

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged flooring/ baseboard tiles and missing /damaged ceiling tiles in women's restroom and near walk in cooler. Repeat.

2-301.14 When to Wash - P - Observed food employee pick up item from ground with gloved hand and proceed but did not wash hands when chaning tasks before touching clean equipment and single-service articles. Repeat.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Salmon on menu board indicating product is cold smoked. Vr to ensure parasite destruction letter provided from supplier for smoked salmon on invoice, item code # 29606. Distributer / supplier is Merchants Foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed all TCS foods held in flip top prep cooler near grill cold held above 41 degrees F and below such as ham, sausage and cheese. Foods recently placed relocated to rapidly cool and TCS foods held over 4 hours such as sausage, ham and cheese voluntarily discarded by PIC. Vr to ensure long term compliance / calibration of prep cooler.

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 sausage removed from freezer 2 days ago according to employee but not date marked. CDI, sausage voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored on counter surface.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food employee towel drying equipment after cleaning. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in container collecting debris.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gaskets on doors of prep coolers. Repeat. Observed lights on hood ventilation not working.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed quat test kit expired Dec. 2019. Vr to ensure that non-expired test kit provided.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food debris accumulating on shelving and equipment containers throughout. Observed cleaning needed around ice chute at beverage dispenser. Repeat.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged flooring/ baseboard tiles and missing /damaged ceiling tiles in women's restroom and prep area. Repeat.

2-301.14 When to Wash - P - Observed food employee crack shell egg then change gloves before handling tortilla but not wash hands between glove and task changes. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over juices and cream cheese in walk in cooler and open pacakge of raw steak stored over ready to eat food in walk in freezer. CDI, foods relocated for proper storage.

7-204.11 Sanitizers, Criteria-Chemicals - P - Observed sanitizer greater than 400ppm in sanitizer buckets and 3 compartment sink. CDI by instruction, sanitizer diluted to required concentration.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed temperature gauges not working on walk in cooler and walk in freezer and PIC not able to locate thermometers.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf - Observed ingredient labeling / address missing on several packages of cream cheese and nutrition and allergen information missing from packaged cream cheese packaged for consumer grab and go. Vr to ensure proper labeling provided.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food prep employee preparing food but not wearing beard 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. Observed handle of scoop utensils stored in contact with dry food ingredient containers such as sugar.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed broken gasket on prep cooler and some damaged dry storage container lids. Replace. 4-205.10 Food Equipment, Certification and Classification - C - Observed juice fountain labeled for "household use" on data plate. Ensure proper commercial equipment used in facility and equipment is used in accordance with manufacturer's intended use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris/ soil accumulating on shelving.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged flooring in walk in cooler / kitchen and grout missing between floor tiles in kitchen. Repeat.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed a metal bowl for mixing eggs stored at room temperature next to the grill. PIC indicated the bowl had not been replaced since opening at 6:00AM. CDI- bowl was replaced with a clean bowl. Wash, rinse, and sanitize food contact surfaces every 4 hours. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the blue plastic ice scoop holder with debris accumulation in the bottom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods in 3 separate coolers holding above 41F (see chart). Some foods were discarded while others were transferred to the walk in cooler for cooling. Verification required on all prep units and customer grab-and-go unit. PIC contacted equipment repair technician during 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 facility holding milk/skim milk/ cream out at room temperature on TPHC with a begin time of 6:00AM. EHS observed food at 52F in caraffe. CDI- product discarded; EHS indicated product is only good for 4 hours once item is stored at room temperature.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. Observed facility packaging cream cheese on site without name and place of business on labels. Add name and place of business to labels for any items that are packaged in facility.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in back prep. areas of kitchen today. Major improvements made to pest control therefore no point escalation.

4-501.11 Maintain equipment in good repair. Observed large flip top cooler where cream cheeses are located at 48F ambient at 2:20PM. This cooler had an ambient air temperature of 52F at 3:00PM and a temperature of 51F at 3:30PM. Ensure equipment can maintain TCS foods at 41F and below.

