SANDWICH CLUB, THE

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No Certified food manager on site during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes and slaw in prep unit, cold holding at temperatures above 41F. CDI. .PIC indicated that they were placed there this morning and removed to the walk in cooler. **** all other items were holding at the right temperature. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items store directly on the floor in the WI cooler. Also observed food thawing in the 3 comp sink with soapy water in the other sinks. CDI. PIC removed

REPEAT VIOLATION: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all food handlers without hair restraints during food prep. -1- repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored directly on the prep unit while food prep was going on. CDI. PIC removed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed soap pump stored inside the kitchen hand sink. CDI - Soap pump removed. -0-

REPEAT VIOLATION: 3-501.19 (C) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. - Pf. Observed no time written for goat cheese held on TPHC since 8 am. CDI - Allowed PIC to add time stamp for goat cheese. Discussed following compliance on written time stamps with PIC and staff present. Spanish translated version of TPHC SOPs forwarded to email on file. -1.5-

REPEAT VIOLATION: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all food handlers without hair restraints during food prep. -1-

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 stacked boxes of single service food equipment stored on the floor. From discussion with PIC, items were left on the floor overnight. CDI - Staff removed items from floor for compliance. -0-

4-501.11 Maintain equipment in good repair. Observed two inoperable refrigeration units being used as storage for shelf stable foods. Repair or replace. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed two food handlers recontaminate their bare hands on faucet handles after washing hands and then proceed to don gloves for food prep. CDI - Staff educated followed by proper hand washing. -2-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed tray of roast beef nesting on top of a second tray of turkey in the WIC. CDI - Tray removed by PIC. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed numerous TCS applicable foods in the prep top and prep reach-in unit all above 41 F. Several were put into cold holding as early as 8:30 AM and some recently prepared. Refer to temperature observation chart. CDI - All foods transferred to WIC/WIF units and cooled down to < 41 F. 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 (C) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. - Pf. Observed no time written for goat cheese held on TPHC. CDI - Allowed PIC to add time stamp for goat cheese. -0-

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 a tray of deli meat & cheese cooling in highly dense quantities with a cooling rate of 0 F after 20 minutes. CDI - PIC placed food in the walk in freezer. Food began to cool down < 41 F after 10 minutes. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed opened container of lettuce, beverages and packages of foods stored on the floor in both walk-in cooler and walk-in freezer. Remove from floor. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. - Pf. Observed (1) dented can of diced red peppers stored with intact goods. CDI - Dented can removed for disposal. -0-

REPEAT VIOLATION: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all but one food handler without hair restraint. Points remain at half demerits due to improvement. -0.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two damp and soiled wiping clothes on prep table and cutting board. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No Certified food manager on site during the inspection.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink on prep table. CDI - relocated to below prep table.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the food contact underside of the “clean” slicer with some food debris. CDI - PIC rewashed and sanitized. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel of the ice machine accumulating pink residue. Clean and maintain. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced cooked chicken in the reach in portion of the prep top cooler at 56F @1036AM, took another temp at 1106 and no temperature change. Chicken was in a deep metal pan. CDI - PIC placed on a sheet pan to properly cool rapidly and into the walk in freezer. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed the sanitizer in the sanitizing bucket too strong above 200 ppm of chlorine. CDI - PIC remade the sanitizer.

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 condiment shaker on prep table without a label. Properly label.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a couple food handlers without hair restraints.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed intake vents accumulating dust. Clean and maintain.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No Certified food manager on site during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the non food contact underside of the “clean” slicer with some food debris. CDI - PIC rewashed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 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 chicken and tuna salad (just prepped) cooling in covered plastic containers. CDI - PIC vented the containers and will place in the walk in freezer to cool rapidly. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a couple food handlers without hair restraints.

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 soup ladles hanging next to the handsink, therefore when washing hands the soup ladles may get contaminated.