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 damaged/cracked floor tiles around the 3 compartment sink. Observed a hole in the floor underneath the 3 compartment sink. Improvements made to floor repair since previous inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed white brush stored in handsink upon entry of facility. CDI - Removed brush from handsink. 0 pts.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready-to-eat foods in walk in cooler. CDI - Employee reorganized for correct storage order. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak stored above ready-to-eat onions and pasteurized eggs in prep unit next to grill. CDI - Employee reorganized for correct storage order. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack a raw egg onto grill and use same gloves to handle ready-to-eat bagel sandwiches. CDI - Employee discarded gloves, washed hands, and donned new gloves. RTE bagel sandwich was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw bacon stored on prep counter holding at 65F. CDI - Employee relocated bacon cool to prep unit. Observed several containers of different types of cream cheese holding in flip top unit at or above 45F. CDI - Cream cheese discarded. Observed salmon and turkey stored in walk in cooling holding above 45F. CDI - Items were vented to cool rapidly. Observed cheddar cheese, sausage patties, and sliced tomatoes in flip top unit holding at 42-45F. Corrected by education, all foods shall be 41F or lower.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed small menu board (on counter top) without reminder and disclosure for eggs cooked to order. REPEAT. Verification required within 10 days of inspection.

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 Cold holding violations due to using prep units to cool items down at opening of facility. PIC stated after preparing or opening foods, they are taken directly to prep units. 0 pts.

3-602.11 (B)(3&4) Food packaged on premises for customer self service shall include a label with the quantity of contents, name and place of business. - C Observed packaged cream cheese in retail case without name of facility, location, and net weight on the labels. REPEAT. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils and spices at grill without identifying label. Observed dry goods container in back prep area in need of re-labeling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in dining area and kitchen area of restaurant. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed baking food items stored on floor of walk in freezer upon entry of facility. 0 pts.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet-wiping stored on side of sanitizer buckets throughout the facility. Observed buckets of sanitizer at or below 50 ppm quat throughout the facility. 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 under grill with heavy food debris. Change sanitizer buckets as needed. REPEAT.

4-202.11 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 wooden boards used to bake bagels in facility with open cracks and crevices. Discard damaged boards. Verification required within 10 days of inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed pink build up on front of metal shield inside ice machine. Increase cleaning frequency. Observed food residue build up on shelving in dry goods area and in walk in cooler. Observed walk in cooler shelving with rusting.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed facility without sufficient hot water. Owner stated they observed no hot water and contacted plumber. Unit was restarted during inspection. Hot water provided at 125F by end of inspection. 0 pts.

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 missing baseboards throughout facility. Observed cracked floor tiles in the prep area of kitchen. 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 floors and walls throughout facility in need of cleaning. Observed floor drain under 3 comp. sink in need of cleaning. Increase cleaning frequency.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cold-smoked salmon stored above jalapenos in the walk in cooler and raw bacon stored over ready-to-eat vegetables in a flip top cooler. CDI- storage was rearranged. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee remove wax paper from raw bacon then proceed onto other tasks without first changing his gloves. CDI- employee changed gloves.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed an incomplete consumer advisory on menu board after employee indicated eggs can be served any style. CDI- asterisks were added to menu items to indicate which food items can be served raw or undercooked.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed no food labels for fruit salad mix that is packaged and made available for customer self service. CDI- fruit salads were transferred to behind the counter refrigeration.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in dining area and kitchen area of restaurant.

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 soiled dry wiping cloth stored on flip top cooler cutting board.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on the flip top reach in cooler near the grill. Improvements made to equipment repair since last inspection therefore no point escalation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on plastic shelving in the walk in cooler.

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 damaged cabinetry where hot water/coffee maker is located, damaged/loose floor tiling near bagel oven, missing baseboard tiling along kitchen wall, and a loose wall partition between the bagel tilt kettle and the prep. room.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed facility selling uncooked salmon without letters of guarantee on site. VR required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several TCS foods cold holding above 45F in the walk in cooler and at the flip top cooler near the flat top grill. Facility voluntarily closed and contacted a service technician to make repairs/adjustments as needed. Any TCS foods that were above 45F were discarded. EHS informed PIC Ricardo Plata that the store cannot reopen until the walk in cooler is functioning properly and maintain foods at 45F or lower.

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 facility using TPHC for creamer/milk pitchers without written procedures in place. CDI- procedural template provided; EHS explained how to fill out procedure.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats throughout the facility.

4-501.11 Maintain equipment in good repair. Observed a torn/damaged gasket at the flip top reach in cooler near the flat-top grill and a walk in cooler with an ambient air temperature of 51F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on plastic shelving in the walk in cooler and on a shelving unit above the 1 compartment prep. sink.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the spray bar at the 3 compartment sink.

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 PIC not able to locate TPHC form and per procedure, carafes with creamers not labeled on the bottom with the start times. CDI - PIC labeled these and TPHC form sent to facility to fill out again and have available at all times. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap under the rear exit. -2- REPEAT

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 handling payments and preparing food with watch present on arm. -0- "

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 loose baseboard tiles at the kitchen entrance wall. REPEAT -1-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes stored on walk in shelf over RTE food and drinks. CDI - PIC reversed storage order. -0-

4-703.11 (C)(3) Hot Water and Chemical-Methods - P Chemical sanitizing solutions shall have a contact time of no less than 30 seconds. Observed food employee wiping on sanitizer and then attempt to resume washing produce without allowing the proper contact time for quat sanitizing. CDI - PIC educated staff about the contact time requirement. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled shaker of spice at the cook line over the flip top. 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed cream cheese grab and go containers without the list of ingredients, allergens of concern, nor location where purchased on the package. Observed corporate location on grab and go drinks, without purchase location information available. -1- VR no later than 11/10/2017.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the bagel station. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap under the exit near the restrooms. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on food employee at beginning of inspection. -0-

4-501.11 Maintain equipment in good repair. Observed floor of the walk in cooler separating, rusting and peeling back at the doorway. -2- 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 broken and loosened floor tiles in the kitchen, missing ceiling tiles in the kitchen and water damage to the ceiling tiles in the dining room. REPEAT-1- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris under bagel counters and under the check out lane counters.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handling payments and then preparing food orders at front counter without washing hands. CDI - PIC instructed handwashing. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on cutting board used for bagel staging. CDI - PIC used deli paper. -3- REPEAT

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 plating food while wearing watch. -0-

4-501.11 Maintain equipment in good repair. Observed rusted, separating floor in the walk in cooler. -1- 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 loose floor tiles with water underneath. -.5- REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed scrub pad stored in the handsink at the rear of the facility and wiping cloths stored in the basin of the handsink at the front of the facility. CDI - PIC cleaned the sinks and restored access. -1- REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed bagel staging taking place directly on prep table with dried egg and butter present and RTE products touching soiled cutting boards. CDI - PIC moved bagel staging to clean prep table and cutting board. -1.5-

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 unlabeled sliced meats and opened containers of cream cheese. Observed inconsistent date marking system. CDI - PIC labeled cream cheese and educated staff on when to label, as well as the preferred method for the facility. Corrected length of time cream cheese is held once open, in accordance with temperature range of product. -3- REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabels sanitizer spray bottle and buckets. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed nuts, crumbles and other items in the dry storage area for cream cheese without label station what is inside. 3-602.11 (B)(2)Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed no ingredient labels on grab-n-go sugar cookies at the checkout counter. VR no later than 04/07/2017.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large gap at the bottom of the rear exit. Either install sweeper or install a backdoor that seals correctly. -2- REPEAT

3-305.12 (F) Food Storage, Prohibited Areas - C Food shall not be stored under sewer lines. Observed cinnamon and sugar, and other bagel ingredients stored under sink drain near the bagel cooker. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watch on arm of food employee. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored in the basin of the handsink at the front. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans over the 3-comp sink and scoops with water buildup in the scoop section. -0-

4-501.11 Maintain equipment in good repair. Observed peeling metal around the walk in freezer and broken latch mechanism on the walk in freezer door being held together with screwdriver. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dark buildup on the interior walls and doors of the walk in cooler, buildup on the backsplash panel and ice chute of the soda dispenser and buildup of sesame seeds on the bagel kettle. Clean all these areas. -0-

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 water damaged ceiling tiles in the restrooms and in the dining room. Observed cracked floor tiles and baseboards. Repair all these areas. 6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Observed absorbent ceiling tiles in the restrooms. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink used as dump sink for sanitizer buckets. CDI - PIC corrected employee and reminded him that handsinks are only for handwashing. -0-

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 expired roast beef with date mark 01/09/2017, inconsistent system of date marking and items prepared today with date mark 01/12/2017. CDI - Roast beef voluntarily discarded and date markings corrected to reflect prep date and expiration date. -1.5-