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 coffee filters stored under the front handsink. CDI - PIC removed and started they do not use the coffee filters.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink on prep table. CDI - relocated to below prep table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sprouts, chicken salad, goat cheese, cut lettuce, cut tomatoes, breaded chicken, grilled chicken and mozzarella in the prep top cooler all above 41F. Facility closes at 3 and will be discarded all items in the top prep cooler. Ambient air was 44F. Verification visit required to ensure compliance and that the unit is maintaining 41F and below. PIC has decided to temporarily use ice to keep TCS foods cold in the prep top cooler. No product is in the prep top cooler overnight. PIC will contact refrigeration to check on the unit. Unit did go from 48 to 44F before I left. I will visit in the AM. 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 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed no time written for goat cheese held on TPHC. CDI: Goat cheese was discarded NOTE: Through discussion temperature is not being monitored on the goat cheese to ensure it does not go above 70F. EHS reminded PIC that this must be done once the food exceeds the 4 hour hold time and the food shall be discarded if it goes above 70F.

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 soups cooling in covered plastic containers. CDI - PIC vented the containers and will place in the walk in freezer to cool rapidly. 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 .

3-501.18 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 stuffing in walk in with date mark on 5/30. CDI: Product voluntarily discarded. Overall facility has good date marking procedures and no other items were held past 7 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed no time written for goat cheese held on TPHC. CDI: Time written for when it was pulled out at 8:30am. NOTE: Through discussion temperature is not being monitored on the goat cheese to ensure it does not go above 70F. EHS reminded PIC that this must be done once the food exceeds the 4 hour hold time and the food shall be discarded if it goes above 70F.

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 chicken salad cooling in a deep, covered cambro in the walk in cooler. Observed tuna salad cooling in the prep top cooler. CDI: Chicken salad was spread out on to a thin tray and cooled at the proper rate. Tuna salad was moved to the walk 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Torn gaskets present on sandwich cooler doors. Replace torn gaskets. REPEAT VIOLATION Gaskets have been replaced since last inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee slicing cheese and meat on slicer with watch on wrist. // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee slicing cheese and meat not wearing hair restraint. Food employee cutting avocados not wearing hair restraint.

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting avocados with stickers still on husk. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on sandwich cooler doors. Replace torn gaskets. 0 pts.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed certified food protection manager arrived on site after walk through was completed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee take a phone call and then continue to work with food after turning off the phone without changing gloves. CDI: Employee educated and properly changed gloves.

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 no date mark on veggie patties that PIC stated were opened yesterday. CDI: Product dated.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedures for goat cheese that facility holds on TPHC. CDI: Procedures written today during inspection.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in part of prep top damaged and in need of replacing.

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 small portion of baseboard near bread table pulling away from the wall.

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 diarrhea plan in place. CDI: EHS sent PIC a link via email to the state created plan.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P Observed Cole slaw and stuffing in prep top above 41F. A pan was missing out of the cooler next to these items which was creating a cold holding issue. CDI: Pans placed in empty space and items began cooling to 41F. All other items in cooler were holding at 41F and below. NOTE: EHS provided PIC with updated TPHC form for use with cut lettuce and other items for when volume increases.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed cooked pasta, egg salad, and roast beef cooling while covered. CDI: PIC separated items out for rapid cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of potato chips stored on floor in front counter area. CDI: Chips moved to location that was in compliance.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed minor laminate damage to bottom of cabinet at the coke machine.

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 items that were prepared yesterday including sliced deli meats, and cut leafy greens. CDI: Items date marked. 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 Turkey corn chowder in walk in cooler date marked 2/2. CDI: Product voluntarily discarded.

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

4-501.11 Maintain equipment in good repair. Observed left and middle reach in door gaskets on prep top split and in need of replacing. 4-502.11(A) Maintain utensils in good repair. Observed two cracked lids for cambros stored as clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut chicken stored in prep top above 41F. Chicken in walk in was well below 41F. Location of product in prep top is very close to vent for toaster. PIC decided item would be placed on TPHC. CDI: TPHC procedures discussed and implemented during inspection. REPEAT VIOLATION Significant improvement from previous inspection. Facility has much more control over food temperatures.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large, deep container of romaine cooling in reach in portion of prep top. CDI: PIC relocated product to walk in cooler. REPEAT VIOLATION Facility has made significant improvements in cooling and proper cooling methods since last inspection. All other items that were cooling were in the walk in, uncovered, and in shallow containers.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler. REPEAT VIOLATION