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 butter spread at room temperature for bagels at 72F, held on time, without a time written time procedure or time stamp for the beginning time on the product. CDI - TPHC form emailed today. Fill it out, post it and follow it OR keep butter refrigerated. -2- 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 cooked asparagus and mushrooms cooling at room temp at 109F. CDI - PIC placed in walk in to cool. Observed portioned pastrami cooling in prep unit in tight wrapping at 59F. CDI - Outer wrapping loosened and product moved to walk in cooler to cool. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles of condiments on the cook line. Label these with the common name of the food. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large gap under the rear exit door. Install threshold and door sweep if needed to prevent pest entry. -2- REPEAT

6-101.11 Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. Replace these with nonabsorbent ceiling tiles. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cold smoked salmon stored above ready-to-eat foods in the walk-in cooler. CDI- Moved to the bottom shelf.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed turkey , roast beef, and macaroni salad with no date marks. CDI-PIC placed date on foods. REPEAT

I -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 butter held out a room temperature with out the time mark and written producers. Also recommend using time for milk and creamer carafes. CDI- PIC marked with the time and TPHC for to be emailed.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed residental only Hot Shot fly spray. CDI- Discarded. Contcat pest control for all pest issues.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed cookies and brownies pre wrapped out for self-service not properly labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large gap under the rear exit door. Install threshold and door sweep if needed to prevent pest entry. REPEAT

45 4-502.11(A) Maintain utensils in good repair. Observed wooden cutting boards being used for baking bagels. Observed wood used for bagels. Wood is not approved unless it is hard maple or equivalent. Must provide documentation or remove. REPEAT. 4-501.11 Maintain equipment in good repair. -Observed the floor inside the walk-in cooler damaged and buckling. REPEAT

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Observed cracked floor and baseboard tiles. Repair floors where needed. REPEAT. Wall and Ceiling Coverings and Coatings - C: Observed walls and ceiling tiles heavily stained throughout.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels observed in the Women's restroom. CDI- Paper towels were placed in the restroom.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed ham and cooked ready-to-eat sausage in the prep cooler at the grill from yesterday with no date mark. CDI-PIC placed date on foods.

I -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 butter held out a room temperature with out the time mark and written producers. Butter was taken out of the cooler at 6:00 am, place in the microwave for seconds to soften, then kept for less than 4 hrs. CDI- PIC marked with the time and TPHC for to be emailed.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large gap under the rear exit door. Install threshold and door sweep if needed to prevent pest entry.

45 4-502.11(A) Maintain utensils in good repair. Observed wooden cutting boards being used for baking bagels. Observed wood used for bagels. Wood is not approved unless it is hard maple or equivalent. Must provide documentation or remove. REPEAT. 4-501.11 Maintain equipment in good repair. -Observed door hinge damaged on the prep cooler across from the grill. Repairs are required. -Observed the floor inside the walk-in cooler damaged and buckling.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Observed cracked floor and baseboard tiles. Repair floors where needed. REPEAT. 6-201.16 Wall and Ceiling Coverings and Coatings - C: Observed damaged ceiling tiles near the oven. Replace damaged ceiling tiles near oven. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Discontinue storing items in hand sink. Hand sinks must be free of items. Chemicals and wipe cloths. CDI-removed

7-201.11 Store toxic materials to avoid contamination. -P: Discontinue storing chemicals with container of seasonings/food on shelf near oven. Keep all chemicals stored separated.

4-502.11(A) Maintain utensils in good repair. Observed wooden cutting boards being used for baking bagels. Wood is not approved unless it is hard maple or equivalent. Must provide documentation or remove.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Provide sanitizer test kit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean shelving where needed especially in bagel baking area.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair floors where needed(baseboards). 6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors and ceilings where needed. 6-201.16 Wall and Ceiling Coverings and Coatings - C: Replace damaged ceiling tiles near oven.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Discontinue storing items in hand sink. (chain and wipe cloth) CDI-removed

3-402.11 Parasite Destruction - P: Salmon used for bagels need to obtain a parasite destruction letter from distributer.

4-602.13 Nonfood Contact Surfaces - C: Clean inside bagel case. Clean shelving.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor throughout against baseboards and under equipment. Clean ceiling and replace bulking/melting tiles. Repair HVAC vent in restroom. Attach doorsweep to back door. Must not be able to see visible light. Repair floor in walk in cooler. Repair prep cooler door across from cooking equipment.

Remove household equipment (vaccuum) should not be stored in kitchen.

General Comment 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No papertowels available at handsink upon entering the kitchen. CDI - Restocked.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed strawberries and celery above portioned cups of chicken salad and unwashed melons stored above gallon jugs of orange juice. CDI - Staff began rearranging during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multipl containers of flavored cream cheese holding at 50F in flip top 2 and cut lettuce holding at 50F in the bottom of the same unit; other foods were holding at 42F - 45F. CDI - Lettuce and cream cheese pulled to walk in freezer for rapid cool down; staff removed other product to walk in cooler as prep unit was over stocked and restricting air flow. PIC adjusted the temperature to a colder setting.

General Comment 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 egg salad prepared today and placed in flip top to cool. CDI - Egg salad relocated to walk in cooler for rapid cool down.

General Comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One wet wiping cloth stored on cutting board at sanwich station. CDI - Relocated to sanitizer bucket.

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. Scoops stored with handles burried in dry product. CDI - Scoops reinserted with handles up, not contacting food.

General Comment 4-501.11 Maintain equipment in good repair. Cooler door hinge broken on flip top 2 causing door to hang and not seal properly. Repair hinge and door.

General Comment 6-502.12 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. Walk in cooler floors are rusty and have condensation which is tracking throughout the kitchen. Clean and repair/rplace floors.

General Comment 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed produce items stored above ready to eat items in walk in cooler. CDI - Cooler rearranged with unwashed produce stored below ready to items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on edge of ice chute and back of slicer blade. CDI - Both items cleaned during the inspection.

| 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottles not labeled. CDI - Bottles labeled during the inspection. Repeat violation.

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. Scoops stored in dry goods contianers with handles contacting food. CDI - Scoops reinserted with handles above food.

General Comment 4-501.11 Maintain equipment in good repair. Observed split gasket on one low prep cooler. Replace.

General Comment 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Wash water at 91F during manual ware washing. CDI - Wash water drained and refilled at 118F.

General Comment 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. One dumpster missing drain plug; two of the three dumpsters cracked at bottom and leaking. Notify solid waste service provider that dumpsters are damaged and need to be replaced.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed the person in charge during todays inspection is not certified.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed an employee using the same gloves while cracking eggs and then handling ready to eat food. This requires gloves to be discarded and hand washing. CDI.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed the small fliptop unit with eggs and deli meat was holding as warm as 55F. Food removed. Return visit required. . Observed 2 of the 3 milk dispensers for coffee were holding >45F. CDI - discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf . Observed unlabeled chemical spray bottles. CDI.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on counters when not in use.

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 the floor ties breaking around the oven. Repair.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Maintain sanitizer at approved levels. Observed sanitizer buckets at near 0 ppm. They were refilled and still under 100 ppm quat. After letting the dispenser run to get air out of the lines it came out at 200 ppm. CDI.

. 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain foods requiring cold holding at 45F or below. Observed uncooked bacon on the counter at 58F. CDI - moved to refrigeration. This requires refrigeration until cooked.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Facility has the correct statement on the menu boards however egg items have not been identified. Identify these items by placing an asterisk next to them and also next to the statement. Also, the sheet of specials which lists undercooked eggs does not have a consumer advisory. Return visit required.

2-103.11 (M) Person in Charge-Duties - PF. Employees shall understand when to report illness, symptoms and exposure. No policy or documentation in place. PIC given employee health handout. PIC went over handout with staff and handout was signed by employees and posted. CDI

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ensure foods that Time/Temperature Control for safety (TCS) foods that are ready-to-eat and held more than 24 hours must be date marked. Observed numerous foods that meet the criteria were not date marked. Verification required

. 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Ensure complete consumer advisory is provided for foods served undercooked. Consumer advisory must include disclosure and reminder. Verification on 11/29/13 to ensure compliance. Handout and instructions given.

3-602.11 Food Labels - PF. FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. Observed numerous foods made in facility, packaged, offered for self-service, and not properly labeled.3-302.12 Food Storage Containers Identified with Common Name of Food - C. Once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. Observed food containers unlabeled.

3-304.14 Wiping Cloths, Use Limitation - C. In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter.

4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF. The temperature of the water in the manual wash compartment of 3-comp sink must be 110F. Temperature at 95F. CDI water was drained and compartment refilled to proper temperature.

6-501.12 Cleaning, Frequency and Restrictions - C. Floors should be cleaned as often as necessary to prevent debris accumulation. Observed debris collecting under shelves, prep tables, equipment, etc.