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed several areas of facility in need of managerial controls including with cold holding and cooling.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over ready to eat food in walk in cooler. CDI: Eggs relocated. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed berries stored over ready to eat celery in the walk in. CDI: Celery relocated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up on deflector plate and inside of machine. REPEAT VIOLATION

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed tuna salad in walk in above 41F after more than 4 hours since preparation. Observed chicken salad in walk in above 41F at 4 hours since preparation. CDI: Chicken salad was relocated to walk in freezer on a sheet tray for rapid cooling. Product cooled to 41F by end of inspection. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler with meats and cheeses, and prep top cooler holding food above 41F. EHS suggested to PIC to place items on TPHC. TPHC procedure template sent via email today. VERIFICATION REQUIRED to ensure either proper cold holding or that items are correctly held on TPHC. REPEAT VIOLATION

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed corn chowder in walk in date marked for 11/8 and 11/12. CDI: Products voluntarily discarded. REPEAT VIOLATOIN

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 chicken salad and tuna salad cooling in walk in while tightly covered in deep containers. CDI: Tuna salad voluntarily discarded and chicken salad rapidly cooled to 41F in walk in freezer during inspection. REPEAT VIOLATION

3-501.13 Use approved thawing methods. Observed black bean patty thawing on cart 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. -Pf Observed Oatmeal raspberry bar with no net weight, contact info, or allergens listed. Observed apple bar with no net weight or allergens listed. Observed pumpkin pecan bar with incomplete ingredient information and no net weight. VERIFICATION REQUIRED.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on floor of walk in cooler and walk in freezer. REPEAT VIOLATION

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

4-501.11 Maintain equipment in good repair. Observed rusted racks in walk in cooler.

2-102.12 Certified Food Protection Manager - C Observed expired ServSafe. PIC said she took the class in January and passed, but has no certificate or email/verification that she has a current ServSafe/or equivalent certificate.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine guard with some build-up, some on front of guard close to where the ice scoop is.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut tomatoes, mozzarella slices, lettuce, breaded chicken slices, unbreaded chicken slices, tuna salad cooling in top of make unit or cooling tightly covered in walk-in cooler. Cool foods in walk-in cooler, walk-in freezer vented for air to circulate. for

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad in walk in at 42F. Observed all TCS foods in reach in >41F Cold holding is required at 41F or below. Make sure all coolers have thermometers and are adjusted to hold food 41F or below. Verification Required

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed no date marking on opened packages of deli meats. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed house-made sun-dried tomato pesto date marked 6/14. Item should have been discarded 6/17 with cooler temps >41F. Verification Required

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 freshly sliced/prepped deli meats, mozzarella, tuna salad, cheeses, chicken breasts either being being cooled in top of make unit or tightly covered containers.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in make unit. Verification Required.

6-202.15 Outer Openings, Protected - C Observed front door propped open. Keep closed to exclude flying pests.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored on floors of walk in cooler and walk in freezer. REPEAT VIOLATION

2-402.11 Effectiveness-Hair Restraints - C Observed kitchen staff without hair restraints.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed back of deflector plate of ice machine with pink and black build up.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed sliced chicken breast and grilled chicken breasts prepared today cooling in reach in cooler at a rate of 0F/min. CDI: Items moved to walk in freezer and rapidly chilled. REPEAT VIOLATION Overall significant improvement in cooling throughout facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed spring mix overstacked in prep top cooler. CDI: Excess product placed in walk in to rapidly cool. REPEAT VIOLATION Overall SIGNIFICANT improvements in cold holding throughout facility. All items in temperature today for cold holding except the overstacked greens.

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 marking/date marking system for pasta salad in grab and go clooler in place. PIC stated that the pasta salad is made every day or every other day depending on volume. Suggestion made by EHS to put date that food expires on container. CDI: Items dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items in walk in cooler with no date or with date of more than 7 days. Observed turkey and wild rice soup from 11/27 and gumbo from 11/14. Observed no date mark on feta cheese, clam chowder or stuffing. CDI: Items within 7 days properly dated, others voluntarily discarded.

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 chicken cooling in prep top and prep top reach in cooler. CDI: ITems moved to walk in freezer for rapid cooling. REPEAT VIOLATION Overall significant improvement in cooling methods throughout facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one container of wrapped apples stored on the floor. REPEAT VIOLATION Overall SIGNIFICANT improvement in storage of food items.

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 45F. -P Observed grilled chicken that was thawed in the microwave and then placed in walk in for cooling above 45F after 5 hours. Chicken was hot when pulled from microwave and moved to be cooled down, per PIC. CDI: Chicken voluntarily discarded. REPEAT VIOLATION 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed lettuce cooling at a rate of 0F/min. CDI: Cooling method changed and lettuce achieved proper rate. Observed tuna salad cooling from prep this morning (approximately 8am) in walk in, still above 45F. CDI: Item voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prep top make cooler and single door reach in cooler holding items above 45F. CDI: Items have been in coolers less than 4 hours, per PIC, and will be voluntarily discarded at 3pm closing (all items temporarily placed on time). All items in prep top unit, except for sliced tomatoes, were out of temperature today. See #45. Single door reach in is being opened and closed for every order, and cannot keep up with the current volume. Cooler appears to be functioning, but a towel is being used to keep the cooler from shutting all of the way, making it unable to hold temperature. Circulation of air is also being blocked by placing trays covering the full shelf. Items on top shelf are in compliance at 45F, while items on all other shelves are above 45F. REPEAT VIOLATION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tuna salad, grilled chicken, and breaded chicken cooling in deep containers while tightly covered. Observed lettuce tightly packed in 5 gallon bucket cooling in walk in. CDI: Lettuce and breaded chicken rapidly cooled by spreading out into shallow containers and putting uncovered in the walk in. Grilled chicken and tuna salad voluntarily discarded. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored on floors of walk in cooler and walk in freezer. REPEAT VIOLATION

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees preparing sandwiches with unapproved jewelry. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees with no hair restraint preparing sandwiches. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed walk in cooler gasket peeling and coming apart. Observed prep cooler holding food above 45F. PIC stated that she would be calling maintenance to service/repair the cooler. 4-502.11(A) Maintain utensils in good repair. Observed cracked lid on container of chicken salad in walk in.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust build up on vent above prep cooler. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep table upon entry. Observed employee cell phone stored in bucket of clean, dry wiping cloths. CDI: Employee items relocated.

2-301.11 Keep hands and arms clean. -P Observed hand washing sink completely dry upon arrival. PIC stated that is the hand sink employees normally use. Observed a lack of hand washing during inspection. CDI: PIC instructed to have employees wash hands more often and after engaging in activities that contaminate them.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Upon arrival PIC went to back to notify employees of inspection. EHS observed employees on sandwich line reach for gloves. Ensure employees are not making sandwiches with bare hands. CDI: PIC was instructed to enforce that employees aren't bare hand contacting customer food.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer with heavy build-up on the back of the blade near the bottom and near the top. Slicer has not been cleaned since this morning when deli meats were sliced. CDI: EHS informed PIC that slicer must be washed, rinsed, and sanitized every four hours. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on ice machine deflector plate.

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 45F. -P REPEAT NON COMPLIANCE Observed tuna salad, grilled chicken, sliced ham, chicken salad, and sliced turkey that had been prepared around 10:00 am holding at temperatures above 45F. Containers of grilled chicken, tuna salad, and chicken salad were tightly covered with condensation build-up. Sliced deli meats are all prepared around the same time in the morning and then all placed into reach-in freezer. CDI: all items that did not meet 4 hours cooling parameter were voluntarily discarded. EHS advised that facility spread tuna and chicken salad out into smaller containers to gain surface area for rapid cooling. EHS suggested placing sliced deli meats into freezer or walk-in for a short time to rapidly cool before placing in reach-in and overloading it.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sprouts, lettuce, and mixed greens holding above 45F in front of prep top cooler. Other items in cooler were below 45F. EHS suggested using time on prep top items. CDI: items were voluntarily discarded.

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 cooked noodles, tuna salad, and stuffing without date labels. CDI: noodles and tuna salad were voluntarily discarded. Stuffing was labeled with proper date. 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 cooked eggplant dated for 7/19. CDI: voluntarily discarded.

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 several items cooling with tight fitting lids in the walk-in cooler, items had condensation build-up and did not meet 4 hour cooling parameter. CDI: Items were voluntarily discarded. Observed a mass amount of deli meats sliced this morning that were all placed into reach-in cooler around the same time after prep. Even if chubs come from the walk-in before preparation, they heat up during preparation and still require proper cooling. CDI: EHS advised that deli meats be placed into walk-in or freezer to rapidly cool before placing into reach-in cooler all at once. Figure out a system that works for production and still meets health code.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf REPEAT Observed no thin-probe thermometer onsite. VERIFICATION REQUIRED to ensure facility has obtained and is using thin-probe thermometer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of fully cooked chicken being stored on the floor in the walk-in cooler. Observed chips being stored in boxes on the floor behind the front counter. Observed drinks and pickles being stored on the floor in the walk-in cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee making sandwiches without hair restraint.

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 cracked container used for storing tuna salad in walk-in cooler. CDI: PIC was advised to put container out of use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed in microwave and on non-food contact portions of slicer.

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 45F. -P Observed sliced chicken and chicken salad not cooling at proper rate. CDI method changed to facilitate proper cooling see temperature chart.

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 Chicken salad and sliced chicken cooling in to great of volume. CDI split into smallerr containers and proper cooling rates observed. See temperature chart.

4-501.11 Maintain equipment in good repair. Observed 3 gaskets on lower prep unit torn and in need of replacement. Observed gasket on walk in also torn and in need of replacement.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee cutting and buttering bread to be toasted with bare hands and another removing basil from stems to be washed with bare hands. CDI corrected by instruction. -0 points-

6-301.14 Post a handwash sign at each handsink. Observed both restrooms with no hand wash signs posted.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thermometer could not be located at time of inspection . 10 day verification required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees working with food without hair restraints.

4-501.11 Maintain equipment in good repair. Observed gaskets (3) in need of replacement on lower prep unit.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees wiping gloves on linens used to wipe knifes off. CDI gloves changed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed back ice machine soiled with pink and black debris.

• 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed veggie burger sitting out at rooms temperature. Only food out of temperature. PIC stated they hold veggie burger out during service and cool down leftovers overnight. CDI food held out within 4 hours and placed in walk in to cool. Suggested using TPHC and sheet provided. Repeat.

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 capacola, proscuitto, pepperoni, and salami in wlak in unit not dated. CDI items dated. 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 chicken salad and chicken breast fully and tightly packed in walk in unit. CDI items uncovered and separated into smaller portions.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed drink nozzles soiled with black debris. CDI nozzles cleaned. 4-601.11(E) Ice makers and ice bins shall be cleaned to prevent accumulation of debris. Observed ice machine soiled with black debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed stuffing and cole slaw in prep unit at 48F. CDI items discarded.

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 sundried tomatoe mix not dated. CDI item dated. Repeat 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 horshradish dressing from 5/7, pesto dressing from 5/15, chipotle ranch from 5/15 , and paprika aoli from 1/19. CDI items discarded.

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 all packaged items with proper labels except parfait missing sub ingredients for granola and yougurt. 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 container that was split on side. CDI item removed from facility.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed tomatoes stored above washed lettuce and tomatoes.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. 4-601.11(A) Equipment, food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed handles of microwave, that is actively used throughout food prep, soiled with debris. Handles of reach in and microwave shall be cleaned every 4 hours prevent contamination. CDI handles cleaned.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed lettuce,and tomatoes above 48F. CDI items moved for cooling. Used time for lettuce in prep unit for discard after 4 hours. Repeat.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. 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 sun dried tomatoes, spinach, and spring lettuce not labeled. Repeat. CDI items labeled.

3-602.11 Food Labels - PF. 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. Obserrved pasta mix, lemon bars, and carrot cake missing full list of ingredients. Repeat. Verification required.

3-304.14 Wiping Cloths, Use Limitation - C. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth used for cutting boards. Repeat.

4-101.11 Characteristics-Materials for Construction and Repair - P. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed facility using single service bowls for multi use. Verification required.

2-301.14 When to Wash - P. Employees shall wash hands before donning gloves. Observed employee changing gloves without handwashing. CDI hands washed. Repeat2-301.15 Where to Wash - PF. Hands shall be washed in a handwashing sink and not in a sink used for food prep or warewashing. Observed employee washing hands in 3 compartment sink. CDI moved handwashing to hand sink.

3-304.15 (A) Gloves, Use Limitation - P. Gloves shall be used for only one task, and shall be changed when soiled, damaged, or task interrupted. Observed employees white gloves on clothes, go in and out of cooler, cleaning cutting boards and returning to food prep. CDI hands washed and gloves changed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods shall be cold held at 45F or below. Observed facility two pans of butter and lettuce at room temperature. CDI items discarded and placed in walk in cooler. Repeat.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE foods shall be dated if held in the facility for 24 hours or more. Observed stuffing, egg salad, butter, and tuna in facility not dated. CDI items dated. Repeat

3-602.11 Food Labels - PF. Foods that are prepackaged and that are for grab and go shall have food labels. Foods shall be labeled with common name of food, full list of ingredients, net weight of package, address where food manufactured or packaged, and list of allergens of food. Observed facility with brownies, cookies, fruit cups, parfaits, pound cake, carrot cake, and chocolate cake without food labels. Repeat. Verification required.

6-501.111 Controlling Pests - PF. Facility shall be free of insects, pests, and rodents. Observed facility with flies in the kitchen. Repeat.6-202.15 Outer Openings, Protected - C. Food establishment shall be protected against entry of insects and rodents by having a solid tight fitting door. Observed door in establishment open upon entry in facility.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Foods shall be stored at least 6 inches above the floor. Observed bottle drinks, and sodas on floor in cooler, chips stored on floor behind counter, and bottle water stored on floor on the side.

3-304.14 Wiping Cloths, Use Limitation - C. Observed wet wiping cloths on prep counters in kitchen.

4-802.11 Specifications-Laundering Frequency - C. Dry wiping cloths shall be laundered as necessary to prevent contamination of food and utensils. Observed soiled cloth used to clean knife during food prep.

Observed Person in charge not certified by an ANSI accredited food safety program. CDI- by instruction. Two point deduction begins 20142-102.12 Certified Food Protection Manager - During all hours of operation, the facility must have a person in charge who is certified by and ANSI accredited program.REPEAT VIOLATION

Observed Person in charge was not knowledgeable about employee health policy. CDI- by instruction.2-103.11 (M) Person in Charge-Duties - PFREPEAT VIOLATION

Observed food employee remove gloves and not wash hands prior to donning new gloves. CDI- by instruction. 2-301.14 When to Wash - Employees shall wash hands before donning new gloves.

Observed ice machine with pink mold collecting behind ice deflector. No sanitizer available. CDI by instruction.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Equipment food-contact surfaces shall be clean to sight and touch.

Observed lettuce at flip top at 66F. CDI-3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Cold food shall be maintained at 45F or below.

Observed no date marking system in place. CDI3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - Facility must date mark PHF if held for more than 24 hrs.REPEAT VIOLATION

Observed dial stem thermometer which is not suited to measure this foods such as cut leafy greens and sliced deli meat. Dial thermometer also inaccurate and reading 0F. CDI- by instruction.4-203.11 Temperature Measuring Devices, Food-Accuracy - Facility shall obtain a thermometer with a thin diameter prob designed for measuring thin foods. An accurate thermometer shall be provided.REPEAT VIOLATION

Observed packaged fruit cups in the facility for customer grab and go.3-601.11 Standards of Identity - Shall be labeled as specified.REPEAT VIOLATION

Observed numerous fruit flies in kitchen. CDI by instruction6-501.111 Controlling Pests - Premises shall be maintained free of insects, rodents, and other pests.

Observed no quat sanitizer test strips available. 4-302.14 Sanitizing Solutions, Testing Devices - A test kit that measures concentration of sanitizer shall be available.REPEAT VIOLATION